Slice of Savanna

This book, submitted by the Savanna Junior Women's Club, is paper backed, comb-bound, sells for $10, plus $2.20 shipping, and contains 138 pages of down-home recipes. To order, contact Maria O'Neill at (815) 273-7376.

Fruit 'N Yogurt Pasta Salad
Jane Shaw

1 C. uncooked small shell pasta
1 (11-oz.) can mandarin oranges, drained
1 (8-oz.) can pineapple chunks, drained
1 C. green grapes, halved
1 (6-oz.) cm. low-fat lemon yogurt
1 T. sugar
1 C. halved strawberries

Cook pasta as directed. Rinse with cold water. Drain. In medium bowl, combine all ingredients except strawberries. Mix gently to coat. Cover. Refrigerate 1-2 hours to blend flavors. Just before serving, add strawberries.

Peanut Butter Chocolate Chip Cookies
Denell Kollemeyn

3/4 C. margarine
1 C.sugar
1 C. brown sugar
1/2 C. peanut butter
2 eggs
2 tsp. vanilla
2-1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 pkg. chocolate chips

Heat oven to 350°. Beat margarine, sugars and peanut butter in a large bowl until fluffy. Blend in eggs and vanilla. Mix in flour, baking soda, and salt. Drop rounded spoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. Cool 2 minutes. Put on cooling racks. Makes about 4 dozen.

Twenty-Four Hour Salad
Sandy Wurster

1 head lettuce, chopped
1 bunch broccoli, chopped
1 head cauliflower, chopped
1 lg. red onion, chopped
1 lb. bacon, fried crisp, chopped
3/4 lb. shredded cheese
2 C. mayonnaise
1 C.sugar

Put ingredients in a bowl in order given, except mayonnaise and sugar. Mix mayonnaise and sugar together. Pour over salad. Refrigerate overnight in a covered container. Toss before serving.

String Cheese Meat Loaf
Jane Shaw

1 C. meatless spaghetti sauce, divided
1 egg, lightly beaten
1 C. seasoned bread crumbs
2 garlic cloves, minced
1-1/2 tsp. dried rosemary, crushed
1 lb. lean ground beef
8-oz. bulk Italian sausage
3 pieces string cheese

In a bowl, combine 1/2 C. spaghetti sauce, egg, bread crumbs, garlic, and rosemary. Crumble meat over mixture and mix well. Press half into a greased 8x4x2-inch loaf pan. Place two pieces of cheese side-by-side near one end of loaf. Cut remaining piece of cheese in half; place side-by-side on opposite end of loaf. Top with remaining meat mixture; press down firmly to seal. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until meat is no longer pink and meat thermometer reads 160°. Drain. Drizzle with the remaining spaghetti sauce and bake 10 minutes longer. Let stand for 10 minutes before slicing.

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, 1L 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.

22 ILLINOIS COUNTRY LIVING www.icl.coop

Family Favorites

This book, submitted by the Groenhagen family, is paper-backed, comb-bound, sells for $6, plus $2 shipping, and is filled with 57 pages of Groenhagen family-favorite recipes. To order, contact Melva Kitchell at (217) 754-3460.

Crab Pasta Salad
Ten Hoeft

4-1/2 C. tri-colored spiral pasta, cooked
16-oz. pkg. imitation crab meat, flaked
1/3 C. diced celery
1/3 C. diced green pepper
1/3 C. diced onion
1/2 C. reduced-fat mayonnaise or salad dressing
1/2 C. reduced-fat or fat free ranch dressing
1 tsp. dill weed

Cook pasta according to box directions. Drain. Mix all ingredients together and refrigerate.

Grandma McPhail's Cake Doughnuts
Nikki Booth

1 egg
1 C. sour milk
1 tsp. salt
1 tsp. baking soda
1 C.sugar
1 T. baking powder
4 C. flour
1/2 tsp. nutmeg
2 T. butter

Beat egg and sour milk together. Add salt, baking soda, baking powder, nutmeg, sugar, and flour. Mix well. Add 2 T. melted butter. Roll out and cut with cutter. Fry in a deep fat fryer. Drain and roll in sugar or frost.

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

Easy Fudge Frosting
Elfline Qroenhagen Spracklen

1 C. sugar
1/4 C. milk
1/4 C. butter
Pinch of salt
1 tsp. vanilla
1 C. chocolate chips

Boil sugar, milk, butter, and salt together for 1 minute. Remove from heat. Add vanilla and chocolate chips. Beat until creamy.

Just Like Hardees Biscuits
Joan Groenhagen DeSutter

4 C. self-rising flour
1 T. baking powder
1 T. sugar
2/3 C. shortening
2 C. buttermilk

Mix ingredients together. Do not knead. Roll or pat out on floured board. Cut. Brush tops with buttermilk if desired. Bake in a 400° oven for 15 minutes. Makes 36 biscuits.

Photos by Catrina McCulley

22 ILLINOIS COUNTRY LIVING