FRIED PIE DOUGH

Delores "Dollie" Aulds Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can Pet® milk2 eggs4 cup flour3 Tbsp sugar1 cup Crisco®1 tsp salt2 tsp baking powder

Quick Corn Pudding

Ruth DrummondFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 16 oz can cream style corn16 oz can whole kernel corn, drained1/3 cup dry bread crumbs1 egg, slightly beaten1/2 cup sour cream1/2 tsp salt1/8 tsp pepper Mix all ingredients and put in greased casserole dish. Bake in moderate oven at 350 degrees about 40 minutes, or until … Continue reading Quick Corn Pudding

Buttermilk Pie Southern Style – 100 Year Old Recipe – The Hillbilly Kitchen

The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/2XG4CVUYcLE Ingredients: 1 to 2 cups - Sugar (You decide how sweet you want it) 1/2 cup - Melted real butter 3 tablespoons - All purpose flour 3 - Eggs 1/4 teaspoon - Salt 1 teaspoon - Vanilla extract 1 cup - Buttermilk A 9 inch deep … Continue reading Buttermilk Pie Southern Style – 100 Year Old Recipe – The Hillbilly Kitchen

Tomato Pie

Kathy Tettleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Combine: 1 cup Bisquick3/4 cup mayonnaise1/3 cup milk1 tsp basil Shape in pie pan into a crust. Alternate layers of sliced tomatoes and chopped onions. Top with grated mozzarella cheese. Bake at 350 degrees until crust is browned.

Chicken Salad Pie

Jan D.Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cup chicken. diced and cooked1 1/2 cup celery, finely chopped1 green onion (top included)1/2 cup sharp cheese1/3 cup pecans1 cup potato chips, crushed Combine above with dressing. Put in baked pie crust. Top with crushed potato chips. Bake at 350 degrees for about 25 minutes. DRESSING: 1 … Continue reading Chicken Salad Pie