Illinois'
FINEST COOKING

EDINBURG LIONESS CLUB The Edinburg Lioness Club has chosen favorite and treasured recipes in its "We Serve Too" cookbook. It is spiral-bound, soft-backed and has 122 pages of recipes and helpful hints. The cookbook can be purchased from Treva Sample, 111 E. Harrison, Edinburg, IL 62531 or phone her at (217) 623-5930. The cost is $7 plus $1 postage.

CHEESY SPINACH PARTY LOAF 1 to 1 1/2 Ib. round   sourdough bread loaf 1/3 C. margarine 2/3 C. chopped red or green   pepper 1/3 C. chopped celery 1/3 C. chopped onion

Barb Payne

1 lb. Velveeta processed cheese
  spread, cubed
1 (10 oz.) pkg. frozen chopped
  spinach, cooked, drained,
   squeezed
1/4 tsp. dried rosemary leaves,
  crushed

Cut slice from top of bread; remove center, leaving 1-inch shell. Cut removed bread into bite-size pieces; reserve. Brush insides of shell with 3 T. margarine, melted. Place on cookie sheet with reserved bread. Bake at 350° for 20 minutes. Saute peppers, celery and onions in remaining margarine until tender. Add cheese; stir over low heat until cheese is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Pour into bread shell; serve with reserved bread, top slice and assorted vegetable dippers.

PASTA, PASSION, AND PISTOLS 1 (16 oz.) Boboli (prepared   Italian bread shell) 1 large red onion, very thinly   sliced (1 1/4 C.)

Sue Korneck

1/2 tsp. dried rosemary
1/4 tsp. salt
2 T. olive oil
1/3 C. grated Parmesan cheese

Preheat the oven to 450°. Place the Boboli on a large baking sheet and sprinkle with the rosemary, salt and olive oil. Bake 15 minutes, sprinkle with Parmesan and bake three minutes longer or until piping hot and crisp.

CLAM CHOWDER 2 (6 1/2 oz.) cans minced   clams 2 C. milk

Goldie Cowell

2 cans each of cream of
  potato, cream of celery
  and cream of onion soups

Mix all ingredients together and simmer three to four hours over very low heat. Crockpot is ideal for this.

EASY BEEF DINNER 1 1/2 to 2 lb. stew meat 1 envelope French onion soup

Shawa Leady

1 can cream of mushroom soup
 

Combine dry soup mix and mushroom soup with 2 soup cans of water. Mix well with beater or blender. Add raw meat; place in a baking dish with a lid. Bake in 350° oven for 2 to 3 hours, until meat is tender. Serve with vegetables as a stew or over noodles or rice. This dish can also be prepared in a crockpot.

CHICKEN (Crispy oven baked) 1 C. Italian style bread crumbs 3 T. grated Parmesan cheese 1 tsp. dried basil or thyme   leaves if desired 1/4 tsp. black pepper

Shirley Steiner

2 T. oleo, melted
1 egg, beaten
6 boneless, skinless chicken
   breast halves
 

Use foil to line 15x10x1-inch pan; spray with Pam. Mix first four ingredients. Combine beaten egg and melted oleo. Dip chicken in egg mixture, then into bread crumb mixture. Place chicken in pan. Bake 30 minutes or until chicken is fork-tender and juice runs clear, turning once. (For extra crispy chicken, lightly spray with Pam and bake as directed.) Also use for pork chops or fish.

PEACH PIE 1 C. sugar 1 C. water 1/4 C. white syrup

Treva Sample

3 T cornstarch
1/2 (3 oz.) pkg. peach Jell-O
2 C. sliced peaches

In saucepan, mix together sugar, water, syrup and cornstarch. Boil until clear. Add 1/2 package peach Jell-0. Cool until just warm, then add peaches. Pour into a baked pie shell and top with whipped topping. (Use fresh or frozen peaches, drained.)

24 ILLINOIS COUNTRY LIVING JUNE 1999

Triopia Women's Club The Triopia Women's Club of Arenzville, Illinois produced its cookbook, "Simply Delicious Recipes" as a fund-raiser to benefit the Triopia community with particular emphasis on needs of children. The cookbook is spiral-bound, soft-backed and has 198 pages of recipes. To purchase the cookbook, contact Sarah Bunfill, 16257 Virginia Road, Arenzville, IL 62611 or call her at (217) 997-2123. The cost for the cookbook is $7.50 plus $2 postage.

