Illinois'
FINEST COOKING

Whittington Baptist Church has chosen some favorite recipes from the 1995 "Recipes from the Heart," hardback ring-binder cookbook that we are sharing with you. It contains around 500 recipes plus tips. The cookbook was sold to benefit the building fund. You can purchase by writing Bobbie Arnold, Whitdngton Baptist Church, P.O. Box 9, Whitdngton, IL 62897, or call her at (618) 629-2423. The price is $10 plus $3 postage.

First United Methodist Church in Riverton also has chosen favorite recipes from their cookbook, "Cooking with Love." It is spiral-bound and has 169 pages. Contact Judy McCullough, RR 1 Box 64, Riverton, IL 62561, (217) 629-9736, or the church at 429 E. Lincoln Street. Riverton, IL 62561, (217) 629-9721. The price is $6 plus $2 postage.

Whittington Baptist Church

CHEESE STUFFED MUSHROOMS
Penny Brookins

1 lb. med. mushrooms (24) 1/4 C. finely chopped green   onion, with tops 1 clove garlic, finely chopped 1/4 C. margarine or butter 1/2 C. dry bread crumbs

1/2 C. grated Parmesan cheese
2 T. parsley
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
 

Remove stems from mushrooms, finely chop stems. Cook and stir stems, onions and garlic in margarine over medium heat until tender, about 5 minutes. Remove from heat. Stir in remaining ingredients. Fill mushrooms. Bake uncovered in greased baking dish at 350° for 15 minutes.

ILLINOIS CORN-SAUSAGE CHOWDER
Deanna Johnston

1 lb. bulk pork sausage 1 C. coarsely chopped onion 4 C. (1/2") potatoes,   peeled and cubed 1 tsp. salt 1/2 tsp. dried marjoram,   crushed

1/8 tsp. pepper
2 C. water
1 (17-oz.) can cream-style
  corn
1 (17-oz.) can whole kernel
  corn, drained
1 (12-oz.) can evaporated milk

In a Dutch oven or kettle, cook sausage and onion until brown and onion is tender. Drain on paper towel. Return sausage and onion to kettle with potato, salt, marjoram, pepper and water. Bring to boil; reduce heat and simmer just until potato is tender, about 15 minutes. Add cream-style corn, whole kernel corn and milk. Heat through. Makes 6 servings.

MARINATED TURKEY
Caria Allsopp

Fresh or frozen turkey   breast or steaks 1/2 C. soy sauce 1 tsp. ginger 1 tsp. dry mustard

1 T. honey
3 cloves
1/4 C. salad oil
Minced garlic
 

Slice turkey breasts into 3/4 to 1" steaks or purchase frozen (thaw). Mix remaining ingredients and pour over turkey. Marinate 4-6 hours or overnight. Grill breasts until done.

CAULIFLOWER SALAD
Patti Yadloski

1 head cauliflower, chopped 1 bunch broccoli, chopped 1/2 C. raisins

1/2 C. pecans, chopped
6 slices bacon, fried and
  crumbled

Dressing:

1/3 C. sugar 1 C. mayonnaise

1 T. vinegar
 

Mix dressing and pour over vegetables. Stir and chill.

CHEESE GARLIC BISCUITS
Mariah Martin

2 C. Bisquick® 2/3 C. milk 1/2 C. (2oz.) shredded cheddar

1/2 C. margarine, melted
1/4 tsp. garlic powder
 

Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls on ungreased baking sheet. Bake 8-10 minutes. Brush with melted butter and garlic powder.

Tip: Most important of all, remember that hot soups should be served hot and cold soups cold — none benefit from being served lukewarm.

22 ILLINOIS COUNTRY LIVING APRIL 1998

CHOCOLATE TO DIE FOR
Tammy Cripps

1 box fudge brownie mix 3 boxes (sm.) instant    chocolate pudding

2 (8 oz.) Cool Whip®
Chocolate chips
 

Prepare brownie mix according to directions. Cool. Blend pudding according to directions, add 4 oz. Cool Whip to make it lighter. In bowl, layer 2 times: Crumbled brownies, remaining Cool Whip, pudding. Sprinkle with chips. Chill.

CHOCOLATE O (OATMEAL) COOKIES
Pam Minor

2 C. sugar 1/2 C. milk 1/4 C. cocoa 1 stick butter or margarine

1/2 C. peanut butter
2 tsp. vanilla
1/2 pkg. coconut
3 C. oats

Cook together sugar, milk, cocoa and butter. Add remaining ingredients, stir well, drop onto waxed paper.

