Illinois'
FINEST COOKING

Bethel Baptist Church in Colchester celebrated 125 years in that location in 1997. They share their Volume III this month created for that celebration. The cookbook is soft-backed, spiral-bound and has 512 pages of recipes and helpful hints. The cookbook sells for $15 plus $2 shipping. To purchase, contact Betty Shelley, 202 S. Williams Street, Colchester, IL 62326 or call her at (309) 776-3712.

Bethel Baptist Church, Colchester

"SAFE" HOLIDAY EGGNOG 12 large eggs 1 1/2 C. sugar 1/2 tsp. salt 2 qts. milk

Betty Shelley

2 tsp. vanilla extract
2 C. whipping cream
Nutmeg
 

Make the above ingredients 4 hours before serving or earlier. In a heavy saucepan with wire whisk, beat eggs, sugar and salt until blended. Heat 1 qt. milk to just UNDER BOILING, then add to egg mixture. Cook over low heat, stirring constantly until mixture thickens and coats back of a spoon, about 25 minutes. DO NOT BOIL or it will curdle. Pour custard into a large bowl, stir in vanilla, 1 tsp. nutmeg and remaining 1 qt. milk. Cover and refrigerate until well chilled, about 3 hours or longer. To serve: in a small bowl, beat whipping cream until soft peaks form. With wire whisk gently fold whipped cream into custard mixture. Pour in a punch bowl and sprinkle with nutmeg.

GOOD STRUDEL TOPPING 1 C. flour 1/2 C. brown sugar (packed)

Betty Frisbie

6 T. butter or oleo
3/4-1 C. pecans (chopped)

Put flour, brown sugar and butter in bowl. With fingers, rub in the butter until butter is dissolved. Stir in nuts and mix well. Sprinkle over cakes, pies, muffins or coffee cake before baking. For apple pie, add 1/2-1 tsp. cinnamon to the strudel.

APPLE/FRUIT DIP 1 (8 oz.) pkg. cream cheese (softened) 3/4 C. brown sugar

Evelyn Hagan

1/4 C. white sugar
1 tsp. vanilla

Good with apples.

SOUTHERN SESAME BEEF STIR-FRY 2 T. vegetable oil 2 T. sesame seeds 1 1/2 lb. beef tenderloin, cubed 1 C. celery, chopped 3 C. cooked brown rice

Pam Bunnell

1 green onion, chopped
1 C. broccoli, diced
1 C. carrots, sliced
1 C. water chestnuts,
   sliced

In wok or skillet, heat oil over medium-high heat. Add sesame seeds; toss and heat just until golden, watching carefully. Add beef and stir-fry until meat is tender and lightly browned. Remove beef; set aside. Stir in vegetables and stir-fry until tender crisp, about 5 minutes. Add beef. Season to taste with pepper and soy sauce. Serve over hot, cooked brown rice.

A GOOD DESSERT 1 angel food cake 1 pkg. lemon instant   pudding mix 1 1/2 C. cold milk

Sandra Eddington

1 c. sour cream
1 can strawberry pie
  filling
 

Tear angel food cake into bite size pieces. Place in 9x13x2-inch pan. In bowl, combine pudding mix, milk, sour cream. Beat until chickened. Spread over cake. Spoon filling on top; chill.

BISCUITS 4 C. self-rising flour 1 T. baking powder 1 T sugar

Patricia Powell

2/3 C. shortening
2 C. buttermilk
 

Do not knead, just roll or pat and cut. Brush with buttermilk. Bake at 400° for 15 minutes. (Fast food biscuits).

22 ILLINOIS COUNTRY LIVING JANUARY 1999

Moriah Church of God, Casey

BARBECUE SAUCE 1 medium, onion, chopped    and sauteed 1/2 C. water 1/2 C. catsup

Letha Whitling

2 T. Worcestershire sauce
2 T. prepared mustard
1/4 tsp. garlic salt
2 T. brown sugar

Simmer until it begins to thicken; add wieners or meatballs.

