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Illinois Country Living

Cucumber Ryes

Star-Spangled Recipes

Who: Friends of the Robert W. Rowe Library in Sheridan
Cost: $5, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 100
Send checks to: Brenda Brown, 2634 N 3659th Rd., Sheridan, IL 60551.

Photo by Catrina McCulley Wagner

Cucumber Ryes (above)

  • 1 (3-oz.) pkg. cream cheese
  • 1 T. mayonnaise
  • 1 pkg. dry Italian salad dressing mix
  • 1 loaf party ryes
  • Cucumber slices
  • Dill weed (opt.)

Mix Cream cheese, mayonnaise and Italian dressing mix. Spread mix onto party ryes. Top with slices of cucumber. Sprinkle with dill weed, optional.



Roast Pork With Apple Topping

  • 2 T. flour
  • 1 tsp. dry mustard
  • 1/2 tsp. sugar
  • 1/4 tsp. rubbed sage
  • 1-1/2 C. applesauce
  • 1/4 tsp. ground mace
  • 1-3/4 tsp. salt, divided
  • 1 tsp. caraway seed
  • 1/4 tsp. pepper
  • 1 (4-5 lb.) pork loin roast
  • 1/2 C. packed brown sugar

In a small bowl, combine flour, 1-1/2 tsp. salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, mace and remaining salt; mix well. Spread over roast. Roast 1 hour longer or until the internal temperature reaches 160° to 170°. Let stand 15 minutes before slicing.




  • 3 C. all-purpose flour
  • 1/4 tsp. salt
  • 2 T. ground ginger
  • 2 tsp. allspice
  • 2 tsp. ground cinnamon
  • 1/2 C. brown sugar, tightly packed
  • 4 T. milk
  • 1/2 C. light molasses
  • 2 T. dark molasses
  • 1/2 C. butter
  • 3 eggs
  • 2 tsp. baking soda

Preheat oven to 375°. Grease and line a baking pan about 10x7x2-1/2-inches. Sift flour, salt and spices together. Add sugar. Put 3 T. milk into a small pan with the molasses and butter and melt over a low heat. Add beaten egg and stir into the flour mixture. Beat well. Dissolve the baking soda in the remaining 1 T. warm milk and beat into the mixture. Spread evenly in the prepared pan and bake for about 50 minutes. Cool in the pan and cut into squares.



Christmas Wreath Fudge

  • 1-3/4 bags semi-sweet chocolate chips
  • 1 can sweetened condensed milk, reserve can
  • Raisins
  • Pecans, chopped

Line a round cake pan with plastic wrap. Put
chocolate and milk in a large pan. Melt over
medium heat. Remove from heat. Mix in fruit
and nuts. Place the empty can in the center
of the cake pan. Spoon the fudge around the
can. Allow to fi rm. When you remove the
can, it looks like a wreath. You may also use
white chocolate and red and/or green mint
candy pieces instead of fruit and nuts.


Peppermint Stick Pie

Family Traditions

Who: Rhea and Britton Families of Flora
Cost: $5, plus $2 shipping
Details: soft-backed, comb-bound
Pages of recipes: 49
Send checks to: Carroll Britton, 232 Palm Lane, Flora, IL 62839.

Photo by Catrina McCulley Wagner

Cappuccino Egg Nog

  • 6 eggs, slightly beaten
  • 2/3 C. sugar
  • 1/8 tsp. salt
  • 5 C. milk
  • 2 tsp. vanilla
  • 2 C. hot espresso coffee
  • 1 C. coffee liqueur
  • 2 C. heavy whipping cream
  • 2 T. packed brown sugar
  • Ground cinnamon

Stir together eggs, sugar and salt in a heavy Dutch oven. Gradually stir in milk. Cook over low heat for 15-20 minutes, stirring constantly, just until mixture coats a metal spoon. Remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm. Just before serving, beat whipping cream and brown sugar in a chilled, large bowl with an electric mixer on high speed until stiff. Gently stir 2 C. of the whipped cream into the egg mixture. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Refrigerate leftovers.




Peppermint Stick Pie (above)

  • 3 C. crisp rice cereal
  • 3/4 C. semi-sweet chocolate chips,
  • melted
  • 2 quarts peppermint stick ice cream,
  • softened
  • Chocolate Syrup
  • Crushed peppermint candies

Combine cereal and chocolate, mix well. Press into the bottom and up the sides of an ungreased 10-inch pie plate. Freeze for 5 minutes. Spoon ice cream into the crust. Freeze until ready to serve. Garnish with chocolate syrup and peppermint candies. Pie may be made ahead and frozen. Remove from freezer 15 minutes before serving.


Hearty Cheese Dip

  • 2 C. Mozzarella cheese, shredded
  • 2 C. Cheddar cheese, shredded
  • 1 C. mayonnaise (not salad dressing)
  • 1 C. pepperoni, chopped
  • 1/2 C. onion, chopped
  • 1 (6-oz.) can black olives, drained and chopped

Mix all ingredients together. Place into a 9x13-inch pan. Bake at 350° for 30 minutes. Serve with your favorite crackers.



Christmas Salad

  • 1 pkg. instant pistachio pudding
  • 1 (20-oz.) can crushed pineapple, drained
  • 1 jar maraschino cherries, drained and chopped
  • 1 C. miniature marshmallows
  • 1 ctn. whipped topping

Place dry pudding mix in a bowl. Add pineapple and cherries. Fold in marshmallows and whipped topping. Refrigerate overnight before serving.

How to submit recipes:

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.

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