Hawaiian Rice

Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bell pepper, chopped1 or 2 cloves garlic2 Tbsp cooking oil2 cans cream of mushroom soup1 (13 oz) can pineapple chunks, drained2 tsp soy sauce1 cup chicken broth1 (3 lb) chicken4 cup rice, cooked Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. … Continue reading Hawaiian Rice

Faye’s Salad

Patricia McIntosh 1 tall can pineapple tidbits, drained 1 can dark pitted cherries 1 (8 oz) package cream cheese, softened 3/4 cup chopped pecans 1 large carton Cool Whip 1 cup sugar Cream sugar and cream cheese; add pineapple tidbits, cherries and nuts. Fold in Cool Whip and refrigerate overnight.