Members of the Spring Valley Presbyterian Church of Roselle submit their fundraising cookbook. The book contains 46 pages of fabulous recipes, and is soft-backed and comb-bound. The book sells for $2, which includes shipping. To order, send your request to Mary Saville, 903 E. Nerge, Roselle, IL 60172, or call her at (630) 941-0767.

Blonde Brownies
Dake family

1/3 C. shortening, melted
1 C. brown sugar
1 egg
1 tsp. vanilla
1 C. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1/2 C. chocolate chips

After melting shortening, add the brown sugar. Mix well and cool some, then add the egg and vanilla. Add the dry ingredients, a small amount at a time. Put in a greased and floured 9x9-inch pan. Sprinkle the chocolate chips over the top. Bake at 350° for 25 minutes. Cut into rectangles when cooled and serve.

Carrot Cake
Emilie Jones

1-1/2 C. oil
2 C. sugar
4 eggs
2 C. grated carrots, or 15-oz. baby food carrots
3 C. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 C. chopped walnuts

Mix all ingredients and put in greased and floured loaf pans. Bake in a 350° oven for 1 hour. Makes 2 loaves.

Visit www.icl.coop to see an archive of past Illinois Country Living recipes.

Southwestern Chicken Salad Wraps
Dake family

1 T. vegetable oil
2 to 2-1/2 lb. skinless chicken breasts, cut into 1/2-inch pieces
1 C. ranch salad dressing
1/2 C. mayonnaise
1 (1.25-oz.) pkg. fajita seasoning mix
1/2 C. (1 large stalk) sliced celery
1/4 C. chopped red bell pepper
2 T. sliced green onion
1 pkg. (10) flour tortillas
1/2 C. shredded mild cheddar cheese

Heat vegetable oil in a large skillet over medium-high heat. Add chicken. Cook, stirring occasionally, for 4 to 5 minutes, or until chicken is no longer pink. Remove from skillet; cool. Combine dressing, mayonnaise, and seasoning mix in a large bowl. Add chicken, celery, bell pepper, and green onion; toss well to coat. Cover; refrigerate for 1 to 2 hours. Divide salad among tortillas. Top with cheese and fold. Yields 10 wraps.

Stuffed Green Peppers
Joan Griffin

6 large green peppers
2 T. butter
1/2 C. chopped onion
1/2 C. chopped celery
1 (16-oz.) can tomatoes, undrained
1 (8-oz.) can tomato sauce
1 clove garlic, crushed
1 tsp. dried basil leaves
2-1/2 tsp. salt
1/2 tsp. pepper
1 egg
1 tsp. Worcestershire sauce
1-1/2 lb. ground chuck
1-1/2 C. cooked white rice

Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops and set aside. Wash peppers and place in a large pot with 2 quarts salted water. Bring to a boil; cover and reduce heat. Simmer for 5 minutes. Drain peppers and set aside. In a medium skillet, saute chopped bell peppers and celery in hot butter for 3 to 5 minutes, until tender. Add tomatoes, tomato sauce, garlic, basil, oregano, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Simmer, uncovered, for 10 minutes. Preheat oven to 350°. Meanwhile, in a large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire sauce. Beat with a spoon to blend. Add beef, rice, and 1 cup of tomato mixture and mix well. Stuff peppers with meat mixture. Place in a 3-quart casserole dish. Pour remaining tomato mixture over peppers. Bake, uncovered, for 1 hour. Makes 6 servings.

22 ILLINOIS COUNTRY LIVING www.icl.coop

Lori's Taco Dip
Lori Lang

1 (8-oz.) carton sour cream
1 (8-oz.) package cream cheese
1 package taco seasoning mix
1 jar salsa or picante sauce
1-1/2 C. lettuce, chopped or shredded
1/2 C. cheddar cheese, shredded
1 tomato, chopped
Tortilla chips

Combine first three ingredients with a mixer. Spread mixture on a plate or in a pie pan. Layer on the salsa or picante sauce all the way to the edge. Then top with lettuce, tomato, and cheese. If you like, add sliced black olives or green chiles. Serve with chips. Serves 12.

Black Magic Cake
Cheryl Stowe

1-3/4 C. flour
2 C.sugar
3/4 C. cocoa
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 eggs
1 C. strong black coffee
1 C. buttermilk or sour milk or
1 T. vinegar to 1 C. milk, let stand few minutes
1/2 C. vegetable oil
1 tsp. vanilla

Put flour, sugar, cocoa, baking soda, baking powder and salt in large mixing bowl; add eggs, coffee, sour milk, oil and vanilla. Beat at medium speed 2 minutes. Pour batter in a greased and floured pan, 13x9x2 or 2 (9x9) pans. Bake at 350° for 35 to 40 minutes for oblong pan, or 30 to 35 minutes for layered pans. For cupcakes maybe 20 minutes, makes 30-1/3 cupcakes filled a little more than 1/2 way. Serve with your favorite hot fudge topping.

Hamburger Casserole
Karen Powell

1 to 2 lbs. hamburger
1 onion, chopped
1 can mushroom soup (or your favorite cream soup)
1 (12-oz.) package shredded cheddar cheese
1 small package frozen corn (or your favorite vegetable blend)
1 package hashhrowns, slightly thawed

Brown hamburger and onion. Grease a 9x13-inch pan and then add the hamburger and onion mixture on the bottom of the dish. Next spread soup on the hamburger, then layer on cheese and corn. Put hashbrowns on top to cover. Bake at 350° for 45 minutes to 1 hour.

Coca Cola™ Pork Chops
Jodi Bradford

8 pork chops
1 C. catsup
1 C. Coca Cola
1 C. brown sugar

Place in dish. Season to taste. Mix catsup and Coca Cola. Pour over chops. Sprinkle with brown sugar. Bake uncovered at 350° for 1 hour or until tender.

The Little Learners Lab Preschool of Colfax, submits its cookbook, Little Learners Lab: From Our Kitchen To Yours. The book contains 146 pages of delicious recipes, and is soft-backed and comb-bound. The book sells for $7, plus $3 shipping. To order, contact Pauline Ferguson at 24379 N. 3300 East Road, Colfax, IL 61728, or (309) 723-6608.

Correction:

In the August issue of Illinois' Finest Cooking, an error was made in the contact information section for both cookbooks. The following is what each should say: Page 22 - Members of Shiloh United Methodist Church in Mahomet, 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 $15, plus $4 shipping to Judy Hardwick, 2872 County Rd. 200 E., Fisher, IL 61843. For more information, call her at (217) 897-1436.

Page 23 - Members of Trinity Lutheran Church in Chenoa, IL submit their cookbook, Feeding The Flock. The book is soft-backed, comb-bound, and contains 50 pages of wonderful 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.

We're terribly sorry for any inconvenience this error has caused.

Photos by Catrina McCulley

September 2004 www.aiec.coop 23