BBQ Pot Roast

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 lb) roast2 tsp salt1/4 tsp pepper3 Tbsp fat1/2 cup water1 (8 oz) can tomato sauce3 medium onions, slaced2 cloves garlic, minced2 Tbsp brown sugar1/2 tsp dry mustard1/4 cup lemon juice1/4 cup ketchup1 Tbsp Worcestershire sauce2 Tbsp flour Rub meat with salt and pepper. Brown in … Continue reading BBQ Pot Roast

Grilled Ham

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 This is better with shank or butt ham. Put ham in large pan. Cover with Coke®. Tent with foil. Cook ham for 1 hour and 15 minutes in a 400 degree oven. Remove. Rub black and red pepper all over ham until completely covered. Put on thickly. … Continue reading Grilled Ham

Chicken Casserole

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Boil 1 chicken. Cut in bite-size pieces. Boil 1 package noodles in broth. Sauté onions, celery, and bell peppers in butter. Add green onions and blades close to the end. Microwave about 3/4 pound Mexican Velveeta® with 1 can cream of mushroom soup. Mix soup and cheese … Continue reading Chicken Casserole

Mexican Cornbread

Terri Hinton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can cream corn1 can whole kernel corn1 cup cornmeal1/2 cup sweet milk1/2 tsp soda1 tsp salt1/4 cup sugar1/4 cup flourCelery seedDash garlic saltGreen onions, chopped2 to 4 jalapeno peppers1 cup cheese Grease large iron skillet and heat. Pour half mixture in skillet. Cover with grated … Continue reading Mexican Cornbread

Cheese Broccoli Dip

Terri Hinton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter1 medium onion, chopped1 large can mushrooms, chopped1 package broccoli, chopped and cooked1 can cream of mushroom soup1 roll Kraft® garlic cheese Sauté onion in butter. Add mushrooms and sauté for minutes more. Add cooked broccoli and mushroom soup. Slowly add chunks of cheese, … Continue reading Cheese Broccoli Dip