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Chicken and Stuffing I Jordan Marsh Blueberry Muffins
Sausage Rice Casserole
Mozzarella Cheese Dip I Stuffed Shells
Coconut Bread I Those Chicken Things

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Illinois Country Cooks Cookbook
Sharing Treasures
Arcola Presbyterian Church
$11, plus $2 shipping
Pages :
Soft-backed, comb-bound

Send checks to: Marvelle Cole,
P.O. Box 11, Arcola, IL 61910
or call Sally Kibler 217-268-3391

Chicken and Stuffing Casserole
Carol Smithd
1 (10.75-oz.) can condensed cream of mushroom soup 1 stick of butter, melted
1 (10.75-oz.) can condensed cream of celery soup 2 C. chicken broth
1 (6-oz.) box Stove Top chicken stuffing mix  
1 cooked chicken or chicken breasts, cut into bite-sized pieces  
  1. Melt butter, add broth and soups; mix well.
  2. Layer 1/2 of the soup mixture, stuffing mix and chicken, repeat with the other half of each in either acrock pot or casserole dish.
  3. For crock pot, heat on low for 2-4 hours.
  4. For a casserole dish, bake in the oven at 275° for 2 hours.
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Jordan Marsh Blueberry Muffins
D. Sherman/ H. & M. Aulde
2 C. fresh or frozen blueberries, divided 2 eggs
1-1/4 C. granulated sugar, divided 2 C. flour
1 stick butter or margarine, softened 1/4 tsp. salt
2 tsp. baking powder 1/2 C. milk
  1. Preheat oven to 375°.
  2. Grease 20 muffin cups.
  3. Crush 1/2 C. blueberries with a fork and add 2 T. sugar, then stir in remaining blueberries whole.
  4. Cream the butter with the remaining sugar.
  5. Add eggs to the creamed mixture, one at a time, beating will after each.
  6. Stir together flour, salt and baking powder.
  7. Add flour alternately with milk to creamed mixture, mixing only until blended.
  8. Stir in blueberry mixture gently; then fill muffin cups about 2/3 full.
  9. Sprinkle a small amount of sugar over the batter in each muffin cup.
  10. Bake at 375° for 15-20 minutes.

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Sausage Rice Casserole
Carol Smith
1/2 lb. ground pork sausage 1 C. wild rice
1 (2-oz.) can mushrooms, drained 1 med. onion, chopped
1 (10.75-oz.) can condensed cream of mushroom soup 1/2 C. celery, chopped
1 (10.75-oz.) can condensed cream of chicken soup 1 med. green pepper, chopped
  1. Cook rice according to package directions.
  2. Rinse and drain.
  3. Brown sausage, add onion, celery and green pepper.
  4. Cook until tender.
  5. Add rice, mushrooms and soups, then stir.
  6. Pour into a greased 3-quart casserole and cover.
  7. Bake at 325° for 1 hour.

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Favorites of Faith
Faith Bible Fellowship, Troy Grove, IL
$7, plus $4 shipping
Pages :
Hard-back, comb-bound

Send checks to: Nancy Leopold,
482 N 3809th Road, Mendota, IL 61342
or call 815-539-9114

Mozzarella Cheese Dip
Laurie Quinn
1 (8-oz.) ctn. sour cream 1 T. parsley
1-1/2 C. Hellmann’s mayonnaise 1 T. minced onion
1 tsp. sugar Dash of pepper
1/2 tsp. garlic salt 1 tsp. accent
1 C. Mozzarella cheese, shredded 2 T. Parmesan cheese
  1. Mix together all ingredients.
  2. Chill overnight.
  3. Serve with bread, crackers or vegetables

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Stuffed Shells
Cathy Cross
1/2 lb. ground beef, browned 1/2 lb. cottage cheese, drained
1 pkg. spinach, cooked and drained 3 cloves garlic, minced
Juice from 1/2 fresh lemon 1 egg, beaten
1 jar spaghetti sauce 1/4 C. Romano cheese, grated
1/4 C. Parmesan cheese, grated Salt, pepper and oregano, to taste
  1. Cook large shells, drain and cool.
  2. Combine ground beef, spinach, cottage cheese, garlic, egg and lemon juice.
  3. Stuff shells.
  4. Arrange in a baking dish and top with spaghetti sauce, Romano cheese, Parmesan cheese, salt, pepper and oregano.
  5. Bake at 350° for 30 minutes.

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Coconut Bread
Nancy Leopold
2 C. sugar 1 C. oil
1 C. buttermilk 4 eggs
2 tsp. coconut extract 3 C. flour
2 tsp. baking powder 1/2 tsp. salt
1/2 tsp. baking soda 1 C. coconut
1 C. nuts, chopped  
  1. Heat oven to 350°.
  2. Grease and flour a loaf pan.
  3. Combine the sugar, oil, eggs, buttermilk and coconut extract.
  4. In a separate bowl, combine flour, baking powder, baking soda and salt.
  5. Add dry mixture to the wet mixture and mix well.
  6. Fold in coconut and nuts.
  7. Pour into the pan and bake for 45-60 minutes or until a toothpick comes out clean.

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Those Chicken Things
Roz Leopold
1 (8-oz.) pkg. cream cheese 1 bunch of scallions
8 boneless, skinless chicken breasts 16-24 slices of bacon
  1. Clean, trim and chop scallions.
  2. Mix with cream cheese and set aside.
  3. Butterfly the chicken breasts.
  4. Open breasts and pound out until ¼-inch thick.
  5. Place equal amounts of the cream cheese mixture on each.
  6. Wrap chicken around the mixture until completely enclosed.
  7. Wrap bacon around the chicken, stretching it a bit.
  8. Wrap a second piece around in the opposite direction.
  9. Secure with a toothpick.
  10. Refrigerate overnight.
  11. Cover a grill rack with foil and spray with oil.
  12. Preheat the grill to high.
  13. Place the chicken on the grill rack, reduce heat to medium and close the lid.
  14. Turn about every 5 minutes until all sides are nicely browned.
  15. When cheese starts to ooze out in a few places they are done.
  16. Approximately 20-30 minutes.

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Illinois Country Cooks Cookbook

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