Illinois'
FINEST COOKING

Green Hills Council of Girl Scouts in Freeport, Illinois, submits its 1998 spiral-bound, soft-backed cookbook. The cookbook boasts over 700 recipes and 16 food categories. The funds from the sale of the cookbook will help provide programs for girls in Southwest Wisconsin and Northwest Illinois. The cost of the cookbook is $10 plus $4 shipping/handling. To purchase, contact Kathleen Weber, 5040 Business Route 20 West, Freeport, Illinois 61032, or call her at (815) 235-8777.

"Recipes from Our Bucket to Yours" (1999) was created by the U.M.W.A. Locals 12 and 1969 Family Auxiliary to help community projects and support union families. (The first page is a Happy Mother's Day for the World's Greatest Mom). Contact Maggie Filson, 28009 Quarton Road, Palmyra, Illinois 62674, or call (217) 436-2616. The cost of the cookbook is $5 plus $2 postage.

Green Hills Council of Girl Scouts

WEEKEND BREAKFAST PIZZA 1 egg, slightly beaten 3/4 C. milk 1/4 C. oil 1 C. regular pancake or    waffle mix

Kim Meinert

2 T cinnamon-sugar
1 C. Grape Nuts Flakes or
  Raisin Bran
 
 

Combine egg, milk, oil and pancake mix in bowl. Mix until well blended. Pour into greased 12" pizza pan or 13x9" pan. Sprinkle cereal and cinnamon-sugar evenly over batter. Bake 425° for 10-12 minutes, or until top springs when lightly pressed. Cut into wedges and serve at once with pancake syrup, plain or fruited yogurt, fresh fruit, dried fruit, coconut or preserves.

FAT-FREE SEAFOOD DIP 1-oz. packet of fat-free   Hidden Valley ranch dip mix 1 pint of fat-free sour cream

Irene Kortemeir

1 can of tiny shrimp
1/2 C. chopped water chestnuts
 

Drain and rinse shrimp with water. Chop water chestnuts. Mix ranch dip mix and sour cream. Add shrimp and chopped water chestnuts. Chill and serve with crackers.

SPICY PORK TENDERLOIN 3 T chili powder 1 tsp. salt 1/4 tsp. ground ginger

Richard DeMoss

1/4 tsp. ground thyme
1/4 tsp. pepper
2 1-lb. each pork tenderloins

Combine dry ingredients and rub over meat. Cover and refrigerate 2 to 4 hours. Grill over hot coals or broil 15 minutes per side, or until meat thermometer reads 160°. Slice crosswise into 1/4 to 1/2" medallions.

LOW-FAT FRENCH ONION SOUP 6 C. fat-free beef broth 1/4 tsp. pepper 1-1/2 C. thinly sliced onions   (red are best)

Kathie V. Vinne

3 oz. grated skim mozzarella
  cheese
8 slices French bread
   (toasted)

Spray skillet with nonstick spray. Brown onion slices and add beef broth. Simmer 20 minutes or longer. Pour soup into bowls. Top with toasted French bread and 1/4 cup of cheese. Place under broiler until cheese melts. Six servings, 135 calories.

LIGHT AND CRISPY FISH FILLETS 1 lb. fish fillets (catfish, sole,    ocean perch, lake perch, etc.) 2 T grated Parmesan cheese 3 T corn meal or seasoned bread crumbs 1/4 tsp. onion salt or one small onion, chopped fine

Rubye R. Hill

1 tsp. pepper
1/2 tsp. paprika
1 to 2 T melted margarine or butter
1/2 tsp. Old Bay Seasoning,
optional

Preheat oven to 400°. Rinse fillets under cold water and pat dry. Combine Parmesan cheese, corn meal and seasonings in a bag. Place fillets in bag, shake to coat with above mixture. Place fillets in a nonstick baking dish. Pour melted butter or margarine over fish. Bake about 10 minutes per inch thickness of fish, or until flesh is just opaque throughout and flakes. Four servings.

PLAY DOUGH 2 C. flour 1 C. salt

Laura Cox

2 T olive oil
1 C. water

Add water slowly to flour, salt and olive oil to get desired consistency.

22 ILLINOIS COUNTRY LIVING MARCH 2000

DIET OATMEAL SUGAR FREE COOKIES 1 tsp. Sweet 10 2 eggs, beaten 1-1/2 C. flour 1/8 tsp. salt 1/4 C. raisins or dates 2/3 C. butter or margarine

Virginia Riter

1-1/2 C. oatmeal
2 tsp. baking powder
1/2 C. milk
nut meats
1 tsp. vanilla
 

Mix all ingredients well. Drop by teaspoon on cookie sheet. Bake at 400° for about 12 minutes or until lightly browned. Use a little extra Sweet 10 for more flavor.

