Illinois'
FINEST COOKING

The Maroa Public Library District produced a cookbook in 1993 to raise money to help build a new library in Maroa. The cookbook is spiral-bound and has 178 pages in it. Purchase the book for a total of $7 from Janice Leach, Maroa Public Library District, P.O. Box 627, Maroa, IL 61756 or call her at (217) 794-5111.

Champaign County Farm Bureau Women's Committee provides 450 recipes in the cookbook published in December 1995. It is also spiral-bound and has many helpful information pages. The cost of the cookbook is $11.50. Contact Becky Webb, 1713 Springfield, Champaign, IL 61826 or call her at (217) 352-5235 to order.

Maroa Public Library

CHILI CON QUESO
Maroa Public Library

1 (15 oz.) can chili con   carne without beans 1 (8 oz.) pkg. cream cheese, softened

chopped green chilies
   to taste (optional)
corn or tortilla chips

Combine chili con carne, cream cheese and optional green chilies in small saucepan and heat, stirring until blended. Serve hot as a dip with corn or tortilla chips. Serves 8 to 10.

FRUIT DIP
Julie Austin

2 (8 oz.) cream cheese,   softened 2 big T. Tang®

1 large jar marshmallow
   cream
 

Soften cream cheese and stir in marshmallow cream. Add Tang and stir until blended. Serve with fresh fruit such as strawberries, peaches, grapes, nectarines, bananas or with little cookies such as vanilla wafers or use as icing on white cake.

PARTY CHICKEN
Marge Hill

6 chicken breasts, boned 3/4 C. chopped onion 6 stalks celery, chopped 3 cans cream of chicken   or celery soup or both

1 C. mayonnaise
1 pkg. herb stuffing mix
1/4 lb. oleo
3 eggs
 

Chop chicken in small pieces. Saute in 1 T oil. Set aside. Saute onion and celery in same pan. Add soup and mayonnaise. Mix until heated. Layer chicken pieces on bottom of pan. Pour onion mixture over chicken. Mix eggs, stuffing mix and oleo. Mix well and pour on top of chicken. Bake 350° for 45 minutes, covered with foil and 15 minutes without foil.

CHUCK ROAST TERIYAKI
Carol Brown

3 to 4 lb. chuck roast 1 clove garlic 1 T. brown sugar 1/2 tsp. pepper

1 T. oil
2 T. water
1/4 C. soy sauce
 

Sprinkle roast with tenderizer as bottle directs. Pierce deeply with fork and let stand at room temperature for 1 hour. Cut into bite size cubes and marinate in ingredients for 2 hours. Turn occasionally. To prepare marinade; Mash garlic with sugar to firm pulp. Mix with pepper, oil, water and soy sauce in shallow dish (large enough to hold meat). Do not salt! Best if cooked on charcoal grill. Only takes about 10 minutes to cook.

SWEET POTATOES IN ORANGE SHELLS
Barbara Rose

3 oranges 1 (16 02.) can sweet potatoes,    undrained 2 T. butter or margarine, melted

1/2 tsp. salt
3 T packed brown sugar
1/4 C. flaked coconut
6 miniature marshmallows

Cut oranges in half. Squeeze oranges; save juice. Remove membranes from orange shells. Mash sweet potatoes. Blend 3 T. orange juice, butter, brown sugar and salt. Stir in coconut. Spoon this mixture into oranges shells; place in shallow baking pan. Bake at 350° for 20 to 30 minutes, until lightly browned. Top with marshmallows. Bake about 5 minutes longer to melt and brown marshmallows.

HEALTHY MUFFINS
Michele Vieweg

2 eggs, beaten 1/2 C. yogurt 2/3 C. warm milk 1/3 C. honey

1/3 C. oil
2 C. whole wheat flour
1 tsp. baking soda
 

22 ILLINOIS COUNTRY LIVING FEBRUARY 1998

Mix eggs, yogurt and milk; beat. Add honey and oil. Add dry ingredients. Grease 18 muffing cups. Fill each cup about 2/3 full. Bake at 425° for 15 minutes. Add raisins or chopped nuts, if desired.

CHOCOLATE ICE CREAM SAUCE
Shirley Oakes

2 C. sugar 1/2 C. cocoa

1 (13 oz.) can Milnot®
pinch of salt

Stir sugar, cocoa and salt in top of double boiler. Add Milnot and stir until mixture starts to thicken. Remove from heat. It thickens more as it cools.

