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Illinois Country Living

Kathy’s Sweet Vidalia Macaroni Salad

  • 2 cups elbow macaroni
  • 4 cups water
  • 1 tsp. salt
  • 1/3 C. mayonnaise
  • 4 T soy sauce
  • 1/2 cup crushed pineapple, drained (reserve 2 Tbsp. juice)
  • 1/2 cup pickled banana peppers, drained and chopped
  • 1/2 C. Kathy’s Kitchen Sweet Vidalia Onion Relish
  • 1/2 cup frozen snow peas, thawed and sliced into bite-sized pieces
  • 2 tablespoons flaked coconut

Place water in a large saucepan. Add salt and bring to a boil. Add macaroni, and cook for 8 minutes or until al dente. Drain. Mix together mayonnaise, soy sauce and 2 tablespoons pineapple juice. Pour over macaroni, and stir until well coated. Fold in pineapple, peppers, Kathy’s Kitchen Sweet Vidalia Onion Relish and snow peas. Spoon into serving dish, and sprinkle with coconut. Serve warm or chilled. Makes about 5 cups macaroni salad




Hot Pepper Jelly Muffins

  • 1 pkg. corn bread and muffin mix
  • 1/3 C. milk
  • 2 T. margarine or butter, melted
  • 1 egg
  • 2 T. canned chopped green chilies
  • 3 T. (or more as needed) Kathy’s Kitchen Jalapeño Pepper Jelly

Heat oven to 400°. Place mini-muffin paper baking cups into each of 15 small muffin cups. Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chilies into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon of Kathy’s Kitchen Jalapeño Pepper Jelly and press jelly lightly into batter. Bake 12-14 minutes or until golden brown. Remove immediately from pan. Top each muffin with additional 1/4 teaspoon of Kathy’s Kitchen Jalapeño Pepper Jelly. Serve warm.


Kathy’s Ham Salad

  • 1/4 cup Kathy’s Kitchen Sweet Pickle Relish
  • 1lb. Ham
  • 2 C. regular or light mayonnaise (or more if you like)

Place all ingredients into a food processor. Whirl all ingredients until ham is finely chopped. Spread on bread for sandwiches.


Oakland’s Parmesan Chicken and Buttered Egg Noodles

4 boneless, skinless chicken breast halves
2 egg whites (beaten with a fork until frothy)
1 C. regular breadcrumbs
1/3 C. grated Parmesan cheese, freshly grated preferred
¾ tsp. salt
1/8 tsp. cayenne pepper
Ground black pepper, to taste
Olive oil (to fry in)

2 chicken bouillon cubes
2 C. water
½ C. real butter
1 (8-oz.) pkg. Oakland’s Egg Noodles
Chopped Parsley
Parmesan Cheese

Chicken: Place chicken breast pieces between plastic wrap and pound flat to approx ¼-inch thickness. Place egg whites in a dish and the breadcrumbs, Parmesan cheese, salt, cayenne pepper and black pepper in a separate dish. Dip chicken in egg to coat and then in dry ingredients (Do one piece at a time). Fry coated chicken pieces in olive oil until cooked through and golden brown and crispy on the outside. Drain pieces on paper towel or grate.

Noodles: Bring water, bouillon cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cook until noodles are done (About 6-8 minutes). During last minute of cooking, add remaining 1/2 stick of butter. (You may add additional butter if desired.) Scoop out egg noodles on a plate. Top with Parmesan chicken and garnish with parsley and additional Parmesan cheese.


Uncle Joe’s Chicken Wings

  • Fresh Chicken Wings Thawed and Dry
  • Uncle Joe’s Rub Down Seasoning
  • Uncle Joe’s Original or Sweet Smoke Sauce

Deep fry chicken wings in oil until wings float, approximately 20 minutes. Let drain on paper towels. Add Uncle Joe’s Rub Down Seasoning. Serve with Uncle Joe’s Original or Sweet Smoke Sauce as a dipping sauce, For Added Flavor after Seasoning you can also Apply Uncle Joe’s sauces Directly to the wings.


