overall and Appetizers Phyllis McGee’s Fiesta Cheesecake takes No. 1 Pinckneyville’s Phyllis McGee loves making cheesecakes, and she enjoys serving them to anyone with an appetite and a smile. Looking for something different to make for a party, McGee mixed a little cheesecake with a whole lot of party and whipped up Fiesta
Cheesecake, an appetizer guaranteed to enliven any holiday affair. “People seem to like it,” McGee said. “It’s unusual and delicious, good for this time of year.” Well, the judges certainly liked it. Not only did her Fiesta Cheesecake take the
No. 1 spot for appetizers, it won best overall among all seven categories. The grand prize was a stateof-the-art KitchenAid. “It absolutely caught me completely off guard. I always wanted a KitchenAid. I never had one.”
McGee
Fiesta Cheesecake 1 1/2 cups finely crushed tortilla chips 1/4 cup butter, melted 2 3/4 cups (11 ounces) shredded monterey jack cheese, divided 2 8-ounce packages cream cheese, softened 2 large eggs 1 4 1/2-ounce can chopped green chilies, drained 1/4 teaspoon ground red pepper 1 8-ounce package sour cream 1/2 cup chopped green pepper 1/2 cup chopped yellow pepper 1/2 cup chopped red pepper 1/2 cup sliced green onion 1/2 cup seeded chopped tomato 1/3 cup chopped ripe olives 1/3 cup chopped cilanto
Combine tortilla chips, butter, and 1/4 cup monterey jack cheese. Press firmly on bottom of slightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Set aside. Beat cream cheese until creamy; add eggs one at a time, beating after each addition. Stir in remaining 2 1/2 cups monterey jack cheese, green chilies, and ground red pepper. Pour into prepared pan. Bake at 325 degrees for 30 minutes, uncovered. Cool in pan 10-15 minutes. Carefully remove sides of springform pan. Cover and chill thoroughly. Arrange green pepper and remaining six ingredients over sour cream, spoke fashion, creating a whirl design. Serve with tortilla chips. Phyllis MeGee Pinckneyville
Photography by Adam Testa / The Southern; Stories by Mary Thomas Layton / The Southern
Thank You Advertisers!
Because of you, our recipe contest was a success.
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.
special.thesouthern.com
• Bob Williams, publisher bob.williams@thesouthern.com
Page 2 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
THE
Country Porch
• To subscribe: Call 618-351-5000 from Carbondale, Murphysboro and DeSoto; 618-997-3356, option 2 from Williamson County; or 800-228-0429, option 2, between 6 a.m. and 5 p.m. weekdays, 7 a.m. to 11 a.m. Saturday and Sunday.
Bacon-Cheddar Wrap
20 slices white bread, crusts removed 1 can sweetened condensed milk 1/4 cup yellow mustard 1 teaspoon Worcestershire sauce 2 cups sharp cheddar cheese (approximately) 1 1/2 pounds bacon
Salami Chips
Salami Chips
1/4 cup sour cream 1/4 cup mayonnaise 2 Tablespoons Dijon mustard 2 Tablespoons grainy mustard 8 ounces thinly sliced salami Mix together sour cream, mayonnaise, Dijon mustard and grainy mustard in a small bowl. cover with plastic wrap and refrigerate at least two hours. Preheat oven to 375 degrees. Line cookie pan with parchment paper. Lay salami slices on parchment paper in a single layer. Place on rack in middle of oven. Bake until salami slices are brown and rigid, about 10-12 minutes. Transfer to paper towels to drain and crisp as they cool. Serve with dip. Joan Graves Edwards Anna
Cheese Ball
4 3-ounce packages cream cheese 2 jars Kraft Old English cheese 2 jars Kraft pineapple cheese 1 tablespoon grated onion 1/4 teaspoon tobasco sauce 1/4 teaspoon garlic powder Chopped pecans Let the cheese soften for about 30 minutes before mixing. Mix all ingredients together and let set overnight in the refrigerator. Roll in a ball and roll in chopped pecans. Debbie Stanley Mulkeytown
Remove crusts from bread and roll flat with a rolling pin; set aside. Combine sweetened condensed milk, yellow mustard, and Worcestershire sauce; set aside. Cut bacon slices in half and lay 3 slices together. Place 1 slice flattened bread on top of bacon. Smear with 1 tablespoon mustard mixture and sprinkle with sharp cheddar cheese. Roll bacon/bread and secure with 3 toothpicks. Refrigerate until ready to bake. Preheat oven to 350 degrees. Cut bacon roll between toothpicks, making 3 pieces. Place on foil lined cooking sheet. Bake for 30 minutes. Bonnie McMillan Carbondale
Braunschweiger Roll
1 pound brawnschweiger 1 heaping tablespoon mayonnaise 1 teaspoon ground onions, chopped finely 5 tablespoons chopped dill pickle 4 ounces cream cheese, softened 1 tablespoon dill pickle juice 1 teaspoon lemon juice chopped nuts, finely chopped Frosting 4 ounces cream cheese 1 tablespoon milk Mix all ingredients until very smooth. Line bowl with wax paper and pack mixture in firmly. Refrigerate 2 or 3 hours. Turn upside down on serving tray and frost. Sprinkle with finely chopped nuts. Chill. Phyllis McGee Pinckneyville
Hanky Panky
Taco Hors d’Oeuvres
1 pound mild sausage 1 pound hamburger 1 pound Velvetta cheese, cubed 1 teaspoon oregano 1/4-1/2 teaspoon flaked onion 1/4-1/2 teaspoon garlic powder Brown meat and drain thoroughly. Stir in cubed cheese, oregano, onion, and garlic powder. Heat only until blended. Spread on party rye. Place on cookie sheet until frozen and place in freezer bags. Freeze until ready to broil. Broil for 5 minutes or less. Ruth Ann Vagner Carterville
1 ripe avocado, peeled and pitted 1 8-ounce package cream cheese, softened 3/4 cup sour cream 2 teaspoons lemon juice salt to taste 1/2 medium head of lettuce, chopped 1 medium sweet onion, chopped 2 chopped tomatoes 1 6-ounce can pitted ripe olives, sliced 6 ounces shredded cheddar cheese taco sauce 2 packages taco chips
Individual Ham Loaf
Place ripe avocado, cream cheese, sour cream, and lemon juice in blender and blend until smooth. Spread the mixture on 2 medium plates, or one large plate. Salt to taste. Layer the lettuce, onion, tomatoes, olives, and cheese over the spread, as if you were assembling a taco. Sprinkle taco sauce over all. Serve with taco chips to scoop up the spread. Sheryn Strauss Marion
2 pounds ground ham 1 pound ground beef 2 cups milk 2 cups corn flakes 3 eggs, beaten 1/2 cup brown sugar 1/2 cup vinegar
Combine meats, milk, corn flakes, eggs; mix. Form into individual loaves. Bake 30 minutes at 325 degrees. Mix brown sugar and vinegar. Add to loaves and bake additional 15 minutes. Sue Peterman Carbondale
Punch
2 cups sugar 3 bananas 1 6-ounce can frozen orange juice 1 6-ounce can frozen lemonade 1 24-ounce can pineapple 2 quarts ginger ale Sit out frozen items to thaw. Cut up bananas and puree in blender. Add all ingredients with blended bananas. Mix well in large container; freeze. About 2 hours before serving, take out frozen mixture. Add ginger ale to batch. Cut frozen mixture with a knife while adding ginger ale. Serves approximately 35-50 people. Ruth Ann Vagner Carterville
Veggie Salsa
1 11-ounce can shoepeg corn, drained 1 15-ounce can black-eye peas, drained 1 2-ounce can pimientos, drained 1 green pepper, chopped 1 red pepper, chopped 1 small red onion, chopped 1/3 cup olive oil 1/3 cup sugar 1/3 cup vinegar, rice of balsalmic 3 tablespoons hot sauce Mix the liquids in a large bowl. Add in sugar; stirring until dissolved. Stir in all veggies and marinate over night. Drain off some liquid before serving. Serve with tortilla scoops, pita bread, or any type of chip. Marietta Briddick Eldorado
Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 3
Breads
Cranberry Swirl Coffee Cake 1 stick margarine, softened 1 cup sugar 2 eggs 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream 1 can whole-berry cranberry sauce
Cranberry Swirl Coffee Cake was well received A contest veteran, Marietta Briddick is always on the lookout for recipes in magazines, and she pays attention to the cooking shows on TV, as well. The Briddick Eldorado woman has even published a couple of cookbooks. While Briddick was thumbing through one of them, she came across a page full of cranberry recipes and, more or less, threw a dart at one of them.
