Picadillo

Cliff and Jackie Price Family Treasures 2 lbs ground meat (cooked)2 cup chopped green pepper1/2 cup capers1 cup watersalt to taste1 (15 oz) can tomato sauce2 cup chopped onion1/2 cup sliced pimento-stuffed olives Mix all ingredients. Simmer over medium heat for 45 minutes until moisture disappears. Serve with rice.

Mexican Chicken

Mary Ruth PriceFamily Treasures 4 chicken breast1 lb Velveeta® cheese1 can cream of mushroom soup1 can Ro-Tel® tomatoescayenne pepper1 bag tortilla chips1 can cream of chicken soup Boil chicken. Cut in pieces and place in casserole dish. Sprinkle with cayenne pepper. Cut cheese into strips and place on top of chicken. Crunch tortilla chips. Sprinkle … Continue reading Mexican Chicken

LONESTAR BRUNCH

Pat YoungFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground sausage2 (10 oz) Rotel® tomatoes and chilies, chopped and drained1 lb Cheddar cheese, grated1 lb Monterey Jack cheese, grated9 eggs, beaten1 cup milk2 Tbsp flour Preheat oven to 350 degrees. Brown sausage and drain off fat on paper towels. Layer sausage with cheese and … Continue reading LONESTAR BRUNCH

Jalapeno Potatoes

Wilda Hicks Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 medium potatoes3 Tbsp flour1 medium bell pepper, chopped1 roll garlic cheese1 roll jalapeno cheese1/2 cup margarine2 cup milk1 medium pimento (optional) Boil potatoes in jackets until tender, let cool. Melt butter, add flour, milk, and stir until smooth, cube cheese stirring constantly until melted. Peel … Continue reading Jalapeno Potatoes

Taco Soup

Rean SimpsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground chuck1 package taco mix2 cans ranch-style beans (1 with jalapeno)2 cans stewed tomatoes1 can whole kernel corn (add all contents, including juice)1 large onion, chopped Brown meat and drain. add onion, chopped. Add taco mix, beans, corn, and tomatoes. Simmer for 5 to 10 … Continue reading Taco Soup

Mexicali Coleslaw

Novice TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 cup cabbage, shredded1 (12 oz) can whole kernel corn with peppers, drained1/2 cup onion, finely chopped1/2 cup American cheese, cubed1/4 cup ripe olives, sliced1 cup mayonnaise2 Tbsp sugar1 Tbsp plus 1 tsp prepared mustard1 Tbsp salad vinegar1/2 tsp celery seed Combine first 5ingredients in a large … Continue reading Mexicali Coleslaw

Enchilada Casserole

Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lbs lean hamburger1 medium onion, chopped1 (10 oz) can milk enchilada sauce1 can cream of chicken soup1 can cream of mushroom soup1/2 lb Velveeta® cheese, diced1 medium bag plain tortilla chips10 oz medium Cheddar cheese, grated Cook meat and onion together in large skillet. Drain … Continue reading Enchilada Casserole

Tamale Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Hormel® turkey chili without beans1 can Green Giant® red beans3/4 cup Tostitos® salsa1/2 cup onion, choppedSeasonings (cumin, chili powder, cilantro, paprika, etc.)1 3/4 cup yellow cornmeal1 egg, well beaten2 1/3 cup cold water1 1/2 cup cubed fat-free Healthy Choice® cheese or Kraft® sliced Cheddar cheese Mix … Continue reading Tamale Pie