Illinois'
FINEST COOKING

The Carroll County 4-H in Mt Carroll

The Carroll County 4-H in Mt. Carroll submits their 168 page, hard-back, three-ring binder, easel-style cookbook, which sells for $10 plus $3 postage. To order, contact Leanne Rahn, Carroll County Cooperative Extension Office, 897 D South Clay Street, Mt. Carroll, IL 61053, or call her at (815) 244-9444.

Monkey Bread   Justin Witt
4 cans buttermilk biscuits
1 C. sugar
1 T. cinnamon
1 C. brown sugar
1 stick margarine

Cut each biscuit into 4 pieces. Combine sugar and cinnamon in a plastic baggie. Shake each piece in cinnamon-sugar mixture. Put in ungreased bundt pan. Melt margarine and stir in brown sugar. Pour this over biscuits. Put in a cool oven and heat at 350 for 30 minutes. Invert on a plate.

Raspberry Salad   Sharon Blumer
1 (6-oz.) pkg. raspberry Jell-0
2 C. commercial applesauce
1-1/2 C. boiling water
1 env. raspberry or black cherry Kool-Aid
2 (10-oz.) pkg. frozen raspberries

Dissolve Jell-0 and Kool-Aid in water. Stir in frozen raspberries until separated. Add applesauce. Pour into a 9x13-inch pan. Chill.

Bubble Pizza   Keturah Michael
1-1/2 Ib. ground beef
1 (15-oz.) can pizza sauce
2 (12-oz.) tubes refrigerated buttermilk biscuits
1-1/2 c. shredded Mozzarella cheese
1 C. shredded Cheddar cheese Pizza toppings of your choice.

In a skillet, brown beef and drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 9xl3x2-inch baking dish. Top with beef mixture and your favorite toppings. Bake uncovered at 400° for 20 to 25 minutes. Sprinkle with cheese and bake 5 to 10 minutes longer. Let stand 5 to 10 minutes before serving.

Peanut Buster Pizza   Sharon Witt
1 (approx. 19.8-oz.) pkg. brownie mix
1 (8-oz.) pkg. cream cheese, softened
1 C. packed brown sugar
1/4 C. creamy peanut butter
2 (1.6-oz.) pkg. peanut butter cups, chopped
1/4 C. peanuts, chopped 2 bananas, sliced
1 oz. semi-sweet chocolate, melted
2 tsp. margarine, melted

Preheat oven to 350°. Prepare brownie mix according to package directions. Place parchment paper on a 15-inch stone. Pour brownie mixture on paper and spread into a 14-inch circle. (Do not bake without parchment paper, or batter will run off the stone while baking.) Bake 20 to 25 minutes, or until set. Cool completely. Mix cream cheese, sugar and peanut butter until smooth. Spread over brownie crust. Chop candy and peanuts; sprinkle over peanut mixture. Slice bananas and layer over peanuts. Melt chocolate and butter together. Stir until smooth. Drizzle over pizza. Cut with pizza cutter and serve. Yields 16 servings.

Oven-Shy Brownies   Daniel Heisler
1 pkg. semi-sweet chocolate chips
2-1/2 graham cracker crumbs
1 tsp. vanilla
1/4 C. butter
1-1/2 C. chopped walnuts
1 (14-oz.) can sweetened condensed milk

Put chocolate chips and butter in an electric skillet on low heat and melt. Combine cracker crumbs and nuts in a bowl. Mix in milk and vanilla until crumbs are moist. Stir in melted chocolate and butter; mix well. Pour into a greased 7x11-inch pan. Freeze for 15 minutes. Cut and eat.

22 ILLINOIS COUNTRY LIVING AUGUST 2001

The Immanuel Lutheran Church of Thomasboro

The Immanuel Lutheran Church of Thomasboro submits its cookbook to celebrate their 125 anniversary. The book is filled with 164 great recipes and sells for $10 plus $3 postage. To order, contact Sharon Emkes at 2666 Co. Road 2400 East, Gifford, IL 61847 or call her at (217) 568-7295.

Hot Rye Appetizers   Kim Plaza
6-oz. shredded Swiss cheese
1/4 C. cooked, crumbled bacon
1 T. finely chopped green onions
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 C. mayonnaise
1 loaf cocktail rye

Thoroughly mix all ingredients except bacon and rye bread. Spread a rounded teaspoonful of mixture on each slice of bread. Sprinkle bacon on top and bake on an ungreased cookie sheet at 350° until cheese is melted.

Cheese Soup   Kimberly Wood
4 chicken bouillon cubes
1 C. diced onions
2-1/2 C. cubed potatoes
1 qt. water
1 C. diced celery
1 C. diced carrots
1 lrg. pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese

Cook all vegetables and bouillon cubes in water for 30 minutes until tender. Add soup and cheese; simmer until cheese is melted, stirring often.

Spaghetti Salad   Linda Pein
1 lb. spaghetti
1-1/2 C. vegetable oil
1/3 C. vinegar
1/4 C. lemon juice
1/2 tsp. basil
1-1/2 tsp. salt
1 tsp. coarse pepper
1 tsp. paprika
1 T. sugar
1 green pepper, cut up
1 carrot, sliced

Break spaghetti into l/3s. Cook and drain. Place all remaining ingredients in a blender, whirl until pepper and carrots are coarsely chopped. Pour over spaghetti. Let set overnight, stir occasionally. If spaghetti is slightly warm when dressing is poured over, it will absorb more flavor.

Italian Hamburger Casserole    Viki Flessner
1-1/2 lbs. ground beef
1 (10 to 12-oz.) pkg. fine egg noodles
2 (15-oz.) cans tomato sauce
2 tsp. garlic salt
2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 (8-oz.) pkg. cream cheese, softened
2 C. dairy sour cream
12 green onions, chopped
1 (8-oz.) pkg. shredded Mozzarella cheese

In a large skillet, brown ground beef; drain. Stir in tomato sauce and seasonings. Heat to boiling. Reduce heat and simmer, uncovered, 15 minutes. Heat oven to 350 . Cook noodles as directed on package; drain. In a blender, combine cream cheese and sour cream. Stir in green onions. In a 9x13-inch pan, layer cooked noodles, cream cheese mixture, meat sauce and cheese. Do this twice. Bake for 1 hour until bubbly. Makes 10 servings.

Easy Pound Cake   Ann Wolken
3 C. all-purpose flour
3 C. sugar
1 tsp. baking powder
1 C. milk
1 C. butter-flavored shortening
1 tsp. lemon extract (opt.)
6 lg. eggs

Beat first 6 ingredients and lemon extract at medium speed with an electric mixer for 6 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 to 40 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan, cool on a wire rack. Good served with fresh fruit.

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, 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.

AUGUST 2001 • ILLINOIS COUNTRY LIVING 23