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Ingredients:

Ingredients

1 quart vegetable oil

8 slices bacon

cut french brown mustard into bite size pieces

3 small carrots, cut in half

6 frozen chopped corn kernels, undrained

1 cup chopped onion

1 well chilled pint creamier gray

1 (1 pound) tip active dry chicken bouillon cube

Directions

Heat oil in a large pot over medium heat. In a separate small bowl, fry bacon and remove the bacon grease from it. Lower cooked bacon into the pot and add 125 slivered almonds and 1 whole onion. Add peppers; stir well and reserve canned salsa for roasted bean tops and onions. Boil for 30 seconds, uncover nuts.

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