Kathy Michael, McLean County Clerk Cookbook

MCLEAN COUNTY CLERK COOKBOOK A work in progress!

2013 Recipes shared by McLean County Election Judges and our Staff

McLean County, Illinois is the heart of the Mid-West. With that comes

McLean Illinois is the recipes, heart of the Mid-West. With that and comes love for home-made loveCounty, for home-made home-grown food, life-long memories recipes, home-grown food, and life-long memories of family and friends. We hope you enjoy our small of family and friends. We hope you enjoy our small “cookbook” that is “cookbook” that is growing with new recipes each year.

growing with new recipes each year.

WhatWhat is the County withoutFair the enthusiasm of young people? Here is some of our staff Here who over the years, is the Fair County without the enthusiasm of young people? is some of have all participated the County Fair did this year’sin County Clerk Exhibit our staff who over thein years, have alland participated the County Fairset-up. and did this L-R: Kristin Owens, Exhibit Coordinator Kelsey Troyer, Molly Stokes, Luci Weis, year’s County Clerk Exhibit set-up. & Assistant Director Of Elections, Jacob Hopkins!

L-R: Kristin Owens, Exhibit Coordinator Kelsey Troyer, Molly Stokes, Luci Weis, & Assistant Director Of Elections, Jacob Hopkins!

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Shared by McLean County Clerk, Kathy Michael, as found on Facebook

1 boneless skinless chicken breast 2 tablespoons cream cheese 1 tablespoon green onion, Chopped 2 pieces bacon, Partially Cooked Directions: Pound out Chicken breast so it is about 1/4” thick. (I don’t pound them, I just buy thinner ones.)

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375 degrees.

Broil for about 5 minute to crisp bacon.

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CHEESY CHICKEN

Recipe compliments of Lexington Election Judge Sharon Thomas and tested by Kathy Michael, McLean County Clerk.

Photo by Kathy Michael served with fresh garden tomatoes and asparagus.

4 boneless skinless chicken breast - ½ inch thick Lowery’s Seasoning Salt 2 cups shredded Colby-Jack Cheese 6 bacon slices ¼ cup regular mustard 1/3 cup honey 2 Tbsp. mayonnaise 2 tsps. dried onion flakes 1 cup sliced fresh mushrooms

Sprinkle then rub chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While chicken is in refrigerator, cook bacon in large skillet until crisp. Remove bacon and set aside. KEEP THE GREASE. Sauté chicken in the bacon greese for 3-5 minues per side, or until browned. Place chicken in a 9” x13” casserole dish.

To make the Honey Mustard Sauce: In a small bowl, mix mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard Sauce over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. (You can omit the mushrooms if you family doesn’t like them.)

Bake at 350 degrees for 30 minutes, or until cheese is melted and chicken is done. Serve with any left-over Honey Mustard Sauce.

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3 INGREDIENT CHICKEN

Shared by by Money ElectionJudge-Sharon Judge-Sharon Thomas Shared MoneyCreek Creek(Lexington) (Lexington) Election Thomas

WHOLE OR CHICKEN BREASTS/THIGHS ONE ONE WHOLE CHICKENCHICKEN OR CHICKEN BREASTS/THIGHS PER PREFERENCE PER PREFERENCE

PACKET DRY ITALIAN SEASONING MIX

PACKET DRY ITALIAN SEASONING MIX

1/2 CUP BROWN SUGAR

1/2 CUP BROWN SUGAR

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ALL SIDES.....LINE PAN IN FOILPACKET BECAUSEAND THE DRESSING/SUGAR MIX ON THE ITALIAN SEASONING THE WILLBROWN CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 SUGAR.......COAT CHICKEN ON ALL SIDES.....

MINUTES ON EACH SIDE.....

LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT’S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

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Dad's Potato Cheese Soup Recipe courtesy of Ronnie Lawson of Temple, TX, for FoodTV.com's Potato Championship Cook-Off Compliments from McLean County Election Judge, Linda Borngasser

Ingredients 1 pound favorite link sausage, thinly sliced 1/16 to 1/8” • 4 pounds peeled and diced russet potatoes  1 pound favorite link sausage, thinly sliced 1/16 to 1/8" 2 medium chopped  4• pounds peeled andonions diced russet potatoes  2• medium onionsgarlic chopped 4 cloves chopped  4 cloves garlic chopped • 24 ounces deluxe American cheese  24 ounces deluxe American cheese stick butter  1• stick1butter  1• tablespoon fresh rosemary, 1 tablespoon fresh chopped rosemary, chopped  16 to 32 ounces milk • 16 to 32 ounces milk  Salt and pepper to taste • Salt and pepper to taste

Ingredients •

Directions

Directions

In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.

In 6- or 8-quart pan, melt butter on medium-low heat with onions.

After onions translucent, add garlic and rosemary 2 minutes.

Add sausage and cookare another 2 or 3 minutes.

Add potatoes and cover for potatoes with water.

Change heat to high and bring potatoes to a boil.

Add sausage and cook another 2 or 3 minutes. Add potatoes and

Aftercover potatoes become very the point of falling apart, and reduce heat to low and add potatoes withtender, water.to Change heat to high bring potatoes to cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.

a boil.

Great with saltine crackers.

After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted.

Add milk, salt, and pepper and cover for 15 minutes.

Great with saltine crackers.

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Potato & Leek Soup

(Serves (Serves 12) 12) Ingredients: Ingredients: 1 teaspoon premium 1 teaspoon premium Olive OilOlive Oil 2 medium YellowYellow Onions, very finely 2 medium Onions, very chopped finely chopped 4 fresh4Leeks, well cleaned and finely chopped white (Use part only!) fresh Leeks, well cleaned and finely (Use chopped white part only!)

6 ribs of fresh Celery, finely chopped 6 ribs of fresh Celery, finely chopped 2 slices of bacon, diced 2 slices of Potatoes, bacon, diced 8 medium russet peeled and quartered 8 medium Potatoes, 5 cups of premiumrusset Chicken Broth peeled and quartered 2 cups5ofcups Halfof & premium Half Chicken Broth 4 teaspoons Dill & Half 2 cupsDried of Half 1 stick of fresh real Butter 4 teaspoons Dried Dill Salt and Pepper to taste 1 stick of fresh real Butter Equipment: andskillet-Large Pepper to taste Large Salt covered covered soup pot Equipment:

Steps:Large covered skillet-Large covered soup pot 1.

Heat olive oil in large skillet over medium heat. Cook diced bacon in the oil and then remove it. Add chopped onions, leeks and celery to the oil. Cover the skillet and let it sweat for Steps: stirring once or twice.

10 minutes, olivesoup oil in over medium diced bacon in the oil 2. 1. Heat In a large pot,large cookskillet the potatoes in chickenheat. brothCook and dill.

Cover and simmer for 15 minutes untilremove potatoesit.areAdd done.

Mash theonions, potatoesleeks lightly stilltointhe broth. andorthen chopped andwhile celery oil. Cover 3.

Addskillet onions,and leeks, celery, half & half, and butteronce to theorbroth and potatoes in the the let bacon, it sweat for 10 minutes, stirring twice. soup pot. Let simmer on low heat for at least an hour, stirring regularly. Add salt and pepper to 2. Add In amore largeHalf soup pot, ifcook the potatoes in chicken broth and dill. Cover and taste. & Half the soup is too thick.

simmer for 15 minutes or until potatoes are done. Mash the potatoes lightly broth.

This is awhile great still soupin first day and even better second day, but be sure to chill the soup promptly 3.

Add onions, leeks, & half, and butter to ifthe broth and between meals. Add splashesbacon, of Half celery, & Half half to revive the soup overnight necessary.

This potatoes in doubled the soupin pot.

Letbatch simmer on low recipe can be easily one pot to serve 24. heat for at least an hour, stirring regularly. Add salt and pepper to taste. Add more Half & Half if the soup is too thick.

