Illinois'
FINEST COOKING

Messiah Lutheran Church of Galva prepared a cookbook for their 125th anniversary in 1994. The cookbook is spiral-bound, soft-backed and has 208 pages which include Swedish recipes. Contact Kay Down to purchase the book for $10 plus $2 shipping. Her address is 15800 N. 450 Avenue, Cambridge, IL 61238 or phone (309) 927-3330, or contact the church at 317 SW 3rd Avenue, Galva, IL 61434.

Franklin County Historical Society dedicated its 1996 94-page cookbook in memory of Bobbie V. Armstrong. A few chosen recipes have been used. The cookbook is spiral-bound and soft-backed and sells for $7 plus $1.25 postage. Contact Betty L. Cunningham, 7214 S. Forest Church Road, Benton, IL 62812, or phone (618) 439-3791.

WESLEYAN PUNCH
Jan Nelson

1 lg. can pineapple juice 1 pkg. Kool-Aid   (your choice)

3/4 C. sugar
1 qt. ginger ale
1/2 gal. water

Make Kool-Aid with sugar and water. Add pineapple juice. Just before serving, pour over ice and add ginger ale.

COCKTAIL PIZZAS
Carol Stomberg

1 lb. ground chuck 1 beaten egg 1 pkg, Lipton Onion Soup mix

Pizza sauce
Mozzarella cheese
Cocktail rye bread

Mix first 3 ingredients as for meatloaf. Spread on cocktail rye bread. Spoon 1 tsp. pizza sauce on top of meat mixture. Add shredded mozzarella cheese. Bake at 350° for 15 min. Can be frozen ahead and then baked.

BEET AND PEAR SALAD
Agnes Mardock

1 pkg. each cherry,   strawberry and raspberry Jell-O 3 C. boiling water

1 C. sweet pickle juice
2 T. vinegar
16-oz. can beets, drained
16-oz. can pears, drained

Dissolve Jell-O in boiling water. Add the pickle juice, vinegar, 1 C. beet juice and 1/2 C. pear juice. When almost set add chopped pears and chopped beets. When it has set, put the dressing on top.

Dressing:
1 C. mayonnaise
1 T. chopped onion, celery, green pepper or parsley
1/4 C. sour cream

Mix and spread over the Jell-O mixture.

SWEDISH BROWN BEANS
Esther Lindberg

2 C. brown beans 2 qt. water 1 tsp. salt 1 stick cinnamon

1/2 C. brown sugar
1/4 C. molasses
2 T. vinegar
1 T. butter

Wash beans and soak overnight in water to cover. Do not drain. Add salt and cinnamon stick and cook until tender, about 2-3 hours. Add more water if necessary. Season with brown sugar, vinegar, molasses and butter. Add more salt if needed.

CABBAGE CASSEROLE (Microwave)
Mary Ann Spiegel

1 med. head cabbage,    chopped 2 T. water 1/2 tsp. salt 4 strips bacon, crumbled

8-oz. jar Cheez Whiz
  softened in microwave
1/2 C. milk
3-oz. can French fried onions
 

Chop cabbage into small pieces. Place in a 2-qt. casserole dish along with the water and salt. Microwave on high for 10-12 min., rearranging cabbage after 5 min. Drain off liquid. Separate and place strips of bacon on double thickness of paper towels which have been placed on a paper plate. Cover with a single layer of paper towel and microwave on high for 4 min. Crumble. Mix together crumbled bacon, Cheez Whiz and milk until well blended. Pour over cooked cabbage and mix thoroughly. Cover and microwave at high for 5-6 min. Stir. Sprinkle French fried onions over top of casserole. Microwave at high for 1-2 min. more, uncovered, until lightly bubbling around edges.

22 ILLINOIS COUNTRY LIVING MAY 1998

SWEDISH MEATBALLS
Julia Anderson

1 lb. ground beef 1 lb. ground pork 2 C. bread crumbs 2 eggs 1 pint milk (may be less)

1 large onion
2 tsp. salt
1/4 tsp. allspice
1/2 tsp. cloves
 

The secret of these meatballs is in using good meat, such as ground steak or shoulder. Grind the onion fine and mix very thoroughly all ingredients with your hands, a big spoon or an electric mixer. The more milk mixed in, the softer are the meatballs. Form into balls. Makes about 40. Brown in a skillet in hot fat. Part butter and part bacon fat is good. Remove to a casserole or kettle and pour over gravy made by adding a little flour, hot water and seasonings to the pan fat. Cover and simmer or bake slowly for about 1 hour.

