Linda Pennington, Lillie School 1 lb dry lima beans1/2 lb salt pork2 quart water1 bunch green onions1 tsp red pepper1 Tbsp Worcestershire° sauce1 can tomato sauce1/4 tsp oregano1 lb ground meat1 Tbsp salt1 cup chopped onions2 Tbsp parsley flakes Cook beans with salt pork until almost done, approximately 1 1/2 hours. While beans are cooking, … Continue reading Meatballs and Beans
Linda Pennington, Lillie School 2 packages frozen chopped broccoli4 whole chicken breasts, cooked and chopped1 (10 1/2 oz) can cream of chicken soup (undiluted)2/3 cup mayonnaise1/2 cup Pet milk1/2 cup Cheddar cheese1 Tbsp lemon juice1 1/2 tsp curry powderBread crumbs Cook broccoli according to package directions; drain well. Place in a lightly greased 1 1/2 … Continue reading Chicken Broccoli Casserole
Linda Pennington, Lillie School 1 pie shell3/4 lb sausage, browned and drained1 box frozen spinach, squeeze out water1 small onion, diced1 green pepper, chopped1 tsp salt1 tsp pepper1 tsp curry powder1 can mushrooms12 oz Cheddar cheese5 eggs1 can evaporated milk Bake pie shell. Layer sausage and spinach; sprinkle top with onion, pepper and mushrooms. Cover … Continue reading Spinach and Sausage Quiche
Linda Pennington, Lillie School 2 small boxes pistachio pudding1 large can crushed pineapple (use juice and all)1 large Cool Whip®1 cup chopped pecans1 small jar cherries1 cup coconut Mix pudding. Cool Whip® and pineapple in a large bowl until well mixed. Add the rest of the ingredients. Mix well. Chill and serve.
Linda Pennington, LHA; Robbie M. Alford, Central Office 1 (6 oz) jar coffee creamer1 (16 oz) can hot cocoa mix1 (8 qt) box powdered milk1 lb powdered sugar9 Tbsp cocoaSalt Mix all ingredients and store in airtight container. Place 2 to 3 heaping teaspoons in 1 cup hot water to serve.
Linda Pennington, Lillie School 1/2 gallon sherbet2 quart ginger ale1 large can pineapple juice Mix all 3 ingredients and chill until time to serve. May use strawberry, pineapple, orange or lime sherbet. This will serve 35 people.
Linda Pennington, Lillie School 2 cups Tang®1/2 cup instant tea1 cup sugar1/2 tsp cloves1 tsp cinnamon Mix all these ingredients and store in a dry place. When you want a cupful, put 2 tablespoons mix to one cup of hot water. Good on a cold winter night.
Linda Pennington, Lille School 1/2 lb Cheddar cheese6 oz cream cheese1 cup chopped pecans1/2 tsp garlic saltDash of Worcestershire® sauceChili powder or Williams Chili Seasoning® mix Grate Cheddar cheese in a bowl. Add cream cheese. Work it all together. Add remaining ingredients except chili powder. After all ingredients are mixed together, form 2 or 3 … Continue reading Cheese Roll
Kathryn Nutt, Lille; Linda Pennington, Lillie School; Mary Crain, RB; 1/2 lb hot sausage1/2 lb grated Cheddar Cheese2 cup Bisquick® mix Brown 1/2 pound sausage in skillet. Drain. Add grated cheese and sausage along with Bisquick mix®. Mixture is very stiff and must be worked with hands. Roll into tiny balls. You can freeze these … Continue reading Sausage Balls