Illinois'
FINEST COOKING

Dewey Mennonite Church, Dewey, Illinois submits its 1998 cookbook. It is soft-backed and spiral-bound and contains 125 pages of recipes and helpful hints. They comment that some men in the church have submitted recipes. Order from Dewey Mennonite Church, 16 Third Street, Dewey, Illinois 61840. The cost of the cookbook is $10 plus $2 for postage.

Holy Cross Church, Newton, Illinois shares two cookbooks; one celebrating its 100th anniversary in 1981 with 131 pages, and "Thank Heaven for Home Made Cooks," prepared in 1991, with 158 pages. Both cookbooks are soft-backed and spiral-bound, and cost $5 plus $2 each. Order from Holy Cross Church, Star Route Box 9, Newton, Illinois 62448.

Dewey Mennonite Church

FRUIT DRESSING 2 T. flour 1/2 C. sugar Pinch of salt 1 beaten egg

Priscilla Knox

1 C. pineapple juice
2 T vinegar
2 T butter
1/2 C. marshmallows

Cook all ingredients together over medium heat until thickened. Add 1/2 C. marshmallows to melt. Use over canned or fresh fruit in desired combinations.

BREADSTICK DOUGH 1 pkg. dry yeast 1 1/2 C. warm water

Denise Peters

1 T honey
3 C. all-purpose flour

Dissolve yeast in warm water (105° to 115°) in a large mixing bowl. Add honey; beat at medium speed until blended. Gradually add flour, beating until smooth. Knead dough until smooth. Divide into 16 equal parts; shape each part into an 8-inch long rope. Place on greased baking sheet; brush with melted butter and sprinkle lightly with coarse salt. Let rise in a warm place; free from drafts, for 30 minutes or until doubled in bulk. Bake at 400° for 10 to 15 minutes or until golden. Make 16 breadsticks.

LIGHT FETTUCCINI ALFREDO 4 qt. water 3 tsp. instant chicken bouillon 12 oz. fettuccini

Jill Rogers

2/3 C. evaporated skim milk
1 1/2 C. grated Parmesan cheese
Salt and pepper to taste

Bring water to boiling; add bouillon to large saucepan. Add pasta and cook 1/2 the time recommended on package. Remove from heat and let pasta stand in bouillon water for several minutes, then drain. Combine cheese and milk and add to pasta. Toss gently to coat. Serve immediately on warm plates.

SWEET-AND-SOUR CHICKEN

Sharon Reed

Remove skin from chicken pieces. Place in baking dish.

Mix the following and pour over chicken:

8 oz. Russian dressing 8 oz. apricot preserves 1 pkg. ( dry ) onion soup mix

1/4 C. water
*pineapple chunks
*green pepper

Bake at 350° for one hour, covered, then uncover. *Place pineapple chunks and green pepper on chicken. Bake uncovered for another 30 minutes.

BAKED CAVATELLI 2 1/2 C. wagon wheel pasta 12 oz. fresh Italian sausage    links, sliced 1/2-inch thick 2 cloves garlic, minced 15 oz. tomato sauce

Debbie Birkey

14 oz. spaghetti sauce with
   mushrooms
4 oz. shredded Mozzarella
1 tsp. crushed Italian seasonings
 

Cook pasta and drain. Brown sausage and drain; reserve some fat to cook garlic until tender. Combine all ingredients (except 1/2 of the Mozzarella) in casserole. Cover and bake at 350° for 25 to 30 minutes. Uncover and sprinkle with rest of cheese; bake 5 to 10 minutes more.

22 ILLINOIS COUNTRY LIVING OCTOBER 1999

PUMPKIN PIE CAKE 1 can pumpkin 1 can evaporated milk 1 yellow cake mix 1 C. chopped nuts 1 stick butter, melted 3 beaten eggs

Lynn Rogers

1 C. sugar
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. ginger
 

Mix pumpkin, milk, eggs and sugar in a large bowl. Blend in spices. Pour into a greased 13x9-inch floured pan. Sprinkle dry cake mix and nuts on top. Drizzle melted butter over top. Bake at 350° for one hour.

MELT IN THE MOUTH COOKIES 1/2 C. oleo or butter 1 C. brown sugar, packed 1 tsp. vanilla 1 egg, beaten until light

Daisy Smith

3/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. nuts, finely chopped

Cream butter. Add brown sugar, vanilla and egg. Beat thoroughly. Add sifted flour, baking powder and salt to creamed mixture. Add nuts. Drop by teaspoonfuls onto cookie sheet. Bake in 400° oven for about 5 minutes. Cool for 1/2 minute. Remove to wire racks. Cookies will get crisp when cooled. Makes about 3 dozen.

