2020 Starved Rock Country Virtual Cook Book
Look inside to see all of our reader submitted recipes!
Index US. FOODS Featured Executive Chef Recipe. . . . . . . . . . . . . 1 Featured Master Chef Recipe - Appetizers & Salads. . . . . . . 2 Appetizers & Salads Recipes. . . . . . . . . . . . . . . . . . . . . . . 3 - 4 Featured Master Chef Recipe - Desserts . . . . . . . . . . . . . . . . 5 Desserts Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 9 Featured Master Chef Recipe - Main Entree. . . . . . . . . . . . . 10 Main Entree Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - 13 Featured Master Chef Recipe - Drinks. . . . . . . . . . . . . . . . . . 14 Drinks Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Featured Master Chef Recipe - Simple. . . . . . . . . . . . . . . . . 16 Simple Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 - 18 Featured Master Chef Recipe - Lite Side. . . . . . . . . . . . . . . . 19 Lite Side Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
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Sous Chef Sponsors
Main Entrée
Executive Chef Featured Recipe Creamy Buffalo Chicken Lasagna Submitted by Megan K.
Ingredients: 1 lb. Shredded, cooked boneless chicken ¼ Cup onion flakes 4 Cloves minced garlic 12 oz. Can tomato sauce 1 Cup Frank’s hot sauce ¼ Cup water ¼ tsp. Salt ¼ tsp. Pepper 9 Lasagna noodles 15 oz. Container ricotta cheese 1 Block cream cheese 1 Cup blue cheese crumbles 4 Cups mozzarella shredded cheese 1 Large egg Instructions: 1. Preheat oven to 350 degrees 2. Spray 9x13 baking dish with nonstick cooking spray 3. Mix the shredded chicken, onion flakes, minced garlic, tomato sauce, hot sauce, water, salt and pepper 4. Prepare lasagna noodles as directed on package and drain water 5. Combine ricotta cheese, softened cream cheese, ½ cup blue cheese, 2 cups mozzarella cheese and large beaten egg 6. Spread ½ the chicken sauce on the bottom of the pan, layer 3 noodles, 1/3 sauce and 1/3 cheese mixture. Repeat with two more layers. 7. Sprinkle top with remaining 2 cups mozzarella cheese 8. Cover tightly with aluminum foil and make in preheated oven 20 minutes 9. Uncover and bake an additional 20-30 minutes 10. Sprinkle immediately with remaining blue cheese 11. Allow to stand 5-10 minutes before serving Pg 1 | Starved Rock Country 2020 Virtual Cook Book
Support Your Local Eating Establishments!! With Dine-In restrictions it’s more important than ever!
Matthew Dean, Food Fanatic Chef US FOODS Streator Illinois
CARRY-OUT...CURBSIDE
Order your favorite or try something new! Don’t forget Gift Certificates from a local restaurant make the perfect Holiday Gift and they will appreciate your support!
On behalf of US FOODS for all the restaurants in the Starved Rock County area, thank you for your support and we look forward to seeing you again soon!!
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Appetizers & Salads
Master Chef Featured Recipe Rosemary Walnuts Submitted by Mary L.
Ingredients: 6 tbsp. Butter 2-3 tbsp. Fresh Rosemary 1 tbsp. Salt 3-4 Drops hot pepper sauce to taste 4 Cups walnut halves Instructions: Heat oven to 325. In large saucepan melt butter & add seasonings. Stir in walnuts & gently toss till well coated. Spread in a jelly roll pan. Bake until deep golden brown, about 10-15 min, stirring occasionally.
View the rest of the Appetizers & Salads recipes starting on the next page >
Pg 2 | Starved Rock Country 2020 Virtual Cook Book
Appetizers & Salads Olive Cheese Bread
Crunchy Chicken Salad
Submitted by Dianna S.
Submitted by Lisa W.
Ingredients: 1 Loaf French Bread 25 Spanish Queen Pimento Stuffed Olives 6 oz. Can of Black Olives drained 2 Stalks Green Onions (scallions) 1 Stick Butter, Room Temperature 1/2 Cup Mayonnaise 3 Cups Monterey Jack Cheese, Grated Instructions: Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture thickly onto French bread that has been sliced lengthwise. Bake at 325ยบF for 25 to 30 minutes or until cheese is melted and browning.
Ingredients: 1 Package coleslaw cabbage 2 Bunches green onion 1 Package ramen noodles broken and uncooked 1 Cup sliced almonds 2 Tbsp. Toasted sesame seeds 4 Chicken breasts cooked and cubed Dressing 1/2 Cup sugar 1/2 Cup oil 1 tbsp. Soy sauce 3 tbsp. Apple cider vinegar and the seasoning packet from the ramen noodles. Instructions: Place first six ingredients in the bowl mix the dressing and pour over the ingredients toss lightly refrigerator overnight.
Three Bean Salad Submitted by Marie D.
Try Our New Bakery Items!
Ingredients: 1 Can cut green beans 1 Can wax beans 1 Can kidney beans. Drain all 1 Small onion chopped 1 Cup finely cut celery 1/2 Cup diced small green pepper Dressing Mix 1/2 Cup oil 1/2 Cup vinegar Dash garlic salt 3/4 Cup sugar 1 tsp. Salt Dash black pepper Instructions:
SM-SPAD1119163502
Combine dressing with onion , celery & pepper, pour over mixed beans refrigerate over night. We found it taste best when made a day or two ahead of time
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Pg 3 | Starved Rock Country 2020 Virtual Cook Book
Appetizers & Salads Really Real Cheeseburger Dip
Oysters Rockefeller
Submitted by Kim K.
