Green Thumb, Inc. of Harrisburg Green Thumb, Inc. of Harrisburg, IL submits its cookbook filled with 247 pages of fabulous recipes. The hard-backed, spiral-bound and sells for $20 which includes postage. Funds from the book will be used for continuation of employment and training services provided to older workers across Illinois. To order, contact Michelle Hulls at 129 S. Jackson Street, Harrisburg, IL 62946 or call her at (800) 962-1855.

Popcorn Salad	Winona Snider
1/2 C. green onions, sliced 1 C. diced celery 3/4-1 C. mayonnaise 3/4 C. crisp fried bacon 1 C. grated cheese	1/2 C. water chestnuts, sliced 6 C. popped popcorn Lettuce Grated cheese for garnish

Combine green onions, celery, mayonnaise, bacon, cheese and water chestnuts together in a large bowl. Mix in the popcorn and stir to coat. Serve on a bed of lettuce and garnish with additional cheese.

Syrian Cabbage Rolls	Margery M. Compton
1 med. cabbage 1 lb. ground beef 1 C. cooked rice 1 onion, chopped 1 stick margarine	Salt, to taste Pepper, to taste 1/2 lb. pork steak or chops Juice of 3 lemons 2 T. garlic, chopped

Remove core from cabbage; steam with a small amount of water in a covered pan to wilt leaves. Cool; remove main vein from each leaf and cut through leaf. Set aside. In a large mixing bowl, combine ground beef, rice, onion, margarine, salt and pepper. Place mixture along the vein side of the cabbage leaf and roll up. Place pork steak or chops on the bottom of a Dutch oven or large kettle. Lay the cabbage rolls on top; add lemon juice, garlic and enough water to cover. Bring to a boil on top of stove; turn down to medium heat. Cover and cook for about an hour or until most of the water has evaporated. Arrange on a platter to serve.

Mashed Potato Casserole	Virginia Moore
8 med. potatoes 1 (8-oz.) pkg. cream cheese 1/2 to 1-1/2 C. sour cream	Dot of butter or margarine Salt or seasoned salt, to taste Pepper, to taste

Cook and mash potatoes. Preheat oven to 350 . Butter a 9x13-inch casserole dish. In a large bowl, combine cooked and mashed potatoes with cream cheese, sour cream, butter and seasonings. Beat with an electric mixer until the mixture is smooth and creamy. Pour into casserole dish and bake for 20 minutes.

Smothered Chicken	Joyce W. Taylor
6 thin slices pkg.    lunch beef 1/2 lb. bacon, uncooked 6 boneless chicken breasts	1 (8-oz.) ctn. sour cream 1 C. cream of mushroom soup Sliced almonds Cooked rice

Preheat oven to 350°. Line the bottom of a 9xl3-inch casserole dish with single slices of beef. Place chicken on top of beef. Place a slice of bacon on each piece of chicken. In a medium bowl, mix soup, sour cream and 1 soup can of water. Add sliced almonds and pour over chicken. Cover dish with foil and bake for 2 hours. Serve with rice.

Beef 'N Noodles in Sour Cream	Kay Wiles
1 C. onion, chopped 2 T. margarine 1 lb. ground beef 3 C. noodles 3 C. tomato juice	2 tsp. salt Dash of pepper 2 tsp. Worcestershire sauce 1 C. sour cream

In a large skillet, cook onion in margarine until tender, but not brown. Add meat and brown lightly. Layer noodles over meat. Combine remaining ingredients except sour cream; pour over noodles. Bring mixture to a boil, cover and simmer for 30 minutes or until noodles are tender. Stir in sour cream and heat just to boiling.

Taco Casserole	Janice Roberts
1 lb. ground beef 1 can cream of chicken soup 1 can cream of mushroom soup 1 can enchilada sauce 1 lg. can evaporated milk	1 can green chilies 1/2 lg. onion, chopped 1-1/2 C. grated cheese 1 lg. bag taco-flavored chips

Preheat oven to 350°. Brown meat in a large frying pan; add other ingredients except cheese and taco chips. Spread half the chips in a baking dish; add half the meat mixture and half the cheese. Spread the rest of the taco chips on casserole and top with remaining meat and then cheese. Bake for 30 minutes.

Basic Meatloaf	Mary L. Tooley
1-1/2 lbs. ground beef 1 egg, beaten 2 tsp. salt Pepper, to taste	1 med. onion, chopped 1 C. bread or cracker crumbs 1/2 C. catsup

Preheat oven to 350°. Combine all ingredients into a large mixing bowl. Shape in a loaf and place in a greased baking dish. Bake for 1-1/2 hours; test for doneness after 1 hour.

English Trifle	Fay Martin
1 pkg. lady fingers or    sponge cake 1 pkg. frozen strawberries 2-3 T. sherry (opt.) 1 pkg. vanilla pudding   (not instant)	1 pkg. strawberry Jell-O 1 pint whipped cream Whole almonds Maraschino cherries

Arrange lady fingers or sponge cake slices in the bottom of a glass serving dish. Spoon strawberries and sherry over (don't let it get soggy). Refrigerate until set. Prepare pudding according to package directions. Cool and spoon over strawberries. Refrigerate until set. Prepare Jell-0 and refrigerate. Beat set Jell-0 and layer over pudding. Top with whipped cream and decorate with almonds and cherries.

22 ILLINOIS COUNTRY LIVING    www.aiec.org

St. Joseph Hospital in Murphysboro St. Joseph Hospital in Murphysboro submits its cook book filled with 249 pages of wonderful recipes. The book is soft-backed, spiral-bound and sells for $10 plus $2 postage. To order, contact Kathy Satterwhite, Mary Ann Johnson, Verna Goodknight or Mary Wyatt at St. Joseph Hospital, 2 South Hospital Drive, Murphysboro, IL 62966 or call them at (618) 684-3156.

