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Page 2 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
THE
Each year The Southern Illinoisans Holiday Recipe Contest draws some of the regions best cooks. Dishes from 24 Southern Illinois cooks were judged in 10 categories. In close competition, Carolyn Ainslie took first place with her Tortellini Soup. Our judges were chef Kelly Staples of Mlange in Carbondale and retired family and consumer science teacher Wilma Westerfield. Westerfield also is chair of the board of Illinois Foundation for Family, Career and Community Leaders of America and a member of the board of directors of Illinois Association of FCCLA. In addition to our category winners, other contestants included the following dishes and cooks. Appetizers: Deviled Egg Salad, Amy Oxford of Harrisburg; Olive Cheese Tarts, Joanne Clayton of Herrin. Breads: Christmas Ranch French Bread, Marty Thornton of Herrin;
The Southern Illinoisans Holiday Recipe Contest judges were retired family and consumer science teacher Wilma Westerfield and chef Kelly Staples of Mlange in Carbondale.
Cherry Cheese Braid, Susan Miller of Marion. Cookies: Polish Cookies, Phyllis Majewski of Du Quoin; Swiss Cookie, Nettie Graff of Murphysboro; both unable to attend. Desserts: Tipsy Rum Cake, Linda Goforth of Carbondale; Sopapilla Cheesecake, Sharon Dorris of Carbondale. Salads: Pastina, Kim Platt of Decatur; Greek Pasta Salad, Pat Moore of Benton. Entrees: Holiday Pulled Pork, Geraldine Hargraves of Coello; Festive Stir Fry, Debra Hertenstein of Anna.
Ethnic/International: Cianelderi, Lenora Palovic of Johnston City; Chicken Curry, Lynn McCreery of Ozark. Locally Grown: Autumn Harvest Apple Pie, Kim Ratajczyk of Sesser; Zucchini Casserole, Corrie Ralls of Anna. Side Dishes: Easy Fettucini Alfredo, Marty Thornton of Herrin. Special thanks to our sponsor, Pass Your Plate in Marion, and cookbook author Debbie Moore and Nicole Davis of SIUC Department of Food and Nutrition for their help.
Top Quality Meat Dept. Garden Fresh Produce Custom Label Products Friendly Staff
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 3
Apricot Log
8 ounces cream cheese 5 dried apricots, chopped 1 teaspoon vanilla 2 tablespoons apricot preserves 1 tablespoon sugar 1 cup sliced almonds
Mix first five ingredients together and form into a log. Roll in sliced almonds and serve with crackers.
PHYLLIS SZYMCZAK WEST FRANKFORT
Cheese Spread
1 cup Velveeta cheese 7 ounces jar pimentos 3 /4 cup sweet pickles 1 cup salad dressing 1 /2 teaspoon salt
Put all ingredients in a blender or food processor and combine until smooth. Chill and serve with your favorite crackers.
MARJORIE LAMPE CAMPBELL HILL
Chocolate Cheeseball
8 ounces cream cheese, softened 1 /2 cup butter, softened 3 /4 cup confectioners sugar 2 tablespoons brown sugar 1 /4 teaspoon vanilla 3 /4 cup miniature chocolate chips 3 /4 cup finely chopped pecans or walnuts Graham crackers (for spreading)
In a mixing bowl, beat the cream cheese and butter until fluffy. Gradually add the confectioners sugar, then the brown sugar, then vanilla; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky. Place nuts in flat bowl and roll ball in pecans, trying to coat evenly. Refrigerate for at least 1 hour. Serve with graham crackers.
AMY OXFORD HARRISBURG
Cranberry Frapee
4 cups cranberries (about 1 bag) Juice of 3 lemons 3 1/2 cups sugar 2 cups cold water 2 cups milk
Cook 4 cups of cranberries in 2 cups of cold water until mushy. Put through a ricer. Add the juice of 3 lemons and 3 1/2 cups sugar. When cool, stir in 2 cups of milk and put in the freezer.
MARY ANN SHILLINGER PINCKNEYVILLE
Page 4 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Vegetable Salsa
11-ounce can vacuum packed yellow corn, drained 11-ounce can vacuum packed white corn, drained 15-ounce can black beans, drained and rinsed 14.8-ounce can heart of palm, drained and sliced 2 large roma tomatoes, seeded and chopped 1 /2 cup chopped red onion 1 /3 cup minced fresh cilantro 1 /4 cup vegetabl oil 3 tablespoon lime juice 1 1/2 teaspoon chili powder 1 /2 teaspoon ground cumin
Combine first 7 ingredients in large bowl. Combine oil and remaining 3 ingredients, stirring well. Drizzle over ingredients in large bowl and toss gently. Cover and chill for 3 hours.
LINDA LEAKE HERRIN
Have cheese at room temperature and mix the three ingredients by hand. Serve with crackers or make sandwiches ahead and chill a few hours or overnight.
MARJORIE LAMPE CAMPBELL HILL
Brown hamburger and drain. Pour in catsup and the cubed cheese, cook until cheese is melted. Add seasonings and simmer for 10 minutes. Spread on rye bread. Bake on cookie sheet at 375 degrees for 10 minutes.
SHERRY REUTER PINCKNEYVILLE
Tortilla Roll-ups
1 large package tortillas 16 ounces cream cheese 1 /3 cup mayonnaise 2 teaspoons onion, chopped 5 ounces shaved ham, chopped
Combine cheese, ham, onion and mayo. Spread on tortillas and roll up. Refrigerate overnight, cut in serving size pieces.
MARJORIE LAMPE CAMPBELL HILL
1 1/2 cups half and half 3 /4 cup Parmesan cheese, grated 2 tablespoons chicken bouillon, crumbled 1 1/2 tablespoons lemon juice 1 teaspoon sugar 3 /4 cup sour cream 12 ounces frozen spinach, defrosted 6 ounces artichoke bottoms, canned 1 cup monterey jack cheesegrated 3 /4 teaspoon tabasco sauce
In a large saucepan, warm the olive oil and butter over med. heat. When the butter has melted, add onion and cook until wilted (4 minutes). Add the garlic and cook 2 minutes longer, stirring occasionally. Sprinkle the flour over the onion mixture. Cook, stirring constantly, until mixture turns golden brown in color (12 minutes) While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated. When the mixture begins to simmer, stir in the half and half. Allow mixture to simmer and remove from heat. Add the parmesan, bouillon, lemon juice and sugar. Stir until throughly blended. Add the sour cream, spinach, artichoke hearts, monterey jack cheese and tabasco sauce. Stir until the ingredients are thoroughly combined and the cheese has melted.Transfer to a warm serving bowl and serve immediately with chips or bread cubes.
JUDY KORANDO MURPHYSBORO
8 ounces cream cheese, softened 1 cup sauerkraut, chopped and drained 1 /2 cup sour cream 1 cup (4 ounces) shredded Swiss cheese 2 tablespoonp ketchup 2 tablespoon finely chopped onion 1 /2 pound deli corned beef, finely chopped Snack rye bread or crackers
In a mixing bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1 quart baking dish. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers. Makes 3 cups.
KIM PLATT DECATUR
Spinach Balls
10 ounces frozen chopped spinach 3 eggs lightly beaten 1 1/2 cup stuffing mix 1 /2 cup Parmesan cheese 1 /3 cup melted butter
Cook spinach as directed on package; drain well. In large bowl, mix together all other ingredients. Form into balls and freeze. Bake at 350 degrees for 10 minutes or until lightly brown.
CONNIE BOUCHER MURPHYSBORO
Party Pizzas
3 loaves party rye bread 2 pounds hamburger 2 pounds Velveeta cheese 1 small bottle Brooks catsup 1 /4 teaspoon Italian seasoning A pinch of basil Garlic powder (to taste) Onion powder (to taste)
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 5
Let us prepare your holiday meal. Check out our website for our holiday sides and desserts!