Submitted by Marjorie D.
Ingredients: 1 lb. Hamburger meat 4 tbsp. Butter 3 tbsp. Corn starch 1 Cup water 1 tsp. Chili powder Salt to taste 2 Cups heavy cream 10 oz. Can diced tomatoes with green chilies 8 oz. Block cheddar cheese, shredded Instructions: 1. Brown the burger meat in a large pot. 2. Add butter to the meat and melt it throughout. 3. Sprinkle in the corn starch, coating the meat. 4. Pour in water, chili powder and salt. 5. Turn heat up and stir until the mixture thickens. 6. Add cream, stirring as the mixture thickens. 7. Stir in tomato/chilies and heat for 2 more minutes. 8. Remove from heat. 9. Add shredded cheese, stirring until cheese has melted and dip is smooth. Serve immediately with tortilla chips.
Warm Mexican Dip Submitted by Jennifer M. Ingredients: 8 oz. Package of cream cheese (room temp) 1/2 Cup of mayonnaise 1 Can of chopped green chilis 1/2 Cup of finely chopped roasted red peppers 3/4 tsp. Chili powder 1/2 tsp. Ground cumin 1/2 tsp. Garlic powder 11/2 Cups of Monterey Jack cheese (divided in half) 1/4 Cup of chopped fresh cilantro. Instructions: Preheat oven to 350 degrees. Grease a 3 cup baking dish. Beat cream cheese in a medium size bowl until smooth. Add mayonnaise, green chilis, red pepper, chili powder, cumin, and garlic powder. Mix in 1/2 amount of cheese. Mix all ingredients until all combined. Spread into baking dish and sprinkle the top with remaining cheese. Bake for 15 minutes or until cheese is melted and bubbly. Sprinkle with fresh cilantro before serving. Serve with your favorite tortilla chips. Pg 4 | Starved Rock Country 2020 Virtual Cook Book
Ingredients: 6 tbsp. Butter or margarine 1 1/4 lb. Chopped spinach 2 tbsp. Finely chopped onion 2 tbsp. Chopped parsley 2 Bay leaves, finely crumbled 1 tsp. Salt 1/4 tsp. Cayenne pepper 1/2 Cup fine dry bread crumbs 18 Large or 24 small oysters on the half shell 2 Bacon slices, diced Grated Parmesan cheese Lemon wedges Instructions: Heat butter over medium heat in 3-quart saucepan. Add spinach, onion, parsley, bay leaves, salt and cayenne pepper. Cook, stirring occasionally, until spinach is tender. Stir in bread crumbs. Set aside. Open oysters with a sharp knife. Loosen oysters and remove from shells. Wash shells. Cut oysters into large pieces or leave whole. If desired, line a large shallow baking pan with rock salt to hold oyster shells in place. Return oysters to shells and place on salt. For each shell, form about 1 1/2 tbsp. of spinach mixture into small flat patty large enough to cover oyster. Sprinkle with bacon bits and Parmesan cheese. Bake at 425 degrees for 10 minutes, or until bacon is crisp. Serve garnished with lemon wedges. Makes 18 - 24 appetizers.
Desserts
Master Chef Featured Recipe
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Tipsy Turtle Torte Submitted by Liz B.
• Savings & Checking accounts • Loan rates starting at 2.99% • Pre-paid Debit Cards • Electronic banking services tailored to your needs Ingredients: 2 Cup Shortbread Cookie Crumbs 1/2 Cup Brown Sugar 1/4 tsp. Nutmeg 1/2 Cup Butter, melted 1 1/2 Quarts Butter Pecan Ice cream, slightly thawed 1 1/2 Quarts Chocolate Ice cream, slightly thawed 1 Cup Bailey’s original Irish Cream 12 oz. Jar Caramel Topping 12 oz. Jar Hot Fudge Topping 1 1/2 Cup Pecans, finely chopped Instructions: 1) Lightly spray a 13 x 9” cake pan with Pam. In a small bowl; mix the shortbread crumbs, brown sugar, nutmeg, and melted butter. Pat evenly on the bottom of the pan and refrigerate. 2) Spoon the slightly softened butter pecan ice cream in a bowl and swirl in 3/4 cup of the Bailey’s (do not over mix). Pack into the chilled crust. Pour the caramel topping into a small bowl and stir in 2 tablespoons of the Bailey’s. Spoon the caramel mixture over the butter pecan layer. Sprinkle with 1 cup of the pecan. Freeze for 1 hour. 3) After the hour is up, spread the softened chocolate ice cream on top of the frozen bottom half of the dessert. Pour the fudge topping into a bowl and stir in the remaining 2 Tbsp. of Bailey’s. Spoon over the chocolate ice cream layer and sprinkle on the remaining 1/2 cup pecans. 4) Cover with foil and freeze for at least 6 hours before serving. View the rest of the Desserts recipes starting on the next page >
Pg 5 | Starved Rock Country 2020 Virtual Cook Book
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Desserts Janie’s Banana Bread
Janie’s Ice Box Dessert
Submitted by Susan D.
Submitted by Susan D.
Ingredients:
Ingredients:
1 Egg
1 White angle food cake (prepared)
1 Cup sugar
4 Eggs, whites and yolks separated
1/4 Cup melted butter
2 lg. pkg Vanilla cook and serve pudding mix
3 Mashed ripe bananas
1 lg. Can crushed pineapple (20 oz.)
