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Illinois Country Living

Breakfast Shake

Sounds Delicious

Who: Heritage Manor, Springfield, IL
Cost: $5, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 31
Send checks to: Heritage Days Cookbook, Attn: Deana Puckett, 900 N. Rutledge, Springfield, IL 62702 or call 217-789-0930.

Photo by Catrina McCulley Wagner

Fruit ‘N Juice Breakfast Shake (above)

  • 1 banana, extra ripe
  • 3/4 C. pineapple juice
  • 1/2 C. low fat vanilla yogurt
  • 1/2 C. blueberries

Combine banana, pineapple juice, yogurt and blueberries in a blender. Whip until smooth. Enjoy!


No Bake Peanut Butter Cookies

  • 1 C. sugar
  • 1 C. white corn syrup
  • 2 C. peanut butter
  • 4 C. Rice Krispie cereal

In a 2-quart saucepan, heat sugar and corn syrup until boiling, stirring constantly. Remove from heat. Stir in peanut butter and Rice Krispie cereal; mix well. Drop by tablespoons on wax paper and let cool.


Easy Hot Pudding Cake

  • 1 (21-oz.) can pie filling (apple, cherry or blueberry)
  • 1 box yellow cake mix
  • 1 stick butter

Pour pie filling into an 8x8-inch pan. Sprinkle dry cake mix on top. Melt butter and pour over cake mix. Do not stir. Bake at 350 degrees for 50 minutes.


Stromboli Sandwiches

  • 2 lbs. ground beef
  • 2 C. onion, chopped
  • 1 (28-oz.) jar spaghetti sauce
  • 1 tsp. salt
  • 1 tsp. chili powder
  • Cayenne pepper, to taste
  • 8 lg. hoagie buns
  • 8-oz. shredded Mozzarella cheese
  • Parmesan cheese, grated

Brown hamburger with onion, then drain. Add spaghetti sauce, salt, chili powder and cayenne pepper. Let simmer for 20 minutes. On sheets of foil, place the bottom half of each hoagie bun. Top with meat mixture, Mozzarella cheese, then Parmesan cheese. Finish with the top of the hoagie bun. Then wrap each sandwich in foil and bake for 20-25 minutes at 225 degrees.


Frozen Pea Salad

Recipes and Remembrances

Who: Mason County 4-H and Junior Show
Cost: $21.50, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 110
Send checks to: Mason County Jr. Show Association, Attn: Carol Parrish, PO Box 337, Manito, IL 61546 or call 309-241-7181.

Photo by Catrina McCulley Wagner

Peach French Toast

  • 1 C. brown sugar
  • 1/2 C. margarine
  • 2 T. water
  • 1 (29-oz.) can sliced peaches
  • 12 slices French bread (sliced at 3/4-inch thickness)
  • 5 eggs
  • 1 tsp. vanilla
  • 1-1/2 C. milk
  • Cinnamon, to taste

Combine brown sugar, margarine and water in a saucepan and simmer 10 minutes. Pour syrup into a greased 9x13-inch pan. Drain peaches and arrange over syrup in pan. Combine eggs, milk and vanilla. Dip bread into egg mixture and arrange over peaches. Pour any remaining mixture over bread slices. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Bake covered at 350 degrees for 20 minutes. Uncover and bake
30 minutes longer.


Kate’s Ravioli for Impatient Cooks

  • 1 pkgs. wonton wrappers
  • 1 (6-oz.) pkg. Italian pork sausage
  • 1/2 C. ricotta cheese
  • 1/4 C. shredded Mozzarella cheese
  • 1 tsp. red pepper flakes
  • 1 (28-oz.) jar pasta sauce
  • Parmesan cheese, to taste
  • Fresh basil leaves, to taste
  • Fresh flat-leaf parsley, to taste

Crumble Italian sausage into a skillet. Add red pepper flakes and cook until brown. Drain well and place in a large bowl. Warm pasta sauce in a saucepan. Meanwhile, gently mix ricotta and shredded Mozzarella cheeses with browned sausage mixture. To prepare ravioli: Place a rounded spoonful of sausage mixture onto a wonton wrapper. Fold into a rectangle. With dampened fingers, pinch sides of ravioli to seal. Boil for 2-3 minutes in lightly salted water. Drain and transfer to warmed sauce. Serve with basil, parsley and freshly grated Parmesan cheese.


Raspberry Bars

  • 1/2 C. butter
  • 1 C. packed brown sugar
  • 1-1/2 C. flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1-1/2 C. quick cooking rolled oats
  • 1 tsp. lemon juice
  • 2/3 C. raspberry jam

Cream butter and sugar until fluffy. Stir together flour salt and baking soda. Stir into creamed mixture. Add oats and 1/4 C. water. Mix until crumbly. Firmly pat half of the mixture into a greased 9x13-inch pan. Stir lemon juice into jam. Spread over base. Sprinkle with remaining crumb mixture. Bake at 350 degrees for
25 minutes. Cool. Cut into bars.


Frozen Pea Salad (above)

  • 1 (16-oz.) pkg. frozen peas
  • 1 C. celery, chopped
  • 1 C. cauliflower, chopped
  • 1 C. slivered almonds
  • 1/4 C. sliced green onions
  • 1 C. ranch salad dressing
  • 1/2 C. sour cream
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dill weed

Thaw peas and drain. Add all ingredients to the peas and mix well. Cover and put in the refrigerator for 2-3 hours.


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