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Illinois'
Rebecca Parke Chapter of the National Society Daughters of the American Revolution in Galesburg, Illinois, submits a cookbook created as a memorial to the 100th anniversary (in 2001) of the chapter. Proceeds will go the national DAR scholarship program. The 1998 cookbook is hard-backed, spiral-bound and has 107 pages of recipes. Order from Barbara Schock, 1079 Paradise Acres, Galesburg, IL 61401-8482, or call (309) 343-3006. The cost of the cookbook is $7 plus $2 shipping. The Moweaqua Pow Wow cookbook was created to celebrate the 20th anniversary (in 2000) of the Pow Wow. The proceeds will benefit the park in Moweaqua. The cookbook is soft-backed, spiral-bound and has 158 pages of recipes, plus a section of helpful hints. Order your copy from Edna Burgener, 229 S. Putnam, Moweaqua, Illinois 62550, or call her at (217) 768-3795. The cost is $10 plus $3 postage. Rebecca Parke Chapter (DAR), Galesburg
Eileen C. Beaty
1/3 tsp. whole cloves Pour apple juice, cranberry cocktail and water in percolator. Place sugar, cloves, cinnamon and salt in percolator basket. Perk and serve.
Barbara F. Schock
2 C. cubed cooked potatoes
Use a small amount of the bacon fat in which to saute onion. Do not brown onion. In heavy saucepan combine onions, corn, potatoes and reserved cooking liquid, milk and salts. Heat to simmering; stir in cheese until melted. Add cooked bacon and serve immediately. Makes 6 servings. (A traditional Mormon recipe).
Mary Lou Delahunt
8 oz. chopped tomatoes Brown meat and drain. Parboil onions, carrots and celery. Melt butter in a one-quart pan and add flour, mix. Add water and continue stirring over heat until thickened. Add Accent, pepper, beef base, tomatoes and cook one minute. Add Kitchen Bouquet, vegetables and cooked meat. Cook on medium heat for 30 minutes, stirring occasionally. This soup may be frozen for later use. Makes one quart.
Irene H. Yourison
2 T. chopped pimento
Combine chicken, stuffing, onion, pimento, pepper, mayonnaise and broth. Spread in bottom of an ungreased 8x12-inch baking dish. Crumble topping over meat mixture; sprinkle with 1/4 C. chopped almonds. Bake in 325° oven for 30 to 35 minutes or until hot. Broil 3 to 5 minutes until topping is golden and bubbly.
1/4 C. mayonnaise or salad
Combine flour, celery seed, cheese and mayonnaise and sprinkle on top of casserole. Top with almonds. 22 ILLINOIS COUNTRY LIVING JANUARY 2000
Rowena M. Ginther
1 C. butter or margarine
Mix sugar, milk, coconut, walnuts, butter and vanilla. Pour into jelly roll pan and chill. Cut into small squares. Melt paraffin and chocolate chips together. Dip squares into chocolate and place on rack to drip and cool. (Makes lots).
Betty M. Davis
1 C. chocolate chips Melt butter in an oblong or square pan being sure to spread some up sides. Over that, sprinkle graham cracker crumbs covering bottom thoroughly. Over that, sprinkle chocolate chips. Over that, sprinkle pecans. Over that, pour milk (drizzle in rows). Bake at 300° for 40 minutes. Cool for 20 minutes before cutting into squares. Moweaqua Pow Wow
Jo Muncy
1 to 2 tsp. vanilla extract or
Combine pudding mix, 2 cups milk, sugar substitute and vanilla in a bowl per package instruction. Mix pudding mixture with 3 cups milk. Pour into a half-gallon container with a tight-fitting lid. Shake well. Add evaporated milk and shake. Add remaining 2 cups milk and shake well. Chill. To serve, you can sprinkle with nutmeg if you choose. Very good to have on hand over the holidays.
"Boots" Lowe
3 celery ribs
Boil beans 2 minutes and let set for one hour. Drain and rinse. Add rest of ingredients and enough water to cook beans. Cook until beans are done. Eight to 10 servings.
Cinda Villanueva
6 oz. tomato paste
Brown meat and drain. All ground beef may be used if preferred. Add onion, seasonings and tomato paste. Simmer five minutes. Set aside. Combine cottage cheese, egg and Parmesan cheese. Spread crescent dinner roll dough on ungreased cookie sheet. Put half the meat mixture down center and spread the cheese mixture on top. Add remaining meat mixture and place two slices Mozzarella cheese over that. Fold sides of dough in and seal tightly. Spread milk and sesame seeds on top. Bake at 375" for 20 to 25 minutes.
Carol Athey
2 skinned and boned chicken
Combine the bread crumbs and parsley on a plate. Place the cheese on another plate. In a small bowl, lightly beat the egg whites with the water. Dip the chicken breasts in the cheese, then in the egg whites, then in the crumb mixture, coating both sides evenly. Lay them on a rack and refrigerate, uncovered, for 20 minutes. Heat the olive oil in a heavy 10" skillet over the moderately high heat for one minute. Add the chicken and brown, about 3 minutes on each side, or until no longer pink when cut near the center. (Chilling the breaded chicken breasts beforehand makes them easier to brown. To make for two, halve all the ingredients except the oil.)
Betty Cearlock
3 T. Molly McButter sprinkles Pierce skin of potatoes in several places with fork. Microwave 8 to 10 minutes or until soft. When cool enough to handle, cut a thin slice of peeling from top of each potato. Scoop out flesh, leaving 1/4-inch thick shell. Mash potato flesh and banana in bowl. Stir in remaining ingredients except pecans. Spoon mixture into potato shells. Arrange on baking sheet and sprinkle with pecans. Bake at 350° for 10 to 12 minutes or just until hot. Serve.
Janet Tolly
1/4 tsp. nutmeg
Combine Equal, cornstarch, cinnamon, nutmeg and salt. Toss with apples. Pour apple mixture in pie crust and top with second pie crust. Bake at 400° for 40 to 50 minutes.
JANUARY 2000 ILLINOIS COUNTRY LIVING 23 |
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