Recipes in these delicious categories:

H
Recipes in these
delicious categories:
Breads & Breakfast
Appetizers
Soups & Salads
Main Dishes & Sandwiches
Desserts
Cookies & Candy
Beverages & Misc
oliday dinners vary
from household to
household. Some might prefer
a traditional meal of turkey
with all of the trimmings, while
others might want to try their
hands at something new. The
recipes on these pages are
from kitchens of our readers,
tested and approved by
family and friends. Hopefully
you’ll find something new
to add to your Holiday
celebrations in the coming
weeks. Thank you to all of
our readers who shared with
us and to all, we hope you’ll
enjoy
j the re
recipes and Happy
Holidays!
This sect
section is a special
advertising supplement to the
November
2015
Nove
HOLIDAY FAVORITES
2 November 18, 2015
Breads &
Breakfast
Old Southern Biscuits
¼ cup vegetable shortening
2 cups self-rising flour
1 cup buttermilk
Cut shortening into flour with a
pastry blend or fork until
crumbly. Add buttermilk until
moist. Pat dough to ½ inch
thickness. Cut with a 2-inch cutter. Place on a lightly greased
baking sheet. Bake at 425
degrees for 14 minutes or until
golden. Brush biscuits with
melted butter.
Mary Buchanan,
Jacksonville
Banana Bread
2 cups of sugar
½ cup (1 stick) of margarine, softened
2 eggs
10 tbsp. milk
3 medium-sized ripe bananas (mashed)
3 cups of flour
1 ½ tsp. of baking soda
1 tsp. Baking powder
½ cup nuts
Mix first five ingredients. Stir
dry ingredients together in a
separate bowl. Add dry ingredients gradually to banana mixture
and stir. Add nuts. Grease and
flour 2 large or 4 small loaf pans
and pour in batter. Bake at 325
degrees for 55-65 minutes, until
toothpick into center comes
out clean. Cool on wire rack for
15-20 minutes until loaves are
cool enough to remove from
pans. Note: These loaves freeze
well.
Cathy Rhoades,
Meredosia, IL
Holiday Brunch
Casserole
4 cups frozen shredded hash brown potatoes, thawed
1 lb. bulk pork sausage, cooked and drained
½ lb. bacon strips, cooked and crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 cups (8 oz.) shredded cheddar cheese, divided
4 eggs
3 cups 2% milk
1 cup reduced-fat biscuit/
baking mix ½ tsp. Salt
In a large bowl, combine
potatoes, sausage, bacon, green
pepper and green onion; stir in 1
cup of cheddar cheese.
Transfer to a greased 13x9 inch
baking dish. In another bowl,
whisk eggs, milk, baking mix
and salt until blended; pour over
top. Sprinkle with remaining
cheese. Refrigerate, covered,
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overnight. Preheat oven to 375
degrees. Remove casserole from
refrigerator while oven heats.
Bake uncovered, 30-35 minutes,
or until a knife inserted near the
center comes out clean.
Notes: Let stand 10 minutes
before cutting.
Sharon Shannon,
Pittsfield
Pumpkin Bread
3 cups granulated sugar
1 cup vegetable oil
4 eggs
1 can (15 oz.) pumpkin puree
3 ½ cups flour
2 tsp. baking soda
1 tsp.baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
½ tsp. allspice
½ cup water
½ cup nuts
Beat eggs, add oil, then pumpkin, and stir until blended. Add
sugar and blend in. Stir flour and
other dry ingredients together in
separate bowl. Add to pumpkin
mixture a little at a time, followed by a little water. Stir and
mix dry ingredients and water
until all are used. Mix in nuts.
Grease 2 large loaf pans or 4
small ones with Crisco shortening and flour pans. Pour into
prepared pans and bake at 325
degrees for 55-65 minutes, until
loaves test done with toothpick.
Cool in pans for 15-20 minutes
before removing. Note: These
loaves freeze well.
Cathy Rhoades,
Meredosia
Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups shredded zucchini
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. nutmeg
Jacksonville Journal-Courier
¼ tsp. cloves
1 tsp. salt
½ cup nuts
Mix eggs, oil and sugar, then add
zucchini and vanilla. Stir
well. Mix dry ingredients in bowl
until well-blended. Add to the
zucchini mixture gradually, stirring often. Add nuts last. Grease
and flour 2 large or small loaf
pans with Crisco
shortening. Pour into pans and
bake at 325 degrees for 5565 minutes, until loaves test
done with toothpick. Cool in
pans 15-20 minutes before
removing. Note: These loaves
freeze well.
Cathy Rhoades,
Meredosia, IL
Apple Breakfast Cake
1/3 cup sugar
2 tsp. cinnamon
2 cups sugar
4 eggs
2 ½ tsp. vanilla extract
1 cup vegetable oil
½ cup orange juice
3 cups all-purpose flour
1 tbsp. baking powder
¼ tsp. salt
5 medium apples, peeled and
chopped
Combine 1/3 cup sugar and cinnamon in bowl, mixing well.
Set aside. Beat 2 cups sugar,
eggs, vanilla, oil and orange juice
in mixing bowl until smooth.
Combine flour, baking powder
and salt and mix well. Stir flour
mixture into egg mixture until
smooth.
Spoon ½ of batter into greased
and floured 10-inch bundt pan.
Arrange apples evenly over batter. Sprinkle ½ of cinnamon mixture over apples. Pour remaining
batter over apples. Sprinkle with
remaining cinnamon mixture.
Bake at 350 degrees for 1 hour or
until cake tests done. Cool in pan
on wire rack for 1 hour.
