United Methodist Church of Murphysboro The United Methodist Church of Murphysboro submits its cookbook to celebrate their 175th anniversary. The cookbook is hard-backed and is three-ring binder style. The book is $17, which includes postage. To order, contact Marcia at (618) 687-2317.

Hidden Valley Ranch Party Pinwheels 1 (8-oz.) pkg. cream cheese, softened 1 pkg. Hidden Valley Ranch salad dressing (mix) 2 green onions, minced

Pam Crews 4 (12-inch) flour tortillas 1/2 C. diced red pepper 1/2 C. diced celery 1 can sliced black olives

Mix cream cheese, salad dressing mix and green onions together. Spread on tortillas. Sprinkle remaining ingredients over the top. Roll up and wrap in Saran Wrap. Chill for 2 hours. Cut off roll ends. Cut rolls into 1-inch slices.

Cheese-Pineapple Bake 1 lb. can pineapple chunks, reserve juice 1/4 C. maraschino cherries, chopped

Alene (Babe) Etherton 1 C. sharp cheddar cheese, grated 1/4 C. sugar 1 C. dry bread crumbs 2 T. butter, melted

Blend pineapple and cherries. Add the cheese and mix in sugar, flour and blend with reserved pineapple juice. Pour in a well-greased baking dish. Top with bread crumbs and drizzle with melted butter. Bake at 350° for 45 minutes.

Frista 4 lbs. ground beef 3 onions, chopped 2 lg. cans tomatoes with juice 1 lg. can tomato puree 4 T. chili powder 3 tsp. garlic salt 1 lg. can Ranch-style beans 1 lg. box Minute Rice

Ruth Bryan 2 bags Fritos 1 lb. longhorn cheese, grated 1-1/2 heads lettuce, chopped 7 med. onions, chopped 1 can black olives, chopped 12-oz. chopped pecans 8-oz. shredded coconut 1 bottle picante sauce

Cook meat and onion until brown and set aside. Combine cans of tomato sauce and puree, chili powder, garlic salt and beans in saucepan. Simmer for 1 hour. Cook and drain Minute Rice. Place remaining ingredients in separate bowls to serve. Place bowls in this order: Fritos, rice, meat, chili sauce, cheese, onion, lettuce, tomatoes, olives, pecans, coconut and picante sauce. Instruct guests to assemble in that order. Serves 16 to 20.

Cheesy Meat Loaf 1-1/2 lbs. ground chuck 1/2 C. fine bread crumbs, (Pepperidge Farm stuffing) 1 can mushroom soup, (sometimes I use tomato) 1/2 C. cheddar cheese, cut in 1/2-inch cubes

Diane Cardwell 2 eggs, beaten 1/4 C. water 1/2 C. onion, chopped 1/2 tsp. salt 1/2 tsp. pepper

Mix ground chuck, 1/2 can soup, bread crumbs, cheese, onion, eggs, salt and pepper. Press into loaf pan. Bake at 350° for 1 hour. In a small pan, blend together the other half of soup, 1/4 cup water and 2 to 3 tablespoons drippings from meat loaf. Heat and serve as sauce with meat loaf.

Frog Eye Salad 1 C. sugar 2 T. flour 2-1/2 tsp. salt 1-3/4 C. pineapple juice 2 eggs, beaten 2 T. lemon juice 3 qt. water 1 T. oil 1 (16-oz.) pkg. Acini de Pepe   (pasta)

Laura Wilson 3 (11-oz.) cans mandarin oranges, drained 2 (20-oz.) cans pineapple chunks, drained 1 (20-oz.) can crushed pineapple, drained 1 (9 oz.) Cool Whip 1-2 C. mini marshmallows 1-2 C. pecan chips

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice and cool to room temperature. Boil water, 2 teaspoons salt and oil. Add Acini de Pepe pasta. Cook at a rolling boil until done. Drain and rinse with cool water and cool to room temperature. Combine with egg mixture. Mix lightly but thoroughly. Refrigerate in an airtight container until chilled. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled. This will keep as long as a week.

