Illinois'
FINEST COOKING

Ladies Society of Lexington

The Ladies Society of Lexington, IL submits its 1999 cookbook filled with 95 pages of recipes. The book is hard-backed and will be used to help raise funds to support mission projects. To order, contact Linette Brown, 113 Diane Drive, Lexington, IL 91753, or call her at (309) 365-4901. The cookbook sells for $12 including postage.

Glistening Cranberry Ring 2 C. boiling water, divided 1 (4-serving) pkg. lemon gelatin 1/2 C. Miracle Whip 1 (4-serving) pkg. cranberry gelatin

Velda Luster 1 (16-oz.) can whole berry cranberry sauce 1 (16-oz.) can mandarin orange segments, drained 2 C. Cool Whip, thawed

Stir 1 cup of boiling water and lemon gelatin in medium bowl until completely dissolved. Set aside to cool. Add lemon gelatin to Miracle Whip gradually, mixing until blended. Gently fold in Cool Whip and pour into a greased 2-quart mold. Refrigerate until almost set. Stir remaining 1 cup boiling water into cranberry gelatin until completely dissolved. Add cranberry sauce and oranges. Pour cranberry gelatin mixture over top of mold. Refrigerate until set.

Caramel Apple Cheesecake 1 (21-oz.) can apple filling divided 1 (9-inch) graham cracker crust 2 (8-oz) pkgs. cream cheese 1/2 C. sugar

Charlene Jacobs 1/4 tsp. vanilla 2 eggs 1/4 C. caramel topping 12 pecan halves plus 2 T chopped pecans

Preheat oven to 350°. Reserve 3/4-cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 to 40 minutes or until center is set. Cool to room temperature. Mix reserved apple filling and caramel topping and heat for 1 minute. Arrange apple slices around edge of cheesecake. Spoon caramel on and spread evenly. Decorate with pecan halves on edge and chopped pecans. Chill.

Lemon Angel Bars One step angel food cake mix

Jane Brown 1 (21-oz.) can lemon pie filling

Spray bottom of jellyroll pan with Pam. Preheat oven to 350°. Mix the cake mix and pie filling together, do not beat. Pour into jellyroll pan and bake for 30 minutes. Sprinkle with powdered sugar.

Green Bean Delight 4 sm. or 2 lg. cans green beans 1 can cream of chicken soup

Barb Harms 1 can cream of mushroom soup 1 can French's dried onions

Mix beans and soups; place in casserole dish. Bake for 45 minutes at 350°. Shut oven off. Sprinkle onions on top. Leave in oven for 10 minutes.

Baked Apples 4 med. cooking apples 1/2 C. raisins 2 T. brown sugar

Leila Carlson 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/3 C. apple juice or water

Core apples; peel a strip from top of each. Place apples in a 2-quart casserole dish. Combine raisins, sugar, cinnamon and nutmeg. Spoon into center of apples. Add apple juice or water to dish. Bake at 350° for 40 to 45 minutes or until apples are tender.

Harvest Pumpkin Cheesecake   Julie Sieg Crust: 1 C. gingersnap cookies crumbled	1/2 C. pecans, finely chopped 3 T. margarine, melted
Cheese Filling: 1 (8-oz.) pkg. cream cheese softened 1/4 C. sugar	1/2 tsp. vanilla 1 egg
Pumpkin Filling: 1 (16-oz) can pumpkin 1 (5-oz) can evaporated milk 1/2 C. sugar 2 eggs, slightly beaten	1 tsp. cinnamon 1/4 tsp. ginger 1/4 tsp. nutmeg Dash salt

Crust: Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan. Cheese Filling: Combine softened cream cheese, sugar and vanilla, mix until well blended. Add egg; mix well. Pour over crust. Pumpkin Filling: Combine pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg and salt; mix well. Carefully pour over cream cheese mixture. Bake at 325° for 1 hour and 30-35 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Serve with whipped topping.

Cooking Terms:

Au gratin - Topped with crumbs and/or cheese and browned
in oven or under broiler. Baste - To moisten foods during cooking with pan drippings or
special sauce in order to add flavor and prevent drying.
Cream - To soften a fat, usually butter, by beating it at room temperature.

22 ILLINOIS COUNTRY LIVING NOVEMBER 2000

Rich Chicken 1-2 pkgs. dried beef 1 lb. bacon 1 can cream of mushroom soup

Lorraine Bahan 6-8 chicken breasts 8-12 oz. sour cream

Cover the bottom of a baking pan with dried beef. Put a layer of chicken over the beef. Lay bacon (partially cooked to get rid of some grease) across the top of the chicken. Mix sour cream and cream of mushroom soup together and spread over meats. Cook at 350° for 1 1/2-2 hours.