Invert onto serving plate.
Notes: yields 16 servings
Sharon Shannon,
Pittsfield
Appetizers
The Chicken Ball
2 cans chicken (tuna sized cans),
drained
1 8-oz. pkg. Cream cheese
¼ cup celery (finely chopped)
2 tsp. minced onion
1 tsp. soy sauce
1 dash of celery salt, to taste
Mix all ingredients together
(preferably in a metal bowl) and
form a ball. Use a wooden spoon,
and roll into finely chopped walnuts. Chill. Serve with a variety
of crackers.
Note: Do NOT use fresh onion
in this recipe, or the dish will be
watery.
Helen Russell,
Rushville
Holiday Ham Balls
3 cups Bisquick Original or
Reduced-fat baking mix
1 ½ cups finely chopped fully
cooked smoked ham
4 cups shredded cheddar cheese
(16 oz.)
½ cup grated Parmesan cheese
2 Tbsp. Parsley flakes
2 tsp. Prepared spicy mustard
2/3 cup milk
Heat oven to 350 degrees Lightly grease jelly roll pan, 15 ½ x 10
½ x 1 inch. Mix all ingredients
thoroughly. Shape mixture into
1-inch balls. Place about 2 inches
apart in pan. Bake 20-25 minutes
or until brown. Immediately
remove from pan. Serve warm.
Notes: Makes about 7 dozen.
Linda Hurst,
Jacksonville
Ground Pork Balls
2 lbs. ground pork
1 cup cornflake crumbs
1 Tbsp. parsley flakes
2 Tbsp. dry onion flakes
2 eggs
2 Tbsp. soy sauce
1 1/3 cup of catsup
1 ½ tbsp. Salt
1 can jellied cranberry sauce
1 tbsp. lemon juice
3 tbsp. brown sugar
HOLIDAY FAVORITES
Jacksonville Journal-Courier
cranberry S
alad
es
5 small appl
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of
1 bag of cran
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2 cu
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.
2 small oran
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Je
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1 large pack
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Je
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Mary Bucha
combine pork, cornflake
crumbs, parsley, onion flakes,
eggs, soy sauce, 1/3 cup catsup
and salt. Shape into greased baking dish. To make sauce, heat
together the cranberry sauce,
lemon juice, brown sugar, and
the remaining 1 cup of catsup.
Pour the sauce over the meatballs before baking. Bake at 350
degrees for 1 hour.
Mary Lee Williams,
Chapin
MeXican Party PiZZa
1 16 oz. can kidney beans (rinse
and drain)
¾ cup salsa
1 thin crust pizza
1 ½ cup shredded cheese
3 each green and yellow bell
peppers thin rings
2 thin sliced onions (separated
into rings or diced)
2 tbsp. fresh cilantro, chopped
Mash beans and add salsa well.
Spread bean mix on crust, top
with cheese, remaining bean mixture, peppers, and onions. Bake
for 12 minutes in 425 degree
oven or until cheese is melted
and crust is golden brown. Top
with cilantro. Serve warm (serving 6-8 pieces.)
Kay Welch,
Chapin
craB filO cuPS
½ cup reduced-fat spreadable
garden vegetable cream cheese
½ tsp. Seafood seasoning
¾ cup lump crab meat, drained
2 pkg. (1.9 oz.) frozen miniature
filo tart shells
5 tbsp. chilli sauce
in a small bowl, mix cream
cheese and seafood seasoning;
gently stir in crab. Spoon 2 tsp.
Crab mixture into each tart shell;
top with chilli sauce. Notes:
Makes 2 ½ dozen
Karen Houston,
Jacksonville
SauSaGe BiteS
2 lbs. bulk sausage
2 lbs. Velveeta cheese
1 tsp. oregano
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. Worcestershire sauce
2 tbsp. catsup
3 loaves party rye bread
Melt Velveeta cheese in double
boiler. Brown sausage and drain.
Add remaining ingredients to
meat. Mix well and then add
cheese. Spread on rye bread and
bake 10 minutes at 350 degrees.
Notes: Freezes well, so you can
bake a few or a lot.
Connie Cooley,
Versailles
Soups &
Salads
30-Minute chili
1 lb. ground chuck beef
¾ cup chopped yellow onion
1 pkg. (1.25 oz) chili seasoning
mix
1 can (16 oz.) Bush’s best chili,
undrained
1 can (14.5 oz.) Hunts diced
tomatoes, undrained
1 can (10 oz.) diced tomatoes and
green chilies, undrained
1 can (8 oz.) tomato sauce
1 cup water
cook beef and onions in a large
saucepan over medium-high heat
for 5 minutes, or until beef is
crumbled and no longer pink. Stir
occasionally. Drain. Stir in seasoning mix. Add remaining ingredients; bring to a boil. Reduce heat
to medium; simmer 10 minutes,
stirring several times. Notes:
Serves 8.
Sharon Shannon,
Pittsfield
chicken tOrtilla SOuP
3-4 chicken breasts
2 tbsp. olive oil
3 garlic cloves, diced
½ small onion, diced
2 carrots, 2 celery stalks, diced
2 cups of chicken broth
1 can each of pinto beans, kidney beans, black beans, corn, all
drained.