Spaghetti With A New Twist 1 C. onions, diced 1-2 green peppers, diced 1-1/2 lbs. ground beef 1-2 stalks celery 1 T. salt Pepper to taste

Kathy Warner 1 pkg. spaghetti 1 can tomato soup 1 can cream of chicken soup 1 can cream of mushroom soup 1/2-1 lb. grated cheddar cheese Parmesan cheese

Saute the ground beef, onion, green pepper and celery. Add salt and pepper to taste. Cook spaghetti according to directions and drain well, rinsing with hot water to remove excess starch. Combine the cooked spaghetti, meat mixture, 3 cans of soup and grated cheddar cheese in a large casserole dish. Bake at 350° until cheese is bubbly. Sprinkle top with Parmesan cheese before serving. This also cooks well in an electric skillet.

Lewis Bacon Spaghetti 1 (12-oz.) pkg. spaghetti 1 lb. bacon, diced 1 C. chopped onions 1/2 C. grated Parmesan cheese 1 pkg. mozzarella cheese, sliced or grated

Bill Lewis 1 T. sugar Garlic salt to taste Salt and pepper to taste 1 (15-oz.) can tomato sauce 1/2 tomato sauce can water

Preheat oven to 350°. In large skillet, fry diced bacon and onions until golden. Drain excess fat. Add tomato sauce and seasonings. Allow to simmer 10 minutes. Meanwhile, cook spaghetti according to directions. Drain. Pour into greased baking dish. Add grated Parmesan cheese to tomato mixture and pour over spaghetti. Place sliced or grated mozzarella cheese on top and bake until bubbly hot. Serve with garlic bread and a salad.

22 ILLINOIS COUNTRY LIVING www.aiec.org

Amish Cheese Pie 16-oz. cream cheese 3 eggs, slightly beaten 8-oz. sour cream 2 T. sugar

Clara Kiser 1/2 C. sugar 1 tsp. vanilla 1/2 tsp. almond extract

Preheat oven to 350°. Soften cream cheese and beat until smooth and soft. Beat in eggs, 2 T. sugar and vanilla until smooth. Pour into 9-inch pie pan and bake 20 minutes. Remove pie from oven and cool 10 minutes. Mix sour cream, almond extract and 1/2 C. sugar until sugar is dissolved; spread over filling. Return pie to oven and bake additional 10 minutes. Cool before serving.

Chocolate Brickie Sensations 1 C. butter (2 sticks), room temperature 1 tsp. baking powder 3/4 C. packed brown sugar 2-1/2 C. flour 1 (12-oz.) pkg. mini chocolate chips 1 tsp. vanilla

Janet Lewis 1 pkg, instant French vanilla pudding 5-oz. pecans 1 tsp. baking soda 3/4 C. granulated sugar 2 eggs 5-oz. pkg. brickie bits

In large bowl, combine all ingredients and stir by hand until well mixed. Drop by teaspoons onto cookie sheet. Bake at 350° for 10 to 12 minutes or until browned.

Immaculate Heart of Mary High School Alumnae Association

The Immaculate Heart of Mary High School Alumnae Association in Westchester submits its spiral-bound, soft-backed cookbook containing 130 pages of recipes shared by students, parents, faculty, staff and alumnae. The book is $10 plus $2.50 postage. To order, contact the IHM Office of Advancement, 10900 West Cermak Road, Westchester, IL 60154, or contact Carol Land at (708) 531-9044.

