Natchitoches Meat Pies

Evelyn Odom, Farmerville Middle Filling: 2 Tbsp flour1 Tbsp shoetening1 1/2 lb ground beef1/2 lb pork3 Tbsp parsley flakes2 large onions, chopped6 green onions, chopped (use tops of green onion)Red pepper to taste Pastry: 4 cups flour2 eggs1/2 cup melted shortening2 tsp baking powder1 tsp saltEnough milk to make desired consistency to roll and cut … Continue reading Natchitoches Meat Pies

Shrimp Dip

Evelyn Odom, FMS 1 can shrimp1/2 cup sour cream1 1/2 Tbsp Worcestershire® sauce2 small (3 oz) package cream cheese1 medium onion Grind shrimp and onion; add cheese and seasoning. Serve with chips or crackers.

Popcorn Balls

Helen Matthews, Linville High School 4 quart popcorn2 1/2 cup sugar1 cup light corn syrup1 cup water6 Tbsp oleo Keep popcorn warm. Mix other ingredients in 4 quart saucepan; stir while heating until sugar is dissolved. Cook without stirring to 290°. Pour syrup over corn, stirring to coat all the popcorn. Form immediately into balls.

Cocktail Sausage

Polly Dumas, FHS 3 lb beef wieners3 cup brown sugar1 cup bourbon1 cup ketchup1/2 cup Cattleman's® barbeque sauce Cut wieners into bite-size pieces. Mix all ingredients together and simmer 3 hours in electric skillet or crock pot.

Polish Mistakes

Bernadette Jenkins, DHS 1 lb hamburger meat1 lb process cheeseOlives (pimento)Mushrooms1 lb hot bulk sausageParty rye bread Brown hamburger and sausage together and drain well in colander. Add one pound cut up cheese and stir until melted. Place tablespoon of mixture on top of small party rye and garnish. Heat under broiler and serve. Can … Continue reading Polish Mistakes