Illinois'
FINEST COOKING

Grace Lutheran Church of Springfield, Illinois shares recipes from its 1998 cookbook. Half of the proceeds from the cookbook will go to Habitat for Humanity. The cookbook is a 3-ring hard-backed binder and includes 153 pages of recipes. Order your copy for $12 plus $4 postage from Barbara Rehwald, 13125 Firshburn Road, Mechanicsburg, Illinois 62545, or call her at (217) 364-4964. Save postage by picking a copy up at the church at 714 E. Capitol Avenue, Springfield.

The Ladies Circle of East White Oak Bible Church in Carlock, Illinois created its cookbook to raise funds to be used for missionary giving. The cookbook has 182 pages of recipes and has a hard-backed 3-ring binder. Contact Gloria Hagan at 1813 Widermere, Normal, Illinois 61761 or call her at (309) 452-2713 to order. The cost is $10 plus $3 postage.

Grace Lutheran Church, Springfield

SWEET PICKLES 1 qt. dill pickles, cut up 2 C.sugar 1 C. vinegar

Helen Raps

1 tsp. celery seed
1 tsp. dry mustard
1 stick cinnamon

Heat sugar, vinegar, celery seed, mustard and cinnamon until sugar and mustard dissolve. Place cut up pickles in large bowl, pour mixture over slices and return to jar. Store in refrigerator at least overnight before using. Pickles will become very crisp.

TACO SOUP 1 lb. ground beef 1/4 C. chopped onions 1 (16-oz.) can diced tomatoes   with juice 1 (16-oz.) can kidney beans   with liquid

Barb Poole

1 (16-oz. can whole kernel corn
   with liquid
1 (8-oz.) can tomato sauce
1 pkg. taco seasoning mix
cheddar cheese
sour cream
tortilla chips

In large pan, brown ground beef and saute onions. Add tomatoes, kidney beans, corn, tomato sauce and taco seasoning. Bring to boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Serve with grated cheddar cheese and tortilla chips as a garnish. Add a little sour cream on top, if you like.

EASY LOW FAT WHITE CHILI 1 lb. ground turkey 1 (48-oz.) jar Great Northern   beans

Judith Rake

1 onion, diced
1 (10-oz.) can Ro-tel whole
   tomatoes with green chilies

Brown turkey and onion, crumbling turkey as it cooks. Add beans with liquid and can of tomatoes. Lower heat and simmer at least 30 minutes. Flavor only improves with longer simmering. Can be frozen in individual portions without loss of flavor or altered texture.

CHICKEN SALAD 2 C. cooked, diced white   chicken (about three breasts) 1 C. sliced celery 1 C. green grapes

Pastor Heidi Hyland

1/4 C. slivered almonds
1 scant C. Miracle Whip
1/8 tsp. pepper
2 T milk

Mix chicken, celery, grapes and almonds. Blend Miracle Whip, pepper and milk separately and pour over chicken mixture. Toss and refrigerate 30 minutes before serving. "Excellent."

CRUNCH PEA SALAD 1 (10-oz.) pkg. frozen baby    peas, thawed 1 C. diced celery 1 C. chopped cauliflower 1/4 C. diced green onions

Mary Lou Kanberg

1 C. chopped cashews
1/2 C. sour cream
1/2 C. ranch salad dressing
2 T crumbled bacon
 

Combine all ingredients except bacon and chill. Garnish with bacon just before serving. (Recipe also submitted by Barbara Rubley and Lynn Wilson).

22 ILLINOIS COUNTRY LIVING FEBRUARY 2000

SHRIMP FETTUCCINI 1 lb. medium shrimp 1-1/2 sticks butter McCormick's Califbrmia style   blend garlic powder

Julie Greer

1/2 C. heavy whipping cream
3/4 C. Parmesan cheese
fettuccini
 

Saute shrimp in 1/2-stick butter and garlic powder to taste. Boil noodles. In separate pan, slowly melt remaining butter with whipping cream and cheese. In large bowl combine drained noodles, sauce and shrimp.

