Illinois'
FINEST COOKING

Geneseo First Presbyterian Church shares its Second Edition, 1998 cookbook, "Cooking with Love,", featuring 210 pages of recipes. The cookbook is soft-backed and spiral-bound. Order your copy from Joyce Eaves, 6 Westwood Drive, Geneseo, IL 61254 or call (309) 944-8181. The cost is $7 plus $1.25 postage.

Johnson County Genealogical & Historical Society prepared its 1997 cookbook with the purpose of preserving a record for future generations; foods and recipes of our present and former generations, featuring recipes that are at least 25 years old. Quips and quotes and fond memories of mothers and grandmothers are remembered. The cookbook is a joy to read even if you don't cook with lard and such, anymore. The 194-page, soft-backed, spiral-bound cookbook sells for $10 plus $2 postage. Order from the Society at P.O. Box 1207, Vienna, IL 62995 or call (618) 995-2068.

First Presbyterian Church, Geneseo

MEXICAN CHICKEN WRAP Miracle Whip or Light   Mirade Whip chunky salsa thin flour tortillas

Carol Johnson

sliced cooked roast beef or
  chicken (Buddig)
shredded Cheddar cheese
shredded lettuce

Spread Miracle Whip and chunky salsa on each flour tortilla. Top with sliced cooked roast beef or chicken, shredded Cheddar cheese and shredded lettuce. Roll up. Slice in 1 inch sections. Refrigerate.

TACODIP 1 (8 oz.) cream cheese,   softened

Wanda Hallendorff
1 (8 oz.) sour cream
1 pkg. taco seasoning

Mix above ingredients together and pour into serving dish. Sprinkle chopped onion over mixture, cover and refrigerate for 2 hours or overnight. Before serving, add a layer of chopped lettuce, chopped tomato and shredded Cheddar cheese. Serve with chips, etc.

FRENCH ONION SOUP 8 medium onions 1 quart bouillon

Joan Crider

French bread
Gruyere or Parmesan cheese

Peel and slice onions; saute in butter until golden, but not brown. Bring the bouillon (can use canned) to a boil and pour over the onions in a large casserole. Add slices of French bread sprinkled with Parmesan cheese and place in a hot oven under a broiler until the bread and cheese floating in the soup turns a golden brown. Ladle into soup bowls with a piece of bread in each bowl.

BAKED CHICKEN IN SPECIAL SAUCE 1 cut up chicken, salt &   peppered 1 pkg. dry onion soup mix

Margaretha Scott

1 (8 oz.) jar apricot or
  peach preserves
1 bottle Russian salad dressing

Mix soup mix, preserves and salad dressing. Add a scant 1/4 C. water. Mix and pour over chicken which you have placed in a 9x13-inch pan. Bake 1 hour in 325° oven.

CASHEW & PEA SALAD 2 (10 oz.) pkg. frozen peas 1 small onion, chopped 1 C. celery, chopped

Ruth Palmgren

1 C. cashews, coarsely chopped
Mayonnaise to moisten
 

Rinse peas to separate. Do not cook. Stir all ingredients together. Let set to meld flavor.

CORN FLAKE TOPPING FOR SHERBET OR ICE CREAM 1 stick margarine 1 C. coconut 3 C. corn flakes 1 C. brown sugar

Virginia Nelson
 

1 C. chopped nuts
1/2 gallon lemon sherbet or
  ice cream

Melt margarine and brown sugar; add rest of ingredients. Place two-thirds of the mixture in 9x13-inch pan and freeze. Cover with sherbet or ice cream. Sprinkle with remaining third of mixture. Cover with foil and freeze. Serves 12-15.

24 ILLINOIS COUNTRY LIVING JULY 1999

ONE CUP OF EVERYTHING COOKIE 1 C. sugar 1 C. oleo 1 egg

Aleen Caylor

1 C. brown sugar
1 C. vegetable oil
 

Mix together and add to the following:

3 1/2 C. flour 1 tsp. cream of tartar 1 tsp. vanilla 1 C. Rice Krispies 1 C. chocolate chips

1 tsp. soda
1/2 tsp. salt
1 C. oatmeal
1 C. nuts
 

Drop on ungreased cookie sheet. Bake at 350° for 10 minutes.

