Chicken Pot Pie

Lori TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 chicken, boiled and deboned1 onion2 to 3 stalks celery2 cans cream of mushroom soup2 cans Veg-All®2 cups milk2 tsp margarineFrozen pie crust or biscuits Sauté onion and celery in margarine. Add the rest of the ingredients and season with salt and pepper. Cook until hot. If … Continue reading Chicken Pot Pie

Boiled Shrimp

Lori TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 5 lb raw shrimp, unpeeled1 large onion, quartered3 cloves garlic1/2 cup oil1/2 cup catsup1/2 tsp Tabasco®1/2 tsp black pepper1 lemon, quartered1/4 cup vinegar1/4 cup plain salt1/4 cup Toney's® seasoning Wash shrimp. Half fill 6 quart pot with water. Bring to boil. Add all ingredients except shrimp and … Continue reading Boiled Shrimp

Hot Pizza Dip

Lori Taylor Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (8 oz) package cream cheese, softened1 tsp Italian seasoning1 cup mozzarella cheese, shredded3/4 cup Parmesan cheese, shredded1 (8 oz) can pizza sauce2 tsp green peppers, choppedBreadsticks or bread slices Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 9 inch pie … Continue reading Hot Pizza Dip

Mexican Salsa

Lori Taylor Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 (28 oz) cans whole peeled tomatoes2 1/2 tsp salt2 1/2 tsp crushed red pepper3 to 5 cloves garlic1 1 /2 tsp oil2 1/2 tsp jalapenos Grind tomatoes in food processor or blender. May have to do 1 can at t a time. Add all other … Continue reading Mexican Salsa