Chili Dip	Karen Pugh and Dorie Bandy
1 (8-oz.) pkg. cream cheese 1 lg. pkg. Mozzarella cheese	1 can chili

Spread cream cheese on the bottom of a glass microwave-safe dish. Cover with chili, then spread the Mozzarella cheese on top. Microwave until cheese is melted.

Crunchy Bacon Dip	John Satterwhite
1 (3-oz.) pkg. cream cheese 1/4 C. sour cream 2 tsp. catsup	1 tsp. prepared mustard 1/2 C. cooked bacon,    chopped

Soften cream cheese. Add catsup, mustard and sour cream. Blend well. Stir in chopped bacon. Serve with potato chips or crackers.

Egg Rolls	Jennifer Walker
1 lb. sausage 2 stalks celery 1/3 C. cornstarch 1 pkg. egg roll wrappers 1/2 C. water	2 bunches green onions 2 pork steaks 1 carrot 1 head cabbage

Finely chop all vegetables. Cut pork steaks into small pieces. Brown with sausage. Add onions and continue to brown. Add other vegetables and stir-fry. Mix cornstarch and water together. Add mix to meat and vegetables. Put 2 T. of mixture in each wrapper. Roll up and seal with cornstarch and water. Deep-fry until golden brown.

Four Cheese Potatoes	Mary Ann Johnson
12 med. red potatoes 3 C. shredded Cheddar cheese, divided 2 C. shredded Mozzarella cheese 2 C. Ricotta cheese 1 (8-oz.) ctn. sour cream	1/3 C. Parmesan cheese 1/4 C. green onions,   finely chopped 3 T. fresh parsely, chopped 1 tsp. dried basil 2 cloves garlic, crushed (opt.) 1/4 tsp. pepper

Cut potatoes into 1-inch cubes. In a large covered saucepan, boil potatoes for 10 minutes. Drain well and set aside. Combine 1-1/2 C. Cheddar cheese and the next nine ingredients in a large bowl. Stir well. Gently stir in potato cubes. Spoon mixture into a greased 9x13-inch baking dish. Sprinkle with remaining 1-1/2 C. Cheddar cheese. Bake at 350° uncovered for 30 minutes or until potatoes are tender when pierced with a fork.

Cheeseburger Rice	Jody Graham
1 lb. ground beef 1 sm. onion, chopped 1-1/2 C. water 1/2 C. catsup 2 T. prepared mustard	1/2 tsp. salt 1/8 tsp. pepper 1-1/2 C. Minute rice,   uncooked 1 C. shredded Cheddar cheese

Brown meat and onion in a large skillet on medium-high heat; drain fat. Stir in water, catsup, mustard, salt and pepper. Bring to a boil. Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese; cover. Let stand 3 minutes until cheese melts. Garnish with lettuce, pickle and tomato slices.

Macaroni and Cheese	Pie Jamie Steinbach
2 C. shredded Cheddar cheese 1 C. uncooked macaroni 4 eggs 1/2 C. biscuit mix	2-1/4 C. milk 1/4 tsp. salt 1/4 tsp. red pepper sauce 1/4 C. Cheddar cheese

Put 2 C. cheese and macaroni in a greased 10-inch pie plate. Beat together eggs, biscuit mix, milk, salt and pepper sauce. Pour in the pie plate and bake for 35 minutes at 400° or until knife comes out clean. Sprinkle 1/4 C. cheese on top and return to oven for 2-3 minutes to melt cheese. Let rest 10 minutes before cutting.

Chocolate Chip Cookie Brittle	Mary Ann Johnson
1 C. butter 1 C. sugar 1-1/2 tsp. vanilla 1 tsp. salt	2 C. all-purpose flour 3 C. Nestle semi-sweet   chocolate chips 1 C. nuts, chopped

Beat butter, sugar, vanilla and salt in a large mixing bowl. Gradually beat in flour. Stir in 1-1/2 C. chocolate chips and nuts. Press onto an ungreased 15xl0-inch jellyroll pan. Bake in a preheated 375° oven for 20-25 minutes or until golden brown and set. Cool in pan until just slightly warm. Microwave remaining chocolate chips in a heavy-duty plastic bag on high power for 1 minute. Knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in the corner of the bag. Squeeze to drizzle over cookie brittle. Allow chocolate to cool and set. Break into irregular pieces. Do not omit nuts.

Cool Whip Cookies	Kathy Satterwhite
1 (14-15-oz.) pkg. cake mix,    any flavor Powdered sugar	1 C. Cool Whip 1 egg

Mix cake mix, Cool Whip and egg together with a spoon. Drop by tablespoonfuls into powdered sugar. Roll to cover. Place on a greased cookie sheet. Bake 10-12 minutes (I bake mine for 5 minutes) at 350°. Let cool for about 1 minute on cookie sheet. Cookies will be soft. Do not over-bake. May add nuts, chocolate chips, etc.

Toffee Cookies	Ruth Miller
36 single, honey-flavored    graham crackers 1 C. butter	1/2 C. firmly packed brown   sugar 1/2 C. pecans 1/2 C. black walnuts 1 C. almonds

Preheat oven to 350°. Line an 11x16x2-inch baking sheet with foil. Cover with graham crackers. Combine sugar and butter in a small saucepan. Bring to a boil for 4 minutes. Pour hot mixture over graham crackers. Sprinkle with black walnuts and pecans. Bake for 8 minutes. Cool. For variety, sprinkle with 6-oz. milk chocolate chips immediately after baking, spreading as they melt. Top with 1 C. almonds.

MAY 2002 ILLINOIS COUNTRY LIVING   23