Women's Fellowship and members of St. Luke Union Church of Bloomington submit their cookbook, Recipes and Remembrances, which has more than 500 recipes, is hard-backed and three-ring-binder style. The book sells for $10 plus $3.50 postage. To order, contact Marian Harris at 1819 Hoover Dr., Normal, IL 61761 or call her at (309) 454-3395.

Quick Cashew Chicken
Lynn A. Warner

1/2 lb. fresh mushrooms, sliced 8-oz. snow peas 1 C. chicken broth 1/4 C. cashews 4 C. cooked rice 1/4 C. soy sauce 1-1/2 tsp. sugar 2 T. cornstarch 5 green onions, diced 1 T. cooking oil 3 skinless, boneless chicken breasts, cubed

In a small cup, mix soy sauce, sugar and cornstarch; set aside. In a heavy frying pan, saute onions in cooking oil. Add cubed chicken and fry over high heat until light brown. Reduce heat. Add mushrooms and cook, stirring frequently until tender. Add snow peas and chicken broth, Cook for 1 minute. Add soy sauce mixture to pan, stirring constantly until mixture thickens and is clear. Add additional broth for a thinner consistency if needed. Top with toasted cashews and serve with cooked rice.

Fumi, Fumi
Marsha Hinthorn

Salad: 1 med. head Napa cabbage, shredded 2 bunches green onions 2 pkg. Ramen noodles, uncooked 1 pkg. slivered almonds 1-oz. sesame seeds, browned in 3 T. butter Dressing: 3/4 C. oil 1/2 C. sugar 1/4 C. vinegar 2 T. soy sauce

Boil dressing ingredients together for 1 minute. Mix salad ingredients together in a separate bowl. Add the dressing just before serving. You may also add bean sprouts, water chestnuts or sunflower seeds to this salad.

Jumer's Rolls
Laura Hinthorn

1/4 C. warm water 1 pkg. yeast 3 C. Bisquick mix 1/2 C. water 1 C. sugar 2 tsp. cinnamon Melted butter Sugar and cinnamon

Mix warm water and yeast together; let stand for 10 minutes. In another bowl, mix Bisquick and 1/2 C. water. Add yeast mixture. Let rise 45 to 60 minutes and divide into 4 parts. Roll each part into a large rectangle (approx. 8-1/2 x 11-inches) about 1/4-inch thick. Brush with melted butter and sprinkle with 1 C. sugar and 2 tsp. cinnamon. Rollup from long side and cut into 9 pieces. Place on a greased 7x11-inch pan. Brush with melted butter and sprinkle with cinnamon and sugar. Cover and let rise in a warm place about 45 to 60 minutes. Bake at 350° for 25 to 30 minutes. Makes 3 dozen.

Chocolate Mint Cheesecake
Christine Kubiak

1/2 C. butter, melted and cooled 1/2 tsp. peppermint extract 6-oz. chocolate chips, melted and cooled 2 pkgs. graham crackers 4 T. sugar 2/3 C. butter, melted 24-oz. cream cheese 1 C.sugar 3 eggs

Mix 2/3 C. butter, sugar and graham crackers together for crust. Pat on sides and bottom of a springform pan. Mix softened cream cheese with sugar gradually. Add eggs, one at a time. Add 1/2 C. butter and peppermint extract. Pour mixture into crust. Gently swirl chocolate through batter. Bake at 425° for 25 to 30 minutes until center 6-inches moves only slightly when shaken. Cool in pan and refrigerate.

Chinese Hot Dish
Verna Faisst

1 C. rice 4 C. boiling water 1 lg. onion, chopped 5 T. soy sauce 1 lb. ground beef 1 tsp. salt 1 stalk celery, chopped 1 T. brown sugar 1 can mushrooms

In a saucepan, mix rice, salt and water. Let stand for 1 hour. Brown meat and drain. Add celery, onion, brown sugar, soy sauce and mushrooms. Heat through. Pour over rice; mix. Put in a baking dish and bake for 1 hour, covered. Uncover and cook for 1/2 hour.

Beef A La Sherry
Marjorie Gordish

3 lbs. beef stew 1 pkg. Lipton onion soup 1 can mushroom soup 1/2 C. cooking sherry

Cut meat into small cubes (do not brown). Put all ingredients into a roaster or pan. Do not add water to onion soup. Do not dilute mushroom soup. Bake at 325° for 3 hours, covered with lid or foil. Stir every hour. Serve over rice, noodles or potatoes.

