"Golden Goodies" cookbook, celebrating 50 years of the Logan County Homemakers Extension Association, provides us with their 1996 cookbook. It is a spiral-bound, with 286 pages of recipes, history of their organization including support of projects and programs such as 4-H. Order from Judy Awe, 123 Crestwood Drive, Lincoln, IL 62656-1360 or phone (217) 732-4758. The cost of the cookbook is $10 plus $3.50 shipping.

Southern Illinois Pony Club is an international organization devoted to boys and girls under 21 years of age. It provides instruction in riding and proper care of horses. Their cookbook is a fund-raiser for the organization, is spiral-bound and has 80 pages of recipes and also includes an introduction to the organization. Purchase can be made for $6 plus $2 shipping from Roberta Folonie Schuetz, 1105 Hebron Road, Makanda, IL 62958 or phone (618) 995-2264.

BLUSHING LEMONADE
LuAnne Fricke

2 C. sliced strawberries
1 to 2 T. sugar (depending on sweetness of berries)
1 can (6 oz.) frozen lemonade concentrate
4 C. cold water

In a small bowl, mix sliced strawberries and 1 T. sugar until sugar is dissolved. Puree strawberries and concentrate in food processor or blender until smooth. Add water and mix until blended. Add additional sugar if necessary. Serve over ice. (12 servings).

APPLE DIP
Bernice Cecil

1/2 C. butter (real butter)
2 C. brown sugar
1 C. white Karo® syrup
2 T. water
1-15 oz. can Eagle Brand® milk
1 tsp. vanilla

Bring butter, sugar, syrup and water to a boil. Add Eagle Brand milk. Cook to 230° on candy thermometer. Add 1 tsp. vanilla. Cut apples into slices and dip.

PORK AND CHICKEN MARINADE
Nadine Kraft

1 C. vinegar
4 T. sugar
5 T. soy sauce
4 sections chopped garlic
1 tsp. ginger
1 tsp. pepper
1 tsp. salt

Mix well. Marinate meat 2 to 3 hours. Cook meat on grill, basting occasionally.

PEPPERONI PINWHEELS
Marian Haseley & LeAnne Fricke

1-8 oz. can refrigerated crescent dinner rolls
1-3 1/2 oz. (32 slice) pkg. sliced pepperoni
2 oz. (1/2 C.) shredded mozzarella cheese
1 C. prepared pizza sauce, if desired.

Heat oven to 350°. Separate dough into 4 rectangles. Firmly press perforations to seal. Place 8 pepperoni slices on each rectangle; sprinkle with 2 T. cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal sections. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake for 18 to 20 minutes or until golden brown. Serve with warm pizza sauce. 16 pinwheels.

CHICKEN CASSEROLE
Esther Will

1-7 oz. pkg. Creamettes, uncooked
1/2 lb. Velveeta® cheese, cubed
1 can cream of mushroom soup
2 C. milk
2 to 4 C. cooked chicken (chunks)
1 can cream of chicken soup
1 sm. onion, diced
1 sm. jar pimientos
1 sm. can mushrooms

Combine all ingredients and leave in refrigerator overnight. Bake 1 hour at 350° or until set.

24 ILLINOIS COUNTRY LIVING OCTOBER 1997

ONION POTATOES
Barbara Semple

6 medium-size baking potatoes
1/2 C. softened butter or oleo
1 env. dry onion soup mix

Cut potatoes crosswise almost through in 1/2" slices. Blend butter with onion soup mix; spread on each side of each potato slice. Press potato back together. Wrap each in foil and seal. Bake on grill over coals until done, about 45 minutes to 1 hour. (Can use garlic spread for the onion soup mix).

TASTY LOWFAT TRIFLE
Mary Rowe

1 nonfat pound cake
1/4 C. orange juice
2 sm. boxes instant vanilla pudding
1 container Cool Whip® (lite)
1 jar raspberry jelly
Fresh raspberries
1 jar nonfat or lowfat chocolate topping

Cut pound cake in 3 layers, horizontally. Brush with orange juice. Prepare pudding as directed, except reduce milk by 1/2 cup. (You can use skim milk). In medium-size mixing bowl, place cake cut into ladyfinger-size slices. Place 1 layer on bottom and 1 layer up sides. Spread with one-third of pudding. Top with one-third of the jelly. Place a layer of chocolate and Cool Whip. Repeat layers. Top with fresh raspberries in season.