This is a great soup first day and even better second day, but be sure to chill the soup promptly between meals. Add splashes of Half & Half to revive the soup overnight if necessary. This recipe can be easily doubled in one pot batch to serve 24.

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BEST CREAMED CORN EVER

Recipe handed down to Kathy Michael’s family

The basic recipe is simple and uses small amounts. Our family often

The basic recipe is simple and uses small amounts. Our family often makes about six times the makes about six times the recipe. recipe.

• One ozofpkg. ofcorn frozen (you can use cornrecommend as well, canned  One 10 oz10 pkg. frozen (youcorn can use fresh corn as fresh well, don’t corn) don’t recommend canned corn)    

• 1 pint whipping cream • 6 T sugar 6• T6sugar T butter (set aside for roux) • 6 T flour (set aside for roux) 6 T butter (set aside for roux) • 1 tsp. salt & pepper (use white pepper) 1 pint whipping cream

6 T flour (set aside for roux)

Put the corn on the stove and add the whipping cream and slowly 1 tsp. salt & pepper (use white pepper) bring to a boil, then simmer for a bit.



Put the corn on the stove and add the whipping cream and slowly bring to a boil, then simmer for a Add bit. a little salt and pepper (white) to taste.

Add a little salt and pepper (white) to taste.

Add the sugar (can use less of it or add to taste)

Add the sugar (can use less of it or add to taste)

You will melt the butter and add the flour to it to make a roux, and

You will melt the butter and add the flour to it to make a roux, and add it to the corn to thicken it to the thicken it. milk.

If it thickens it too much, just add it. If add it thickens it toocorn much,tojust add some

some milk.

You can easily use 4 or 5 packages of corn, and increase the whipped cream, or even use milk, but you don’t usually have to make more roux, it will thicken a larger amount the longer you can easily 4 or 5 packages corn, and increase cook You it. The sugar can use totally be added to taste,of depending on the flavor ofthe thewhipped corn you use

cream, or even use milk, but you don’t usually have to make more roux, it will thicken a larger amount the longer you cook it. The sugar can totally be added to taste, depending on the flavor of the corn you use 76

SWEET AND SPICY CUCUMBER SALAD

Shared by Kathy Michael-McLean County Clerk

Servings: 4 to 6 servings Prep4 Time: 15 min Servings: to 6 servings Prep Time: 15 bland, min A little feel free to spice it up a bit with red pepper flakes A little bland, feel free to spice it up a bit with red pepper flakes

Ingredients

Ingredients 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced, 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced, sprinkle with salt if you if you wish. Let sit for 1 hour in fridge. wish.sprinkle Let sit forwith 1 hoursalt in fridge. pint tomatoes, cherry tomatoes, halved 1 pint1cherry halved 1/2 Vidalia onion, very thinlyvery sliced 1/2 Vidalia onion, thinly sliced 2 tablespoons choppedchopped fresh parsley leaves 2 tablespoons fresh parsley leaves 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar 1 tablespoon olive oil tablespoon olive oil just as well taste-wise) 3 Tbs.1sugar (or Splenda works 3 Tbs. sugar (or Splenda Salt and freshly ground black pepperworks just as well taste-wise)

Salt and freshly ground black pepper

Directions In a large serving bowl, combine vinegar, sugar, olive oil, salt, and pepper, to taste. Add in the cukes,Directions tomatoes and onions. Let the salad stand for 10 minutes before serving.

In a large serving bowl, combine vinegar, sugar, olive oil, salt, and pepper, to taste. Add in the cukes, tomatoes and onions. Let the salad stand for 10 minutes before serving.

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Strawberry Fluff

Shared by former Deputy Clerk, Phaedra Morris Prepared and taste-tested by County Clerk Kathy Michael and staff!

(2) 3oz boxes of strawberry jello (2) 3oz boxes of strawberry jello of cool whip Big tub ofBig cooltub whip Strawberries Strawberries cup sour cream 1 cup sour1 cream

I tried thisI recipe, tookrecipe, it to work, it got raveand reviews with from a sweet tooth who tried this tookand it to work, it gotfrom ravethose reviews those love strawberries. with a sweet tooth who love strawberries.

