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Illinois Country Living

Sloppy Joes

From the Tried and True to the Very New

Who: Family, Career and Community Leaders of America
Cost: $15, plus $4.50 shipping
Details: Soft-backed, spiral-bound
Pages of recipes: 377
Send checks to: Wilma Westerfield at 303 S Pecan St., De Soto, IL 62924.

Photo by Catrina McCulley Wagner

Hawaiian Sweet Bread

  • 6-1/2 to 7 C. flour
  • 3/4 C. mashed potato flakes
  • 2/3 C. sugar
  • 1 tsp. salt
  • 1/2 tsp. ginger
  • 3 eggs, beaten
  • 2 pkg. dry yeast
  • 2 tsp. vanilla
  • 1 C. milk
  • 1/2 C. margarine
  • 1/2 C. water
  • 1 C. pineapple juice, room temperature

In a large bowl, combine 3 C. flour, potato flakes, sugar, salt, ginger and yeast. In a medium saucepan, heat milk, water and margarine until 120°. Add warm liquid, vanilla, pineapple juice and eggs to flour mixture. Beat with a mixer for 4 minutes at medium speed. Add 3-3-1/2 C. flour and stir by hand. Knead for 5-8 minutes. Place in a large bowl; let rise until doubled in size Punch down and divide into 3 parts. Form into 3 round balls and place in 3 greased round pans. Let rise until doubled. Bake at 375° for 25-35 minutes. Remove from pan immediately. These loaves freeze well.



Pork Chops with Scalloped Potatoes

  • 3 T. butter or margarine
  • 3 T. flour
  • 1-1/2 tsp. salt
  • 1/4 tsp. pepper
  • 14-1/2 oz. chicken broth
  • 1 C. shredded Cheddar cheese
  • 6 pork chops
  • 2 T. vegetable oil
  • 6 C. potatoes, peeled and thinly sliced
  • 1 med. onion, chopped

In a saucepan, melt butter. Stir in flour, salt and pepper. Add the chicken broth and cook, stirring constantly until mixture boils. Boil 1 minute; remove from heat and set aside. In a skillet, brown the pork chops in oil; season to taste. In a greased 9x13-inch baking dish, layer potatoes, onion and cheese. Pour broth mixture over. Place pork chops on top. Cover and bake at 350° for 1 hour; uncover and bake until potatoes are tender, about 30 minutes.



Sloppy Joes (above)

  • 1 T. extra-virgin olive oil (1 turn of the pan)
  • 1-1/4 lb. ground beef
  • 1/4 C. brown sugar
  • 2 tsp. to 1 T. steak seasoning blend, such as McCormick brand
  • Montreal seasoning
  • 1 med. onion, chopped
  • 1 sm. red pepper, chopped
  • 1 T. red wine vinegar
  • 1 T. Worcestershire sauce
  • 2 C. tomato sauce
  • 2 T. tomato paste
  • 4 Crusty rolls, split, toasted and lightly buttered
  • Cheese slices (opt.)

In a large skillet over medium-high heat, add oil and meat to the pan. Break up and brown the meat. Combine brown sugar and steak seasoning together. Add sugar and spice mixture to the skillet and combine. Add the onion and red peppers to the skillet. Reduce the heat to medium and add vinegar and Worcestershire sauce and simmer for 5 minutes. Add tomato sauce and tomato paste. Stir to combine. Reduce heat and simmer 5 more minutes. Using a large spoon, scoop a pile of sloppy Joe meat onto a toasted, buttered bun. Serve with your favorite sides.



Orange No-Bake Cookies

  • 3/4 box powdered sugar
  • 1 box vanilla wafers, crumbled
  • 1 stick margarine
  • 1 C. chopped nuts
  • 1 (6-oz.) can frozen orange juice
  • 1 can coconut

Mix powdered sugar, vanilla wafers, margarine, nuts and orange juice together. Shape into balls and roll each ball in coconut. Yield: 1 dozen.


Lemon Squares

A Taste of Heaven

Who: Murphysboro Christian Academy
Cost: $10, plus $3 shipping
Details: Hard-backed, three-ring-binder-bound
Pages of recipes: 122
Send checks to: Kim Brown at 805 N. 16th Street, Murphysboro, IL 62966.

Photo by Catrina McCulley Wagner

Luscious Lemon Squares (above)

  • 2 C. all-purpose flour
  • 1/2 C. sifted powdered sugar
  • 2 T. cornstarch
  • 1/4 tsp. salt
  • 3/4 C. butter
  • 4 eggs, slightly beaten
  • 1-1/2 C. sugar
  • 3 T. all-purpose flour
  • 1-1/2 tsp. finely shredded lemon peel
  • 1 C. lemon juice
  • 1/4 C. half-and-half, light cream or milk
  • Powdered sugar for dusting

Preheat oven to 350°. Grease a 13x9-inch baking pan and set aside. In a large bowl, combine 2 C. flour, 1/2 C. powdered sugar, cornstarch and salt. Using a pastry blender, cut in butter until mixture resembled coarse crumbs. Press mixture into the bottom of a prepared pan. Bake for 18-20 minutes or until edges are golden. Meanwhile, in a medium bowl, stir together eggs, sugar, 3 T. flour, lemon peel, lemon juice and half-and-half. Pour mixture over hot crust. Bake for 15-20 minutes or until center is set. Cool in pan on wire rack.
Cut into bars. Store, covered, in refrigerator. Before serving, sift powdered




Crockpot Dilled Pot Roast

  • 3-3-1/2 lb. roast
  • 1 tsp. dill weed
  • 1/4 C. water
  • 1 T. vinegar
  • Salt and pepper, to taste
  • 3 T. cornstarch
  • 1 tsp dill weed
  • 1 C. sour cream or plain yogurt

Place roast in a slow cooker with dill weed, salt and pepper. Add water and vinegar. Cook for 7-8 hours or until tender. When tender, take roast out and turn to high. Mix cornstarch and dill weed and add to the juice to thicken. Stir in sour cream or yogurt and serve with roast.




Cheese Potatoes

  • 8 potatoes, peeled
  • 1 can cream of chicken soup
  • 1 (8-oz.) ctn. sour cream
  • 1/2 stick margarine
  • Salt and pepper, to taste
  • 2 C. shredded Cheddar cheese

Boil potatoes until soft and cube. Heat cream of chicken soup, sour cream, margarine, salt and pepper on the stove. Mix with potatoes. Add Cheddar cheese. Cover and bake 350° for 30-45 minutes. Uncover the last 10 minutes.



Berry Cheesecake Muffins

  • 1/3 C. butter, softened
  • 3/4 C. sugar
  • 2 eggs
  • 1-1/2 C. all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/3 C. milk

Cream Cheese Filling:

  • 2 (3-oz.) pkgs. cream cheese, softened
  • 1/3 C. sugar
  • 1 egg
  • 3/4 C. fresh raspberries
  • 3/4 C. fresh blueberries
  • Streusel Topping:
  • 1/4 C. all-purpose flour
  • 2 T. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1 T. cold butter

In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For the topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

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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