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Illinois Country Living

Taco Salad

Favorite Recipes

Who: Relay for Life of Joppa, IL.
Cost: $10, plus $2 shipping
Details: hard-backed, comb-bound
Pages of recipes: 141
Send checks to: Connie Sommer,EEI Relay for Life Team, P.O. Box 165, Joppa, IL 62953

Photo by Catrina McCulley Wagner

Marsha’s Frozen Strawberry Salad

  • 1 (8-oz.) pkg. cream cheese
  • 3/4 C. sugar
  • 1 (20-oz.) can crushed pineapple
  • 1 (12-oz.) pkg. frozen strawberries, thawed and drained
  • 2 bananas, sliced
  • 1 C. chopped pecans, opt.
  • 1 (10-oz.) ctn. Cool Whip

Combine cream cheese and sugar in a mixing bowl. Beat until well blended. Stir in pineapple, strawberries, bananas, pecans and Cool Whip one at a time. Pour into a 9x13-inch freezer dish. Freeze until firm. Let stand at room temperature for several minutes before cutting. This can also be made in cupcake cups for single servings.




Farm Boy

  • 1-1/2 lbs. sausage
  • 3/4 C. sauerkraut, well-drained and chopped
  • 1 tsp. butter
  • 6 slices cheese
  • 6 hamburger buns, toasted
  • 18 slices green olives
  • 12 carrot sticks
  • Corn chips

Cook sauerkraut in butter over low heat until hot, stirring frequently to prevent browning. Keep warm. Divide sausage into 6 patties. Cook on both sides, draining off drippings; cover patties with cheese. Broil until cheese melts. Place 2 T. sauerkraut mixture on the bottom half of each bun. Cover with sausage. Place 3 olives over cheese. Close with top of bun. Serve hot with carrot sticks and corn chips.



Taco Salad (above)

  • 1 lb. ground beef
  • 1 tsp. water
  • 1 pkg. taco seasoning mix
  • Diced tomatoes
  • 1 pkg. shredded lettuce
  • 1 pkg. shredded cheese
  • 1 bag Chili Cheese Fritos
  • 1 bottle western dressing

Brown ground beef and drain. Mix with water and taco seasoning mix. Add tomatoes, lettuce, cheese, Fritos and western dressing. Mix together. Note: Do not add Fritos and lettuce until right before serving.



White Chocolate Blueberry Muffins

  • 1-3/4 C. all-purpose flour
  • 1/4 C. sugar
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg, beaten
  • 3/4 C. milk
  • 1/3 C. coconut oil
  • 1 C. blueberries with 2 T. sugar
  • 1 C. white chocolate chips

In a large mixing bowl, combine flour, sugar, baking powder and salt. Make a well in the center. In a separate bowl, combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Batter should be lumpy. Fold in blueberries with sugar. Line muffin cups with paper and fill cups 2/3 full. Bake at 400° for 20-25 minutes or until golden. Makes 12 muffins.



Raspberry Almond Shortbread Thumbprints

Among Friends

Who: Claremont Recreation Center
Cost: $10, plus $4 shipping
Details: Hard-backed, comb-bound
Pages of recipes: 128
Send checks to: Patty Corcoran at 4442 N. Suntone Rd., Olney, IL 62450

Photo by Catrina McCulley Wagner

Taffy Apple Salad

  • 1 (20-oz.) can pineapple tidbits
  • 2 C. miniature marshmallows
  • 1/2 C. sugar
  • 1 T. flour
  • 1-1/2 T. white vinegar
  • 1 eggs, beaten
  • 1 (8-oz.) ctn. Cool Whip
  • 1-1/2 C. pecans or walnuts, chopped
  • 2 C. red delicious apples, unpeeled and diced

Drain pineapple, reserving liquid. Stir pineapple and marshmallows together and refrigerate. In a saucepan, mix sugar, pineapple juice, flour, vinegar and egg together. Cook until thick. Cool and refrigerate. The next day, combine Cool Whip and cooked mixture together. Stir in apples, nuts and marshmallow mixture. Refrigerate until ready to serve.




Barbara’s Peachy Chicken

  • 3 chicken breasts, halved
  • 1/2 C. flour
  • Salt and pepper, to taste
  • 2 T. butter
  • 2 T. cooking oil
  • 1-1/2 C. orange juice
  • 2 T. vinegar
  • 2 T. brown sugar
  • 1 tsp. basil
  • 1/2 tsp. nutmeg
  • 1 (16-oz.) can peach halves, drained

Preheat oven to 375°. Shake chicken pieces in a bag with flour, salt and pepper. Brown in butter and oil. Place the browned chicken in a greased 3-quart casserole dish. Combine the orange juice with vinegar, sugar, basil and nutmeg. Pour over chicken. Cover and bake for 1 hour and 15 minutes or until tender. Baste often. Then place peach halves between the chicken pieces and baste well. Bake, uncovered for 15 minutes longer. Serves 6.





Almond Pound Cake

  • 3-1/2 C. cake flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1 C. unsalted butter at room temperature
  • 2 C. sugar
  • 7 eggs
  • 1 tsp. vanilla
  • 1 tsp. almond extract

Heat oven to 350°. Spray bundt pan with non-stick cooking spray. Sift flour, baking powder and salt together. Beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extract. On low speed, beat in flour mixture for about 3 minutes. Bake for 55 minutes or until a toothpick comes out clean. Cool cake on a wire rack before removing from cake pan.



Raspberry Almond Shortbread Thumbprints (above)

  • 2/3 C. sugar
  • 1 C. butter, softened
  • 1/2 tsp. almond extract
  • 2 C. flour
  • 1/2 C. seedless raspberry jam


  • 1 C. powdered sugar
  • 1-1/2 tsp. almond extract
  • 2-3 tsp. water

Preheat oven to 350°. In a large bowl, combine sugar, butter and almond extract. Beat on medium speed until creamy. Add four. Beat until well mixed. Cover and chill dough at least 1 hour. Shape dough into 1-inch balls and place 2 inches apart on cookie sheets. With thumb, make an indentation in the center of each cookie. Fill with about 1/4 tsp. of jam. Bake for 14-18 minutes. Cool completely. Drizzle with glaze.

How to submit recipes:

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© 2008 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

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