Illinois'
FINEST COOKING

The American Business Women's Association celebrates its 50th anniversary as an organization and shares The Working Woman's Quick Cookbook this month. This book is their only nationally created cookbook and is hard-backed, spiral-bound and includes 229 pages of quick, healthy and taste-tested recipes along with stories about ABWA leaders.

To order, contact Gwen Husek, RR 3 Box 431, Bloomington, Illinois 61704, or phone her at (309) 963-4226. The cost of the cookbook is $15.95 which includes shipping.

Hutsonville Historical Society provides our second featured cookbook. The cookbook is a major fundraiser for the society and is part of the group's 30th anniversary celebration. The cookbook has 225 pages of recipes, including sections on old time recipes and soybean recipes.

Contact Scarlett Williamson at (618) 563-4531 to purchase the soft-backed, spiral bound cookbook or by mail: Hutsonville Historical Society, 10953 E. 1825 Avenue, Hutsonville, Illinois 62433. The cost is $8.50 plus $2.50 postage.

American Business Women's Association, Bloomington

HOT CHIPPED BEEF DIP 1 (16 oz.) cream cheese, softened 2 C. sour cream 2 T. dried onion flakes

Marie Fretz

1/2 tsp. garlic powder
2 (2 oz.) packages chipped beef, chopped
1/2 C. chopped pecans

Preheat oven to 350°. Blend the cream cheese and sour cream in a bowl. Add the onion flakes and garlic powder. Stir in the chipped beef. Spoon into a one-quart baking dish sprayed with nonstick cooking spray. Top with the pecans. Bake for 20 minutes or until the edges are bubbly. Serve hot with crackers or fresh vegetables, (May be prepared ahead and stored in the refrigerator or freezer.)

RACY RED PUNCH 1 (46 oz.) can pineapple-grape-fruit juice 1/3 C. sugar

(20 servings)

1/4 C. cinnamon candies
4 C. ginger ale

Combine the pineapple-grapefruit juice, sugar and candies in a large container; mix well. Chill in the refrigerator, stirring occasionally to dissolve the candies. Add ginger ale when serving.

PASTA SALAD 1 (16 oz.) package fusilli or   corkscrew pasta 1 (16 oz.) package frozen   mixed vegetables

Tracey Bright

1 C. shredded nonfat Cheddar
  cheese
1 C. nonfat Catalina salad
  dressing

Cook the pasta using the package directions; drain. Place the mixed vegetables in a microwave-safe bowl. Microwave on High for 8 minutes. Combine the pasta and vegetables in a colander. Rinse with cool water and drain well. Add the cheese and salad dressing and mix well. Chill until serving time.

STIR-FRY CABBAGE 3 slices bacon, chopped 3 eggs salt and pepper to taste

Marianne Cobarrubias

1/2 head cabbage, shredded
minced garlic to taste
 

Fry bacon in a skillet until browned. Add the eggs and mix well. Stir in the cabbage. Season with the garlic, salt and pepper.

24 ILLINOIS COUNTRY LIVING APRIL 1999

EASY PORK CHOPS / WITH STUFFING 10 (1-inch thick) pork chops 2 C. chicken bouillon 1 small onion, chopped 1/3 C. melted butter

(10 servings)

4 slices bread, crumbled
1 (4 oz.) herb-seasoned stuffing mix
1 tsp. parsley flakes
 

Preheat oven to 325°. Trim the pork chops. Arrange in a baking pan. Add 1/4 cup of the bouillon to the pan. Combine the remaining bouillon, onion, butter, bread, stuffing mix and parsley flakes in a bowl; mix well. Spread over the pork chops. Bake, uncovered 1 hour or until tender.

HASH BROWN POTATO BAKE 2 pounds frozen hash brown potatoes, thawed 1 C. sour cream 1 (10-oz.) can cream of   chicken soup

Bernice M. Piwowarczyk

1/4 C. butter, softened
10 oz. Cheddar cheese, shredded
1/4 C. melted butter
2 C. cornflakes

Preheat oven to 350°. Mix the potatoes, sour cream, soup, 1/4 cup butter and cheese in a bowl. Spoon into a 9x13-inch baking dish. Mix 1/4 cup melted butter and cornflakes in a bowl. Spread over the potato mixture. Bake for 1 hour. (8 servings).

