Eggplant Casserole

Virgie Henry Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 medium eggplant, peeled, cubed, cooked, and drained1 cup sweet milk2 eggs, beaten1 cup sharp cheese, grated1 cup bread crumbs1 Tbsp oleo, meltedSalt and pepper to season Combine all ingredients well. Pour into greased casserole and bake 40 minutes at 350 degrees. Serves 4. IN HONOR … Continue reading Eggplant Casserole

Spaghetti Casserole

Kahla TerralFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large onion, chopped1 clove garlic, minced1/4 cup bell pepper, chopped3 Tbsp olive oil2 lbs ground meat1 (6 oz) can tomato paste2 cup water1 Tbsp chili powderSalt and pepper1 (12 oz) package spaghetti1 (13 oz) evaporated milk3 eggs, beaten1/4 lb Velveeta® cheese, grated Brown onion, garlic, and … Continue reading Spaghetti Casserole

Rice Hamburger Dressing

Jodie Pelfrey, Bernice High 1 1/2 lb ground beef1/2 cup celery3/4 cup raw rice1 cup green onions1/4 cup bell pepper1 can cream of celery soup1 can onion soupSalt and pepper to taste Mix all together and bake in 325° oven in covered dish for 1 hour and 15 minutes.

Cool It Light

Bernadette Jenkins, D.H.S. Bring 10 1/2 ounce can low sodium chicken broth and 12 ounce can Pet evaporated milk to boil. Add: Clove minced garlic3 Tbsp instantized quick mixing flour1/2 tsp salt1/2 tsp freshly ground black pepper Cook and stir for 30 seconds. Remove from heat. Add 1 cup grated Parmesan cheese. Cover and set … Continue reading Cool It Light