1 1/2 Cup flour
(Drain and reserve liquid)
1 tsp. Baking soda
12 oz. Container Cool Whip
1 tsp. Salt
Chopped nuts and Marachino Cherries to garnish
1/2 Cup chopped nuts (walnuts or pecans work well) (optional, can also use raisins) Instructions: Heat oven to 350 degrees. In large mixing bowl, beat egg slightly. Add sugar and butter and mix well. Add bananas and mix well. Add flour, soda and salt. Mix well. Add nuts. Bake for 45 minutes or until toothpick comes out clean. Makes one large loaf or three small loaves. Freezes well.
Instructions: Add water to the pineapple liquid to equal 3 cups in a large saucepan. Heat, then add the pudding mixes and slightly beaten egg yolks. Cook until thick, stirring frequently. Cool. Beat egg whites until stiff peaks form. Fold into pudding mixture. Fold in pineapple. Set aside. Slice cake in thin slices. In 13” x 9” cake pan, layer cake and pudding mixture until both are used up. Chill. Frost with Cool Whip and garnish with nuts and cherries.
Southern Beignet Bread Pudding Submitted by Charles K.
WHERE QUALITY, FRESHNESS, AND SERVICE IS GUARANTEED!
Ingredients: 36 Krispy Kreme glazed donuts 3/4 Gallon of heavy cream 1/4 qt. of 1/2 &1/2 3 lb. of melted butter 15 Large eggs 1/4 oz. Pumpkin pie spice 1/4 oz. Ground cinnamon 1 oz. Baking powder 4 oz. Imitation vanilla extract 3/4 lb. Brown sugar 1/2 Cup sugar granulated 12 Slices cinnamon glazed French toast available at supermarkets 7 oz. Maple cinnamon sprinkles 1 Bottle of caramel glaze Whipped topping Instructions:
Mendota • Princeton
www.sullivanfoods.net Pg 6 | Starved Rock Country 2020 Virtual Cook Book
Cut French toast into bite size pieces then add all ingredients and fold together by hand in a large container,spray your large baking pay with butter spray then portion into pan filling 3/4 of the pan up then cover with parchment paper and foil and bake for 1 hour and test if it has thickened if it has the bake another 15-20 minutes until brown on top careful not to burn when pudding is firm remove from oven and let sit to cook down at least 1 hour then scoop out desired portions and cover with caramel sauce and whipped topping , oven temperature should be 350 degrees in a normal oven and 325 in a convection oven
Desserts Cheesecake Brownies Submitted by Jennifer L.
Cheesecake Brownies Continued >
To make cheesecake topping:
1 Cup brown sugar (200g)
Mix the room temperature cream cheese with a hand mixer (or a stand mixer fitted with a whisk attachment) at medium speed for 3-4 minutes. Reduce speed to low and slowly add sugar, then salt and vanilla. Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix. Add the cheesecake mixture to the brownie base and spread out. Put the tbsp. of HOT water into the reserved brownie batter to “loosen it up”. Add a spoonful at a time of the reserved brownie batter (in “blobs”) onto the cheesecake & swirl with a skewer (or a butter knife). Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes. Cool COMPLETELY before removing the brownies from the pan. This is important so that the brownies finish setting and will not crack when removed. It’s ok to cool on the counter or in the fridge for 20 minutes or so before removing the brownies from the pan.
2 Eggs, room temperature
NOTES:
1 Egg yolk
Make sure you measure your flour correctly. Adding too much flour will reduce the fudgy brownie texture.
Ingredients: BROWNIES 1 Cup unsalted butter, melted (226g) 1 1/3 Cups semi-sweet chocolate chips 3/4 Cup cocoa powder 1 Cup granulated sugar (200g) 1 Cup brown sugar (200g)
1 tbsp. (liquid) Coffee (15mL) – optional/hot or cold 1 tbsp. Pure vanilla extract (15mL) – don’t use imitation vanilla extract, it makes a difference! 1 Cup all-purpose flour (120g) 1 tsp. Salt 1 tbsp. HOT water, plus more if needed (15mL) CHEESECAKE TOPPING 16 oz. Cream cheese, room temperature (Be sure to set it out for a half hour or so before you begin...this is important for the texture of your cheesecake!) 1/2 Cup sugar
Don’t over bake your brownies. A toothpick inserted into the center will NOT come out clean, and you’re looking for the center to be set and the edges of the cheesecake will begin to puff up. If you wish to have smooth cheesecake topping, make sure the cream cheese is at room temperature. You could add nuts, candy, toffee, or more chocolate chips to the brownies to add texture and flavors.
Explore Your Options!
