Holiday Cookbook by The Southern Illinoisan

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Page 2 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

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The Southern Illinoisan hosts

Holiday Recipe contest

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Each year The Southern Illinoisan’s Holiday Recipe Contest draws some of the region’s best cooks. Dishes from 24 Southern Illinois cooks were judged in 10 categories. In close competition, Carolyn Ainslie took first place with her Tortellini Soup. Our judges were chef Kelly Staples of Mélange in Carbondale and retired family and consumer science teacher Wilma Westerfield. Westerfield also is chair of the board of Illinois Foundation for Family, Career and Community Leaders of America and a member of the board of directors of Illinois Association of FCCLA. In addition to our category winners, other contestants included the following dishes and cooks. Appetizers: Deviled Egg Salad, Amy Oxford of Harrisburg; Olive Cheese Tarts, Joanne Clayton of Herrin. Breads: Christmas Ranch French Bread, Marty Thornton of Herrin;

featuring

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CHRISTOPHER PARR / FOR THE SOUTHERN

The Southern Illinoisan’s Holiday Recipe Contest judges were retired family and consumer science teacher Wilma Westerfield and chef Kelly Staples of Mélange in Carbondale.

Cherry Cheese Braid, Susan Miller of Marion. Cookies: Polish Cookies, Phyllis Majewski of Du Quoin; Swiss Cookie, Nettie Graff of Murphysboro; both unable to attend. Desserts: Tipsy Rum Cake, Linda Goforth of Carbondale; Sopapilla Cheesecake, Sharon Dorris of Carbondale. Salads: Pastina, Kim Platt of Decatur; Greek Pasta Salad, Pat Moore of Benton. Entrees: Holiday Pulled Pork, Geraldine Hargraves of Coello; Festive Stir Fry, Debra Hertenstein of Anna.

Ethnic/International: Cianelderi, Lenora Palovic of Johnston City; Chicken Curry, Lynn McCreery of Ozark. Locally Grown: Autumn Harvest Apple Pie, Kim Ratajczyk of Sesser; Zucchini Casserole, Corrie Ralls of Anna. Side Dishes: Easy Fettucini Alfredo, Marty Thornton of Herrin. Special thanks to our sponsor, Pass Your Plate in Marion, and cookbook author Debbie Moore and Nicole Davis of SIUC Department of Food and Nutrition for their help.

Tourism exec is also author of two local cookbooks Debbie Moore, executive director of Carbondale Convention and Tourism Bureau, is a newspaper columnist and cookbook author. She writes a column for The Southern called Made at Home; it’s published on the Taste page on the first Wednesday of every month. Winners in the Holiday Cookbook Recipe Contest were given a copy of each of Moore’s two books. “Food, Fun & Folks” ($40) features hundreds of recipes and stories from local cooks; each recipe uses products grown or manufactured in Southern Illinois. “Santa Suppers Revisited” ($20) focuses

on Christmas dinner party themes and menus. Both books are available online at www.sliceofpie.biz and at the CCTB office in Carbondale’s University Mall from 1 to 5 p.m. Monday through Friday. Moore also will also be signing books from 1 to 4 p.m. Saturday and Sunday, Dec. 5 and 6, at the General John A. Logan Museum at 1613 Edith St. in Murphysboro.

INGREDIENTS: Yield: 3-13 by 20 pans 1 Pkg. Cornbread mix+ 2 cups white sugar and 2 cups creamed corn 4 red bell peppers, cored, seeded and small dice 4 granny smith apples, peeled and diced 1 yellow onion, diced 2 cups chopped pecans, toasted 2 cups dried cherries Chicken stock- as needed Nutmeg- pinch DIRECTIONS: PREPARE CORNBREAD ACCORDING TO PACKAGE DIRECTIONS, ADD SUGAR, CREAMED CO RN, AND BAKE TILL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. (reduce water slightly to offset moisture in creamed corn) SAUTE APPLES, CORN, ONIONS, AND PEPPERS IN

• • • •

BUTTER SUBSTITUTE TILL SOFTENED, ADD NUTMEG AND TOSS TO MIX. CRUMBLE CORNBREAD INTO MEDIUM SIZED PIECES. PUT ALL INGREDIENTS IN LARGE BOWL, MIX, ADD CHICKEN STOCK TO MOISTEN AND MIX. ADD MORE STOCK FOR MOISTER STUFFING Place in baking pans, bake 15-20 minutes at 350 degr ees till golden brown and delicious. Jeff Fairbanks, Executive Chef for The Rend Lake Resort & Conference Center. Reservations at Windows Restaurant can be made by calling 1-800-633-3341. Visit our website at www.rendlakeresort.com.

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The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 3

Pumpkin Peanut Butter Fruit Dip wins in appetizers Christine Mize almost didn’t enter this contest. “I had just about put it to the side when Christine Stearns reminded me of the deadline and I though what the heck?” she said. And that’s a good thing, because although she got the recipe from one of the women at her church, her dish became prize-winning when she fiddled with the ingredients. When she cut half the sugar, it not only enhanced the dip’s flavor but it made much more healthy. Christine grew up cooking. In fact, in

Pumpkin Peanut Butter Fruit Dip 15 ounces canned pumpkin 1 pound jar of Jif creamy peanut butter

1 cup brown sugar 2 teaspoon vanilla

Mix well and allow to sit in the refrigerator for about an Mize hour before serving. Serve with sliced apples for your guests to dip. It may go well with other fruit, but honeslty, all I've ever had it with is Golden Delicious apples and it is marvelous! Refrigerate leftovers. A surprising but wonderful blend of pumpkin and peanut butter great on apples. Tastes like a caramel apple dip but has the health benefits of pumpkin and protein in the peanut butter. I first had it at a church supper and had to have the recipe. So very easy but so good!

her house she and her four sisters were responsible for making Friday night dinner for the whole family. “I learned from and with the best,” she said. Christine recommends you serve this dish with apples, but celery might also do the trick. Christine is a retired policewoman who works as a social worker and grief counselor for Hospice of Southern Illinois.

CHRISTINE MIZE MURPHYSBORO

Apricot Log

Cheese Spread

Crusty Chicken Wings

Chocolate Cheeseball

8 ounces cream cheese 5 dried apricots, chopped 1 teaspoon vanilla 2 tablespoons apricot preserves 1 tablespoon sugar 1 cup sliced almonds

1 cup Velveeta cheese 7 ounces jar pimentos 3 /4 cup sweet pickles 1 cup salad dressing 1 /2 teaspoon salt

15 chicken wings 2 /3 cup evaporated milk 1 tablespoon prepared mustard 1 clove garlic minced 1 cup fine dry bread crumbs 2 teaspoons minced onion 1 teaspoon salt 1 /4 teaspoon pepper 1 teaspoon bouillon chicken

8 ounces cream cheese, softened 1 /2 cup butter, softened 3 /4 cup confectioners’ sugar 2 tablespoons brown sugar 1 /4 teaspoon vanilla 3 /4 cup miniature chocolate chips 3 /4 cup finely chopped pecans or walnuts Graham crackers (for spreading)

Mix first five ingredients together and form into a log. Roll in sliced almonds and serve with crackers.

Put all ingredients in a blender or food processor and combine until smooth. Chill and serve with your favorite crackers.

PHYLLIS SZYMCZAK WEST FRANKFORT

MARJORIE LAMPE CAMPBELL HILL

Buffalo Chicken Dip

Chilled Raspberry Soup

2 cups of chopped chicken. Use a rotisserie chicken for ease in preparation. 8 ounces Cream cheese, softened 1 /2 cup of ranch dressing 1 /2 cup of Buffalo sauce. (I use Texas Pete brand but I have used Franks Red Hot also; whatever kind you prefer 1 cup of shredded cheddar cheese Tortilla chips or “Scoops”

2 pints fresh raspberries, gently washed 2 cups sour cream 1 cup whole milk 1 cup ginger ale 1 /4 cup sugar 2 tablespoons fresh lemon juice

Combine softened cream cheese, ranch dressing, buffalo sauce, and chicken. spread into pie pan or square glass dish. top with shredded cheese. Cook at 350 until cheese is melted and sauce warm, approximately 20 min. Serve with the chips. HELEN NAPIER PINCKNEVILLE

Reserve six raspberries for garnish. In blender or food processor, puree the remaining raspberries until smooth. Strain the mixture through a fine sieve over a glass bowl, pushing through as much of the pulp as you can, leaving the seeds behind. Whisk the remaining ingredients, except the reserved berries, into the puree. Cover and refrigerate until cold. To serve, divide the soup among chilled bowls and garnish with the reserved raspberries. Six servings.

Trim tips from chicken, use tips for soup later. Divide each wing in half. Blend milk, mustard, garlic, pepper and chicken bouillon in another dish. Dip chicken into milk mixture then into bread crumbs and coat well. Bake 375 degrees for 40 minutes turning once. LENORA PALOVIC JOHNSTON CITY

Cranberry Frapee 4 cups cranberries (about 1 bag) Juice of 3 lemons 3 1/2 cups sugar 2 cups cold water 2 cups milk Cook 4 cups of cranberries in 2 cups of cold water until mushy. Put through a ricer. Add the juice of 3 lemons and 3 1/2 cups sugar. When cool, stir in 2 cups of milk and put in the freezer.

PHYLLIS SZYMCZAK WEST FRANKFORT

Page 4 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

MARY ANN SHILLINGER PINCKNEYVILLE

In a mixing bowl, beat the cream cheese and butter until fluffy. Gradually add the confectioners’ sugar, then the brown sugar, then vanilla; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky. Place nuts in flat bowl and roll ball in pecans, trying to coat evenly. Refrigerate for at least 1 hour. Serve with graham crackers. AMY OXFORD HARRISBURG

Holiday Supreme Barbecued Sausages 1 pound Smoky-Link Sausages 1 /4 cup Worcestershire sauce 1 /4 cup catsup 2 tablespoons vinegar 1 /4 cup sugar Cut browned sausages into bitesize pieces. Mix Worcestershire sauce, vinegar, sugar and catsup. Pour over sausgages and cook in crockpot or bake in 350 degree oven for 30 minutes. MARTY THORNTON HERRIN

Deviled Egg Salad 12 eggs 1 teaspoon paprika 4 tablespoons mayonnaise (or to your taste) 1 teaspoon mustard 2 chopped dill pickles 3 slices cooked bacon crumbled in small pieces 2 sprigs green onion chopped 1 box of Ritz Crackers (to serve) Hard boil eggs (approximately 12 minutes), drain and let cool. Peel, remove the egg yolks and mash them together with the whites in a small mixing bowl. Mix in paprika, mayonnaise, mustard, dill pickles, bacon and green onion. Mound on a platter in the shape of an oval egg. Surround with Ritz crackers. AMY OXFORD HARRISBURG

Four-Cheese Spinach Bake

Vegetable Salsa

8 eggs, beaten 4 cups small curd cottage cheese 15 ounces ricotta cheese 1 /3 cup all-purpose flour 1 /2 teaspoon salt 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 cups shredded mozzarella cheese 1 /2 cup chopped green onion In a large bowl, combine the eggs, cottage cheese, flour, salt and ricotta cheese. Add the remaining ingredients, mix well. Pour into a greased 13 x 9 x 2 inch baking dish. Bake, uncovered at 350 degrees for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting.

11-ounce can vacuum packed yellow corn, drained 11-ounce can vacuum packed white corn, drained 15-ounce can black beans, drained and rinsed 14.8-ounce can heart of palm, drained and sliced 2 large roma tomatoes, seeded and chopped 1 /2 cup chopped red onion 1 /3 cup minced fresh cilantro 1 /4 cup vegetabl oil 3 tablespoon lime juice 1 1/2 teaspoon chili powder 1 /2 teaspoon ground cumin Combine first 7 ingredients in large bowl. Combine oil and remaining 3 ingredients, stirring well. Drizzle over ingredients in large bowl and toss gently. Cover and chill for 3 hours. LINDA LEAKE HERRIN

LENORA PALOVIC JOHNSTON CITY

Hot Reuben Dip Hawaiian Ham and Swiss Rolls 1 package of Kings Hawaiian Rolls (12 count) 1 /4 pound Baby swiss cheese sliced thin from the deli 1 /2 pound shaved ham from the deli Dressing for tops of rolls: 1 tablespoon yellow mustard, Worchestershire Sauce, onion flakes and poppy seeds 1 stick butter, melted Boil dressing ingredients together and set aside. Make up your little sandwiches. slice rolls in half and place some ham and chese in betweeen each roll. Pour heated mixture over sandwiches. Bake at 350 for 20 to 25 min. Serve. I recently had these at my granddaughters Birthday party in Lexington Kentucky and everyone wanted the recipe. They were served with a veggie tray or could be used as a light lunch as “sliders.” My daughter-in-law had these at a bridal shower and has served them many times since. HELEN NAPIER PINCKNEYVILLE

8 ounces cream cheese, softened 1 cup sauerkraut, chopped and drained 1 /2 cup sour cream 1 cup (4 ounces) shredded Swiss cheese 2 tablespoonp ketchup 2 tablespoon finely chopped onion 1 /2 pound deli corned beef, finely chopped Snack rye bread or crackers In a mixing bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1 quart baking dish. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers. Makes 3 cups. KIM PLATT DECATUR

