“I thought I could help a lot of kids,” she said. “My goal was to be better than him.”
Shannon’s first year of teaching was in grammar school. She then taught special education in high school for 10 years. This is her fifth year as a counselor but her first at Jacksonville High School, and she’s looking forward to it.
She chooses to work with high school students rather than those in grammar school.
“I love the little ones too,” she said, “but I prefer to work with the older ones.”
Shannon’s husband, Rick, is principal at Jacksonville High School. They have four children.
Megan, 18, attends Gadsden State Community College. Helen is 9, Katelyn is 4, and Sarah is 4 months.
The Carter family attends First Baptist Church of Jacksonville, where Shannon has worked in AWANA for the past six years with children who range in age from 2 to sixth grade.
Shannon was born and grew up in Nashville. She and Rick are Jacksonville State University graduates. She played softball, and he played football there. They met in an English class their freshman year. Following college they were married and have been married for more than 15 years.
“I coupon a little bit here and there,” she said. “That’s about all I have time for. I rarely use the coupons on food, I use them for health and beauty supplies. When you have four girls, you need a lot of shampoo. My hobby before four children was reading.”
Granddad’s Spaghetti, Dad’s Salad and two recipes from friends, Potato Casserole and Ice Cream Surprise, are some of Shannon’s family’s favorite dishes.
Contact Margaret at firstname.lastname@example.org.
2-3 lbs. hamburger meat
3 cans tomato soup
1 can cream of mushroom
1 large cans tomato sauce
½ small bottle of Worcestershire sauce
2/3 cup sugar
½ T. salt
1 T. Italian season
1 ½ T. garlic powder
2 T. A1 Sauce
Can of sliced mushrooms (optional)
Brown hamburger meat. Put in crock pot and add other ingredients.
1 medium head of lettuce, chopped
1 ½ T. Accent
½ T. season salt
2 T. Italian seasoning
1 ½ T. granulated garlic
¼ cup vegetable oil
¼ cup olive oil
2 T. white vinegar
Mix all together
½ bag of red potatoes
Small bottle Ranch dressing
Real bacon bits
Cut potatoes into fourths and boil. Drain and put in serving dish. Add a small bottle of Ranch dressing and mix together. Sprinkle shredded cheese and real bacon bits over top. Put in oven on 350 until cheese is melted.
Ice Cream Surprise
½ gallon vanilla ice cream (softened)
1 box vanilla wafers, crushed (12 oz.)
1 cup chopped pecans (optional)
1 ½ stick margarine, melted
Combine last three ingredients. Press half into greased 13x 9 inch pan. Spread softened ice cream on top. Sprinkle remaining cookie mixture on top. Freeze.