ILLINOIS FINEST COOKING

St. Mary's Church in Marshall

The members of St. Mary's Church in Marshall, IL submit their cookbook, "Recipes from our parish pantry." The cookbook sells for $12 plus $1.87 shipping. It's hard-backed, spiral-bound and is filled with 204 pages of wonderful recipes. The book is a project of the St. Mary's Helping Hands committee, and the proceeds will go to help provide food and medication to the needy. To order, contact Barbara Igleheart, 212 Darwin St., West Union, IL 62477, or call her at (217) 826-8465.

Punch in Memory of Dorothy Trefz	Ann Smith
2 pkgs. Kool-Aid 2-1/2 C. sugar 1 qt. water	1 (46-oz.) can pineapple juice 1 qt. 7-Up or Sprite
Choose the flavor of Kool-Aid that would be the color of punch you would like to have. Mix the Kool-Aid, sugar and water together. Add the pineapple juice and 7-Up or Sprite. Stir well. Freeze the punch. Take out and let thaw 3 hours before serving.

Fork and Knife Soup	Darlene Kuehnel
1 lb. hamburger 1C. carrots, thinly sliced 1C. celery, cut fine 1 pkg. dry onion soup mix 2 T. sugar 6 C. water	2 (14-1/2-oz.) cans stewed tomatoes 2 C. frozen hash browns 2 C. frozen green beans 1/4 tsp. basil 1/4 tsp. Tabasco or taco sauce
Brown hamburger. Add carrots, celery, onion soup mix, sugar, water, tomatoes, hash browns, green beans, basil and Tabasco sauce. Simmer for 30 minutes.

Whipped Butternut Squash	Mary Blagg
1 butternut squash, peeled, seeded and cubed 2 T. butter or margarine	1 or 2 T. brown sugar 1 dash nutmeg 1 dash cinnamon
Microwave method: Place squash in a bowl and place in the microwave for 5 minutes. Turn or stir and cook for 5 more minutes or until tender. Stove top method: Boil squash in 3 cups of water with a dash of salt. Cover and simmer for 20 minutes or until tender. Drain. Place in a mixing bowl. Add butter, brown sugar, nutmeg and cinnamon. Beat until smooth.

Western Hamburger/Taco	Casserole Sonja Prevo
1 lb. hamburger 1 (15-oz.) Brooks chili beans 1 onion, chopped	2 pr 3 T. red or green peppers, chopped Doritos taco chips, crumbled 2 C. shredded cheddar cheese
Brown hamburger, onion and peppers together. Drain. Mix in beans. Pour into a 1-quart casserole dish and cover with your favorite cheese. Top cheese layer with crumbled taco chips. Bake casserole uncovered at 350° for 20-30 minutes.

Banana Split Cake	Dolores Meehling
2 C. graham cracker crumbs 3 sticks margarine 2 C. powdered sugar legg 1 dash salt	3 bananas, sliced 1 lg. can crushed pineapple, drained 1 lg. ctn. Cool Whip 2/3 C. nuts, chopped
Melt 1 stick margarine and mix it with the crumbs. Press the mixture into a 9xl3-inch casserole dish. Beat the other 2 sticks of margarine, powdered sugar and egg for 15 minutes. This is very necessary! Add the salt, pour over the crumbs. Arrange sliced bananas and pineapple on the top of this. Spread the thawed Cool Whip on top of fruit. Sprinkle with nuts. Chill overnight.

George's Diabetic Delight	Carolyn Staub
3/4 C. margarine or Benecol 1 (7-oz.) pkg. pretzels 2 pkgs. sugar-free instant chocolate pudding mix 2 pkgs. sugar-free instant vanilla pudding mix	3 C. skim milk 1 qt. no fat, no sugar added ice cream 1 (8-oz.) lite or fat free Cool Whip
Crush pretzels to a fine texture. Reserve some of the pretzels to sprinkle over topping. Mix remaining pretzels and butter together and press in the bottom of an 8x12-inch pan. Bake crust at 350° for 8 minutes. Beat the pudding mixes with milk and then add the ice cream, mixing it well. Fold in the Cool Whip and top with reserved pretzels. Chill for several hours.

Caramel Apple Dumpling	Mary J. Kannmacher
Sauce 1-1/2 C. water 1 C. packed brown sugar 2 T. margarine Dumplings 1-1/4 C. all-purpose flour 1/4 C. sugar 1-1/2 tsp. baking powder 1/2 C. milk	1 tsp. vanilla extract 1/2 tsp. salt 2 T. oleo, melted 1 tsp. vanilla extract 1 C. diced, peeled tart apples Whipped cream or vanilla ice cream (opt.)
In a large saucepan, combine all sauce ingredients and bring to boil, stirring constantly. To make dumplings, combine flour, sugar and baking powder in a large bowl. Add milk, oleo and vanilla and stir until just moistened. Gently fold in apples. Drop by heaping teaspoonfuls into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 8-10 minutes. Serve warm with whipped cream or ice cream, if desired.

