Illinois'
FINEST COOKING

Bureau County Fair, Princeton, Illinois shares a cookbook that has recipes and memories of 140 years of the fair. Stories and photos dating from 1855 to 1995 fill half of the book. The other half is filled with recipes, many of them prize winners. Order your copy from Opal Schubert, Box 472, Tiskilwa, IL 61368 or call her at (815) 646-4300. The cost of the cookbook is $13.50, which includes postage.

Virden United Methodist Church provides our second cookbook this month. There are 109 pages of recipes and the book is soft-backed and spiral-bound. Contact Sharon Wilson, Virden United Methodist Church, P.O. Box 58, Virden, Illinois 62690 or call her at (217) 965-3539. Purchase the cookbook for $8 plus $2 postage. Proceeds go to help a missionary in Cuba.

TUNA PUFFS
Lucille Faber

1 can refrigerated, flaky    baking powder biscuits 2 egg whites 1 (7 oz.) can tuna

1 T. celery (chopped)
1/2 tsp. salt
1/2 C. mayonnaise
1 T. pickle relish

Pull apart each biscuit to make 3 thin biscuits and place on ungreased baking sheet. Bake at 400° for 8 to 10 minutes, until golden brown. Beat egg whites and salt until stiff, but not dry. Fold in remaining ingredients. Spread about a tablespoon of tuna mixture on each biscuit. (After spreading tuna on biscuits, refrigerate until ready to broil and serve). Broil 6 inches from heat for 2 to 3 minutes or until golden. Watch carefully.

CREAMY BROCCOLI SOUP
Lorraine Bardell

2 C. water 1 1/2 lbs. broccoli, chopped 3/4 C. celery, sliced 1/2 C. onion, chopped 2 T. butter 1 T. instant chicken bouillon

3/4 tsp. salt
1/8 tsp. pepper
3 C. Half & Half
2 T. cornstarch
1/2 C. cold water
 

Heat water to boiling. Add broccoli, celery and onion, cooking until tender, about 10 minutes. Place in blender and blend until of uniform consistency. Return to pan. Add butter, bouillon, salt, pepper and Half & Half. Heat but do not boil. Mix cornstarch and 1/2 C. cold water. Add slowly to hot mixture. Stir until thickened. (Cream soup winner, 1984).

BUTTERSCOTCH ROLLS
Patt Fleming

Cut 1 loaf frozen bread into 8 equal pieces and place in Bundt pan. Sprinkle 1/2 C. firmly packed brown sugar and 1 pkg. regular butterscotch pudding evenly over bread. (Add 1/2 C. chopped nuts if desired). Pour 1 stick melted margarine over all. Let rise overnight. Bake at 350° for 30 minutes.

OUTDOOR LAMB KABOBS
Brandon Carlson

2 lbs. lamb leg, cubed 12 small potatoes 6 cherry tomatoes 12 large olives 12 mushrooms 12 green pepper squares

12 small onions
Salt and pepper
1/2 C. vinegar
1/2 tsp. soy sauce
1/4 tsp. dry mustard
3 T. sugar

Alternate lamb cubes and vegetables on skewers. Sprinkle with salt and pepper. Combine vinegar, soy sauce, mustard and sugar. Brush kabobs with half of vinegar mixture. Cook on outdoor grill for 5 to 7 minutes. Brush with remaining vinegar mixture. Turn kabobs often while cooking.

CHICKEN-HAM SUPREME
Pat Rod

2 C. cooked chicken, diced 1 C. cooked ham, cubed 1 C. celery, diced 1 small onion, diced 1 (4 oz.) can sliced   mushrooms, drained 1/2 can ripe olives, sliced

1/2 (20 oz.) can pineapple
  chunks, drained
1/2 lb. Velveeta cheese, cubed
1 can cream of mushroom soup
2 C. chicken broth
1 egg, beaten
2 C. Ritz cracker crumbs

Combine soup, broth, and egg. Mix remaining ingredients, except crumbs. Stir in broth mixture. Sprinkle 1 C. crumbs on bottom of 10-inch square or 9x12-inch baking dish. Add chicken mixture. Sprinkle remaining crumbs on top and bake at 350° for 1 hour. Take out of oven and let set for 10 minutes before serving. (Casserole winner, 1984).

22 ILLINOIS COUNTRY LIVING AUGUST 1998

FROZEN CRANBERRY SALAD
Mildred Sidebottom

1 qt. raw cranberries 2 C. raw McIntosh apples,   remove skins 1 C. sugar

1 (10 1/2 oz.) bag miniature
  marshmallows
1/2 C. nuts, chopped
1 pt. whipping cream

Grind cranberries and apples together. Add sugar and marshmallows; let stand for 15 minutes or overnight, then mix in whipping cream and nuts. Pour into a 8x12-inch, 2-inch deep pan. Put in freezer, then remove from freezer about 1 1/2 hours before serving.

