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Illinois'
White County Homemakers Extension Association is housed in the Farm Bureau Building in Carmi, Illinois. The association shares its 1993 239-page cookbook this month; it is soft-backed and spiral bound. The cookbook can be purchased for $7 plus $2 postage. Order from Phyllis Cox, 2252 County Road 1850 N, Crossville, Illinois 62827, or call her at (618) 966-3418. The community of Easton, Illinois is celebrating its quasiquincentennial July 10 and 11. The local women's Etc Club organized a community cookbook to celebrate its 125 anniversary. The 1998 cookbook can be purchased from Kathy Montgomery, 8936 County Road 2650 E, Easton, Illinois, or call her at (309) 562-7534. It is soft-backed and spiral-bound and costs $7 plus $2 postage. White County HEA
FRESH BROCCOLI MANDARIN SALAD
1/2 C. slivered almonds Custard Dressing:
1/4 C. vinegar In top of double boiler, whisk together egg, egg yolk, sugar, cornstarch and mustard. Combine vinegar and water. Slowly whisk into egg mixture. Place over hot water and cook, stirring constantly, until mixture thickens. Remove from heat. Stir in butter and mayonnaise. Chill. Toss dressing with rest of ingredients in serving bowl. Serve. Store chilled.
MEXICAN MUNCH
1/4 C. margarine In a 9x13-inch baking pan, combine onions, cereal, peanuts and potato sticks. Melt margarine; stir in seasoning and drizzle over mixture, stirring well. Bake in 300° oven for 30 minutes, stirring occasionally. Cool and store in airtight container.
1ST PLACE CHICKEN CASSEROLE
1 can cream of chicken soup Mix all ingredients except the oleo and bread crumbs. Put in a 9 x 13-inch pan. Brown bread crumbs in oleo. Sprinkle over casserole. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake 40 to 45 minutes at 350°.
SPAGHETTI MEAT SAUCE
1 clove garlic, minced Saute onion and garlic in oil. Add meat and cook until browned. Add remaining ingredients and simmer slowly, about 1 hour. Cool quickly and freeze in trays with dividers. Transfer cubes to freezer container. To serve, heat as many cubes as needed over low heat. Spoon sauce over freshly cooked spaghetti. Sprinkle with grated cheese. (Ready for a spaghetti supper whenever you want to have one). The coldest part of any refrigerator is the top back shelf.
22 ILLINOIS COUNTRY LIVING JULY 1998
THROWED ROLLS
1/4 C. melted butter Combine sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl; cover with plastic wrap and let rise in warm place until doubled in size. Butter a 12-cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2-inches in diameter (enough to fill 1/2 of muffin cup) and roll into smooth spheres. Place two such pieces in each prepared muffin cup (it should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350° . Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw.
HILLARY'S CHIPS
1/2 C. granulated sugar Preheat oven to 350°. Grease cookie sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded measuring teaspoonfuls onto greased cookie sheets. Bake 8 to 10 minutes or until golden. Cool cookies on sheets on wire racks for 2 minutes. Remove to wire rack to cool completely. Remember that every time you open the oven door the temperature drops about 25 degrees. Village of Easton
GOLDEN FRUIT SALAD
1 jar maraschino cherries or Dressing:
3 T. cornstarch Cook until thick; cool and mix with fruit. Stir in nuts, if desired.
BROWN'S BAY BANANAS
Vanilla ice cream Cut a 2x10-inch strip of puff pastry and wrap the banana. Deep fat fry at 400° until golden. Drain and roll in cinnamon sugar. Serve with caramel sauce and vanilla ice cream.
CABBAGE AND BEEF SOUP
1/2 medium head cabbage, In a Dutch oven, brown beef and add all remaining ingredients except parsley; bring to boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Soup can be frozen in serving-size portions to enjoy months later.
SKILLET MOSTACCIOLI
1 1/2 C. water In 10-inch skillet over medium-high heat, cook and stir beef until it loses its pink color. Drain. Stir in mostaccioli, spaghetti sauce, water and salt. Sprinkle with pepper. Reduce heat to low. Cover and simmer 30 minutes or until pasta is tender, stirring every 10 minutes to prevent sticking. Sprinkle with Mozzarella. Leave until it melts, about 2 or 3 minutes.
WILLIAMSBURG BREAD
1 egg, divided Spread 1 package rolls on bottom of a greased 9x13-inch pan. Pinch seams together to seal. Cream sugar, cream cheese, and egg yolk together. Add vanilla. Spread over dough in pan. On a sheet of waxed paper, spread and pinch together remaining package of rolls. Carefully invert the paper with dough attached over the dough and filling. Peel off paper as you spread the dough onto filling. Press edges together to seal lightly. Brush top with egg white. Mix cinnamon and sugar for topping and sprinkle over egg white. Bake at 350° for 25 minutes. Allow to cool and set before cutting.
HOMEMADE VANILLA ICE CREAM
4 eggs Beat eggs until light. Add sugar gradually, beating until mixture thickens. Add remaining ingredients; mix thoroughly. Freeze in ice cream freezer. Make 1 gallon. Give mashed potatoes a beautiful whipped cream look by adding hot milk to them before you start mashing. JULY 1998 ILLINOIS COUNTRY LIVING 23 |
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