Two days before the contest, she made her Cranberry Swirl Coffee Cake for friends, calling it “a dry run.” The coffee cake was very well received; it wasn’t dry at all. But, she admitted that her friends might have raved so much about it just because they like getting fed. On the day of the contest, Briddick got up at 5 a.m. to make a fresh coffee cake. She wanted it to be as moist as possible. Briddick confided that “it’s the sour cream that makes it so moist.”
1 teaspoon almond flavoring 1/2 cup pecans or walnuts, chopped Frosting 3/4 cup powdered sugar 1 tablespoon warm water 1/2 teaspoon almond flavoring
Cream margarine; add sugar gradually. Add unbeaten eggs one at a time with mixer at medium speed. Reduce mixer speed and add dry ingredients, alternating with sour cream, ending with dry ingredients. Add flavoring. Grease an 8-inch tube pan. Put 1/2 of the batter in pan, then swirl 1/2 of cranberry sauce. Add remaining batter and swirl remaining sauce on top. Sprinkle nuts on top. Bake at 350 degrees for 50 minutes. Let cool 5 minutes before removing from pan. Frost while warm with a mixture of powdered sugar, warm water and almond flavoring. Dribble over top of cake. Marietta Briddick Eldorado
For more recipes, go to www.thesouthern.com
Holiday
Recipes
7-UP POUND CAKE -3 sticks of butter (margarine will not do) -3 cups sugar -5 eggs -3 cups of flour -2 teaspoons lemon extract -3/4 cup 7-Up Cream butter and sugar for 2- minutes. Add the eggs, on at a time. Gradually add the flour and beat well, then add lemon extract and 7-Up. Bake 1 1/4 hours at 325 degrees in a well oiled Bundt pan. Cool 8 to 10 minutes then dust with powered sugar.
7-UP ICING
pepsimidamerica.com
-2 egg whites -3 tablespoons 7-Up -1 cup granulated -1/4 tablespoon cresugar Put all ingredients am of tartar boiler over boiling in the top of a double shoud not touch water. Upper pan with rotary beatersurface of water. Beat stand in peaks, (abuntil stiff enought to out 5 minutes).
1.800.827.7020
Page 4 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
Potica
Harvest Breakfast Bake
Dough 1 package active dry yeast 1 cup warm milk 1/4 cup butter, softened 1/2 cup sugar 1 teaspoon salt 2 eggs, well beaten 4 1/2 cups unsifted all-purpose flour Filling 2 eggs 3/4 cup ground pecans or walnuts 1/2 cup honey 2 tablespoons melted butter Poteca 1 teaspoon cinnamon 1 teaspoon vanilla Preheat oven to 350 degrees. Sprinkle yeast over milk in small bowl. Stir until dissolved. In a large bowl with electric mixer at medium speed, beat 1/4 cup of butter with the sugar until fluffy. Add salt to beaten eggs and the yeast mixture; beat well. Gradually add flour; stir until smooth. Turn out on lightly floured surface (pastry cloth works well). Knead with hands until smooth and elastic, about 10 minutes. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel, let rise in warm place until double in bulk, around 1 hour. Meanwhile, make filling. In medium bowl, slightly beat eggs. Add nuts, honey, butter, cinnamon, and vanilla; stir until well blended. Punch down dough on lightly floured surface. Roll out to a 30 inch square spread with filling. Roll up like a jelly roll. Curl dough in a coil leaving no opening in center. Place on a greased cookie sheet. Cover and let rise until double in bulk, about 1 hour. Bake bread 40-50 minutes, or until it sounds hollow when rapped with knuckle. Remove the bread to a cooling rack. Enjoy! Sara Bean Zeigler
2 large apples, peeled and coarsely chopped 2 tablespoons sugar 1 teaspoon ground cinnamon 8 eggs 3 cups milk 1 teaspoon vanilla 8 cups French bread cubes (3/4-inch pieces) 1 package (roll) maple sausage, cooked, crumbled, drained 2 cups (8 ounces) shredded cheddar cheese, divided maple syrup, optional Preheat oven to 325 degrees. Toss apples with sugar and cinnamon; set aside. Beat eggs, milk, and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage, apple mixture, and 1 1/2 cups cheese; stir gently until evenly coated. Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese. Bake 40-45 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve. Serve with warm maple syrup. Barb Kittell Chester
Blueberry Zucchini Bread
3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 cups white sugar 1/4 cup packed brown sugar 2-3 cups zucchini, shredded 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1/4 teaspoon nutmeg 1 pint blueberries Preheat oven to 350 degrees. Lightly grease 4 mini loaf pans, or 2 large loaf pans. In a large bowl, beat together eggs, oil, vanilla, and sugars. Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Fold in blueberries. Put in pan. Bake 50 minutes for mini pans, or 70-80 minutes for large pans. Crumb topping 2/3 cup flour 1/2 cup brown sugar 1/2 cup white sugar 1 teaspoon cinnamon 1/2 cup walnuts 1 stick softened butter Carolyn Threlkeld Steeleville
PLACE ORDERS TODAY FOR: Standing Rib Roasts Filet Mignon & Ribeyes Meat Gift Boxes & Meat And Cheese Trays Gift Certificates Call Ahead... and We’ll Have It Ready For You! 2141 S. Illinois Ave Carbondale 618-529-5191 1.5 Miles South of SIU in the South Hwy. 51 Business District Open 7 Days a Week • 7AM-10PM Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 5
More than just another furniture store.
TABLE & 2 SADDLE BACK CHAIRS
$
Your home will never look more inviting! At Furniture King, we have the largest showroom in the area, we carry many styles and great brands including: Broyhill, Lazboy, Sealy, TempurPedic, Stearns & Foster, Signature Design by Ashley, Flexsteel, Best Chair, Mobel, Vaughan Bassett, AA Laun, American Heartland, A American, Benchmaster, Med-lift, Carolina, Legends and Woodcrest.
169
TABLE & 2 STOOLS
499
$
549-8332 • 1-800-276-0088 1 MILE EAST OF CARBONDALE STORE HOURS: Mon - Fri: 9 - 7, Sat: 10 - 6, Sun: 1 - 5
Page 6 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
TABLE, BENCH AND 4 STOOLS
1189
$
cookies
Salted Nut Bars
Salted Nut Bars hit the spot A little prodding was all it took. OK, maybe a lot of prodding. Jan Allen’s friend and neighbor, Lynda, who is battling cancer, convinced her to enter the cooking contest and even helped pick out the recipes. “I probably wouldn’t have entered Allen if it weren’t for my neighbor,” the Makanda woman recalled. “And, I said that if I won, it was due to her.” Despite back problems and arthritis in her hands, Allen bakes just about every day. She said her husband of nearly 52 years loves desserts, and she admits to having a sweet tooth herself. Allen’s prize-winning Salted Nut Bars were the first to be eaten at a recent church gathering, where she brought an assortment of desserts. “People like them because of all the nuts and caramel. I guess it just hits the spot.”
Crust 1 cup butter 1 cup brown sugar 1 teaspoon salt 2 1/4 cups flour
Topping 2 cups mixed nuts or cocktail peanuts 1/2 cup corn syrup
2 tablespoons butter or margarine 1 tablespoon water 1 6-ounce package (1 cup) butterscotch chips
Heat oven to 350 degrees. Combine flour, brown sugar, and salt. Cut butter in to blend well. Press into ungreased 15x10-inch jelly roll pan. Bake for 10-12 minutes. Remove from oven and sprinkle nuts over partially baked crust. In small saucepan, combine corn syrup, butter, water, and butterscotch chips; boil 2 minutes, stirring constantly. Pour cooked mixture over nuts. Return to oven and bake 10-12 minutes, or until golden brown. Cool completely; cut into bars. Makes 48 bars. Jan Allen Makanda
For more recipes, go to www.thesouthern.com
Cele ebrate the Holidays e w with Chocolate! • Ho oliday Novelty o Chocolates Ch h • Sn n nowman & Santa Ch h Chocolates
• Gingerbread Houses • Business Card Chocolates • Trays & Gift Boxes
Sending your Christmas Gifts this Year? We will ship your Chocolates for You!
