Illinois'
FINEST COOKING

David H. Daniel American Legion Auxiliary Unit 427 of Saybrook, IL submits its 200 page cookbook. This soft-backed, spiral-bound book was first printed 25 years ago, and to celebrate the 175th anniversary of Saybrook it was reprinted this year with added recipes from current residents and a memorial page to honor those who have passed away. To order, send $9 plus $2 shipping/handling to Pat Huth, R.R. 1, Box 84, Saybrook, IL. 61770-9740, or call her at (309) 475-6951.

The Willing Workers Organization of the First Christian Church of Findlay, IL submits its softback, spiral-bound cookbook filled with 68 pages of delicious recipes. Funds from the book will go to help various missions and charities the church is involved in. To order, send $6 plus $3 shipping/ handling to Angie Bricker, R.R. 1, Box 153, Findlay, IL. 62534, or call her at (217) 756-3339.

American Legion Auxiliary, Saybrook

Spinach Dip 2 pkgs. chopped spinach 1 can cream of mushroom soup 1/2 C. chopped onion 1/2 C. chopped celery

Sheila Mahon. 1can mushrooms, undrained 1(8oz.) pkg. garlic cheese (you may sub with Monterey Jackcheese and garlic powder)

Melt cheese, soup and mushrooms in a double boiler. Saute rest of ingredients. Mix together. Keep warm (you can put it in a Crockpot to keep warm). Use a round loaf of bread and cut out the middle. Pour dip into the bread.

Pasta Salad 1 pkg. pasta (any) 1 to 2 C. bacon bits

Angela Enghausen 1 bottle Ranch-style dressing

Cook pasta, drain and rinse with cold water. Put in serving bowl. Stir in Ranch dressing and bacon bits. Chill.

Corn Pone Be 1 lb. ground beef 1 onion, chopped Salt and pepper 1 can red beans

Becky Short 1 can tomato soup 1 can tomato juice or tomatoes 1 box Jiffy corn bread

Cook ground beef and onion until light brown. Add beans, tomato juice and tomato soup. Put in casserole dish. Prepare corn bread and spoon over mixture. Bake at 400° in oven until corn bread is golden brown.

Beef Stroganoff 2 lbs. beef fillet Flour 3 med. onions, sliced thin 4 T. butter 1 lg. can sliced mushrooms

Delia Tipsord 1/2 pt. sour cream Salt and pepper, to taste Paprika 1 T. Worcestershire sauce

Cut beef in thin 2-inch strips. Sprinkle with flour. Cook onions in butter until golden. Add meat and stir gently until meat turns gray. Add drained mushrooms. Simmer for 45 minutes. Season with salt, pepper, paprika and Worcestershire sauce. Lastly add sour cream and heat thoroughly. Serve over hot rice or wide noodles.

Salisbury Steak 2 lbs. ground beef 1/2 C. onion chopped 3/4 C. cracker crumbs 2 eggs Salt, pepper, chilipowder (to taste)

Ruby Bane Morris 1 can tomato soup 1 can celery or mushroom soup 1 can chopped mushroom (if desired)

Make beef into patties or balls. Put in baking dish. Heat soups together and mushrooms. Pour over meat. Bake for 1 hour at 350°,

Peanut Butter Cookies 1 C. sugar 1 C. light syrup

Juanita Youngblood 1 1/2 C. peanut butter 4 1/2 C. Special K cereal

Bring sugar and syrup to boil. Add peanut butter and Special K. Drop by spoonfuls onto wax paper.

22 ILLINOIS COUNTRY LIVING • OCTOBER 2000

Blender Cheesecake Crust: 1 C. graham crackers  or vanilla wafers

Mrs. Florence Chaney   2 T. sugar 1/4 C. butter, melted

Cake: 2 C. sour cream 2 eggs 1/2 C. plus 2 T. sugar

1 T. lemon juice 1 tsp. vanilla 3 (3 oz.) pkgs. cream cheese

Crust:Mix ingredients together and press into a 9-inch spring bottom pan and chill.

Cake:Blend the first 5 ingredients in blender until smooth. Gradually add cream cheese while blender is on. Blend until smooth. Pour mixture into crust and bake for 45 to 50 minutes at 350°. Serve chilled.

