Illinois' FINEST COOKING

AMVETS Auxiliary #4 Mt. Vernon, Illinois The AMVETS Auxiliary #4 of Mt. Vernon, Illinois submits recipes from their cookbook compiled as a fund-raiser for community and charity activities. The cookbook has 178 pages of recipes and helpful hints, is plastic ring-bound and soft-backed. To order, contact Sue Spohr, 8 Mockingbird Lane, Woodlawn, Illinois 62898 or call her at (618) 735-2616. The cost of the cookbook is $6 plus $2 for postage.

SUNDAY FRUIT SALAD 2 eggs, beaten 4 T. vinegar 4 T. sugar 2 T. butter 2 C. black bing cherries, drained

Sandra Herrmann

2 C. pineapple chunks, drained
2 C. cut oranges
2 C. cut marshmallows
1 C. cream, whipped
 

Put eggs in double boiler. Add vinegar and sugar. Cook and stir until smooth. Remove from heat. Add butter and cool. When cold, fold in fruit mixture, marshmallows and whipped cream. Pour in pan and let stand 24 hours in refrigerator.

CANTALOUPE SURPRISE 1 cantaloupe (not overripe) 1 pkg. strawberry Jell-O

Sue Sphor

2 C. green seedless grapes
1 (8 oz.) pkg. cream cheese, softened

Leave cantaloupe whole. Peel. Cut off small slice of one end. Clean out seeds with a small spoon. Fill with grapes. Have Jell-O ready using package instructions and having Jell-O chilled until slightly thick. Stand on end and carefully pour Jell-O into cantaloupe. Put end slice back, fasten with toothpicks. Frost entire cantaloupe with cream cheese. Chill overnight. Slice very thin. Put on salad plate and use garnish of your choice.

MEAT LOAF 1 lb. ground beef 1 lb. ground turkey 1/2 C. chili sauce 1/2 C. catsup 2 T. Country Bob Edsoris sauce    or Worcestershire sauce

Kathleen McMurrin

1 tsp. salt
1/2 tsp. pepper
1 C. soft bread crumbs (2 slices)
1 onion, chopped
  or 2 T. dried minced onion
 

Mix all ingredients together. Put in loaf pan. Bake at 350° for 1 to 1 1/2 hours. Drain grease off 1/2 way through baking.

CAULIFLOWER AND HAM CHOWDER 1 C. thinly sliced celery 2 C. sliced cauliflower,   (fresh or frozen) 1 (13 oz.) can chicken broth 1 C. Half & Half or   evaporated milk 1/4 C. water

Margaret Willemssen

1 (10 3/4 oz.) can cream of
  potato soup
1/4 C. water
2 T. cornstarch
1/8 tsp. white pepper
2 C. diced, cooked ham
1/2 C. grated cheddar cheese

In a large, covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. In mixing bowl, gradually stir Half & Half or milk into undiluted Sue Spohr potato soup. Blend water, cornstarch and pepper. Stir into soup mixture; pour over cauliflower. Stir in ham. Simmer over low heat for 10 minutes. Just before serving, stir in cheese. Garnish with fresh parsley.

CHERRY PIZZA PIE

Thelma Collier

Crust: 1 C. flour 1 stick + 2 T. butter

 
1 T. sugar
 

Topping: 1 envelope prepared Dream Whip 1 (8 oz.) cream cheese

 
1 C. powdered sugar
2 small cans cherry pie filling

Crust: Cream together and pat into ungreased pizza pan. Bake at 350° for 15 minutes.

Topping: Mix together Dream Whip and cream cheese. Fold in powdered sugar, spread on crust. Chill one hour. Top with can of cherry pie filling for a 9-inch pie. Keep refrigerated.

24 ILLINOIS COUNTRY LIVING MARCH 1999

WGNN Good News Radio Champaign, Illinois All proceeds from Volume I and II support Good News Radio. Recipes come from folks and families of East-Central Illinois. Volume I features soups, salads, side dishes, main dishes and breads. It has 306 pages. Volume II features brunch, desserts, appetizers, dips, beverages and holiday specials. It has 334 pages. Both have one or two recipes per page, have large plastic spiral binders and are soft-backed. Each volume sells for $10. The shipping charge for one or for the two-volume set is $5. Contact Karen Harrison at (217) 586-6311 or order by mail: WGNN, P.O. Box 12345, Champaign, Illinois 61826.

