Lisa Hutson Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup salad oil1/4 cup vinegar1/2 onion, diced3/4 cup sugar1/3 cup ketchupBroccoli, fresh In blender of food processor combine first 5 ingredients. Blend well. Pour over fresh broccoli and chill overnight if possible.
Farmerville First Baptist Church Sesquicentennial Cookbook
Sweet Potato Casserole
Paige PatrickFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cups sweet potatoes, cooked1/2 cup sugar1/2 cup oleo2 eggs beaten1 tsp vanilla1/3 cup milk Boil and mash potatoes. Mix in sugar, oleo, eggs, vanilla, and milk. Put in 13 x 9 inch dish. TOPPING: 1/3 cup oleo, melted1 cup light brown sugar1/2 cup flour1 cup pecans, … Continue reading Sweet Potato Casserole
Hamburger Casserole
Carolyn ThrailkillFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup rice, uncooked (cover with water and drain)1 medium bell pepper, chopped small1 medium onion, chopped small2 cans consommé1 small can mushroom, chopped1 lb hamburger meat, brownedSalt and pepper Let rice stand covered with water until other ingredients are prepared, drain rice and add other ingredients. … Continue reading Hamburger Casserole
Kase Noodle Casserole (German Dish)
Frankie HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lb noodles, cooked1 cup cottage cheese1 cup sour cream1/2 tsp salt1/8 tsp pepper1/2 cup green onions, chopped (some tops)4 tbsp butter1 cup bread cubes Heat oven to 350 degrees. Put a layer of cooked noodles in baking dish. Add cottage cheese, salt, and pepper; add … Continue reading Kase Noodle Casserole (German Dish)
Chicken and Sausage Gumbo
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 You have requested a copy of Bro. Vernal Soileau's recipe of his Chicken and Sausage Gumbo, so here it is Cajun Style. Roux: Use 2 cups of all purpose flour to 1 cup of cooking oil. Use a black pot if you have one. Put the oil … Continue reading Chicken and Sausage Gumbo
Texas Baked Chicken Casserole
Marie DeanFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Uncle Ben's wild rice with herbs' cooked to directions1 can cream of mushroom soup1 can cream of celery soup1 can water chestnuts, sliced1 cup mayonnaiseMedium red onion, choppedPackage slivered almonds (in or on top)2 cup chicken or turkey, chopped (more if you like) Mix all ingredients. Pour … Continue reading Texas Baked Chicken Casserole
Ken Hart’s Homemade Chili
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 packages ground beef (approximately 1 1/2 lbs or 3 packages ground venison3 packages Williams Chili Seasoning3 large onions, diced2 cans Rotel® tomatoes4 cans tomato sauce2 cans tomatoes cubedChili powder to taste (careful)Salt to tasteWater if too thick Cook hamburger until done; drain. Add onions and and … Continue reading Ken Hart’s Homemade Chili
Cheezy Chicken Casserole
Loyce ParksFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 1/2 to 4 lb ) fryer1 (12 oz) package spaghetti1 fairly large onion, chopped1 stick margarline1 lb Velveeta® cheese, cubed1 can Rotel® tomaotes, diced and drained1 bell pepper, chopped Cover fryer over with water and boil until tender. Debone fryer and pull or chop into … Continue reading Cheezy Chicken Casserole
Easy Cheesy Shrimp Etouffee
Dixie AlbrittonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup onions, chopped1 cup celery, chopped1 stick butter2 cans cream of mushroom soup2 cans cream of potato soup2 cans cream of shrimp1 round (oblong) garlic cheese1 round (oblong) jalapeno cheese2 lbs shrimp Sauté onions, and celery together in butter. Mix all together and cook for 20 … Continue reading Easy Cheesy Shrimp Etouffee
Tostada
Melissa BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-199 2 flour tortillas (6 inch diameter)1/2 cup pinto or red kidney beans, mashed1/4 tsp chili powder1 cup chicken or cooked ground turkey, shredded1 slice liteline cheese, chopped1/2 cup lettuce, shredded6 tomato slices4 Tbsp onion, chopped4 Tbsp bell pepper4 Tbsp bottled salsa Wrap tortillas in foil; heat in … Continue reading Tostada
Shiloh To Canaan Kitchen 