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Illinois'
Spinach Dip Diane Duewer Mix together all ingredients and chill well. Serve with crackers.
Hamburger-Cheese Bake Mrs. John Jokisch Cook noodles by package directions; drain. Brown beef with salt, pepper, onion, green pepper and garlic salt. Stir in tomato sauce and oregano; set aside. Soften cream cheese at room temperature; blend with sour cream. Add cottage cheese, mixing well. Place 1/2 of the cooked noodles into a 9x13-inch pan; cover with the cheese mixture. Spread remaining noodles over top and pour on beef mixture. Bake at 350° for about 20 minutes or until hot.
Hot Buttered Rum Apple Cobbler Norma Sweatman
Topping:
1 T. sugar
Preheat oven to 375°. Grease a 7x11-inch pan. In a small bowl, combine flour, 1/2 C. sugar, baking powder, salt, 1/4 C. margarine and milk. Mix until moistened; beat 1 minute on high speed. Spread in prepared pan. Spoon fruit filling over batter; sprinkle with raisins. Sprinkle with 1/4 C. sugar; pour apple juice and water over sugar. Bake for 40 to 50 minutes, or until golden brown and toothpick comes out clean. Topping: In a small saucepan, blend first four ingredients of topping over medium heat until thickened, stirring constantly. Stir in rum extract. Pour over hot cobbler and spread evenly. Serve warm, with whipped cream.
Strawberry Delight Salad Lorena Fulton
Heat Jell-0 and the entire can of pineapple together; bring to a boil. Let cool. Add the cottage cheese and mix well. Fold in Cool Whip and let refrigerate until firm.
Strawberry Fluff Mrs. Harold Nobis
Prepare Jell-0 as usual; melt marshmallows in Jell-0. Chill. When half-firm, beat until fluffy. Add whipped cream; fold in mixture. Add strawberries and juice. Cool in refrigerator. Variation: Scoop out center of an angel food cake; fill with fluff and chill. Serve sliced as usual.
Amazing Corn-Macaroni Dorothy A. Millner
In a 2-1/2-quart casserole dish, combine both cans of corn, 1-1/2 C. Cheddar cheese, macaroni and milk. Let stand for 1 hour; dot with butter. Bake in a 350° oven for 1 hour. Sprinkle with remaining 1/2 C. of cheese before serving.
Quilt Cake Mrs. Henry Fiedler
Cream sugar and shortening well. In a separate bowl, combine baking powder and salt to flour and sift three times. Add part of the milk then all the sugar/shortening mixture and alternate flour and milk, beating well after each addition. Beat egg whites until stiff and fold in. Divide batter into three parts. Leave 1/3 white, color 1/3 pink with a drop of red food coloring, and add a little cocoa to the last 1/3 of the batter. Put into a well-greased pan by spoonfuls, alternating the 3 colors. Run a knife through the batter before putting in the oven. Bake at 375° for 30 minutes, or until done. 22 ILLINOIS COUNTRY LIVING • SEPTEMBER 2001
Hot Artichoke Dip Kay Borders
Drain and chop artichoke hearts. Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes, until hot. Serve with tortilla chips or assorted crackers.
Pretzel Salad In memory of Henrietta Maddox Crush pretzels and mix with 3 T. sugar and melted oleo. Press into a 9x13-inch glass dish. Bake 10 minutes at 375°; cool. Beat cream cheese until fluffy; beat in sugar. Fold in Cool Whip. Spread on cooled crust, chill. Dissolve Jell-0 in boiling water. Add raspberries and let set slightly, then pour over the cream cheese. Cover and refrigerate until set
Butternut Squash Bake Angela Cary
Topping:
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased llx7x2-inch baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5 to 10 minutes or until bubbly.
Chicken Lasagna Sandy Himstedt
Mix together spinach, chicken, soup, cheese, sour cream, onion and mushrooms. Layer lasagna on bottom of 9x13-inch pan. Next, add part of chicken mixture. Repeat layers. Top with 1/2 C. Parmesan cheese. Bake, covered 30 minutes at 350°. Uncover and bake an additional 10 minutes.
Lovelight Chocolate Two-Egg Chiffon Alberta Ball
Heat oven to 350°. Grease two round layer pans, or one 13x9-inch pan generously and dust with flour. Beat egg whites until frothy. Gradually beat in 1/2 C. of sugar. Continue beating until very stiff and glossy. In another bowl, sift remaining sugar, flour, baking soda and salt. Add oil and half of the buttermilk. Beat 1 minute on medium speed or 150 vigorous strokes by hand. Scrape sides and bottom of the bowl constantly. Add remaining buttermilk, egg yolks and chocolate. Beat 1 more minute, scraping constantly. Fold in meringue. Pour into pans. Bake layers 30 to 35 minutes for round pan and 40-45 minutes for a 13x9-inch pan.
Amazing Coconut Pie Bernice Rosetto
Heat oven to 350°. In a blender, on low speed, blend milk, sugar, baking mix, eggs, butter and vanilla for three minutes. Pour into a greased 9-inch pie plate. Sprinkle coconut on top. Bake 40 minutes or until pie is set and top is golden brown. Cool and store in refrigerator. WANTED: A Few Good Recipes! Calling all cooks! Illinois Country Living needs your help. Send us your favorite recipes and they 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, IL 62708. 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. SEPTEMBER 2001 • ILLINOIS COUNTRY LIVING 23 |
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