Send checks to: Peggy Henson,
405 West Jackson Street, Carbondale, IL 62901
or e-mail her at Peggy.henson@sih.net.

1. Crush cookies and mix with butter.
   
2. Spread evenly in the bottom of a 9x13-inch pan, reserving 1/2 C. crumbs.
   
3. Soften ice cream and spread over crumbs.
   
4. Place in the freezer until firm.
   
5. Spread fudge topping on top of the ice cream.
   
6. Sprinkle peanuts over the topping.
   
7. Spread Cool Whip on top, then sprinkle remaining crushed cookies over the Cool Whip.
8. Cover with foil and keep in the freezer until ready to serve

Back to top of page

1. Put flour and sugar into a large bowl; add beer and mix thoroughly.
   
2. Spread into a greased 10-1/2x5x3-inch loaf pan.
   
3. Let sit for 5 minutes.
   
4. Bake at 375° for 45-60 minutes or until done.

Back to top of page

1. Cook noodles in boiling salted water according to package directions.
   
2. Rinse and drain.
   
3. Brown meat.
   
4. Add salt, pepper, garlic salt, then tomato sauce.
   
5. Simmer for 5 minutes.
   
6. Combine the cottage cheese, sour cream, chopped onions and noodles.
   
7. Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with the noodles and ending with the meat.
   
8. Top with shredded cheese.
9. Bake at 350° for 20-25 minutes or until heated through and cheese is melted.

Back to top of page

1. Mix all ingredients well and pour into a 9x13-inch baking dish.
   
2. Bake for 1 hour at 350°.

Back to top of page

1. Mix Jell-O, water, strawberries, pineapple, bananas and pecans together.
   
2. Pour half of the mixture in a 9x13-inch pan.
   
3. Put in the refrigerator to set.
   
4. Once completely set, spread with sour cream.
5. Add the remainder of the Jell-O mixture on top and let it set in the refrigerator.
   
   Back to top of page

Send checks to: Diane Cushing,
313 N. East Street, Bloomington, IL 61701
or call her at 309-828-6297

1. Preheat oven to 375°.
   
2. Combine caramel pieces, flour, chopped apples, caramel topping and lemon juice; mix well.
   
3. Pour mixture into an unbaked 9-inch pie crust.
4. Sprinkle with pecans and bake for 40-45 minutes on a preheated baking sheet.

Back to top of page

1. In a skillet, heat together butter and olive oil and sauté green onions in garlic.
   
2. Add lemon juice, chicken, salt, pepper and parsley.
   
3. Continue cooking, stirring constantly for 5-8 minutes or until chicken is done.
   
4. Add tomatoes and heat through.
   
5. Serve over buttered noodles or hot rice.

Back to top of page

1. Spread cream cheese and blueberry preserves on 6 slices of bread.
   
2. Cover with other 6 slices making a sandwich.
   
3. Dice the sandwiches into cubes.
   
4. Place in a greased 9x13-inch pan.
   
5. Sprinkle blueberries over the bread cubes in the pan.
   
6. Mix eggs, milk, vanilla, cinnamon and maple syrup until well blended.
   
7. Pour over bread.
   
8. Bake at 325° for about 40-45 minutes or until a knife inserted comes out clean.
9. Serve with additional maple syrup.

Back to top of page

1. Combine all salad ingredients.
   
2. Using a food processor or blender, process dressing ingredients until smooth.
   
3. Add vegetable oil after other ingredients are blended.
   
4. Make dressing 1 day ahead.
   
5. Toss right before serving.

Back to top of page