Illinois'
FINEST COOKING

La Salle County Homemaker's Extension Association shares its 1996 cookbook this month. The 172-page plastic ring bound book can be purchased for $6 plus $2 postage. Order from Sheila Thomas, 1848 N. 24th Road, Grand Ridge, Illinois 61325. Her phone number is (815) 434-7084.

Originally strictly social in nature, the Every-Other-Friday-Night-Happy-Hour-Group became a fund raising arm of the McLean County Branch of the Arthritis Foundation. The group began in May of 1986. The 1996 cookbook is plastic ring bound and has 121 pages of recipes and can be purchased for $7 plus $2 postage. Contact Karen K. McCarey, 1506 N. Center Street, Bloomington, Illinois 61701 or phone (309) 829-1902.

ORIENTAL SALAD
Juanita Sonderoth

1 lb. bag coleslaw mix or   chop your own 1 bunch green onions,   chopped

2 to 3 oz. pkg. almonds, slivered
  and toasted
2 pkgs. Ramen oriental noodles
3/4 C. oil
1 T. sugar

Cook noodles as directed on package. Cool and chop a little. Toss noodles, slaw and onions. Dressing: Mix oil, sugar and seasonings from noodles. Make dressing ahead so flavor is better. Just before serving, toss slaw with the dressing and almonds.

LIGHT FETTUCCINE ALFREDO SAUCE
Sandy Phalen

1 1/3 C. skim milk 2 tsp. flour 3 slices fat free Swiss cheese 2 sm. garlic cloves, minced 2 T fat free cream cheese

3 slices fat free American
  cheese, cut into cubes
  1 T. plus 2 tsp. Molly McButter
  sprinkles
4 C. hot cooked fettuccine noodles

In medium saucepan, on high, add first 4 ingredients. Whisk to a boil. Reduce heat; simmer until thickened. Add cheese; whisk until blended; stir in Molly McButter; pour over fettuccine. Garnish with parsley flakes.

TATER CRISP CHICKEN
Ester Hagie

Place 1 cup Hungry Jack mashed potato flakes and 1 tsp salt in a plastic bag. Rinse chicken pieces (cut up frying chicken) in cold water, then shake in the plastic bag. Place chicken in 1/4 C. melted butter in 9x13-inch pan, skin side down. Bake at 400° for 1 hour, then turn once after 30 minutes. If desired, add more salt.

MOM'S MEATBALLS
Sheila Thomas

2 C. soft bread, cubed

1/2 C. milk

Soak cubed bread in milk and set aside.

1 T. soy sauce 1/2 tsp. garlic salt 1/2 tsp. onion powder 1/2 lb. ground beef 2 eggs

1/2 lb. ground pork sausage
  (bulk)
1 can water chestnuts,
  chopped
 

Mix the ground beef and pork very well before adding the rest of the ingredients. Add all the ingredients, mixing well. Make into balls and bake at 350° until done, approximately 18-20 minutes. Time differs on size of meatballs. When done, put in a warming crockpot. Prepare sauce while the remaining meatballs cook.

Sauce:

1 bottle Brooks Tangy Ketchup 1 C. brown sugar 1 T. vinegar

1 T salt and pepper
1 sm. onion
1 C. diced celery

Mix together and simmer for 2 hours. Sauce should be thick. Then add meatballs; allow to simmer together for at least 1 hour before serving.

BLENDER CREPES
Marie Capatani

1 C. milk 1C. water 2 C. flour

4 eggs
1 tsp. salt
4 T. melted butter

Blend and let rest for 2 hours or more before using.

22 ILLINOIS COUNTRY LIVING JUNE 1998

RHUBARB-STRAWBERRY UPSIDE DOWN CAKE
Darlene Hettel

3 C. rhubarb, cut into    1-inch pieces 1 (10-oz.) box frozen strawberries    (juice and all or fresh) 1 1/2 C. miniature marsh-mallows

1 3/4 C. sugar
1/2 C. butter
2 eggs
1 3/4 C. flour
1/4 tsp. salt
3 tsp. baking powder
1/2 C. milk

Preheat oven to 350°. Combine rhubarb, berries, marshmallows and 3/4 C. sugar. Place in 9x13-inch buttered pan. Cream 1 C. sugar and 1/2 C. butter. Beat in eggs until light and fluffy. Sift dry ingredients and add alternately with milk to the creamed mixture. Spread batter over fruit and bake for 45 minutes. Serve warm or cold with whipped cream.

