Amy’s Louisiana Kitchen From Union Parish https://youtu.be/sprsb-P_zgk Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
Preserving Children
Audrey Simpson, D.H.S. 1 grassy field2 small dogs1 new kitten1/2 dozen childrenA pinch of brookSome pebbles Mix the children, dogs and kitten together well. Place in a field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers and spread over all a deep blue sky. Bake in a hot sun. When … Continue reading Preserving Children
Berried Delight
Norma Lowery, D.H.S. 1 1/2 cup graham cracker crumbs1/4 cup sugar1/3 cup melted margarine1 (8 oz) package cream cheese, softened1/4 cup sugar2 Tbsp milk3 1/2 cup Cool Whip®, thawed2 package (3 1/2 oz) vanilla instant pudding3 1/2 cup cold milk2 pint strawberries* Combine crumbs and sugar. Mix in butter. Press firmly on bottom of a … Continue reading Berried Delight
Basic Gelatin Dessert
Jessie Hamilton, F.H.S. 1 envelope gelatin1/2 cup sugar2 cup boiling water2 tsp punch concentrate Combine gelatin and sugar in bowl. Add boiling water and stir until gelatin is dissolved. Stir until punch concentrates. Chill until firm. Add fruits and other flavors as desired. Makes 4 servings.
Melba’s Delight
Rose Mary Fowler, B.H.S. 1 3/4 cup plain flour1 3/4 sticks melted oleo1 cup chopped nuts1 (8 oz) package cream cheese1 1/4 cup powdered sugar1 cup frozen topping1 (3 oz) instant vanilla pudding1 (3oz) pistachio instant pudding3 cup milk Combine and mix well flour, oleo, and chopped nuts. Pat into bottom of 9x12 inch baking … Continue reading Melba’s Delight
Bonnie’s Dessert
Kathryn Nutt, Lillie School 2 sticks oleo2 cup flour1/2 cup brown sugar1 (8 oz) cream cheese1 cup powdered sugar1 tsp vanilla1/2 tsp almond flavoring1 bowl Cool Whip® topping2 cans blueberry or cherry pie filling Mix oleo, flour and brown sugar. Press down in well greased 13x9x2 inch pan. Bake at 350° for 15 minutes. Let … Continue reading Bonnie’s Dessert
Apple Crisp
Kathryn Nutt, Lillie School 4 cup sliced apples (about six medium apples)2/3 - 3/4 cup brown sugar, packed 1/2 cup flour1/2 cup rolled oats3/4 tsp nutmeg3/4 tap cinnamon1/3 cup soft oleo Heat oven to 375°. Place sliced apples in greased square pan 8x8x2 inches. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake … Continue reading Apple Crisp
Peach Soufflé
Nina Henson, Linville High School 2 cup hot water1 (3 oz) pkg. Jello® Peach2 (10 oz) frozen peaches1 1/4 cup syrup drained from peaches1 (8 oz) cream cheese2 cup whip cream Make Jello®. Chop peaches. Save syrup. Blend peach syrup in cream cheese. Stir in Jello®. Fold whip cream in peaches and save 1 cup … Continue reading Peach SoufflĂ©
Oreo Banana Pudding
Mary Crain, R.B.S. 2 package Oreo Double Stuff®8 or 9 bananas8 eggs, separated1 cup sugar1/4 cup flour3 cup milk1 stick butter or oleo2 tsp vanilla Mash the Oreos® with potato masher. Top with bananas, sliced in baking dish (9x13 inch); top with pudding. Repeat layers. Top with meringue. Bake at 500° just until meringue browns, … Continue reading Oreo Banana Pudding
POT PIE & WINTER STORM FARM DAY 💕 with Amy’s Louisiana Kitchen
 Amy’s Louisiana Kitchen From Union Parish https://youtu.be/-Md1q0Y7OPY Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. CHICKEN POT PIE 1-1/2 to 2 pounds Boneless Skinless Chicken Thighs seasoned with salt & pepper, Boiled, drained & chopped (BE SURE TO SAVE YOUR BROTH) 1/2 stick, 4 TBSP BUTTER 1/2 cup chopped yellow … Continue reading POT PIE & WINTER STORM FARM DAY đź’• with Amy’s Louisiana Kitchen
