Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 to 8 medium squash2 packages Mexican corn bread1 bell pepper1 large onion1 can cream of mushroom1 lb Velveeta® cheese1 small jar pimento Cook squash until tender; drain. Bake corn bread according to directions. Then crumble in large bowl. Sauté bell pepper and onions until done. … Continue reading Peggy’s Squash Dressing
Zoe Hart
Hawaiian Rice
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bell pepper, chopped1 or 2 cloves garlic2 Tbsp cooking oil2 cans cream of mushroom soup1 (13 oz) can pineapple chunks, drained2 tsp soy sauce1 cup chicken broth1 (3 lb) chicken4 cup rice, cooked Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. … Continue reading Hawaiian Rice
Ken Hart’s Homemade Chili
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 packages ground beef (approximately 1 1/2 lbs or 3 packages ground venison3 packages Williams Chili Seasoning3 large onions, diced2 cans Rotel® tomatoes4 cans tomato sauce2 cans tomatoes cubedChili powder to taste (careful)Salt to tasteWater if too thick Cook hamburger until done; drain. Add onions and and … Continue reading Ken Hart’s Homemade Chili
Easy Chicken Enchiladas
Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cups boiled chicken or chicken strips from Sam's®1 small box mild Mexican or plain Velveeta®8 oz sour cream1 package flour tortilla shells1 can cream of chicken soup Sauté cubed cooked chicken in pan until hot. Add Velveeta® cheese (cubed) and melt. Add soup and sour … Continue reading Easy Chicken Enchiladas
Chicken Casserole
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 chicken breasts1 large Cheez Whiz®1 jalapeno cheese roll2 cans mushroom soup2 boxes frozen broccoli, cookedGreen onions to tasteCarefully season to taste Boil chicken breast and bone. Combine all other ingredients and mix with chicken and broccoli that has been cooked according to package directions. Place in … Continue reading Chicken Casserole
Fresh Peach Dessert
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 LAYER I: Combine until well blended: 1 stick oleo1 cup plain flour1/2 cup pecans, chopped Pat into 9x13 inch dish. Bake at 350 degrees for 15 to 20 minutes until lightly browned. LAYER II: Combine: 8 oz cream cheese1 cup powdered sugar Blend in 1 cup Cool … Continue reading Fresh Peach Dessert
Vinegar Pie Crust
Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cup all purpose flour1 Tbsp sugar3/4 tsp salt1/2 tsp baking powder1 1/4 cup Crisco®5 Tbsp water1 Tbsp vinegar1 egg, beaten Mix with fork and then hands until well mixed. Place on waxed paper and roll and shape into pie crust. Bake at 350 to 400 … Continue reading Vinegar Pie Crust
Coconut Pie
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cook: 3 egg yolks2 cup low-fat milk3 Tbsp cornstarch3 Tbsp Sweet & Low® liquid sweetener Cook until thickened. Add: 1 cup coconut1 tsp vanilla2 Tbsp butter Mix well and pour into cooked pie crust or crumb crust. Beat egg whites until peaks stand, add sweetener to taste. … Continue reading Coconut Pie
Mama’s Tea Cakes
Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup plain flour3/4 cup sugar (or more)1/4 cup buttermilk1/2 tsp soda1 1/2 tsp vanilla1 stick butter plus 1/4 cup oil1/2 tsp salt1 egg Combine egg with buttermilk. Then combine sugar, soda, flour and salt. Add butter and oil then egg and buttermilk. Stir until well … Continue reading Mama’s Tea Cakes
Stuffed Pistelette Rolls
Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 dozen pistelette rolls (bread department Brookshires)1 lb ground beef1 box mild Mexican Velveeta® cheese1 box frozen broccoli, cooked according to directions and drained Sauté ground beef; drain. Add cubed cheese and broccoli and mix well. Scoop out pistelette roll and discard bread removed. Cut out … Continue reading Stuffed Pistelette Rolls
Shiloh To Canaan Kitchen 