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Garlic Breath Chicken

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Who: Concord Church of Waterloo, Ill.
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 159
Send checks to: Joan Kloos,
6672 Susewind Lane, Waterloo, IL 62298

Photo by Catrina McCulley Wagner

Oatmeal Pudding Cookies

  • 1-1/4 C. unsifted flour
  • 1 tsp. baking soda
  • 1 C. butter, softened
  • 1/4 C. granulated sugar
  • 1 C. raisins, nuts or chocolate chips
  • 3-1/2 C. quick cooking oats
  • 1 pkg. vanilla instant pudding
  • 2 eggs
  • 3/4 C. packed brown sugar

Combine flour with baking soda. Mix butter, sugars and pudding in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins (or 1/2 C. chopped nuts or chocolate chips). Drop by rounded tsp. onto an ungreased baking sheet 2 inches apart. Bake at 375° for 8-10 minutes. Makes about 4 dozen.


Garlic Breath Chicken (above)

  • 1 pkg. garlic Italian salad dressing mix (powder)
  • 1/2 C. grated Parmesan cheese
  • 6 boneless chicken breasts

Preheat oven to 400°. Lightly grease a shallow baking dish. In a bowl, mix together dressing mix and cheese. Moisten chicken with water, and then dip into the dressing mixture to coat well on both sides. Bake for 30 minutes or until chicken is cooked through.


Vegetable Chili

  • 1 zucchini, cut into 1/4 inch slices
  • 1 med. green or red bell pepper, chopped
  • 1 C. onions, chopped
  • 1/2 C. carrots, chopped
  • 1/2 C. celery, chopped
  • 2 cloves garlic, minced
  • 1-1/4 C. cold water
  • 1/4 C. olive or vegetable oil
  • 1 (28-oz.) can tomatoes, undrained and cut up
  • 1 (8-oz.) jar mild or hot picante sauce
  • 1 tsp. beef bouillon
  • 1-1/2 tsp. cumin
  • 1/2 C. ripe, sliced olives
  • 1 (15-oz.) can chili beans, undrained
  • 1 (15-oz.) can garbanzo beans, drained
  • 1/2 C. cashews
  • 1 C. shredded Cheddar cheese
  • Alfalfa sprouts, if desired

In a large saucepan or Dutch oven, sauté zucchini, green pepper, onions, celery, carrots and garlic in oil until crisp-tender. Stir in tomatoes, picante sauce, water, bouillon and cumin. Bring to a boil; reduce heat. Cover; simmer for 30 minutes, stirring occasionally. Stir in olives and beans. Simmer until thoroughly heated. Serve with cashews, cheese and alfalfa sprouts.


Honey-Nut Glazed Brie

  • 1 (8-oz.) Brie cheese wedge or round
  • 1/4 C. butter
  • 2 T. honey
  • 1/8 tsp. ground nutmeg (opt.)
  • 1 C. coarsely chopped walnuts
  • 1/4 tsp. ground cinnamon (opt.)

In a nonstick skillet, melt the butter and stir in walnuts, cinnamon and nutmeg. Stir in honey and cook, stirring constantly until bubbling. Immediately pour over cheese. This can be served with sliced apples, grapes, crackers or a hard baguette-type bread. Serves 8.



Macaroni Salad

175 Years of Cooking

Who: Green Valley, Ill. Presbyterian Church
Cost: $16, including shipping
Details: hard-backed, comb-bound
Pages of recipes:120
Send checks to: Debbi Brim, 15690 Nichols Road, Green Valley, IL, 61534.

Photo by Catrina McCulley Wagner

Breakfast Bake

  • 1 lb. sausage
  • 1 (4-oz.) can mushrooms
  • 2 C. shredded Cheddar cheese
  • 6 eggs
  • 3 C. milk
  • 1 C. Bisquick
  • 1/2 C. melted butter
  • 1/2 tsp salt
  • Pepper and other seasoning you prefer

Brown sausage and mushrooms in a skillet. Drain. Put mixture in a 9x13 inch pan that has been sprayed with non-stick cooking oil. Add cheese. In a blender, mix eggs, milk, Bisquick, butter, salt and other seasonings. Pour mixture over the sausage/cheese blend. Bake at 350° for 45 minutes. Can be mixed the night before and baked in the morning.




