Illinois'
FINEST COOKING

LaSalle County 4-H of Ottawa, Illinois submits its soft-backed, spiral-bound cookbook. The cookbook includes 274 pages of fabulous recipes. Cost of the book is $10 plus $2 shipping and handling. To purchase, contact Sandra Davis, 1689 N. 31st Rd., Suite 2, Ottawa, Illinois 61350, or call her at (815) 433-0707. Proceeds from the cookbook benefit LaSalle County 4-H.

Church Family Recipes, submitted by the Emmanuel United Methodist Church in Marshall, Illinois boasts 325 pages of delicious favorites from its members. The book is soft-backed and spiral-bound and can be purchased by contacting Nancy Crumrin, 12495 E. 550th Rd., Martinsville, Illinois 62442, or call her at (217) 279-3823. The book sells for $16.50 including shipping and handling.

LaSalle County 4-H

Quickie Biscuit Pizzas	Ben and Carrie Harrington
1 can Pillsbury biscuits Mozzarella cheese American cheese slices and/or Monterey cheese Cooked meat of choice	1 (8 oz.) can tomato, pizza or spaghetti sauce Olives (sliced) Green peppers (sliced) tomatoes (sliced)
Unwrap biscuits, separate and place on a large cookie sheet. Roll them with a plastic cup until thin. Spread sauce on each biscuit and sprinkle with chunks of cooked meat, olives, peppers, etc. Cover with cheese and bake at 350 for 10 to l2 minutes.

Oriental Salad	Nympha M. White
1 head Chinese cabbage (sliced thinly and chilled) 1 pkg. almonds (diced) 1 pkg. instant ramen noodles (shredded) 1 bunch spring onions (finely chopped)	DRESSING: 1 C. salad oil 3/4 C. sugar 1/2 C. vinegar 2 T. soy sauce 1/2 tsp. sesame oil
Combine all dressing ingredients well; chill. Toast almonds with ramen noodles in oven for 15 minutes. Just before serving, toss all ingredients into dressing.

Hints for Salads: • Lettuce won't "rust" in the refrigerator if it's wrapped in paper towels. • If you soak onion rings in cold water for about an hour, they'll taste milder in your salad. • Stuff a couple of paper towels in a plasic bag with cleaned onions or radishes and they will stay fresh longer. • To remove the smell of onion from your hands, rub some dry mustard on your hands and then wash them as usual.

Mom's Apple Salad	Shelly Diss
2 eggs (beaten) 1/2 C. sugar 1/2 tsp. dry mustard Sliced apples, bananas, and sliced grapes	3/8 C. vinegar 1/8 C. water Dash of salt Mini marshmallows Maraschino cherries
Cook all ingredients except fruit and marshmallows over low heat (or microwave) until thick . Pour over fruit and marshmallows.

Mexicali Casserole	Fredricka Budach
4 oz. fine noodles 1 lb. ground beef 1 med. onion (chopped) 1 (1 lb.) can tomatoes (cut up) 1 tsp. garlic salt 1 (8 oz.) can corn	1/4 C. ripe olives (chopped) 1/2 tsp. chili powder 1/2 C. (2 oz.) Cheddar cheese (grated) 1/2 C. corn chips (crushed)
Cook noodles by package directions; drain. Cook meat and onion in large skillet until meat is lightly browned. Drain excess fat. Add tomatoes and garlic salt. Simmer for 10 minutes. Combine noodles, meat mixture, corn, olives, chili powder and cheese. Pour into greased 2-qt. casserole. Sprinkle with corn chips and bake at 350° for 1 hour.

Cheesy Raviolas	Dan Bergagna
1 pkg. raw raviolas 1 can mushroom soup 1/4 C. milk	1 stick margarine 1 (8 oz.) jar Cheez Whiz
Cook raviola according to directions. Add remaining ingredients and melt.

22 ILLINOIS COUNTRY LIVING • AUGUST 2000

Dad's Favorite Casserole	Kathy Barnes
1 C. elbow macaroni 1 lb. ground beef 1/8 tsp. allspice 1/8 tsp. paprika 1/8 tsp. ground thyme 1 C. peas	2 large carrots (sliced) 1 can cream of potato soup 1/2 soup can water 1 C. each of Mozzarella and Cheddar cheese, shredded
Cook noodles and carrots in boiling water until tender; drain. Brown hamburger. Combine all ingredients except cheeses and put into a 2-qt. casserole dish. Bake at 350° for 25 to 30 minutes. Mix cheeses and sprinkle on top. Put back in oven for 4 minutes or until cheese is melted.

Peanut Butter Pizza	Corrina (Beck) Stewart
1 tube (20 oz.) refrigerated peanut butter cookie dough 1 (16 oz.) pkg. semi-sweet chocolate chips 1 (8 oz.) pkg. cream cheese	1 C. sugar 1 C. corn syrup 1 tsp. vanilla 1 (16 oz.)pkg. M&Ms mini baking bits
Preheat oven to 350°. Lightly grease pizza pan. Spread cookie dough onto pizza pan. Bake for 10 to 13 minutes or until golden brown. Right after the cookie is out of the oven, sprinkle the chocolate chips on the cookie. Let the chips melt and spread them around. Let it cool. In a bowl, mix cream cheese, sugar, corn syrup and vanilla. Spread on pizza. Top with M&Ms.