1 tbsp. Vanilla extract (15mL) 1 Pinch salt 2 Eggs Instructions: To make brownies: Put the melted unsalted butter and chocolate chips in a medium-sized mixing bowl. Microwave on short bursts of 20 seconds and mix until mostly melted and smooth. Too much time in the microwave can cause the mixture to “seize” and that won’t be good! Once smooth, immediately add cocoa powder and salt and mix until incorporated. Then mix in the white and brown sugar, add eggs and yolk, vanilla and coffee (optional) and mix until smooth. Add the flour and mix until combined. Reserve a ½ cup of the brownie mix (on the side) to add to the top of the cheesecake mixture later (for the swirls). Line an 8x8 baking pan with parchment paper, which will allow the brownies to be released easily from the pan after baking. TRUST ME, USE THE PARCHMENT PAPER! (Press and crease the parchment paper into the pan to line it.) Pour the brownie batter into the prepared pan. If you don’t have an 8x8 baking pan, you can use a “foil wall” in a larger baking dish to “create” the 8x8 sized pan. NOTES: You can also make the prepackaged brownie mix instead of making this homemade version, but just add one additional egg to the brownie batter to make it more “fudgy”. Adding the tablespoon of (liquid) coffee “wakes” up the flavor in the chocolate. The coffee can be hot or cold….just try it though! Continued in next column >
Pg 7 | Starved Rock Country 2020 Virtual Cook Book
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Desserts Pumpkin Bars with Cream Cheese Frosting Submitted by Jennifer M. Ingredients: For Pumpkin bars: 4 Eggs 11/2 Cup brown sugar 1 Cup of vegetable oil 15 oz. Can of pumpkin puree (canned) 2 Cups sifted All purpose flour 2 tsp. Baking powder 2 tsp. Ground cinnamon 1 tsp. Salt 1 tsp. Baking soda Frosting: 1 Package of cream cheese (softened) 1/2 Cup of softened butter 1 tbsp. of light corn syrup 2 Cups of sifted powder sugar 1 tsp. Vanilla extract Instructions: Preheat oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9 x 13 inch baking pan. Bake for 30 minutes or until a toothpick stuck in the middle comes out clean. Make sure pumpkin bars completely cooled before frosting. Frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the powdered sugar and mix at low speed until combined. Stir in the vanilla and corn syrup and mix again. Spread on cooled pumpkin bars. Cut into squares and enjoy!
Apple Strudel Submitted by Cindy W. Makes 2 Strudels Ingredients/Instructions: 2 ½ Cup flour (make a well) ½ tsp. Salt. Drop in 1 whole egg Lard (size of egg) 1 ½ Cup lukewarm water Put in scant tsp. vinegar and 1 tsp. milk Work into a soft dough Dip hand in warm water occasionally, work fast and hard until dough comes off board and hand. Continued in next column >
Pg 8 | Starved Rock Country 2020 Virtual Cook Book
Apple Strudel Continued >
Shape in round form; use minimum flour. Cover with heated bowl Let stand 30 - 60 minutes Lift carefully and stretch length ways from center out When stretched and dry enough sprinkle melted lard to keep the dough from going together (size of a large egg of lard for each) Put 7 large apples cut fine down middle in each 3/8 Cup grated pecans for each 1/2 Cup raisins for each Sugar to taste Roll using cloth Seal edges and add slits for venting Bake in oven (each in an oven) 350 ° ~ 45 min. Brush extra lard and then put Back into oven to brown
Turtle Bars Submitted by Jennifer M. Ingredients: Crust: 2 Cup flour 1 Cup packed brown sugar ½ Cup butter, softened 1 ½ Cup chopped pecans Caramel: 1 Cup Butter ¾ Cup packed brown sugar 1 Bag chocolate chips Instructions: Preheat oven to 350 degrees. Mix all crust ingredients with mixer. Spread into 13 x 9 x 2 pan. Sprinkle pecans over the top. Make the caramel by melting the butter and brown sugar in a sauce pan; bring to a boil, and boil for two minutes. Pour sauce over pecans. Bake 18-22 minutes. When done baking, top with chocolate chips. When chips are melted, spread over top. Enjoy!
Toffee Squares Submitted by Lisa W. Ingredients: 1 Cup butter 1 Cup light brown sugar 1 Egg yolk 1 1/4 tsp. Vanilla 2 Cups flour Instructions: Butter and Light brown sugar, and beat until fluffy. Add egg yolk, vanilla and flour. Mix in mixer. Spray with Pam, put in 13x9 spread in pan. Bake 350 25 min, until golden brown. Sprinkle 1/2 cup choc chips, melt on top. Sprinkle with nuts if desired. Cut into squares.
Desserts Simple Lemon Pie
Pumpkin Cake Mix-up
Submitted by Marjorie D.
Submitted by Kim K.
Instructions:
Ingredients: 15 oz. Can pumpkin 12 oz. Can evaporated milk 3 Eggs 3/4 Cup white sugar 1 tsp. Cinnamon 1 tsp. Nutmeg 1/4 tsp. Ginger 1/4 tsp. Ground cloves 1/4 tsp. Allspice 1 pkg. Yellow cake mix 3/4 Cup butter, melted 1 1/2 Cup chopped walnuts Instructions:
In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heart until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from heat and let cool slightly. Pour into crust. Cover and refrigerate for 3 hours or until set. Spread with whipped topping.
1. Preheat oven to 350°. 2. Grease a 9 x 13 inch baking pan. 3. In a large bowl, combine pumpkin, milk, eggs, sugar and spices. Mix well and pour into the pan. 4. Sprinkle dry cake mix over the top, then drizzle with the melted butter. 5. Top with walnuts 6. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. 7. Optional: top with whipped topping and enjoy!
Ingredients: 1 Package (0.8 oz) sugarfree cook&serve vanilla pudding mix 1 Package (0.3 oz) sugar-free lemon gelatin 2 1/3 Cups water 1/3 Cup lemon juice 1 Reduced-fat graham cracker crust (8 inches) 1 1/2 Cups reduced-fat whipped topping
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Pg 9 | Starved Rock Country 2020 Virtual Cook Book
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Main EntrĂŠe
St. Margaret’s
Drive-Thru Testing Center
Master Chef Featured Recipe Creamy Chicken Stew Submitted by Kim K.
