Broccoli Casserole

LaDonna PardueFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package frozen chopped broccoli1 cup raw rice1 can cream of mushroom soup1 can cream of chicken soup1 (8 oz) jar Cheez Whiz®1/2 cup onion, chopped Sauté onion in butter. Cook and drain broccoli. Combine soups and Cheez Whiz. Heat until blended. Add onions, cooked rice, and … Continue reading Broccoli Casserole

Fruit Salad

LaDonna PardueFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans pineapple2 cans mandarin orangesBanana1 box vanilla instant pudding Pour juice off all but 1 can oranges. Mix 1 can juice with pudding and add fruit. IN LOVING MEMORY OFMR. AND MRS. JACK LONG Given byPattie Long Acurio

Chicken Pot Pie

LaDonna PardueFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/4 cup oleo1/3 cup flour2 2/3 cup chicken broth1/2 tsp salt1/2 tsp pepper3 1/2 cup chicken, cooked and diced10 oz mixed vegetablesPastry crust Melt oleo, add flour; stir. Cook 1 minute. Add broth to flour, cook until thickened and bubbly. Add salt and pepper. Add chicken and … Continue reading Chicken Pot Pie

Pecan Pie

LaDonna PardueFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 EggsPinch of salt1/2 cup dark brown sugar1 tsp vanilla1 Tbsp flour2 Tbsp butter1 cup white Karo® syrup1 cup pecans Beat eggs slightly, add flour, salt and butter (chip up small); blend. Add sugar, Karo® syrup, vanilla and pecans. Blend well. Pour into crust and bake at 325 … Continue reading Pecan Pie

Broccoli Cornbread

LaDonna Pardue, Wanda Williams, Evelyn Fitzgerald, Ophelia Autrey, Becky Guice and Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package broccoli, chopped1 can Mexicorn1 onion, finely chopped1 stick butter, melted1 (6 oz) package cottage cheese1 box Jiffy® cornbread mix1 tsp salt4 eggs Mix broccoli, corn, and onion. Add butter, cottage cheese, and eggs. … Continue reading Broccoli Cornbread