Holiday Cookbook 2015

HOLIDAY COOKBOOK 2015

RECIPES

OF CHAMPIONS 窶君OVEMBER 25, 2015

RECIPE INDEX 2013................. 5 Tangy Pit Beans Dad’s Favorite Pork Chops Fiesta Cheesecake Cranberry Swirl Coffee Cake Curried Sweet Potato Salad Salted Nut Bars Cranberry Pound Cake

2012..............6-8 Really Easy Crusty Yeast Bread Little Cheddar Meatloaves Water Chestnut Pea Salad Holly Jolly Coconut Cake Butter Horns Chicken Casserole Holiday Dressing

2011............. 9-11 Dream Coffee Cake Spinach Salad with Poppyseed Dressing Pumpkin Fudge Simply Elegant Steak and Rice Mini Chipotle Seafood Quiches Sweet Green Bean Bundles

2010........... 12-14 Fre sh Strawberry Salsa and Pita Chips Eva’s Turtle Cheese Cake Chicken Paprikash Champagne Salad Peanut Butter Bacon Cookies Overnight Icebox Rolls Melt in Your Mouth Mexican Dip Apricot Noodle Kugel

DESIGN CENTER

2009.......... 15-17

A LUMBER YARD DID THAT?

Nanny’s Thanksgiving Dressing Apple Salad Pu mpkin Peanut Butter Fruit Dip Sour Cream Banana Bread Southern Chocolate Pecan Pie Creamy Broccoli Salad Aloo Gobi Masala Grandma’s Chicken Tortellini Soup Chocola Chip Crunch Cookies

W W W . W RI GH T D O I T . C O M

2 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

2008..........18-19 Orange Drizzled Pumpkin Bars Festive Holiday Gumbo Ve getable Casserole with Crackers Easy Apple Salad Cranberry Pecan Spread Chocolate Pumpkin Bread

2007......... 20-21 Christine’s Sweet Onion Florentine Strata Cajun Sticky Roast Chicken Cranberry Bread Cranberry Cheese Spread Red, White and Blue Pavlova Blueberry Salad

2006......... 22-23 Praline Pumpkin Torte Cranberry Pumpkin Bread Pumpkin Dip Tangy Pork Chops Me lissa’s Unbelievable Peanut Butter Cookies Stuffed Harvest Wreath Strawberry Spinach Salad Marty’s Day Care Dirt Cake

2005.............. 24 Santa’s Toy Bag Southern Chocolate Pecan Pie Holiday Cheeseball Cherry Coke Salad Cappuccino Muffins

2004.............. 25 Pizza By The Scoop Bohemian Coffee Cake Walnut Crunch Pumpkin Pie Sh rimp and Pork Steak Egg Rolls Spaghetti Salad Kicky Corn Casserole

2003......... 26-27 Honey Glazed Chicken Sp inach Salad with Florida Dressing Stuffed Onions Black Bean Dip Sw eet Yeast Rolls with Caramel Topping Creme Brulee

1989................27 Dressing in a Crock Pot Chicken and Dressing Casserole

HOLIDAY RECIPE CONTEST 2015 MARILYN HALSTEAD THE SOUTHERN‌

‌T

his is the 25th edition of The Southern Illinoisan’s Holiday Cookbook and 24th year for our holiday recipe contest. So, we decided to do our contest a little differently and host a tournament of cookbook champions.

We invited around a dozen former winners to compete for title of grand champion. Judges, Wilma Westerfield, Marilyn Russell and Yvonne Murray awarded first second and third prizes to cooks who brought a variety of dishes, which was a difficult task.

Jan Allen took top honors with her Southern Chocolate Pecan Pie. Allen has won four holiday recipe contests for her cookies and desserts since 2003. Her Southern Chocolate Pecan Pie took the prize for desserts in 2005.

Dorothy Nolen finished in second place with her Chicken and Dressing Casserole. She won the entrée prize in 2007 with her Cajun Sticky Roast Chicken, an intensive recipe that takes two days to prepare. When she received her invitation to this year’s contest, she said she could not make her original recipe. She offered Chicken and Dressing Casserole (at the end of the 1989 recipe) as an easier-to-prepare alternative.

Beth Mandrell was awarded third place for her Dream Coffee Cake.

Mandrell won the breads category in 2011 with her coffee cake and went on to take the grand prize.

Our photographer that year secured several pieces to get him through the rest of his Saturday assignments.

Other competitors were Sarah Bean with her Butter Horns, 2012 cookie winner; Marietta Briddick, a six-award winner, with her Dressing in a Crock Pot, 1989 grand prize winner; and Sue Peterman, a threeaward winner, with her Sour Cream Banana Bread, 2009 breads winner.

You will find all of these recipes on the following pages with the year they won. You will also find grand prize winners from 1878-1988 listed online.

The holiday cookbook from those years are in our historical archives online. If you look at them, you may find recipes from Allen, Mandrell, Briddick, and maybe even my family’s traditional Thanksgiving dessert, Graham Cracker Cake.

Richard Sitler, The Southern‌

Jan Allen (left) is the winner of the Southern Illinoisan Holiday Recipe Contest. She won with her Southern Chocolate Pecan Pie. She is shown with The Southern Editor Autumn Phillips.

Beth Mandrell placed third with Dream Coffee Cake.

Dorothy Nolen (left) garnered second place with her recipe for chicken and dressing casserole.

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 3

Eva’s Turtle Cheesecake by Dorothy Stone of West Frankfort (Featured on Page 12) ALAN ROGERS‌

4 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

2013

Cranberry Swirl Coffee Cake‌

Tangy Pit Beans‌

2 tablespoons prepared yellow mustard 3 cups ketchup 1 cup diced onion 1 green pepper seeded and diced 1½ cups packed brown sugar ½ cup honey 2 tablespoons soul seasoning 1 28-ounce can pork and beans 1 19-ounce can large red kidney beans, drained and rinsed 1 15½-ounce can chili beans 1 15½-ounce can large butter bean, drained and rinsed 1 15½-ounce can navy beans, drained and rinsed 5 slices bacon Preheat oven to 350 degrees.

Mix the mustard, ketchup, onion, bell pepper, brown sugar, honey, and soul seasoning together in a large bowl. Be sure to work out all lumps of brown sugar. Add the beans, stirring gently with a big spoon, just enough to evenly distribute the mixture. Pour into a 13x9-inch baking dish.

Lay the bacon strips across the top. Cover with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15 minutes or until bubbly.

Sherry Reuter Pinckneyville Side dishes, 2013

Dad’s Favorite Pork Chops‌

Pork chops Apples (your choice) Brown sugar Cinnamon Butter Preheat oven to 350 degrees.

Brown pork chops on both sides and sit aside. Peel and slice apples and put into bottom of pan, fill the pan ¼ full. Sprinkle apples with brown sugar and cinnamon. Place dabs of butter over the apples, sugar, and cinnamon. Place pork chops over apples. Cover with foil and bake 1 hour or until done.

Mary Mathews Herrin Entrees, 2013

Fiesta Cheesecake‌

1½ cups finely crushed tortilla chips ¼ cup butter, melted 2¾ cups (11 ounces) shredded Monterey Jack cheese, divided 2 8-ounce packages cream cheese, softened 2 large eggs 1 4½-ounce can chopped green chilies, drained ¼ teaspoon ground red pepper 1 8-ounce package sour cream ½ cup chopped green pepper ½ cup chopped yellow pepper ½ cup chopped red pepper ½ cup sliced green onion ½ cup seeded chopped tomato ¹/³ cup chopped ripe olives ¹/³ cup chopped cilantro Combine tortilla chips, butter, and ¼ cup Monterey Jack cheese. Press firmly on bottom of slightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Set aside. Beat cream cheese until creamy; add eggs one at a time, beating after each addition.

Stir in remaining 2½ cups Monterey Jack cheese, green chilies and ground red pepper.

Pour into prepared pan.

Bake at 325 degrees for 30 minutes, uncovered.

Cool in pan 10-15 minutes.

Carefully remove sides of springform pan. Cover and chill thoroughly. Arrange green pepper and remaining six ingredients over sour cream, spoke fashion, creating a whirl design. Serve with tortilla chips.

Phyllis MeGee Pinckneyville 2013 Overall and Appetizer

1 stick margarine, softened 1 cup sugar 2 eggs 1 teaspoon baking powder ½ teaspoon salt 1 cup sour cream 1 teaspoon almond flavoring 1 can whole-berry cranberry sauce ½ cup pecans or walnuts, chopped ¾ cup powdered sugar 1 tablespoon warm water ½ teaspoon almond flavoring Cream margarine; add sugar gradually. Add unbeaten eggs one at a time with mixer at medium speed. Reduce mixer speed and add dry ingredients, alternating with sour cream, ending with dry ingredients. Add flavoring.

Grease an 8-inch tube pan. Put ½ the batter in pan, then swirl ½ cranberry sauce. Add remaining batter and swirl remaining sauce on top. Sprinkle nuts on top. Bake at 350 degrees for 50 minutes.

Let cool 5 minutes before removing from pan. Frost while warm with a mixture of powdered sugar, warm water and almond flavoring. Drizzle over top of cake.

Marietta Briddick Eldorado Breads, 2013

Curried Sweet Potato ‌ Salad 6 sweet potatoes ¹/³ chopped red onion 1 chopped red bell pepper ½ cup mayonnaise ½ cup sour cream 2 tablespoons lemon juice 2 teaspoons curry powder (or more to taste) ¼ teaspoon salt ½ teaspoon pepper 3 tablespoons chopped parsley Peel sweet potatoes and cut into 1-inch cubes. Put cubes in a pot with cold water, bring to a boil until potatoes are soft, but not mushy, drain and chill to room temperature.

Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour. To serve warm, omit chilling for an hour and instead serve immediately.

Jeanette Johnson Carbondale Salads, 2013

‌Salted Nut Bars CRUST: 1 cup butter 1 cup brown sugar 1 teaspoon salt 2¼ cups flour TOPPING: 2 cups mixed nuts or cocktail peanuts ½ cup corn syrup 2 tablespoons butter or margarine 1 tablespoon water 1 6-ounce package (1 cup) butterscotch chips Heat oven to 350 degrees.

Combine flour, brown sugar, and salt. Cut butter in to blend well. Press into ungreased 15x10-inch jelly roll pan. Bake for 10-12 minutes. Remove from oven and sprinkle nuts over partially baked crust. In small saucepan, combine corn syrup, butter, water, and butterscotch chips; boil 2 minutes, stirring constantly. Pour cooked mixture over nuts. Return to oven and bake 10-12 minutes, or until golden brown. Cool completely; cut into bars. Makes 48 bars.

Jan Allen Makanda Cookies, 2013

Cranberry Pound Cake‌

3 cups sugar 1½ cups (3 sticks) room temperature butter (no substitutes) 4 eggs 2 tablespoons almond extract 3 cups flour 4 cups fresh cranberries ½ cup chopped pecans Powdered sugar for dusting Butter a 9x13-inch pan and preheat oven to 350 degrees.

Rinse cranberries and pat dry with a towel. Using a mixer on medium high speed, cream butter and sugar. Add almond extract and eggs one at a time.

Lower mixer speed and add flour slowly to incorporate.

Using a wooden spoon, stir in cranberries and pecans.

Dough will be stiff, mix well to distribute. Spread evenly into pan and bake for 1 hour. Cool cake completely and dust with powdered sugar. Enjoy!

Kathy Rathert Ava Desserts, 2013

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 5

2012 Really Easy Crusty Yeast Bread‌

1 ½ cups slightly warm water 1 teaspoon sugar 2 teaspoon instant yeast 3 ¼ cups bread flour 2 teaspoons salt More flour as needed (Fill the sink or a huge bowl with warm (not hot) water and try to keep it warm. You will be putting your bowl of dough in there to rise.

This really cuts down on the rising time but make sure it is warm and not hot or it will kill the rise.) In a large bowl, combine 1¼ cups flour with yeast and then add sugar and the 1 ½ cups of slightly warm water.

Stir until fairly smooth. Put the bowl down in the warm water in the sink and cover with towel or waxed paper. (This keeps the dough at a consistent temperature.) When it is almost double in size and very bubbly add the rest of the flour (2 cups) that has been mixed with the salt. Let it rest about 10 or 15 minutes and then knead it right in the bowl a few minutes until smooth. You may add a little more flour if necessary and grease your hands and/or the bowl if it sticks.

Repeat this process three to five times according to how much time you have. As you go along it will become very elastic and stretchy with big bubbles of air. Heat the oven to 400 degrees and grease a cookie sheet. Shape the dough into the shape of a French bread loaf and place on the pan. Spritz the loaf with water and let it sit in a warm place and let rest 15 minutes more or less. Bake until golden brown and hollow sounding when tapped.

Place on a rack to cool if you can resist cutting it warm. My family loves hot yeast bread but I don’t have that much time to spend a whole day watching it rise. I came up with a method that works well and makes this bread both fast and easy. We love it hot with butter and Sorghum molasses. When I make this, I don’t worry much about the rest of the meal because no one cares about anything but the bread.

It is not especially pretty bread but it sure tastes good. I have doubled the recipe with success.

Brenda Teaney Du Quoin Bread, 2012

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Little Cheddar Meatloaves by Carol Heine

Little Cheddar Meatloaves‌

1 egg 1 cup shredded cheddar cheese ½ cup quick oats ½ cup diced onion 1 teaspoon salt 1 pound lean ground beef Topping: 2/ cup ketchup ³ ½ cup brown sugar 1 ½ teaspoons mustard Add egg, milk, cheese, oats and salt; mix well. Shape into eight mini loaves or 2-inch meatballs; put into 9x13 baking pan. Combine ketchup, mustard and brown sugar; stir and spoon over loaves. Bake uncovered at 350 degrees for 45 minutes. My family always requests this dish at holiday gatherings. I usually fix a double batch and I never have any leftovers.

Carol Heine Pinckneyville 2012 Overall and Appetizer

6 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

Water Chestnut and Pea Salad by Marjorie Lampe

Water Chestnut Pea Salad‌

2 medium carrots sliced and cooked, tender crisp 1 16-ounce package frozen peas 1 8-ounce can water chestnuts, drained and sliced 2 green onions, thinly sliced ½ cup shredded mozzarella cheese ½ cup ranch

dressing (prepared) 5 strips bacon, cooked and crumbled ¼ teaspoon salt ¼ teaspoon pepper Mix cooled carrots, peas, water chestnuts, onions and cheese.

Combine ranch dressing, bacon, salt and pepper. Mix and chill until serving. Serves 6.

Marjorie Lampe Campbell Hill Salads, 2012

Holly Jolly Coconut Cake‌

1 package yellow butter cake mix (2 layers) 7 ounces Angel Flake Coconut 1 pint sour cream 2 cups Sugar 1 large 16-ounce Cool Whip In a mixing bowl, prepare yellow butter cake mix according to package instructions for two 8-inch cake pans and bake. Cool.

In a large bowl, mix together sugar in the sour cream until dissolved, and then add Cool Whip and coconut, stirring until thoroughly combined. Split the two layers into four using a serrated knife. Distribute coconut icing evenly between layers and ice top and sides. Sprinkle extra coconut all over the outside.

Place in refrigerator in air tight container for 3 days before serving. The delay of serving allows for the coconut flavor to permeate the entire cake. This light and fluffy coconut cake is sure to be a new family tradition on your holiday table! The rich flavors of the sour cream and coconut along with Cool Whip combine with the rich butter flavor of the cake to create a mouth watering sweet, but yet light holiday dessert. The appearance once decorated with coconut gives the illusion of a giant snowball. If real holly trees are available, small clippings can be sanitized and added around the bottom and top to create a picture perfect holiday memory. Children and adults alike will each in their own way think of a winter wonderland filled with glistening snow while enjoying this magical Holly Jolly Coconut Cake!

Magen Livesay Anna Desserts, 2012

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Holly Jolly Coconut Cake by Magen Livesay

Powdered sugar Butter Horns by Sarah Bean

Beat 3 egg whites until stiff; add sugar gradually. Fold in ground nuts and vanilla.

Dredge clean surface with powdered sugar (not flour).

Roll out 1 of the equal parts of dough into a 9- or 10-inch circle. Cut dough into 8 wedges.

Put 1 teaspoon of filling on each wedge and roll dough from outside to center, making a crescent type roll.

Bake at 400 degrees for 15 to 20 minutes. Sift powdered sugar on top. My recipe came from my mother over 50 years ago.

Butter Horns‌ DOUGH: 4 cups flour 1 ½ teaspoon salt 1 teaspoon vanilla 1 small cake yeast 1 ¼ cup margarine (2 ½ sticks) 3 egg yolks, beaten 3/ to 1 cup sour cream 4 Sift flour; add salt. Crumble yeast into flour. Cut margarine

My mother sold them in Zeigler for many years. into flour mixture, add beaten egg yolks, sour cream, and vanilla. Wrap in waxed paper and chill after making into a roll and marking off 8 equal parts.

FILLING: 3 egg whites 1 cup sugar ¼ pound ground nuts 1 teaspoon vanilla

I bake at least 100 dozen between Thanksgiving and Christmas for family and friends.

Sarah Bean Zeigler Cookies, 2012

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 7

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Chicken Casserole by Sue Peterman

Chicken Casserole‌

3 cups cooked chicken ½ cup slivered almonds 1 8-ounce can sliced chestnuts 1 4-ounce jar pimentos 2 cups sliced celery 1 can cream of chicken soup 1 cup shredded cheddar cheese 1 ½ cup mayonnaise 1 tablespoon lemon juice 1 teaspoon salt ½ teaspoon pepper Mix all together and put in 8x14 dish. Bake at 325 degrees for 45 minutes. Sprinkle 1 can french fried onions and put back for 10 to 15 minutes.

Sue Peterman Carbondale Entrees, 2012

Holiday Dressing‌ Mix these ingredients early AM or the night before and refrigerate.

1 ½ loaves 3-day old bread (white), cubed 1 box of cornbread, made as directed 3 eggs, blended 2 to 3 stalks celery, chopped 1 medium onion, chopped 3 cans chicken broth 5 teaspoons sage

Holiday Dressing by Gloria McPherson.

Salt Pepper Make cornbread as directed. Let cool and crumble. Sauté celery, onion, chicken broth in four teaspoons butter.

Bake 45-60 minutes in 350-degree oven.

Gloria McPherson Du Quoin Side dishes, 2012

Beth Mandrell of Mulkeytown won the bread category and grand prize for her Dream Coffee Cake.

THE SOUTHERN FILE PHOTO

2011

Dream Coffee Cake‌

1 package caramel cake mix 1 cup vegetable oil 4 eggs 1 cup sour cream TOPPING: ¾ cup brown sugar 1 tablespoon cinnamon 1 cup walnuts (optional) Preheat oven to 350 degrees. Use a 9 x 13-inch baking pan, greased.

Combine cake mix, vegetable oil, eggs and sour cream in a large bowl. Beat two minutes with a mixer at low speed. Mix sugar, cinnamon and nuts in a bowl.

