Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift Laderle Tolar 1 slightly beaten egg1 cup pitted ripe olives1/3 cup butter or margarine, melted 1 tablespoon instant minced onion1 teaspoon Worcestershire® saucedash of hot pepper sauce2 cups shredded sharp cheese3 cups packaged biscuit mix1 cup milk1 teaspoon caraway seed Cut olive in large … Continue reading Olive Pizza Bread
Worcestershire®
Barbeque Sauce
Lilla TurnageFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (6 oz) can Coca-Cola®1 (14 oz) bottle catsup1/2 to 3/4 stick margarine1 (5 oz) bottle Worcestershire sauce1 tsp garlic salt Mix and cook over low flame until desired thickness. This recipe makes enough to fill 2 catsup bottles. Refrigerate 2 hours; keeps well. IN HONOR OFBRO. … Continue reading Barbeque Sauce
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
Ora’s Deviled Green Beans
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (16 oz) can cut green beans1 Tbsp butter or margarine2 tsp prepared mustard1/2 tsp Worcestershire® sauceDash saltDash pepper2 Tbsp corn flakes crumbs Bring beans to a boil, cooking about 10 minutes. Drain. In small saucepan, melt butter. Stir in remaining ingredients except crumbs. Pour over hot … Continue reading Ora’s Deviled Green Beans
Shiloh To Canaan Kitchen 