Taunya enjoys working with the great UBTC staff and getting to know the customers. She is a huge scrapbooker (when she has time) and looks forward to summer each year. Camping trips with her husband, Shane, and 4 boys occupy much of this time.
Taunya joined the UBTC team in 2013. She holds a Business Administration Administrative Assistant degree. She currently handles drive-up and bookkeeping duties in our Dows office.
Olive Garden® Zuppa Toscana
1 lb sliced russet potatoes 1/4 bunch kale1. Saute Italian sausage and crushed red pepper in a large pot Drain fat, refrigerate. 2. In the same pan, saute bacon, onions and garlic over low-medium heat for approx. 15 min. 3. Add chicken boullon and water to the pot and heat to a boil. 4. Add the sliced potatoes and cook until soft, about 1/2 hour. 5. Add the heavy cream and just cook until thoroughly heated. 6. Stirr in the sausage and kale, let all heat through and serve. Delicious!
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