Illinois'
FINEST COOKING

The Good Shepherd Lutheran Church of Sherman, IL submits its cookbook filled with 20 sections of delicious recipes. The book is soft-backed and costs $10 plus $2 postage. To order, contact Regina Hartnett, 1008 Griffiths Ave, Springfield, IL 62702, or call her at (217) 789-2965.

The Good Shepherd Lutheran Church of Sherman

Breakfast Quiche    Joyce Walasek

Pie pastry (9-inch)
1-1/2 C. Swiss cheese, shredded
1/2 C. onion, chopped
1/2 C. fresh mushrooms, chopped
Nutmeg
1 can evaporated milk
1 tsp. salt
1/4 to 1/2 tsp. pepper
3/4 C. sausage, ham or bacon
3 eggs

Beat eggs well; add milk and mix lightly. Fold in remaining ingredients except the meat. Fry your meat and cut up into fine pieces. Add meat and pour into prepared crust. Sprinkle with nutmeg. Bake uncovered at 425° for 15 minutes. Reduce heat to 325° and bake an additional 25 minutes. Quiche is done when inserted knife comes out clean. Let stand 10 minutes before cutting.

Taco Dip in French Bread Loaf     Ellen Boesdorfer
1 lb. hot sausage, browned and drained
2 C. shredded sharp cheddar cheese
1 loaf French bread
8-oz. cream cheese, softened
8-oz sour cream
1 sm. can chopped green chilies

Mix all ingredients together well and place in hollowed bread loaf. Reserve 1/2 C. cheese for topping. Bake at 350° until bubbly. Top with remaining cheese and continue baking until cheese is melted. Serve with tortilla chips or anything appropriate for dipping.

Chunky Clams and Pasta    Mona Bentley
1 can (19-oz.) chunky clam chowder
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
2 C. cooked pasta

In a saucepan, combine soup, parsley and garlic powder. Add pasta. Stir over medium heat and serve.

Grilled Chicken Parmesan    Kathy Fogal
2 pieces tin foil
2 chicken breasts
1 egg white, beaten
1/4 C. bread crumbs
1/4 C. Parmesan cheese
Pepper
Salt
Basil
Cooking spray
Cooked pasta
Spaghetti sauce

Spray foil generously with cooking spray. Combine crumbs, Parmesan, salt, pepper and basil (season to taste). Wash and dry chicken. Dip chicken into egg white and then into dry mix until heavily coated. Place chicken on foil and wrap up into packet. Grill 10-15 minutes per side, turning a couple of times. Serve with heated spaghetti sauce over pasta.

Chicken Chow Mein    Peggy Melcher

8-oz spaghetti or angel hair pasta
2 tsp. oriental sesame oil
3 T. chicken broth
3 T. soy sauce
1 tsp. cornstarch
1/8 tsp. pepper
1 clove garlic
8-oz. skinless, boneless chicken breasts cut into strips
2 med. carrots, shredded
1 C. sliced fresh mushrooms
1/2 C. chopped onions
1/2 C. sliced bamboo shoots
1/3 C. chopped fresh chives
2 C. finely shredded cabbage

Cook pasta according to package. Drain and rinse with cold water. Transfer pasta to a medium bowl. Add sesame oil and toss until coated. In a small bowl, stir together broth, soy sauce, cornstarch and pepper. Set broth mixture aside. Lightly spray a large unheated skillet with no-stick spray. Heat chicken over medium-high. Add garlic and stir-fry until no longer pink. Remove chicken from skillet and cover to keep warm. Add cabbage, carrots, mushrooms, onions, bamboo shoots and chives to the skillet. Stir-fry for 2 minutes. Remove from the skillet and set aside. Add pasta to the skillet and stir-fry for 3 minutes. Add the broth mixture, vegetables and chicken to the pasta. Stir-fry 2 more minutes.

Graham Cracker Chocolate Chip Cake    Cheryl Cryer

1 devil's food chocolate cake mix
1-1/4 pkg. graham crackers
1 stick margarine
6-oz. chocolate chips Cool Whip

Crush graham crackers with rolling pin in a baggie or on wax paper (not real fine); set aside. Melt a stick of margarine and mix with graham cracker crumbs. Prepare cake mix as directed; pour in greased and floured pan. Sprinkle graham cracker crumbs over top of cake mix. Sprinkle chocolate chips over graham crackers. Bake at 350° until cake pulls away from sides of pan (about 35 to 38 minutes). Serve with Cool Whip.

Pineapple Texas Cake     Joyce Kirk

3 eggs
2 C. sugar
2 C. flour
1/2 tsp. salt
1 (#2) can crushed pineapple
2 tsp. baking soda
1/2 C. nuts

Frosting:

8-oz. cream cheese, softened
1 lb. powdered sugar
4 T. butter
1 tsp. vanilla

Mix together eggs and sugar. Sift together flour, baking soda and salt. Add to egg mixture. Add crushed pineapple, undrained. Add nuts. Pour into greased and floured jellyroll pan. Bake for 20-30 minutes at 350°. Mix frosting ingredients together and spread on warm cake.