Baked Doughnuts 1 1/2 C. milk, scalded 1/3 C. shortening 1/4 C. sugar 2 tsp. salt 2 tsp. nutmeg

Ethel Glbbens 1/4 tsp. cinnamon 2 pkgs. dry yeast 1/4 C. lukewarm water 2 eggs, beaten slightly 4 1/4 C. flour, sifted

Pour hot milk over shortening. Stir in sugar and spices. Let cool to lukewarm. Dissolve yeast in lukewarm water. Add to first mixture, then add the eggs. Mix well. Add flour and mix thoroughly. Cover and let stand until doubled in bulk (about 1 hour). Turn dough on a well-floured board. Shape into a ball (dough will be very soft). Roll out lightly to about 1/2-inch thick. Cut with floured 3-inch doughnut cutter. Place about 2 inches apart on greased baking sheets. Let rise until doubled in bulk (about 20 minutes). Bake at 425° for about 10 minutes. Cool and ice or decorate if desired.

Willing Workers of Findlay

Cheese Soup 2 C. milk 1 can mixed vegetables, drained 1 can cream of mushroom soup

Lynne Farris 1/2 lb. Velveeta cheese 1 can cream of potato soup 1/4 lb. Cheddar cheese

Melt cheese in milk. Add soups and drained vegetables. Cook on medium heat in crock-pot. If desired, you may replace Cheddar cheese with all Velveeta cheese.

Orange fluff 1 box orange Jell-O 1 box tapioca pudding 1 can mandarin oranges, chopped

Lynda McClain 1 box vanilla pudding (cook kind) 3 C. boiling water 1 (8 oz.) carton Cool Whip

Add Jell-O and puddings to boiling water and bring to a boil again. Add mandarin oranges and Cool Whip. If desired, you may also add crushed pineapple (drained). Chill.

Sweet and Sour Green Beans 4 slices bacon 2 T. sugar 1/2 tsp. salt 5 T. vinegar

Marilyn Scott 6 C. cooked or canned green beans 1 thinly sliced onion 1/2 C. water

Fry bacon until crisp. Remove from skillet, leaving drippings. Add water, sugar, salt, vinegar and onion to pan and mix well. Add green beans and cook 15 minutes. Crumble bacon on top just before serving.

Chicken Casserole 1 (3 lb.) chicken, precooked and cut up 1 pt. chicken broth 1 (7oz.) box macaroni, uncooked

Ruth Massey 1/2 lb. Velveeta cheese, cubed 1 small onion 1 can cream of mushroom soup 1 can cream of celery soup

Mix all ingredients in large bowl with lid. Cover. Let set in refrigerator overnight. Pour into greased 9X13-inch baking dish. Bake 35 to 40 minutes at 350°.

Italian Beef 2 to 3-lb. rump roast 1 packet Good Seasons  Italian dressing mix

Angle Bricker 1 packet Lipton onion soup mix

Place roast in crock pot and sprinkle mixes on top. Cover and cook on medium-high until tender (approximately 4 to 5 hours). A small amount of water may be added to make juicier.

Steak Teriyaki Round Steak 1/8 tsp. garlic 1/2 tsp. ginger 1/2 tsp. pepper 1 T. brown sugar

Connie Dotson 1 T. meat tenderizer 1 T. oil 2 or more T. water 1/2 C. soy sauce

Mix ingredients together in a small bowl. Cut up round steak into small or medium-sized pieces. Place round steak into a plastic bag and pour mixture over it. Place in refrigerator for 3 to 6 hours. Turn bag over once so both sides of meat becomes coated. (The longer the meat soaks, the stronger the taste becomes.) When ready, meat can be grilled.

Chocolate Pinwheel Cookies 1 C. butter 2/3 C. sugar 1 tsp. vanilla

Pam Perry 2 C. flour 3 T. cocoa

Cream butter in bowl. Gradually add sugar and vanilla. Cream until light and fluff Gradually add flour to torn dough. Divide in half. Blend cocoa into 1/2-dough. Sprinkle sheet of wax paper with flour. Roll cocoa dough into rectangle. Roll plain dough into rectangle (same size). Put 1 on top of the other and roll up like you would cinnamon rolls. Cut into thin slices and bake 5 to 6 minutes at 400°.

OCTOBER 2000 • ILLINOIS COUNTRY LIVING 23