Illinois'
FINEST COOKING
Calvary Mennonite Church's Women in
Mission of Washington, Illinois, submits its 1996
hardcover, three-ring binder-style cookbook. The
book contains 250 pages of fabulous recipes
and costs $12 for one or $20 for two (shipping
included). You may order a copy by calling
(309) 444-2722 or writing 112 E. Adams,
Washington, IL 61571.
Archway, Inc. of Carbondale, Illinois, submits
its spiral-bound, soft-backed cookbook. The
cookbook contains 96 pages of delicious recipes.
Funds from the book will help provide assistance
to children, birth to five years old who've been
diagnosed with medical conditions, developmental delays or who are at risk. Cost of the book
is $5 plus $3 shipping/handling. To purchase,
contact Micki Moon, P.O. Box 1180, Carbondale,
IL 62903, or call (618) 529-5944.
Calvary's Women in Mission of Washington
Cinnamon Streusel Coffeecake
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Marine Swanson
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1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
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2 T. oil
2 eggs
1-1/3 C. water
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Streusel:
1/2 C. flour
1/2 C. brown sugar
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2 tsp. Cinnamon
2 T. butter, melted
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Glaze:
3/4 C. confectioners sugar
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1 T. milk
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In large bowl, blend first 6 ingredients. Beat 2 minutes. Spread
3/4 batter evenly in a greased and floured bundt pan. Combine
Streusel ingredients; sprinkle 2/3 mixture over batter in pan. Spread
remaining cake batter over Streusel, and top with remaining streusel.
Bake at 375° for 40 to 50 minutes. Cool cake in pan for 25 minutes.
Remove from pan and flip over. Mix glaze and drizzle over cake.
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Red Hot Salad
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Gene Ann Wayner
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1/2 C. red hot cinnamon candy
2 C. hot water
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4 C. applesauce
2 (3 oz.) pkg. cherry Jell-0
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Simmer cinnamon candy in hot water until dissolved. Add
Jell-0 and stir well. Stir in applesauce. Pour into a bowl and
refrigerate.
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Milk - it does your vegetables good!
Add milk to the water when cooking cauliflower
and it will remain white.
A small amount of hot, not boiling, milk added a
little at a time to mashed pototoes will make them
light and fluffy.
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Potato-Cheese Soup
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Carol Grove
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2 T. butter or margarine
1/3 C. chopped celery
1/3 C. chopped onion
4 C. diced peeled potatoes
3 C. chicken broth
2 C. milk
1-1/2 tsp. salt
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1/4 tsp. pepper
Dash of paprika
2 C. (8 oz.) shredded
Cheddar cheese
Croutons
Fresh chopped parsley
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In a large saucepan, melt butter over medium heat. Saute celery
and onions until tender. Add potatoes and broth. Cover and simmer until potatoes are tender. In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and
seasonings. Add cheese and heat only until melted. Garnish with
croutons and parsley. Yields 8 servings.
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Baked Rice
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Mabel Weaver
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1 stick melted butter
1 C. long cooking rice
1 can beef bouillon
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1 can onion soup
1 sm. can mushrooms
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Stir together in oven casserole. Bake at 350° for 1 hour.
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Barbecue Joes
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Dave Nixon
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1 lb. hamburger
Diced onions
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Barbecue sauce
1 tsp. taco or chili seasoning
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Cook meat, turn on low and add diced onions. Cook together
for 1 to 2 minutes. Add 1 to 2 cups barbecue sauce, to taste. Stir in
taco or chili seasoning mix, to taste. Spoon onto buns. You can add
cheese on top if desired.
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22 ILLINOIS COUNTRY LIVING • SEPTEMBER 2000
Pizza Cups
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Rita Guth
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3/4 lb. ground beef
1 (6 oz.) can tomato paste
1 T. minced onion
1. tsp. Italian seasoning
1/2 tsp. salt (opt.)
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1 (10 oz.) can refrigerated biscuits
1/2 to 3/4 C. shredded Mozzarella cheese
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Brown and drain beef and onion. Stir in tomato paste and
seasoning (mixture will be thick). Cook over low heat for 5 minutes,
stirring frequently. Place biscuits in a greased muffin tin, pressing
to cover bottom and sides. Spoon about 1/4 cup of meat mixture
into biscuit-lined cups and sprinkle with cheese. Bake at 400° for
12 minutes or until golden brown. Makes 12 pizza cups.
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Surprise Cupcakes
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Hannah Guth
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1 chocolate cake mix
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Filling:
6 oz. cream cheese, softened
1/3 C. sugar
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1 egg, beaten
1 tsp. vanilla
3/4 C. coconut
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Mix chocolate cake as directed on package. Fill cupcake pans
2/3 full. Filling: Mix filling ingredients together and add 1 teaspoon
on top of each cupcake before baking. Bake as directed on cake mix
box for cupcakes.
