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Illinois Country Living

Mahi-Mahi with Blood Orange Salsa

Taste The Tradition

Who: Danvers Days Committee, Danvers, IL
Cost: $18, plus $4.95 shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 102
Send checks to: Danvers Days Committee, PO Box 314, Danvers, IL 61732

Photo by Catrina McCulley Wagner

Apple Snicker Salad

  • 3 apples, cut into small pieces
  • 3 lg. Snicker bars, cut into bite-sized
  • pieces
  • 1 sm. can pineapple tidbits, drained
  • 1 C. cocktail peanuts
  • 1 sm. ctn. Cool Whip

Mix apples, Snickers, pineapple, peanuts and Cool Whip together. Refrigerate
several hours before serving.



Crunchy Onion Chicken

  • 1-1/3 C. French’s Original or Cheddar French Fried Onions
  • 4 boneless, skinless chicken breast halves
  • 1 egg, beaten

Place French fried onions into a plastic bag. Lightly crush with rolling pin. Dip chicken into egg wash, then coat with onion pieces. Place chicken on a baking sheet. Bake at 400° for 30 minutes or
until juices run clear.



Quick Greek Salad

  • 1/2 head Romaine lettuce, torn into pieces
  • 2 med. tomatoes, diced
  • 1 sm. cucumber, peeled and diced
  • 1/2 C. Kalamata olives, halved
  • (4-oz.) feta cheese, diced into
  • 1/2-inch cubes


  • 1/3 C. olive oil
  • 1 T. white wine vinegar
  • 1 T. lemon juice

Toss together lettuce, tomatoes, cucumber, olives and cheese and set aside. In a jar, shake together, olive oil, vinegar and lemon juice. Pour dressing over servings of salad.



Canadian Pierogi Casserole

  • 6-8 med. potatoes, cooked and mashed
  • 1 C. grated Cheddar cheese
  • 12 lasagna noodles
  • 1 egg
  • 2 C. cottage cheese
  • Onion powder, to taste
  • Salt and pepper, to taste
  • 2 onions, sliced
  • 1 lb. mushrooms
  • 1 stick butter

Preheat oven to 350°. Cook pasta according to directions and drain. Line a greased 9x13-inch pan with 4 pasta strips. In a medium bowl, mix cottage cheese, egg and onion powder. Pour over noodles and spread. Put 4 more noodles on top. Mix Cheddar cheese, potatoes, salt, pepper and onion powder together. Spread over pasta. Place 4 more noodles on top. Melt butter in a skillet and sauté onions and mushrooms together until wilted. Pour over top of noodles. Bake covered for 30 minutes.





Mahi-Mahi with Blood Orange Salsa (above)

  • 1 blood orange, Cara Cara orange or
  • regular orange
  • 1/2 C. avocado, cubed
  • 2 tsp. minced jalapeno
  • 1/3 C. chopped red onion
  • 2 tsp. fresh lime juice
  • Salt, to taste
  • 2 tsp. olive oil
  • 2 (6-oz.) mahi-mahi fillets
  • Salt and pepper, to taste

Using a small, sharp knife, cut the peel and white pith from the orange. Working over a small bowl, cut between membranes to release segments. Add avocado, onion, jalapeno and lime juice to oranges. Stir gently to blend. Season salsa with salt. Heat oil in a heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes on each side. Place 1 fillet on each plate. Spoon salsa on top of fish and serve.


Chicken Salad

Celebrating 125 Years

Who: Cooksville, Illinois
Cost: $15, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes:176
Send checks to: Cooksville Celebration, attention Christie Wissmiller, 28976 E. 1600 North Road, Cooksville, IL 61730.

Photo by Catrina McCulley Wagner

Chicken Salad (above)

  • 2-3 C. cooked chicken
  • 1 C. chopped celery
  • 1 C. white grapes
  • Salt, to taste
  • 1 C. mandarin oranges or pineapple chunks (or both)
  • 1/2 C. slivered almonds


  • 1 T. lemon juice
  • 1/2 C. mayonnaise
  • 1/4 C. thick cream

Cut chicken into bite sized pieces. Toss chicken together with celery, grapes, fruit and almonds. Season to taste. In a separate bowl, combine lemon juice, mayonnaise, and thick cream together. Pour over chicken mixture and mix all together.





Baked Crab Rangoon

  • 1 (6-oz.) can crab meat, drained
  • 1 (4-oz.) pkg. cream cheese
  • 1/4 C. thinly sliced green onions
  • 1/4 C. mayonnaise
  • 12 Wonton wrappers

Preheat oven to 350°. Mix crab meat, cream cheese, green onions and mayonnaise together. Put into a Zip Lock baggie and snip off one corner. Spray 12 mini muffin cups with non-stick spray. Place one wonton wrapper in each cup, allowing the edges of the wrappers to lay over the sides. Fill evenly with crab meat mixture. Gently fold wrapper over crab mixture. Bake18-20 minutes, until edges are golden brown.


Frozen Lime Buttermint Salad

  • 2 tall cans crushed pineapple, undrained
  • 1 pkg. lime gelatin
  • 1 (10-oz.) pkg. mini marshmallows
  • 1 (7-oz.) pkg. soft buttermint candies, shaved
  • 1 pint heavy cream, whipped

Sprinkle gelatin over pineapple in a large bowl; stir well. Fold in marshmallows, cover bowl and refrigerate overnight. Add buttermint candies to whipped cream. Stir all together and freeze in a 9x13-inch pan. The flavor improves the longer it is frozen.


Artic Chocolate Mousse

  • 1-1/4 C. graham cracker crumbs
  • 1/4 C. sugar
  • 1/3 C. melted margarine
  • 1 (7-oz.) jar Kraft marshmallow crème
  • 2 (1-oz.) squares unsweetened chocolate, melted
  • 2 T. milk
  • 1 C. whipping cream, whipped

Combine graham cracker crumbs, sugar and margarine together and press into the bottom of an 8-inch square pan. Combine the marshmallow crème, chocolate and vanilla together. Mix until well blended. Gradually add milk; blending until smooth. Fold in whipped cream. Pour mixture over crust and freeze. Sprinkle with additional graham cracker crumbs or garnish with chocolate curls, if desired.



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