Search the site:
Illinois Country Living


Sunshine Salad

Classic Cooking

Who: Classic Iron Club, Greenfield, IL
Cost: $10.50, plus $3.50 shipping
Details: hard-backed, comb-bound
Pages of recipes: 140
Send checks to: Classic Iron Club, c/o Glenna Wright,
RR 1 Box 224, Greenfield, IL 62044

Photo by Catrina McCulley Wagner

Sunshine Salad

  • 1 (20-oz.) can pineapple tidbits in own juice
  • 1 (11-oz.) can mandarin oranges, drained
  • 2 (3-oz.) instant sugar free vanilla pudding
  • 1 C. quartered strawberries
  • 1 C. banana slices

Drain juice from pineapple into a
2 C. glass measuring cup. Add enough water to make 2 C. Prepare pudding with juice and water mixture. In a bowl, combine pineapple, oranges and strawberries. Gently fold into the pudding. Chill at least 2 hours. Add bananas just prior to serving.

 

Creamy Red Potato Salad

  • 3 lbs. red potatoes, quartered
  • 1/2 C. sour cream
  • 1/2 C. mayonnaise
  • 1/4 C. fresh parsley
  • 2 scallions, chopped
  • 1 T. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

In a large pot, over high heat, combine potatoes with enough salted water to cover by 4 inches. Bring to a boil. Cook until tender, 20-25 minutes. Drain and cool. Combine other ingredients in a serving bowl. Add potatoes, toss until coated. Cover and refrigerate until ready to serve.

     

Unforgettable Chicken Casserole

  • 3 C. deli roasted chicken
  • 2 C. finely chopped celery
  • 1 C. grated Cheddar cheese
  • 1/2 C. slivered almonds
  • 1/2 C. light sour cream
  • 1/2 C. light mayonnaise
  • 1 (10-3/4- oz.) can cream of chicken soup
  • 1 (4-oz.) can water chestnuts, drained and chopped
  • 1-1/2 C. French fried onion rings

In a large bowl, combine all ingredients except onion rings. Spoon into a lightly greased 9x13-inch pan or baking dish. Bake at 350° for 40 minutes. Remove from oven and sprinkle onion rings evenly on top. Bake 5 more minutes or until bubbly around the edge. Let stand 10 minutes before serving.

 

Angel Chicken

  • 6 chicken breasts
  • 1/4 C. butter
  • 1 env. Italian dressing
  • 1 can golden mushroom soup
  • 1 C. chicken broth
  • 1 (8-oz.) ctn. Chives and onion cream cheese
  • Angel hair pasta, prepared

Place chicken in a slow cooker. In a saucepan, melt butter and combine with rest of the ingredients, except pasta. Pour sauce over chicken and cook on low for 6 hours. Serve over pasta.

 

Lemon Lush Crust

Red, White & Blue - Recipes Tried & True

Who: The South Beloit Legion Ladies Auxiliary
Cost: $14, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 180
Send checks to: Mechelle Brown, 843 Marvin Street, South Beloit, IL 61080.

Photo by Catrina McCulley Wagner

Apricot Jell-O Salad

  • 1 (3-oz.) pkg. apricot Jell-O
  • 1 (16-oz.) can crushed pineapple
  • 5 T. milk
  • 1/2 C. sugar
  • 2 C. Cool Whip
  • 1 (8-oz.) pkg. cream cheese

Cook pineapple and sugar together and boil. Add Jell-O and let set, then cool. Blend cream cheese and milk together until smooth. Add Cool Whip and fold in Jell-O. Mix and refrigerate until set.

 

Crispy Onion Roasted Potatoes

  • 1 pkg. Lipton onion or onion-mushroom soup mix
  • 1/2 C. margarine, melted
  • 1 tsp. thyme leaves (opt.)
  • 1 tsp marjoram leaves (opt.)
  • 1/4 tsp. pepper
  • 2 lbs. potatoes, quartered
  • Chopped parsley, (opt.)

In a shallow baking pan, thoroughly blend soup mix, oil, margarine and seasonings. Add potatoes and turn to coat thoroughly. Bake at 450°, stirring occasionally, for 60 minutes or until potatoes are tender and golden. Garnish, if desired, with chopped parsley.

     

Cheese Garlic Biscuits

  • 2 C. biscuit mix
  • 2/3 C. water or milk
  • 1/2 C. grated Cheddar cheese
  • 1/2 C. melted butter
  • 1/4 tsp. garlic powder

Preheat oven to 450°. Mix biscuit mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto an ungreased baking sheet. Bake 8-10 minutes or until golden brown. Mix butter with garlic powder and brush over warm biscuits before serving from baking sheet.

 

Lemon Lush Crust

  • 1-1/2 C. butter or margarine
  • 1-1/2 C. flour
  • 1/2 C. chopped nuts

Mix butter, flour and nuts together with a pastry blender or fork and press into a 9x13-inch pan. Bake at 300° for 20 minutes. After the crust has baked and cooled, make first layer.

Layer 1

  • 1 C. powdered sugar
  • 1 (8-oz.) block of cream cheese, softened
  • 1 C. Cool Whip

Mix powdered sugar, cream cheese and Cool
Whip together and spread over crust.

Layer 2

  • 2 small pkg. instant lemon pudding (or any flavor)
  • 2-2/3 C. milk

Mix pudding and milk together until pudding starts to thicken. Spread over cream cheese layer. Spread remaining Cool Whip over top and refrigerate.

 

 

© 2014 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

Designed and Maintained by Cooperative Design and Print.

Current Issue Archive About Us Advertisers Contact Us FAQ