Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift Mrs. William R. Ketchens 1 box Ple-Do mix2 five-ounce jars Kraft Old EnglishCheese Spread (sharp)1/4 teaspoon red pepper Combine mix as it comes from the box with other ingredients until well blended (must use your hands). Press out with a cooky press onto an … Continue reading Cheese Straws
Cheese
Cheese Straws
Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift 3 sticks butter1 pound sharp cheesered pepper4 cups flour1/2 teaspoon salt Cream butter and grand cheese. Add red pepper and flour. Put in cookie press and make sticks about 2 1/2 or 3 inches long. Bake at 400 degrees until brown. Makes about 100 … Continue reading Cheese Straws
Mama Sue makes an EASY CHEESE BALL
Mama Sue’s Southern Kitchen https://youtu.be/ITI9uOw-AwU
Cheese Strips
Lovie Price FombyFamily Treasures 1 loaf thin sliced bread6 slices bacon, cooked crisp and crumbles3 oz slivered almonds, toasted8 oz sharp cheddar cheese, shredded1 small onion, finely minced1 cup mayonnaisesalt and pepper to taste Remove crusts from bread. Mix all other ingredients together well. Spread on each bread slice and cut each into 3 strips. … Continue reading Cheese Strips
MOM MITCH’S PIMENTO CHEESE
Cora Lee MaslingFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb hoop cheese1 large can Pet® milk1 medium size jar pimentoGarlic powder to taste Grate cheese and pimento. Mix cheese, pimento, milk, and garlic powder in boiler, heating until starts getting thick. Cool. Spread on bread for sandwiches. IN LOVING MEMORY OFMESS CLARK (MA) Given … Continue reading MOM MITCH’S PIMENTO CHEESE
Macaroni and Cheese
Helen Jean W. RainwaterFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 cup macaroni4 Tbsp oleo1/2 cup sharp Cheddar cheese, grated2 eggs1 cup milk (may use part Pet®)Salt and Pepper Cook and drain macaroni. Add oleo and cheese; stir until melted. Beat eggs and add milk, salt and pepper. Return to the stove and cook, … Continue reading Macaroni and Cheese
Broccoli Cheese Casserole
Marie DeanFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 boxes broccoli, chopped4 eggs, hard cooked2 cup medium white sauce1 small jar Cheez Whiz1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp dry mustardDash Worcestershire sauceSalt to taste Drain broccoli. Put in a 9 x 13 inch casserole dish. Mix all other ingredients and pour over broccoli. … Continue reading Broccoli Cheese Casserole
Cheese Ring
Dixie AlbrittonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 to 6 cup sharp cheese, grated1 bunch green onions, chopped very fine2 cups pecans, chopped1/2 cup mayonnaise (or more)1 jar strawberry preserves Mix cheese, onions, and pecans. Work in mayonnaise to hold together. Start with 1/2 cup, just enough to hold together. Spray springform pan or … Continue reading Cheese Ring
Cheese Soup
Juanita TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup chicken broth1/2 cup onion, chopped1/2 cup carrots, shredded1/2 cup celery, chopped1 cup rice, cooked3/4 lb ground beef, browned1 can Cheddar cheese soup1 soup can milk1 lb milk Mexican Velveeta®, cubed Simmer vegetables in chicken broth for 10 minutes. Add remaining ingredients and simmer until cheese … Continue reading Cheese Soup
Cheezy Chicken Casserole
Loyce ParksFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 1/2 to 4 lb ) fryer1 (12 oz) package spaghetti1 fairly large onion, chopped1 stick margarline1 lb Velveeta® cheese, cubed1 can Rotel® tomaotes, diced and drained1 bell pepper, chopped Cover fryer over with water and boil until tender. Debone fryer and pull or chop into … Continue reading Cheezy Chicken Casserole
Shiloh To Canaan Kitchen 