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
Kase Noodle Casserole (German Dish)
Frankie HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lb noodles, cooked1 cup cottage cheese1 cup sour cream1/2 tsp salt1/8 tsp pepper1/2 cup green onions, chopped (some tops)4 tbsp butter1 cup bread cubes Heat oven to 350 degrees. Put a layer of cooked noodles in baking dish. Add cottage cheese, salt, and pepper; add … Continue reading Kase Noodle Casserole (German Dish)
Chicken and Sausage Gumbo
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 You have requested a copy of Bro. Vernal Soileau's recipe of his Chicken and Sausage Gumbo, so here it is Cajun Style. Roux: Use 2 cups of all purpose flour to 1 cup of cooking oil. Use a black pot if you have one. Put the oil … Continue reading Chicken and Sausage Gumbo
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.
Chicken and Rice – One Pot Meal – The Hillbilly Kitchen
The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/9K_CdCWHCzQ Ingredients: 1 lb. - Chicken tenders 1 medium - Chopped onion 1 tablespoon - Butter 1 tablespoon - Lemon juice 1 tablespoon - Honey 1 cup - Long grain rice 2 cups - Water Salt & pepper
Joan’s Duck Dressing
Dixie Albritton by Joan BrownFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 black iron skillet cornbread2 stalks celery, chopped1 large onion, chopped1 tsp seasoned salt1 tsp black pepper4 chicken bouillon cubes1 large mallard ducks2 chicken breasts1/2 cup oleo, melted3 eggs, beaten1 bunch egg onions, chopped In a large 6 quart pot, put duck and cover … Continue reading Joan’s Duck Dressing
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
Chicken Licking Pork Chops
Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup flour1 Tbsp salt1 1/2 tsp dry mustard1/2 tsp garlic powder1 can chicken and rice soup1/2 cup rice1/2 cup water Dredge 6 to 8 pork chops in a mixture of 1 1/2 teaspoon dry mustard, and 1/2 teaspoon garlic powder. Brown in 2 tablespoons oil in … Continue reading Chicken Licking Pork Chops
