ILLINOIS'
 FINEST COOKING
  MARCH 2007
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Curry Dip I Bird Cake I Zucchini Casserole
Bourbon Chicken I Oreo Dessert
Catalina Chicken I Mammaw Leslie’s Italian Beef
Chocolate Chip Cheese Squares

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 Illinois Country Cooks Cookbook
Favorite Recipes
Who:
St. Paul’s United Church of Christ
Cost:
 $12, plus $3 shipping
Pages :
 186
Details:
 hard-backed, three-ring-binder style
Contact:

Johanna Crecelius,
2 N. Belleville St., Freeburg, IL 62243
or call her at 618-539-5883.

Curry Dip
Elaine Parrish
1 C. mayonnaise 1 tsp. curry powder
1 tsp. vinegar 1 tsp. horseradish
1 tsp. garlic powder 1 tsp. minced dry onion

Mix all ingredients together, refrigerate and serve with fresh vegetables.

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1-1/4 C. cooking oil
Bird Cake
Ethel Skaer
3 C. flour, sifted 1 tsp. baking soda
1 tsp. cinnamon 2 C. sugar
1 tsp. salt 2 C. ripened bananas
1 (8-oz.) can crushed pineapple with juice 1-1/2 tsp. vanilla
3 eggs  
  1. Sift together flour, baking soda, cinnamon, sugar and salt.
  2. Dice the bananas and add them to the dry ingredients.
  3. Add oil, vanilla, eggs and crushed pineapple with its juice.
  4. Blend the mixture, but do not beat.
  5. Pour into a greased 9-inch tube pan.
  6. Bake at 350° for 1 hour and 20 minutes.
  7. Cool on a rack in the pan.

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Zucchini Casserole
Ruth Groth
1 lb. zucchini, chopped 1 clove garlic, chopped
2 tomatoes, peeled and chopped 1 sm. onion, chopped
1/2 tsp. coriander Salt and pepper
1/2 lb. pork sausage 1/2 lb. sharp Cheddar cheese
  1. Cook zucchini, tomatoes, garlic and onion over medium heat until zucchini is tender crisp.
  2. Add coriander, salt and pepper.
  3. Drain and set aside.
  4. Fry sausage.
  5. Mix all ingredients together and put in a casserole dish.
  6. Cover with cheese and bake at 350° for 20 minutes.

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Bourbon Chicken
Mary Wandling
4 skinless, boneless chicken breasts 1/3 C. soy sauce
1/2 med. onion, chopped 1/2 C. packed brown sugar
1/4 C. bourbon 1 clove garlic, minced
1 tsp. ground ginger  
  1. Cut chicken into bite-sized pieces.
  2. Place into a glass baking dish.
  3. In a small bowl, combine soy sauce, onion, brown sugar, bourbon, garlic and ginger.
  4. Pour over the chicken.
  5. Cover and refrigerate for at least 6 hours and preferably overnight, stirring at times.
  6. Preheat oven to 325°.
  7. Uncover, bake and baste for 1 hour.
  8. Serve with rice. Makes four servings.

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NCO-PTO Cookbook
Who:
Omaha Elementary School, Norris City, IL
Cost:
 $10, plus $5 shipping
Pages :
 138
Details:
 soft-back, comb-bound
Contact:

Send checks to: Faith Blair,
228 County Road 300 E,
Norris City, IL 62869 or call her
at 618-962-3177.
Oreo Dessert
Jordan Gwaltney
2/3 pkg. Oreos 1/2 stick butter, melted
2 pkgs. Instant French vanilla pudding 1 C. sugar
3 C. milk 1 (8-oz.) pkg. cream cheese
3/4-1 ctn. Cool Whip  
  1. Crumble the Oreos and place in a 9x13-inch pan, reserving one cup.
  2. Pour melted butter over the top.
  3. Mix pudding, sugar, milk and cream cheese until smooth.
  4. Fold in Cool Whip.
  5. Spread over Oreo Layer.
  6. Lightly sprinkle bits of Oreo on top.
  7. Refrigerate to set.

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Catalina Chicken
Hannah Pettijohn
6 skinless, boneless chicken breasts 1/3 C. apricot preserves
1 (16-oz.) bottle Catalina dressing 1 pkg. dry onion soup mix
  1. Mix together preserves, dressing and dry onion soup mix.
  2. Place chicken in a casserole dish.
  3. Pour mixture over the chicken.
  4. Cover and bake at 350° for 1 hour.
  5. Serve on a bed of rice.

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Mammaw Leslie’s Italian Beef
Nolan Sutton
3-4 lbs. roast 5 bay leaves
1 T. oregano 5 T. lemon juice
Dash garlic powder 1 T. black pepper
Salt, to taste  
  1. Place all ingredients in a crock pot or on the stove top in a large stock pot.
  2. Add enough water to keep the roast moist (about 1-inch from the bottom of the pan).
  3. Cook at medium-low to medium heat for 3-4 hours or until tender.
  4. Don’t cook too fast.
  5. Shred meat and put back into the juices.
  6. Serve with buns or rolls.

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Chocolate Chip Cheese Squares
Carolyn Price
2 rolls Pillsbury chocolate chip cookie dough 2 (8-oz.) pkgs. cream cheese
1 C. sugar 2 eggs
1 tsp. vanilla  
  1. Grease a 9x13-inch pan.
  2. Slice 1 roll of cookie dough thinly and line the bottom of the pan.
  3. Mix cream cheese, sugar, eggs and vanilla until smooth.
  4. Pour over the cookie dough.
  5. Slice the second roll of cookie dough and layer over cream cheese.
  6. Bake at 350° for 30-40 minutes.
  7. Cut into squares when cool.

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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.

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