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Crunchy Romaine Toss

Country Cookin

Who: Christ Our Savior Lutheran High School, Evansville, IL
Cost: $15, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 318
Send checks to: Frances Wegener,
8370 S. Prairie Road, Evansville, IL 62242.

Photo by Catrina McCulley Wagner

Crunchy Romaine Toss (above)

  • 1/2 C. sugar
  • 1/4 C. cider vinegar
  • Salt and pepper, to taste
  • 2 T. butter
  • 1 sm. bunch Romaine lettuce, torn
  • 1/2 C. chopped walnuts
  • 1/2 C. vegetable oil
  • 2 tsp. soy sauce
  • 1 (3-oz.) pkg. Ramen noodles
  • 1-1/2 C. chopped broccoli
  • 4 green onions, chopped

In a jar with a tight-fitting lid, combine sugar, oil, vinegar, soy sauce, salt and pepper together. Shake well. Discard the seasoning packet from the Ramen noodles. Break noodles into small pieces. Sauté in butter until golden brown. In a large bowl, combine noodles, broccoli, Romaine lettuce and onions. Just before serving, toss with dressing and walnuts.

 

 

 

Fudge-Filled Bars

  • 2 C. quick cooking oats
  • 1-1/2 C. all-purpose flour
  • 1 C. brown sugar, packed
  • 3/4 tsp. salt
  • 1 C. butter, melted
  • 1 C. chopped pecans
  • 1 (14-oz.) can sweetened
  • condensed milk
  • 2 T. shortening
  • 1 C. semisweet chocolate chips
  • 1 C. plain M&Ms

In a bowl, combine the oats, flour, brown sugar and salt. Add butter and mix until crumbly. Stir in the pecans. Set aside 1-1/2 C. for topping. Press remaining crumb mixture into a 9x13-inch baking pan. In a saucepan, combine the milk, shortening and chocolate chips; cook and stir over low heat until chips are melted. Spread chocolate mixture over crust; sprinkle with the reserved crumb mixture. Top with the M&Ms. Bake at 350° for 20-25 minutes or until edges are golden brown. Yield: 2-1/2 dozen.

     

Delicious Apple Torte

  • 2 C. flour
  • 1 C. brown sugar
  • 3/4 C. quick oatmeal
  • 3/4 C. butter
  • 6-8 apples
  • 3/4 C. sugar
  • 1 T. cornstarch
  • 1 C. water
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • Chopped pecans, opt.

Mix flour, brown sugar, oats and butter together like a pie crust. Save 1 C. for topping. Press remaining mixture into a 9x13-inch pan. Set aside. Peel and slice apples into a large mixing bowl. Set aside. Bring the sugar, cornstarch and water to a boil and cook until thick. Remove from heat. Add the salt, cinnamon and vanilla. Pour over apple slices; mix well and pour over crust. Top with 1 C. reserved topping. Bake at 450° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes. You may also add some chopped pecans to topping before baking.

 

 

Chicken Mushroom Fettuccine

  • 1 (16-oz.) pkg. fettuccine noodles
  • 1/2 lb. fresh mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/4 C. butter
  • 4 chicken breasts, cooked and diced
  • 1/2 C. milk
  • 1-1/3 C. grated Parmesan cheese

Cook fettuccine noodles according to package directions. Meanwhile, in a skillet, sauté mushrooms and garlic in butter for 2-3 minutes. Add chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine and add to
the skillet. Sprinkle with cheese and
toss to coat.

 

Grader’s Taters

  • 5 medium potatoes
  • 1 stick oleo
  • 1/4 C. diced mushrooms
  • 1/4 C. diced onions
  • 1/4 C. diced green pepper
  • Dash of garlic powder
  • Salt and pepper, to taste
  • 1 sm. block Velveeta cheese

Dice and boil potatoes until tender. While boiling, melt butter in saucepan. Add mushrooms, onions and green pepper to melted butter. Simmer until cooked down. Add salt, pepper and garlic powder to taste. Add cheese and melt down, stirring constantly. Simmer until potatoes are ready. Drain and mash potatoes. Add mixture, continue whipping. Serves 5.

 

Taco Ring

Springfield Electric’s 75th Anniversary Associate Cookbook

Who: Springfield Electric Supply Company of Springfield, IL
Cost: $10, plus $4.95 shipping (100% of profit goes to United Way)
Details: soft-backed, spiral-bound
Pages of recipes: 178
Send checks to: Pamela Nation, 700 N. 9th St., Springfield, IL 62702.

Photo by Catrina McCulley Wagner

Creamy Macaroni and Cheese with Ham

  • 1-1/2 C. uncooked elbow macaroni
  • 1/4 C. butter
  • 3 T. flour
  • 1-1/2 tsp. dried mustard
  • 3/4 tsp. onion powder
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 3 C. milk
  • 1/2 lb. American cheese, cubed
  • 1 C. shredded cheddar cheese
  • 1 C. chopped ham

Heat oven to 350°. Cook macaroni according to package directions. Melt butter in a saucepan until sizzling, stir in flour and seasonings. Add milk; cook over medium heat, stirring constantly, until mixture boils and thickens (5-7 minutes). Reduce heat to low and stir in cheese. Cook until cheese is melted. Add ham and cooked macaroni and mix well. Spoon mixture into an ungreased baking dish and bake for 30-35 minutes.

 

 

 

Cinnamon Coffee Cake

Cake:

  • 1 pkg. yellow cake mix
  • 1 sm. pkg. instant vanilla pudding
  • 4 eggs
  • 3/4 C. water
  • 1 tsp. vanilla
  • 1/4 C. oil
  • 1 C. sour cream

Filling:

  • 3/4 C. sugar
  • 2 T. cinnamon

Mix together cake mix, pudding, eggs (one at a time), water, vanilla, oil and sour cream. In a separate bowl, combine sugar and cinnamon. Coat a Bundt cake pan with non-stick cooking spray and sprinkle a little of the cinnamon sugar mixture in the bottom. Put half of the cake mixture into the pan, and then sprinkle with half of the remaining filling mixture. Add remaining cake mixture then top with remaining filling mixture. Bake at 350° for one hour. Let stand for 10 minutes (no longer) and dump onto serving plate.

     

Taco Ring (above)

  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 1 C. shredded Cheddar cheese
  • 1 T. water
  • 2 pkg. refrigerated crescent rolls
  • 1 med. green bell pepper
  • 1 C. salsa
  • 3 C. shredded lettuce
  • 1 med. tomato, seeded and chopped
  • 1/4 C. onion, chopped
  • 1/2 C. sliced black olives
  • Sour cream for garnish

Preheat oven to 375°. In a medium skillet, cook and stir beef over medium heat until browned. Remove from heat; pour off drippings. Stir in seasoning mix, cheese and water. Set aside. Unroll crescent dough and separate into triangles. Circle around a 14-inch pizza pan with the wide ends overlapping in the center and the points toward the outside. There should be a 5-inch diameter opening in the center. Scoop meat mixture evenly onto the widest end of each triangle. Bring outside points of the triangle down over the filling and tuck under the wide ends of dough at the center. Filling will not be completely covered. Bake for 20-25 minutes or until golden brown. Cut the top off a bell pepper in a v-shaped zigzag pattern. Place pepper in the center of the ring; fill with salsa. Mound lettuce, tomato, onion and olives on top of the ring surrounding the bell pepper. Cut the ring, serve garnished with sour cream.

 

 

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