Marie LindsayFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 (Makes 2 to 3 Quarts) 1 (2 liter) bottle or 5 (12 oz) cans carbonated beverage (any flavor)2 (14 oz) cans sweetened condensed milk Mix and pour into ice cream freezer and freeze. Tastes like sherbet. IN HONOR OF JOY SUNDAY SCHOOL CLASS Given byLoyce Parks
The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/D9QwQbOjDps Ingredients: Sugar Milk Ice Water Chocolate syrup Caramel sauce Medium ground coffee
Mama Sue’s Southern Kitchen https://youtu.be/43Lo16CaTgM
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/7PTCWbWOtmI Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube FRUIT SMOOTHIE 1/4 cup almond milk, unsweetened 1/4 cup unsweetened orange juice 1/4 cup plain greek yogurt 1/4 of a frozen banana 1 large handful of frozen spinach leaves 1/4 cup frozen fruit of any kind … Continue reading FRUIT SMOOTHIE with Amy’s Louisiana Kitchen
Louisiana Watermelon Festival Recipes 1 watermelon - about 14 lbs. (approximately 10 cups juice)2 pints strawberries (blended)1/2 cup sugar3 (6 oz) cans lemonadeGinger ale (optional) Scoop out melon and remove seeds. Blend melon. Add lemonade, strawberries, and sugar. Blend again. Chill. Add ginger ale before serving. May use watermelon rind as punch bowel.
Linda Pennington, LHA; Robbie M. Alford, Central Office 1 (6 oz) jar coffee creamer1 (16 oz) can hot cocoa mix1 (8 qt) box powdered milk1 lb powdered sugar9 Tbsp cocoaSalt Mix all ingredients and store in airtight container. Place 2 to 3 heaping teaspoons in 1 cup hot water to serve.
Jatis Skains, DHA; Jodie Pelfrey, BHS 14 quart size powdered milk1 (11 oz) jar Coffee-Mate®2 lb 6 oz can Nestle's Quik®1 cup confectioners sugar Mix all ingredients thoroughly. Store in airtight container. Use 4 teaspoons per cup or to taste.
Helen Matthews, Linville High 1 (26 oz) package dried skim milk1 (16 oz) package chocolate flavored mix1 (11 oz) jar non-dairy creamer1/2 lb confectioners sugar Mix all ingredients in a large bowl. Store in a covered container. For each cup of hot chocolate, put 1/3 cup mix and add boiling water.
Patsy Holdman, BHS 1 cup cocoa2 cups sugar2 cups instant nonfat dry mix2 cups non-dairy coffee creamer1/2 cup instant coffee Mix well. Let it stay in a mixture a few days before using. For 1 cup beverage use 3 tablespoons to 3/4 cup boiling water.
Lela Bass (Ruby Horn), MHS 2 (46 oz) cans fruit juice (red)1 (6 oz) can frozen lemonade (undilute)1 (6 oz) can frozen orange juice1 (6 oz) can pineapple juice2 (28 oz) bottles ginger ale1 orange, sliced Mix all ingredients and chill. Serve with ice cubes. Serves 40 people.