Search the site:
Illinois Country Living

Mint Cookie Pie

A Taste of Heaven

Who: Allison Prairie Church of the Brethren
Cost: $15, plus $4 shipping
Details: Hard-backed, three-ring-binder bound
Pages of recipes: 290
Send checks to: Mary Gosnell, RR2 Box 201, Lawrenceville, IL 62439 or call 618-943-2205.

Photo by Catrina McCulley Wagner

Mint Cookie Pie (above)

  • 14 chocolate mint cookies, chilled
  • 3 egg whites
  • Pinch of salt
  • 3/4 C. sugar
  • 1/2 C. pecans, chopped
  • 1/2 tsp. vanilla
  • 1 (8-oz.) ctn. Cool Whip

Preheat oven to 325°. Spray a 9-inch pie plate with nonstick spray. Crush chilled cookies in a food processor and set aside. Beat egg whites and salt until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in cookie crumbs, pecans and vanilla. Spread into a pie plate. Bake for 35 minutes. Chill for 2 hours. Serve with Cool Whip.

 

 

Dr. Pepper Salad

  • 2 (3oz.) pkgs. cherry Jell-O
  • 32-oz. Dr. Pepper
  • 1 C. crushed pineapple, drained
  • 1/2 C. pecans, chopped

Heat 16-oz. of Dr. Pepper on the stovetop. Dissolve the Jell-O into the Dr. Pepper. Then beat with a fork and add the other 16-oz. of Dr. Pepper. Add pineapple and pecans and refrigerate until set.

     

Potato Chip Cookies

  • 1/2 C. salted butter
  • 1/2 C. granulated sugar
  • 1/2 C. light brown sugar
  • 1 egg, beaten
  • 1 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 C. finely crushed potato chips

Preheat oven to 350°. Cream butter and sugars together until smooth. Add the egg. Slowly mix in the flour and baking soda, making sure no lumps form. Stir in the vanilla and crushed potato chips. Drop by teaspoons onto ungreased baking sheets, 2 inches apart and bake 9-12 minutes. Makes about 2 dozen.

 

 

 

Mexican Chicken

  • 3-4 chicken breasts, boiled, cooled,
    boned and cut into bite-sized pieces
  • 1 onion, chopped
  • 1 sm. pkg. tortilla chips
  • 1 garlic clove, chopped
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 pint sour cream
  • 1 can whole green chilies, cut into strips
  • 1-1/2 lb. Cheddar Jack cheese, grated

In a baking pan, layer tortillas (broken into small pieces), then layer the chicken and then the chilies. Mix soups, sour cream, onions and garlic. Pour over mixture in pan, then sprinkle grated cheese on top. Bake in a 325° oven for 40-50 minutes. Serves 6.

 

 

Creamy Banana Pudding

A Taste of Heaven

Who: Community of Christ in Marion, IL
Cost: $10, plus $3 shipping
Details: Soft-backed, comb-bound
Pages of recipes: 88
Send checks to: Lauren Lambert, 1525 Wolf Creek Road, Goreville, IL 62939 or call 618-995-2448.

Photo by Catrina McCulley Wagner

Chunky Guacamole

  • 4 ripe avocados
  • 3 limes, juiced
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 2 Serrano chilies, thinly sliced
  • 1 lg. handful fresh cilantro, finely
  • chopped
  • Olive oil
  • Kosher salt
  • Freshly ground pepper

Halve and pit avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash them with a fork, leaving them somewhat chunky. Add the remaining ingredients and fold everything together to gently mix. Lay plastic wrap right on the surface of the guacamole so it does not brown. Refrigerate 1 hour before serving.

 

Quick Veg-All Casserole

  • 2 cans Veg-All, drained
  • 1 stick margarine
  • 1/2 lb. Velveeta cheese
  • 1 T. milk
  • 12 Ritz crackers, crushed

Put drained vegetables in a greased casserole dish. Melt cheese, margarine and milk well. Pour over vegetables. Sprinkle with Ritz crumbs. Bake at 375° until bubbly.

 

     

Chicken Casserole

  • 1 C. cooked rice
  • 1 C. diced cheese
  • 1 C. diced celery
  • 1 C. diced, cooked chicken
  • 1 C. cracker crumbs or bread crumbs
  • 2 T. butter
  • 1 sm. chopped onion
  • 1 egg, beaten
  • 1 C. milk

Mix all ingredients together. Bake for
1 hour in a covered casserole dish at 325°.

 

  Creamy Banana Pudding (above)
  • 1 can Eagle Brand Milk
  • 1-1/2 C. cold water
  • 1 lg. pkg. vanilla instant pudding
  • 1 sm. ctn. light Cool Whip
  • Vanilla wafers
  • 3-4 bananas, sliced
  • 1 sm. can crushed pineapple, drained

Combine the Eagle Brand Milk and water. Add the pudding and beat well. Add the pineapple and chill for 5 minutes. Fold in 1/2 of the container of Cool Whip. Spoon mixture into bowl, alternating pudding, bananas and wafers. Cover with remaining Cool Whip and chill.

How to submit recipes:

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 Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 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.

© 2008 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

Current Issue Archive About Us Advertisers Contact Us FAQ