Illinois'
FINEST COOKING

White County Homemakers Extension Association in Carmi is celebrating their 60th anniversary this year with this soft-backed spiral cookbook. The cookbook contains 228 pages of recipes and the cost is $8 plus $3 shipping/handling. To purchase, contact Phyllis Cox, 2252 Co. Rd, 1850 N. Crossville, Illinois 62727, or call her at (618) 966-3418.

The Terre Haute United Methodist Church in Terre Haute, Illinois submits its 1999 spiral-bound, soft-backed cookbook containing 230 pages of recipes. The cost of the cookbook is $9 plus $2.50 shipping/handling. To purchase, contact Elizabeth Rankin, R.R.1 Box 131, Lomax, Illinois 61454, or call her at (309) 924-1766. Profits from the book will be applied to their fellowship hall.

White County Homemakers Extension Association

STUFFED MUSHROOMS 12 lg. fresh mushrooms 1/2 C. chopped, cooked ham or bacon (8 slices)

Nola Jones

1 (3-oz.) pkg. cream cheese
1/2 C. finely-chopped onion
1/4 C. dried bread crumbs

Wash mushrooms well and dry them. Remove stems and chop them into fine pieces. In a 1-1/2-quart baking dish, place chopped stems and onion. Cover and microwave on high for 2 minutes. Stir. Microwave for 2 more minutes. To hot mixture add cream cheese. Mix well. Stir in bread crumbs and bacon or ham. Stuff caps of mushrooms with the mixture. Microwave on high again for 3 to 4 minutes, rotating plate a half turn after 2 minutes.

BAKED FRIES Nonstick spray coating 2 lg. baking potatoes   (about 1 lb.)

Mary Beck

1/4 grated Parmesan cheese
1/2 tsp. paprika
1/8 tsp. pepper

Lightly spray a 10x15x1-inch baking sheet with nonstick coating. Cut potatoes lengthwise into thin wedges. Spray with nonstick coating and place in a plastic bag. Combine cheese, paprika and pepper. Add to bag; close bag. Shake to coat potatoes with seasoning. Arrange potatoes in a single layer on prepared baking sheet. Bake in 425° oven for 30 minutes, or until crisp and fork-tender, turning once. Season with salt. Four servings.

TACO ROLL-UPS 1 pkg. cream cheese 1 (8-oz) carton sour cream 1/2 to 1 pkg. taco seasoning 1 small onion, chopped

Sue McArthy

1 (8-oz.) pkg. shredded Cheddar
  cheese
1 (17.5-oz.) pkg. soft flour taco
  shells

Mix ingredients. Spread on soft flour taco shells. Roll and cut into 1-inch sections. Serve with salsa.

STUFFED PEPPERS 6 lg. green peppers, seeded 1 lb. ground beef, cooked   and drained 1 C. cooked rice 1 (24-oz.) can tomato sauce

Janette Young

2 tsp. salt
1 clove garlic, minced
2 T. chopped onion
1 qt. boiling salted water
 

Place seeded peppers in boiling water for 5 minutes. Remove, cool. Preheat oven to 350. Cook onion and garlic with beef until tender. Stir in salt, rice and half of the tomato sauce, heat. Stuff each pepper with meat mixture and stand upright in baking dish. Pour rest of tomato sauce over peppers and bake, covered, 45 minutes Uncover, bake another 15 minutes.

TUNA CASSEROLE 1 (9-oz.) can tuna 1 can cream of celery soup 1/2 C. chopped celery

Paula Healy

3/4 to 1 C. cashews
Chow mein noodles, divided
 

Preheat oven to 325°. Combine all ingredients, reserving 1/2 chow mein noodles. Put into casserole dish. Sprinkle with remaining noodles. Bake for 30 minutes. Delicious served over rice or noodles.

22 ILLINOIS COUNTRY LIVING JUNE 2000

MOM'S APPLE CRISP 5 to 6 C. diced apples 1 C. sifted flour 1 1/2 C.sugar 1 tsp. baking powder

Mary Alice Spencer

3/4 tsp. salt
1 unbeaten egg
1/3 C. melted oleo
1/2 tsp. cinnamon

Preheat oven to 350°. Place apples in a baking dish. Mix flour, sugar, baking powder, salt and egg. Sprinkle over apples. Pour melted oleo over mixture. Sprinkle cinnamon on top. Bake for 30 to 40 minutes. Serve warm. Is great served with ice cream.

