Illinois'
FINEST COOKING

St. John's Women of the Evangelical Lutheran Church, Elizabeth, Illinois, shares its 140th anniversary cookbook that was created in 1997. It is sort-backed; spiral bound and has 283 pages of recipes. It has a healthy choice section and lots of helpful hints. Order your copy from Virginia Palmer, 4847 E. Skene Road, Elizabeth, Illinois 61028, or phone her at (815) 598-3270. The cost of the cookbook is $11, which includes postage.

Southern Illinois Cancer Survivors has created a cookbook to raise money for local cancer patients. There are sections for casseroles, salads, desserts and breads. Order a copy from Linda Barefoot, Southern Illinois Cancer Survivors, P.O. Box 19, Harrisburg, Illinois 62946, or call her at (618) 252-5126. The cost of the cookbook is $13.

St John's Lutheran, Elizabeth

ORANGE JELL-O SALAD 1 pkg. sugar-free Jell-O 1 16-oz. container Cool Whip 1 C. low-fat cottage cheese

Shirley Wurster

1 can unsweetened mandarin
   oranges, drained
 

Mix cottage cheese, Cool Whip and dry Jell-O. Fold in orange sections. Refrigerate. Ready to eat after one hour.

YEAR-ROUND SALAD 1 16-oz. pkg. frozen mixed   vegetables Chopped green peppers Sauce: 3/4 C. sugar 1/2 C. vinegar

Melody Pringle

1 16-oz. can kidney beans, rinsed
  and drained
Onion and celery to taste

 
1 T. cornstarch
 

Mix vegetables together. In saucepan, mix sugar, vinegar and corn-starch until cornstarch is dissolved. Heat to boiling and simmer until sauce is clear. Cool. Mix into vegetable mixture and serve.

NO-FAT BROILED CHICKEN BREAST Boneless, skinless chicken breast fillets

Pat Townsend

Water
No-salt all-purpose seasoning

Place two chicken fillets in small pan with water enough to cover bottom of pan. Put under broiler and broil until chicken starts to brown. Turn chicken and sprinkle with seasoning. Continue to broil until done, add more water if it dries out and begins to scorch. Turn three or four times.

LINGUINE WITH TUNA AND PEAS 3-oz. linguine 1/2 C. peas (fresh or frozen) 3/4 C. skim milk 1 T. flour

Donna Albrecht

1 3-1/2-oz. can water packed
tuna, drained and flaked
3 T. Parmesan cheese
1/4 tsp. black pepper

Cook linguine according to package, omitting salt. Rinse under cold water and drain. In small saucepan, bring one cup unsalted water to a boil; add peas. Cook, uncovered, for one minute; drain and set aside. In heavy non-stick skillet, whisk milk into the flour and cook, stirring constantly, until slightly thickened. Add peas; cook 30 seconds longer. Add the pasta, tuna, cheese and pepper; toss well and heat through, about five minutes, but do not boil.

CREAMY VEGETABLE MEDLEY
Joan Beyer

1 10-3/4-oz. can condensed
  golden corn soup
1 16-oz. bag frozen vegetables
  (broccoli, cauliflower and   carrots)
1/2 C. milk
1/2 C. shredded Cheddar cheese
 
  

In saucepan, mix soup, milk and vegetables, bring to boil over medium heat. Cover and cook over low heat for 15 minutes or until vegetables are tender. Stir in cheese; heat until cheese is melted.

22 ILLINOIS COUNTRY LIVING APRIL 2000

Calling all cookbooks' Is your church or community organization selling its own unique cookbook filled with the favorite recipes of cooks in your area? If so, send your cookbook to: Elayne Rhodes, Illinois Country Living, P.O. Box 3787, Springfield, Illinois 62708. Please provide the name, address and telephone number of the cooperative member we should contact for more information.

EASTER NESTS
Marian Endress

3 T. margarine
2 T. peanut butter
3 C. miniature marshmallows
6 C. Rice Krispies
Some M&M candies
 

Melt margarine. Add peanut butter and stir until melted. Add marsh-mallows and Rice Krispies. Mix well. Form into nests. Put 3 M&Ms (for eggs) into each nest.

