Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Chicken (boil, skin, debone, and cut into bite size pieces); chicken breast can be used if preferred; save broth from chicken1 cup brown rice in chicken broth; cool rice to room temperatureGreen onions, chopped1 head cauliflower and 1 bunch broccoli, blanch, cool, and break into bite size … Continue reading Mom’s (Mary Edwards) Chicken Salad
Kathy Tettleton
Chef Tim Hall’s Fried Turkey
Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 to 15 lb turkey3 gallons oilTony's® seasoning1 stick oleo3 Tbsp lemon juice1/2 tsp liquid smoke1/2 tsp Worcestershire® sauce1/2 onion powder1/2 tsp garlic powder Thaw turkey completely. Melt oleo and add seasonings to it. With a large syringe inject this liquified seasoning mix into the turkey breast, … Continue reading Chef Tim Hall’s Fried Turkey
Baked Salmon Croquettes
Kathy Tettleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (15 1/2 oz) can pink salmonMilk1/4 cup butter or margarine2 Tbsp onion, finely chopped1/3 cup all purpose flour1/2 tsp salt1/4 tsp pepper1 Tbsp lemon juice1 cup corn flakes, crushed and divided Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; … Continue reading Baked Salmon Croquettes
Barbecued Shrimp
Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Wash and drain 3 pounds of large shrimp (unpeeled). Place in 7x11 inch glass dish. Place the following ingredients in a 4 cup measuring cup: 1 1/2 lb butter or oleo3 Tbsp black pepper or lemon pepper1 tsp red pepper (cayenne)1/2 tsp paprika1 Tbsp Lea & Perrin® … Continue reading Barbecued Shrimp
Tomato Pie
Kathy Tettleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Combine: 1 cup Bisquick3/4 cup mayonnaise1/3 cup milk1 tsp basil Shape in pie pan into a crust. Alternate layers of sliced tomatoes and chopped onions. Top with grated mozzarella cheese. Bake at 350 degrees until crust is browned.
Rocky Mountain Pie
Kathy Tettleton From Kitchen of Fairfield Pagosa Lodge, Pagosa Springs, ColoradoFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 sticks margarine, melted1 cup sugar1 1/2 cup chocolate chips1 1/2 cup pecans, chopped4 eggs1 tsp vanilla1/2 cup flour1 pie shell, unbaked Melt margarine. Mix together by hand eggs, sugar, and vanilla. Add cooled margarine, chocolate chips, … Continue reading Rocky Mountain Pie
Peanut Butter Pie
Kathy Tettleton, Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Makes 2 Pies 2 (9 inch) pie crusts Mix the following ingredients: 8 oz package cream cheese16 oz Cool Whip®2 cup powdered sugar2/3 cup peanut butter Pour the above mixture into pie crusts. Melt 6 Snickers® in microwave (add milk to thin to spreading consistency) … Continue reading Peanut Butter Pie
Blueberry Pound Cake
Kathy Tettleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Duncan Hines® butter recipe cake rinsed1 can blueberries, drained and rinsed1/2 cup cooking oil1/3 cup sugar8 oz package cream cheese4 eggs Soften cream cheese with mixer. Add all other ingredients and mix well. Fold in blueberries. Pour into a greased and floured (1 just spray my … Continue reading Blueberry Pound Cake
Shiloh To Canaan Kitchen 