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Orange Dream Cake

Schuyler Co. Homemakers Education Association

Who: Schuyler Co. Homemakers Education Association
Cost: $15, plus $3.50 shipping
Details: Soft-backed, comb-bound
Pages of recipes: 425
Send checks to: Judith Anderson, 92 Golf Road, Springfield, IL 62704.

Photo by Catrina McCulley Wagner

Hugs And Chips Cheesecake

  • 2 (3-oz.) pkgs. cream cheese, softened
  • 1 (14-oz.) can Eagle Brand sweetened condensed milk
  • 1 egg
  • 1 C. mini chocolate chips
  • 1 (6-oz.) chocolate graham or cookie crust
  • Chocolate curls
  • 1 tsp. vanilla
  • 1 tsp. flour

Chocolate Glaze:

  • 1/2 C. mini chocolate chips, melted
  • 1/4 C. whipping cream

Preheat oven to 350°. With a mixer, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; beat well. Toss chocolate chips with flour and stir into the cheese mixture. Pour into the crust. Bake for 35 minutes or until the center springs back lightly when touched. Cool and top with chocolate glaze and chocolate curls. Serve chilled. Refrigerate leftovers.


Mix melted chocolate chips with whipping cream. Cook and stir until thickened and smooth. Spread immediately over pie.


Orange Dream Cake (above)

  • 1 lemon cake mix
  • 1 env. unsweetened orange drink mix
  • 3 eggs
  • 1 C. water
  • 1/3 C. vegetable oil
  • 2 (3-oz.) pkgs. orange gelatin, divided
  • 1 C. boiling water
  • 1 C. cold water
  • 1 C. cold milk
  • 1 tsp. vanilla extract
  • 1 (3.4-oz.) pkg. instant vanilla pudding mix
  • 1 (8-oz.) carton frozen whipped topping, thawed

In a mixing bowl, combine cake mix , drink mix, eggs, water and oil. Beat for two minutes on medium speed. Pour into an ungreased 13x9-inch baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork, poke holes in the cake. Cool on a wire rack for 30 minutes. Meanwhile, in a bowl, dissolve 1 pkg. of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin. Beat on low for 2 minutes. Let stand for 5 minutes then fold in whipped topping. Frost cake. Refrigerate leftovers.


Good Corn Casserole

  • 1/2 stick butter
  • 1/2 C. sugar
  • 1/4 C. flour
  • 2/3 C. evaporated milk
  • 2 cans corn, drained
  • 1/4 C. sugar
  • 1 tsp. cinnamon

Preheat oven to 350°. Grease a casserole dish. In a saucepan, mix butter and sugar and heat until melted. Mix flour in and remove from heat. Add milk and corn. Pour into casserole dish and bake for 60 minutes. Sprinkle with sugar and cinnamon.


Green Bean and Hamburger Dish

  • 1 med. onion, chopped
  • 3/4 tsp. salt
  • 2-3 C. green beans
  • 1-1/2 lbs. ground beef
  • 1 can tomato soup
  • Potatoes, cooked and mashed
  • 1 C. Cheddar cheese

Cook onion and ground beef together until meat is no longer pink and onions are tender. Season with salt. Add drained green beans and tomato soup. Continue to heat and pour into a greased casserole dish. Drop mashed potatoes in mounds over the meat mixture. Sprinkle with Cheddar cheese. Bake at 350° for 30 minutes or until heated through and cheese is melted.

Speedy Seafood Gumbo

St. Thomas Booster Club Cookbook

Who: St. Thomas Booster Club
Cost: $9, plus $4 shipping
Details: Soft-backed, comb-bound
Pages of recipes: 88
Send checks to: Loretta Hall, 10160 N. 1400th St., Newton, IL 62448.

Photo by Catrina McCulley Wagner

Pony Shoe Casserole

  • 1 lb. ground beef
  • 1 can Cheddar cheese soup
  • 1 can cream of mushroom soup
  • 1 bag French fries
  • 1 pkg. shredded Cheddar cheese

Brown ground beef and drain. Mix beef and soups together. Put in a 9x13-inch casserole dish. Put French fries on top. Cover with foil and bake at 350° for 50 minutes. Uncover and sprinkle with shredded Cheddar cheese. Bake uncovered for 10 additional minutes or until cheese melts.



Crab Fondue

  • 1 (5-oz.) ctn. Kraft Old English
  • Sharp Cheese spread
  • 1 (8-oz.) cream cheese
  • 1 (7-1/2-oz.) can crab meat
  • 1/4 C. half and half
  • 1/4 tsp. garlic salt
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper

In a double boiler, place cheese spread and cream cheese and stir until smooth. Add remaining ingredients, stirring constantly until thoroughly blended. If too thick, add more half and half, continue stirring until smooth and hot. Place in a fondue pot and serve with chunks of French bread.



Chocolate Crinkle Cookies

  • 4 squares unsweetened chocolate
  • 1/2 C. oil
  • 2 C. sugar
  • 4 eggs
  • 2 T. vanilla
  • 1/2 tsp. salt
  • 2 C. flour
  • 2 T. baking powder
  • 1 C. powdered sugar

Melt chocolate. Add oil and sugar. Blend 1 egg at a time until well mixed. Add vanilla. Stir in flour, salt and baking powder. Mix well and chill overnight in the refrigerator. Drop by teaspoonfuls into powdered sugar, roll around to shape into balls. Place 2 inches apart on greased cookie sheets. Bake 10-12 minutes at 350°. Makes 50 cookies.


Speedy Seafood Gumbo (above)

  • 3 C. water, divided
  • 1 T. butter
  • 1/4 tsp. salt
  • 1 C. uncooked instant rice
  • 4 (10-3/4-oz.) cans condensed chicken gumbo soup, diluted
  • 1 lb. frozen, cooked shrimp, peeled and de veined
  • 1 (10-oz.) pkg. frozen cut okra
  • 1 (8-oz.) pkg. imitation crabmeat, flaked
  • 1 T. dried minced onion
  • 1 tsp. Cajun seasoning
  • 1/2 tsp. garlic powder

In a small saucepan, bring 1 C. of water, butter and salt to a boil. Stir in rice, cover and remove from heat. Let stand for 5 minutes. Meanwhile, in a Dutch oven or soup kettle, combine the soup, shrimp, okra, crab, onion, Cajun seasoning, garlic powder and remaining water. Bring to a boil. Reduce heat; cover and cook over medium heat until heated through. Stir in cooked rice.

How to submit recipes:

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.

© 2008 Illinois Country Living Magazine.
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