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Favorite Recipes of Illinois 4-H Through the Years

Who: Illinois 4-H
Cost: $15, plus $7.50 shipping
Details: paper-backed, spiral-bound
Pages of recipes: 106
Send checks to: Marketing & Distribution Services, 1917 S. Wright St., Champaign, IL 61820.

Photo by Catrina McCulley Wagner

Cornflake Macaroons (above)

  • 4 egg whites
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 3/4 C. sugar
  • 1 C. coarsely chopped nuts
  • 1 C. shredded coconut
  • 3 C. cornflakes

Preheat the oven to 350 degrees. Put egg whites, salt and vanilla into a mixing bowl. Beat until foamy. Add the sugar gradually and continue beating until glossy and stiff. Fold in remaining ingredients by cutting down through the mixture, lifting up, and folding over. Drop batter from a spoon, about 2 inches apart, onto a parchment paper-lined cooking sheet. Bake for about 15 minutes or until delicately browned. Remove from oven and peel macaroons from parchment paper. Cool on wire racks.

 

 

Peanut Butter Balls

  • 1/2 C. peanut butter
  • 1/2 C. honey or corn syrup
  • 3/4 C. instant non-fat dry milk
  • 1/2 C. crisp, flake-type cereal
  • Coconut, chopped nuts or crushed cereal

Mix peanut butter and honey in a bowl. Stir in dry milk and ½ C. cereal. Roll mixture into ¾-inch balls. Roll balls in coconut, chopped nuts or crushed cereal. Store in a covered container in the refrigerator.

     

Chicken-Fried Steak

  • 2 lbs. round steak, 1/2-inch thick
  • 1/4 C. milk
  • 2 eggs, beaten
  • 1 C. fine cracker crumbs
  • 1/4 C. oil
  • Salt and pepper, to taste

Cut steak into 6 servings. Pound steak thoroughly with a sharp-edged meat pounder. Add milk to beaten eggs. Dip steak into egg mixture, then coat with crumbs. Brown on both sides in hot oil. Season; then cover and cook over very low heat 45-60 minutes.

 

 

Egg and Tuna Scallop

  • 2 T. butter
  • 2 T. flour
  • 1 C. milk
  • 1/4 tsp. salt
  • Dash of pepper
  • 2 C. crushed potato chips
  • 4 hard-cooked eggs, sliced
  • 1 (6-oz.) can tuna fish, flaked
  • 1 T. minced onion (opt.)
  • Dash of paprika

Melt butter in a pan. Add flour, remove pan from burner and mix well. Gradually add in milk, mixing well. Put pan back on the burner. Cook, stirring constantly, until sauce is thick. Add salt, pepper and paprika (and onion, if desired). In a 1-1/2-quart casserole dish place 1 C. potato chips. Add the flaked tuna and eggs. Pour sauce over the tuna and eggs. Top with remaining chips. Bake at 375 degrees until sauce is bubbly and top is nicely browned, about 30 minutes.

 

Oatmeal Pancakes

A Legacy

Who: Meadows Mennonite Retirement Community of Chenoa, IL
Cost: $15, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 221
Send checks to: Margi Steffen at 27263 N. 1750 E. Rd., Gridley, IL 61744.

Photo by Catrina McCulley Wagner

Banana Salad

  • 4 T. sugar
  • 1 T. flour
  • 1 tsp. butter
  • 1 egg, well beaten
  • 2 T. vinegar
  • 1/4 tsp. dry mustard
  • 1 C. whipping cream
  • 6-10 bananas
  • Peanuts, chopped

Combine sugar, flour, butter, egg, vinegar, dry mustard and whipping cream in a saucepan and cook. Stir the mixture continuously as it cooks. If it is too thick, add more cream. Refrigerate the dressing until ready to assemble the salad. Slice and layer bananas and peanuts and chilled dressing in a trifle bowl, making three to five layers. Finish with peanuts. Chill.

 

Cranberry Grape Salad

  • 1 lb. cranberries
  • 1 lb. grapes
  • 1 C. sugar
  • 1/2 C. nuts
  • 1 (12-oz.) ctn. whipped cream

Grind cranberries and cut grapes into halves. Combine cranberries and grapes with nuts and sugar. Fold in whipped cream. Chill.

     

Oatmeal Pancakes (above)

  • 1 C. old-fashioned oats
  • 1-1/2 C. buttermilk
  • 2 T. brown sugar
  • 2 eggs, beaten
  • ¼ C. oil
  • 1 C. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder

Combine oatmeal and buttermilk; let stand for 10 minutes. Add brown sugar, eggs and oil to oatmeal mixture. Combine flour, baking soda, salt and baking powder; mix well, then add to oatmeal mixture. Stir only until combined, do not over mix. Fry in a skillet. Makes 12 (3-inch) pancakes.

 

Barbecue

  • 1-1/2 lbs. hamburger
  • 1/2 C. chopped celery
  • 1/4 C. chopped onion
  • 1/2 green pepper, chopped
  • 1-1/2 C. ketchup
  • 1 T. mustard
  • 2 T. Worcestershire sauce or vinegar
  • Salt and pepper, to taste

Brown hamburger, celery, onion and green pepper. Add remaining ingredients and simmer together in a crockpot on low for 8-10 hours. Serve on a bun or hoagie.

 

 

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