Our Drive-Thru Testing Center will help limit exposure and provide you with a convenient option for testing without leaving the safety and comfort of your vehicle. Here’s a list of tests that can be performed at our Drive-Thru Testing Center:
On Select Days/Times Only • Blood Pressure Testing • Blood Sugar Testing • Cholesterol Screening Ingredients: 1 lb. Boneless, skinless chicken breast 5 Small red potatoes 1 lb. Carrots 1 Cup heavy whipping cream 1/2 Cup sour cream
Doctor’s Order Required • COVID-19 Swab
1 Cup chicken broth 1 Packet Ranch dressing dry mix Instructions: 1. Cut chicken, potatoes and carrots into bite-size pieces and place in a crock-pot. 2. In a bowl combine cream, sour cream, chicken broth and dressing mix. 3. Pour mixture over the chicken and veggies. 4. Cook on high for 4 hours or low for 7 hours. View the rest of the Main Entree recipes starting on the next page >
For more information and to see a schedule for the Drive-Thru Testing Center, visit
aboutsmh.org/testingcenter SM-SPAD1120115942
Pg 10 | Starved Rock Country 2020 Virtual Cook Book
Main Entrée Cheesy Kraut Chicken Submitted by Michelle S. Ingredients: 4 Boneless chicken breasts 1 Can Bavarian sauerkraut (drained well) 8 Slices big eye swiss 1 Small bottle thousand island dressing Instructions: 1. Layer ingredients as shown in 9x9 baking dish. 2. Bake at 350 for 30 minutes covered. Then 30 more minutes uncovered. (Can put under broiler last few minutes for more color)
Chicken, Chorizo & Rice Skillet Dinner Submitted by Jennifer L. Ingredients: 1 Tube (7 oz. or larger) chorizo 3 tbsp. Vegetable oil 1 large onion (diced) 1 large green pepper (diced) 2 Chicken breast (or 6-8 chicken thighs), cubed 1 tbsp. Salt (to taste) ½ tbsp. Pepper (to taste) 1 tbsp. Cumin 1 Cup white rice, (uncooked and rinsed) – use either long grain white or jasmine 2 ½ cups chicken broth 15 oz. Can diced tomatoes with green chilis 1 to 1 1/2 Cups red enchilada sauce (homemade or El Pato brand canned enchilada sauce) Note: Freeze any unused enchilada sauce and use it in another recipe! 1 Cup shredded cheese (of your choice) (Optional toppings: 1 handful fresh (chopped) cilantro, diced avocado, sour cream) Instructions: 1. In a deep skillet, cook the chorizo for 5-6 minutes or until chorizo begins to crumble. 2. In the same skillet, add vegetable oil, onion, green pepper and cook until peppers and onions are translucent. 3. Then add chicken and cook until chicken is cooked throughout. 4. Add salt, pepper, cumin, uncooked rice, chicken broth, diced tomatoes, and enchilada sauce and stir to combine. Bring to a boil. Reduce heat to very low, cover, and simmer for 25-30 minutes or until rice is tender. Do NOT remove lid while the rice is cooking! 5. When most of water is absorbed, remove lid and stir contents. Taste to ensure the rice is cooked and seasonings are good, adjusting seasonings as needed. 6. Top with shredded cheese, cover and cook on low for an additional 5 minutes, or until cheese is melted. Optional: Add fresh chopped cilantro, diced avocado and sour cream upon serving. Enjoy! Pg 11 | Starved Rock Country 2020 Virtual Cook Book
Italian Beef (2-day process) Submitted by Liz B. Ingredients: 6 - 8 lb. Rump or Chuck Roast 3 Large Onions, chunked 3 Large Carrots, chunked 1 tbsp. Salt Pepper to taste Pinch of Rosemary Broth Seasonings: 1/2 tsp. Garlic Powder 1/2 tsp. Oregano 1/2 tsp. Italian Seasoning 1/2 tsp. Seasoned Salt Instructions: 1. Add the beef to a large roasting pan. Fill pan half full of water. Add onions, carrots, salt, pepper, and rosemary over and around the roast. Bake at 350 for 3 1/2 - 4 hours. 2. Take the roast out of the broth and refrigerate both separately overnight. 3. The next day, thinly slice or shred the roast (depending on the cut of meat you used). 4. In a large pot, bring the broth to a boil and discard the carrots and onions. Add the broth seasonings. Return the meat to the broth. Simmer and serve. At this point, you can transfer to a crock pot if needed.
Italian Pot Roast Submitted by Lainey M. Ingredients: 1 Medium yellow onion 1 Can beef consume 2 Cloves fresh garlic, minced 1 Can diced tomatoes 1 Carton fresh sliced mushrooms 3 lb. Beef roast 1 Packet zesty spaghetti seasoning Salt to taste Pepper to taste 1 tsp. Garlic powder 1 tsp. Onion powder 1 Box rotini noodles Fresh Parmesan cheese Fresh parsley Instructions: 1. Start by thinly slicing your yellow onion. Layer it in the bottom of a Dutch oven or crock pot. 2. Pour in beef consume, diced tomatoes, garlic, and mushrooms. Place beef roast on top. 3. Season with salt, pepper, zesty spaghetti seasoning, garlic powder and onion powder. 4. Cover and cook on low for 5 hours, or until roast is shreddable. 5. When roast is fully cooked, remove from pot and shred. Add back to the pot and stir in box of rotini noodles. Cool until noodles are al dente, about 7 minutes. 6. Once plated, top with fresh Parmesan and fresh parsley.
