Illinois'
FINEST COOKING

Christmas gives us a chance to renew friendships, to strengthen family ties, to reflect on our memories and to celebrate traditions. We await the holiday season with joy and wonder, and we anticipate those wonderful holiday meals. We showcase some cookbooks that we featured this past year. Why not give a cookbook for a holiday gift. Place your order with those offering them.

Franklin County Historical Society 's 1996 cookbook has 94 pages of recipes. Purchase the cookbook for $7 plus $1.25 from Betty L. Cunningham, 7214 S. Forest Church Road, Benton, IL 62812. or phone Betty at (618) 439-3791.

PUMPKIN CUSTARD
Mary Charles Rea

2 C. pumpkin (canned)
1 C. skim milk
1 tsp. ginger
2 eggs
1 tsp. cinnamon
noncaloric sweetener as desired

Beat eggs and combine with sweetener. Add milk and mix well. Add spices and pour into an 8-inch pie pan. Bake in moderate oven for 50 to 60 minutes. Chill. Cut into six equal portions. This custard will keep the pie wedge-shaped without a crust.

CANDIED SWEET POTATOES
Pearline Goodin

1/2 C. sugar
1/2 C. brown sugar
dash of salt
3 to 4 sweet potatoes
2 T. cornstarch
1/2 C. orange juice
1/4 C. butter

Mix sugar, salt, orange juice, butter and cornstarch together. Bring to a boil and pour over potatoes. Bake at 350° for 30 minutes.

White County Homemakers Extension Association shares its 1993 239-page cookbook. It can be purchased at a cost of $7 plus $2 postage. Order from Phyllis Cox, 2252 County Road 1850 N, Crossville, 1L 62827 or call her at (618) 966-3418.

TURKEY LOAF
Hazel Lament

2 lb. ground turkey
1 pkg. chicken Stove Top stuffing
1 egg
1 can chicken or turkey gravy

Combine beaten egg, turkey and stuffing mix with 3/4 cup of gravy. Place in loaf pan and top with remaining gravy. Bake at 350° for 1 hour and 30 minutes.

CHRISTMAS EGGNOG
Norma Winter

1 (3 oz.) pkg, instant vanilla pudding
1 tsp. vanilla
2 egg whites
2 egg yolks
dash of nutmeg rum flavoring (opt.)
6 C. milk

Mix all but egg whites together with mixer. Whip egg whites until stiff; fold in. Chill. Stir occasionally.

Lawrence County H.E.A. shares its 1997 cookbook that has 126 pages of recipes. Purchase it from Julie Ivers, by calling (618) 948-2882 or order by mail: RR 1 Box 327, Bridgeport, 1L 62417. The cost is $7 plus $3 shipping.

AMISH DRESSING
Jane Inyart

2 qt. bread, crumbled
1/4 C. cooked, diced
carrots 1/2 C. celery, chopped
3 eggs, beaten
1 C. cooked, diced potatoes
1 chicken, cooked and chopped
1/4 C. parsley, finely cut
2 C. milk

Brown bread in butter in skillet; turn often. Beat eggs; add milk, salt and pepper. Mix together. Mix all ingredients together. Bake at 350° until all brown.

SOFT GINGERBREAD
Lois Cummins

1 tsp. allspice
1 tsp. cloves
1 tsp. ginger
1 C. molasses
1/2 C. sugar
1/2 C. shortening
1/4 tsp. salt
2 C. flour
2 tsp. soda
1 egg
1 C. boiling water

Sift flour, spices, sugar, flour, salt, and soda together. Stir in shortening, egg, and molasses. Add boiling water and beat. Put in greased 9xl3x2-inch baking dish. Bake at 350° for 30 minutes or longer.

22 ILLINOIS COUNTRY LIVING DECEMBER 1998

The Maroa Public Library District produced a cookbook in 1993; it has 178 pages of recipes. Purchase the book for $7 from Janice Leach, Maroa Public Library District, P.O. Box 627, Maroa, IL 61756 or call (217) 794-5111.

MOLDED CRANBERRY RELISH
Elsie Clifton

1 pkg. cherry or strawberry flavored gelatin
1 1/4 C. hot water 1 can (1 lb.) jellied cranberry sauce
1/2 C. chopped nuts
1 C. diced celery

Dissolve gelatin in hot water; add cranberry sauce and stir until smooth. Chill until mixture begins to set. Fold in nuts and celery. Pour into 8 (3 oz.) molds. Chill about 2 hours or until firm. Makes 8 to 9 servings.

EASY HOMEMADE NOODLES
Sue Beck

1 C. flour
1 egg
1 tsp. salt
1 tsp. butter
few drops butter flavoring
1/4 tsp. baking powder
2 T. milk or cream

Put flour in a small bowl. Make a nest in the middle of the flour. Place the rest of the ingredients in "nest." Mix well with fork. Roll out on floured surface until very thin. Let stand 20 minutes. Cut into thin noodles. Cook in enough broth to cover. Cook noodles until tender. Can be used immediately or dried for 2 hours, or frozen.

Bureau County Fair, Princeton, Illinois shares recipes and memories from 1855 to 1995. Order your copy from Opal Schubert, Box 472. Tiskilwa, IL 61368 or call (815) 646-4300. The cost of the cookbook is $13.50 that includes postage.

FROZEN CRANBERRY SALAD
Mildred Sidebottom

1 qt. raw cranberries
2 C. raw apples, peeled (McIntosh)
1 (10 1/2 oz.) bag miniature marshmallows
1 C. sugar
1/2 C. nuts (chopped)
1 pt. whipping cream

Grind cranberries and apples together. Add marshmallows and sugar; let stand for 15 minutes or overnight, then mix in whipping cream and nuts. Pour into an 8x12x2-inch pan. Put in freezer, then remove from freezer about 1 1/2 hours before serving.

