Sweet and Sour Pork Chops

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 tsp gingertsp salt1/2 tsp pepper1/2 tsp paprika1/4 cup flour6 pork chops3 Tbsp oil1 cup pineapple juice2 Tbsp vinegar3 Tbsp brown sugar Mix together ginger, salt, pepper, paprika, and flour. Coat pork chops. Brown in oil. After browning chops, place in baking dish and cover with a … Continue reading Sweet and Sour Pork Chops

Grilled Ham

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 This is better with shank or butt ham. Put ham in large pan. Cover with Coke®. Tent with foil. Cook ham for 1 hour and 15 minutes in a 400 degree oven. Remove. Rub black and red pepper all over ham until completely covered. Put on thickly. … Continue reading Grilled Ham

Ham and Swiss Stuffed Chicken Breast

Joyce D. RabunFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 chicken breasts, skinned and boned4 thin slices each cooked ham and Swiss cheese2 Tbsp vegetable oil1 can cream of broccoli soup1/3 cup milk1/4 cup green onionsDash of salt and pepper Flatten chicken breasts. Place a ham and cheese slice on each. Roll up from narrow … Continue reading Ham and Swiss Stuffed Chicken Breast

Sausage Balls

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.

Sausage Balls

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