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Illinois Country Living

Pumpkin Chicken Chowder

A Taste of Heaven

Who: St. Paul Evangelical United Church of Christ, Bloomingdale, IL
Cost: $5, plus $3 shipping
Details: hard-backed, comb-bound
Pages of recipes: 68
Send checks to: Catherine Kreis,
118 S. First Street, Bloomingdale, IL 60108

Photo by Catrina McCulley Wagner

Pumpkin Chicken Chowder (above)

  • 1 T. vegetable oil
  • 8-oz. chicken breasts, cubed
  • 1 C. chopped onion
  • 1 C. chopped red pepper
  • 1 clove garlic, minced
  • 3-1/2 C. chicken broth
  • 1 (16-oz.) can of pumpkin
  • 1/2 to 1 C. frozen corn
  • 1/2 C. uncooked rice
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Heat oil in a stockpot. Add chicken, onion, red pepper and garlic. Cook until chicken is done. Stir in broth, pumpkin, corn, rice, basil, salt and pepper. Bring to a boil and cover.
Reduce heat and simmer for 20 minutes or until rice is tender.


Chicken Tetrazzini

  • 1/4 C. butter
  • 1/4 C. flour
  • 1 tsp. salt
  • 1/4 tsp. garlic salt
  • 1/8 tsp. black pepper
  • 2 C. milk
  • 2 C. half and half
  • 2 cubes chicken bouillon
  • 1/3 C. cooking sherry
  • 6-oz. mozzarella cheese, shredded
  • 8 oz. spaghetti, cooked
  • 1 (4-oz.) can mushrooms, undrained
  • 2 C. cooked and cubed chicken
  • Parmesan cheese

Melt butter. Blend in flour, salt, garlic salt and pepper. Add milk, half and half and bouillon cubes. Stir constantly until thick and smooth. Add sherry, Mozzarella cheese, spaghetti, undrained mushrooms and chicken. Pour into a 9x13-inch shallow casserole dish. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes.


Cider Stew

  • 3 lg. onions, sliced
  • 2 lbs. beef stew meat, cut into
  • 1-inch cubes
  • 3 T. oil
  • 3 T. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. thyme
  • 2 C. apple cider
  • 2 T. ketchup
  • 3 lg. potatoes, peeled and cubed
  • 4 med. carrots, sliced

Brown onions and meat in the oil. Gradually add the flour, salt, pepper and thyme to the meat and onions. Stir in the apple cider and ketchup. Add the potatoes and carrots and cook on low for 2-1/2 to 3 hours.


Jack-O-Lantern Jumble

  • 1/4 C. smooth peanut butter
  • 1/4 C. margarine
  • 1/2 tsp. garlic salt
  • 2-1/4 tsp Worcestershire sauce
  • 4 C. Rice Chex cereal
  • 4 C. Wheat Chex cereal
  • 1 C. cocktail peanuts
  • 9-1/2-oz. candy corn and/or M&M’s

Preheat oven to 250°. In the oven, melt margarine and peanut butter in a turkey roaster until soft and shiny. Stir in garlic salt and Worcestershire sauce. Add Rice and Wheat Chex cereals and nuts. Bake uncovered for 1 hour, stirring every 15 minutes. Cool before adding candy corn and/or M&M’s. Store in an airtight container. Makes 9 cups.


Orange Oatmeal Cookies

Sugar Creek Reading Night Cookbook

Who: Sugar Creek Elementary School, Normal, IL
Cost: $2, plus $3 shipping
Details: paper-backed, comb-bound
Pages of recipes: 70
Send checks to: Sandy Dickson, Sugar Creek Elementary School, 900 Ironwood Drive, Normal, IL 61761

Photo by Catrina McCulley Wagner

Buttermilk Pancakes

  • 2 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 eggs
  • 1-3/4 C. buttermilk
  • 1 tsp. vanilla extract
  • 3 T. butter, melted

In a large bowl, mix dry ingredients. In a smaller bowl, blend eggs, buttermilk and vanilla. Slowly, a little bit at a time, add wet ingredients to dry ingredients, stirring to avoid lumps. Add melted butter, stir. Cook pancakes in a non-stick pan or griddle sprayed with cooking spray (or add melted butter) over medium heat (cooking slower is better). Pour batter to desired size. Flip when batter begins to bubble. Remove when golden brown. Depending on the size of your pancakes, recipe may make more or less than recipe indicates. Top with fruit, chocolate chips, peanut butter or maple syrup. Makes 12-14 pancakes.


Pumpkin Chocolate Chip Cookies

  • 1 C. canned pumpkin
  • 1 C. sugar
  • 1/2 C. oil
  • 1 egg, beaten
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. milk
  • 1 (6-oz.) bag chocolate chips

Dissolve baking soda in milk and set aside. Combine pumpkin, sugar, oil and egg. Sift flour, baking powder, cinnamon and salt together. Add to pumpkin mixture alternately with baking soda dissolved in milk. Add chocolate chips. Drop by tablespoons onto a cookie sheet. Bake at 375° for 10-12 minutes.


Taco Dip (above)

  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 1 can refried beans (fat free can be used)
  • 1 sm. can tomato sauce
  • 1 (8-oz.) ctn. sour cream (low fat can be used)
  • 1 (8-oz.) pkg. shredded Cheddar cheese
  • Tortilla chips

Cook ground beef, drain. Add taco seasoning, refried beans and tomato sauce. Mix well. Place mixture into a 9x9-inch pan or and dish you prefer. Let it sit for about an hour in the refrigerator. Add a layer of sour cream on top of the ground beef mixture and top with Cheddar cheese. Serve with tortilla chips.


Brown Paper Bag Apple Pie

  • 1 brown paper sack
  • 2 paper clips


  • 1 (9-inch) pie crust
  • 6 C. thinly sliced apples
  • 2 T. flour
  • 1/2 C. sugar
  • 1 tsp. cinnamon


  • 1/2 C. butter
  • 1/2 C. flour
  • 1/2 C. sugar

Mix apples, flour, sugar and cinnamon together. Fill the pie crust with mixture. Mix topping ingredients together and spread evenly over filling. Place pie in brown paper bag and secure bag shut with paper clips. Make sure bag is not touching the inside of the oven anywhere! Bake at 350° for 1 hour.

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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