Jeanette Price Vaughan Family Treasures 2/3 cup vegetable oil2/3 cup flour Mix oil and flour in a 1 quart measuring bow. Microware uncovered on high for 6 minutes. Stir. Cook for 30 seconds to 1 minute longer or until it browns.
Mable Price Robison Family Treasures 4 quarts ripe tomatoes, chopped and peeled1 cup sweet green pepper's chopped3 Tbsp salt1 Tbsp white mustard seed1 tsp allspice2 cup onions, chopped1 cup sweet red peppers, chopped1 small hot red pepper1/2 cup sugar1 tsp cinnamon2 1/2 cup vinegar Combine vegetables, salt and sugar. Cook until mixture thickens, then add … Continue reading Chili Sauce
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/ayv8MImaqnU Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube Summer’s End CHOW CHOW 2 heads CABBAGE, chopped 12 GREEN TOMATOES, chopped 2 RED BELL PEPPERS, chopped 2 GREEN BELL PEPPERS, chopped 2 large YELLOW ONIONS, chopped 1 to 2 cups JALAPENOS, chopped other options can … Continue reading Summer’s End CHOW CHOW with Amy’s Louisiana Kitchen
Lovie Price FombyFamily Treasures 1 cup light mayonnaise or salad dressing1/4 cup Wesson® oil1 Tbsp dry parsley flakesdash garlic salt1 medium onion, cut in chunks (Vidalia or other sweet onion)1 Tbsp mustard1/2 cup white vinegar3-4 package Sweet and Low® (or sugar to taste)dash black pepper Put all in blender and blend until onion is pureed. … Continue reading Onion Dressing
Linda Fomby BradyFamily Treasures 1/4 lb butter or oleo1 tsp celery salt1/4 tsp thyme1/4 tsp cayenne papper1 tsp seasoned salt1/4 tsp oregano1/4 tsp onion powder4 drops Tabasco® Melt butter and stir in herbs and spices. Serve warm.
Kathryn Price Family Treasures 6 cups crumbled cornbread4 slices dry bread crumbs or biscuits1 cup chopped celery1 cup chopped green onions1/2 cup chopped bell pepper2 quarts chicken broth1/4 cup butter or margarine1 Tbsp salt2 Tbsp black pepper3/4 tsp sage3 cut up boiled eggs4 raw eggs Sauté celery, onions, and bell pepper in butter until done, … Continue reading Cornbread Dressing
Lovie Price FombyFamily Treasures 3 lb smoked sausage (or more)1bottle barbecue sauce (any good brand) Cut sausage in pieces, cover with water and simmer about an hour. Drain and cover with barbecue sauce. Simmer in sauce for 30 minutes or so. May put in crockpot and cook on low for an hour or two.
Mary Ruth Price Family Treasures 1 cup Hellmann's® Mayonnaise2 to 5 scallions, chopped1 package Knorr® Swiss Vegetable soup mix1 cup sour cream1 cup water chestnuts, finely chopped1 package frozen spinach (thaw and drain-- do not cook!) Mix above ingredients and chill for 1 hour. Take 1 loaf Kings Hawaiian® bread. Cut 5" circle out of … Continue reading Spinach Dip
Lorraine Odom Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 oz can Coleman's® dry mustard1 cup vinegar (apple cider vinegar)1 cup light brown sugar2 eggs, beaten Mix mustard and vinegar in Pyrex bowl or large measuring cup and let set overnight. The next morning whisk in the beaten eggs and brown sugar. Transfer to a … Continue reading Homemade Mustard
Fay B. FutchFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 tall can Evaporated milk1 lb American® Cheese, grated1 (7 oz) can pimento, choppedDash cayenne pepper Heat milk in double boiler. Add cheese to hot milk. Stir until cheese is melted. Remove from heat and cool; stir occasionally. Add remaining ingredients. Store in jar in refrigerator. … Continue reading Pimento Cheese Spread