Tomato Salsa

Kahla Terral Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup tomato, chopped1/4 cup green onions, chopped1 Tbsp cilantro, chopped1 Tbsp lime juice1 tsp fresh jalapeno pepper1/4 tsp salt Combine ingredients in bowl, stir well. Cover and chill 3 hours. Serve with chicken patties or as a dip. Calories 3, fat 09.

Carrot Sandwiches

Lillian UpshawFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (8 oz) package cream cheese1 cup carrots, grated1/2 cup pecans, toasted and grated2 Tbsp onion, gratedMayonnaise to spreading consistencyWhite and dark bread Mix everything in mixer. Use white bread, dark bread, another white; trim and slice in 3 slices. Use electric knife. Stand up on end … Continue reading Carrot Sandwiches

Fruit Julius

Rozie Ann RoanFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 oz frozen orange concentrate, undiluted5 to 6 ice cubes1/2 cup milk1/2 cup water1/4 cup sugar1 Tbsp vanilla instant pudding mix (dry) Mix all ingredients together in a blender. Serves 2.

LONESTAR BRUNCH

Pat YoungFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground sausage2 (10 oz) Rotel® tomatoes and chilies, chopped and drained1 lb Cheddar cheese, grated1 lb Monterey Jack cheese, grated9 eggs, beaten1 cup milk2 Tbsp flour Preheat oven to 350 degrees. Brown sausage and drain off fat on paper towels. Layer sausage with cheese and … Continue reading LONESTAR BRUNCH

Punch

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 packages raspberry or strawberry Kool-Aid Prepare according to directions. Add: 1 tall can pineapple juice2 cans apricot nectar1 large frozen lemonade1 large frozen orange juice Makes about 1 1/2 gallon.

Hoppy’s Olive Dip

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can large pitted ripe olives, chopped small1 cup mayonnaise2 cloves garlic, crushed1 tsp capersHot sauce to taste IN LOVING MEMORY OFEDNA H. HEARNGiven byKahla Terral and Clara Hearn

Breakfast Shake

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz low-fat plain yogurt 1 banana*14 oz. unsweetened frozen strawberries*1/2 unsweetened orange juice1 cup skim milk1 tsp vanilla extract3 to 4 packets Equal® or Sweet & Low® 8 ounces equals 1 serving. *May substitute 14 ounce can unsweetened pineapple (add fruit and juices) for strawberries and orange … Continue reading Breakfast Shake