Uncle Joe’s Meatloaf (Mom’s recipe)

  • 1 lb. Hamburger
  • ½ C. Oatmeal
  • ½ med. onion
  • ½ med. green pepper
  • 1 tsp. butter
  • 1 tsp. salt
  • 1 egg
  • ½ C. milk
  • ½ C. Uncle Joe’s Original BBQ Sauce

Sauté onions and green peppers in butter add all other ingredients in large mixing bowl. Hand mix. Form into loaf, Place in cake or loaf pan. Bake 1 hour at 350°. During the last 15 minutes, add ¼ cup Uncle Joe’s Original BBQ Sauce across top of loaf.


Uncle Joe’s BBQ Spaghetti

  • 1/2 C. cooking oil
  • 1 C. chopped onions
  • 3/4 C. chopped green bell peppers
  • 1 pint Uncle Joe’s Original Sauce
  • 1 C. sugar
  • 1/2 C. Uncle Joe’s Dry Seasoning Rub
  • Pinch salt
  • 3 lbs. spaghetti
  • 1 lb. cooked pork roast, pulled

In a large skillet, heat oil over medium-high heat. Add onion and green pepper and sauté until tender. Add Uncle Joe’s Original Sauce, sugar, salt and Uncle Joe’s Dry Seasoning Rub. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally. When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately.


Jamaican Jerk Grouper With Roasted Vegetables, Mango Salsa and Ahrun’s Famous Voodoo Magic Drizzle

This is a dish people go crazy for when they see it being carried into the dining room. It's vibrant colors and height as well as the bite Voodoo Magic gives makes this a visually stimulating dish as well as a tasty one.

Roasted Vegetables
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 red onion, large diced
1 zucchini, medium diced
Salt and pepper, to taste
3-oz. olive oil

Jerk Seasoning
1 T. brown sugar
1/2 tsp. ground ginger
1/2 tsp. cayenne
1/2 tsp. dried thyme
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. coarsely ground black pepper
1/4 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. kosher salt
2 (8-oz.) skinless grouper fillets

Mango Salsa
1 ripe mango, peeled, pitted and diced
1/2 red onion, small dice
1/2 red pepper, small dice
1 jalapeno, finely diced
1 sm. piece of fresh ginger, grated
1 T. finely chopped cilantro leaves
1 T.. light brown sugar
Juice of 1 lime
Salt and pepper to taste

Ahrun’s Famous Voodoo Magic

Roasted Vegetables:
Toss all ingredients with olive oil in a bowl. Place on a greased sheet pan and place in 350 degree oven for 15 minutes.

Jerk Seasoning:
Combine all the jerk seasonings in a bowl. Rub on both sides of the Grouper fillets. Place 2 T. of butter into frying pan. Brown fish on both sides. Finish by baking fish in 350 ° convection oven uncovered for 8-10 more minutes.

Mango Salsa:
Combine all ingredients together.

To assemble make a bed of the roasted vegetables, place Grouper on top then spoon mango salsa on top of Grouper. Drizzle the Ahrun’s Famous Voodoo Magic hot sauce around the fish and the plate. Garnish with fresh sprigs of cilantro and lime wedges.


Hannah’s Granna's Old Fashioned Apple Cinnamon Cake

  • 1 C. margarine, softened
  • 2 C. white sugar
  • 4 eggs
  • 3 C. self-rising flour
  • 1 C. whole milk
  • 1 tsp. vanilla extract
  • 2 C. Hannah’s Granna’s Apple Cinnamon Spread

Preheat the oven to 350°. Grease and flour a 9x13-inch pan. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, until the center springs back when pressed lightly. Lightly poke holes in the cake with a fork. Spread the Hannah’s Granna’s Apple Cinnamon Spread over the cake while it’s warm, but not hot, so it will soak into the cake.



Hannah’s Granna’s Ham Salad

  • 1/4 C. Hannah’s Granna’s Sweet Pickle Relish
  • 1lb. cooked ham, cut into chunks
  • 2 C. regular or light mayonnaise (or more if you like)

Place all ingredients into a food processor. Whirl all ingredients until ham is finely chopped. Spread on bread for sandwiches.



