Asparagus Guacamole

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

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

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