Pimento Cheese Spread

Fay B. FutchFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 tall can Evaporated milk1 lb American® Cheese, grated1 (7 oz) can pimento, choppedDash cayenne pepper Heat milk in double boiler. Add cheese to hot milk. Stir until cheese is melted. Remove from heat and cool; stir occasionally. Add remaining ingredients. Store in jar in refrigerator. … Continue reading Pimento Cheese Spread

Pasta Salad

Fay B. Futch Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 oz package Rotini® pasta7 oz bottle olives8 oz Feta cheese1 tomato1 green bell pepper1/2 large onion8 oz fresh mushrooms1 Tbsp olive oil1 Tbsp medium wine vinegarOregano to tasteBasil to tastePepper to tasteGarlic powder to taste Boil pasta and drain. Chop onion, tomato, bell pepper, … Continue reading Pasta Salad

Hypocrite Pie

Fay B. Futch Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 to 8 dried fruit (apricots, peaches, or apples)1 (10 inch) pie shell, unbaked3 eggs3/4 cup sugar3 Tbsp all purpose flour1 cup evaporated milk and 1 cup milk1 tsp vanilla5 Tbsp sugar for meringueSpices recommended for the fruit used Cook fruit with water until tender. … Continue reading Hypocrite Pie

Banana Bread

Fay B. Futch Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 3/4 cup flour1 1/2 cup sugar1 tsp baking powder1/2 tsp salt1/4 cup plus 1 Tbsp buttermilk1/2 cup vegetable oil2 eggs, beaten1 tsp vanilla3 ripe bananas Grease 9x5 inch loaf pan. Combine flour, sugar, salt and soda. Stir in buttermilk, oil, eggs, and vanilla. Fold … Continue reading Banana Bread