Marie Lindsay Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 Tbsp oleo melted2 cup shelled pecansSeasoned salt Melt oleo in microwave. Add pecans. Cook for 2 minutes then stir. Cook for 2 minutes. Add seasoned salt to taste. Microwave for 1 more minute. Remove from microwave oven. Pour onto paper towel to cool. Store in … Continue reading Spicy Toasted Pecans
Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (8 oz) package cream cheese2 cup Cheddar cheese, grated2 Tbsp Wordestershire® sause1 dash Tabasco1 Tbsp lemon juice Process: 1 Tbsp onion1 Tbsp olives1 Tbsp pimento Mix together and roll in parsley and chopped pecans.
Nellie Brashier Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 tsp salt1/2 lb sharp Cheddar cheese1/2 lb oleo2 cup flour, unsifed2 cup Rice Krispies®1/8 tsp red pepper Grate cheese and mix with oleo; add other ingredients. Shape into walnut size balls. Press flat with fork. Bake at 350 degrees for 10 to 15 minutes. FOR … Continue reading Cheddat Bits
Louisiana Watermelon Festival Recipes 2 1/2 cups sugar1/4 tsp salt1/2 cup white corn syrup1/2 cup crushed watermelon and juice Mix and cook till 248°. Beat 2 egg whites till stiff. Pour 1/2 of syrup into whites and continue beating. Cook remaining syrup to 272° then add rest, beating whole time, to first mixture. Add 1 … Continue reading Watermelon Divinity
Louisiana Watermelon Festival Recipes 3 cups watermelon juice1/2 cup water1/2 cup sugar2 tsp lemon juice To prepare watermelon juice, cut watermelon into cubes and rub through a strainer to remove seeds. In a small saucepan, mix together sugar and water. Simmer 3 minutes. Remove from heat. Stir in watermelon juice and lemon juice. Pour into … Continue reading Watermelon Popsicles
Helen Matthews, Linville High School 1/3 cup margarine1 (10 oz) bag (40 regular) marshmallows1 tsp green food coloring6 cup flakesRed cinnamon candies Melt oleo in large saucepan over low heat. Add marshmallows and cook, stirring constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in green food coloring. Add corn flakes and … Continue reading Holiday Wreaths
Latnie B. Kesee, FMS 2 cup sifted flour1/3 cup instant nonfat dry milk1 tsp baking powder1/2 cup shortening1 cup sugar1 egg 1 tsp vanilla2 square unsweetened chocolateConfectioners sugar frosting Sift flour, milk, baking powder and salt together. Cream the shortening in a bowl and add sugar gradually beating until light and fluffy. Beat in egg … Continue reading Witch Hat Cookies
Linda Pennington, Lillie School 2 sticks margarine2 lb powdered sugar2 cup crunchy peanut butter1 cup ground pecans1 block semi-sweet chocolate1 block paraffin Cream margarine and peanut butter together. Add pecans. Gradually add powdered sugar. After all the ingredients are mixed together, form into small balls. Chill. Mix paraffin and chocolate in double boiler. Dip balls … Continue reading Peanut Butter Balls
Amy’s Louisiana Kitchen From Union Parish https://youtu.be/h4Ro7chPS1U Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. RICE CRISPY TREAT EASTER EGGS 3 tablespoons BUTTER 10 ounce package MARSHMALLOWS or 4 cups 6 cups RICE CRISPIES CEREAL Melt butter in a large pan. Add the marshmallows and stir to melt. Add the … Continue reading RICE CRISPY TREAT EASTER EGGS with ADDIE & 💕Amy’s Louisiana Kitchen
Patsy Holdman, BHS 1 cup cocoa2 cups sugar2 cups instant nonfat dry mix2 cups non-dairy coffee creamer1/2 cup instant coffee Mix well. Let it stay in a mixture a few days before using. For 1 cup beverage use 3 tablespoons to 3/4 cup boiling water.