In a large soup pot or dutch oven, saute a medium diced onion in a tablespoon of olive oil or vegetable oil until tender.

Add:
1 can great northern beans
1 can black beans
1 can refried beans
2 cans diced tomatoes
1 can beef or chicken broth
(all cans are 15-16 oz.)
1 10 oz. package frozen whole kernel corn
1 package dried taco seasoning

Stir and simmer for 20-30 minutes.

This soup freezes well, if you have any left over.

This recipe is in memory of my Mother, Martha Bowles Gregory.

1 stick butter
1 bunch celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 lb. ground beef
1 medium can sliced mushrooms
1 large can stewed diced tomatoes
1 tsp. basil
salt & pepper to taste
1 8oz. package of noodles prepared according to directions on package

Saute celery, onion and green pepper in butter in a large dutch oven.
Add ground beef and cook until browned.
Add remaining ingredients.
Cover and bake at 325 degrees for 1 hour.

Lettuce
Pineapple rings
Mayonnaise
Shredded Cheddar Cheese

Place pineapple ring on a leaf of lettuce.
Place one teaspoon of mayonnaise in hole of pineapple.
Sprinkle with cheese.
Serve.

2 cups self rising flour
1 1/4 cups milk (buttermilk or whole sweet milk)
2 TBSP oil
2 cups shredded cheddar cheese

Mix flour, milk and oil until just blended. (Do not over mix or it will make biscuits tough.) Fold in cheese.

Drop by large spoon fulls into 9 inch square pan coated in oil. Turn each biscuit over to coat both sides with oil.

Bake at 500 degrees for 10-15 minutes, until golden brown.