Joyce’s Salami Mix 1 pound salami, ground 1 can cream of celery soup, undiluted 8 to 12 ounces of cream cheese (adjust to your own taste)

Have cheese at room temperature and mix the three ingredients by hand. Serve with crackers or make sandwiches ahead and chill a few hours or overnight. MARJORIE LAMPE CAMPBELL HILL

Tortilla Roll-ups 1 large package tortillas 16 ounces cream cheese 1 /3 cup mayonnaise 2 teaspoons onion, chopped 5 ounces shaved ham, chopped Combine cheese, ham, onion and mayo. Spread on tortillas and roll up. Refrigerate overnight, cut in serving size pieces. MARJORIE LAMPE CAMPBELL HILL

Olive Cheese Tarts 2 cups grated sharp cheddar cheese 1 /2 cup softened butter or oleo 1 cup flour 1 /2 teaspoon salt 1 teaspoon paprika 48 stuffed green olives Blend together cheese and oleo. Stir in flour, salt and paprika. Mix well together, use fingertips to insure a good blend if need be. Wrap 1 teaspoon of cheese mixture around olive. Cook in preheated 400 degree oven for 15 minutes or slightly golden brown. This appetizer freezes extremely well: To prepare ahead of time for usage later, after wrapping cheese mixture around olive, place onto cookie sheet and slip into freezer to freeze solid, then place into freezer bag until olive tarts are needed. Cooking time, when frozen, increases by approximately 3 to 4 minutes. JOANNE CLAYTON HERRIN

Party Pizzas 3 loaves party rye bread 2 pounds hamburger 2 pounds Velveeta cheese 1 small bottle Brooks catsup 1 /4 teaspoon Italian seasoning A pinch of basil Garlic powder (to taste) Onion powder (to taste)

Brown hamburger and drain. Pour in catsup and the cubed cheese, cook until cheese is melted. Add seasonings and simmer for 10 minutes. Spread on rye bread. Bake on cookie sheet at 375 degrees for 10 minutes. SHERRY REUTER PINCKNEYVILLE

Shrimp Appetizer Spread 8 ounces package of cream cheese, softened 1 /2 cup sour cream 1 /4 cup mayonnaise 3 5-ounce packages frozen cooked salad shrimp, thawed 1 cup seafood sauce 2 cups (8 ounces) mozzarella cheese 1 medium green pepper, chopped 1 small tomato, chopped 3 green onions with tops, sliced Assorted crackers In a mixing bowl, beat cream chees until smooth. Add sour cream and mayonnaise: mix well. Spread mixture on a round 12- inch serving platter. Sprinkle with shrimp. Top with the seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers. Yields 20 servings. SHARON DORRIS CARBONDALE

Spinach Balls 10 ounces frozen chopped spinach 3 eggs lightly beaten 1 1/2 cup stuffing mix 1 /2 cup Parmesan cheese 1 /3 cup melted butter Cook spinach as directed on package; drain well. In large bowl, mix together all other ingredients. Form into balls and freeze. Bake at 350 degrees for 10 minutes or until lightly brown. CONNIE BOUCHER MURPHYSBORO

Spinach Artichoke Dip /4 cup olive oil 2 tablespoons butter 3 /4 cup onion, diced 1 1/2 tablespoons garlic, minced 1 /2 cup all purpose flour 1 1/2 cups chicken stock or broth 1

1 1/2 cups half and half 3 /4 cup Parmesan cheese, grated 2 tablespoons chicken bouillon, crumbled 1 1/2 tablespoons lemon juice 1 teaspoon sugar 3 /4 cup sour cream 12 ounces frozen spinach, defrosted 6 ounces artichoke bottoms, canned 1 cup monterey jack cheesegrated 3 /4 teaspoon tabasco sauce In a large saucepan, warm the olive oil and butter over med. heat. When the butter has melted, add onion and cook until wilted (4 minutes). Add the garlic and cook 2 minutes longer, stirring occasionally. Sprinkle the flour over the onion mixture. Cook, stirring constantly, until mixture turns golden brown in color (12 minutes) While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated. When the mixture begins to simmer, stir in the half and half. Allow mixture to simmer and remove from heat. Add the parmesan, bouillon, lemon juice and sugar. Stir until throughly blended. Add the sour cream, spinach, artichoke hearts, monterey jack cheese and tabasco sauce. Stir until the ingredients are thoroughly combined and the cheese has melted.Transfer to a warm serving bowl and serve immediately with chips or bread cubes. JUDY KORANDO MURPHYSBORO

Susie’s Cheese Ball 2 8-ounce packages cream cheese 1 small can crushed pineapple,drained 1 /4 cup green pepper 2 tablespoons diced, chopped or minced onion 1 tablespoon season salt 2 cups chopped pecans Bring cream cheese to room temperature. Add all ingredients together, mix well, roll in chopped pecans. Chill for two hours before serving. Serve with favorite crackers. SUE MOORE MURPHYSBORO

The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 5

In the breads category

Sour Cream Banana Bread 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1 /2 teaspoon salt 1 cup mashed ripe bananas (about 3 medium) 2 eggs 1 /2 cup canola oil 1 /2 cup sour cream 1 teaspoon vanilla 1 cup pecans

Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray and dust with flour. Set aside. In a large bowl, combine flour, sugar, baking soda and salt. Combine bananas, eggs, oil, sour cream and vanilla. Stir into dry ingredients until just moistened. Pour into prepared pan. Bake 350 degrees for 55 to 65 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pan to a wire rack. Makes 1 loaf. SUE PETERMAN CARBONDALE

Sour Cream Banana Bread wins Sue Peterman reports that she got the original recipe for this bread on a road trip, but then took it to another level. “For this bread, I stick to using only the finest possible ingredients,” she says. Sue learned to cook from her family and is passing it on. Her grandtwins, Jenna and Justin Peterman, bake a mean cookie, and her other granddaughter, Melissa, is a great cook, as

are her daughter, Debra Mannio, and her son, Mike Peterman. Even her 5year-old greatgrandaughter is already asking to help in the kitchen. “I am so very blessed. I have so much love in my family. And love is what makes the food really good!” she said. This is Sue’s second time entering the holiday recipe contest, and she is thrilled to be a winner.

Cherry Cheese Braid

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Mention this ad to r eceive 10% OFF Page 6 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

Dough: 3 /4 cup plus 2 tablespoons milk 6 tablespoons butter 1 egg 1 /3 cup sugar 1 /3 teaspoon salt 3 cups bread flour 1 1/2 teaspoon fast-acting yeast Filling: 8 ounces cream cheese, softened 2 tablespoons soft butter 1 /4 cup sugar 1 /8 teaspoon salt 1 teaspoon vanilla extract 3 tablespoons all-purpose flour 1 large egg 1 /2 cup cherry jam or preserves mixed with 2 tablespoons flour Glaze: 1 1/2 cups confectioners’ sugar, sifted 6-8 teaspoons whipping cream 1 /2 teaspoon vanilla Dough: Bread machine method: Warm milk to 110 degrees. Combine all dough ingredients in bread machine in order recommended by manufacturer. Set machine for dough only cycle and start. When cycle is completed, remove dough from machine and proceed with recipe. Hand or mixer method: Warm milk to 110 degrees. Combine the yeast, milk, 1 teaspoon sugar and 1/2 cup flour in a large bowl. Cover with plastic wrap and set aside until bubbly, 10 to 15 minutes. Stir in the remaining dough ingredients and knead the dough by hand or mixer until it’s soft and

“I received the call that I had been selected as a Peterman finalist on my 76th birthday. What a terrific birthday present. And to win, well, I don’t even have words for that,” she added. Sue is a homemaker and also retired from Country Fair after nine years as a bakery supervisor.

pliable, but not sticky. Lightly grease a bowl and place dough in it. Cover the bowl with plastic wrap and set in a warm place for 45 minutes, or until doubled. Filling: In a bowl combine the cream cheese, butter, sugar, salt and vanilla. Beat with a mixer until well blended. Add in the flour and egg, scraping the bottom and sides of the bowl thoroughly. Forming and Baking the Braids: Punch down dough if needed and divide in half. Roll each half into a 15 x 10-inch rectangle and place each onto parchment-lined baking sheets. Spread half of the cherry and flour mixture down the center of each dough rectangle, leaving a 1-inch border at the top and bottom. Top the cherry mixture with half of the cream cheese filling. Working down both long sides of the dough, make 2 1/2-inch cuts spaced 3/4 of an inch apart. Fold the ends over the filling, then pull the cut strips up and over, alternating sides. Repeat with the remaining dough rectangle. Cover the braids and let them rise for 30 to 45 minutes or until they are puffy looking. (The braids can be formed, wrapped in plastic wrap and placed in the refrigerator overnight. Let stand at room temperature the next morning for 30 minutes before baking.) Preheat oven to 350 degrees. Bake the braids for 30 to 35 minutes or until golden brown. Remove from oven and let cool for 15 minutes before glazing and serving. Glaze: Place the confectioners’ sugar in a bowl. Add the vanilla and stir to incorporate. Add the whipping cream one teaspoon at a time, stirring after each addition until glaze reaches your preferred consistency. Drizzle over braids. SUSAN MILLER MARION

Christmas Ranch French Bread 2 packages ( /4 ounce each) active dry yeast 1 /2 cup warm water 1 /2 cup watered down buttermilk 1 /2 cup softened butter 3 eggs 2 envelopes of ranch salad dressing mix 2 teaspoons salt 8-9 cups all-purpose flour Additional butter, melted 1

In a mixing bowl, dissolve yeast in warm watter, add one teaspoon sugar, let stand 5 minutes. Add buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down, turn onto a lightly floured surface, divide into fourths. Roll in a jelly-style roll. Pinch seam side down onto greased baking sheets. With a knife, make five slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Brush with melted butter. MARTY THORNTON HERRIN

Peach Muffins /2 cup butter or margarine /4 cup sugar 1 egg 1 /2 cup sour cream 1

1 teaspoon vanilla extract 1 1/2 cups flour 1 1/2 teaspoon baking powder 1 cup chopped fresh or frozen peaches 1 cup chopped pecans

can finely chop tomatoes and freeze them to use when not in season. Just drain water off when they thaw.

In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three fourths full. Bake at 400 degrees for 20 to 25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Makes 1 dozen.

Pumpkin Bread

KIM PLATT DECATUR

Green Tomato Bread First bowl: 3 cups flour 2 cups sugar 1 tablespoon cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder Second bowl: 2 beaten eggs 1 cup oil 1 teaspoon vanilla 2 cups finely chopped green tomatoes* 1 1/2 cup chopped nuts (optional) Mix second bowl ingredients together well, then gradually add first bowl dry ingredients slowly until fully mixed. Recipe makes 2 big loaves, 12 muffins, or 5 small loaves. Grease pans and bake at 350 degrees for 50 mins or until toothpick comes out clean. *You

CORRIE RALLS ANNA

2 sticks unsalted butter, melted, plus more for greasing pans 2 1/2 cups all purpose flour 1 cup brown sugar 1 cup granulated sugar 2 teaspoons baking powder 2 teaspoons cinnamon 3 /4 teaspoon ground cloves 2 cups pumpkin 3 large eggs 1 /2 cup buttermilk 1 1/2 teaspoon vanilla extract 1 teaspoon baking soda Preheat over to 350 degrees. Butter two 9 x 5 loaf pans. Combine flour, sugar, baking powder, baking soda and spices in a large bowl. Add pumpkin and mix. Whisk eggs, buttermilk, butter and vanilla in a medium bowl and stir into dry ingredients. Transfer to pans and bake on middle shelf of oven until wooded skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans. LENORA PALOVIC JOHNSTON CITY

Pumpkin Date Raisin Nut Bread 2 2/3 cup sugar 2 /3 cup shortening 4 eggs, beaten 2 /3 cup water 2 cups pumpkin 3 1/2 cups flour

2 teaspoons baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 1 /2 teaspoon cloves 2 /3 cup nuts 1 /2 teaspoon baking powder 2 /3 cup golden raisins 2 /3 cup chopped dates

Spiced Miracle Muffins

Combine sugar and shortening. Add eggs, water and pumpkin. Sift dry ingredients and combine with first ingredients. Add nuts, raisins and dates. Bake one hour in a 350 degree oven. Makes 2 loaves. LENORA PALOVIC JOHNSTON CITY

16 Wasa brand Light Rye Crisp crackers (finely crushed) 1 3/4 cup Splenda 1 teaspoon ground cinnamon 1 /2 teaspoon ground nutmeg 1 /2 teaspoon ground clove Pinch of salt 8 eggs 12 tablespoon unsweetened apple sauce 8 tablespoon low-fat cottage cheese, small curd 2 tablespoon vanilla extract 1 small Granny Smith apple (peeled and diced) Preheat oven 350 degrees. Combine all dry ingredients in a bowl and set aside. Whisk together eggs, apple sauce, cottage cheese, vanilla and apple. Add to dry ingredients and mix well. Let stand for 5 minutes. Fill a 12-count muffin pan sprayed with Pam. Bake 35 minutes or until done.

