Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 medium asparagus spears, cooked and chopped2 Tbsp canned green chili peppers, drained1 Tbsp red onion, chopped2 tsp olive oil2 tsp lemon juice1/2 tsp salt1/2 clove garlic, crushedDash of ground nutmegDash of pepper In blender or food processor combine all ingredients and process until smooth. Chill covered. This … Continue reading Asparagus Guacamole
Appetizers, Chutney, Relishes & Pickles
Spicy Toasted Pecans
Marie Lindsay Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 Tbsp oleo melted2 cup shelled pecansSeasoned salt Melt oleo in microwave. Add pecans. Cook for 2 minutes then stir. Cook for 2 minutes. Add seasoned salt to taste. Microwave for 1 more minute. Remove from microwave oven. Pour onto paper towel to cool. Store in … Continue reading Spicy Toasted Pecans
Sweet Pickles
Nellie Brashier Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 gallon dill pickles5 lbs sugar Drain and slice pickles; return to jar and add sugar. Cover and every few hours shake up so all sugar dissolves.
Evelyn’s Cheese Ball
Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (8 oz) package cream cheese2 cup Cheddar cheese, grated2 Tbsp Wordestershire® sause1 dash Tabasco1 Tbsp lemon juice Process: 1 Tbsp onion1 Tbsp olives1 Tbsp pimento Mix together and roll in parsley and chopped pecans.
Blooming Onion
Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cut a 1/4 inch slice off the stem end of a large Spanish, red or Vidalia onion and discard. Cut vertically through the onion skin on 1 side and peel onion, leaving the root end intact.Cut onion straight across 3/4 of the way through to the … Continue reading Blooming Onion
Mexican Salsa
Lori Taylor Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (28 oz) cans whole peeled tomatoes2 1/2 tsp salt2 1/2 tsp crushed red pepper3 to 5 cloves garlic1 1 /2 tsp oil2 1/2 tsp jalapenos Grind tomatoes in food processor or blender. May have to do 1 can at t a time. Add all other … Continue reading Mexican Salsa
Crab Stuffed Mushrooms
4 tbsp green onions, chopped1 1/2 cup crab meat2 tbsp diet margarine1 cup special white sauce1/4 tsp lemon juiceSalt and pepper to taste24 large mushroom caps Preheat oven to 350 degrees. Cook green onion and crab meat in margarine until warm stirring in sauce and seasonings. Spray mushroom caps with butter flavor non-stick vegetable spray … Continue reading Crab Stuffed Mushrooms
Florentine Mushrooms
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 10 oz package frozen chopped spinach19 medium mushroomsButter flavor non-stick vegetable spray1/2 cup defatted chicken broth1 clove garlic, minced1 large onion, chopped fine1/4 cup bread crumbsPepperDry mustard2 1/2 tbsp Parmesan cheese, grated Cook and drain chopped spinach. Wash mushrooms. Remove stems; set aside. Spray skillet with vegetable spray. … Continue reading Florentine Mushrooms
Spinach Pinwheels
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup sour cream8 oz cream cheese, softened3 (10 oz) package frozen chopped spinach, thawed and drained1 envelope ranch salad dressing mix3 green onions, finely chopped1/2 tsp dill weedGarlic powder to taste1/3 to 1/2 cup bacon bits1 (10 count) package large flour tortillas Beat sour cream and cream … Continue reading Spinach Pinwheels
Quiche Squares
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (8 count) package crescent rolls3/4 cup Swiss cheese, shredded3/4 cup Mozzarella cheese, shredded1 tbsp onion, minced1 egg beaten3/4 cup milk1/2 cup stuffed green olives, sliced pieces6 tbsp bacon bits1 tbsp parsley flakes Unroll crescent roll dough. Separate into 2 rectangles. Place in ungreased 9x13 inch baking pan; … Continue reading Quiche Squares
