The Northwestern School District of Hettick, Palmyra, Modesto, and Scottville submits its cookbook, Wildcat Country Cooking. The book contains 73 pages of delicious recipes, and is hard-backed, three-ring-binder style. The book sells for $5, plus $4 shipping. To order, contact Tara Guidish, 11014 Blooming Grove Road, Palmyra, IL 62674, or call her at (217) 436-9148.

Fruit Dip
Becky Stults

1 pkg. cream cheese
1 C. light brown sugar, packed
3 T. caramel ice cream topping
1 tsp. vanilla

Cream all ingredients together. Dip with fruit, such as apples, bananas, grapes, etc.

Sour Cream Drops
Pam Turner

1/2 C. shortening
1-1/2 C.sugar
2 eggs
1 C. sour cream
1 tsp. vanilla
2-3/4 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Mix shortening, sugar, eggs, vanilla and sour cream. Slowly add flour and remaining ingredients. Chill dough at least 1 hour. Heat oven to 425°. Drop by rounded tsp. about 2-inches apart. Bake 8-10 minutes, or until delicately browned.

Hash Brown Casserole
Megan Clark

1 (2 lb.) pkg. frozen hash browns
1/4 C. onion, chopped
1 stick oleo
1 C. cream of chicken soup
1 C. sour cream
1 (8-oz.) pkg. shredded Cheddar Cheese
1 C. crushed corn flakes

Melt oleo and drizzle over potatoes and onions in a 9x13-inch pan. Mix together and pour remaining ingredients (except corn flakes) over potatoes. Sprinkle corn flakes over top and bake at 350° for 1 hour.

Carrot Souffle
Tiffany Thomson

2 C. cooked carrots, drained
1 C.sugar
1/2 C. butter
1 C. milk
3 eggs
2 T. flour
1 tsp. baking powder
1/4 tsp. cinnamon

Mix carrots in a blender or food processor until mashed. Add butter in pieces, sugar, eggs and remaining ingredients. Blend 1 minute. Bake at 350° for 1 hour in a deep casserole dish.

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 McCulley, 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.

Illinois Country Cooks Cookbook Sale!!!

For a limited time, you can purchase our wonderful cookbook for the discounted price of $12. We will even ship it for free. That's a savings of nearly $6. Make sure you get one while supplies last. They make wonderful gifts. If you would like a copy, send a check for $12 for each copy to Illinois Country Living, Attention Catrina McCulley, P.O. Box 3787, Springfield, IL 62708.

22 ILLINOIS COUNTRY LIVING www.icl.coop

The United Methodist Church of Crescent City submits its cookbook, Recipes & Remembrances. The book contains 116 pages of fabulous recipes, and is soft-backed and comb-bound. The book sells for $8 plus $2.50 for shipping. To order, contact Nancy Henrichs at catspitonme@yahoo.com or call her at (815) 683-2486.

Blueberry Pie
Nancy Henrichs

Crust:
24 graham crackers, crushed
1 C.sugar
1/4 C. butter

Filling:
1 (8-oz.) pkg. cream cheese
2 eggs
1/2 C.sugar
1 tsp. vanilla

Topping:
1 can blueberry pie filling or cooked fresh berries
1 ctn. whipped cream or Cool Whip

Crust: Mix graham cracker crumbs with melted butter and sugar. Press into the bottom of a 2 pie pans or 1 9xl3-inch pan. Filling: Whip softened cream cheese with eggs, sugar and vanilla. Pour over the cracker crumb crust. Bake 25 minutes at 350°. Cool overnight. Spread one can of blueberry pie mix over cheese and cover with whipped cream or Cool Whip.

Garlic Buttered Green Beans
Nancy Henrichs

1 lb. fresh or frozen green beans
6 T. butter or margarine
2 to 3 tsp. onion powder
1/2 C. sliced mushrooms, fresh or canned
1-1/2 tsp. garlic powder

Cook beans in water until tender; drain. Saute mushrooms in butter until tender; add onion and garlic powder. Add beans and toss.

Farmer's Casserole
Ed Schroeder

1-1/2 lbs. hamburger
1 C. finely sliced celery
1/2 C. onions, chopped
1/2 C. green peppers, chopped
1 can stewed tomatoes
3/4 C. water
1-1/4 tsp. salt
1 can pork and beans
1 can green lima beans
1/4 C. brown sugar
1 tube biscuits

In a skillet, cook hamburger, celery, onions and peppers until tender. Pour off fat. Add tomatoes, water and salt. Add pork and beans, green lima beans and brown sugar to mixture in skillet. Cook for 5 minutes. Transfer from skillet to a 12x8x2-inch baking dish. Place tubed biscuits on top of mixture. Bake at 425° for 25 to 30 minutes.

Sugarless Chocolate Mousse
Sheila Brown

1 (3-oz.) pkg. cream cheese, softened
12 pkgs. Equal
1 tsp. vanilla
1/2 C. cocoa
1-1/3 C. whipping cream

Combine cream cheese, Equal and vanilla in a large bowl. Blend until smooth. Add cocoa and whipped cream. Chill until firm.

Visit www.icl.coop to see an archive of past Illinois Country Living recipes.

Photos by Catrina McCulfey

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