BROCCOLI-POTATO SOUP 1/4 C. chopped onion 3 T. margarine or butter 4 C. boiling water 1 lb. broccoli, cut up 1 pkg. hash brown potatoes 1 1/2 C. milk

Judy Bolin

1/2 C. whipping cream
1 T. lemon juice
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
 

Cook and stir onion in margarine in 3-quart saucepan until tender. Gradually stir in water; stir in broccoli and potatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until broccoli and potatoes are tender, about 15 minutes. Stir in milk and cream; cover and cook over low heat 10 minutes longer, stirring occasionally. Stir in remaining ingredients; heat until hot, about 5 minutes. Sprinkle with shredded Cheddar or Swiss cheese if desired.

QUICK SALAD 1 C. cauliflower, cut up 1 C. celery, sliced thin 1 C. peas (canned)

Sharon Stephen

1/2 C. mayonnaise
1/2 packet Hidden Valley
   salad dressing mix

Mix mayonnaise and Hidden Valley well. Add to the other ingredients, mixing well.

LOW-CHOLESTEROL MEATBALLS 1 lb. ground turkey 1/2 c. oat bran, oatmeal, or bread 1/3 C. onion, chopped 1/4 C. skim milk 1 egg white

Iline Simpson

1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worchestershire sauce
1 bottle chili sauce
1 (10 oz.) jar grape jelly

Combine all ingredients except chili sauce and jelly. Shape into meatballs. Bake at 325° for 20 to 30 minutes. Heat chili sauce and jelly until jelly melts, stirring constantly. Add meatballs. Simmer uncovered for 30 minutes.

LEFTOVER TURKEY DISH

Marguerite Briggs

In heavy skillet or pan, brown in 2 T. of butter or oleo: 1 tsp. minced onion, 1 tsp. green pepper and 1/2 C. chopped celery. Simmer about 5 minutes, then add 2 C. chopped turkey, 1 can of cream of chicken or mushroom soup, 3/4 soup can of milk, salt and pepper to taste. Simmer 20 minutes, stirring occasionally.

TURKEY PASTA SALAD 2 C. corkscrew pasta 1 C. cooked chopped turkey (or chicken) 1 c. chopped celery 1 med. red onion, chopped 1 med. green pepper, chopped 1 (1 oz.) pkg. Ranch dressing mix

Jean Simpson

1 C. sour cream (8 oz.)
1 C. salad dressing or
  mayonnaise
1 tsp. garlic salt
1/2 C. slivered almonds
1 tsp. paprika

Cook pasta according to package directions; drain and rinse. Place in a 2 1/2 quart salad bowl. Add turkey, celery, onion and green pepper; toss to mix. Combine dressing mix, sour cream, salad dressing and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper rings and tomato slices if desired.

BETTER THAN EVER CAKE

Michelle Haley

Prepare a Duncan Hines yellow cake mix as directed and bake in 9x13-inch pan.

Pour over hot cake:

1 C. sugar

1 (15 1/2 oz.) can crushed pineapple

Boil together sugar and pineapple for 5 minutes. Pour hot over cake and cool in refrigerator. When cake is cool, slice 2 bananas over top of cake. Prepare 1 small package instant vanilla pudding and pour over bananas. Top with small carton of Cool Whip. Sprinkle with 1 1/2 C. coconut and 1/2 C. chopped nuts. (This cake keeps several days in the refrigerator).

To soften hardened brown sugar, place open box in the microwave oven with 1 cup hot water. Microwave at high for 1 1/2 to 2 minutes

Moriah Church of God of Casey, Illinois, shares their 1996 cookbook with us. It has 106 pages of recipes, is spiral-bound and is soft-backed. You may order copies from Judy K. Bolin, P.O. Box 133, Casey, Illinois 62420 or call her at the church at (217) 932-4533. The cost of the cook-book is $6.50 plus $2 for shipping.

JANUARY 1999 ILLINOIS COUNTRY LIVING 23