Emmanuel United Methodist Church of Marshall

Orange Delight	Leanna Morris
1 box vanilla pudding (not instant) 1 (3-1/4 oz.) box tapioca pudding 1 (3 oz.) box orange Jello 1 (12 oz.) container Cool Whip	2/3 C. water 1 can (No. 2) crushed pineapple, drained 1 (11 oz.) can mandarin oranges, drained
Mix together puddings, water and jello in a sauce pan and bring to a boil. Let cool. Add oranges and pineapple and mix well. Place mixture in a 13x9x2-inch pan. Top with Cool Whip.

Low Fat Lemon Linguine Parmesan	Gerri Lynn Lambert
1 Tbsp. olive oil 1/2 C. skim milk or evaporated skim milk 1/4 C. minced fresh parsley or basil	1/2 C. lemon juice 12 oz. linguine 1/3 C. grated Parmesan cheese Freshly ground black pepper 2 cloves garlic, minced
In a saucepan over medium heat, cook oil and garlic for 1 minute. Add milk. Reduce heat to low. Cook linguine according to package. Drain and transfer to large bowl. Add lemon juice and toss well. Pour garlic mixture over pasta and toss. Add Parmesan, parsley or basil and pepper to taste. Toss well again. Serve immediately. Cooked chicken can be added to this recipe for variety.

Mexican Pork Chops	Vickie Remlinge
6 pork chops 3/4 C. uncooked rice 1 C. green peppers, chopped 1-1/4 oz. pkg. taco seasoning	1 1/2 C. water 1 (8 oz.) can tomato sauce 3/4 C. shredded Cheddar cheese
Arrange pork chops in 9x13-inch dish. Sprinkle green pepper and rice around chops. Combine taco mix, water and tomato sauce in a pan to heat. Pour over chops and rice. Cover with foil. Bake at 350° for 1 hour or until tender. Remove foil. Sprinkle with Cheddar cheese. Return to oven until cheese melts.

Baked Lemon Chicken	Elaine Miller
4 chicken breasts, skinned 1/4 plus 2 Tbsp. lemon juice 1/2 C. butter 1 tsp. garlic powder	1 tsp. poulty seasoning 1/2 tsp. salt 1/4 tsp. pepper
Place chicken in a lightly greased baking dish. Combine remaining ingredients and pour over chicken. Bake uncovered at 350° for 1 hour or until chicken is tender. Baste frequently.

Chicken in a Biscuit	Justine Kttenger
1 can chicken Shredded Cheddar cheese (about 2 C.)	1 can cream of chicken soup 1 can crescent rolls 1 C. milk
Mix chicken and half of the cheese. Divide the crescent rolls into 8 triangles. Fill each triangle with chicken mixture. Roll starting with the wide end first and seal. Place in a 9x13-inch baking dish. In a saucepan, heat soup, milk and the rest of the cheese until warm. Pour over crescent rolls. Bake at 350° for 20 to 25 minutes.

Angel Food Fruit Dessert	Irv and Nancy Johnson
1 angel food cake, broken into small pieces 1 Ig. sugar free Jell-0 (strawberry or raspberry) 12 oz. carton Lite Cool Whip	2 (10 oz.) pkgs. frozen fruit (same flavor as Jell-0) 2 (6 to 8 oz.) pkgs. sugar-free, low-fat fruit yogart (same flavor as Jell-0)
Dissolve Jell-0 in 2 cups boiling water. Add fruit and let set until thickened. Mix Cool Whip and yogurt together. Cut Jell-0 into squares. Layer in a glass bowl: cake, Jell-0 and Cool Whip mixure, then repeat steps. Garnish with fruit.

Chocolate Chip Krispies	Nancy Crumrin
2-1/2 C. unsifted flour 1 tsp. baking soda 1/2 tsp. salt 1 C. margarine, softened 2 C. sugar	2 eggs 2 tsp. vanilla 4 C. Rice Krispies 12 oz. pkg. chocolate chips
Preheat over to 350°. Stir together flour, soda and salt; set aside. Beat margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in cereal and chocolate chips. Drop by the teaspoonfuls onto greased baking sheets. Bake about 10 minutes or until lightly browned.

Snack Mix Squares	Tammy Pittenger
2-1/2 C. halved pretzel sticks 2 C. Corn Chex 1-1/2 C. M&Ms	1/2 C. butter or margarine 1/3 C. creamy peanut butter 5 C. miniature marshmallows
In a large bowl, combine pretzels, cereal and M&Ms. In a large saucepan, over low heat, melt butter and peanut butter. Add marsh-mallows and stir until melted. When mixuture is smooth, pour over pretzel mixture and stir to coat. Press into a greased 13x9x2-inch baking pan. Cool until firm, then cut into squares.

AUGUST 2000 • ILLINOIS COUNTRY LIVING 23