MINI CHEESECAKES 2 (8-oz.) packages cream   cheese 3/4 C.sugar 2 eggs

Kate Edmund

1 tsp. vanilla
cherry pie filling
vanilla wafers
 

Mix all ingredients except pie filling and vanilla wafers until smooth. Place a vanilla wafer in the bottom of a small cupcake paper. Spoon in mixture to fill cup 2/3 full. Bake at 350° for 15-20 minutes. Before serving, cover with cherry pie filling. Keeps well in refrigerator.

U.M.WA. Locals 12 and 1969

CRANBERRY RELISH 1 pkg. cranberries 1 medium orange 1 large cherry Jell-O

Ruby Owen

1 C. sugar
1 medium can pineapple, drained
 

Grind cranberries and orange in food processor. Put in bowl. Add sugar and mix well. Prepare Jell-O according to box. Add pineapple to cranberry and orange mixture. Mix well, then add Jell-O. Chill and serve.

BONGO-BONGO SOUP 1 pkg. frozen peas, pureed 1 T butter 1 T flour 1 tsp. salt

U.M.W.A. friend

1/2 tsp. pepper
1 C. milk
1/2 C. minced oysters or clams
1/2 C. whipping cream

Prepare peas according to package. Put in blender. Melt butter in a saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth. Stir in milk, peas and oysters. Boil for one minute, stirring constantly. Remove from heat. Gradually stir in cream and heat just until bubbles form around edge of pan. Serve very hot.

TENDER BAKED PARMESAN CHICKEN 1/2 C. mayo (regular or lite) 1/3 C. grated Parmesan cheese 1/2 tsp. garlic powder

Marion Anderson

4 boneless, skinless chicken
   breasts
1/2 C. Italian bread crumbs

Mix mayo, cheese and garlic. Spread chicken with mayo mixture. Coat with crumbs. Arrange on baking sheet. Bake at 425° for 20 minutes.

GARLIC CHEESE BISCUITS 2 C. Bisquick 2/3 C. milk 1/2 C. Shredded Cheddar cheese

Kathy Puccetti

1/2 C. butter
1/2 tsp. garlic powder
 

Preheat oven to 450°. Combine Bisquick, milk and cheese until soft dough forms. Drop dough by spoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes, until golden brown. Melt butter. Add garlic powder. Brush butter over warm biscuits before removing from cookie sheet. Serve warm.

QUICK AND EASY DIP 1 large carton small curd    cottage cheese

Maggie Filson

1 envelope powdered Hidden
   Valley Ranch dressing mix

Put cottage cheese into blender. Add dressing mix. Blend until well mixed. Store in refrigerator until ready to use. Serve with vegetables, crackers and chips.

MASHED POTATO PIE 2 lb. ground beef 1 medium onion, chopped 3 stalks celery, chopped 1 (16-oz.) can whole corn,   drained 1 (8-oz.) can tomato sauce

Cheryl Tipps

dash of onion powder
dash of garlic powder
salt and pepper to taste
1 C. shredded cheese, optional
leftover mashed potatoes
 

Brown beef, onion and celery. Drain; add corn and seasonings. Mix well. Put meat mixture into bread loaf pan or casserole dish. Top with mashed potatoes and cheese. Bake at 350° for one hour.

VEGETABLE CASSEROLE 2 large pkg. frozen California   Blend vegetables 1 can cream of mushroom soup

Barb Dennison

1/2 lb. Velveeta cheese
1 box Stove Top stuffing
1 stick butter

Cook California Blend as directed on package and drain. Add one can of mushroom soup. Pour into 9x13" greased dish. Add chunks of Velveeta on top. Mix 1/2 box of stuffing with 1/2 package of the seasoning mix. Pour over top of the cheese. Melt butter. Pour over top of casserole. Bake at 350° for 30 minutes.

CARAMEL ILLINI BARS 14-oz. Kraft caramels 2/3 C. Pet milk 1 pkg. German chocolate cake mix

Angie Adams

1/2 C. oleo, softened
1 C. chocolate chips nuts, optional
 

Melt caramels in 1/3 cup Pet milk. Keep warm. Mix cake with oleo and other 1/3 cup Pet milk. Pat 1/2 dough into 9x13" greased pan. Bake 6 minutes at 350°. Sprinkle with chocolate chips. Pour on caramel mixture Crumble remaining dough on top and bake 15 minutes more at 350°. Add nuts if desired.

MARCH 2000 ILLINOIS COUNTRY LIVING 23