Holiday Cookbook 2014

Appetizers

Caponata Eggplant Appetizer special.thesouthern.com The Southern Illinoisan (USPS 258-980) is published daily for $178 per year at 710 N. Illinois Ave., Carbondale, IL 62901. The Southern Illinoisan is owned by Lee Enterprises, Inc. of Davenport, Iowa.

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5 small eggplants, cut into 1-inch cubes 1/2 cup tomato paste 1/2 bottle capers, drain 1/2 onion, diced Salt and pepper to taste 1 cup diced celery 1/2 cup green olives (with or without pimentos) 1 cup olive oil 1/2 cup white distilled vinegar Sauté eggplants in 3 to 4 tablespoons of olive oil until golden in color, salt and pepper. Remove from pan.

Add onion, celery, olives, capers and tomato paste.

Sauté until veggies are tender, season again. Put back the eggplant and cook for about 2 minutes to combine everything. Put in bowl, let cool. Add vinegar and enough oil to coat the veggies. Put in tightly sealed jar or container. Add enough oil to cover the veggies.

Fran Rizzo Herrin

Cheese Ball

2 8-ounce packages Philadelphia cream cheese 1 small can crushed pinapple, drained well 2 tablespoons Perfect Pinch Salad Supreme Pecans Mix cream cheese, pineapples and Perfect Pinch Salad Supreme. Roll ball in pecans.

Sue Peterman Carbondale

Cranberry Goat Cheese Hors d’Oeuvres

Cheese Ball

2 8-ounce packages cream cheese, soft 1 cup shredded sharp cheddar cheese 1 package dry ranch dressing Chopped pecans (optional) In mixer, mix all ingredients together.

Chill until firm. Form ball and roll in chopped pecans if desired. Serve with crackers.

Jo Ann Slack

Zeigler

Cheese Ball

2 8-ounce packages cream cheese, softened 2 2-ounce packages chopped beef 1 small can crushed pineapple, drained well 1/3 cup chopped green pepper 2 tablespoons minced onion 1 teaspoon horseradish, ground 1 teaspoon dry ranch dressing mix Chopped nuts Mix all ingredients, except nuts. Grease soup bowl with 1/2 teaspoon Miracle Whip. Sprinkle a few nuts on bottom. Spoon cheeseball in bowl.

Round off top and sprinkle with more nuts.

Refrigerate at least 2 hours. Unmold cheeseball on plate.

Jan Allen

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Little Smokies

4 to 6 ounces goat cheese at room temperature 1/4 cup dried cranberries 1/4 cup coarsely chopped walnuts 1/4 cup good quality honey A sprinkle of sea salt Place the goat cheese on a serving plate. Top with cranberries and walnuts. Drizzle with honey and sprinkle lightly with sea salt. Serve with good quality crackers or flatbread.

This is the quickest, easiest hors d’oeuvre. I found the recipe online at cheekykitchen.com.

Jane Minton Du Quoin

Fire Crackers

1 1/2 cups canola oil 1 package dry ranch dressing mix 1 to 2 tablespoons red pepper flakes 1 box of saltine crackers Whisk first three ingredients. Add two sleeves of crackers and toss well, then add remaining crackers and continue tossing slowly and gently until all liquid is absorbed. Store in large Ziplock bag. They stay fresh for several days. Use rubber spatula to toss they taste much better after a few hours.

Kathy Hankins Johnston City

Holiday Mix

5 cups Cheerios 5 cups Corn Chex 2 cups salted peanuts 10 ounces mini pretzels 1 pound M&Ms (plain or peanut) 2 12-ounce packages vanilla chips 2 tablespoons vegetable oil In a large bowl, combine Cheerios, Corn Chex, peanuts, pretzels and M&Ms; set aside. Melt chips and oil in microwave. Pour over mixture. Pour on waxed paper to dry, break apart and store in tight container.

Marjorie Lampe Campbell Hill

Joyce’s Salami Spread

1 pound salami, ground 1 can cream of celery soup, undiluted 8 to 12 ounces cream cheese (according to your taste) Mix and spread on bread for sandwiches, or just serve with fancy crackers. Best when made ahead, and refrigerate a few hours when using as sandwiches.

Marjorie Lampe Campbell Hill

Page 2 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

1 16-ounce package Little Smokies sausages 1 12-ounce package thick sliced bacon 1 cup brown sugar Cut bacon strips in half. Wrap bacon around sausage; secure with toothpick. Place sausages in a 13x9-inch foil-lined baking pan.

Sprinkle with brown sugar. Bake at 400 degrees for 15 to 12 minutes or until bacon is crisp and brown sugar melts and forms a sauce.

Myra Rubach Chester

Crock Pot Spinach Artichoke Dip

8 ounces cream cheese 16 ounces fresh spinach (I used frozen, well drained) 12 ounces shredded mozzarella cheese 1 cup mayonnaise 1 cup grated parmesan cheese 1 onion, finely chopped 13 ounces marinated artichoke hearts (drain well) Tear artichokes apart with your fingers. Mix ingredients together. Bake in lightly buttered three quart Crock Pot on high for one hour. Can be turned to low when finished and served directly from the Crock Pot. Lori Holcomb Chester

Minted Pear Salsa

3 pears, diced 3 green onions, finely sliced 2 tablespoons finely snipped fresh mint 3 tablespoons lime juice 1 teaspoon sugar or sweetener pinch of cayenne pepper 1/8 teaspoon coursely ground black pepper Mix all ingredients to combine, taste to adjust peppers if preferred.

Refrigerate at least one hour to build flavors. Makes about 2 cups.

Refrigerate any leftovers. Serve with whole grain chips.

Note: Make salsa more festive by combining several pear (color) varieties. Spread crusty crostini with goat cheese, a grate of fresh nutmeg and salsa. Substitute original mint with fresh chocolate mint, spread with cream cheese-blue cheese crumbles mixture, top with salsa.

The supply of fall pears inspires my curiosity to discover other ways to enjoy the overlooked versatility of this fruit.

Joyce Pyatt

Pinckneyville

Pimento Cheese

1 8-ounce block extra-sharp cheddar cheese, shredded 1 8-ounce block sharp cheddar cheese, shredded 1 cup (or less) mayonnaise 1 4-ounce jar diced pimentos, drained 2 teaspoons grated onion Combine mayonnaise and onion.

Stir in cheeses until blended. Gently stir in pimentos. Store in refrigerator.

Use as a sandwich filling, as a dip, for vegetables or as a spread with crackers.

Grate the cheddar cheese by hand.

You will not get the same results with pre-shredded cheese.

Phyllis Szymczak West Frankfort

Polish Sausage Appetizer

2 pounds Polish sausage, sliced 1 onion, diced 3/4 cups brown sugar, packed 1 cup applesauce Combine all ingredients in a 13x9-inch baking pan and bake at 350 degrees for one hour, stirring after 30 minutes. Place in a slow cooker to keep warm for serving.

Makes 8 servings.

Jenny Walker Golconda

Warm & Cheesy Bacon Dip

1 16-ounce package sour cream 1 3-ounce package real bacon bits 2 cups shredded cheddar cheese 1 8-ounce package cream cheese, softened 1 cup chopped green onions Heat oven to 400 degrees. In a bowl, combine all ingredients; mix well. Transfer to a two-quart backing dish; cover. Bake dip 25 to 30 minutes or until hot and bubbly. Serve with assorted fresh vegetables, crackers or chips. It makes 5 1/2 cups.

Servings: 22 This is a hot and tasty appetizer, made with one hundred percent real bacon, for all bacon lovers. I found this in a magazine a year or so ago.

Lori Holcomb

Zippy Cranberry Appetizer

1/2 cup sugar 1/2 cup brown sugar, packed 1 cup water 1 12-ounce package fresh or frozen cranberries 1 to 3 tablespoons prepared horseradish 1 tablespoon Dijon mustard 1 8-ounce package cream cheese Assorted crackers In a large saucepan, bring sugars and water to boil over medium heat.

Stir in cranberries, return to a boil.

Cook for 10 minutes or until thickened, stirring occasionally. Cool. Stir in horseradish and mustard. Transfer to a bowl, and refrigerate until chilled.

Just before serving, spread cream cheese over crackers, and top with cranberry mixture.

Yields 2 1/2 cups.

Marietta Briddick Eldorado

Chester

Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 3

Breads

Apple Bread

2-Hour Rolls 3 packages yeast 1/2 cup sugar 2 eggs 2 cups warm water

3 tablespoons soft shortening 1 teaspoon salt 7 cups flour

Beat above ingredients until foamy. Add shortening, salt and flour. Knead just enough to mix well. Let rise in warm place until double in size. Punch down and pinch off roll or bun sized pieces (remember they will double in size when baking.) Put at least two inches apart on a greased cookie sheet. Let rise in warm place for 15 to 20 minutes and bake at 350 degrees until slightly browned.

This is a very old recipe that I found more than thirty years go. It said that the recipe was more than 40 years old in what was already a very old and yellowed book. I have given this recipe to many people and have been accused of creating customers for Weight Watchers. The original recipe called for 3 cakes of yeast but I usually use 3 packages of dry yeast. It is a very simple and easy recipe. They are great the next day, too.

Brenda Teaney Du Quoin

Apple Whole Wheat Muffins 1 cup all-purpose flour 1 cup whole wheat flour 1/3 cup sugar 1/3 cup dark brown sugar 2 teaspoons baking soda 1 tablespoon cinnamon 1/2 teaspoon salt 2 large eggs 2 cups peeled, shredded apples (about 3 medium) 1 cup grated carrots 1/2 cup raisins 1/2 cup shredded coconut 1/2 cup vegetable oil 1/4 cup milk 2 teaspoons vanilla extract 1/2 cup chopped nuts Heat oven to 350 degrees. Line 16 muffin pans with paper baking liners or spray with non-stick spray.

Combine flours, sugars, baking soda and salt in a large bowl. Add apples, carrots, raisins, nuts and coconut. Mix well. Add oil, milk, vanilla and eggs. Stir until moistened. Fill prepared muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool. Makes 16 muffins.

Norma Epplin

Pinckneyville

2 cups all-purpose flour 2 cups apples, diced small to medium (approximately 2 medium apples) 3 eggs, room temperature 3/4 cup vegetable oil or olive oil 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon ground allspice 1/2 teaspoon fine salt 1 teaspoon vanilla extract 1/2 cup chopped walnuts or pecans (optional) Topping: 1/4 cup packed light brown sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees and butter a 9x5-inch loaf pan.

Mix or sift flour, cinnamon, allspice, baking powder, baking soda and salt in a large bowl. In a small bowl, mix the eggs, oil, sugars and vanilla until everything is combined. Fold in the apples so they’re completely covered and mixed in and nuts is using, place batter in a loaf pan. In a medium bowl, combine toping ingredients and blend together. Sprinkle evenly over batter. Bake until loaf is golden brown and toothpick inserted in center comes out clean, around 45 to 55 minutes. Remove to cooking rack and let cool. Run knife along edge of baking dish to loosen the loaf.

Transfer to serving plate.

Janet Billingsley Buncombe

Banana Sour Cream Pecan Bread

2/3 cup butter 2 1/3 cups sugar 2 eggs 1 1/2 cups mashed bananas 2 3/4 cups sifted flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1 cup chopped pecans Cream butter and sugar until fluffy. Add eggs and bananas, and beat well. Sift together flour, baking powder, baking soda and salt.

Add alternately with sour cream to banana mixture, stirring just to blend. Stir in nuts. Spray 2 bread pans and spoon in batter.

Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Let stand in pan 20 minutes. Remove from pan and cool.

Should be wonderfully moist. Freezes well.

Cindy Morgenstern

Pinckneyville

Cream Puffs

1 cup water 1 stick butter 1/8 teaspoon salt 1 cup all purpose flour 4 eggs Bring water, butter and salt to a boil. Add flour and stir until a smooth ball of dough forms. Remove from heat and set aside for exactly 10 minutes. After 10 minutes cooling, beat in eggs one at a time. Drop by large tablespoons or ice cream dipper on a greased or parchment-lined cookie sheet. Bake at 400 degrees for exactly 35 minutes. (Do not open the oven during this time.)

When cool, open top enough to fill with french vanilla pudding or whipped cream.

Nancy Rose

Christopher

Page 4 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Best Drop Biscuits

2 cups (10 ounces) unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar 3/4 teaspoon table salt 1/2 teaspoon baking soda 1 cup buttermilk, chilled 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing biscuits Adjust an oven rack to the middle position and heat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and baking soda together in a large bowl.

Combine the buttermilk and 8 tablespoons of the melted butter in a medium bowl, stirring until butter forms small clumps. Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl. Using a greased 1/4-cup measuring cup, scoop a level amount of batter and drop onto the prepared baking sheet. Repeat with the remaining batter, spacing the biscuits about 1 1/2 inches apart. Bake until the tops are golden brown and crisp, 12 to 14 minutes. Brush the biscuit tops with the remaining 2 tablespoons of melted butter. Transfer to a wire rack and cool for 5 minutes before serving. (To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.)

Linda M. Roberson Marion

Easy Baked Bread

1 package yeast 1 cup warm water 1 egg 1/4 cup sugar 3/4 teaspoon salt 2 tablespoons oil 3 cups flour Combine yeast and water, stir, and set aside. Combine egg, sugar, salt, oil and flour. Add yeast and water. Knead on floured surface. Put in greased bowl. Let rise two hours, cover. Grease two loaf pans. Divide dough, put in pans. Bake on bottom rack at 400 degrees for 25 minutes. While warm, brush with shortening.

Bonnie Filkins

French Toast Bake

1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf Texas toast (crust removed) 4 eggs 1 1/2 cup milk 1 teaspoon vanilla Powdered sugar for sprinkling Melt butter in microwave and add brown sugar, stir until mixed. Pour butter and sugar mix into bottom of 9x13-inch pan. Cover entire bottom of the pan. Beat together eggs, milk and vanilla. Lay single layer of Texas toast in pan. Spoon half of egg mixture on bread layer (if desired, sprinkle with cinnamon.) Add second layer of Texas toast. Spoon on remaining egg mixture (if desired, sprinkle with cinnamon.) Cover and chill in fridge overnight. Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes.) Serve with berries or syrup if desired.

This is the perfect make ahead breakfast or brunch dish. The top is a golden brown, the middle is soft and the bottom is delicious. There is no need for syrup, this is sweet enough without it.

I serve it every year for Christmas brunch at our house.

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Hawaiian Nut Bread

2 3/4 cups flour 2 cups sugar 1 cup oil 1 cup nuts, chopped 1/2 cup coconut 1 teaspoon baking soda 1 teaspoon salt 3 well-beaten eggs 1 teaspoon vanilla 1 6-ounce can crushed pineapple (juice and all) 2 bananas, mashed Sift dry ingredients together. Add rest of material. Blend gently until it is mixed well. Bake at 350 degrees for 1 hour or until done. Makes 1 regular loaf pan or 3 medium pans.

Dolores Mikalauskis Christopher

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Breads

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PBJ Cornbread

(P) Pepper Jack Cheese, (B) Bacon and (J) Jalapenos.

Overnight Caramel-Pecan Rolls 2 slices bacon, cut crosswise into 2 teaspoons salt 2 packages active dry yeast 1/4-inch slivers 1 egg 1/2 cup warm water 1 1/2 cups buttermilk or regular 6 1/2 to 7 1/2 cups all-purpose (105 to 115 degrees) milk flour 2 cups lukewarm milk (scalded 2 eggs 1 1/2 cups packed brown sugar then cooled) 3 tablespoons melted butter 3/4 cup margarine or butter, 1/3 cup granulated sugar or vegetable oil softened 1/3 cup vegetable oil or 1 cup yellow or white stone ground 3/4 cup granulated sugar shortening cornmeal 2 tablespoons ground cinnamon 3 teaspoons baking powder 1 cup all-purpose flour 3 tablespoons brown sugar Dissolve yeast in warm water in large mixing bowl. Stir in milk, 1/3 cup sugar, or honey oil, baking powder, salt, eggs and 3 cups flour. Beat until smooth. Mix in enough 1/2 teaspoon baking soda remaining flour to make dough easy to handle.

1 scant teaspoon salt Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 2 to 4 jalapeno peppers, seeded minutes. Place in greased bowl, and turn greased side up. Cover and let rise in and finely chopped warm place until double, about 1 1/2 hours. (Dough is ready if indentation 1 cup (4 ounces) coarsely grated remains when touched.) pepper jack cheese Heat brown sugar and 3/4 cup margarine until melted, and remove from heat.

Preheat oven to 400 degrees.

Stir in corn syrup. Divide mixture between 2 baking pans, 13x9x2-inch. Sprinkle Brown bacon in large cast-iron skillet each with 1 cup pecan halves.

Punch down dough, divide into halves. Roll 1 half into rectangle, 12x10 inches. over medium heat about 3 minutes.

Using a slotted spoon, transfer bacon Spread with 3 tablespoons of margarine. Mix 3/4 cup sugar and cinnamon, and to a mixing bowl leaving fat in pan. sprinkle half of the sugar mixture over rectangle. Roll up, beginning at 12-inch Add buttermilk, egg and butter to side. Pinch edge firmly to seal. Stretch roll to make even. bacon and whisk to mix. Whisk in Cut roll into twelve 1-inch slices. Place cornmeal, flour, brown sugar, baking slightly apart in 1 pan. Wrap pan tightly powder, baking soda, salt and with heavy-duty aluminum foil. Repeat jalapenos. Stir in cheese. You want a with remaining dough. Refrigerate at least 12 hours, but no longer than 48 pourable batter, add 1/4 cup more hours. (To bake immediately, do not buttermilk if needed. Spoon batter into pan and place in oven. Bake until wrap. Let rise in warm place until cornbread is puffed and browned, and double, about 30 minutes. Bake starts to peel away from the side of as directed below.)

Heat oven to 350 degrees. pan, 25 to 30 minutes. Cornbread is Remove foil from pans. Bake done when a toothpick inserted in the center comes out clean. Let cool in until golden, 30 to 35 pan about 5 minutes. minutes. Immediately Sue Peterman invert pan on heatproof Carbondale serving plate. Let pan remain a minute so Pumpkin Streusel Coffee Cake caramel drizzles 1 package yellow cake mix over rolls. (reserve 2 tablespoons) Makes 2 1 cup pumpkin puree dozen rolls.

1 cup sour cream Sarah Bean 4 eggs, beaten Zeigler 1/4 cup granulated sugar 1/2 cup milk or water 2 teaspoons pumpkin pie spice, divided 2 tablespoons brown sugar Preheat oven to 350 degrees.

Grease and flour 9x13-inch or tube pan. Combine everything except 2 tablespoons brown sugar and 1/2 teaspoon of pumpkin pie spice. Beat at medium for 2 minutes. Pour into prepared pan. Mix reserved 2 tablespoons cake mix, 2 tablespoons brown sugar and 1/2 teaspoon pumpkin spices. Sprinkle over batter.

Bake at 350 degrees for 50 to 60 minutes or until toothpick comes out clean.

Page 6 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

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Pumpkin Muffins with Streusel Topping

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2 large eggs 1 cup sugar 1/2 cup canola oil 1 cup pumpkin puree 2 cups flour 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg Topping: 1/3 cup butter, melted 1/3 cup flour 1 cup brown sugar 1 1/2 to 2 cups quick oats Preheat oven to 325 degrees. Beat eggs and sugar. Stir in oil, pumpkin and vanilla. Combine dry ingredients and add to wet ingredients, and mix on low until blended. Fill cupcake liners 2/3 full. Sprinkle on streusel topping. Bake 8 minutes, rotate pan and bake an additional 8 minutes or until toothpicks come out clean.

Remove to rack and cool, completely.

Topping: Mix until crumbly. Sprinkle on muffins.

Jan Allen Makanda

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cookies

Caramelicious Fudge Brownies

Antonette Cookies

5 cups flour 2 cups sugar 1/2 cup milk 1 cup Crisco 3 eggs 3 teaspoons baking powder 1 tablespoon vanilla Zest and juice of 1 lemon or orange (whichever flavor you want) Cream Crisco, sugar, eggs, citrus zest and vanilla.

Mix well. Add flour and baking powder. Add milk as needed. Dough should be soft but not sticky. Put on floured surface and knead until dough comes together. Let rest for one hour in refrigerator. Heat oven to 375 degrees. Take small piece of dough and roll into a rope about 1/8-inch in diameter and 4 inches long. (Once you get the feeling for the size decide your own size. Remember the bigger the cookie the longer it takes to bake.) Shape into a spiral. Leave at least one-inch space between cookies. They spread. Bake for 12 to 15 minutes, depending on oven and size of cookie. Cool on rack.

When cooled frost with the following: Frosting: 2 cups confectioners’ sugar Juice from lemon or orange (add a teaspoon of water at a time if needed) Dip top of cookie in frosting and return to rack.

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Page 8 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Apple Brownies

Art Services

Apple Brownies 3 cups peeled, 3 cups flour chopped apples 1 teaspoon baking 1 cup chopped pecans soda 2 cups powdered 1 teaspoon salt sugar 1 teaspoon cinnamon 2 tablespoons 11/4 cup oil margarine 3 eggs 1 teaspoon vanilla 2 cups sugar Milk 2 teaspoons vanilla Mix dry ingredients together. Mix oil, eggs, sugar and vanilla in large mixing bowl. Add dry ingredients and mix well. Add chopped apples and pecans, and mix. Grease and flour 10x16-inch pan. Pour batter in and bake at 350 degrees until golden brown. While still hot, mix powdered sugar, margarine, vanilla and enough milk to make it think enough to pour over brownies. Using a smaller pan will make thicker brownies.

Jo Ann Slack

Zeigler

Caramel Apple Brownie Bar 1 cup butter 2 cups sugar 2 cups flour 2 eggs 2 cups apples, chopped

1 teaspoon baking powder 2 teaspoons cinnamon 1 cup caramel bits

Preheat oven to 350 degrees. Grease and flour 9x13-inch pan. Beat butter and sugar, add eggs and rest of ingredients except caramel bits. Spread into prepared pan. Sprinkle caramel bits on top. Bake for 45 minutes or until toothpick comes out clean.

Jan Allen Makanda

Chocolate Cherry Chunk Cookies

Caramel Apple Bars

1 cup creamy peanut butter 3/4 cup caramel flavor ice cream topping 3 tablespoons packed brown sugar 3 cups apple-cinnamon flavor round toasted oat cereal 1 cup coarsely chopped dried apples 1/2 cup salted coarsely chopped peanuts Line 8x8x2 baking pan with foil, extending foil up over edges of pan. Butter the foil.

In a large saucepan, combine 3/4 cup peanut butter, 1/2 cup ice cream topping and brown sugar.