2406 Williamson County Parkway, Suite E Marion (618) 997-5392 www.passyourplate.com
pliable, but not sticky. Lightly grease a bowl and place dough in it. Cover the bowl with plastic wrap and set in a warm place for 45 minutes, or until doubled. Filling: In a bowl combine the cream cheese, butter, sugar, salt and vanilla. Beat with a mixer until well blended. Add in the flour and egg, scraping the bottom and sides of the bowl thoroughly. Forming and Baking the Braids: Punch down dough if needed and divide in half. Roll each half into a 15 x 10-inch rectangle and place each onto parchment-lined baking sheets. Spread half of the cherry and flour mixture down the center of each dough rectangle, leaving a 1-inch border at the top and bottom. Top the cherry mixture with half of the cream cheese filling. Working down both long sides of the dough, make 2 1/2-inch cuts spaced 3/4 of an inch apart. Fold the ends over the filling, then pull the cut strips up and over, alternating sides. Repeat with the remaining dough rectangle. Cover the braids and let them rise for 30 to 45 minutes or until they are puffy looking. (The braids can be formed, wrapped in plastic wrap and placed in the refrigerator overnight. Let stand at room temperature the next morning for 30 minutes before baking.) Preheat oven to 350 degrees. Bake the braids for 30 to 35 minutes or until golden brown. Remove from oven and let cool for 15 minutes before glazing and serving. Glaze: Place the confectioners sugar in a bowl. Add the vanilla and stir to incorporate. Add the whipping cream one teaspoon at a time, stirring after each addition until glaze reaches your preferred consistency. Drizzle over braids.
SUSAN MILLER MARION
1 teaspoon vanilla extract 1 1/2 cups flour 1 1/2 teaspoon baking powder 1 cup chopped fresh or frozen peaches 1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three fourths full. Bake at 400 degrees for 20 to 25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Makes 1 dozen.
KIM PLATT DECATUR
can finely chop tomatoes and freeze them to use when not in season. Just drain water off when they thaw.
CORRIE RALLS ANNA
Pumpkin Bread
2 sticks unsalted butter, melted, plus more for greasing pans 2 1/2 cups all purpose flour 1 cup brown sugar 1 cup granulated sugar 2 teaspoons baking powder 2 teaspoons cinnamon 3 /4 teaspoon ground cloves 2 cups pumpkin 3 large eggs 1 /2 cup buttermilk 1 1/2 teaspoon vanilla extract 1 teaspoon baking soda
Preheat over to 350 degrees. Butter two 9 x 5 loaf pans. Combine flour, sugar, baking powder, baking soda and spices in a large bowl. Add pumpkin and mix. Whisk eggs, buttermilk, butter and vanilla in a medium bowl and stir into dry ingredients. Transfer to pans and bake on middle shelf of oven until wooded skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.
LENORA PALOVIC JOHNSTON CITY
2 teaspoons baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 1 /2 teaspoon cloves 2 /3 cup nuts 1 /2 teaspoon baking powder 2 /3 cup golden raisins 2 /3 cup chopped dates
Combine sugar and shortening. Add eggs, water and pumpkin. Sift dry ingredients and combine with first ingredients. Add nuts, raisins and dates. Bake one hour in a 350 degree oven. Makes 2 loaves.
LENORA PALOVIC JOHNSTON CITY
In a mixing bowl, dissolve yeast in warm watter, add one teaspoon sugar, let stand 5 minutes. Add buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down, turn onto a lightly floured surface, divide into fourths. Roll in a jelly-style roll. Pinch seam side down onto greased baking sheets. With a knife, make five slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Brush with melted butter.
MARTY THORNTON HERRIN
Peach Muffins
/2 cup butter or margarine /4 cup sugar 1 egg 1 /2 cup sour cream
1 3
Cream butter and sugar. Blend in bananas, sour cream, eggs and vanilla. Fold in dry ingredients. Bake in greased loaf pan at 325 degrees for 50 minutes. Makes five mini loaf pans.
JAN ALLEN MAKANDA
tes
1400 W. Main Westside Center Carbondale Hours: Mon.-Fri. 10-9 Sat. 10-8 Sun. 12-6
529-TAN1
618.457.6900
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 7
Dunk these
cookies
in milk
When asked what lead her to put potato chips in her cookies, she says Well, when you have six children, you have to get creative, and they liked both chips and cookies so I thought Id try to mix them and I really liked the results. Amanda learned to cook by watching her grandmother, mom and dad. When her mom went back to work, 13-year-old Amanda stepped into the kitchen and
began cooking for her family and has been there ever since, with delicious results. As this is Amandas first time entering the recipe contest, she is really excited about her win. I really didnt expect it, but Im really happy about it. She jokes that all her dishes are kid tested and mom approved. Amanda is a professional mom.
Smith
Chocolate Drizzle for Chocola Chip Cookies: 1 bag of Hersheys semisweet chocolate chips
In a medium saucepan, bring heavy cream to a boil. Add chocolate chips. Take saucepan off the stove and pour into a bowl. Add the honey and vanilla extract. Stir until sauce is smooth. Drizzle over cookies and let cool.
AMANDA SMITH JONESBORO
Date-Filled Cookies
4 cups sifted flour 3 teaspoons baking powder 1 cup oleo, softened 1 heaping cup white sugar 2 eggs, beaten with 1/3 cup milk 1 /2 teaspoon baking soda 1 teaspoon vanilla
Mix flour, baking powder and oleo as for pie crust. In separate bowl, mix sugar, soda, eggs and milk and vanilla. Mix well, then add to flour mixture mix until smooth. Chill dough. Roll out on floured board. Cut in desired shapes.
1 1/2 cups quick-cooking oats 1 cup coconut 5 milk chocolate candy bars (1.55 ounces each)
Cream butter and sugars. Add egg and vanilla. Mix well. Mix flour, salt and soda, gradually add to creamed mixture. Mix thoroughly. Beat in oats and coconut. Roll into one-inch balls. Place on baking sheet (ungreased) and flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Break each candy bar into 12 pieces and press a chocolate piece into the center of each cookie. Remove to wire rack.
MARJORIE LAMPE CAMPBELL HILL
Filling: 1 cup chopped dates 1 /2 cup sugar 1 /4 cup water 1 /2 cup chopped nuts
Place one teaspoon on thin, rolled cookie. Wet edge of cookies then place another thin rolled cookie on top and press down. Cut slit on top of cookie, snip with scissors. Bake at 375 degrees for 10 minutes. Makes 60 cookies.
SHIRLEY GRAMMER BENTON
Holiday Cookies
1 cup softened butter 1 /2 cup white sugar 1 /2 cup brown sugar 1 teaspoon vanilla 1 egg 2 cups flour 1 teaspoon baking soda 1 /2 teaspoon salt
Page 8 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Mix butter, sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift flour, soda and salt together and stir into mixture. Chill dough about 1 hour. Heat oven to 400 degrees. Spoon onto baking sheet. Sprinkle with cinnamon/sugar mix. Bake 8 to 10 minutes. Makes 4 dozen.
KIM PLATT DECATUR
1 large egg 1 1/2 cups Gold Medal enriched white flour 3 /4 teaspoon baking soda 1 /2 teaspoon baking powder 1 /4 teaspoon salt
Pre-heat oven to 375 degrees. Cream sugars, shortenings and peanut butter until light and fluffy. Add egg. Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix thoroughly. Chill for 15 to 20 minutes. Take scant tablespoon of dough and make into a ball and then flatten with a glass dipped in flour. If you can find a pressed glass with a design in the bottom, the better. Bake 10 to 12 minutes until just set and turning brown around the edges. Cool about a minute then put on rack to finish cooling. When completely cool, sandwich two cookies together with a generous dollop of filling, pressing slightly to ensure sandwiching. Drizzle with chocolate frosting thinned with a little milk or Baileys Irish Cream.
12 ounces semi-sweet chocolate chips 1 /4 cup chopped almonds Confectioners sugar (optional) for sprinkling on top
Preheat oven to 375 degrees. Combine flour, oatmeal, sugar, brown sugar, baking powder, and salt in large bowl. Cut in butter or margarine with pastry blender until blended and crumbly. Reserve 1 cup mixture for topping. Press remaining mixture into greased 9inch square baking pan. Spread preserves over crust: sprinkle chocolate chips on top. Combine reserved oat mixture with almonds, and sprinkle over chocolate chips. Pat down lightly. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack until chocolate is firm or refrigerate 30 minutes to speed cooling. Sprinkle with confectioners sugar and cut into squares.
