Boyd's Grove United Methodist Church of Bradford The Boyd's Grove United Methodist Church of Bradford, IL submits it cookbook, "The ties that bind." The cookbook was created to celebrate their 150th anniversary in June of 2001. The book is hard-backed, three-ring binder style, and sells for $12 plus $2 postage. The proceeds will be used to renovate the church. To order, contact Sarah Hemmelgarn at 12424 IL Hwy 26, Princeton, IL 61356, or call her at (309) 897-8113.

Mozzarella Dip 1 C. mayonnaise 1 C. sour cream 1 C. shredded mozzarella cheese 2 T. grated Parmesan cheese

Lori Miller 1 T. dried minced onion 1 tsp. sugar Dash garlic salt Dash seasoned salt

In a bowl, combine all ingredients and mix well. Cover and chill for a least 1 hour. Serve with raw vegetables or tortilla chips. Makes 3-1/2 cups.

Easy Salad 1 pkg. instant vanilla pudding 1 can fruit cocktail 1 C. fruit juice

Kay Piper 2 C. mini marshmallows 1 (8-02.) ctn. Cool Whip

Drain fruit cocktail, reserving juice. Add enough water to juice to make 1 C. Add pudding to Cool Whip, mixing together well. Add juice, marshmallows and fruit cocktail.

One-Dish Chicken and Stuffing 4-6 boneless chicken breasts 1-1/4 C. water 4 T. margarine, melted 4 C. cubed herb seasoned stuffing mix '

Betty ]ean Linden 1 can mushroom soup 1/2 C. milk 1 T. chopped parsley Paprika

Boil water. Melt margarine in boiling water and add to stuffing, mixing lightly. Spoon stuffing across center of a 3-quart shallow baking dish. Arrange chicken on each side of stuffing. Sprinkle paprika on chicken. Mix soup, milk and parsley. Pour over chicken. Cover and bake at 400° for 30 minutes or until chicken is done.

Shrimp Creole 3 T. olive oil 1/2 C. chopped onion 3/4 C. chopped celery 1 clove garlic, minced 1/4 C. chopped green pepper 1 C. rice 2 C. water

Linda Ashby 8-oz. tomato sauce 1 beef bouillon cube 1/2 tsp. sugar 1 bay leaf Dash of Pepper Dash of thyme 1 lb. raw, cleaned shrin

Heat oil in saucepan. Saute onion, celery, garlic and green pepper until golden brown. Add rice, water, tomato sauce, bouillon, sugar, bay leaf, pepper and thyme. Cover and simmer until 10 minutes before rice is done. Add shrimp and finish cooking.

Beef Casserole 1-1/2 lbs. ground beef 1 can cream of chicken soup 1 can cream of mushroom soup 1/2 soup can of water

Bernadine Hall 8-02. grated cheese 1 C. chopped green pepper 8-oz. noodles

Brown meat, cook noodles. Combine soups, water, cheese and green pepper. Bake 1 hour at 350° in a greased 9x15-inch pan

Cinnamon Donut Muffins 3-1/2 C. flour 3 tsp. baking powder 1 tsp. salt 1 tsp. ground nutmeg 1/2 tsp. ground cinnamon	Joseph Reed Von Holten 1-1/2 C. sugar 2/3 C. vegetable oil 2 eggs, lightly beaten 1-1/2 C. milk
Topping: 1/2 C. melted margarine 2/3 C,sugar	2 tsp. cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon in large bowl. Combine sugar, oil, eggs and milk; stir into dry ingredients just until moistened. Fill paper-lined muffin cups 3/4 full with the batter. Bake at 350° for 20-25 minutes or until done. Topping: Place melted margarine in a small bowl; combine sugar and cinnamon in another bowl. After removing muffins from the oven, dip the tops in the margarine, then in the cinnamon-sugar mixture. Makes about 20 muffins.

Brown Sugar Pound Cake 1-1/2 C. margarine 1 (16-oz.) pkg. brown sugar 1/2 C. white sugar 5 eggs, separated 3 C. flour

Eileen Stone 1/2 tsp. baking powder 1/2 tsp. salt 1 C. milk 1 C. pecan pieces (opt.) 1 tsp. vanilla

Grease and flour a tube pan. Cream shortening and sugar. Add eggs yolks one at a time and beat until fluffy. Add dry ingredients alternately with milk. Stir in pecans and vanilla. Beat egg whites until soft peaks form, fold into batter and pour into pan. Bake at 325° for 1-1/2 hours.

Sugar Free Date Bars 1 C. dates 1 C. raisins 1 C. water 1 stick margarine 2 eggs 1 tsp. vanilla

Dorothy Lord 1/2 tsp. salt 1 tsp. baking soda 1 C. flour 1/2 C. nuts 1/2 tsp. cinnamon 1/4 tsp. nutmeg

Boil dates and raisins in water 4 minutes. Add margarine and cool. Beat eggs, vanilla, salt and soda. Add flour, nuts, cinnamon and nutmeg. Stir the two mixtures together and put in a greased 9 x 13-inch pan. Bake 350° for 25 minutes. Cut into bars.

22  ILLINOIS COUNTRY LIVING   www.aiec.org

Giant City School of Carbondale Giant City School of Carbondale, IL submits it cookbook, "Cooking with class." The cookbook was created to celebrate their 50th anniversary in 2001. The book is hard-backed, three-ring binder style, and sells for $10 plus $2 postage. The proceeds will be used to help fund teachers' classroom supply needs not currently met by the school budget. To order, contact Robin Bushur at 1062 Boskydell Road, Carbondale, IL 62901 or call her at (618) 549-8249.

