Illinois'
FINEST COOKING
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Trinity Evangelical Church in Golden
The Women of Evangelical Lutheran Church in America submit their cookbook
celebrating the 125th year of the Trinity Evangelical Lutheran Church in
Golden, IL. The book is soft-backed and spiral-bound, with 380 pages of delicious recipes.
It sells for $13 including postage. To order, write to Cookbook, Trinity Lutheran Church, P.O. Box 160, Golden, IL 62339.
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Vegetable Pizza
2 cans crescent rolls
16-oz. cream cheese
1 pkg. Hidden Valley
  Ranch Dressing
Carrots
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Andrew Flesner
Radishes
Broccoli
Cauliflower
Shredded Cheddar cheese
 
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Spread crescent rolls out flat on a cookie sheet. Bake for 8 minutes
until brown. Remove from oven to cool. Mix cream cheese and
Hidden Valley Package. Spread over crescent rolls. Chop vegetables
and put on top. Add cheese. Refrigerate.
Lemon Cream King
1 (3-oz.) pkg. lemon Jell-O
1/2 C. sugar
1/8 tsp. salt
1 C. boiling water
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Betty Jo Buss
1 (6-oz.) can frozen
  lemonade concentrate
1 C. whipping cream
Fresh fruit (a variety)
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Blend Jell-0, sugar and salt in a bowl. Add boiling water and stir
until dissolved. Stir in lemonade concentrate. Chill until mixture
has jelly-like consistency. Fold whipped cream into lemon mixture.
Pour into a 4 C. mold. Chill until firm. Remove from mold and fill
center with fruit. Salad is both delicious and lovely to look at.
Apricot Pork Chops
6 pork chops
12-oz. apricot preserves
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Cindy Jennings
1 pkg. dry onion soup mix
2/3 C. Western dressing
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Place pork chops in a 9x13-inch casserole dish. Mix remaining 3
ingredients and pour over meat. Cover with foil and bake
approximately 1-1/2 hours at 350°. Remove foil for the last 15
minutes. Recipe also works well with pork steak or chicken breasts.
Delicious Peanut Butter Swirl Bars.
1/2 C. peanut butter,
 
crunchy or plain
1/3 C. butter
3/4 C. brown sugar
3/4 C. sugar
2 eggs
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Edna Gerdes
2 tsp. vanilla
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1 (6-oz.) pkg. chocolate chips
 
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Preheat oven to 325°. Cream first 4 ingredients.
Add eggs and vanilla, mix well. Add dry
ingredients and mix. Spread in greased 9x13-
inch pan. Sprinkle chocolate chips over top.
Place in oven for 5 minutes. Swirl chocolate
chips through dough with a knife. Return to
oven for 25 to 30 minutes. Makes 24 bars.
Chinese Style Chicken
1 lb. chicken breast
  filets, slivered
1 clove garlic, crushed
2 T. oil
1 T. cornstarch
1 can chicken broth
2 carrots, sliced diagonally
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Cyndi Kimble
3 T. soy sauce
3/4 to 1 tsp. ginger
1 C. snow pea pods
1 can baby cob corn, drained
1-1/2 C. minute rice
1 can sliced water chestnuts
 
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Saute chicken and garlic in oil until chicken is browned, about 5
minutes. Add cornstarch and stir until blended. Stir in broth and
remaining ingredients except rice. Bring to a boil. Stir in rice. Cover
and remove from heat. Let stand 5 minutes.
Superior Meatloaf
1 envelope onion soup mix
2 lbs. ground beef
1-1/2 C. soft bread crumbs
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Shirley Schuster
2 eggs
3/4 C. water
1/3 C. ketchup
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In a large bowl, combine all ingredients. Shape into a loaf in a 9x9-
inch pan. Bake at 350 for 1 hour. (You can put extra ketchup on
top before baking if you like.)
Sweetarts
1 C. butter or oleo
2 C. flour
6-oz. cream cheese
1 (12-oz.) pkg.
  chocolate chips
2/3 C. sugar
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Mary Ann Aden
2T. milk
2T.butter
2tsp.vanilla
2 eggs, beaten
Pecan halves
 
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Mix 1 C. butter, flour and cream cheese as for pie crust. Form
mixture into 48 balls. Press each ball into bottom and sides of
small tart or muffin pans. To prepare filling - Melt chocolate chips,
add sugar, milk, 2 T. butter and vanilla. Add eggs. Divide filling
into prepared pastries. Place pecan half in each. Bake at 350° for
20 to 25 minutes.
Earthquake Cake
1 sm. pkg. coconut
1 C. chopped pecans
1 lb. powdered sugar
1 German chocolate cake mix
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Karen Juilfs
1 (8-oz.) pkg. cream cheese,
  softened
1 stick oleo, softened
 
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Use a deep 9x13-inch pan. Sprinkle coconut to cover bottom of
pan. Sprinkle nuts over coconut. Mix cake mix according to directions and pour over coconut and nuts. Mix remaining ingredients
and drop by spoonfuls on top of cake batter. Bake at 350° for 1
hour or until done. Don't ice cake.
JULY 2001 ILLINOIS COUNTRY LIVING 23
 
