Illinois'
FINEST COOKING

Friends of the Palestine Library Palestine, IL

"Home Cooking with Friends" cookbook was created by the Friends of the Palestine Library to help support the library. The 1997 cookbook is spiral-bound, soft-backed and has 133 pages of recipes and helpful hints.

Contact Sue to purchase at the Palestine Public Library, 116 South Main Street, Palestine, IL 62451. The cost is $8 for one or $7.50 for each additional with $2 each for shipping.

HOT CHICKEN SALAD 2 C. chicken (cooked &   chopped) 1/2 C. celery 1/2 C. toasted almonds 1/2 tsp. salt 2 tsp. onion, chopped

Mindy Knoblett

2 T. lemon juice
1 C. light mayonnaise
Pepper
1/2 C. cheddar cheese, shredded
Parsley
Potato chips

Combine chicken, celery, almonds, salt, onion, lemon juice, mayonnaise, and pepper. Spoon into 1 1/2 quart greased casserole dish. Sprinkle with cheese, chips and parsley. Bake at 350° for 20 minutes.

TURKEY MEATBALLS WITH HONEY-MUSTARD 1 lb. ground turkey 1 egg, lightly beaten 3/4 c. crushed butter-flavored   crackers 1/2 C. mozzarella cheese, shredded 1/4 C. onion, chopped 1/2 tsp. ground ginger

Mary Swartz
 

6 T. Dijon mustard, divided
1 1/4 C. unsweetened pineapple
  juice
1/4 C. green pepper, chopped
2 T. honey
1 T. cornstarch
1/4 tsp. onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T. mustard. Form into 30 balls, 1-inch each. Place in a greased 13x9x2-inch baking dish. Bake, uncovered, at 350° for 20 to 25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 C. sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.

CHINESE CASSEROLE 1 lb. hamburger 2 small onions, chopped 3 stalks celery, chopped Salt to taste 1 can Chinese vegetables,    including juice

Maxine Richey

1 can mushroom soup
1 can celery soup
1/2 C. instant rice
1 C. water
Soy sauce to taste
 

Brown hamburger, onions, celery and salt in skillet. Drain off grease. Add Chinese vegetables, soups, rice, water and soy sauce. Mix together and add to hamburger. Bake in 8x13x2-inch pan at 350° for 40 minutes. Serve with chow mein noodles.

LATKES 3 large potatoes 1 large onion 3 eggs salt (to taste)

The Jindrich family

1 tsp. flour
vegetable oil
sour cream
 

Grate potatoes and onion into a bowl; mix with eggs. Add salt and flour. Set aside to rest while heating just enough oil to cover the bottom of a heavy pan. When oil is hot, add potato mixture to it in tablespoons. Fry quickly until brown on both sides. Drain on paper towels; serve warm overlaid with sour cream.

TWINKIE CAKE 1 box Twinkies 1 lg, box instant vanilla   pudding

Kimberley Garrett

2 sliced bananas
1 can crushed pineapple, drained
1 container Cool Whip

Line cake pan with Twinkies. Make pudding according to directions on box and spread over Twinkies. Slice bananas on top, then spread pineapple over bananas. Top with Cool Whip and refrigerate.

24 ILLINOIS COUNTRY LIVING FEBRUARY 1999

Purple Martin Capital of the Nation
Griggsville, IL

The Institutional Management Classes I & II of Griggsville High School produced this cookbook in 1991. Proceeds go to the FHA-HERO members for community service projects. The cookbook is spiral-bound, soft-backed and has 77 pages of recipes.

Purchase the cookbook for $6 plus $2 shipping from Linda Cherry, 331 South Jackson, Pittsfield, IL 62363 or phone her at (217) 285-2060.

APPLE CRISP 5 apples, peeled and sliced 2/3 C. sugar 1 tsp. cinnamon 1/2 C. sugar

Bonnie Kurfman

1 C. flour
1/4 tsp. salt
1 tsp. baking powder
3/4 stick butter

Mix apples, sugar and cinnamon together and place in a greased 9x4-inch baking dish. Using pastry blender, blend the rest of the ingredients until crumbly. Put on top of apples and bake in a 350° oven for 45 minutes.

BROCCOLI-CAULIFLOWER SALAD 4 C. raw broccoli, cut   into small flowerettes 1/2 C. dark raisins 1 bunch green onions, sliced 1/2 C. sunflower seeds

Peggy Stanley

3 C. raw cauliflower, cut
  into small flowerettes
8 slices bacon, cooked
  crisp and crumbled
  

Dressing: Mix 1 C. mayonnaise, 3 T. vinegar, 1/4 C. sugar. Mix dressing together. Add to rest of ingredients. Mix. Refrigerate for 2 hours.

HOMEMADE CHICKEN COATING 1/2 C. flour 1/2 tsp. salt 1/2 tsp. dried thyme 4 chicken legs & thighs

Lucy Daniels

1 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 C. milk

Preheat oven to 375°. Combine flour, paprika, salt, garlic powder, thyme and pepper in a plastic bag. Dip chicken in milk, shake off excess. Add to bag and shake to coat evenly. Place chicken on a greased baking sheet Bake 40 minutes until chicken is tender and coating crisp.

CRAB RANGOON 3 tsps. lemon juice 1 can drained crabmeat dash cayenne pepper

Linda Camp

8 oz. cream cheese
1/8 tsp. garlic powder
1 small size pkg. of won ton skins

Mix well and put 1 tsp. on each won ton skin. Go around edge of skin with beaten egg and press to seal in shape of triangle. Deep fry until golden brown.

PURPLE LADY SALAD 2-3 oz. pkgs. black raspberry   Jello 1 1/2 C. crushed pineapple,   juice and all

Robin Callihan

1 1/2 C. boiling water
21 oz. can blueberry pie
  filling
9 oz. Cool Whip, thawed

Dissolve gelatin in boiling water. Chill until thick. Fold in other ingredients in order. Turn into mold or 9x13-inch pan. Chill.

CHICKEN IN THE GARDEN 2 C. cooked, diced chicken 1/2 C. milk 10 oz. pkg. frozen vegetables

Isabella Laird

1 can cream of chicken soup
1 can French fried onions
  

Combine all ingredients with 1 C. of the onions in covered casserole. Bake 375° for 45 minutes. Top with remaining onions.

WILD BIRD FOOD

Food preferences varies greatly among the many species of birds; however desired wild birds can be attracted to what one feeds, where one feeds and when the food is available.

Quick winter food energy sources Bread, cornbread, cracked corn, popped corn, peanut kernels, shelled corn, sunflower seeds Melon seeds, mixed seeds, oatmeal, pecans, pumpkin seeds, squash seeds, sunflower seeds Peanut butter, raw peanuts, suet, sunflower seeds Niger, sunflower Safflower, sunflower hearts and seeds Cornbread, cracked corn, millet, milo, mixed, peanut hearts Peanut butter, raw peanuts, suet, sunflower seeds Pecan meats, suet

Birds Bluejay   Cardinal   Chickadee Finch Grosbeak Junco Nuthatch Wren

Sources: Nature House, IL. Dept. of Conservation, Keller & Sons

FEBRUARY 1999 ILLINOIS COUNTRY LIVING 25