ECLAIR DESSERT
Linda Unlan

1 C. water 1 stick margarine 1 C. flour 4 eggs 3 C. milk

11 oz. cream cheese
2 small pkg. instant vanilla
  pudding
12 oz. Cool Whip®, thawed
chocolate syrup

Bring water and margarine to a boil in a saucepan. Remove from heat. Add flour. Stir until ball forms. Beat in eggs, one at a time until smooth. Spread dough in a greased 9x13-inch pan. Bake 375° for 30 to 40 minutes; cool.
Filling: Blend milk and softened cream cheese. Mix in dry pudding mix until thick. Spread over crust. Spread whipped topping over pudding mixture. Drizzle with chocolate syrup. Refrigerate until serving time.

Champaign County Farm Bureau Women

RUBEN ROLL
Dee Stierwalt

1 tube pizza dough 1 C. Swiss shredded cheese

6 oz. thin corned beef
 

Roll out dough. Lay in greased 14x10-inch pan. Sprinkle with 1/2 cheese, add beef then rest of the cheese. Roll from short side. Bake 15 minutes at 425°. This is very easy and delicious. Kids love it.

ALOHA BUTTERFLIES
Randy Youngren

4 thick cut butterfly chops

Marinade:

1 cup honey 1 C. teriyaki sauce 1 small can crushed   pineapple and juice

1/2 C. brown sugar
1 tsp. garlic
1 tsp. sesame seeds
 

Marinate overnight. Grill slowly until done.

CHICKEN WITH DUCK SAUCE
Kathryn Dohme

chicken parts 8 oz. Russian® dressing

2 envelopes onion soup mix
8 oz. jar apricot jam

Wash chicken and pat dry. Place in foil-lined shallow roasting pan. Mix all other ingredients and blend. Spread over chicken. Bake 2 hours, uncovered, at 300°.

DIET PIE CRUST
Marie Herriott

1 1/2 oz. Rice Krispies® 6 T. peanut butter

4 tsp. honey
 

Mix together in pie pan, then make a diet pudding and pour into crust.

DIET BANANA SPLIT PIE FILLING
Marie Herriott

1 1/2 C. dry milk 4 to 6 packages Equal® 4 tsp. Weight Watchers® oleo

8 T. pineapple juice
1 C. crushed pineapple
1 medium banana, sliced into crust

Mix milk, Equal, pineapple juice, margarine and 1 C. of crushed pineapple and spread over banana sliced in crust. Top with Cool Whip®.

BROCCOLI SUPREME
Annetta Busing

4 T. margarine 1/2 C. chopped onion 1/2 C. (4 oz.) Pasteurized   process cheese spread 1/8 tsp. garlic powder 3 C. Rice Chex®

1 (20 oz.) package frozen
  broccoli, separated (7 to 8 cups)
1/4 C. toasted slivered
  almonds (optional)
1 can cream of mushroom
  or celery soup

Melt margarine in large saucepan. Remove 3 T. of the margarine and toss with Chex. Saute onion in remaining margarine, about 5 minutes or until tender. Add soup, cheese and garlic powder. Heat and stir until cheese is melted and mixture is smooth. Remove from heat, stir in broccoli and almonds and 1 C. Chex. Spread in shallow 1 1/2 quart baking dish. Crush remaining Chex and sprinkle on top. Bake at 350° for 35 minutes or until bubbly and crumbs are toasted.

RASPBERRY CAROUSEL SALAD
Louise Karr

1 (3 oz.) package Jell-O®    raspberry gelatin 2 C. boiling water 3/4 C. cranberry juice   cocktail 1 C. diced apple 1/4 C. sliced celery

1/4 C. chopped walnuts
1 (3 oz.) package lemon
  gelatin
1 (4 1/2 oz.) container
  Cool Whip® (1 3/4 C.)
1/2 C. Kraft® real
  mayonnaise

Lightly grease (with liquid shortening) a 6-cup ring mold. Dissolve raspberry gelatin in 1 C. boiling water. Add 3/4 C. cranberry juice and chill until slightly thickened. Fold in apple, celery and nuts. Spoon into the 6-cup ring mold and chill until set. Dissolve lemon gelatin in remaining boiling water. Chill until slightly thickened, about 45 minutes. Combine whipped topping and mayonnaise. Stir into gelatin until thoroughly mixed. Spoon into mold. Chill until firm. Unmold. Garnish.

APPLE BUTTER (CROCK • POT®)
Gertrude Henry

12 C. apple sauce 6 C. sugar 1/4 C. red hots

1/4 C. vinegar
2 T. cinnamon
1/2 tsp. allspice

Mix ingredients together, cook uncovered part of the time. Stir often. (Ed.: Cook several hours until right consistency.) Can or freeze.

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