Calling all cookbooks! Is your church or community organization selling its own unique cookbook filled with the favorite recipes of cooks in your area? If you are a cooperative member, send a copy of your book to: Elayne Rhodes, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708, and we will feature your book in the future. Please provide the name, address, and daytime phone number and electric cooperative of the person we should contact for more information.

The Every-Other-Friday-Night-Happy-Hour-Group

DEVIL'S DIP
Debbie Grant

1 C. sour cream 1 (4 1/2 oz.) can deviled ham 5 tsp. horseradish

1/8 tsp. liquid smoke
1/4 tsp. salt
Crackers or chips

Combine all ingredients (except crackers or chips); blend thoroughly. Refrigerate 1 hour.

ITALIAN WEDDING SOUP
Linda Miller

1 lb. ground beef 1 lg. can chicken broth 1 box chopped frozen spinach

1/2 box pastina
   (teeny-teeny-tiny star pasta)
Fresh Parmesan

Roll and make tiny meat balls; fry and drain. Set aside. In a large pan, add chicken broth with some water to dilute; add spinach and pastina. Boil and add meatballs. Add fresh Parmesan on top of each bowl to garnish.

POTATO WRAPS
Brian Butterfield

4 small new potatoes     (1 1/2-inch diameter each) 1/2 tsp. each Lawry's   seasoned salt and pepper

1/4 tsp. crushed bay leaves
8 slices bacon, cut in halves
   crosswise
 

Preheat oven to 400°. Wash potatoes and cut into quarters. Sprinkle each with a mixture of seasoned salt, seasoned pepper, and bay leaves. Wrap 1 bacon piece around each potato piece. Sprinkle with any remaining seasonings. Place in baking dish and bake, uncovered for 20 minutes or until bacon is crispy and potatoes are cooked through. Drain on paper towels. Serve with sour cream and chives, if desired.

EASY BREAD
Patti M. Popejoy

2 cans Hungry Jack biscuits 1 1/2 sticks oleo Seasoned salt

Poppy seeds
Parsley flakes
Onion flakes

Melt 1/2 stick oleo in Bundt pan on top of stove at low heat. Sprinkle seasonings and flakes in bottom of pan and mix. Evenly arrange biscuits in pan by standing them on their sides. Melt remaining oleo and pour over biscuits. Bake at 400° for 15 minutes. Let stand 5 minutes after removing from oven. Put plate on top and turn upside-down.

PECAN BUTTERSCOTCH BREAD
Sharon Craig

1 egg, beaten 1 C. brown sugar,   firmly packed 1 T. butter, melted 2 C. flour

3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. sour milk or buttermilk
1 C. pecan meats, broken

Combine egg, brown sugar, and butter. Add dry ingredients. Add milk and nuts. Put in greased bread pan. Bake at 350° for 45 minutes.

APRICOT CHEESE DELIGHT
Karen K. McCarey

2 (17 oz.) cans peeled    apricots, drained and cut fine 1 (20 oz.) can crushed   pineapple, drained

2 pkg. orange Jell-O
2 C. hot water
1 C. combined fruit juice
3/4 c. miniature marshmallows

Topping:

1/2 C. sugar 3 T. flour 3/4 C. grated cheese 1 C. juice

2 T butter
1 slightly beaten egg
1 C. whipped cream
 

Drain and save juices. Chill fruits. Dissolve jello in boiling water. Add 1 C. juice. Fold in fruit and marshmallows. Chill until firm and spread with topping. Topping: Combine sugar and flour. Blend in egg. Gradually stir in juice. Cook until thick, stirring constantly. Add butter after it thickens. Cool and fold in whipped cream. Spread on jello and top with grated cheese.

MARINATED CHINESE PORK TENDERLOIN
Marcella Besing

Use 1 whole pork tenderloin.

Marinade:

1/4 c. soy sauce 1 T. brown sugar 1 scallion, minced 1 slice ginger, minced

3 T. sherry
1 T. honey
1 garlic clove, minced
1 tsp. 5 spice powder

Marinate at least 2 hours. Preheat oven to 450°. Roast on rack above pan of water 45 to 50 minutes in a 450° oven. Baste while cooking. Boil marinade and drippings to use for dipping sauce. Horseradish sauce and Chinese mustard also goes well.

JUNE 1998 ILLINOIS COUNTRY LIVING 23