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The Greenfield Triennial Homecoming Committee submits their year 2001 cookbook filled with 187 pages of fabulous recipes. The book is hard-backed and three-ring-binder style and costs $14.50 including postage. To order, contact Bev Goode at 609 B Main Street, Greenfield, IL 62044 or call her at (800) 838-6580.
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Strawberry Salad
Tish Leach
2 bags fresh spinach
1 pt. fresh strawberries, sliced
1 C. walnuts, chopped
Dressing:
1/2 C. sugar
1-1/2 tsp. minced onion
1/4 tsp. paprika
1/2 C. oil
1 T. poppy seed
1/4 tsp. Worcestershire sauce
1/4 C. vinegar
Toss spinach, strawberries and walnuts together in a large bowl. Mix all dressing ingredients together and pour over spinach mixture. Toss lightly and serve. It is best to pour dressing on just before serving.
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Speedy Taco Bake
Karen Kinser
1 lb. ground beef
1/2 C. onion, chopped
1 env. taco seasoning
1 (15-oz.) can tomato sauce
1 (15-1/4-oz.) can whole kernel corn, drained
2 C. shredded Cheddar cheese
1 box Jiffy cornbread mix
Cook ground beef and onion together;drain. Mix taco seasoning, tomato sauce and corn with ground beef and onions. Spoon into a 9x9-inch baking dish. Sprinkle with cheese. Mix Jiffy cornbread mix according to direction on box. Spread on top. This will be a very thin layer. Bake at 350° for 30 minutes or until light golden brown.
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Beef Enchiladas
Nancy (Elmore) Baker
1 lb. ground beef
Mrs. Dash seasoning
Onions
Shredded cheddar cheese (opt.)
1 pkg. flour tortillas
Sauce:
1 lb. Velveeta cheese
1 can cream of mushroom
soup
1 sm. can chopped green chilies
1 sm. jar pimentos (opt.)
Milk, if needed to thin mixture
Brown ground beef and onion; drain. Season meat with Mrs. Dash and continue simmering over low heat. Microwave Velveeta cheese until melted. Mix in cream of mushroom soup and microwave again. Add green chilies and pimento; set aside. Spread meat mixture down the middle of tortillas, add shredded cheddar cheese. Roll up and place seam side down in a casserole dish. Continue this process until all the meat is gone. Pour cheese sauce over the top and bake at 350° for 20 minutes or until hot and bubbly. The sauce also makes a good dip for taco chips.
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Vinegar Noodles
LaVerne Bailey
1 C. uncooked spiral noodles
1/2 C. cucumber, sliced thin
1/4 C. onion, sliced thin
6 T sugar
1/4 C. water
3 T vinegar
3/4 tsp. prepared mustard
3/4 tsp. dried parsley flakes
1/4 tsp. pepper
1/4 tsp. salt
1/8 tsp. garlic salt
Cook noodles according to package directions; drain and rinse in cold water. Place in a bowl. Add cucumber and onion. Combine rest of ingredients in a jar with a tight-fitting lid. Shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate at least 1 hour.
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Peanut Butter Pie
Linda L. Reed
Crust:
1-1/2 C. crushed graham crackers
4-oz. butter, melted
1/2 C. sugar
1/2 C. brown sugar
Pinch of cinnamon and nutmeg
2 (9-inch) pie tins
Filling:
2 C. sugar
7 T butter, melted
2 C. chilled peanut butter
11-oz. cream cheese
2 T. vanilla
2 C. cream, whipped
Reese's Peanut Butter Cups, chopped
1 jar fudge ice cream topping
Cool Whip
Mix crumbs, butter, 1/2 C. sugar, brown sugar, cinnamon and nutmeg together and press into 2 pie tins. Combine sugar, butter, peanut butter, cream cheese and vanilla together. Whip until smooth, Fold in whipped cream. Fold in chopped Reese's Cups, reserving some for top. Spread 1/2 jar hot fudge topping on each piecrust. Pour peanut butter filling into each pie. Cover with Cool Whip and sprinkle remaining chopped Reese's Cups over top. Chill.