FROZEN CRANBERRY BANANA SALAD 1 (20 oz.) can pineapple tidbits 5 med. firm bananas, halved   lengthwise and sliced 1/2 C. sugar

Judy Nickel

1 (16 oz.) can whole berry
cranberry sauce
1 (12 oz.) carton frozen
whipped topping, thawed
1/2 C. chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the Juice. In a large bowl, combine sugar and cranberry sauce. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 13x9-inch dish. Freeze until solid. Remove from freezer about 15 minutes before cutting. 12 to 16 servings.

RESTAURANT BAKED POTATO SOUP 8 med. sized baked potatoes 3/4 C. flour 3/4 C. melted butter 6 C. whole milk Salt and pepper to taste 4 green onions, chopped fine

Joanie Hart

1 lb. bacon, fried crisp, crumbled
1 chicken bouillon cube
1 1/2 to 2 C. shredded Cheddar
  cheese
1 (8 oz.) container sour cream
 

Bake potatoes, cool and cut into small cubes. Cook bacon crisp; crumble. Melt butter, add flour and let bubble for one minute. Add milk and bouillon cube. Add remaining ingredients except sour cream. When all is HOT, then add sour cream. Stir well and serve.

BRISKET 5 to 6 lbs. brisket meat tenderizer 4 T. liquid smoke pepper 1 tsp.celery seed

Shirley Paul

1 tsp. garlic salt
1 tsp. onion salt
1 tsp. paprika
1 tsp. nutmeg
4 T. brown sugar

Sprinkle brisket with meat tenderizer, liquid smoke and pepper. Wrap in foil and refrigerate overnight. Mix well: celery seed, garlic salt, onion salt, paprika, nutmeg and brown sugar. Add to brisket. Rewrap and fold the top of foil to form a small vent. Bake five to six hours in 200" oven. Cool. Slice across the grain. Make sauce as follows: Mix 1 C. brisket juice and 1/2 C. barbecue sauce. Pour over slices and reheat before serving.

BAKED CHICKEN

Jone Schumacher

Dip chicken pieces in evaporated milk. Roll in corn flake crumbs. Bake in 350 oven until done. (Line baking pan with foil for easy cleanup.)

STRAWBERRY-RHUBARB PIE 1 1/4 C. sugar 1/8 tsp. salt 1/3 C. flour 2 C. fresh or frozen strawberries

Emily Winkelman

2 C. (1-inch pieces) fresh or
  frozen rhubarb
2 T butter
pastry for 2-crust pie

Combine 1 1/4 C. sugar, salt and flour. Mix strawberries and rhubarb in a bowl. Sprinkle with sugar mixture and pour into pie crust; dot with butter. Put on top crust and bake at 425 for 40 to 50 minutes.

FAMOUS DEPARTMENT     STORE BROWNIES

Susan Mattes

Bottom layer:

1 stick butter or margarine,    softened

1 egg, beaten
1 butter pecan boxed cake mix

Spread this into a greased 9x13-inch pan and pat into place.

Top layer:

1 box powdered sugar 1 (8 oz.) cream cheese,   softened

1 stick butter or margarine,
  softened
3 eggs, beaten

Pour this over the top layer. Sprinkle with pecan halves (optional) and bake at 300° for 55 to 60 minutes.

CEREAL SNACK MIX

Janette Clark

In microwave bowl, put:

1 C. brown sugar 1/2 C. melted butter

1/4 C. light Karo syrup
 

Microwave for 5 minutes. Then add 1/2 tsp. baking soda. Mixture should foam. If not, return to microwave for 20 seconds. Spray two paper bags with Pam. Put in paper bag:

3 C. Crispix 2 C. pretzels

3 C. Rice Chex
1/2 c. nuts (any kind)

Pour microwaved sugar mixture over cereal. Mix in bag, stirring really well. Put bag in microwave for 1 1/2 minutes. Take bag out of microwave and shake well — repeat three times, shaking after each time. Pour onto sprayed cookie sheet and let cool. Store in air-tight container.

JUNE 1999 ILLINOIS COUNTRY LIVING 25