Illinois'
FINEST COOKING

The Women's Bible Fellowship of the Petersburg United Methodist Church prepared a cookbook in 1996. Proceeds from the sale will serve the youth of the church. The cookbook is an easel-backed three-ring binder, and has 362 pages which includes 14 mylar tabbed sections of 1,000 recipes, poems, prayers and history of the church. Order from Patty Pillsbury-Heder, RR 3 Box 105, Petersburg, IL 62675. Phone (217) 632-2611. The cost is $15 plus $3 postage.

J. D. Colt School's cookbook committee prepared their 1997 cookbook celebrating 30 years of service and a new building addition. The cookbook is spiral-bound and has 79 pages of recipes. To purchase the cookbook, contact Sheryl Denton, J. D. Colt School, 615 East Tyler, Litchfield, IL 62056 or phone her at (217) 324-3565. The cost is $5 plus $2 postage.

Petersburg United Methodist Church

PERCOLATOR PUNCH
Debby Toft

2 1/4 C. pineapple juice 1 3/4 C. water 2 C. cranberry juice 1 tsp. whole cloves

1/2 tsp. whole allspice
3 sticks cinnamon, broken
1/4 tsp. salt
1/2 C. brown sugar

Mix juices and water. Place in bottom of a percolator. Put remaining ingredients in the percolator basket. Perk as you would coffee and serve. Can double recipe. Yields: 6 cups.

RASPBERRY FRUIT MOUNDS
Jeanne French

1 (6 oz.) pkg. raspberry gelatin 2 C. boiling water 1 C. applesauce

2 (10 oz.) pkg. frozen raspberries,
  thawed (do not drain)
1 tsp. lemon juice

Combine gelatin and water, stirring until gelatin dissolves. Stir in raspberries with juice, lemon juice and applesauce. Pour into a 9xl3x2-inch baking dish or individual molds. Chill until firm and cut into squares. Serve squares on lettuce leaves. Optional; Garnish with peeled orange slices, maraschino cherries, pineapple wedges, fresh or canned.

VEGETABLE CASSEROLE
Teresa Atterberry

3 cans Veg-All® vegetables 1 can cream of celery soup 1 can cream of chicken soup

1 roll Ritz® crackers
1 stick margarine
Optional: cheese and 1 T. mayonnaise

Drain Veg-All. Mix the Veg-All with soups. Place in baking dish. Melt margarine. Crush Ritz crackers and mix with margarine. Sprinkle Ritz mixture over top of casserole. Bake 350° for 20-30 minutes or until warm.

PEAS WITH WATER CHESTNUTS
JoAnn Lutes

1/4 C. fat-free chicken broth 1/3 C. chopped green onion 1 (10 oz.) pkg. frozen peas

1 (8 oz.) can sliced water
  chestnuts, drained
1 tsp. dried Italian seasoning
   blend

Add broth to skillet. Bring to a simmer and add green onions, peas, water chestnuts and seasoning. Simmer uncovered about 5 minutes, until heated through. Drain, discarding liquid.

HORSESHOE SAUCE
Patty Pillsbury-Heder

1/2 C. butter 1/4 C. flour 1 tsp. salt 1/2 tsp. black pepper

2 C. light cream, or half & half
1/2 tsp. cayenne pepper
2 C. shredded Cheddar
  cheese, sharp or mild

Melt butter; blend in flour. Cook over low heat. Remove from heat. Stir in rest of ingredients. Return to heat, stirring constantly until smooth. To complete Horseshoe, use 2 pieces of toast, any cooked meat (hamburger, chicken or ham), and French fries; cover with cheese. To make a Ponyshoe, use 1 piece of toast, 1 piece of meat and 1/2 the fries.

PARMESAN CHICKEN
Karen Denton

1 chicken, cut up (skinless) or    6 skinless breasts salt pepper 1/3 C. margarine

1/2 C. crushed herb croutons
  or Pepperidge Farm® herb stuffing
2/3 C. grated Parmesan cheese
2 tsp. chopped parsley
 

Dip chicken in melted oleo; roll in remaining ingredients that have been mixed together. Place in pan, bake 350° for 45 min to 1 hour, until tender.

24 ILLINOIS COUNTRY LIVING MARCH 1998

LOW-FAT CHICKEN SALAD
Del Milhouse

2 C. diced, cooked chicken 1 C. halved, seedless red grapes 1/2 C. chopped celery

1 chopped hard-boiled egg
1 T. sugar
1 T. nonfat mayonnaise

Mix all ingredients; chill several hours before serving.

CARROT BARS
Paula Pillsbury Throckmorton

4 beaten eggs 2 C. sugar 2 tsp. cinnamon 1 tsp. salt 1 tsp. nutmeg

2 1/2 C. flour
1 1/2 C. chopped walnuts or
   pecans
2 to 3 jars carrot baby food
 

Icing:

2 C. powdered sugar 1 egg 1/2 C. Crisco®

1 tsp. vanilla
4 T. sugar
2 T. water

Combine bar ingredients in order. Bake 30-40 minutes at 350° in large, greased jellroll pan. Icing: Combine powdered sugar, egg, Crisco and vanilla. Mix slightly. Boil sugar and water for 1 minute. Combine with other ingredients and mix until spreading consistency.