Pumpkin Spice Bread 3 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 15-ounce can solid-packed pumpkin 3 1/2 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon baking powder 1 teasoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 /2 teaspoon ground cloves 1 /2 teaspoon ground allspice 1 /2 cup water

CHRISTINE STEARNS CARBONDALE

Banana Nut Bread /4 cup butter 1 1/2 cup sugar 1 1/2 cup bananas, mashed 1 /2 cup sour cream 2 eggs 2 cups flour 1 teaspoon baking soda 1 /2 teaspoon salt 1 teaspoon vanilla 1 cup walnuts, chopped 3

In a large bowl, combine sugar, oil and eggs. Add pumpkin, mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9 x 5 x 3 loaf pans. Bake at 350 degrees for 60 to 70 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing to a wire rack to cool completely. Yields two loaves.

Cream butter and sugar. Blend in bananas, sour cream, eggs and vanilla. Fold in dry ingredients. Bake in greased loaf pan at 325 degrees for 50 minutes. Makes five mini loaf pans.

SHARON DORRIS CARBONDALE

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The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 7

Dunk these

in milk

When asked what lead her to put potato chips in her cookies, she says “Well, when you have six children, you have to get creative, and they liked both chips and cookies so I thought I’d try to mix them and I really liked the results.” Amanda learned to cook by watching her grandmother, mom and dad. When her mom went back to work, 13-year-old Amanda stepped into the kitchen and

began cooking for her family and has been there ever since, with delicious results. As this is Amanda’s first time entering the recipe contest, she is really excited about her win. “I really didn’t expect it, but I’m really happy about it.” She jokes that all her dishes are “kid tested and mom approved.” Amanda is a professional mom.

Chocola Chip Crunch Cookies 2 sticks of butter (room temperature) 1 /4 cup cola 2 eggs (room temperature) 1 1/2 cups sugar 1 /2 cup light brown sugar 2 teaspoons vanilla extract 1 teaspoon baking soda 3 cups all-purpose flour 2 cups salted peanuts (chopped) 1 1/2 cups crushed potato chips

Preheat oven to 350 degrees. In medium bowl, combine butter, cola, eggs, sugars, vanilla and baking soda together. Cream well. Gradually add four and beat well. Fold in potato chips and peanuts. Spoon a teaspoon size of cookie batter onto an ungreased cookie sheet. Bake 10 to 12 minutes or until light brown.

Chocolate Drizzle for Chocola Chip Cookies: 1 bag of Hershey’s semisweet chocolate chips

/2 cup of heavy whipping cream 2 teaspoons of honey 1 teaspoon of vanilla extract

In a medium saucepan, bring heavy cream to a boil. Add chocolate chips. Take saucepan off the stove and pour into a bowl. Add the honey and vanilla extract. Stir until sauce is smooth. Drizzle over cookies and let cool. AMANDA SMITH JONESBORO

Date-Filled Cookies

Dutch Butter Slices

English Rock Cookies

Gooey Butter Cookies

4 cups sifted flour 3 teaspoons baking powder 1 cup oleo, softened 1 heaping cup white sugar 2 eggs, beaten with 1/3 cup milk 1 /2 teaspoon baking soda 1 teaspoon vanilla

1 cup butter 1 cup sugar 1 egg yolk 1 1/2 cups chopped hazelnuts 1 /2 cup poppy seeds 1 /2 teaspoon salt 1 /2 teaspoon cinnamon 1 /2 teaspoon ginger 1 teaspoon vanilla 2 cups flour

1 cup (1/2 pound) butter 3 cups flour 3 eggs, separated (beat egg whites stiff) 1 1/2 cups sugar 1 pound dates cut fine 1 pound walnuts cut fine 1 pound pecans cut fine 1 teaspoon baking soda 1 teaspoon vanilla extract 1 /4 tespoon salt 1 tablespoon hot water 1 teaspoon allspice

1 box butter recipe yellow cake mix 1 stick butter, softened 8-ounces cream cheese, softened 1 egg 1 /4 teaspoon vanilla powdered sugar

Mix flour, baking powder and oleo as for pie crust. In separate bowl, mix sugar, soda, eggs and milk and vanilla. Mix well, then add to flour mixture mix until smooth. Chill dough. Roll out on floured board. Cut in desired shapes.

Filling: 1 cup chopped dates 1 /2 cup sugar 1 /4 cup water 1 /2 cup chopped nuts Place one teaspoon on thin, rolled cookie. Wet edge of cookies then place another thin rolled cookie on top and press down. Cut slit on top of cookie, snip with scissors. Bake at 375 degrees for 10 minutes. Makes 60 cookies.

Cream butter and sugar. Add egg yolk and mix. Add hazelnuts, poppy seed, salt, cinnamon, ginger, and vanilla. Add flour gradually and mix lightly. Form dough into rolls (1 1/2 inch diameter). Shape firmly, as dough tends to leave gaps. Wrap each roll in waxed paper. Chill thoroughly. Cut into 1/4 inch slices. Bake at 325 degrees for about 10 minutes, until lightly browned. Makes about 4 dozen cookies. BETTY PERSON CARBONDALE

Cream butter and sugar; add egg yolks, salt, vanilla extract and allspice; add pecans, walnuts, dates and baking soda dissolved in hot water. Add flour alternating with stiffly beaten egg whites. When the ingredients are all mixed together this will be a very stiff mixture but do not add any other liquid. Drop onto greased sheet (or non-stick cookie sheet) and bake 20 to 30 minutes at 350 degrees in gas oven or for 15 to 20 minutes at 325 degrees in electric oven.

SHIRLEY GRAMMER BENTON

Page 8 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

JOANNE CLAYTON HERRIN

Smith

Beat butter, cream cheese, vanilla and egg until fluffy. Mix in dry cake mix. Chill for 30 minutes. Preheat oven to 350 degrees. Lightly coat cookie sheet with cooking spray. Drop dough by teaspoonful into powdered sugar. Roll into balls. Bake 12 minutes or until golden brown. Yields four dozen cookies. JAN ALLEN MAKANDA

1 1/2 cups quick-cooking oats 1 cup coconut 5 milk chocolate candy bars (1.55 ounces each) Cream butter and sugars. Add egg and vanilla. Mix well. Mix flour, salt and soda, gradually add to creamed mixture. Mix thoroughly. Beat in oats and coconut. Roll into one-inch balls. Place on baking sheet (ungreased) and flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Break each candy bar into 12 pieces and press a chocolate piece into the center of each cookie. Remove to wire rack. MARJORIE LAMPE CAMPBELL HILL

Holiday Cookies

Old-Time Cinnamon Jumbles

1 cup softened butter 1 /2 cup white sugar 1 /2 cup brown sugar 1 teaspoon vanilla 1 egg 2 cups flour 1 teaspoon baking soda 1 /2 teaspoon salt

1 stick butter or margarine 1 cup sugar 1 egg 3 /4 cup buttermilk or 3/4 cup milk and 1 teaspoon vinegar 1 teaspoon vanilla 2 1/2 cups flour 1 /2 teaspoon baking soda

/2 teaspoon salt cinnamon/sugar mixture

Mix butter, sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift flour, soda and salt together and stir into mixture. Chill dough about 1 hour. Heat oven to 400 degrees. Spoon onto baking sheet. Sprinkle with cinnamon/sugar mix. Bake 8 to 10 minutes. Makes 4 dozen. KIM PLATT DECATUR

Pfeffernusse /4 cup sugar 1 cup honey 3 /4 stick of butter (6 tablespoons) 1 extra large egg or two small eggs 6 tablespoons cold and very strong coffee 3 /4 teaspoon baking powder 3 /4 teaspoon baking soda 3 /4 teaspoon salt, scant 1 /4 teaspoon pepper 3 /4 teaspoon cinnamon 3 /4 teaspoon cloves 1 /2 teaspoon allspice 2 teaspoons anise flavoring 4 cups flour 3

Bring first three ingredients to a full boil, then cool to room temperature. Add the remaining ingredients, mix well and refrigerate dough overnight. Dough gets still as it sets. When you’re ready to bake these, roll them into balls about the size of a small walnut. Place on cookie sheets about two inches apart. Flatten cookies slightly with a glass dipped in flour. Bake 10 minutes in a 350 degree oven. They’re better underbaked than overbaked so don’t let them brown. Cool them well on your counter. Shake them in a bag with powdered sugar and store in an airtight container. SHIRLEY KUHN STEELEVILLE

Prize-Winning Peanut Butter Sandwich Cookies Cookies: 3 /4 cup peanut butter 1 /4 cup Crisco shortening 1 /4 cup Land O’Lakes real butter 1 /2 cup granulated sugar 1 /2 cup dark brown sugar, packed 1 teaspoon vanilla

1 large egg 1 1/2 cups Gold Medal enriched white flour 3 /4 teaspoon baking soda 1 /2 teaspoon baking powder 1 /4 teaspoon salt Pre-heat oven to 375 degrees. Cream sugars, shortenings and peanut butter until light and fluffy. Add egg. Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix thoroughly. Chill for 15 to 20 minutes. Take scant tablespoon of dough and make into a ball and then flatten with a glass dipped in flour. If you can find a pressed glass with a design in the bottom, the better. Bake 10 to 12 minutes until just set and turning brown around the edges. Cool about a minute then put on rack to finish cooling. When completely cool, sandwich two cookies together with a generous dollop of filling, pressing slightly to ensure sandwiching. Drizzle with chocolate frosting thinned with a little milk or Bailey’s Irish Cream.

12 ounces semi-sweet chocolate chips 1 /4 cup chopped almonds Confectioners’ sugar (optional) for sprinkling on top Preheat oven to 375 degrees. Combine flour, oatmeal, sugar, brown sugar, baking powder, and salt in large bowl. Cut in butter or margarine with pastry blender until blended and crumbly. Reserve 1 cup mixture for topping. Press remaining mixture into greased 9inch square baking pan. Spread preserves over crust: sprinkle chocolate chips on top. Combine reserved oat mixture with almonds, and sprinkle over chocolate chips. Pat down lightly. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack until chocolate is firm or refrigerate 30 minutes to speed cooling. Sprinkle with confectioners’ sugar and cut into squares.

Beat butter until light. Add sifted confectioners’ sugar and liquid. Beat until light and fluffy. Consistency should be slightly stiff. You may need to add more sugar or liquid to reach desired spreading consistency. This cookie won Best of Show at the Du Quoin State Fair this year. LINDA GOFORTH CARBONDALE

Raspberry and Chocolate Bars 1 1/2 cup purpose flour 1 1/2 cup quick or old-fashioned oatmeal, uncooked 1 /2 cup sugar 1 /2 cup brown sugar, packed 1 teaspoon baking powder 1 /4 teaspoon salt 1 cup butter or margerine, softened 3 /4 cup seedless raspberry preserves

Heat oven to 375 degress. In a large bowl, stir cookie mix, butter, egg and flour until dough forms Roll dough into 3/4-inch balls; place 2inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1 /4 teaspoon jam into each indentation. (I put jam into a sandwich baggie and snip one corner of baggie easy to fill indentation). Bake 8 to 10 minutes or until edges are light brown golden brown. Cool 5 minutes; remove to cookie to wire rack. In a small microwavable bowl, microwave baking chips on high 1 to 2 minutes or until chips are melted, stir until smooth. Spoon melted chips in to small plastic bag; cut small hole on corner of bag. Squeeze bag gently to drizzle chips over cookies. Sprinkle with colored sugar, Makes 5 dozens cookies. SHARON DORRIS CARBONDALE

LINDA LEAKE HERRIN

Susie’s Sugar Cookies Polish Cookies (Crusciki)

Filling: 1 stick real butter 1 teaspoon vanilla 2 cups sifted confectioners’ sugar 2 tablespoons cream or Bailey’s Irish Cream

Red or green sugar, if desired

6 egg yolks 1 tablespoon sugar 1 cup flour 1 jigger rum or rum flavor Oil for deep frying Powdered sugar Beat yolks with sugar until light and fluffy. Add flour and rum into egg mixture. Mix well. Work with hands to make firm. Roll thin on floured board. Cut into parallelograms 5 x 1 1/2 inches. Cut a slit in the middle and draw one end through the slit. Fry to golden brown. Dust with powdered sugar when cold. Crusts can be stored about one week or frozen about one month. Yield three dozen. PHILLIS MAJEWSKI DU QUOIN

Raspberry Thumbprint Cookies 1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix 1 /2 cup butter or margarine, softened 1 egg 3 tablespoons all purpose flour 1 /3 cup seedless raspberry jam 1 cup white vanilla baking chips

3 cups flour 2 cups sugar 1 cup Crisco 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 2 teaspoons vanilla 4 tablespoons milk

Old-Fashioned Sugar Cookies 1 cup margerine 1 cup cooking oil 1 cup granulated sugar 1 cup powder sugar 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1 teaspoon baking soda 2 eggs 4 1/2 cups flour Cream together the margarine, cooking oil, both sugars, vanilla, eggs, baking soda and cream of tartar. Add flour gradually, blending well. Drop by teaspoon on lightly greased cookie sheet. Press down with a fork that has been dipped in sugar. Bake at 350 degrees for 15 minutes or until golden brown. At Christmas, sprinkle with red and green sugar. MARILYN WHITE METROPOLIS

Aunt Clara’s Cookies 1 cup boiling water 1 1/2 cups raisins 1 /2 cup shortening 1 1/2 cups dark brown sugar 2 eggs 1 teaspoon vanilla 1 teaspoon cinnamon 1 /2 cup nuts 1 teaspoon salt 3 1/2 cups flour 1 teaspoon baking soda

Combine flour, sugar, baking soda, baking powder and salt. Cut in Crisco. Blend in eggs, vanilla and milk. If dough is a little sticky add a tablespoon or so more flour. Divide your dough, roll on floured surface however thick you would like. Bake on ungreased cookie sheet 10 to 12 minutes at 350 degrees.

