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Illinois Country Living


Lemon Pudding Dessert

A Taste of Tradition

Who: Country Health, Inc. of Gifford, IL
Cost: $10, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 81
Send checks to: Barbara McFadden,
PO Box 310, Gifford, IL 61847.

Photo by Catrina McCulley Wagner

Fruited Spinach Salad

  • 1 (11-oz.) can mandarin oranges
  • 1/4 C. olive oil
  • 3 T. raspberry fruit spread
  • 1 T. red wine vinegar
  • 1 (10-oz.) pkg. baby spinach
  • 1 red apple, chopped
  • 1 C. pecans, toasted

Drain oranges, reserving 1/2 C. juice. In a jar with a tight lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.

 

 

 

Asparagus Casserole

  • 4 C. freshly cooked asparagus
  • 2 hard-boiled eggs, chopped
  • 4 T. butter or margarine
  • 4 T. all-purpose flour
  • 2 C. milk
  • 12 Ritz crackers or 1 C. crushed potato chips

Make a white sauce by melting butter. Add flour, stir until the flour and butter are well combined. Pour in milk, stirring constantly as it thickens. Add salt and pepper to taste. Remove from heat, add chopped eggs. Mix and then gently fold in asparagus. Place crushed crackers or chips on top. Dot with butter. Bake at 350 degrees for 30 minutes. Options – Add cheddar cheese to the white sauce after you remove the sauce from heat. Broccoli or carrots can be substituted for asparagus.

     

Cherry-Coconut Bars

  • 1 C. flour
  • 1/2 C. margarine, softened
  • 3 T. powdered sugar
  • 2 eggs
  • 1 C. sugar
  • 1/4 C. flour
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 C. chopped nuts
  • 1/2 C. flaked coconut
  • 1/2 C. maraschino cherries, drained and chopped

Preheat oven to 350 degrees. Mix 1 C. flour, margarine and powdered sugar together. Press into a greased 8x8-inch or 9x9-inch baking pan. Bake 10 minutes. Beat eggs, stir in sugar, flour, vanilla, baking powder, salt, nuts, coconut and cherries. Spread over baked layer. Bake until golden brown, 25 to 30 minutes. Cool. Cut into bars.

 

 

 

Lemon Pudding Dessert (above)

  • 1 stick butter, softened
  • 1 C. flour
  • 1/2 C. chopped pecans
  • 2 sm. ctns. Cool Whip
  • 3 C. milk
  • 1 (8-oz.) pkg. cream cheese
  • 1 C. powdered sugar
  • 2 sm. pkgs. lemon instant pudding (can use any flavor)

Mix butter, flour and pecans together. Press into a 9x13-inch pan. Bake at 375 degrees for 20 minutes. Cool. Beat 1 carton Cool Whip, cream cheese and powdered sugar. Spread over crust. Beat pudding with milk for 2 minutes. Spread over other layers. Top with remaining carton of Cool Whip. Refrigerate until ready to serve.

Chicken-Vegetable Soup

Down Home Family Cooking

Who: Scott County Nursing Center Family Council in Winchester, IL
Cost: $10, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 178
Send checks to: Roberta Ryder, 81 Patterson Rd., Winchester, IL 62694 or call 217-742-5245.

Photo by Catrina McCulley Wagner

Chicken-Vegetable Soup (above)

  • 1 lb. boneless, skinless chicken
  • breasts, cut into cubes
  • 6 C. chicken broth, divided
  • 1 tsp. Italian seasoning
  • 3 garlic cloves, minced
  • 1/4 tsp. paprika
  • 4 sm. red potatoes, cut into 1-inch pieces
  • 3 sm. carrots, cut into 1/2-inch pieces
  • 5 celery ribs, cut into ½-inch pieces
  • 1 med. onion, cut into wedges
  • 2 T. chopped celery leaves
  • 2 T. all-purpose flour
  • 2 T. minced fresh parsley
  • 1-1/2 tsp. lemon juice

In a large saucepan, combine chicken, 5-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes, or until vegetables are tender. In a small bowl, combine flour and remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

 

 

Oatmeal-Apple-Raising Muffins

  • 1 egg
  • 1 C. raisins
  • 1/2 C. oil
  • 1 C. quick oats
  • 3 tsp. baking powder
  • 1 tsp. nutmeg
  • 3/4 C. milk
  • 1 apple, chopped
  • 1 C. flour
  • 1/3 C. sugar
  • 2 tsp. cinnamon

Beat egg; stir in raisins, oil, oats, baking powder, nutmeg, milk, apple, flour, sugar and cinnamon. Mix just until moistened. Pour into 12 greased muffin cups until 3/4 full. Bake at 400 degrees for 15-20 minutes. Serve cooled or hot with butter.

     

Crunchy Oven-Fried Chicken

  • 1/4 C. butter
  • 5 C. corn flakes
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. paprika
  • 1 (3 to 3-1/2 lb) cut-up broiler-fryer chicken

Preheat oven to 375 degrees. Melt butter in a jellyroll pan in the oven and pour into a shallow dish. Place corn flakes, paprika, salt and pepper in a blender. Cover and blend on medium speed until mixture is a fine crumb. Pour crumbs into a shallow dish. Dip chicken into melted butter, then coat evenly with corn flake mixture. Place chicken skin side up, in jellyroll pan. Bake, uncovered, 45-60 minutes, or until juice is no longer pink when center of thickest pieces are cut.

 

Wacky Cake

  • 1-1/2 C. flour
  • 1 C. sugar
  • 1/3 C. oil
  • 1 T. vinegar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 C. cocoa
  • 1 tsp. vanilla
  • 1 C. cold water

Sift flour, sugar, salt, baking soda and cocoa together in a 8 or 9 inch square pan. Make three holes in dry mixture. Pour oil into one hole, vinegar into another and vanilla into the last hole. Pour cold water over all and mix in the pan. Bake at 350 degree for 30 minutes. This can be doubled for a 9x13-inch cake.

 

 

 

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