Hidden Valley Ranch Sausage Stars 1-1/2 lb. cooked, crumbled Italian sausage 1-1/2 C. grated sharp cheddar cheese 1-1/2 C. grated Monterey Jack cheese 1-1/4 C. Hidden Valley Ranch dressing

Julie (Pellegrino) Greco 1 (2.25-oz.) can sliced olives 1/2 C. finely chopped red pepper 1 pkg. won ton wraps Oil

Preheat oven to 350°. After cooking sausage, drain grease and mix with cheeses, dressing, olives, and pepper. Lightly grease 4 mini muffin pans with oil. Brush won tons with oil and place in muffin pans. Cook 5 minutes until golden. Remove from tin when cooled and place on cookie sheet. Fill won tons with mixture. Bake until cheese melts about 5 to 10 minutes. Can be made ahead and refrigerated or frozen.

Broccoli Salad 1 (1 lb.) bag broccoli slaw 1 bunch green onions, chopped 1 C. sunflower seeds Dressing: 3/4 C. oil 1/3 C. vinegar

Judy Yarbrough 1 C. slivered almonds, toasted 2 pkgs. Oriental Ramen noodles     1/2 C. sugar

Mix salad ingredients together. Set aside. Mix the dressing ingredients together. Add about 2/3 of dressing to salad. Toss. Save extra dressing and use if needed.

Noodle Bake 1 lb. broad noodles 1 pt. lite sour cream 16-oz. small curd cottage cheese

Ann Moore Kvietlcus 3 eggs 1/4 lb. margarine 1 C. granulated sugar, divided 2 tsp. cinnamon

Preheat oven to 350°. Cook noodles according to package directions. Add cottage cheese and sour cream to drained noodles. Melt 1/4 pound margarine. Mix with 3/4 cup sugar. Add to noodle mixture. Beat eggs until fluffy and add to noodle mixture. Pour mixture into greased 3 quart Pyrex dish. Topping: Mix 1/4 cup sugar with cinnamon. Sprinkle over top. Bake at 350° until solid, 30 minutes.

Parmesan Pull-Apart Bread 1/4 C. grated Parmesan cheese 3 T. sesame seed 1 tsp. dried basil

Jean LaPeruto Alello 1 (25 oz.) pkg. frozen roll dough (unthawed) 3 T. butter, melted

Stir together first 3 ingredients; sprinkle 1/3 of cheese mixture into a buttered bundt pan. Place 1/2 of frozen rolls in pan; drizzle with half of butter and sprinkle with half of remaining cheese mixture. Repeat procedure with remaining frozen rolls, butter, and cheese mixture. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until thawed and doubled in bulk. Preheat the oven to 350°. Bake for 30 minutes. Loosen bread from sides of pan with a knife and immediately invert onto a serving plate.

Monkey Bread 3-4 cans buttermilk biscuits 1 C. white sugar 2 tsp. cinnamon 1/2 C. margarine

Jeanne Kelly 1 C. brown sugar 1 tsp. dark Karo syrup 1 C. chopped nuts

Cut buttermilk biscuits in quarters. Shake a few pieces at a time in a plastic bag with the white sugar and cinnamon. Melt margarine, brown sugar, and Karo syrup together. Add chopped nuts to syrup mixture. Layer about 1 can biscuits in an angel food or bundt pan, then part of syrup. Continue layering 2 more times, ending with syrup. Bake 35 minutes at 375° to 400'. Let stand 10 minutes before removing from pan. Turn out onto a cake plate; cut and serve.

Chocolate Trifle 1 box chocolate cake mix    with pudding 2 small pkgs. instant chocolate pudding 1 lg. and 1 sm. (20 oz.) Cool Whip

Judy (Walsh) Balesteri 12 Heath candy bars, crushed, (or 1/2 bag of crushed Heath) 1/2 C. Kahlua (opt.)

Make cake acceding to pkg. directions and pour into a 13x9x2 inch pan. Cool; pour Kahlua over cake. Cut into small squares. Prepare pudding as directed. Using a large, deep bowl, layer as follows: Cake, pudding, Cool Whip and crushed Heath bars. Repeat layers. It is best to make it the night before.

JANUARY 2002 ILLINOIS COUNTRY LIVING 23