For a variety of custom & gourmet chocolates, call 1-877-949-3829 F 990 State Highway 146 W., Golconda, IL Visit our new website for a wide product listing at www.thechocolatefactory.net Like us on Facebook! www.facebook.com/ChocolateFactoryofGolconda
Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 7
cookies Pumpkin Chocolate Chip Cookies
1 15-ounce can pumpkin 1 12-ounce package semi-sweet chocolate chips 1 18-ounce box dry spice cake mix Preheat oven to 350 degrees. Place pumpkin in a large bowl and mix in dry spice cake mix. Once well incorporated, stir in chocolate chips by hand. Drop by heaping tablespoonfuls onto greased cookie sheet and bake for 20 minutes. After 5 minutes, transfer to a wire rack to cool completely. Stephanie Gladson Murphysboro
Apple Peanut Butter Cookies
1/2 cup shortening 1/2 cup chunky peanut butter 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup peeled & grated apple In large bowl cream shortening, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla. In seperate bowl, combine all dry ingredients and gradually add to creamed mixture; mix well. Stir in apple. Drop by tablespoons 2 inches apart onto greased or parchment-lined cookie sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from cookie sheet. Makes about 2 1/2 dozen. Helen Townley Ewing
Skillet Cookies
1 cup chopped dates (10 ounces) 1 cup sugar 3 tablespoons butter 1 egg, well beaten 1/2 teaspoon vanilla extract 2 cups Rice Krispie cereal 3/4 cup pecans 1 cup flaked coconut Mix dates, sugar, butter, and egg in heavy skillet. Melt over low heat; cook for 5 minutes, until bubbly. Remove from heat; add vanilla, cereal, and pecans. When cool enough to handle, roll into balls and roll in flaked coconut. Jan Allen Makanda
Autumn Crisp Cookies
1 cup (2 sticks) unsalted butter 2/3 cup honey 1/2 cup granulated sugar 5 cups quick-cooking oats 1/3 cup sunflower seeds 1 cup unsalted, roasted almonds, roughly chopped 1 cup cranberries 1 tablespoon all-purpose flour 1 pinch kosher salt Heat oven to 325 degrees. Line a 9x13-inch baking pan with parchment, leaving a 2-inch overhang on the two long sides. Place the butter, honey, and sugar into a large pot and cook over medium-low heat until melted, about 3 minutes. Remove from heat. Meanwhile, in a large bowl, combine the oats mixture to the butter mixture and fold until combined. Gently press the mixture into prepared pan and bake until light golden brown, 30-35 minutes. Transfer to a wire rack and let cool completely. Use the overhang to transfer the bar to a cutting board and cut into 24 pieces. Sue Peterman Carbondale
Butterscotch Heath Bar Biscotti
3/4 cup (1 1/2 sticks) unsalted butter, melted 1/2 cup granulated sugar 1/4 cup light brown sugar, packed 1 1/2 teaspoons vanilla 1 teaspoon butterscotch extract (optional) 3 eggs, lightly beaten 3 cups all-purpose flour 1 3/4 teaspoons baking powder 1 dash salt 1 1/2 cups coarsely chopped Heath bars 1/2 cup whole pecans Preheat oven to 350 degrees. In mixing bowl, beat butter and sugars together until well blended. Stir in vanilla and butterscotch extract. Blend in eggs. Mix flour, baking powder, and salt together; fold into batter until well mixed. Fold in candy pieces and pecans. On a floured pastry cloth form into two 8 x 2-inch or 8 x 3-inch logs. Place on lightly greased cookie sheet. Bake until set, about 25 minutes. Let cool until easy to handle. Place one log on cutting board. With a serrated knife, cut log crosswise into 2/3 inch thick diagonal slices. Repeat with remaining log. Place strips cut-side down on baking sheet. Bake about 12 minutes. Turn pieces over; bake other side 5 minutes. Cool well. Yields 3-4 dozen. Joann Slack Zeigler
Chocolate Chippers
1/2 cup Crisco 1/2 cup sugar 1/4 cup brown sugar 1 egg 1 teaspoon vanilla 1 cup flour 3/4 teaspoon salt 1/2 teaspoon baking soda 6 ounces chocolate chips 3 ounces mini chocolate chips 1 cup chopped pecans Cream Crisco and sugar; add egg and vanilla. Add dry ingredients and chips. Chill overnight in refrigerator. Drop 2 inches apart on cookie sheet. Use small cookie dipper to make the same size. Bake at 375 degrees for 12-14 minutes. Makes 3 dozen. Esther Craig Sparta
Smores Cookie Bars
2 packages Pillsbury sugar cookie mix 6 whole crushed graham crackers 6 regular size Hershey bars 1 large jar marshmallow fluff, or 2 small Combine cookie mixes. Add crushed graham crackers to cookie mix. Mix well with hands. Grease 9x13-inch pan and spread 1/2 of prepared mix on bottom. Spread with your hands. Lay Hershey bars on mix. Lay three bars with a total of three rows. Pour/spread marshmallow fluff on top. Put rest of mix on top, spreading with hands in small portions of the mix on top. Bake for 30 minutes at 350 degrees. Cool completely before serving. Ruth Ann Vagner Carterville
Everything Cookies
1 1/2 cups butter 2 cups brown sugar 1 1/2 cups white sugar 2 teaspoons vanilla 4 eggs 4 heaping cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 3 cups prepared granola 1 heaping cup quick cooking oats 1 1/2 cups dried apricots, chopped 1 cup dried cherries 1 1/2 cups pecans 1/2 cup golden raisins Preheat oven to 375 degrees. Cream butter and sugars. Add vanilla and eggs. Add flour, salt, and baking soda. Add remaining ingredients. Drop by tablespoonfuls onto cookie sheets. Bake for 12 to 14 minutes. Marjorie Lampe Campbell Hill
Page 8 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
Caramel Chocolate Chip Bars
Caramel Chocolate Chip Bars 1 package Duncan Hines moist deluxe caramel cake mix 2 large eggs 1/4 cup water 1/4 cup firmly packed brown sugar 1/4 cup butter, or margarine 1 cup semi-sweet chocolate chips Caramel Icing 1/2 cup butter 1 cup brown sugar 1/4 cup milk 2 cups powdered sugar Preheat oven to 375 degrees. Grease 13x9-inch pan. Combine cake mix, eggs, water, brown sugar, and butter in large bowl. Stir until thoroughly blended; mixture will be thick. Stir in chocolate chips. Spread in greased pan. Bake for 24-27 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan. Cut into bars and let sit for 15 minutes before icing. For icing, melt butter in a pan. Add brown sugar and boil for two minutes, stirring constantly. Add milk and stir until mixture boils, remove and cool. Pour into mixing bowl and add powdered sugar a little bit at a time. Beat well after each addition of powdered sugar. Kim Fisher Carbondale
Recipe To Success
This wife, mother (& 40 Hr/Wk Secretary) says she doesn’t want to mislead anyone, admitting that everyday is challenging in regards to making healthy food choices. Murphy says while she’s likely to fight this battle (with weight gain) for the rest of her life, SI Medical Weight Loss has given her the tools necessary to manage her waistline more easily. The “New Michelle” is now in size 3 pants (from a 12). She says she’s more energetic, happier, and healthier - Mission Accomplished!
Healthy Holiday Recipe PUMPKIN OAT MUFFIN/BARS 1 1/2 CUPS whole wheat flour 1 CUP oats ( steel cut oats preferred) 1/2 CUP splenda brown sugar 1/2 CUP walnuts chopped or your favorite nut 1 tablespoon baking powder 1 1/2 teaspoon pumpkin pie spice or cinnamon 1 CUP pumpkin 3/4 CUP fat free milk (skim or 1%) 1 egg slightly beaten 1/3 CUP vegetable oil
DIRECTIONS: 1.) Mix All Dry Ingredients Together. Add pumpkin, milk, oil and slightly beaten egg to separate bowl. (Do Not Over Mix) add walnuts 2.) Bake at 375 or 400 degrees for about 15-20 Minutes, use toothpick to check middle to see if done. DO NOT OVERCOOK. VARIATIONS: giant/mini/reg muffins or spread on cookie sheet, then cut into squares.
NUTRITION INFORMATION CALORIES 113 FAT 4.8 gm CARBOHYDRATES 15 gm PROTEIN 2.9 gm
Recipe makes 24 bars.
No Food To Buy - Eat From Your Kitchen - No Contracts To Sign - This Is The Healthy Way
NO SURGERY NEEDED!
