Olive Nut Sandwiches

Betty TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz cream cheese1/2 cup mayonnaise1/2 cup green olives, chopped1/2 cups pecans, chopped1/2 tsp onion powder1/2 tsp white pepper Use wheatberry bread. Spread lightly with oleo first. A good sandwich for a party or shower.

Carrot Sandwiches

Lillian UpshawFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (8 oz) package cream cheese1 cup carrots, grated1/2 cup pecans, toasted and grated2 Tbsp onion, gratedMayonnaise to spreading consistencyWhite and dark bread Mix everything in mixer. Use white bread, dark bread, another white; trim and slice in 3 slices. Use electric knife. Stand up on end … Continue reading Carrot Sandwiches

BEER BATTERED FRIED SHRIMP POBOYS with Amy

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/SbZaywq9Hh8 Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube BEER BATTERED FRIED SHRIMP 1 cup all purpose FLOUR 1 cup BEER, any kind you like Pinch of SALT 1 teaspoon CREOLE SEASONING Mix batter ingredients together with a whisk and let sit for 10 to … Continue reading BEER BATTERED FRIED SHRIMP POBOYS with Amy

Chilli Dip

Sarah Nan T. Masling Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb hamburger1 onion, chopped1 can Rotel® tomatoes8 oz sour creamGarlic salt to taste1 lb Velveeta® Brown hamburger and onion. Add in tomatoes. Stir in sour cream and garlic salt. Add Velveeta® and stir until melted. Mix and simmer 20 minutes. Serve hot with … Continue reading Chilli Dip