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Guacamole

Recipes From The Heart

Who: Cornerstone Baptist Church of Winchester, IL
Cost: $10, plus $2 shipping
Details: hard-backed, comb-bound
Pages of recipes: 91
Send checks to: Debbie Rhoades,
847 Albers Lane, Winchester, IL 62694

Photo by Catrina McCulley Wagner

Fresh Guacamole (above)

  • 4 ripe avocados
  • 1/2 red onion
  • 2 plum tomatoes
  • 1 jalapeno pepper
  • 1 clove garlic
  • 1 T. fresh cilantro
  • 3 T. fresh lime juice
  • 1 tsp. salt
  • 1/2 tsp. pepper

Peel and seed avocados. Place in a medium bowl. Squeeze 1 T. lime juice over avocados immediately to prevent browning. Mash avocados with a fork until just slightly chunky. Place remaining ingredients in a food processor, including remaining lime juice. Chunk large ingredients for better blending. Pulse until finely diced. Pour mixture into avocados and stir well. Serve with tortilla chips.

 

 

Coconut Kisses

  • 1 med. peeled potato
  • 1 lb. powdered sugar
  • 1 C. shredded coconut
  • 1 tsp. vanilla
  • 1 (1-oz.) square unsweetened chocolate, opt.

Boil potato, drain and mash. Let cool. Add powdered sugar gradually, then coconut and vanilla. Mix well. Drop by teaspoon on greased cookie sheets. Bake at 325° for 15 minutes. Melt chocolate in microwave. Spoon over top of candy.

     

Buttermilk Pie

  • 1-1/3 C. sugar
  • 3 T. flour
  • 2 eggs
  • 1/2 C. melted butter
  • 1/2 C. buttermilk
  • 2 tsp. vanilla
  • 1-1/2 tsp. lemon flavoring
  • 1 unbaked pie shell

Mix sugar and flour. Beat eggs. Add eggs and buttermilk to the sugar and flour mixture. Add vanilla, lemon and butter. Mix well. Pour into the pie shell. Bake at 400° for 10 minutes. Turn oven to 350° and bake until done, about 45 minutes.

 

Pizzaghetti

  • 1 lb. Italian bulk sausage
  • 1 (16-oz.) can stewed tomatoes
  • 1/2 tsp. dried basil leaves, crushed
  • 1/4 tsp. garlic powder
  • 7-oz. uncooked spaghetti noodles
  • 1/3 C. sliced pimento stuffed olives
  • 1 (12-oz.) pkg. Monterey Jack or
  • Mozzarella cheese
  • 1 T. vegetable oil
  • 1 (8-oz.) can tomato sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 (12-oz.) can Mexicorn
  • 1 (4-oz.) can mushrooms, opt.

Brown sausage over medium heat until cooked, drain. Stir in tomatoes, tomato sauce, basil, salt, garlic powder and pepper. Heat to boiling; reduce heat and simmer uncovered for 10 minutes. Cook spaghetti. Stir in corn with liquid, olives and drained mushrooms into the sausage mixture. Simmer uncovered for 5 minutes. Stir in cheese until melted. Serve over spaghetti noodles.

     
     

One Point Salad

Mothers and Others

Who: St. Luke Evangelical Lutheran Church Women’s Organization of Campbell Hill, IL
Cost: $10, plus $3.50 shipping
Details: hard-backed, three-ring-bound
Pages of recipes:149
Send checks to: Kathy Rathert, 951 Loy School Road, Ava, IL 62907.

Photo by Catrina McCulley Wagner

Cabbage Rolls

  • 1-1/2 lb. hamburger, not fried and crumbled
  • 1 onion
  • 2 eggs
  • 3/4 C. rice
  • Steamed cabbage leaves
  • 2 sm. cans tomato sauce
  • 3-1/2 tomato sauce cans of water
  • 1 T. sugar
  • 1 can sauerkraut
  • Bacon strips

Mix hamburger, onion, eggs and rice and roll mixture in steamed cabbage leaves. Place sauerkraut in a pan. Lay cabbage rolls on top of the sauerkraut. Mix tomato sauce with water and sugar and pour over rolls. Place bacon on top and cook 1-1/2 to 2 hours at 350°.

 

Cherry Dump Cake

  • 1 can cherry pie filling
  • 1 box yellow cake mix
  • 1 can crushed pineapple
  • Butter
  • Nuts, chopped, opt.

Spread pie filling on the bottom of a non-greased 9x13-inch pan. Spread one large can of crushed pineapple on top of the pie filling. Spread the cake mix over the pineapple. Dot with butter and sprinkle with nuts. Bake at 350° for 45 minutes.

     

Watergate Salad

  • 1 (20-oz.) can crushed pineapple
  • 1 (3-1/2-oz.) pkg. pistachio instant pudding
  • 1 (8-oz.) ctn. Cool Whip
  • 1-1/2 C miniature marshmallows
  • 1/2 C. chopped nuts
  • 1/2 C. chopped maraschino cherries

In a large bowl, mix pineapple with juice and pudding mix. Fold in Cool Whip, marshmallows, nuts and cherries. Stir until mixed well. Refrigerate until ready to serve.

 

One Point Salad (above)

  • 3 C. broccoli, cut into bite-sized pieces
  • 3 C. cauliflower, cut into bite-sized pieces
  • 1 C. celery, chopped small
  • 1/2 C. black olives (about 18)
  • 1 (16-oz.) can mushrooms, drained
  • 1 (18-oz.) can sliced water chestnuts, drained
  • 3/4 C. fat free Italian dressing

Combine all ingredients into a large bowl. Stir to coat all vegetables with dressing. Chill for several hours before serving.

 

 

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