Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift 1 1/2 cups flour1 teaspoon ginger1/2 teaspoon salt1 teaspoon soda1 teaspoon baking powder1/4 teaspoon cinnamon3 eggs1/4 cup sugar1/2 cup molasses1 cup sour milk1/3 cup melted shortening Sift dry ingredients together. Beat eggs until light and add other ingredients. Combine liquid ingredients and sifted dry … Continue reading Gingerbread Waffles
Breakfast
Sausage Balls
Cliff and Jackie PriceFamily Treasures 3 cup Bisquick®1 stick Cracker Barrel sharp cheese (grated)1 lb hot or mild sausage. Mix all together. Roll into small balls and freeze. Bake as needed 10 minutes in 425 degree oven.
Sausage Balls
Cindy Fomby DickinsonFamily Treasures 3 cups Bisquick® mix1 lb sharp cheese, grated1 lb hot sausage Mix above ingredients and form into inch size balls. Bake on cookie sheet at 375 degrees for about 20 minutes. Cool and store or freeze in foil. Heat when ready to serve.
Bacon Crisps
Lovie Price FombyFamily Treasures Parmesan cheeseBacon, cut in haldWaverly Wafers® Put heaps of cheese on each cracker. Wrap in bacon, no toothpick required. Place on broiler pan rack. Bake in 200 degree oven for 2 hours. No need to turn. Eat hot or cold. May be frozen These may also be cooked in microwave, cook … Continue reading Bacon Crisps
Breakfast Rice
Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb Jimmy Dean sausage (sage or hot)1 cup onion, chopped1 cup celery chopped1/2 cup red bell pepper, chopped1/2 cup yellow pepper, chopped2 cloves garlic, chopped2 (10 oz) cans cream of mushroom soup1 (10 oz) can cream of chicken soup1 cup raw rice1/4 tsp salt1/4 tsp pepperLouisiana … Continue reading Breakfast Rice
LONESTAR BRUNCH
Pat YoungFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground sausage2 (10 oz) Rotel® tomatoes and chilies, chopped and drained1 lb Cheddar cheese, grated1 lb Monterey Jack cheese, grated9 eggs, beaten1 cup milk2 Tbsp flour Preheat oven to 350 degrees. Brown sausage and drain off fat on paper towels. Layer sausage with cheese and … Continue reading LONESTAR BRUNCH
Breakfast Casserole
Betty R. RobertsFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 slices bread1 lb hot sausage6 eggs2 cup milkSalt and pepper12 oz sharp Cheddar cheese Butter both sides of bread and place in 9 x 13 inch pan. Brown sausage and drain. Crumble over top of bread. Mix eggs, milk, salt, and pepper. Pour over sausage. … Continue reading Breakfast Casserole
Pancakes
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
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.
Shiloh To Canaan Kitchen 