Call to schedule an appointment 1909 Coolidge Ave. Marion, IL • (618) 997-5677
123 Lincoln Place Court Belleville, IL • (618) 234-5677
4200 Williamson Place Mt. Vernon, IL • (618) 242-1400
www.siweightloss.net • Walk-Ins Welcome Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 9
cookies Fudgy Oatmeal Bars
2 cups brown sugar 1 cup oleo or butter 2 eggs 1 teaspoon vanilla 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups quick oats 1 12-ounce package chocolate chips 1 can Eagle brand 2 tablespoons oleo or butter 1 teaspoon vanilla 1/2 teaspoon salt 1 cup nuts (optional) With mixer, mix brown sugar and oleo. Add eggs and vanilla. Stir in flour, baking soda and salt. Stir in oats. Reserve 1/3 of mxture. Press remaining mixture in greased 9x13 pan. Melt chocolate chips, Eagle Brand and oleo. Add vanilla, salt, and nuts. Spread over mixture, then drop 1/3 remaining mixture over top. Bake at 350 degrees for 25-30 minutes, until golden brown. Cut while warm. Lucille Rich Anna
Sparkling Butter Toffee Cookies Bake While You Sleep Cookies 1 cup (2 sticks) butter, softened 2 3/4 cups flour 1 cup sugar 1/2 teaspoon salt 1 cup brown sugar, packed 2 teaspoons baking soda 3 eggs 2 teaspoons cream of tartar 2 teaspoons vanilla 1 cup quick oats 1 8-ounce pack English toffee bits 1/2 cup pecans, chopped Preheat oven to 350 degrees. Combine sugars, butter, eggs, and vanilla in a large bowl and beat at medium speed, scraping the bowl often, until creamy. Stir the flour, salt, baking soda, cream of tartar, and oats together and add to the creamed mixture. Reduce the mixer speed to low and beat until well blended. Stir in the toffee bits and nuts by hand. Shape dough into 1-inch balls and roll each ball in granulated sugar. Place the balls on ungreased or parchment paper lined cookie sheets. Flatten each with the bottom of a glass that has been dipped in sugar. Bake 9-11 minutes, or until edges are just golden. Cool completely on wire racks. Barb Kittell Chester
2 egg whites 1 pinch salt 1/4 teaspoon cream of tartar 2/3 cup sugar 1/4 teaspoon vanilla extract 1 cup chopped nuts 1 cup chocolate chips (optional)
Preheat oven to 350 degrees. Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff. Add sugar 2 tablespoons at a time, beating well after each addition. Fold in vanilla, nuts and chocolate chips. Drop by teaspoonfuls onto parchment lined cookie sheet. Put in oven and turn off heat immediately. Do not open door for 8 hours. Carefully remove from paper. Yield 40-50 cookies. Jan Allen Makanda
Rolled Cut-Out Sugar Cookies 1 cup butter softened 1 cup sugar 1 egg 3 tablespoons cream 1 teaspoon vanilla 3 cups unsifted flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt
Fondant Glaze 2 boxes powdered sugar 1/3 cup Crisco shortening 1/2 cup white syrup 2/3 cup hot water 1 teaspoon vanilla or butter flavoring In mixing bowl, cream butter and sugar. Beat in egg, cream, and vanilla. Stir in flour, baking powder, and salt, until well mixed. If desired, chill dough for easier handling. Preheat oven to 400 degrees. Roll out dough, 1/3 at a time, on floured surface to 1/8-inch thickness. Cut into desired shapes or use a round cookie cutter. Bake 5-8 minutes, or until light golden brown. If desired, sprinkle with sugar, or prepare fondant glaze as follows. Place all ingredients in top of double boiler. Heat only to luke warm. Place cooled cookies on a wire rack and pour glaze over. Fondant Glaze may be tinted with food coloring. Yield about 72 cookies. Sue Combs Carbondale
Ice Cream Muffins
2 cups self-rising flour 2 cups vanilla ice cream, softened Combine ingredients in mixing bowl and beat until smooth. Fill greased muffin pan 3/4 full. Bake at 425 degrees for 20-25 minutes, or until golden brown. Yield 12 muffins. Jean Graves Edwards Anna
Page 10 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
Oatmeal Brownies
2 1/2 cups old fashioned oats 3/4 cup all-purpose flour 3/4 cup packed brown sugar 1/2 teaspoon baking soda 3/4 cup butter or margarine, melted 1 package brownie mix 1 pouch chocolate flavor syrup 1/2 cup water 1/3 cup canola or vegetable oil 2 or 3 eggs 1/2 cup chopped nuts Heat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan. Mix oats, flour, brown sugar, and baking soda in medium bowl. Stir in butter. Reserve 1 cup oat mixture. Press remaining oats mixture in pan. Bake 10 minutes. Cool 5 minutes. Stir brownie mix, chocolate syrup, water, oil, and eggs. Stir in nuts. Bake 35-40 minutes. Cut and serve. Marty Thornton Herrin
Oatmeal Cookies
1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 cups packed brown sugar 3 cups quick cook and roll oats 1 cup shortening 2 eggs, beaten 2 teaspoon vanilla 1 cup raisins (optional) powdered sugar In a mixing bowl, add flour, salt, baking powder, baking soda, brown sugar, and oats. Mix together. Add shortening, eggs, and vanilla; mix together. Make small firm dough and roll in powdered sugar. Place on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Janice Biggs Christopher
Peanut Brittle
1/2 cup water 1/2 cup white karo syrup 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 tablespooon butter 2 teaspoons baking soda 1 cup peanuts Boil sugar, water, syrup, and salt in heavy saucepan, to 230 degrees soft ball stage. Add peanuts and cook to 300 degrees, hard crack stage. Remove from heat; add butter, then soda. Stir quickly. Spread thin on greased cookie sheet. Let cool complely. Break into pieces. Jan Allen Makanda
Enjoy retirement
& carefree living
No
utility bills, taxes, home repairs, cooking, or cleaning
Discover the Estates...it’s what retirement is all about. Studio, 1 & 2 Bedroom Apartments
Liberty Village of Carbondale • 618.351.6557 2950 W. Westridge Place, Carbondale, IL • www.libertyvillageofcarbondale.com
A Not-for-Profit Facility
Like us on Facebook Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 11
Bring Out the Chef
… In You!
FREE On-Site Measuring FREE Delivery Satisfaction Guaranteed!
Pro Cabinets, Inc. Kitchen & Bath Cabinets Countertops – Vanity Tops
11123 Skyline Drive – Marion, IL 618.993.0008 www.procabinets.net
First Impressions Are Everything.
Spruce up the landscaping of your home this holiday season with new driveway rock, mulch, and more! Spruce up the landcaping of your home this holiday season with new driveway rock, mulch, and more!
Some of the products we carry:
• 40+ Kinds of Decorative Rock • Boulders
Firepits make great gifts to enjoy for many years!
• 5 Different Kinds of Driveway Rock • Bulk Mulch
• Top Soil • Flagstone • Creek Rock • Pavers
• Pavestone • Wall Block • Weed Barrier • Fabric
618-997-3889 9
Four Miles East of Marion, Corner of Rte. 13 & Rte. 166
Delivery available.
Mon–Fri: 8am–5pm Sat: 8am–12pm Closed Sunday • Call or visit us!
clarknaturalstone.com
Page 12 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
desserts Cranberry Pound Cake is a true holiday favorite Kathy Rathert of Ava had never particularly liked cranberries. But that’s before she discovered fresh cranberries. “They’re totally different than what comes Rathert out of a can,” said Rathert, who had never entered a cooking contest before. This year, she wanted to give it a try. “I’ve always enjoyed your cookbook,
and I asked myself, ‘What do I have that’s different?’” Rathert chose her Cranberry Pound Cake simply because her family loves it. “I always think of it as a holiday food,” she said, “since there is a limited time you can serve it because you need to have fresh cranberries.” Rathert admitted that she was surprised to win in her category. “You think it’s really good, but you don’t know what you’re up against, what the judges like.”
