Ham Chowder

Carolyn Thrailkill Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup potatoes, cubes1 carrot, sliced thinWater1/4 cup oleo1/2 lb ham, chopped1/2 cup celery, diced1/4 cup flour3 cup milk8 oz Pet® milk1 onion, chopped small Cook potatoes and carrot in salted water until soft drain. Melt oleo in soup pot. Add ham and cook on low … Continue reading Ham Chowder

Coconut Pie

Carolyn Thrailkill Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup sugar4 Tbsp flour Mix enough milk to stir. Add: 3 egg yolks (yellow)2 1/2 cup milk, bring to boil After done, add 4 tablespoons butter and vanilla flavoring. Coconut Add coconut.

Buttermilk Cake

Carolyn Thrailkill Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup sugar1 cup cocoa6 eggs1/4 tsp sodaDash salt3 cup flour, sifted1 cup buttermilk1 tsp baking powder1 Tbsp vanilla flavoring Put sugar and Crisco in mixer. Beat adding one egg at a time, add buttermilk, flour and other ingredients. Cook 1 hour at 300 degrees. Do … Continue reading Buttermilk Cake