Simmer raisins in water 10 minutes, cool. Cream shortening and sugar; add eggs and beat well. Add rest of ingredients and raisin mixture. Cool. Break bits of dough and flatten on greased cookie sheet. Bake at 350 degrees for 10 minutes.

Icing: 4 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla 1 tablespoon butter

Swiss cookies

Mix together. SUE MOORE MURPHYSBORO

NETTIE GRAFF MURPHYSBORO

1 cup shortening 1 cup confectioners’ sugar 1 egg 2 cups flour 1 /2 teaspoon soda 1 /2 teaspoon cream of tarter 1 teaspoon vanilla Mix well. Roll into balls. Mash with fork. Bake at 375 degrees on greased cookie sheet until slightly browned. NETTIE GRAFF MURPHYSBORO

The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 9

Southern Oatmeal Pie wins the desserts category Jan Allen’s recipe was handed down from her greatgrandmother to her mother to her. She has been married to her husband for 48years and enjoys the fact that he also cooks. They have two daughters and several grandchildren with whom they gather for family night as often as possible. Jan has been cooking all her life and remembers being

taught and inspired by the cooks in her family, so much so, that for a time she and her husband ran a wedding cake and a catering business. She cites practice as the way to good cooking, “There are a lot of trials and errors along the way to making a favorite dish.” Jan is a retired OB/GYN nurse.

2 boxes cocunut pudding (can substitute lemon or chocolate)

Apple Pinwheels 2 cups flour 3 /4 cup shortening 1 /2 cup milk 1 teaspoon salt Into a 10 x 13 x 2 pan, spread a layer of 2 1/2 or 3 cups chopped apples. Roll out dough. Put 3/4 to 1 cup chopped apples in center of dough and spread out thinly toward edge of dough. Sprinkle with 1/4 cup mixture of sugar and cinnamon. Roll up as you would for jelly roll. Slice about 2 inches thick. Lay on top of apples in pan. Pour hot syrup over all. Bake at 350 degrees for 45 minutes to an hour until brown.

CORRIE RALLS ANNA

Syrup: 1 /2 teaspoon cinnamon 1 /2 teaspoon nutmeg 2 cups water 2 cups sugar 1 stick oleo

Carnival Caramel Cake

Bring this to a boil to melt the oleo. PAT MOORE BENTON

Apple Cake 2 eggs 2 cups sugar 2 cups flour 1 /2 cup vegetable oil 1 teaspoon vanilla 1 teaspoon baking soda 2 teaspoons nutmeg 2 teaspoons cinnamon 4 cups diced apples Beat eggs until light and fluffy. Add apples and sugar; add vanilla and oil. Mix well. Add the rest of ingredients. Bake at 350 for 45 minutes to 1 hour. Frosting: 1 8-ounce package cream cheese at room temperature 3 tablespoons margarine 1/2 teaspoon vanilla 1 1/2 cup powdered sugar. Cream all together and frost the cake.

Southern Oatmeal Pie /3 cup butter, melted 2 /3 cup granulated sugar 2 /3 cup light Karo syrup 2 beaten eggs 2 /3 cup uncooked oats (regular or quick) 2

/3 cup coconut 1 /4 teaspoon salt 1 teaspoon vanilla chopped nuts, optional

KIM PLATT DECATUR

Betti’s Best Every Dessert Allen

Mix ingredients together and pour into an 8-inch unbaked pastry shell. Bake 350 degrees for 1 hour. Serve with whipped cream. JAN ALLEN MAKANDA

1 cup flour 1 stick butter 1 cup pecans 12 ounces cream cheese (1 1/2 packages) 1 cup powder sugar 1 container Cool Whip

Page 10 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

1 cup flour 1 stick butter (not melted) 1/2 cup fine chopped pecans. Mix and press into the bottom of 9 x 13 pan. Bake at 350 degrees for 12 to 15 minutes. Remove from oven and set aside to cool fully. Mix cream cheese, 1 cup powder sugar, 1 cup Cool Whip. Spread over crust. Mix pudding as directed on box. Place on top of cream cheese. Top with remaining Cool Whip. Sprinkle with finely chopped pecans. Place in the freezer until ready to serve. This will keep up to 3 to 4 days in the freezer.

1 box yellow cake mix 3 eggs 1 teaspoon sugar 1 1/4 cups vegetable oil 1 tablespoon vanilla extract 1 /2 teaspoon cinnamon 1 /4 cup sour cream (room temperature) 1 /2 cup roasted peanuts, chopped fine 1 cup granny smith apples, diced small Preheat oven 350 degrees. Cream together eggs, oil and sugar. Add yellow cake mix. Mix until well blended. Add vanilla, nuts and diced green apples. Lightly combine. Spread cake batter onto a greased and floured 13 x 9 baking dish. Bake for 45 to 55 minutes.

For caramel topping: 3 sticks of unsalted butter 2 cups of dark brown sugar 1 /2 cup of half and half 1 teaspoon vanilla extract 1 tablespoon roasted peanuts, chopped fine 1 /2 cup sliced granny apples In a medium saucepan combine all ingredients except peanuts and apples. Cook over medium heat. Bring to a boil for two to three minutes, stirring constantly. Pour over cake and top with nuts and diced apples. AMANDA SMITH JONESBORO

Cashew Bars 1 1/4 cups softened butter 3 /4 cup plus 2 tablespoons packed brown sugar 2 /3 cup light corn syrup 10-12 ounces butterscotch chips 3 tablespoons butter 2 teaspoons water 2 1/2 cups salted cashew halves 2 1/2 cups flour 1 1/2 teaspoons salt Cream butter and brown sugar, add flour and salt. Mix well and press into a greased 15 x 10 pan. Bake 10 to 12 minutes or until lightly browned. Meanwhile, heat chips, syrup, butter and water in pan until all is melted. Spread over crust. Sprinkle on cashews, press down slightly. Bake 10 to 12 minutes or until topping is bubbly and lightly browned. Cool on wire rack. Makes 3 1/2 dozen. MARJORIE LAMPE CAMPBELL HILL

Cheese Cake 2 8-ounce packages cream cheese, softened 1 1/2 cups powdered sugar 2 eggs, slightly beaten 1 teaspoon vanilla 2 cups sour cream 9-inch graham cracker crust Combine cream cheese and sugar until smooth. Add eggs and vanilla. Fold in sour cream. Pour into prepared crust. Bake in 350 degree oven 30 minutes. Turn off oven and leave cheese cake in oven 1 1/2 to 2 hours. Do not open door. Chill in refrigerator before serving. Top with cherry pie filling, if desired. JAN ALLEN MAKANDA

Cherry Chocolate Cheesecake Crust: 26 chocolate graham crackers 1 stick butter 2 tablespoons Splenda 2-4 tablespoons sugar Nonstick cooking spray All items should be at room temperature. Preheat oven 325 to 350 degrees. Grind crackers in food processor until fine. Add softened butter and Splenda, mix until well

blended. Remove bottom of springform. Cover with aluminum foil, tuck under sides, re-insert in springform and spray pan sides and bottom. Add sugar, spread around sides and bottom. Add crumbs, spread evenly and press tightly. Bake 8 to 12 minutes. When cheesecake is done and cooled overnight, remove springform, unfold foil and slide off on to cardboard plate.

Filling: 10 ounces bittersweet chocolate 4 packages cream cheese 1 cup Splenda 1 /4 cup unsweetened cocoa powder 4 large eggs or 5 medium 1 10-ounce jar Maraschino cherries 1 /4 cup cherry juice from Maraschinos 1 /4 cup flour Melt chocolate, chop if using bars, using microwave or double boiler. Set aside. In processor bowl, put cream cheese, cherry juice, process until no large lumps remain. Add chocolate. Process until smooth, add Splenda, one egg at a time, break each in small bowl, add flour, cocoa powder, blend well. Drain cherries,chop roughly, add to batter. Process only to mix cherries evenly. Bake 1 to 1 1/4 hours until center is set. Cool slightly. Run knife around springform, cool overnight.

Topping: 6 ounces white chocolate 2-3 tablespoons cream 1 package fruitcake-type cherries After cool completely, remove springform, lift and slide cake off onto cardboard plate, tuck foil back underneath. Melt white chocolate, add cream one tablespoon at a time until spreadable. Smooth top and let set until cool. Add red cherries to form outer ring. Shave dark chocolate on rest of top. GEORGE SNIDER DE SOTO

Cherry Christmas Cake 1 cup butter 1 cup plus 2 tablespoons sugar 6 large eggs 3 cups sifted flour, divided 12-ounce jar maraschino cherries Have butter and eggs at room temperature. Drain cherries, pat dry with paper towels. Cut into half and dry again. Mix with 1/3 cup of the flour. Sit aside. Butter a 9 x 5 x 3 loaf pan. Use a coated metal pan. If not coated, line with foil and butter the foil. Do not use glass. Cream the butter until fluffy. Add sugar, heat until smooth. Add eggs, one at a time and beat until light. Using a large spoon, add the flour a little at a time, mixing well. Then add the cherries and the flour that is on them. When no flour is seen, pour into the pan and smooth the top. Bake at 325 degrees for 1 1/2 hours or until it tests done with a toothpick. Remove from oven and cool on a wire rack for 1/2 hour. Remove from oven, cool on a wire rack for 1/2 hour, remove from pan and let sit on rack 5 to 6 hours. Wrap in foil and store in refrigerator. Cake needs to be made at least two days before eating. Keeps about two weeks in refrigerator if well wrapped. DIANE GUALDONI JOHNSTON CITY

Chocolate Cheese Cake Crust: 1 1/2 cups chocolate cookie crumbs 2 tablespoons sugar 3 tablespoons melted butter 1 /8 teaspoon cinnamon Combine all ingredients and press into the bottom of large springform pan or two small springform pans. Bake for 8 minutes. Allow to cool.

Filling: 3 eight-ounce packages cream cheese (room temperature) 3 eggs (room temperature) 3 tablespoons flour 1 cup melted semi-sweet chocolate (cooled) 1 teaspoon vanilla Beat cream cheese until softened. Cream in one egg until

blended then one tablespoon of flour, alternating until all the eggs and flour are used. Add the cooled chocolate cream until well blended and lastly add the vanilla. Pour into the springform pan. Bake 50 to 60 minutes at 325 degrees. Allow to cool for about 15 minutes. Run a knife around the edge to loosen. When the pan is cool to the touch, remove the outer part of the pan and with a spatula, slide the cheesecake onto a plate.

Topping: 1 cup sour cream 1 /4 cup powdered sugar 1 /2 teaspoon vanilla Mix all three ingredients and spread on the top of the cheesecake. I usually make some sort of design on the top by melting some chocolate in a plastic baggie, cut the corner and get creative. This recipe freezes very well. Allow to thaw then add the topping. CAROL MORGAN MARION

Chocolate Cloud Pie 9-inch graham cracker crust 1 /2 cup milk 15 large marshmallows 4 Hershey bars, 1.55 ounces each (plain or almond) 1 /2 cup nuts 1 cup whipping cream, whipped Heat milk and marshmallows in double boiler over low heat until melted. Add candy bars, stir until melted. Cool until completely cold. Fold in whipped cream. If marshmallows mixture is too thin add a few more marshmallows. MARJORIE LAMPE CAMPBELL HILL

Chocolate Cookie Sheet Cake 2 cups sifted flour 2 eggs 2 cups granulated sugar 1 teaspoon salt 1 stick oleo 1 /2 cup Crisco 2 tablespoons cocoa 1 cup water 1 /2 cup buttermilk 1 teaspoon baking soda Mix eggs, add sugar and mix well. Add flour and salt. Set aside. Melt oleo and Crisco; add cocoa. Mix

well. Add water and bring to a boil and add to above mixture and mix well. Then add the rest and mix thoroughly. Batter will be thin, pour into a greased and floured cookie sheet pan and bake 20 minutes at 350 degrees. Put chocolate icing on cake as soon as it comes out of oven.

Chocolate icing: 1 stick margarine 2 1/2 cups powdered sugar 2 tablespoons cocoa 1 /2 cup chopped nuts 6 tablespoons milk Melt oleo. Add powdered sugar, cocoa and cuts. Add milk a little at a time until it is easy to spread on cake. It may take a little more milk or powdered sugar. As you mix it you can see if itâ&#x20AC;&#x2122;s ready to spread on a cake. NETTIE GRAFF MURPHYSBORO

Cranberry Crumb Pie 9-inch unbaked pie shell 8 ounces cream cheese, softened 14-ounce can Eagle brand sweetened condensed milk 1 /4 cup lemon juice 3 tablespoon brown sugar 2 tablespoon cornstarch 16-ounce can whole cranberry sauce 1 /4 cup cold butter 1 /3 cup flour 3 /4 cup chopped walnuts Preheat oven to 425 degrees. Bake pastry shell 8 minutes and remove from oven. Reduce temperature to 375 degrees. In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle milk until smooth. Stir in lemon juice. Pour into prepared pastry shell. In another bowl, combine 1 tablespoon sugar and cornstarch, mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture. In another bowl, cut butter into flour and remaining 2 tablespoon sugar until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 to 60 minutes until buttly and golden brown. Cool. Serve at room temperature or chilled. Refrigerate any leftovers.

