Illinois'
FINEST COOKING

Good Shepherd Lutheran Church shares its "Seasoned with Love" 1997 cookbook. The Lutheran Women's Missionary League has prepared the cookbook. It is hard-backed, spiral-bound and has 150 pages of recipes and helpful hints. You can purchase the cookbook by contacting Dawn Roegge, Good Shepherd Lutheran Church, 103 East Morgan, Clayton, IL 62324, or call (217) 894-7717. The cost of the cookbook is $10.25 including postage.

PARTY PIZZA
Kathy Bear

1 lb. hot sausage 1 lb. cubed Velveeta cheese 1 tsp. Worcestershire sauce

1/2 tsp. garlic salt (opt.)
1 tsp. soy sauce
2 loaves mini rye bread

Cook sausage. Do not drain. Add cheese, Worcestershire sauce, garlic salt, soy sauce and stir together. Spread on bread. Bake for 15 minutes at 350°. Makes 60 to 80 pizzas.

CRUNCHY POTATO BALLS
Lenora Wallace

2 C. very stiff mashed potatoes 2 C. finely chopped fully cooked ham 1 C. shredded cheddar or   Swiss cheese 1/3 C. mayonnaise

1 egg, beaten
1 tsp. prepared mustard
1/4 tsp. pepper
2-4 T flour
1 3/4 C. crushed cornflakes

In a bowl combine the potatoes, egg, mustard, ham, cheese, mayonnaise and pepper. Mix well. Add enough flour to make stiff mixture. Season to your own taste. Shape into 1-inch balls and roll in cornflakes. Place on greased cookie sheet. Bake at 350° for 25 to 30 minutes. Serve hot. Yield: about 6 dozen.

MANDARIN ORANGE SALAD
Connie Louderback

60 Ritz crackers, crushed 1 stick oleo, melted 1/4 C. sugar 1 (6 oz.) can frozen orange juice, thawed

1 can Eagle Brand milk
1 (8 oz.) Cool Whip, thawed
2 small cans mandarin oranges,
  drained

Crush crackers. Add melted oleo and sugar; press in a 9x13-inch pan. Save some for garnish. Blend orange juice and milk; stir in Cool Whip and oranges. Fold in; do not beat. Pour over crumb crust. Top with reserved crumbs. Refrigerate or freeze.

CHICKEN RI CO CO
Barb Cloyd

4 chicken breasts, halved, boned into 8 pieces 2 eggs, beaten Bread crumbs 3-4 sticks margarine 10 oz. cheddar cheese,   cut into 8 strips 1/3 C. margarine 1/2 C. chopped onion

1/2 C. chopped green peppers
1 chicken bouillon cube
1 C. boiling water
2 T. flour
1 tsp. pepper
1 tsp. salt
1 can mushrooms
3 C. cooked rice

Roll chicken to 1/2-inch thickness; wrap around strip of cheese and secure with a toothpick. Dip in eggs and bread crumbs. Brown in margarine. Saute onions and green pepper in 1/3 cup margarine. Add seasonings, flour and bouillon (dissolved in water). Cook until thickened. Add rice and mushrooms. Pour into casserole. Top with chicken pieces. Bake at 350° for 45 minutes.

BROILER BURGERS
Joan Vonholt

2 lbs. hamburger 4 tsp. Watkins Meat Magic 1/2 tsp. Watkins onion salt

1/8 tsp. black pepper
3 T Watkins Parisienne mustard
 

Mix together; shape into patties on half of a hamburger bun. Place under broiler until done. Add cheese if desired.

FRUIT COBBLER
Margy Ideus

3 T. butter 3/4 c. sugar 1/3 C. milk 1 C. flour

1 tsp. baking powder
3 C. fresh or frozen or canned fruit
 
 

Place fruit in baking dish. Mix remaining ingredients and spread over fruit. Sprinkle with one cup of sugar, pinch of salt and one tablespoon cornstarch. Pour one cup of boiling water or fruit juice over and bake at 350° for 1 hour.

