Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Peel and remove seeds from 16 cups cucumbers. Soak 24 hours in mixture of: 1 cup lime1 gallon water Wash well and soak 3 hours in ice water; drain. Mix: 1 cup vinegar1 bottle red food coloring 1 tsp alumEnough water to cover rings Simmer 2 hours. … Continue reading Mock Apple Rings
Marilynn Ludwig
Punch
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 packages raspberry or strawberry Kool-Aid Prepare according to directions. Add: 1 tall can pineapple juice2 cans apricot nectar1 large frozen lemonade1 large frozen orange juice Makes about 1 1/2 gallon.
Hoppy’s Olive Dip
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can large pitted ripe olives, chopped small1 cup mayonnaise2 cloves garlic, crushed1 tsp capersHot sauce to taste IN LOVING MEMORY OFEDNA H. HEARNGiven byKahla Terral and Clara Hearn
Ora’s Deviled Green Beans
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (16 oz) can cut green beans1 Tbsp butter or margarine2 tsp prepared mustard1/2 tsp Worcestershire® sauceDash saltDash pepper2 Tbsp corn flakes crumbs Bring beans to a boil, cooking about 10 minutes. Drain. In small saucepan, melt butter. Stir in remaining ingredients except crumbs. Pour over hot … Continue reading Ora’s Deviled Green Beans
Squash Casserole
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. squash2 eggs1/2 to 3/4 medium onions, chopped6 Tbsp margarine1/2 cup milk3 Tbsp brown sugar1 1/2 cup Cheddar cheese, shreddedRound butter crackers, crushed1 tsp salt Cook squash until tender. Drain and mash. Beat eggs. Sauté onions in margarine. Add squash, eggs, milk brown sugar, and salt … Continue reading Squash Casserole
Marge’s Eggplant Parmesan
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/3 cup onion slices2 Tbsp olive oil or salad oil1 lb ground beef2 cloves garlic, minced4 cup tomatoes2 cup seasoned tomato sauce1 (3 oz) can mushrooms1/4 cup parsley, chopped1 1/2 tsp oregano1 tsp salt1/4 tsp thyme1 bay leaf1 cup water Sauté onion until tender. Add meat and … Continue reading Marge’s Eggplant Parmesan
Sweet Potato Casserole
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can sweet potatoes, cook until tender, drain and mash Mix: 1/2 cup sugar1 tsp vanilla2 Tbsp butter or margarine2 eggs Mix all, adding eggs last. TOPPING: Tbsp butter, melted1/3 cup brown sugar1/3 cup flour1 cup pecans, chopped Mix together, spread on top of potatoes in … Continue reading Sweet Potato Casserole
Banana- Pineapple Salad
Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 or 5 bananas1 or 2 cans crushed pineapple BOILED DRESSING: 1 1/2 Tbsp sugar1/4 tsp salt1 Tbsp flour1 tsp dry mustard3 egg yolks3/4 cup cold water1/4 cup vinegar2 Tbsp butter Slice bananas and add pineapple. Mix sugar, salt, flour, and mustard together. Beat egg yolks … Continue reading Banana- Pineapple Salad
Sweet Slaw
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 medium cabbage1/2 cup sweet pickles, chopped1 small white onion, chopped1/2 cup carrots, shredded (optional)Salt and pepper to taste1/2 cup sugar1 cup mayonnaise (do not use salad dressing)1/4 cup white vinegar Shred cabbage. Add pickles, onion, carrots, salt, and pepper. Toss together. Sprinkle sugar over mixture. Mix mayonnaise … Continue reading Sweet Slaw
Dream Salad
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package lemon Jello®1 package lime Jello® Mix with 2 cups boiling water. Set aside to cool. 1 (#2) can crushed pineapple, drained1 can Dime Brand® milk12 oz container cottage cheese1 can pecans, chopped 1 cup Hellmann's mayonnaisePour all in a well greased Pyres® dish and refrigerate … Continue reading Dream Salad
Shiloh To Canaan Kitchen 