Cream Puff Cake /2 cup butter 1 cup flour 4 eggs 3 4-ounce boxes instant vanilla pudding 1 (8-ounce) cream cheese, softened 4 cups milk 8 ounces Cool Whip Hard shell chocolate syrup

Put 1 cup water in saucepan and add butter and bring to a boil. Add flour; stir until well mixed and remove from heat. Let cool 2 minutes. Put in mixing bowl, beat in eggs one at a time, mixing well in between each. Spread in 9 x 13 greased pan. Bake at 400 degrees for 32 minutes. Do not over bake. Let cool. Combine milk and pudding, mix well then add cream cheese. Mix on high for 5 minutes or longer until smooth. Pour into cooled crust, cover with Cool Whip and drizzle with chocolate syrup. Refrigerate at least 4 hours or overnight. SHERRY REUTER PINCKNEYVILLE

English Toffee 1 cup butter 1 cup sugar 3 tablespoons water 1 tablespoon light corn syrup 1 cup chopped almonds 4 1.5-ounce Hershey milk chocolate candy bars Combine butter, sugar, water and corn syrup in heavy saucepan. Bring to boil, stirring until sugar dissolves. Place candy thermometer in pan and cook over medium heat to 260 degrees. If candy begins to turn dark, lower heat, continue cooking, stirring often to 290 degrees. Add 1/2 cup chopped almonds. Cook to 300 degrees. Pour toffee in a wellgreased 9 x 9 pan. Cool thoroughly. Turn out on waxed paper. Melt chocolate until smooth. Spread on toffee and sprinkle with almonds. I find when working with hot candy, itâ&#x20AC;&#x2122;s better to use wooden utensils. Pecans or walnuts can also be used in this candy. JAN ALLEN MAKANDA

CHRISTINE MIZE MURPHYSBORO

The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 11

Christmas Fudge

Five Flavor Cake

4 1/2 cups sugar 1 cup butter 1 12-ounce can evaporated milk 2 cups Nestle butterscotch chips 2 tablespoons Nestle semisweet chips 13-ounce jar marshmallow cream 1 teaspoon vanilla 1 pound walnut halves

Cake: 3 cups sugar 2 sticks butter 1 /2 cup shortening 5 eggs 3 cups flour 1 /4 teaspoon. salt 1 /2 teaspoon baking powder 1 cup milk 1 teaspoon. each of these flavorings: lemon, vanilla, butter, coconut, rum

Using wrappers from butter, butter a 13 x 9 glass dish or two 11 x 7 glass dishes and set aside. Put all of the chips into a bowl and place over simmering water while candy cooks. Do not let the water boil. Use a heavy metal pan to cook candy in. Grease the sides of the pan with part of the butter, putting the rest of the butter, the sugar and the milk into the pan. Mix well, try not to get any sugar on the sides. Cook and stir over medium heat for about 12 to 15 minutes or until mixture comes to a soft ball stage. Either use a candy thermometer or test a drop in cold water. Remove from heat and add all of the chips. Beat until smooth. Stir in the vanilla and marshmallow cream until it is well mixed. Add the walnuts and pour into pan. Smooth the top and let cool. Cut into pieces and enjoy. DIANE GUALDONI JOHNSTON CITY

Good & Easy Fruit Dessert 1 can apple or peach pie filling 1 can apricot halves, drained 1 can mandarin oranges, drained 1 can pineapple chunks, drained 1 can sliced peaches, drained 1 small package frozen strawberries, thawed and drained (substitute 1 pint fresh strawberries, if available) Mix all ingredients; chill thoroughly before serving. Use reserved juices: mix with frozen (lemonade, orange, punch, etc.) or to make fruit punches or beverages. CONNIE BOUCHER MURPHYSBORO

Glaze: /2 cup water 1 cup sugar 1 teaspoon each of these flavorings: lemon, vanilla, butter, coconut, and rum

Cake: Mix all ingredients together in a mixer. Beat on medium speed for 2 minutes. Pour batter into a tube or Bundt pan. Bake 1 hour and 10 minutes at 350 degrees. Glaze: Mix all ingredients together in a saucepan. Heat together until sugar is melted. As soon as cake is taken out of the oven spoon 1/2 of the glaze over it. Cool 15 to 20 minutes and then remove cake from the pan. Pour the other 1/2 of the glaze over the cake. BETH MANDRELL MULKEYTOWN

Harvest Swirl 1 cup sugar 3 /4 cup all-purpose flour 1 /2 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 /8 teaspoon salt 3 eggs, beaten 2 /3 cup applesauce 4 tablespoons powdered sugar Butter a 15 x 10 jelly roll pan; line with wax paper. Butter the wax paper; set aside. Mix together first five ingredients; blend in eggs and applesauce. Spread butter in prepared pan. Bake at 375 degrees for 12 minutes or until center tests done. Lay a kitchen towel on a flat surface and sprinkle 2 tablespoons powdered sugar over top. Cut around sides of pan to loosen cake; invert onto sugared towel, wax paper side up. Fold one side of towel over one long side of cake and roll up jelly-roll style. Cool cake completely. Unroll cake and leave

on towel; pull off wax paper. Spread filling evenly over cake. Use towel to help roll up cake and place seam side down on platter. Trimn ends of cake; cover and refrigerate until ready to serve. Dust cake with remaining powdered sugar before serving. Yield 8 to 10 servings.

Cream Cheese Filling: 1 8-ounce package cream cheese, softened 1 cup powdered sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 1 /2 cup chopped dried cranberries 1 teaspoon grated orange rind 1 /2 cup chopped toasted walnuts Combine cream cheese, powdered sugar, butter and vanilla; blend well. Stir in dried cranberries, orange rind and walnuts. CAROL DYER CARBONDALE

Hawaiian Dessert 18.25-ounce box yellow cake mix 3 3.4-ounce packages instant vanilla pudding mix Four cups of cold milk 1 1/2 teaspoons coconut extract 8 ounces cream cheese, softened 20-ounce can crushed pineapple, well-drained Large container Cool Whip 2 cups flaked coconut, toasted Mix cake batter according to package directions. Pour into two greased 13 x 9 inch baking pans. Bake at 350 degrees for 15 minutes or until the cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk, and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with CoolWhip; sprinkle with coconut. Chill for at least two hours. Yield: 24 servings. Note: Prepared dessert can be covered and frozen for up to one month. This recipe tastes better when prepared two or three days in advance and stored in the refrigerator.

Page 12 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

DONNA RICE PERCY

Holiday Fruit Balls 1 cup evaporated milk 1 /2 cup (1 stick) butter or margarine 1 pound marshmallows 1 pound graham cracker crumbs 1 pound candied pineapple, chopped 1 pound candied cherries (use half red and half green), chopped 1 pound raisins 1 pound shelled English walnuts or pecans, chopped 2 14-ounce packages shredded coconut In a saucepan over low heat, heat milk. Add butter and marshmallows. Heat until melted, stirring occasionally. In a a large brown bowl, combine cracker crumbs, pineapple, cherries, raisins and nuts. Pour milk mixture over fruit mixture. Stir until well mixed. Form into 1 1/2 inch balls. Roll balls in coconut, or put coconut in a pie plate and drop fruit-nut mixture by spoonful into coconut, then form into balls. This makes it easier to roll and to eat. LENORA PALOVIC JOHNSTON CITY

Layered Peanut Butter and Fudge Pie Chocolate Crumb Crust: 1 1/2 cups chocolate graham cracker crumbs 6 tablespoons unsalted butter, melted 1 /4 sugar Chocolate Fudge Filling: 4 ounces semisweet chocolate, finely chopped 1 /2 cup heavy cream 1 tablespoon light corn syrup Peanut Butter Filling: 1 1/2 cups smooth peanut butter 1 1/2 cups confectionersâ&#x20AC;&#x2122; sugar 1 cup heavy cream 1 teaspoon vanilla extract To make crust: In a medium bowl, mix the crumbs, melted butter and sugar until well combined. Press firmly into an unbuttered 9-inch pie pan. Refrigerate until ready to use. To make fudge filling: Place the chocolate in a small bowl. Place the

cream and corn syrup in a small saucepan and bring to a boil over medium heat. Pour over the chocolate. Let stand to soften, then whisk until smooth. Cool until lukewarm. Place 1/4 cup of the chocolate mixture into a small plastic bag and set aside at room temperature. Spread the remaining chocolate filling in the crust. Freeze or refrigerate until the chocolate layer is firm, 15 to 30 minutes. To make peanut butter filling: Place the peanut butter, confectionersâ&#x20AC;&#x2122; sugar, cream and vanilla in a medium sized bowl. Using a hand-held mixer on low speed, beat the ingredients until smooth. Increase the speed to high and beat until fluffy. Spread on the chilled chocolate layer and smooth the top. To decorate: Squeeze the chocolate in the plastic bag into one corner of the bag and twist the top closed. The chocolate should be warm and fluid. If it is not, warm it in your hands or microwave on very low power for a few seconds to soften. Using scissors, snip off the corner of the bag to make a 1/8 inch opening. Drizzle or swirl chocolate in a thin line over the peanut butter layer in a design of your choosing. Refrigerate the pie until well chilled, at least 2 hours. Will keep for up to 2 days if covered and kept refrigerated. Remove from refrigerator about 30 minutes before serving. Makes 8 to 10 servings. SUSAN MILLER MARION

Pound Cake 2 sticks real butter (not margerine or oleo) 3 cups sugar 6 eggs 1 /4 teaspoon baking soda I teaspoon vanilla extract I cup sour cream 1 /2 teaspoon salt 3 cups flour Cream butter and sugar together. Add the eggs one at a time, beating after each one. Add the remaining ingredients. Pour into a large tube or Bundt pan. Bake at 300 degrees for 1 1/2 hours. MARILYN WHITE METROPOLIS

Lenoraâ&#x20AC;&#x2122;s Chocolate Chip Supreme /2 cup butter /2 cup Crisco 1 cup brown sugar 1 /2 cup sugar 2 eggs 1 /2 cup sour cream 1 /4 cup honey 2 teaspoon vanilla 2 3/4 cup flour 1 1/2 teaspoon baking powder 1 /2 teaspoon salt 2 1/2 cups semi-sweet chocolate chips 3 /4 cup chopped walnuts 2 /3 cup diced dates 2 /3 cup golden raisins 1 1

Combine butter, Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed until well blended. Beat in eggs, sour cream, honey, vanilla. Beat until blended. Combine flour, baking powder and salt. Mix into creamed mixture at low speed until blended. Stir in chocolate chips, nuts, dates and rainsins. Drop round teaspoonfuls of dough on baking sheet. Bake at 375 degrees for 10 to 12 minutes. Cool 2 minutes on baking sheet, remove to rack. LENORA PALOVIC JOHNSTON CITY

Luscious ChocolateCherry Trifle 1 family size Sara Lee pound cake 2 cans cherry pie filling 1 cup sugar 1 /3 cup milk 5 tablespoons butter 1 cup semi-sweet chocolate chips 4 4-cup packages Huntâ&#x20AC;&#x2122;s vanilla pudding 2 bananas Cut 1/2 of the pound cake into small squares. Cover bottom of trifle dish or straight-sided bowl with pound cake. Cover with one can of cherry pie filling. Mix sugar, milk and butter in saucepan. Boil for 1 1/2 minutes. Add chocolate chips; stir until chips are melted and pour half over pie filling. Spread with half of vanilla pudding. Slice both bananas crosswise and cover pudding with it. Repeat layers beginning with other half of pound

cake. You will end with vanilla pudding. This may be garnished with banana, chocolate chips or cherry pie filling.

butter and cream. Add coconut, vanilla, nuts and boil 10 minutes. Pour over cake. CAROL MORGAN MARION

JANE BOYR MARION

Mississippi Mud Cake /4 cup cocoa 2 sticks butter or margerine 4 eggs 2 cups sugar 1 1/2 cups flour 1 teaspoon vanilla 1 cup coconut 1 1/2 chopped pecans 1

Icing 1 /2 butter or margarine 1 /3 cocoa 1 /2 cup milk 1 box powdered sugar 1 teaspoon vanilla Mix first 8 ingredients together by hand then pour into 13 x 9 pan and bake at 350 degrees for 30 minutes. When done and while still hot pour 1 jar marshmellow creme over cake. Let set a few minutes then spread over cake. Let cool completely then top with icing. HELEN TOWNLEY EWING

Oatmeal Cake 1 1/2 cups water 1 cup oatmeal 1 cup brown sugar 1 cup white sugar 2 cups shortening 2 eggs 1 teaspoon vanilla 1 teaspoon soda 1 1/2 cups flour 1 teaspoon cinnamon Bring water to a boil. Slowly add oats, stir and cook for one minute. Set aside. Mix sugars, shortening and eggs until creamy. Add soda, flour, cinnamon and vanilla. Add oats and stir well. Place batter in well-greased pan. Cook until done.