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Archway, Inc. of Carbondale
Pretzel Salad
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Dorothy Reese
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2-1/2 C. pretzels, crushed
1-1/4 C. melted butter
1 (8 0Z.) pkg. cream cheese
1 container whipped cream
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1 C. sugar
1 pkg. strawberry Jell-0
1 pt. frozen strawberries
2 C. boiling water
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Combine pretzels and butter. Spread in bottom of a 13x11-inch
pan. Bake at 400° for 10 minutes. Combine cheese and sugar and
spread over pretzels. Cover with whipped cream. Dissolve Jell-0 in
water. Add frozen strawberries and let set partially, then spread
over rest of salad.
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Beef Chili and Rice Skillet Supper
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Ginny Turner
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1 lb. lean ground beef
3/4 C. onion, chopped
3/4 C. uncooked rice
2 tsp. chili powder
1/4 tsp. Garlic Powder
(3 oz.) shredded cheese
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1/4 C. chopped green peppers
1 (15 oz.) can chili beans
3/4 C. water
1 (16 oz) can tomatoes, cut up
1/2 tsp. salt
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Brown meat and onion in skillet. Stir in next 8 ingredients.
Cover and reduce heat to simmer for 20 minutes. Stir as needed.
Add cheese on top and cover just to melt
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Pasta Broccoli Salad
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Kay Stevenson
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12 oz. Dry variety pasta
1/3 broccoli flowerets cut into pieces
1-1/2 C. Cheddar cheese (shredded)
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1 to 2 T. sugar
1 med. chopped onion
2 dashes of salt
Handful of cut-up lettuce pieces
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Cook, drain and cool pasta. Rinse broccoli and lettuce. Combine
all ingredients and chill. Add anything else you'd like.
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Poor Man's Dinner
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Jackie Reichrath
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1-1/2 lbs. ground beef
1 can cream of mushroom soup
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1 chopped onion
2 boxes of macaroni and cheese
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Brown onion with meat. Drain off fat and add 1 1/2 quarts of
water to boil. Add macaroni noodles and boil until tender. Add
soup and cheese packets.
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Pineapple Sheet Cake
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Thelma Hoffman
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2 C. flour
2 C. sugar
2 small cans crushed pineapple (undrained)
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1 tsp. baking soda
1/2 C. oil
2 eggs
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Topping:
1 stick butter
2/3 C. Milnot
1 C. sugar
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1 C. coconut
1 C. nuts
1/2 tsp. vanilla
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Mix all cake ingredients together until smooth. Bake at 350°
for 20 to 25 minutes on a cookie sheet with 1-inch sides.
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Toppping:
Bring Milnot, butter and sugar to boil for 10 minutes. Remove
from heat and add coconut, nuts and vanilla. Add to top of cake
while hot.
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Grannies Gruel
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Phyllis Hand
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1 lb. ground beef
2 pinches of garlic powder
1 large can stewed tomatoes
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1 onion, chopped
5 large peeled and cubed potatoes
6 cups of water
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In a large pot, saute onion in oil until clear. Add beef and brown.
Drain and rinse grease off beef and return to pot. Add rest of
ingredients. Bring to a boil over medium heat. Turn heat down
and simmer until potatoes are tender.
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Skroodle Noodle and Tuna Casserole
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Janet Hansen
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17 oz. pkg. skroodle noodles
1 sm. can tuna
1 can cream of mushroom soup
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1 tsp. onion powder
1-1/2 cups milk
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Cook noodles about 10 minutes. Don't overcook. Drain, mix
other ingredients together. Bake at 350° for 30 minutes.
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Hot Fudge Sundae Cake
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Lisa McCuan
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1 C. flour
3/4 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1 C. brown sugar
1-1/4 C. very hot tap water
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1/2 C. milk
2 T. oil
1 tsp. vanilla
1 C. chopped nuts (opt)
1/4 C. and 2 T. cocoa, divided
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In an ungreased 9x9-inch pan, stir together flour, sugar, 2 T.
cocoa, salt and baking powder. Add milk, oil and vanilla and stir
with a fork until smooth. Add nuts if desired. Spread evenly in
pan. In a separate bowl, mix brown sugar and 1/4 C. cocoa, then
sprinkle over batter in pan. Pour hot water over batter. Bake at
350° for 40 minutes. Remove from oven and let stand for 15
minutes. Spoon into dishes or cut into squares. Invert each square
on dessert plate. Top with favorite ice cream.
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SEPTEMBER 2000 • ILLINOIS COUNTRY LIVING 23
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