Kathryn Price Family Treasures 6 cups crumbled cornbread4 slices dry bread crumbs or biscuits1 cup chopped celery1 cup chopped green onions1/2 cup chopped bell pepper2 quarts chicken broth1/4 cup butter or margarine1 Tbsp salt2 Tbsp black pepper3/4 tsp sage3 cut up boiled eggs4 raw eggs Sauté celery, onions, and bell pepper in butter until done, … Continue reading Cornbread Dressing
Carrie Lou Odom Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 medium potatoes1/2 cup oleo3 Tbsp flour2 cup sweet milk1 medium bell pepper, chopped (optional)1 med pimento (optional)1 roll garlic cheese1 roll jalapeno cheeseSalt and pepper to taste Boil potatoes in jackets until tender, Do not overcook. Let cool. Melt butter in boiler; add flour. … Continue reading Jalapeno Potatoes
Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn (or 1 can whole kernel and 1 cream style)2 eggs, beaten1 cup cooking oil1 package Mexican cornbread mix You may add chopped bell pepper and onion. Bake 35 to 40 minutes at 325 degrees. Sprinkle with grated cheese.