Evelyn Odom, FMS 2 cup sugar1/2 cup milk3 cup oatmeal (uncooked)1 tsp vanilla4 Tbsp cocoa1 stick butter or oleo1/2 cup peanut butter Melt butter, sugar, cocoa and milk in saucepan. Bring to rolling boil. Let boil for 1 minute. Pour into bowl and add rest of ingredients. Mix well. Drop by teaspoonful on waxed paper; … Continue reading No Bake Oatmeal Cookies
Evelyn Odom
Quick Banana Pudding
Helen Matthews, Linville High School; Jatis Skains, DHS; Evelyn Odom, FMS 1 large box instant banana pudding1 can sweetened condensed milk1 (12 oz) carton frozen non-dairy whipped topping9 bananasVanilla wafers Mix pudding mix according to directions: Add condensed milk and whipped topping. Spread vanilla wafers in bottom of 9x13 inch dish. Layer bananas, pudding mixture, … Continue reading Quick Banana Pudding
Mexi-Dish
Evelyn Odom, Farmerville Middle School 2 lb hamburger meat1 can drained Ranch Style beans1 large onion, chopped1 lb Velveeta cheeseFlour tortillas2 cans Ro-Tel® tomatoes and green chilies 1 can cream of chicken soup Brown hamburger meat; drain well. Add salt, pepper, garlic powder, 2 tablespoons chili powder and 1/2 teaspoon oregano. Line greased 9x13 inch … Continue reading Mexi-Dish
Natchitoches Meat Pies
Evelyn Odom, Farmerville Middle Filling: 2 Tbsp flour1 Tbsp shoetening1 1/2 lb ground beef1/2 lb pork3 Tbsp parsley flakes2 large onions, chopped6 green onions, chopped (use tops of green onion)Red pepper to taste Pastry: 4 cups flour2 eggs1/2 cup melted shortening2 tsp baking powder1 tsp saltEnough milk to make desired consistency to roll and cut … Continue reading Natchitoches Meat Pies
Chicken Las Vegas
Evelyn Odom, FMS 12 chicken breasts, split and deboned (lay fat and season)1/2 tsp salt1/2 tsp pepper1/2 tsp thyme1 cup white onion, chopped fine2 cloves garlic1/2 lb butter Melt butter and first 5 ingredients; brush on flat chicken breast. Roll chicken breast with thin slice ham; wrap a piece of bacon around this. Hold with … Continue reading Chicken Las Vegas
Easy Potato Soup
Evelyn Odom, FMS 6 large potatoes1 large carrot, grated1/4 tsp celery salt1/4 tsp chopped parsley1 stick oleo1 large onion, choppedSalt and pepper Boil potatoes in enough water to cover. Sauté carrots and onion in oleo Add celery salt and pepper When potatoes are tender, mash them right in the pan without draining off water. Add … Continue reading Easy Potato Soup
Potato Casserole
Evelyn Odom, FMA 2 (12 oz) package frozen hash browns, thawed1/4 cup chopped green onions1 cup grated cheese1/2 stick butter or oleo1 (8 oz) carton sour cream1 can cream of mushroom soup Combine soup, thawed potatoes, oleo, sour cream; mix well. Pour in shallow baking dish. Bake at 350° fir 45 minutes (uncovered). Top with … Continue reading Potato Casserole
Sweetened Condensed Milk
Evelyn Odom, FMS 1 cup powdered milk2/3 cup powdered sugar1/3 cup boiling water2 Tbsp oleo melted Mix well until smooth. Makes equivalent to 1 can and may be used anywhere in place of Eagle Brand® milk. Keeps well in refrigerator.
Wassail
Evelyn Odom, FMS 1 gallon apple cider2 (1 qt 14 oz) cans orange juice1 pint reconstituted lemon juice2 cups sugar2 tsp whole cloves2 sticks cinnamon Wrap cloves and cinnamon in a piece of cheesecloth and drop in preceding mixture. Heat and simmer for at least 20 minutes. Remove spices when seasoned to taste. This is … Continue reading Wassail
Instant Spiced Tea
Evelyn Odom, FMS 1 lb 2 oz jar Tang®1/2 cup instant tea3 cups sugar2 1/2 tsp cinnamon1 1/4 tsp ground cloves1 package lemonade Kool-Aid® mix Mix well. Store in closed container. Use approximately 1 tablespoon mix to 1 cup hot water.
Shiloh To Canaan Kitchen 