LINDA LEAKE HERRIN
Pfeffernusse
/4 cup sugar 1 cup honey 3 /4 stick of butter (6 tablespoons) 1 extra large egg or two small eggs 6 tablespoons cold and very strong coffee 3 /4 teaspoon baking powder 3 /4 teaspoon baking soda 3 /4 teaspoon salt, scant 1 /4 teaspoon pepper 3 /4 teaspoon cinnamon 3 /4 teaspoon cloves 1 /2 teaspoon allspice 2 teaspoons anise flavoring 4 cups flour
3
Bring first three ingredients to a full boil, then cool to room temperature. Add the remaining ingredients, mix well and refrigerate dough overnight. Dough gets still as it sets. When youre ready to bake these, roll them into balls about the size of a small walnut. Place on cookie sheets about two inches apart. Flatten cookies slightly with a glass dipped in flour. Bake 10 minutes in a 350 degree oven. Theyre better underbaked than overbaked so dont let them brown. Cool them well on your counter. Shake them in a bag with powdered sugar and store in an airtight container.
SHIRLEY KUHN STEELEVILLE
Filling: 1 stick real butter 1 teaspoon vanilla 2 cups sifted confectioners sugar 2 tablespoons cream or Baileys Irish Cream
Beat butter until light. Add sifted confectioners sugar and liquid. Beat until light and fluffy. Consistency should be slightly stiff. You may need to add more sugar or liquid to reach desired spreading consistency. This cookie won Best of Show at the Du Quoin State Fair this year.
LINDA GOFORTH CARBONDALE
3 cups flour 2 cups sugar 1 cup Crisco 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 2 teaspoons vanilla 4 tablespoons milk
Combine flour, sugar, baking soda, baking powder and salt. Cut in Crisco. Blend in eggs, vanilla and milk. If dough is a little sticky add a tablespoon or so more flour. Divide your dough, roll on floured surface however thick you would like. Bake on ungreased cookie sheet 10 to 12 minutes at 350 degrees.
Icing: 4 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla 1 tablespoon butter
Mix together.
SUE MOORE MURPHYSBORO
Swiss cookies
1 cup shortening 1 cup confectioners sugar 1 egg 2 cups flour 1 /2 teaspoon soda 1 /2 teaspoon cream of tarter 1 teaspoon vanilla
Mix well. Roll into balls. Mash with fork. Bake at 375 degrees on greased cookie sheet until slightly browned.
NETTIE GRAFF MURPHYSBORO
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 9
Apple Pinwheels
2 cups flour 3 /4 cup shortening 1 /2 cup milk 1 teaspoon salt
Into a 10 x 13 x 2 pan, spread a layer of 2 1/2 or 3 cups chopped apples. Roll out dough. Put 3/4 to 1 cup chopped apples in center of dough and spread out thinly toward edge of dough. Sprinkle with 1/4 cup mixture of sugar and cinnamon. Roll up as you would for jelly roll. Slice about 2 inches thick. Lay on top of apples in pan. Pour hot syrup over all. Bake at 350 degrees for 45 minutes to an hour until brown.
Cashew Bars
1 1/4 cups softened butter 3 /4 cup plus 2 tablespoons packed brown sugar 2 /3 cup light corn syrup 10-12 ounces butterscotch chips 3 tablespoons butter 2 teaspoons water 2 1/2 cups salted cashew halves 2 1/2 cups flour 1 1/2 teaspoons salt
Cream butter and brown sugar, add flour and salt. Mix well and press into a greased 15 x 10 pan. Bake 10 to 12 minutes or until lightly browned. Meanwhile, heat chips, syrup, butter and water in pan until all is melted. Spread over crust. Sprinkle on cashews, press down slightly. Bake 10 to 12 minutes or until topping is bubbly and lightly browned. Cool on wire rack. Makes 3 1/2 dozen.
MARJORIE LAMPE CAMPBELL HILL
Syrup: 1 /2 teaspoon cinnamon 1 /2 teaspoon nutmeg 2 cups water 2 cups sugar 1 stick oleo
Bring this to a boil to melt the oleo.
PAT MOORE BENTON
Cheese Cake
2 8-ounce packages cream cheese, softened 1 1/2 cups powdered sugar 2 eggs, slightly beaten 1 teaspoon vanilla 2 cups sour cream 9-inch graham cracker crust
Combine cream cheese and sugar until smooth. Add eggs and vanilla. Fold in sour cream. Pour into prepared crust. Bake in 350 degree oven 30 minutes. Turn off oven and leave cheese cake in oven 1 1/2 to 2 hours. Do not open door. Chill in refrigerator before serving. Top with cherry pie filling, if desired.
JAN ALLEN MAKANDA
Apple Cake
2 eggs 2 cups sugar 2 cups flour 1 /2 cup vegetable oil 1 teaspoon vanilla 1 teaspoon baking soda 2 teaspoons nutmeg 2 teaspoons cinnamon 4 cups diced apples
Beat eggs until light and fluffy. Add apples and sugar; add vanilla and oil. Mix well. Add the rest of ingredients. Bake at 350 for 45 minutes to 1 hour. Frosting: 1 8-ounce package cream cheese at room temperature 3 tablespoons margarine 1/2 teaspoon vanilla 1 1/2 cup powdered sugar. Cream all together and frost the cake.
KIM PLATT DECATUR
For caramel topping: 3 sticks of unsalted butter 2 cups of dark brown sugar 1 /2 cup of half and half 1 teaspoon vanilla extract 1 tablespoon roasted peanuts, chopped fine 1 /2 cup sliced granny apples
In a medium saucepan combine all ingredients except peanuts and apples. Cook over medium heat. Bring to a boil for two to three minutes, stirring constantly. Pour over cake and top with nuts and diced apples.
AMANDA SMITH JONESBORO
Mix ingredients together and pour into an 8-inch unbaked pastry shell. Bake 350 degrees for 1 hour. Serve with whipped cream.
JAN ALLEN MAKANDA
1 cup flour 1 stick butter 1 cup pecans 12 ounces cream cheese (1 1/2 packages) 1 cup powder sugar 1 container Cool Whip
Page 10 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
blended. Remove bottom of springform. Cover with aluminum foil, tuck under sides, re-insert in springform and spray pan sides and bottom. Add sugar, spread around sides and bottom. Add crumbs, spread evenly and press tightly. Bake 8 to 12 minutes. When cheesecake is done and cooled overnight, remove springform, unfold foil and slide off on to cardboard plate.
blended then one tablespoon of flour, alternating until all the eggs and flour are used. Add the cooled chocolate cream until well blended and lastly add the vanilla. Pour into the springform pan. Bake 50 to 60 minutes at 325 degrees. Allow to cool for about 15 minutes. Run a knife around the edge to loosen. When the pan is cool to the touch, remove the outer part of the pan and with a spatula, slide the cheesecake onto a plate.
well. Add water and bring to a boil and add to above mixture and mix well. Then add the rest and mix thoroughly. Batter will be thin, pour into a greased and floured cookie sheet pan and bake 20 minutes at 350 degrees. Put chocolate icing on cake as soon as it comes out of oven.
Filling: 10 ounces bittersweet chocolate 4 packages cream cheese 1 cup Splenda 1 /4 cup unsweetened cocoa powder 4 large eggs or 5 medium 1 10-ounce jar Maraschino cherries 1 /4 cup cherry juice from Maraschinos 1 /4 cup flour
Melt chocolate, chop if using bars, using microwave or double boiler. Set aside. In processor bowl, put cream cheese, cherry juice, process until no large lumps remain. Add chocolate. Process until smooth, add Splenda, one egg at a time, break each in small bowl, add flour, cocoa powder, blend well. Drain cherries,chop roughly, add to batter. Process only to mix cherries evenly. Bake 1 to 1 1/4 hours until center is set. Cool slightly. Run knife around springform, cool overnight.