Cream Puffs
Christmas Candied Apple Pie
Put the water and butter in a saucepan and heat until water boils. Pour flour and salt into the hot mixture. Stir and cook over low heat until the mixture forms into a stiff ball. Remove from heat and add eggs one at a time, beating after each addition. Using a medium-sized spoon, drop on greased baking sheet and bake at 450 degrees for 20 minutes.Then lower the temperature and bake at 350 degrees for 20 minutes. When done, cool completely and split in half. Fill the bottom half with pudding. Refrigerate until ready to serve. Use a flour sifter and sift powdered sugar over the tops when ready to serve. Janet Busby Mount Vernon
In a large dutch oven pan add candy, pineapple with juice, sugar, cinnamon, and salt. Cook on low until candies are melted; raise heat to medium high and stir constantly until all liquid has turned to jelly consistency. When most liquid has turned, lower heat to low and add apples; stir until all coated. Place pie crusts into 2 buttered pie pans, then spoon apple mixture into pie pans. Cut 1/4 of the butter into thin slices over apples and place remaining pie crust over the pie; pinch edges together. Cut vent holes in the top in a decorative manor. Melt other half of butter and brush over entire pie crust. Bake for 1 hour at 375 degrees. Constance Massey Eldorado
1 cup water 1/2 cup butter 1 cup flour 1/4 teaspoon salt 4 eggs powdered sugar to taste vanilla, chocolate, or white chocolate instant pudding, prepared
1 bag Red Hots candy 1 can crushed pineapple 1/4 cup raw sugar 1 teaspoon cinnamon 1/2 teaspoon sea salt 12 cups peeled, sliced apples (your favorite kind) 1 stick unsalted butter (cut in half) 4 roll out ready made pie crust
Ky Soda Cracker Cake
6 egg whites, beaten 1 cup chopped pecans 2 cups granulated sugar 1 12-ounce carton Cool Whip 1 teaspoon vanilla 1 large can pineapple, drained 32 soda crackers, crumbled 1 package shredded coconut Beat egg whites. Add sugar and vanilla. Fold in crackers and pecans. Pour into 13x9-inch baking pan. Bake for 40 minutes at 325 degrees. Cool completely. Spread with Cool Whip. Spread pineapple over top. Sprinkle with coconut. Joan Graves Edwards Anna
Cranberry Pound Cake
3 cups sugar 1 1/2 cups (3 sticks) room temperature butter (no substitutes) 4 eggs 2 tablespoons almond extract 3 cups flour 4 cups fresh cranberries 1/2 cup chopped pecans Powdered sugar for dusting Butter a 9x13-inch pan and preheat oven to 350 degrees. Rinse cranberries and pat dry with a towel. Using a mixer on medium high speed, cream butter and sugar. Add almond extract and eggs one at a time. Lower mixer speed and add flour slowly to incorporate. Using a wooden spoon, stir in cranberries and pecans. Dough will be stiff, mix well to distribute. Spread evenly into pan and bake for 1 hour. Cool cake completely and dust with powdered sugar. Enjoy! Kathy Rathert Ava
WANT MORE? For more recipes, go to www.thesouthern.com
Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 13
Desserts Apple Pie Crumb
1 pie crust 2 cans apple pie filling 1/2 cup raisins 1 teaspoon cinnamon 1 cup brown sugar 1/2 stick butter (or margerine), cut into pieces 1/4 cup flour 1/2 cup chopped pecans caramel ice cream topping (optional) vanilla ice cream (optional) Preheat oven to 425 degrees. Line a pie pan with one pie crust, or one thawed frozen pie crust. In a large bowl, combine pie filling, raisins, and cinnamon; pour into pie crust. In a smaller bowl, combine brown sugar and flour. Stir to mix well. With pastry cutter or two knives, cut butter into sugar mixture until it resembles small peas. Stir in the chopped pecans. Sprinkle sugar mixture over top of apple pie filling. Place on a cookie sheet and bake 40 minutes. Check at the last 15 minutes of baking to make sure edges aren’t burning. You may want to cover with foil. Remove from oven and allow to cool. Place a wedge on a serving plate. Dribble caramel ice cream topping over pie wedge if desired and a scoop of vanilla ice cream. Jo Ann Friedlieb Murphysboro
Sugar Free Pumpkin Pie
8 ounces cream cheese, softened 1 cup and 1 tablespoon milk, divided 1 tablespoon Splenda blend 1/2 teaspoon vanilla 1 tub sugar free Cool Whip 1 graham cracker crumb pie crust 1 can pureed pumpkin 2 small boxes sugar free instant pudding 1 teaspoon cinnamon 1/4 teaspoon pumpkin pie spice Mix softened cream cheese, 1 tablespoon milk, Splenda blend, and vanilla in a large mixing bowl. Beat until creamy. Gently add 1/2 container Cool Whip. Spread into bottom of pie crust. Pour 1 cup milk in a mixing bowl. Add pumpkin, dry vanilla pudding mixes, and spices. Mix well and pour on top of cream cheese mixture in pie crust. Refrigerate for 4 hours, or overnight. Top with a dollop of Cool Whip when serving. Bonnie McMillan Carbondale
Sugar and Spice Snack Mix
1 6-ounce package bugle-shaped corn snack 2 cups mixed nuts 2 tablespoons orange juice or water 2 egg whites 1 1/3 cups sugar 1-2 teaspoons grated orange peel 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger Heat oven to 275 degrees. Grease jelly roll pan, or line with parchment paper. Mix corn snacks and nuts in large bowl. Beat egg whites and orange juice until foamy. Mix in remaining ingredients. Stir into corn snack and nut mixture. Toss gently to coat well. Spread into pan. Bake for 45-50 minutes, sitrring eery 15 minutes, until light brown and crisp; cool. Store in airtight container. Makes approximately 10 cups snack. Jan Allen Makanda
Berry Bars
1 box devil’s food, fudge or chocolate cake mix 1/3 cup butter, softened 1 egg Filling 1 cup seedless berry preserves (any) 1 8-ounce package cream cheese, softened 1 12-ounce package vanilla chips Drizzle 1/2 cup semi-sweet chocolate chips 2 tablespoons butter Preheat oven to 350 degrees. Combine base ingredients until crumbly. Press mixture into a 15x10x1-inch pan, which has been sprayed with nonstick cooking spray; bake for 8-10 minutes, or until it appears dry on top. Remove from oven and immediately spread the berry preserves over the warm crust. Sit the base and glaze aside to completely cool. Melt the vanilla chips in the microwave. Use an electric mixer to combine the melted chips with the softened cream cheese and beat until fluffy. Carefully spread this mixture over the completely cooked and glazed crust. Combine 2 tablespoons of butter with the semi-sweet chocolate chips and melt in a microwave. Immediately drizzle this mixture over the bars and let sit. Cool completely and cut into squares. These bars are firmer if refrigerated before serving and can be frozen for longer storage. Yield 20 bars. Barb Kittell Chester
Boston Cream Cake
Fluffy Pumpkin Angel Torte
Beat cream cheese in large bowl until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Stir in 1 1/2 cups Cool Whip. Let stand 5 minutes. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 tablespoon honey graham pieces; set aside. Spread half of the remaining honey graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining honey graham pieces. Refrigerate 4 hours. Microwave chocolate and 1 cup of the remaining Cool Whip in microwaveable bowl on high 1 minute; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 minutes. Garnish with remaining Cool Whip and reserved honey graham pieces just before serving. Sherry Reuter Pinckneyville
Heat oven to 350 degrees. Prepare cake mix as directed, except remove 1 cup of cake batter. Fold 1/2 cup pumpkin, cinnamon, ginger, and cloved into the 1 cup batter. Fold the pumpkin batter mixture into the remaining cake batter. Bake and cool as directed. Fold 1/4 cup pumpkin into Cool Whip. Split the cake to make 3 layers. Fill layers with about 1 cup whipped topping mixture. Frost cake with remaining topping. Sprinkle with netmeg. Refrigerate before serving. Jan Allen Makanda
4 ounces Philadelphia cream cheese, softened 1 cup cold milk 1 3.4-ounce package vanilla instant pudding 1 8-ounce tub Cool Whip, thawed and divided 9 honey grahams, coarsely broken 2 squares semi-sweet chocolate
Cream Puff Cake 1 cup water 1/2 cup butter 1 cup flour 4 eggs
Filling 3 4-ounce boxes pudding (your choice, I use chocolate or French vanilla) 4 cups milk 1 8-ounce package cream cheese 1 carton Cool Whip hot fudge sauce Bring water and butter to boil. Add flour and stir until it forms a ball and pulls away from pan. Add eggs, one at a time, and stir until blended. Spray a 9x13-inch pan with Pam. Bake at 350 degrees for 35-40 minutes, or until browned. Let cool completely. For filling, mix cream cheese, pudding, and milk. Beat until it starts to thicken (the cream cheese will not blend in completely). Spread on top of cream puff crust. Cover with Cool Whip and drizzle with Hershey’s chocolate fudge sauce. Chill for several hours before serving. Joyce Stearns Murphysboro
Page 14 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
1 package 1-step angel food cake mix 1/2 cup canned or fresh pumpkin puree 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 8-ounce container Cool Whip, thawed 1/4 cup canned or fresh pumpkin