First United Methodist Church, Riverton

TEX MEX DIP
Connie Upton Thomas

1 can refried beans 1 container (16 oz.) sour cream 1 container guacamole dip    (optional) 2 bunches chopped green   onions

1 can black olives, sliced
1 pkg. (8 oz.) shredded
  Monterey Jack® cheese
1 pkg. (16 oz.) shredded Cheddar cheese
2 med. tomatoes, chopped
Tortilla chips

Layer in order first 8 ingredients in two 8x8-inch pans or 9x13-inch pan. Refried beans can be smoothed with sour cream or some taco sauce. Dip tortilla all the way to the bottom to get all layers.

SAUERKRAUT SALAD
Judy McCullough

1 can (303) kraut 1/2 C. celery 1/2 c. green pepper

12 drops sweetener
1/2 C. carrots
1/4 C. chopped onion

Pour sweetener over sauerkraut. Let stand 20 minutes. Chop other ingredients and add to sauerkraut. Chill.

CHICKEN CHINESE STYLE
Frances Kruthaupt

3 pieces of chicken 2 1/2 T. soy sauce 3/4 C. chicken broth 2 T. cornstarch 3 T. oil 1 1/2 C. snow peas or broccoli

1 1/2 C. mushrooms
1 C. sliced celery
1 onion
1/4 C. pepper strips
nuts may be added if desired
 

Remove skin and bones from chicken and cut in strips. Toss with half of soy sauce. Let set while preparing vegetables. Heat oil and add chicken, stirring frequently until brown and cooked through. Remove chicken. Add vegetables and stir-fry 5 minutes. Add broth with cornstarch, stirring, bring to boil. Return chicken and nuts. Serve at once with rice or chow mein noodles.

TUNE UP A TUNA
Velma Morris

1 can (10 3/4 oz.) cream   of celery soup 3 eggs, beaten 1 can (6 1/2 oz.) tuna,   drained

1/4 C. chopped pimento
1 1/2 C. biscuit mix
1/3 C. very hot water
1 C. shredded Monterey
  Jack® cheese

In bowl stir soup, eggs, tuna and pimento, and set aside. Mix well biscuit mix and hot water. Knead dough on floured surface, until smooth. Press dough into bottom and up sides of greased 10x6-inch baking dish. Sprinkle 1/2 C. cheese on dough. Add tuna mixture, top with remaining cheese, garnish with additional pimento. Bake 350° oven for 50 minutes. Cool 10 minutes.

KARO® 3-MINUTE BBQ SAUCE Amy Kalves Brown

3/4 C. Karo® light or dark syrup 1/4 C. prepared mustard 2 tsp. ground ginger

1/4 C. Worchestershire
  sauce
1/2 C. ketchup

Mix all ingredients together. Brush on meat or poultry, turning frequently during last 20 minutes of grilling. Makes about one and a half cups.

WHITE TEXAS CAKE WITH ICING
Harriet Beckey

1/2 C. shortening 2 C. sugar

2 egg whites, unbeaten
 

Mix well and add:

1 3/4 C. flour 1/2 tsp. salt

1 tsp. baking soda
 

Then add:

1 3/4 C. buttermilk 1/2 tsp. almond extract

1 tsp. vanilla
 

Bake in jelly roll pan at 350° for 20 minutes. Cool cake for 5 minutes, then coat with:

1 stick oleo 1/3 C. buttermilk 1 box powdered sugar

1 tsp. vanilla
1 1/2 C.coconut
1/2 C. pecans

Combine in saucepan and heat until all above is dissolved and mixed well. Spread on warm cake.

3 COCONUT CREAM PIES
Mary Jane Stonehouse

1 can evaporated milk 6 C. whole milk 1 lg. bag coconut

9 egg yolks
3 tsp. vanilla
1 1/2 C. sugar
2/3 to 1 C. flour

Place yolks in a large saucepan, beat in vanilla; add in this order to yolk mixture: sugar, flour, evaporated milk (stir mixture constantly so it won't get lumpy), add the rest of the milk. Cook over medium heat until thickened and add almost all of the coconut (save some for the top). Put this mixture in three 9-inch baked and cooled pie shells.

Meringue:

9 egg whites, beaten with electric mixer until foamy. Add: 1/8 tsp. cream of tartar. Beat until stiff; add 3/4 C. sugar and 1 tsp. vanilla. Top the pies with meringue mixture, sprinkle remaining coconut on top and brown the pies in oven at 350° for approximately 5 minutes-watch closely. Pies are done when top is slightly golden brown.

APRIL 1998 ILLINOIS COUNTRY LIVING 23