Amy Simpson, Verda SimpsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cups potatoes, diced1/2 cup celery, chopped1/2 cup onion, chopped3 1/2 cup water Cook until tender. Add: 2 tsp saltBlack pepper3 Tbsp oleo2 chicken bouillon cudes2 1/2 cup milk, scalded8 oz sour cream1 Tbsp flour Stir in milk until it thickens.
Soups and Stews
Broccoli Soup
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 package frozen chopped broccoli, cooked per directions Add: 1 small package jalapeno cheese and grated cheese to taste1 can cream of mushroom soup1 can cream of celery soup1 can cream of chicken soup3 cup milk1 onion, chopped (sauté in 1/2 stick oleo) Sommer for 20 minutes. … Continue reading Broccoli Soup
Taco Soup
Vickie Booth Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Sauté: 1 lb chicken cubed (or Healthy Choice ground beef)1 cup onions, diced4 oz bell pepper, chopped2 cloves garlic Cook chicken, onions, bell pepper, and garlic until done. 14 oz can Pinto beans14 oz Trappey® pinto beans with jalapeno peppers1 cab Rotel® tomatoes, diced1 large can … Continue reading Taco Soup
Ham Chowder
Carolyn Thrailkill Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup potatoes, cubes1 carrot, sliced thinWater1/4 cup oleo1/2 lb ham, chopped1/2 cup celery, diced1/4 cup flour3 cup milk8 oz Pet® milk1 onion, chopped small Cook potatoes and carrot in salted water until soft drain. Melt oleo in soup pot. Add ham and cook on low … Continue reading Ham Chowder
Jackson House Soup
Una George Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can cream of chicken soup1 can cream of celery soup1 can creamy onion soup3 soup cans milk1 stick oleo1 onion, chopped1 lb Mexican Velveeta® cheese2 (10 oz) package frozen broccoli Place oleo in large Dutch oven (low heat). Add chopped onion and tender onion. Add … Continue reading Jackson House Soup
Vegetable Soup
Norma WilsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs stew meat1 onion, chopped1 large potato, chopped1 cup elbow macaroni1 can tomatoes1 ( 8 oz) can tomato sauce1 can LeSeur English® peas, drained1 can corn kernels1 small can lima beans1 small can lima beans1 cup okra, cut-up3 carrots, sliced Cook beef in 5 to 6 … Continue reading Vegetable Soup
Taco Soup
Rean SimpsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground chuck1 package taco mix2 cans ranch-style beans (1 with jalapeno)2 cans stewed tomatoes1 can whole kernel corn (add all contents, including juice)1 large onion, chopped Brown meat and drain. add onion, chopped. Add taco mix, beans, corn, and tomatoes. Simmer for 5 to 10 … Continue reading Taco Soup
Vegetable Soup (Low Fat)
Inez Griffin Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can tomatoes (or fresh ones)3 Tbsp onions, chopped2 cup chicken broth (low fat)1 small can mixed vegetables (no salt) Cook onion in broth, add tomatoes and mixed vegetables and cook together for about 10 minutes. Makes 4 servings.
Tortilla Soup
Billie HaytonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 tsp oil3 cup frozen whole kernel corn1 green pepper, chopped1 1/2 tsp cumin1 large onion, chopped3 tsp Worcestershire sauce2 cloves garlic1 1/2 tsp chili powder1 (4 oz) can green chiliesSalt4 to 6 cup chicken, cooked and chopped2 (10 3/4 oz) can tomato soupBlack pepper1 can Rotel … Continue reading Tortilla Soup
Cheese Soup
Juanita TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup chicken broth1/2 cup onion, chopped1/2 cup carrots, shredded1/2 cup celery, chopped1 cup rice, cooked3/4 lb ground beef, browned1 can Cheddar cheese soup1 soup can milk1 lb milk Mexican Velveeta®, cubed Simmer vegetables in chicken broth for 10 minutes. Add remaining ingredients and simmer until cheese … Continue reading Cheese Soup
Shiloh To Canaan Kitchen 