Cook and stir over medium heat just until mixture starts to bubble. Remove from heat. Add cereal and apples, stir gently to coat. Transfer to prepared pan, press firmly into pan.

In a small bowl, stir together remaining 1/4 cup peanut butter and 1/4 cup ice cream topping.

Spread evenly over bars and sprinkle with peanuts, pressing lightly. Let bars stand 1 hour to set. Use foil to lift from pan. Cut into bars.

Sue Peterman

1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 large egg 2 teaspoons vanilla 11/2 cups all-purpose flour 1/2 teaspoon baking soda Pinch of salt 3/4 cups of white chocolate chips 3/4 cups dark chocolate chips 1/2 cup of pecans or walnuts, coarsely chopped 1 cup of dried cherries, coarsely chopped Preheat oven to 350 degrees. Cream together the sugars and butter until light and fluffy. Add the vanilla and egg; mix well. Mix in the dry ingredients and mix until incorporated. Stir in the chips, pecans and cherries. Drop by teaspoonful on a parchment lined cookie sheet. Bake for about 11 minutes.

Remove and let cool on the cookie sheet for a minute before transferring them to a rack to cool completely. Store cookies in an airtight container.

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Chocolate Pretzel Cookies

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21.5-ounce package fudge brownie mix 20 caramels 3 tablespoons milk 1/2 cup semi-sweet chocolate chips 1/2 cup chopped pecans Prepare and bake brownie mix according to package directions. Meanwhile, in small saucepan over low heat, melt caramels with milk. Stir until smooth. Immediately after removing brownies from oven, sprinkle with chocolate chips and pecans.

Drizzle with caramel. Cool completely before cutting.

Makes 24 bars.

1 cup butter, softened 11/2 cups sugar 4 eggs 3 cups self-rising flour 1/2 teaspoon almond extract (optional) 1 teaspoon vanilla 1 20-ounce can cherry pie filling Icing: 3 tablespoons milk 1 tablespoon butter, softened 1 tablespoon cream cheese 1 to 1 1/2 cups powdered sugar Cream together butter and sugar. Beat in eggs one at a time. Add flour and extracts and mix together. Spread 3/4 of batter into bottom of cookie sheet pan. Spread pie filling on batter.

Drop remaining batter on top. It doesn’t have to be solid.

Bake 350 degrees for 40-45 minutes.

Icing: Mix all ingredients together and drizzle over bars as soon as they are removed from the oven.

Enjoy!

These bars are delicious and attractive to serve.

I have baked them to serve as dessert as well as a breakfast item.

Beth Mandrell Mulkeytown

1 cup all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 1/2 teaspoon vanilla 1 cup semisweet chocolate chips 1 cup roughly chopped mini pretzels, plus 30 whole pretzels for garnish Heat oven to 350 degrees. In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, beat butter, granulated sugar and brown sugar for 2 minutes, until fluffy.

Beat in egg and vanilla until just combined. Pour in flour mixture and beat on low until just combined.

Carefully fold in chocolate chips and chopped pretzels. Drop tablespoonfuls of batter on baking sheets, spacing them about 2 inches apart. Press down lightly to flatten. Press a whole pretzel on top.

Bake at 350 degrees for 11 minutes. Transfer to a wire rack to cool completely.

Sherry Reuter

Pinckneyville

Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 9

cookies Golden Raisin Rounds

2 cups self-rising flour 1 cup golden raisins, slightly chopped 1/2 cup butter, softened 6 tablespoons granulated sugar 6 tablespoons brown sugar 2 tablespoons orange marmalade 1 egg 1/4 cup sour cream 1 teaspoon vanilla 1/2 cup chopped nuts Icing: 2 1/2 tablespoons orange marmalade 2 cups powdered sugar 1 tablespoon water Toss raisins and flour together.

Cream butter and sugars. Add marmalade and egg until blended; add flour mixture alternately with sour cream. Add vanilla, nuts. Drop on cookie sheet in small mounds. Bake at 350 degrees for 12 to 14 minutes -don’t overbake, so they will stay moist.

When cool, mix icing ingredients and drizzle over them.

Should be a very moist and soft cookie. Apricot preserves also work well instead of orange marmalade.

Also, dried cherries are good along with the golden raisins.

Marjorie Lampe Campbell Hill

Marcia’s Pralines

11/2 cups granulated sugar 11/2 cups light brown sugar 1/2 stick butter (cook 1/4 stick with sugar milk mixture; add 1/4 stick after mixture cooks) 1 cup heavy whipping cream 3/4 teaspoon baking soda 1/4 teaspoon almond extract 3 cups pecans Butter the sides of a heavy pan. Mix sugars, baking soda and cream and 1/4 stick butter. Cook over medium heat for a few minutes and then turn down to medium low. Place candy thermometer in pan and let cook rarely stirring until mixture reaches 234 degrees. Remove from heat and add almond extract and the other 1/4 stick butter. Beat a couple minutes and add the pecans. As it starts to thicken spoon out on pans covered with wax paper. Makes approximately 3 dozen.

Pralines are a childhood favorite of the McCann family. Marie McCann made them for her family. Her recipe was on an envelope without directions.

Marcia Allen

Murphysboro

Oatmeal Carmelitas

1 cup flour 1 cup quick oats 3/4 cup packed brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup melted butter 1 cup semi-sweet chocolate chips 1/2 cup chopped nuts 3/4 cup caramel ice cream topping 3 tablespoons flour Combine flour, oats, brown sugar, baking soda, salt and butter. Blend well at low speed to form crumbles.

Press half into bottom of 9x9-inch pan.

Bake at 350 degrees for 10 minutes.

Remove from oven. Sprinkle with chocolate chips and nuts. Blend caramel topping with flour and pour back and forth over chips and nuts.

Sprinkle with rest of crumb mixture.

Bake 15 to 20 minutes. Chill for 1 to 2 hours and cut into bars.

Lee Ellen Wilson Du Quoin

Oatmeal Pudding Cookies

1 1/4 cup sifted flour 1 teaspoon baking powder 1 cup margarine, softened 1/2 cup brown sugar 1/4 cup granulated sugar 1 package vanilla instant pudding (4 cup serving size) 2 eggs 3 1/2 cups quick oats 1 cup raisins 1 cup nuts, chopped Mix flour and baking soda. Combine margarine, sugars and pudding mix in a large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour and baking soda mixture.

Then sitr in oats, raisins and nuts.

Drop by spoonfuls on ungreased baking sheet.

Bake at 375 degrees for 10 to 12 minutes. Remove to wire racks to cool. Makes about 5 dozen.

Norma Epplin

Salted Caramel Nut Brownies

18-ounce package brownie mix salted and roasted mixed nuts, coarsely chopped 15 wrapped caramels 1 tablespoon milk Sea salt Prepare brownie mix according to directions, stir in nuts and spoon into prepared 8- or 9-inch square pan.

Microwave 15 caramels with 1 tablespoon milk for 1 minute. Stir the caramel, then drizzle half over batter, gently swirl with knife. Bake for 10 minutes and warm remaining caramel, drizzle over brownies.

Sprinkle with 1/2 teaspoon coarse sea salt.

Marty Thornton

Scotcharoos

1 cup sugar 1 cup corn syrup 1 cup peanut butter 6 cups Rice Krispies 6 ounces chocolate chips 6 ounces butterscotch chips Bring sugar and corn syrup to a boil.

Remove from heat and add peanut butter.

Mix with Rice Krispies.

Press in 9x13-inch pan. Ice with melted chocolate and butterscotch chips.

Sue Peterman Carbondale

Herrin

Chunky Pecan Pie Bars Crust: 11/2 cups flour 1/2 cup butter 1/4 cup packed brown sugar Filling: 3 eggs 3/4 cup corn syrup 2 tablespoons butter 1 teaspoon vanilla 13/4 cup Nestle chocolate chunks 11/2 cups coarsely chopped pecans

Mix flour, butter and brown sugar in a small bowl until crumbly. Press into greased 9x13-inch pan. Bake at 350 degrees for 12 to 15 minutes until lightly browned. Beat eggs, corn syrup, sugar, butter and vanilla in a medium bowl with a wire whisk. Stir in chocolate chunks and pecans. Pour evenly over baked crust. Bake at 350 degrees for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.

Myra Rubach Chester

Shortbread 1 cup (2 sticks) salted butter, at cool room temperature 1 cup confectioners’ sugar 2 teaspoons vanilla extract 1/4 teaspoon almond extract, optional, or the flavor of your choice; eggnog flavor makes a delicious holiday shortbread 2 cups King Arthur unbleached all-purpose flour

Preheat oven to 300 degrees. Lightly grease two round 9-inch cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.

In a medium-sized bowl, beat together the butter, sugar, vanilla and almond extract, then beat in the flour. the mixture may seem a little dry at first; keep beating until it comes together.

If it absolutely won’t come together, dribble in up to 1 tablespoon of water until it does. This is a stiff dough. Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.

Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Bake the shortbread until it’s a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes. Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.

Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it’s cool, it won’t cut easily.) Transfer the shortbread wedges to a rack to cool.

Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts; Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.

Tips: A scale in handy for dividing shortbread dough in equal halves. Each half of dough in the above recipe will weigh about 10 1/2 ounces.

Salted butter is preferred. With no liquid in the recipe, it’s impossible for added salt to disperse itself fully through the shortbread dough; you end up with unpleasantly gritty bits of salt in each bite. Vary the flavor of your shortbread with the following simple additions. For ginger shortbread: add 1/3 cup finely diced ginger and 1 teaspoon ground ginger. For butterpecan shortbread: add 1/8 teaspoon butter rum flavor and 1 cup finely toasted pecans.

Linda Roberson

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Pinckneyville

Snow Balls

1 egg, well beaten 3/4 cups dates, chopped 1/2 cup sugar 1/2 teaspoon vanilla 11/2 cups Rice Krispies 1/2 cut chopped nuts 1 cup Angel Flake coconut Cook eggs, dates and sugar until think in a heavy pan, stirring constantly. Add vanilla, Rice Krispies, nuts and mix. Let cool, butter hands, roll mixture into balls and roll in the coconut.

Janet Billingsley

Pro Cabinets, Inc. Kitchen & Bath Cabinets Countertops – Vanity Tops 11123 Skyline Drive – Marion, IL 618.993.0008 www.procabinets.net

Buncombe

Page 10 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 11

desserts

Banana Caramel Pie

Ambrosia Cheesecake

1 6-ounce package Orange Jell-O 1 8-ounce package cream cheese, softened 1 cup sugar 1 20-ounce can crushed pineapple, chilled and well drained 1 cup angel flake coconut 1/2 cup pecans, finely chopped 1 can Milnot, chilled very cold 2 teaspoons vanilla Crust: 2 cups graham cracker crumbs 1/2 cup (1 stick) melted margarine Spray 9x13x2-inch baking pan with cooking spray.

Mix graham cracker crumbs and melted margarine well. Save 1/2 cup crumb mixture to sprinkle on top.

Press remaining crumb mixture into baking pan. Set aside. Dissolve Jell-O in 2 cups boiling water and let cool. Mix softened cream cheese with sugar and beat well. Stir in well-drained pineapple, coconut and nuts. Next stir the cooled, dissolved Jell-O into the cream cheese mixture. Beat the cold Milnot until stiff. Add the vanilla and beat in good. Fold in the cheese and Jell-O mixture until well blended. Pour over graham cracker crust and sprinkle reserve crumbs over top. Chill at least 3 hours before serving.

