Mama Sue’s Southern Kitchen https://youtu.be/-NuAJP1C30Q
Marie Ramsey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large Jimmy Dean hot sausage2 cup Bisquick3 dashes Worcestershire sauce3 dashes soy sauce1 lb Cheddar cheese1 tbsp Pet milkSprinkle of garlic powder Form into balls and bake at 350 degrees until brown.
Paige Patrick Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup Bisquick®1 lb Jimmy Dean® hot sausage12 sharp Cheddar cheese, grated Mix all ingredients. Roll into small balls, bake at 425 degrees for 10 to 15 minutes. IN HONOR OF J.O.Y. SUNDAY SCHOOL CLASS Given by Miriam Tyler
Mama Sue’s Southern Kitchen https://youtu.be/ynoeXQyUuyc
Leola G. Jones, BHS 1 lb red beansWater1/2 tsp soda3 fresh pig feet halves2 tsp chili powder (more if desired)2 Tbsp flourVegetable oil to moisten Soak beans overnight in stew pot with enough water to stand 1/2 inch above beans. When you start cooking, add water to cover if needed. Add soda and pig's feet; … Continue reading Pig’s Feet and Beans
Emma McCrary, FMS 4 to 6 lb pork loin roastSalt and Pepper Apricot Glaze: 1/2 cup apricot preserves2 tsp dry mustard2 tsp lemon juice Have backbone removed. Season. Cook in a roasting pan. Cook at 350°F for 3 to 4 hours. During the last 20 to 30 minutes, spread Apricot Glaze and return to oven … Continue reading Pork Loin Roast-Apricot Glaze
Nina Henson, Linville High 6 pork chops1 can mushroom soup1 can water1 onion1 bell pepper2 Tbsp catsup1 tsp Worcestershire® sauce Brown pork chops and put in baking dish. Pour mushroom soup and water. Slice up onion and bell pepper over chops. put catsup and Worcestershire® sauce. Place in oven for 1/2 hour at 350°.
Mattye Guice, Rocky Branch 1 package dry onion soup mix1 can cream of mushroom soup1 can cream of chicken soup2 cups uncooked rice4 or 6 pork chops1 cup water Mix onion soup mix and rice, then add mushroom soup and chicken soup; mix well. Add water. In a skillet, brown pork chops (floured); drain excess … Continue reading Pork Chop Casserole
Janie Williams, Lillie School 2 cup chopped onions2 cup uncooked rice1/2 can water1 can consommé beef soup1 can cream of mushroom soup6 pork chops Sauté onion in large iron skillet, then remove. Brown rice, stirring constantly, in skillet. Add onions and soup and water; pour into large baking dish. Top with browned, but not fully … Continue reading Dirty Rice and Pork Chops
Emma McCrary, FMS; Carolyn Doster, Spearsville HS 4 to 5 (3/4 inch) pork chopsSalt and pepper1 can V-8 juiceFlour Salt and pepper chops; flour well. Brown chops in skillet with a little oil over medium heat. Pour off any oil. Add V-8® juice, covering chops. Reduce heat and simmer until thick. Gravy from V-8®juice forms. … Continue reading Zollie’s Savory Pork Chops