I’m no cook, recipe right up my It takes mixingItand stirring.

Theand photo is the I’m so nothis cook, so is this recipe is alley! right up my alley! takes mixing result of my great stirring skills! stirring. The photo is the result of my great stirring skills!

Mix jello Mix and cool well.blended Add strawberries. sour cream.Add Refrigerate at jellowhip and until cool blended whip until well. AddAdd strawberries. least an hour to set. Serve.

sour cream. Refrigerate at least an hour to set. Serve.

Can substitute other flavors and fruit. i.e. orange jello and mandarin oranges/peach jello and Can substitute other flavors and fruit. i.e. orange jello and mandarin peaches/and so on….

oranges/peach jello and peaches/and so on….

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“APPLE” YELLOW CAKE

Share by Normal Election Judge, Carolyn Yockey

½ c. butter margarine, softened softened ½ c. or butter or margarine, 1 pkg. Betty Crocker yellow cake mix 1 pkg. Betty Crocker yellow cake mix ½ c. flaked coconut ½ c. flaked coconut 1 can (20 oz.) pie-sliced apples, well drained or 2 ½ c. sliced pared baking apples canused (20apple oz.) pie pie-sliced I have1also filling.) apples, well drained or 2 ½ c. sliced pared baking apples ½ c. sugar 1 t. cinnamon I have also used apple pie filling.)

1 c. dairy cream ½ c.sour sugar 2 egg yolks or 1 egg

1 t. cinnamon 1 c. dairy sour cream Heat 2 oven 350°. Cut eggtoyolks or 1butter egg in cake mix (dry) until crumbly. Mix in coconut. Pat mixture

lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.

Heat oven toon350°. in cake mix (dry)sprinkle until on crumbly.

Mix sour Arrange apple slices warmCut crust.butter Mix sugar and cinnamon; apples. Blend in coconut.

Pat mixture lightly into ungreased oblong pan, 13x9x2 cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 inches, building slight edges.

Bake 10 minutes. minutes or until edges areup light brown.

(Do not over-bake.)

Serve warm. 12 – 15 servings.

Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. (Do not over-bake.) Serve warm.

12 – 15 servings.

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Banana Bread Brownies

From “Parent’s Room� website-shared by Lexington Election Judge Sharon Thomas

Ingredients:

Ingredients: Banana Bread Bars: Banana Bread 1-1/2 c. Bars: sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp.2 vanilla tsp. vanilla extract 1-3/4 (3 or 4) ripe bananas, mashed extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) 1/2 c. chopped walnuts (optional) Brown Butter Butter Frosting:Frosting: Brown 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk

3 tbsp. milk

Directions: 1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, Directions: beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. flour, baking soda, Grease salt, and and blendflour for 1 15x10-inch minute. Stir injelly walnuts.

1. Add Heat oven to 375F. roll pan. For

bars, in ainto large sour cream, butter, 2. Spreadthe batter evenly pan.bowl, Bake beat 20 to together 25 minutessugar, or until golden brown.

and eggs until creamy. and vanilla extract.

Add flour, 3. Meanwhile, for frosting, heatBlend butter in in abananas large saucepan over medium heat until boiling. Let soda, salt, and 1 minute.

Stir in walnuts. the butterbaking turn a delicate brown andblend removefor from heat immediately.

4. Add sugar, vanilla and milk. until smooth (it should 2.powdered Spread batter evenlyextract into pan.

BakeWhisk 20 totogether 25 minutes or until goldenbe thicker than a glaze but thinner than frosting).

Using a spatula, spread the brown butter frosting brown. over the warm bars (the frosting will be easier to spread while the bars are still warm).

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).

Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

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HAWAIIAN CHEESE BALL Shared by Normal Election Judge-Deborah Hutchins

2 pkg.2cream oz) softened pkg. cheese cream(ucheese (u oz) softened 8 oz. crushed pineapple, well-grained 8 oz. crushed pineapple, well-grained ¼- ½ cup celery, finely diced ½ cup celery, finelypeppers diced(whatever you have) finely diced ½ cup¼red/green/orange/yellow ¼ cup½onion diced (preferably green onion, use less if using ayou regular onion) cupfinely red/green/orange/yellow peppers (whatever have) finely 1 cup pecan chips divided into 2 equal parts diced ½ - ¾ cup coconut, toasted

¼ cup onion finely diced (preferably green onion, use less if using a Combine cheese, pineapple, celery, peppers, onion and one half of the pecans regular onion) Form into 2-3 balls 1 cup pecan chips divided into 2 equal parts Combine second half of pecans with coconut ½ - in ¾pecan/coconut cup coconut, toasted Roll balls combination Chill at least 2 hours

Combine cheese, pineapple, celery, peppers, onion and one half of the pecans Form into 2-3 balls Combine second half of pecans with coconut Roll balls in pecan/coconut combination Chill at least 2 hours

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To Die for Cinnamon Rolls

Recipe SharedbybyMcLean McLean County County Vital Director, Mary Owens Recipe Shared VitalRecords Records Director, Mary Owens

3/4 each of theingredients: following ingredients: 3/4 Cup of Cup each ofofthe following White sugar White sugar Brown Sugar (packed) Brown Sugar (packed) Butter Butter Vanilla Ice Cream Vanilla Ice Cream Heat together and boil for 1 minute. Watch that it doesn't boil over. Grease/Spray with Pam an Heat together and boil for 1 minute. Watch that it doesn’t boil over. extra-large disposable aluminum pan or 2 9x13 aluminum pans.

Grease/Spray with Pam an extra-large disposable aluminum pan or 2 9x13 aluminum pans.

Arrange the 12 Rhodes frozen cinnamon rolls in the bottom of the pan. Pour the hot boiled mixture over the rolls. (You can double and triple the batch - if using a 9x13 place 8 to 9 rolls in Arrange the 12 Rhodes frozen cinnamon rolls in the bottom of the each)

pan. Pour the hot boiled mixture over the rolls. (You can double and triple - if to using a 9x13 8 to make 9 rolls in about each)10pm and they are I put all of thisthe in abatch cold oven rise over night.place (I usually these

okay in the morning). Take the rolls out of the oven before pre-heating to 350 degrees. Bake the rolls for about to 25inminutes.

Make sure theyover are browned or the make rolls will be too I put all of20this a cold oven to rise night. on (I top usually these gooey about and not 10pm done alland the way Knead the icing included Take with the andout spread theythrough. are okay in the morning). therolls rolls of over the rolls while hot.

the oven before pre-heating to 350 degrees. Bake the rolls for about 20 to 25 minutes. Make sure they are browned on top or the rolls will be too gooey and not done all the way through. Knead the icing included with the rolls and spread over the rolls while hot.

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Peach Cobbler Submitted by Sherry (Vandegraft) Garrett-Lexington, IL

Ingredients 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained) ients 1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the fresh sliced peachesfor(or one 29 ounce can of sliced peaches, drained) best choice flavor) Bisquick1mix purpose flour may be used, but Bisquick is the best choice for flav cup(all of milk of milk 1/2 teaspoon nutmeg spoon nutmeg 1/2 teaspoon cinnamon spoon cinnamon 1/2 cup butter, melted p butter, 1melted cup of sugar of sugar

ons

Directions oven toFahrenheit 375 degrees Fahrenheit t oven toPreheat 375 degrees

x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoro In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and Stir in melted butter. cinnamon together untiland thoroughly in melted butter. edium mixing bowl, stir sugar peaches. mixed.

Spoon Stir peaches over the cobbler crust.

In a or medium mixing stirbrown. sugar and peaches. peaches over or one hour until crust is abowl, golden Serve warmSpoon and enjoy! cobbler crust. obbler isthe terrific when served hot with vanilla ice cream and may be enjoyed cold, t Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

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PUMPKIN SNICKERDOODLES PUMPKIN SNICKERDOODLES

This is a great recipe for those upcoming family gatherings around the Holidays!