Pasta Salad 1 lb. Rotini pasta, cooked 2 C. broccoli florets, parboiled 1-2 red peppers, cut into 1/2-inch cubes Sauce: 1/3 C. soy sauce 1/3 C. sesame oil

Pat Miller 1 C. frozen peas,uncooked 1-2 bunches green onions, thinly sliced     Pinch of sugar

Mix salad ingredients in a large bowl. Combine all sauce ingredients together and pour over salad. Refrigerate at least one hour. Sauce may be doubled if necessary.

Chow Mein 16-oz. thin spaghetti 16-oz. cooked shrimp 1 med. onion 8-oz. mushrooms with stems 1 red pepper 1 green pepper 1 carrot

Amy Chang 3 T. olive oil 1 tsp. Hondashi or 2 tsp. soy sauce Salt and Pepper, to taste 2 T. sesame oil

Cook spaghetti according to package directions and set aside. Cut onion, peppers and carrot into pieces. Heat olive oil in a preheated wok. Stir fry onion, pepper, carrots and mushrooms about 3 minutes. Add salt, Honashi, black pepper and sesame oil, then add spaghetti and shrimp to the wok. Stir well. You can use sliced chicken or beef instead of shrimp. You can also use other vegetables in place of onion, peppers and carrots. Hondashi can be found in an Asian grocery.

Fake Lasagna Casserole 12-oz. tomato paste 1-1/2 lbs. ground beef 2 tsp. salt 1/4 tsp. black pepper 1 C. water

Rhonda Kelley 1 lb. cottage cheese 8-oz. cream cheese 1/4 C. sour cream 8-oz. wide egg noodles

Cook ground beef until done; drain. Add salt, pepper, tomato paste and water. Stir well and simmer. Cook noodles and drain. Combine cottage cheese, cream cheese and sour cream. In a 9xl3-inch pan, place 1/2 noodles on bottom, half of cheese mixture and top with half of meat sauce. Repeat layers and bake at 350° uncovered for 30 minutes.

Mother-In-Law's Italian Chicken 4 lg. chicken breasts 3 eggs 1 lg. can sliced mushrooms 1 lb. Muenster cheese, sliced

Sheila Colombo 1/2 C. chicken broth 1/2 C. white wine 2 C. Italian bread crumbs 1 stick butter

Cut chicken breasts into four quarters and place in beaten eggs for 10 minutes. Roll in bread crumbs and brown quickly in butter. Place browned chicken in a baking dish and pour remaining butter from skillet over chicken. Cover with mushrooms, chicken broth and wine. Top with cheese. Bake at 350° covered with foil for 40 minutes. Remove foil the last 10 minutes of baking time.

Chocolate Eclairs 1/2 C. water 1/4 C. butter 1/2 C. flour Frosting: 1 sq. unsweetened chocolate 1 tsp. butter 1 C. confectioners' sugar

Cindy Buck Howell 2 eggs 1 sm. pkg. vanilla pudding mix 8-oz. Cool Whip   Dash of salt 1 T. hot water

Heat over to 400°. Heat water and butter to rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball - about 1 minute. Remove from heat. Beat in eggs, all at once; continue beating until smooth. Pipe from a pastry bag onto an ungreased baking sheet into fingers 1-1/2 inches wide and 4-1/2 inches long. Bake until puffed and golden, about 35-40 minutes. Cool away from draft. Cut off tops; pull out any soft dough. Prepare pudding according to package directions. Gently fold in two cups of Cool Whip. Fill eclairs and replace tops. Frosting: Melt chocolate and butter in the microwave and stir. Add sugar, salt and water and beat until smooth. Frost tops of pastry.

Mini Cheesecakes 2 (8-oz.) pkgs. cream cheese, softened 3/4-1 C. sugar 2 eggs

Susan Cutler Penrod 1 tsp. vanilla (opt.) 1 box vanilla wafers 1 (21-oz.) can pie filling

Preaheat over to 350°. Put liners in cupcake pans and place 1 vanilla wafer in the bottom of each. Mix cream cheese, sugar, eggs, and vanilla until smooth. Spoon mixture into cupcake liners and bake for 20 minutes. Cool overnight in refrigerator. Spoon your choice of pie filling into the center. You can also add mini chocolate chips to the batter for chocolate chip cheesecakes.

Chocolate Chip Coffee Cake 1 stick butter 1 C. sugar 2 eggs 1 C. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla

Clarence Glasco 1/2 tsp. salt 1 C. sour cream 6 ox. milk chocolate mini chips 1/2 tsp. cinnamon 1/2 C. brown sugar 1/4 C. sugar 1/2 C. nuts

Cream butter and 1 cup sugar. Add eggs, flour baking powder, soda vanilla, salt and sour cream. Mix well. Stir in chocolate chips. In a separate bowl, mix cinnamon, brown sugar, sugar and nuts to form topping. Spread half the batter in greased bundt pan. Top with half the topping. Repeat both layers. With a knife, cut through to swirl. Bake at 350° for 45 minutes. Cool 15 minutes in pan, then turn out on wore cooling rack. When cool, sprinkle with powdered sugar and serve.

FEBRUARY 2002 ILLINOIS COUNTRY LIVING 23