Caramel Apple Pie a la Judy
1 upper pie crust 1 lower pie crust 5 medium apples 2 tablespoons cinnamon 1 1/2 cup milk 2 cups dark brown sugar 4 tablespoons margarine, chopped sprinkle of sugar Place bottom pie crust in medium pie pan. Chop apples; leaving peel on. Discard cores. Add apples to pie. Add dark brown sugar, then cinnamon, then milk. Spread chopped margarine chunks over pie. Put top pie crust, score, and sprinkle lightly with sugar. Bake at 350 degrees for 1 hour. Judy K. Cunningham Carbondale
Apricot Slices
1 cup sour cream 1 stick oleo 2 cups flour apricot preserves shredded coconut, or nuts Crumble oleo in flour, add sour cream. Make into dough. Chill at least 15 minutes. Divide dough into 4 parts. Roll out on floured board. Spread apricot preserves on dough. Spread coconut or nuts on preserves. Roll up like jelly rolls. Put on ungreased cookie sheet and bake at 375 degrees for about 45 minutes. Cool completely before cutting. Cut into strips as desired. Sue Peterman Carbondale
Grand River Bacon Bourbon Brownies
1/2 pound bacon 8 ounces butter 10 ounces baking chocolate 1 cup granulated sugar 1/2 cup firmly packed brown sugar 5 large eggs freshly ground black pepper 1/4 cup unsweetened cocoa powder 1/2 teaspoon smoked salt 1 1/2 cups flour 1/2 cup chopped pecans 1/2 cup Grand River Baby Bourbon (Grand River Baby Whiskey works great too) Preheat the oven to 350 degrees. Cook the bacon until very crisp, drain grease and reserve. Pat the bacon dry, crumble into tiny pieces, chopping in food processor if possible. Set aside. Place pecans in a bowl and cover with bourbon. When roughly half of the bourbon has been absorbed, scoop out the pecans with a slotted spoon, arrange them in a single layer on a baking sheet and bake until nearly toasted. Reserve 1 teaspoon of the bourbon, pour the remainder over the pecans, and finish toasting. Remove from oven and set aside. In a double boiler, over simmering water, combine the butter and chocolate. When the mixture is nearly melted, remove from heat and stir until blended. Pour mixture into a medium bowl and cool to room temperature. Once the chocolate mixture is cool, add the granulated sugar, brown sugar, several grinds of black pepper, smoked salt, eggs, and reserved bourbon and whisk well to combine. Add cocoa powder and stir until thoroughly incorporated. Then stir in the flour 1/2 cup at a time, making sure it is thoroughly incorporated before adding the next portion. Stir in the bacon and pecans. Use the reserved bacon grease to lightly coat an 8x8-inch baking pan, and pour in the batter. Bake 25-30 minutes, or until a toothpick inserted near the edge comes out dry, but inserted near the center, comes out lightly coated in batter. Cool and cut into squares. Here’s a family favorite which folds in three favorite ingredients -- bacon, bourbon and chocolate -- that’s guaranteed to spark some holiday spirit. There’s the added bonus of using local ingredients. Karen Binder Carbondale
WANT MORE? For more recipes, go to www.thesouthern.com
Grand River Bourbon Balls
28 vanilla wafers, finely crushed (to yield 1 cup) 1 cup shelled pecans, finely chopped 3 tablespoon quality unsweetened cocoa powder 3-5 tablespoons Grand River Baby Bourbon (Grand River Baby Whiskey works fine) 1/4 cup light corn syrup 1/4 cup small chocolate sprinkles Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1-inch balls, and transfer to a wax paper-lined sheet pan as done. Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again. Serve at room temperature. Store bourbon balls in individual paper candy cups in an airtight container in a cool spot, or in the refrigerator for up to 1 week. Bring to room temperature before serving. These easy-to-make chocolatey confections are also known in our family as “Southern truffles-boozy and bad to the bone” and made with Grand River Baby Bourbon. Karen Binder Carbondale
Grape Streusel Pie
4 1/2 cups concord grapes 1 cup sugar 1/4 cup all-purpose flour 2 teaspoons lemon juice 1/8 teaspoon salt 1 unbaked pie shell Topping 1/2 cup quick oats 1/2 cup brown sugar 1/4 cup flour 1/4 cup butter Wash grapes and remove skins by pinching end. Reserve skins. Place pulp in saucepan and bring to a boil for 1 minutes. Strain pump to remove seeds. In a bowl, whisk sugar and flour together; add salt. Whisk in lemon juice and strained juice. Add reserved skins. Pour into pie shell. For topping, combine oats, sugar, and flour; cut butter in until crumbly. Sprinkle over filling. Bake at 425 degrees for 35-40 minutes. Remove to wire rack and cool completely. Jan Allen Makanda
Italian Cream Cake
1 package yellow cake mix 1 small box vanilla instant pudding 1 1/2 cups water 4 eggs 1/4 cup vegetable oil 2 cups coconut 1 cup pecans or walnuts Icing 4 tablespoons margarine 8 ounces cream cheese 3 1/2 cups powdered sugar 1/2 teaspoon vanilla extract 1 teaspoon milk 2 cups coconut 1/2 cup pecans, finely chopped Preheat oven to 350 degrees. Blend cake mix with pudding mix, water, eggs, and oil in a large mixing bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in coconut and nuts. Place in a well greased and floured 11x13-inch baking pan, or 3 9-inch pans. Bake at 350 degrees for 35 minutes, or until center springs back when touched lightly with finger. Cool completely. Mix together all icing ingredients, except for coconut and nuts. Beat until smooth and creamy. Add 1 1/2 cups coconut and mix well. Spread on cooled cake. Place 1/2 cup reserved coconut in a pie plate and broil for a few minutes to toast slightly, until browned. Watch carefully because this can burn easily. Sprinkle with toasted coconut and finely chopped pecans. Bonnie McMillan Carbondale
Pecan Pie Squares Crust 2 cups flour 1/4 cup sugar 1/2 teaspoon salt 1/2 cup butter, melted
Filling 3 eggs, lightly beaten 1 cup sugar 1 cup light corn syrup 2 tablespoon butter, melted 1 teaspoon vanilla 2 cups chopped pecans In a large mixing bowl, combine flour, sugar, salt, and butter. Mix on medium speed with electric mixer until resembles course meal. Press crust mixture firmly into a greased 9x13-inch pan. Bake at 350 degrees for 20 minutes, or until golden brown. In a mixing bowl, combine all filling ingredients. Pour filling over baked crust. Return to 350 degree oven and bake 20-25 minutes, or until filling is just set. Let cool. Ruth Ann Vagner Carterville
Moma’s Moist Fruit Cake
2 cups brown sugar, or 2 cups white sugar and 1/2 cup cocoa 1 cup Crisco 2 cups raisins 2 teaspoons cinnamon 2 teaspoons ground cloves 2 teaspoons nutmeg 2 cups hot water 2 teaspoons baking soda 3 3/4 cups flour 1 scant teaspoon of baking powder 1 15-ounce can apple sauce 1 pound candied fruit 1 cup walnuts Preheat oven to 350 degrees. Combine brown sugar, Crisco, raisins, cinnamon, cloves, nutmeg, and hot water in sauce pan. Bring to a boil for 3 minutes. Remove from heat and let cool. Dissove baking soda in warm water and add to mixture. Add remaining ingredients. Grease and flour angel food cake pan. Pour batter into pan and bake 60 minutes. Check by testing with toothpick. Let cool in cake pan on cooling rack. Do not turn over to cool. Russ Matthews Herrin
Orange Jello a la Judy
1 package orange jello 1 cup boiling water 1 cup small curd cottage cheese 1/2 tub whipped topping 2 12-ounce cans mandarin oranges, drained; save juice 4-ounce sweetened shredded coconut Empty 1 package orange jello in large bowl. Add boiling water and stir for 2 minutes, until dissolved. Drain the juice from one can of mandarin oranges and stir into jello. Add cottage cheese and whipped topping; mix. Let set for 1 1/2 hours. Drain other can of mandarin oranges and set aside juice. Add the 2 cans of drained mandarin oranges and coconut; mix. Can eat or let set for another hour for firmness. Judy K. Cunningham Carbondale
Quick Banana Pudding
3 cups milk 1 large or 2 small packages instant vanilla pudding 1 can Eagle Brand milk 1 8-ounce container Cool Whip vanilla wafers 6 bananas
Mix milk and instant pudding until thickened. Add Eagle Brand milk and Cool Whip. Slice bananas and stir into mixture. Layer mixture with vanilla wafers. Ruth Ann Vagner Carterville
Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 15
entrees Simple flavors give Dad’s Favorite Pork Chops zing
Mathews
Dad’s Favorite Pork Chops, always a popular meal on Mary Mathews’ dinner table in Herrin, turned out to be a favorite among the judges, as
well. Mathews said the touch of cinnamon and brown sugar gives it that extra zing. And so do the apples. “It really is simple to make,” she pointed out. “It always turns out so nice and tender.” Mathews said she does everything, short of actually cooking the pork chops, the night before she plans to serve the meal. She browns the meat, peels the apples and adds the seasoning, all in advance. “If you’re cooking for a big family, it’s good to make two or three pans ahead of time.”
