Illinois'
FINEST COOKING

Calvary Mennonite Church's Women in Mission of Washington, Illinois, submits its 1996 hardcover, three-ring binder-style cookbook. The book contains 250 pages of fabulous recipes and costs $12 for one or $20 for two (shipping included). You may order a copy by calling (309) 444-2722 or writing 112 E. Adams, Washington, IL 61571.

Archway, Inc. of Carbondale, Illinois, submits its spiral-bound, soft-backed cookbook. The cookbook contains 96 pages of delicious recipes. Funds from the book will help provide assistance to children, birth to five years old who've been diagnosed with medical conditions, developmental delays or who are at risk. Cost of the book is $5 plus $3 shipping/handling. To purchase, contact Micki Moon, P.O. Box 1180, Carbondale, IL 62903, or call (618) 529-5944.

Calvary's Women in Mission of Washington

Cinnamon Streusel Coffeecake	Marine Swanson
1 pkg. yellow cake mix 1 sm. pkg. vanilla instant pudding	2 T. oil 2 eggs 1-1/3 C. water
Streusel: 1/2 C. flour 1/2 C. brown sugar	2 tsp. Cinnamon 2 T. butter, melted
Glaze: 3/4 C. confectioners sugar	1 T. milk
In large bowl, blend first 6 ingredients. Beat 2 minutes. Spread 3/4 batter evenly in a greased and floured bundt pan. Combine Streusel ingredients; sprinkle 2/3 mixture over batter in pan. Spread remaining cake batter over Streusel, and top with remaining streusel. Bake at 375° for 40 to 50 minutes. Cool cake in pan for 25 minutes. Remove from pan and flip over. Mix glaze and drizzle over cake.

Red Hot Salad	Gene Ann Wayner
1/2 C. red hot cinnamon candy 2 C. hot water	4 C. applesauce 2 (3 oz.) pkg. cherry Jell-0
Simmer cinnamon candy in hot water until dissolved. Add Jell-0 and stir well. Stir in applesauce. Pour into a bowl and refrigerate.

Milk - it does your vegetables good! Add milk to the water when cooking cauliflower and it will remain white. A small amount of hot, not boiling, milk added a little at a time to mashed pototoes will make them light and fluffy.

Potato-Cheese Soup	Carol Grove
2 T. butter or margarine 1/3 C. chopped celery 1/3 C. chopped onion 4 C. diced peeled potatoes 3 C. chicken broth 2 C. milk 1-1/2 tsp. salt	1/4 tsp. pepper Dash of paprika 2 C. (8 oz.) shredded Cheddar cheese Croutons Fresh chopped parsley
In a large saucepan, melt butter over medium heat. Saute celery and onions until tender. Add potatoes and broth. Cover and simmer until potatoes are tender. In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add cheese and heat only until melted. Garnish with croutons and parsley. Yields 8 servings.

Baked Rice	Mabel Weaver
1 stick melted butter 1 C. long cooking rice 1 can beef bouillon	1 can onion soup 1 sm. can mushrooms
Stir together in oven casserole. Bake at 350° for 1 hour.

Barbecue Joes	Dave Nixon
1 lb. hamburger Diced onions	Barbecue sauce 1 tsp. taco or chili seasoning
Cook meat, turn on low and add diced onions. Cook together for 1 to 2 minutes. Add 1 to 2 cups barbecue sauce, to taste. Stir in taco or chili seasoning mix, to taste. Spoon onto buns. You can add cheese on top if desired.

22 ILLINOIS COUNTRY LIVING • SEPTEMBER 2000

Pizza Cups	Rita Guth
3/4 lb. ground beef 1 (6 oz.) can tomato paste 1 T. minced onion 1. tsp. Italian seasoning 1/2 tsp. salt (opt.)	1 (10 oz.) can refrigerated biscuits 1/2 to 3/4 C. shredded Mozzarella cheese
Brown and drain beef and onion. Stir in tomato paste and seasoning (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Makes 12 pizza cups.

Surprise Cupcakes	Hannah Guth
1 chocolate cake mix
Filling: 6 oz. cream cheese, softened 1/3 C. sugar	1 egg, beaten 1 tsp. vanilla 3/4 C. coconut
Mix chocolate cake as directed on package. Fill cupcake pans 2/3 full. Filling: Mix filling ingredients together and add 1 teaspoon on top of each cupcake before baking. Bake as directed on cake mix box for cupcakes.