Norma Epplin

Pinckneyville

GrEAT GIFTS perfectly posh FOr color THE TrEnDy LADIES On yOUr LIST

1 ready-made graham cracker crust 1 can Eagle Brand milk 2 to 3 bananas 1 8-ounce container Cool Whip 1/4 cup pecans, chopped Place can of Eagle Brand milk on its side in a large pan and cover completely with water. Bring to a boil.

Reduce heat, but keep it boiling slowly for 3 hours.

Add water as needed to keep can completely covered with water. Cool completely. This will caramelize the milk for your pie. After the milk is cool, slice bananas and put in pie shell. Pour caramel over top and top with Cool Whip and pecans.

Marietta Briddick Eldorado

1 5-ounce package of instant vanilla pudding mix 2 cups cold milk 1 14-ounce can sweetened condensed milk 1 tablespoon vanilla extract 1 12-ounce container frozen whipped topping, thawed 1 16-ounce package vanilla wafers 14 bananas, sliced In a large bowl, beat pudding mix and milk for 2 minutes. Blend in condensed milk until smooth.

Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Kathy Hankins Johnston City

Bean Pie

1 unbaked pie crust, 8- or 9-inch 1 cup sugar 3/4 cup heated and mashed pinto beans 3/4 cup melted butter or margarine 1/2 cup chopped pecans 2 eggs, well beaten 1 teaspoon vanilla Combine all ingredients in the unbaked pie shell.

Cover shell edges with foil the first 40 minutes to keep it from burning. You may add whole pecans on the top, if desired. Bake at 350 degrees for 45 minutes to an hour. Center will be slightly unset.

Add a dollop of whipped topping before serving.

May be frozen.

Brenda Teaney

Chocolate Covered Peanuts 2 pounds white almond bark 1 square chocolate 1 to 12 ounces chocolate chips 2 pounds dry roasted peanuts (in jar) Melt almond bark, chocolate and chocolate chips on high in slow cooker with lid on. Stir in peanuts.

Unplug slow cooker. When coated drop by teaspoonful on parchment paper until cool. Store in airtight container.

Barbara Rodgers

Du Quoin

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1 stick oleo (melted) 1 cup flour 1/2 cup crushed pecans 1 8-ounce package of cream cheese 1 cup Cool Whip 1 cup powdered sugar 2 small packages of instant chocolate pudding mix 3 cups cold milk Cool whip, toasted coconut and nuts for garnish Mix melted oleo, flour and pecans and press into 9x13-inch pan with the back of a large spoon (crust). Bake at 375 degrees for 15 minutes, cool. Mix the next three ingredients until smooth and spread on cooled crust.

Mix 3 cups cold milk with 2 packages of instant pudding mix and spread on top of cream cheese layer. Top off with Cool Whip and nuts for garnish. You can use any flavor of pudding mix you like, but I always use chocolate. The only trick to this recipe is to thoroughly mix the ingredients to achieve a smooth texture in layers.

Trudy Irvin

Sesser

Cobbler

1 cup self-rising flour 1 cup sugar 1 cup milk 1 stick margarine Melt margarine in pan. Mix flour, sugar, milk, and pour over margarine.

Then add whatever fruit you would like on top with juice. Bake about 1 hour at 350 degrees.

Evelyn Bean

Christopher

Deb’s Fresh Apple Cake

1 cup oil 2 cups flour 2 teaspoons baking powder 1 teaspoon vanilla 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 3 cups fresh apples, sliced 1 cup nuts Icing: 8 ounces cream cheese 1 teaspoon vanilla Powdered sugar A little milk Sift flour, salt, baking soda and baking powder together. Mix oil and sugar. Add eggs; beat well. Then add dry ingredients and apples; Mix well.

Add nuts and vanilla, mixing lightly.

Bake in a 9x12-inch baking pan at 350 degrees for 50 minutes. Mix icing ingredients and drizzle over warm cake.

Myra Rubach Chester

Page 12 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Delicious Coconut Cake

1 18-ounce golden butter cake mix 2 cups sugar 12 ounces shredded coconut 2 cups sour cream 2 cups whipped topping Prepare cake mix according to box directions; bake 2 round pans. When cake has cooled, cut horizontally so you will have 4 layers. Set aside. Mix sugar, coconut, sour cream and whipped toppings. Set side 1 cup of mixture for top of cake, frost between layers. Then frost top and sides.

Refrigerate 2 or 3 days before serving.

Marjorie Lampe Campbell Hill

Easy Pie Crust

3 cups flour 2 cups butter flavored shortening 1 cup water Mix flour and shortening with fork until well blended and crumbly. Add water, mix well. Divide into 5 pieces.

Knead 6 to 7 times on floured surface.

Roll into 9-inch cirlce and place in 9-inch pie plate.

Minnie Parks

Creal Springs

Fresh Apple Cake

4 cups chopped apples 2 cups white sugar 1 teaspoon salt 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup chopped nuts 1/2 cup canola oil 2 eggs, beaten 1 teaspoon vanilla Preheat oven to 350 degrees. Grease and flour 9x13-inch pan. Mix apples, white sugar and salt, and let sit. Mix flour, baking soda, cinnamon, chopped nuts, canola oil, eggs and vanilla. Add apple and sugar mixture. Add nuts. Pour into prepared pan. Bake in preheated oven for 45 minutes or until cake springs back to touch.

Jan Allen Makanda

Fried Pies

2 1/2 cups flour 1/2 teaspoon salt 1/2 cup oil 1/2 cup milk Add flour and salt to milk and oil.

Mix well. Roll into 12 balls. Put between waxed paper and roll into circles.

Spoon 1 tablespoonful fruit filling of your choice into each circle. Fold over and mash edges together with fork.

Deep fry at 375 degrees. Sprinkle with sugar while still hot.

Jenny Walker Golconda

Fruit Pizza

1 pie crust 1 jar marshmallow creme 1 package Philadelphia cream cheese, softened Fruit of choice Chocolate syrup Walnuts Roll out a pie crust really thin, to fit a pizza pan. Bake pie crust. Mix a jar of marshmallow creme with a softened pack of cream cheese, and spread on cooled crust. Arrange fruit of choice on top. Drizzle chocolate syrup on top, and walnuts.

Donetia Laur Benton

Gooey Butter Cake

1 box Duncan Hines yellow cake mix 1 egg, slightly beaten 1 stick butter, melted Topping: 1 8-ounce cream cheese, softened 1 16-ounce box powdered sugar 2 eggs, beaten 1/2 teaspoon lemon extract 1 teaspoon vanilla extract Preheat oven to 350 degrees. Coat 13x9-inch pan with cooking spray. Add melted butter to egg, and add to dry cake mix. Stir with fork until it forms a ball.

Press into 13x9-inch pan. Beat topping ingredients together until slightly foamy. Pour over top of dough that has been spread in pan.

Bake 35 minutes or until set and lightly browned. Do not over-bake as topping will set more when it cools.

Cool before cutting into pieces. Dust with powdered sugar. Serve at room temperature.

Make 16 servings.

Phyllis Szymczak West Frankfort

Grandma Charlene’s Fruit Cake

1 box lemon cake mix 1 cup orange juice 1 cup red candied cherries, chopped 1 cup candied pineapple, chopped 1 cup golden raisins 1 cup chopped nuts Mix cake mix according to directions on package, substituting orange juice for water. Fold in fruits and nuts. Bake at 350 degrees until inserted toothpick comes out clean.

Note: I bake mine in muffin pan for easy grab and go snacks and lunches.

Minnie Parks

Creal Springs

Grandma’s Hot Milk Sponge Cake

4 eggs 2 cups sugar 2 teaspoons baking powder 2 cups flour 1 cup milk 1 tablespoon butter 1/2 teaspoon salt 1 teaspoon vanilla Beat eggs until light and thick, slowly add sugar, beat 1 1/2 minutes.

Fold sifted dry ingredients into eggs and sugar mixture. Add vanilla. Heat milk and butter, add to batter. (Do not let milk boil). Bake in two 9-inch greased pans at 350 degrees until top springs back, about 30 minutes. Great with fresh strawberries and whipped cream.

Myra Rubach Chester

Italian Cream Cake

1/2 cup unsalted butter, softened (1 stick) 1/2 cup Crisco shortening 2 cups granulated sugar 5 eggs, separated 1 cup buttermilk 1 teaspoon baking soda 2 cups cake flour 1 teaspoon vanilla 1 cup shredded coconut 1/2 cup chopped pecans Frosting: 1 8-ounce package cream cheese 1/2 cup unsalted butter, softened (1 stick) 1 teaspoon vanilla 4 cups powdered sugar, sifted 1/2 cup chopped nuts Preheat oven to 350 degrees.

Grease and flour two 9-inch round baking pans. In a large mixing bowl, cream the butter and shortening until blended. Add the sugar and beat until fluffy. Beat in the egg yolks and beat until well blended; about 1 to 2 minutes. Add the cake flour and baking soda alternately with the buttermilk. Add vanilla; mix well. Stir in the coconut and pecans. In another bowl, mix egg whites until stiffly beaten. Fold egg whites into the batter.

Divide the cake batter into the prepared pans. Bake for 25 minutes or until toothpick comes out clean. Cool cake in the pans on wire racks for 10 minutes; remove and cool completely.

Frost the cake with frosting.

Frosting: In a medium bowl, mix the cream cheese and butter until blended. Add the powdered sugar and vanilla and beat until light and fluffy.

Sprinkle nuts on top of cake.

Crystal Waltemate Marion

Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 13

Desserts

Original Baker’s German’s Sweet Chocolate Cake

1 4-ounce package Baker’s German’s sweet chocolate 1/2 cup water Kentucky Orange Juice Cake 4 eggs, separated 1 box Duncan Hines golden butter 2 cups flour recipe cake mix 1 teaspoon baking soda 1 box Jell-O vanilla 1/4 teaspoon salt instant pudding 1 cup butter, softened 1/2 cup pecans 2 cups sugar 1 cup orange juice 1 teaspoon vanilla 4 eggs 1 cup buttermilk 1/2 cup Crisco oil Cover bottoms of three 9-inch round Glaze: pans with waxed paper; spray sides with 1 stick margarine cooking spray. Microwave chocolate and 1/2 cup orange juice water in large microwaveable bowl on high 1 cup sugar Grease and flour Bundt pan. Place nuts for 1 1/2 to 2 minutes or until chocolate is in bottom. Mix other cake ingredients and almost melted, stirring after 1 minute. Stir until chocolate is completely melted. pour into pan. Bake at 350 degrees for (Alternately: Boil water and measure out 50 to 60 minutes. Leave cake in pan.

1/2 cup water and pour over chocolate to Boil ingredients for glaze for melt.) Beat egg whites in small bowl with 2 minutes. Pour glaze over cake while mixer on high speed until stiff peaks form; still hot. Let stand 30 minutes or until set aside. Mix flour, baking soda and salt. cool. Turn out of pan. Store in Beat butter and sugar in large bowl with refrigerator.

Gledith Chapman mixer until light and fluffy. Add egg yolks, Pinckneyville one at a time, beating well after each.

Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, Makes Its Own Crust beating until well blended after each Coconut Pie addition. Add egg whites; stir gently until 4 eggs, slightly beaten well blended. Pour into prepared pans.

1/2 cup sugar Bake 30 minutes or until toothpick 1/4 cup butter, melted inserted in centers comes out clean.

