SALSA VERDE GREEN SALSA đź’• with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/VObPw81ipcY Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube SALSA VERDE 1 POUND TOMATILLOS, husked, rinsed and sliced in half 1 tablespoon OILIVE OIL 1 medium YELLOW ONION, sliced 2 JALAPENOS, stemmed and seeded 3 cloves GARLIC, peeled 1 LIME, halved 1/2 cup fresh CILANTRO, … Continue reading SALSA VERDE GREEN SALSA đź’• with Amy’s Louisiana Kitchen

Cheese Broccoli Dip

Terri Hinton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter1 medium onion, chopped1 large can mushrooms, chopped1 package broccoli, chopped and cooked1 can cream of mushroom soup1 roll Kraft® garlic cheese SautĂ© onion in butter. Add mushrooms and sautĂ© for minutes more. Add cooked broccoli and mushroom soup. Slowly add chunks of cheese, … Continue reading Cheese Broccoli Dip

Evelyn’s Cheese Ball

Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (8 oz) package cream cheese2 cup Cheddar cheese, grated2 Tbsp Wordestershire® sause1 dash Tabasco1 Tbsp lemon juice Process: 1 Tbsp onion1 Tbsp olives1 Tbsp pimento Mix together and roll in parsley and chopped pecans.

Blooming Onion

Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cut a 1/4 inch slice off the stem end of a large Spanish, red or Vidalia onion and discard. Cut vertically through the onion skin on 1 side and peel onion, leaving the root end intact.Cut onion straight across 3/4 of the way through to the … Continue reading Blooming Onion

Mexican Dip

Debbie Albritton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can refried beans1 lb sour cream1 package Lawry's® taco mix1 lb Cheddar cheese2 large tomatoes1 cup green onions, chopped1/4 c. black olives, choppedWater Mix small amount of water with beans to thin out. Layer beans into 9x14x2 inch dish. Mix sour cream with taco … Continue reading Mexican Dip

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

Spinach Pinwheels

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup sour cream8 oz cream cheese, softened3 (10 oz) package frozen chopped spinach, thawed and drained1 envelope ranch salad dressing mix3 green onions, finely chopped1/2 tsp dill weedGarlic powder to taste1/3 to 1/2 cup bacon bits1 (10 count) package large flour tortillas Beat sour cream and cream … Continue reading Spinach Pinwheels

Cheddat Bits

Nellie Brashier Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 tsp salt1/2 lb sharp Cheddar cheese1/2 lb oleo2 cup flour, unsifed2 cup Rice Krispies®1/8 tsp red pepper Grate cheese and mix with oleo; add other ingredients. Shape into walnut size balls. Press flat with fork. Bake at 350 degrees for 10 to 15 minutes. FOR … Continue reading Cheddat Bits