BUTTERSCOTCH POTATO CHIP COOKIES 1 C. brown sugar 1 C.sugar 1 C. margarine 2 C. flour 2 eggs

Helen Norvel

1 tsp. soda
1 (6-oz,) pkg. butterscotch chips
1 pkg. twin size, potato chips,
   crushed
 

Mix together and drop on cookie sheet. Bake 12-15 minutes at 350°.

East White Oak Bible Church, Carlock

SAMPLER HOUSE FRUIT DIP 1 (8-oz.) pkg. soft cream   cheese 1 sm. jar marshmallow creme

Erin Mulch

1/2 C. brown sugar
1/2 tsp. almond extract
1 tsp. cinnamon

Mix all ingredients, then refrigerate.

BREAD MACHINE SANDWICH BREAD 1 C. water 1/4 C. butter or margarine 1 egg 2 T sugar

Melba Jean Frink

1 tsp. salt
3 C. bread flour
1/4 C. nonfat dry milk
2 tsp. yeast

Place ingredients in bread machine in order listed. Follow directions for your bread machine. Makes a large loaf. This is a rich bread — terrific for sandwiches.

HEAVENLY MANDARIN HASH 1 (11-oz.) can mandarin oranges, drained 1 (20-oz.) can chunk   pineapple, drained

Wilma Miller

2 C. flaked coconut
2 C. mini marshmallows
1 C. sour cream
 

Add all ingredients and fold in sour cream. Refrigerate one hour before serving. Makes six servings.

PASTA SALAD 2 lb. spiral macaroni 1 head cauliflower 1 green pepper Dressing: 2 C. fat-free Miracle Whip 1 C. vinegar

Carol Correll

1 sm. onion
3 lg. carrots, grated
1 can pitted black olives

1 C.sugar
1 can fat-free sweetened
  condensed milk

Boil spiral macaroni until done. Drain. Add chopped cauliflower, green pepper and onion. Add grated carrots. Mix dressing ingredients together; pour over macaroni mixture. Add black olives; mix well. (This recipe is nearly fat-free, but if you don't want it fat-free, substitute regular dressing and sweetened condensed milk).

CHICKEN POT PIE 2 deep-dish pie crusts, frozen 1 can Veg-all vegetables 2 C. deboned chicken

Emily (Freed) Jenkins

1/2 C. milk
1/2 tsp. thyme or sage
2 cans cream of potato soup

Thaw pie crusts for 10 to 20 minutes. Drain vegetables. Combine all ingredients; pour into pie shell. Put second pie shell on top and slit. Bake at 350° for 40 minutes.

CHIMICHANGAS 2 lb. beef stew meat or roast 1-1/2 C. water 2 cloves garlic, minced 2 T chili powder 1 T vinegar Garnish: Guacamole Sour cream Shredded lettuce

Jessica Spaulding

2 tsp. oregano
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10") flour tortillas

 
Cheddar cheese
Salsa
Chopped radishes

In a saucepan, combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boil. Cover; reduce heat and simmer approximately two hours, or until meat is very tender. Uncover and boil very rapidly about 15 minutes or until water is almost evaporated. Watch closely; stir near end of cooking time so meat doesn't stick. Remove from heat. Using two forks, shred meat very fine. Meanwhile, wrap tortillas in foil; heat in 350° oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling, up and over filling, just until mixture is covered. Fold in the two sides, envelope-fashion. Then roll up. Fasten with toothpick if necessary. In heavy skillet, fry filled tortillas in 1/2-inch of hot shortening. Keep warm in 300° oven as you fry them. Garnish with sour cream, guacamole, shredded lettuce, shredded cheese, chopped radishes and salsa.

SCALLOPED CORN 4 T chopped onion 3 T butter or oleo 1-1/3 C. evaporated milk 2 cans whole kernel corn 1-1/3 C. liquid from corn 2 C. crushed crackers

Darlene Schwartz

salt and pepper, to taste
4 tsp. melted butter or oleo
 
 
 
 

Saute onion in butter. Add milk and corn liquid, heat to boiling. Remove from heat; fold in corn, 1-1/3 cups crushed crackers, salt and pepper. Put in a greased 8x12-inch baking dish. Top with 2/3 cup crushed crackers mixed with four teaspoons melted butter. Bake 30 minutes at 350°. Serves eight.

FEBRUARY 2000 • ILLINOIS COUNTRY LIVING 23