1 can stewed tomatoes
1 can tomatoes with chiles
1 taco seasoning packet
1 ranch dressing packet
½ cup water
¼ tsp. salt
¼ cup cilantro, chopped
½ tsp. cumin and black pepper.
cook chicken breasts on medium/low heat. Cool and dice. In a
soup pan, with 2 Tbsp. Olive Oil,
saute 3 garlic cloves, diced, ½ cup
small onion, diced. Cook until
tender. Then add carrots and celery. Add 2 cups of chicken broth
and cook the vegetables until
tender. Add the canned beans and
corn,stewed tomatoes, and tomatoes with chiles. Let simmer. Add
the taco seasoning packet and
ranch dressing packet, then ½ cup
water (or more if needed), salt,
cilantro, cumin and black pepper. Let simmer for seasoning to
blend through. Note: Serve with
Mexican cheese topping, sour
cream and tortilla chips.
Kay Walsh,
Chapin
3 November 18, 2015
cranBerry-cleMentine
Sauce
2 clementines
½ cup sugar
1 12 ounce bag fresh or frozen
cranberries
1 bay leaf (optional)
Zest the clementines. Combine
zest in a food processor with the
sugar and process for 15 seconds,
until the sugar looks damp. Peel
the clementines and discard the
peels. Divide into segments and
feel for seeds, removing and
discarding any. Place the segments and cranberries in a food
processor with the sugar and zest,
pulse to finely chop everything.
Spoon the relish into a resealable
container and stir in the bay leaf,
if desired. Cover and chill overnight. Remove and discard the
bay leaf (if using) before serving.
Notes: Makes 6-8 servings.
Sharon Shannon,
Pittsfield
rOaSted SWeet POtatO
Salad
4 large sweet potatoes, peeled
and cubed
2 tbsp. olive oil, divided
½ cup honey
3 Tbsp. white wine vinegar
2 Tbsp. chopped fresh rosemary
½ tsp.salt
½ tsp. freshly ground pepper
2 garlic cloves, minced
coat a large roasting pan with
cooking spray, toss together
sweet potatoes and 1 Tbsp. Of
oil in pan. Bake, uncovered, at
450 degrees for 40-45 minutes or
until sweet potatoes are tender
and roasted, stirring after 30 minutes. Whisk together remaining 1
Tablespoon of oil, honey and next
five ingredients in a serving bowl.
Add warm potatoes, and toss
gently. Cool. Garnish with fresh
rosemary, if desired. Note: yields
6-8 servings.
Mary E. Alexander,
Roodhouse
Banana SPlit Salad
1 8 oz. Pkg. Cream cheese, softened
½ cup sugar
1 20 oz. can crushed pineapple,
drained
1 10 oz. frozen sliced strawberries, thawed
1 medium firm banana, diced
1 12 oz. carton cool whip, thawed
1 cup chopped pecans
(optional)
in a large bowl, cream together
cream cheese and sugar. Stir
in pineapple, strawberries, and
bananas. Fold in cool whip and
nuts. Pour into 9x13 glass dish,
cover and freeze. Notes: Remove
about ½ hour prior to serving
(will be easier to cut and serve).
Kay Welch,
Chapin
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HOLIDAY FAVORITES
4 November 18, 2015
Side Dishes
GOlden creaMed
OniOnS
3 lbs. (about 50) small white
pearl onions, blanched in boiling
water for 2 minutes, drained and
peeled
2 tbsp. unsalted butter
1 tsp. sugar
¾ tsp. salt
2/3 cup heavy cream
1/3 cup minced fresh parsley
leaves
in a deep skillet (large enough
to hold the onions in one layer),
combine onions, butter, sugar,
salt, and enough water to cover
the onions by ½ inch. Bring the
water to a boil, and continue
boiling until the liquid is almost
evaporated. Cook the onions
over moderate heat, swirling
the skillet until they turn golden
and begin to brown. Add the
cream. Bring the liquid to a boil
and boil the mixture, stirring
Occasionally, until the sauce
is thickened slightly. Season
the mixture with salt and pepper, and stir in the parsley.
Serves 10. Note: The onion
mixture may be made one day
in advance, kept covered and
chilled. Simply reheat in a skillet over moderately low heat,
stirring until the onions are hot.
Susan Owens,
Jacksonville
ranch POtatOeS
6-8 medium potatoes
1 cup sour cream
1 cup ranch dressing
½ cup of crumbled bacon
2 cups shredded cheddar cheese
topping
½ cup shredded cheddar cheese
2 cups corn flakes
¼ cup oleo
cook potatoes until tender, then
quarter in 9x13 pan. Combine
sour cream, ranch, bacon, and
2 cups of cheddar cheese and
pour over potatoes, then toss.
Top with ½ cup of the cheddar
cheese. Combine corn flakes and
oleo and put on top. Bake 45
minutes at 350 degrees.
Connie Cooley,
Versailles
herBed neW POtatOeS
12 medium new potatoes
2 tbsp. water
3 tbsp. butter
2 tbsp. minced fresh parsley
1 tbsp. lemon juice
½ tsp. dried dill weed
1 tsp. Chopped chives
Wash potatoes and stick with a
fork. Put potatoes in a 2-quart
casserole. Add water and cover.
Microwave on high for 8-10 minutes, stirring after 4 minutes.
Drain the potatoes in a 2-quart
casserole. Put butter in 1 cup
mixture. Melt butter in microwave. Stir in parsley, lemon
juice, dill weed and chives.
Pour mixture over potatoes.
Serves 4-6.
Mary Buchanan,
Jacksonville
POtatO PancakeS
3 cups of mashed potatoes
2/3 cup shredded cheese
2 tbsp. chives, scallions or diced
onion
1 egg, slightly beaten
3 tbsp. flour
Mix mashed potatoes, cheese,
onion, egg, and 3 Tbsp. Flour
together (If too dry, add another
egg.) Roll into balls, and then
flatten out for pancake shape.
