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Illinois Country Living


Pasta From The East Orient

Sharing Our Blessings

Who: St. Mary’s Church in Marshall, IL
Cost: $12, plus $3.50 shipping
Details: hard-backed, comb-bound
Pages of recipes: 181
Send checks to: Barbara Igleheart, 714 N. 9th St., Marshall, IL 62441

Photo by Catrina McCulley Wagner

Pasta From The East Orient (above)

  • 1 sm. box Angel Hair Pasta
  • 10-15 T. peanut butter (to preference)
  • 1/2 can honey roasted peanuts
  • 2 tsp. paprika
  • 2 tsp. Cajun seasoning
  • 5 T. olive oil

Boil and cook pasta until al dente. In a large skillet, combine peanut butter, olive oil, paprika, Cajun seasoning and peanuts. Sauté until ingredients are creamy. Stir pasta into skillet with the sauce. Serve hot.

 

 

Slumgullion

  • 2 C. macaroni, cooked and drained
  • 1-1/2 lbs. ground beef
  • 1 sm. onion, chopped
  • 1 can tomato soup
  • 1 can diced tomatoes
  • 1 (2-1/2-oz.) jar mushrooms
  • 1 C. water

In a large skillet, brown beef and onion together, drain. Add tomato soup, mushrooms and water. Simmer for 45 minutes. Add macaroni before eating.

 

     

Slow Cooker Baked Apples

  • 8 apples
  • 1/3 C. raisins
  • 1/3 C. chopped pecans
  • 1/3 C. packed brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 T. margarine
  • 1/2 C. apple cider
  • 1 T. lemon juice

Peel the top 1/3 of each apple. Remove and discard the cores. Mix together raisins, pecans and brown sugar. Fill apple cavities with raisin mixture. Place apples in a slow cooker. Sprinkle with cinnamon and nutmeg and dot each apple with margarine. Add cider and lemon juice and cook on low for 8 hours.

 

Fudgy Pudding Cake

  • 1 C. self-rising flour
  • 3/4 C. sugar
  • 2 T. cocoa
  • 1/2 C. milk
  • 2 T. butter, melted
  • 1 tsp. vanilla extract
  • 3/4 C. firmly packed brown sugar
  • 1/4 C. cocoa
  • 1-1/4 C. boiling water

Preheat oven to 350°. Combine flour, sugar and cocoa in a medium-size bowl. Add milk, butter and vanilla; stir well. Pour into a lightly greased 7x11-inch baking pan. Combine brown sugar and 1/4 C. cocoa; sprinkle over batter in the pan. Carefully pour boiling water over top. Do not stir. Bake uncovered for 30 minutes. Serve warm with vanilla ice cream. Add a handful of chopped nuts into the flour mixture to add a little crunch, if desired.

Baked Sub Sandwich

Simple Selections

Who: St. John’s Lutheran Church of Elizabeth, IL
Cost: $12, plus $4.50 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 236
Send checks to: April Eberle, 8115 E. Back Rd., Elizabeth, IL 61028

Photo by Catrina McCulley Wagner

Crock Pot Creamed Corn

  • 1 (2 lb.) bag frozen sweet corn
  • 1 (8-oz.) pkg. cream cheese
  • 1/2 stick butter
  • 6 T. water
  • 2 T. sugar

Place all ingredients into a crock pot on low heat. Cook 4-6 hours, stirring occasionally to get everything mixed.

 

 

Winter’s Day Soup

  • 1 C. celery, chopped
  • 1 C. carrots, chopped
  • 1/2 C. onions, chopped
  • 3 med. potatoes, cubed
  • 1/2 C. butter
  • 1/2 C. flour
  • 4 C. milk
  • 3 C. Cheddar cheese, grated
  • 2 C. ham, diced
  • Salt and pepper, to taste

Cook vegetables in 3 C. water until tender. In a saucepan, melt butter and stir in flour. Add milk to the flour mixture and heat over medium heat until boiling. Boil only one minute. Stir in cheese, then salt, pepper and ham. Add mixture to cooked vegetables, including the water the vegetables were cooked in. Heat all together, but do not boil.

     

Baked Sub Sandwich (Above)

  • 2 (8-oz.) tubes refrigerated crescent rolls
  • 4 eggs, beaten
  • 1 lb. deli turkey
  • 1/2 lb. deli ham
  • 1/2 lb. deli hard salami
  • 6 slices Swiss cheese
  • 1/2 of a 12-oz. jar roasted red peppers, drained and sliced thin
  • Olives, tomatoes, spinach, onions, opt.

Preheat oven to 350°. Unroll one package of crescent rolls without separating perforations. Place first roll of dough in the bottom of a 9x13-inch rectangle baking dish. Using your fingers, spread dough to fit into the bottom of the dish. Layer with half of the meat, cheese, peppers and other optional ingredients you choose on top of the dough. Pour half of the beaten eggs on top and then repeat meat, cheese and pepper layer. Top with remaining can of crescent dough. Pour the rest of the beaten eggs over the top dough layer and cover lightly with foil. Bake for 20 minutes. Remove foil and bake an additional 20-22 minutes until golden brown and heated through. Let cool for 15 minutes, then cut and serve.

 

E. Whitney’s Green Bean and Stuffing Casserole

  • 2 pkgs. frozen French cut green beans
  • 1 pkg. chicken flavored stuffing mix
  • 1 can cream of chicken soup
  • 1 (4-oz.) pkg. shredded Cheddar cheese
  • 2 T. pimentos, chopped
  • 1 C. chicken or turkey, diced

Cook green beans according to package directions with 1/2 tsp. of salt. Drain and set aside in a mixing bowl. Cook stuffing mix according to the package directions. Add stuffing to the green beans and mix lightly together. Add cream of chicken soup and diced chicken and pimentos. Mix and put into a large casserole dish. Spread cheese over the top and bake at 350° for 20-25 minutes, until hot and cheese is melted and bubbly.

 

 

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