22 ILLINOIS COUNTRY LIVING • MARCH 2001

The Vermilion County Home and Community Education Association submits its cookbook filled 143 pages of appetizing recipes. The book is hard-backed, three ring binder style which folds to create an easel for easy use. To order, contact Norma Davis, 3779 E. 2600 N. Rd., Armstrong, IL 61812, or call her at (217) 776-2293. The cookbook sells for $10 including postage.

Vermilion County Home and Community Education Association

Hot Mocha Warmer    Becky Smith

4 C. milk
1/4 C. sugar
6 T. unsweetened cocoa
Whipped cream and ground cinnamon (opt.)
1/2 tsp. ground cinnamon
1/4 C. boiling water
1 T. instant coffee granules

In a large saucepan, over medium heat, combine milk, sugar, cocoa and cinnamon. In a small bowl, with a wire whisk, dissolve coffee granules in boiling water; add to saucepan. Cook and stir until mixture is heated through. Serve hot, topped with whipped cream and sprinkled with cinnamon if desired. Makes about 6 servings.

Creamy Potato Soup    Elizabeth DeNeal

4 med. potatoes, peeled and cubed
1 C. chopped onion, or 1 T. dried onion
1 C. chopped celery
1 tsp. salt
2 C. water
1 T. parsley flakes
1/2 tsp. caraway seeds
1/2 tsp. pepper
2 C. Velveeta cheese, diced or cubed

Cook potatoes, celery, onions, water and salt in large kettle until potatoes are tender. Do not drain. Mash most of the potatoes. Stir in rest of ingredients and return to heat. Simmer until cheese melts, stirring occasionally, and soup is hot. Remove from heat and serve hot.

Rice Cheese Souffle    Marita M. Webb

1 C. cooked rice
1 C. grated sharp cheese
1 C. milk
1/2 can mushroom soup
2 eggs, separated
1 tsp. salt
1/2 tsp. dry mustard

Beat egg yolks with salt and dry mustard. Add milk, cheese and rice. Beat egg whites until stiff. Gently fold into other ingredients. Pour into greased bottom of straight-sided casserole. Bake at 350° for 40 to 45 minutes. Heat 1/2 can mushroom soup (undiluted) for topping.

Up-Side-Down Pizza    Judy Siddens

2 lb. hamburger
1/4 C. onion, chopped
1 pkg. dry spaghetti sauce mix
1 (16-oz) can tomato sauce
1-1/2 C. grated Mozzarella cheese
1/2 C. sour cream
1 (8-oz) can refrigerated crescent rolls
2 T. melted butter
1/3 C. Parmesan cheese

Brown meat and onion; drain. Add spaghetti sauce mix and tomato sauce. Simmer to allow flavors to blend. Spread meat mixture into 9x13-inch pan. Layer with cheese and sour cream. Top with crescent rolls and spread out flat over mixture. Brush with melted butter and sprinkle with Parmesan cheese. Bake at 375° for 20 to 30 minutes.

Sour Cream Supreme    Eileen Rouse

1-1/2 lb. ground beef
1 clove garlic, chopped
1 tsp. sugar
1 tsp. salt dash of pepper
2 (8-oz.) cans tomato sauce
1 sm. pkg. cream cheese
1 C. sour cream
1 (8-oz.) pkg. macaroni
5 green onions, chopped
1/2 lb. Cheddar cheese, grated

Brown ground beef and garlic in large skillet. Add salt, sugar, pepper and tomato sauce; simmer 20 minutes. Cook macaroni. Blend cream cheese and sour cream until smooth; add onions. Grease large casserole dish. Add layer of macaroni, layer of cream cheese mixture and a layer of meat sauce; repeat. End with meat sauce. Top with grated cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Frosted Chewies    Ruth Anne Metz

1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Kellogg's Special K cereal

Frosting:

1 (6-oz.) pkg. semi-sweet chocolate chips
1 (6-oz.) pkg. butterscotch chips

Place sugar and corn syrup in a medium saucepan; stir. Cook over medium heat, stirring frequently, until mixture boils. Remove from heat immediately. Add peanut butter; mix well. Add Special K cereal; stir until evenly coated. Press mixture evenly and firmly in a buttered 9xl3x2-inch baking pan; cool.

Frosting: Melt chocolate and butterscotch chips together in small saucepan over low heat, stirring constantly. Remove from heat and spread evenly over cereal mixture. Let stand in cool place until firm. Cut into bars to serve.

S'Mores Sheet Cookies    Ann Poshard

1 pkg. refrigerated sugar cookie dough
1 C. chocolate chips
1 C. white chocolate chips
2 C. mini marshmallows
3/4 C. chopped roasted peanuts
1/2 jar caramel ice cream topping

Cut cookie dough in 1/2-inch slices and place on a round stone or cookie sheet. Press together, making a large, round cookie. Bake at temperature recommended on package directions, or until golden. Remove from oven and let cool. Sprinkle chips, nuts and marshmallows on top of cookie. Return to the oven and bake until marshmallows puff up and turn light golden brown. Remove from oven and drizzle caramel topping over warm cookie. Let cool before cutting.

Lemon Freeze    Kathryn Hoskins

1 (3-oz) box instant lemon pudding mix
1 C. milk
2 C. ice cream
1 graham cracker crust

Mix first 3 ingredients and pour into graham cracker crust. Freeze.

MARCH 2001 • ILLINOIS COUNTRY LIVING 23