Dredge in flour and fry in medium hot oil. Season with salt
and pepper when done cooking.
Don’t crowd in skillet. (Notes:
This recipe is great for leftover
mashed potatoes. If you like,
you can top pancakes with sour
cream.)
Kay Welch,
Chapin
iriSh cOlcannOn
(Mashed potatoes with
chopped cabbage)
8 medium to large russet potatoes, peeled
½ small head of cabbage, sliced
thinly, then chopped into
Jacksonville Journal-Courier
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Kay Welch,
smaller pieces
¼ cup sour cream
6 tbsp. milk-warmed
8 tbsp. butter
1 tbsp. sugar
Salt and pepper to taste.
Peel potatoes, cut into cubes.
Add salt and water to cover.
Boil until done. Drain and mash,
adding the sour cream, milk,
and butter. Put chopped cabbage
in pan and cover with water,
salt, and 1 Tablespoon of sugar.
Cook until done and drain well.
Measure until you have 1 cup of
cabbage. Mix into the potatoes,
stir, and add additional butter if
you like.
Ilene Wright,
Jacksonville
cheeSe and BacOn
POtatOeS
2 tubs (24 ounces each) cooked
mashed potatoes
1 cup crumbled Blue Cheese
½ tsp. crushed garlic
½ tsp. worcestershire sauce
¼ cup real crumbled bacon
Unsalted butter (optional)
Microwave potatoes, uncovered, on high for 5 minutes, stirring once. Pour into mediumsized microwave-safe bowl. Stir
in cheese, garlic, Worcestershire
sauce and bacon. Microwave
again on high, for 2 minutes.
Stir in butter. Notes: Makes 10
servings.
Linda Hurst,
Jacksonville
Skillet Green BeanS
1 lb. green beans
4 oz. bacon, chopped
3 tbsp. brown sugar
3 tbsp. snipped parsley,
optional
2 tbsp. red wine vinegar
1 tsp. finely chopped onion
cook green beans according
to directions. Drain. In skillet,
cook bacon until crisp. Drain
and reserve 4 tsp. Drippings.
Return bacon and reserved
drippings to pan. Add brown
sugar, parsley, vinegar and
onion. Bring to a boil; reduce
heat and simmer for 2 minutes. Add green beans and
heat through. Serve. Notes:
I use a can of green beans,
drained and unheated. Add
after brown sugar, etc., ingredients, and simmer longer. I
also do everything but adding
beans the day or two ahead
when making for several, like
Thanksgiving.
Karen Houston,
Jacksonville
BrOccOli With alMOnd
BrOWn Butter
6 cups broccoli florets
6 tbsp. unsalted butter
½ cup sliced almonds
½ cup french fried onions
Place broccoli florets and 1/3
cup water in a large microwave-safe bowl. Cover and
microwave on high for 3 minutes. Remove and drain any
liquid. In a small skillet over
medium-high heat, melt butter.
Cook 3 minutes, until golden,
swirling pan to prevent burning. Stir in almonds. Remove
from heat. Pour over broccoli.
Add onions and toss. Notes:
Makes 8 servings.
Sharon Shannon,
Pittsfield
cOrn caSSerOle
1 can of corn, drained
1 can cream-style corn, drained
8 oz. Sour cream
2 eggs, beaten
1 stick of oleo, melted
1 box jiffy corn bread mix
½ cup shredded cheddar
Mix all ingredients in 8x10
dish. Bake at 350 degrees for
40 minutes, then add 1 ½ cups
more shredded cheese on top.
Bake 15 minutes more.
Connie Cooley,
Versailles
Main Dishes
& Sandwiches
cheeZ-WhiZ SandWicheS
8 ounce Philadelphia cream
cheese
finely chopped onion to taste.
Mix together with a handmixer room temperature cream
cheese and the onions. After
mixing, spread on rye bread for
a sandwich. Refrigerate unused
portion. You can also freeze
this recipe.
Helen Russell,
Rushville
hillBilly haMBurGerS
(With hot Shot Mustard)
1 pound ground chuck
1/8 tsp. paprika
1/8 tsp. sage
salt and pepper to taste
8 hamburger buns
Mix first four ingredients.
Spread (raw) on open hamburger burns and broil under broiler
until done. While hot, put a slice
of raw onion on meat and a juicy
slice of tomato. Serve hot with
Hot Shut Mustard.
HOLIDAY FAVORITES
Jacksonville Journal-Courier
Hot Shot Mustard:
½ cup dry mustard
½ cup white sugar
½ cup horseradish
1 egg
½ cup white vinegar
¼ tsp. Salt
Mix and cook over low heat until
thick. Can mix with ketchup or
mayonnaise to serve with hamburgers too. Store in refrigerator.
Note: The mustard is hot!! Use
just a dab.
Helen Russell,
Rushville
Pulled Pork Sliders
2 ½ lb. boneless pork shoulder
½ cup apricot preserves
1 tbsp. vinegar
1 red onion, sliced thin
2 tsp. cumin
salt and pepper.
Whisk together vinegar and
apricot preserves; stir in onion.
Place meat in crock pot and
pour mixture over it. Season
meat with cumin, salt, and pepper. Cook on low for 7-8 hours
until tender and can easily shred
with forks. Stir meat into liquid
mixture. Serve on slider buns or
Hawaiian rolls.
