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Potato And Cheese Soup

Sharing of the Heartland

Who: Heartland Community Church, Normal, IL
Cost: $10, plus $3 shipping
Details: paper-backed, spiral-bound
Pages of recipes: 92
Send checks to: Peg Hutson, 1409 Chadwick Drive, Normal, IL 61761.

Photo by Catrina McCulley Wagner

Hawaiian Fruit Dip

  • 3-oz. cream cheese, softened
  • 2 T. mayonnaise
  • 2 T. Maraschino cherry juice
  • 1 T. milk
  • 2 tsp. lemon juice
  • 1 pkg. Dream Whip
  • Variety of fresh fruit

Cream together all ingredients. Chill. Serve with fresh fruit.

 

 

Potato And Cheese Soup (above)

  • 5 lg. baking potatoes
  • 2/3 C. butter or margarine
  • 2/3 C. flour
  • 6 C. milk
  • 2 heaping T. chicken base
  • 3/4 tsp. pepper
  • 3 C. sharp Cheddar cheese
  • 1/2 C. real bacon bits
  • 1 (8-oz.) ctn. sour cream

Wash potatoes and bake them. Cool, then cube them. Melt margarine in a heavy pan. Stir in flour gradually until smooth. Slowly stir in milk. Heat on low to moderate heat until bubbly and thick. Add chicken base, pepper, cheese, potatoes and bacon bits. Heat thoroughly. Just before serving, stir in sour cream.

     

Beefaroni

  • 1 lb. ground beef, browned and
  • drained
  • 2 boxes macaroni and cheese
  • 1 lg. jar spaghetti sauce
  • Salsa, to taste

Prepare macaroni and cheese as per box directions, leaving noodles slightly firm. Combine ground beef, spaghetti sauce and salsa together. Add macaroni and cheese and heat through. Remove from heat and cover for about 5-10 minutes to let the sauce soak into the macaroni.

 

 

Pasta with Lemon Cream, Asparagus and Peas

  • 8-oz. box pasta, uncooked
  • 1-3/4 C. asparagus – 1-1/2-inches long
  • 1 C. frozen peas, thawed
  • 1 T. butter
  • 1 garlic clove, minced
  • 1 C. vegetable broth
  • 1 tsp. cornstarch
  • 1/3 C. heavy cream
  • 3 T. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Cook pasta according to package; omit salt and fat. Add asparagus during the last minute of cooking time. Place peas in a colander. Drain pasta over peas; set aside. Melt butter in a skillet on medium high heat. Add garlic to butter. Sauté for 1 minute. Combine broth and cornstarch, blending well. Add broth mix to the pan; bring to a boil. Cook for 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt and pepper. Add pasta to the broth mix. Toss gently to coat.

Banana Bread

Keep the River Cook’N

Who: Lower Kaskaskia Stakeholders, Inc.
Cost: $10, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 147
Send checks to: Cheryl Salger, PO Box 100, Red Bud, Il 6227

Photo by Catrina McCulley Wagner

Banana Bread (above)

  • 1-1/2 C. sugar
  • 1/2 C. corn oil
  • 2 eggs
  • 1/2 tsp. salt
  • 1 C. mashed, ripe bananas
  • 1/2 C. buttermilk
  • 2 C. flour
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 C. pecans, opt.

Cream sugar, oil and eggs together. Add milk, salt and bananas and mix well. Add flour, baking soda, vanilla and pecans, if desired. Bake in 2 greased loaf pans. Bake at 350 degrees for 50 minutes to 1 hour. Cool. Dust with powdered sugar.

 

Barbecued Spare Ribs

  • 4 lbs. spareribs, cut into serving pieces
  • 1/2 C. sliced onions
  • 1 C. ketchup
  • 2 T. Worcestershire sauce
  • 1/4 C. brown sugar
  • 2 tsp. dry mustard
  • 1 tsp. paprika
  • 1 C. water
  • 2 tsp. salt
  • 1/4 C. vinegar

Brown ribs. Combine remaining ingredients and pour over ribs. Cover and bake at 350 degrees for 1-3/4 hours. Spoon sauce on ribs 2-3 times during baking. Bake the last 15 minutes uncovered.

     

Chicken and Dumplings

  • 1 small chicken
  • Salt and pepper, to taste
  • 1 can evaporated milk
  • 2-2/3 C. flour
  • 2 tsp. salt
  • 1 C. milk mixed with 1 egg

Boil chicken until tender, adding salt and pepper to taste. Remove from broth and debone. To broth add 1 can evaporated milk and bring to a rolling boil. Mix together flour, salt and milk/egg mixture. Roll out in small batches using plenty of flour. Cut into strips and then pinch off small dumplings and drop into boiling broth. Add chicken and let cook long enough to cook dumplings. If not enough broth, add a can of chicken broth or even a little milk.

 

Ice Cream Crunch

  • 2-1/2 C. Rice Krispies
  • 1 C. coconut
  • 1 C. chopped pecans
  • 1 stick butter
  • 3/4 C. brown sugar
  • 1/2 gallon vanilla ice cream

Melt butter in a 9x13-inch pan. Add cereal, coconut and pecans. Toast evenly in a 300 degree oven for 30 minutes. Stir occasionally to brown evenly. Remove from oven and add brown sugar. Let cool. When cooled, separate mixture in half. Put half of mixture into the pan. Slice frozen ice cream into 3 slices (horizontally) and place on top of mixture. Spread the remainder of the mixture evenly over the ice cream. Press down lightly. Freeze until ready to serve. You can also add chocolate chips to cooled mixture.

 

 

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