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Spicy Garlic Chicken Pizza

Entertaining With Friends

Who: Columbia Public Library
Cost: $12, plus $4 shipping
Details: Hard-backed, comb-bound
Pages of recipes: 201
Send checks to: Jana Eytchison, 223 Country Ridge, Columbia, IL 62236.

Photo by Catrina McCulley Wagner

Spicy Garlic Chicken Pizza (above)

  • 12-oz. boneless chicken
  • 1/2 C. green onion
  • 2 cloves garlic, minced
  • 2 T. white vinegar
  • 2 T. soy sauce
  • 1 T. olive oil
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. black pepper
  • 1 T. cornstarch
  • 1 (16-oz.) Boboli pizza crust
  • 1/2 C. Monterey Jack cheese
  • 1/2 C. Mozzarella cheese

Cut chicken into 1/2-inch pieces. In a large bowl, combine 1/4 C. green onion, garlic, vinegar, soy sauce and red and black pepper. Add chicken. Let stand 30 minutes at room temperature. Drain, reserving marinade. Heat oil in a skillet and add chicken and cook. Stir cornstarch into reserved marinade. Add marinade to the skillet. Cook and stir until thickened and bubbly. Spoon evenly on top of the pizza shell. Sprinkle with cheeses. Bake, uncovered, at 400° for 12 minutes. Top with remaining green onion. Return to the oven for 2 more minutes.

 

 

Grandma’s Cinnamon Pull-Apart Bread

Bread:

  • 3/4 C. sugar
  • 1 T. ground cinnamon
  • 2 cans refrigerated buttermilk biscuits
  • 1/2 C. butter, melted and divided

Icing:

  • 4-oz. cream cheese, softened
  • 1/2 C. powdered sugar
  • 1-2 T. milk

Bread: Preheat the oven to 350°. Cut biscuit dough into quarters with scissors. Mix sugar and cinnamon in a medium bowl. Roll dough quarters in cinnamon/sugar mixture. Place half of the biscuits into a greased 12-cup fluted tube pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Top the unbaked loaf with remaining cinnamon/sugar mixture. Bake for 40-45 minutes or until golden. Let loaf stand for 5 minutes and invert onto a plate.

Icing: With an electric mixer, blend the cream cheese and powdered sugar together. Add milk until desired consistency is reached. Spoon immediately over warm loaf.

 

     

Pesto Chicken Cheesecakes

  • 2 (8-oz.) pkgs. cream cheese, softened
  • 2 lg. eggs
  • 3 T. all-purpose flour, divided
  • 1 C. prepared pesto
  • 1 C. cooked chicken, chopped
  • 1 (8-oz.) ctn. sour cream
  • Mixed salad greens
  • Fresh chives for garnish

Beat cream cheese until smooth. Add eggs, 2 T. flour and pesto. Stir in chicken and pour into four 4-inch spring form pans. Bake at 325° for 20 minutes. Stir together remaining flour and sour cream and spread over the cheesecakes and bake for another 10 minutes. Cool for 10 minutes on a wire rack. Gently run a knife around the edges of cheesecakes and release sides. Serve hot or cold on top of salad greens.

 

 

 

 

Root Beer BBQ Chicken

  • 1 jar (18-24-oz.) Kansas City-style barbeque sauce
  • 1 (12-oz.) can root beer
  • 2 lbs. chicken leg quarters

In a small saucepan, combine barbecue sauce and root beer. Bring to a boil over medium-high heat; reduce heat and simmer, stirring occasionally, until sauce is reduced to 2 cups, about 25 minutes. Place chicken on a grill over medium heat; cover and grill for 40-50 minutes, turning occasionally and basting with sauce during the last 15 minutes, until internal temperature of thigh registers 180 degrees. Makes 4 servings.

 

 

Creamy Banana Pudding

The Rock, The River, The Recipes

Who: Rock Island Women’s Club
Cost: $15, plus $4 shipping
Details: Soft-backed, spiral-bound
Pages of recipes: 116
Send checks to: Mary Sue Sipple, Attention: Cookbooks, 5346 Griffin Lane, Bettendorf, IA 52722.

 

Photo by Catrina McCulley Wagner

Texas Sheet Cake (above)

  • 2 C. flour
  • 1 tsp. baking soda
  • 1 T. cocoa
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 C. sour cream
  • 2 sticks butter, melted
  • 2 C. sugar
  • 1 C. water
  • Frosting:
  • 1/4 C. cocoa
  • 6 T. milk
  • 1 stick butter
  • 1 tsp. vanilla
  • 1 lb. powdered sugar
  • 1 C. nuts, chopped

Combine flour, baking soda, cocoa and salt. In a separate bowl, combine eggs, sour cream, melted butter, sugar and water. Combine all together. Pour into a greased jellyroll pan. Bake at 350° for 20-30 minutes. Frosting: Bring cocoa, milk and butter to a boil and mix in vanilla, powdered sugar and nuts. Frost cake while frosting is hot.

 

 

Nutty Broccoli Salad

  • 1 pkg. broccoli slaw
  • 1 bunch green onions, chopped
  • 2 pkgs. Ramen noodles, broken
  • 1/2 C. butter
  • 1-oz. sesame seeds
  • 1 C. slivered almonds
  • Dressing:
  • 1/2 C. sugar
  • 1/2 C. white vinegar
  • 1/3 C. oil
  • 1 T. soy sauce

Sauté noodles, butter, sesame seeds and almonds until light brown. Stir and watch because they burn easily. Boil dressing ingredients for 1 minute. Cool. Mix all together just before serving.

 

 

     

Corn Broccoli Casserole

  • 2 (15-1/4-oz.) cans cream corn
  • 1 pkg. frozen chopped broccoli
  • 2 eggs
  • 1 sm. onion, chopped
  • 1/2 C. crushed soda crackers
  • Dash of salt and pepper, to taste
  • Buttered bread, crumbled

Mix corn, broccoli, eggs, onion, crackers and seasonings together. Pour into a casserole dish. Cover with buttered breadcrumbs. Bake at 350° for 45 minutes to 1 hour.

 

 

 

Cream Sherry Cake

  • 1 box yellow cake mix
  • 1 sm. box instant lemon or
  • vanilla pudding
  • 3/4 C. oil
  • 3/4 C. cream sherry
  • 4 extra large eggs
  • 3/4 - 1 C. chopped nuts (opt.)

Glaze:

  • 1 C. powdered sugar
  • 1/4 C. cream sherry

Mix cake mix, pudding, oil, sherry, eggs and nuts together. Pour mixture into a greased and floured tube pan. Bake at 350° for 45 - 60 minutes, or until done. Let cake stand for 5 minutes, then invert onto a serving platter. Poke holes into the top of the cake and drizzle with glaze.

Glaze: Mix powdered sugar and sherry together on stove top; bring to boil. Drizzle over cake and top with more nuts, if desired. This cake can be frozen for later.

 

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

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