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Illinois Country Living


Best Ever Cheesecake

Plates, Papyrus, & Palettes – A collection of recipes, writings and art

Who: Little Egypt Arts Association in Marion, IL
Cost: $16, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 50
Send checks to: Patty Morrison, 3870 Tall Tree Lake Road, Goreville, IL 62939.

Photo by Catrina McCulley Wagner

Best Ever Cheesecake (above)

  • 1 (16-oz.) ctn. sour cream
  • 3 (8-oz.) pkgs. cream cheese
  • 3/4 C. sugar
  • 1/2 tsp. vanilla
  • 1 tsp. lemon juice
  • 5 eggs
  • 1 pkgs. refrigerated crescent roll dough
  • Cinnamon

Blend sour cream, cream cheese, sugar, vanilla and lemon juice together. Beat in eggs, one at a time. Spread the crescent roll dough on the bottom of a 9x13-inch pan. Gently pour the cheese mixture onto the dough. Sprinkle with cinnamon. Bake at 350° for 50 minutes.

 

Hot Jezabel

  • 1 C. apricot preserves
  • 1/4 tsp. horseradish
  • 1 tsp. freshly ground black pepper
  • 1 C. pineapple preserves
  • 3 tsp. dry mustard
  • 1 (8-oz.) pkg. cream cheese

Combine the apricot preserves, horseradish, black pepper, pineapple preserves and dry mustard together. Store in the refrigerator in a covered jar. To serve, place cream cheese on a serving tray and top with 1/3 C. of sauce. Serve with crackers. Strawberry preserves can be substituted for the apricot preserves.

     

Ratatouille Pie

  • 1 C. chopped zucchini
  • 1/2 C. chopped tomato
  • 1 med. garlic clove, chopped
  • 3/4 tsp. salt
  • 1/2 tsp. thyme
  • 1 C. shredded Monterey Jack cheese
  • 1/4 C. sour cream
  • 3 eggs
  • 1 C. chopped, pared eggplant
  • 1/4 C. chopped onion
  • 1/4 C. margarine
  • 1/2 tsp. dried basil
  • 1/8 tsp. pepper
  • 1-1/4 C. milk
  • 3/4 C. biscuit mix

Heat oven to 400°. Lightly grease a pie plate. Sauté vegetables and garlic in margarine in a 10-inch skillet, stirring until crisp and tender (5-10 minutes). Add seasonings. Spread in the pie plate. Sprinkle cheese over the top. Beat sour cream, eggs, eggplant, onion, margarine, basil, pepper, milk and biscuit mix together with a hand mixer. Pour into the pie plate. Bake for 30-35 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes.

 

Bean Soup

  • 1 lb. dried beans, any variety
  • 1 C. chopped celery
  • 4 T. chopped parsley
  • 3 T. tomato paste
  • 1/3 C. olive oil
  • 8 C. water
  • 1 C. diced carrots

In a large stockpot, soak the beans in water overnight. Drain and rinse in cold water. Return to pan, cover with 8 C. water and bring to a boil. Reduce heat and simmer for two hours or until the beans are tender. When cooked, add remaining ingredients and simmer for 30 minutes.

 

Mexican Dip

Heartland Saddle Club Cookbook

Who: Heartland Saddle Club, Arenzville, IL
Cost: $10, plus $3 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 70
Send checks to: Connie Nordsiek, 12129 Virginia Road, Arenzville, IL 62611.

Photo by Catrina McCulley Wagner

Cheesy Pizza Potatoes

  • 1 (7-oz.) pkg. au gratin potatoes
  • 2 T. butter
  • 2-3/4 C. boiling water
  • 1 C. milk
  • 1 lb. Italian sausage
  • 1 (8-oz.) can pizza sauce
  • 1 (4-oz.) jar sliced mushrooms, drained
  • 1 C. shredded Mozzarella cheese

Heat oven to 400°. In an ungreased 9x13-inch glass baking dish, combine potatoes, sauce packet, butter and boiling water; mix well. Stir in the milk. Bake for 25 minutes. Cook Italian sausage in a large skillet over medium heat until cooked, stirring frequently, drain. Stir in pizza sauce and mushrooms. Remove baking dish from the oven. Stir potatoes gently. Spoon meat mixture over potatoes. Sprinkle with cheese and onions. Return to the oven; bake an additional 10-15 minutes, or until potatoes are tender and cheese is melted. Let stand 5 minutes before serving to thicken sauce.

 

Cabbage Casserole

  • 1 head cabbage, chopped
  • 3 C. shredded Cheddar cheese
  • 20 butter flavored crackers, crushed
  • 1 can cream of celery or cream of
  • mushroom soup
  • 1/4 C. butter or margarine
  • 1 can French Fried onions

Boil cabbage in salted water for 14 minutes; drain. Place a layer of cabbage in a buttered casserole dish. Layer half the soup and half the cheese; half the French fried onions and half the crackers, then layer everything a second time using the rest of the ingredients. Dot with butter. Bake at 350° for 1 hour.

 

     

Cabbage Casserole

  • 1 head cabbage, chopped
  • 3 C. shredded Cheddar cheese
  • 20 butter flavored crackers, crushed
  • 1 can cream of celery or cream of mushroom soup
  • 1/4 C. butter or margarine
  • 1 can French Fried onions

Boil cabbage in salted water for 14 minutes; drain. Place a layer of cabbage in a buttered casserole dish. Layer half the soup and half the cheese; half the French fried onions and half the crackers, then layer everything a second time using the rest of the ingredients. Dot with butter. Bake at 350° for 1 hour.

 

Mexican Dip (above)

  • 1 can refried beans
  • 1 (8-oz.) ctn. sour cream
  • 1 envelope Hidden Valley Ranch
  • Fiesta Ranch dip
  • 1 C. shredded cheese
  • Shredded lettuce
  • 1 tomato, diced
  • 1 bunch green onions, diced
  • 1 sm. can black olives, sliced
  • 1 pkg. Fritos or tortilla chips

Mix together the sour cream and Fiesta dip mix. Layer in an 8x8-inch baking pan, refried beans, sour cream mixture, shredded lettuce, shredded cheese, tomato, green onions and black olives. Refrigerate for an hour and then serve with Fritos or tortilla chips.

 

 

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