Pumpkin Snickerdoodles~ What you will need: For the cookies: 3 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 sticks unsalted butter, room temperature 1 cup sugar 1/2 cup dark brown sugar 1 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract For the coating: 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash of allspice In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray).

In a small bowl, mix together the sugar and spices for the sugar coating.

Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

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Grape Salad Compliments of Janet Beyer-Cropsey Township Election Judge

Ingredients: 2 lbs. green grapes, halved 2 lbs. red grapes, halved 8 oz. cream cheese, softened 8 oz. sour cream 1 cup sugar 1 tsp. vanilla 1 cup brown sugar 1 cup chopped walnuts Directions: Spread grapes in 9x13 Pyrex dish. Combine next 4 ingredients and spread over grapes. Sprinkle with brown sugar and walnuts.

Refrigerate overnight.

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McLean County Clerk’s Crockpot Chuck Roast

Photo by County Clerk, Kathy Michael

If you like chuck roast, smothered in gravy; you’ll love this recipe. My sister Linda Mead Destasio in Kansas just tried it and her family says “it’s a keeper!” Very simple. Very good. I’m not a big chuck roast fan.

I think growing up on the farm, just too many roasts over the years.

This recipe; however, changed my mind about chuck roast. Here’s all you do: 1. Put chuck roast in Crockpot.

2. Sprinkle with Hidden Valley (or other) Ranch Dressing, drymix.

3. Sprinkle with McCormick (or other) Au Jus mix. I couldn’t find an “Au Jus”, so used McCormick’s gravy dressing packet.

Top with a stick of butter, (yes, a full stick of butter); and a few pepperoncini peppers.

4. DO NOT ADD WATER. Cook on low for 7-8 hrs.

I made the mistake of putting the Crockpot on high. I checked on it over lunch hour, and it was done and delicious! Turned it down to low, and it was still fine at 6:00 pm for dinner.

Serves How Many: Approx. 3-4 people. Serve with a salad and your favorite vegetable. For dessert: Fresh raspberries mixed with lite CoolWhip or home-made whipped crème-topped with sliced almonds.

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Blueberry Dessert Recipe contributed by Bellflower Election Judge, Nancy Wyatt.

Photo by Kathy Michael-2013

INGREDIENTS 1 20-oz can crushed, unsweetened pineapple 3 cups blueberries (I used fresh blueberries) 1-1/4 cups sugar 1 package yellow cake mix 1 1-/2 sticks butter or margarine (I used butter) 1 cup chopped nuts (I used walnuts) DIRECTIONS 1. Grease a 9 x 12� pan 2. Spread un-drained pineapple in pan 3. Spread blueberries over pineapple 4. Sprinkle 1 cup of sugar over berries 5. Sprinkle dry cake mix over sugar 6. Melt butter and drizzle over cake mix 7. Sprinkle nuts over cake mix 8. Sprinkle Ÿ cup of sugar over nuts 9. Bake at 350 degrees for 1 hours or until done 17

Crockpot Chicken and Noodles Shared from Facebook friends of Kathy Michael-McLean County Clerk

(Photo by Kathy Michael)

I tried this recipe. It’s as good as advertised! HOWEVER, don’t cook the noodles too long as I did.

Ingredients It’s important to try use the exact ingredients, especially with the chicken broth.

4 boneless skinless chicken breasts (I used fresh, some use frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles (I use fresh) Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.

Take chicken out and shred.

Put chicken back in; add noodles and cook on low for 2 hours.

Stir a few times while cooking.

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MAMA C’S CHILI Director of Elections, Denise Cesario, served her home-made chili Election Night, March 18, 2014.

INGREDIENTS 2-2 1/2 pounds of ground chuck 3 cloves of garlic 1 large onion-chopped Brown above ingredients.