 
The Chili Citizens Committee of Bowen
The Chili Citizens Committee of Bowen, IL submit their spiral-bound, soft-
backed cookbook filled with 50 pages of great recipes. The book sells for $6.25
including postage. To order, contact Donna Cheney at 512 E. 5th Street, Bowen, IL
62316, or call her at (217) 842-5817.
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Coffee Cake Muffins
1-1/2 C. plus 2 T. flour
1/2 C. sugar
1 tsp. baking powder
1 tsp. salt
1/2 C. brown sugar
2 tsp. cinnamon
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Donna Sowder
1/4 C. oil
1 egg
1/2 C. milk
2 T. melted butter
1/4 C. brown sugar
1/4 C. nuts
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Combine flour, sugar, baking powder, salt, 1/2 C. brown sugar
and cinnamon. Add oil, egg, milk and butter. Fill muffin tins 1/2
full. Mix together 1/4 C. brown sugar and nuts. Top muffins. Bake
at 375 for 13 to 15 minutes. Makes 12 muffins.
Cherry Pie Filling Salad
3/4 C. sugar
3/4 C. water
1 can cherry pie filling
2 boxes cherry Jell-O
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Ruth Reed
1 can crushed pineapple
1 can coke
1 T. lemon juice
1/2 C. chopped nuts, opt.
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Boil water and sugar. Add cherry pie filling and boil again. Pour
over cherry Jell-0, pineapple, coke, lemon juice and nuts. Mix.
Stuffed Pork Chops
4 pork chops, 1-inch thick
2 T. vegetable oil
3 C. day-old French
  bread cubes
1/4 C. butter, melted
1/4 C. chicken broth
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Coralie Moormann
2 T. chopped celery
2 T. chopped onion
1/4 tsp. poultry seasoning
1 can cream of mushroom
soup, undiluted
1/3 C. water
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In a skillet, brown chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning together. Mound about 1 /2 cup stuffing on each
pork chop. Combine soup and water, pour over chops. Cover and
bake at 350° for 30 minutes. Uncover and bake 10-15 minutes
longer or until juices run clear and meat thermometer reads 160°-
170°.
Casserole
1 pkg. noodles, cooked
2 lbs. hamburger, cooked
1 lg. onion
Shredded cheddar, mozzarella,
  and Monterey Jack cheeses
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Maureen Stump
Cream of mushroom soup
Milk
1 can mushroom slices
Parmesan cheese
 
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Spread noodles in a 9-inch pan
Sprinkle hamburger over
noodles. Over noodles, layer
cheddar, mozzarella and
Monterey Jack cheeses. Over
all, pour cream of mushroom soup,
milk and canned
mushroom slices. Sprinkle
shredded Parmesan cheese
over top. Bake covered for 45
minutes at 350°. Bake
uncovered the last 15 minutes,
Easy Lasagna Casserole
3 C. egg noodles, cooked
 
and drained
1 lb. ground beef
1/2 C. chopped onion
1 (3-oz.) pkg. cream cheese
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Donna Cheney
1 C. evaporated milk
1 (15-oz.) can tomato sauce
1 pkg. spaghetti sauce mix
1/2 tsp. garlic salt
1 C. shredded mozzarella cheese
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Cook ground beef and onion in skillet until browned. Drain fat.
Stir in tomato sauce and spaghetti sauce mix. Cook until thickened.
Combine cream cheese and evaporated milk in saucepan and cook
on low heat until mixture is smooth. Stir in noodles and garlic salt.
Pour mixture into greased 9-inch square baking dish. Spread on
meat mixture. Top with cheese. Bake at 350 for 20 minutes or
until bubbly.
Secret Puffs
2 pkgs. crescent rolls
16 lg. marshmallows
Melted margarine
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Rebecca Pullins
Cinnamon
Sugar
 
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Separate dough into 16 triangles. Dip marshmallows in melted
margarine, then roll in a mixture of cinnamon and sugar. Wrap
one triangle around each marshmallow to cover completely. Squeeze
edges tight to seal. Place on baking stone. Bake at 375° for 10 to 15
minutes.
Cream Cheese Cookies
1 box cake mix (white,
 
lemon, or chocolate)
1 egg
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Harriet Johnson
8-oz. pkg. cream cheese
1 tsp. vanilla
1 stick oleo, melted
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Put cream cheese and oleo in a microwave safe bowl and microwave just until soft enough to cream. Mix in vanilla and egg. Add
dry cake mix and mix well. Bake at 350° for about 5 minutes on
cookie sheet. Do not overbake.
No Bake Cookies
2 C. sugar
2 T. cocoa
2 T. margarine
1/2 C. milk
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Betty Lovell
1/4 T. salt
1/2 T. vanilla
3/4 C. chunky peanut butter
2 C. dry oatmeal
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Bring sugar, cocoa, margarine and milk to a boil. Remove from
heat and add salt, vanilla, peanut butter and oatmeal. Stir and spoon
drop onto wax paper.
WANTED: A Few Good Recipes!
Calling all cooks! Illinois Country Living needs your help.
Send us your favorite recipe and it could be used in the
Illinois Country Living Cookbook - Coming soon to a
kitchen near you! Send recipes to: Catrina McCulley Young,
Illinois Country Living, P.O. Box 3787, Springfield, IL62708.
Or e-mail them to mcculley@aiec.org. Please make sure recipes
are either typed or printed neatly. Please include your name
and phone number in case we need to contact you.
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24 ILLINOIS COUNTRY LIVING JULY 2001
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