Illinois'
FINEST COOKING

The First United Presbyterian Church Deacons of LeRoy cookbook provides funds for gift baskets for those in need. The cookbook is sprial bound, hard-backed and has 107 pages of the members' favorite recipes. To order, contact Sue Coloier, 101 E. Pine, LeRoy, IL 61752, or call her at (309) 962-5011. The cookbook sells for $7 plus $3 postage.

The Main Street Program in Flora cookbook fund raiser helps with the restoration and preservation of downtown Flora. The cookbook is spiral bound and soft-backed and has 121 pages of delicious recipes. To order, send $10 plus $2 postage to the Main Street Flora office at P.O. Box 277, Flora, IL 62839 or call at (618) 662-4781.

First United Presbyterian Church, LeRoy

Oven Baked Mashed Potatoes	Londa Holoch
12 potatoes 8 oz. cream cheese 8 oz. sour cream 1 stick margarine	1/2 tsp. garlic salt 1/2 tsp. onion salt Salt and pepper, to taste
Cook potatoes and mash. Add remaining ingredients to hot potatoes. If too thick, add a little milk. Cover with aluminum foil and bake at 350° for 30-40 minutes.

Sausage Bread	Vickie Copley
1 loaf frozen bread dough 1 lb. pork sausage 1 medium onion, chopped	2 C. Mozzarella cheese 2 eggs, divided
Thaw frozen dough in plastic wrap sprayed with nonstick cooking spray. Brown sausage and onion and drain on paper towel. Roll dough out to a rectangle, approximately 12X16-inch. Combine cheese and 1 egg in a separate bowl. Add sausage to center of dough. Pour egg and cheese mixture over sausage. Fold dough. Place crease down on a cookie sheet. Whip the other egg and brush on the dough. Bake at 350° for 20-25 minutes. Serve warm.

Slider Burgers	Karen Bruning
1 lb. hamburger 1 pkg. onion soup mix	8 oz. pkg. mild shredded Cheddar cheese
Mix all ingredients together. Place on small hamburger or deli buns. Cover with foil and bake at 325° for 40-45 minutes. Serve with pickles.

Amish Yum-Setta	Mary Laughman
2 lbs. ground beef Pinch brown sugar 1/4 C. onion, chopped 1 can tomato soup 1 can cream of chicken soup	1 lb. noodles 8 oz. pkg shredded Cheddar cheese Salt Pepper
Brown ground beef. Add salt, pepper, brown sugar and onion. Add tomato soup. Cook noodles and drain. Add chicken soup. Layer ground beef mixture, noodles and cheese in 9x13-inch pan. Bake at 350° for 30 minutes.

Butter Pound Cake	Betty Collier
1/2 C. butter or oleo, melted 4 eggs	3/4 C. water Yellow cake mix
Preheat oven to 350°. Beat cake mix, butter, eggs and water together for about 6 minutes. Bake in a 10-inch tube pan for 50-60 minutes.

Carrot Cake	Irene Wilson
2 1/2 C. flour 2 1/2 C. sugar 2 tsp. baking powder 2 tsp. baking soda 3 tsp. cinnamon	1 tsp. salt 1 C. vegetable oil 4 eggs 3 jars, junior-sized, carrot baby food
Sift together flour, baking powder, baking soda, cinnamon and salt. Cream sugar and oil together and mix in eggs. Add baby food and mix well. Gradually add flour mixture and mix well. Spread in sheet cake pan and bake at 350° for 40 minutes. Cool and top with cream cheese icing.

22 ILLINOIS COUNTRY LIVING • JULY 2000

Chocolate Chip Pie	Cindy Ernstam
2 eggs 1/2 C. all-purpose flour 1/2 C. sugar 1/2 C. firmly packed brown sugar 1- 9-inch unbaked pie shell	1 C. butter, melted and cooled to room temperature 1 C. white chocolate or milk chocolate morsels 1 C. chopped walnuts (opt.)
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour and sugars. Beat until well blended. Blend in melted butter. Stir in morsels and walnuts. Pour into pie shell. Bake for 1 hour. Check after 45 minutes.

Main Street Flora

Rotini and Crab Salad	Donna Verchota
1/2 pkg. rotini 1 to 1 1/4 C. bottled Ranch salad dressing 1/3 C. salad dressing 1/2 tsp. Italian seasoning	16 oz. imitation crabmeat 1/2 C. chopped green onions 1/2 C. chopped celery 1/4 lb. Cheddar cheese, grated
Cook rotini as package directs and drain. In a large bowl, combine Ranch dressing, salad dressing and Italian seasoning. Mix well. Stir in cooked rotini and remaining ingredients. Cover and chill.