Spread half the batter in pan.

Sprinkle half the topping mixture on top. Repeat with remaining batter and topping mixture.

Bake 40 minutes. Serves 20. I found this recipe in the American Profile magazine several years ago and decided to try it. It has become a favorite at our house. I like it because I usually have the ingredients on hand and its quick to make. I made it using different flavors of cake mix and our family

decided that they liked the caramel flavored the best. It works great for a breakfast, brunch or tea.

Beth Mandrell Mulkeytown, 2011 Overall and Breads

Spinach Salad with Poppyseed Dressing‌

1 package (10 ounces) fresh baby spinach ¾ cup craisins 2 green onions, sliced 1 teaspoon dried minced onion ¾ teaspoon poppy seeds ¹/8 teaspoon paprika ¼ cup sugar 2 tablespoons cider vinegar 2 tablespoons white wine vinegar ¹/8 cup vegetable oil ¹/8 cup olive oil ¾ cup sliced almonds, toasted In a large salad bowl, toss spinach, craisins and green onions. In a small bowl, combine onion, poppy seeds, paprika and sugar. Whisk in vinegars and oil. Drizzle over salad.

Sprinkle with almonds; toss.

Christa Pestka Marion 2011 Salads

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Pumpkin Fudge‌

3 cups sugar ¾ cup butter 2/ cup evaporated milk 3 ½ cup canned or fresh pumpkin 2 tablespoons white corn syrup 1 teaspoon pumpkin pie spice 1 1 2-ounce package white chocolate chips 1 7 -ounce jar marshmallow creme 1 c up chopped walnuts or pecans 1 teaspoon vanilla extract

Jan Allen of Makanda won the dessert category with her Pumpkin Fudge.

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Combine sugar, butter, evaporated milk, pumpkin, corn syrup and pumpkin pie spice in heavy saucepan. Cook, stirring constantly, over medium heat. Cook to soft ball stage or 234 degrees. Remove from heat. Stir in chocolate chips and marshmallow creme until dissolved. Stir in nuts and vanilla extract. Pour into a 9 x 9 dish lined with Reynold’s Wrap.

Let cool completely. Cut into squares. Enjoy.

Jan Allen Makanda 2011 Dessert

Simply Elegant Steak and Rice

1 ½ pounds tenderized boneless beef round steak 1½ tablespoons vegetable oil 2 l arge onions, cut in ¼-inch slices; separated into rings 4- ounce can sliced mushrooms (do not drain) 10 ¾-ounce can condensed cream of mushroom soup ½ cup wine (red or white) ½ teaspoon garlic salt 3 cups hot cooked rice Cut steak into thin, short strips.

In a large skillet, brown meat in oil, using high heat. Add onions and sauté until tender crisp and golden. In a separate bowl, blend together soup, wine, mushrooms, liquid from mushrooms and garlic salt. Pour the mixture over the browned steak and onions. Reduce heat, cover and simmer for 1 hour or until steak is tender (or cover and bake at 350 degrees), stirring occasionally. As needed, add water to keep the mixture from sticking.

Serve over beds of fluffy rice.

Makes 6 servings.

Barb Kittell Chester 2011 Entrees

Mini Chipotle Seafood Quiches‌

Pi e crust for 24 minimuffin pan 4 ounces cream cheese ½ cup mayonnaise 1 cup imitation crab, finely chopped ½ cup shredded Mexican cheese ¼ cup red pepper, finely chopped ½ teaspoon chili powder ¼ teaspoon ground cumin ¼ teaspoon garlic powder ¼ teaspoon salt Chives for garnish Place pie crust in mini muffin pan. With a mixer at medium speed, beat softened cream cheese and mayonnaise until smooth, about two minutes.

Stir in crab, cheese, red pepper, chili powder, cumin, garlic powder and salt.

Fill muffin tins with mixture.

Bake at 350 degrees for 30 minutes. Let stand 5 minutes. Garnish with chives.

May be filled and refrigerated up to 24 hours ahead, and then baked.

Kathy Neff Marion 2011 Appetizers

Sweet Green Bean Bundles‌ 3 14-ounce cans whole green beans, drained 1 pound bacon, slices cut in half ½ cup butter, melted 1 cup brown sugar 1 teaspoon garlic salt

Preheat over to 350 degrees. Grease a 9x13-inch baking dish.

Wrap 8 to 10 green beans with half a slice of bacon and place in prepared dish.

Repeat using all the green beans and bacon.

Combine with melted butter with brown sugar. Pour evenly over green bean bundles and sprinkle with garlic salt.

Cover with foil and bake for 45 minutes or until bacon is cooked.

David Logsdon 2011 Side dishes

Kathey Neff of Marion won the appetizer category with her Mini Chipotle Seafood Quiche.

THE SOUTHERN FILE PHOTO

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 11

2010

Chicken Paprikash‌

5 or 6 large chicken breasts or 15 smaller chicken tenderloins Salt and pepper to taste Paprika ½ large onion 1 can fat-free chicken broth 4 teaspoons cornstarch 1 to 2 pints sour cream Cooked noodles

Fresh Strawberry Salsa and Pita Chips‌ STRAWBERRY SALSA: 3 cups chopped fresh strawberries ½ cup minced yellow bell pepper ½ cup minced green bell pepper ½ cup minced red bell pepper ½ cup minced green onions 2 jalapenos, seeded and minced 2 tablespoons chopped, minced fresh parsley 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 1 tablespoon white balsamic vinegar ½ teaspoon sugar ½ teaspoon garlic powder ¼ teaspoon salt In a large bowl, combine strawberries, pepper, green onion and jalapenos. In a small bowl, whisk together olive oil, lime juice, vinegar, sugar, garlic powder and salt. Add to strawberry mixture, tossing gently to combine. Cover and chill. Serve with pita chips.

Yields: 10-12 servings HOUSE SEASONING: 1 cup salt ¼ cup black pepper ¼ cup garlic powder Mix the ingredients together. Keep in a sealed jar or container. It is also good on meats and vegetables.

PITA CHIPS: 1 12-ounce package pita bread, split 6 tablespoons butter, melted 1 1/2 teaspoon house seasoning Preheat oven to 400 degrees.

Lightly grease two baking sheets. Cut pita bread rounds in half cross wide. Cut each half into three triangles. Place pita triangles on prepared baking sheet. Brush each with melted butter. Sprinkle evenly with house seasoning. Bake for 8 minutes, or until golden brown.

Cool completely.

Marietta Briddick Eldorado 2010 Appetizers

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Fresh strawberry salsa and pita chips by Marietta Briddick of Eldorado.

Eva’s Turtle Cheese Cake‌

2 cups Oreo cookies, crushed (about 22 cookies) 4 tablespoons melted butter ¹/³ cup chocolate chips 1 cup pecans, toasted 7 ounces Kraft caramels ¼ cup evaporated milk 1 package instant cheese cake mix 1½ cups milk 4 ounces cream cheese, softened 12 ounces Cool Whip, more for topping 1 cup chocolate chips, melted with 3 tablespoons evaporated milk Melted chocolate chips, melted caramels, Cool Whip and pecans for decorating top with.

Crush Oreos, add melted butter, press in bottom and about 1 inch up the sides of a 9-inch spring

12 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

form pan. Bake at 350 degrees for 5 minutes and sprinkle crust with ¹/³ cup chocolate chips when it is done. Let the chips melt then brush with a pastry brush to cover the crust with and let cool. Melt caramels and ¼ cup of evaporated milk in microwave for about 1½ minutes stirring often. Top crust with pecans then the melted caramel. Mix cream cheese with milk until well blended, then add the cheese cake mix, stir, then add the Cool Whip and mix well. Remove 2 cups mixture and add 1 cup melted chocolate chips and mix well. Pour over caramel layer then top with remaining cheese cake mixture. Let chill several hours until set. Then top with Cool Whip, pecans, melted chocolate chips and caramel.

Dorothy Stone West Frankfort 2010 Overall and Desserts

Take chicken breasts or tenderloins, salt and pepper very lightly, cover heavily with paprika.

Spray large, preferably heavy pan, with butter flavored cooking spray. Layer chicken in pan, cover with lid and begin cooking over medium heat. While cooking, dice ½ large onion, microwave on plate for 2 minutes. Add cooked onion and 1 can chicken broth to chicken. Keep covered and continue cooking until chicken is thoroughly done, 30 minutes to 1 hour depending on size of chicken breasts. No need to turn over. While chicken is cooking, mix cornstarch and ¼ cup water.

Remove chicken after it is cooked and while broth is boiling, add cornstarch mixture. Remove from heat and add 1 or 2 pints sour cream how much you add is a personal preference, taste it with one, add more if you want.

Do not boil after sour cream has been added.

Return chicken to pan, serve over noodles.

Jean Alstat DeSoto 2010 Entrees

Champagne Salad‌

¾ cup sugar 1 8-ounce softened Philadelphia Cream Cheese 1 small package frozen strawberries 1 No. 2 can of drained crushed pineapple 1 cup chopped pecans 2 diced bananas 8 ounces whipped topping Whip sugar into cream cheese.

Whip until sugar is dissolved. Add frozen strawberries (do not drain).

Stir ingredients until well blended.

Pour into a pan to freeze. Spray pan with Pam. The salad will keep at least 30 days. This was my mother-in-law’s recipe. I treasure it, it’s my favorite!

