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Illinois Country Living

Mystery Salad

Heirlooms From Our Family

Who: Vivian J. Roller Family Endowment
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 67
Send checks to: David Kephart, 1802 Johnson Dr.,
Normal, IL 61761

Photo by Catrina McCulley Wagner

Frosted Fruit Salad

  • 1 pkg. lemon Jell-O
  • 1 pkg. orange Jell-O
  • 2 C. hot water
  • 1-1/2 C. cold water
  • 1 No. 2 can crushed pineapple (save juice)
  • 2 bananas
  • 10 lg. marshmallows cut up
  • 1 egg
  • 1 C. pineapple juice
  • 2 T. butter
  • 2 T. flour
  • 1/2 C. whipped cream

Dissolve Jell-O in hot water, add cold water and put in the refrigerator. While still a bit soft, add the pineapple, bananas and the marshmallows. Place back in refrigerator to set. Topping: Cook the egg, flour, pineapple juice and butter. Cool. Add 1/2 C. whipped cream and spread over Jell-O.

 

Honey-Lime Grilled Chicken

  • 1/2 C. honey
  • 1/3 C. soy sauce
  • 1/4 C. lime juice
  • 4 boneless chicken breasts

In a resealable plastic bag or shallow glass container, combine honey, soy sauce and lime juice. Mix well. Add chicken and turn to coat. Seal or cover and refrigerate 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

     

Soft Pretzels

  • 1 pkg. cake yeast
  • 3/4 tsp. salt
  • 4 C. flour
  • 1/2 C. lukewarm water
  • 1-1/2 tsp. sugar
  • 1 egg
  • Coarse salt

Preheat oven to 400°. Soften yeast in warm water in a large bowl. Add salt and sugar. Mix in flour, kneading to make a soft, smooth dough. Do not let rise; cut immediately into smaller pieces. Roll into ropes and form pretzel shapes. Place on a cookie sheet that is covered with foil and dusted with flour. Brush pretzels with beaten egg and sprinkle with coarse salt, if desired. Bake about 15 minutes or until lightly brown. Serve warm or cold, plain or with mustard. Makes 3-6 dozen, depending upon the size.

 

 

Chicken Pot Pie

  • 1-2/3 C. mixed vegetables
  • 1 C. cooked chicken, chopped
  • 1 C. cream of chicken soup
  • 1 C. Bisquick Original baking mix
  • 1/2 C. milk
  • 1 egg

Heat oven to 400°. Mix vegetables, chicken and soup together and pour into an ungreased pie plate. Stir together Bisquick, milk and egg and pour into the pie plate, spreading evenly over pie. Bake for 30 minutes.

 

 

     

Mystery Salad (above)

  • 1 can cherry pie filling
  • 1 can mandarin oranges, drained
  • 1 can Eagle Brand condensed milk
  • 1 can pineapple tidbits, drained
  • 1 C. miniature marshmallows
  • 1 (9-oz.) ctn. whipped topping,
    thawed
  • Nuts, opt.

Mix all ingredients together and chill.

Jell-O Cake

Kids in the Kitchen

Who: Washington Elementary School in Robinson, IL
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 94
Send checks to: Washington Elementary, Attention April Sexton, 507 W. Condit, Robinson, IL 62454.

Photo by Catrina McCulley Wagner

Pork Chops with Pears

  • 4-6 pork chops (1/2-inch thick)
  • 2-3 Bartlett pears
  • 4 T. butter (not margarine)
  • 3 T. brown sugar
  • 1/4 C. balsamic vinegar
  • 3/4 C. chicken broth

Cut pears into eight slices each, removing stems and seeds. Melt 3 T. butter in a large skillet over medium-high heat. Add pears and brown sugar. Cook pears, stirring often for 5-6 minutes, or until sauce begins to caramelize. Remove pears and sauce. Add remaining butter. After butter melts, add pork chops (if using unsalted butter, sprinkle chops with salt – just a pinch). Brown chops (about 4 minutes per side). Remove chops and add vinegar, using a spatula to scrape up the brown bits from the skillet; add broth and chops and simmer for 5 minutes or until sauce thickens. To serve, put the chops on a plate and pour sauce over them. Serve the pears on top or on the side.

 

Peanut Butter Sheet Cake

  • 2 C. flour
  • 1/2 C. sugar
  • 1-1/2 C. brown sugar
  • 1/2 C. shortening
  • 1/2 C. peanut butter
  • 1 C. water
  • 1/2 C. sour cream
  • 1 tsp. vanilla
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

Icing:

  • 6 T. milk
  • 1/2 C. shortening
  • 1/4 C. peanut butter
  • 1 tsp. vanilla
  • 2 C. powdered sugar

Mix flour, sugar and brown sugar together in a large bowl. Combine shortening, peanut butter and water in a pan. Heat until melted. Add to flour mixture. Beat in sour cream, vanilla, eggs, baking soda, cinnamon and salt. Spread in a 1-inch deep, greased and floured cooking sheet. Bake at 350° for 20 minutes. Icing: Melt shortening and peanut butter in a saucepan. Mix in milk and vanilla. Beat until thin enough to spread over cake. Can double the icing recipe.

     

Jell-O Cake (above)

  • 1 box white cake mix
  • 1 sm. box strawberry Jell-O
  • 2 boxes vanilla pudding
  • 1 (18-oz.) pkg. whipped topping
  • 3 C. milk
  • 1-1/2 C. water

Bake cake according to directions on the box. While baking, boil 3/4 C. water. Add Jell-O and dissolve completely, then add 3/4 C. cold water and stir. While cake is still warm, poke several holes all over the top with a fork. Pour Jell-O evenly over cake. Refrigerate for 1 hour. Mix 3 C. cold milk with two boxes of vanilla pudding for 1 minute. Pour immediately over cake and refrigerate for 1/2 hour. Then spread whipped topping on top of pudding. You can try different flavors with this cake, too.

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.

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