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
Broccoli Rice Casserole
Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 boxes frozen broccoli, chopped2 cup rice, cooked1 jar Cheez Whiz®1 cup chicken soup1/2 pint sour cream1/2 stick oleo, melted Cook broccoli and drain. Combine with remaining ingredients. Pour into casserole bowl and bake at 350 degrees until thoroughly heated.
Green Rice
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Prepare 1 cup rice, either Minute® or long grain. Mix together: 1 egg, beaten1/2 small can evaporated milk1/3 cup oil2 1/4 Tbsp parsley flakes1/2 medium, onion, chopped1 cup sharp cheese, grated1 cup mushrooms, chopped1 cup cream of mushroom soupSalt and pepper to taste Mix all with rice. … Continue reading Green Rice
Broccoli Rice Casserole
Virgie HenryFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stalk celery1/2 cup onion, chopped1 can cream of chicken soup2 cups rice, cooked1 lb broccoli, chopped1 small jar Cheez Whiz®1 stick butter Mix onions, celery, and butter until clear. Cook broccoli and drain. Add all ingredients together in a greased casserole dish. Bake at 350 degrees … Continue reading Broccoli Rice Casserole
Corn Casserole
Virgie HenryFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can cream style corn1 can whole kernel corn3 eggs1 stick margarine1 small bell pepper1 small onion1 bag Mexican cornbread mix1 small bag Cheddar cheese Mix ingredients together and bake for 1 hour at 325 degrees. Sprinkle cheese on top and heat a few minutes.
Eggplant Casserole
Virgie Henry Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 medium eggplant, peeled, cubed, cooked, and drained1 cup sweet milk2 eggs, beaten1 cup sharp cheese, grated1 cup bread crumbs1 Tbsp oleo, meltedSalt and pepper to season Combine all ingredients well. Pour into greased casserole and bake 40 minutes at 350 degrees. Serves 4. IN HONOR … Continue reading Eggplant Casserole
