Asparagus Guacamole

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 medium asparagus spears, cooked and chopped2 Tbsp canned green chili peppers, drained1 Tbsp red onion, chopped2 tsp olive oil2 tsp lemon juice1/2 tsp salt1/2 clove garlic, crushedDash of ground nutmegDash of pepper In blender or food processor combine all ingredients and process until smooth. Chill covered. This … Continue reading Asparagus Guacamole

Evelyn’s Cheese Ball

Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (8 oz) package cream cheese2 cup Cheddar cheese, grated2 Tbsp Wordestershire® sause1 dash Tabasco1 Tbsp lemon juice Process: 1 Tbsp onion1 Tbsp olives1 Tbsp pimento Mix together and roll in parsley and chopped pecans.

Blooming Onion

Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cut a 1/4 inch slice off the stem end of a large Spanish, red or Vidalia onion and discard. Cut vertically through the onion skin on 1 side and peel onion, leaving the root end intact.Cut onion straight across 3/4 of the way through to the … Continue reading Blooming Onion

Quiche Squares

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (8 count) package crescent rolls3/4 cup Swiss cheese, shredded3/4 cup Mozzarella cheese, shredded1 tbsp onion, minced1 egg beaten3/4 cup milk1/2 cup stuffed green olives, sliced pieces6 tbsp bacon bits1 tbsp parsley flakes Unroll crescent roll dough. Separate into 2 rectangles. Place in ungreased 9x13 inch baking pan; … Continue reading Quiche Squares