Illinois College of Jacksonville, IL

Illinois College of Jacksonville, IL submits its 2001 cookbook celebrating their 100th year anniversary. The book is hard-backed and spiral bound and is filled with 100 pages of delicious recipes. Cost of the book is $15 plus $3 postage. To order, contact Norma Ankrom at Illinois College Bookstore, 1101 W. College, Jacksonville, IL 62650-2299, or call her at (217) 245-3444.

Bruschetta
1 loaf Italian or French bread
2 T. olive oil
2 (10-oz.) pkgs. frozen chopped spinach
1 C. grated Mozzarella cheese
1/2 tsp. red pepper flakes
1/2 tsp. fennel seeds
1/2 tsp. oregano
2 tomatoes, diced
2 cloves garlic
1 sm. onion
1/2 tsp. salt
1/2 tsp. pepper
Fresh basil
1/2 C. grated Parmesan
Thaw spinach and drain well, squeezing out as much liquid as possible. Slice bread in half vertically to form two long flat loaves. Brush cut sides with olive oil and place on a well-greased baking sheet. In a heavy skillet, saute garlic, onion and red pepper flakes in olive oil until onion is translucent. Add spinach to skillet and continue to cook over medium heat for one minute. Stir in salt, pepper, oregano and fennel seeds. Spread spinach mixture on top of loaves. Top with diced tomatoes, Mozzarella and Parmesan cheeses and fresh basil leaves. Bake at 400° for approximately 25-30 minutes or until cheese is bubbly. Cut into small slices for appetizers and serve on a platter.

Cheesy Onion Canapes
1 C. mayonnaise
1 T. milk
1/2 C. grated Parmesan cheese
1 loaf cocktail pumpernickel bread
1/2 C. grated Romano cheese
2 T. fresh parsley
1/2 C. chopped onion
Mix ingredients and spread on bread slices. Place on a baking sheet and broil about 2 to 3 minutes or until slightly bubbly and brown. Mixture will keep in the refrigerator tightly covered for a week.

Cheese Souffle
6 T. butter
2/3 C. flour
1 tsp. salt
1/2 tsp. dry mustard
1-1/2 C. milk
1-1/2 C. shredded Cheddar cheese
1/2 tsp. Worcestershire sauce
6 eggs, separated
Preheat oven to 350°. In a large pan, melt butter. Blend in flour, salt and mustard. Cook over medium heat for several minutes, stirring until smooth. Add milk and continue cooking until very thick. Add cheese and Worcestershire sauce, stirring until cheese melts. Remove from heat. Add 6 egg yolks, one at a time, stirring after each addition to blend well. Beat egg whites until stiff, but not dry. Fold into cheese mixture. Pour batter into a 3-quart souffle dish. Place dish in a pan filled with 1-inch of hot water. Bake for 55 minutes.

Crisp Butterscotch Cookies
1 C. butter
3/4 C. light brown sugar
3/4 C. white sugar
Pinch of salt
2-1/2 C. flour, sifted
1 egg, beaten
1 tsp. vanilla extract
2 tsp. cream of tartar
2 tsp. baking soda Cinnamon and sugar mixture
Cream butter and sugars together well, Add salt. Beat in egg and vanilla. Sift cream of tartar, baking soda and flour together. Add to sugar mixture. Form mixture into balls the size of walnuts. Roll each ball in the cinnamon and sugar mixture (one part cinnamon to two parts sugar). Bake at 350° for about 8 minutes or until light brown. Cookies will crack and flatten.

Spinach Pizza
1 onion, minced
3 T. olive oil
4-oz. fresh Portobella mushrooms, sliced thin
1/4 tsp. dried sage, crumbled
1/4 tsp. dried thyme, crumbled
1/4 tsp. red pepper flakes
Salt and pepper, to taste
2 cloves garlic, minced
1/3 C. dry white wine
4 tsp. tomato paste
2 C. coarsely chopped and washed spinach leaves
1/4 C. fresh basil leaves
3 (7-inch) pita loaves, sliced in half to form 6 rounds
1 (8-oz.) pkg. Mozzarella cheese, grated
2 T. freshly grated Asiago or Parmesan cheese
In a skillet, cook the onion in 2 T. of olive oil over moderate heat, stirring occasionally until the onion is golden. Add the fresh mushrooms, sage, thyme, red pepper flakes, salt and pepper and cook the mixture, stirring occasionally, for 3 to 4 minutes. Add the garlic and cook for 1 more minute. Add the wine and boil until the liquid is reduced slightly. Add tomato paste and simmer until liquid is thickened. Add the spinach and cook, stirring until the spinach is just wilted, then stir in basil. Top each pita half with some of the mixture, sprinkle each with some Mozzarella, Parmesan and the remaining 1 T. of olive oil. Bake the pizzas in a preheated 450° oven for 5-10 minutes, or until cheese is melted.

