Illinois'
FINEST COOKING

In 1997 The Christian County Home and Community Education Association (HCEA) in collaboration with the Christian County Division of the American Heart Assocation, published a Heart Healthy Cookbook. It is spiral-bound and has 85 pages (one or two recipes per page) and includes nutritional facts and healthy ingredient substitutions. Purchase the cookbook from U of I Extension Center, 1120 N. Webster, Taylorville, IL 62568. The cost is $5 plus $1.50 postage and handling.

Armstrong-Ellis Grade School uses its 1997 cookbook as a fund-raiser for the school. It is spiral-bound and has 74 pages of recipes with two to four recipes per page. Contact Jaci Davis, 3317 Co. Rd. 2800 E., Penfield, IL 61862 or call her at (217) 595-5463. The cost is $6 plus $1 for postage.

Christian County Home and Community Education Association

VEGETABLE CLAM CHOWDER

1/2 C. medium carrots, sliced
1 1/2 C. medium potatoes, peeled and chopped
1/2 C. finely chopped celery
1 medium onion, chopped
2 1/2 C. skim milk
1/4 C. flour
1 tsp. instant low-sodium chicken bouillon
Dash of pepper
1/4 tsp. salt
1 (6 1/2 oz.) can minced clams, undrained

Combine carrots, potatoes, onion, celery and liquid from clams in a 2-quart microwave casserole. Cover with lid. Microwave (high) 10 to 12 minutes or until vegetables are tender, stirring once or twice. Combine milk, flour, bouillon, salt and pepper; mix until smooth. Add to vegetables. Microwave on high, uncovered, 5 minutes or until mixture boils and thickens, stirring twice. Stir in clams.

SEASIDE SUPPER WRAP-UPS

1 lb. fresh fish fillets, or 1 lb. frozen fish fillets, thawed
1/2 C. sliced carrots
1/2 envelope Lipton Golden Onion Recipe Soup Mix
4 sheets aluminum foil (18x18 inches each)
2 small potatoes, cut into 1/8" slices
1 oz. snow peas or regular peas (about 12)
1/2 C. water

For each serving, on lower half of foil sheet, equally place fish and vegetables. Blend Lipton Golden Onion Recipe Soup Mix with water; evenly pour over each serving. Fold upper half of foil over fish and vegetables to meet bottom edge, then seal all edges airtight with double fold. Grill or bake at 450°, 8 minutes; turn and cook an additional 7 minutes or until fish flakes and vegetables are tender.

CHEESY STUFFED POTATOES

3 medium baking potatoes
1/2 C. thinly sliced green onions
1/2 tsp. garlic powder
1 C. low-fat cheese
1/2 C. grated Parmesan cheese
1/4 tsp. white pepper
Dash paprika

Preheat oven to 400°. Scrub potatoes, pierce with fork and bake one hour, then remove and reduce oven temperature to 375°. To prepare as an entree: with a sharp knife, cut a lengthwise "lid" about a half-inch down from top of potato. Scoop pulp out of potato and place it in a bowl. Set shell of potato aside, discarding the lid. Mash potato pulp with a potato masher or fork. Add cheeses, onion, pepper and garlic powder. Stir to mix well. Fill potato shells with mixture, dust with paprika and bake 25 minutes at 375°. To prepare as a side dish, cut potatoes in half and fill.

SMOKED TURKEY BREAST

1 T. corn oil
1 T. liquid smoke
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/8 tsp. pepper
1 turkey breast, skinned

Preheat oven to 325°. Combine the corn oil, liquid smoke, garlic powder, ginger and pepper and mix well. Rub the mixture into the turkey breast and place it on a roasting pan. Cook in the oven for 20 minutes per pound. Remove from the oven and place on a serving platter. Pour any liquid in the pan over the breast before serving. It is good served hot or cold, and is excellent for making sandwiches and salads.

24 ILLINOIS COUNTRY LIVING MAY 1999

OVEN FRIED FISH

5 tsp. polyunsaturated vegetable oil
4 fish fillets (1 lb.)
2 C. corn flake crumbs
1/8 tsp. pepper
1/4 C. evaporated milk

Preheat oven to 500°. Cut fish into 4 servings if necessary. Roll corn flakes into fine crumbs between layers of waxed paper. Add pepper. Pour milk into shallow dish. Dip fish in milk, then in crumbs. Arrange fish on baking sheet sprayed with polyunsaturated vegetable spray. Sprinkle oil over fish. Cook 7 minutes. Test with fork. Cook a few minutes more if necessary.
Note: Orange roughy, perch and catfish work well in this recipe.

