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Illinois Country Living

Broccoli Cauliflower Bake

Feeding the Flock

Who: Good Shepherd Lutheran Church of Rochester
Cost: $7.50, plus $3 shipping
Details: paper-backed, comb-bound
Pages of recipes: 56
Send checks to: Darlene McGhee, 1611 Webb Ct. Dawson, IL 62520

Photo by Catrina McCulley Wagner

Broccoli Cauliflower Bake (above)

  • 1 (10-oz.) pkg. frozen broccoli,
    thawed and patted dry
  • 1 (10-oz.) pkg. frozen cauliflower,
    thawed and patted dry
  • 1 (4-oz.) can mushrooms, drained
  • 6 slices of cooked bacon, chopped
  • 5-oz. Cheese Whiz

Combine broccoli, cauliflower, mushrooms and bacon in a casserole dish. Drop spoonfuls of Cheese Whiz on top. Cover and bake at 350 degrees for 30-40 minutes.



Incredible, But Good

  • 1 C. brown sugar
  • 1/2 C. cocoa
  • 2 C. water
  • 48 miniature marshmallows
  • 1 box devils food cake mix
  • 1 C. pecan bits

In a buttered 9x13-inch pan, mix brown sugar and cocoa. Stir in water until well blended. Scatter marshmallows over the mixture. Prepare devil’s food cake mix as directed and pour slowly over the marshmallows. Top with pecan bits. Bake at 350 degrees for 45-50 minutes. A pudding substance will form at the bottom. Serve warm with ice cream.



Caramel Apple Salad

  • 1 (3-oz.) pkg. instant butterscotch pudding
  • 1 (8-oz.) ctn. Cool Whip
  • 1 (8-oz.) can crushed pineapple in juice
  • 3-4 cubed and unpeeled apples
  • 1 C. miniature marshmallows
  • 1 C. dry roasted peanuts
  • 2-3 Snicker bars, chopped (opt.)

In a medium bowl, combine pudding mix, Cool Whip and pineapple. Stir until well blended. Stir in apples and marshmallows. Cover and refrigerate until ready to serve. Before serving, fold in peanuts. You may add in chopped Snicker bars along with the peanuts if you like.



Tortellini Alfredo

  • 1/2 C. cream cheese spread
  • 1 C. milk
  • 1/4 C. grated Parmesan cheese
  • 1 (20-oz.) pkg. cheese tortellini
  • 2 C. frozen peas
  • 1 (9-oz.) pkg. sliced smoked ham, chopped

Mix cream cheese, milk and Parmesan cheese in a large saucepan. Gently stir in tortellini and peas. Cover and cook over medium heat for 5 minutes, stirring occasionally. Stir in ham and cook an additional 3-5 minutes or until heated through.

Sweet and Sour Pork Chops

Mennonite Kitchen Delights

Who: The Derksen Family of Sumner, IL
Cost: $12, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 191
Send checks to: Mennonite Kitchen Delights, RR1 Box 642, Sumner, IL 62466.

Photo by Catrina McCulley Wagner

Cream Puffs

  • 1/2 C. butter
  • 1 C. boiling water
  • 1 C. flour
  • 4 eggs
  • 1/4 tsp. salt

Put butter and water in a pan. Bring to a boil. Add flour all at once and beat vigorously for about 2 minutes. Removed from heat, cool a little. Add unbeaten eggs, one at a time, beating thoroughly. Drop by spoonfuls on a greased pan, heaping up the top a little. For very small puffs, use a teaspoon. Bake at 350 degrees for 35 minutes. Let cool. When cold, make a slit in one side and fill with your favorite filling. Some ideas are pudding, whipped cream and mousse.


Cinnamon Flop Cake

  • 1/2 C. margarine
  • 1 C. sugar
  • 2 C. flour
  • 2 tsp. baking powder
  • Pinch of salt
  • 1 C. milk
  • Topping:
  • 1/4 C. flour
  • 1 tsp. cinnamon
  • 1/2 C. brown sugar
  • 1/4 C. margarine

Cream margarine and sugar together. Add sugar, flour, baking powder and salt alternately with milk. Pour half the batter into a greased cake pan. Combine topping ingredients together to make a crumble. Top cake mixture with half the topping mixture. Pour the rest of the batter on top and then finish with the rest of the topping crumbs. Bake at 350 degrees for 20 minutes.


Apple Rolls


  • 1-1/2 C. sugar
  • 2 C. water


  • 2 C. flour
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 6 T. butter
  • 3/4 C. milk
  • 3 C. shredded apples
  • Ice cream

In a saucepan, make a syrup of sugar and water. Cook slowly for 5 minutes. Meanwhile mix together the flour, salt, baking powder, butter and milk in a medium bowl. Roll out dough. Sprinkle with shredded apples. Roll up as a jellyroll. Cut into slices. Place in a 9x13-inch pan and pour syrup over. Bake at 350 degrees for 30 minutes. Serve with ice cream.


Sweet and Sour Pork Chops

  • 8 pork chops
  • 1 C. water
  • 1 C. brown sugar
  • 2 T. soy sauce
  • 1/2 C. white vinegar
  • 1/2 C. ketchup
  • 4 T. flour

Brown pork chops in a skillet. Transfer to a 9x13-inch pan. Mix together water, sugar, soy sauce, vinegar and ketchup. Thicken with flour. Pour over meat. Bake for 1 to 1-1/2 hours at 350
degrees. Serve with rice if desired.



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