Sausage Rolls

Mrs. Rosa Lee Meeks
Farmerville #207 OES

Cream cheese, softened with mayonnaise or salad dressing to spreading consistency


  • lemon juice
  • garlic juice
  • onion juice or grated onion
  • paprika
  • finely chopped celery
  • finely chopped pickle
  • finely chopped pimento
  • salt & pepper to taste
  • pink food coloring

Spread very thin on 2 pieces of thin sliced bread which has been mashed together, making 1 long slice. Place 1 1/2 Vienna sausage to each roll, and roll up. Roll very tight in saran wrap, twisting ends. Chill overnight. Remove wrap and slice.

(If other color is desired, omit pimento and use other food coloring, as green, etc.)



Carrot Curls

Mrs. Lois Spencer
Farmerville #207 OES

Select medium or large carrots, wash and peel with a potato peeler. Then slice entire carrot with the peeler. Roll each slice in a curl and fasten with a toothpick. Soak in – ice water till crisp. Gently remove the toothpick, sprinkle with salt and serve.


Baked Olives

Mrs. Lois Spencer
Farmerville #207 OES

  • 1/2 lb cheddar cheese, grated into
  • 1/4 lb oleo or butter
  • red pepper to taste
  • 1 1/2 cups sifted flour.

Work mixture like pie crust pinching of enough dough to roll completely around each olive – using 1 jar small stuffed olives, drain. Seal and place on ungreased cookie sheet. Bake at 400° about 15 minutes or till brown.

Serve not.

Pickled Shrimp

Mrs. Lois Spencer

Farmerville # 207, OES

  • 2 1/2 lbs shrimp

Add boiling water to cover. Add:

  • 6 celery tops
  • 3 1/2 tsp salt
  • 1/4 cup mixed pickling spices

Cook shrimp 10 -12 minutes. Drain and peel under cool water. Using 1 pt sliced onions, make alternate layers of shrimp and onion in shallow dish.


  • 7 bay leaves and cover with a sauce made by:
  • 1 1/4 cups oil, combined with
  • 2 tsp salt
  • 3/4 white vinegar
  • dash of Tabasco
  • 2 1/2 Tbsp capers and juice
  • 1/2 tsp celery seed

Cover dish and store in refrigerator about 24 hours.

Appetizing Shrimp

Mrs. Lois Spencer

Farmerville #207, OES

  • 2 lbs frozen shrimp, (Thaw and wash)
  • 1/4 lb butter or oleo, melted over medium hat in a skillet

Mix with 1-2 Tbsp Tabasco sauce, added, and add shrimp and stir to coat well. Cover and cook for about 20 minutes without lifting cover. Shake pan occasionally during cooking time.

Pour – 1/4 cup lemon juice over shrimp, stir well. Drain all the juices into a bowl to use as a dip or sauce with the shrimp as they are eaten.


Cheese Straws

Mrs. Bessie Prichard

Farmerville #207, OES

  • 1 cup grated cheese, mixed with
  • 1/2 cup butter or oleo, melted,
  • dash of salt
  • dash of cayenne pepper or paprika.

Stir with a fork and add:

  • 1 cup flour, slowly. Then add:
  • 2 Tbsp milk

Roll on floured board 1/4″ thick. Cut in narrow strips, place on cookie sheet and bake in oven at 450° about 8 – 10 minutes. (Easier to work 1/2 the dough at time)

Cheese Straws

Mrs. W. J. Turnage, Jr.

  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp cayenne pepper, sifted together in mixing bowl.

Cut in:

  • 3 sticks butter
  • 1 lb sharp cheddar cheese, grated

Blend thoroughly. Roll out about 1/8″ thick. Cut into strips 4″ wide. From the 4″ strips cut straws crosswise about 1″ wide. Bake about 14 minutes at 350°.


Pat cheese straw pastry into nut-sized rounds, insert an olive, a mushroom, water chestnut, etc. and enclose. Put them on a tin in your freezer. Bake in hot oven for 15 minutes for a quickie snack.

Cheese Puffs

Mrs. W. B. Armstrong

  • 1/3 cup butter
  • 1 cup grated cheese, creamed together


  • 1 cup flour, mix well, and add
  • 2 Tbsp water, to form a dough

Pat out dough very thin on wax paper. Pinch off one square inch of dough. Wrap around STUFFED OLIVE or PICKLED ONION  or small bits of COOKED HAM. Place on ungreased baking sheet 1″ apart. Bake at 400° till golden brown.

Makes 4-6 dozen.

Cheese Logs

Mrs. Charles W. Gallman

Rayville, La.

  • 1 cup pecans
  • 1 clove garlic, finely ground

Blend together with

  • 1 (6 oz) pkg cream cheese
  • 1 Tbsp A-1 sauce

Shape into roll about 5″ long and 1 1/2″ in diameter. Roll in 1 1/2 Tbsp chili powder to coat evenly. Wrap in foil and chill till firm. Slice and serve with crisp crackers.