Search the site:
Illinois Country Living

Vegetable Pizza

Hey Good Lookin’ What’s Cooking?

Community Action Partnership of Central Illinois
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 253
Send checks to: Paula Gregg at 1800 5th St., Lincoln, IL 62656

Photo by Catrina McCulley Wagner

Unstuffed Chicken

  • 6 chicken breast filets
  • 1 pkg. Swiss cheese slices
  • 1 can mushroom soup
  • 1/4 C. milk
  • 2/3 pkg. seasoned croutons
  • 1/2 C. margarine

Preheat oven to 350°. Grease the bottom of a 9x13-inch baking dish. Lay chicken breasts on the bottom. Top chicken with Swiss cheese slices. Layer seasoned croutons on top. Cut margarine into small pieces and dot over croutons. Mix soup and milk together and pour over entire dish. Cover with foil and bake for 45
minutes. Remove foil and bake for an
additional 15 minutes to brown top.
The temperature of the chicken should reach 165°.



Grandma’s Dirt Cups

  • 1 (16-oz.) pkg. chocolate sandwich cookies
  • 2 C. milk
  • 1 (4-oz.) box Jell-O instant chocolate pudding
  • 1 (8-oz.) ctn. Cool Whip
  • Gummy Worms (opt.)
  • Candy Flowers (opt.)
  • Chopped peanuts (opt.)
  • Granola (opt.)
  • 8-10 (7-oz.) paper or plastic cups

Crush cookies in a plastic bag with a rolling pin or use a food processor. Pour milk into a large bowl. Add pudding mix, beat with a mixer and let stand 5 minutes. Stir in Cool Whip and 1/2 of the crushed cookies. Place about 1 T. crushed cookies in the bottom of each cup. Fill the cup about ¾ full of pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour or until ready. Decorate with candy, nuts and granola as desired.


Sugarless Cookies

  • 1 C. raisins
  • 1/2 C. dates, chopped
  • 1/2 C. apples, chopped
  • 1/2 C. water
  • 1/2 C. shortening
  • 2 eggs, beaten
  • 1 T. honey
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 C. flour
  • 1/2-3/4 C. nuts, chopped

Boil raisins, dates and apples in 1/2 C. water for 3 minutes. Mix in shortening; cool. Add beaten eggs, honey, vanilla and baking soda to mixture, then stir in flour and nuts. Refrigerate until chilled. Drop by teaspoons on a well-greased cookie sheet. Bake at 350° for 10-12 minutes. Refrigerate in an airtight container.


Vegetable Pizza (above)

  • 1 pkg. crescent rolls
  • 1 pkg. cream cheese
  • 1 tsp. dill weed
  • 1 C. mayonnaise
  • 1 C. sour cream
  • 1 tsp. dry onion flakes
  • A variety of chopped vegetables
  • Cheddar Cheese (opt.)

In a pizza pan or jelly roll pan, press
together crescent rolls. Bake at 375° for 10-15 minutes. Combine cream cheese, dill weed, mayonnaise, sour cream and onion flakes. Spread over cooled crust. Place cut up vegetables on top and sprinkle with cheese.


Philly Cheese Steak Meatloaf

Heavenly Eat & Treats

Who: Zion Lutheran PTL of Mt. Pulaski
Cost: $10, plus $3.50 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 225
Send checks to: Janette Cooper, 1681 300th St., Mount Pulaski, IL 62548.

Photo by Catrina McCulley Wagner

Loaded Baked Potato Cheeseball

  • 1 (8-oz.) pkg. cream cheese
  • 1 (8-oz.) pkg. sour cream
  • 2 C. shredded sharp Cheddar cheese
  • Real bacon bits, to taste
  • Green onions, diced, to taste

Mix together cream cheese, sour cream and Cheddar. Add in bacon and onions. Shape into a ball and refrigerate for several hours. Serve with a variety of crackers.



Low Fat Fruit Salad

  • 2 C. fat free vanilla yogurt
  • 1 sm. pkg. fat free white chocolate
  • instant pudding mix
  • 1 can crushed pineapple in juice
  • 1 sm. can mandarin oranges, drained
  • 1 (8-oz.) ctn. fat free Cool Whip

Mix yogurt and pudding mix together. Add oranges and pineapple. Fold in Cool Whip. Refrigerate.


Mostaccioli Salad

  • 1 lb. mostaccioli pasta
  • 1/3 C. oil
  • 1-1/2 C. sugar
  • 1-1/2 C. white vinegar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic salt
  • 2 tsp. dry mustard
  • 1 lg. jar diced pimento
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 tomatoes, chopped
  • 1 can ripe olives, sliced

Cook and drain the pasta. Add oil to the pasta. Add pimento, onion, green pepper, tomatoes and olives. Combine sugar, white vinegar, salt, pepper, garlic salt and dry mustard. Pour the sugar mixture over the pasta and vegetables and marinate for at least 24 hours, or up to 2 days.


