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Brownie Chip Cookies

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Who: Saint Mary’s Church of East Dubuque, Ill.
Cost: $10, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 241
Send checks to: Ms. Barbara Schuler,
12 Truman Dr., East Dubuque, IL 61025.

Photo by Catrina McCulley Wagner

Brownie Chip Cookies (above)

  • 1 box fudge brownie mix
  • 2 eggs
  • 1/4 C. oil
  • 1 C. chocolate chips

Grease cookie sheet. Combine brownie mix, eggs and oil. Beat with a spoon for 50 strokes. Stir in chocolate chips. Drop by teaspoon, 2 inches apart onto cookie sheet. Bake at 350° for 8 to 10 minutes. Cookies are soft to the touch. Cool slightly before removing from the cookie sheet.

 

C.G.’s Cinnamon Ornaments

  • 1 C. Cinnamon
  • 2 T. white glue
  • 3/4 C. applesauce (room temperature)

Mix ingredients with hands for 2 to 3 minutes. Roll out dough and cut into shapes for any season with cookie cutters or knife. Poke a hole in top with a toothpick to hang with cord or ribbon. Dry on cookie rack for several days, turning often while drying. Decorate as desired.

     

Orange Cream Fruit Salad

  • 1 (20-oz.) can pineapple, drained
  • 1 (16-oz.) can peach slices, drained
  • 1 (11-oz.) can mandarin oranges, drained
  • 2 medium firm bananas, sliced
  • 1 medium apple, chopped
  • 1 (3.4-oz.) pkg. instant vanilla pudding
  • 1/3 Ctn. frozen orange juice concentrate
  • 3/4 C. sour cream

In a large salad bowl, combine fruits and set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream; mix well. Pour over fruit and toss. Cover and refrigerate for 2 hours. Yield: 8-10 servings

 

Hot Ham Sandwiches

  • 1/4 lb. butter
  • 1 T. poppy seed
  • 1 T. prepared mustard
  • 1 T. onion, finely chopped
  • Hamburger buns
  • Sliced ham
  • Slice Swiss cheese
  • Aluminum foil

Mix top 4 ingredients together and spread on both sides of hamburger buns. Put 1 slice of ham and 1 slice of cheese on each bun. Wrap in aluminum foil and bake in oven at 250° for 20 minutes or until sandwich is warmed through and cheese is soft. Canadian bacon can be substituted for ham.

 

     

Crock Pot Beef Stew (right)

  • 2 lbs. beef stew meat
  • 4-5 potatoes, cubed
  • 3 onions, sliced
  • 1 C. celery, chopped
  • 6 carrots, chopped
  • 1 large can tomatoes
  • 1 T. sugar
  • 1 T. salt
  • 1/2 tsp pepper
  • 3 T. tapioca

Place all ingredients in crock-pot. Cook on low about 8 hours or until tender.

 

Crock Pot Beef Stew

Hamburger Stroganoff

Welcome to Our Table

Who: First Christian Church of Bloomington, Ill.
Cost: $22, plus $5.00 shipping
Details: hard-backed, wire-bound
Pages of recipes: 311
Send checks to: First Christian Church,
Welcome to Our Table, 401 West Jefferson St.
Bloomington, IL 61701

Photo by Catrina McCulley Wagner

Hamburger Stroganoff (above)

  • 1/2 C. minced onion
  • 1/4 C. butter or margarine
  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 2 T. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 1 lb. sliced mushrooms
  • 1 can condensed cream of mushroom soup
  • 1 C. sour cream
  • Parsley (optional)

Sauté onion in butter until golden brown. Add beef and next 7 ingredients. Sauté uncovered for 10 minutes. Stir in sour cream; sprinkle with parsley. Serve on rice or noodles. Makes 4-6 servings.

 

Three-Two-One Dip

  • 1 (8-oz.) Ctn. cream cheese
  • 1 can condensed cream of celery soup
  • 1/2 lb. sliced pepperoni, finely chopped
  • Assorted crackers

In a small crock-pot combine all ingredients except crackers. Cover and cook on low for 1 to 2 hours. Serve warm with crackers.

     

Gorp

  • 10-12 (1/2-oz.) whole unpeeled almonds
  • 1 T. (1/4-oz.) unsalted roasted peanuts
  • 1-2 T. (1/4-oz.) dried cranberries
  • 1 T. chopped pitted dates
  • 1-1/2 tsp chocolate chips, opt.

Combine all in a bowl.

 

Apricot Barbeque Chicken

  • 3-4 lbs. boneless, skinless chicken breasts
  • 12-oz. or less jar apricot jam
  • 1 sm. bottle (16-oz. or less)
  • French dressing
  • 1 ctn. dry onion soup mix (Lipton recommended)

Cut chicken breasts into tenders (3-6 pieces each). Arrange chicken pieces in a single layer in a 2-inch deep 9x13 inch baking dish. Sprinkle chicken with the dry soup mix. Mix together the apricot jam and French dressing. Pour over chicken. Bake 1 1/2 hours at 325°, basting at least twice.

Fruit Salsa

  • 1 pint strawberries
  • 1 kiwi
  • 2 Granny Smith apples
  • 2 T. brown sugar
  • 2 T. apple jelly
  • Orange or lemon zest to taste

Mix brown sugar and apple jelly together. Dice all the fruit. Mix together. Serve with cinnamon tortilla chips or graham cracker sticks.

   

 

 

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