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Cranberry-Vanilla Chip Cookies

Country Cookin’

Who: Nortonville Community Club
Cost: $20, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 247
Send checks to: Shawn Crow,
2287 Nortonville Road, Murrayville, IL 62668

Photo by Catrina McCulley Wagner

Sausage-Rice Casserole

  • 1-1/2 lb. bulk sausage
  • 1 med. onion, chopped
  • 1 C. celery, chopped
  • 1 green pepper, chopped
  • 1 C. uncooked rice
  • 4-1/2 C. boiling water
  • 2 pkgs. Lipton noodle soup
  • 1 C. slivered almonds

Brown sausage. Remove from pan and set aside. Saute vegetables. Add soup to boiling water and allow to cook for 7 minutes. Mix all ingredients together. Pour into a casserole dish and bake at 325 degrees for 1-1/2 hours.

 

 

Ranch Potatoes

  • 4 lg. potatoes
  • 1/4 C. sour cream
  • 1 C. Cheddar cheese, shredded
  • 1/2 C. milk
  • 1 pkg. dry ranch dressing mix
  • 4 green onions, finely chopped
  • 4-oz. cream cheese, softened
  • 1/2 C. onion, finely chopped
  • 1/2 C. bacon, cooked and crumbled
  • 1/4 tsp. salt

Bake potatoes in the microwave for 10 minutes. Set aside to cool. Combine sour cream, cream cheese and 1/2 C. onion in a large bowl. Add half of the Cheddar cheese, salt and bacon. When potatoes are cool enough to handle, scoop out pulp and add to sour cream mixture. Stir in milk and ranch dressing mix. Grease an 11x17-inch baking dish. Spread potato mixture in the pan. Bake uncovered for 30 minutes. Sprinkle remaining cheese, bacon and green onion on top and continue to bake an additional 5 minutes or until cheese is melted.

     

Cranberry-Vanilla Chip Cookies (above)

  • 1/2 C. butter, softened
  • 1-1/3 C. sugar
  • 2 eggs
  • 1 tsp. butter flavored extract
  • 1 C. dried cranberries
  • 1-3/4 C. flour
  • 1 C. quick oats
  • 1-1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 C. vanilla chips

Mix butter and sugar together until fluffy. Add eggs and butter extract. Add four, oats, baking soda and salt. Mix well. Stir in cranberries and chips. Drop onto a greased cookie sheet and bake at 350 degrees for 12-14 minutes.

 

Squash Pudding

  • 3 eggs
  • 3/4 C. sugar
  • Pinch of salt
  • 1/2 tsp nutmeg
  • 1-1/2 C. milk
  • 2 T. honey or molasses
  • 1 T. flour
  • 1 tsp. ginger
  • 1-1/2 C. squash, peeled and chopped
  • 2 T. butter

Mix all ingredients together well. Pour into a casserole dish and bake for 1 hour and 15 minutes at 350 degrees.

 

Gluten Free Scandinavian Salad

125th Anniversary Cookbook

Who: Valley Evangelical Covenant Church of Stillman Valley, IL
Cost: $13, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 113
Send checks to: Judy Jolly, 319 South Maple St., Stillman Valley, IL 61084

Photo by Catrina McCulley Wagner

Gluten Free Pizza Rice Casserole

  • 1/2 C. rice, cooked
  • 1-1/2 C. cottage cheese
  • 3/4 lb. ground beef
  • 1 med. onion, chopped
  • 2 C. tomato sauce
  • 1/4 tsp. garlic salt
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 dash pepper
  • 1/4 tsp. oregano
  • 1 tsp. parsley flakes
  • 1/2 C. shredded Mozzarella cheese

Combine cottage cheese and rice together and set aside. Brown ground beef and onion together. Drain. Add tomato sauce, garlic salt, sugar, salt, pepper, oregano and parsley flakes. Cover and simmer for 15 minutes. Spread 1/3 of the rice/cottage cheese mixture into the bottom of a buttered 9x13-inch casserole dish. Top with 1/3 of the tomato sauce mixture. Continue to alternate layers ending with tomato sauce layer. Sprinkle with cheese and bake at 325 degrees for 30 minutes or until hot and bubbly.

 

 

Great Pumpkin Cookies

  • 2 C. flour
  • 1 tsp. baking powder
  • 1 C. uncooked quick oats
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 C. butter or margarine
  • 1 C. firmly packed brown sugar
  • 1 C. granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 C. Libby’s pumpkin
  • 1 C. semi-sweet chocolate chips

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; mix well. Stir in chocolate chips. Drop ¼ cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.

BAKE for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

     

Gluten Free Scandinavian Salad (above)

  • 1 sm. bag frozen peas
  • 1 sm. bag frozen white corn
  • 1 (16-oz.) can green beans
  • 1 C. chopped red onion
  • 1 sm. jar diced pimentos
  • 1 C. sugar
  • 1 tsp. salt
  • 1/2 C. vegetable oil
  • 1/2 C. white wine vinegar
  • 1/2 tsp. pepper

Drain green beans and pimentos. Combine all ingredients together and chill for 24 hours. Freezes well.

 

Chicken Crunch

  • 1/2 C. chicken broth
  • 1/4 C. diced yellow onion
  • 1 (15-oz.) can sliced water chestnuts, drained
  • 1 (3-oz.) can chow mein noodles
  • 1 (10-oz.) can cream of mushroom soup
  • 1 (10-oz.) can cream of chicken soup
  • 1 C. diced celery
  • 1 C. sliced mushrooms
  • 1 pkg. frozen baby carrots, thawed
  • 1 pkg. frozen broccoli, thawed
  • 3 C. cooked, diced chicken
  • 1/2 C. sliced almonds

Mix chicken broth, onion, water chestnuts, chow mein noodles, soups, vegetables and chicken together and pour into a large casserole dish. Sprinkle with almonds and bake for 1 hour at 350 degrees.

 

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