ILLINOIS'
 FINEST COOKING
  JANUARY 2007
Jump to links >>>

Mushroom Soup I Asparagus Salad
Hamburger Potato Pie Casserole I Ruth Krumeich’s Lemon Cake Pie
To Die For French Toast I Noodle Casserole
Beef Volcanos

Click here<<<
 Illinois Country Cooks Cookbook
Praise the Lord and Pass the Covered Dish
Who:
New Bethel United Methodist Church, Glen Carbon, IL
Cost:
 $12, plus $3 shipping
Pages :
 222
Details:
 Soft-backed, comb-bound
Contact:

Send Checks to: Mark or Kathleen Sedlacek,
572 Glen Crossing Road,
Glen Carbon, IL 62034
or call them at 618-288-6275

Mushroom Soup
1/4 C. butter 1/4 C. flour
2 C. chicken broth 1/4 tsp. pepper
1-2 bay leaves 3 T. oil
1/4 C. onions, chopped fine 2/3 C. half & half
4-5 C. fresh mushrooms, sliced 1/2 tsp. salt
  1. In a 2 qt. saucepan, melt butter.
  2. Stir in flour until smooth.
  3. Gradually stir in broth until smooth.
  4. Add salt, pepper and bay leaves.
  5. Simmer uncovered for 15 minutes, stirring occasionally.
  6. Meanwhile, in another saucepan, sauté the onion in oil until tender.
  7. Add mushrooms and cook and stir until tender.
  8. Add to the broth mixture, bring to a boil.
  9. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  10. Add cream, heat through.
  11. Discard the bay leaves and serve.

Back to top of page
Asparagus Salad
2 C. fresh asparagus, cut into 2-inch pieces 1/2 C. oil
2 T. lemon juice 1 tsp. salt
1/2 tsp. dry mustard 5 C. lettuce
1/4 C. sliced green onion 1 C. celery, chopped
2 T. white vinegar 1 tsp. sugar
1 T. fresh horseradish 1 tsp. paprika
1 hardboiled egg, chopped  
  1. Cook asparagus pieces until tender.
  2. Combine the oil, vinegar, lemon juice, sugar, salt, paprika, mustard and horseradish in a bowl and mix well.
  3. Chill.
  4. In a large bowl, combine asparagus, lettuce, celery, egg and onion.
  5. Pour dressing over the mixture.
  6. Toss lightly to coat.

Back to top of page
Hamburger Potato Pie Casserole
Name
1 med. onion, chopped 1 egg, beaten
1 can tomatoes 1/2 C. catsup
3 C. hot mashed potatoes 1 C. peas
1 lb. ground beef 2 T. oil
1/2 tsp. salt 1/4 tsp. pepper
  1. Cook onion in oil until brown.
  2. Add meat and seasonings.
  3. Cook until the meat is browned.
  4. Add peas, tomatoes and catsup.
  5. Mix well.
  6. Pour into a greased casserole dish.
  7. Combine the mashed potatoes and egg.
  8. Spoon to form mounds or spread over the meat mixture.
  9. Bake at 350° for 20-25 minutes.

Back to top of page
Ruth Krumeich’s Lemon Cake Pie
1 C. sugar 3 T. flour
3 T. butter 1 C. milk
Juice and rind of one lemon 3 eggs, separated
  1. Cream sugar, flour and butter.
  2. Stir in beaten egg yolks.
  3. Add lemon juice, rind and milk slowly.
  4. Beat egg whites until stiff and fold into the mixture.
  5. Pour into an unbaked pie shell and bake at 350° for 30 minutes until somewhat firm.

Back to top of page
Be Our Guest
Who:
St. John’s Lutheran Church, Buckley, IL
Cost:
 $10, plus $3 shipping
Pages :
 187
Details:
 Soft-backed, comb-bound
Contact:

Send Checks to: Lois Teske, PO Box 4,
Buckley, IL 60918 or call her
at 217-394-2490

To Die For French Toast
Esther Weber Strahle
1/2 C. butter 1 tsp. cinnamon
1/2 C. light brown sugar 2 T. maple syrup
2 or 3 Granny Smith apples, peeled and sliced 2 eggs
1 (8-oz.) loaf of French bread, cut into 1/2 –inch slices 3/4 C. reduced fat milk
1/2 tsp. vanilla  
  1. In a small saucepan, melt butter, stir in cinnamon, brown sugar and syrup.
  2. Pour into a 9x13-inch casserole dish.
  3. Arrange apple slices over the butter mixture.
  4. Arrange bread slices over the apple slices.
  5. In a small bowl, beat eggs, milk and vanilla.
  6. Pour over bread.
  7. Sprinkle cinnamon over all and cover with foil.
  8. Refrigerate overnight.
  9. Preheat oven to 350°.
  10. Bake the French toast for 40-50 minutes.

Back to top of page
Noodle Casserole
Carol Spielman
2 C. sm. curd cottage cheese 1 lb. wide egg noodles
1 C. Miracle Whip 1 C. sour cream
1/4 C. onions, chopped 1 tsp. powdered dill
1 tsp. dried thyme Dash of salt
  1. Cook noodles as directed on the package.
  2. Blend the cottage cheese, Miracle Whip, sour cream, onions, dill and thyme.
  3. Drain cooked noodles.
  4. Add to blended mixture.
  5. Put in a large greased casserole dish.
  6. Cover and bake in a 375° oven for 45 minutes.

Back to top of page
Beef Volcanos
Clara Huebener
1 egg, slightly beaten 6 T. bread crumbs
1 tsp. onion, chopped 1/2 lb. ground beef
Mashed potatoes 1/2 tsp. salt
  1. Combine egg, bread crumbs, onion, ground beef and salt.
  2. Shape meat mixture into patties about 4 inches in diameter.
  3. Roll mashed potatoes into balls.
  4. Place a ball of potato on the center of each patty.
  5. Shape up around the patty, leaving a small hole on top.
  6. Bake about 30 minutes at 350°.
  7. Top with a slice of cheese.
  8. Return to the oven long enough for the cheese to melt.

Back to top of page

Illinois Country Cooks Cookbook

For a limited time, you can purchase our wonderful cookbook for the discounted price of $12.
We will even ship it for free. That’s a savings of nearly $6.

Make sure you get one while supplies last. They make wonderful gifts.

If you would like a copy, send a check for $12 for each copy to:

Illinois Country Living
Attention Catrina Wagner
PO Box 3787, Springfield, IL 62708.

Back to top of page