Candied Canned Yams with AMY

Amy’s Louisiana Kitchen From Union Parish Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube Candied Canned Yams 1 or 2 pound can YAMS (drained) depending on how many you are feeding 1/2 stick (4 tablespoons) BUTTER 1/2 teaspoon Corn Starch 1/2 cup STEEN'S CANE SYRUP 1/2 to 1 teaspoon ORANGE … Continue reading Candied Canned Yams with AMY


Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can sliced peaches1 large can sliced pears1 large can black cherries1 jar red cherries4 or 5 bananas Drain fruit and cut bananas. Put in casserole. Mix: 1 cup brown sugar4 Tbsp cornstarch1 Tbsp curry powder Sprinkle above over fruit in casserole. Cover and bake 30 … Continue reading CURRIED FRUIT

Frozen Passion

Marie LindsayFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 (Makes 2 to 3 Quarts) 1 (2 liter) bottle or 5 (12 oz) cans carbonated beverage (any flavor)2 (14 oz) cans sweetened condensed milk Mix and pour into ice cream freezer and freeze. Tastes like sherbet. IN HONOR OF JOY SUNDAY SCHOOL CLASS Given byLoyce Parks


Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 servings instant mashed potatoes1 (4 oz) carton whipped cream cheese1 egg, beaten2 Tbsp green onion, chopped1 Tbsp butter or margarinePaprika Prepare potatoes, omit butter. Add cheese and beat well. Stir in egg and onion; blend well. Place in well greased 1 quart baking dish. Dot with … Continue reading CREAMY POTATO BAKE


Ophelia AutreyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn6 Egg Beaters®1/2 bell pepper, chopped1/2 medium onion, chopped1 package Mexican cornbread mix1 package Butter Buds®2 cups Cheddar cheese (fat free), grated Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. … Continue reading FAT FREE CORN CASSEROLE