Dad's Favorite Pork Chops Pork chops Apples (your choice) Brown sugar Cinnamon Butter
Crock Pot Orange Chicken
2 large carrots 2 large red and green bell peppers, cut in 1/2 inch chunks 3 cloves garlic 2 boneless, skinless chicken breasts 2 teaspoons ginger 1 teaspoon salt 1/2 teaspoon pepper 1 8-ounce can orange juice concentrate 2 cups orange segments, fresh 2 onions, chopped 4 cups hot cooked rice Cook on low slow cooker for 4-6 hours.
Marty Thornton Herrin
Preheat oven to 350 degrees. Brown pork chops on both sides and sit aside. Peel and slice apples and put into bottom of pan, fill the pan 1/4 full. Sprinkle apples with brown sugar and cinnamon. Place dabs of butter over the apples, sugar, and cinnamon. Place pork chops over apples. Cover with foil and bake 1 hour or until done. Mary Mathews Herrin
Mrs. Nelson’s Chili
2 boxes Carroll Shelby chili kit 3 pounds ground chuck 4 8-ounce cans tomato sauce 4 8-ounce cans beef stock 1 large onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 1 can beer 5 Idaho potatoes, diced 3 handfuls elbow macaroni 2 15-ounce cans chili, pinto, or kidney beans
Page 16 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
Brown beef with peppers and onions in a large skillet. Drain fat. Put beef in large crockpot with tomato sauce, beef stock, spice pack, and salt (optional). Add cayanne pepper packet for hot chili. Boil potatoes until medium soft. Strain and add to chili. Boil elbow macaroni in water with salt, until soft. Add water with macaroni to chili. Cover on high for 6-10 hours, stirring occasionally. Top with shredded cheddar cheese, sour cream, diced tomatoes, and French’s French fried onions. John Hoh Murphysboro
Baked Salmon Fillets
2 tablespoons lemon juice 1/4 cup packed brown sugar 4 salmon fillets 4 tablespoons butter, melted 4 thin slices lemon 8 teaspoons brown sugar Heat oven to 375 degrees. Pour lemon juice into ungreased 11x7 1/2x2-inch baking dish and sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with 2 tablespoons melted butter. Bake uncovered for 15 minutes. Remove from oven and turn the fillets over. Drizzle with 2 tablespoons melted butter. Place one slice of lemon and sprinkle 2 teaspoons of brown sugar on each salmon fillet. Bake until fish flakes easily with a fork, 15-20 minutes longer. Serve with juices from dish. Serves 4. Barb Kittell Chester
Hot Chicken Salad
2 chicken breasts, cooked and diced 3/4 cup Hellman’s mayonnaise 1 cup cream of chicken or mushroom soup 1/2 cup almonds, slivered 1 can sliced water chestnuts 1 cup celery, diced crushed buttered Ritz crackers dried cranberries (optional) red and green peppers (optional) Mix all ingredients. Top with crackers and butter. Bake at 350 degrees for 25 minutes. Roberta Blankenship Marion
Hot Turkey Salad
1 turkey breast (4/5 pound), cooked in crock pot and seasoned as desired 3/4 jar Miracle Whip 2 can chicken soup, undiluted 1 package slivered almonds 1 can sliced water chestnuts, diced 4 stalks of celery, chopped 1 package dried cranberries 2 packages dry onion soup mix 2 sleeves crushed, buttered Ritz crackers Cook the turkey breast on high for about 4-5 hours, internal temperature of 165 degrees. Cool and dice for sald. Mix with all ingredients. Pour into greased one large and one small baking dish. Top with crackers and butter. Can be refrigerated overnight. Bake at 350 degrees for 1 hour and 15 minutes. Roberta Blankenship Marion
Beef Stew
2 pounds beef chunks 4 large potatoes, diced 3 cups raw carrots, sliced 1 cup celery, sliced 1/2 large green pepper, diced 1 onion, diced 3 tablespoons tapioca 1 tablespoon sugar 2 12-ounce cans V8 juice salt and pepper to taste
Ou expe t designe s will take you inspi ation and tu n it into eality Our designers specialize in custom kitchens that meet each individual customer needs and budget.
Mix all ingredients and either cook in large roaster at 250 degrees or put in crock pot 8 hours, or until done. Phyllis McGee Pinckneyville
Kitchens from JW Wood Works, Kraftmaid, J. Bishop, Koch, Armstrong, CWP (Custom Wood Products), Kitchen Kompact, Contractor’s Choice, and more
Texas Chili Pie
2 pounds ground beef 1 large onion, chopped 2 cloves garlic, finely chopped 2 tablespoons chili powder 1 tablespoon all-purpose flour 1 teaspoon cumin black pepper 1 28-ounce can diced tomatoes 1 8-ounce can tomato sauce 1 cup low sodium beef broth 1/2 teaspoon tobasco sauce 1 15 1/2-ounce can kidney beans, rinsed 1 4-ounce can diced green chiles, drained 3 cups corn chips 4 scallions, finely chopped 4 ounces extra sharp cheddar, grated Cook the beef in a large saucepan over medium-high heat, breaking it up with a spoon until brown, 5-6 minutes. Spoon off any excess fat. Add onion and garlic and cook, stirring occasionally until tender. Add the chili powder, flour, cumin, pepper and cook stirring for 1 minute. Add the tomatoes and their juices, tomato sauce, beef broth, and tobasco and simmer until the mixture has thickened, 15-20 minutes. Add the beans and chiles to the skillet and simmer 5 minutes. Meanwhile, heat the broiler. Transfer the meat mixture to a 12-quart broiler-proof baking dish. Top with corn chips and sprinkle with scallions and cheese. Broil until cheese melts and is beginning to brown, 3-4 minutes. Sue Peterman Carbondale
For more recipes, go to www.thesouthern.com
FrEE
Estimates and On-Site Measu ing
Come see Linda Kathalynas and a Stephanie Modglin in West Frankfort.
Come see Jaret Wyatt and Sarah Groves in Herrin.
315 W. Main St. • West F ankfo t, IL 618-937-1892 • M-F 8-5; Sat 10-2 Evenings by appt.
1300 S. Park • Herrin, IL • 942-3111
Visit Us At: www.sslumbr.com
Hours: Mon-Fri 7am-5pm • Sat 7am-12pm Like us on for Sale Updates and Special Offers!
Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 17
salads
Curried Sweet Potato Salad 6 sweet potatoes 1/3 chopped red onion 1 chopped red bell pepper 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons lemon juice
2 teaspoons curry powder (or more to taste) 1/4 teaspoon salt 1/2 teaspoon pepper 3 tablespoons chopped parsley
Peel sweet potatoes and cut into 1-inch cubes. Put cubes in a pot with cold water, bring to a boil until potatoes are soft, but not mushy, drain and chill to room temperature. Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour. To serve warm, omit chilling for an hour and instead serve immediately. Jeanette Johnson Carbondale
Curried Sweet Potato Salad is a unique treat “Good, but not consistent.” That’s how Jeanette Johnson of Carbondale sheepishly describes her Johnson own cooking. Apparently, she made her Curried Sweet Potato Salad on one of her good days, because the judges liked it. Johnson said the sweetness from the potatoes and spiciness from the curry blend together for a unique taste. Hanging out with friends is
one of Johnson’s favorite pastimes. “All my friends are good cooks, so we all share our newest recipes,” she said. “I’m good at recipes, but I make pretty good flops. My family eats it, so it’s alright.” Since dieting has become a lifestyle for Johnson, salad is her favorite food to eat and prepare; however, she enjoys making pies for her family. “The joke at my house is that once my pies become consistently good — that’s the day I become a grandma. And, I’m not ready to become a grandma yet!”