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22 ILLINOIS COUNTRY LIVING www.aiec.org
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The members of St. Margaret Mary Parish in Herscher submit their cookbook, A Taste of Heaven. The book is hard-backed, three-ring-binder style filled with 141 pages of delicious recipes. The cost of the book is $12 including postage. To order, contact Barbara Riker at P.O. Box 546, Herscher, IL 60941 or call her at (815) 426-6328.
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Red, White and Blue Salad
Janice Schneider
2 boxes red raspberry Jell-O
1 env. Knox gelatin
1 can Eagle Brand sweetened condensed milk
3 C. boiling water
1/2 C. sugar
1 tsp. vanilla
1 (8-oz.) pkg. cream cheese
1/2 C. pecans
1 can blueberry pie filling
First Layer: Dissolve 1 box raspberry Jell-O with 2 cups boiling water in an 8x12-inch or 9x13-inch dish. Set until firm. Second Layer: Dissolve Knox gelatin in 1/2 cup cold water. Set aside. Heat Eagle Brand milk and sugar together. Do not allow this mixture to boil. Mix into Knox gelatin. Add vanilla; cut cream cheese in small pieces. Add to milk and sugar mixture. Add nuts. Let cool to room temperature. Pour over first layer. Let set until firm. Third Layer: Dissolve the second box of raspberry Jell-O and 1 cup boiling water. Add blueberry pie filling and pour over second layer. Chill before serving.
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Pasta Fruit Salad
Rita Deany
3 C. uncooked pasta shells
1 (20-oz.) can unsweetened
pineapple chunks, drained
1 lg. navel orange, peeled, sectioned
and halved
1 C. red grapes, halved
1 C. green grapes, halved
1 med. apple, chopped
1 lg. banana, sliced
1 (8-oz.) ctn. plain yogurt
1/4 C. orange juice concentrate
Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl. Add fruit. Combine yogurt and orange juice concentrate. Pour over salad and toss to coat. Cover and chill for several hours.
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Pierogi Casserole
Nina
Smolkovich
1 lb. lasagna noodles
3 T. butter
1/2 C. chopped onion
1 lb. sauerkraut, cooked and drained
Mashed potatoes,
enough for 12-14
servings
3/4 lb. mild Cheddar cheese, shredded
Cook lasagna noodles according to package directions. Drain and set aside. In a large skillet, saute onions in butter. Add sauerkraut and brown slightly. Cook potatoes. Put noodles in a greased 9x13-inch pan. Spread sauerkraut over the top, then potatoes and cheese. Alternate, ending with noodles and topping with cheese. Cover with foil. Bake at 350° for 25-30 minutes or until heated through.
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Aunt Katy's Homemade Spaghetti
Vicici Denault
1 (8-oz.) pkg. long spaghetti
1 env. Lipton onion soup mix
1-1/2 qt. boiling water
1 lb. beef
1 (8oz.) can tomato sauce
1 (7-oz.) can tomato paste
1 T. parsley flakes
1 tsp. oregano
1/2 tsp. sweet basil
In a large saucepan, combine soup mix
and spaghetti with water; cook 20 minutes until tender. Do not drain. In a large skillet, brown beef. Stir in tomato sauce and paste, parsley, oregano and basil. Add to spaghetti and heat through. Serves 4.
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Strawberry Pie
Patty Kersch
1 deep dish pie crust
1-1/2 C. water
1 C. sugar
2 T. cornstarch
1 (3-oz.) pkg. strawberry Jell-O
1 qt. strawberries, cut up
Bake piecrust according to package directions. Boil water, sugar and corn-starch until clear. Add Jell-O. Cool completely. Add strawberries. Pour into piecrust and chill until set. Serve with whipped cream.
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July 2002 ILLINOIS COUNTRY LIVING 23
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