Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 real ripe bananas (in blender)2 large pineapple juice3 small cans orange juice1/2 can lemon juice Bring to boil: 4 cups sugar8 cups water When cold add to juices and bananas. Freeze. When ready to serve, pour in ginger ale or club soda. IN LOVING MEMORY OFREV. … Continue reading Banana Slush
Jan Davidson
Chocolate Sauce
Jan Davidson Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 sticks oleo6 Tbsp cocoa1 1/2 cup sugarPinch salt1 1/2 cup (tall can) Pet milk2 tsp vanilla Melt oleo, mix cocoa and sugar together. Add to oleo. Also add the rest. Bring to a boil and stir constantly for 7 minutes. Remove from heat and … Continue reading Chocolate Sauce
CURRIED FRUIT
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can sliced peaches1 large can sliced pears1 large can black cherries1 jar red cherries4 or 5 bananas Drain fruit and cut bananas. Put in casserole. Mix: 1 cup brown sugar4 Tbsp cornstarch1 Tbsp curry powder Sprinkle above over fruit in casserole. Cover and bake 30 … Continue reading CURRIED FRUIT
Broccoli Casserole
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter or oleo1/2 cup onion, chopped2 cup celery, chopped2 boxes broccoli, chopped1 cream of mushroom soup1 small can mushrooms1 roll jalapeno cheese1/2 cup bread crumbsWater chestnuts (optional) Simmer first 4 ingredients for 15 minutes. Then add mushroom soup, mushrooms, and jalapeno cheese roll. Pour into … Continue reading Broccoli Casserole
Broccoli Soup
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 package frozen chopped broccoli, cooked per directions Add: 1 small package jalapeno cheese and grated cheese to taste1 can cream of mushroom soup1 can cream of celery soup1 can cream of chicken soup3 cup milk1 onion, chopped (sauté in 1/2 stick oleo) Sommer for 20 minutes. … Continue reading Broccoli Soup
Shoe Peg Salad
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can shoe peg corn1 can French style green beans1 cup bell pepper1 small cup English peas1 cup celery, chopped1 cup green onions1 small jar pimento and olives DRESSING: 3/4 cup vinegar1/2 cup oil1 cup sugar1 tsp salt1 tsp pepper1 tsp season salt Mix and bring to … Continue reading Shoe Peg Salad
Pineapple Apricot Salad
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 oz box apricot Jello®15 oz crushed pineapple Bring above to a boil, let cool. Add: 2 cup buttermilk1 can coconut1 cup pecans, chopped1 (8 oz) Cool Whip (fold in) Spray 9 x 13 inch pan. Let congeal. If wanted: 1 can mandarin oranges or add 1 … Continue reading Pineapple Apricot Salad
Spaghetti Salad
Melba Hodge, Jan Davidson, From the files of Rubye Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bottle Seven Seas® salad dressing1/2 bottle McCormick® salad supreme seasoning2 or 3 tomatoes, chopped1 medium onion, chopped1 bell pepper, chopped1 can black olives1 lb spaghetti, cooked Mix all ingredients, cover and store in refrigerator for at … Continue reading Spaghetti Salad
Divinity
Miss Olivia Barr, Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cups sugar1 cup cold water1/2 cup white Karo syrupPinch of salt Cook until it forms a thread. Pour 1/2 of this slowly into 2 beaten egg whites, beating well. Cook the other half of syrup hard and slowly add to mixture. Add 1 … Continue reading Divinity
Caramel Pie
Jan Davidson Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup sugar (1 cup browned on stove)4 egg yolks2 Tbsp butter2 1/4 cup milk4 Tbsp flour or cornstarch1/2 tsp salt2 tsp vanilla Cook until thick. Put in baked pie shell. Put meringue on top. Bake until brown. IN LOVING MEMORY OfTOM S. FITZGERALD Given byEvelyn … Continue reading Caramel Pie
Shiloh To Canaan Kitchen 