ILLINOIS'
FINEST COOKING
  May 2007
Jump to links >>>

Buster Bar Dessert I Beer Bread 
Sour Cream Noodle Bake I Chicken and Dressing
Strawberry Jell-O Salad
Easy Caramel Apple Pie I Chicken Scampi
Blueberry French Toast I Craisin Salad

Click here<<<
Illinois Country Cooks Cookbook
Sharing Our Best
Who:
Memorial Hospital of Carbondale Auxiliary
Cost:
$12, plus $5 shipping
Pages :
197
Details:
hard-backed, three-ring-binder-bound
Contact:

Send checks to: Peggy Henson,
405 West Jackson Street, Carbondale, IL 62901
or e-mail her at Peggy.henson@sih.net.

Buster Bar Dessert
Alicia Pate
42 Oreo cookies 1 C. Spanish peanuts
1/2 gallon vanilla ice cream 1/4 C. melted butter
1 jar chocolate fudge topping 1 (8-oz.) ctn. Cool Whip
  1. Crush cookies and mix with butter.
  2. Spread evenly in the bottom of a 9x13-inch pan, reserving 1/2 C. crumbs.
  3. Soften ice cream and spread over crumbs.
  4. Place in the freezer until firm.
  5. Spread fudge topping on top of the ice cream.
  6. Sprinkle peanuts over the topping.
  7. Spread Cool Whip on top, then sprinkle remaining crushed cookies over the Cool Whip.
  8. Cover with foil and keep in the freezer until ready to serve

Back to top of page

Beer Bread
Karen Weisenstein
3 C. self-rising flour 3 T. sugar
1 (12-oz.) bottle of beer  
  1. Put flour and sugar into a large bowl; add beer and mix thoroughly.
  2. Spread into a greased 10-1/2x5x3-inch loaf pan.
  3. Let sit for 5 minutes.
  4. Bake at 375° for 45-60 minutes or until done.

Back to top of page

Sour Cream Noodle Bake
Mamie Coffey
8 oz. noodles 1 tsp. salt
1-1/2 lbs. ground beef 1/8 tsp. pepper
1 (8-oz.) can tomato sauce 1/2 tsp. garlic salt
1 C. creamed cottage cheese 1 C. sour cream
1 C. shredded sharp cheddar cheese 6 green onions, chopped
  1. Cook noodles in boiling salted water according to package directions.
  2. Rinse and drain.
  3. Brown meat.
  4. Add salt, pepper, garlic salt, then tomato sauce.
  5. Simmer for 5 minutes.
  6. Combine the cottage cheese, sour cream, chopped onions and noodles.
  7. Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with the noodles and ending with the meat.
  8. Top with shredded cheese.
  9. Bake at 350° for 20-25 minutes or until heated through and cheese is melted.

Back to top of page

Chicken and Dressing
Joanna Skobel
4 C. chicken, cooked, de-boned and cut up 1 C. cooked instant rice
9 slices of thick bread in pieces 4 eggs, slightly beaten
Salt, pepper and parsley, to taste 3 C. chicken broth
Diced onion, opt. Sage, opt
  1. Mix all ingredients well and pour into a 9x13-inch baking dish.
  2. Bake for 1 hour at 350°.

Back to top of page

Strawberry Jell-O Salad
Lia Elliott
2 boxes strawberry Jell-O 2 C. hot water
2 (10-oz.) pkgs. frozen strawberries, thawed 3 sm. bananas, diced
1 sm. can drained, crushed pineapple 1/2 C. chopped pecans
1 8(oz.) ctn. sour cream  
  1. Mix Jell-O, water, strawberries, pineapple, bananas and pecans together.
  2. Pour half of the mixture in a 9x13-inch pan.
  3. Put in the refrigerator to set.
  4. Once completely set, spread with sour cream.
  5. Add the remainder of the Jell-O mixture on top and let it set in the refrigerator.

    Back to top of page
Second Servings
Who:
The Second Presbyterian Church of Bloomington
Cost:
$10, plus $3 shipping
Pages :
213
Details:
hard-back, comb-bound
Contact:

Send checks to: Diane Cushing,
313 N. East Street, Bloomington, IL 61701
or call her at 309-828-6297

Easy Caramel Apple Pie
Pat Howard
10 Kraft caramels, cut into sm. pieces 1/3 C. flour
3 C. Jonathan or Rome apples, chopped into 1/2-inch cubes 2 tsp. lemon juice
2/3 C. caramel ice cream topping 1/2 C. chopped pecans
  1. Preheat oven to 375°.
  2. Combine caramel pieces, flour, chopped apples, caramel topping and lemon juice; mix well.
  3. Pour mixture into an unbaked 9-inch pie crust.
  4. Sprinkle with pecans and bake for 40-45 minutes on a preheated baking sheet.

Back to top of page

Chicken Scampi
Stefanie Lewis
1/4 C. finely chopped green onions 1/2 C. butter
Juice of 1 lemon 1/4 C. olive oil
2 lbs. chicken breasts, boned, skinned and cut into 1/2-inch pieces 1 T. minced garlic
1/2 tsp. black pepper 1 tsp. salt
1/4 C. minced fresh parsley 1 tomato, chopped
Buttered noodles or cooked rice  
  1. In a skillet, heat together butter and olive oil and sauté green onions in garlic.
  2. Add lemon juice, chicken, salt, pepper and parsley.
  3. Continue cooking, stirring constantly for 5-8 minutes or until chicken is done.
  4. Add tomatoes and heat through.
  5. Serve over buttered noodles or hot rice.

Back to top of page

Blueberry French Toast
Gayle Powell
12 slices cinnamon bread 1 (8-oz.) pkg. cream cheese
1 (8-oz.) jar blueberry preserves 1 T. maple syrup
1 C. fresh or frozen blueberries 8 eggs
1 tsp. vanilla 2 C. milk
1 tsp. cinnamon  
  1. Spread cream cheese and blueberry preserves on 6 slices of bread.
  2. Cover with other 6 slices making a sandwich.
  3. Dice the sandwiches into cubes.
  4. Place in a greased 9x13-inch pan.
  5. Sprinkle blueberries over the bread cubes in the pan.
  6. Mix eggs, milk, vanilla, cinnamon and maple syrup until well blended.
  7. Pour over bread.
  8. Bake at 325° for about 40-45 minutes or until a knife inserted comes out clean.
  9. Serve with additional maple syrup.

Back to top of page

Craisin Salad
Laura Dirks
1 head red leaf lettuce 1 head green leaf lettuce
8 oz. Mozzarella cheese, shredded 1 head romaine lettuce
4 oz. Parmesan cheese, shredded 1 lb. bacon, fried and crumbled
4-oz. sliced almonds, toasted  
6 oz. Craisins  
Dressing:
1/2-1 C chopped red onion 1 C. sugar
1 tsp. salt 2 tsp. dry mustard
1/2 C. red wine vinegar 1 C. vegetable oil
  1. Combine all salad ingredients.
  2. Using a food processor or blender, process dressing ingredients until smooth.
  3. Add vegetable oil after other ingredients are blended.
  4. Make dressing 1 day ahead.
  5. Toss right before serving.

Back to top of page

Illinois Country Cooks Cookbook

For a limited time, you can purchase our wonderful cookbook for the discounted price of $12.
We will even ship it for free. That’s a savings of nearly $6.

Make sure you get one while supplies last. They make wonderful gifts.

If you would like a copy, send a check for $12 for each copy to:

Illinois Country Living
Attention Catrina Wagner
PO Box 3787, Springfield, IL 62708.

Back to top of page