Potato-Hamburger Casserole	Marti Ruger
1 lb. hamburger or sausage 1 can cream of mushroom soup 3/4 C. milk	1/2 C. onion 1/2 tsp. salt 1/4 tsp. pepper 3 C. sliced potatoes
Brown and drain hamburger. Mix soup, milk, onion, salt and pepper with hamburger. In a casserole dish, layer potatoes and hamburger mixture. Dot with butter. Bake covered at 350° for 1 1/2 hours. Sprinkle with cheese (opt.).

Chicken Casserole	Marsha Hockman Bittersweet
2 C. chicken broth 1/2 C. mayonnaise 1 (8 oz.) stuffing mix 3 to 4 C. boned, chopped chicken 1 can cream of mushroom soup	1 1/2 C. milk 1 stick oleo 1 C. chopped green onions 1 C. chopped celery Seasoned salt 2 eggs 1 1/2 C. grated cheese
Heat chicken broth and oleo. Add stuffing and mix lightly. In a 9x13-inch baking dish, spread 1/2 of the mixture. Mix chicken, mayo, onions, celery and seasoning salt. Salt to taste. Spread over stuffing in baking dish. Top with remaining stuffing. Mix together milk and eggs and pour over top. Cover and refrigerate overnight. Before baking, cover with cream of mushroom soup and cheese. Bake at 350° for 50 to 60 minutes.

Mexican Meatloaf	June Payne
2 lb. ground beef 1 C. crushed corn chips 1/3 C. taco sauce	2 Tbsp. taco seasoning 1 egg, beaten 1/2 C. grated Cheddar cheese
Mix all ingredients together and shape into a loaf pan. Bake at 350° for 1 hour. Serve with taco sauce or sour cream.

Tallerieny	Janet Herman
1 lb. hamburger 1/2 pkg, frozen corn (10 oz.) 1 small pkg. noodles	3/4 can tomato juice Sliced black olives (opt.) 6 American cheese slices
Brown hamburger in large skillet. Drain. Add tomato juice. Bring to boil. Add noodles. Stir and cover. Simmer 10 minutes or until noodles are tender. Add black olives, if desired, and cheese. Cover and simmer a few minutes until cheese is melted.

What is considered low? Per Serving:
Low calorie: 40 or less Low saturated fat: 1g or less Low sodium: less than 140 mg	Lowfat: 3g or less Low cholesterol: less than 20mg Very low sodium: less than 35mg.

BBQ Sauce	Beth Sulsberger
1 C. ketchup 1/2 C. brown sugar 1 Tbsp. lemon juice	1 Tbsp. vinegar 1 Tbsp. Worcestershire sauce
Mix all and chill.

Quick Fruit Cobbler	Clara B. Wolfe
1/2 stick butter 1C. Flour 1/4 tsp. salt 3/4 C. sugar	1 tsp. baking powder 1 C. milk Fruit filling
Melt butter in baking dish. Mix flour, salt, sugar and baking powder. Add milk and stir. Pour over melted butter. Add cherry pie filling or any other fruit mix. Bake at 350° until done.

Snicker Cake	Bernie Born
German chocolate cake mix 1 stick oleo 1/3 C. milk 14 oz. caramels	3/4 C. chocolate chips 1 C. nuts (walnuts, pecans or peanuts)
Prepare cake mix. Pour half into greased 9x13-inch pan and bake at 350° for 10 minutes. Melt caramels, oleo and milk and pour over cake. Sprinkle chocolate chips and nuts over the caramel. Pour other half of cake mix over caramel mixture. Bake at 250° for 20 minutes, then bake at 350° for 15 to 20 minutes.

Polar Star Cookies	Bonnie Thatcher
24 oz. white chocolate 2 C. Rice Krispies 2 C. Spanish peanuts	1/2 C. peanut butter 2 C. miniature marshmallows
Combine Rice Krispies, marshmallows, and peanuts together. Melt chocolate in a glass dish in the microwave for 3 minutes on high. Stir in peanut butter until smooth. Add in Rice Krispies mixture and stir to coat. Drop by teaspoonfuls on wax paper.

JULY 2000 • ILLINOIS COUNTRY LIVING 23