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Illinois Country Living


Mystery Salad

Quilter’s Kitchen Keepsakes

Who: Hands All Around Quilt Guild in Bloomington, IL
Cost: $10, plus $3 shipping
Details: hard-backed, three-ring-binder-bound
Pages of recipes: 159
Send checks to: Gracie Ayers, 8934 Tamarac Way, Bloomington, IL 61704.

Photo by Catrina McCulley Wagner

Frozen Strawberry Salad

  • 1 (8-oz.) pkg. cream cheese
  • 2/3 C. sugar
  • 1 (20-oz.) can crushed pineapple, drained
  • 1 (10-oz.) pkg. sliced strawberries
  • 1 (12-oz.) ctn. whipped topping

Mix cream cheese, sugar, pineapple and sliced strawberries. Fold in whipped topping. Freeze in a 9x13-inch pan. Remove from freezer about 10 minutes before serving. Cut into serving pieces.

 

 

Basil Pesto (above)

  • 2 C. Thai basil leaves, loosely packed
  • 1 C. Parmesan cheese
  • 1/4 C. olive oil
  • 2 T. pine nuts
  • 2 cloves garlic

In a food processor or blender, combine all ingredients. Whirl until the mixture has reached the consistency of fine paste. If made ahead, cover tightly with plastic wrap and refrigerate or freeze.

     

Hot Tamale Pie

  • 1 lb. ground beef
  • 1/2 C. chopped green pepper
  • 1 can Mexican tomatoes
  • 1/2 can evaporated milk or 6-oz. of milk
  • 1 C. grated Cheddar cheese, divided
  • 1/2 C. chopped onion
  • 1/2 tsp. chili powder
  • 1/4 can water
  • 1 box cornbread mix

Brown meat; drain. Add green pepper and onion to the meat in the skillet and continue cooking. Add tomatoes, chili powder and water. Cook until bubbly. Pour into a baking dish. Topping: Combine cornbread mix, milk and 1/2 C. cheese. Spread evenly on top of meat mixture. Sprinkle remaining cheese on top. Bake at 400° for 20 minutes.

 

Peach Cobbler

  • 8-9 peaches
  • 1/2 C. sugar
  • 1-1/2 tsp. cornstarch
  • 1/8 tsp. salt
  • 3/4 C. sugar
  • 3 T. butter
  • 1/2 C. milk
  • 1 C. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Ice cream or whipped topping, opt.

Grease a 9-inch square pan. Peel peaches. Slice in a bowl. Combine 1/2 C. sugar, cornstarch and 1/8 tsp. salt and sprinkle over peaches. Gently stir to coat. Pour into a pan. Combine 3/4 C. sugar, butter, milk, flour, baking powder and 1/4 tsp. salt and pour over peaches. Bake 35-40 minutes at 400°. Serve warm. Top with ice cream or whipped topping.

     

Orange Oatmeal Cookies

Grace United Methodist Church 100th Anniversary Cookbook

Who: Grace United Methodist Church in Carbondale, IL
Cost: $12, plus $3 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 141
Send checks to: Mary Ellen Searcy, 1141 McCowen Lane, Carterville, IL 62918.

Photo by Catrina McCulley Wagner

Orange Oatmeal Cookies (above)

  • 1-3/4 C. flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1-1/4 C. butter
  • 1/4 C. grated orange peel
  • 2 C. sugar
  • 1 tsp. ground nutmeg
  • 2 C. uncooked oats
  • 1 egg

Blend flour, baking powder, salt and nutmeg together and set aside. Cream butter and orange peel together. Add the sugar gradually, beating until fluffy. Add the egg and beat thoroughly. Add dry ingredients in thirds, mixing until blended after each addition. Stir in oats. Drop by teaspoons on greased cookie sheets. Bake at 375° for 10-15 minutes.

 

 

Tiger Butter

  • 6 squares white baking chocolate
  • 6-8-oz. semi-sweet chocolate chips
  • 1-1/2 C. peanut butter

Combine white chocolate and peanut butter in a bowl and melt in microwave, stirring frequently. Spread mixture onto a waxed paper-lined 15x10-inch jellyroll pan. Melt chocolate chips and pour over peanut butter/white chocolate mixture. Swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in the refrigerator. Makes 6 dozen.

     

Chicken and Salsa

  • 2-3 chicken breasts, cut into pieces
  • 1 (16-oz.) jar of salsa
  • 1 can chicken broth
  • 1 T. lemon juice
  • Fresh garlic, minced, to taste
  • 2 C. uncooked minute rice
  • Grated cheese

Sauté chicken and garlic in 2 T. oil. Add salsa, chicken broth, rice and lemon juice. Fix rice according to package directions. Simmer for 10-15 minutes. Top with cheese and serve with rice.

 

 

Hawaiian Bread

  • 1 lg. can crushed pineapple
  • 1 (10-oz.) pkg. coconut
  • 4 eggs, well beaten
  • 1-1/2 C. sugar
  • 4 C. flour
  • 2 tsp. salt
  • 2 tsp. baking soda

Combine coconut and pineapple in a mixing bowl. Add eggs and sugar and mix well. Sift dry ingredients together and add to the wet mixture. Mix until well blended and smooth. Pour into 3 greased loaf pans. Bake at 325° for 1 hour. Remove from oven and when slightly cooled, turn out on wire racks to cool. May serve warm or cold.

How to submit recipes:

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