SUGARLESS COOKIES
Leona Donath

1/2 C. chopped apples
1 C. raisins
1/2 C. dates, chopped
1 C. water
3 eggs
1/2 C. shortening (or 1/3 C. oil)
1/2 C. walnuts, chopped
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 C. white or whole wheat flour

Boil fruits in water for 3 minutes. Cool. Add remaining ingredients; mix well. Refrigerate for 15 minutes. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes. Do not overbake.

BROWNIES FOR DIABETICS
Mary Ellen Martin

1/2 C. margarine Sweetener equal to 1 1/4 C. sugar
2 eggs
2 sqs. unsweetened chocolate, melted
3/4 C. flour
1/8 tsp. salt
1 tsp. baking powder
1/2 C. nutmeats

Cream margarine and sweetener. Add eggs and mix well. Add melted chocolate. Beat until smooth. Add flour, baking powder, salt and vanilla. Mix well. Fold in chopped nuts. Bake in greased 8x8x2" pan in 350° oven for 30 minutes.

Southern Illinois Pony Club

GO TO BED MINTS
Betty Reetz
1 egg white
1/2 tsp. cream of tartar
3/4 C. sugar
Pinch salt
Green food coloring
1 (6-oz.) pkg. mint chocolate chips

Preheat oven to 375°. Beat egg whites and cream of tartar, gradually adding sugar, salt and food coloring, a few drops. When stiff peaks form, stir in chocolate chips. Drop by teaspoon onto foil covered cookie sheet. Place cookie sheet in oven. Turn off oven. Go to bed. When you wake up your mints are done!

BUTTERMILK SALAD
Mrs. Atnipp

2 C. buttermilk
1 pkg. vanilla instant pudding
1 (8-oz.) Cool Whip
1 (20-oz.) can crushed pineapple
1 (16-oz.) can fruit cocktail
1 pkg. fudge-striped cookies

In a large bowl, combine buttermilk and pudding. Beat until thick with whisk. Fold in Cool Whip. Drain pineapple and fruit cocktail well and fold in. Break cookies coarsely and fold in. Keep refrigerated!

CHOCOLATE TURTLE PIE
Linda Reiff

1/4 C. caramel dessert topping
1 (8 or 9-in.) pie shell, baked and cooled
3/4 C. pecan halves
Plastic wrap
1 (4-serving) pkg. Jell-O® chocolate pudding mix, do not use instant pudding mix
1 3/4 C. milk
1 3/4 C. Cool Whip

Place caramel topping in small saucepan. Heat over medium heat until topping comes to a boil, stirring constantly. Pour topping into pie shell. Arrange pecans on topping and chill. Combine pie filling mix and milk in a medium saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring twice. Pour over nuts in pie shell. Cover surface with plastic wrap. Chill about 3 hours. Remove plastic wrap. Pipe Cool Whip around edge of pie. Drizzle with additional topping, garnish with additional pecans.

BATTER "The best I ever used"
Sue Rushing

1/2 tsp. salt
1/2 tsp. pepper
1/4 C. self-rising cornmeal
1/4 C. cornstarch
1 egg
Milk
Vegetables suitable for batter frying

Combine all ingredients. Add milk until mixture is thin enough to pour from a spoon, but not too thin. Dip vegetables into batter and shake off excess. Deep fry in hot oil until golden brown.

HARDY FAT FREE SOUP
Jean McPherson

2 potatoes, diced
1/2 C. onion, diced
1 can stewed tomatoes
1 (11.5-oz.) can tomato juice
1 (11.5-oz.) can V-8 juice
1/2 C. water, if needed, or additional juice
1/4 C. rice
1/2 C. shell macaroni
1/4 tsp. oregano
1/2 tsp. basil, broken
Pinch garlic
1 pkg. frozen cauliflower/broccoli/carrots
Parmesan cheese

Boil potatoes and onion in water just to cover. Add next 9 ingredients. After mixture boils 5 to 10 minutes, add frozen vegetables. When vegetables are done, sprinkle with Parmesan cheese and serve.

HERSHEY'S KISS® COOKIES
Friend of Pony Club

2 C. Bisquick®
3/4 C. peanut butter
14-oz. can Borden's Eagle Brand® condensed milk
1 tsp. vanilla extract
Granulated sugar
60 Hershey's kisses

Preheat oven to 375°. Measure out Bisquick and set aside. Combine peanut butter, condensed milk and vanilla in large bowl. Mix until smooth. Stir in Bisquick. Blend. Roll dough into 1-inch balls. Roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until lightly browned. Do not overbake. Remove from oven and immediately place a chocolate kiss in the middle of each cookie. Let cool 1 minute before removing from cookie sheet. Makes 5 dozen.

OCTOBER 1997 ILLINOIS COUNTRY LIVING 25