JOHN'S FAVORITE APPLE CRISP 7-8 apples, peeled & sliced 2 T. water 1/2 c. sugar 1/2-1 tsp. cinnamon 1 C. flour

Sherry Brophy

1 tsp. baking powder
1 1/2 C. sugar (or less)
1 unbeaten egg
1/2 C. butter or margarine,
  melted

Place sliced apples in a greased 7x10-inch glass baking dish. Sprinkle water, 1/2 C. sugar and cinnamon over apples. Mix flour, baking powder, 1 1/2 C. sugar (or less) and egg together until crumbly; sprinkle this mixture over apples. Add a dash of cinnamon on top. Pour melted margarine over mixture. Bake at 350° for 50 minutes or until brown. Serve hot, good with vanilla ice cream.

Johnson County Genealogical & Historical Society

CABBAGE AU GRATIN

1 medium head cabbage,   shredded 1 can condensed cream of   celery soup 1/4 C. milk

1 C. grated American cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. bread crumbs
2 T. melted butter

Cook cabbage in boiling, salted water for 5-7 minutes. Combine soup, milk, cheese and pepper in a saucepan. Heat, stirring until cheese melts. Combine with cabbage. Place in greased 1 1/2 quart casserole. Toss bread crumbs with butter until coated. Sprinkle on top of cabbage. Bake in 350° oven until thoroughly heated — about 15 minutes. Makes 6 servings.

FRIED GREEN TOMATOES 6 or 7 green tomatoes salt and pepper

Lynn Lewis

white cornmeal
bacon drippings

Slice tomatoes about 1/4 inch thick. Season with salt and pepper. Coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat bottom of pan. Fry tomatoes until lightly brown on both sides. Drain on paper towel.

SORGHUM BARBECUE SAUCE

1/4 C. sorghum 1 T. prepared mustard 1 T. vinegar

1 (8 oz.) can tomato sauce
1/4 C. chopped onion
1/4 T. Tabasco sauce

Combine all ingredients in a saucepan. Bring to a boil and boil one minute. Makes 2/3 C, sauce.

OVEN CHICKEN

In memory of:
Rosalyn Barolet Hard

Sprinkle pieces of chicken with flour, salt and pepper. Place in baking pan and pour 1/2 stick melted margarine over chicken. Bake at 400° for 45 minutes. Mix one can mushroom or celery soup with 2 T. milk. Pour over chicken. Top with handful of grated yellow cheese. Bake another 45 minutes at 350°.

ROQUEFORT CHEESE DRESSING

8 oz. blue cheese 12 oz, sour cream

12 oz. mayonnaise
Fresh grated garlic to taste

Cream blue cheese, sour cream, mayonnaise and garlic. Mix well.

HUSH PUPPIES

2 C. cornmeal 1/2 C. water 1 1/2 C. milk

1 tsp. baking powder
1 tsp. salt
1 medium onion, diced

Mix all ingredients and drop by teaspoon into very hot deep fat. Fry until golden brown.

FRIED HAM WITH RED-EYE GRAVY ham sugar

Billy Lewis

water or coffee
 

Slice ham about 1/4 inch thick. Cook slowly in a cast iron skillet until brown. Sprinkle each side lightly with sugar during cooking. Remove the ham and add about 1/2 C. of cold water or a cup of coffee. Let boil until gravy turns red. Serve hot.

LELA'S PINEAPPLE SALAD 4 C. shredded cabbage 1 C. pineapple chunks 1/2 C. chopped celery Lettuce

Shirley Wolfe

1 C. diced apples, red, unpeeled
1 C mini marshmallows
Salad dressing
 

Combine fruit and vegetables, salad dressing (enough to moisten). Toss lightly. Serve on lettuce leaf.

GRANDMA'S WASHDAY Nadine Coleman "Years ago when my mother was a bride, my Kentucky grandmother gave her her "receet" for washing clothes. This treasured bit of writing now hangs above my gleaming automatic washer." 1. Bild fire in back yard to het kettle of rain water. 2. Set tubs so wind wont blow smoke in your eyes if wind is peart. 3. Shave 1 hole cake lie sope in bilin water. 4. Sort things. Make 3 piles. 1 pile white. 1 pile cullord. 1 pile werk britches and rags. 5. Stur flour in cold water to smooth then thin down with bilin water. 6. Rub dirty spots on board. Scrub hard. Then bile. Rub cullord but don't bile just rench and starch. 7. Take white things out of kettle with broom stick handel then rench, blew and starch. 8. Spread tee towels on grass. 9. Hang old rags on fence. 10. Port rench water with hot sopy water. 11. Scrub porch with hot sopy water. 12. Turn tubs upside down. 13. Go put on cleen dress, smoth hair with side combs, brew cup of tee. Set and rest and rock a spell and count your blessings.

JULY 1999 ILLINOIS COUNTRY LIVING 25