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Chicken Cashew Casserole

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Who: Minor Church of Christ of Mulkeytown, Ill.
Cost: $10, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 187
Send checks to: Minor Church of Christ,
c/o Marsha Stanley, 3482 Creeknation Black Top, Mulkeytown, IL 62865,

Photo by Catrina McCulley Wagner

Chicken Cashew Casserole (above)

  • 2 C. chicken, chopped (or tuna)
  • 1 C. onion, finely chopped
  • 1 C. celery, finely chopped
  • 1 can mushroom soup
  • 2 heaping tsp. mayonnaise
  • 1 can mushrooms, undrained
  • 1/2 can chow mein noodles
  • 1 C. cashew nuts, chopped
  • Crushed potato chips

Preheat oven to 350°. Mix all ingredients together except potato chips. Place in a casserole dish and top with chips. Bake for 30 minutes or until heated through. Serves 4.

 

 

Taco Tartlets

Meat shells:

  • 1 lb ground beef
  • 2 T. taco seasoning
  • 1 T. ice water

Filling:

  • 1 C. sour cream
  • 2 T. red taco sauce
  • 2-oz. ripe olives, chopped
  • 1 C. coarsely crushed tortilla chips, divided
  • 1/2 C. shredded Cheddar cheese

Preheat over to 375°. Meat shells: Combine ingredients. Mix well. Press meat mixture into bottom and sides of tiny tart pans. Set aside. Combine sour cream, taco sauce, olives and 3/4 cup tortilla chips. Spoon filling into each shell, mounding slightly. Combine remaining chips and cheese. Sprinkle over each tartlet. Bake for 10 minutes. Garnish with taco sauce. Serves 32.

     

Cool Whip Cookies

  • 1 ctn. any flavor cake mix
  • 1 C. Cool Whip
  • 1 egg
  • Powdered sugar

Mix cake mix, Cool Whip, and egg together with spoon. Drop by tablespoons into powdered sugar. Roll to cover. Place on a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool on cookie sheet for several minutes. Cookies will be soft. Be careful not to overbake. Serves 24.

 

Crock-pot Candy

  • 1 (12-oz.) jar roasted peanuts or 3/4 (16-oz) jar
  • 1 (12-oz) pkg. semi-sweet chocolate chips
  • 1 (4-oz.) box German sweet chocolate
  • 1 pkg. almond bark (prefer white)

Layer with the peanuts on bottom. Do not stir. Do not peek. Cook on low for 1 hour. Open lid and stir together until smooth. Dip out by spoons onto greased cookie sheet or onto wax paper. Delicious! Serves 15.

Itasca Country Crock-pot Wild Rice Soup

Bon Appétit

Who: The Fellowship House of Anna, Ill.
Cost: $10, plus $3.00 shipping
Details: hard-backed, comb-bound
Pages of recipes: 55
Send checks to: The Fellowship House,
800 N. Main, Anna, IL 62906

Photo by Catrina McCulley Wagner

Chicken or Turkey Divan Casserole

  • 2 (10-oz.) pkgs. frozen broccoli (slightly cooked and drained)
  • 2 cans cream of chicken soup or
  • cream of celery soup concentrate
  • 1 T. lemon juice
  • 8-oz. shredded cheddar cheese
  • (may substitute Cabot’s brand low fat cheddar)
  • 2 C. diced chicken or turkey (cooked)
  • 1 C. Hellmann’s Mayonnaise (may substitute reduced-fat mayo)
  • 1 T. butter, melted (may substitute olive oil or extra virgin olive oil)
  • 1 sleeve crackers, crushed

Spray 13x9 casserole dish with nonstick spray. Sprinkle broccoli evenly over bottom, then chicken/turkey. Mix soup (do not add water), mayonnaise, and lemon juice in small bowl; spread over chicken/broccoli in pan. Add melted butter/oil to crackers in bowl and stir until coated. Sprinkle crackers over mixture in pan. Bake at 350° for 20-30 minutes until hot and bubbly.

 

Creamy Spinach Bake

  • 2 (8-oz.) pkgs. cream cheese, softened
  • 2 (10 3/4 -oz.) cans cream of mushroom soup
  • 4 (10-oz.) pkgs. frozen chopped spinach, thawed & well drained
  • 2 (2.8-oz.) cans French Fried Onions
  • 2/3 C. crushed Ritz or Saltine crackers
  • 1/4 C. melted butter

In bowl, beat cream cheese until smooth. Add soup; mix well. Stir in spinach and French Fried Onions. Transfer to a greased 2 1/2 quart baking dish. Combine crackers and butter; sprinkle over spinach mixture. Bake uncovered at 350° for 30-35 minutes or until heated through. Yields 10 servings.

     

Jax Café Artichoke dip

  • 2 (8-oz.) Ctns. cream cheese
  • 1 C. mayonnaise
  • 1 C. sour cream
  • 2 C. shredded Parmesan cheese
  • 1 T. minced garlic
  • 5 green onions, chopped
  • 1/2 C. red onion, chopped
  • 1/2 C. red bell pepper. diced small
  • 3 C. chopped artichoke hearts
  • 1 1/2 tsp. hot sauce
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. white pepper
  • Pita chips or Italian bread (sliced thin)

Soften cream cheese. Add mayonnaise, sour cream, Parmesan cheese, garlic, onions, red bell pepper, artichoke hearts, hot sauce, salt & white pepper in bowl and mix thoroughly with an electric mixer. Bake in a 13x9 glass baking dish at 350° for 30 minutes. After baking, spoon dip into a small serving bowl and serve with pita chips or sliced Italian bread. Makes 8 cups.

 

Itasca Country Crock-pot Wild Rice Soup (above)

  • 3/4 C. uncooked wild rice
  • 8 slices bacon
  • 1 C. chicken or ham, cubed
  • 1 C. mushrooms, slice
  • 1 C. half & half
  • 4 cubes chicken bouillon
  • 2 T. butter
  • 1 can cream of mushroom soup
  • 4 C. water
  • 1/2 C. celery, diced (opt.)

Cook and crumble bacon. Combine wild rice, bacon, chicken, mushrooms, half & half, bouillon, butter, cream of mushroom soup,
water and celery to crock-pot. Cook on high for 4 hours, stirring occasionally. Serve.

 

 

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