Crunch Jumble Cookies
Theresa Waters Parlette

1-1/4 C. flour 1-1/2 C. baking soda 1/4 tsp. salt 2 C. Rice Krispies 1 (6-oz.) pkg. chocolate chips 1/2 C. softened butter 1 C. sugar 1 egg 1 tsp. vanilla

In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar and beat until creamy. Add egg and vanilla; mix well. Blend in flour mixture. Stir in Rice Krispies and chocolate chips. Spoon onto a lightly greased cookie sheet. Bake 12 to 15 minutes at 350°.

22 ILLINOIS COUNTRY LIVING www.aiec.org

South Haven Group Home in Robinson South Haven Group Home in Robinson, an abode for mentally and physically handicapped adults, submit their cookbook with recipes provided by residents, family members and staff. Profits from the cookbook will be used to provide the residents with field trips and outings. The cost of the book is $7 plus $1.60 postage. To order, contact Anita Koontz at P.O. Box 134, Robinson, IL 62454 or call her at (618) 546-1204.

Baked Spaghetti
Cindy Hawkins

1 can tomato soup 1 can cream of mushroom soup 1 can water 1 pkg. dried spaghetti sauce mix 1 lb. cooked spaghetti, drained 1 lb. hamburger, browned and drained

Mix all ingredients together and bake at 350° for 45 minutes.

Spread A Burger
Maxine Koontz

1-1/2 lb. hamburger, browned 1 T. Worcestershire sauce 1 tsp. prepared horse radish 1 can tomato soup 1 tsp. salt 1/3 C. finely chopped onion Dash of pepper 1 T. mustard

Mix all ingredients together and spread evenly on toasted bun halves. Bake at 350° for 12-15 minutes. Serve open faced.

Bread Machine Cinnamon Raisin Bread
Donna Goss
Tim Kraus

1/3 C. raisins 1-1/2 tsp. cinnamon 1 tsp. salt 3/4 C. warm water 1 egg 1 T. flour 3 T. dry milk 2 T. sugar 1-1/2 tsp. dry yeast 1 T. butter

Add all ingredients except raisins to bread machine according to manufacturer's directions. Add raisins about halfway through the first mix cycle.

Pretzels

1 T. yeast 1 tsp. salt 1-1/3 C. flour 1/2 C. warm water 1 T. honey

Dissolve yeast in water. Add honey and salt. Stir. Mix in flour. Take dough out and knead. Break off pieces and shape into pretzels. Brush with beaten egg and sprinkle with salt. Bake for 10 minutes at 425°.

Banana Chiffon Cake
Candace Cotton

2-1/4 C. cake flour 1/3 C. vegetable oil 1/3 C. water 5 eggs, separated 1 tsp. vanilla extract Chocolate frosting 1-1/2 C. sugar 1 T. baking powder 1 tsp. salt 1 C. mashed ripe bananas

In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center and add bananas, oil, water, egg yolks and vanilla. Beat until smooth. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Pour into an ungreased 10-inch tube pan. Bake at 325° for 60-65 minutes. Immediately invert pan. Cool completely. Remove cake from pan. Frost.

Candy Bar Fudge
Alisha Fear

1/2 C. butter or margarine 1/3 C. baking cocoa 1/4 C. packed brown sugar 1/4 C. milk 3-1/4 C. confection sugar 1 tsp. vanilla extract 30 caramels, unwrapped 1 T. water 2 C. salted peanuts 1/2 C. semisweet chocolate chips 1/2 C. milk chocolate chips

In a microwave safe bowl, combine butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confection sugar and vanilla. Pour into a greased pan. In another microwave safe bowl, heat caramels and water on high for two minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high 1 minute or until melted; spread over caramel layer. Chill until firm.

Quick Fruit Kabobs

Banana Coconut Orange juice Melon Apple Orange Grapes Skewers

Slice fruits. Layer fruit one by one on each skewer. Dip in orange juice and roll in coconut.

Hash Brown Potato Cassarole
Cindy Zerkle

2 lbs. frozen hash browns 1 stick margarine 2 C. sour cream 2 C. crushed potato chips Pepper 1/2 C. onion, chopped 1 lb. Velveeta, or any shredded cheese 1 can cream of mushroom or chicken soup 1/4 C. melted margarine Salt

Put hash browns in a baking dish or pan with chopped onions, salt and pepper. Melt 1 stick margarine with cheese. Add sour cream and soup. Mix well. Pour over potato mixture. Cover with crushed chips. Pour 1/4 C. of melted margarine over top. Bake 45-60 mins. at 350°.

MARCH 2002 ILLINOIS COUNTRY LIVING 23