Esther Craig Sparta 2010 Salads

Peanut butter bacon cookies by Amy Oxford of Harrisburg

Peanut Butter Bacon Cookies‌

Overnight Icebox Rolls‌ 1 cup water ½ cup shortening 1 envelope dry yeast ½ cup warm water 1 teaspoon sugar 2 eggs ½ cup sugar 1 teaspoon salt 5 cups flour ¼ cup melted butter

1 cup all-natural chunky or smooth peanut butter ½ cup brown sugar ½ cup granulated sugar 1 egg 1 teaspoon baking soda 6 slices of bacon, cooked, cooled and diced In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice.

Dice up and set aside. Preheat oven to 350 degrees. Grease a baking sheet with butter and set aside. In a mixer, combine peanut butter and sugars until well combined, about 2 minutes.

Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a criss-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the criss-cross pattern. Bake for 10 minutes, until lightly browned.

Cool on a baking sheet for five minutes.

Amy Oxford Harrisburg 2010 Cookies

Overnight icebox rolls by Jodi Reyling of Dahlgren

Boil 1 cup water and shortening for 5 minutes. Cool for 30 minutes. Meanwhile, stir yeast, 1/2 cup warm water, and 1 teaspoon sugar together.

Let stand. Mix eggs (at room temperature), ½ cup sugar, salt and flour. Add the yeast mixture and the shortening mixture.

Stir well. Place in a large bowl sprayed with cooking spray and covered with plastic wrap into refrigerator overnight. Roll out dough to ¼-inch thick. Cut out into rolls. Fold in half and seal the edges. Let rise 1½ hours.

Bake at 400 degrees for 15 minutes. Brush tops with melted butter as soon as they come out of the oven.

Jodi Reyling Dahlgren 2010 Breads

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 13

Melt In Your Mouth Mexican Dip‌

2 tubs (8 ounces) whipped cream cheese spread 1 16-ounce container of sour cream 1 envelope of taco seasoning mix Mix these ingredients together in a bowl. Spread out on a platter. Top with the following: shredded lettuce, chopped tomatoes, shredded cheese, black olives (optional), green onions (optional). Serve with your favorite tortilla chips.

Callie Oxford, age 10 Harrisburg 2010 Young Cooks

Apricot Noodle Kugel‌

1 8-ounce package egg noodles 4 eggs ¾ cup sugar 1 teaspoon vanilla 1 teaspoon lemon extract 16 ounces low-fat sour cream 2 cups low-fat cottage cheese ¾ cup apricot nectar ½ cup golden raisins 2 tablespoons butter

Melt in Your Mouth Mexican Dip by Callie Oxford of Harrisburg

1½ teaspoons sugar ½ teaspoon cinnamon 2 tablespoons butter, cut into small pieces Preheat oven 350 degrees.

Cook noodles per package directions, drain. In large bowl, beat eggs, ¾ cup sugar, lemon extract, and vanilla. Add sour cream, cottage cheese, and apricot nectar. Mix well. Stir in noodles. In 13x9x2-inch pan, melt 2 tablespoons butter. Add noodle mixture to baking pan.

In small bowl, stir together 1½ teaspoons sugar and ½ teaspoon cinnamon.

Sprinkle sugar/cinnamon mixture on top of noodle, then dot with the 2 tablespoons butter (sliced into small pieces).

Bake 350 degrees for 1 hour to 1 hour 15 minutes until knife inserted in kugel comes out clean. The top should be nicely browned. Cool slight before slicing into squares. Serves 12.

Alice Bean Carterville Side Dishes, 2010

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2009 Nanny’s Thanksgiving Dressing‌ 2 loaves of bread 1 large onion 5-6 stalks of celery 1 Large can chicken broth 2 tablespoons of sage 4-6 eggs 2 sticks butter Salt Pepper

Take bread and pinch it up into quarter size pieces. Let dry out over night turning over in a bowl

halve way through the night to dry all the sides. Dice onion and celery up into a skillet. Add 1 stick butter. Cook until wilted or onion becomes clear. Place in a bowl and set aside to cool. Take chicken broth and pour over dried bread.

Add chicken broth. Mix with hands.

Add onion and celery. Add sage, salt and pepper. Then and eggs slowly. Mix with your hands. If it looks too wet, add another egg. if it looks too dry, add a little more chicken broth. Grease a large baking dish. I use one two inches deep. Pat the dressing down.

Bake at 350 for 40-50 minutes or until golden brown and it is solid.

I always called this Cake Dressing

because my Nanny always cooked it until it was firm and you could cut and serve it like a slice of cake.

We even love it cold straight out of the ice box.

My great-grandmother made the best dressing each year for Thanksgiving and Christmas. I remember learning to make this when I was 7 years old. The sage always came off her fresh sage bush. Now my family wants me to make it all the time. Only problem is, I can make a small batch it always ends up in a 10 x 20 baking pan!

Corrie Ralls Anna 2009 Side Dishes

Apple Salad‌

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

Marilyn White Metropolis 2009 Locally Grown

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 15

Pumpkin Butter Fruit Dip

‌Peanut

1 15-ounce can 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 hour before serving. Serve with sliced apples for your guests to dip. It may go well with other fruit, but, honestly, all I’ve ever had it with is Golden Delicious apples and it is marvelous!

Refrigerate leftovers (but I doubt you’ll have any).

A surprising but wonderful blend of pumpkin and peanut butter is 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 soooo good!

Christine Mize Murphysboro Appetizers, 2009

Sour Cream Banana Bread‌

Southern Chocolate Pecan Pie‌

Coat a 9x5x3-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.

Melt chocolate and butter. Stir in coffee. Set aside. Combine syrup and sugar; bring to a boil for only 2 minutes. Remove from heat. Stir in chocolate mixture.

Pour slowly over eggs and mix well. Stir in vanilla and pecans.

Pour into pie shell. Bake at 375 degrees for 45 to 50 minutes or until filling is completely puffed.

Cool. Serve with topping. For topping, combine ½ cup cream, 1 tablespoon sugar, 1 teaspoon instant coffee, ¼ teaspoon vanilla. Combine ingredients and whip to soft peaks.

Jan Allen Makanda 2009 Desserts

1½ cup all-purpose flour 1 cup sugar 1 teaspoon baking soda ½ teaspoon salt 1 cup mashed ripe bananas (about 3 medium) 2 eggs ½ cup canola oil ½ cup sour cream 1 teaspoon vanilla 1 cup pecans

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 2009 Bread

16 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

14 -ounce package sweet cooking chocolate 2 tablespoons butter 1 teaspoon instant coffee ¼ cup sugar 1 cup light corn syrup 3 eggs, slightly beaten 1 teaspoon vanilla 1 cup chopped pecans 1 unbaked 9-inch pie shell Coffee-flavored topping

Creamy Broccoli Salad‌

1½ cup mayonnaise ½ cup sugar 1 b unch broccoli, cut into small florets ½ head cauliflower, cut into small florets ¼ cup finely chopped red onion 1 cup (4 ounces) shredded cheddar cheese 1 3 -ounce container real bacon bits

In a large bowl, combine the mayonnaise, sour cream and sugar; mix well. Add the broccoli, cauliflower, cheese, onions and bacon bits; mix well. Cover and chill for at least four hours before serving.

Makes 5 to 6 cups.

Preparation tip: Make sure to cut the broccoli and cauliflower into 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 2009 Salads

Aloo Gobi Masala‌

¼ cup extra virgin oil 1-2 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- 3 large potatoes, peeled and cut into even pieces 4 diced tomatoes (sprinkle a tiny bit of sugar on them) Fr esh ginger root, peeled and grated (or ½ tablespoon dried ginger) 1 whole head of fresh garlic, chopped 1 teaspoon cumin seed (cumin powder will substitute) 2 teaspoons turmeric 1 teaspoon sea salt 2 teaspoons garam masala (hot Madras curry powder will substitute) Mi lk or yogurt (as much as you want 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 and essential 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 2009 Vegetarian dishes

Grandma’s Chicken‌

6 skinless, boneless chicken breasts 12 slices of bacon 16-ounce tub of sour cream 1 can cream of mushroom soup 4 ounces fresh mushrooms (½ carton of fresh or canned may be used) ¼ cup sliced shallots ½ cup cooking sherry or dry red wine Sa lt, pepper and garlic powder to taste S easoned bread crumbs (optional) 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 350 for 10-15 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. Pour sour cream mixture over chicken breasts. Sprinkle with bread crumbs. Bake 45 minutes or until bubbly. Yields 12.

Christine Stearns Carbondale 2009 Entrees

Tortellini Soup‌

2p ounds lean ground chuck (may substitute 3 chopped boneless chicken breasts) 1 medium onion Ground black pepper 1p ackage frozen meat or cheese tortellini 3 cans chicken broth 1 can diced tomatoes 1 c an diced tomatoes with Italian seasoning Parmesan cheese In a 6-quart pot, crumble and brown the ground beef or chicken. Chop and add the onion to the meat. When the meat is cooked, drain the grease from the meat/ onion mixture. Leaving all the meat in the pot, add the broth and tomatoes. Add one coup of water to the pot and ½ teaspoon of black pepper. Set to medium heat, and let the broth simmer for 20 minutes.

To the simmering broth, add the frozen tortellini, two or three at a time. After the tortellini have been added, stir the pot. Simmer for 8 minutes, stirring once or twice during the cooking. At the end of 8 minutes, turn off the heat.

Let the soup set for about 10 minutes.

Ladle soup into serving bowls and sprinkle Parmesan cheese over the soup. Makes 8 to 10 servings.

