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Illinois Country Living

Strawberry Cheesecake Trifle

Divinely Delicious

Who: Immanuel Lutheran Church in Altona, IL
Cost: $15, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 141
Send checks to: Patty Compton, 1308 Knox Rd. 2400 N., Oneida, IL 61467

Photo by Catrina McCulley Wagner

Chunky Chicken Vegetable Soup

  • 1-1/2-2 lbs. chicken breast, cut into
  • bite sized pieces
  • 1 T. oil
  • 3 (14-oz.) cans chicken broth
  • 4-1/2 C. water
  • 6-8 C. cut up vegetables, fresh or frozen
  • 1 env. Good Season’s Italian Dry
  • Salad Dressing
  • 1 C. instant rice, uncooked
  • 2 T. fresh chopped parsley

Cook and stir chicken in hot oil in a large pan on med-high heat for 5 minutes or until chicken is cooked through. Add broth, water, vegetables and salad dressing. Bring to boil. Reduce heat to low; cover. Simmer for 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand for 5 minutes; serve.

 

 

Mexican Stuffed Shells

  • 20 jumbo pasta shells
  • 1 lb. ground beef
  • 1 pkgs. taco seasoning
  • 1 C. shredded Monterey Jack cheese
  • 1 (12-oz.) jar Pace Picante Sauce, medium heat
  • 1/2 C. water
  • 1 (8-oz.) can tomato sauce
  • 1 (4-oz.) chopped green chilies, drained
  • 1 can French fried onion rings

Brown ground beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 C. of the sauce into the beef, along with the chilies, 1/2 C. cheese, taco seasoning and 1/2 C. onions. Mix well. Pour 1/2 C. of remaining sauce on the bottom of a 9x13-inch baking dish. Stuff cooked and drained pasta shells with beef mixture and arrange shells in the baking dish. Pour remaining sauce over shells. Bake, covered for 30 minutes at 350 degrees. Top with remaining cheese and onions. Bake an additional 5 minutes.

     

Wonderful Dutch Slaw

  • 1/2 lb. bacon, cooked and chopped
  • (reserve drippings)
  • 1/4 C. lemon juice
  • 1 tsp. salt
  • 1/2 C. mayonnaise
  • 1/2 lg. head cabbage, shredded
  • 1/2 C. green pepper, chopped
  • 1/4 C. parsley, chopped
  • 1 C. celery, chopped
  • 1/2 med. onion, minced

Mix 1/4 C. bacon drippings with lemon juice and salt. Add to mayonnaise and blend. In another bowl, combine cabbage, green pepper, parsley, celery, onion and bacon. Pour dressing over vegetables, blend and chill.

 

Strawberry Cheesecake Trifle (above)

  • 2 (8-oz.) pkgs. cream cheese, softened
  • 2 C. powdered sugar
  • 1 C. sour cream
  • 1-1/2 tsp. vanilla, divided
  • ¼ tsp. almond extract
  • 2 C. Cool Whip
  • 4 T. sugar, divided
  • 1 angel food cake, torn up into bite sized pieces
  • 2 quarts strawberries, thinly sliced

In a large bowl, beat cream cheese and powdered sugar together until fluffy. Add in sour cream, 1/2 tsp. vanilla and almond extract. In a small bowl, mix Cool Whip, remaining vanilla and 1 tsp. sugar. Fold into cream cheese mixture. Gently stir in angel food cake pieces; set aside. Combine strawberries and remaining sugar. Layer in a large glass bowl. Start with 1/4 of strawberries, add 1/3 cake mixture. Continue to layer.

 

1983 Coffee Cake

Old Fashioned Cookbook

Who: Palestine Bi-Centennial Committee, Palestine, IL
Cost: $6, including shipping
Details: soft-backed, staple-bound
Pages of recipes: 32
Send checks to: Judy Beckes, 8916 N St. Hwy. 33, Palestine, IL 62451

Photo by Catrina McCulley Wagner

1914 Butterscotch

  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 1/2 C. water
  • 1/4 C. butter
  • 2 T. vinegar
  • 1/2 capful vanilla extract

Combine sugars, water, butter and vinegar in a saucepan. Cooke until mixture begins to boil. Cover saucepan and boil without stirring until mixture reaches the soft crack stage (275-280 degrees). Remove from heat and add vanilla. DO NOT STIR! Pour quickly into a buttered sheet cake pan. Cool slightly and cut
into squares.

 

1939 Six-Layer Dinner

  • Potatoes, sliced
  • 1/3 C. rice
  • 1 lb. cooked ground beef or cured ham
  • Onions, sliced
  • Carrots or green peppers, chopped
  • 1 qt. canned tomatoes

Place a thick layer of raw potatoes in the bottom of a deep buttered casserole dish. Wash rice, and then sprinkle over potatoes. Sprinkle meat over rice, then layer onions and carrots or green peppers over top. Pour tomatoes over all and bake covered at 350 degrees for 1-1-1/2 hours.

     

1983 Coffee Cake (above)

  • 1/4 lb. butter
  • 1 C. sugar
  • 2 eggs, beaten lightly
  • 1/2 pt. sour cream
  • 1 tsp. vanilla
  • 2 C. sifted flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. chopped walnuts
  • 1/3 C. sugar
  • 1 tsp. cinnamon

Cream butter and sugar together. Add eggs, sour cream and vanilla; beat. Sift dry ingredients together and add to wet mixture. Mix sugar, cinnamon and walnuts together. Butter a tube pan and put half the batter in the pan. Add nut mixture and top with the rest of the batter. Bake at 350 degrees for 45 minutes.

 

1961 Jam Cake

Cake:

  • 1-1/2 C. sugar
  • 1 C. shortening
  • 3 C. flour
  • 3 eggs
  • 1 C. sour milk
  • 1 tsp. cloves
  • 1 C. jam
  • 3/4 C. raisings or nuts
  • 1 tsp. baking soda
  • 1 tsp. allspice

Brown Sugar Icing:

  • 6 T. butter, melted
  • 1/4 C. milk
  • 1 tsp. vanilla
  • 1/2 C. brown sugar
  • 1 C. coconut
  • 1/2 C. nuts

Mix sugar, shortening, flour, eggs, milk, cloves, jam, raisins or nuts, baking soda and allspice together. Pour into a 9x13-inch cake pan and bake at 350 degrees for 40 minutes or until a toothpick comes out clean. Top with brown sugar icing.

Brown Sugar Icing: Cook icing ingredients together on the stovetop until thick.

 

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