Archway, Inc. of Carbondale

Pretzel Salad	Dorothy Reese
2-1/2 C. pretzels, crushed 1-1/4 C. melted butter 1 (8 0Z.) pkg. cream cheese 1 container whipped cream	1 C. sugar 1 pkg. strawberry Jell-0 1 pt. frozen strawberries 2 C. boiling water
Combine pretzels and butter. Spread in bottom of a 13x11-inch pan. Bake at 400° for 10 minutes. Combine cheese and sugar and spread over pretzels. Cover with whipped cream. Dissolve Jell-0 in water. Add frozen strawberries and let set partially, then spread over rest of salad.

Beef Chili and Rice Skillet Supper	Ginny Turner
1 lb. lean ground beef 3/4 C. onion, chopped 3/4 C. uncooked rice 2 tsp. chili powder 1/4 tsp. Garlic Powder (3 oz.) shredded cheese	1/4 C. chopped green peppers 1 (15 oz.) can chili beans 3/4 C. water 1 (16 oz) can tomatoes, cut up 1/2 tsp. salt
Brown meat and onion in skillet. Stir in next 8 ingredients. Cover and reduce heat to simmer for 20 minutes. Stir as needed. Add cheese on top and cover just to melt

Pasta Broccoli Salad	Kay Stevenson
12 oz. Dry variety pasta 1/3 broccoli flowerets cut into pieces 1-1/2 C. Cheddar cheese (shredded)	1 to 2 T. sugar 1 med. chopped onion 2 dashes of salt Handful of cut-up lettuce pieces
Cook, drain and cool pasta. Rinse broccoli and lettuce. Combine all ingredients and chill. Add anything else you'd like.

Poor Man's Dinner	Jackie Reichrath
1-1/2 lbs. ground beef 1 can cream of mushroom soup	1 chopped onion 2 boxes of macaroni and cheese
Brown onion with meat. Drain off fat and add 1 1/2 quarts of water to boil. Add macaroni noodles and boil until tender. Add soup and cheese packets.

Pineapple Sheet Cake	Thelma Hoffman
2 C. flour 2 C. sugar 2 small cans crushed pineapple (undrained)	1 tsp. baking soda 1/2 C. oil 2 eggs
Topping: 1 stick butter 2/3 C. Milnot 1 C. sugar	1 C. coconut 1 C. nuts 1/2 tsp. vanilla
Mix all cake ingredients together until smooth. Bake at 350° for 20 to 25 minutes on a cookie sheet with 1-inch sides.
Toppping: Bring Milnot, butter and sugar to boil for 10 minutes. Remove from heat and add coconut, nuts and vanilla. Add to top of cake while hot.

Grannies Gruel	Phyllis Hand
1 lb. ground beef 2 pinches of garlic powder 1 large can stewed tomatoes	1 onion, chopped 5 large peeled and cubed potatoes 6 cups of water
In a large pot, saute onion in oil until clear. Add beef and brown. Drain and rinse grease off beef and return to pot. Add rest of ingredients. Bring to a boil over medium heat. Turn heat down and simmer until potatoes are tender.

Skroodle Noodle and Tuna Casserole	Janet Hansen
17 oz. pkg. skroodle noodles 1 sm. can tuna 1 can cream of mushroom soup	1 tsp. onion powder 1-1/2 cups milk
Cook noodles about 10 minutes. Don't overcook. Drain, mix other ingredients together. Bake at 350° for 30 minutes.

Hot Fudge Sundae Cake	Lisa McCuan
1 C. flour 3/4 C. sugar 2 tsp. baking powder 1/4 tsp. salt 1 C. brown sugar 1-1/4 C. very hot tap water	1/2 C. milk 2 T. oil 1 tsp. vanilla 1 C. chopped nuts (opt) 1/4 C. and 2 T. cocoa, divided
In an ungreased 9x9-inch pan, stir together flour, sugar, 2 T. cocoa, salt and baking powder. Add milk, oil and vanilla and stir with a fork until smooth. Add nuts if desired. Spread evenly in pan. In a separate bowl, mix brown sugar and 1/4 C. cocoa, then sprinkle over batter in pan. Pour hot water over batter. Bake at 350° for 40 minutes. Remove from oven and let stand for 15 minutes. Spoon into dishes or cut into squares. Invert each square on dessert plate. Top with favorite ice cream.

SEPTEMBER 2000 • ILLINOIS COUNTRY LIVING 23