Breakfast Rice

Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb Jimmy Dean sausage (sage or hot)1 cup onion, chopped1 cup celery chopped1/2 cup red bell pepper, chopped1/2 cup yellow pepper, chopped2 cloves garlic, chopped2 (10 oz) cans cream of mushroom soup1 (10 oz) can cream of chicken soup1 cup raw rice1/4 tsp salt1/4 tsp pepperLouisiana … Continue reading Breakfast Rice

Vegetable Salad

Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (16 oz) can French style green beans1 can small green peas1 green pepper, chopped1 small onion, chopped4 or 5 stalks celery, chopped1 can whole kernel corn1 small can pimento Drain and mix and place in refrigerator for 1 hour. Sprinkle with salt to taste. Combine: 1 … Continue reading Vegetable Salad

Enchilada Casserole

Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lbs lean hamburger1 medium onion, chopped1 (10 oz) can milk enchilada sauce1 can cream of chicken soup1 can cream of mushroom soup1/2 lb Velveeta® cheese, diced1 medium bag plain tortilla chips10 oz medium Cheddar cheese, grated Cook meat and onion together in large skillet. Drain … Continue reading Enchilada Casserole

Broccoli Cornbread

LaDonna Pardue, Wanda Williams, Evelyn Fitzgerald, Ophelia Autrey, Becky Guice and Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package broccoli, chopped1 can Mexicorn1 onion, finely chopped1 stick butter, melted1 (6 oz) package cottage cheese1 box Jiffy® cornbread mix1 tsp salt4 eggs Mix broccoli, corn, and onion. Add butter, cottage cheese, and eggs. … Continue reading Broccoli Cornbread