Illinois'
FINEST COOKING

Calvary Baptist Church in Canton submits its cookbook filled with 88 pages of delicious recipes. This spiral-bound soft-backed book sells for $9 including postage. To older, contact Robin Ogle, 20 N. Ave. I, Canton, IL 61520, or call her at (309)647-3444.

First Christian Church of Cowden submits its 1998 hard-backed cookbook to celebrate the church's lOO-year anniversary. The book contains 498 delicious recipes and can be purchased by contacting Shirley Hall at Rl Box 102, Cowden, IL 62422. The cost of the book is $ 10 plus $5 shipping and handling.

Calvary Baptist Church, Canton

Instant Hot Cocoa Mix 4 boxes instant chocolate pudding 1 large jar coffee creamer

Anna Ogle 1 C. cocoa 5 C. powdered milk 3 C. sugar

Mix together well and store in Mason jars. Add 3 heaping tablespoons to 6-8 oz. boiling water.

Baked Macaroni and Cheese 2 C. macaroni 2 T. butter 2 T. flour 1-3/4 C. milk

Amy Knott 1/2 tsp. salt 1/8 tsp. pepper 1/2 lb. Velveeta cheese

Cook macaroni and drain; melt butter in saucepan. Blend in flour. Stir in milk slowly and cook, stir constantly until mixture thickens. Add seasonings and cheese, stir until cheese is melted. Add macaroni and transfer to a 1-quart casserole. Bake at 400° for 20 minutes.

Three-Cheese Pasta Bake 1 (10 3/4-oz.) can condensed Cheddar cheese soup 3/4 C. milk 1/4 tsp. pepper 1 C. shredded mozzarella cheese

Diana Tourtillott 3 C. mostaccioli noodles, cooked 2 T. grated Parmesan cheese 2 T. dry bread crumbs 1 T. melted butter or margarine

In a large bowl, combine soup, milk and pepper. Stir in mozzarella cheese. Add mostaccioli; toss gently to coat. Spoon into 2-quart oblong baking dish. Sprinkle Parmesan cheese over pasta mixture. In a small bowl, combine bread crumbs and margarine; sprinkle crumb mixture in rows over cheese. Bake at 375° for 35 minutes or until hot and bubbly.

Chicken Gumbo 6 celery ribs, chopped 3 med. green peppers, chopped 3 med. onions, chopped 3/4 C. butter 10 qt. chicken broth 7 cans diced tomatoes, undrained 3 bay leaves 2 T. minced parsley

Marcia Hulsey 1 T. pepper 2 or 3 T. garlic powder 2 tsp. salt 2 C. uncooked long-grain rice 10 C. cubed, cooked chicken 6 C. cubed, fully cooked ham 1 pkg. frozen okra 2 lbs. cooked sm. shrimp, peeled and deveined

In a large kettle, saute celery, green peppers and onions in butter until tender. Add chicken broth, tomatoes, bay leaves, parsley, pepper, garlic powder and salt; bring to boil. Stir in rice. Reduce heat. Cover and simmer for 15-20 minutes or until rice is tender. Stir in chicken, ham, okra and shrimp. Simmer for 8-10 minutes or until shrimp turns pink and okra is tender. Discard leaves. Makes 48 cups.

Tuna Mushroom Casserole 1 (12-oz.) pkg. wide noodles cooked and drained 2 (6-oz.) cans tuna, drained 1 (4-oz.) can mushroom stems and pieces, drained 1 (10 3/4-oz.) can condensed cream of mushroom soup

Judy Smith 1-1/3 C. milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 C. crushed saltines 3 T. margarine, melted Paprika, tomato slices and fresh thyme (opt.)

In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-quart baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350° for 35-45 minutes or until heated through. If desired, sprinkle with paprika and garnish with tomatoes and thyme.

22 ILLINOIS COUNTRY LIVING JANUARY 2001

Put the flour tortillas on the bottom of 13 X 9-inch baking pan. Add 1 cup shredded mozzarella cheese, sprinkling evenly all around. Brown hamburger and add burrito seasoning packet to meat. Cook as directed. Layer meat on top of cheese, spreading evenly. Add 1 cup shredded hot pepper cheese on top of meat layer. Spread watered down retried beans on top of cheese layer. Sprinkle 1 cup hot pepper and 1 cup mozzarella cheese on top of beans. Spread on salsa. Top with more shredded cheese and bake at 350° for 30 minutes.

