1½ lbs beef, cubed as for stew

1½ lbs pork, cubed

1 c. chopped onion

2 green peppers, chopped

1 (6oz) can tomato paste

½ c. brown sugar, packed

½ tsp. salt

2 Tbsp. Worcestershire sauce

1 tsp. dry mustard

¼ c. cider vinegar

Cover. Cook on high in slow cooker for 8 hours. Stir to shred meat and blend spices. Serve on buns.

1 c. water

2 (6 oz) cans frozen orange juice concentrate, thawed and diluted

1 container orange sherbet

Blend well; chill. Pour into punch bowl and garnish with scoops of orange sherbet.

¾ c. crumbled blue cheese

1 c. sharp cheddar cheese, shredded

¼ c. minced onion

1 Tbsp Worcestershire sauce

Finely snipped parsley

Place cheeses in small mixer bowl; let stand at room temperature until softened. Add onion and Worcestershire sauce; blend on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl. Cover; chill at least 8 hours. Shape mixture into 1 large ball or into 30-36 small 1″ balls.  Roll in parsley; place on serving plate. Cover; chill two hours or until firm.

As seen in 1983 edition of South Cumberland Elementary School Cookbook.

1¾ c. vanilla wafer crumbs

¼ c. plus 1 Tbsp. butter or margarine, melted

1 (14 oz) pckg caramels

1 (5 oz) can evaporated milk

2 c. coarsely crumbled unfrosted brownies (see note below)

3 (8 oz) pckg cream cheese, softened

1 c. firmly packed brown sugar

3 large eggs

1 (8 oz) carton sour cream

2 tsp. vanilla extract

Garnishes: whipped cream, chocolate lined wafer roll cookes

Combine vanilla wafer crumbs and butter, stirring well.  Press mixture firmly in bottom and 2″ up sides of a 9″ springform pan. Bake at 350° for 5 minutes. Let cool completely on a wire rack.

Combine caramels and milk in small heavy saucepan; cook over low heat, sitrring often, until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.

Beat cream cheese at medium speed of an electric mixer 2 minutes or until light and fluffy.  Gradually add sugar, mixing well. Add eggs, one at a time, beating just until blended. Stir in sour cream and vanilla.

Pour batter into prepared crust. Bake at 350° for 50-60 minutes or until cheesecake is almost set. Remove from oven, let cool to room temperature on a wire rack. Cover and chill at least 4 hours.

Remove sides of springform pab; garnish, if desired. Yield: one 9″ cheesecake. Yield: one 9″ cheesecake.

Note: Buy prepackaged unfrosted brownies from a bakery, or prepare your favorite mix; let cool and crumble enough to yield 2 cups.

2 Tbsp. honey

½ tsp. ground cinnamon

Combine butter, honey and cinnamon in a small mixing bowl; beat at low speed for 1 minute or until creamy. Cover and chill. Let stand at room temperature for 20 minutes before serving.  Yields 1/2 cup.

½ c. water

8 oz. sour cream

1 can refrigerated crescent rolls or pie crust

lettuce, shredded

1 pkg. taco seasoning

1 c. crushed corn chips

1 c. shredded cheddar cheese

Brown beef, drain and stir in taco seasoning and water. Simmer 5 minutes. Separate crescent dough into 8 triangles and press in 9 or 10″ pie pan to form crust, or use froze pie crust. Sprinkle chips over crust and spoon beef mixture over them. Spread sour cream, cover with shredded cheese and sprinkle with remaining chips. Bake at 275° for 20-25 minutes. Sprinkle shredded lettuce on top and serve.

As seen in First Baptist Church cookbook, Livingston, TN. Originally submitted by member, Judy Ryan.

1 small can crushed pineapple

3 bananas diced

2 c. miniature marshmallows

½ pt. whipping cream

2 Tbsp. mayonnaise

Black walnuts or pecans, optional

Red & green cherries for garnish

Whip cream very stiff; add mayonnaise. Drain fruit well and add with remaining ingredients. Garnish with cherries. Can also be poured into refrigerator tray and frozen.

As seen in First Baptist Church of Livingston, TN cookbook from 1980. Original submitter – member, Juanita Easterly

2 c. sugar

1 c. oil

2 c. grated zucchini

1 Tbsp. vanilla

2 c. flour, all-purpose

1 Tbsp. cinnamon

2 tsp. baking soda

1 tsp. salt

¼ tsp. baking powder

1 c. chopped nuts

Beat eggs until frothy; beat in sugar, oil and vanilla and beat until lemon colored. Stir in zucchini and dry ingredients; add nuts. Bake in greased floured loaf pans in 350° oven for 1 hour. Use loaf pans 9×5″. Makes 2 loaves.

As seen in First Baptist Church, Livingston, TN cookbook. Originally submitted by member – Lucille Ledbetter

1 lb. lean round steak (cut ½” thick)

1½ c. beef broth

1 c. sliced green onions (including tops)

1 large green pepper (cut in strips)

¼ c. water

¼ c. soy sauce

1 Tbsp. paprika

2 Tbsp. butter or margarine

2 cloves garlic, crushed

2 Tbsp. corn starch

1 can sliced mushrooms

1 can stewed tomatoes, drained and cut up

While rice is cooking, pound steak to ¼ inch and cut in ¼ inch wide strips. Sprinkle with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and beef broth (cover and simmer 30 minutes). Stir in onions, green peppers, and mushrooms.  Cover and cook 5 minutes more. Blend soy sauce and corn starch into meat mixture. Cook, stirring until thickened (about 2 minutes). Add tomatoes and stir gently. Serve over hot rice. Makes approximately 6 servings.

As seen in Berea Baptist Church’s cookbook, Plant City, FL – originally submitted by member, Marie Lott.

10 eggs, separated

1 tsp. vanilla

1 lb. flour, 4 c.

1 lb. sugar, 2 c.

Cream butter, vanilla and sugar until fluffy; beat egg yolks until thick and add to mixture. Fold in stiffly beaten egg whites; mix thoroughly. Fold in flour; beat 15 minutes. Bake in 2 loaf pans for 1¼ hours at 325°.

As see in First Baptist Church, Livingston, TN cookbook.  Originally submitted by member, Lula Cato.