WANT MORE? For more recipes, go to www.thesouthern.com Broccoli Salad
2 heads of broccoli stems, removed and separated into small pieces 1 small cauliflower, separated into small pieces 1 package bacon bits 2 cups cheddar cheese 1 small purple onion, finely chopped Dressing 1/2 cup white sugar 1 cup Miracle Whip 2 teaspoon cider vinegar Cut up brocolli and cauliflower; place in a bowl. Cut up the onion and add to bowl. Add bacon bits and cheese; mix. In a small bowl, mix the sugar and Miracle Whip; add the vinegar. Add the Miracle whip mixture to the broccoli and cauliflower and mix thoroughly. Chill in refrigerator for several hours. Patty LaBelle Herrin
Green Apple Delight
Ambrosia
Topping 3/4 cup granulated sugar 2 tablespoons vinegar 2 eggs 3/4 container Cool Whip
Combine all ingredients and refrigerate overnight. May decorate top with maraschino cherries if desired. Esther Craig Sparta Ambrosia
1 small package lemon Jell-O, made according to directions 1 small can crushed pineapple 2 cups diced apples
Prepare Jell-O. Add pineapple and apples. Place in 8x8-inch glass dish. Let chill fully before adding topping. For topping, combine sugar, vinegar, and eggs. Cook until mixture forms a thick pasty sauce; let cool. Fold in Cool Whip. Add topping to Jell-O mixture and refrigerate for at least 6 hours. Janet Busby Mt. Vernon
2 cups mini marshmallows 2 cups mandarin oranges, draied 1 large can pineapple tidbits 1 1/2 cups flaked coconut 2 cups sour cream
Cranberry Relish 1 package cherry jello 1 cup boiling water 1 cup cold water 2 cups cranberries, chopped 4 red apples (unpeeled), chopped 3/4 cups pecans, chopped 1/2 cup celery, chopped 1/2 cup sugar 1 teaspoon salt
Page 18 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
Pour boiling water over jello in bowl and stir until dissolved. Stir in cold water. Place in refridgerator and cool until consistency of unbeaten egg white. Combine cranberries, apples, pecans, celery, sugar, and salt; mix well. Add to jello mixture. Pour into serving dish and chill. Kathy Hankins Johnston City
Roasted Sweet Potatoes and Apples with Rosemary
1 medium sweet potato, peeled and diced into 1 inch cubes 1 large apple, peeled, cored, and cut into 1 inch cubes 2 Tablespoons butter, melted 1/2 teaspoon salt 2 tablespoons brown sugar 1/4 teaspoon freshly chopped rosemary Preheat oven to 350 degrees. Coat a baking dish with butter or cooking spray. Add the cubed sweet potatoes and apples to the dish. Sprinkle the chopped rosemary and salt over the potatoes and apples. In a small measuring cup, melt the butter in the microwave; remove and stir in the brown sugar. Pour glaze over mixture; stir well to coat and combine. Cover with foil or a lid and bake for 35 minutes, or until sweet potatoes are fork tender, but not too soft. Serves two Crystal Waltemate Marion
Corn and Macaroni
2 cans cream corn 1 can whole kenel corn 1 stick margarine 1 cup elbow macaroni 1 cup shredded cheese (cheddar or american) 1 small chopped onion 1 tablespoon sugar (optional) Mix all above in crock pot and cook for 2 hours; start on high and then reduce to low. Stir ocassionally. Joann Slack Zeigler
Autumn Squash Pie
1 medium squash 3 eggs, beaten 14 ounces sweetened, condensed milk 2 tablespoons brown sugar (optional) 2 pie crusts (pre-made graham works) Preheat oven to 400 degrees. Carefully cut squash in half. Set the halves cut-side down in a glass casserole dish. Add approximately 1 inch of water around the squash. Bake until the skin and meat of the squash is easily pierced with a fork, about 1 hour. Allow squash to cool enough that the meat can be separated from the skin. For a finer texture, process the cooked squash in a food mill, processor, or blender. Set oven to 325 degrees. Combine prepared squash, beaten eggs, and condensed milk in a mixing bowl. Add spices to taste. Pour evenly into crusts. Bake 45-50 minutes. Refrigerate after cooled. Allison Blew Carbondale
Bourbon Creamed Corn
1/4 cup (1/2 stick) butter 1 cup chopped shallots (about 4 large) 3 garlic cloves, minced 1 large red bell pepper, coarsely chopped 3 cups fresh corn kernels (cut from about 5 medium ears) 2/3 cup whipping cream, divided 1/4 cup Grand River Baby Bourbon (or Grand River Baby Whiskey) 1 1/4 cups chopped green onions (about 6), divided Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. May thicken with corn starch if necessary. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve. Karen Binder Carbondale
Polish Sweet Sour Cabbage 1 cabbage, cut up water to cover and simmer 2 cups sugar 1 1/2 cups vinegar
Simmer cabbage, water and sugar for 20 minutes. Judy K. Cunningham Carbondale
Purple Apple Cole Slaw
1 small head red cabbage, finely shredded or chopped 1/4 cup finely chopped sweet yellow onion 2 large apples, peeled, cored, and finely diced or chopped 1 cup mayonnaise (do not use salad dressing like miracle whip) 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons sugar 2 tablespoons fresh lemon juice
side dishes Tangy Pit Beans stand out Mustard and soul seasoning. Those are the ingredients that make Sherry Reuter’s Tangy Pit Beans stand Reuter out. “Beans are very common. I tried to make them taste a little different,” Reuter said. Tenacity probably best describes this Pinckneyville woman. This is the fourth year she has entered the cooking contest and the third year to be selected as a finalist. She got the winning recipe from a friend, who
had good luck with it at a family reunion. So, Reuter made the beans for a graduation party, and the recipe was a hit for her, too. “I thought, if they went over well two places, they might do OK in the contest,” Reuter said. She said a lot of ladies who work at the Pinckneyville hospital look for the recipe booklet every year in the paper. “They like the recipes because they’ve been tried and tested by somebody and figure they’re pretty good.”
Tangy Pit Beans 2 tablespoons prepared yellow mustard 3 cups ketchup 1 cup diced onion 1 green pepper seeded and diced 1 1/2 cups packed brown sugar 1/2 cup honey 2 tablespoons soul seasoning 1 28-ounce can pork and beans
1 19-ounce can large red kidney beans, drained and rinsed 1 15 1/2-ounce can chili beans 1 15 1/2-ounce can large butter bean, drained and rinsed 1 15 1/2-ounce can navy beans, drained and rinsed 5 slices bacon
Preheat oven to 350 degrees. Mix the mustard, ketchup, onion, bell pepper, brown sugar, honey, and soul seasoning together in a large bowl. Be sure to work out all lumps of brown sugar. Add the beans, stir gently with a big spoon, just enough to evenly distribute the mixture. Pour into a 13x9-inch baking dish. Lay the bacon strips across the top. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until bubby. Sherry Reuter Pinckneyville
In a large serving bowl, mix together the chopped cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, and lemon juice. Add dressing mixture over the cabbage mixture. Mix until combined. Chill thoroughly until ready to serve. Crystal Waltemate Marion
Holiday Cookbook • The Southern Illinoisan Sunday, November 24, 2013 Page 19
NEW GE DISHWASHERS. NEW LEVEL OF CLEAN.
With 65% more wash power* and advanced filtration, GE’s most advanced wash system delivers consistently clean and dry dishes. * Wash power delivered to each rack. Compared to previous GE models. See how clean happens behind the door
FREE Delivery within 25 miles &
10 Year Major Component Warranty GE Dishwasher with Hidden Controls
GE Profile Series Dishwasher with 102 Cleaning Jets
• Full stainless steel interior • Easy Touch Adjustable Upper Rack • Full Extension Smooth Glide Upper Rack • Hidden Vent with Fan Assist Dry
• Full Stainless Steel Interior • Variable Pressure Jets, Side Jets, and Bottle Wash Jets. • Top Control with Color LCD Display • 42 dBA
GDT580SGFBB
PDT750SSFSS
$699
$1199
Murdale Buy what you want, Rent what you need.
Your Appliance Headquarters!
Page 20 Sunday, November 24, 2013 The Southern Illinoisan • Holiday Cookbook
MURDALE TRUE VALUE, 1915 W. Main St. Carbondale 618-529-3400 Store Hours: Mon-Sat 7am - 8pm Sun 9am-5pm www.murdale.com