Cheddar Parmesan Potatoes Danette Bohlmann
1/4 C. butter or margarine
In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from heat and add salt and cheeses. Stir until Cheddar cheese melts. Place potatoes in a greased 2-quart baking dish and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs on top. Bake uncovered at 350" for 30 to 35 minutes. Makes 6 to 8 servings.
Corn Dog Cupcakes Janet Francoeur
1 (8 to 10-oz.) pkg. corn muffin mix
Prepare muffin mix according to package. Spray 10 muffin cups with Pam. Spoon about 1/4 cup of batter into each prepared muffin cup. Cut hot dogs into 1-inch lengths. Place about 3 pieces into each muffin cup. Bake at 375° for 20 to 25 minutes or until cooked through. Makes 10 cupcakes.
Glorious Mess Tom Gonzales
3 to 4 lb. ground beef
Brown hamburger. Toss all ingredients in crock pot and simmer all day. Serve over corn chips or flour tortillas with lettuce, cheese, tomatoes, sour cream, etc. Serves 10.
Slow Italian Pork Chops Cyndi Gonzales
6 to 8 pork chops
Brown pork chops in a skillet. Place remaining ingredients in slow cooker; add pork chops and a little water to cover. Cook on low 6 to 8 hours.
Chimichangas Karen Forth
1 lb. ground beef
In a 10-inch skillet, over medium heat, cook beef, onion and garlic until meat is browned. Pour off fat. Stir in tomato soup, chilies, vinegar, chili powder and cumin; reduce heat. Simmer 10 to 15 minutes or until most of the liquid evaporates. Cool slightly. Spoon 1/4 cup of the filling down the center of one tortilla. Top with 2 T. shredded cheese. Fold in sides of tortilla; roll up tortilla around filling. Secure with a toothpick. Assemble 2 or 3 at a time. In your skillet, heat 1-inch oil to 350 . Fry chimichangas 2 minutes or until golden, turning once. Remove and drain on paper towel. Garnish with shredded lettuce, sour cream and taco sauce.
Hamburger and Corn Casserole Lois Schmidt
3/4 pkg. noodles
Cook noodles, drain. Brown hamburger and onion and add to noodles. Add rest of ingredients. Bake at 350° for 30 minutes.
Margarita Pie JoAnne Howard
8-oz. pkg. cream cheese, softened
Beat cream cheese until fluffy. Add margarita mix and sugar; beat. Mix in whipped topping. Pour into crust. Freeze. Slice and serve frozen.
22 ILLINOIS COUNTRY LIVING • JUNE 2001
Chili Cheese Ball Jim Beckhart
1 (3-oz.) pkg. cream cheese
Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric beater until light and fluffy. Stir in nuts. Shape in ball and sprinkle with mixture of chili powder and paprika. Chill.
Liz's Butternut Squash Susan Barcalow
1 good-sized butternut squash
Peel, cut and cook squash 15 minutes to make 2 cups mashed squash. Add margarine, evaporated milk, sugar and beaten eggs. It's very runny before baking. Bake uncovered at 350 for 1 hour.
Pizza Casserole Ginny Gosnell
1 lb. ground beef
Brown ground beef and onions; add seasonings and sauce. Cook noodles and drain. Mix milk and egg; add to noodles. Put noodle mixture in 9X13-inch greased pan. Cover with meat-pizza sauce mixture and top with cheese. Bake at 350° for 30 to 40 minutes.
Peek-A-Boo Chicken Herb Hart
1 C. rice
Mix rice and soup together and pour in a buttered baking dish. Lay chicken breasts on top and sprinkle with onion soup mix. Cover tightly with foil and bake at 300° for 2-1/2 hours...and don't peek.
Chicken Dressing Casserole Women's Association
3 lg. chicken breasts, cooked, and cubed
Mix together soups, Milnot and chicken. Spread in bottom of two 8X12-inch greased pans. Mix dressing according to package directions; cool and drop by spoonfuls onto chicken mixture. Bake at 350' for 40 to 50 minutes or until lightly browned. Let stand before serving.
O'Henry Bars Lori Coleman McKenzie, Bev Sutherland Coleman
1 C. sugar
Cook sugar and syrup until bubbling. Add peanut butter. Stir until melted. Pour over Special K cereal. Spread over large cookie sheet. Melt chocolate chips and spread over mixture.
Lemon Cheesecake Flossie Fletcher
Grease large round or rectangular regular size cake pan. Sprinkle lightly with graham cracker crumbs until bottom is covered. Mix Jell-0 and hot water; set until thick soupy stage. Mix cream cheese, sugar and vanilla together and refrigerate. Add Jell-0 when right consistency. Whip Milnot in large bowl, starting at low speed and increasing to a beat. Beat until very thick or until it stands in large firm peaks. Fold in other mixture and pour in pan. Top with graham cracker crumbs. Refrigerate several hours. Note: Be sure not to underbeat Milnot.
Fresh Strawberry Squares Gloria Marshall
1 C. flour
Stir flour, brown sugar, walnuts and butter together. Spread evenly in 13X9X2-inch pan and bake at 350 for 20 minutes, stirring occasionally. Combine egg white, sugar, lemon juice, and berries in large bowl. Beat at high speed with electric mixer until it forms stiff peaks (about 10 minutes). Fold in whipping cream, already whipped. Spoon over nut mixture. Freeze overnight. Trim with berries. *lf using frozen berries, reduce sugar to 2/3 C.
JUNE 2001 • ILLINOIS COUNTRY LIVING 23