Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb Jimmy Dean sausage (sage or hot)1 cup onion, chopped1 cup celery chopped1/2 cup red bell pepper, chopped1/2 cup yellow pepper, chopped2 cloves garlic, chopped2 (10 oz) cans cream of mushroom soup1 (10 oz) can cream of chicken soup1 cup raw rice1/4 tsp salt1/4 tsp pepperLouisiana … Continue reading Breakfast Rice
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
Recipes compiled by First Baptist Church, Farmerville LA.
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.
Kathy KirkFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup Tang® or other orange flavored drink mix1 cup instant tea2 cup sugar1 envelope lemonade1 Tbsp cinnamon1 1/2 tsp cloves Mix all ingredients together and store in airtight container. Serve 2 teaspoons to a cup.
Ethel WickesFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup flour1/2 cup salt2 tsp cream of tartar1 cup water1 Tbsp oil Mix flour, salt, cream of tartar in boiler. Add water and oil. Cook over LOW heat until mixture comes together in a ball. Stir in all times. Remove from heat and knead. May be … Continue reading Play Dough
Mock Apple Rings
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Peel and remove seeds from 16 cups cucumbers. Soak 24 hours in mixture of: 1 cup lime1 gallon water Wash well and soak 3 hours in ice water; drain. Mix: 1 cup vinegar1 bottle red food coloring 1 tsp alumEnough water to cover rings Simmer 2 hours. … Continue reading Mock Apple Rings
Lorraine Odom Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 oz can Coleman's® dry mustard1 cup vinegar (apple cider vinegar)1 cup light brown sugar2 eggs, beaten Mix mustard and vinegar in Pyrex bowl or large measuring cup and let set overnight. The next morning whisk in the beaten eggs and brown sugar. Transfer to a … Continue reading Homemade Mustard
Pimento Cheese Spread
Fay B. FutchFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 tall can Evaporated milk1 lb American® Cheese, grated1 (7 oz) can pimento, choppedDash cayenne pepper Heat milk in double boiler. Add cheese to hot milk. Stir until cheese is melted. Remove from heat and cool; stir occasionally. Add remaining ingredients. Store in jar in refrigerator. … Continue reading Pimento Cheese Spread
Homemade Ice Cream
Chris BelinFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Eagle Brand milk1 small box instant pudding mix (vanilla or etc.)2 cup sugar4 cup milk1 cup water Mix all the above ingredients together, pour into freezer. Finish filling the freezer with milk to the fill line. Mark in freezer. (Yummy)
Cantaloupe Ice Cream
Doris BellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 1/2 cup sugar6 eggs ( I use Egg Beaters®)1 quart half and half1 medium size Cool Whip®1 large ripe cantaloupe1 tsp vanilla Blend cantaloupe in blender. Mix all ingredients together. Finish filling with whole milk. IN HONOR OF JAMES (HAMBURGER) BENNETT Given byJeanie Bennett
Kahla Terral Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup tomato, chopped1/4 cup green onions, chopped1 Tbsp cilantro, chopped1 Tbsp lime juice1 tsp fresh jalapeno pepper1/4 tsp salt Combine ingredients in bowl, stir well. Cover and chill 3 hours. Serve with chicken patties or as a dip. Calories 3, fat 09.