Frosting 1 /2 cup brown sugar 1 /2 cup canned milk 1 cup coconut 1 cube butter (margarine) 3 /4 teaspoon vanilla 1 cup nuts Mix sugar and canned milk, add

PB & J Chocolate Bars For the base: 1 stick unsalted butter 1 /3 cup granulated sugar 1 /3 cup unsweetened cocoa powder 1 large egg beaten 1 sleeve saltines (approximately 40), finely crushed 3 /4 cup finely chopped peanuts For the filling and glaze: /4 cup grape jelly 7 tablespoons unsalted butter, softened 1 /3 cup creamy peanut butter 1 /2 cup powdered sugar 4 ounces semisweet chocolate, chopped 1

Line an 8-inch square baking dish with foil, extending over sides. Melt butter, stir in sugar and cocoa. Wisk in egg. Cook, wisking until mixture is warm and like hot fudge, approximately 6 minutes. Remove from heat. Mix in saltines and and peanuts. Press into prepared pan. Set aside. To make filling, spread jelly over crust. Place in freezer for a few minutes. Beat 5 tablespoons of butter, peanut butter and sugar, until light. Spread over jelly layer, return to freezer while you make glaze. Place chocolate and 2 tablespoons butter in bowl. Microwave until melted and smooth. Cool slightly, spread over chilled peanut butter bars. Freeze for another 30 minutes. Bring bars to room temperature. Lift out with foil. Cut into squares. JAN ALLEN MAKANDA

Payday Cake 1 yellow cake mix 1 egg 3 /4 cup margarine 3 cups mini marshmallows 2 /3 cup corn syrup 10-ounce package peanut butter chips 2 teaspoon vanilla 2 cups Rice Krispies 2 cups salted peanuts Mix cake mix, egg and 1/2 cup

margarine and press into a 9 x 13 ungreased pan. Bake at 350 degrees, for 12 to 18 minutes. Remove from oven and put mini marshmallows on top. In large pan mix together the corn syrup, 1/4 cup margarine, peanut butter chips and vanilla. Heat until smooth, stirring constantly. Add Rice Krispies and salted peanuts. Spoon over cake mixture evenly. Let cool. SHERRY REUTER PINCKNEYVILLE

Povitica Cake 2 1/2 cups flour 2 tablespoons sugar 2 sticks margarine 2 packages dry yeast 1 /4 teaspoon salt 3 egg yolks 1 /2 cup milk 1 /4 cup water Melt margarine and heat milk together. Let cool. Sift flour, salt and sugar together and wait for milk and margarine to cool. Put yeast in 1/4 cup warm water. Divide eggs, saving whites for filling and yolks for dough. When everything is ready, mix margarine and milk together with yeast and egg yolks and stir into flour mixture, beating with spoon until it pulls away from sides, cover and put in refrigerator overnight and all day.

Filling: 1 cup ground nuts 1 teaspoon cinnamon egg whites 1 /4 cup milk 1 cup chopped dates 1 cup sugar 3 tablespoons sugar Make a paste of nuts, dates, cinnamon, sugar and milk over heat; not too long. Beat egg whites until stiff, gradually adding cup of sugar. When paste is cool, fold into egg whites. Take dough out of refrigerator. Cut into two portions, roll out each portion to about 20 inches round or square. Spread filling over each one, roll like for jelly roll and put into angel food pan one on top of each other. They will become one as they bake. Bake in 350-degree oven for at least one hour, depending on your oven. Cover with glaze or powdered sugar after baking, or leave plain. LENORA PALOVIC JOHNSTON CITY

Quick Puff Pastries 2 cans (8 count) crescent rolls 1 8-ounce cream cheese 1 can vanilla frosting 1 can favorite pie filling (apple, cherry, blueberry, peach) I use the crescent rolls that do not have the seams or they are in a square shape. Place one crescent square on a cookie sheet. Place 1 tablespoon of pie filling in the center Place 1 teaspoon of cream cheese in the center. Pull edges of the crescent around and up into a pyramid. Bake at 400 degrees for 10 to 12 minutes or until golden brown. While crescent are baking, remove lid and foil from icing. Place in the microwave for 20 seconds. Once pastries are done, let cool for 5 minutes then drizzle icing over top. Can serve warm or room temperature. If you do not like icing as a topping you can dust the top with powdered sugar. I have done this recipe with apple pie filling, dusted with powdered sugar and cinnamon and they were a hit. CORRIE RALLS ANNA

Raw Apple Cake 4 cups chopped apple (I prefer ginger gold) 2 cups sugar 1 teaspoon lemon juice Sprinkle lemon juice over apples. Toss to coat. Add sugar, stir. Set aside, stirring occasionally.

/2 cup canola oil 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 1 teaspoon cinnamon or apple pie spice 1 cup chopped nuts (optional)

Mix ingredients together. Fold in apple-sugar mix. Pour into greased 9 x 13 pan. Sprinkle with nuts. Bake 350 degrees for 35 to 40 minutes. Pour glaze over warm cake.

Glaze: 1 cup brown sugar 1 /4 cup butter 1 /4 cup heavy cream Boil until thickened. Pour over cake. JAN ALLEN MAKANDA

The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 13

Rhubarb Dream Bars

Santa’s Krazy Lazy Cake

Sour Cream Cherry Pie

Crust 2 cups flour 3 /4 cup powdered sugar 1 cup cold butter

3 cups flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons salt 6 tablespoons cocoa 2 tablespoons lemon juice 2 teaspoons vanilla 10 tablespoons salad oil 2 cups water

24 graham cracker squares 6 tablespoons butter 1 tablespoon sugar 1 pound sour cream 8-ounce package extra creamy Cool Whip 21-ounce can cherry pie filling

Filling 4 eggs 2 cups sugar 1 /2 cup flour 1 /2 teaspoon salt 4 cups diced rhubarb Crust: Combine flour and Sugar. Cut in butter until crumbs form. Press into bottom of a 10 x 15 x 1 inch pan. Bake at 350 degrees for 15 minutes. While crust is baking, prepare filling. Blend eggs, sugar, flour and salt until smooth. Fold in rhubarb. Spread mixture over the hot crust and bake 30 to 35 minutes at 350 degrees until filling is lightly browned. Cool and enjoy! CAROL MORGAN MARION

Sopapilla Cheesecake Pie 2 8-ounce packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract (can use pure vanilla extract) 2 8-ounce cans refrigerated crescent rolls (I use the seamless dough rolls) 3 /4 cup white sugar 1 teaspoon ground cinnamon 1 /2 cup butter, room temperature 1 /4 cup honey Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough and use a rolling pin to shape each piece in a 9 x 13 inch rectangle. Press one piece into the bottom of a 9 x 13 baking dish. Evenly spread the cream cheese mixture into the baking dish, cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares. SHARON DORRIS CARBONDALE

Mix dry ingredients together. Slowly add liquids. Mix until well blended. Put into two 8inch cake pans and bake 350 degrees for 35 minutes. Top with your favorite frosting. This is a milkless, eggless cake. It’s light and delicious with no beating! MARTY THORNTON HERRIN

Seven-Layer Brownies /2 cup (1 stick) butter, melted 1 package brownie mix, any kind ( I like double chunk style) 1 cup shredded coconut 1 cup butterscotch chips 1 cup semi-sweet chocolate chips 1 cup white chocolate chips 1 cup chopped walnuts or pecans 1 1/4 cup (14-ounce can) sweetened condensed milk

Preheat oven 350 degrees. Coat bottom of glass 13 x 9 baking dish with melted butter. Sprinkle brownie mix evenly over butter, pat down just a little. Top with a layer of each one at a time: coconut, butterscotch chips, semisweet chocolate chips, white chocolate chips abd nuts. Drizzle sweetened condensed milk over the top. Bake 30 to 35 minutes or until edges are bubbly. Cool before cutting, but loosen the edges with a knife or spatula when they first come out of the oven. CHRISTINE STEARNS CARBONDALE

Twinkie-Toffee Temptation Cake 1 small box vanilla instant pudding 2 cups milk 10 single Twinkies 8 ounces Health bars, crushed 8 ounces Cool Whip Prepare pudding with milk. Set aside. Slice Twinkies in halves lengthwise. Line a 9 x 13 dish with bottom halves of Twinkies, (filling side up). Sprinkle on 1/2 cup crushed candy. Pour in pudding. Spread Cool Whip over the top. Top with remaining candy. Cover and refrigerate. CONNIE BOUCHER MURPHYSBORO

Page 14 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

Crush graham crackers to fine crumbs. Melt butter in large skillet, add crumbs and sugar. Cook and stir until all butter is absorbed. Put into pie pan, press up on sides and bottom. Chill. Mix sour cream and Cool Whip. Pour into pan. Smooth, bringing up a little on the outside to make sort of a rim. Spoon cherries over top. Put in refrigerator at least two hours before serving. It is better made the day before serving. Serves 6 to 12. DIANE GUALDONI JOHNSTON CITY

Tipsy Rum Cake 1 cup finely chopped pecans 1 18-ounce box yellow cake mix 1 3.75 ounce box instant vanilla or butter pecan pudding 4 large eggs 1 /2 cup cold water 1 /2 cup vegetable oil 1 /2 cup 80 proof rum Preheat over to 325 degrees. Prepare 10inch Bundt pan. Grease and flour with shortening 1/4 up on sides and over bottom, or use vegetable spray. Sprinkle with chopped nuts, going up sides. Set aside. In a large mixing bowl, mix all cake ingredients together and beat one minute on high speed. Scrape occasionally. Gently pour batter over nuts in pan. Bake 50 to 60 minutes or until tooth pick inserted in center comes out clean. Set aside to cool 15 to 20 minutes. Run knife around edge of cake in pan to loosen. Invert on serving plate. Prick top with a meat skewer or large-tined fork. With pastry brush, brush glaze evenly on cake, covering top and sides until all is absorbed. It might take a few minutes.

Glaze: 1 /4 cup real butter 1 /4 cup water 1 cup sugar 1 /2 cup 80 proof dark rum Melt butter in a heavy, medium saucepan. Stir in water and sugar. Stir to completely dissolve. Stir and boil 5 minutes. Remove from heat and let rest one minute. Then add rum. Garnish with real whipped cream and red or green candied cherries. Stores well up to three days. LINDA GOFORTH CARBONDALE

Treasure Chest Pie Pastry for 2 crust pie (9 inch) 1 /2 cup butter 1 cup sugar 3 egg yolks, beaten 1 egg white, beaten 1 /2 cup cooked raisins 1 /2 cup mincemeat 1 /2 cup walnuts, broken 1 /2 cup pecans, broken 2 tablespoons orange juice 1 teaspoon vanilla 1 /2 teaspoon salt 1 tablespoon Apple Jack brandy Make a rich, flaky pie crust. Divide in two; roll out one half and place in 9-inch pie pan. Cover and set aside. Reserve second half. Cream butter and sugar. Add egg yolks and white and stir until mixture foams. Add the rest of the ingredients; mix well. Pour into unbaked pie crust. Make a criss-cross crust with remaining pie dough and place on top of filling. Bake at 400 degrees for 12 to 15 minutes. Then cover the pie with an inverted pie pan. Lower the oven temperature to 350 degrees and bake 25 to 30 minutes until the top crust becomes brown and the filling is well set. Cool on a rack. May be served with whipped cream. BETTY PERSON CARBONDALE

Southern Que Barbeque Restaurant

Call today to order your Holiday Turkeys & Hams! 887 East Grand • Carbondale • 618-4457-88000

Grandma’s Chicken wins

the entrees category Christine is a self-taught cook who comes from a big family. Though she got her recipe from her grandmother, Stearns hence the title, she says that now that she is a grandmother “It’s honest.” Christine, like may other great cooks, takes recipes she finds and modifies them to suit her family’s taste. And even though her children are grown, she confesses she still cooks in bulk, making dishes requested by her children or by friends and neighbors for potlucks and gatherings. Christine works for Carbondale Police Department as a dispatcher.

Grandma's Chicken 6 skinless, boneless chicken breasts 12 slices of bacon 16 ounces sour cream 1 can cream of mushroom soup 4 ounces fresh mushrooms (1/2 carton of fresh or canned may

be used) /4 cup sliced shallots 1 /2 cup cooking sherry or dry red wine Salt, pepper and garlic powder to taste Seasoned bread crumbs (optional) 1

Rinse and dry chicken breasts and cut in half. Wrap each one in a slice of bacon. Place in glass 13 x 9 baking dish sprayed with Pam. Bake at 350 degrees for 10 to 15 minutes or until bacon begins to curl and bacon drippings form. While baking, whisk together in a large bowl sour cream, mushroom soup, cooking sherry, mushrooms, shallots and salt, pepper and garlic. Mixture should be pourable but not runny. If too thick, add a little more sherry. Remove chicken from oven and carefully drain bacon drippings with a bulb or basting syringe. Turn oven down to 300 degrees. Pour sour cream mixture over chicken breasts. Sprinkle with bread crumbs. Bake 45 minutes or until bubbly. Yields 12 servings.

