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Illinois Country Living

Fruit Salsa

The Premier Bank Family Cookbook

Who: Premier Bank, Jacksonville, IL
Cost: $7, plus $3 shipping
Details: paper-backed, comb-bound
Pages of recipes: 124
Send checks to: Premier Bank c/o Kim French, 1604 W. Morton, Jacksonville, IL 62650 or call 217-243-0660.

Photo by Catrina McCulley Wagner

Fruit Salsa (above)

  • 1 lg. red apple
  • 1 lg. green apple
  • 5 kiwis
  • 1 lb. strawberries
  • 1 small can Mandarin oranges, drained
  • 2-3 T. apricot jelly
  • 1 T. brown sugar
  • 1 T. white sugar
  • Graham Crackers, Cinnamon/Sugar
  • Tortilla Chips or any other sweet
  • cracker of choice

Dice all fruit as small as possible and put into a large bowl. Add jelly and sugars. Let the fruit mix sit in the refrigerator for a couple of hours. Serve with the cracker of your choice.


Campfire Taco Salad

  • 6 (1-oz.) snack sized bags of
  • corn chips
  • 1 (15-oz.) can chili without beans
  • 3 C. shredded cheddar cheese
  • 3/4 C. sour cream
  • 1 (8-oz.) jar mild salsa
  • 1/2 med. head iceberg lettuce,
  • shredded

Cut the top off of each bag of chips and set aside. Place chili in a saucepan. Cook over medium heat for 10 minutes or until heated through. Stir occasionally. Spoon about two tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.


Wonderful Cheese Potatoes

  • 4 lg. baking potatoes
  • 1 (8-oz.) pkg. sharp Cheddar cheese,
  • grated
  • 1 C. sour cream
  • 6 green onions, chopped
  • Salt and pepper, to taste
  • 1/4-1/2 tsp. garlic powder
  • 1/4-1/2 tsp. onion powder
  • 1-2 tsp. parsley flakes
  • Butter
  • Bacon, cooked and crumbled, opt.

Preheat oven to 350° degrees. Wash
potatoes and wrap them in foil. Bake for
1 hour. Let cool. Slice open potatoes and scoop out almost half of the potato. Combine scooped out potatoes and butter in a large mixer bowl. Beat slightly with a mixer and add remaining ingredients and whip. Spoon mixture back into the potato skins. Wrap potatoes with foil, leaving the top uncovered and bake until top
is melted.


Disappearing Marshmallow Brownies

  • 1 C. butterscotch chips
  • 1/2 C. margarine
  • 1-1/2 C. flour
  • 2/3 C. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 2 C. miniature marshmallows
  • 2 C. chocolate chips
  • 1/2 C. nuts, any kind, chopped

In a 3 quart saucepan, melt butterscotch chips and margarine on medium heat. Once melted, let cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and eggs. Mix well. Stir in marshmallows, chocolate chips and nuts. Bake in a 13-inch greased pan for 20-25 minutes.


Taco Salad

Cooking With Care

Who: Hospice of Southeastern Illinois
Cost: $5, plus $3 shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 116
Send checks to: Hospice of Southeastern Illinois, c/o Amber Jared, 800 E. Locust, Olney, IL 62450 or call 618-392-2745.

Photo by Catrina McCulley Wagner

Avocado Turkey Salad

  • 3 C. mixed salad greens
  • 2 C. cubed turkey breast
  • 1 med. ripe avocado, peeled
  • and chopped
  • 1 C. grape tomatoes
  • 1/4 C. canola oil or vegetable oil
  • 2 T. sour cream
  • 1 T. heavy whipping cream, half
  • and half or milk
  • 1/4 tsp. salt
  • 1/8-1/4 tsp. minced garlic

Combine the mixed salad greens, cubed turkey breast, avocado and tomatoes. Toss gently. In a small bowl, combine the oil, sour cream, salt and minced garlic. Whisk. Add the cream one teaspoon at a time until the dressing is the desired consistency. Whisk dressing until smooth. Drizzle over salad and toss. Serve immediately.


Dinner In A Packet

  • 1 (4-oz.) boneless pork loin chop
  • 1 med. potato, sliced
  • 1 lg. carrot, sliced
  • 1/4 c. frozen peas
  • 1 T. dry onion soup mix

Place the pork chop on a double thickness of heavy-duty aluminum foil; 18x14-inches. Top with potatoes, carrot and peas. Sprinkle with soup mix. Seal foil tightly. Grill covered, over medium heat for 30-35 minutes or until the meat juices run clear, turning occasionally. You may also bake the packet.


Peanut Butter Pizza

  • 1 (20-oz.) tube refrigerated peanut
    butter cookie dough
  • 1 (16-oz.) pkg. semi-sweet
  • chocolate chips
  • 1 (8-oz.) package cream cheese
  • 1 C. sugar
  • 1 C. corn syrup
  • 1 tsp. vanilla
  • 1 (16-oz.) package M&M candies

Preheat oven to 350°. Lightly grease a pizza pan. Spread cookie dough onto the pan and bake 10-13 minutes. Remove cookie dough from the oven and sprinkle chocolate chips while cookie dough is still hot. Let chips melt and spread around. Let cool. In a bowl, mix cream cheese, sugar, corn syrup and vanilla together. Spread on pizza. Top with M&M candies.


Taco Dip (above)

  • 1 lb. hamburger
  • 1 (8-oz.) ctn. sour cream
  • 1 pkg. cream cheese, softened
  • 1 pkg. taco seasoning
  • 1 tsp. garlic salt
  • 1 pkg. shredded Cheddar cheese
  • Taco toppings such as: Lettuce,
  • tomato, black olives, salsa
  • Tortilla Chips

Brown hamburger and drain. Add taco seasoning to meat. In a separate bowl, mix together cream cheese, sour cream and garlic salt. Spread on a serving platter. Top with hamburger and taco toppings. Serve with Tortilla chips.



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