Why not give a cookbook for the holidays?

Looking for something special to give friends or relatives for the holidays.? How about a cookbook?

During 1997, Illinois Country Living featured several cookbooks submitted by various churches and community organizations. We showcase some of those cookbooks here for those interested in providing these cookbooks as holiday gifts. Place your order with those offering them.

"What's cooking at Peace Lutheran Church — Not your ordinary cookbook" Peace Lutheran Church's 242-page, spiral-bound cookbook has helpful hints, "food for thought" sayings, as well as graphic section dividers that will have you smiling. Order for $8.50 which includes postage, from Toni Craig, Peace Lutheran Church, 303 N. Mulberry Street, Steeleville, IL 62288. Phone Toni at (618) 965-9246.

CORN BREAD DRESSING
Lila Joost

1 pkg. unseasoned croutons
2 c. crumbled corn bread
1/2 C. chopped onion (or to taste)
1 can applesauce
1 can cream of mushroom soup
1/2 C. oleo
1 tsp. sage
1 tsp. marjoram
1 tsp. thyme
Toss lightly — add a little water to make a moist dressing. Put around turkey in pan — in the juice. (Or omit any seasonings and add your own).

CRANBERRY JELL-O® MOLD
Mary Jane Waltemate

1 can whole cranberry sauce
1 #2 can crushed pineapple
1 T. vinegar
1 can Mandarin oranges
1 (3 oz.) box cherry Jell-o®
chopped pecans, (optional)

Melt jello in hot juice drained from pineapple. Add cranberry sauce and stir. Add drained pineapple, oranges, vinegar and nuts. Pour into mold and refrigerate.

South Fork United Methodist Church

The Study Club of South Fork United Methodist Church, Nokomis, IL, compiled its cookbook in 1995. It features a three-ring binder that folds to stand up like an easel. The cookbook has 176 pages and sells for $13.50 which includes postage. Place your order with Marilyn Bauman. 221 N. 1250 E. Road. Nokomis. IL 62075 or contact her at (217) 563-2160

CHRISTMAS PUNCH
Jan Bauman

1 (3 oz..) pkg. cherry Jell-O®
1 (3 oz.) pkg. cherry Kool-Aid® + sugar
1 C. boiling water
1 (6 oz.) frozen lemonade
3 c. cold water
1 qt. cranberry juice
12 oz. pineapple juice
1 qt. ginger ale or 7-Up®

Dissolve Jell-O and Kool-Aid with sugar in hot water. Add remaining ingredients, all but ginger ale or 7-Up. Add ginger ale or 7-Up just before serving. Makes 1 gallon.

HOLIDAY POTATOES
Betty Miles

4 lb. potatoes
1 C. chopped onions
1/2 C. melted oleo
1 (10 oz.) can cream of celery soup
1 pt. sour cream
1 1/2 C. shredded Cheddar cheese

Cook and peel potatoes and shred into bowl. Saute 1 cup chopped onions in 1/2 cup melted oleo. Remove from heat and stir in cream of celery soup and sour cream. Pour over potatoes with shredded cheese. Mix well, put in greased 9x13x2-inch baking pan. Cover and refrigerate overnight. Sprinkle with 1/2 cup crushed cereal flakes and drizzle 3 tablespoons melted butter. Bake 1 hour at 350 .

HEAVENLY DELIGHTS

Fitst United Methodist Church of Mt. Sterling, IL compiled its 1994 collection of favorite recipes in its cookbook containing 100 pages, plus cooking tips and hints. It also contains a history of the church. It's available from Mrs. Sandra Smith, RR 4 Box 121, Mt. Sterling, IL 62353. Her phone number is (217) 289-3220. The $8 price includes postage.

ROLLED VENISON ROAST
Melba Norton

4 lbs. rump roast or top of round, rolled &. tied
Salt & pepper to taste

Place roast in conventional roasting pan but do not cover or add water. Season with salt and pepper. Roast in 300 oven, frequently basting with liquid shortening. Finish basting with juices accumulating from roast. Allow 32-3.5 minutes cooking time per pound of meat.

MINCEMEAT SQUARES
Diane Wagner

2 C. quick-cooking oats
2 C. sifted flour
1 3/4 C. firmly packed sugar
1 tsp. cinnamon
1 C. butter
1 1/2 tsp. salt nuts (optional)

Put first 6 ingredients together and cut in until mixture is fine crumbs. Pat 2/3 of the crumbs in a greased 9x13-inch pan. Spread that with 3 cups mincemeat. Take remaining crumbs and add nuts. Spread over mincemeat. Bake at 350" for 50 minutes.

22 ILLINOIS COUNTRY LIVING DECEMBER 1997

"Cooking with Friends"

Scenes & Savories from SIUC

Friends of Morris Library of Southern Illinois University-Carbondale have created a hardback, spiral-bound, 159-page cookbook and it sells for $12.95 plus $3 postage. Morris Library celebrated its fortieth anniversary of its dedication in 1996. Order this book through Friends of Morris Library, Morris Library, Southern Illinois University at Carbondale, Mailcode 6632, Carbondale, 1L 62901-6632. The phone number is (618) 453-2516.

