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Baked Mac and Cheese

The Fruit Of The Spirit

Who: United Methodist Church, Arthur, IL
Cost: $15.65, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 149
Send checks to: Marty Yagel,
125 E. Illinois Street, Arthur, IL 61911

Photo by Catrina McCulley Wagner

Farmer’s Casserole

  • 3 C. frozen shredded hash browns
  • 3/4 C. shredded Monterey Jack cheese
  • 1 C. diced, fully cooked ham
  • 1/4 C. chopped green onion
  • 4 eggs
  • 1 (12-.oz.) can evaporated milk
  • 1/4 tsp. pepper
  • 1/8 tsp. salt

Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt together; pour over potatoes. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean.

 

 

Chocolate Chip Cheesecake Bars

  • 1 (2-lb.) family-sized tub refrigerated
  • chocolate chip cookie dough
  • 1 (8-oz.) pkg. cream cheese
  • 1 C. sugar
  • 1/2 tsp. vanilla

Preheat oven to 350 degrees. Press 2/3 of cookie dough into the bottom of a 9x13-inch pan. Cream sugar and cream cheese together. Mix in vanilla. Spread cream cheese mixture over cookie dough. Dot the remainder of the cookie dough on top. Bake 15-18 minutes or until dough on top is golden brown. Store in the refrigerator.

     

Articulate Artichokes

  • 2 cans artichokes, drained
  • 1 stick butter
  • 6-8 cloves garlic, crushed
  • Fresh mushrooms, opt.
  • 1/2-1 C. Mozzarella cheese, shredded
  • 1/2 C. Grated Parmesan cheese
  • 3/4 C. Bread crumbs

Sauté garlic in butter. Chop artichokes and mushrooms into an 8x8-inch baking dish. Spread bread crumbs on top, followed by garlic butter. Top with cheese. Bake at 350 degrees for 20-30 minutes. Serve with garlic bread, if desired.

 

 

Baked Macaroni and Cheese (above)

  • 2 C. macaroni, cooked and drained
  • 16-oz. cottage cheese
  • 1 C. sour cream
  • 1 egg
  • 3-4 C. shredded Cheddar cheese
  • Salt and pepper, to taste
  • Paprika, to taste

Mix cottage cheese, sour cream, egg, salt, pepper and Cheddar cheese together. Add cooked macaroni and mix well. Pour into an 8x8-inch baking dish. Sprinkle with paprika and bake 45 minutes at 350 degrees.

 

 

Penne with Asparagus,  Spinach and Baco

Heavenly Delights

Who: Rossville Sesquicentennial
Cost: $12, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 288
Send checks to: Donna White, 19696 E. 3100 North Rd., Rossville, IL 60963


Photo by Catrina McCulley Wagner

Penne with Asparagus, Spinach and Bacon (above)

  • 1 (8-oz.) pkg. penne pasta, uncooked
  • 2 slices bacon
  • 1/2 C. sweet onion, sliced
  • 2-1/2 C. asparagus, sliced
  • 1-1/2 C. fat free chicken broth
  • 4 C. baby spinach leaves
  • 1/2 C. shredded Parmesan cheese, divided
  • 1/4 tsp. black pepper

Cook pasta as directed; drain, and keep warm. Cook bacon in a skillet until crisp; remove from skillet and crumble. Cook onion in bacon drippings for 1 minute; add asparagus and sauté 1 minute longer. Add broth, and bring to a boil. Simmer 5 minutes, until asparagus is tender. Stir into pasta; add spinach, 1/4 C. cheese and pepper. Toss well. Sprinkle with remaining cheese and bacon.

 

Corn Salsa

  • 1 can black eyed peas, drained
  • 1 can black beans, drained
  • 1 can shoe peg corn, drained
  • 4-5 Roma tomatoes, diced small
  • 1 red onion, diced small
  • 1 bunch Cilantro, chopped
  • 1 (8-oz.) bottle zesty Italian dressing
  • 1 bag corn chips

Mix peas, beans, corn, tomatoes, onion and
Cilantro together. Add salad dressing and
stir. Cover and refrigerate over night. Serve with corn chips.

     

Fiesta Rollups

  • 1 (4-1/2-oz.) can green chilies
  • 1 sm. can black olives
  • 1 sm. onion
  • 8-oz. sour cream
  • 8-oz. cream cheese
  • 1 (12-oz.) pkg. shredded taco cheese
  • 1/2 pkg. taco seasoning
  • 10 lg. flour tortilla shells

Chop the olives, onion and chilies in a food
processor. Add sour cream, cream cheese, taco cheese and taco seasoning. Mix together well. Spread some of the mixture on each tortilla
shell and roll up tight. Refrigerate for at least 1 hour, then cut into wheels and serve.

 

Easy Fruit Cobbler

  • 1-quart fresh or frozen fruit
  • 1 C. sugar
  • 2 T. butter
  • 1-1/2 C. flour
  • 1 C. sugar
  • 3 tsp. baking powder
  • 1/8 tsp. salt
  • 1 C. milk
  • 1 egg, slightly beaten

Melt 2 T. butter in a 9x13-inch pan. Mix fruit and 1 C. sugar. Heat in a saucepan only until mixture boils. Mix together flour, sugar, baking powder, salt, milk and egg. Pour batter into the pan. Do not stir. Spoon hot fruit over batter carefully. Do no mix. Bake at 400 degrees for 20 minutes. Serve warm with ice cream, if desired.

 

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