2 cups milk Immediately run small spatula around 1/2 cup self-rising flour cakes in pans. Cook cakes in pans for 1 1/2 cup coconut 15 minutes; remove from pans to wire 1 teaspoon vanilla extract racks. Cool completely. Spread CoconutMix eggs and sugar, add melted butter Pecan Filling and Frosting between cake and blend well. Add milk, flour, coconut layers and onto top of cake. and vanilla. Pour into 9- to 10-inch pie Substitute: If you don’t have plate. Bake in preheated oven at buttermilk, just add 1 tablespoon lemon 350 degrees for 45 minutes or until juice or vinegar to 1 cup milk; let stand golden brown and set.

10 minutes.

Jan Allen Note: This delicate cake will have a Makanda slightly sugary top crust which tends to crack. The frosting will cover up these Nana’s Creeping cracks.

Crust Cobbler Coconut-Pecan Filling and Frosting: 1 teaspoon baking powder 4 egg yolks 1 cup flour 1 12-ounce can evaporated milk 1/2 cup milk 1 1/2 teaspoons vanilla 1/2 cup melted margarine 1 1/2 cups sugar 2 cups fruit (I use peaches or 3/4 cup butter or margarine blackberries) 1 7-ounce package Baker’s angel flake 3/4 cup sugar coconut (2 2/3 cups) Combine the first three ingredients.

1 1/2 cups chopped Planters pecans Add milk and margarine. Pour into a Beat egg yolks, milk and vanilla in large 9x13-inch pan. Heat, or just bring to a boil saucepan with whisk until well blended. the fruit and 3/4 cup sugar; pour over Add sugar and butter; cook on medium above mixture. Bake 30 minutes at heat 12 minutes or until thickened and 350 degrees. golden brown, stirring constantly. Remove This recipe was shared with my by my from heat. Add coconut and nuts; mix friend Trish. This was her grandmother’s well. Cool to desired spreading recipe. Very easy to make. consistency.

Lori Holcomb Linda M. Roberson Chester

Marion

Crust: 1 1/2 cups graham cracker crumbs 1 cup ginger snap crumbs 1 stick butter Topping: 1 cup brown sugar (firmly packed) 6 tablespoons butter or margarine softened 1 cup chopped pecans

Filling: 3 8-ounce packages cream cheese, softened 1/2 cup sugar 1/2 cup brown sugar (firmly packed) 1 15-ounce can pumpkin 4 eggs 1/4 cup evaporated milk 3 tablespoons flour 2 tablespoons maple syrup 2 teaspoons pumpkin pie spice

Preheat oven to 325 degrees. For crust: Combine crumbs and butter.

Press into lightly greased 10-inch springform pan. Bake for 15 minutes.

For topping: Combine sugar and butter in small bowl. Stir in pecans.

Set aside.

For filling: Beat cream cheese and sugars in large bowl until fluffy.

Beat in remaining ingredients until smooth. Pour over crust.

With rack in center of oven, bake cake about 1 1/2 hours or until sides pull away from pan and center is almost set. Sprinkle topping over cake, bake 10 minutes longer. Leaving cake on same rack, broil 1 to 2 minutes or until sugar carmalizes and edges of cheesecake are golden brown. Cool in pan to room temperature before removing sides of pan. Yield: 16 servings.

Ruth Hawkins Du Quoin

Peach Cobbler Dessert

Art Services

pudding 2 cups milk 1 cup pumpkin 3/4 teaspoon pumpkin pie spice 1/2 of 12-ounce carton Cool Whip Praline sauce: 1 1/2 cups pecans, toasted and chopped 3/4 cup light corn syrup 1/4 cup margarine 3 tablespoons flour 1 1/4 cup brown sugar, packed 5 ounces evaporated milk

Crust: Mix flour, margarine and pecans until crumbly and press lightly into 13x9-inch baking pan. Bake at 250 degrees for 15 to 18 minutes or until lightly browned. Cool.

Cream cheese layer: Mix cream cheese with sugar until well blended. Add pumpkin, pumpkin pie spices and mix well. Fold in Cool Whip and pour over crust.

Pudding layer: Mix pudding and milk, and stir until well blended. Add pumpkin and pumpkin pie spices and mix well. Fold in Cool Whip. Pour over cream cheese mixture. Refrigerate at least 4 hours. Drizzle praline sauce over each piece before serving. Praline Sauce: To toast pecans, spread pecans on cookie sheet and bake at 350 degrees for 15 minutes. Cool and chop. Melt margarine in sauce pan. Add brown sugar, corn syrup and flour. Stir well. Bring to a full boil, reduce heat and cook 5 minutes, stirring constantly. Remove from heat and cool to lukewarm. Gradually stir in milk and pecans. Pour 1 1/2 cups over pumpkin pudding layer, add more if needed.

Note: Leftover praline sauce can be used on ice cream or cheese cake.

Marietta Briddick Eldorado

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Page 14 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

1 cup self-rising flour 1 cup sugar 1 cup milk 1 stick butter 1 large can sliced peaches Mix flour, sugar and milk. Melt stick of butter into bottom of casserole dish, pour mixture and peaches into dish.

Bake at 350 degrees until brown on top.

Norma Weekley West Frankfort

Strawberry Pie

1 pie crust, baked 2 cups fresh strawberries, sliced 1 cup sugar 1 cup water 3 tablespoons corn starch 1 box Strawberry Jell-O Arrange strawberries in baked pie crust. Cook sugar, water, corn starch until thickened. Add Jell-O, mix well. Pour over strawberries. Chill until firm. Top with Cool Whip. Instead of pie crust, use an angel food cake pinched up in 9x13-inch pan. For a cake, triple the recipe.

Minnie Parks

Creal Springs

Praline Pumpkin Torte Crust: 1 1/2 cups flour 1/2 cup margarine 1/2 cup pecans, chopped Cream Cheese Layer: 1 8-ounce package cream cheese, softened 1 cup sugar 1 cup pumpkin 3/4 teaspoon pumpkin pie spice 1/2 of 12-ounce carton Cool Whip Pudding layer: 1 6-ounce box vanilla instant

Turtle Cheesecake

Peach Cobbler Dessert

Praline Pumpkin Cheesecake

Pumpkin Pecan Cake

1 15-ounce can solid packed pumpkin 1 12-ounce can evaporated milk 1 cup packed brown sugar 3 eggs 2 teaspoons pumpkin spice 1/2 teaspoon salt 1 package yellow cake mix 1 1/2 sticks butter (cut into thin slices) 1/2 cup chopped pecans Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with non-sticking cooking spray. Combine pumpkin, brown sugar, eggs, pumpkin pie spice, salt and evaporated milk. Stir until blended. Pour into prepared pan. Top with dry cake mix, spreading evenly. Top with butter in a single layer, covering cake mix as much as possible. Sprinkle with pecans. Bake about 1 hour or until toothpick inserted comes out clean. Cool well.

Cindy Morgenstern

Pinckneyville

Peaches and Cream Cake

2 16-ounce or 1 29-ounce can sliced peaches For topping: 16 ounces cream cheese, softened 8 tablespoons peach juice 3/4 cup sugar For batter: 1 package yellow cake mix without pudding 4 eggs 1 cup cold water 1/3 cup vegetable oil 1 4-ounce package instant vanilla pudding Preheat oven to 325 degrees. Grease and flour a 9x13-inch pan. Drain peaches and save the juice.

Topping: Beat cream cheese, 8 tablespoons peach juice and sugar until fluffy, refrigerate.

Batter: Combine cake mix, eggs, water, oil and pudding on medium speed for 2 minutes. Spread batter into pan.

Lay peach slices in an even layer close to each other over batter. Carefully spread cream cheese mixture over peaches, try to cover the whole surface.

Bake 45 to 55 minutes. Cool completely before covering. Keep refrigerated.

Note: The baked crust may creep up and cover some of the cream cheese mixture, so it may slump a little, but that’s okay. The crust should be golden brown.

For more peach juice, add enough water to make one cup.

Jenny Walker Golconda

Oreo Dessert

1 large package instant chocolate 1 pound Oreo cookies pudding 8 ounces cream cheese 1 cup powdered 1 stick butter sugar 2 8-ounce containers Cool Whip Mash Oreos in bowl, saving 1 cup aside. Melt butter and add to Oreo cookies.

Spread in a 13x9-inch pan to form crust. Blend together the cream cheese, powdered sugar and 1 container of Cool Whip. Spread over Oreo crust. Mix pudding according to directions. Spread over cream cheese layer. Top with other containers of Cool Whip and garnish with remaining cup of Oreo crumbs. Chill overnight.

Myra Rubach Chester

Crust: 1 cup flour 1/4 cup finely chopped pecans 6 tablespoons cold butter, chopped 1/3 cup packed brown sugar Filling: 4 8-ounce packages cream cheese, softened 1 cup sugar 1/3 cup packed brown sugar 1/4 cup, plus 1 teaspoon flour, divided 2 tablespoons heavy whipping cream 1 1/2 teaspoons vanilla 4 eggs, lightly beaten 1/2 cup milk chocolate chips, melted and cooled 1/4 cup caramel ice cream topping 1/3 cup chopped pecans Ganache: 1/2 cup milk chocolate chips 1/4 cup heavy whipping cream 2 tablesppons chopped pecans Place a greased 9-inch springform pan on a double thickness of heavyduty foil. Securely wrap foil around pan. In a small bowl, combine the flour, brown sugar and pecans. Cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on baking sheet. Bake at 325 degrees for 12 to 15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, ceram and vanilla. Add eggs, beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a kinfe around edge of pan to loosen; Cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans.

Refrigerate until set. Remove sides of pan.

Garnish with pecan halves and additional ice cream caramel topping if desired.

Myra Rubach Chester

Six-ingredient Pineapple Cake

Pumpkin Dump Cake

2 cups flour 2 cups sugar 2 eggs 2 teaspoons baking soda 2 teaspoons vanilla 1 can crushed pineapple with juice (approximately 20 ounces) Optional icing: 8-ounce package cream cheese 2 teaspoons vanilla 2 cups powdered sugar Combine all the ingredients and mix well. Pour in 9x13-inch pan and bake at 350 degrees for 30 to 35 minutes until done. Beat optional icing ingredients with mixer and add water as needed to make the right consistency for icing.

Brenda Teaney Du Quoin

1 29-ounce can pure pumpkin 1 12-ounce can evaporated milk 3 eggs 1 cup sugar 1 teaspoon salt 3 teaspoons cinnamon 1 box yellow cake mix 1 cup chopped pecans 3/4 cup melted margarine Preheat oven to 350 degrees.

Use 9x13-inch greased cake pan.

Mix pumpkin, evaporated milk, eggs, sugar, salt and cinnamon.

Sprinkle cake mix on top.

Then cover with pecans. Pour melted margarine over top. Bake 50 minutes. Top with whipped cream (Cool Whip) as pieces are served.

Gloria McPherson Du Quoin

Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 15

entrees Breakfast Casserole

6 slices white bread 1 pound pork sausage 6 eggs, beaten 1 teaspoon salt Butter or margarine 2 cups half-and-half Remove crusts from bread and spread slices with butter. Place slices in a greased 13x9-inch baking dish. Set aside.

Cook sausage until browned, stirring to crumble; drain well. Spoon sausage over bread slices; sprinkle with cheese.

Combine eggs, half-and-half and salt.

Mix well and pour over cheese.

Cover and chill overnight. Bake, uncovered, at 350 degrees for 45 minutes or until set.

NOTE: Bread can also be torn into pieces and placed in bottom of dish instead of whole slices.

