A Taste of Heaven

Members of the First Church of the Nazarene in Murphysboro submit their cookbook, A Taste of Heaven, which is soft-back, comb-bound, contains 83 pages of delicious recipes, and costs $10 including shipping. To order, contact Joyce Steams at 3128 Town Creek Road, Murphysboro, IL 62966 or call her at (618) 687-1456.

Orange Bread
Jodie Tewell

1 T. grated orange rind
2 (11-oz.) cans refrigerated buttermilk biscuits
1 (3-oz.) pkg. cream cheese, cut into 20 squares
1/2 C. butter or margarine, melted
1 C. sifted powdered sugar
2 T. orange juice

Combine first 3 ingredients in a small bowl; set aside. Separate biscuit dough into individual biscuits. Gently separate biscuits in half. Place a cream cheese square between the 2 halves and pinch sides to seal back together. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden. Immediately invert onto a serving plate. Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately.

Green Bean Casserole
Barb Grosvenor

1 can cream of chicken soup
2 cans French cut green beans, drained
1-1/3 C. French's French fried onions

Mix all ingredients together except for 2/3 C. French fried onions. Bake at 350° for 30 minutes or until hot. Stir. Top with remaining onions and bake for 5 additional minutes, or until onions are golden brown.

Chicken Noodle Dinner
Shirley Bishop

1 (12-oz.) pkg. egg noodles
5 chicken bouillon cubes
3 T. margarine
2 (10-3/4-oz.) cans cream of chicken soup
Dash of onion salt or onion powder
Black pepper

Fill a large pot with water. Add a little salt and bring to a boil. Add noodles. Stir occassionally. Let boil in the open pot until tender, about 15 minutes. Drain off all water except for about 1-inch at the bottom of the pot. Reduce heat to medium. Add chicken bouillon cubes, margarine, and cans of cream of chicken soup. Rinse out each can with about 3 or 4 spoons of water and add to pot. Add onion salt or powder and some black pepper. Let simmer very low while you mix the ingredients in the pot. Let simmer on low for 15-20 minutes or until done.

No Bake Cookies
Phyllis Crowbar

1/2 C. milk
3 C. raw oats
1/4 C. cocoa
1/2 C. peanut butter
2 C. sugar
1 C. chopped nuts
1 stick butter
1 tsp. vanilla
Pinch of salt
1/2 C. coconut

Bring to a boil, milk, cocoa, sugar, butter, and salt. Remove from heat and add the vanilla and peanut butter. Stir in remaining ingredients. Drop by teaspoonfuls on wax paper and let set.

22 ILLINOIS COUNTRY LIVING www.icl.coop

Pumpkin Bars
Pat Luber

2 C. sugar
2 C. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3/4 C. oil
2 C. cooked, mashed pumpkin, or (16-oz.) can pumpkin
4 eggs

Frosting:

1 (3-oz.) pkg. cream cheese
6 T. margarine
1 T. orange juice
1 tsp. vanilla
2 C. powdered sugar

Combine first six ingredients. Add oil, pumpkin, and eggs. Beat for 1 minute at medium speed. Spoon batter into a greased 15x10-inch jelly roll pan. Bake at 350° for 20-25 minutes. Let cool completely. Frosting: Beat softened cream cheese and margarine until light and fluffy. Add orange juice and vanilla. Mix well. Gradually add powdered sugar, mixing until light and fluffy. Spread on cooled bars. Cut and serve.

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

Hot Cider
Bev Ewins

1 gallon cider
1 C. orange juice
1 tsp. allspice
1 tsp. whole cloves
3 cinnamon sticks

Heat all ingredients on the stovetop on low. Serve warm.

Blueberry Bread Pudding
Karen Timmerman

2 C. skim milk
1 (8-oz.) carton Egg Beaters
2/3 C.sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon
8 slices bread, cubed
1 C. blueberries
1 jar Smuckers caramel topping

Place bread cubes in a greased 8x8x2-inch baking dish. Sprinkle with blueberries. Blend milk, Egg Beaters, sugar, vanilla, and cinnamon and pour over bread mixture. Set dish in a pan filled with 1-inch of hot water. Bake at 350° for 1 hour or until set. Serve warm with caramel sauce.

Stuffed Pork Chops
Dorothy Lilienthal

4 pork chops, browned in a skillet
3 C. soft bread crumbs
2 T. chopped onion
1/4 C. melted margarine
1/4 C. water
1/4 tsp. poultry seasoning
Salt
Pepper
1 can cream of mushroom soup

Mix together, bread crumbs, onion, margarine, water, poultry seasoning, salt and pepper. Place a mound of stuffing on each pork chop. Blend mushroom soup with 1/3 can of water. Pour over pork chops and stuffing. Bake at 350° for 1 hour, covered.

NOVEMBER 2004 www.aiec.coop 23