WINTERTIME ITALIAN BEEF SOUP 1 lb. lean ground beef 1 C. chopped onion 1 C. chopped celery 1 C. diced carrots 1 T. minced garlic 1 (15 oz.) can seasoned   tomatoes 1(15 oz.) can tomato sauce 1(15 oz.) red kidney beans,   drained and rinsed

Brenda Tennill

2 C. water
5 T beef bouillon soup base
1 T. parsley
1 T. oregano
1/2 tsp. basil
black pepper, to taste
2 C. chopped cabbage
1 (15 oz.) can green beans,
  drained
1/2 C. elbow macaroni

In large pot, brown beef and drain. Add all ingredients, except cabbage, green beans and macaroni. Bring to simmer and cook until carrots are just tender. Add remaining ingredients. Simmer 10 minutes.

CRISPY HERBED CHICKENS 2 C. Hungry Jack instant   potato flakes 1/2 tsp. garlic salt 2/3 C. grated Parmesan   cheese 1 tsp. onion powder

Sandy Miller

2 T. parsley flakes
1/4 tsp. paprika
1/8-1/4 tsp. pepper
3 chickens, quartered, skinned,
  rinsed and patted dry
1 C. margarine, melted

Preheat oven to 375°. Line two jelly roll pans with foil; spray with Pam. Combine first 7 ingredients. Dip chicken pieces in melted margarine. Roll (or shake in bag) in potato flake mixture to coat. Bake 50-60 minutes or until tender and golden brown. 12-15 servings.

RICE BROCCOLI AND OSTRICH CASSEROLE 1 lb. ground ostrich 2 C. cooked rice, cooled 1/4 tsp. salt 1/3 C. low-fat sour cream

Bob and Viola Birkey

2/3 C. milk
2 C. (8 oz.) shredded cheddar
  cheese, divided
1 lb. broccoli, chopped, cooked

Preheat oven to 350°. Spray 9" baking dish with cooking spray. Fry meat; set aside. In bowl, combine next 4 ingredients and 1 C. cheese. Spoon 1/2 rice mixture into baking dish. Evenly distribute broccoli and meat onto rice layer. Spread remaining rice mixture over top. Bake 20 minutes. Sprinkle remaining cheese over top. Continue baking another 5 minutes.

POPPY SEED DRESSING 1 1/4 C. salad oil 1 C. honey 1/2 C. vinegar 1 T. grated onion

Don Wilson

2 tsp. poppy seeds
1 1/4 tsp. dry mustard
1 1/4 tsp. salt
 

Combine all ingredients in jar. Shake to mix. Refrigerate. Shake before serving.

OUT-OF-THIS-WORLD CAKE 1 (21 oz,) can cherry pie filling 1 (20 oz.) can crushed pineapple, with juice 3/4 C. sugar 1 T. cornstarch 1 (3 oz.) pkg. cherry Jell-O

Leola Otis

1 C. boiling water
1 C. pecan pieces
4 bananas, sliced
2 graham cracker pie shells
Cool Whip, for topping

Mix first four ingredients in saucepan. Cook until mixture begins to thicken. Dissolve cherry Jell-O in boiling water. Add Jell-O, pecans and bananas to first mixture. Pour into two graham cracker pie shells. Top with Cool Whip.

CHOCOLATE MARSHMALLOW   SUNDAE BARS Bars: 1 C. butter or margarine 1/2 C. cocoa 4 eggs 2 c. sugar 1 1/2 C. flour 1 C. chopped pecans 1 C. flaked coconut 1 (7 oz.) jar marshmallow creme

Magel Dale
  

Frosting:
1/2 C. butter
1/2 C. cocoa
1/2 C. evaporated milk
4 C. powdered sugar
1 tsp. vanilla
1 C. chopped pecans
 
 

Bar Preparation: Preheat oven to 350". Grease 9 x 13-inch pan. Melt butter and cocoa. In a large bowl, combine eggs, sugar and flour. Add coca mixture; mix well. Stir in nuts and coconut. Pour into prepared baking pan. Bake 30 minutes. Meanwhile, prepare frosting. When baked, spread bars with marshmallow immediately.

Frosting Preparation: Melt butter. Stir in cocoa, then milk. Gradually add sugar. Beat until smooth. Add vanilla and nuts. Spoon frosting onto bars as soon as marshmallow creme has been spread. (It will not spread evenly but will produce a marbled effect). Cool and cut into small squares because these are very rich.

MARCH 1999 ILLINOIS COUNTRY LIVING 25