Main Entrée White Chicken Chili Submitted by Jessica N. Ingredients: 1 Medium yellow onion, chopped 1/2 tbsp. Olive oil 2 Large chicken breasts (shred later) 3 Cloves garlic minced 2 Cups chicken broth 1 Bag frozen corn (optional) 2 (4 fl. oz.) Cans mild chopped green chilies with juices 1/2 tsp. Dried oregano, paprika, coriander 1 tsp. Ground cumin 2 tsp. Chili powder 2 (14 fl. oz.) Cans Northern beans drained 4.4 oz. cream cheese (1/2 block of Philly) softened Salt & pepper to taste Toppings (optional, to taste): Limes Avocado chopped Cilantro chopped Shredded Cheese Tortilla strips Sour cream Instructions 1. Sauté the onion in a large pot for 5-7 minutes over medium-high heat (ok if onion lightly browned). 2. Add the chicken pieces and cook, stirring often, until they’re no longer pink on the outside. 3. Stir in the garlic and cook for about 30 seconds. 4. Add the remaining ingredients except for the cream cheese. 5. Increase the heat and bring the chili to a boil. Reduce the heat so it’s simmering, and cook for 10 minutes. 6. Add in the cream cheese and let it melt (help it along by breaking it up with your spoon). 7. Cook for another 8-10 minutes or so until the cream cheese has nicely incorporated into the sauce and it’s warmed through. Season chili with salt & pepper as needed. Serve it up and top as desired.
Jim’s Turkey in a Bag and Grandpa’s Stuffing Submitted by Jim T. Ingredients: 2 Turkey size oven bag. 12-16 lb. Thawed, rinsed turkey Dry spice: 1/4 Cup salt, 1/4 Cup brown sugar, 2 tbsp. Minced yellow onion, 2 tsp. Pepper, 2 tsp. Crushed red pepper (optional) 1 tsp. Ground Ginger 1/4 tsp. Each of cloves and allspice. Instructions: 1. Mix all ingredients together, rub over turkey and cavities. Refrigerate overnight or up to 2 days. Continued in next column >
Pg 12 | Starved Rock Country 2020 Virtual Cook Book
Jim’s Turkey in a Bag and Grandpa’s Stuffing Continued >
2. Remove from bag, Remove all of the “loose” rub. Optional : Traditional stuffing can be used to stuff turkey. 3. Place in a new bag with 2 tbsp. flour. Cut small slits (^) in the top of the bag & ROAST in a 350 degree oven about 2 1/2 hours or until meat thermometer reaches 180 degrees.
Grandpa’s Stuffing
Ingredients: 1 Cup Mashed potatoes 1 lb. Ground pork, 1 lb. Ground hamburger. 1 Large chopped onion, (mix together and brown) then mix with rest of ingredients: 2 Beaten eggs 1 Large package of seasoned Bread cubes 1 Cup chopped celery 1 Cup milk, and potatoes Salt and pepper to taste. Instructions: Bake 350 degrees for 30-45 minutes. This is a Big Hit with everyone especially “the guys”. Do Not stuff a turkey with this dressing. For us it is a main dish served “with” the turkey.
Taco Casserole Submitted by Jennifer M. Ingredients: 11/2 lb. of ground beef 1 Medium onion diced 1 Can of refried beans 1 Can of mild enchilada sauce 1 Bag of nacho flavored tortilla chips 1/4 Cup taco sauce 2 Cups of shredded cheddar cheese 2 Cups of shredded mozzarella cheese Topping 1 Head of lettuce, shredded 2 Tomatoes diced 1 Onion, diced Taco sauce Sour cream Instructions: 1. Saute beef and diced onion in small amount of butter until browned. Drain excess fat. 2. Add refried beans and enchilada sauce. Simmer for 15 minutes. 3. Line a 9 x 13 casserole dish with 1/2 bag of nacho flavored chips (lightly crushed). Pour beef mixture on top of chips. 4. Pour 1/4 cup taco sauce on top of beef mixture. Sprinkle shredded cheeses over top. 5. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining half bag of nacho flavored chips. 6. Top with shredded lettuce and tomatoes. Serve with taco sauce and sour cream to garnish.
Main Entrée Chicken Tuscany
Fricassee of Seafood w/ Caper Cream Sauce
Submitted by Charles K.
Submitted by Charles K. Ingredients:
Ingredients: 6 oz. Chicken breast 2 oz. of flour 2 oz. Olive oil 2 oz. Chicken stock 2 oz. Red Wine 1 oz. Sliced Portabella Mushrooms 2 oz. Artichoke hearts 2 oz. of Demi- glacé 2 Slices of Swiss Cheese Instructions: 1. Sauté lightly seasoned and floured Chicken breast in olive oil over medium heat in a sauté pan and cook until done. 2. Then set chicken breast aside and deglaze the pan with red wine for 1 minute let reduce then add mushrooms and simmer until cooked 3. Then add chicken stock and simmer for one minute until reduced 4. Add Demi glacé to desired thickness and after thickened add artichoke hearts and make sure they are quartered before adding and simmer for 1 minute. 5. Layer over sautéed chicken breast and lay Swiss cheese on top and let it melt then enjoy with rice pilaf
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Pg 13 | Starved Rock Country 2020 Virtual Cook Book
3 oz. Norwegian Salmon 3 oz. Icelandic Cod 2 oz. Black Tiger Shrimp peeled and deveined 3 oz. Sea Scallops Old bay seasoning 6 oz. Angel hair pasta cooked 1 oz. Carrot matchsticks 1 oz. Julienne leeks Sauce 5 oz. heavy cream 2 oz. clam juice 1 1/4 tsp. of chopped garlic 1 oz. capers 1 oz. lemon juice 1/2 tsp. of Dijon mustard Instructions: After simmering all ingredients thicken with olive oil and flour after mixing both together to form a smooth paste with equal parts flour and oil. Take all your seafood and wrap tightly together in Saran Wrap careful not to puncture and tie off at the top and set inside a pot of boiling water to cook it should cook for 4-8 minutes careful not to overcook, take out of pot with tongs and set aside then toss prepared angel hair pasta with small amount of sauce then cut open bag and Arrange seafood on top of pasta and slightly pour remaining sauce on top and garnish with sautéed carrot matchsticks and leeks
Drinks
Master Chef Featured Recipe Salted Caramel White Russian Submitted by Jorie S.