Chocolate Caramel Brownies 1 German chocolate cake mix 2/3 C. evaporated milk 3/4 C. melted butter

Sherry Snider 12-oz. milk chocolate chips 12-oz. caramels

Mix 1/3 cup evaporated milk, butter and cake mix. Put 1/2 of the dough into a 9 X 13-inch cake pan. Bake for 6-8 minutes at 350°. While this is baking, melt the caramels and stir in 1/3 cup evaporated milk. Take the pan out of the oven and sprinkle 1/2 of the chocolate chips over the top of the half-baked dough. Pour all of the caramel over the chips. Take pinches of the remainder of dough and top the caramel layer. Sprinkle the rest of the chocolate chips on top and bake for 15-18 minutes at 350°.

First Christian Church, Cowden

Cinnamon Rolls 1 yellow or white cake mix 2 pkg. yeast 4 C. warm water 2 tsp. salt 9 C. flour

Jennifer Beck 1/4 C. oil 3/4 C. soft oleo 3/4 C. sugar 3 T. cinnamon

Stir together cake mix, yeast and salt. Add half water and oil; stir until smooth. Stir in remaining water, and 5 cups of flour, mix well. Add remainder of flour, stir well. Cover and let set 1 hour in warm place. Stir down; place on well-floured board and divide into 3 equal parts. Roll each part to a 10 X 16 rectangle. Spread each with 1/4 cup softened oleo and sprinkle with mixture of 1 T. cinnamon and 1/4-cup sugar per section. Roll into 16-inch roll; cut into 12 equal pieces and place in greased 9 X 13-inch pan. Let rise 1-1/2 hours and bake at 350° for 20-25 minutes until browned. Cool slightly and drizzle with thin confectioners sugar icing.

Broccoli Salad 4 C. broccoli 1 C. cauliflower 1/2 C. sunflower seeds 12 strips bacon, fried and crumbled

Jessie Yarnell 1 C. real mayonnaise 1/3 C. sugar 1 T. vinegar 1/4 to 1/2 tsp. onion powder

Mix mayonnaise, sugar, vinegar and onion powder together and pour over vegetable mixture. Toss together well.

Light Fettuccine Alfredo Sauce 1-1/3 C. skim milk 2 tsp. flour 3 slices fat-free Swiss cheese 2 small garlic cloves, minced 3 slices fat-free American cheese, cubed

Delores Sinclair 2 T. fat-free cream cheese 1 T. plus 2 tsp. Molly McButter sprinkles 4 C. cooked fettuccine noodles Parsley flakes

In medium saucepan on high, add milk, flour, Swiss cheese and garlic; whisk to a boil. Reduce heat; simmer until thickened. Add cheese; whisk until blended. Stir in butter. Pour over hot noodles. Garnish with parsley flakes.

Mexican Casserole 1 lb. hamburger 1 onion, chopped 1 can chili with beans

Tina Banning 1 can cream of mushroom soup 8 oz. shredded Cheddar cheese Doritos

Brown hamburger and onion; add chili and cream of mushroom soup. Heat for about 5 minutes. Layer Doritos in a 9 X 13-inch pan, followed with meat mixture and top with cheese. Cover with foil and bake at 350° for 25 minutes.

Hamburger Stroganoff 1 lb. ground beef 1/2 lb. mushrooms, sliced or 1 can drained 2 small onions, chopped 3 T. butter 2 T. flour

Maggie Roadarmel 1 can beef consomme 1 T. tomato paste or catsup 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/8 tsp. pepper 1 C. sour cream

Saute meat, onions and mushrooms in butter. Drain excess fat. Sprinkle with flour; stir lightly. Add consomme and stir until smooth and slightly thickened. Add tomato paste, Worcestershire sauce, salt and pepper. Simmer and stir for 10 minutes. Just before serving, stir in sour cream. Serve over noodles or rice. Serves 4.

French Apple Cake 4 C. apples, chopped 1 C. nuts 2 eggs 1 C. oil 2 C. sugar

Daisy Logsdon 1tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2-1/2 C. flour

Mix all ingredients together. Bake for 1 hour in a tube pan at 350°.

Pecan Sandies 1 C. butter 2-1/4 C. flour 1/3 C. sugar 1 tsp. vanilla extract

Ride Beck 1 C. powdered sugar 1 T. water 1 C. pecans, finely chopped

Beat butter; add half of flour. Add sugar, vanilla and water. Mix well. Beat in remaining flour, then stir in pecans. Roll into bite-size balls. Place on ungreased cookie sheet. Bake at 3250 for 20 minutes or until bottoms are lightly brown. Cool on wire rack, then gently shake in a bag of powdered sugar. Place on rack for 10 minutes, then shake with powdered sugar again.

Bake a perfect cake every time! 1. Fill cake pans 2/3 full and spread hatter into corners and sides, leaving a slight hollow in the center. 2. Cake is done when it shrinks from the sides of the pan or if it springs back when touched lightly with a finger. 3. Do not frost cakes until thoroughly cool. 4. Icing will remain where you put it if you sprinkle cake with powdered sugar first.

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