Carolyn Ainslie Marion 2009 Overall and Ethnic dishes

Chocola Chip Cookies

‌Crunch

2 s ticks butter, room temperature ¼ cup cola 2 eggs, room temperature 1½ cups sugar ½ cup light brown sugar 2 teaspoons vanilla 1 teaspoon baking soda 3 cups all-purpose flour 2 cups salted peanuts 1½ cups crushed potato chips FOR CHOCOLATE DRIZZLE: 1b ag of Hershey’s semisweet chocolate chips ½ cup heavy cream ½ cup whipping cream 2 teaspoons of honey 1 teaspoon vanilla extract Preheat oven to 350 degrees.

In a medium bowl, combine butter, cola, eggs, sugars, vanilla and baking soda.

Gradually add flour and beat well.

Fold in potato chips and peanuts. Spoon teaspoonsized cookies batter onto an ungreased cookie sheet.

Bake 10 to 12 minutes until light Brown.

In a medium saucepan, bring the cream to a boil. Add chocolate chips.

Add the honey and vanilla extract. Stir until smooth.

Drizzle over cookies and cool.

Amanda Smith Jonesboro 2009 Cookies

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 17

2008

Orange Drizzled Pumpkin Bars‌

Orange Drizzled Pumpkin Bars‌

No-stick cooking spray 2½ cups self rising flour 1 15-ounce can of solidpack pumpkin 1 ½ cups sugar ½ cup vegetable oil 2 eggs, lightly beaten ½ cup milk 2 teaspoons pumpkin pie spice ½ cup dried cranberries or raisins ½ cup chopped walnuts 1 cup confectioners’ sugar 1 to 2 tablespoons orange juice Heat the oven to 375 degrees.

Lightly coat a 9x13-inch baking pan with the cooking spray.

Mix the flour, pumpkin, sugar, oil, eggs, milk, and pumpkin pie spice in a large mixing bowl until blended.

Festive Holiday Gumbo‌

Stir in the cranberries and walnuts.

Spread evenly into the prepared pan.

Bake for 20 to 25 minutes or until a tester inserted in the center comes out clean.

Cool completely on a wire rack.

Combine the confectioners’ sugar and 1 tablespoon of the orange juice; mix until smooth, adding more orange juice, as needed, to reach a thick but flowing consistency.

Drizzle over the bars. Store loosely covered.

Cheryl Anderson Carbondale 2008 Desserts

3 cups chicken broth 1½ cups mixed vegetable juice (V-8) 3 boneless skinless chicken breasts, cooked and cubed 1 10-ounce bag frozen okra 1 cup chopped onion ¼ cup chopped celery 1 large bell pepper, cut into thin, one-inch strips 1 28-ounce can tomatoes, drained and cut up 1½ pounds medium sized shrimp, cooked and deveined or frozen and thawed 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder

¼ teaspoon thyme leaves, crushed ¼ teaspoon cayenne pepper 2 bay leaves Fe w drops Louisiana Hot Sauce or equivalent 4 cups cooked white rice

Festive Holiday Gumbo‌

In a large stock pot, combine all ingredients except the shrimp.

Mix well and bring to a boil. Cover, reduce heat and simmer for one hour, stirring occasionally. Remove bay leaves and add shrimp.

Simmer uncovered for five minutes or until shrimp is pink. Place ½ cup cooked rice into bowl, spoon gumbo over rice. Serve with bread.

Christine Stearns Carbondale 2008 Overall and entrees

IngredIents • • • • • • • •

• Prep 10 minutes, Ready In 10 minutes.

1 teaspoon chocolate syrup 1 cup ice, or as needed • Swirl chocolate syrup around in a martini glass.

4 fluid ounces eggnog • Fill a cocktail shaker with ice. Pour eggnog, ® 2 fluid ounces coffee-flavored liqueur (such as Kahlua ) coffee-flavored liqueur, vodka, and 1/4 teaspoon 2 fluid ounces vodka nutmeg over ice; cover and shake. Strain mixture into 1/4 teaspoon ground nutmeg prepared martini glass; garnish with whipped cream 1 tablespoon whipped cream, or to taste and 1 pinch nutmeg.

1 pinch ground nutmeg Warehouse Liquor Mart

Westmore Liquor Mart

549-5202

997-1151

829 E. MAIN ST., CARBONDALE

802 N. RUSSELL, MARION

Plaza Wine and Liquor Southern IL Liquor Mart 500 SOUTHVIEW PLAzA #1, O’FALLON

113 N. 12TH ST., MURPHYSBORO

632-2605

684-4727

18 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

ABC Liquor Mart

Plaza Liquor Mart

457-2721

242-4262

109 N. WASHINGTON, CARBONDALE

650 S. 10TH., MT. VERNON

Vegetable Casserole with Crackers‌ 2 cans mixed vegetables ½ cup chopped onion 1 cup chopped celery 1 cup water chestnuts 1 cup mayonnaise 8 ounces shredded sharp cheddar cheese 1 tube butter-flavored crackers, crushed ¼ cup melted margarine

Mix all ingredients together except crackers and margarine.

Place in baking dish.

Coat crackers with melted butter and sprinkle mixture over the top of casserole. Bake at 350 degrees for 30 minutes.

Carol Dyer Carbondale 2008 Side dishes

Vegetable Casserole with Crackers‌

Easy Apple Salad‌ 1 20-ounce can crushed pineapple 1 3-ounce package lemon gelatin ½ cup sugar Whipped topping

Boil together until dissolved and add 8-ounce package cream cheese, when cooled, then add 3 cups chopped apples, 1 cup chopped celery, ½ cup chopped pecans and l cup whipped topping. Chill for a few hours or overnight. Can use sweetener and low-fat cream cheese, if desired.

Marjorie Lampe Campbell Hill 2008 Salads

Cranberry Pecan Spread‌

1 cup cream cheese, softened ½ cup chopped pecans ½ cup dried cranberries 1/8 cup orange juice concentrate 1 box Keebler Town House crackers Using a mixer, cream the cheese until fluffy. Transfer to a small bowl; add pecans, cranberries and orange juice concentrate; combine well. Cover with plastic wrap and refrigerate, at least 30 minutes or more. Serve chilled with crackers!

Marjorie Lampe Campbell Hill 2008 Appetizers

Chocolate Pumpkin Bread‌

3 1/3 cups all-purpose flour 3 cups sugar 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt ½ teaspoon baking powder 4 eggs 1 can (15 ounces) solidpack pumpkin 2/3 cup water 2/3 cup canola oil 2 cups (12 ounces) semisweet chocolate chips 1 cup sliced almonds, toasted

Chocolate Pumpkin Bread‌

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil.

Stir into dry ingredients just until moistened, stir in chocolate chips and almonds.

Pour into two greased 9-inch by 5-inch loaf pans.

Bake at 350 degrees for 70-75 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.

Yield: 2 loaves. May freeze up to three months.

Sharon Dorris Carbondale 2008 Breads

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 19

2007

Christine’s Sweet Onion Florentine Strata‌

Sweet Onion Florentine, Christine Stearns

13 -pound bag onions, peeled and thinly sliced 1 1 0-ounce pkg. frozen chopped spinach, thawed, drained 1 10-ounce carton ricotta cheese 1p ackage shredded mozzarella cheese, divided in half 1 c up grated Parmesan cheese, divided in half 1 s mall can mushroom pieces, drained 1 carrot, grated 2 eggs 1 teaspoon garlic powder ½ teaspoon ground pepper 1 tablespoon brown sugar 1 pie crust LATTICE-TOP PIE CRUST: 2 cups all purpose flour 2/3 cup butter or light margarine 6-8 tablespoons cold water Pie crust: Cut butter (or margarine) into flour until it’s crumbly. Add cold water one spoonful at a time just until flour sticks together. Do not overwork or knead the dough. Divide dough into two halves. Roll one half out on floured surface and place into

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a 10-inch pie plate. Roll second half of dough onto floured surface. Cut into strips. Place strips over pie filling in lattice formation.

Pie filling: In a large skillet heat 2-3 tablespoons olive oil over medium heat. Add onion and stir until coated. Add brown sugar, garlic and pepper. Stir together and sauté over medium heat for 15 to 20 minutes until tender. While the onions are sautéing, thaw spinach in microwave and then drain. Add drained spinach and mushrooms to onions and toss together. Add ½ cup Parmesan and 1 cup of mozzarella to the onion mixture. Cover and set aside for a few moments. In a medium bowl, mix eggs, ricotta cheese and remaining parmesan. Spoon 1/3 of onion mixture over bottom of prepared crust. Spread with ½ layer of cheese mixture. Sprinkle ½ of the grated carrot over the cheese. Repeat with another 2/3 portion of onion mixture topped with the remaining ½ of cheese mixture, sprinkled with other ½ of grated carrot. Top with last 2/3 of onion mixture. Sprinkle lightly with mozzarella. Top with wide set latticetop crust. Back at 350 degrees for 40 minutes or until browned.

Christine Stearns Carbondale 2007 Side Dishes

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618-529-5454 | thesouthern.com/top20 20 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

Thai Taste The Underground Barrel Room and Grill Walt’s Restaurant

Red, White & Blue Pavlova‌

BASE: 6 egg whites ½ teaspoon cream of tartar 1 teaspoon cider vinegar 1 teaspoon vanilla extract 1½ cups sugar FILLING: 6 ounces cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 1 pint whipping cream, whipped 2 cups mini marshmallows TOPPING: 1 can blueberry pie filling 1 can strawberry pie filling

Cajun Sticky Chicken, Dorothy Nolen

Cajun Sticky ‌Roast Chicken

3 to 4 pounds chicken 1½ teaspoon salt 1 teaspoon of paprika ½ teaspoon dried thyme ¼ teaspoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon onion powder ½ teaspoon black pepper 1 cup of chopped onions Day 1: Combine spice mixture in a small bowl. Wash chicken.