Myra Rubach Chester

Aunt Amy’s Sweet and Sour Meat Loaf

Golden Potato Soup

3 cups chopped potatoes 1 cup water 1/2 cup celery slices 1/2 cup carrot slices 1/4 cup chopped onion 1 teaspoon parsley flakes 1/2 teaspoon salt Dash of pepper 1 chicken bouillon cube 1 1/2 cups whole milk 2 tablespoons flour 1/2 pound (or less) pasteurized cheese spread, cubed Combine potato, water, celery, carrot, onion, parsley flakes, seasonings and bouillon. Cover and simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, stirring until well blended.

Add flour mixture to hot vegetables, stirring constantly, until mixture boils and thickens. Add cheese spread.

Stir until melted. Makes six 1-cup servings.

Phyllis Szymczak

1 1/2 pounds hamburger 1 1/2 cups saltine cracker crumbs 2 eggs 2 ounces tomato sauce 1 teaspoon chicken granules Mix ingredients well. Bake at 350 degrees for 50 minutes. Remove from oven and drain excess fat. Make sauce.

Sauce: 6 ounces tomato sauce 1/2 cup sugar 2 tablespoons brown sugar 2 teaspoons yellow mustard 2 tablespoons white vinegar Mix and bring to a boil. Pour the sauce over meatloaf and bake 15 minutes longer. Let rest for 10 minutes before slicing.

Cindy Morgenstern

Pinckneyville

Chicken and Noodles

1 pound boneless, skinless chicken breast Salt and pepper to taste 2 10.75-ounce cans cream of chicken soup 1 14.5-ounce can chicken broth 1 16-ounce package wide egg noodles (cooked and drained) Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for six hours or until chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to slow cooker. Add broth and cooked noodles. Mix well. Cover and cook on low for additional 30 minutes or until heated. Serves 6.

Marietta Briddick

Eldorado

Crock Pot Pizza

1 package Kluski noodles, cooked and drained 1 pound hamburger, browned 1 small onion, diced and browned 1 small can black olives 1 small jar Ragu spaghetti sauce 1 small jar Ragu quick pizza sauce 2 packages shredded mozzarella cheese Spray Crock Pot. Place half noodles in Crock Pot. Add sauces to hamburger and olives. Place half mixture on top of noodles. Add 1 package mozzarella cheese. Add other half noodles and rest of hamburger mix. Top with remainder of cheese.

Put lid on, cook low. Cook for 2 to 3 hours. Don't stir.

Barbara Rodgers

West Frankfort

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Liberty Village of Carbondale Page 16 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Farmers Casserole

3 cups frozen hash browns 3/4 cup shredded Monterey Jack cheese 1 cup diced ham 1/4 cup chopped green onion 4 eggs 1 12-ounce can evaporated milk 1/4 teaspoon pepper Place potatoes in an 8-inch square baking pan.

Sprinkle with ham, cheese and onions. Beat eggs, milk, salt and pepper and pour over potatoes and cheese. Cover and refrigerate overnight. Bake at 350 degrees for 50 to 60 minutes.

Marjorie Lampe Campbell Hill

Lori’s Chicken Dressing Bake

1 chicken, cooked, cooled and boned 1 can cream of chicken soup 1 8-ounce carton sour cream 1 egg 1/2 cup chopped onion 1/2 cup chopped celery 2 1/2 cups chicken broth 1 box stuffing mix 1/2 stick margarine Combine soup, sour cream, egg and package of seasoning mix from stuffing mix. Add onion, celery, chicken broth and bread crumbs, mix well. Add chicken; mix well. Pour into a greased baking dish.

Melt margarine and drizzle over top. Bake at 350 degrees for 30 to 35 minutes.

Myra Rubach

Morning Glory Casserole

18 hard boiled eggs 1 pound bacon (cubed, browned, and drained) 1/4 cup butter 1/4 cup flour 1 cup heavy cream 1 cup milk 1 jar Cheez Whiz 1/4 teaspoon thyme 1/4 teaspoon garlic powder 1/4 cup chopped parsley Make a white sauce combining melted butter and flour. Add cream and milk. Stir constantly until thick and bubbly.

Add Cheez Whiz and stir to combine. Add thyme, garlic and half of the parsley.

Grease 9x13-inch dish. Slice eggs (with egg slicer) and put a layer in the dish. Add part of the bacon and some cheese sauce, and continue layering; end with a layer of sauce.

Cover with remaining parsley. Bake at 350 degrees for 40 minutes.

Cindy Morgenstern Pinckneyville

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Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 17

Old Time Settlers’ Bean Bake

3/4 cup brown sugar 3/4 cup white sugar 1/4 cup ketchup 1/4 cup barbecue sauce 2 tablespoons mustard 2 tablespoons molasses 1/2 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon black pepper 1 15-ounce can red kidney beans, drained 1 15-ounce can baby butter beans, drained 1 15-ounce can pork and beans 1 15-ounce can garbanzo beans, drained (optional) 1 pound ground beef 1/2 pound bacon (break into bits) 1 onion, chopped Mix sugars, ketchup, barbecue sauce, mustard, molasses, chili powder, salt and pepper. Add beans.

Brown and drain beef, bacon and onion. Mix all ingredients together.

Pour into a slow cooker and cook on high for 1 hour. Reduce heat to low and cook for another two to three hours or until ready to serve. Serves 12 to 16.

Sue Peterman Carbondale

Wet Burritos

1 pound ground beef 1 tablespoon taco seasoning 16-ounce can pinto beans 2 tablespoons chopped onion 10.75-ounce can cream of mushroom soup 1/3 cup salad dressing (Miracle Whip) or 1/2 cup sour cream 6 flour tortillas 1 cup shredded cheddar cheese Salsa, for serving Preheat oven to 325 degrees.

Brown ground meat. Drain off grease.

Add taco seasoning, beans and onion.

In a medium bowl, mix cream of mushroom soup and salad dressing until smooth. Combine soup mixture and meat mixture thoroughly.

Place two tortillas in bottom of 2-quart casserole dish. Put 1/3 of meat mixture over tortillas; continue layering until all ingredients are used, ending with meat mixture on top. Sprinkle cheese over top.

Bake for about 30 minutes until casserole is bubbling and cheese is melted.

Serve with salsa if desired.

Phyllis McGee

Pinckneyville

1 pound bacon, cut in half crosswise 2 pounds small sea scallops 1/2 cup olive oil 1/2 cup dry vermouth 2 tablespoons parsley 1 teaspoon garlic powder 1 teaspoon black pepper 1/2 teaspoon onion powder Dash of oregano Salad greens, for serving Wrap one bacon piece around each scallop, if necessary, secure with a wooden toothpick. Place wrapped scallops in a baking dish. Make the marinade: In a small bowl, combine olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano; pour over scallops. Cover and refrigerate at least 4 hours.

Remove scallops from marinade.

Arrange on boiler pan. Prepare a platter lined with salad greens. Place broiler pan four inches from the heat; boil scallops 7 to 10 minutes or until bacon is brown. Turn scallops and brown the other side for about 5 minutes. Remove wooden toothpicks from the scallops. Arrange the scallops on the platter and garnish as desired.

Linda M. Roberson

Marion

Smoked Boston Butt

1 pork butt roast, 5 to 6 pounds 4 tablespoons of your favorite grilling, barbecue or smokehouse seasoning mix 4 tablespoons Wright’s Hickory liquid smoke, found in grocery store 1 cup water Barbecue sauce of choice, for serving Preheat oven to 350 degrees.

Sprinkle one side of roast with two tablespoons of the seasoning mix, making sure to rub well. Flip roast over and rub remaining two tablespoons of seasoning mix. Place roast in a ziploc bag. Repeat the process with the liquid smoke. Add water. Marinate roast overnight.

Place roast, fat side up, in a large Dutch oven or roasting pan. Cover.

Place in oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees. If you would like a more crispy skin, uncover roast for last 15 to 30 minutes of cooking time. Let meat rest for about 15 minutes, then slice.

Serve with your favorite barbecue sauce.

Linda M. Roberson

Marion

Shug’s Holiday Baked Ham

10- to 16-pound semi boneless half butt piece ham Brown sugar Yellow mustard Whole cloves 1 large can sliced pineapple Maraschino cherries Pull serving ham from freezer the night before. Put ham into roasting pan on its side. Open foil and make sure fat side is up. Pour on juice from sliced pineapple and reseal and tighten up foil. Bake over night at 250 degrees. Pull ham out the next morning at 7 or 7:30. Open foil and take a metal skewer or thin sharp knife and insert into ham to the center. Pull out and feel the blade or skewer to see how hot the center is. If hot it is ready for glaze. If frozen or cold rewrap tightly and increase heat to 350 degrees and bake for another 30 minutes to an hour until center is hot to touch. Glaze: Increase oven temperature to 400 degrees. Cut open brown sugar bag, open bottle of mustard, put out 10 whole cloves on counter. Curl foil back, randomly push cloves into fat of ham. Squirt mustard all over fat on the ham. Sprinkle brown sugar over mustard and pack it with your other hand so it stays packed on top of mustard. Toothpick the number of cherries as the same number of pineapple slices. Randomly stick cherries into ham and put pineapple slice for each over on cherry. Put into oven and allow brown sugar to melt into mustard and form a crusty soft glaze, about 20 minutes.

Watch glaze and do not burn the sugar. Remove from the oven. Rewrap and set for 30 minutes. Before slicing ham remove cloves, cherries on toothpicks and pineapple.

Sharon Sanders Shawneetown

Red Wine Braised Spiced Beef

1 tablespoon fennel seeds, crushed 1 tablespoon dried basil 2 teaspoons dried oregano 1 teaspoon kosher salt 1 teaspoon pepper 3 pounds boneless chuck roast, patted dry 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 cup red wine 1 8-ounce can tomato sauce 1 cup red bell peppers, coarsely chopped 1 tablespoons fresh Italian parsley Bake in cooking bag at 350 degrees for 2 1/2 to 3 hours. Let set 20 minutes before serving.

Marty Thornton

Page 18 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Herrin

Steak and Spinach Quiche

2 pieces of chopped steak or cutlet 1/2 cup spinach, thawed and all liquid squeezed out (Note: flour sack towels work great just for the wringing out the water.)

1 cup sliced mushrooms 1/4 cup red onion, sliced thin Salt and pepper to taste 4 eggs 1 cup of whole or 2 percent milk 1 cup Swiss cheese 1 cup mild cheddar 1/2 cup pepper jack cheese 1 deep dish frozen pie shell 2 sticks butter Plum tomatoes, seeded And one very special ingredient — a pinch of love.

Set oven to 350 degrees. Bake pie shell for 10 minutes, while baking prep your filling. Sauté onions, mushrooms and sliced or diced steak (however you want the meat, I choose to slice it) until golden brown, this is done in 1 stick of butter. When finished browning, set aside to cool just a bit. You can get the cheese grated or you grate it yourself, the pepper jack you will have to grate I looked all over for that one. Your pie shell should be done. Add 2 tablespoons butter to bottom of pie shell, add mixture of cheeses. Now add meat and mushroom mixture, top with spinach and add more cheese.

By this time you should have done the eggs and milk, pour this mixture over very gently so as no to spill any over.

This is optional to make it look festive: add sliced and seeded plum tomatoes to the top of the quiche, top with more cheese, and add two more tablespoons of butter to top. Bake at 350 degrees for 45 to 55 minutes, until you insert a knife and it comes out clean. When quiche is done let rest for at least 10 minutes so it has time to set.

