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Illinois'
The Civil Service Council of SIU School of Medicine in Springfield produced a cookbook for the school's 25th anniversary in 1995. Recipes come from employees in Springfield, Carbondale and other sites in Central and Southern Illinois. To purchase the cookbook, contact Paula Purko, SIU School of Medicine, P.O. Box 19230, Springfield, IL 62794-1416 or phone her at (217) 782-8438. The cost of the cookbook is $6 plus $2.50 for postage. The First Congregational Church of Marshall has prepared a cookbook compiling treasured family recipes, some new or updated. The cookbook includes a history of the church. Helpful hints can be found throughout the 72-page cookbook. Place your order with Margaret Malone, 1001 Poplar Street, Marshall, IL 62441, or call her at (217) 826-6525. Purchase price is $6 plus $1.25 for postage. SIU School of Medicine, Springfield
PARTY STIR FRY(Cajun Style) Cook ingredients over medium heat. Saute onion, green pepper, garlic, Worchestershire sauce and slivered sausages in large skillet. Add chopped cabbages, stirring constantly. Keep from sticking. Stir until cabbage begins to tender. May add any kinds of seasonings to already mixed ingredients. Pour in tomato bits and tomato sauce. Continue to stir. Add diced crab sticks and lower heat to simmer. Cook until cabbage is completely tender. Serve over cooked rice.
PASTA E FAGIOLI (Italian Soup) In large kettle, add browned hamburger meat, onions, carrots, celery, tomatoes, water and seasonings. Cook for about 10-15 minutes until vegetables are tender. Add beans. (Can use 1/2 can of each bean and freeze remainder for next batch of soup). Just before serving, add macaroni and cook until tender. Serve immediately. Makes a lot. Is good with salad and bread sticks. For meatless version, just eliminate hamburger meat. Better the next day.
PEPPER STEAK Cube steak or cut into strips. Brown steak and garlic in salad oil 20 minutes (last 5 minutes add onions). After browned, add tomatoes (or sauce) and other ingredients, except green pepper. Simmer 1 hour. Add green pepper last 15 minutes. Takes about 2 hours to prepare.
BERRY MARBLE COBBLER Sift together 1/2 cup of the sugar, flour, baking powder and salt. Stir in milk, vanilla and melted butter. Spread batter in buttered 9x13-inch baking pan. Scatter blackberries over the batter and sprinkle on remaining 1/2 cup sugar. Pour boiling water over all and bake at 375° for 25-30 minutes or until well browned and done. Serve with whipped cream or ice cream. 24 ILLINOIS COUNTRY LIVING SEPTEMBER 1997 STREUDEL Shirley Folkerts Crust: Cut 2 sticks butter and 2 cups flour into each other like the beginning of a pie crust. Then add 1 cup sour cream. Mix and let chill for 2 days. Cut into 3 pieces. Roll out thin.
Filling:
Mix preserves, nuts, raisins and coconut together. Put 1/3 on rolled out dough. Sprinkle with 1/3 of cinnamon and sugar. Roll up crusts like a jellyroll and bake in greased cookie sheet about 1 hour in 350° oven. Cut while hot. Sprinkle with powdered sugar.
COBBLER TOPPING Mix all together, pour over sweetened fruit. Bake at 350° until lightly browned and fruit is tender. Makes a 9x13-inch cobbler.
GREAT PARTY PUNCH
DIETER'S DELIGHT CHEESECAKE Preheat oven at 350°. Combine graham cracker crumbs, sugar and margarine and mix well. Pat onto bottom of 9- or 10-inch springform pan and set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product and beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. Loosely place aluminum foil over springform pan. Bake at 350° for 60-70 minutes or until center of cake is set. Gently run tip of knife between cake and edges of pan. Cool to room temperature before removing rim of pan and chill. Per Serving: 216 calories, 16 grams protein, 30 grams carbohydrates, 4 grams total fat, 1 gram saturated fat, 542 milligrams sodium, 9 grams cholesterol, 6 grams fiber, 17% of calories from fat.
BAKED CHICKEN Approximately 6-8 skinned, boneless chicken breasts. Wrap 1 slice bacon around each chicken breast. Place in baking dish. Mix 1 can cream of mushroom soup with approximately 1/2 cup sour cream. Spread over chicken and sprinkle with paprika. Bake at 250° for 2 hours. FIRST CONGREGATIONAL CHURCH, MARSHALL
PICKLE WRAPS Spread cream cheese on 1 or 2 slices of meat. Put pickle on the cream cheese. Roll and cut in three pieces. Stick with toothpicks.
GREEN FLUFF (Salad or dessert) Mix all ingredients (drain pineapple). Keep refrigerated. Yields 4 servings.
KULEBYAKA-SALMON LOAF IN PASTRY
In a large saucepan, cook onion, carrots and celery with 1 tsp. dill in margarine until tender. Stir in 1/2 cup soup, salmon, rice and hard-cooked eggs. Roll half of pastry into rectangle (14x7-inch). Arrange pastry on buttered cookie sheet. Spoon filling on pastry to within 1 inch of edges. Combine egg yolk and milk. Brush on edges of pastry. Roll remaining pastry into rectangle (16x9-inch). Arrange over filling. Seal edges. Garnish with additional pastry, if desired. Brush pastry with remaining egg mixture. Bake at 400° for 1 hour or until golden brown.
BAKED CHOP SUEY Brown meat. Add onion and celery. Combine all ingredients. Bake 1 1/2 hours at 325°. About halfway through, stir gently. About 10 minutes before done, cover with chow mein noodles and return to
GEORGIA PECAN PIE Cream butter or margarine. Gradually add sugar, beating well. Add flour, eggs and milk. Beat well. Stir in pecans and vanilla. Pour mixture into 9-inch pastry shell. Bake in a 350° oven for 1 hour. Cool before slicing.
RECIPE FOR PRESERVING CHILDREN Combine children and dogs in field. Mix well. Pour brook over pebbles. Mix until frothy. Sprinkle field with flowers. Spread blue sky over all. Bake in sun until nicely browned. Cool in bath. Dry. Serve with milk and cookies. SEPTEMBER 1997 ILLINOIS COUNTRY LIVING 25 |
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