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Illinois'
St. Paul's Lutheran Church of Chapin St. Paul's Lutheran Church of Chapin submits its cookbook, which was created in celebration of the church's 150th anniversary. The cookbook is soft-backed and spiral bound. It has 168 pages of recipes. To order, contact Ruth Werries, 1930 St. Paul's Church Road, Chapin, IL 62628, or call he at (217) 457-2540. The cookbook sells for $8 plus $1.50 shipping and handling. Blueberry Salad Marityn Noble
1 (6-oz.) pkg. blackberry or raspberry Jell-0
Combine Jell-0, water, pineapple and pie filling and put in a 9x13-inch pan. Chill. Cream together cream cheese, sugar, sour cream and vanilla and spread over blueberry mixture. Top with grated cheese. Chill at least 1 hour before serving. Crock Pot Park Chops Naydene Mergenah
6 pork chops
Combine all ingredients, excluding pork chops and rice, in crock pot. Stir until blended. Place pork chops in crock pot submerging under liquid. Heat on low approximately 9 hours. One hour before serving, stir in rice. Skillet Upside Down Cake Mary Russwinkel
1 C. butter or oleo
Batter:
Melt butter in skillet; spread brown sugar evenly over butter. Place one slice pineapple in center of skillet. Place rest of slices around the center one. Place a cherry in center of each slice, cover with following batter. Add salt to eggs and beat them until light and fluffy. Add sugar gradually, continuously beating until thick and lemon colored. Sift flour and baking powder. Add mixture to batter gradually, blend well. Scald mild and add butter. Add this all at once to batter. Stir until thoroughly blended. Add vanilla, blend. Pour over pineapple slices in skillet. Cover with vent open. Bake 45 to 50 minutes with temperature at 230 . Turn upside-down on cake plate immediately after baking. Scalloped Corn Betty Nergenah
2 (14 3/4 oz.) cans white cream style corn
Mix all ingredients together. Pour into 9x13x2-inch pan, greased or sprayed with Pam. Top with cup of cracker crumbs and dot with margarine. Bake at 350° for 1 hour. Pepper Steak Kathy Brockhouse
1 1/2 lbs. round steak
Seasoning:
Trim fat from meat. Cut into strips or cubes. Brown meat in oil. Add tomatoes and water; simmer 30 minutes. Add vegetables. Cook 15 minutes. Add seasoning mix to meat and heat thoroughly until it thickens. Serve over rice and top with Chinese noodles, if desired. Ketlogg's Honey Mix Florence Jane Nienhiser
1/3 C. margarine
Coat a 9x13x2-inch baking pan with cooking spray and combine cereal, pretzels and mixed nuts. Set aside. In a large saucepan, over medium heat, combine margarine, sugar and honey. Bring mixture to boil and continue to boil 5 minutes, do not stir. Remove from heat and stir in vanilla. Pour syrup over cereal mixture, stirring until well coated. Bake at 250 for about 1 hour, stirring every 15 minutes. Let cool on cooking sheets. Store in airtight container. 22 ILLINOIS COUNTRY LIVING FEBRUARY 2001
Jacksonville Developmental Center in Jacksonville The Jacksonville Developmental Center in Jacksonville submits its 2000 Millennium cookbook. The cookbook is hard-backed and three-ring binder style with 121 pages of recipes. To order, contact Ruth Chumley at 1201 South Main Street, Jacksonville, IL 62650, or call her at (217) 479-2110. The cookbook sells for $7 plus $3.20 shipping and handling. Que So (Cheese Dip) Mary Tillery
1 (3 oz.) pkg. cream cheese
Allow cream cheese to soften at room temperature. Blend all ingredients. Serve as dip for corn chips or raw vegetables. Creamy Potato Sticks Karen Held
1/4 C. all-purpose flour
In saucepan, combine flour and salt. Gradually whisk in milk until smooth. Bring to a boil. Cook and stir for 2 minutes. Remove from heat. Whisk in soup and cheese until smooth. Set aside. Cut potatoes into sticks. Place in greased 9X13 inch baking pan. Sprinkle with onion. Top with cheese sauce. Bake uncovered at 350° for 55 to 60 minutes or until potatoes are tender. Sprinkle with paprika. Unusual Spaghetti Dish Helen A. Little
1 (7 oz.) pkg. spaghetti
Break spaghetti into 2 pieces, cook; drain. Melt butter in a heavy pan. Blend flour, salt, paprika and pepper together. Gradually add milk. Cook, stirring constantly until thickened and smooth. Stir in spaghetti and corn; turn into a shallow baking dish. Top with bacon. Bake at 350° for 30 minutes. Slow Cooker Lasagna Ruth Chumley
1 lb. ground beef
Cook beef and seasoning; drain. Combine spaghetti sauce and water in small bowl. Place 4 lasagna noodles in bottom of lightly greased 5-quart slow cooker. Layer with half of beef, spaghetti sauce and mushrooms, then spread ricotta cheese, mushrooms and half of shredded cheese. Do second layer in same order. Cover and cook on high for 1 hour; reduce to low for 5 hours. Quick Baked Chicken Carolyn Clayton
4-6 boneless, skinless chicken breasts
Pour 1 C. dressing into Ziploc bag with chicken. Leave refrigerated overnight, mixing occasionally. Drain. Roll chicken in bread crumbs and place in greased baking pan. Spray tops of chicken lightly with cooking spray. Bake at 350 for 30-45 minutes. Blueberry Cobbler Melinda Studoer
1/2 C. sugar
Combine 1/2 C. sugar and cornstarch in medium saucepan. Stir in orange juice and blueberries. Cook and stir until mixture thickens and is bubbly. Keep this hot. For topping: Combine flours and baking powder in medium bowl. Add milk and margarine, stir just until moistened. Pat dough on lightly floured surface into 7-inch circle. Cut into 8 wedges. Pour filling into 2-quart casserole. Top with wedges. Stir together 2 tsp. sugar and cinnamon. Sprinkle over wedges. Bake at 425° 20-25 minutes or until wooden toothpick inserted in center comes out clean.
FEBRUARY 2001 • ILLINOIS COUNTRY LIVING 23 |
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