22 ILLINOIS COUNTRY LIVING NOVEMBER 1998

St. Mary's Catholic Church
Beaverville, IL

To raise funds to restore the church, St. Mary's Catholic Church created its 1993 "Book of Favorite Recipes." The cookbook includes a history of the church and 172 pages of recipes. It is soft-backed and spiral-bound. You may purchase the cookbook for $10 which includes postage. Order from Barbara Arseneau, 2986 N. 2500 East Road, Beaverville, IL 60912 or call her at (815) 435-2205.

HOLIDAY STARS
Mary Ellen Rundle, Jack Lareau

2 C. (1 lb. cooked, crumbed sausage 1 1/2 C. sharp Cheddar cheese and Monterey Jack   cheese (each, grated) 1 C. Hidden Valley   Original Ranch salad dressing

1 (2.25oz.) can sliced ripe olives
1/2 C. chopped red pepper
1 pkg. fresh or frozen wonton wrappers or
  egg roll wrappers, cut in fourths
vegetable oil

Preheat oven to 350°. Blot sausage dry with paper towels. Combine sausage with cheeses, salad dressing, olives and red pepper. Lightly grease a mini or regular muffin tin. Press one wrapper in each cup and brush with oil. Bake 5 minutes until golden. Remove from tins and place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.

VENISON JERKY
Chuck Lambrecht

strips of venison 1 C. soy sauce 1 C. Worchestershire sauce 1 tsp. garlic powder

1 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 tsp. Accent

Combine ingredients and marinate strips of venison in it. Put a toothpick through each strip and hang in the oven from the racks. Place a pan underneath to catch the drippings. Set the oven at the lowest temperature and prop the door open. Leave the strips in overnight; they will be done by morning.

HOT DEER CHILI
Avis Arseneau

1 bell pepper, chopped 1 small can tomatoes 1 (20 oz.) can tomato juice 1/2 C. water 1/2 tsp. garlic salt 1 T. oil

2 lb. ground venison
3 T. chili powder
1 tsp. black pepper
1 medium onion, chopped
1/2 tsp. jalapeno pepper, chopped
1/4 tsp. salt

Saute onion, bell pepper and jalapeno pepper in oil in skillet. Add meat and cook until it loses redness. Add chili powder and black pepper. Mix and cook 5 minutes. Add tomatoes, tomato juice and salts. Heat to boiling. Simmer 1 to 1 1/2 hours. Add water as needed.

QUICK COTTAGE CHEESE SALAD
Lolita Lareau

1 (16 oz.) Trim & Lite (low-fat) cottage cheese 1 (3 oz.) sugar-free orange Jell-O 1 (8 oz.) container lite Cool Whip

1 (20 oz.) can crushed pineapple, drained
1 small can mandarin oranges, drained
 

Sprinkle jello over cottage cheese; mix well. Add pineapple and oranges. Fold in Cool Whip.

BITS 'O BRICKLE BROWNIES
Doris Curby

1 1/2 C. flour 1 tsp. baking powder 1/2 tsp. salt 1 stick oleo 1 C. brown sugar

1/2 C. sugar
2 eggs
1 tsp. vanilla
1 (6 oz.) bag Heath Bits 'O Brickle
 

Sift flour, baking powder and salt together. Cream oleo with both sugars. Add eggs and vanilla. Blend in dry ingredients and stir in Bits 'O Brickie. Spread in well-greased 9x12-inch pan. Bake in 350° oven for 30 minutes.

PARTY MIX
Eunice Arseneau

1(12 oz.) box Corn Chex 1 (12 oz.) box Rice Chex 1(12 oz.) box Crispix 1(12 oz.) box pretzels 1 (15 oz.) box Cheerios 3 cans (12 oz. each) mixed nuts or peanuts

3/4 C. Worcestershire sauce
3 T. onion salt
3 T. garlic salt
3 T. celery salt
7 sticks oleo or butter
 

Mix cereals, pretzels and nuts together in a large baking pan or roaster. Make sauce by melting oleo or butter and adding Worcester sauce, onion, garlic and celery salts. Pour sauce over cereal and nut mixture and mix well. Cover and bake at 225° for one hour. Remove cover and bake another hour, stirring every 15 minutes for last hour of baking.

NOVEMBER 1998 ILLINOIS COUNTRY LIVING 23