Send checks to Pam Socie at
1533 County Road 2200 East,
St. Joseph, IL 61873
or call her at 217-469-2782.

1. Spread cream cheese in a round quiche dish or pie pan.
2. Spread chili on top of cream cheese. Sprinkle with shredded taco cheese.
3. Cover with Saran wrap. Heat in microwave for 5 minutes.
4. Serve hot with tortilla chips.

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1. Steam asparagus.
2. Mix together vinegar, soy sauce, sesame oil, sugar and salt.
3. Marinate asparagus in sauce overnight.
4. At the last minute, toss with sesame seeds.

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1. Cut up cabbage and boil it for 5-10 minutes; drain.
2. Place in a casserole dish.
3. Sprinkle with Lowry’s season salt.
4. Lay Velveeta cheese slices on top.
5. Lay crumbled crackers on top of the cheese.
6. Dribble melted margarine or butter over the top of the crackers.
7. Bake at 350° for 30 minutes.

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1. Lightly grease a 9x5-inch loaf pan.
2. Combine flour, baking powder and salt. Cream butter, cream cheese and sugar on high until light and fluffy, about two minutes.
3. Add eggs, one at a time, mixing well after each addition.
4. Add flour mixture, alternating with milk.
5. Stir in lemon extract and mix until combined.
6. Pour into loaf pan and bake at 350° for 1 hour or until toothpick inserted in the center comes out clean.
7. Cool on wire rack for 15 minute.
8. Turn out of pan and cool completely.

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Send checks to: Jodie Paddeck,
Rt. 1 Box 212, St. Francisville, IL 62460
or call her at 618-943-8354

1. Brown ground beef, green pepper, onion and celery.
2. Drain.
3. Cook noodles in salted boiling water until tender.
4. Mix all ingredients together and pour into a buttered baking dish.
5. Bake at 350° for 1 hour.

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1 C. sugar

1 stick butter

1 C. flour

3-4 C. fresh fruit

1-1/2 tsp. baking powder

1/2 C. sugar

3/4 C. milk

1. Melt stick of butter in an 8x8-inch deep dish.
2. Mix 1 C. sugar, flour, baking powder and milk.
3. Pour this batter over butter and do not stir.
4. Put fresh fruit on top.
5. Top with 1/2 C. sugar.
6. Bake at 350° for 45 minutes.

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1. Roll thawed bread dough flat (10x12-inch).
2. Beat egg, oregano, pepper, parsley, garlic salt and Parmesan cheese together.
3. Spread paste on dough and then layer the pepperoni on top of the past and top with Mozzarella cheese.
4. Press ingredients down on the dough.
5. Roll up from the end. Put on a greased cookie sheet.
6. Brush with melted butter or margarine.
7. Bake at 350° for 35 minutes, or until golden brown seam down.
8. Cool slightly before slicing.

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1. Mix together cream cheese, sugar and vanilla.

2. Fold in grapes. Pour into a casserole dish and top with brown sugar and pecans.

3. Refrigerate 24 hours before serving.

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