Pat dry and rub inside and out with spice mixture, massaging it into the meat. Place chicken in plastic bag, close tightly and refrigerate overnight.

Day 2: Preheat oven to 250 degrees. Unwrap chicken and place in roasting pan. Roast uncovered about five hours, basting occasionally with pan juices. Juices will start to caramelize and chicken will be golden brown.

Preparation is minimal and results are fantastic. Five hours is too long for a 3½-pound chicken.

Breast will be a little dry.

Dorothy Nolen Benton 2007 Overall and Entrees

Cranberry Bread‌

2 tablespoons shortening 2 cups flour 1 cup sugar 1½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons grated orange peel Juice of 1 orange 1 ½ cup shredded Cheddar cheese 1 beaten egg 1 cup halved cranberries ½ cup chopped walnuts Cut shortening into flour, sugar, baking powder, baking soda, salt, and orange peel.

Add water to orange juice to measure ¾ of a cup. Blend in with cheese and egg.

Fold in cranberries and nuts.

Bake in greased 9x5x3-inch loaf pan at 350 degrees for 60-70 minutes.

Let stand 8 hours before serving.

Note: When using self-rising flour, omit baking soda and salt.

Viola Morrow Du Quoin 2007 Breads

Cranberry Cheese ‌Spread

18 -ounce package cream cheese, softened ½ cup sour cream 2 tablespoons honey ¼ teaspoon ground cinnamon 1 1 6-ounce can whole-berry cranberry sauce 1/3 cup slivered almonds, toasted Assorted crackers In a mixing bowl, beat the cream cheese, sour cream, honey and cinnamon.

Spread onto a serving dish. In a bowl, stir cranberry sauce until it reaches spreading consistency.

Then spread over the cream cheese mixture. Sprinkle with almonds. Cover and refrigerate 2 to 3 hours. Serve with crackers.

Kathy Neff Marion 2007 Appetizers

Place egg whites in a large mixing bowl. When room temperature, add cream of tartar and beat until foamy. Add vinegar and vanilla. Beat until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high speed until stiff, glossy peaks form and sugar is dissolved. Spread evenly in a greased 13x9 dish. Bake at 225 degrees for 1½ hours. Turn oven off; do not open over door.

Let meringue dry in oven for one hour. In mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gently fold in whipped cream and marshmallows. Spread evenly over meringue. Cover and chill overnight. To serve, cut into squares and top with stripes of pie fillings. Makes 12 generous servings.

Amber Hanson Carbondale 2007 Dessert

‌Blueberry Salad

1 large package grape gelatin 2 cups boiling water 1 large can crushed pineapple 1 can blueberry pie filling 18 -ounce package cream cheese, softened 1 cup sour cream ½ cup sugar 1 teaspoon vanilla extract Dissolve gelatin in boiling water; stir in pineapple with juice and pie filling. Pour into 9x13 dish (preferably glass). Chill until firm in refrigerator. Combine cream cheese, sour cream, sugar and vanilla extract in mixing bowl; beat until smooth and creamy. Spread over gelatin layer. Chill until serving time. Yields 10 servings.

Connie Boucher Murphysboro 2007 Salads

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 21

2006

Tangy Pork Chops‌

4 pork chops, ½-inch thick ½ teaspoon salt 1/8 teaspoon pepper 2 medium onions, chopped 2 ribs celery, chopped 1 large green pepper, chopped 1 can diced tomatoes (15 ounces) ½ cup catsup 2 tablespoons cider vinegar 2 tablespoons brown sugar 2 tablespoons Worchestershire sauce 1 tablespoon lemon juice 1 beef bouillon cube 2 tablespoons cornstarch 2 tablespoons water Hot cooked rice

Praline Pumpkin Torte‌

CRUST: 1½ cups flour ½ cup pecans, chopped ½ cup margarine CREAM CHEESE LAYER: 1 8-ounce package cream cheese, softened 1 cup sugar 1 cup pumpkin ¾ teaspoon pumpkin pie spice 6 ounces of Cool Whip PUDDING LAYER: 1 6-ounce box vanilla instant pudding 2 cups milk 1 cup pumpkin ¾ teaspoon pumpkin pie spice ½ 12-ounce carton Cool Whip PRALINE SAUCE: 1 ½ cups pecans, toasted and chopped ¾ cup light corn syrup ¼ cup margarine 3 tablespoons flour 1 ¼ cup brown sugar, packed 5 ounces of evaporated milk Mix flour, margarine and pecans until crumbly and press lightly into 13 x 9 inch baking pan. Bake at 250 for 15 to 18 minutes or until lightly browned. Cool. To make cream cheese layer, mix cream cheese with sugar until well blended; add pumpkin, pumpkin pie spices and mix well. Fold in Cool Whip and pour over crust. To make pudding layer, mix pudding and milk and stir until well blended, add pumpkin and pumpkin pie spices and mix well, fold in Cool Whip. Pour over cream cheese mixture. Refrigerate at least 4 hours. Drizzle praline sauce over each piece before serving. To toast pecans, spread pecans on cookie sheet and bake at 350 degrees for 15 minutes. Cool and chop. Melt margarine in sauce pan; add brown sugar, corn syrup and flour and stir well. Bring to a full boil, reduce heat and cook 5 minutes, stirring constantly. Remove from heat and cool to lukewarm. Gradually stir in milk and pecans. Pour 1½ cups over pumpkin pudding layer, add more if needed. Left-over Praline sauce can be used on ice cream or cheese cake. The pumpkin dessert alone is delicious, but the Praline sauce makes it fantastic!

Marietta Briddick Eldorado 2006 Overall and Desserts

Cranberry Pumpkin Bread by Sharon Dorris

Cranberry Pumpkin Bread‌

3¾ cups of all-purpose flour 3 cups of sugar 4 teaspoons pumpkin pie spice 2 teaspoon baking soda 1 teaspoon salt 4 eggs 1 15-ounce can solidpack pumpkin ½ cup vegetable oil 2 cups fresh or frozen cranberries thawed 1 cup chopped walnuts In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil: stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9x5x3-inch loaf pans. Bake at 350 degrees for 70-80 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

22 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

Yields 2 loaves. This is a very good and moist bread.

Sharon Dorris Carbondale 2006 Breads

Pumpkin Dip‌

1 8-ounce package cream cheese, softened 2 cups confectioners’ sugar 1 15-ounce can solid pack pumpkin 1 tablespoon ground cinnamon 1 tablespoon pumpkin pie spice 1 teaspoon frozen orange juice concentrate In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Serve with graham cracker sticks.

Laura Ebersohl Herrin 2006 Appetizers

Place chops in a slow cooker; sprinkle with salt and pepper.

Add the onions, celery, green pepper and tomatoes.

Combine catsup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; our over vegetables. Cover and cook on low for 5 to 6 hours.

Mix cornstarch and water until smooth, stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice. This dish can be oven baked at 350 degrees for 1 ½ hours, covered with foil. Mix the same way, but add cornstarch and water to the catsup mixture. This recipe is in my cookbook, “Recipes from Marietta’s Kitchen.” It’s a favorite of everyone who tries it and a good recipe for a working woman. Hope you enjoy it.

Marietta Briddick Eldorado 2006 Entrees

Melissa’s Unbelievable Peanut Butter Cookies‌

1 cup peanut butter 1 egg 1 cup sugar 1 tablespoon vanilla

Mix all ingredients together.

Drop a teaspoon of the cookie dough onto an ungreased cookie sheet and flatten with a fork and create a criss-cross design with the fork. Sprinkle a little sugar on top of each unbaked cookie if you want a prettier cookie. Bake 12 to 15 minutes at 350 degrees.

Makes 2 dozen cookies.

Melissa Crosby, age 6 Makanda 2006 Young cooks, tie

Stuffed Harvest Wreath‌

1 medium sweet potato (cooked and mashed) 1 small butternut squash (cooked and mashed) 2 Granny Smith apples (peeled, cored and diced) ¼ cup dried cranberries ¼ finely chopped walnuts (optional) 1 teaspoon cinnamon 2 tablespoons brown sugar 1/3 stick of butter or margarine 2 packages of crescent rolls Combine potatoes, squash, cranberries, walnuts, cinnamon, brown sugar and butter. Keep warm and set aside. Separate and arrange crescent rolls on a large, round baking sheet forming a circle. Overlap the short corners of each crescent roll to form the inside of the circle with the longest angle of the crescent roll pointing toward the outer edge of the baking sheet.

Place scoops of potato-squash mixture all around the inner part of the circle where rolls overlap patting it into a firm mound. (There will be a leftover mixture, which can be served in a bowl on the side or used to make two wreaths.) Fold the longest angle of the crescent roll over the top of mixture and tuck into the inner edge of circle. There will be spaces in between each crescent on top. This forms a wreath and is very pretty. Bake at 350 degrees for 9 to 10 minutes or until golden brown. Serve as a side vegetable or see variations below.

To serve as a dessert, top with a crumb mixture of brown sugar, cinnamon and butter before baking or drizzle with icing after it comes out of the oven.

To serve as a main dish, I cook a small, boneless pork roast and season it to taste, slice it and place it in the middle of the wreath and top with a small amount of gravy and diced Granny Smith apples and dried cranberries. Now this is a real Stuffed Harvest Wreath!

Christine Stearns Carbondale 2006 Side dishes

Marty’s Day Care Dirt Cake submitted by Marty Thornton on behalf of the children in her day care.