BUNNY PATCH DESSERT
Marcia Johnson

1 (10.75 oz.) pkg. Sara Lee®   poundcake 1 (21 oz.) can fruit pie   filling (any flavor) 1 (12oz.)ctn.CoolWhip®

1 C. coconut
Green food coloring
Easter candies
Marshmallow bunnies
Jellybeans

Cut cake into 10 slices; line bottom of an 8x12-inch baking dish. Top with pie filling, then top with all of whipped topping. Refrigerate 1 hour, or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations, like marshmallow bunnies and jellybeans.

HONEY BUTTER
Patty Pillsbury-Heder

1/2 C. butter 1/2 C. margarine

1/4 C. honey
1/2 C. half & half

Mix butter and margarine with electric mixer. Add honey, 1 tablespoon at a time. Slowly blend in half & half until smooth. Refrigerate.

Ed. Tip: Instead of boiling an unopened can of sweetened condensed milk (an explosion waiting to happen), Pour the contents of the can into a pie plate. Cover with foil and place in a larger pan of hot water. Bake 1 hour. Chill before serving.

J. D. Colt School, Litchfield

DEVILED EGGS
Thomas Taylor

6 eggs, hard-boiled 3 T. mayonnaise 1 tsp. prepared mustard 2 tsp. sweet pickle relish

1 tsp. cocktail sauce
1/4 C. finely chopped celery
Bac-Os®
 

Peel eggs. Cut eggs lengthwise and put yolks in a bowl. Combine yolks with all other ingredients except Bac-Os. Mix until mixture is smooth. Spoon mixture into hollow of egg whites; sprinkle tops with Bac-Os. Chill and serve.

BROCCOLI CHEESE SOUP
John McDonald

1/4 C. butter or margarine 1/2 C. chopped onion 1/4 C. all-purpose flour 3 C. water 2 C. coffee cream

4 chicken bouillon cubes
1 tsp. Worcestershire® sauce
2 C. shredded Cheddar cheese
2 (10 oz. pkg. frozen chopped
  broccoli, cooked and drained

In large pot, melt butter. Add onion and cook until tender. Stir in flour. Gradually stir in water, cream, bouillon, and Worcestershire sauce. Cook 10 minutes, stirring until thickened. (Do not boil). Stir in cheese, add broccoli and cook until heated through.

HIDELBERG SOUP
Pamela Weiss

5 medium potatoes, peeled   and cubed 2 medium onions, chopped 5 C. chicken broth 1 can cream of chicken soup

1 can cream of celery soup
1 bag Mediterranean
  vegetables (frozen)
1 lb. Velveeta cheese
 

Cover potatoes and onions with broth. Cook until tender. Save broth. Measure liquid. Add more to make 5 cups. Simmer vegetables in liquid until they are cooked through. Add potatoes, onions and soups; simmer together at least 1/2 hour. Just before serving, add Velveeta; melt and serve.

CRUNCHY OVEN-BAKED CHICKEN
Jim Clelland

2 C. Ritz® cracker crumbs 3/4 C. Pamesan cheese 1/4 C. chopped parsley 1 clove garlic, minced

2 tsp. salt
1/8 tsp. pepper
8 boned chicken breasts
1 C. margarine, melted

Combine cracker crumbs, cheese, parsley, garlic, salt, and pepper. Dip chicken pieces in margarine and roll in crumb mixture. Arrange chicken in a shallow roasting pan. Pour remaining margarine over chicken. Bake uncovered at 350° for 40-45 minutes. Do not turn chicken.

ILLINI BARS
Kristin Bitter

1 (14 oz.) pkg. light caramels 1 pkg. German chocolate   cake mix 3/4 C. melted margarine

1/3 C. evaporated milk
1 C. chopped nuts
6 oz. pkg. chocolate chips
1/3 C. evaporated milk

Melt caramels with milk; set aside. Mix cake mix, margarine, and milk together. Press one half mixture in 9x13-inch pan and bake for 6 minutes at 350°. Sprinkle nuts and chips over top of baked crust. Spread melted caramel mixture on next. Crumble remaining half of crust mixture over cake and return to oven; bake 15 to 20 minutes. Cool well and cut into bars.

UNBELIEVABLE COOKIES
A. Eickhoff & E. Hamby

1 C. peanut butter 1 C. sugar

1 egg
 

Mix together thoroughly. Roll into walnut size balls. Place on ungreased cookie sheet. Flatten with fork, making crisscross. Bake at 325° for 8 to 10 minutes. Makes 2 dozen. Note: It really only takes 3 ingredients. Nothing was left out.

MARCH 1998 ILLINOIS COUNTRY LIVING 25