Marinated Vegetable Salad

Becky GuiceFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 15 oz can French cut green beans15 oz can small green peas1 bell pepper, chopped fine1 onion, chopped fine1 cup celery, chopped fine1/2 cup pimentos, chopped fine1/2 cup pecans, chopped fine Drain vegetables and mix all ingredients. Pour dressing over all and let stand 24 hours. Drain … Continue reading Marinated Vegetable Salad

Coconut Cake

Becky Guice Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Yellow cake mix1 can coconut cream1 can condensed milk8 oz Cool Whip®1/4 can coconut Cook cake mix as directed on box. While warm, prick holes in cake and pour the coconut cream and condensed milk over the cake. Let soak in (about 30 minutes). When cool … Continue reading Coconut Cake

Broccoli Cornbread

LaDonna Pardue, Wanda Williams, Evelyn Fitzgerald, Ophelia Autrey, Becky Guice and Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package broccoli, chopped1 can Mexicorn1 onion, finely chopped1 stick butter, melted1 (6 oz) package cottage cheese1 box Jiffy® cornbread mix1 tsp salt4 eggs Mix broccoli, corn, and onion. Add butter, cottage cheese, and eggs. … Continue reading Broccoli Cornbread