Chicken and Artichoke Casserole 4 cups of cooked chicken, chopped (can use 1 rotisserie chicken from the grocery store) 2 cans of artichoke hearts ( 8 1/2 ounces each) drained and quartered 1 cup butter 1 /2 cup flour 1 /4 teaspoon cayenne pepper 1 teaspoon salt 1 clove garlic, crushed 3 1/2 cup milk 1 cup sharp cheddar cheese, shredded 1 cup gruyere cheese, shredded or just cut in small pieces so it will melt quicker 8 ounces fresh mushrooms, cut in pieces 1 cup crushed cornflake crumbs 2 tablespoons butter melted Spread chicken in a greased 3 quart baking dish or 9 x 13 dish. Top with artichokes. Melt butter in 2 quart saucepan: add flour, cayenne pepper, salt and garlic, stirring until smooth. Cook one minute stirring constantly. Gradually stir in milk; cook over medium heat until thick and smooth. Add cheeses and stir until cheese is melted. Add mushrooms. Pour over chicken and artichokes. Combine cereal

CHRISTINE STEARNS CARBONDALE

crumbs and 2 tablespoon butter, melted. Sprinkle over top of casserole. Bake at 350 degrees for 60 minutes or longer. Usually takes about an hour and a half. Casserole needs to be set and not loose when pan is removed. It is difficult to overbake this casserole. HELEN NAPIER PINCKNEYVILLE

Chicken South American Way 1 chicken boiled and pulled from bone 1 can diced tomatoes 1 can corn niblets 1 package frozen lima beans 1 small bottle green olives 1 small can mushrooms 2 tablespoons chili powder Dash of red pepper Salt to taste Mix the above ingredients all together and cook in 5 cups of chicken broth for approximately 2 hours or until ready to eat. Serve over rice, if desired. JOANNE CLAYTON HERRIN

Cowboy and Rooster’s Pineapple Chili 2 27-ounce cans kindey beans 3 14 1/2 ounce cans stewed tomatoes 20-ounce can crushed pineapple in juice 1 sweet onion diced 14.5-ounce can cut green beans 2 8-ounce cans mushrooms 14 ounces Hillshire Farm Beef Polska Kielbasa 1 pound ground beef extra lean 1 package Carrol Shelby Texas Chili Combine kidney beans, stewed tomatoes, crushed pineapple, onion, green beans, mushrooms and kielbasa in a pan. Set the heat to medium and let the items cook. In lage skillet brown ground beef. Add chili seasoning to the ground beef and stir. Add meat to the chili. Then open the mesa flour and the rest of the ingredients and mix into the chili pot. Reduce heat to low and let simmer for 4 to 6 hours. Serve with French bread JAMES RICHARDSON KENT

Cowboy Beans 2 pounds hamburger 1 pound smokies 1 /2 cup onions 1 /2 cup green peppers 1 cup catsup 3 /4 cup brown sugar 1 can chili beans 1 can navy beans 1 can black beans 1 can pork ‘n’ beans (can use any type of beans your prefer, as long as there are four different kinds) Salt (to taste) Black pepper (to taste) Brown hamburger and drain. Pour into Crock Pot, and add remaining ingredients. Let cook on low for 4 to 6 hours. SHERRY REUTER PINCKNEYVILLE

The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 15

Darlene’s Garden Casserole

Easy Tuna Salad

Hawaiian Chicken

2 large potatoes, peeled and cubed 1 pound hamburger, browned 2 large zucchini or yellow squash, peeled and sliced 2 cups Velveeta cheese, grated (save 1/2 for top) 1 /2 cup sour cream 1 can cream of mushroom soup, undiluted 1 cup fine bread crumbs

6-ounce can tuna (oil or water pack) 1 cup macaroni, cooked 3 hard-boiled eggs 3 /4 cup chopped celery 1 /2 cup chopped sweet pickles 1 tablespoon lemon juice 1 cup mayonnaise

4 chicken breasts 1 /4 cup cornstarch 3 tablespoons corn oil 1 green pepper, seeded and cut into 1inch squares 1 medium size onion, thinly sliced 4 tablespoons chicken stock 1 /2 teaspoon salt 1 teaspoon sugar 1 /4 teaspoon mono-sodium glutamate 1 teaspoon soy sauce 2 teaspoons dry sherry (optional) 1 small can pineapple chunks, drained 1 teaspoon cornstarch 1 tablespoon water

Combine all ingredients. Chill and serve. MARJORIE LAMPE CAMPBELL HILL

Layer in a 9 x 9 inch buttered casserole pan in the order given. Put remaining half of cheese on top before putting bread crumbs on. Bake 45 to 60 minutes. Serves 4 to 6.

Honey Pecan Pork Cutlets

MARJORIE LAMPE CAMPBELL HILL

Festive Stir Fry with Spinach Rice

CHRISTOPHER PARR / FOR THE SOUTHERN

/4 pound sirloin steak, cut on the bias in 1 /4-inch wide strips 16-ounce bag pepper stir fry 2 tablespoons olive oil, divided 1 cup long-grain rice, uncooked 2 1/2 cups cold water 1 teaspoon sea salt 4 cups fresh spinach, torn into halfdollar size pieces 3

Prepare Rice: In two-quart saucepan, combine rice with one tablespoon olive oil, sea salt, spinach pieces and cold water. Bring to boil, then cover and turn to low heat. Allow to simmer for 25 minutes. Stir several times while mixture is simmering. Rice is ready when no water is visible in saucepan. While rice is simmering, prepare meat and peppers. Preheat 10-inch skillet or wok on mediumhigh setting. Add one tablespoon oil, then brown steak strips in oil, turning frequently to allowing browning on both sides. Remove strips from skillet, allow pan drippings to remain in skillet. Add peppers to skillet and cook for approximately three to four minutes, stirring frequently. Steak strips can then be combined with peppers. Cover skillet and remove from heat. Once rice is ready, arrange it on a medium-sized oval platter. Place meat and pepper mixture on top of rice and serve. Recipe makes four generous main-dish servings. DEBRA HERTENSTEIN ANNA

Geraldine’s Holiday Pulled Pork.

Geraldine’s Holiday Pulled Pork 7-9 pound Boston butt roast 1 /2 teaspoon lemon pepper 1 teaspoon Kosher salt 1 /2 teaspoon basil leaves 1 /2 teaspoon leaf oregano 1 /2 teaspoon leaf marjoram 1 /2 teaspoon ground ginger 1 /4 teaspoon ground nutmeg 2 teaspoons onion powder 1 teaspoon garlic powder 1 /2 teaspoon chervil 1 /2 teaspoon savory 1 /2 teaspoon sage 1 teaspoon dried parsley 1 /2 teaspoon dried thyme 1 /4 teaspoon ground cinnamon 1 /4 teaspoon allspice

1 pound pork cutlets (cut 1/4 inch thick) 1 /2 cup flour 3 tablespoons butter, divided 1 /4 cup honey 1 /4 cup chopped pecans Dredge pork cutlets in flour. Heat 1 tablespoon butter in electric skillet over medium heat. Add cutlets. Brown on both sides 6 minutes. Stir together remaining butter, honey and pecans. Add to skillet, stir gently. Cover and simmer gently for 8 minutes. Remove and serve. MARTY THORNTON HERRIN

Happy Wrapped Chicken 8 chicken breasts 2 8-ounce packages cream cheese 1 package Hidden Valley Dry Italian Herb dressing mix 1 pound Bacon 1 bunch fresh spinach 8 tooth picks Salt and pepper 1 tablespoon minced garlic 1 /2 stick melted butter

In a small mixing bowl combine all the ingredients and mix well. Place the Boston butt roast on a clean dish towel with the bottom side up. Pat the roast dry with another towel. Pat on about half of the seasoning mixture rubbing in well on the surface of the roast facing up. Turn the roast over and place in a 6-quart crockpot. Pat on the remaining mixture until all of the roast is covered. Cook on low for 8 to 12 hours or until meat falls apart. Take out of the crockpot in pieces with a slotted spoon. As you take it out, you can remove the bone, fat and sinew from the meat as you go. Use two forks to pull the meat apart. Serve on hoagie buns or your favorite rolls. This can be easily frozen. I put the leftovers in a zip lock freezer bag. Just thaw and mix with your favorite kind of barbecue sauce and heat through.

Leave cream cheese out to soften. Soak toothpicks in water (prevent burning). Pound chicken breasts out to approximately 1 inch in thickness. Mix cream cheese, dry dressing mix, salt, pepper, and garlic together. Spread cream cheese mixure onto chicken breast. Rinse spinach leaves and trim stem. (You can use frozen, but it has to be well dried.) Lay spinach onto cream cheese mixture. Roll chicken into a roll. Wrap bacon slice (1 to 2 depending on size of breast). Secure bacon in place with toothpicks. Place in greased baking dish. Bake at 375 degrees until chicken reaches 180 degrees. Brush with butter over bacon to crispen and brown. You can turn the broiler on to crisp up, but watch close. Top with parsley and serve hot. Can make up ahead of time and freeze, but do not freeze with toothpicks in place.

GERALDINE HARGRAVES COELLO

CORRIE RALLS ANNA

Page 16 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

Skin chicken, remove meat from bone and cut in bite-size pieces. Roll chicken in 1/4 cup cornstarch so each piece is well-coated. Heat oil in a large skillet. Add chicken and cook quickly until meat is opaque and the coating firm but not brown. Add green pepper and onion. Stir and cook 3 minutes. Combine chicken stock, salt, sugar, monosodium glutamate, soy sauce, sherry and pineapple. Pour into chicken mixture and heat through. Blend the teaspoon cornstarch with water. Add to pan and stir. Cook sauce until it is thickened and clear. Serve with rice. LENORA PALOVIC JOHNSTON CITY

Quick and Easy Mexican Casserole 2 pounds hamburger 1 medium onion 1 package taco seasoning 1 small can sliced black olives 1 can black beans 1 cup white rice 2 cups shredded cheese 1 can diced tomatoes 1 can tomato sauce 2 boxes Jiffy corn muffin mix (2 eggs, 1/2 cup milk) Boil rice, drain, set aside. Brown hamburger and onion, drain. Drain olives. Drain and rise black beans. In casserole dish add and mix all the ingredients except the Jiffy mix and 1 cup of the shredded cheese. Make the Jiffy mix as directed on box. Spread the Jiffy mix over the top of the casserole. Sprinkle remaining cup of cheese. Bake at 400 degrees for 30 to 40 minutes or until cornbread is golden brown and toothpick comes out clean. If you make up the night before or plan to freeze, you can make all up but the Jiffy topping. It will not freeze well, trust me. You will need to add that step right before you plan to bake it. CORRIE RALLS ANNA

Heat olive oil in very large pot over medium heat. Saute meat until brown, then add garlic and onion. Continue to move the meat in the pot with new ingredients over heat for another seven minutes, and then sprinkle with sugar. Add beef stock, ale, tomato ingredients, spices, and Worcestershire or soy sauce, and bring to a boil. Reduce the heat to low, and simmer for another two hours, stirring every 15 to 20 minutes. In a deep skillet saute the potatoes and carrots in butter or olive oil, whichever you prefer. Add to the stew pot after it has simmered for two hours. Add the cinnamon bark or stick and simmer on lowest heat for another 40 minutes. Remove the bark and bay leaves. Garnish with parsley, coriander, or a combination of both.

Italian Beef 4- to 5-pound beef roast 2 cups water 2 beef bouillion cubes 1 teaspoon oregano 1 /4 teaspoon thyme 2 bay leaves 1 large onion, chopped 2 cloves garlic, chopped 1 /4 teaspoon basil 1 teaspoon fennel 1 /8 teaspoon allspice 1 /2 teaspoon nutmeg 1 /2 teaspoon salt 1 /2 teaspoon pepper Place meat in crock pot. Add water and spices. Cook on low 8 to 12 hours. Tear meat with forks. Serve on hoagie buns. Serve Au jus on the side. Remove bay leaves before serving. JAN ALLEN MAKANDA

Pancake Casserole 4 tablespoons butter 6 eggs 1 cup pancake mix 1 cup milk 1 teaspoon salt Preheat oven to 450 degrees. Melt the butter in a 9 x 13-inch baking dish in the oven. Combine the eggs, pancake mix, milk and salt and pour the mixture into the dish. Bake for 25 to 30 minutes or until the top puffs up. AMY OXFORD HARRISBURG

LYNN MCCREERY OZARK

Shredded Chicken and Noodles in Crock Pot 2-3 boneless chicken breasts 1 can cream of mushroom soup 1 small can of sliced mushrooms 8-ounce bag of wide egg noodles Flour (to thicken, if needed) 1 bag of frozen vegetables (optional) Place chicken breast in Crock Pot. Add cream of mushroom soup and mushrooms. (Also add bag of mixed vegetable, if desired). Cook on low for 6 to 8 hours. Cook noodles according to package. Drain. Thicken chicken mixture in Crock Pot with flour if needed. Shred chicken in the Crock Pot with forks. It will shred easily. Add noodles and mix together. Serve from Crock Pot. Makes approximately 4 servings. CONNIE BOUCHER MURPHYSBORO

Scots Irish Stew 3 pounds stew beef or lamb cut into one inch cubes 1 /4 cup extra virgin olive oil 1 head garlic, mince all the cloves in the head 2-3 large onions chopped 6 cups beef stock (You can prepare from beef cubes with water) 1 cup dark ale 1 can tomato paste (cup of tomato catsup can substitute) 4 large tomatoes chopped 1 tablespoon sugar 2 bay leaves 1 teaspoon basil 1 tablespoon thyme 1 tablespoon Worcestershire sauce (soy sauce can substitute) 3 1/2 pounds red potatoes 1 /2 stick butter 3 cups peeled carrots cut in medallions Salt and pepper to taste One piece cinnamon bark Parsley and coriander leaves for garnish

Steak Potpie 1 cup chopped onion 2 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups ready to serve beef broth 1 /2 cup A1 steak sauce 3 cups cubed, cooked steak or stew meat 16-ounces frozen vegetable combination (broccoli, cauliflower and carrots) Pastry for 1 pie (9-inches) 1 egg beaten In a 2-quart saucepan over medium-high heat, cook onion in butter until tender. Blend in flour; cook for 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and vegetables. Spoon mixture into a baking dish. Roll out pastry; cut to fit over dish. Seal crust to edge of dish; brush with beaten egg. Slit top of crust to vent. Bake at 400 degrees for 25 minutes or until crust is golden brown.