Ingredients/ Instructions: Combine 2 oz. salted caramel vodka and 1 oz. Kahlua or other coffee flavored liqueur. Top with 1 oz. heavy cream. Serve over ice. A perfect fall spin on the classic White Russian! Enjoy :)
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Pg 14 | Starved Rock Country 2020 Virtual Cook Book
Drinks Fuzzy Jager Cranberry Shooter
Homemade Kahlua
Submitted by Jessica N.
Submitted by Lisa W.
Ingredients: 1 oz. Jagermeister 1 oz. Peach Schnapps 2 oz. Cranberry Juice Instructions: 1. Gather Ingredients 2. Pour ingredients into a cocktail shaker filled with ice. 3. Shake well 4. Strain into a shot glass. 5. Garnish with a strawberry & enjoy!
Ingredients/Instructions: 2 cups water, add 1/4 cup instant coffee. Bring to boil. Add 3 3/4 cups sugar, 2 tsp. vanilla and half of 1 3/4 bottle of vodka. Pour 2 shots (or more) Add half and half over ice. Stir well. Each 1 3/4 bottle makes 2 batches.. Save bottle for another batch after empty. Enjoy !!
Chocolate Mint Cocoa
Best Sangria
Submitted by Kim K. Ingredients: 3 Cups whole milk 3 Egg yolks 1/4 Cup maple syrup 3 tbsp. Brown sugar 1/4 Cup cocoa powder 1 tbsp. Corn starch 1 tsp. Peppermint extract Instructions: 1. In a saucepan, whisk together milk, yolks, syrup, brown sugar, cocoa & corn starch. 2. Cook over medium heat, stirring constantly until mixture begins to thicken. 3. Remove from heat. 4. Add butter and extract. 5. Stir together well. 6. Enjoy!
Mulled Wine Submitted by Jennifer M. Ingredients: 4 Cups of apple cider 1 (750 ml) Bottle of red wine ex. cabernet sauvignon 1/4 Cup honey 2 Cinnamon sticks 1 Orange, zested and juiced 4 Whole cloves 4 Oranges, peeled, for garnish Instructions: Combine the cider, wine, honey, cinnamon sticks, orange zest, orange juice, and cloves in a large stock pot or sauce pan. Bring mixture to boil and simmer over low heat for ten minutes. Let it come to room temperature and place in fridge over night. Reheat and pour into mugs when ready to serve. Garnish with orange peel and cinnamon sticks. Enjoy! Pg 15 | Starved Rock Country 2020 Virtual Cook Book
Submitted by Mary L. Ingredients: 1 Orange thinly sliced 1 Lemon thinly sliced 1/2 Cup sugar 1/4 Cup orange juice 1/4 Cup lemon juice 3 oz. Brandy 1 Bottle dry red wine 1 Bottle 7 oz. club soda Ice Instructions: Combine all ingredients except club soda and ice. Chill at least 2 hours. Before serving stir in club soda & ice. Enjoy!
Regionally Famous Egg Nog Submitted by John S. Ingredients/Instructions: It’s rich and creamy and tastes like melted vanilla ice cream! Beat 12 egg yolks separately, until light in color Gradually beat in 1 lb. confectioner’s sugar Add slowly, beating constantly 2 cups milk Let mixture stand covered for 1 hour to dispel the eggy taste. Add, beating constantly, 4 tbsp. vanilla, 4 cups Half & Half, 2 quarts whipping cream, milk to nearly fill punch bowl. Refrigerate covered for 3 hours. Beat until stiff but not dry, egg whites. Fold whipped whites into nog, garnish as desired and sprinkle with nutmeg. Individuals can add their favorite liquor. Make mine peach brandy.
Simple
Master Chef Featured Recipe Crock Pot Meatballs Submitted by Olivia F.
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Ingredients:
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1 Package of frozen meatballs (great value brand are my favorite) 18 oz. bottle of Sweet Baby Ray’s BBQ sauce 1 Squeeze bottle of grape jelly. Instructions: Throw it all in the crock pot and cook on high mixing throughout until done!
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Pg 16 | Starved Rock Country 2020 Virtual Cook Book
SM-SPAD1124082252
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Simple Pumpkin Cranberry Soup
Magra’s Celebrity Hash
Submitted by Marcie K.
Submitted by Christine B.
