November's Recipes of the Month

These recipes came to us from the ladies of the Athens IL United Methodist Church. They served us lunch at a recent state guild meeting and we all declared it was one of the finest meals we had eaten in a long time….so enjoy!

Chicken and Dressing Casserole


First layer:
4 large chicken breasts, cooked with ½ onion and 1 stalk of celery and shredded 1 can cream of mushroom soup, diluted with milk
Second layer:
1 box Stove Top stuffing made with broth from chicken breasts

Finely chop the ½ onion and 1 stalk celery that was in the broth---add to mixture. Top with 12 oz. shredded mozzarella cheese. Bake in 350 degrees oven for 1 hour.



Poppy Seed Dressing (served on mixed greens)


¾ cup sugar
1 tsp mustard
1 tsp poppy seed
1 tsp salt
1/3 cup vinegar
1 cup oil

Mix with electric mixer. Refrigerate until ready to use.



Cream Puff Dessert (could be done with graham cracker crust too)


Crust:
1 cup water
½ cup butter
¼ tsp salt
1 cup all-purpose flour
4 eggs

Filling:
1 package (8 ounces) cream cheese, softened
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla (or chocolate) pudding mix

Topping:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate syrup

In a saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time; beating well after each addition. Pour into a greased 15-in. X 10-in X 1-in, baking pan. Bake at 400 degrees for 28-30 minutes or until puffed and golden brown. Cool on a wire rack.
For filling, in a large mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Sore in the refrigerator. Just before serving, drizzle with chocolate syrup. Yield: 15 servings.



Butter Caramels (decorated tables and given as door prizes…YUMMY !!!)


1 cup white Karo syrup
2 cups packed brown sugar
1 cup (2 sticks) butter
1 can sweetened condensed milk
dash of salt

Bring to a boil and cook to 240 degrees. Pour into a small buttered jellyroll pan. Cool then wrap.




Also served was an apple salad but there was no recipe for that…you’re on your own here quilters.

October's ROM
Return to Illini Country Stitchers Recipes-of-the-Month Page
Return to Illini Country Stitchers Home Page
Last updated 10/31/06 by quilts@prairienet.org