Squash Dressing

Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 Mexican cornbread mix1 cup egg substitute1 cup skim milk1 can reduced fat cream of chicken soup4 yellow squash or zucchini1 large onion2 cans reduced sodium-fat chicken broth Prepare the cornbread mix using egg substitute and skim milk. Pour into a skillet prepared using nonstick spray. … Continue reading Squash Dressing

FRUIT DIP đź’• with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/lMC2Hei1h5I Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube FRUIT DIP 8 ounces (226g) CREAM CHEESE, softened8 ounce (227g) can CRUSHED PINEAPPLE, drained 8 ounces (226g) WHIPPED TOPPING (Cool Whip) Whisk the cream cheese and crushed pineapple together well. Then fold in the whipped topping. … Continue reading FRUIT DIP đź’• with Amy’s Louisiana Kitchen

SALSA VERDE GREEN SALSA đź’• with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/VObPw81ipcY Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube SALSA VERDE 1 POUND TOMATILLOS, husked, rinsed and sliced in half 1 tablespoon OILIVE OIL 1 medium YELLOW ONION, sliced 2 JALAPENOS, stemmed and seeded 3 cloves GARLIC, peeled 1 LIME, halved 1/2 cup fresh CILANTRO, … Continue reading SALSA VERDE GREEN SALSA đź’• with Amy’s Louisiana Kitchen

Cheese Broccoli Dip

Terri Hinton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter1 medium onion, chopped1 large can mushrooms, chopped1 package broccoli, chopped and cooked1 can cream of mushroom soup1 roll Kraft® garlic cheese SautĂ© onion in butter. Add mushrooms and sautĂ© for minutes more. Add cooked broccoli and mushroom soup. Slowly add chunks of cheese, … Continue reading Cheese Broccoli Dip

Asparagus Guacamole

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 medium asparagus spears, cooked and chopped2 Tbsp canned green chili peppers, drained1 Tbsp red onion, chopped2 tsp olive oil2 tsp lemon juice1/2 tsp salt1/2 clove garlic, crushedDash of ground nutmegDash of pepper In blender or food processor combine all ingredients and process until smooth. Chill covered. This … Continue reading Asparagus Guacamole

Hot Pizza Dip

Lori Taylor Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (8 oz) package cream cheese, softened1 tsp Italian seasoning1 cup mozzarella cheese, shredded3/4 cup Parmesan cheese, shredded1 (8 oz) can pizza sauce2 tsp green peppers, choppedBreadsticks or bread slices Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 9 inch pie … Continue reading Hot Pizza Dip

Fruit Dip

Dixie Albritton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup sugar2 Tbsp all purpose flour1 cup pineapple juice1 egg, beaten1 Tbsp oleo1 cup whipping cream, whipped Combine first 5 ingredients in heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Let cool completely; fold in whipped cream. Delicious with bananas, strawberries, … Continue reading Fruit Dip

Citrus Dip

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 Tbsp flour1/3 cup sugar1 egg, beaten1/2 cup canned pineapple juice1/3 cup fresh orange juice, strained1/4 cup fresh lemon juice, strained1/2 cup whipping cream, whipped Combine flour and sugar in small saucepan; mix well. Stir in egg and fruit juices. Cook over medium heat for 5 minutes or … Continue reading Citrus Dip

Mexican Dip

Debbie Albritton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can refried beans1 lb sour cream1 package Lawry's® taco mix1 lb Cheddar cheese2 large tomatoes1 cup green onions, chopped1/4 c. black olives, choppedWater Mix small amount of water with beans to thin out. Layer beans into 9x14x2 inch dish. Mix sour cream with taco … Continue reading Mexican Dip

Shrimp Dip

Betty Littleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 pint sour cream1 (8 oz) cream cream cheese1/2 cup celery, chopped fine1/2 cup onions, chopped fineSalt and pepper to tasteJuice of 1 lemonRed pepper to taste2 small cans shrimp Combine sour cream with cream cheese. Add celery, onions, salt, pepper, lemon juice and red pepper … Continue reading Shrimp Dip