Kay Welch
Chapin
Bacon Quiche
1 9-inch pie crust
8 slices of bacon, cooked,
drained, and crumbled
1/3 cup chopped onion
4 large eggs
1 cup (4 oz.) of shredded Swiss
cheese
2 cups of whipping cream
salt and pepper
Bake in 425 degree oven for 15
minutes and then reduce to 300
degrees for ½ hour. Notes: Let
stand for 10 minutes, and test for
doneness. Kay Welch,
Chapin
Shrimp & Asparagus
Stir-Fry
1 lb. Shrimp
1 lb. Fresh asparagus (cut in 1/3’s)
½ tsp. Salt
1 tsp. Ginger
1 tsp. Minced garlic
In skillet, over medium high heat,
cook shrimp in olive oil; remove
and then stir-fry asparagus.
Return both to skillet. In a separate pan, combine:
2/3 chicken stock or broth
1 Tbsp. each of cornstarch, sugar
and soy sauce
¼ cup lemon juice
1 tsp. Lemon zest
Stir together and cook on medium heat until begins to thicken.
Pour over shrimp and asparagus
mix in skillet. Serve over cooked
spaghetti or linguine Note: quick,
tasty, and easy!
Kay Welch,
Chapin
Country Meat Loaf
2 medium onions, minced
2 cloves garlic, minced
2 stalks of celery with leaves,
finely chopped
1 egg
1 lb. ground chuck
¼ lb. sage sausage
¼ cup milk
½ cup catsup
2 tsp. salt
½ tsp. black pepper
1 ½ cups dry breadcrumbs
8 oz. Of good tomato sauce
Thoroughly mix all ingredients
except tomato sauce. Shape into
2 loaves with hands. Put into
greased pan, pour sauce over
the top and bake 1 hour at 350
degrees.
Helen Russell,
Rushville
Chicken Casserole
1 bag egg noodles, cooked and
drained
2 cans cream of chicken and
mushroom soup
2 large cans of chicken
1 ½ cups shredded cheese
½ cup shredded cheese for top
1 cup of mayonnaise
1 cup of sour cream
1 ½ cups of corn, drained
1 ½ cups of peas, drained
1 cup of onion, diced
1 cup of green peppers, diced
Bake at 350 degrees for 50-60
minutes
Lisa Graham,
Carrollton
Pork Tenderloin
2 lbs. Pork Tenderloin, thawed
(Cut slits in tenderloin so marinade gets in) Sauce: (Hint: double
the sauce recipe)
¼ cup soy sauce
¼ cup brown sugar
1 ½ tsp. dried minced onion
1 tsp. cinnamon
2 Tbsp. olive oil
1 pinch garlic powder
Mix ingredients to make marinade. Pour sauce into plastic bag.
Add the pork tenderloin. Put bag
into refrigerator for 4-6 hours. Put
meat into a 9x13 pan and bake
at 375 degrees for 45 minutes or
until cooked through.
Mary Lee Williams,
Chapin
Chicken with Dumplings
Stewed chicken
1 cup sifted all-purpose flour
½ tsp. salt
½ cup milk-warmed
2 tbsp. salad oil
chicken gravy
Prepare stewed chicken, above.
When chicken is almost tender,
sift together flour, baking powder, and salt. Combine milk and
oil; add to dry ingredients. Stir
just until moistened. Drop from
Tablespoon directly onto chicken
in boiling stock. (Do not let batter drop in liquid.) Cover tightly;
return to boiling. Reduce heat
(Don›t lift cover). Simmer 12-15
minutes, or until done. Remove
dumplings and chicken to hot
platter; keep hot while preparing
chicken gravy. Note: Makes 10
dumplings. Linda Hurst,
Jacksonville
Chicken Divan
1 chicken, cooked gently.
Remove the bones.
1 or 2 packages of frozen broc-
5 November 18, 2015
coli spears, or fresh broccoli,
steamed.
Use a 9x13 or 8x8 casserole
Bottom layer – broccoli –
then the chicken. Cover with
grated cheddar cheese, about
½ cup. Then mix 1 can cream
of chicken soup with ½ cup
mayonnaise, and 1 tsp. Lemon
juice. Cover with 1 cup buttered breadcrumbs. Bake at
350 degrees for 25-30 minutes.
Notes: Serves 6
Linda Hurst,
Jacksonville
Cranberry Pork Chops
4 boneless pork chops
(about 1 ½ lbs.)
1 tbsp. vegetable oil
1 can (16 oz.) whole-berry
cranberry sauce
1 cup french salad dressing
4 tsp. dry onion soup mix
In a large skillet, cook pork
chops in oil on both sides for
12-15 minutes, or until juices
run clear. Meanwhile, in a
microwave-safe bowl, combine
the cranberry sauce, salad
dressing, and soup mix. Cover
and microwave on high until
heated through, about 2 minutes. Serve over pork chops.
Notes: Yields 4 servings, ready
in 30 minutes or less.
Norma Jean Emmons,
Jacksonville
AnnuAl Pilot
Home tour & teA
32ND
One Day Only
Sunday Dec. 6th.
View
thethe
listlist
of homes
and
View
of homes
enjoy
teaatatKnollwood
and thenthen
enjoy
a tea
Retirement
Village.
1-5pm.
Knollwood
Retirement
Village.
1-5pm.
Brad and Sarah Cors - #1 Cardinal Drive
Larry and Becky Werries - #1 Laura Place
Dick and Donna Cody - 26 Sunset
Governor Duncan Mansion - 4 Duncan Place
( in Duncan Park off State Street)
Tom and Sherry Hopkin - 1009 W State
(presented by Aire Serv)
hot cocoa and fresh baked cookies...