Marty’s Day Care Dirt Cake‌

1 large box vanilla pudding 1 8-ounce package cream cheese 3 cups milk 1 carton Cool Whip 1 package Oreo Cookies, crushed 1 package gummy worms Silk flowers for decoration

Strawberry Spinach Salad by Judy Korando

Strawberry

‌Spinach Salad

1 pound baby spinach 1 quart strawberries ¼ cup sugar ½ cup almonds DRESSING: 1 cup canola oil 1/3 cup white vinegar ½ cup sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 small red onion Put all dressing ingredients in

blender or food processor and process until smooth. Add ¼ cup sugar in shallow fry pan.

Stir ½ cup almonds after sugar melts, and stir constantly on low heat until brown. Turn onto parchment paper to cool. Put 1 pound washed fresh baby spinach in bowl. Add 1 quart fresh strawberries, quartered.

Add the dressing and toasted candied almonds just before serving. This is an elegant salad.

Judy Korando Murphysboro 2006 Salads

Line a flower pot with aluminum foil. Put half of the crushed cookies in the bottom of the pot.

Mix pudding, cream cheese, milk and Cool Whip together and add the mixture on top of the cookies. Top with the remainder of the cookie crumbs and then put gummy worms on top of that. Put flowers on top of that to finish it off.

The little kids, age 4 and younger, go home telling their parents they ate dirt and worms for a snack. A good activity on a day when there is no school.

Jordan Tanner, age 9 Brandon Tanner, age 8 Cassie Snoddy, age 8 Bryanna Wise, age 8 Hunter Ashabranner, age 8 All of Herrin 2006 Young Cooks, tie

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 23

2005

Santa’s Toy Bag‌

3- 4 pound boneless pork loin roast 1 large green bell pepper 1 large yellow bell pepper 1 large red bell pepper 1 large onion 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons sweet paprika ½ teaspoon seasoned salt ½ teaspoon crushed dry rosemary 1 envelope dry onion soup mix 6-8 large potatoes 1 cup sour cream Mi lk to reach desired consistency Garlic powder to taste Rinse and pat dry roast. Make a slit in the center with a long knife creating a cavity.

Dice peppers and onions and coat with dry season mixture.

Reserve a couple of teaspoons of pepper and onion mixture, and use remainder to stuff cavity of roast. Secure ends of roast with toothpicks, if necessary.

Season outer sides of roast with the same proportions of dry spices as listed above.

Place in crock pot with ¼ cup water and cook on low until tender. When done, remove from crock pot and wrap in foil to maintain moisture. Transfer meat juices to a saucepan to make gravy. Add one cup water and two teaspoons of corn starch, stir with wire whisk until thick.

Add a little paprika if necessary to give it just a little more color.

Gravy should have a reddish tint. Season to taste. Serve on a platter surrounded by a bed of ornament in the snow and drizzle with gravy. Serve with side of favorite vegetable.

ORNAMENTS IN THE SNOW‌: Place reserved peppers and onion in a microwave safe dish with two tablespoons of water.

Cook on high for two minutes until slightly tender. Drain and set aside. Peel and boil six to eight large potatoes and place in salted water. Drain and mash, but instead of using milk and

butter or margarine, use one cup of sour cream and add milk until desired consistency.

Season with garlic powder and stir in peppers and onions.

Scoop and spread on outer edges of platter and place Santa’s Toy Bag in Center.

Christine Stearns Carbondale Side dish and entree 2005 Overall, Entrées and Side Dishes

Southern Chocolate Pecan Pie‌

1 4-ounce package sweet cooking chocolate 2 tablespoons butter 1 teaspoon instant coffee ¼ cup sugar 1 cup light corn syrup 3 eggs, slightly beaten 1 teaspoon vanilla 1 cup chopped pecans 1 unbaked 9-inch pie shell Coffee-flavored topping Melt chocolate and butter. Stir in coffee. Set aside. Combine syrup and sugar. Bring to a boil for only 2 minutes. Remove from heat. Stir in chocolate mixture. Pour slowly over eggs and mix well. Stir in vanilla and pecans. Pour into pie shell. Bake at 375 degrees for 45 to 50 minutes or until filling is completely puffed.

Cool. Serve with topping. For topping, combine ½ cup cream, 1 tablespoon sugar, 1 teaspoon instant coffee, ¼ teaspoon vanilla. Combine ingredients and whip to soft peaks.

Jan Allen Makanda 2005 Desserts

24 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

Holiday Cheeseball‌

28 -ounce blocks cream cheese, softened 2 cups chopped pecans ½ cup finely chopped red bell pepper 8½ -ounce can of crushed pineapple, well drained 2 t ablespoons chopped green onion, including green stems 1 teaspoon seasoned salt Pineapple slices Marachino cherries Parsley sprigs Crackers Beat cream cheese until smooth and soft. Gradually stir in pineapple, 1 cup pecans, red pepper onion and seasoned salt.

Place into the refrigerator for about 45 minutes or until it begins to harden. Shape mixture into a ball and roll in remaining 1 cup of pecans. Wrap in a plastic wrap and refrigerate for several hours. Place on a serving plate and garnish with pineapple slices, maraschino cherries and parsley sprigs. Serve with crackers.

Pamela Largent Marion 2005 Desserts

Cherry Coke Salad‌

1 l arge can red cherries, drain and reserve liquid 1 cup sugar 10-ounce bottle Coca-Cola 2 3-ounce packages cherry Jello 1 ( 15¼-ounce) can crushed pineapple, drained 1 cup chopped walnuts In a saucepan, bring to a slow boil cherries, cherry liquid, sugar and Coca-Cola. Boil five minutes.

Remove from heat. Sir in Jello until

dissolved. Add drained pineapple and nuts. Refrigerate until set.

Lori Ray Anna 2005 Salads

Cappuccino Muffins‌

2 cups all-purpose flour ½ cup sugar ¼ cup packed brown sugar 2 teaspoons baking powder 2 t easpoons instant coffee granules 1 teaspoon ground cinnamon ½ teaspoon salt 1 egg 1 cup milk ½ cup butter, melted 1 teaspoon vanilla extract ¾ cup semisweet chocolate chips TOPPING: 6 tablespoons all-purpose flour ¼ cup packed brown sugar 1 teaspoon ground cinnamon ¼ cup cold butter In a large bow, combine the flour, sugar, brown sugar, baking powder, coffee granules, cinnamon and slat. Combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened.

Fold in chocolate ships. Fill greased or paper-lined muffin cups 2/3 full.

For topping, in a bow, combine flour, brown sugar and cinnamon.

Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields 1 dozen.

Joyce L. Kearney McLeansboro 2005 Breads

2004

‌Pizza by the Scoop

2 8-ounce packages cream cheese, softened 1 12-ounce bottle chili sauce 1 6-ounce package Canadian bacon, chopped 1 small onion, chopped 1 small green pepper, chopped ¾ cup shredded mozzarella cheese ¾ cup shredded Cheddar cheese Corn chips Spread cream cheese on an ungreased 12-inch pizza pan.

Spread with chili sauce. Sprinkle with Canadian bacon, onion, green pepper and cheeses.

Serve with chips. Makes 14 to 16 servings.

Mary Wentz Cobden 2004 Appetizers

Bohemian Coffee Cake‌ 1 package yeast ¼ cup warm water 2 cups flour ½ teaspoon salt ¾ cup Parkay oleo 2 egg yolks 2 egg whites ½ cup sugar 1 teaspoon vanilla ¼ cup pecans

Sprinkle yeast over warm water, add 1 teaspoon sugar.

Let stand 10 minutes. Sift together flour, salt, oleo and egg yolks. Add yeast mixture and mix until soft ball is formed. Divide dough in half.

Roll out each piece. Set aside.

Beat egg whites until stiff. Add sugar, then vanilla. Spread this mixture over the dough.

Sprinkle with pecans. Roll up like jelly roll. Place both rolls on ungreased cookie sheet. Make a gash lengthwise down center of each roll. Bake immediately at 22 minutes. Sprinkle with powdered sugar as soon as you take from oven.

Joy King and Dottie Whalen Marion 2004 Overall and Breads

Walnut Crunch Pumpkin Pie

Shrimp and Pork Steak Egg Rolls‌

Mix walnuts and brown sugar in a small bowl. Combine pumpkin, milk sugar, eggs, spice and salt in a medium bowl. Mix well. Place 2/3 cup of nut-sugar mixture in bottom of pie shell. Pour batter over nuts. Bake at 425 degrees in the oven for 15 minutes. Reduce oven to 350 degrees and bake for 50 minutes or until knife inserted near center comes out clean. Cool on wire rack and add butter to remaining nut mixture; stir until moistened.

Sprinkle over pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving with a dollop of whipped topping. Make about eight servings.

Delma J. Frick Carbondale 2004 Desserts

First, season pork steaks with salt, pepper, dry rubbed sage and garlic powder. Sauté approximately 4-5 minutes on each side, then set aside to cool before cutting in very small pieces. Steam the shrimp very slightly with boiling water, then immediately plunge in ice water to stop the cooking process.

(Shrimp cook very fast.) Take tails off shrimp and break in 3 pieces. Put all ingredients in a bowl with garlic powder and sugar; mix well with hands.

Set in refrigerator for at least 2 hours. Open egg roll skins (approximately 12 skins per package) in a diamond; place half or a little more of a handful below the point. Fold point over stuffing, sides in, and roll. Fry in a skillet on all sides until golden brown. Drain. Serve with sweetand-sour sauce or hot mustard.