Chocolate icing: 1 stick margarine 2 1/2 cups powdered sugar 2 tablespoons cocoa 1 /2 cup chopped nuts 6 tablespoons milk
Melt oleo. Add powdered sugar, cocoa and cuts. Add milk a little at a time until it is easy to spread on cake. It may take a little more milk or powdered sugar. As you mix it you can see if its ready to spread on a cake.
NETTIE GRAFF MURPHYSBORO
/2 cup butter 1 cup flour 4 eggs 3 4-ounce boxes instant vanilla pudding 1 (8-ounce) cream cheese, softened 4 cups milk 8 ounces Cool Whip Hard shell chocolate syrup
Put 1 cup water in saucepan and add butter and bring to a boil. Add flour; stir until well mixed and remove from heat. Let cool 2 minutes. Put in mixing bowl, beat in eggs one at a time, mixing well in between each. Spread in 9 x 13 greased pan. Bake at 400 degrees for 32 minutes. Do not over bake. Let cool. Combine milk and pudding, mix well then add cream cheese. Mix on high for 5 minutes or longer until smooth. Pour into cooled crust, cover with Cool Whip and drizzle with chocolate syrup. Refrigerate at least 4 hours or overnight.
SHERRY REUTER PINCKNEYVILLE
English Toffee
1 cup butter 1 cup sugar 3 tablespoons water 1 tablespoon light corn syrup 1 cup chopped almonds 4 1.5-ounce Hershey milk chocolate candy bars
Combine butter, sugar, water and corn syrup in heavy saucepan. Bring to boil, stirring until sugar dissolves. Place candy thermometer in pan and cook over medium heat to 260 degrees. If candy begins to turn dark, lower heat, continue cooking, stirring often to 290 degrees. Add 1/2 cup chopped almonds. Cook to 300 degrees. Pour toffee in a wellgreased 9 x 9 pan. Cool thoroughly. Turn out on waxed paper. Melt chocolate until smooth. Spread on toffee and sprinkle with almonds. I find when working with hot candy, its better to use wooden utensils. Pecans or walnuts can also be used in this candy.
JAN ALLEN MAKANDA
Topping: 6 ounces white chocolate 2-3 tablespoons cream 1 package fruitcake-type cherries
After cool completely, remove springform, lift and slide cake off onto cardboard plate, tuck foil back underneath. Melt white chocolate, add cream one tablespoon at a time until spreadable. Smooth top and let set until cool. Add red cherries to form outer ring. Shave dark chocolate on rest of top.
GEORGE SNIDER DE SOTO
Filling: 3 eight-ounce packages cream cheese (room temperature) 3 eggs (room temperature) 3 tablespoons flour 1 cup melted semi-sweet chocolate (cooled) 1 teaspoon vanilla
Beat cream cheese until softened. Cream in one egg until
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 11
Christmas Fudge
4 1/2 cups sugar 1 cup butter 1 12-ounce can evaporated milk 2 cups Nestle butterscotch chips 2 tablespoons Nestle semisweet chips 13-ounce jar marshmallow cream 1 teaspoon vanilla 1 pound walnut halves
Using wrappers from butter, butter a 13 x 9 glass dish or two 11 x 7 glass dishes and set aside. Put all of the chips into a bowl and place over simmering water while candy cooks. Do not let the water boil. Use a heavy metal pan to cook candy in. Grease the sides of the pan with part of the butter, putting the rest of the butter, the sugar and the milk into the pan. Mix well, try not to get any sugar on the sides. Cook and stir over medium heat for about 12 to 15 minutes or until mixture comes to a soft ball stage. Either use a candy thermometer or test a drop in cold water. Remove from heat and add all of the chips. Beat until smooth. Stir in the vanilla and marshmallow cream until it is well mixed. Add the walnuts and pour into pan. Smooth the top and let cool. Cut into pieces and enjoy.
DIANE GUALDONI JOHNSTON CITY
on towel; pull off wax paper. Spread filling evenly over cake. Use towel to help roll up cake and place seam side down on platter. Trimn ends of cake; cover and refrigerate until ready to serve. Dust cake with remaining powdered sugar before serving. Yield 8 to 10 servings.
Glaze: /2 cup water 1 cup sugar 1 teaspoon each of these flavorings: lemon, vanilla, butter, coconut, and rum
Cream Cheese Filling: 1 8-ounce package cream cheese, softened 1 cup powdered sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 1 /2 cup chopped dried cranberries 1 teaspoon grated orange rind 1 /2 cup chopped toasted walnuts
Combine cream cheese, powdered sugar, butter and vanilla; blend well. Stir in dried cranberries, orange rind and walnuts.
CAROL DYER CARBONDALE
Cake: Mix all ingredients together in a mixer. Beat on medium speed for 2 minutes. Pour batter into a tube or Bundt pan. Bake 1 hour and 10 minutes at 350 degrees. Glaze: Mix all ingredients together in a saucepan. Heat together until sugar is melted. As soon as cake is taken out of the oven spoon 1/2 of the glaze over it. Cool 15 to 20 minutes and then remove cake from the pan. Pour the other 1/2 of the glaze over the cake.
BETH MANDRELL MULKEYTOWN
Hawaiian Dessert
18.25-ounce box yellow cake mix 3 3.4-ounce packages instant vanilla pudding mix Four cups of cold milk 1 1/2 teaspoons coconut extract 8 ounces cream cheese, softened 20-ounce can crushed pineapple, well-drained Large container Cool Whip 2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into two greased 13 x 9 inch baking pans. Bake at 350 degrees for 15 minutes or until the cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk, and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with CoolWhip; sprinkle with coconut. Chill for at least two hours. Yield: 24 servings. Note: Prepared dessert can be covered and frozen for up to one month. This recipe tastes better when prepared two or three days in advance and stored in the refrigerator.
DONNA RICE PERCY
Harvest Swirl
1 cup sugar 3 /4 cup all-purpose flour 1 /2 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 /8 teaspoon salt 3 eggs, beaten 2 /3 cup applesauce 4 tablespoons powdered sugar
Butter a 15 x 10 jelly roll pan; line with wax paper. Butter the wax paper; set aside. Mix together first five ingredients; blend in eggs and applesauce. Spread butter in prepared pan. Bake at 375 degrees for 12 minutes or until center tests done. Lay a kitchen towel on a flat surface and sprinkle 2 tablespoons powdered sugar over top. Cut around sides of pan to loosen cake; invert onto sugared towel, wax paper side up. Fold one side of towel over one long side of cake and roll up jelly-roll style. Cool cake completely. Unroll cake and leave
cream and corn syrup in a small saucepan and bring to a boil over medium heat. Pour over the chocolate. Let stand to soften, then whisk until smooth. Cool until lukewarm. Place 1/4 cup of the chocolate mixture into a small plastic bag and set aside at room temperature. Spread the remaining chocolate filling in the crust. Freeze or refrigerate until the chocolate layer is firm, 15 to 30 minutes. To make peanut butter filling: Place the peanut butter, confectioners sugar, cream and vanilla in a medium sized bowl. Using a hand-held mixer on low speed, beat the ingredients until smooth. Increase the speed to high and beat until fluffy. Spread on the chilled chocolate layer and smooth the top. To decorate: Squeeze the chocolate in the plastic bag into one corner of the bag and twist the top closed. The chocolate should be warm and fluid. If it is not, warm it in your hands or microwave on very low power for a few seconds to soften. Using scissors, snip off the corner of the bag to make a 1/8 inch opening. Drizzle or swirl chocolate in a thin line over the peanut butter layer in a design of your choosing. Refrigerate the pie until well chilled, at least 2 hours. Will keep for up to 2 days if covered and kept refrigerated. Remove from refrigerator about 30 minutes before serving. Makes 8 to 10 servings.
SUSAN MILLER MARION
Pound Cake
2 sticks real butter (not margerine or oleo) 3 cups sugar 6 eggs 1 /4 teaspoon baking soda I teaspoon vanilla extract I cup sour cream 1 /2 teaspoon salt 3 cups flour
Cream butter and sugar together. Add the eggs one at a time, beating after each one. Add the remaining ingredients. Pour into a large tube or Bundt pan. Bake at 300 degrees for 1 1/2 hours.
