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Illinois Country Living

Fruit Salsa

Cooking With Crossroads

Who: Crossroads Baptist Church in Terre Haute, IN
Cost: $10, plus $4 shipping
Details: paper-backed, comb-bound
Pages of recipes: 97
Send checks to: CrossRoads Baptist Church,
c/o Glenna Hiett, P.O. Box 258
West Terre Haute, IN 47885
or call 217-826-2685.

Photo by Catrina McCulley Wagner

Strawberry Granita (above)

  • 1 tube Crystal Lite Raspberry Ice
  • 1-1/4 C. water
  • 1 (20-oz.) bag strawberries (frozen, unsweetened)

Pour Crystal Lite powder into a blender and add water and strawberries. Cover and blend until smooth. Makes 8 servings, 1/2 C. each.


Chocolate Cherry Cake

  • 1 chocolate cake mix
  • 2 eggs
  • 1 C. water
  • 1 can cherry pie filling

Mix cake mix, eggs, water and pie filling together and bake according to the directions on the cake box.


Good Cauliflower Dish

  • 1 med. head of cauliflower
  • 1/4 C. water
  • 1/2 C. mayonnaise
  • 1 tsp. finely chopped onion
  • 1 tsp. dry mustard
  • 1/4 tsp. salt
  • 1/2 C. shredded Cheddar cheese

Place cauliflower and water in a 1-1/2 quart glass casserole dish (covered). Microwave for 9 minutes on high. Drain. Combine mayonnaise, onion, mustard and salt in a small bowl. Spoon mustard sauce on the cauliflower. Sprinkle with cheese. Microwave 1-1/2 – 2 minutes before serving.


Temptation Tea

  • 4 tsp. instant tea
  • 1/2 C. sugar
  • 2-1/4 C. cold water
  • 1 (28-oz.) bottle lemon-lime soda, chilled
  • 1 (12-oz.) can apricot nectar
  • 1 (6-oz.) can frozen lemonade concentrate

Mix instant tea, sugar, water and apricot nectar together in a large pitcher, stirring until sugar dissolves. Before leaving home, add frozen lemonade concentrate, undiluted, and ginger ale. Serve in a thermal container.

Garlic Cheese Dip

  • 8-oz. cream cheese
  • 8-oz. sour cream
  • 8-oz. mayonnaise
  • 1/2 C. margarine
  • 6 green onions, chopped
  • 9 cloves garlic, chopped
  • 1 C. Cheddar cheese, grated
  • 1 loaf round sourdough bread

Hollow out the center of the bread, saving the cap. Sauté onions and garlic in margarine. Add cream cheese, sour cream, mayonnaise and cheese. Pour cheese mixture into the hollowed bread and put the cap back on. Wrap the bread bowl up in aluminum foil and place on a cookie sheet. Bake at 350 degrees for 2 hours. Can be served hot or cold.


Texas Sheet Cake

Now And Then

Who: Cumberland County HEA, Toledo, IL
Cost: $10, plus $3 shipping
Details: sof-backed, comb-bound
Pages of recipes: 362
Send checks to: Cumberland County HEA,
PO Box 218, Toledo, IL 62468

Photo by Catrina McCulley Wagner

Creamy Fruit Salad

  • 1 can fruit cocktail, drained
  • 2 bananas, peeled and sliced
  • 1 sm. apple, diced
  • 1/2 C. seedless grapes, halved
  • 5 maraschino cherries, halved
  • 1/4 C. miniature marshmallows
  • 1/2 C. whipping cream
  • Strawberries for garnish

In a large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries.



Tex-Mex Burger With Cajun Mayonnaise

  • 1/2 C. mayonnaise
  • 1 tsp. Cajun seasoning
  • 1-1/3 lbs. ground beef
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 C. diced white onion
  • 4 slices tomato
  • 1 clove garlic, minced
  • 1 T. Cajun seasoning
  • 1 tsp. Worcestershire sauce
  • 4 slices pepper jack cheese
  • 4 leaves lettuce

Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning; set aside. In a large bowl, mix together the ground beef, jalapeno pepper, onion, garlic, 1 tablespoon of Cajun seasoning and Worcestershire sauce, using your hands. Divide into 4 portions and flatten into patties. Lightly oil the grilling surface and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns and top with lettuce and tomato. Serve.


Busy Day Casserole

  • 2 pared potatoes, thinly sliced
  • 1/2 C. uncooked rice
  • 1/4 C. diced celery
  • 1/4 C green pepper, diced
  • 1 lb. ground beef
  • 1 can kidney beans and juice
  • 1 C. tomato juice
  • Salt and pepper, to taste
  • 1/4 C. diced onion

Layer ingredients in order given in a greased casserole dish. Season each layer with salt and pepper. Cover and bake at 350 degrees for 1 hour. Serves 6.


Texas Sheet Cake (above)

  • 1 C. water
  • 2 sticks butter
  • 4 T. cocoa
  • 2 C. sugar
  • 2 C. flour
  • 2 eggs
  • 1/2 C. sour cream
  • 1 tsp. baking soda


  • 1 stick butter
  • 1 box powdered sugar
  • 6 T. sour cream
  • 4 T. cocoa
  • Chopped pecans (opt.)

Over medium-high heat, boil water, butter and cocoa together. In a separate bowl, combine sugar and flour together. Once mixture boils, remove from heat and pour over sugar/flour mixture. Beat in eggs, sour cream and baking soda. Pour into a greased jelly-roll pan and bake at 350 degrees for 20 minutes. Icing: Melt butter, powdered sugar, sour cream and cocoa together. Add nuts and pour over warm cake. Spread evenly. Serve.



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