GIFTAS
Eunice Carlson

1 qt. fresh cranberries cold water 1 1/2 C. sugar

1 1/2 doz. graham crackers,
   crumbled
1 1/2 C. whipped cream

Cover berries with cold water and bring to a boil. Cook until berries pop or are soft. Add sugar and stir in well. Remove from heat. Put berries in a bowl to cool. Chill in refrigerator. Put a layer of crumbs in a clear glass bowl. Add layers of cranberries and cream. Repeat layers of cranberries and cream until all ingredients are used, ending with a layer of cream. Garnish top with whole berries.

Franklin County Historical Society

QUICK CORN RELISH
Olga Auten

1 (12-oz.) can Mexican-style corn 2 T. minced onion 1/3 c. sweet pickle relish

1/3 C. sugar
1/3 C. cider vinegar
1/2 tsp. celery seed

Combine all ingredients and bring to a boil over medium heat. Reduce heat. Cover and simmer 10 minutes. Refrigerate (covered) 4 hours.

CORNBREAD SALAD
Carolyn Neafus

1 small cornbread mix,   cooked and cooled 1 small green pepper 2 tomatoes

1/2 C. real mayonnaise
1 onion
1/2 c. celery, chopped
2 T mustard

Crumble cornbread finely and mix all other ingredients together. Chill.

DIJON CHICKEN SALAD SANDWICH
Cynthia Gilliam

3/4 C. mayonnaise 1/4 C. sliced green onions 1 T. dijon mustard

1 tsp. dried dill
1/2 tsp. salt
2 C. cubed chicken

Mix ingredients and serve with lettuce and tomato on croissants.

HAMBURGER PIE
Susan & Rodney King

1/2 lb. ground beef 1 small green pepper, diced 1 can green beans, drained   and cut 1 small onion, diced

1 egg
1 large can tomato sauce
salt, pepper and garlic powder
1 lb. shredded cheddar cheese
1 can crescent rolls

Cook beef, onion and green pepper until brown. Drain and season with salt, pepper and garlic powder. Add tomato sauce and green beans. Place crescent rolls on bottom of 9x13-inch pan. Mix cheddar cheese and egg; put on top of rolls. Place hamburger mixture on top of cheese. Sprinkle top with reserved shredded cheddar cheese. Bake at 350° for 30 minutes.

VANISHING CRAB
Susan Neafus King

1 large cream cheese

1 can crab meat, mixed with
  dash of cocktail sauce

Place cream cheese in center of plate. Cover with crab meat and sauce. Serve with crackers and see how it got its name.

SWEET AND SOUR CHICKEN
Caria Goddard

1 1/2 to 2 lb. boneless,   skinless chicken breast 2 cans fancy mixed   Chinese vegetables

1 can water chestnuts
1 can chunked or crushed
   pineapple
2 jars red sweet and sour sauce

Spray skillet with cooking spray. Cut chicken in bite size pieces. Saute chicken in skillet until golden brown. Drain vegetables, water chestnuts and pineapple. (Save pineapple juice). Add vegetables, water chestnuts and pineapple to chicken. Stir until mixed. Cover and simmer until hot. Add sweet and sour sauce and pineapple juice to coat chicken and vegetables well. Cover and simmer until hot. Serve over rice or chow mein noodles.

ENGLISH MUFFINS IN A LOAF
Idella Robertson

2 pkg. yeast (active dry) 6 C. unsifted flour 1 T. sugar 2 tsp. salt

2 C. milk
1/4 tsp. baking soda
1/2 C. water
cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon batter into 2 loaf pans. Let rise in a warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and roll in cornmeal. Cool. To serve: slice and toast. (Ed. note: cornmeal should be sprinkled in bottom of pan and on top of batter).

QUICK AND EASY CRESCENT ROLLS
Juanita Neal

1 Jiffy yellow cake mix   (single layers size) 1 1/4 C. water (lukewarm)

1 pkg. yeast
1 tsp. salt
2 1/2 C. flour

Mix together cake mix, yeast and lukewarm water. Mix in flour and salt gradually. Let rise 1 hour. Divide dough in half. Roll each half in circle. Cut each circle in 8 pie-shaped pieces. Roll each piece to a crescent, starting at wide end. Bake at 350° for 10 to 12 minutes. Bake on greased cookie sheet. Brush with butter when done. (Never fail recipe).

COOL WHIP COOKIES
Helen Neal

1 Lemon Supreme cake mix 1 egg

1 (8 oz.) Cool Whip
 

Mix all ingredients well. Roll into 2-inch balls. Roll in powdered sugar. Bake in 375° oven 8 to 10 minutes.

MAY 1998 ILLINOIS COUNTRY LIVING 23