MARILYN WHITE METROPOLIS
Page 12 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
cake. You will end with vanilla pudding. This may be garnished with banana, chocolate chips or cherry pie filling.
JANE BOYR MARION
butter and cream. Add coconut, vanilla, nuts and boil 10 minutes. Pour over cake.
CAROL MORGAN MARION
margarine and press into a 9 x 13 ungreased pan. Bake at 350 degrees, for 12 to 18 minutes. Remove from oven and put mini marshmallows on top. In large pan mix together the corn syrup, 1/4 cup margarine, peanut butter chips and vanilla. Heat until smooth, stirring constantly. Add Rice Krispies and salted peanuts. Spoon over cake mixture evenly. Let cool.
SHERRY REUTER PINCKNEYVILLE
Povitica Cake
2 1/2 cups flour 2 tablespoons sugar 2 sticks margarine 2 packages dry yeast 1 /4 teaspoon salt 3 egg yolks 1 /2 cup milk 1 /4 cup water
Melt margarine and heat milk together. Let cool. Sift flour, salt and sugar together and wait for milk and margarine to cool. Put yeast in 1/4 cup warm water. Divide eggs, saving whites for filling and yolks for dough. When everything is ready, mix margarine and milk together with yeast and egg yolks and stir into flour mixture, beating with spoon until it pulls away from sides, cover and put in refrigerator overnight and all day.
Combine butter, Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed until well blended. Beat in eggs, sour cream, honey, vanilla. Beat until blended. Combine flour, baking powder and salt. Mix into creamed mixture at low speed until blended. Stir in chocolate chips, nuts, dates and rainsins. Drop round teaspoonfuls of dough on baking sheet. Bake at 375 degrees for 10 to 12 minutes. Cool 2 minutes on baking sheet, remove to rack.
LENORA PALOVIC JOHNSTON CITY
Icing 1 /2 butter or margarine 1 /3 cocoa 1 /2 cup milk 1 box powdered sugar 1 teaspoon vanilla
Mix first 8 ingredients together by hand then pour into 13 x 9 pan and bake at 350 degrees for 30 minutes. When done and while still hot pour 1 jar marshmellow creme over cake. Let set a few minutes then spread over cake. Let cool completely then top with icing.
HELEN TOWNLEY EWING
Oatmeal Cake
1 1/2 cups water 1 cup oatmeal 1 cup brown sugar 1 cup white sugar 2 cups shortening 2 eggs 1 teaspoon vanilla 1 teaspoon soda 1 1/2 cups flour 1 teaspoon cinnamon
Bring water to a boil. Slowly add oats, stir and cook for one minute. Set aside. Mix sugars, shortening and eggs until creamy. Add soda, flour, cinnamon and vanilla. Add oats and stir well. Place batter in well-greased pan. Cook until done.
Line an 8-inch square baking dish with foil, extending over sides. Melt butter, stir in sugar and cocoa. Wisk in egg. Cook, wisking until mixture is warm and like hot fudge, approximately 6 minutes. Remove from heat. Mix in saltines and and peanuts. Press into prepared pan. Set aside. To make filling, spread jelly over crust. Place in freezer for a few minutes. Beat 5 tablespoons of butter, peanut butter and sugar, until light. Spread over jelly layer, return to freezer while you make glaze. Place chocolate and 2 tablespoons butter in bowl. Microwave until melted and smooth. Cool slightly, spread over chilled peanut butter bars. Freeze for another 30 minutes. Bring bars to room temperature. Lift out with foil. Cut into squares.
JAN ALLEN MAKANDA
Filling: 1 cup ground nuts 1 teaspoon cinnamon egg whites 1 /4 cup milk 1 cup chopped dates 1 cup sugar 3 tablespoons sugar
Make a paste of nuts, dates, cinnamon, sugar and milk over heat; not too long. Beat egg whites until stiff, gradually adding cup of sugar. When paste is cool, fold into egg whites. Take dough out of refrigerator. Cut into two portions, roll out each portion to about 20 inches round or square. Spread filling over each one, roll like for jelly roll and put into angel food pan one on top of each other. They will become one as they bake. Bake in 350-degree oven for at least one hour, depending on your oven. Cover with glaze or powdered sugar after baking, or leave plain.
LENORA PALOVIC JOHNSTON CITY
/2 cup canola oil 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 1 teaspoon cinnamon or apple pie spice 1 cup chopped nuts (optional)
Mix ingredients together. Fold in apple-sugar mix. Pour into greased 9 x 13 pan. Sprinkle with nuts. Bake 350 degrees for 35 to 40 minutes. Pour glaze over warm cake.
Payday Cake
1 yellow cake mix 1 egg 3 /4 cup margarine 3 cups mini marshmallows 2 /3 cup corn syrup 10-ounce package peanut butter chips 2 teaspoon vanilla 2 cups Rice Krispies 2 cups salted peanuts
Mix cake mix, egg and 1/2 cup
Frosting 1 /2 cup brown sugar 1 /2 cup canned milk 1 cup coconut 1 cube butter (margarine) 3 /4 teaspoon vanilla 1 cup nuts
Mix sugar and canned milk, add
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 13
Glaze: 1 /4 cup real butter 1 /4 cup water 1 cup sugar 1 /2 cup 80 proof dark rum
Melt butter in a heavy, medium saucepan. Stir in water and sugar. Stir to completely dissolve. Stir and boil 5 minutes. Remove from heat and let rest one minute. Then add rum. Garnish with real whipped cream and red or green candied cherries. Stores well up to three days.
LINDA GOFORTH CARBONDALE
Seven-Layer Brownies
1
/2 cup (1 stick) butter, melted 1 package brownie mix, any kind ( I like double chunk style) 1 cup shredded coconut 1 cup butterscotch chips 1 cup semi-sweet chocolate chips 1 cup white chocolate chips 1 cup chopped walnuts or pecans 1 1/4 cup (14-ounce can) sweetened condensed milk
Preheat oven 350 degrees. Coat bottom of glass 13 x 9 baking dish with melted butter. Sprinkle brownie mix evenly over butter, pat down just a little. Top with a layer of each one at a time: coconut, butterscotch chips, semisweet chocolate chips, white chocolate chips abd nuts. Drizzle sweetened condensed milk over the top. Bake 30 to 35 minutes or until edges are bubbly. Cool before cutting, but loosen the edges with a knife or spatula when they first come out of the oven.
CHRISTINE STEARNS CARBONDALE
Page 14 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Grandma's Chicken
6 skinless, boneless chicken breasts 12 slices of bacon 16 ounces sour cream 1 can cream of mushroom soup 4 ounces fresh mushrooms (1/2 carton of fresh or canned may be used) /4 cup sliced shallots 1 /2 cup cooking sherry or dry red wine Salt, pepper and garlic powder to taste Seasoned bread crumbs (optional)
1
Rinse and dry chicken breasts and cut in half. Wrap each one in a slice of bacon. Place in glass 13 x 9 baking dish sprayed with Pam. Bake at 350 degrees for 10 to 15 minutes or until bacon begins to curl and bacon drippings form. While baking, whisk together in a large bowl sour cream, mushroom soup, cooking sherry, mushrooms, shallots and salt, pepper and garlic. Mixture should be pourable but not runny. If too thick, add a little more sherry. Remove chicken from oven and carefully drain bacon drippings with a bulb or basting syringe. Turn oven down to 300 degrees. Pour sour cream mixture over chicken breasts. Sprinkle with bread crumbs. Bake 45 minutes or until bubbly. Yields 12 servings.
CHRISTINE STEARNS CARBONDALE
crumbs and 2 tablespoon butter, melted. Sprinkle over top of casserole. Bake at 350 degrees for 60 minutes or longer. Usually takes about an hour and a half. Casserole needs to be set and not loose when pan is removed. It is difficult to overbake this casserole.
