Homemade Mustard

Lorraine Odom Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 oz can Coleman's® dry mustard1 cup vinegar (apple cider vinegar)1 cup light brown sugar2 eggs, beaten Mix mustard and vinegar in Pyrex bowl or large measuring cup and let set overnight. The next morning whisk in the beaten eggs and brown sugar. Transfer to a … Continue reading Homemade Mustard

Red Cabbage

Lorraine OdomFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 small head red cabbage, sliced thin1 onion, chopped2 apples, peeled and chopped3 Tbsp cider vinegar1/3 cup brown sugar1/2 tsp allspice1 Tbsp butterSalt and pepper to taste Put all this into a pot with a little water and cook until tender and crisp (about an hour).

Chicken Creole

Lorraine OdomFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. chicken, cooked and deboned1 onion, chopped2 bell peppers, chopped4 stalks celery, chopped1 can Rotel® tomatoes, diced with green chilies2 cans tomato soup2 cloves garlic1 bay leaf Sauté chopped vegetables in small amount of oil. Add to this everything except the chicken. Add 2 soup cans … Continue reading Chicken Creole

Creole Cake

Lorraine Odom Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup sugar1/2 cup vegetable oil2 eggs2 cup flour1/2 cup buttermilk2 Tbsp cocoa1 tsp vanilla1 tsp baking sodaPinch of salt1 cup boiling water (mixed with the baking soda and added last) Topping: 1 cup brown sugar1 stick butter, melted1 can Angel Flake coconut1/2 cup canned milk1 … Continue reading Creole Cake

Zucchini Bread

Lorraine Odom Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup zucchini, grated3 eggs beaten until foamy3/4 cup vegetable oil2 1/2 cup sugar3 cup flour1 tsp baking soda1/4 tsp salt1 tsp cinnamon1 tsp nutmeg1 tsp allspice1 cup nuts, chopped (optional) Combine zucchini, eggs, oil, and sugar in large bowl. Combine flour, baking soda, salt, and … Continue reading Zucchini Bread