Una GeorgeFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup milk1/3 cup all purpose flour1 cup sugar3 egg yolks (keep whites for meringue)1/4 tsp (pinch) salt1 tsp vanilla2 Tbsp butter or oleo1 (9 inch) pie shell, baked2 oz unsweetened chocolate Combine first 5 ingredients in blender. Mix until flour is dissolved. Place in thick (aluminum) … Continue reading Chocolate Pie
Favorite Recipes/Farmerville Business & Professional Women’s Club
Coconut Pineapple Pie
Etta Mae Barron Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 eggs2 Tbsp flour1 small can crushed pineapple1 3/4 cup sugar2 Tbsp butter1 can coconut Bake at 325 degrees for 1 hour in unbaked pie shell.
Hot Spiced Apple Juice
Elizabeth P. Smith 4 quart apple juice2 quart pineapple juice2 lemons, juiced1 1/2 cup sugar2 cup water3 sticks of cinnamon1 tsp whole cloves6 whole allspice Mix sugar and water then heat until sugar is dissolved. Mix other ingredients.
Spiced Tea
Elizabeth P. Smith 1/2 cup instant tea with lemon mix1 cup sugar1 1/2 tsp cloves1 cup instant orange drink mix (Tang)1 1/2 tsp cinnamon Mix together, put in an airtight container. Just add boiling water to any strength you want for a cup of spiced tea.
Watermelon Punch
Union Parish 4-H Club 2 package lemonade mix, powdered10 cup watermelon juice1 cup cold water1 cup Hawaiian punch, concentrate1 package strawberry Jello, dissolved in 1 cup boiling water Mix all ingredients together. This makes 1 gallon of punch.
Pink Punch
Dot Bass 2 package strawberry jello (3 oz)2 small cans frozen orange juice1 (No 2) can pineapple juice1 package strawberry or raspberry Kool-Aid®1 small can frozen lemonade Water as per instructions on packages and cans of frozen juice - 1 quart ginger ale per gallon punch, added at serving time. Lime may be used for … Continue reading Pink Punch
Golden Punch
Juel Downs 1 package orange Jello®1 (No. 3) can pineapple juice1 can apricot nectar or equal amounts of peach juice or juice drained from fruit cocktail1 large package lemonade mix1 small frozen lemon concentrate Dissolve jello in 2 cups boiling water and mix with remaining ingredients. Add water to make 1 gallon. Chill and serve … Continue reading Golden Punch
Hot Tomato Bouillon
Joyce D. Rabun 1 (14 oz) can (1 3/4 cup) beef broth1 tsp Worcestershire sauce Thin lemon slices (optional)1 (12 oz) can (1 1/2 cup) tomato juiceFew drops bottled hot pepper sauce In saucepan, combine beef broth, tomato juice, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Serve in mugs; top with lemon slice, … Continue reading Hot Tomato Bouillon
Tomato Juice Cocktail
Mary John Baughman 1 large can tomato juice Pour into container, add couple dashes Worcestershire sauce, few slurps (right out of bottle) of concentrated lemon juice, couple dashs hot pepper sauce, teaspoon sugar and few shakes onion salt. Add 1 1/2 cups water and shake.
Roasted Pecans
Orene B. Hill Place half pecans in baking pan covered with Wesson® oil, sprinkle with seasoning salt (lemon and pepper and/or Lawry's Seasoning®) and paprika, shake well, being sure that the pecans are covered with the seasoning and oil, place in oven at 200° and cook until brown, or 1 hour.
Shiloh To Canaan Kitchen 