Rowena Roberson - 7-12-92Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can evaporated milk1 can condensed milk6 eggs2 cup sugar1 tsp vanilla2 cup fresh peaches, mashedMilk Separate egg yolks from whites. Beat yolks and sugar together. Then add evaporated milk, condensed milk, vanilla, and peaches. Beat egg whites separately and then fold in the milk … Continue reading Fresh Peach Ice Cream
Rowena Roberson
Marinated Vegetables
Rowena Roberson By Christine BaileyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup celery, chopped1 cup bell pepper, chopped1 cup carrots, chopped1 cup onions, chopped1/2 cup radishes (or squash)1 cup broccoli1/2 cup cauliflower Drain and rinse: 1 can French style green beans1 can red kidney beans1 can hot pinto beans1 can whole grain corn1 can … Continue reading Marinated Vegetables
Jalapeno-Corn-Corn Casserole
Rowena Roberson*Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup rice, uncooked1 medium onion, chopped1 medium green pepper, chopped1 cup celery, chopped1/2 cup margarine (1 stick)1 Tbsp sugar1 or 2 large jalapeno peppers, chopped3 (17 oz) cans cream style corn1 cup mild Cheddar cheese, shredded Cook rice according to directions and set aside. Sauté onions, … Continue reading Jalapeno-Corn-Corn Casserole
VEG-ALL CASSEROLE
Rowena Roberson Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 can Veg-All®, drained (buy the one with the white label)1 small can whole kernel corn, drained1 cup mayonnaise1/2 cup onion, chopped Mix together and place in a baking dish (about 1 2 quart size). Bake 25 minutes at 350 degrees (without the topping). Mix together: … Continue reading VEG-ALL CASSEROLE
Broccoli Casserole
Rowena RobersonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup celery, chopped1/2 cup onion, chopped Sauté above 1 stick margarine. Add this mixture to 3 cups of cooked rice. Add: 1 can mushroom soup1/2 can water1 (8 oz) jar Cheez Whiz®2 packages broccoli, chopped and cooked (I use fresh broccoli and steam until tender) Mix … Continue reading Broccoli Casserole
German Green Bean Salad
Rowena RobersonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can French style green beans, srained1 can yellow beans, drained1 can kidney beans, drained1/2 cup green peppers, minced1/2 cup onions, cut fine Combine: 1/2 cup salad oil1 cup vinegar3/4 cup sugar1 tsp salt1 Tbsp Worcestershire® sauce1/2 tsp black pepper a Tbsp barbecue sauce Pour over the … Continue reading German Green Bean Salad
Congealed Apricot Salad
Rowena Roberson, May 1988 Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (6 oz) apricot gelatin2/3 cup sugar2/3 water1 can crushed pineapple, undrained2 (4 oz) apricot baby food1 can Eagle Brand® milk, chilled1 (8 oz) cream cheese1 1/2 cup pecans, chopped Combine gelatin, sugar, and water. Bring to boil and stir to dissolve. Remove from … Continue reading Congealed Apricot Salad
Spaghetti Salad
Rowena RobersonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb spaghetti, cooked and drained1 red onion, chopped1 bell pepper, chopped1 small can ripe olives, sliced1/2 container Salad Supreme® seasoning1 large bottle Seven Seas Italian® dressing3 tomatoes, peeled and chopped Mix all together and refrigerate at least overnight. It's even better a week later. This recipe … Continue reading Spaghetti Salad
Lemon Delight
Rowena Roberson, Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 cup flour1 cup nuts, chopped1 1/2 sticks margarine Mix well and press in 9 x 13 inch pan. Bake at 400 degrees for 10 to 15 minutes. Set aside until cool. 12 oz cream cheese1 3/4 cup powdered sugar8 oz Cool Whip Mix … Continue reading Lemon Delight
Strawberry Divinity
Rowena Roberson, Brought on Branson Trip 5-27-92 to 5-30-92 Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup sugar3/4 cup water3/4 cup light corn syrup1/4 tsp salt2 egg whites1 (3 oz) strawberry gelatin1 cup pecans, chopped Combine first 4 ingredients in a heavy 3 quart saucepan; cook over low heat, stirring gently, until sugar dissolves. … Continue reading Strawberry Divinity
Shiloh To Canaan Kitchen 