Jacksonville Pilot Club Members
Shelle Allen
Barb Austin
Vickie Austin
Barb Baker
Carol Chesebro
Delsie Clancy
Kori Daniels
Bettigail Dyche
Diane Farmer
Vae Rose Fultz
Martha Hauck
Karla Henderson
Bernie Hoagland
Gayla Hornbeek
Betty Howe
Joyce Lindsey
Harriett Markillie
Mary McCloskey
Tanna McCutcheon
Diana McCutcheon
Bushnell
Megan McGuire
Linda Meece
Sue Morrow
*Betty Mosley
Vivian Mussatto
Patty Osborne
Lorrie Park
Tiffanee Peters
Betty Pine
Bridget Rahe
Karla Stice
Billie Summers
*Dolly Turke
Linda Van Aken
President Carol Wallbaum
Deanna Warbonnett
Caron Yates
Tina Young
*Emeritus members
Tickets may be purchased from any Pilot Club member, County
Market, and Family Garden.
80697149
HOLIDAY FAVORITES
6 November 18, 2015
Desserts
Peppermint Dessert
1 pound box of vanilla wafers,
crushed 2 containers of cool whip
or you can use real whipping
cream (whipped) for the best flavor 3-4 peppermint candy canes
OR 1 large peppermint candy
stick, crushed
1 cup of nuts(optional)
Place crushed vanilla wafers on
bottom of bowl or dish, reserving
some to garnish the top. Combine
whipping cream and crushed
peppermints and spread on top
of vanilla wafers. Sprinkle some
vanilla wafers on top to garnish.
Refrigerate overnight for best
flavor.
Carol McCombs,
Beardstown
Peanut Buster
Parfait Dessert
1 regular package of Oreos,
crushed
1 stick of butter
½ gallon vanilla ice cream,
softened
small package of chocolate chips
1 can of Eagle brand milk
Peanuts to taste.
Mix Oreos and butter and press
into 9x13 pan and chill. Spread
softened ice cream over chilled
Oreo/butter mixture. Melt chocolate chips with Eagle brand milk
and pour over ice cream. Spread
peanuts over the top. Freeze.
Helen Russell,
Rushville
Funnel Cakes
2 cups milk
2 eggs
½ tsp. Baking powder
2 ½ cups flour
Salt to taste
Beat the eggs well. Add milk.
Stir salt and baking powder
into flour. Add to the egg mixture. Heat oil (1 inch deep).
Pour batter into a funnel,
covering hole with finger. Let
batter out over hot oil, making
circles. Fry until golden brown
on both size. Serve with honey
or powdered sugar.
Helen Russell,
Rushville
Lemon Butter Pie
(with Mile High Meringue)
½ cup butter
1 cup sugar
2 whole eggs
2 egg yolks
6 tbsp. lemon juice
1 tsp. grated lemon peel
Pie: Cream butter and sugar well.
Add whole eggs, egg yolks,
lemon juice, and lemon zest.
Beat well. Pour into unbaked
pie shell. Bake in 350 degree
oven for 35-40 minutes.
Meringue:
2 egg whites
4 Tbsp. Sugar
1 tsp. Baking powder
½ tsp. Vanilla
Prepare meringue mix and
top pie with it. Bake in oven
at 300 degrees. The meringue
will rise as it bakes. Keep a
close eye on it, and bake until
golden brown.
Helen Russell,
Rushville
Chocolate Marshmallow Ice Cream
1 pound miniature
marshmallows
2 cups hot black coffee
2 cups Hershey’s chocolate
syrup
2 tsp. vanilla
3 cups heavy cream
¼ tsp. salt
Put marshmallows in hot coffee and stir until soft (DO
NOT let marshmallows melt;
just let them soften.) Add rest
of the ingredients. Turn into
freezer, and freeze, using 3
parts of ice to 1 part salt.
Helen Russell,
Rushville
Chocolate Pancakes
2 cups Bisquick
2 eggs
1 cup chocolate milk
½ tbsp. Granulated sugar
1 tsp. vanilla
butter/syrup/honey
1 small package chocolate
morsels
Heat griddle. Whisk together
Bisquick, eggs, chocolate
milk, sugar and vanilla. Pour
desired size pancakes on hot
griddle. While first side is
browning, sprinkle top with
chocolate morsels and flip
when ready. Serve with butter,
honey, or syrup.
Jacksonville Journal-Courier
Note: This is a dish only a
child could love! Enjoy!!
Helen Russell,
Rushville
Pumpkin Ice Cream Pie
1 cup canned pumpkin
½ cup packed brown sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 qt. vanilla ice
cream,softened.
1 graham cracker pie crust
(deep dish or 9 oz. Size)
Mix pumpkin, brown sugar,
cinnamon, ginger and nutmeg
in a large bowl. Fold in softened ice cream. Pour mixture
into crust. Freeze until firm
(a few hours or overnight.)
Remove from freezer 15 minutes before serving. Note: If
desired, garnish with whipped
cream and cinnamon.)
Ann Hymes,
Chapin
and salt in saucepan. Add
pineapple and juice. Heat to
a boil and let thicken slightly.
Remove from heat and add
1 Tbsp. Margarine, 1 Tbsp.
Lemon juice and stir. This
makes one double crust pie.
Bake at 425 degrees for 15
minutes, then at 350 degrees
for 50 minutes. Notes: I always
brush the top crust with milk
and sprinkle with sugar.
