CREAMY POTATO BAKE

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 servings instant mashed potatoes1 (4 oz) carton whipped cream cheese1 egg, beaten2 Tbsp green onion, chopped1 Tbsp butter or margarinePaprika Prepare potatoes, omit butter. Add cheese and beat well. Stir in egg and onion; blend well. Place in well greased 1 quart baking dish. Dot with … Continue reading CREAMY POTATO BAKE

Pear Salad

Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Can Barlett pear halves, drained1 (3 oz) package cream cheese1/2 cup nuts chopped1/2 cup crushed pineapple, drained2 Tbsp maraschino cherries, chopped Stir cream cheese until soft. Then blend in nuts, pinapple, and cherries. Fill pear half. Serve on lettuce leaf. Top with 1/2 cream.

Pizza Mac

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Layer 1 1/2 cups cooked macaroni in large pan sprayed with Pam®. Mix together to make 1 cup; 2 eggs, black pepper, and milk. Pour over macaroni. Layer the following ingredients; spaghetti sauce, pepperoni slices, chopped bell pepper, chopped onion, Italian seasoning, sliced mushrooms, and grated Mozzarella … Continue reading Pizza Mac

Brandon’s Favorite Macaroni and Cheese (Low-Fat)

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 10 oz package elbow macaroni, cooked and drained8 Healthy Choice fat-free cheese slices14 cup skim milkFleischmann's fat-free butter spread Put macaroni in 9x13 inch pan. Place cheese slices on top. Dribble milk and a small amount of butter spread on top of this. Sprinkle black pepper over … Continue reading Brandon’s Favorite Macaroni and Cheese (Low-Fat)

Broccoli-Ham Casserole

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cups ham, cooked and diced1 package frozen broccoli, chopped1/2 cup rice, cooked1 can Cheddar cheese soup[1 can mushrooms, sliced1 medium onion, chopped1 medium bell pepper, choppedDash garlic juice or salt1 (8 oz) carton sour creamSeasoned croutons1 stick butter or oleo Mix all ingredients together except croutons … Continue reading Broccoli-Ham Casserole

Lasagna

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb lasagna noodles1 lb ground beef3/4 cup onion, finely chopped1 Tbsp oregano4 tsp salt3/4 tsp garlic powder1 Tbsp parsley flakes2 1/4 cup boiling water3 (8 oz) cans tomato paste3 (8 oz) cans tomato sauce2 eggs2 lbs (4 cups) creamed cottage cheese3/4 lb Mozzarella cheese, thinly slicedParmesan … Continue reading Lasagna

Chicken Continental

Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 boneless and skinless chicken breasts1 can (4 oz) sliced mushrooms, drained2 Tbsp butter or margarine1 can Campbell's® cream of chicken soup1 1/2 cup water2 Tbsp parsley, chopped1 1/2 cup quick-cooking rice, uncooked In skillet, brown chicken and mushrooms in butter. Stir in soup water, parsley, … Continue reading Chicken Continental

All Day Stew

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Mix these ingredients together in a casserole dish that has a tight lid. 2 lbs beef stew meat, cubed1 can of LeSeur English® peas1 cup carrots sliced2 onions, chopped1 tsp saltDash of pepper1 can cream of celery soup plus 1/2 can of water1 large raw potato, cut … Continue reading All Day Stew

No-Peek Stew

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs stew meat1 package onion soup mix1 can cream of mushroom soup1 (4 oz) can sliced mushrooms2/3 soup can of water Cut stew meat in bite size pieces. Put in large roasting pan with lid. Add other ingredients and mix well. Cook covered in 300 degree … Continue reading No-Peek Stew