Members of Shiloh United Methodist Church in Shiloh, IL. submit their cookbook, A Taste of Shiloh. The book is hard-backed, three-ring-binder style, and contains 140 pages of delicious recipes. To order, send $7, plus $2 shipping to Margaret Tinges, 16197 E. 1000 North Road, Fairbury, IL. 61739. For more information, call her at (815) 692-2852.

Lemon Thyme Tea Bread
Rose Seten

1 (3-oz.) pkg. cream cheese, softened
3 T. butter, softened
2/3 C. sugar
1 egg
1 C. plus 2 T all-purpose flour
1-1/2 tsp. baking powder
1/2 C. milk
1 T snipped fresh or dried lemon thyme
1 tsp. finely shredded lemon peel

Lemon Glaze:
1/2 C. sifted powdered sugar
1/2 tsp. finely shredded lemon peel
Lemon juice or milk

Grease and lightly flour and 8x4x2-inch loaf pan. Set aside. In a medium bowl, beat cream cheese and butter with mixer at high speed until light and fluffy. With mixer on medium speed, gradually add sugar and mix well. Add egg and beat until combined. In a small bowl, stir together flour, baking powder, and 1/4 tsp. salt. Add to creamed mixture alternately with milk. Stir in lemon peel and lemon thyme. Spread batter into prepared pan. Bake in a 350° oven for 45-50 minutes or until tested done. Cool in the pan on a wire rack for 10 minutes. Remove and finish cooling. Glaze: Stir powdered sugar and lemon peel together, then add lemon juice or milk, just enough to make a drizzling consistency. Drizzle over top of cooled loaf.

Visit www.icl.coop to see an article of past Illinois Country Living Recipes

Cheeseburger Soup
Lisa Krall

1/2 lb. ground beef
3/4 C. onion, chopped
3/4 C. carrots, shredded
3/4 C. celery, diced
1 tsp. dried basil
1 tsp. parsley flakes
4 T. butter, divided
3 C. chicken broth
4 C. potatoes, peeled and diced
1/4 C. flour
8-oz. American cheese, cubed
1-1/2 C. milk
1/4 C. sour cream
Salt and pepper, to taste

In a 3-quart saucepan, brown beef, drain, and set aside. In same pan, saute onion, carrots, celery, basil, and parsley in 1 T. butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover. Simmer 10-12 minutes until potatoes are tender. In a skillet, melt remaining butter. Add flour; cook and stir until bubbly. Add to soup, bring to a boil. Cook and stir for 2 minutes. Turn to low. Add cheese, milk, salt, and pepper. Cook until cheese melts. Remove from heat. Add sour cream. Makes 2-1/2 quarts.

Low Fat Rotini With Lemon Sauce and Dill
Deborah Taber Evans

8-oz. rotini
1 C. 2% milk
1/8 tsp. salt
3 T. fresh lemon juice
1 tsp. caraway seeds
2-inch strip of lemon zest
2 T. fresh dill or 2 tsp. dried dill
1/4 C. dry white wine (opt.)

Put milk, salt, wine, caraway seeds, lemon juice, and zest in a large non-stick skillet. Bring to a boil, then simmer 3 minutes. Add rotini and water to almost cover them. Cover skillet and cook over low heat; stirring occasionally until rotini is al dente and 14 of sauce remains (about 15 mintues). Remove lemon zest. Stir in chopped dill and serve immediately.

Swedish Jam Shortbread
Judy Hardwick

Crust:
1 egg
1 pkg. Pillsbury Plus butter recipe cake mix
1/2 C. finely chopped nuts
1/4 C. margarine or butter, softened
1 (10-oz.) jar raspberry preserves or jam

Glaze:
3/4-1 C. powdered sugar
3 tsp. water
1/2 tsp. almond extract
1/2 tsp. white vanilla (opt.)