Vegetarian dishes At the time Lynn Moore McCreary learned to cook Aloo Gobi Masasla, (potato cauliflower curry) she was working and living in India, which is where the authentic flavor of her dish draws its origins. “I learned about spices from the Indian spice wallahs (meaning ‘a person in charge of’) who would grind the spices fresh, at curbside, everyday,” she said. Lynn believes the key to really good Indian cooking is to get the spices “as

close to the ground (fresh) as possible.” Now the proud owner and operator of The Irish Inn, a dog-friendly bed and breakfast located in Ozark, she gets to put her beliefs into practice. Lynn really didn’t start to cook until she was about 30 as her mother ran a “one-woman-kitchen” but she’s taken to it like a duck to water, which is great, as she serves a traditional Irish breakfast (and many specially requested dinners) to her guests most days.

Aloo Gobi Masala /4 cup extra virgin oil 1 to 2 large onions, peeled and cut into small pieces 1 bunch fresh coriander, chopped (save leaves for garnish) 2 green chilies, chopped (or two teaspoons chili powder) 1 large head of cauliflower, cleaned and broken into florets 2 to 3 large potatoes, peeled and cut into even pieces 4 diced tomatoes (sprinkle a tiny bit of 1

sugar on them) Fresh ginger root, peeled and grated (or 1/2 tablespoon dried ginger) 1 whole head of fresh garlic, chopped 1 teaspoon cumin seed or cumin powder 2 teaspoons turmeric 1 teaspoon sea salt 2 teaspoons garam masala (substitute hot Madras curry powder) Milk or yogurt (as much desired for sauce)

Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onions brown and the air is full or their aroma. Add chopped coriander, turmeric, and salt. Stir in chilies and tomatoes, and gradually add ginger and garlic. Add potatoes and cauliflower along with whatever quantity of milk or yogurt you choose (more will result in a mild milky sauce, less in a spicy thick sauce. Cover and simmer until potatoes are cooked thoroughly (about 20 minutes). Add two teaspoons of garam masala or curry powder and stir. Sprinkle chopped coriander leaves over mixture. Turn off the heat, cover, and let sit for a while before serving. Aloo Gobi Masal is a classic sub-Continental vegetarian side dish for a cold winter evening. Serve with saffron rice, a chicken breast cooked in white wine, and garlic bread. It is also a traditional dish for an Indian buffet that can include chicken curry, matter paneer, saag gosht, naan, onion kulcha, brinjal pahl, or whatever dishes your family or guests prefer. LYNN MCCREERY OZARK

McCreery

SHERRY REUTER PINCKNEYVILLE

The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 17

In the salads category A wonderful salad that tastes great even as leftovers This is Connie’s third year entering the Southern Illinoisan recipe contest. Two years ago she won first place, and is back this year for another win in another category. Her recipe comes by way of her sister, who brought it to a family gathering. “Bacon makes it user friendly,” she says. “Even the kids like it this way.”

A mom herself, to a daughter and stepson, Connie learned to cook by watching her own mom and dad. She confesses to reading recipes in her downtime to garner new fare and surfs the Internet in search of new culinary adventures, which she then “tweaks” in her own kitchen. Connie is a secretary for Tri County Special Education.

Creamy Broccoli Salad 1 1/2 cup mayonnaise 1 /2 cup sour cream 1 /4 cup sugar 1 bunch broccoli, cut into small florets 1 /2 head cauliflower, cut into small florets 1 /4 cup finely chopped red onion 1 cup (4 ounces) shredded sharp cheddar cheese 1 container (3 ounces) real bacon bits

Blueberry Jello Salad

Christmas Salad

2 3-ounce packages black cherry Jello 2 cups boiling water 1 can crushed pineapple, drained 1 can blueberry pie filling

1 cup fresh cranberries 1 cup celery, chopped 1 cup crushed pineapple, drained 1 cup sugar 1 whole orange, ground with skin and all 1 tablespoon lemon juice 3-ounce package cherry Jello 1 cup hot water 1 cup nuts

Pour boiling water over Jello. Stir until dissolved. Chill slightly. Fold in pineapple and pie filling. Let set.

Topping: 3-ounce package cream cheese, softened 1 /4 cup powdered sugar 1 /2 cup cottage cheese, drained 8 ounces package Cool Whip Mix cream cheese and sugar until smooth. Fold in cottage cheese and Cool Whip. Pour on top of Jello. Sprinkle with chopped nuts, if desired. JAN ALLEN MAKANDA

Crunchy Oriental Salad Boucher

In large bowl, combine the mayonnaise, sour cream and sugar; mix-well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well. Cover and chill for at least four hours before serving. Makes 5 to 6 cups. Preparation tips: Make sure to cut the broccoli and cauliflower in very small florets. This is even better if it’s made a few days in advance and allowed to marinate in the fridge. CONNIE BOUCHER MURPHYSBORO

Group A 2 packages Ramen Chicken Noodles (crush noodles in package & save flavor packets for later) 1 /2 cup shaved almonds 4 1/2 tablespoons sesame seeds (small bottle) 3 tablespoons butter Group B /3 cup salad oil 2 tablespoons rice vinegar 4 tablespoons sugar 1 teaspoon black pepper 2 packets chicken flavor from noodles 2 tablespoons soy sauce

Group C 16-ounce package of mixed salad greens or cabbage or spinach or lettuce

Combine ground orange, pineapple, sugar, lemon juice, celery and nuts. Add Jello that has been dissolved in the hot water without adding any more water. Chill. Serves 10 to 12. MARJORIE LAMPE CAMPBELL HILL

Romaine Orange Salad 1 /4 cup extra virgin olive oil 1 large onion, peeled and diced 2 tablespoons sugar 3 tablespoons white vinegar 1 teaspoon chopped fresh basil 1 tablespoon low sodium soy sauce 1 /2 cup raw cashews 1 can drained Mandarin orange sections 1 head very fresh Romaine lettuce 1 /2 small ball fresh mozarella cheese 1 large tomato diced

Heat olive oil until hot, but not smoking. Add onions, and cook until translucent and aromatic. Add raw cashews and soy sauce, and cook until they turn light brown. Sprinkle sugar, basil, and vinegar over mixture in pan, turning quickly. Remove from heat, and chill for one hour. Mix with Romaine, tomato, and mozzarella salad thoroughly. Add Mandarin oranges, and toss once more lightly before serving.

Brown group A. Cool and store separately. Combine group B; store separately. Right before serving combine A, B and C.

LYNN MCCREERY OZARK

CAROL MORGAN MARION

dish on the square

A A A A A A

recipe for dish on the square pinch of cookware dash of small appliances smidgen of gadgets drop of dinnerware tad of unpredictable

104 south 9th st., downtown mount vernon, il 62864 dishonthesquare.com 1.877.236.dish(3474) Page 18 Wednesday, Nov. 18, 2009 The Southern Illinoisan Holiday Cookbook

Cider Salad

Greek Pasta Salad

Doni’s Holiday Salad

Strawberry Jello Salad

2 cups apple cider 3-ounce package lemon gelatin dash of salt 1 /8 teaspoon ground cloves 1 cup finely grated carrots 1 1/2 cups unpeeled diced golden delicious apples 1 /2 cup golden raisins 1 1/2 teaspoons white vinegar

1 pound rotini noodles 1 pound boneless chicken breasts 3 stalks celery, chopped 1 sweet red pepper, chopped 2 1/2 -ounce can sliced black olives, drained 4 ounces package feta cheese, drained and crumbled 3 green onions, finely sliced 16-ounces bottle Italian dressing

6-ounce box lime Jello 2 cups boiling water 1 large can pineapple with juice 1 pound small curd cottage cheese 8 ounces Cool Whip 1 /2 to 1 cup chopped pecans

6-ounce package strawberry Jello 2 cups boiling water 2 large bananas, crushed 10-ounces frozen strawberries, slightly thawed

Bring 1 cup cider to a boil. Combine boiling cider, gelatin, salt and cloves; stirring 2 minutes or until gelatin and salt dissolve. Add remaining cider. Chill until the consistency of unbeaten egg white. Fold in carrot, apple, raisins and vinegar; pour mixture into a lightly oiled mold. Cover and chill until firm. Unmold and serve. Yield 8 servings. CAROL DYER CARBONDALE

Frozen Fruit Salad 2 cups sugar 2 cups water 12-ounce can frozen orange juice 2 20-ounce cans crushed pineapple with juice 2 20-ounce cans chunk pineapple with juice 1 jar Maraschino red cherries, drained 1 large can mandarin oranges, drained 3-4 bananas, sliced (Optional) I add 1/4 cup lemon juice when I use bananas Boil together sugar and water, then add rest of ingredients. Mix together and freeze. Makes 1 large bowl or you can use smaller containers for individual use (such as lunches). Serve slushy. MARILYN WHITE METROPOLIS

Cook noodles according to package directions. Cook chicken breasts in water to cover with 1 bay leaf, 30 minutes or until juices run clear. Cool. Remove skin. Discard bay leaf. Cut chicken in bite-size pieces. Combine noodles, chicken, celery, pepper, olives, cheese, onions and salad dressing. Serve warm or cold. Yield 16 servings. PAT MOORE BENTON

Pastina Salad 1 pound Pastina (Orzo) 3 /4 cup sugar 2 cans chunk pineapple 1-3 tablespoons corn starch as needed 2 cans mandarin oranges 2 teaspoons flour 1 jar marchino cherries 1 teaspoons salt 2 eggs 1 teaspoons lemon juice Large container Cool Whip Cook and drain Pastina. Drain juice from fruit into pan. Add sugar, corn starch, salt, eggs, flour and lemon juice. Cook until thick stirring almost constantly. Pour over cooked Pastina and refrigerate overnight. Stir in fruit and Cool Whip. KIM PLATT DECATUR

Mix Jello and water well until is starts to set. Then add pineapple and cottage cheese. Pour into 13 x 9 glass dish. Chill until set. Spread Cool Whip over top and sprinkle with pecans. Cut into squares and serve. DIANE GUALDONI JOHNSTON CITY

Pour boiling water over Jello. Stir until dissolved. Fold in strawberries; stir until strawberries are thawed. Fold in bananas. Pour one half mixture in dish and let set. Spread with 2/3 cup sour cream. Pour remaining mixture in dish. Sprinkle with 1/2 cup chopped nuts, if desired. Let set until firm. Serve on lettuce leaf. JAN ALLEN MAKANDA

Salami-Rice Salad 1 cup uncooked rice 1 /4 cup green pepper, chopped 1 /4 cup onion, chopped 4 small sweet pickles, chopped 4 slices of hard salami, diced 4 hard-boiled eggs 1 cup mayonnaise 1 teaspoon mustard Cook rice and cool. Combine all ingredients, blending well. Chill thoroughly. Serves 6. AMY OXFORD HARRISBURG

Prize Christmas Salad 1 package stawberry Jello 1 cup hot water 1 cup cold water Dissolve stawberry Jello in the hot water. Add the cold water and chill until partially thickened. Fold in remaining ingredients:

1 small orange, cut in chunks 1 /2 cup pineapple chunks 1-pound can cranberry sauce 1 /4 cup chopped walnuts

Mandarin Orange Salad 2 sleeves of Ritz crackers, crushed 1 stick butter, melted 1 /4 cup sugar 6-ounce can unsweetened orange juice concentrate, thawed 1 can Eagle brand sweetened condensed milk 8-ounce container Cool Whip, thawed 2 small cans mandarin oranges, drained Crush crackers. Stir the melted butter and sugar with the crushed crackers. Set aside 1/4 cup to sprinkle on top later. Press firmly into a 9 x 13-inch pan. Blend thawed orange juice and Eagle milk. Gently stir in Cool Whip and oranges. Pour mixture over crumb mixture and sprinkle reserved crumbs. Refigerate at least 1 hour prior to serving. Freezes well for later use. Enjoy! May be good with other tart fruit like lemons, limes or grapefruit! CHRISTINE MIZE MURPHYSBORO

Chill until firm. MARTY THORNTON HERRIN

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The Southern Illinoisan Holiday Cookbook Wednesday, Nov. 18, 2009 Page 19

Apple Salad

In the

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Autumn Harvest Apple Pie

6-ounces French vanilla yogurt Cinnamon to taste 1 can chunk pineapple, very well drained. 1 cup raisins (either white or black) 1 cup grapes, cut up (either red or white) 2 stalks celery, diced 1 cup walnuts 1 or 2 large apples, unpeeled and diced