ILLINOIS'
FINEST COOKING
  JULY 2007
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Aaron’s Favorite Taco Dip I Oriental Asparagus Salad
Cabbage Casserole I Lemon Pound Cake
Hamburger Noodle Casserole I Lazy Day Cobbler
Pepperoni Bread I Grape Salad

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Illinois Country Cooks Cookbook
Recipes From The Heart
Who:
St. Joseph’s United Methodist Church in St. JosepH
Cost:
$10, plus $3 shipping
Pages :
118
Details:
hard-backed, three-ring-binder-bound
Contact:

Send checks to Pam Socie at
1533 County Road 2200 East,
St. Joseph, IL 61873
or call her at 217-469-2782.

Aaron’s Favorite Taco Dip
Jennifer Ball
1 (8-oz.) pkg. cream cheese  1 can no bean chili
11 (16-oz.) pkg. shredded taco cheese 1 pkg. tortilla chips
  1. Spread cream cheese in a round quiche dish or pie pan.
  2. Spread chili on top of cream cheese. Sprinkle with shredded taco cheese.
  3. Cover with Saran wrap. Heat in microwave for 5 minutes.
  4. Serve hot with tortilla chips.

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Oriental Asparagus Salad
Valerie Youngen
1-1/2 lb. asparagus, sliced 2 T. sesame oil
1 sm. box fresh mushrooms,
sliced or chunked
2 tsp. sugar
4 T. vinegar Salt to taste
2 T. soy sauce 2 T. sesame seeds, toasted
  1. Steam asparagus.
  2. Mix together vinegar, soy sauce, sesame oil, sugar and salt.
  3. Marinate asparagus in sauce overnight.
  4. At the last minute, toss with sesame seeds.

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Cabbage Casserole
Marge Clark
1 head cabbage 1 stick margarine
Lowry’s season salt Ritz or Townhouse crackers
Velveeta cheese  
  1. Cut up cabbage and boil it for 5-10 minutes; drain.
  2. Place in a casserole dish.
  3. Sprinkle with Lowry’s season salt.
  4. Lay Velveeta cheese slices on top.
  5. Lay crumbled crackers on top of the cheese.
  6. Dribble melted margarine or butter over the top of the crackers.
  7. Bake at 350° for 30 minutes.

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Lemon Pound Cake
Shirley Woodward
2 C. sifted cake flour 1-1/2 C. sugar
1 tsp. baking powder 2 eggs
1/4 tsp. salt 1/4 C. milk
1/2 C. butter 1-1/2 tsp. lemon extract
1 (8-oz.) pkg. cream cheese, softened  
  1. Lightly grease a 9x5-inch loaf pan.
  2. Combine flour, baking powder and salt. Cream butter, cream cheese and sugar on high until light and fluffy, about two minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Add flour mixture, alternating with milk.
  5. Stir in lemon extract and mix until combined.
  6. Pour into loaf pan and bake at 350° for 1 hour or until toothpick inserted in the center comes out clean.
  7. Cool on wire rack for 15 minute.
  8. Turn out of pan and cool completely.

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Feed My Flock
Who:
Central Christian Church of Lawrenceville
Cost:
$10, plus $3 shipping
Pages :
123
Details:
paper-back, somb-bound
Contact:

Send checks to: Jodie Paddeck,
Rt. 1 Box 212, St. Francisville, IL 62460
or call her at 618-943-8354

Hamburger Noodle Casserole
Mary Wilson
1-1/2 lb. ground beef 1 (12-oz.) pkg. noodles
1 green pepper, chopped 2 cans cream of mushroom soup
1 onion, chopped 1 C. milk
1 C. celery, chopped  
  1. Brown ground beef, green pepper, onion and celery.
  2. Drain.
  3. Cook noodles in salted boiling water until tender.
  4. Mix all ingredients together and pour into a buttered baking dish.
  5. Bake at 350° for 1 hour.

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Lazy Day Cobbler
Theo Goodart

1 C. sugar

1 stick butter

1 C. flour

3-4 C. fresh fruit

1-1/2 tsp. baking powder

1/2 C. sugar

3/4 C. milk

  1. Melt stick of butter in an 8x8-inch deep dish.
  2. Mix 1 C. sugar, flour, baking powder and milk.
  3. Pour this batter over butter and do not stir.
  4. Put fresh fruit on top.
  5. Top with 1/2 C. sugar.
  6. Bake at 350° for 45 minutes.

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Pepperoni Bread
Teri Linton
1 loaf frozen bread dough, thawed 1/4 tsp. garlic salt
1 beaten egg 1/2 C Parmesan cheese
1/4 tsp. oregano 4-oz. shredded Mozzarella cheese
1 tsp. pepper 1 pkg. sliced pepperoni
1/2 tsp. parsley flakes  
  1. Roll thawed bread dough flat (10x12-inch).
  2. Beat egg, oregano, pepper, parsley, garlic salt and Parmesan cheese together.
  3. Spread paste on dough and then layer the pepperoni on top of the past and top with Mozzarella cheese.
  4. Press ingredients down on the dough.
  5. Roll up from the end. Put on a greased cookie sheet.
  6. Brush with melted butter or margarine.
  7. Bake at 350° for 35 minutes, or until golden brown seam down.
  8. Cool slightly before slicing.

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Grape Salad
Renee Willis
2 pkgs. seedless grapes 1 C. sour cream
1/2 C. brown sugar 1/2 C. sugar
1/2 C. pecans 1 T. vanilla
1 (8-oz.) pkg. cream cheese  
  1. Mix together cream cheese, sugar and vanilla.

  2. Fold in grapes. Pour into a casserole dish and top with brown sugar and pecans.

  3. Refrigerate 24 hours before serving.

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