Illinois'
FINEST COOKING

The East Harrison Street Church of God - Women's Ministries of Charleston The East Harrison Street Church of God - Women's Ministries of Charleston, IL submits its softbacked, spiral-bound cookbook. The cookbook contains 123 pages of recipes and sells for $10, which includes shipping. To order, contact Laurel Fuqua at 4610 W. State Street, Charleston, IL 61920, or call her at (217) 345-5037.

Hot Pizza Dip 1 (8-oz.) pkg. cream cheese, softened 1 tsp. Italian seasoning 1 C. Mozzarella cheese, shredded

Laurel Fuqua

3/4 C. Parmesan cheese,
shredded
1 (8-oz.) pizza sauce
2 T. green pepper, chopped
2 T. green onion, sliced

Preheat oven to 350°. Combine cream cheese and Italian seasoning in a bowl; mix well. Spread in the bottom of a 1-quart baking dish. Combine cheeses and sprinkle 1/2 cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, peppers and onions. Bake 15 to 18 minutes or until cheese is melted and mixture is bubbling around the edges. Serve with breadsticks, bread slices or tortilla chips.

Linguini Salad 16-oz. linguini (or any pasta) 1/2 head broccoli 1/2 head cauliflower 1 tomato 1/2 cucumber

Zella Fudge

1 green pepper
Several green onions
1 (8-oz.) Italian salad dressing
1 bottle McCormick Salad
Supreme

Cook pasta, rinse, drain and cool. Chop vegetables very fine. Mix pasta and chopped mixture, add salad dressing and Salad Supreme together. Best made 24 hours ahead. McCormick's Salad Supreme found in spice section at grocery store.

Crunchy Chicken 3/4 C. sour cream 1/2 C. Italian dressing 1 T. Worcestershire sauce

Christy Craft

2-1/2 Ibs. chicken breasts,
boneless and skinless
1 C. crushed pretzels

Preheat oven to 350°. In a bowl, mix sour cream, Italian dressing and Worcestershire sauce together. Dip each breast in sour cream mixture and roll in pretzels. Lay on a baking sheet coated with nonstick cooking spray. Bake for 45 minutes to 1 hour or until chicken is done.

Barbecued Green Beans 1 onion, chopped 4 slices bacon, fried and chopped 1 qt. green beans, drained 3/4 C. catsup

Kate Andrews

1/3 C. brown sugar, packed
1-1/2 tsp. mustard
1/4 tsp. liquid smoke
Salt and pepper, to taste
 

Fry bacon and onion together. Combine all ingredients. Mix well. Pour into a greased casserole dish. Bake covered for 1 hour at 350°.

Vegetable Casserole 1 can French style green beans, drained 1 can whole corn, drained 1 can water chestnuts, sliced 1/2 C. celery, chopped 1/2 C. green onion, chopped

KayAmyx

1/2 C. grated cheese
1/2 C. sour cream
1 can cream of celery soup
1/2 box Ritz crackers
3/4 stick oleo, melted
 

Mix soup, sour cream, cheese and oleo. Mix with rest of vegetables. Pour into large, greased casserole dish. Crumble crackers over top. Bake at 350° for 45 minutes.

Amish Oatmeal Cookies 1 stick oleo 1/3 C. oil 1 C. sugar 1 C. brown sugar 1 C. raisins, cooked 2 T. raisin water 2 eggs

Ruth Armstrong

2 C. oats
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Mix together oleo, oil, sugars, raisin water and vanilla. Add eggs. Combine oats, flour, soda, baking powder, cinnamon and salt and add to first mixture. Mix in raisins and nuts. Drop by spoon on greased cooking sheet. Bake at 400° for 8-10 minutes.

Drumstick Dessert 1-1/2 C. vanilla wafers, crushed 1/2 C. peanuts, chopped 1/4 C. peanut butter 1 (8-oz.) cream cheese 1/2 C. sugar

Julie Jones

1/2 C. peanut butter
2 tsp. vanilla
4 eggs
12-oz. Cool Whip
1/2 can Hershey's syrup

Mix vanilla wafers, peanuts and 1/4 C. peanut butter. Reserve 1/4 C. mixture for topping. Press into a 9x13 pan and place in freezer for 2 hours. Mix cream cheese, sugar, 1/2 C. peanut butter and vanilla. Beat in eggs, one at a time on high speed. Fold in Cool Whip. Pour over crust. This mixture will be very thick. Pour 1/2 can of Hershey's syrup on and top with reserved crumb mixture. Freeze. Eat cold.

