Angela Champagne with Champagne ’s Marche’ in Leonville

Champagne’s Pork Mini Roast

• 1 pkg. Champagne’s Mini Roast
• ½ cup cooking oil
• 1 onion chopped
• 1 bell pepper chopped
• 2 cans Dawn Fresh Mushroom Steak Sauce
• Water

Pour cooking oil into pot on a medium high heat, brown all side of roast.
Add water as needed to prevent from sticking and burning. When roast is seared and browned on all sides, remove from pot. Add onions and bell peppers to pot and sauté. Continue to add water and stir as needed. On a clean cutting board slice roast to desired thickness. Roast may not be cooked in the center. Add 2 cans of steak sauce to onions and bell peppers and stir until dissolved. Place sliced roast into pot and cover with water. Turn heat to a med-low. Stir occasionally. Serve over rice.

Smothered Corn

• 2 cans whole kernel corn-drained
• 1/3 cup cooking oil
• 2 tsp. Champagne’s Original Cajun Seasoning

Pour cooking oil, drained corn and seasoning into pot over a med-high heat stir continuously until corn begins to shrink and turn a golden color. Serve with favorite main dish.

Angela’s Banana Cake

Cake

• 1 box yellow cake mix
   -- Prepare cake following instructions on box, and then add:
• 2 Bananas sliced
• 1 cup chopped pecans
• 1 tsp banana extract
• ¾ cup sour cream or mayonnaise
   -- Mix all ingredients well with a mixer then pour into a greased Pyrex dish
   -- Bake for 35 minutes at 350 degrees
   -- Cool cake to room temperature

Filling

 -- Mix 2 boxes instant banana pudding as instructed on box
 -- Slice 2 bananas and layer over cooled cake then pour banana pudding over bananas

Topping

 -- Cover bananas and pudding with cool whip
 -- Chill for 2 hours and enjoy

You can change the cake flavors and the toppings for a variation. Lemon, Strawberry and Coconut also taste wonderful with this recipe.