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

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

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

Reunion Casserole

Una GeorgeFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground beef1/2 lb bulk hot sausage1 cup onion, chopped2 cup (8 oz) Cheddar cheese, shredded1 bell pepper, chopped1 can whole kernel corn, drained1 can tomato soup1 (8 oz) can tomato sauce1/3 cup stuffed olives, sliced1 clove garlic, minced1/2 tsp salt8 oz wide noodles, cooked and … Continue reading Reunion Casserole

Chicken Spaghetti

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 hen10 oz spaghetti2 cans tomatoes1 can English peas4 small cans or 2 large cans mushrooms1 medium size onion4 small button garlicSaltCayenne pepper Boil chicken, then chip up. Boil spaghetti and drain. Chop onion and garlic and cook until done, not brown, in a small amount of … Continue reading Chicken Spaghetti