While the above ingredients are browning, add: 1 1/2 tsp. salt 5 tsp. cumin 1 Âź tsp. crushed red pepper seeds 2 tsp. chili powder 1 tsp. Accent 1 large/28 oz. diced tomatoes 2-15 oz. cans dark red kidney beans 1 small/15 oz. can Tomato puree DIRECTIONS: Cook on medium heat for about 20 minutes and add: 1 tsp. Cumin 1 Cup beef broth Make sure to add the LOVE! Continue to cook for about 45 minutes Taste-then season to taste TURN OFF and add 1 stick of butter. ENJOY! 19

“COWBOY CAVIAR” VEGGIE DIP

Election Judge Bob LaPorte shares his family’s favorite veggie dip recipe. Bob brought this in our office Election Day, April 7, 2015 and it didn’t last very long! It received the staff’s coveted “thumbs-up” rating and joins our County Clerk Cookbook available on our website.

DRESSING: ¼ cup olive oil 2 tbsp. extra virgin olive oil ¼ cup red wine vinegar 3-4 packets of Splenda 1 envelope Zesty Italian dressing (dry packet)

INGREDIENTS: 6 Roma Tomatoes (deseeded & diced) Or 1 can of diced Rotel tomatoes ½ cup diced red onion 1 can Mexicorn drained 1 can black beans drained & rinsed 1 avocado diced

.

DIRECTIONS: Mix and enjoy with your favorite chips.

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Kathy Michael County Clerk kathy.michael@mcleancountyil.gov Government Center 115 E. Washington St., Rm. 102 Bloomington, IL 61701 Phone: 309.888.5190 Fax: 309.888.5932 Hours: Monday – Friday 8:00 am – 4:30 pm Website: www.mcleancountyil.gov/countyclerk Blog: http://mcleancountyil.gov/Blog.aspx?CID=3 Join us on Facebook and Twitter: http://tiny.cc/eypjhw

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WHAT DOES THE COUNTY CLERK’S OFFICE DO?

The work of a county clerk’s office touches the life of nearly every citizen in their county. The clerk is responsible for filing vital records, important documents related to our county's population, including birth, death and marriage certificates. That’s a lot of records to file and keep track of! We also oversee elections.

Want to start a business and register your business name? That’s us! From genealogical research, mobile home forms, fireworks permits, liquor licenses, not to mention tax extension and handling delinquent taxes, it’s a busy office serving the taxpayers of McLean County! Call us anytime or come visit our office:

Kathy Michael - County Clerk kathy.michael@mcleancountyil.gov Government Center 115 E. Washington St., Rm. 102 Bloomington, IL 61701 Phone: 309.888.5190 Fax: 309.888.5932 Hours: Monday – Friday 8:00 am – 4:30 pm

Bob McKinley gives visiting Boy Scout Troup a history lesson of our old files dating back to the early 1800’s.

Deputy Clerk, Betzy Cowan

We proudly celebrate 4th of July in our office every year! L-R: Kathy Michael, Mary Owens, Dir. Of Vital Records; Denise Cesario, Dir. Of Elections

Election Team Kylie Hess, Denise Cesario, Zach Magon, Kristin Owens

Deputy Clerk, Betzy Cowan

Election Team Kylie Hess, Denise Cesario, Zach Magon, Kristin Owens

At the McLean County Clerk’s office, we believe in customer service, and being approachable to the public. We get paid by the taxpayer’s of McLean County, and take our jobs very seriously. We consistently reach out to the public, elected and up-to-date appointed officials to seek ways to improve and inform.

We stay on Illinois legislation

with meetings with our Legislators. Rep. Dan Brady is shown here after a meeting with us. L-R: Zach Magon, Chief Deputy Maria Pascua, Linda Destasio, Rep. Brady Kylie Hess, Denise Cesario, Kelsey Troyer, Kathy Michael

Deputy Clerk, Lorene Brown & JFK Director of Vital Records, Mary Owens and George Bush

At the McLean County Clerk’s office, we believe in customer service, and being approachable to the public. We get paid by the taxpayer’s of McLean County, and take our jobs very seriously. We consistently reach out to the public, elected and appointed officials to seek ways to improve and inform.