RHUBARB CUSTARD PIE 3 slightly beaten eggs 2 T. milk 2 C. sugar 1/4 C. flour

Margaret Stahl

3/4 tsp. nutmeg
4 C. cut-up rhubarb
1 unbaked
9-inch pie shell and
  pastry strips for lattice top

Mix first 5 ingredients. Add rhubarb mixture into pie shell. Dot with butter. Cover with lattice top. Bake at 400° for 50 to 60 minutes, or until nicely browned. Serve slightly warm.

Terre Haute Church

FIVE-CUP SALAD 1 C. coconut 1 C. mandarin oranges,    drained

Vieva Pence

1 C. chunk pineapple, drained
1 C. sour cream
1 C. mini marshmallows

Mix all ingredients together thoroughly. Chill and serve.

MALLOW-WHIPPED SWEET POTATOES 2 (23 oz.) cans sweet potatoes,   drained 6 T. butter, softened, divided 1/2 tsp. salt 1 tsp. cinnamon

Jane Mohr

1/4 tsp. nutmeg
2 C. mini marshmallows, divided
3 T. packed brown sugar
2 C. Rice Krispies
 

Combine sweet potatoes, 4 T. butter, salt and spices. Beat until smooth. Stir in 1 cup marshmallows. Spread in a 6x10x2-inch (1-1/2 quart glass) baking dish (greased). Top with remaining marshmallows. Melt remaining butter. Combine with Rice Krispies and sugar; sprinkle over marshmallows. Bake at 350° for about 20 minutes, or until hot and cereal is golden brown. Serve hot.

BAKED MACARONI AND CHEESE 2 T. cornstarch 1/2 tsp. salt 1/2 tsp. dry mustard 1/4 tsp. pepper 2 C. milk

Maxine Bell

1/4 C. margarine
2 C. shredded Cheddar cheese
4 C. cooked elbow macaroni
2 T. fine, dry bread crumbs
 

In a 2-quart saucepan, stir cornstarch, salt, mustard and pepper together. Gradually stir in milk, until smooth. Add margarine. Stirring constantly, bring mixture to a boil over medium heat. Boil 1 minute. Stir in cheese until melted and smooth. Toss with macaroni. Turn into 2-quart baking dish. Sprinkle top with bread crumbs. Bake at 350° for 30 minutes or until bubbly. Six servings.

EASY CHICKEN AND PASTA 1 lb. skinless, boneless chicken   breasts, cut up 1 T. vegetable oil 1 (10-3/4-oz.) can of cream   of mushroom or chicken soup 2-1/4 C. water

Sally Boyle

1/2 tsp. dried basil leaves,
  crushed
2 C. frozen vegetables,
   (broccoli, cauliflower
   and carrots)
2 C. uncooked corkscrew pasta

In a skillet, brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to boil. Add uncooked pasta. Cook over medium heat for 10 minutes, stirring often. Add browned chicken. Cook for 5 minutes, or until pasta is done, stirring often.

FAVORITE PORK CHOPS AND POTATO CASSEROLE 6 or 8 pork chops 1 (2 lb.) pkg. frozen hash   browns, thawed 1 can potato soup 1 can celery soup

Helen Bruyn
 

1 C. milk
1 8 oz. carton sour cream
1 T minced onion
3/4 C. shredded Cheddar cheese
   (opt.)

Brown pork chops and put aside. Mix the rest of the ingredients and pour into a 9x13-inch pan. Top with Cheddar cheese. Lay pork chops on top. Bake for 2 hours in a 325° to 350° oven.

CHEDDAR-DILL BREAD 2 C. self-rising flour 1 T. sugar 1/4 C. butter 1 C. (4-oz.) shredded sharp     Cheddar cheese

Elizabeth Rankin

2 tsp. dill weed
1 egg
3/4 C. milk
 
 
 
Combine flour and sugar. Cut in butter until crumbly. Stir in cheese and dill. Beat egg and milk; stir into dry ingredients and stir just to moisten. Batter will be very thick. Pour into a greased 4x8x2-inch loaf pan. Bake at 350° for 35 to 40 minutes. Cool in pan for 10 minutes before removing to wire rack. Note: As a substitute for self-rising flour, place 1 T. baking powder and 1 tsp. salt in a measuring cup. Add enough all-purpose flour to equal 2 cups.

BAKE SALE LEMON BARS 1-1/2 C. flour 2/3 C. powdered sugar 3/4 C. butter, softened 3 eggs, lightly beaten

Virginia Palmer

1-1/2 C. sugar
3 T. flour
1/4 C. lemon juice
additional powdered sugar

Combine flour, sugar and butter; pat into a greased 9x13-inch baking pan. Bake at 350° for 20 minutes. Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy. Pour over hot crust. Bake at 350° for 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust with powdered sugar; cut into squares.

JUNE 2000 ILLINOIS COUNTRY LIVING 23