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Illinois Country Living

November 2007 Issue: FeatureCommentaryCurrents SafetyGardenEnergy SolutionsFinest CookingMore

Fisher Grade School Cookbook

Who: Fisher Grade School
Cost: $20, including shipping
Details: Hard-backed, three-ring-binder-bound
Pages of recipes: 214
Send checks to: Donna Meier, Fisher Grade School, PO Box 700, Fisher, IL 61843 or call 217-897-1133.

Photo by Catrina McCulley Wagner

BLT Dip (above)
Patricia Webb

  • 1 pkg. bacon, fried crisp and crumbled
  • 1 tomato, diced
  • 1 C. mayonnaise
  • 1 C. sour cream
  • 1-2 T. bacon grease
  • 1 loaf French bread, sliced

Mix together mayonnaise and sour cream. Add tomato and bacon. Add 1-2 T. of bacon grease. Mix all ingredients together until well blended. Chill in the refrigerator before serving. Serve with slices of French bread.

 

Three Corn Casserole
Ashlee Owens

  • 1/2 C. butter, melted
  • 3 lg. eggs
  • 1 (12-oz.) creamed corn
  • 1 (16-oz.) whole kernel corn, undrained
  • 1 (8-oz.) ctn. French onion dip
  • 1/8 tsp. black pepper
  • 1 (8-1/ oz.) box corn muffin mix

Preheat oven to 350°. Lightly brush a 9x13-inch baking dish with some of the butter. In a large bowl, beat eggs until foamy. Add creamed corn and whole kernel corn, the remaining butter, onion dip and pepper. Beat until blended. Stir in muffin mix until blended. Pour into prepared dish. Bake for 30 minutes or until a toothpick inserted comes out clean and top is golden brown.

     

Pumpkin Chocolate Chip Cookies
Mandy Langley

  • 2 C. pumpkin
  • 2 tsp. cinnamon
  • 2 T. milk
  • 2 tsp. baking soda
  • 2 eggs
  • 1 (12-oz.) bag chocolate chips
  • 1 tsp. salt
  • 2 C. sugar
  • 2 tsp. vanilla
  • 4 tsp. baking powder
  • 1 C. vegetable oil
  • 4-1/2 C. flour

Mix all ingredients except flour and chocolate chips with an electric mixer until creamy. Blend in flour until mixed well. Add chocolate chips. Drop by tablespoonfuls on greased baking sheet. Bake at 375° for 14 minutes or until slightly brown. Makes about 60 cookies.

 

Holiday Stuffing
Brandon Henson

  • 1/2 loaf French bread, cubed
  • 1/2 loaf wheat bread, cubed
  • 1/2 loaf rye bread, cubed
  • 3 C. chicken broth
  • 1 (8-oz.) pkg. whole cranberries
  • 1/2 C. Walnuts
  • 1 bunch fresh parsley
  • 2 tsp. sage
  • 1 tsp. thyme
  • Salt and pepper, to taste

Combine all ingredients together and pour into a greased baking dish. Bake at 375° for 1 hour.

Our Favorite Recipes

Who: Arenzville United Methodist Women
Cost: $10, plus $2 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 83
Send checks to: Ellen Crawford, 2275 Concord Arenzville Rd., Arenzville, IL 62611 or call 217-997-5571.

Photo by Catrina McCulley Wagner

Chicken and Dressing Soup
Janette Howell

  • 3 C. water
  • 1 bay leaf
  • 1/4 C. chopped celery leaves
  • 1 quartered onion
  • 1/4 C. parsley
  • 1 chicken breast
  • 1 C. diced celery
  • 2 T. butter
  • 1 C. diced onion
  • 3 C. cubed fresh white bread
  • 1 tsp. sage
  • 1 tsp. poultry seasoning
  • 2 C. evaporated milk
  • 1 tsp. pepper
  • 2 T. chicken stock base

Cook chicken in water with bay leaf celery leaves, onion and parsley until tender. Remove chicken and chop. Reserve liquid. Sauté celery and onion in butter until soft. Do not brown. Add bread cubes and more butter if needed. Stir until well coated. Combine with reserved liquid. Add sage, poultry seasoning, pepper and chicken stock base and simmer 15 minutes over low heat. Add evaporated milk and stir. Heat to simmer. Add more water if too thick.

 

Neiman Marcus Pecan Brownies
Linda Stinson

  • 1 butter pecan cake mix
  • 1/2 C. chopped pecans
  • 1 stick butter, melted
  • 1 lb. powdered sugar
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 stick butter, softened
  • 2 eggs, beaten

Combine cake mix and melted butter. Press into the bottom of a 9x13-inch greased cake pan or a jellyroll pan. Combine powdered sugar, cream cheese, softened butter and eggs. Beat until smooth. Pour over cake mix and sprinkle with pecans. Bake at 300° for 55 minutes or until brown. Sprinkle with powdered sugar if desired. Cool before cutting.

     

Pork Chops and Apples
Bev Zirkle

  • 3-4 unpeeled apples, cored and sliced
  • 1/4 C. brown sugar
  • 1/4 tsp. cinnamon
  • 6 pork chops
  • 2 tsp. butter

Brown pork chops on both sides in oil. Place apple slices in a greased baking dish. Sprinkle with sugar and cinnamon. Dot with butter and top with pork chops. Cover and bake for 1-1/2 hours at 350°.

 

Pumpkin Cake Delight (above)
Weston Perrero

  • 1 (18.25-oz.) box yellow cake mix
  • 1 (15-oz.) can pumpkin pie filling
  • 1/2 C. real butter
  • Cool Whip
  • Nutmeg
  • Cinnamon

Pour the pie filling in the bottom of a 9x13-inch dish. Sprinkle the yellow cake mix over the filling. Pour melted butter over the cake mix. Bake at 350° for 30-40 minutes. Top with whipped cream. Spring with nutmeg and cinnamon.

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

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