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Illinois Country Living

Chex Party Mix

150th Anniversary Cookbook
Who: First Evangelical Lutheran Church of Mt. Carroll, IL
Cost: $10, plus $3 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 120
Send checks to: First Ev. Lutheran Church Women, 17035 Elizabeth Rd., Mt. Carroll, IL 61053

Photo by Catrina McCulley Wagner

Cheddar Meat Loaf

  • 2 lb. lean ground beef
  • 2 eggs
  • 2 C. Cheddar cheese
  • 1½ C. milk
  • 1 C. oatmeal
  • 1 C. onion, chopped
  • 2 tsp. salt
  • ½ C. ketchup
  • 1 tsp. yellow mustard
  • 1/3 C. brown sugar

Mix meat, eggs, cheese, milk, oatmeal, onion and salt together. Place in an oiled baking pan. Combine ketchup, mustard and brown sugar together. Spread over the meat loaf. Bake at 350 degrees for 1 hour and 14 minutes.


Antipasto Salad

  • 1 (16-oz.) box colored pasta noodles
  • 1 can chickpeas
  • 2 C. colored peppers, chopped
  • 2 C. tomatoes, chopped
  • 3/4 C. cubed Colby cheese
  • 1/2 lb. pepperoni, cut up
  • 1/2 C. black olives
  • 1 sm. bottle Italian dressing

Cook pasta, drain and rinse. Mix pasta with chickpeas, peppers, tomatoes, cheese, pepperoni and cheese. Add Italian dressing and mix.
Refrigerate overnight.


Chex Party Mix (above)

  • 6 T. butter
  • 2 T. Worcestershire sauce
  • 1-1/2 tsp seasoned salt
  • 1/2 tsp. onion powder
  • 3/4 tsp. garlic powder
  • 3 C. Corn Chex cereal
  • 3 C. Rice Chex cereal
  • 3 C. Wheat Chex cereal
  • 1 C. nuts
  • 1 C. pretzels or Bugles
  • 1 C. garlic bagel chips

Preheat oven to 250 degrees. Pour Chex cereals, nuts, pretzels or Bugles, and bagel chips into a roasting pan. In a bowl, melt the butter. Add Worcestershire, seasoned salt, onion powder and garlic powder, mix. Pour over cereal mixture and stir. Bake for 1 hour, stirring every 15 minutes. Cool. Store in an airtight container.


Cheesecake Cookies

  • 1 C. flour
  • 1/3 C. butter, softened
  • 1/3 C. brown sugar
  • 1/2 C. nuts
  • 1 (8-oz.) pkg. cream cheese
  • 1/4 C. sugar
  • 1 egg
  • 2 T. milk
  • 2 T. lemon juice
  • 1/2 tsp. vanilla

In a large bowl, combine flour, brown sugar and butter. Blend with a mixer until particles are fine; stir in nuts. Reserve 1 cup crumbs for topping. Press remaining crumbs into an ungreased 8x8-inch pan. Bake at 350 degrees for 12 to 15 minutes. In the same mixing bowl, combine cream cheese, sugar, egg, milk, lemon juice and vanilla; blend well. Spread over partially-baked crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes. Note: Do not double this recipe or use a larger pan.

Corn Casserole

Ogle County Hospice Anniversary

Who: Ogle County Hospice Association
Cost: $15, plus $5 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 425
Send checks to: Ogle County Hospice/Cookbook, Attention: Lorrie Bearrows, PO Box 462, Oregon, IL 61061

Photo by Catrina McCulley Wagner

BLT Bites

  • 16-20 cherry tomatoes
  • 1 lb. bacon, cooked and crumbled
  • 1/2 C. mayonnaise
  • 1/3 C. chopped green onions
  • 3 T. grated Parmesan cheese
  • 2 T. snipped fresh parsley

Cut a thin slice off each tomato. Scoop out and discard the pulp. Invert tomatoes on a paper towel to drain. In a small bowl, combine bacon, mayonnaise, green onions, Parmesan cheese and parsley; mix well. Spoon into
tomatoes. Refrigerate several hours
before serving.



Fiesta Fish and Shells

  • 12-oz. fresh fish fillets
  • 1 C. small shell macaroni
  • 1 (16-oz.) can tomatoes, cut up
  • 1/2 C. chopped onions
  • 1/2 (1-1/4-oz.) pkg. taco seasoning
  • 1 med. green pepper, cut into strips
  • 1/4 C. shredded Cheddar cheese

Cook macaroni and drain. In a medium saucepan, stir together undrained tomatoes, onion and taco seasoning. Add macaroni and green pepper strips. Bring mixture just to a boiling. Pour tomoato-macaroni mixture into a 10x6x2-inch baking dish. Place fish over mixture. Cover and bake at 350 degrees for 35 minutes or until fish flakes. Uncover and sprinkle cheese over top. Bake 5 minutes more.


Grasshopper Cheesecake

  • 1 chocolate ready crust
  • 12-oz. cream cheese, softened
  • 3/4 C. sugar
  • 2 eggs
  • 3 T. green crème de menthe
  • 2 T. white crème de cacao
  • 4 oz. chocolate chips
  • 1/2 C. sour cream

In a large bowl, combine cheese and sugar. Add eggs, beating until smooth. Stir in crème de menthe and crème de cacao. Pour into crust and bake at 350 degrees for 1 hour. Cool. Melt chocolate chips and cool. Stir in the sour cream and spread over cooled cheesecake. Refrigerate overnight.


Corn Casserole (above)

  • 2 cans cream style corn
  • 4 eggs, beaten
  • 1 C. milk
  • 3 T. sugar
  • 1/2 tsp. salt
  • 4 T. flour
  • 4 T. melted butter
  • 1-1/2 rolls Ritz crackers, crushed

Mix corn, eggs, milk, sugar, salt, flour, butter and 1 roll of cracker crumbs together (reserving 1/2 roll for the topping). Pour mixture into a buttered casserole dish. Bake at 350 degrees for 1 hour. Remove from oven and sprinkle remaining cracker crumbs over top. Bake an additional 15 minutes.


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