Cathy Rhoades,
Meredosia
Easy Pineapple Pie
1 20 oz. Can crushed
pineapple
1 small pkg. Instant lemon
pudding mix
1 cup milk
1 8 oz. Container of cool whip
2 Tbsp. Lemon Juice
1 graham cracker crust
Drain pineapple well. Combine pudding mix and milk in
medium bowl. Beat 2-3 minutes, until thick. Fold in cool
whip, pineapple, and lemon
juice. Pour into crust. Cover
and refrigerate at least 4 hours
or overnight.
Ann Hymes,
Chapin
Applesauce Cake
1 cup sugar
¼ cup shortening
1 cup applesauce
1 cup sour milk
1 tsp. Baking soda
2 cups all-purpose flour
1/8 tsp. Salt
2 tsp. (heaping) baking
powder
Ground cloves to taste
Cinnamon to taste
½ cup chopped nuts
½ cup raisins
Cream sugar and shortening
in mixing bowl until light and
fluffy. Add applesauce and sour
milk and mix well. Combine
baking soda, flour, salt, baking
powder, cloves and cinnamon
in bowl and mix well. Add to
sugar mixture, mixing well.
Fold in nuts and raisins. Pour
batter into 9x13 inch baking
pan. Bake at 350 degrees for
35-40 minutes, or until cake
tests done. Note: To make
sour milk, add 1 Tbsp. Lemon
juice or vinegar to 1 cup milk.
Yields: 15 servings.
Linda Hurst,
Jacksonville
Pineapple Pie
Filling
1 20 ounce can crushed
pineapple in juice
½ cup sugar
2 tbsp. cornstarch
¼ tsp. Salt
1 tbsp. Margarine
1 tbsp. Lemon juice
Combine sugar, cornstarch
Coconut Pie Dessert
1 cup flour
½ cup oleo
2 tbsp. Sugar
½ cup pecans
1 cup coconut
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
2 3 oz. boxes coconut pudding
HOLIDAY FAVORITES
Jacksonville Journal-Courier
3 cups of milk
Mix flour, oleo, sugar and
nuts. Press into 9x13 pan.
Bake at 350 degrees or until
light brown. Toast coconut in
shallow pan. Cream together
cream cheese and powdered
sugar. Fold in ½ of cool whip.
Spread on cooled crust. Combine milk and pudding and
cook until thick. When cool,
put on top of cream cheese
mixture, and cover with cool
whip. Sprinkle coconut on top.
Connie Cooley,
Versailles
PerSiMMOn PuddinG
cake
4 eggs
1 cup milk
2 ¼ cups sugar
1 tsp. vanilla extract
1 ½ tsp. salt
4 ½ tbsp. butter or margarine,
softened
3 cups all-purpose flour
1 ½ tsp. Ground cinnamon
1 tsp. baking soda
3 cups ripe persimmon pulp
1 cup chopped dates
1 cup flaked coconut
1 cup chopped walnuts or
pecans
whipped cream, optional
in a bowl, beat eggs. Add milk,
sugar, vanilla and salt. Mix
well. Stir in butter. Combine
flour, cinnamon and baking
soda; add to milk mixture.
Fold in persimmon pulp, dates,
coconut and nuts. Pour into
a greased 13-in. x 9 in. x 2
in. baking pan. Bake at 325
degrees for one hour or until
a toothpick inserted near the
center comes out clean. Serve
warm or at room temperature with whipped cream, if
desired. Notes: Yields 20-24
servings
Norma Jean Emmons,
Jacksonville
PuMPkin Bread
PuddinG
4 cups cubed day-old whole
wheat bread
½ cup chopped dates or raisins
½ cup chopped pecans,
divided
2 cups milk
1 cup cooked or canned
pumpkin
2 eggs, separated
2/3 cup packed brown sugar
1 ½ tsp. Ground cinnamon
¼ tsp. Salt
1/8 tsp. Ground cloves
Light cream or whipped
cream, optional
combine bread cubes, dates
and 1/3 cup pecans; place in
a greased 2 quart shallow
baking dish. In a mixing bowl,
combine the milk, pumpkin,
egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves;
beat well. In a small mixing
bowl, beat egg whites until
stiff; fold into pumpkin mixture. Pour over bread cubes
and toss gently. Sprinkle with
remaining nuts. Bake, uncovered, at 350 degrees for 1 hour
or until a knife inserted near
the center comes out clean.
Served warm or chilled with
cream if desired.
Notes: 6-8 Servings
Norma Jean Emmons,
Jacksonville
Butter Pecan crunch
2 cups graham cracker crumbs
½ cup butter or margarine,
melted
2 pkg. (3.4 ounces each)
instant vanilla pudding mix
2 cups milk
1 quart butter pecan ice cream,
softened slightly
1 carton (8 oz.) frozen
whipped topping, thawed
2 Heath candy bars,
(1.4 oz each), crushed
in a bowl, combine crumbs
and butter. Pat into the
bottom of an ungreased
13-inch x 9 inch x 2 inch pan.
Chill. In a mixing bowl, beat
pudding mixes and milk until
well blended, about 1 minute.
Fold in the ice cream and
whipped topping. Spoon
over crust. Sprinkle with
candy bars. Freeze. Thaw 20
minutes before serving. Notes:
yields 12-16 servings
Norma Jean Emmons,
Jacksonville
Cookies &
Candies
Bark candy
1 lb. confectioner sugar or candy
coating (vanilla, chocolate, caramel or butterscotch)
1 cup of any of the following:
roasted salted nuts(unblanched);
almonds, peanuts, walnuts,
pecans, mixed nuts, sunflower
seeds, soy nuts or raisins.