Holy Cross Church, Newton

GREEN GODDESS DIP 1 C. sour cream 1 C. real mayonnaise raw vegetables

Ellen Kuhl

2 hard-boiled eggs, chopped
1 envelope Green Goddess
  Hidden Valley

Mix all ingredients and serve with raw vegetables.

COCKTAIL MEATBALLS Meat: 2 lb. ground chuck 1/2 pkg. onion soup mix 1 egg Sauce: 2 T. butter 1 (32 oz.) bottle catsup 2 tsp. oregano

Hermena Medemach

 
2 tsp. Accent
1/4 C. bread crumbs
 

 
1/4 tsp. garlic
1 (10 oz.) jar apple jelly
 

Combine meat, soup mix, eggs, Accent and crumbs. Let stand overnight (if possible) or several hours in advance. In separate bowl combine butter, catsup, oregano, garlic and apple jelly; let stand overnight or several hours also. Make meat mixture into balls and brown. Drain. Heat sauce mixture and simmer 5 minutes. Add meat balls to sauce and simmer about 30 minutes.

STIR FRY CHINESE 4 C. cooked chicken 4 C. thinly sliced carrots 1 C. chicken broth 2 C. celery, slice thin 4 C. chopped or shredded cabbage

Marge Iffert

2 (4 oz.) cans slice mushrooms
1 large or 2 small onions
2 envelopes Kikkoman chow
  mein seasoning
1 to 2 T soy sauce

Put chicken, a little broth, carrots and celery in a wok or large skillet and cook on low until carrots are starting to get soft, then add cabbage and onions and the rest of the broth. Simmer. Add the mushrooms, chow mein seasoning and soy sauce and simmer a little longer. Good served on rice or eaten alone.

DELUXE CHICKEN BARBECUE 1/2 C. Mazola oil 3/4 C. vinegar 1/4 C. water 1 1/2 tsp. Worcestershire sauce

Anna Volk

1 1/2 T. salt
3 T. sugar
 
 

Heat, keep hot while basting chicken on grill. Double recipe if using three chickens or more.

COMPANY CAULIFLOWER 1 cauliflower 1 large onion, chopped 1 C. cream of mushroom    soup 1 C. milk

Gerry Carter

1 C. grated cheddar cheese
1/2 lb. peeled shrimp
1/2 lb. sliced mushrooms
1 stick butter or margarine
salt and pepper to taste

Wash and cut off bottom leaves of cauliflower. Place whole cauliflower in steamer and cook until tender when pierced with fork. Set aside and keep warm. Melt 4 T. butter in a saucepan; saute onion until transparent and set aside. Melt 2 T. of butter in a saucepan; saute mushrooms until dark brown in color and set aside. Saute shrimp in 2 T butter until pink and set aside. In a large bowl, combine soup, milk, cheese, salt and pepper. Mix ingredients thoroughly; transfer to a large pot, simmer until cheese is melted. Add onions, shrimp and mushrooms to mixture; cook until all ingredients are hot. Place cauliflower in a plate that has a small border. Pour mixture over cauliflower. Delicious and attractive.

APPLE PINWHEELS IN SYRUP Pastry for two-crust pie 4 C. grated apples 1 tsp. ground cinnamon 3/4 C. sugar

Kathy Kuenstler

1/2 C. dark brown sugar, firmly
  packed
4 tsp. vanilla
2 C. hot water

Roll pastry into 14x12-inch rectangle. Combine apples and cinnamon. Spread over pastry evenly, then roll up as for jelly roll. Slice in 1-1/2-inch pieces, sealing edges with toothpicks and place in 11x7x1-1/2-inch pan, sealed side down. Bake in 400° oven for 15 minutes. Combine remaining ingredients in 2-quart saucepan and bring to a full boil. Pour over apple pinwheels. Return to oven and bake 15 to 20 minutes more, basting twice, until apples are tender.

RHUBARB CRUNCH 4 C. diced rhubarb 1/2 C. pancake mix

Linda Volk

1 C.sugar
 

Toss together and put in greased baking pan.

Mix: 2/3 C.sugar 1 C. pancake mix

 
1 egg
 

Mix until crumbly and pour over rhubarb mixture. Melt one stick margarine and sprinkle over mixture in pan. Bake at 350° for 35-40 minutes.

OCTOBER 1999 • ILLINOIS COUNTRY LIVING 23