Barbara Jones, SHS 2 cans Campbell's® bean and bacon soup2 cans Ranch Style® pinto beans2 cans Great Northern® beans2 cans navy beans with bacon1 or more cans water2 lb ham, cut in chunks1 green pepper, chopped1 medium onion, chopped2 cloves garlic, chopped Simmer over low heat 2 hours or longer. Stir often. Serve with corn … Continue reading Bean Soup
Barbara Jones, SHS 1 can peach pie filling2 cans chunk pineapple, drained2 cans mandarin oranges, drained1 package frozen strawberries or 1 pint fresh4 bananas, sliced In large bowl, mix all fruit together. Pour peach pie filling over the fruit and stir until mixed. Chill before serving. Keeps under refrigeration up to two weeks in a … Continue reading Louisiana Fruit Salad
Barbara Jones, S.H.S. 3 cans Pet milk1 cup sugar4 eggs1 can Eagle Brand® condensed milk1 tsp vanilla Mix all together. Pour into ice cream freezer. Finish filling freezer with milk or water.
Barbara Jones, S.H.S. 1 box German chocolate cake mix14 oz caramels1 cup evaporated milk3/4 cup melted butter1 cup chopped nuts1 cup chocolate chips Cook caramels with 1/2 cup evaporated milk until melted. Mix cake mix and butter, 1/2 cup evaporated milk and nuts together. Stir by hand. Press 1/2 batter in 9x13 inch pan. Bake … Continue reading Caramel Brownies
Barbara Jones. S.H.S. 1 yellow cake mix1 small size chocolate pudding (instant)1 small size vanilla pudding (instant)1 cut chocolate chips1/2 cup oil1 1/2 cup water4 eggs Mix chocolate chips together with dry ingredients. Mix remainder of ingredients with dry ingredients. Pour in greased and floured Bundt pan. Bake at 350° - 375° for approximately 50 … Continue reading Chocolate Chip Cake
Barbara Jones, S.H.S. Cake: 1 box yellow cake mix1 (3 oz) package strawberry gelatin1/2 cup salad oil1/4 cup berry juice3 eggs1 cup fresh strawberries, crushed Empty cake mix into large bowl. Add next ingredients and mix. Stir in crushed strawberries. Pour into 2 (9 inch) cake pans. Bake at 350°F. for 30 - 35 minutes. … Continue reading Louisiana Strawberry Cake
Barbara Jones, S.H.S. 2 cups water1/2 cup cornstarch1/4 cup white Karo®1/4 tsp salt2 cup sugar Cook above ingredients until it turns clear. Remove from heat and add 13 ounce box strawberry jello. Set aside to cool. When cooled, add 1 quart fresh strawberries that have been sliced and drained. Pour into baked pie crust. Chill. … Continue reading Strawberry Pie
Barbara Jones, S.H.S. 1 graham cracker pie crust or vanilla wafers arranged in pie plate1 can Eagle Brand® condensed milk1/2 cup lemon juice1 cup Cool Whip® Mix milk and lemon juice until thick. Fold in Cool Whip®. Pour in pie crust. Refrigerate and enjoy. May also be topped with strawberries or peaches.