Southern Illinois Cancer Survivors, Harrisburg

HOMESPUN MEAT PIE

1 lb. ground beef 4-oz. can mushrooms, drained 1 egg 1/3 C. chopped onion 1/4 C. dry bread crumbs Salt and pepper to taste

2 C. chopped potatoes, cooked
3 T. milk
1/2 lb. cheese, American or
   sharp Cheddar, grated
1 T. parsley
1/4 tsp. salt

Preheat oven to 400°. Combine meat, mushrooms, egg, onion, bread crumbs and seasonings. Mix lightly. Press meat mixture onto bottom and sides of a nine-inch pie plate. Bake at 400° for 15 minutes, Mash hot potatoes with milk, stir in cheese, parsley and salt. Remove meat shell from oven. Reduce oven temperature to 350°. Fill shell with potato mixture. Bake for 10 more minutes.

TACO CASSEROLE

1 lb. ground chuck 1/2 C. chopped onion 1 envelope taco seasoning 1 8-oz. can tomato sauce 1/2 C. crushed corn chips

1-1/2 to 2 C. medium sharp
  cheese, shredded
1 C. water
1 16-oz. can light red kidney
  beans, drained

Brown ground chuck and onion in skillet, stirring until ground beef is crumbly; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Add tomato sauce and kidney beans. Simmer for 10 minutes, stirring occasionally. Spread half the corn chips in baking dish. Layer with one-half of the meat mixture and one-half of the cheese. Layer with remaining corn chips, meat mixture and cheese. Bake covered at 350° for 20 to 30 minutes.

VIDALIA CASSEROLE

4 to 5 Vidalia or sweet onions,   sliced 1/4-inch thick 3/4 C. grated Parmesan   cheese

1/4 C. butter or margarine
1/4 C. sour cream
10 butter-flavored crackers,
   crushed

In skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. Spoon half into a greased one-quart baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake uncovered at 350° for 20 to 25 minutes.

BREAD STICKS

1 envelope onion soup   (Cup-a-soup)

1/4 lb. butter
bread slices

Mix soup and soft butter together, spread on bread slices and cut into six strips. Place on cookie sheet and toast in 350° oven until nice and brown. This is especially good using Hillbilly bread.

EASY BREAD

2 cans Hungry Jack biscuits 1-1/2 sticks oleo seasoned salt

poppy seeds
parsley flakes
onion flakes

Melt one-half stick oleo in bundt pan on top of stove at low heat. Sprinkle seasonings and flakes in bottom of pan and mix. Evenly arrange biscuits in pan by standing them on their sides. Melt remaining oleo and pour over biscuits. Bake at 400° for 15 minutes. Let stand five minutes after removing from oven. Release upside-down on plate and serve.

CLASSIC BANANA CREAM PIE

1 9-inch baked pie shell 1-2/3 C. water 3 egg yolks, beaten 1 tsp. vanilla

3 T. cornstarch
1 4-oz. can Eagle Brand milk
2 T. margarine
3 medium bananas

In a heavy saucepan, dissolve cornstarch in water; stir in Eagle Brand milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat and add margarine and vanilla. Cool slightly. Slice two bananas dipped in lemon juice and drained. Arrange on bottom of pie shell. Pour filling over bananas. Cover and chill four hours or until set. Spread top with whipped cream. Slice remaining banana and garnish top of the pie.

BUNNY CARROT BARS

4 eggs, beaten
1-1/4 C. vegetable oil
2 7-1/2-oz. jars strained carrots
2 C. sugar
2 C. all-purpose flour
2 tsp. baking soda
1-1/4 tsp. cinnamon
1 6-oz. cream cheese, softened
2-1/2 C. confectioners sugar
1/2 C. butter or margarine, softened
2 tsp. vanilla

Preheat oven to 350°. Mix eggs, oil and carrots in bowl. Stir in dry ingredients. Spoon batter into greased and floured baking pans. Bake for 25 minutes. Blend cream cheese, confectioners sugar, butter and vanilla in bowl until smooth. Spread over cooled cakes. Garnish with jelly beans.

APRIL 2000 ILLINOIS COUNTRY LIVING 23