The Guiding Light Oct. 2015 - Page 16

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Recipe of the Month

Corn Dip

By Sandy Poole

2 cans Green Giant Mexi-Style Corn (drained)

1 cup Mayonnaise

2 cups Sour Cream

3 tablespoons Picante Sauce

Small Can Chopped Green Chilies (drained)

Mix all ingredients together and serve with Corn Chips

From the Fredericksburg Lodge #794 “Recipes, Remedies and Ramblings” – 2012

Lodge Officers

Sal Pacheco, Worshipful Master – wm@fredericksburgmasons.com

Randall King, Senior Warden – sw@fredericksburgmasons.com

George Hahn, Junior Warden – 17glh91@gmail.com

Chuck Ramsey, Secretary – sec@fredericksburgmasons.com

Duke Davis, Senior Deacon - duke@rockindd.com

The Guiding Light / Oct. 2015 16