HELEN NAPIER PINCKNEYVILLE
Cowboy Beans
2 pounds hamburger 1 pound smokies 1 /2 cup onions 1 /2 cup green peppers 1 cup catsup 3 /4 cup brown sugar 1 can chili beans 1 can navy beans 1 can black beans 1 can pork n beans (can use any type of beans your prefer, as long as there are four different kinds) Salt (to taste) Black pepper (to taste)
Brown hamburger and drain. Pour into Crock Pot, and add remaining ingredients. Let cook on low for 4 to 6 hours.
SHERRY REUTER PINCKNEYVILLE
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 15
Hawaiian Chicken
4 chicken breasts 1 /4 cup cornstarch 3 tablespoons corn oil 1 green pepper, seeded and cut into 1inch squares 1 medium size onion, thinly sliced 4 tablespoons chicken stock 1 /2 teaspoon salt 1 teaspoon sugar 1 /4 teaspoon mono-sodium glutamate 1 teaspoon soy sauce 2 teaspoons dry sherry (optional) 1 small can pineapple chunks, drained 1 teaspoon cornstarch 1 tablespoon water
Skin chicken, remove meat from bone and cut in bite-size pieces. Roll chicken in 1/4 cup cornstarch so each piece is well-coated. Heat oil in a large skillet. Add chicken and cook quickly until meat is opaque and the coating firm but not brown. Add green pepper and onion. Stir and cook 3 minutes. Combine chicken stock, salt, sugar, monosodium glutamate, soy sauce, sherry and pineapple. Pour into chicken mixture and heat through. Blend the teaspoon cornstarch with water. Add to pan and stir. Cook sauce until it is thickened and clear. Serve with rice.
LENORA PALOVIC JOHNSTON CITY
Prepare Rice: In two-quart saucepan, combine rice with one tablespoon olive oil, sea salt, spinach pieces and cold water. Bring to boil, then cover and turn to low heat. Allow to simmer for 25 minutes. Stir several times while mixture is simmering. Rice is ready when no water is visible in saucepan. While rice is simmering, prepare meat and peppers. Preheat 10-inch skillet or wok on mediumhigh setting. Add one tablespoon oil, then brown steak strips in oil, turning frequently to allowing browning on both sides. Remove strips from skillet, allow pan drippings to remain in skillet. Add peppers to skillet and cook for approximately three to four minutes, stirring frequently. Steak strips can then be combined with peppers. Cover skillet and remove from heat. Once rice is ready, arrange it on a medium-sized oval platter. Place meat and pepper mixture on top of rice and serve. Recipe makes four generous main-dish servings.
DEBRA HERTENSTEIN ANNA
Page 16 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Italian Beef
4- to 5-pound beef roast 2 cups water 2 beef bouillion cubes 1 teaspoon oregano 1 /4 teaspoon thyme 2 bay leaves 1 large onion, chopped 2 cloves garlic, chopped 1 /4 teaspoon basil 1 teaspoon fennel 1 /8 teaspoon allspice 1 /2 teaspoon nutmeg 1 /2 teaspoon salt 1 /2 teaspoon pepper
Place meat in crock pot. Add water and spices. Cook on low 8 to 12 hours. Tear meat with forks. Serve on hoagie buns. Serve Au jus on the side. Remove bay leaves before serving.
JAN ALLEN MAKANDA
Heat olive oil in very large pot over medium heat. Saute meat until brown, then add garlic and onion. Continue to move the meat in the pot with new ingredients over heat for another seven minutes, and then sprinkle with sugar. Add beef stock, ale, tomato ingredients, spices, and Worcestershire or soy sauce, and bring to a boil. Reduce the heat to low, and simmer for another two hours, stirring every 15 to 20 minutes. In a deep skillet saute the potatoes and carrots in butter or olive oil, whichever you prefer. Add to the stew pot after it has simmered for two hours. Add the cinnamon bark or stick and simmer on lowest heat for another 40 minutes. Remove the bark and bay leaves. Garnish with parsley, coriander, or a combination of both.
LYNN MCCREERY OZARK
Vegetarian dishes
At the time Lynn Moore McCreary learned to cook Aloo Gobi Masasla, (potato cauliflower curry) she was working and living in India, which is where the authentic flavor of her dish draws its origins. I learned about spices from the Indian spice wallahs (meaning a person in charge of) who would grind the spices fresh, at curbside, everyday, she said. Lynn believes the key to really good Indian cooking is to get the spices as close to the ground (fresh) as possible. Now the proud owner and operator of The Irish Inn, a dog-friendly bed and breakfast located in Ozark, she gets to put her beliefs into practice. Lynn really didnt start to cook until she was about 30 as her mother ran a one-woman-kitchen but shes taken to it like a duck to water, which is great, as she serves a traditional Irish breakfast (and many specially requested dinners) to her guests most days.
Pancake Casserole
4 tablespoons butter 6 eggs 1 cup pancake mix 1 cup milk 1 teaspoon salt
Preheat oven to 450 degrees. Melt the butter in a 9 x 13-inch baking dish in the oven. Combine the eggs, pancake mix, milk and salt and pour the mixture into the dish. Bake for 25 to 30 minutes or until the top puffs up.
AMY OXFORD HARRISBURG
sugar on them) Fresh ginger root, peeled and grated (or 1/2 tablespoon dried ginger) 1 whole head of fresh garlic, chopped 1 teaspoon cumin seed or cumin powder 2 teaspoons turmeric 1 teaspoon sea salt 2 teaspoons garam masala (substitute hot Madras curry powder) Milk or yogurt (as much desired for sauce)
Steak Potpie
1 cup chopped onion 2 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups ready to serve beef broth 1 /2 cup A1 steak sauce 3 cups cubed, cooked steak or stew meat 16-ounces frozen vegetable combination (broccoli, cauliflower and carrots) Pastry for 1 pie (9-inches) 1 egg beaten
In a 2-quart saucepan over medium-high heat, cook onion in butter until tender. Blend in flour; cook for 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and vegetables. Spoon mixture into a baking dish. Roll out pastry; cut to fit over dish. Seal crust to edge of dish; brush with beaten egg. Slit top of crust to vent. Bake at 400 degrees for 25 minutes or until crust is golden brown.
SHERRY REUTER PINCKNEYVILLE
Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onions brown and the air is full or their aroma. Add chopped coriander, turmeric, and salt. Stir in chilies and tomatoes, and gradually add ginger and garlic. Add potatoes and cauliflower along with whatever quantity of milk or yogurt you choose (more will result in a mild milky sauce, less in a spicy thick sauce. Cover and simmer until potatoes are cooked thoroughly (about 20 minutes). Add two teaspoons of garam masala or curry powder and stir. Sprinkle chopped coriander leaves over mixture. Turn off the heat, cover, and let sit for a while before serving. Aloo Gobi Masal is a classic sub-Continental vegetarian side dish for a cold winter evening. Serve with saffron rice, a chicken breast cooked in white wine, and garlic bread. It is also a traditional dish for an Indian buffet that can include chicken curry, matter paneer, saag gosht, naan, onion kulcha, brinjal pahl, or whatever dishes your family or guests prefer.
LYNN MCCREERY OZARK
McCreery
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 17
Christmas Salad
1 cup fresh cranberries 1 cup celery, chopped 1 cup crushed pineapple, drained 1 cup sugar 1 whole orange, ground with skin and all 1 tablespoon lemon juice 3-ounce package cherry Jello 1 cup hot water 1 cup nuts
Combine ground orange, pineapple, sugar, lemon juice, celery and nuts. Add Jello that has been dissolved in the hot water without adding any more water. Chill. Serves 10 to 12.
MARJORIE LAMPE CAMPBELL HILL
Topping: 3-ounce package cream cheese, softened 1 /4 cup powdered sugar 1 /2 cup cottage cheese, drained 8 ounces package Cool Whip
Mix cream cheese and sugar until smooth. Fold in cottage cheese and Cool Whip. Pour on top of Jello. Sprinkle with chopped nuts, if desired.