CHEWY NOELS
Pat Gorman

2 T. butter
2 eggs
1 tsp. vanilla
1 C. brown sugar firmly packed
5 T. flour
1/8 tsp. baking soda
1/4 tsp. salt
1 C. nuts (chopped)
Powdered sugar

Melt butter in a 9x9-inch pan. Tilt pan so bottom is covered with the butter. Beat together slightly the eggs and vanilla; set aside. Mix together brown sugar, flour, soda, salt, and nuts. Add this mixture to the eggs and mix well. Pour into pan and bake at 350" until firm to the touch; about 25 minutes. Remove from oven and turn out on waxed paper, buttered side up. Dust lightly with powdered sugar. Cut into squares.

The Clay City United Methodist Church prepared the 1997 cookbook that has 174 pages of recipe. To purchase, write to Cathy Croy, RR 1 Box 380, Clay City, IL 62824 or call her at (618) 676-1967. The cost of the cookbook is $8 plus $2.50 for postage.

DEVILED EGGS
Davetta Dunigan

6 hard-cooked eggs
2 T. margarine
1 T. granulated sugar
1 T. prepared mustard
1 T. white vinegar
1/4 C. Miracle Whip salad dressing
paprika for garnish

Hard cook and peel eggs. Slice eggs lengthwise; remove yolks Mash yolks and cream with margarine. Add remaining ingredients. Add enough Miracle Whip for binding. The yolk mixture should be light, fluffy and hold its shape. Refill egg whites. Sprinkle paprika on top for color.

FESTIVE FROZEN MINT PIE
Marsha Dyer

1 (6 oz.) ready made Nabisco Oreo pie crust
1 (14 oz.) Eagle Brand Milk
1 1/2 tsp. peppermint extract
10 drops green food coloring
1 (8 oz.) Cool Whip

Mix and put in the pie crust and freeze for 6 hours or until firm. Leftover may be frozen.

DECEMBER 1998 ILLINOIS COUNTRY LIVING 23

Dear Friend,   The Illinois Sugar Cookie recipe is an Edgar family favorite and has become a tradition at the Executive Mansion.   I hope you will enjoy sharing them with your family. Warm Wishes (Ed. note) These recipes also appear in the Immanuel Lutheran Church, Tuscola, Illinois cookbook we featured in July 1997 of the Illinois Country Living.

ILLINOIS SUGAR COOKIES

3 C. all-purpose
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 C. butter or margarine
1 C. sugar
2 eggs
3 T. milk
1 tsp. vanilla

In a large bowl, stir together the all-purpose flour, cream of tartar, baking soda and salt. Set the dry ingredients aside. In a mixing bowl, beat the butter or margarine for 30 seconds. Add the sugar and beat until fluffy. Beat in the eggs, milk and vanilla until well combined. Add the dry ingredients and beat until just mixed. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake in a 375° oven for 8 to 11 minutes or until the edges of the cookies are golden. Remove to a wire rack to cool.

Butter Frosting: In a small bowl, beat 1/3 C. of butter or margarine until fluffy. Gradually add 2 C. of sifted powdered sugar, beating well. Slowly beat in 1/4 C. of milk and 1 1/2 tsp. vanilla. (Add 1/4 to 1/2 tsp. of orange or 1/4 tsp. of peppermint or almond flavoring if desired). Slowly beat in 2 1/2 C. more sifted powdered sugar. Beat in additional milk, if needed, to make the frosting spread-able. Add a few drops of food coloring if desired.

POTATO WEDGES

4 potatoes (a combination of brown and sweet potatoes is delicious)
2 egg whites, unbeaten
Salt-free seasoning, to taste

Preheat oven to 425°. Cut potatoes into wedges. (For French fries, cut into thin slices.) Dip wedges into unbeaten egg whites and place on a nonstick pan sprayed with vegetable spray. Season with salt-free seasoning and bake 25 minutes for wedges, 20 minutes for French fries, or until golden brown.

PEPPERY CHICKEN PAN GRAVY

2 C. skim milk
2 T. flour
1 T. chicken base
1/2 tsp. poultry seasoning
1 tsp. ground pepper
1 tsp. lemon juice
1 T. browned corn flakes/cornmeal breading from oven-fried chicken

Combine flour and skim milk together in a container with lid and shake 1 minute until no lumps appear. Pour into saucepan and bring to boil. Stir until thickened. Add chicken base, poultry seasoning, pepper and lemon juice until thickened. Add browned breading from oven-fried chicken. Serve with oven-fried chicken.

OVEN-FRIED CHICKEN

2 skinless chicken breasts
1 C. skim milk
2 egg whites
1 T. fresh parsley
1 tsp. tarragon
1 clove garlic, minced
2 tsp. Worchestershire sauce
Dash of ground pepper
1/3 C. plain, nonfat yogurt
1/4 C. corn flakes, crushed
2 T. cornmeal

Soak chicken breasts in skim milk. Mix egg whites, parsley, tarragon, garlic, Worchester sauce, pepper and yogurt. Remove chicken from skim milk and brush with yogurt mixture. Roll chicken in crushed corn flakes and dust with cornmeal. Place on baking dish sprayed with nonstick spray. Bake in 375° oven for 45 to 55 minutes.

24 ILLINOIS COUNTRY LIVING DECEMBER 1998