JUNE 2007
Jump to links >>>

Apple Salad I Green Bean Almond Rice
Chicken Crepes I Congo Bars
Carrot Cake to Die For I Hot Artichoke and Spinach Dip
Maple-Glazed Ribs I Baby Food Bars

Click here<<<
Illinois Country Cooks Cookbook
A Taste of Groveland
Groveland Missionary Church
$15, plus $3 shipping
Pages :
hard-backed, three-ring-binder-bound

Send checks to: Margy Birkey
500 SE Main St., Hopedale, IL 61707
or call her at 309-449-5535.

Apple Salad
Gwen Keach
3 Jonathon Apples 1 C. dates
2 C. grapes, sliced 1 C. chopped nuts
3 C. marshmallows  
1 C. water 1 T. butter
½ C. sugar 1 T. flour
1 T. vinegar ½ tsp. vanilla
  1. Chop the salad ingredients and put in a bowls.
  2. Bring the water, butter, sugar, flour and vinegar to a boil for about 2 minutes, or until it starts to thicken.
  3. Add vanilla.
  4. Stir and let cool before pouring over the salad ingredients.

Back to top of page

Green Bean Almond Ricee
Marian Magary
1 T. butter or margarine ½ C. slivered almonds
1/3 C. red pepper, chopped ½ C. onion, chopped
1 (10-oz.) pkg. frozen French style green beans, thawed 3 C. cooked brown rice
1/8 tsp. white pepper ¼ tsp. tarragon
  1. Melt butter in a large skillet.
  2. Add almonds and stir until lightly browned.
  3. Add onions and red pepper and cook for two minutes.
  4. Add cooked rice and green beans and seasoning.
  5. Stir until heated through.

Back to top of page

Chicken Crepes
Mariann Griggs
3 eggs, beaten 2/3 C. flour
½ tsp. salt 1 C. milk
2 C. sliced mushrooms ¼ C. margarine
½ C. green onions, chopped 3 T. flour
2-1/2 C. shredded Cheddar cheese ½ tsp. salt
1-1/2 C. cooked chicken 1 C. milk
  1. Combine eggs, flour, salt and milk.
  2. Beat until smooth.
  3. Let stand for 30 minutes.
  4. Use ¼ C. for each crepe.
  5. Fry crepes.
  6. Saute vegetables in margarine.
  7. Blend in flour and seasonings.
  8. Gradually add milk, stirring constantly until thick.
  9. Add 1-1/2 C. cheese.
  10. Stir until melted, add chicken.
  11. Fill each crepe with ¼ C. chicken mixture.
  12. Top with remaining cheese.
  13. Bake at 350° for 20 minutes.

Back to top of page

Congo Bars
Tom Fisher
2/3 C Shortening 1 lb. brown sugar
3 eggs 2-3/4 C. flour
2-1/2 tsp. baking powder ½ tsp. salt
1 tsp. vanilla 1 pkg. chocolate bits
  1. Melt shortening in a pan.
  2. Add brown sugar and cool.
  3. Beat in eggs one at a time.
  4. Add flour, baking powder salt and chocolate.
  5. Then add vanilla.
  6. Pour into a greased 10x15-inch jellyroll pan.
  7. Bake at 350° for 25-30 minutes.

Back to top of page

S.W.C.D Chapter Cookbook
International Association of Administrative Professionals
$10, plus $2 shipping
Pages :
paper-back, comb-bound

Send checks to: Bonnie Schone
Scott Co. SWCD, 656 N. Main St., Winchester, IL
62694 or call her at 217-754-3600

Carrot Cake to Die For
Dona Brown
1-1/2 C. vegetable oil 4 eggs
2 C. all-purpose flour 2 C. sugar
2 tsp. baking powder 2 tsp. baking soda
2 tsp. ground cinnamon ¼ tsp. salt
1-1/2 C. coarsely chopped pecans or waluts 3 C. grated carrots
Cream Cheese Icing:
1 (8-oz.) pkg. softened cream cheese 16-oz. powdered sugar
1 tsp. vanilla ½ C. softened margarine


  1. Preheat oven to 350°.
  2. Grease and flour a 9x13-inch baking pan or two 9-inch pans.
  3. Beat eggs and oil in a small bowl.
  4. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl.
  5. Add egg mixture and mix well.
  6. Stir in carrots and nuts.
  7. Pour into prepared pan(s).
  8. Bake 30-35 minutes or until a wooden toothpick inserted into the center comes out clean.
  9. Cool completely on a wire rack.


  1. Combine all ingredients.
  2. Beat until smooth.
  3. Spread over cake(s).

Back to top of page

Hot Artichoke and Spinach Dip
Cindy Moon
½ C. parmesan cheese, grated ½ C. sour cream
½ C. mozzarella cheese, cubed ½ C. mayonnaise
1 pkg. frozen spinach, thawed and squeezed 1-2 tsp. minced garlic
1(14oz.) can artichoke hearts, chopped  
  1. Combine all ingredients.
  2. Place in a shallow casserole dish.
  3. Bake at 325° for 15-20 minutes.

Back to top of page

Maple-Glazed Ribs
Karen Sanders
3 lbs. pork spareribs, cut into serving-size pieces 1 C. maple syrup
3 T. orange juice concentrate 3 T. ketchup
1 T. Dijon mustard 2 T. soy sauce
1 T. Worcestershire sauce 1 tsp. curry powder
1 garlic clove, minced 2 green onions, minced
1 T. sesame seeds, toasted  
  1. Place ribs, meaty side up, on a rack in a greased 13x9-inch baking pan.
  2. Cover pan tightly with foil.
  3. Bake at 350° for 1-1/4 hours.
  4. Meanwhile, combine syrup, orange juice, ketchup, soy sauce, Dijon mustard, Worcestershire sauce, curry powder, garlic and onion in a saucepan.
  5. Bring to a boil over medium heat.
  6. Reduce heat; simmer for 15 minutes, stirring occasionally.
  7. Drain ribs; remove rack and return ribs to pan.
  8. Cover with sauce.
  9. Bake uncovered for 35 minutes, basting occasionally.
  10. Sprinkle with sesame seeds just before serving.

Back to top of page

Baby Food Bars
Betty Buckert
2 C. sugar 4 eggs
2 tsp. cinnamon 1 tsp. salt, opt.
2 tsp. baking soda 1-1/2 C. oil
2 C. flour  
3 small jars any baby food (ex. carrots, pears, pineapple and apricots)  
  1. Mix all ingredients together and put in a greased sheet cake pan.
  2. Bake at 350° for 15-20 minutes.
  3. Can leave plain or frost with cream cheese icing.

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