Roast

Doris BellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 to 5 lbs beef roastGarlic sliversOnion slivers1 cup vinegarWaterVegetable oil2 cup strong black coffee2 cup waterSalt and pepper With a sharp knife, cut slits in the roast and insert slivers. Put meat and vinegar and water in plastic bag and marinate overnight. Pour vinegar off and … Continue reading Roast

Barbecued Shrimp

Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Wash and drain 3 pounds of large shrimp (unpeeled). Place in 7x11 inch glass dish. Place the following ingredients in a 4 cup measuring cup: 1 1/2 lb butter or oleo3 Tbsp black pepper or lemon pepper1 tsp red pepper (cayenne)1/2 tsp paprika1 Tbsp Lea & Perrin® … Continue reading Barbecued Shrimp

Tomato Pie

Kathy Tettleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Combine: 1 cup Bisquick3/4 cup mayonnaise1/3 cup milk1 tsp basil Shape in pie pan into a crust. Alternate layers of sliced tomatoes and chopped onions. Top with grated mozzarella cheese. Bake at 350 degrees until crust is browned.

Shrimp Creole

Ricky AlbrittonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb raw shrimp1/2 cup onion, chopped1 small clove garlic1/2 cup celery, chopped1/2 cup parsley, chopped1/3 cup bell pepper, chopped3 Tbsp olive oil2 cup water2 cup stewed tomatoes1 1/2 cup tomato sauce1/2 tsp Worcestershire® sauce1/2 tsp Louisiana Hot Sauce®1 tsp salt3 cup rice, cooked Sauté onion, celery, … Continue reading Shrimp Creole

Grilled Ham

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 This is better with shank or butt ham. Put ham in large pan. Cover with Coke®. Tent with foil. Cook ham for 1 hour and 15 minutes in a 400 degree oven. Remove. Rub black and red pepper all over ham until completely covered. Put on thickly. … Continue reading Grilled Ham