FAIR WINNER BANANA BREAD
Patricia Wolfer

3 1/2 C. sifted flour 3 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 C. mashed bananas 2 T. lemon juice

3/4 C. shortening
1 1/2 C. sugar
3 large eggs
3/4 C. milk
1/2 C. chopped pecans
 

Sift together flour, baking powder, salt and baking soda. Mash bananas. Add lemon juice and mix. Cream shortening and sugar. Add eggs and beat until light and fluffy (4 minutes in all). Add sifted dry ingredients alternating with milk, beating after each addition. Fold in bananas and nuts. Pour into 3 greased 7x3x2-1/2-inch loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire rack. Wrap in foil overnight. Freezes well.

For extra juicy, extra nutritious hamburgers, add 1/4 cup evaporated milk per pound of meat before shaping.

PIZZA TREATS
Shirley Emerson

2 lb. ground beef, browned   and drained 1/2 C. catsup 1/2 tsp. garlic salt or powder

1/2 tsp. onion powder
1/2 T. oregano
1 lb. Velvetta
 

Cook ingredients over low heat until cheese is melted. Spread mixture on cocktail rye bread and heat in oven at 400° for 10 minutes. (Add more cheese if desired).

YOGURT HORSERADISH SAUCE
Pat Broadhead

4 containers plain yogurt 1 C. horseradish

1/4 C. lemon juice
1 T. parsley

Combine all ingredients and blend until smooth. Refrigerate until needed. Serve with beef brisket, corned beef or prime rib.

FRUIT BALL/JELLO SALAD
Henrietta Talkington

1 large box orange Jell-O 2 C. hot water 1 C. Orange Crush soda 1 C. pineapple juice 1 C. watermelon balls

1 C. cantaloupe balls
1 C. honeydew melon balls
1 C. strawberries
1 (No. 2) can chunk pineapple
1 banana, cut up

Stir orange Jell-O in hot water until no granules remain. Add Orange Crush soda and pineapple juice. After Jell-O cools, add remaining ingredients. Put in a large mold to set. Note: Spray interior of mold with Pam lightly. Makes it easier to unmold. For Diabetics: Use sugar-free Jell-O and soda.

CHINESE STYLE BEEF CASSEROLE
Caroline Davidson

1 lb. ground beef 1/2 (10 oz.) pkg. frozen peas 1 C. finely sliced celery 1 C. finely sliced water chestnuts

1 can cream of mushroom soup
1 tsp. salt
1 small, onion, diced
1 C. crushed potato chips

Cook ground beef until brown and crumbly. Let peas thaw. In a 1 1/2-quart casserole dish, place meat in the bottom and arrange thawed peas over it to make a layer. Then make a layer of celery and water chestnuts. Pour soup, salt and onion mixture over this. Put crushed potato chips on top. Bake at 375° for 30 minutes. Serves four.

BUTTER DIPS
Darlene Hochmuth

1/4 C. butter or margarine 1 1/4 C. flour 2 tsp. sugar

2 tsp. baking powder
1 tsp. salt
2/3 C. milk

Heat oven to 450°. Melt butter in pan, stir in dry ingredients, then add milk. Stir 30 strokes until dough clings. Turn onto floured board. Knead lightly. Roll 1/2-inch thick and 8-inch square. With floured knife, cut into strips 4-inches wide. Cut crosswise to make 18 sticks. Dip in butter. Bake 15 to 20 minutes to lightly brown. Can double recipe. Good with soup, stew or even just as a snack.

FILLED COFFEE CAKE
Thelma Otten

1 1/2 C. flour 1/4 tsp. salt 3 tsp. baking powder 3/4 C. sugar 1/2 C. shortening 1 egg, beaten 1 tsp. vanilla

1/2 C. milk
1/2 C. brown sugar
2 T. flour
1/2 C. nuts
1 tsp. cinnamon
2 T melted butter
 

Mix flour, salt, baking powder, sugar and shortening together until it looks like cornmeal. Add egg, vanilla and milk. Pour half of this mixture into greased 8x8-inch pan. Blend brown sugar, flour, nuts, cinnamon and butter until crumbly. Sprinkle half of this over mixture in the pan. Cover with remaining dough. Sprinkle rest of crumbs on top. Bake at 375° for 25 to 30 minutes.

BEEF AND BROCCOLI
Ginger Pollock

3/4 lb. boneless beef   sirloin steak, cubed 1 T. oil 1 clove garlic

1 medium onion
1 can cream of broccoli soup
2 C. broccoli flowerets
hot, cooked noodles

Brown beef, garlic and onion in oil. Cook 5 minutes. Stir in soup and water per directions on soup can. Heat to boiling. Add broccoli. Decrease heat to low. Cover and simmer 5 minutes or until vegetable is tender. Serve over noodles.

About Potato Salad - Potato salad is best made from potatoes cooked in their jackets and peeled and marinated while still warm. Small red waxy potatoes hold their shape when sliced or diced and do not absorb an excessive amount of dressing or become mushy.

AUGUST 1998 ILLINOIS COUNTRY LIVING 23