Philly Cheese Steak Meatloaf (above)

  • 1/2 C. chopped onion
  • 1/2 C. chopped green peppers
  • 2 minced garlic cloves
  • 2 tsp. olive oil
  • 1-1/2 lb. ground chuck
  • 3/4 C. oatmeal
  • 1/2 C. tomato sauce or catsup
  • 1 egg, beaten
  • 1 tsp. salt
  • 1/2 tsp black pepper
  • 3 slices provolone cheese, cut in half
  • 1 lg. thinly sliced onion
  • 1 large sliced green pepper
  • 1 T. olive oil

Sauté chopped onion, green peppers and garlic cloves in 2 tsp. olive oil until tender. Set aside. Combine in a large mixing bowl the ground chuck, oatmeal, tomato sauce or catsup, egg, pepper and salt. Add sautéed mixture and mix. Shape mixture into an 8x5-inch loaf on a broiler pan. Bake at 350° for 50-55 minutes (160° on a meat thermometer). Arrange the provolone cheese on top of loaf, overlapping slices. Bake an additional 5 minutes. Sauté the sliced onion and green pepper in 1 T. of olive oil until tender. Slice meatloaf and top with the onion-green pepper mixture.


Guidelines for Healthy Meal Planning

By following the government’s Dietary Guidelines for Americans, you can promote your health and reduce your risk for chronic diseases such as heart disease, certain types of cancer, diabetes, stroke and osteoporosis. These diseases are leading causes of death and disability among Americans. Good diets can also reduce major risk factors for chronic disease – such as obesity, high blood pressure and high blood cholesterol. Your food choices, lifestyle, environment, and family history all affect your well-being. It’s important for everyone to follow the 10 Dietary Guidelines listed below. If you’re at higher risk of having a chronic disease, it’s especially important.

The Dietary Guidelines for Americans include the following:

Aim for fitness …

• Aim for a healthy weight.

• Be physically active each day.

Build a healthy base …

• Let the Pyramid guide your food choices.

• Choose a variety of grains daily, especially whole grains.

• Choose a variety of fruits and vegetables daily.

• Keep food safe to eat.

Choose Sensibly …

• Choose a diet that is low in saturated fat and cholesterol and moderate in total fat.

• Choose beverages and foods to moderate your intake of sugars.

• Choose and prepare foods with less salt.

• If you drink alcoholic beverages, do so in moderation.


Raspberry Thumbprints

Low Sugar Raspberry Thumbprints

(makes 16 cookies)

  • 1/4 C. margarine, softened
  • 3 T. sugar
  • 1 lg. egg white
  • 1 tsp. vanilla extract
  • 1-1/2 C. sifted cake flour
  • Refrigerated butter-flavored cooking spray
  • 3 T. no sugar added raspberry fruit spread

In a large bowl, cream margarine and sugar until light and fluffy. Add egg white and vanilla. Beat well. Stir in flour. Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes. Preheat oven to 350°. Shape dough into 1-inch balls. Place 2 inches apart on a cookie sheet that has been lightly coated with cooking spray. Using your thumb, press a hole in the center of each cookie. Bake for 8 to 10 minutes, until golden. Cool completely on wire racks. Spoon 1/2 teaspoon (2.5 ml) of the raspberry fruit spread into center of each cookie. If desired, make a thin icing out of confectioner’s sugar and milk and drizzle on top.

Per 1-cookie serving (without icing): 85 calories (31% calories from fat), 1 g protein, 3 g fat, trace dietary fiber, 0 cholesterol, 43 mg sodium

Apple and Thyme Chicken

(4 servings)

  • 2 whole boneless and skinless chicken breasts, about 1/2 pound each, halved and all traces of fat removed
  • Butter-flavored cooking spray
  • Salt (opt.), to taste
  • Freshly ground pepper, to taste
  • 1 med. Granny Smith or other tart green apple, cored and thinly sliced
  • 1 shallot, minced
  • 1 T. fresh thyme leaves or
  • 1 teaspoon crushed dried thyme
  • 1/4 C. balsamic vinegar
  • Fresh thyme sprigs for garnish

Preheat oven to 375°. Rinse chicken breasts and pat dry with paper towels. Lightly spray a baking dish with cooking spray. Sprinkle chicken breasts with salt and pepper. Place in a single layer in the prepared baking dish. Arrange apple slices over and around chicken breasts. Sprinkle with shallot and thyme leaves; pour on the balsamic vinegar. Bake for 15 to 20 minutes, until chicken is opaque throughout (cut to test). Arrange cooked breasts on a platter and spoon apples and cooking juices on top. Garnish with thyme sprigs, if desired. Serve at once.

Per Serving: 163 calories (9% calories from fat), 27 g protein, 2 g total fat (0.4 g saturated fat),
9 g carbohydrate, 1 g dietary fiber, 66 mg cholesterol, 78 mg sodium

Exchanges: 3 very lean meat, 1 carbohydrate (1 fruit)


© 2016 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

Designed and Maintained by Cooperative Design and Print.

Current Issue Archive About Us Advertisers Contact Us FAQ