Lilla Turnage Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup flour1 Tbsp sugar1 tsp baking powder1/2 tsp soda1/2 tsp salt4 Tbsp meal (optional)1 cup buttermilk2 Tbsp Wesson® oil1 egg Mix the dry ingredients together. Add the egg, Wesson oil, and buttermilk. Beat well. Drop on greased griddle and cook on medium heat, turning until … Continue reading Pancakes
Breakfast
FUDGE OATMEAL BALLS
Debbie Albritton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 tbsp cocoa2 cup sugar1/2 cup milk1/2 cup peanut butter1/3 cup butter3 cup oatmeal (1 minutes) Bring cocoa, sugar, and milk to a boil. While boiling stir in peanut butter and butter. Remove from heat and stir in oatmeal. Spoon out onto wax paper.
Sausage Balls
Marie Ramsey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large Jimmy Dean hot sausage2 cup Bisquick3 dashes Worcestershire sauce3 dashes soy sauce1 lb Cheddar cheese1 tbsp Pet milkSprinkle of garlic powder Form into balls and bake at 350 degrees until brown.
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
Pancakes
Helen Matthews, Linville High School 2 cup self-rising flour2 Tbsp sugar1 egg2 cup milk2 Tbsp oil Beat egg; add sugar, milk and oil; add flour and stir until smooth. Put 2 tablespoons of batter per pancake on heated skillet or griddle which has been lightly greased. Turn over when bubbles begin to break through.
Breakfast Crepes
Robbie M. Alford, Central Office 1 cup biscuit mix2 eggs3/4 cup milkApplesauceWhipped topping Beat biscuit mix, eggs and milk until smooth. Pour scant 1/4 cup of mixture into hot 6 inch skillet. Cook until brown on bottom; flip and brown lightly on other side. (Cook like pancakes, only thinner.) When done, flip crepe onto a … Continue reading Breakfast Crepes
CAT HEAD BISCUITS & GRAVY with GRITS for Supper 💕 with Amy’s Louisiana Kitchen
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/5_8v2ThpANM Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. CAT HEAD BISCUITS 2 Tablespoons of SHORTENING 1 Tablespoon of BACON GREASE 4 CUPS ALL PURPOSE FLOUR 1 teaspoon SALT 1 heaping teaspoon BAKING SODA 1 heaping tablespoon BAKING POWDER 2-1/2 to 2-3/4 cup BUTTERMILK … Continue reading CAT HEAD BISCUITS & GRAVY with GRITS for Supper 💕 with Amy’s Louisiana Kitchen
Mama Sue Makes SAUSAGE AND CHEESE CRESCENT ROLLUPS
Mama Sue’s Southern Kitchen https://youtu.be/Q9-oPCSsQLg
Waffles
Norma Lowery, D.H.S. 1 3/4 cup flour2 tsp baking powder3 tsp sugar1/2 tsp salt3 egg yolks, beaten1/3 cup vegetable oil1 1/2 cup milk3 egg whites Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil; carefully fold in egg whites. Do not overmix. Pour 2/3 … Continue reading Waffles
