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Illinois'
Jasper Country HEA has compiled its cookbook from two very popular cookbooks from the past and added new recipes from 1996-97 HEA members. There are 323 pages of recipes and helpful hints. The cookbook is spiral-bound and soft-backed. Order from Evelyn Holsapple, c/o Jasper County Extension, P.O. Box 31, Newton, IL 62448 or phone (618) 783-2521. The cost of the cookbook is $12 which includes postage. The First Christian Church in Quincy, Illinois will celebrate its 150th birthday in September 2000. The Christian Women's Fellowship of the church shares its spiral-bound, soft-backed 1994 cookbook that has 166 pages of recipes and helpful hints. To purchase contact PatWardlow, 18 Riverside Terrace, Quincy, IL 62301 or call (217) 222-7075. The cost of the cookbook is $7 plus $2 postage. Jasper County HEA, Newton
Flossie Morr
1 (8 oz.) Cool Whip
Stir dry pudding into pineapple, adding no milk. Add Cool Whip and nuts. Put in an 8x8-inch casserole and chill. Put nuts on top.
Nancy Ginder
1 T. white granulated sugar Mix all together. Chill. Dip apples, carrots, cauliflower, etc.
Alta Huddlestun
1 small onion, minced Brown ground beef in skillet. Combine catsup, dry mustard, vinegar, sugar, onion, lima beans, red kidney beans, pork and beans, and salt. Bake for 30 minutes at 350°.
Annette Kirts
Worcestershire sauce
In a large bowl, lightly mix beef, onion, salt and 2 tsp. Worchestershire sauce. Shape into 10 to 12 flat patties. Arrange a folded cheese slice and 2 tsp. sweet relish on half of the patties. Top with remaining patties; press edges lightly together to seal. Brush both sides with Worcester sauce. Arrange burgers on a grill over hot coals. Grill until cooked as desired, about 5 minutes on each side until medium done. Or place on a rack under a preheated hot broiler until cooked as desired, turning once. Serve on toasted buns.
Betty L. Pence
1 tsp. dry mustard
In a bowl, combine egg, bread crumbs, milk, parsley, mustard, salt and pepper. Add beef; mix well. Shape into 1-inch meatballs. Place in a 15x10x1-inch baking pan. Bake in a 350° oven for 15 minutes or until done. Drain. Meanwhile, prepare sauce.
In a saucepan, combine ingredients; heat, stirring occasionally, rour sauce over meatballs and serve.
22 ILLINOIS COUNTRY LIVING AUGUST 1999
Annita Ochs
1/3 C. juice from cherries
Sift dry ingredients in a bowl. Add remaining ingredients except the egg whites. Mix with mixer at medium speed for 2 minutes. Scrape sides and bottom of bowl often. Add 2/3 C. unbeaten egg whites (about 5). Continue beating 2 more minutes. Fold in 1/2 C. chopped nuts. Pour batter into 2 greased and floured round layer pans or a 9x13-inch pan. Bake layers 30 to 40 minutes in a 350° oven or until the top springs back when lightly touched. When cake is cool, frost with a cooked egg white icing using cherry juice in place of water or use your favorite icing. Decorate with red cherries.
Judy Burnell
8 to 10 apples, pared and sliced
Combine flour and salt. Cut in margarine and shortening. Beat egg yolk in cup and add enough milk to make 2/3 C. of liquid. Mix and stir into flour mixture. Roll half of dough into a 17x12-inch rectangle. Fit into 1x15 1/2x10 1/2-inch pan. Sprinkle corn flakes on dough. Top with apples. Combine sugar and cinnamon and sprinkle on top. Roll out rest of dough and place on top. Seal edges and cut slits in dough. Beat egg whites until frothy; brush on top of crust. Bake at 375° for 50 minutes. Combine powdered sugar and milk. Drizzle on warm pastry. First Christian Church, Quincy
Cindy Schulte
1 small pkg. Dream Whip, Mix first 4 ingredients together and put in a 9x13-inch pan. Save 3 T. for topping. Bake at 400° for 10 minutes; let cool. Mix cream cheese, Dream Whip and sugar; spread on pretzels. Dissolve 2 small boxes of strawberry Jell-0 in 2 C. boiling water and 6 ice cubes. Fold in 1 large box of frozen strawberries. Let set and pour over cream cheese mixture. Top with remaining pretzels.
Dorothea Scott
1/2 C. celery, chopped
Saute onion, pepper and celery in oleo. Cook Rice-A-Roni as directed on box. Mix all together in greased casserole. Top with 1 C. grated cheese mixed with 6 crushed Ritz crackers. Bake at 400° for 20 minutes. Cool. Serves 8 to 10.
Dorothy Plank
1/4 C. Parmesan Cheese, grated Mix all ingredients together. Form patties. Heat oil in skillet. Cook patties 2 minutes on each side. Makes 6 servings.
Debra Seckman
2 large egg whites Preheat the oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of vegetable oil. Combine the egg whites and cajun spice in a bowl. Add matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread out into a single layer, leaving a little space between. Place baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly.
Phyllis Widlman
2 eggs
Part 1: Blend eggs into yellow cake mix. Press mixture into oblong cake pan.
Nona R. Moore
1 tsp. soda
Cream sugars, oleo, cooking oil, eggs and vanilla. Sift flour, soda and cream of tartar together; add flour mixture, Rice Krispies and oatmeal to creamed mixture; add nuts. Roll in balls, flatten on cookie sheet with fork. Bake in a 350° oven for 10 to 12 minutes or until done. Makes 8 to 10 dozen.
AUGUST 1999 ILLINOIS COUNTRY LIVING 23 |
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