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
Beth Scott
Stuffed Potatoes
Beth Scott Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 large white baking potatoes, scrubbed and baked until tender1 stick oleo3/4 cup Pet® milkSaltPepperCheese, grated Bake potatoes bare without foil wrapping. Half potatoes and scoop out pulp, leaving shells intact. Mix potato pulp with oleo, milk, salt, and pepper. Scoop mashed potatoes back into shells … Continue reading Stuffed Potatoes
Broccoli-Rice Casserole
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cook rice to equal 2 cups. In 1 stick oleo, add: 1 medium onion, chopped1 jar Cheez Whiz®1 can cream of mushroom soup1 box frozen broccoli, chopped Simmer until blended. Add rice and salt and pepper to taste. Turn into casserole and bake at 350 degrees for … Continue reading Broccoli-Rice Casserole
Chicken and Dressing
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large fryer or hen, boiled and boned (reserve broth)1 package corn bread mix, made up (baked and cooled)3 stalks celery, chopped2 onions, chopped5 eggs6 slices bacon2 Tbsp salt1 Tbsp pepper1 Tbsp sugar
Chicken Spaghetti
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 lb) fryer, boiled, boned, and cut into bite size pieces1 (6 oz) package thin spaghetti, cooked in broth and drained3 Tbsp oleo2 medium onions, chopped3 stalks celery, chopped2 cloves garlic, chopped1 (16 oz) can tomatoes1 (8 oz) can tomato sauce1 cup water2 Tbsp sugar1 can … Continue reading Chicken Spaghetti
Chicken Ravioli
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 fryer, cooked, boned, and chopped1 medium onion, chopped1/2 bell pepper, chopped2 Tbsp oleo1 can cream if mushroom soup1 small can chopped mushrooms (optional)1 (8 oz) package egg noodles, cooked in chicken brothSalt and pepper to tasteCheese, grated In oleo, sauté onion and bell pepper until tender. … Continue reading Chicken Ravioli
Shiloh To Canaan Kitchen 