PUMPKIN RICE PUDDING WITH APPLE PECAN SAUCE
Patricia River

1 (16 oz.) can pumpkin
1/2 C. raisins
1 C. firmly packed
brown sugar
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1 egg, beaten
1 tsp. vanilla
1 (12 02.) can evaporated milk
3 C. cooked medium grain rice

In medium bowl, combine pumpkin, sugar, salt, spices, egg and vanilla. Blend well. Gradually stir in evaporated milk, blending well. Stir in cooked rice and raisins. Pour mixture into a buttered 2-1/2 quart baking dish. Bake at 350 for 35 to 40 minutes.

Sauce:

1 C. apple juice
1 T. cornstarch
1/4 C. firmly packed
1/2 C. chopped pecans brown sugar
1 T. margarine

Combine apple juice, sugar and cornstarch in small saucepan. Stir until cornstarch is dissolved. Bring to a boil, stirring constantly. Reduce heat and simmer one minute. Stir in pecans and margarine. Serve rice pudding warm with warm sauce. 10 servings.

TURKEY CASSEROLE
Sharon A. Glass

1 C. chopped cooked turkey
1/2 C. chopped celery
1/2 C. finely minced onion
5 or 6 medium potatoes, sliced
1 can cream of celery soup
1 can cream of potato soup
1 can Durkee fried onions
1/2 can milk to dilute soup

Layer the ingredients in a medium baking dish, pouring soups over each layer. Dilute soup as needed to make enough sauce. Top with fried onions. Bake at 325° to 350° for 45 minutes or until potatoes are done.

"Sharing our Best"

The Civil Service Council of SIU School of Medicine in Springfield, IL, produced a cookbook for the school's 25th anniversary in 1995. Recipes come from employees in Springfield, Carbondale and other sites in Central and Southern Illinois. To purchase the cookbook, contact Paula Purko, SIU School of Medicine, P.O. Box 19230, Springfield, IL 62794-1416 or phone her at (217) 782-8438. The cost of the cookbook is $6 plus $2.50 for postage.

SWEET POTATOES
Lynn Burgess

2 cans sweet potatoes or 3 C. cooked sweet potatoes, drained & mashed
1/3C. milk
1/2 stick butter
2 beaten eggs
1 tsp. vanilla
1 C. sugar

Mix all ingredients and put in buttered baking dish.

Mix topping:

1 C. brown sugar
1/2 C. flour
1/3 C. margarine
1 C. chopped pecans

Sprinkle on top of sweet potatoes. Bake 30 minutes at 375°. Recipe may be doubled.

TURKEY TETRAZZINI TOSS
Penny Lorenzini

1 (8-oz.) pkg. fresh
mushrooms, sliced
1/4 C. chopped onion
3 T. all-purpose flour
1 C. canned no-salt-added
chicken broth, undiluted
1 C. evaporated skimmed milk
1 C. frozen English peas, thawed
3 T. dry sherry
1/4 tsp. salt
1/8 tsp. pepper
8 oz. vermicelli, uncooked
2 C. shredded, cooked turkey breast, (skinned before cooking &. cooked without salt)
2 T. diced pimento, drained
3 T. freshly grated parmesan cheese

Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add mushrooms and onion; saute 3 minutes or until tender. Combine flour and chicken broth, stirring with a wire whisk until smooth. Gradually add broth mixture to mushroom mixture stirring constantly. Cook over medium heat, stirring constantly 2 minutes or until thickened and bubbly. Gradually stir in milk and next 4 ingredients; cook over low heat 2 minutes or until thoroughly heated, stirring frequently. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add mushroom mixture, turkey and pimento; toss well. Sprinkle with cheese. Serve immediately. Serves 7.

"Sharing Our Best"

A collection of favorite recipes comes from friends and members of Tri-County Electric Cooperative, Inc. The Employee Fundraiser Committee complied the book and proceeds from the sale of this cookbook will be donated to Hoyleton Children's Home, Hoyleton; Hudelson Baptist Children's Home, Centralia; Illini Children's Christian Home, Dix; United Methodist Children's Home, Mt. Vernon. The 296-page, hardbacked, spiral-bound cookbook sells for $13 which includes postage. Order from Helen Mullins, Tri-County Electric Cooperative, Inc., P.O. Box 309, Mt. Vernon, IL 62864, phone (618) 244-5151.

DEER STEW
Naomi J. Hutchcraft

Soak deer in sweet milk overnight. Rinse well and put in crockpot. Add 1 envelope of onion soup mix. Add enough water to cover at least 2 inches above the meat. Sprinkle some meat tenderizer in the water. Cover and cook on low all night. In the morning take out the meat and whatever onion you can. Then strain the broth through coffee filters. Put broth and 1 quart of tomato juice in large pan, add 1 small onion and 3 stalks of celery cut into bite-size pieces, add 2 T. Worcestershire sauce and cook for 1 hour. Add your desired amount of carrots cut in bite-size pieces, cook until nearly tender. Add desired amount of potatoes cut in bite-sized pieces and cook until tender. Add the cooked meat. Thicken with cornstarch, then add 1 can of peas. Salt to taste. You may have to add water while the vegetables are cooking.

NO BAKE FRUIT CAKE
Mary Alice Lankford

1 box vanilla waters, finely crushed
1 box raisins
1 can coconut
1 jar candied cherries, cut in halves
1 ctn. candied fruit
2 C. pecans, cut in small pieces
1 can Eagle Brand" milk

Combine all ingredients. Mix with hands and pat into buttered angel food cake pan. Refrigerate for 2-3 hours before cutting.

DECEMBER 1997 ILLINOIS COUNTRY LIVING 23