22 ILLINOIS COUNTRY LIVING | www.aiec.org

United Methodist Church of Tonica

The members of the United Methodist Church of Tonica submit their cookbook, "Heaven's Scent." The cookbook sells for $5 plus $3.50 shipping. It's soft-backed, spiral-bound and is filled with 199 pages of tasty recipes. To order, contact Nancy Baer, Box 37, Tonica, IL 61370 or call her at (815) 442-823 7 or contact Irene Huss at (815) 442-8238.

Coconut Rolls	Dorothy Pletsch
1 pkg. hot roll mix 1/4 C. melted butter 1/2 C. brown sugar	1-1/3 C. coconut 1/3 C. brown sugar
Prepare dough as directed on package. After it has risen, turn out on a board and roll into a rectangular shape. Brush with melted butter and sprinkle with 1/2 C. brown sugar and 1 C. coconut. Roll as for jellyroll. Cut in 1-inch slices. Brush muffin pans with butter and sprinkle remaining brown sugar and coconut into each cup. Place rolls, cut side down in pans. After they have risen to twice their size, bake at 350° for 15 minutes. Let stand in pans 5 minutes.

Sweet Potato Pone	Pearl Terrill
3 C. sweet potatoes, grated 1/2 C. brown sugar 1/2 C. maple syrup or molasses 1 C. milk 2 T. melted butter	1/2 tsp. salt 1/2 C. chopped nuts or grated coconut 2 slightly beaten eggs 1/2 tsp. cinnamon 2 T. brown sugar
Combine sweet potatoes, brown sugar, maple syrup, milk, butter, salt, chopped nuts or coconut. Add beaten eggs. Pour into a buttered shallow baking dish. Bake at 375° for 30 minutes. Remove from oven and sprinkle with 2 T. brown sugar and 1/2 tsp. cinnamon. Return to the oven and continue to bake for 30 minutes more.

Hawaiian Chicken Salad	Lee Ann Huss
1 (8-oz.) pkg. cream cheese, softened 2 (5-oz.) cans chunk white chicken, drained	1 (7-oz.) can crushed pineapple, drained 1 T. mayonnaise 1/4 C. diced celery
Mix all ingredients together. Serve on toast. Garnish with lettuce and tomatoes.

Hamburger Corn Casserole	Leona Milner
1-1/2 lbs. ground beef 1 C. onion, chopped 1 (12-oz) can whole kernel corn, drained 1 can cream of mushroom soup 1 can cream of chicken soup	1 C. sour cream 3/4 tsp. salt 1/4 tsp. pepper 1 (8-oz.) noodles 1 C. soft bread crumbs 3 T. melted butter
Lightly brown beef. Add onion and cook until tender. Add other ingredients, except butter and bread crumbs; mix well. Stir in cooked and drained noodles. Pour into a casserole dish. Mix crumbs and butter and sprinkle over top. Bake at 350° for 30 minutes.

Layered Cabbage and Beef Casserole	Donna Miller
1 head cabbage 2 lbs. hamburger 1 sm. onion Salt	1 (32-oz.) jar spaghetti sauce 1/3 C. regular long grain rice 1 C. water 1 (8-oz.) pkg. mozzarella cheese
Take cabbage apart by the leaves, or shred if you like. Boil cabbage in water until it wilts. Drain. Cook hamburger and onion together. Drain off fat. Add spaghetti sauce, water and rice. Heat to boil, cover and reduce heat to simmer. Cook 20 minutes or until rice is tender; stirring occasionally. Put 1/2 of the meat sauce in a pan. Top with 1/2 of cabbage. Keep layering until ingredients are gone. You should end with sauce on the top. Sprinkle with cheese.

Hamburger Stroganoff	Beulah Brady
1/2 C. onion, finely chopped 1/4 C. butter 1 lb. ground beef 2 T. flour 1 tsp. salt	1/4 tsp. pepper 1 (8-oz.) can sliced mushrooms, drained 1 C. sour cream 2 T. parsley, minced (opt.)
Cook onion in butter until transparent. Add ground beef; brown. Add flour, seasonings and mushrooms. Cook 5 minutes. Add soup and simmer 10 minutes. Add sour cream and heat until hot. Serve over noodles or rice. Top with parsley if desired.

Cheese Danish	Mary Ann Beenenga
3/4 C. sugar 2 (8-oz.) pkgs. cream cheese 1 tsp. vanilla	1 egg, separated 2 pkgs. Pillsbury crescent rolls
Put 1 can of rolls on the bottom of a 9xl3-inch pan. Mix sugar, cream cheese, vanilla and egg yolk; spread on rolls. Place second can of rolls over cheese mixture. Brush with slightly beaten egg whites. Bake at 350° for 30-35 minutes. When slightly cooled, cut into squares.

Coconut Macaroons	Grace Hunter
2/3 C. Eagle Brand Milk 1 tsp. vanilla	3 C. shredded coconut 3/4 tsp. almond extract
Blend all ingredients together. Spray a cookie sheet with Pam and drop batter by teaspoonfuls until all is used up. Leave an inch space between cookies. Bake at 350° for 8-10 minutes.

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Young, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.

APRIL 2002 | ILLINOIS COUNTRY LIVING 23