Debbi Johnson

©Aveda Corp.

entrees

Scallops a’ la Schaller

Marion

Stand-By Chili

2 pounds ground chuck 2 cans diced tomatoes 1 cup chopped onion 1 green pepper, diced 1 cup diced celery 2 or 3 tablespoons chili powder 1 teaspoon salt 2 tablespoons water 2 tablespoons sugar 4 small cans Brooks hot chili beans Brown ground chuck, add all veggies and dry ingredients. Bring to boil, then simmer about one hour. Add beans and heat well when ready to serve.

Gloria McPherson Du Quoin

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618-549-5874 Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 19

salads

entrees Yip Yips 1 1/2 pounds ground beef, deer or turkey 1 medium onion, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 2 stalks celery, chopped

1 tablespoon chili powder 1 eight ounce can tomato sauce 1 1/2 cup ketchup 1/2 teaspoon salt 1/4 teaspoon pepper

Brown beef, deer or turkey with onion, peppers and celery. Drain if there is excess fat. Add chili powder, tomato sauce, ketchup and salt and pepper and cook on low until it has heated. Then either simmer for 45 minutes or place in a crock pot. Serve on your favorite type bun.

Marcia Allen

Murphysboro

Ranch Chili for a Crowd 7 pounds boneless Boston butt roast, trimmed of excess fat and cut into 1-inch cubes 16 slices bacon, chopped fine 2 large onions 6 large jalapeno chiles (about 2 1/2 inches long) seeded and minced 6 tablespoons chili powder

2 tablespoons ground cumin 3 teaspoons dried oregano 10 medium cloves garlic, minced 2 tablespoons brown sugar 2 28-ounce cans diced tomatoes 6 cups water 4 16-ounce cans red kidney beans, drained and rinsed

Toss pork cubes with salt and pepper; set aside. Fry bacon in large, heavy soup kettle of Dutch oven over medium heat until fat renders and bacon crisps, about ten minutes. Remove bacon with slotted spoon to plate lined with paper towels; pour all but two teaspoons fat from the pot into a small bowl; set aside.

Using the pot and a skillet, increase heat to medium-high, add a quarter of the meat to the pot and pan, cook until well browned on all sides, about 5 minutes. Transfer browned meat to a bowl. Brown remaining meat, adding another two teaspoons bacon fat, if necessary, to the pot. Transfer second batch of meat to the bowl. Use one cup of the water to deglaze the skillet. Reserve this liquid.

Reduce heat to medium-low and add three tablespoons bacon fat to the pot. Add onions, jalapenos, chili powder, cumin and oregano; cook, stirring occasionally, until vegetables are beginning to brown, 4 to 5 minutes. Add diced tomatoes and scrape pot bottom to loosen browned bits. Add reserve bacon, browned pork, water and reserved water from the deglazed skillet; bring to simmer. Continue to cook, uncovered, at a slow simmer until meat is tender and juices are dark and starting to thicken, about two hours.

Add beans, reduce heat to low; simmer, uncovered, stirring occasionally, for thirty minutes. Adjust seasoning with additional salt and spices if needed. Serve with condiments.

For spicier chili, boost the heat with a pinch of cayenne or a dash of hot pepper sauce, such as Tabasco. This chili tastes even better when made a day in advance. If you plan to serve it the next day, do not add the beans until you have reheated the chili — this will keeps the beans nice and firm.

Good choices for condiments include diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onions, chopped cilantro leaves, sour cream and shredded Monterey Jack or cheddar cheese. If you try to brown 4 batches of meat in the same pan, the drippings will burn. It is recommended that you brown the extra meat (in two batches) in a separate skillet.

Linda M. Roberson Marion

Aunt Laura’s 24-Hour Salad

1 can peas, drained 1 can cut green beans, drained 1 1/2 cups celery, chopped 1 green pepper, chopped 1 large onion, chopped 1 small jar or medium diced pimento 1 cup vinegar 1 tablespoon water 1 teaspoon salt 1 cup sugar 1/2 cup canola oil Mix vinegar, water, salt, sugar and oil; pour over veggies.

Refrigerate overnight before serving.

Gloria McPherson Du Quoin

Hot German Potato Salad

6 medium potatoes, boiled in their jackets 6 to 8 slices of bacon 3/4 cup chopped onion 2 tablespoons flour 1 to 2 tablespoons sugar 1 1/2 teaspoons salt 3/4 cup water 1/3 cup vinegar (dark) Peel off potato jackets, slice potatoes thin. Fry bacon slowly in a large skillet and remove when crisp.

Sauté onion in bacon fat until golden brown. Blend in flour, sugar, salt and pepper (to your own taste). Cook over low heat until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to a oil, stirring constantly. Carefully stir in potatoes and crumbled bacon. Mix well. Remove from heat and allow to stand, this will thicken. Serve hot.

Myra Rubach Chester

Napa Cabbage Salad

1 bunch (medium) Napa cabbage, shredded finely 3 tablespoons Oleo 1/2 cup slivered almonds 1 package Ramen noodles, broken up (do not use seasoning package) 1/2 small can sesame seed 1 medium shredded onion 1 cup oil 1/3 cup red wine vinegar 1/2 cup white sugar 1/2 teaspoon mustard 1/4 teaspoon dry mustard 1/4 teaspoon salt 1/2 teaspoon garlic salt or powder Cook almond, Ramen noodles and sesame seed in Oleo. Watch closely and stir often; it burns easily. Cool. Place onion, oil, vinegar, sugar, mustard salt and garlic in covered container and shake, shake, shake, until sugar is dissolved. Keep all components separate until ready to serve. Keep cabbage chilled until ready to use.

Linda Killingsworth Eddyville

Cranberry Salad

1 large package Raspberry Jell-O 1 package Knox gelatin 1 1/2 cups hot water 1 1/2 cups sugar 2 cups cranberries, chopped 1 cup celery, chopped 1 cup pecans, chopped 1 small can crushed pineapple (or large can) Dissolve Jell-O and gelatin in hot water. Add sugar, berries, celery, pineapple and nuts. Pour in large bowl and refrigerate. When it sets well, stir. Ready to serve.

Norma Weekley West Frankfort

Christmas Salad

1 3-ounce box Lime Jell-O 1 3-ounce box Lemon Jell-O 1 3-ounce box Cherry Jell-O 1 cup miniature marshmallows 1 cup crushed pineapple (not drained) 1 8-ounce package cream cheese Make Lime Jell-O as directed on box. Put in 8x10-inch glass dish in refrigerator. Let set. In blender, mix together box of Lemon Jell-O (made with 1 cup hot water only), miniature marshmallows, crushed pineapple and cream cheese. Pour on top of Lime Jell-O and let set. make box of Cherry Jell-O as directed on box and pour on top of second layer. Let set. Cut into squares to serve.

Norma Epplin

Pinckneyville

Page 20 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

Mixed-Greens Salad with Emerald Dressing

Out of This World Rice Jell-O Salad

1 cup parsley sprigs 1 scallion, sliced 1 tablespoon virgin olive oil 1 tablespoon fresh lemon juice 12 cups mixed colorful greens (such as Belgian endive, Boston lettuce, red-leaf lettuce and radicchio) Salt and freshly ground pepper to taste In a blender, at high speed, process first four ingredients and 1/4 cup water until smooth. Place greens in a salad bowl; pour in dressing. Season with salt and pepper. Toss to coat.

Makes eight servings. Each serving provides: 32 calories, 1 gram protein, 2 grams fat, 3 grams carbohydrates, 11 milligrams sodium.

Linda M. Roberson Marion

Mom’s Cranberry Salad

2 packages Strawberry Jell-O 1 cups boiling water 1 can pineapple chunks, drained 1 can whole berry cranberry sauce 1 large apple, cut up in chunks 1 large orange, peeled and cut up in chunks 1/2 cup pecans Drain juice from pineapple and add to Jell-O and boiling water. Add whole berry cranberry sauce. Let cool. Add pineapple chunks, cut up apple, cut up orange and pecans.

Myra Rubach Chester

1/2 cup Minute rice 3 cups water 1 3-ounce package orange Jell-O 1 15.25-ounce can crushed pineapple, drained 1/3 cup sugar 1 8-ounce container Cool Whip Boil rice in water for 14 minutes. Then add dry orange Jell-O, sugar and pineapple. Cool in refrigerator about 1 hour, then fold in Cool Whip.

Gloria McPherson Du Quoin

Potato Salad

4 medium sized potatoes 1/2 cup sweet onions, chopped 1/2 cup sweet bell pepper, chopped 1/2 cup celery, chopped 1/2 cup sweet pickle relish 1/2 cup ranch dressing 1/2 cup mayonnaise Peel, cube and boil potatoes until tender.

Drain. Cool in refrigerator for 30 to 30 minutes.

Fold in remaining ingredients. Sprinkle with bacon bits and shredded cheddar cheese for garnish if desired.

Minnie Parks

Creal Springs

Strawberry Salad

1 large container Cool Whip 1 small box Strawberry Jell-O 1 can fruit cocktail, drained 3 bananas, sliced Strawberries Fold Jell-O, fruit cocktail and bananas into Cool Whip. Place in glass bowl. Top with sliced strawberries.

Jane Rees Marion

side dishes Carrot Casserole

2 pounds carrots, cooked and drained 4 tablespoons onion, chopped 2 to 4 tablespoons horseradish mustard 1 cup mayonnaise 1/2 teaspoon salt 1/2 teaspoon pepper 1 roll Ritz crackers 4 tablespoons butter melted Combine first 6 ingredients, put in a 9-inch square baking dish and top with mixture of crackers and butter. Bake 30 minutes at 325 degrees.

Marjorie Lampe Campbell Hill

Chunky Cranberry Applesauce

6 cups chopped, peeled apples 2 cups fresh or frozen cranberries 1 cup water 1/2 cup raisins 1/3 cup packed brown sugar 2 tablespoons red hot candies 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg In large saucepan, combine apples, cranberries and water. Cook on medium heat until cranberries pop, about 15 minutes. Reduce heat and simmer uncovered for 15 minutes or until apples are tender.

Add red hots, raisins, brown sugar, cinnamon and nutmeg. Simmer uncovered for 5 to 10 minutes until candies are dissolved. Serve warm or refrigerate until serving. Yield: About 5 cups.

Phyllis McGee

Pinckneyville

Corn Casserole

1 can whole corn 1 can cream corn 1 8-ounce container sour cream 1 egg 1 package corn meal mix 1 small onion Salt and pepper Combine all ingredients and stir well. Bake in a greased casserole dish at 350 degrees for 45 minutes.

Donetia Laur

Corn Scallop

2 eggs 1 15-ounce can whole kernel corn 1 6-ounce can cream-style corn 4 tablespoons butter, cubed 2 tablespoons onion, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups (1 sleeve) coarsely crushed saltine crackers 1 12-ounce package cheese (your choice), diced or shredded Preheat oven to 325 degrees.

Grease 9x13-inch baking dish. Beat eggs slightly in large bowl. Stir in both cans corn; no need to drain. Add evaporated milk, butter, onion, salt and pepper. Fold in cracker crumbs and diced or shredded cheese.

Spoon into baking dish. Bake 1 hour or until set.

Let stand 5 minutes.

Gloria McPherson Du Quoin

Harvest Au Gratin

3 turnips, peeled, cut in 1/2-inch cubes 2 carrots, peeled, sliced in 1/4-inch pennies 1 small onion, diced 1 stalk celery, sliced 1/4 teaspoon coarsely ground pepper 1/4 cup nonfat dry milk crystals 3 1/2-inch slices processed cheese food cubed 10 round or square butter crackers, crushed Place vegetables in saucepan, cover with water and simmer until al dente. Drain, reserving 1/2 cup of cooking liquid in pan. Add dry milk crystals, pepper and cubed cheese; fold to mix and pour in lightly sprayed baking dish. Top with cracker crumbs.