Gramp’s Sour Pickled-Potato Salad

  • 1-1/2 lbs. red potatoes cut into 1-inch chunks
  • 1 pkg. (8-oz.) sliced bacon, diced
  • 1 C. Gramp’s Sour Dill Pickles, cut into1/2-inch slices
  • 2 lg. scallions, sliced
  • 1/4 C. cider vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Lettuce leaves

In 2-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set potatoes aside. Meanwhile, in 12-inch skillet, over medium-high heat, cook bacon until crisp, stirring occasionally. Remove bacon to paper towels to drain. Discard all but 1 T. drippings from skillet. Over medium heat, add potatoes, Gramp’s Sour Dill Pickles, scallions, vinegar, sugar, salt and pepper. Cook 3 to 5 minutes or until potatoes are lightly browned and mixture is heated through, stirring frequently. Add drained bacon and blend well. To serve, line platter with lettuce leaves; spoon potato salad onto lettuce leaves. Serves 6.


Hannah’s Granna’s Perfect Potato Salad

  • 3 T. Hannah’s Granna’s Sweet Pickle Relish
  • 4 potatoes (about 2 1/2 lbs)
  • 3 eggs
  • 1 cucumber, chopped
  • 1/2 med. onion, chopped
  • 1/3 C. Horseradish or Sweet Honey Mustard
  • 1/2 C. mayonnaise
  • 1 T. curry powder
  • 1 T. dried dill weed
  • 1 stalk celery
  • 1 T. garlic powder
  • 1 T. onion powder

Place eggs in saucepan covered with about 1-2-inches of cold water. Once they reach the boiling point, boil for 10 minutes. Run under cold water and peel when cool. Bake potatoes in the oven at 350° for an hour or until fork inserted indicates they are tender (You can also cook potatoes in microwave until done). Cut potatoes in 1-inch cubes and place in a large bowl. Chop cucumber, celery and onion and add to potatoes. Mix mustard, Hannah’s Granna’s Sweet Pickle Relish, mayonnaise and spices together and add to the potato mixture. Toss to coat. Chill for about an hour. Serves: 4-6. Note: Add more or less spices and mayonnaise to your taste.


Pistachio Butter Stuffed Mushrooms

  • 20 medium mushrooms
  • 3 T. minced onion
  • 1/2 C. butter or margarine
  • 1/3 C. dry breadcrumbs
  • 1/4 C. Futters Pistachio Butter
  • 2 T. chopped parsley
  • 1/4 tsp. marjoram, crushed
  • 1/4 tsp. salt

Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 cup butter until tender. Add breadcrumbs, Futters Pistachio Butter, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter of choice. Bake at 350 degrees F., 5 minutes or until hot. Tip: Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.



Futters Fillo Favorites

  • Futters Pistachio Butter
  • Raspberry jelly
  • Fillo dough
  • Non-stick cooking spray

Spray mini muffin tins with non-stick spray. Drape a very small piece of Fillo dough into each muffin cup, enough to line the bottom and go up the sides, spray a touch of non-stick spray on them. Take a ½ tsp. (or less) of Futters Pistachio Butter and ½ tsp. (or less) of raspberry jelly and drop on the dough. Pinch the sides together to close. Spray the tops with non-stick spray slightly so they will brown. Bake at 350° for 12 minutes. Take out and let cool. They should pop out easily and be slightly browned on top.

Other flavor combinations to try:
Pistachio Butter with chopped onions and mushroom
Any nut butters with chocolate
Pistachio Butter with Cherries and honey
Pistachio Butter with Ripe diced pear and honey
Almond or Hazelnut Butter with diced apples and honey
Cinnamon Pecan with diced apples


Beverly’s Raspberry Poppy Seed Chicken Salad

  • 2 (6 oz.) chicken breasts, cooked and cut into chunks
  • 1 C. seedless green grapes, halved
  • 1/2 C. sliced almonds
  • 1/2 C. chopped celery
  • 1 (8 oz.) can mandarin oranges, drained
  • 3/4 C. Beverly’s Raspberry Poppy Seed Dressing

Mix together chicken, grapes, nuts, celery, oranges and Beverly’s Raspberry Poppy Seed Dressing. Chill. Serve with lettuce on fresh croissants.



© 2016 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

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