22 ILLINOIS COUNTRY LIVING    www.aiec.org

The Barry FFA Alumni of Barry, IL The Barry FFA Alumni of Barry, IL submit their cookbook filled with 55 pages of fabulous recipes. The book is soft-backed and spiral bound and sells for $8 plus $2 postage. To order, contact Mary Barnes at RR#1, Box 63A, Nebo, IL 62355 or call her at (217) 734-2842.

Carry-In Vegetable Casserole
Cindy Conkright
1 pkg. California Mix vegetables
1 can cream of mushroom soup
3/4-1 C. shredded Cheddar or Mozzarella cheese
1 sm. can French fried onions
1/2 soup can of milk
Cook vegetables according to package directions. Combine soup, cheese, onions and milk. Add to vegetables. Top with French fried onions. Bake in the microwave on high for approximately 7 minutes or until cheese is melted.

Tortilla Chip Casserole
Cristy Puff
2 lb. lean ground chuck
1 med. onion, chopped
1 clove garlic
1 C. sour cream
1 (8 oz.) can tomato sauce
1 (6-oz.) can tomato paste
2 (4-oz.) cans chopped green chilies
1 (8-oz.) pkg. tortilla chips
3/4 lb. Monterey Jack cheese, shredded
2 green onions, minced Hot salsa (opt.)
Mix all ingredients together and put in a 9xl3-inch pan and bake at 350° for 20-25 minutes.

Hamburger Goulash
Anita J. Brown
1 lb. ground beef
1-1/2 C. cooked macaroni
1 can tomato soup
1 can cream of mushroom soup
1 (16-oz.) pkg. grated extra sharp Cheddar cheese
Brown ground beef and drain grease. Mix beef, macaroni and soups in a baking dish. Layer beef mixture and cheese, ending with cheese on top. Bake at 375° for 30 minutes or until cheese is melted and bubbling in center.

Stuffed Pasta Shells
Jane Ralph
1 Jar spaghetti sauce
4 T. basil or parsley, chopped
12 jumbo pasta shells
1 C. Ricotta cheese
1/4 C. shredded Mozzarella cheese
2 egg whites, lightly beaten
1/3 C. onion, chopped
1/4 C. Parmesan cheese (opt.)
Preheat oven to 350°. In a saucepan, combine spaghetti sauce and 2 T. of basil or parsley. Spread 1/2 C. of sauce over the bottom of a shallow baking dish. Set remaining sauce aside. Cook pasta according to package directions just until tender. Don't add salt to cooking water. Drain thoroughly. Combine Ricotta, Mozzarella, egg whites, onion and remaining basil or parsley. Mix well. Spoon about 2 T. of filling into each shell. Place shells in prepared dish. Cover with foil and bake for 25 minutes. Heat remaining sauce and spoon over cooked shells. Sprinkle with Parmesan cheese and serve.

Best-Ever Chocolate Chip Cookies
Destiny Hanlin
1-1/2 C. flour, sifted
1 tsp. baking soda
1 tsp. ground cinnamon
1 C. butter, softened
1/2 C. firmly packed light brown sugar
1 C. granulated sugar
1 lg. egg
1 tsp. vanilla extract
1-1/2 C. rolled oats
1 C. semi-sweet chocolate chips
Mix together flour, baking soda and cinnamon. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At a low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap and chill for 1 hour. Preheat oven to 350°. Grease 2 baking sheets. Shape dough into 1-inch balls. Place cookies 2-inches apart on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around the edges, 10-12 minutes.

Perky Peaches
Christina Harshman
1 (8-oz.) can pineapple chunks
1 (21-oz.) can peach pie filling
1/4 tsp. ground nutmeg
1/2 tsp. vanilla
2 C. vanilla ice cream
2 T. chopped toasted pecans
Drain pineapple, reserving juice. In a microwavable bowl, combine pie filling, pineapple, 1 T. of reserved juice and nutmeg. Cook in microwave uncovered on high for 4-6 minutes or until heated through. To serve, stir in remaining juice and vanilla. Spoon over ice cream and sprinkle with pecans. Serves 4-6.

June 2002 ILLINOIS COUNTRY LIVING 23