Preparing Orange Peel

Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift Mrs. Nibby Thompson Remove peel from 2 large or 3 small oranges. Put through food chopper. Cover with 1 1/2 cups cold water. Bring to boiling point. Remove from fire and drain. Add fresh water and cook slowly until tender. Drain again. Cook 1 … Continue reading Preparing Orange Peel


Pineapple Bake

Jeanette Price VaughanFamily Treasures 1 1/4 cup saltine cracker crumbs2 eggs, beaten3 Tbsp margarine, melted1 (8 oz) can pineapple slices, drained1 1/2 cup sugar1 1/2 cup milk1 (20 oz) can crushed pineapple, drained Combine first 5 ingredients and pour into a lightly greased 9x13" Pyrex ® dish. Pour melted oleo over the top. Garnish with … Continue reading Pineapple Bake

Homemade Ice Cream

Chris BelinFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Eagle Brand milk1 small box instant pudding mix (vanilla or etc.)2 cup sugar4 cup milk1 cup water Mix all the above ingredients together, pour into freezer. Finish filling the freezer with milk to the fill line. Mark in freezer. (Yummy)

Cantaloupe Ice Cream

Doris BellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 1/2 cup sugar6 eggs ( I use Egg Beaters®)1 quart half and half1 medium size Cool Whip®1 large ripe cantaloupe1 tsp vanilla Blend cantaloupe in blender. Mix all ingredients together. Finish filling with whole milk. IN HONOR OF JAMES (HAMBURGER) BENNETT Given byJeanie Bennett

Ice Cream

Linda Kay DarnellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cans condensed milk3 cans water10 eggs, beatenVanilla Mix and add enough homogenized milk to make 3/4 container; freeze.