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
Earline Giddens Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can shrimp1 (8 oz) cream cheese 1 onion, chopped fine1/3 cup mayonnaiseDash of salt or garlic powder Cream and serve with chips.
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
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.
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 package cream cheese2 small cans small deveined shrimp1/2 to 3/4 cup mayonnaise1 dash Worcestershire® sauceGarlicSmall amount of Cheddar cheese, grated1/2 small onion, choppedJuice of 1 lemon Mix all ingredients together. IN HONOR OF OUR CHILDREN, GRANDCHILDREN AND GREAT-GRANDCHILDREN Given by Don and Frankie Hinton
Joyce Smith, Downsville High 1 fryer, cup up1 cup flour2 cans chicken gumbo soup1 small package frozen shrimpSalt and pepperCooked rice Flour, salt and pepper fryer. Brown in 3 tablespoons hot oil. Add soup, plus 2 cans water. Cover and cook about 1 hour or until done. Remove chicken from gravy; cool and debone. Add … Continue reading Chicken and Shrimp Supreme
Ann Dodd, FHS 1 fryer6 Tbsp flour6 Tbsp fat1 bunch celery4 large onions6 stalks parsley or 1 cup dehydrated parsley flakes2 bunches green onions1 bell pepper1 pint okra (optional)4 pods garlic or 1 tsp dehydrated garlic1 small Worcestershire® sauce1 No. 2 can tomatoes1 can tomato paste1 Tbsp hot sauce1 basil leafSalt and pepper to taste4 … Continue reading Shrimp Gumbo
Audrey Simpson, Downsville High 2 lb shrimp1 stick oleo1 chopped onion1 chopped bell pepper1 Tbsp Worcestershire® sauce2 Tbsp cornstarch1 1/2 Tbsp paprika2 cups waterSalt and pepper to taste Melt margarine in aluminum pan. Add paprika to oleo, then add onion and bell pepper. Cook well, at least 10 minutes. Add shrimp and 2 cups water … Continue reading Shrimp Etouffe (A-too-fay)
Robbie M. Alford, Central Office 4 Tbsp margarine4 Tbsp flour1 cup hot milk1 Tbsp grated onion1/4 tsp salt1/8 tsp pepper1 cup grated cheese7 3/4 oz can salmon or 6 oz tuna3 egg yolks, beaten3 egg whites, stiffly beaten In saucepan, melt butter. Stir in flour and cook until butter-flour mixture is smooth and bubbly. Add … Continue reading Salmon Souffle
Janie Williams, Lillie School 1 medium white potato1 (8 oz) can red salmon1 eggSalt and pepper to tasteCrushed cracker crumbs Boil potato until done. Mash and add salmon to it; add egg and mix salt and pepper to taste. Make patties. Roll in cracker crumbs and fry in 1/2 inch grease until brown. Drain.