STRAWBERRY PIE

3/4 C. sugar
2 egg substitutes
1 can Milnot milk
1 pkg. strawberry Jell-O
10 oz. frozen or 1 qt. fresh unsweetened strawberries, mashed

Mix sugar, strawberries and egg substitute. Heat to boiling point. Remove from heat. Add 1 package stawberry Jell-O. Stir well. Cool to room temperature. Chill 1 can Milnot milk, then beat until stiff. Fold into jello mixture. Pour into two baked pie shells. To keep cholesterol free, use oil pastry. May also use crushed pineapple and lemon Jell-O.

Armstrong-Ellis Grade School

BEEFY TACO DIP 1 (8 oz.) cream cheese, softened 1 C. sour cream 3/4 C. mayonnaise 1 lb. ground beef 1 envelope taco seasoning mix

Melynda Zindars

1 (8 oz.) can tomato sauce
2 C. shredded cheddar cheese
4 C. shredded lettuce
2 medium tomatoes, diced
  tortilla chips
 

In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12 to 14-inch pizza pan or round serving dish. Refrigerate for one hour. In a saucepan, brown ground beef over medium heat and drain. Add taco seasoning mix and tomato sauce, cooking and stirring for 5 minutes. Cool completely and spread evenly over cream cheese layer. Refrigerate. Just before serving, sprinkle with cheese, lettuce and tomatoes. Serve with tortilla chips.

CHERRY SALAD 1 (15 oz.) can drained,    crushed pineapple 1 (14 oz.) can Eagle Brand Condensed Milk

Michelle Talbott

1 (16 oz.) can cherry pie filling
1 large container Cool Whip
black walnuts

Mix all ingredients in a large bowl, let stand (refrigerate) for a while before serving.

PEACH PIE FILLING SALAD 1 can peach pie filling 1 can chunk pineapple 2 bananas

Connie Huffman

2 cans mandarin oranges
1 C. miniature marshmallows
 

Drain canned fruit and add to peach pie filling. Add marshmallows and sliced bananas. Chill until ready to serve.
Variation: Apricot pie filling may be substituted for peach.

ITALIAN CUBE STEAKS Cube steaks Prego Italian Style    Bread Crumbs

Lori Schluter

milk
1 jar spaghetti sauce
1 (8 oz.) Mozzarella cheese

Soak cube steaks in milk and dip into bread crumbs. Place in baking dish and bake at 350° for 30 minutes. Remove from oven and add spaghetti sauce. Bake another 10 minutes. Place cheese on top and bake again until cheese is melted. Serve over hot egg noodles or spaghetti.

SCALLOPED CHICKEN CASSEROLE 3 to 4 chicken breasts, cooked   and cut into pieces 1 cannister chicken flavor   Stove Top Stuffing Mix 1 small can green beans 1/4 C. sliced almonds

Aaron Ackerman

1 jar Pepperidge Farm Garden
  Chicken Gravy
2(10 3/4 oz.) cans cream of
  chicken soup
1/2 C. milk
 

Sprinkle 1/3 cannister of stuffing mix into bottom of greased 9x13-inch baking dish. Layer chicken, green beans and almonds. Mix soup, gravy and milk in saucepan and heat through. Pour mixture over chicken and top with remaining stuffing mix. Cover loosely with aluminum foil and bake 30 to 40 minutes at 350°. Remove foil during last 5 minutes of baking.

POTATO PANCAKES 1 C. instant mashed potato flakes 3 T. flour 1 tsp. onion powder 1/2 tsp. salt Dash garlic powder

Hannah Smith

Dash pepper
1 egg
1 C. water
1/2 C. milk
additional 1/2 to 2 C. water

Combine all ingredients in a medium bowl and mix well. Let stand and thicken 10 minutes, then add water if needed to make batter about the consistency of thick pancake batter. Drop by tablespoonfuls into hot oil in a skillet (let them spread out to 2 inches or so) over a medium heat.Cook until bubbly and carefully flip over and cook until browned and crispy.

MAY 1999 ILLINOIS COUNTRY LIVING 25