Jimmy’s Mustard

  • 1/2 C. butter
  • 3-1/2 T. flour
  • 2 T. snipped fresh parsley
  • 2 T. yellow mustard
  • 3 T. grated onion
  • 1 tsp. salt
  • 1/8 heaping tsp. nutmeg
  • 1/8 heaping tsp. pepper
  • 1 C. heavy cream or half and half
  • 1 lb. mushrooms

Melt butter in a saucepan. Add flour and mix until smooth. Add parsley, mustard, onion, salt, nutmeg and pepper. Mix well. Layer half of mushrooms in a baking dish and dot with mustard mixture. Repeat layers. Pour cream over all and bake uncovered at 350° for 30 minutes, then stir so all mushrooms are covered. Return to oven and bake an additional 30 minutes. Can be made the day ahead and reheated.


Grilled Cheese Sandwich

  • 2 slices of bread
  • Butter
  • 1 slice of cheese
  • Thinly sliced apples
  • Crispy bacon

Prepare sandwich as usual by buttering bread. Fill with cheese, apple slices and bacon. Brown in a skillet until toasted on both sides.


Macaroni Salad (above)

  • 1 lb. macaroni
  • 1 med. head cauliflower, chopped
  • 1 cucumber, chopped
  • 1 green pepper, chopped
  • 4 stalks celery, chopped
  • 4 carrots, grated
  • 1 onion, chopped
  • 1 can sweetened condensed milk
  • 1 C. vinegar
  • 1/2 C. sugar
  • 2 C. mayonnaise

Cook and drain macaroni. Put cauliflower, cucumber, pepper, celery, carrots and onion into a large bowl. Mix together sweetened condense milk, vinegar, sugar and mayonnaise. Pour dressing over vegetables and then stir in macaroni.


Chicken and Peppers

Helping Make Food Safety Second Nature for Your Family

Every now and then we are alerted to outbreaks of food borne illnesses in commercially prepared foods, such as the recent peanut butter recall. It’s important to take these alerts seriously and follow instructions about not eating or throwing out food.

Even more important to your family’s health are the food safety rules you practice at home. You may think it strange to “teach” food safety rules, but I would venture a guess that you’ve taught your child to “look both ways before crossing the street,” “don’t talk to strangers,” and “call home if you’re going to be late.” And just like “looking both ways,” when everyone practices safe food handling on a regular basis, food safety rules become second nature for everyone in the family.

United States Department of Agriculture (USDA) summarizes food safety instruction for children with four key words: Clean, Separate, Chill, Cook.

CLEAN: Wash hands and any surface used for food often. Even though we can’t see the bacteria that make us sick, they can spread everywhere.

Make hand washing a family habit: before and after handling food and after using the bathroom, changing diapers and handling pets.

• Wash kitchen utensils, cutting boards and surfaces with hot, soapy water each time they are used. Involve your child by allowing him/her to help wipe off surfaces.

• Rinse sponge or dishcloth in hot soapy water each time they’re used. Wash cloth towels often in hot cycle of your washing machine.

SEPARATE: Keep raw and cooked food separate.

• Keep raw meat, poultry and fish wrapped in sealed containers or plastic bags so the juices won’t drip out.

• Wash everything, including your hands, that touches raw meat, poultry or fish before using it with other food.

• Never put cooked food on the same plate or cutting board that was used for raw food, unless you thoroughly wash it first.

CHILL: Refrigerate food right away.

• Let your child check the refrigerator thermometer. Your refrigerator should be below 40? F; the freezer should be under 0? F.

• Food should be thawed in the refrigerator or in the microwave oven.

• Freeze or refrigerate perishable left over foods in small containers within two hours.

COOK: Cook food to a safe, proper temperature.

• Using a clean meat thermometer to check the temperature, cook hamburgers to at least 160 degrees and chicken to 180 degrees.

• Both the yolks and whites of eggs should be firm. Fish is cooked until it flakes easily with a fork.

• Leftovers should be heated to at least 165 degrees. Turn and stir food that is heated in a microwave to avoid cold spots.

Source: Judith M. Taylor,
University of Illinois Extension Center

Adapted from: Nibbles for Health 33, Nutrition Newsletters for Parents of Young Children, USDA,
Food and Nutrition Service.




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