Kathy Moore Ullin 2004 Entrees

1 cup chopped walnuts ½ cup brown sugar 1 15-ounce can pumpkin 1 12-ounce can evaporated milk ¾ cup sugar 2 large eggs 1½ teaspoon pumpkin pie spice ½ teaspoon salt 1 u nbaked 9-10-inch, deep pie shell 2 t ablespoons butter or oleo, melted

1 package of egg roll skins 2 large pork steaks, trimmed of excess fat 1 package of frozen peel-andeat shrimp ¾ cup chopped celery ¾ cup of chopped onion 1½ tablespoon garlic powder 1½ tablespoon sugar (approximately)

Spaghetti Salad‌

8- ounce package of thin spaghetti broken in 2-inch pieces 6- ounce package shredded Swiss cheese 4 teaspoons dry chicken bouillon powder ¼ dry minced chives 8- ounce bottle Italian dressing Cook spaghetti per box directions until tender. Drain.

Rinse under cold water, draining well until cooled. Combine with remaining ingredients. Chill several hours before serving.

Amy Oxford Harrisburg 2004 Salads

Kicky Corn Casserole‌

1 package chicken Rice-aRoni (prepared according to package directions) 1 10.5-ounce can Campbell’s cream of celery soup 2 11-ounce cans Mexican style corn 1 8-ounce jar Kraft Jalapeno Cheez Whiz In a large bowl, combine all ingredients and blend well.

Transfer to a 2 ½-quart ungreased casserole dish and cover. Bake at 35O degrees F for 30 to 35 minutes. This is a perfect side dish to your Mexican entree. It is unique corn with a real kick!

Amy Oxford Harrisburg 2004 Side dishes

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 25

2003

Black Bean Dip‌

½ cup onion 2 garlic cloves, minced 1 15-ounce can black beans, drained (reserve 2 tablespoons of liquid) 1 10-ounce can Rotel Original Diced Tomatoes and Chilies ¼ teaspoon ground red pepper ½ teaspoon ground cumin 2 tablespoon fresh Chopped cilantro 1 tablespoon lime juice

Honey Glazed Chicken‌

½ cup flour 1 teaspoon salt ½ teaspoon cayenne pepper 3 pounds cut-up chicken ½ cup melted butter, divided ¼ cup brown sugar ¼ cup honey ¼ cup lemon juice 1 tablespoon soy sauce 1½ teaspoon curry powder

Rinse and drain beans again.

Sauté onion and garlic in 1 tablespoon olive oil. Process in blender until smooth: onion mixture, beans, reserved liquid, tomatoes and next 4 ingredients. Serve with tortillas chips. Variation: Heat in microwave and serve with Monterey Jack cheese on top as a puree for chicken breats.

Helen Napier Pinckneyville 2003 Appetizers

In a bowl, combine flour, salt and cayenne pepper. Add chicken and dredge to coat. Pour 4 tablespoons butter into 13x9x2 baking pan. Place chicken in pan, turning once to coat. Bake uncovered at 350 degrees for 30 minutes. Combine sugar, honey, lemon juice, soy sauce, curry powder and remaining butter. Pour over chicken. Bake at 350 degrees for 30 minutes more or until chicken is tender, basting several times with pan drippings.

Lenora Palovic Johnston City 2003 Entrees

Sweet Yeast Rolls with Caramel Topping‌

Spinach Salad with Florida Dressing‌

1 pound fresh spinach 1 small can ripe black olives, sliced 1 medium purple onion, sliced thin 1 boiled egg, sliced 5 medium mushrooms, sliced Onion salt 5 slices bacon, crumbled FLORIDA DRESSING: ½ cup sugar ½ teaspoon salt 1 tablespoons cornstarch 1 egg beaten ¼ cup vinegar 1 cup water Fry bacon slowly, crumble, reserve fat. In sauce pan mix sugar, salt and cornstarch, stir in egg and vinegar. Add water and bacon with grease. Cook to desired thickness. Can be made up to 1 week in advance.

Mix spinach, black olives, purple onion and mushrooms. Heat dressing and pour over salad mixture. Top with sliced egg.

Jennifer VanDonselaar Cambria 2003 Salad

THE SOUTHERN FILE PHOTO

Marty Thorton of Herrin holds up her award winning side dish, Stuffed Onions. The dish won the grand prize.

Stuffed Onions‌

6 large onions 2 tablespoons butter or margarine 1 cup or 1 slice soft bread crumbs 2 tablespoons olive oil ¼ pound ground beef 2 cups (2 slices) bread crumbs 1 egg yolk 2 teaspoons chopped parsley 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon marjoram.

2 tablespoons olive oil 1 tablespoon chopped parsley Grease 2½-quart casserole.

Cut off root end, peel, rinse and cut ½-inch slice off top of onions. Cook loosely covered in boiling salted water to cover, 10 to 15 minutes or until slightly tender. Drain well and cool.

Warm butter in a skillet stir; in 1 cup soft bread crumbs.

26 Holiday Cookbook : The Southern Illinoisan : November 25, 2015

Turn into a small bowl and set aside. Heat olive oil in a skillet.

With a sharp knife cut down around inside onions about ¼ inch from edge, leaving about 3 outside layers. With a spoon, scoop out centers.

Chop centers. Add ground beef to olive oil. Breaking beef into small pieces with fork, cook until beef is browned. Combine beef mixture with 2 cups bread crumbs, egg yolk, 2 teaspoons chopped parsley, salt, pepper and marjoram. Lightly fill onions with mixture. Place in prepared casserole dish.

Cover tops with buttered bread crumbs and sprinkle onions with 2 tablespoons olive oil and 1 tablespoon chopped parsley.

Bake for 1 hour at 350 degrees.

Makes about 6 servings.

Marty Thornton Herrin 2003 Overall and Side dishes

1 4-serving package egg custard mix 2 packages dry yeast 1¼ cup warm water ¼ cup butter, melted ½ teaspoon salt 3½ cups flour

In large bowl, dissolve yeast in 1¼ cups warm water. Add butter, salt, and dry custard mix. Stir until mixture dissolves.

Gradually add flour, mixing well. Knead dough until smooth on lightly floured board. Form into rolls. Cover with clean towel and place in warm place.

Let rise 45 minutes or until doubles. Meanwhile, make caramel topping.

CARAMEL TOPPING‌: ¾ cup brown sugar 1 cup chopped pecans 2 tablespoon light corn syrup ¼ cup melted butter In a 13X9-inch pan mix topping.

Place rolls over topping mixture. Bake at 400 degrees for 15 minutes. Cool 2 to 3 minutes. Invert on rack and remove pan. Enjoy. Makes about 15 rolls.

Mary Tippy Murphysboro 2003 Breads

THE SOUTHERN FILE PHOTOS

Creme Brulee Vera Jean Mueller, Murphysboro

Créme Brulee‌

1 pint whipping cream 1 teaspoon cornstarch ¼ cup granulated sugar 4 egg yolks, slightly beaten 1 teaspoon vanilla extract ½ cup firmly packed brown sugar In medium saucepan, blend ½ cup of cream and cornstarch until smooth.

Stir in remaining 1½ cups of cream and granulated sugar.

Cook over low heat until tiny bubbles form around the edge of pan. Stirring constantly, remove from heat. Slowly stir ½ cup of hot mixture into beaten egg yolks until blended. Return egg mixture to saucepan. Cook until mixture is thickened and coats back of a spoon, stirring constantly. Do not boil. Cool slightly, stir in vanilla. Pour custard into 4-6 ramekins. Cool to room temperature. When cool, refrigerate 2 to 3 hours, until set. Preheat broiler. Sprinkle 2 tablespoons brown sugar on top of each Ramekin, cover custard completely.

Place Ramekins 2-3 inches from preheated broiler for 2-3 minutes or until sugar is melted. Watch carefully to prevent burning. Refrigerate 1-2 hours or until caramel is hard. Immediately before serving, crack caramel by tapping with back of spoon.

Makes 4 servings.

Vera Jean Mueller Murphysboro 2003 Desserts

THE SOUTHERN FILE PHOTOS‌

Dressing in a Crock Pot by Marietta Briddick

1989

Dressing in a Crock Pot‌ ½ cup margarine 2 cups chopped onion 2 cups chopped celery ¼ cup parsley 1 8-ounce jar sliced mushrooms, drained 12 cups dry bread, broken into pieces 1 teaspoon poultry seasoning 2 well-beaten eggs 1½ teaspoons salt 1½ teaspoons sage 1 teaspoon dried thyme ½ teaspoon marjoram 3 ½ to 4½ cups chicken or turkey broth

Melt butter in skillet and sauté onion, celery, parsley and mushrooms. Pour over bread pieces in large bowl. Add all seasonings and toss well. Pour in broth. Add beaten eggs and mix well together. Pack lightly into crock pot. Cover and set on high for 45 minutes, then to low for 4 to 6 hours.

Marietta Briddick Eldorado 1989 Grand Prize

Chicken and Dressing Casserole by Dorothy Nolen

Chicken and Dressing Casserole

1 whole chicken, cooked and boned 1 10-ounce box seasoned croutons 1 stick butter or margarine 2 cups chicken broth 1 cup chopped onions 1 cup chopped celery 1 teaspoon salt ½ cup mayonnaise 2 eggs 2 cups milk 1 can cream of mushroom or celery soup Melt butter, add chicken broth

and pour over croutons. Place half of this mixture in a greased 9-inch by 13-inch casserole.

Combine onions, celery, salt, mayonnaise and chicken. Spread over the first layer, add the rest of the crouton mixture. Beat eggs and add to milk; pour over the casserole and refrigerate overnight. The next day before baking, spread the can of soup over casserole. (Heat the soup to make it easier to spread.) Bake uncovered at 350 degrees for about one hour or until done.

Dorothy Nolen Benton 2015 Second Overall

The Southern Illinoisan : November 25, 2015 : Holiday Cookbook 27

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