JAN ALLEN MAKANDA
In large bowl, combine the mayonnaise, sour cream and sugar; mix-well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well. Cover and chill for at least four hours before serving. Makes 5 to 6 cups. Preparation tips: Make sure to cut the broccoli and cauliflower in very small florets. This is even better if its made a few days in advance and allowed to marinate in the fridge.
CONNIE BOUCHER MURPHYSBORO
Group B /3 cup salad oil 2 tablespoons rice vinegar 4 tablespoons sugar 1 teaspoon black pepper 2 packets chicken flavor from noodles 2 tablespoons soy sauce Group C 16-ounce package of mixed salad greens or cabbage or spinach or lettuce
Brown group A. Cool and store separately. Combine group B; store separately. Right before serving combine A, B and C.
CAROL MORGAN MARION
Heat olive oil until hot, but not smoking. Add onions, and cook until translucent and aromatic. Add raw cashews and soy sauce, and cook until they turn light brown. Sprinkle sugar, basil, and vinegar over mixture in pan, turning quickly. Remove from heat, and chill for one hour. Mix with Romaine, tomato, and mozzarella salad thoroughly. Add Mandarin oranges, and toss once more lightly before serving.
LYNN MCCREERY OZARK
A A A A A A
recipe for dish on the square pinch of cookware dash of small appliances smidgen of gadgets drop of dinnerware tad of unpredictable
104 south 9th st., downtown mount vernon, il 62864 dishonthesquare.com 1.877.236.dish(3474)
Page 18 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Cider Salad
2 cups apple cider 3-ounce package lemon gelatin dash of salt 1 /8 teaspoon ground cloves 1 cup finely grated carrots 1 1/2 cups unpeeled diced golden delicious apples 1 /2 cup golden raisins 1 1/2 teaspoons white vinegar
Bring 1 cup cider to a boil. Combine boiling cider, gelatin, salt and cloves; stirring 2 minutes or until gelatin and salt dissolve. Add remaining cider. Chill until the consistency of unbeaten egg white. Fold in carrot, apple, raisins and vinegar; pour mixture into a lightly oiled mold. Cover and chill until firm. Unmold and serve. Yield 8 servings.
CAROL DYER CARBONDALE
Salami-Rice Salad
1 cup uncooked rice 1 /4 cup green pepper, chopped 1 /4 cup onion, chopped 4 small sweet pickles, chopped 4 slices of hard salami, diced 4 hard-boiled eggs 1 cup mayonnaise 1 teaspoon mustard
Cook rice and cool. Combine all ingredients, blending well. Chill thoroughly. Serves 6.
AMY OXFORD HARRISBURG
Pastina Salad
1 pound Pastina (Orzo) 3 /4 cup sugar 2 cans chunk pineapple 1-3 tablespoons corn starch as needed 2 cans mandarin oranges 2 teaspoons flour 1 jar marchino cherries 1 teaspoons salt 2 eggs 1 teaspoons lemon juice Large container Cool Whip
Cook and drain Pastina. Drain juice from fruit into pan. Add sugar, corn starch, salt, eggs, flour and lemon juice. Cook until thick stirring almost constantly. Pour over cooked Pastina and refrigerate overnight. Stir in fruit and Cool Whip.
KIM PLATT DECATUR
1 small orange, cut in chunks 1 /2 cup pineapple chunks 1-pound can cranberry sauce 1 /4 cup chopped walnuts
Chill until firm.
MARTY THORNTON HERRIN
Decorative Plate $8.99/ea or 6 for $49.99 Holiday Tins $10.99/ea or 6 for $59.99
Hot Homemade Cookies Holiday Gift Baskets Platters Hostess Gifts We Deliver & Ship Throughout Southern Illinois, the US & APO Boxes
No Time to Bake?
We carry Maytag & Amana with in house service Gift certificates available
Layway Available Serving Southern Illinois Since 1954
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 19
locally grown
In the
Apple Salad
6-ounces French vanilla yogurt Cinnamon to taste 1 can chunk pineapple, very well drained. 1 cup raisins (either white or black) 1 cup grapes, cut up (either red or white) 2 stalks celery, diced 1 cup walnuts 1 or 2 large apples, unpeeled and diced
Mix all ingredients well and serve.
MARILYN WHITE METROPOLIS
category
Combine sugar, flour and nutmeg in a large bowl; toss with peaches until well coated. Let stand 5 minutes. Carefully stir in Grenadine and lemon juice. Turn mixture into a 1 1/2 quart casserole or a deep 10-inch round baking dish, spreading evenly; dot with butter or margarine. Prepare pastry; roll out 9-inch or 10-inch circle. Place over peaches. Trim pastry and crimp to edges of dish. Cut slits to allow escape of steam. Cover edges with foil; place dish on baking sheet in oven. Bake in oven at 375 degrees for 25 minutes; remove foil and bake 30 to 35 minutes longer or until crust is golden.
KIM PLATT DECATUR
Preheat oven to 400 degrees. Chill flours and shortening for crust. Mix apples, sugar, wine and lemon juice in large saucepan. Heat to boiling: reduce heat. Cover and simmer until apples are tender, 7 to 10 minutes. Stir flour/sugar mixture into apples. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in butter, cranberries and spices. Set aside to cool while making crust. Combine flours, sugar and salt in bowl. Cut in shortening until crumbly. Add cold milk a tablespoon at a time, stirring with fork, until crumbs stick together. Roll 1/4 to 1/8 inch on floured surface. Fit into 9-inch pie pan. Trim and crimp edges to fit pan. Mix topping: Combine sugar, flour, oats and spices. Mix in butter until crumbly. Stir in pecans. Pour filling into crust, sprinkle topping over apple filling. Bake at 400 degrees for 40 to 45 minutes, until crust is golden.
KIM RATAJCZYK SESSER
Zucchini Casserole
1 medium zucchini 5 potatoes 1 can diced tomatoes 1 pound hamburger 1 medium onion 2 eggs 2 cups shredded cheese 2 cups tomato juice Salt and pepper to taste 2 teaspoon garlic powder
Peel potatoes. Peel zucchini. Slice both into thin slices. Cover with water and set aside. Brown hamburger and onion in frying pan. Drain and set aside. In a casserole dish add 1 cup shredded cheese, tomato juice, diced tomatoes, eggs,salt, pepper and garlic powder. Drain potatoes and zucchini, add to casserole dish. Add hamburger/onion to casserole dish. Mix well and top with remaining cheese. Bake at 375 degrees for 40 to 50 minutes (or until potatoes are fork tender).
CORRIE RALLS ANNA
from
49
95
Deep Dish Peach Pie
3
One of the first retailers in Southern Illinois We have a wide selection to choose from
Family Owned Since 1919 - 4th Generation North 22nd & Logan Streets Murphysboro, IL
Hours: 8am-5pm Mon.-Fri. Sat. 8am-3 pm
Ihle
888-783-5999 684-2752
/4 cup sugar 2 tablespoons lemon juice 3 tablespoons flour 2 tablespoons butter or margarine 1 /4 teaspoon ground nutmeg 1 pastry for double-crust pie 3 pounds peaches, peeled, pitted and thickly sliced (6 cups) 3 tablespoons Grenadine syrup
Page 20 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Ralls
Take bread and pinch it up into quarter size pieces. Let dry out over night turning over in a bowl halve way through the night to dry all the sides. Dice onion and celery into a skillet. Add 1 stick butter. Cook until wilted or onion becomes clear. Place in a bowl and set aside to cool. Take chicken broth and pour over dried bread. Add chicken broth. Mix with hands. Add onion and celery. Add Sage, salt and pepper. Then and eggs slowly. Mix with your hands. If it looks to wet add another egg. if it looks to dry add alittle more chicken broth. Grease a large baking dish. I use a 2in deep one. Pat the dressing down. Bake at 350 degrees for 40 to 50 minutes or until golden brown and is solid. I always called this Cake Dressing because my Nanny always cooked it until it was firm and you could cut and serve it like a slice of cake.
CORRIE RALLS ANNA
butter and milk in large saucepan on low heat until smooth. Add fettuccine. Toss lightly, serve with Parmesan cheese.
