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

Chicken Casserole

Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 chicken breasts1 large Cheez Whiz®1 jalapeno cheese roll2 cans mushroom soup2 boxes frozen broccoli, cookedGreen onions to tasteCarefully season to taste Boil chicken breast and bone. Combine all other ingredients and mix with chicken and broccoli that has been cooked according to package directions. Place in … Continue reading Chicken Casserole

Chicken Ravioli

Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 fryer, cooked, boned, and chopped1 medium onion, chopped1/2 bell pepper, chopped2 Tbsp oleo1 can cream if mushroom soup1 small can chopped mushrooms (optional)1 (8 oz) package egg noodles, cooked in chicken brothSalt and pepper to tasteCheese, grated In oleo, sauté onion and bell pepper until tender. … Continue reading Chicken Ravioli

Turkey Loaf

Clara HearnFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground turkey1/2 cup onion, chopped1 Tbsp mustard1 Tbsp catsup1 Tbsp Parmesan cheese1 clove garlic, chopped1/2 tsp red pepper1/2 tsp salt1 tsp baking powder1 tsp Worcestershire® sauce3 slices bread soaked in water1 small can evaporated skim milk Mix all ingredients. Shape in mound and place in … Continue reading Turkey Loaf

Beef Brisket

Dorrine KundertFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (9to10 lb) brisket (un-trimmed and trim off fat)Garlic powder1/2 cup liquid smoke1 cup catsup1/2 cup brown sugarSalt Rub brisket with salt and garlic powder. Place in a large pan pour liquid smoke over. Cover with foil and marinate overnight in the refrigerator (turn once). Remove from … Continue reading Beef Brisket

Chicken Pie

Velma Alford (From The Files Of)Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup flour1 tsp baking powder1 cup boned chicken1 can cream of chicken soup1/2 cup milk1 can water2 eggs, boiled (optional) Combine ingredients and bake at 400 degrees for 45 minutes.

Lasagna

Carol LarsenFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz lasagna noodles1 lb ground beef4 cup thick and spicy spaghetti sauce1/2 to 3/4 cup water1 tsp salt1 tsp Italian seasoning1/2 tsp sugar (optional)2 cup Ricotta (or small curd cottage cheese)1/2 cup Parmesan cheese, grated. Brown beef. Drain. Add spaghetti sauce, water salt, seasonings and sugar. … Continue reading Lasagna