Ingredients: 2 (15 oz.) Cans pumpkin 14 oz. Can jellied cranberry sauce 1 (32 oz.) Carton chicken stock 1 Cup heavy cream Sage for garnish Instructions: Combine pumpkin, cranberry and chicken stock. Simmer 15 minutes, stirring occasionally. Add heavy cream, stir, and serve, garnished with fresh sage if desired.
Turkey & Pasta Primavera Submitted by Jessica N. Ingredients: 2 lb. Turkey breast tenderloins cut into 1-inch pieces. 1 (16 oz.) Package frozen loose pack stir fry vegetables (sugar snaps,peas,carrots,onions, mushrooms.) 2 tsp. Dried basil, oregano, Italian seasonings. 2 (16 oz.) Jar Alfredo pasta sauce. 12 oz. Dried linguine or angel hair pasta noodles broken. Shredded Parmesan cheese (optional) Instructions: 1. In a 4 1/2 - 6 quart slow cooker, combine turkey & frozen vegetables sprinkle with dried herbs and stir in the Alfredo sauce. 2. Cook and cover on low heat setting for 5-6 hours. High setting for 3-4 hours. 3. Cook pasta according to package directions. Drain. Stir pasta into slow cooker. 4. If desired sprinkle Parmesan cheese on individual servings.
Ingredients: 2 Bags cubed hash browns frozen Extra Large bag shredded cheddar cheese Small sour cream container 1 1/2 Cup thick cubed ham 1 Can cream of chicken soup Crushed corn flakes OR French’s Onions Instructions: Preheat oven to 375. You will need 2 large mixing bowls and a greased Large deep casserole dish greased with Crisco or butter. Mix everything together except shredded cheddar and frozen hash browns in large bowl. Add salt n pepper. Pour frozen hash browns in bowl and then pour wet mix on. Mix throughout and then add 3/4 of the cheese and mix well. Add into casserole dish cover with foil. If extra leftover bake in a smaller greased dish. Bake at 375 for 40 mins. Uncover. Add rest of cheese and crushed corn flakes or French fried onions. Bake another 15 mins. Let set and serve hot. Always popular at parties. Serve as a main dish or breakfast with bread or biscuits.
Stuffed Mushrooms Submitted by Jennifer M. Ingredients: 8 oz. Package of cream cheese (softened) 1/2 tsp. Chili powder 1/2 tsp. of cumin 1/2 tsp. Garlic powder 1/2 Cup of shredded cheddar cheese divided 1 Package of white mushrooms Instructions: Preheat oven to 350 degrees. Wash and remove stems from mushrooms. Set aside. Mix cream cheese until smooth. Add chili powder, garlic powder, cumin, and 1/4 cup of shredded cheese. Mix all ingredients until well incorporated. Spoon mixture into mushroom caps. Add remaining cheese to top of mixture. Add more if needed. Bake for 15 minutes or until mushrooms are losing liquid.
Pg 17 | Starved Rock Country 2020 Virtual Cook Book
Simple Cheezy Ravs Submitted by Lisa W. Ingredients: 2 Bags frozen ravioli 1/2 Log Velveeta 1 Stick butter 1 Can cream of mushroom soup 1 Can cream of chicken soup Garlic powder. Instructions: Boil 2 bags ravs, drain water. In microwave melt all remaining ingredients pour over ravs, garlic powder to taste. Stir well. Enjoy.
Merry Merr M errry C Christmas hri ristmas istmas & Many Happy Returns from your friends at
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Pg 18 | Starved Rock Country 2020 Virtual Cook Book
Lite Side
ILLINOIS VALLEY ORTHOPEDICS at Illinois Valley Community Hospital
Master Chef Featured Recipe Low Fat Hot Fudge Cake Submitted by Kim K.
A Breath of Fresh Air Life is out there. Go experience it– pain free.
Ingredients/ Instructions: In a large mixing bowl combine: 1 Cup flour 3/4 Cup sugar 1/4 Cup cocoa powder 2 tsp. Baking powder 1/2 tsp. Salt (optional) Add: 1/2 Cup milk 1/4 Cup. unsweetened applesauce 1 tsp. Vanilla Stir to blend. Spoon into an 8 x 8 inch baking pan sprayed with nonstick cooking spray. In a medium-sized bowl, combine:
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3/4 Cup brown sugar 1/4 Cup cocoa 1 1/4 Cup hot water Stir to blend & pour over batter in prepared pan. Bake for 40 minutes at 350° Serve warm plain or add a few calories with whipped topping. View the rest of the Lite Side recipes starting on the next page >
Pg 19 | Starved Rock Country 2020 Virtual Cook Book
SM-SPAD1124083020
Lite Side Cauliflower Mac & Cheese Submitted by IVCH Dietitians Ingredients: 16 oz. Banza brand chic pea penne pasta 1 Head cauliflower, chopped into florets 1 Cup of 1% milk or favorite milk alternative 10 oz. Shredded 2% sharp cheddar cheese, split 1/2 tsp. Sea salt, or to taste Instructions:
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Cook pasta per package directions & drain. While pasta boils, steam (or microwave) cauliflower florets until tender, about 6-8 minutes. With hand blender, puree cauliflower and milk until creamy. Stir in pasta, 8 oz. of cheese and salt until well combined and looks like mac & cheese. Set broiler to High. Place mixture in baking dish. Evenly sprinkle remaining cheese on top and broil for 5 minutes until golden and bubbly. Note: Great with BBQ chicken or tofu & sautéed kale. SERVINGS: 8
Pg 20 | Starved Rock Country 2020 Virtual Cook Book
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