Bar-B-Que Beans

Vickie Booth Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground beef1/2 cup onion, chopped1/2 cup bell pepper, chopped1 tsp salt1/2 tsp red pepper1/2 cup molasses1/4 cup ketchup1/2 cup barbeque sauce2 cans pork and beans1 can ranch style beans Brown ground beef with onion and bell pepper. Drain excess fat; add remaining ingredients. Lower … Continue reading Bar-B-Que Beans

Turkey Fruit Salad

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup mayonnaise2 Tbsp honey18 tsp ground ginger2 cup turkey, cooked and cubed1 (11 oz) can mandarin oranges, drained1 can apple, chopped and unpeeled1 can grape halves1 (8 1/2 oz) pineapple chunks, drained1/2 cup pecan halves, toasted In a large bowl, combine mayonnaise, honey, and ginger. Stir … Continue reading Turkey Fruit Salad

Taco Soup

Vickie Booth Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Sauté: 1 lb chicken cubed (or Healthy Choice ground beef)1 cup onions, diced4 oz bell pepper, chopped2 cloves garlic Cook chicken, onions, bell pepper, and garlic until done. 14 oz can Pinto beans14 oz Trappey® pinto beans with jalapeno peppers1 cab Rotel® tomatoes, diced1 large can … Continue reading Taco Soup

Pistachio Salad

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3.4 oz) box pistachio Jello® instant pudding and pie filling1 cup miniature marshmallows1 small fat free Cool Whip®1 small (8 oz) fat free cottage cheese1 (15 1/4 oz) crushed pineapple (in its own juice), drained Mix all ingredients together and chill. Yield: 12 servings (1/2 cup … Continue reading Pistachio Salad

Cabbage Roll Casserole

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 medium head cabbage, chopped3/4 lb lean ground meat or ground turkey1 onion, chopped1/2 cup bell pepper, chopped2 small cans tomato sauce1/3 cup green onions, chopped1 can water1 tsp sugar (or Sweet & Low)4 heaping Tbsp rice, uncooked1/2 tsp paprika1/4 tsp red pepperSalt and pepper to taste … Continue reading Cabbage Roll Casserole

Slow-Cooked Chili

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground beef2 (16 oz) cans kidney beans, rinsed and drained2 (14 1/2 oz) cans diced tomatoes, undrained1 (8 oz) can tomato sauce2 medium onions, chopped1 green pepper, chopped2 cloves garlic, minced2 Tbsp chili powder2 Tbsp salt (optional)1 tsp pepperCheddar cheese, shredded (optional) In a skillet, … Continue reading Slow-Cooked Chili

Crawfish and Broccoli Casserole

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter1 bundle green onions, chopped2 bags of Success® rice, cooked1 can cream of chicken soup1 can cream of mushroom soup1 small jar Cheez Whiz®1 small jar jalapeno Cheez Whiz®1 large package frozen chopped broccoli1 lb crawfish tails Mix all ingredients together and place in a … Continue reading Crawfish and Broccoli Casserole