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Presbyterian Possibilities

Who: First Presbyterian Church of Carthage, IL
Cost: $14, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 168
Send checks to: Diana Belknap,
2225 E. Co. Rd. 1200, Carthage, IL 62321

Photo by Catrina McCulley Wagner

Guacamole (above)

  • 4 Haas Avocados, ripe
  • 1/4 red onion, finely chopped
  • 1/2 C. cilantro, chopped fine
  • 6 T. fresh lime juice
  • 2 tsp. kosher salt
  • 1 jalapeno, seeded and finely chopped
  • Garlic salt, to taste

Cut avocados in half and remove pits, and keep one. Scoop out avocados with a spoon into a medium bowl; mash. Add onions, cilantro, lime juice, salt jalapeno and garlic salt. Press reserved pit into the guacamole to keep it from browning. Serve with tortilla chips.




  • 1 tube refrigerated pizza crust
  • 1/2 C. Ricotta cheese
  • 2-oz. sliced pepperoni
  • 1 C. cooked ham, diced
  • 1 C. Mozzarella cheese, shredded
  • Optional: small amount of basil and Parmesan cheese
  • Marinara sauce

Unroll pizza crust, stretching into a 14x11-inch rectangle. Spread Ricotta cheese on half of the dough lengthwise to within 1-inch of edge. Sprinkle pepperoni, ham and Mozzarella cheese. Fold unfilled side of dough over filled half and press edges together. Transfer to greased baking sheet. Bake at 400 degrees for 20-25 minutes. Sprinkle with basil and Parmesan cheese, if desired. Slice, serve with marinara sauce for dipping.


Chicken and Wild Rice Casserole

  • 2 C. chicken, cooked and chopped
  • 2 C. French green beans, drained
  • 1 can cream of celery soup
  • 1 C. mayonnaise
  • 1 sm. chopped yellow onion
  • 1 box Uncle Ben’s original wild rice,
    prepared as indicated on box

Mix chicken, green beans, soup, mayonnaise, onion and rice together. Pour into a casserole dish. Bake at 350 degrees for 30 minutes.


Family-Pleasing Sloppy Joes

  • 2 lbs. ground beef
  • 1 lg. yellow onion, chopped
  • 1-1/4 C. ketchup
  • 1/2 C. water
  • 1 T. brown sugar
  • 1 T. white vinegar
  • 1/2 tsp. chili powder
  • Buns

Cook beef and onion over medium heat until meat is no longer pink; drain. Add ketchup, water, brown sugar, vinegar, salt and chili powder. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes or longer. Serve over toasted buns.


Orio Cake

If You Can’t Stand The Heat...

Who: Pleasant Hill 4th of July Committee and Fire Department
Cost: $13 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 72
Send checks to: Jessica Vetter, RR1 Box 169, Hamburg, IL 62045

Photo by Catrina McCulley Wagner

Creole Jambalaya

  • 2 T. butter
  • 2 lg. yellow onion, chopped
  • 1 green pepper, chopped
  • 8 green onions, chopped
  • 2 ribs celery, chopped
  • 3 C. cooked ham, cubed
  • 1 lb. smoked sausage, sliced
  • 1 (8-oz.) can tomato sauce
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper
  • 5 C. rice, cooked

Melt butter in a large skillet over medium heat. Add onion, pepper, green onions and celery, saute until tender. Add ham, sausage, tomato sauce and spices. Cook, stirring occasionally for 20 minutes. Stir in rice, cover and cook, stirring occasionally, for 30 minutes over low heat.



Cream Cheese Quiche

  • 1/2 (15-oz.) pkg. pie crust, refrigerated
  • 1 T. butter
  • 1/4 C. yellow onion, chopped
  • 1 (8-oz.) pkg. cream cheese, cubed
  • 3/4 C. milk
  • 4 lg. eggs
  • 1 C. ham, finely chopped
  • 1 (2-oz.) jar pimiento, drained
  • 1/4 T. dry Dillweed
  • 1/8 tsp. pepper

Fit pie crust into a 9-inch quiche dish. Prick bottom and sides with a fork. Bake crust at 450 degrees for 12 minutes. Set aside. Melt butter in a small pan over medium heat, add onion and saute until tender. Add cream cheese and milk. Cook on low, whisking until cheese melts. In a separate bowl, whisk eggs, gently. Gradually add 1/4 of hot mixture into eggs to temper, then add egg mixture into the hot mixture, whisking constantly. Add in ham and remaining ingredients. Pour into
prepared crust. Bake at 350 degrees for
35 minutes.


Beef Noodle Casserole

  • 1/2 (8-oz.) dumpling egg noodles, uncooked
  • 1 lb. hamburger
  • 1/2 C. red or green pepper, chopped
  • 1/2 C. onion, chopped
  • 1 (10-oz.) pkg. frozen peas and carrots
  • 1-1/2 C. milk
  • 1 (8-oz.) ctn. sour cream
  • 1 C. Cheddar cheese, shredded

Cook noodles according to package directions. In a skillet, over medium heat, brown hamburger; drain. Add pepper and onion, cook until tender. Stir in noodles, vegetables, milk and sour cream. Cook and stir until heated through; top with cheese. Serve immediately. Can be served with a can of sliced water chestnuts, drained for more crunch.


Oreo Ice Cream Cake (above)

  • 30 Oreo cookies, crushed, reserving 1/2 C. for top
  • 1/4 C. melted butter
  • 1 (16-oz.) can chocolate syrup
  • 1 stick butter
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 gal. vanilla or cookies and cream
    ice cream
  • 1 lg. ctn. Cool Whip

Combine Oreos (except for reserved) and 1/4 C. melted butter together. Press in the bottom of a 9x13 inch casserole dish. Freeze. Take ice cream out of freezer to soften. Melt chocolate syrup, 1 stick butter and condensed milk in a pan. Bring to a boil and cool. Spread ice cream over cookie crust. Freeze for 2-3 hours. Pour chocolate mixture over ice cream layer. Freeze until firm. Spread Cool Whip over the chocolate layer and sprinkle with reserved cookies. Freeze until firm. Serve.


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