Chef Tim Hall’s Fried Turkey

Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 to 15 lb turkey3 gallons oilTony's® seasoning1 stick oleo3 Tbsp lemon juice1/2 tsp liquid smoke1/2 tsp Worcestershire® sauce1/2 onion powder1/2 tsp garlic powder Thaw turkey completely. Melt oleo and add seasonings to it. With a large syringe inject this liquified seasoning mix into the turkey breast, … Continue reading Chef Tim Hall’s Fried Turkey

Barbecued Shrimp

Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Wash and drain 3 pounds of large shrimp (unpeeled). Place in 7x11 inch glass dish. Place the following ingredients in a 4 cup measuring cup: 1 1/2 lb butter or oleo3 Tbsp black pepper or lemon pepper1 tsp red pepper (cayenne)1/2 tsp paprika1 Tbsp Lea & Perrin® … Continue reading Barbecued Shrimp

Shrimp Creole

Ricky AlbrittonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb raw shrimp1/2 cup onion, chopped1 small clove garlic1/2 cup celery, chopped1/2 cup parsley, chopped1/3 cup bell pepper, chopped3 Tbsp olive oil2 cup water2 cup stewed tomatoes1 1/2 cup tomato sauce1/2 tsp Worcestershire® sauce1/2 tsp Louisiana Hot Sauce®1 tsp salt3 cup rice, cooked Sauté onion, celery, … Continue reading Shrimp Creole

BEER BATTERED FRIED SHRIMP POBOYS with Amy

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/SbZaywq9Hh8 Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube BEER BATTERED FRIED SHRIMP 1 cup all purpose FLOUR 1 cup BEER, any kind you like Pinch of SALT 1 teaspoon CREOLE SEASONING Mix batter ingredients together with a whisk and let sit for 10 to … Continue reading BEER BATTERED FRIED SHRIMP POBOYS with Amy

Chicken Creole

Lorraine OdomFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. chicken, cooked and deboned1 onion, chopped2 bell peppers, chopped4 stalks celery, chopped1 can Rotel® tomatoes, diced with green chilies2 cans tomato soup2 cloves garlic1 bay leaf Sauté chopped vegetables in small amount of oil. Add to this everything except the chicken. Add 2 soup cans … Continue reading Chicken Creole

Fish Gumbo

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/4 tsp black pepper1/4 tsp thyme (or use Italian seasonings)1 lb can tomatoes1 (10 oz) package frozen chopped okra2 bay leaves1 dash Tabasco®Dash cayenne2 beef bouillon cubes1 cup raw rice2 tbsp oil1/2 tsp garlic, minced1/2 cup celery1/2 cup green peppers1/2 cup onions1 laugh catfish In oil, sauté 1/2 … Continue reading Fish Gumbo

Reduced Fat Crawfish Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup onion, chopped1/2 cup bell peppers, chopped1/2 cup celery, chopped2 tsp garlic, chopped-minced1/2 cup liquid Butter Buds®1 can cream of mushroom soup (Healthy Request®)1 cup cream of celery soup (Healthy Request®)1 lb crawfish tails1/8 cup parsley, chopped1 tsp Worcestershire® sauce1 tsp hot sauceTony's® seasonings to tasteSalt and … Continue reading Reduced Fat Crawfish Pie

Fish Court Bouillon

Opal NewmanFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 quart water1 cup bell pepper, chopped1 cup onion1 cup celery1/2 cup green onions with tops3 cloves garlic2 Tbsp parsley chopped2 bay leaves4 cans tomato sauce1 can Rotel® tomatoes1 Tbsp Worcestershire® sauce2 tsp salt2 1/2 tsp red pepper2 1/2 tsp black pepper3 tsp paprika4 lbs fish filets … Continue reading Fish Court Bouillon