Mary L. RabunFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 oz) package orange Jello®1 (12 oz) container Cool Whip®1 (11 oz) can mandarinOranges, drained1 (15 oz) can crushed pineapple and juice2 Tbsp frozen orange juice concentrate1 cup miniature marshmallows1/2 cup nuts, chopped Stir Jello® into Cool Whip® until dissolved and smooth. Add orange segments, … Continue reading Creamy Jello Salad
Mary L. Rabun
King Ranch Chicken
Mary L. Rabun Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 lb) fryer or equivalent in parts (thighs and breasts)1 medium onion, chopped1 bell pepper, chopped1/2 lb Cheddar cheese, grated1 can Rotel® tomatoes, chopped2 cans cream of chicken soup, undiluted1 tsp chili powder1 tsp ground oregano1 tsp ground cumin1 package corn tortillas Cook, bone, … Continue reading King Ranch Chicken
Sour Cream Apple Pie with Crumb Topping
Mary L. RabunFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 ready made pie crust1 can pie apple (NOT pie filling)3/4 cup sugar1 egg 1 tsp vanilla2 Tbsp flour1 cup sour cream Bake pie shell for 7 minutes at 350 degrees. While shell bakes, drain apples and cut into bite -sized pieces. Pour into partly baked … Continue reading Sour Cream Apple Pie with Crumb Topping
Shiloh To Canaan Kitchen 