Sweet Potato Casserole

LaDonna Pardue Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cups sweet potatoes, cooked1/2 cup sugar1/2 cup butter2 eggs beaten1 tsp vanillla1/3 cup milk Mash the boiled potatoes; mix in sugar, butter, eggs, vanilla, and milk; put in baking dish. TOPPING: 1/3 cup butter, melted1 cup brown sugar1/2 cup flour1 cup nuts, chopped Melt butter … Continue reading Sweet Potato Casserole

All Day Stew

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Mix these ingredients together in a casserole dish that has a tight lid. 2 lbs beef stew meat, cubed1 can of LeSeur English® peas1 cup carrots sliced2 onions, chopped1 tsp saltDash of pepper1 can cream of celery soup plus 1/2 can of water1 large raw potato, cut … Continue reading All Day Stew

Microwave Baked Apples

Robbie M. Alford, Central Office 4 apples, pared and quartered1/2 cup margarine, meltedCinnamonNutmeg Prepare apples and place in glass dish. Pour melted margarine over the top. (I use Butter Buds® for fewer calories.) Sprinkle with cinnamon and nutmeg. Cook on MEDIUM power until apples are tender, about 7 minutes.

Quickie Fudge

Robbie M. Alford, Central Office 1 lb XXX sugar1/4 cup plus 1 Tbsp milk1 Tbsp vanilla1 cup marshmallows1/2 cup cocoa1/2 cup butter1/2 cup chopped nuts Dump all ingredients together. Microwave on HIGH for 2 minutes. Beat by hand until smooth. Pour in buttered dish and chill for 2 hours. Cut in squares and enjoy!

Microwave Fudge

Patsy Holdman, Bernice High 3 cups sugar3/4 cup margarine1 (5 oz) can evaporated milk1 (12 oz) package semi-sweet chocolate pieces1 (10 oz) jar marshmallow creme1 cup chopped nuts1 tsp vanillla Combine sugar, butter and milk in buttered large glass mixing bowl. Cover with plastic wrap. Microwave 10 minutes on MEDIUM HIGH ROAST. Stir and continue … Continue reading Microwave Fudge