Bake in preheated 350 degree oven until golden and bubble, 30 to 40 minutes. Serves 6.

Joyce Pyatt

Pinckneyville

Benton

Baked Beans

1 extra large can pork and beans 1/2 pound hamburger 1/2 cup chopped onion 1 12-ounce bottle ketchup 1/2 cup barbecue sauce 1/2 teaspoon chili powder 1/2 to 1 cup brown sugar Drain and rinse pork and beans. Brown hamburger.

Mix together pork and beans, hamburger and chopped onion. Add ketchup, barbecue sauce, chili powder and brown sugar. Place in oblong dish and bake for 1 hour at 350 degrees.

Barbara Rodgers Benton

Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 21

side dishes Curried Cabbage

1 head of cabbage, cut fine 1/2 cup butter or 1/4 cup bacon fat 3 tablespoons flour or 1 1/2 tablespoons corn starch 1/2 pound grated sharp cheddar cheese 1/2 teaspoon curry powder (the American kind) 1/4 teaspoon garlic powder Salt and pepper to taste Buttered bread crumbs (just buttered but not browned) Pre-heat oven to 350 degrees.

Lightly butter a two quart baking dish.

Cook the cabbage briefly (3 to 5 minutes) in salted water. Drain, set aside, and save the water. Make the sauce: Melt butter (or bacon fat) in two-quart saucepan on medium high heat. Add flour (or cornstarch) and continue cooking and stirring until combined. Slowly add a pint of the cabbage cooking water, stirring continuously. (If you forgot to save the water, add a pint of milk.) Continue cooking and stirring until smooth and the mixture thickens. Add shredded cheddar, curry and garlic powder.

Continue cooking and stirring until cheese is melted. Add the cooked cabbage and mix well.

Season with salt and pepper to taste. Pour mixture into buttered two-quart baking dish.

Cover with buttered bread crumbs. Bake at 350 degrees for 30 minutes.

Jane Minton Du Quoin

Ho-Bo Beans

1/2 pound Italian sausage or hamburger 1/2 pound bacon 1/2 cup chopped onion 1/2 cup brown sugar 1 tablespoon cider vinegar 1 large can pork and beans 1 can butter beans 1/2 cup ketchup 1 tablespoon spicy mustard 1 can chili beans 1 can mushrooms 1/3 cup Sweet Baby Ray’s BBQ Sauce Sauté hamburger or Italian sausage and chopped onion. Add remaining ingredients. Put in slow cooker for 2 to 3 hours on high, check and stir.

This recipe is easily adjusted to anyone’s taste, add sliced sausages and any beans of your choice. Can be baked at 350 degrees for 20 to 30 minutes.

Myra Rubach Chester

Giada’s Mashed Potatoes

4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large) 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 2 cloves garlic, peeled and smashed Kosher salt 1 cup mascarpone, at room temperature (or substitute Philadelphia cream cheese) 3/4 cup grated parmesan 1/2 cup low-sodium chicken broth Freshly ground black pepper In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over mediumhigh heat. Reduce heat to a simmer and cook until potatoes are tender, 15 to 20 minutes. Drain in a colander and remove garlic cloves.

Return potatoes to the pan and, using a potato masher, mash the potatoes until smooth. Add the mascarpone, parmesan, chicken broth, remaining 4 tablespoons butter, 2 teaspoons salt and one teaspoon pepper to potatoes. Stir over low heat until smooth and warmed through.

Season with salt and pepper. Transfer to a bowl and serve.

Linda M. Roberson Marion

Hash Brown Casserole

1 package hash browns 1 small onion 1 package shredded cheddar cheese (3 cup size) 1 can cream of chicken soup 1 container sour cream Mix all ingredients, saving one cup of cheese to sprinkle on top. Bake for 1 hour at 350 degrees.

Donetia Laur Benton

Unstuffed Cabbage

1 pound ground beef 1 small onion, chopped 1 cup instant rice 1/2 teaspoon salt 1/4 teaspoon pepper 6 cups cabbage, shredded 2 10.5-ounce cans tomato soup, condensed 10.5 ounces water 1 cup shredded cheddar cheese Place cabbage in a greased 2.5quart baking dish. In a skillet, cook ground beef and onions. Drain. Stir in the rice, salt, pepper, tomato soups and water. Heat to boiling. Spoon over cabbage. Cover and bake 40 to 50 minutes at 350 degrees. Uncover.

Sprinkle on cheese. Bake 5 minutes more uncovered. Makes 6 servings.

Norma Epplin

Pinckneyville

Trish’s Sweet Potato Casserole Old Settlers Baked Beans 3 cups mashed sweet potatoes 1 cup sugar 1/2 teaspoon salt 2 eggs 1/2 stick butter 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup brown sugar 1 cup chopped pecans 1/2 cup flour 1/2 stick butter Mix sweet potatoes, sugar, salt, eggs, 1/2 stick butter, vanilla, cinnamon and nutmeg, and pour into a greased 2-quart baking dish. Mix brown sugar, pecans, flour and butter, and pour on top of potato mixture.

Sprinkle with cinnamon and bake at 350 degrees for 35 minutes.

Myra Rubach Chester

Skillet Potatoes

3 tablespoons butter or margarine 1 cup sliced celery 1/2 cup chopped onion 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 4 cups cubed potatoes 1 cup carrots, cut in Julienne strips 1 10.5-ounce can condensed chicken broth In skillet, heat butter or margarine, and cook celery and onion until tender.

Stir occasionally. Add broth, water, potatoes, carrots and seasonings.

Heat to boiling. Reduce to low. Cover and simmer 15 minutes or until potatoes are tender. Uncover, simmer 5 minutes or until broth is slightly thickened. Stir often. 6 servings.

Norma Epplin

Pinckneyville

Vegetable Pizza

1 package crescent rolls 1 teaspoon dill 1/2 cup Miracle Whip 1/2 sour cream 1 tablespoon minced onion Tomatoes (no seeds) Green peppers Broccoli Mushrooms Red onion Carrots, shredded On cookie sheet or jelly roll pan, unroll crescent dough to form solid crust. Press seams together. Bake at 375 degrees for 10 to 15 minutes.

Combine cream cheese, dill, Miracle Whip, sour cream and onion. Spread over cooled crust. Place chopped vegetables on top and sprinkle with cheddar cheese. Refrigerate at least 3 hours. Cut in squares.

Norma Epplin

Pinckneyville

Page 22 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook

1 pound ground beef 1 pound bacon (optional) 1 large onion 1/3 cup brown sugar 1/3 cup white granulated sugar 1/2 cup ketchup 1/2 cup barbecue sauce 4 tablespoons mustard 4 tablespoons molasses 1 teaspoon salt 1 teaspoon pepper 1 teaspoon chili powder 1 can butter beans 1 can red kidney beans 1 can pork and beans Drain all beans.

Brown in large skillet: ground beef, onion and bacon. Add remaining ingredients, mix well and bake in baking dish or bean pot for 1 hour at 350 degrees. Or cook on low in a slow cooker for 6 to 8 hours.

Alan Summers

an

authentic

thai cuisine experience

West Frankfort

Stuffed Tomatoes

16 plum tomatoes 1/2 pound Italian sausage 2 cans sliced mushrooms 1 box frozen spinach 1/2 cup white rice 1 can chicken broth Salt and pepper to taste Pinch of nutmeg 1/2 cup bread crumbs (plain or seasoned, your choice) 1 cup mozzarella cheese Cut each tomato in half. With teaspoon scoop out the seeds. Sauté meat mixture in a tablespoon of olive oil. Add mushrooms and spinach which has been rung dry (a flour sack towel is great for the job and they can be bleached to get the green out).

When the sausage is cooked through add rice, salt, pepper, nutmeg and beef broth.

Simmer on low for a good 8 minutes until rice is tender. Prep your cookie sheet with parchment paper and spray with a little cooking spray so there is no sticking. Start filling your tomatoes.

After they are filled, top each one with a few bread crumbs. Sprinkle with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese is melted and tomatoes looked cooked.

Remove tray from oven and let rest for 10 minutes just to settle the juices. To keep warm, cover with foil.

Debbi Johnson Marion

100 s. illinois ave 618.457.6900

lunch: 11am-2:45pm mon-fri dinner: 5pm-8:45pm sun-thurs dinner: 5pm-9:45pm fri & sat

View these recipes online, go to thesouthern.com Holiday Cookbook • The Southern Illinoisan Wednesday, November 19, 2014 Page 23

Thanksgiving Day Hours 9am-1pm 301 East Walnut Street-Carbondale

Coburn Farms Cream Cheese

Ginger Evans All Purpose Flour

$1.49 (5 lb. bag)

$.99 each

Ginger Evans Granulated Sugar

$1.49 (4 lb. bag)

Chocolate Chip Pumpkin Cake Ingredients 8 Tblsp. Butter 1 Tsp. Ginger Evans™ Baking Soda 1 Tsp. Marcum® Pure Vanilla 1/3 Cup 2% Milk 1/2 Tsp. Marcum® Iodized Salt 1 Cup Ginger Evans® Semi Sweet Chocolate Chips 1 3/4 Cup Ginger Evans™ All-Purpose Flour 1 Can Ginger Evans™ Canned Pumpkin 3 Coburn Farms® Grade A Large Eggs 1 1/4 Cups Ginger Evans® Light Brown Sugar 1/4 Tsp. Nutmeg 1/2 Tsp. Marcum® Ground Cinnamon 1 Tsp. Ginger Evans® Baking Powder

Directions Preheat oven to 350ºF. Spray an 8 inch square pan with cooking spray. Meanwhile, in a large mixing bowl, whisk together sugar, butter, eggs, canned pumpkin and vanilla. Stir in spices, salt, baking powder, and baking soda. Then add in ½ cup flour and milk; once combined, add in rest of flour. Now fold in the chocolate chips. Pour ur batter iinto pan and on wire smooth out evenly. Bake for 50-60 minutes until firm. Let cool forr 5 minutes m i cooling rack before serving.

Reindeer Sandwich Cookies

Ingredients 1 Pkg J. Higgs® Unsalted Buttery Rounds Snackers 1 Jar Panner Creamy Peanut Butter 2 Pkgs Ginger Evans® Semi Sweet Chocolate Chips 2 Pkgs Vanilla Almond Bark 1 Pkg J. Higgs® Pretzels Mini Twist 1 Pkg Red Cinnamon Candy Directions Spread 1 snack cracker with about ½ to 1 tablespoon of peanut butter. Top with another cracker to create a sandwich.

Repeat, until you’ve created as many sandwiches as you’d like. Melt the chocolate chips (or almond bark or other dipping chocolate) in the microwave on half power for 20 second intervals, stirring each time until chocolate is smooth. Dip each sandwich completely in chocolate and place on wax paper. While the chocolate is still wet, turn the cookie into a reindeer! Place one cinnamon candy in the middle of the cookie to create the reindeer nose, and place two pretzel twists as antlers on the top left and top right of the cookie.

(If the antlers won’t stay on the front of the cookie, place them on the back or tuck them into the sandwich.)

Ginger Evans Sugar (Brown or Powdered)

$1.29 (32 oz.)

Cooburn Farms Evaporated t d Milk

$.79 (12 oz.)

Imperial Spread Sticks

$.69 each

Page 24 Wednesday, November 19, 2014 The Southern Illinoisan • Holiday Cookbook