22 ILLINOIS COUNTRY LIVING • APRIL 2001

Peace Meal, of Charleston

Peace Meal, of Charleston, IL submits its cookbook filled with 139 pages of recipes. The cookbook is softbacked and spiral-bound and sells for $10, which includes shipping. To order, contact Jane Johnson at 915 Lincoln, Charleston, IL 61920 or call her at (217) 581-3612.

Italian Grilled Cheese 4 slices Italian bread, 1-inch thick 4 slices Mozzarella cheese 3 eggs 3/4 tsp. Italian seasoning

Corinthia Croy

1/2 tsp. garlic salt
2/3 C. Italian seasoned bread
crumbs
1/2 C. milk

Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt. Soak bread for 2 minutes on each side. Coat bread with breadcrumbs. Cook on greased hot griddle until golden brown on both sides. Serve hot.

Crunchy Beef Bake 2 C. uncooked corkscrew macaroni 1 lb. ground beef 1 (10-1/2-oz.) can cream of mushroom soup 1 (14-1/2-oz.) can whole tomatoes

C. Lentz

3/4 C. shredded cheddar
cheese
3/4 C. green pepper
3/4 tsp. seasoned salt
1 can (3-oz.) French fried onions

Cook macaroni as directed; drain. Brown beef; drain. Combine all ingredients except onions. Pour into greased 2-quart casserole dish. Cover and bake at 350° for 30 minutes. Uncover; top with French fried onions. Bake 5 more minutes.

Ooh Yuck 1 lb. ground beef 2 (3-oz.) packages ramen noodles

Willow Estates

2 C. frozen, chopped broccoli,
cooked
2 T. soy sauce

Brown ground beef in skillet, stirring until crumbly; drain. Stir in seasoning packet from noodles, soy sauce and cooked broccoli. Cook noodles using package directions. Add to ground beef mixture; mix well. Cook undl heated through. Serve with additional soy sauce.

Italian Beef 3 to 4 Ib. rump, chuck or arm roast 2 envelopes Good Seasons Italian dressing, dry

Eileen Ware

2 beef bouillon cubes
2 C. water
1 jar pepperoncini peppers

Put all ingredients in crock pot and cook on low for 6 to 8 hours. Remove meat from liquid and pull meat apart and return to cook in liquid 2 additional hours. Serve with Mozzarella cheese on steak buns.

One Dish Meal 4 chicken breasts 1 can drained favorite vegetables

Lucy Tharp

1 can of favorite cream soup
Grated cheese

Place chicken breasts in 8x8-inch casserole. Layer vegetable over top. Spread soup over vegetable. Bake at 350° for 30 minutes. Sprinkle cheese over top and return to oven until melted.

Angel Food Cake Jell-O 1 angel food cake 2 sm. boxes strawberry Jell-O 2 sm. boxes frozen strawberries, thawed

Connie Rudolph

2 C. boiling water
1 container Cool Whip

Break cake into bite sized pieces. Line a 9x13-inch dish with cake pieces. Mix Jell-0 with boiling water. Add Jell-0 to strawberries and pour over cake, making sure all pieces are moistened. Refrigerate. When completely set, top with Cool Whip.

Chocolate Sheet Cake 2 C. flour 1/2 tsp. salt 2 C. sugar 1 tsp. baking soda 1-1/2 squares unsweetened chocolate

Helen Hooser

1 stick oleo
2 eggs
1 tsp. vanilla
1 C. buttermilk
1/2 C. oil
1 C. water

Mix together in bowl, flour, salt, sugar and soda. Place unsweetened chocolate, water and oleo in saucepan and bring to boil. Add chocolate mix to ingredients in bowl. Add vanilla, buttermilk and oil. Mix. Pour into 11x18-inch greased and floured pan. Bake at 325°.

Brown Sugar Pound Cake 2 sticks oleo or butter 1 box plus 1 C. brown sugar 5 eggs 3-1/2 C. flour

Cleone Place

1 tsp. baking powder
1 tsp. salt
1 C. milk
1 tsp. vanilla

Frosting:

1 stick oleo 2 C. chopped pecans

1 box powdered sugar
1/2 C. milk

Cream oleo with brown sugar. Beat in eggs, one at a time. Mix flour, baking powder and salt together. Add alternately with milk. Add vanilla. Bake at 300° for 1-3/4 to 2 hours in tube pan. Frosting: Brown pecans in melted oleo in small skillet, cool. Add powdered sugar and milk. Spread on cake.

APRIL 2001• ILLINOIS COUNTRY LIVING 23