Hutsonville Historical Society

APPLE SALAD 1 (8 oz.) can crushed pineapple 2/3 C. sugar 2 T. cornstarch 1 T. lemon juice Dash of salt 2 1/2 C. apples, diced     (peeled or not)

Joyce Lindley

1 C. tiny marshmallows
1/2 C. celery, diced
1/2 C. halved grapes
1/2 C. nuts, chopped
1/4 C. maraschino cherries,
   optional
Miracle Whip and Cool Whip

Drain pineapple and save juice. Add enough water to juice to make 1 cup. Mix sugar, cornstarch, salt and lemon juice. Cook until clear and thick. Cool. Dice apples, add pineapple and mix. This keeps apples from turning dark. Add rest of ingredients to the cooled mixture. Use about 1/2 cup Miracle Whip and then Cool Whip to desired consistency.

WALDORF TOSS JELL-O 1 large box cherry Jell-O 2 C. hot water 2 C. cold water 1/2 C. celery, chopped

Bekki Haws Dover

1 C. apples, unpeeled and
   chopped
2 bananas, sliced
 

Make Jell-O, add fruit and let set.

GRILLED CHICKEN desired chicken pieces 1/2 C. butter, melted 1/2 C. cooking oil 1/3 C. lemon juice 1/4 C. soy sauce

Sarah Guyer

1 dash garlic salt
1 tsp. oregano
1/2 tsp. salt
1/4 tsp, pepper
 

Let chicken refrigerate in sauce for 1 hour. Cook on greased outdoor grill until tender (30 to 45 minutes), turning with tongs and brushing occasionally with sauce.

BRAISED BEEF WITH NOODLES 1 C. beef cubes 1 1/2 C. water 1/4 tsp. salt dash pepper 1 bay leaf 1 small onion, chopped

Roger D. Reynolds

2/3 c. celery, diced
1 T. flour
1 T. water
1 1/2 C. noodles, cooked and
   unsalted

Brown beef cubes in saucepan until well browned. Add 1 1/2 cups water, salt, pepper and bay leaf. Cover and cook over low heat until beef is almost tender, about 1 hour. Add onion and celery. Continue cooking until meat and vegetables are tender, about 20 minutes. Remove bay leaf. Mix flour and water until smooth. Stir into beef mixture. Cook, stirring constantly, until thickened (about 2 minutes). Serve over noodles. Makes 2 servings.

LINCOLN CRISPS 2 egg whites 1/2 tsp. salt 1 C. sugar 1 tsp. vanilla

Velda Griffith

2 T. Crisco, melted
4 C. cornflakes
2/3 C.coconut
2/3 C. nuts, chopped

Add salt to egg whites. Beat and gradually add the sugar as you beat. Beat very stiff and be sure sugar is dissolved. Add Crisco and vanilla. Stir to mix well. Mix cornflakes, coconut and nuts and add to egg white mixture, stirring until flakes are well coated. Drop by spoonfuls onto well greased cookie sheet. Bake at 350 for about 15 minutes. Do not overbake. Cool and slide off onto wax paper.

COCONUT-PECAN FROSTING 1 1/2 C. evaporated milk 1 1/2 C. sugar 4 egg yolks, slightly beaten 11/2 sticks margarine or butter

Imo Colliflower Dappert

1 1/2 tsp. vanilla
2 C. coconut
1 1/2 C. pecans, chopped
 

Combine all the ingredients except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes. Remove from heat. Stir in coconut and chopped pecans. Beat until cool and is able to be spread. (Icing for German chocolate cake).

CARROT NUT BROWNIES 1/2 C. butter 3/4 C. brown sugar 1 egg 1 C. flour 1 tsp. baking powder 1 tsp. cinnamon

Wanda Donner

1/2 tsp. ginger
1/2 tsp. salt
1 C. carrots, grated
1 tsp. vanilla
1/3 C. raisins or nuts
1/2 C. walnuts, chopped

Melt butter. Combine with sugar in mixing bowl. Blend together. Beat in egg. Combine flour, baking powder, cinnamon, ginger and salt. Blend into egg, sugar mixture. Stir in grated carrots, vanilla and raisins (or nuts). Spoon batter into a buttered 8-inch square pan. Sprinkle with 1/2 cup walnuts. Bake at 350° for 25 to 30 minutes. Cool. Cut into 2-inch squares.

APRIL 1999 ILLINOIS COUNTRY LIVING 25