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Illinois Country Living


August 2007 Issue: FeatureCommentaryCurrents SafetyGardenEnergy SolutionsFinest Cooking

Chinese Cole Slaw

Here's What's Cookin' At Centennial Apartments

Who: Centennial Apartments Senior Community
Cost: $12.50, plus $5 shipping
Details: paper-back, spiral-bound
Pages of recipes: 120
Send checks to: Send checks to: Darcy Nichols, 900 E. Ardyce Lane, Mt. Prospect, IL 60056, or call 847-259-1080.

Photo by Catrina McCulley Wagner

 

Chinese Cole Slaw (above)
Ann Magas

  • 1 pkg. shredded slaw cabbage
  • 1 bunch green onions, chopped
  • 2 small pkgs. slivered almonds, toasted
  • 1 sm. jar sesame seeds
  • 2 pkgs. Ramen chicken soup noodles,
  • broken into small pieces
  • 1/2 C. vegetable oil
  • 1 C. rice vinegar
  • 12 T. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 chicken flavor packets from Ramen noodles

Mix together cabbage, onions, almonds, sesame seeds and Ramen noodles. In a small bowl, combine oil, vinegar, sugar, salt, pepper and chicken packets. Pour over cabbage mixture and let set in the refrigerator a couple hours before serving.

 

 

 

Grated Zucchini Pancake
Darcy Nichols

  • 1 lg. zucchini, grated and squeezed dry
  • 1 sm. potato, peeled, grated and squeezed dry
  • 3 green onions, chopped fine
  • 2 T. flour
  • 1 lg. egg, lightly beaten
  • 1 lg. egg white
  • 1/4 tsp. black pepper
  • Nonstick cooking spray
  • 1 T. unsalted butter
  • 1 T. grated parmesan cheese

In a medium bowl, combine the zucchini, potato, green onions, flour, egg, egg white and pepper. Coat a 10-inch nonstick skillet with cooking spray. Melt ½ T. of butter in the skillet over medium heat. Add the zucchini mixture, shaping it into a cake with a spatula and cook, uncovered, until golden around the edges, 6-7 minutes. Place a large plate over the skillet and invert the zucchini pancake onto it. Add the remaining butter to the skillet, melt it over medium heat, and slide the pancake back into the skillet. Cook, uncovered until firm, about 5 minutes. Sprinkle with cheese.

     

Cream Cheese Kugel
Rose Horist

  • 1 (8oz.) pkg. cream cheese, softened
  • 1/4 C. margarine or butter, melted
  • 4 eggs, beaten
  • 1/2 C. milk
  • 1/4 tsp. nutmeg
  • 1/4 C. sugar (or less if desired)
  • Salt, to taste
  • 1 (8 oz.) pkg. egg noodles, cooked and drained

Preheat oven to 375°. Mix cheese and margarine until blended. Blend in eggs, milk, sugar, a pinch of salt and nutmeg. Stir in noodles and mix well. Pour mixture in a 12x8-inch baking dish. Bake 30 minutes or until set.

 

 

Stuffed Green Pepper Soup
Dolores Petrauskas

  • 2 lbs. ground beef
  • 1 (28-oz.) can tomato sauce
  • 1 (28oz.) can diced tomatoes, undrained
  • 2 C. cooked rice
  • 2 C. chopped green pepper
  • 2 beef bouillon cubes
  • 1/4 C. packed brown sugar
  • 2 tsp. salt
  • 1 tsp. black pepper

In a large Dutch oven or stockpot, brown ground beef. Drain. Add remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer until green peppers are tender, about 35-40 minutes.

Olmstead Historical Society Cookbook

Who: Olmstead Historical Society
Cost: $10, plus $2.25 shipping
Details: Soft-backed, spiral-bound
Pages of recipes: 190
Send checks to: Send checks to: Marilyn Turner, PO Box 2, Olmstead, IL 62970 or call 618-742-6238.

Photo by Catrina McCulley Wagner

No-Peek Chicken
Dorothy L. Block

  • 1 C. rice or 1-1/2 C. Minute rice
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 envelop onion soup mix
  • 1 tsp. garlic powder
  • 1 tsp. parsley flakes
  • 1 tsp. Worcestershire sauce
  • 1 whole chicken, cut up in 8 pieces
  • Paprika

Mix all ingredients together, except for chicken and paprika. Put mixed ingredients into a 9x13-inch baking pan sprayed with non-stick spray. Press chicken on top. Sprinkle with paprika. Cover with foil. Bake 2-1/2 hours at 350°. Do not peek during baking.

 

 

Banana Chocolate Chip Cookies
Marilyn Turner

  • 3 C. flour
  • 4-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1-1/2 tsp. salt
  • 1 C. butter
  • 3/4 C. granulated sugar
  • 1/2 C. light brown sugar, packed firmly
  • 1 egg
  • 1 tsp. vanilla
  • 1 C. mashed bananas
  • 1 (12-oz.) pkg. semi sweet chocolate chips
  • 1 C. chopped nuts

Preheat oven to 350°. Stir together flour, baking powder, salt and baking soda; set aside. Beat together butter and sugars. Add egg and vanilla, beating well. Blend in bananas. Add dry ingredients, blending well. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased cookie sheets, about 2 inches apart. Bake for 12-14 minutes. Cool on racks. Yield: 6 dozen.

     

Cajun Corn Casserole
Carla Gunn

  • 2 cans white corn, drained
  • 1 pkg. cream cheese, softened
  • 1 can chopped green chilies
  • 1/4 C. milk
  • 1 stick margarine, melted
  • 4-5 drops hot sauce
  • 1/4 C. grated Cheddar cheese

Mix butter and cream cheese smoothly. Add corn, chilies, milk and hot sauce; mix thoroughly. Add cheese and mix well. Pour into a 2-quart casserole dish that has been sprayed with Pam. Bake at 350° for 35-40 minutes.

 

 

Strawberry Shortcake
Marie Turner

  • 1 C. mini marshmallows
  • 2 C. frozen sliced strawberries in
  • syrup, completely thawed
  • 1 (3-oz.) pkg. strawberry Jell-O
  • 1-1/4 C. flour
  • 3/4 C. sugar
  • 1/4 C. solid shortening
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 C. milk
  • 1/2 tsp. vanilla
  • 2 eggs

Preheat oven to 350°. Generously grease the bottom only of a 9x13-inch pan. Sprinkle marshmallows evenly over the bottom of the pan. Thoroughly combine strawberries and syrup with dry Jell-O; set aside. In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping sides of the bowl occasionally. Pour batter evenly over marshmallows in the prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes, until golden brown and toothpick inserted in the center comes out clean.

 

How to submit recipes:

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.

 

 

© 2007 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

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