Crabmeat Dip

Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz package cream cheese1 stick butter or margarline2 (6 oz) cans crabmeat, drained1 small onion, choppedDash of Tabasco® sauceDash of garlic powderDash of cayenne pepper In a double boiler or small crockpot, melt cream cheese and butter. Add all other ingredients and stir. Serve warm … Continue reading Crabmeat Dip

Shrimp Dip

Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Campbell's cream of shrimp soup8 oz package cream cheese6 oz can small shrimp, drainedSmall onion, choppedDash of garlic salt Mix all ingredients well with electric mixer. Serve with snack crackers or chips.

MOMMA’S RED BEANS & RICE 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish https://youtu.be/IA2ljOWC8Ic Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. MOMMA'S RED BEANS & RICE - Not Your Typical 2 teaspoons OLIVE OIL 1 large YELLOW or WHITE ONION, chopped 1 GREEN BELL PEPPER, chopped 4 cloves GARLIC, finely minced 2 pounds HAMBURGER meat 1.5 … Continue reading MOMMA’S RED BEANS & RICE 💕 with Amy’s Louisiana Kitchen

Creole Beans

Dorothy Byrnside, FMS 3 (1lb) cans pork and beans2 slices chopped bacon1 large green pepper, chopped3/4 cup catsup1/2 bean can water2 medium onions, chopped2/3 Tbsp Worcestershire® sauce1/2 Tbsp salt1/4 cup sugar Combine all ingredients in bean pot. Bake at 350° for 2 hours and 30 minutes. Yields 6 to 8 servings.

CREOLE JAMBALAYA 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish https://youtu.be/-w9w8mDok6Y Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. CREOLE JAMBALAYA 1 pound boneless skinless CHICKEN, cubed1 pound ANDOUILLE SAUSAGE, sliced or your favorite sausage 1 large ONION, diced, yellow or white 1 GREEN BELL PEPPER, diced 3 ribs CELERY, 1 cup, diced 5 … Continue reading CREOLE JAMBALAYA 💕 with Amy’s Louisiana Kitchen