Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can sliced peaches1 large can sliced pears1 large can black cherries1 jar red cherries4 or 5 bananas Drain fruit and cut bananas. Put in casserole. Mix: 1 cup brown sugar4 Tbsp cornstarch1 Tbsp curry powder Sprinkle above over fruit in casserole. Cover and bake 30 … Continue reading CURRIED FRUIT
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
Recipes compiled by First Baptist Church, Farmerville LA.
FRIED PIE DOUGH
Delores "Dollie" Aulds Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can Pet® milk2 eggs4 cup flour3 Tbsp sugar1 cup Crisco®1 tsp salt2 tsp baking powder
Barbeque Sauce
Lilla TurnageFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (6 oz) can Coca-Cola®1 (14 oz) bottle catsup1/2 to 3/4 stick margarine1 (5 oz) bottle Worcestershire sauce1 tsp garlic salt Mix and cook over low flame until desired thickness. This recipe makes enough to fill 2 catsup bottles. Refrigerate 2 hours; keeps well. IN HONOR OFBRO. … Continue reading Barbeque Sauce
Frozen Passion
Marie LindsayFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 (Makes 2 to 3 Quarts) 1 (2 liter) bottle or 5 (12 oz) cans carbonated beverage (any flavor)2 (14 oz) cans sweetened condensed milk Mix and pour into ice cream freezer and freeze. Tastes like sherbet. IN HONOR OF JOY SUNDAY SCHOOL CLASS Given byLoyce Parks
SUGAR FREE (ALMOST) CRANBERRY SAUCE
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Measure 2 cups of fresh cranberries, then chop in food processor. Add 1 2/3 cups water. Add about 3 tablespoons frozen orange juice concentrate (do not dilute). Bring to a boil, then reduce heat and simmer about 7 minutes. Remove from heat. Add 2 boxes of cranberry Jello® … Continue reading SUGAR FREE (ALMOST) CRANBERRY SAUCE
CREAMY POTATO BAKE
Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 servings instant mashed potatoes1 (4 oz) carton whipped cream cheese1 egg, beaten2 Tbsp green onion, chopped1 Tbsp butter or margarinePaprika Prepare potatoes, omit butter. Add cheese and beat well. Stir in egg and onion; blend well. Place in well greased 1 quart baking dish. Dot with … Continue reading CREAMY POTATO BAKE
FAT FREE CORN CASSEROLE
Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn6 Egg Beaters®1/2 bell pepper, chopped1/2 medium onion, chopped1 package Mexican cornbread mix1 package Butter Buds®2 cups Cheddar cheese (fat free), grated Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. … Continue reading FAT FREE CORN CASSEROLE
Marinated Vegetables
Rowena Roberson By Christine BaileyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup celery, chopped1 cup bell pepper, chopped1 cup carrots, chopped1 cup onions, chopped1/2 cup radishes (or squash)1 cup broccoli1/2 cup cauliflower Drain and rinse: 1 can French style green beans1 can red kidney beans1 can hot pinto beans1 can whole grain corn1 can … Continue reading Marinated Vegetables
Jalapeno-Corn-Corn Casserole
Rowena Roberson*Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup rice, uncooked1 medium onion, chopped1 medium green pepper, chopped1 cup celery, chopped1/2 cup margarine (1 stick)1 Tbsp sugar1 or 2 large jalapeno peppers, chopped3 (17 oz) cans cream style corn1 cup mild Cheddar cheese, shredded Cook rice according to directions and set aside. Sauté onions, … Continue reading Jalapeno-Corn-Corn Casserole
Eggplant Casserole
Delores "Dollie" Aulds Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup bread crumbs2 eggs1 cup milk1 cup cheese, grated Peel and boil eggplant until tender. Drain and add other ingredients. Bake in 350 degree oven. IN LOVING MEMORY OFVIVIAN T. MILLER Given byBobbie R. Miller