Mix in a bowl, the dry cake mix, nuts, softened margarine, and egg. Mix at low speed until crumbly. Spread in a 9x13-inch pan that is prepared, greased, and floured, or use a cooking spray. Spread a 10-oz jar of preserves or jam over the crust. Bake in a preheated oven at 350° for 20-25 minutes or until edges are lightly brown. Glaze: Mix together powdered sugar, water, and extracts. More water may be added to get a smooth consistency. Drizzle over warm shortbread. Cool completely and cut into bars. Makes approximately 36 bars.

22 ILLINOIS COUNTRY LIVING 4 www.icl.coop

Members of Trinity Lutheran Church in Chenoa, IL submit their cookbook, Feeding the Flock. The book is soft-back, comb-bound, and contains 50 pages of wonderful recipes. To order, send $5, plus $4 shipping to Judy Hardwick, 2872 County Road 200 E., Fisher, IL. 61843. For more information, call her at (217) 897-1436.

Crabmeat Fettuccini
Carolyn Elliott

1/2 C. butter
1 clove garlic, minced
8-oz. crab meat
3/4 C. whipping cream
1/2 C. Parmesan cheese
1/2 tsp. pepper
1 T. parsley
12-oz. fettuccini noodles, cooked

Melt butter in a medium skillet over medium heat. Add garlic. Stir in crab meat, whipping cream, cheese, and pepper and salt to taste. Pour sauce over cooked fettuccini in a large serving bowl. Sprinkle with parsley.

Grasshopper Pie
Thelma Winterland

Crust:
1-1/2 C. Oreo cookies, crushed
2 T. butter, melted

Filling:
2 T. creme de menthe
2 T. cream de cocoa
1 C. whipping cream, whipped until stiff
2/3 C. half and half
24 lg. marshmallows

Crust: Combine crushed Oreos and butter. Press into the bottom of a pie pan. Filling: Combine creme de menthe, cream de cocoa, and whipping cream in a bowl. Melt marshmallows in a saucepan with half and half. Cool. Combine marshmallows with other ingredients and mix well. Pour into pie shell and refrigerate until firm. Sprinkle crushed Oreos on top.

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina McCulley, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook, plus postage costs and the name, address, and telephone number of the cooperative member we should contact for more information.

Shrimp Jambalaya
Marian Brown

1 lb. peeled shrimp, chopped
4 C. cooked rice
2 T. tomato paste
1 tsp. sugar
4 cloves garlic, minced
1 C. chopped onion
2 C. water
1/2 C. chopped celery
1/2 C. bell pepper, chopped
1/2 lb. margarine
1/2 tsp. comstarch
1/2 C. green onion and parsley, chopped Salt, black pepper and cayenne pepper, to taste

Melt margarine and add onions, celery, bell pepper, and garlic to heavy pot. Cook, uncovered, over medium heat until onions are wilted. Add tomato paste and cook, stirring constantly for about 15 minutes. Add 1-1/2 cups water. Season to taste. Add sugar and cook 40 minutes, stirring occasionally or until oil floats to the top. Add shrimp; cook another 20 minutes. Dissolve comstarch in 1/2 cup of water and add; cook another 5 minutes. Mix ingredients with cooked rice. Add onion tops and parsley. Mix again. Serves 8.

Strawberry Mushroom Salad
Verna Rhonda

Dressing:
14 C. cider vinegar
1/3-1/2 C. sugar
1 tsp. poppy seeds
1/4 tsp. paprika
1/2 C. vegetable oil
2 T. sesame seeds
1-1/2 T. chopped green onion
1/4 tsp. Worcestershire sauce

Topping:
2-4 T. sugar
1 C. sliced almonds

Salad:
2 heads romaine lettuce
4 (8-oz.) mushrooms, sliced
1-2 pints strawberries, sliced

Mix dressing ingredients in a jar one day ahead. Shake well. Store in the refrigerator. Heat topping ingredients in a nonstick pan until sugar melts and almonds brown. Stir constantly and remove immediately from heat when done. Pour onto a plate to cool. Store in an airtight container. Toss salad ingredients together with dressing and topping ingredients. Serve immediately.

Photos by Catrina McCulfey