Crunchy Chicken 8 chicken breasts, halved 2 C. Ritz cracker crumbs 3/4 C. Parmesan cheese 1/4 C. chopped parsley

Linette Brown 1 clove garlic (pressed) 2 tsp. salt 1/8 tsp. pepper 1 C. butter, melted

Wash chicken and preheat oven to 350°. Blend cracker crumbs, cheese, parsley, garlic, salt and pepper. Dip chicken in melted butter and then in crumb mixture to coat. Arrange in shallow pan. Pour remaining butter over chicken and bake 1 hour. Do not turn chicken.

Grace Evangelical Church of Olney

The Grace Evangelical Church Ladies Group in Olney, IL submits its cookbook filled with 84 pages of recipes. The cookbook is soft-backed and funds will go to missionary work. To order, contact Amber Grove, 3643 N. Van Road, Olney, IL 62450 or call her at (618) 359-7684. The book sells for $10 including postage.

Corn Pudding 1 can cream style corn 2 T. sugar 2 T. flour 1/4 tsp. pepper 1 C. chopped cheese

Carol Travis 1 medium onion, chopped 2 eggs, beaten 1 C. milk 2 T. butter Breadcrumbs or crackers

Combine corn, sugar, flour, pepper, cheese, onion and eggs. Heat milk and butter; add to mixture. Pour in greased casserole. Cover with breadcrumbs or crackers. Bake at 400° for 20-30 minutes.

Broccoli Salad 1 bunch broccoli (stemmed cut into small pieces) 1 sm. onion, chopped 1 Ib. bacon, fried crisp and crumbled

Millie Janes 1 C. raisins, soaked in hot water for 1 hour and drained 1 C. mayonnaise 1/2 C. sugar 2 T. vinegar

Combine broccoli, onion, bacon and raisins. Mix together mayonnaise, sugar and vinegar. Stir together. Chill for several hours.

Oven Crusted Chicken 1/2 C. melted butter or margarine 1/3 C. flour 1/8 tsp. thyme

Anne Ochs 1/8 tsp. crushed rosemary 1/8 tsp. marjoram 1 tsp. salt (optional) 2 C. crushed corn flakes

Combine ingredients together. Dip 2 lbs. chicken in butter mixture, roll in crushed corn flakes. Place on rack in shallow baking pan. Bake 55-60 minutes or until golden at 375°.

Scalloped Pineapple 2 C. sugar 1/2 C. soft oleo 1 large can pineapple chunks

Cathy Pottorff 2 eggs 1/2 C. milk 10 slices cubed bread

Mix sugar and oleo, add eggs and mix well. Stir in pineapple, then milk; fold in bread. Sprinkle top with brown sugar. Bake in a greased 9X13 pan at 350° for 40-50 minutes.

Honey Rolls 1/4 C. butter 1/2 C. sugar 2 eggs 1 C. milk 2 pkgs. dry yeast Pinch of salt

Diana Woods 4 1/2 to 5 C. flour 1/4 C. lukewarm water 1/4 C. melted butter 1 egg white, beaten 1 C. powdered sugar 2 T. honey

Dissolve yeast in water. Cream butter and sugar. Add to yeast mixture. Add eggs. Add flour and liquid slowly. Mix together. Knead. Put in pan and let rise until double. Roll as you would a jellyroll. Spread with butter. Cut 1-inch slices. Place in greased 9X13 pan and let rise for about 20 minutes. Bake at 350° for 20 minutes. Combine melted butter, beaten egg white, powdered sugar and honey. Spread on rolls while hot.

Pumpkin Roll Roll: 3 eggs 1 C. sugar 2/3 C. pumpkin 1 tsp. lemon juice 3/4 C. sifted flour	1 tsp. baking powder 2 tsp. pumpkin pie spice 1/2 tsp. salt chopped nuts
Filling: 1 C. powdered sugar 1 (6-oz.) pkg. cream cheese 4 T. oleo 1/2 tsp. vanilla

Roll: Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift flour, and fold in rest of ingredients. Line a 10X15 inch jellyroll pan with greased waxed paper. Pour batter onto pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Turn onto a towel that has been sprinkled with powdered sugar. Remove wax paper. Roll as for a Jellyroll. Cool.

Filling: Beat cream cheese until smooth. Add remaining ingredients and beat. Gently unroll cake and spread filling over cake. Reroll and wrap in plastic wrap and refrigerate.

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