MARTY THORNTON HERRIN
Cranberry Relish
15-ounce can whole-berry cranberry sauce 11-ounce can mandarin oranges, drained 1 /4 cup red onion, finely chopped 1 teaspoon sugar 1 /4 teaspoon ground cinnamon 1 /4 teaspoon ground ginger Dash ground cloves Dash nutmeg
Combine all ingredients thoroughly. Chill overnight in order for the spices to blend with the fruits.
ANDREA COSTILOW CHESTER
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 21
In the
ethnic
Tortellini Soup
2 pounds lean ground chuck (or three chopped boneless chicken breasts if preferred) 1 medium onion Ground black pepper 1 package frozen meat tortellini (cheese if you prefer) 3 cans chicken broth 1 can diced tomatoes 1 can diced tomatoes with Italian seasoning Parmesan cheese
category
with my mother working, I sure had to invent. I was responsible for making dinner every day, she said. As a fourthAinslie time entrant and a first-time finalist, Carloyn is excited to be chosen as our winner in both the ethnic/international category and as our overall winner. lemon juice onto them. As the meat heats, keep moving the chicken pieces for at least five minutes until they are liberally coated and beginning to cook. Let the chopped chilis rain over the chicken, and then add the yogurt. Stir and keep the mixture moving for another two minutes, and then pour in the milk. Bring to boil, stirring often for five minutes. Simmer for one hour on medium low heat. Remove from heat and take out bay leaves and cinnamon bark or sticks. Garnish with coriander leaves. This very easy Chicken Curry recipe will feed eight people. A beautiful way to serve it is in the middle of a huge platter surrounded by light and fluffy basmati rice with real edible flowers at the four cardinal points.
LYNN MCCREERY OZARK
In a 6-quart pot, crumble and brown the ground chuck/chicken. Chop and add the onion to the meat. When meat is cooked, drain the grease from the meat/onion. Leaving the meat in the pot, add the 3 cans of broth and the 2 cans of tomatoes. Add one cup of water to the pot. Add 1/4 teaspoons of black pepper. Set to medium heat, and let the broth simmer for 20 minutes. To the simmering broth add the package of frozen tortellini two to three at a time. Stir the contents after all tortellini have been added. Simmer for 8 minutes. Stir once or twice during the cooking. After 8 minutes of cooking, turn off the heat. Let the soup set for about 10 minutes. Ladle meat, tortellini and broth into soup bowls or crocks. Sprinkle Parmesan cheese over the soup. Makes 8 to 10 servings
CAROLYN AINSLIE MARION
Chicken Curry
/4 cup extra virgin olive oil 2 large onions, peeled and cut into small pieces 1 whole head of fresh garlic, chopped 3 heaping tablespoons of Hot Madras curry powder 1 tablespoon coriander seeds 1 tablespoon powdered cumin 1 /2 tablespoon turmeric 2 bay leaves 2 cinnamon sticks or chunks of bark 1 /2 tablespoon of paprika fresh ginger root, peeled and grated (or 1 tablespoon dried ginger) 1 tablespoon sugar Sparingly sprinkle sea salt 4 chicken breasts, cut into small pieces 1 teaspoon lemon juice 1 can tomato paste (may substitute tomato catsup) 2 diced tomatoes 2 green chilis, chopped finely 2 red chilis, chopped finely 2 cups plain yogurt 1 1/2 cup coconut milk (may substitute whole milk) 1 /2 cup coriander leaves
1
Taco Soup
2 pounds hambuger 1 large onion 1 can corn 1 can black beans 2 can diced tomatoes 1 can chili beans 1 can sliced black olives 1 can red beans 1 can kidney beans 1 can greatnorthern bean 1 cup cooked white rice 2 package taco seasoning 1 can tomato juice 1 small green pepper Package shredded cheese Frito chips (optional)
Brown hamburger, diced onion, and diced green peppers In a strainer open, drain, each can of the following: corn, beans, olives; Rinse. Add to a large slow cooker. Drain hamburger, onion and peppers and add to slow cooker. Add cooked white rice. Open tomatoes and add to slow cooker. Pour tomato juice over mix and add taco seasoning. Stir all together. You can let set overnight in the fridge or turn on and cook on low for 4 hours. You can add Frito chips and top with shredded cheese when you serve. If you like a little spice you can add a few hot peppers to the mix.
CORRIE RALLS ANNA
Tortellini Soup
1 large can chicken broth 5 cans minestrone soup 28-ounce can crushed tomatoes 1 package cheese tortellini 1 package meat tortellini 2 pounds Italian sausage
Boil chicken broth and tortellini together until tortellini are done (do not drain). Brown sausage and rinse with water to get grease out. Add all ingredients together and heat.
KIM PLATT DECATUR
Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onions are translucent. Add all spices, garlic, sugar, salt, and tomato ingredients. Add the chicken pieces to mixture and squeeze the
Page 22 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook
Bring ribs to boil in water. Reduce heat and skim off fat until no more forms. Rinse sauerkraut in cold water; drain and chop. Add sauerkraut to pot with carrot, celery, onion, bay leaf and salt. Bring to a boil and simmer one hour. In skillet, brown onion and bacon. Add flour and simmer until brown, stirring constantly. Add one cup soup to flour mixture and stir until smooth. Return to soup and simmer several minutes. Serve with boiled potatoes. Yield 6 servings.
PHYLLIS MAJEWSKI DU QUOIN
Taco Soup
1 pound ground hamburger or turkey, browned and drained 1 large onion, chopped 1 can pinto beans 1 can chili beans 1 can corn, with juice 2 cans stewed tomatoes (Mexican-style) 1 package taco seasoning mix
Mix all together. Simmer for 1 to 1 1/2 hours. Serve with tortilla chips. Can be used as a weight watchers soup!
MARJORIE LAMPE CAMPBELL HILL
The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 23
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RTO $470.38/mo.*
*Based on 4 yr. ter m
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RTO $432.82/mo.
Pumpk Chocolate inhi C p 1 c. mashed pumpkin Cooki 1 tsp. cinnamon es 1 c. gran sugar 1/2 tsp. salt 1/2 c. vegetable oil 1 tsp. soda in 1 tsp. mil 1 egg 1 c. chocolate chips k 2 c. flour 1/2 c. nuts 2 tsp. baking powder 1 tsp. vanilla Combine pumpkin, sug Add baking soda, nut ar, oil & eggs. Add dry ingredients. s, chocolate chips & van illa. Drop on greased cookie 350 0 for 10 minutes. sheet. Bake at en en
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RTO $306.70/mo.
Cookie Buns
1/4 c. sugar Add last: 2 eggs, beaten 1c. margarine 1 c. scalded milk Add: 1 tsp. salt 4 c. flour 1 tsp. lemon rind or vanilla 1 tblsp. yeast Roll dough flat 1/4 inch & fill with 1/2 c. brown sugar 1 tblsp. cinnamon. Roll & slice - place on cookie sheet & press with palm of hand. Bake at 350 0 for 10 minute & s. Ice with thin icing while warm. Very delicious! (Hint: They get softer if kneaded. tcchheenn Might need more flour) Ks Kiit Ks K
$4,099*
RTO $201.63/mo.
$7,425
RTO $365.23/mo.
$6,675
RTO $328.34/mo.
12x16 Utility
$6,059
RTO $298.04/mo.
8x12 Shortwall
10x16 Shortwall
$1,569
RTO $77.18/mo.
9 3,02
RTO $148.99/mo.
$2,209
RTO $108.66/mo.
$3,050
RTO $150.03/mo.
Recipe for a Quality Building Start with the finest ingredients: Quality lumber - designed to last Sherwin Williams paint ~ custom mixed to match Metal roofs tailored to compliment your building Mix well: Using the finest Mennonite and Amish crafters with workmanship that is unsurpassed. Mix in colors that will compliment y our home Add the best quality materials Enjoy for years! Your K&K Crafters
1-800-786-7111
19867 Ketteman Lane Ewing, IL 62836 (618) 927-0533 email: kkbuildings@gmail.com Mon.-Fri. 7:30 am-5:00 pm Sat. Appointments
Page 24 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook