Search the site:
Illinois Country Living

September 2007 Issue: FeatureCommentaryCurrents SafetyGardenEnergy SolutionsFinest Cooking

Potluck Pasta Soup

Kids in the Kitchen

Who: Students of TriCounty McElvain School
Cost: $10, plus $3 shipping
Details: Soft-backed, comb-bound
Pages of recipes: 155
Send checks to: Send checks to: Charlette Nitzsche, 7421 Pautler Rd, Evansville, IL 62242

Photo by Catrina McCulley Wagner

Potluck Pasta Soup (above)

  • 1-1/2 lbs. ground beef
  • 2 quarts water
  • 2 (14-1/2-oz.) cans Italian stewed tomatoes
  • 2 C. diced carrots
  • 1-1/2 C. diced celery
  • 1 C. onion, chopped
  • 1 (8-oz.) can tomato sauce
  • 1 env. onion soup mix
  • 1 T. sugar
  • 1 tsp. Italian seasoning
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/2 tsp. pepper
  • 3 C. cooked elbow macaroni
  • 1 (15-oz.) can garbanzo beans, rinsed and drained
  • 1/2 C. chopped green pepper

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for one hour. Stir in macaroni, beans and green pepper. Heat through. Discard bay leaves before serving. Yield: 20 servings.


Apple Butter Drop Cookies

  • 1/2 C. shortening
  • 1/2 C. sugar
  • 1 C. apple butter
  • 1 tsp. baking soda
  • 1/2 C. milk
  • 1/2 tsp. salt
  • 2-1/4 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. vanilla
  • 3/4 C. pecans

Cream shortening and sugar. Add apple butter and baking soda. Add dry ingredients alternately with milk. Mix well. Add vanilla and nuts. Drop by teaspoonfuls on a cookie sheet. Bake 10-12 minutes at 350°. Makes 4 dozen.


Crispy Veggie Fries

  • 1 egg
  • 1 C. mushroom caps, cleaned
  • 1 C. bite-sized broccoli florets
  • 1 C. bite-size cauliflower pieces
  • 1 packet Shake-N-Bake seasoned coating mix

Preheat oven to 425°. Beat egg in a small bowl. Dip vegetables in egg, then in seasoning mix. Place breaded vegetables on a lightly greased shallow pan or baking sheet. Bake 20 minutes or until golden brown.



EZ Italian Beef

  • 3 lbs. lean beef roast
  • 2 C. water
  • 1 env. dry onion soup mix
  • 2 T. Italian seasoning
  • 3 cloves fresh garlic, minced
  • 1 handful sliced banana peppers
  • Cheese slices
  • Sub rolls

In a large slow cooker, place the roast. Pour remaining ingredients over the roast. Put the lid on and cook on high until the meat is thoroughly cooked and is easily shredded. To serve: Split and toast sub rolls; place two slices of cheese on both sides of rolls. Spread cooked beef over the cheese. Serve with chips and peppers.

Oatmeal Fudge Bars

UCB Making Dough for our Community

Who: Students of TriCounty McElvain School
Cost: $10, plus $3 shipping
Details: Soft-backed, comb-bound
Pages of recipes: 155
Send checks to: Send checks to: Charlette Nitzsche, 7421 Pautler Rd, Evansville, IL 62242

Photo by Catrina McCulley Wagner

Oatmeal Fudge Bars(above)
Nancy Rathgeber

  • 2 C. packed brown sugar
  • 3/4 C. butter, softened
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 C. Bisquick baking mix
  • 3 C. quick cooking oats
  • 1 (12-oz.) pkg. semi-sweet chocolate chips
  • 1 C. sweetened condensed milk
  • 2 T. butter
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 1 C. chopped nuts (opt.)

Preheat oven to 350°. Grease a jelly roll pan. Mix sugar, 3/4 C butter, eggs and vanilla. Mix in baking mix and oats; reserve. Heat chocolate chips, condensed milk, 2 T. margarine and salt in a 2-quart saucepan over low heat, stirring constantly until smooth. Stir in nuts and vanilla. Press about 2/3 of the oatmeal mixture in a pan greased with hands. Spread chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by tablespoonfuls on top. Bake until light brown, about 30 minutes.


Easy Pumpkin Cake
Lori Royer

  • 1 can Libby's easy pumpkin pie mix
  • 1 box 1-step angel food cake mix
  • 1 ctn. Cool Whip

Mix angel food cake mix with pumpkin pie mix. Spread into a 9x13-inch pan and bake at 350° for 30-40 minutes. Top with Cool Whip and serve. Variation: You can use 1 can crushed pineapple instead of the pumpkin.

That Good Casserole
Barb Fulton
  • 1 (15-oz.) can corn, drained
  • 1 (14-oz.) can cut green beans, drained
  • 1/2 C. sour cream
  • 1 (10-3/4-oz.) can cream of celery soup
  • 1 C. shredded Cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 1/2 C. butter, melted

Preheat oven to 350°. Mix corn and green beans. Spread over the bottom of a casserole dish. Combine sour cream, soup and cheese. Pour over vegetables. Stir crackers into butter until butter is absorbed. Sprinkle crumbs over the top of the casserole. Cover and bake 45 minutes.


Buffalo Chicken Dip
Jannette Megginson

  • 2 (10-oz.) cans chunk chicken,
  • drained
  • 2 (8-oz.) pkgs. cream cheese, softened
  • 1 C. ranch dressing
  • 3/4 C. Franks Red Hot pepper sauce
  • 1-1/2 C. shredded cheddar cheese
  • 1 bunch celery, cut and cleaned
  • 1 (8-oz.) box chicken flavored crackers

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top and cover. Cook on low until hot and bubbly. Serve with celery sticks or crackers.


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.



© 2007 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

Current Issue Archive About Us Advertisers Contact Us FAQ