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Lemon Pudding Dessert

Celebrating 100 Years of WMU Westfield Baptist Association

Who: Women of Westfield Baptist Association, Casey, IL
Cost: $9, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 60
Send checks to: Tabbatha Galeener, 2509 E. 950th Rd., Casey, IL 62420

Photo by Catrina McCulley Wagner

Squiggle Salad

  • 12-oz. vegetable rotelli pasta, cooked as directed
  • 1 lg. can Veg-All mixed vegetables, drained
  • 1 C. diced celery
  • 1 C. diced bell pepper
  • 1 C. diced onion
  • 1 (16-oz.) bottle Italian dressing

Combine pasta, vegetables and Italian dressing. Chill at least 1 hour before
serving.

 

 

 

 

Cashew Chicken

  • 3 whole chicken breasts
  • 1/2 lb. mushrooms
  • 1 (15-oz.) can drained bamboo shoots
  • 1 C. chicken broth
  • 1/4 C. soy sauce
  • 2 T. cornstarch
  • 4-oz. cashew nuts
  • 1/4 lb. pea pods
  • 4 green onions
  • 1/3 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 C. salad oil
  • Cooked rice

Bone chicken breasts and remove skin. Slice chicken to 1/8-inch thick and then into 1-inch squares. Remove ends and strings from peas. Heat 1 T. oil over 350-degree heat. Add nuts and cook for 1 minute, stirring until lightly toasted. Remove from pan and set aside. Add remaining oil to the pan. Add chicken and cook quickly, turning until chicken is opaque. Add peas and mushrooms. Pour in broth. Cover and simmer for 2 minutes. Add bamboo shoots. In a separate bowl, stir together soy sauce, cornstarch, sugar and salt, Add to the pan, stirring constantly until sauce is thickened. Simmer for 1 minute, uncovered. Mix in green onions. Sprinkle with nuts. Serve over rice.

     

Spaghetti Slaw (above)

  • 1 (8-oz.) pkg. angel hair pasta,
  • cooked and drained
  • 2 pkgs. cabbage cole slaw mix
  • 1 sm. red onion
  • 2 medium bunches of broccoli,
  • chopped
  • 1/2 C. sugar
  • 1 C. mayonnaise
  • 1 jar Marzetti’s cole slaw dressing

Toss pasta, cole slaw mix, onion and broccoli together. Mix sugar, mayonnaise and cole slaw dressing together. Pour dressing over pasta and stir to coat. Refrigerate for at least 1 hour before serving.

 

Bran Muffins

  • 1 box Raisin Bran cereal
  • 5 C. flour
  • 2 C. sugar
  • 1 T. salt
  • 5 tsp. baking soda
  • 1 qt. Buttermilk
  • 4 beaten eggs
  • 1-1/2 C. cooking oil

Mix cereal, flour, sugar, salt and baking soda together well, then add buttermilk, eggs and oil. Mix well. Fill muffin pans 1/2 to 2/3 full. Bake at 375 degrees for 15-20 minutes.

Horseshoe

A Taste of Calhoun

Who: Calhoun Gym Renovation, Calhoun, IL
Cost: $12, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 239
Send checks to: Penny Loft, PO Box 387, Hardin, IL 62047

Photo by Catrina McCulley Wagner

Horseshoe (above)

  • 2 (16-oz.) pkgs. frozen French fries
  • 2 lbs. ground beef
  • 8 slices Texas toast, toasted
  • 1 C. butter
  • 1/2 C. flour
  • 4 C. half and half
  • 4 C. shredded cheddar cheese
  • Salt and pepper to taste
  • Hot sauce, to taste

Preheat oven to 400 degrees. Spread French fries out on a baking sheet. Bake according to package directions until golden brown. Meanwhile, divide the ground beef into eight equal parts and form into patties. Season with salt and pepper. Fry the patties in a large skillet over medium-high heat until well done (about 4 minutes on each side). Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while whisking constantly for 4 minutes. Gradually whisk in the half and half, stirring until there are no lumps. Bring to a simmer, then remove from heat and add the cheese. Stir until cheese is melted. Season with salt, pepper and hot sauce. Place 2 pieces of toast on a plate. Top each slice with a hamburger patty. Top each patty with French fries. Pour the cheese sauce on top of everything and serve immediately. You can cut this recipe in half for smaller portions.

 

 

 

Avocado Corn Dip

  • 4 avocados
  • 1 med. red bell pepper
  • 1 T. fresh lemon juice
  • 1 (16-oz.) pkg. frozen corn
  • 4 cloves garlic, finely chopped
  • 1 sm. can black olives, sliced
  • 1/4 C. olive oil
  • 2 T. apple cider vinegar
  • 1 dash oregano
  • 1 dash salt
  • 1 dash pepper
  • Tortilla chips

Chop red and green peppers, onion and garlic. Mix in frozen corn, oregano, salt, pepper and olives. In a separate bowl, mix olive oil, vinegar, and lemon juice. Pour this mixture over chopped vegetables. Chill overnight for best flavor. When ready to serve, add 4 avocados, chopped into chunks. Serve with tortilla chips.

 

     

Vanilla, Orange & Sour Cream Fruit Dip

  • 1 (6-oz.) can frozen orange juice concentrate, thawed and diluted
  • 1 (3-3/4-oz.) pkg. vanilla instant pudding
  • 1-1/4 C. milk
  • 1/4 C. sour cream
  • Fresh fruit

Combine orange juice concentrate, pudding and milk in a medium bowl, stirring with a wire whisk until blended. Stir in sour cream. Cover and chill at least two hours. Serve with fresh fruit.

 

Chocolate Disappearing Cake

  • 1/2 C. butter
  • 2 C. white sugar
  • 1 tsp. vanilla
  • 3/4 C. cocoa
  • 1-3/4 C. flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1-3/4 C. milk

Cream butter and sugar together. Add vanilla. Sift cocoa, flour, baking powder, baking soda and salt. Add to the cream mixture, alternating with the milk. Pour into a greased and floured 9x13-inch pan. Bake at 350 degrees for 30-35 minutes.

 

 

 

 

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