Place candy coating in squares in
a 2-qt. Casserole, and microwave
at medium power for 3-5 minutes
until pieces are soft, stirring after
3 minutes. Add nuts, seed, or
raisins, and stir until candy coating is smooth and completely
melted. Spread on wax paper to
desired thickness, cool until hard,
and then break into pieces. Makes
about 1 ¼ lbs.
Steve Dyer,
Jacksonville
hOP ScOtch candy
1 pkg. Nestle butterscotch
morsels
½ cup peanut butter
2 cups miniature marshmallows
1 can chow mein noodles
Mix the above together and melt
over hot water. Stir in miniature
marshmallows and chow mein
noodles. Mix well and drop on
wax paper with tsp. Crunchy and
good as an afternoon snack
Helen Russell,
Rushville
White chOcOlate,
Peanut and caraMel
candy cOOkieS
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown
sugar
2 large eggs
1 tsp. vanilla extract
7 November 18, 2015
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Connie Coole
2 ½ cups uncooked regular oats
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. Salt
1 ½ cups unsalted peanuts,
chopped
3 (1.7 oz.) packages chocolate
covered caramel candies, chilled
and chopped (use Rolo brand)
2 4 oz. White chocolate bars,
chopped (try Ghiradelli brand)
Beat butter at medium speed
with an electric mixer until
creamy. Add sugars, beating well.
Add eggs and vanilla, beating
until blended. Process oats in a
blender or food processor until
finely ground. Combine oats,
flour, and next 3 ingredients. Add
to batter mixture, beating well.
Stir in chopped candy, white chocolate and peanuts. Chill dough for
one hour. Shape dough into 1 ½
inch balls and place on a lightly
greased or parchment paper-lined
baking sheets. Chill briefly, if
desired. Bake at 375 degrees for
10-11 minutes or until lightly
browned. Cool 1 minute on baking sheets. Remove to wire racks
to cool. Notes: Yields 5 ½ dozen.
Mary E. Alexander, Roodhouse
PleaSe yOur kidS With
chOcOlate chiPS
2 sticks of butter or margarine
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
2 ¼ cups of flour
1 tsp. baking soda
1 tsp. salt
12 ounce bag of chocolate chips
Put two sticks butter or margarine in large bowl, and soften for
½ – 1 hour before starting. Then
stir in sugar and brown sugar,
and cream together. Add 2 eggs.
Pour in vanilla, and then hold
under water faucet for about ½
second( or just add 2 tablespoon
of water.) Mix about 20 strokes.
Add choc. Chips. Mix and spread
in a jelly roll pan, ungreased. Bake
at 375 degrees for 15 minutes.
Notes: Makes 3-4 dozen kid
pleasers. The secret to these cookies is to remove them from the
oven when they still look undonethey are actually better a little
underdone.
Virginia Hall,
Carrollton
Beverages
& Misc.
hOliday Punch
1 (10 oz.) package frozen strawberries (thawed)
1 (8 oz.) can crushed pineapple
1 (6 oz.) can frozen lemonade
(thawed)
3 quart chilled ginger ale
Place strawberries, pineapple,
and lemonade in blender, mix
until smooth. Pour into a punch
bowl or large container. Add ginger ale. Add ice cubes or an ice
8 November 18, 2015
HOLIDAY FAVORITES
Jacksonville Journal-Courier
ring. If you wish, some of the ginger ale can be replaced with some
rum, vodka, or gin, to your liking.
Carol McCombs,
Beardstown
er fudge
Peanut Butt
2 Cups sugar
rated milk
2/3 cup evapo
mallow cream
1 cup marsh
butter
1 cup peanut
. Remove from
1 tsp. Vanilla
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Mary Bucha
Reach More Donors & Volunteers
During the Season of Giving
Our annual Giving Back special section presents the perfect opportunity to showcase
your organization’s mission and contributions to our community. By promoting your organization you can encourage potential donors and supporters to get involved and join you in
making a difference. To learn more about presenting your nonprofit organization to more
than 25,000 local readers here in West Central Illinois, please give us a call today!
Contact Marcia (217-408-2019) or Emily
(217-408-2012) before the November 23rd
advertising deadline to reserve your spot in
Giving Back. This special section will publish
in print and online December 3rd, 2015.
235 W. State St., Jacksonville, IL 62650 • 217-245-6121 • www.myjournalcourier.com
GlaZed nutS
3 cups walnut halves
1 ½ cups pecan halves
2 cups sugar
1 cup water
½ tsp cinnamon
dash of nutmeg and cloves
in large skillet, mix sugar, water,
and spices on medium heat-stir
frequently until sugar is dissolved.
Add nuts, continuing to stir on
medium heat until water disappears and nuts have a sugary
appearance. Notes: Store in airtight container.
Kay Welch,
Chapin
SlOW cOOker SPiced
MiXed nutS
1 egg white
2 tsp. vanilla extract
1 cup unblanched almonds
1 cup pecan halves
1 cup shelled walnuts
1 cup unsalted cashews
1 cup sugar
1 cup packed brown sugar
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
½ tsp. ground cloves
1/8 tsp. salt
2 tbsp. water
in a large bowl, whisk egg white
and vanilla until blended; stir in
nuts. In a small bowl, mix sugars,
spices, and salt. Add to nut mixture and toss to coat. Transfer to
a greased 3-qt. Slow cooker. Cook
nuts, covered, on high for 1 ½
hours, stirring every 15 minutes.
Gradually stir in water. Cook,
covered, on low for 20 minutes.
Spread onto waxed paper; cool;
Store in airtight containers for
up to one week.
Notes: Makes 6 cups
Sharon Shannon,
Pittsfield