OST_Holiday Cookbook_112519

Holiday Cookbook Favorite Holiday Recipes from the Readers of

Times

THE

Monday, November 25, 2019

The Times - Delivering Your Community • Monday, November 25, 2019

| HOLIDAY COOKBOOK

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Welcome to The Times 2019 Holiday Recipe Book!

Happy Holidays and welcome to our tenth edition of the Holiday Recipe Book. It’s a tasty tradition we hope to continue for many years to come.

We asked our loyal readers to send us their favorite holiday recipes and, to our delight, the response was overwhelming! The best cooks in the land generously shared their secret family recipes and that’s what makes this collection so special.

Featured recipes include appetizers, desserts, entrees, salads/sides, and beverages.

There is something in here for everyone to enjoy.

Extra copies of the Holiday Recipe Book will be available at either the Ottawa or Streator offices.

Have an opinion, suggestion or comment to offer about the Recipe Book? We welcome your thoughts.

We hope you truly enjoy so many of the delicious offerings made available here.

Thank you for allowing us into your kitchen!

We at The Times want to wish you a happy and safe Holiday Season!

Holiday Cookbook Favorite Holiday Recipes from the Readers of

Times

THE

Monday, November 25, 2019

Bon Appetit!!

APPETIZERS ALMOND PECAN TOASTED COCONUT BISCOTTI

TACO DIP

3 cups flour 1 1/2 tsp. baking powder 3 large eggs Pinch of salt 1 cup each sugar 1 cup vegetable oil 1 tsp. vanilla 1 tsp. almond extract 1 tsp. lemon zest 3/4 cup chopped pecans 1/2 cup toasted coconut Whisk together flour, baking powder, salt. Set aside. Beat eggs, sugar and oil until light in color. Five minutes. Beat in extracts and lemon. Add flour mixture. Mix by hand coconut and nuts. Wrap in wax paper and refrigerate for three hours. Shape into thick logs. Bake on untreated cookie sheet at 350 degrees for 25 minutes. Let cool and cut logs diagonally with serrated knife.

Rebake at 300 degrees for 15 minutes on each side.

2 8 oz. cream cheese 2 cans Hormel Chili (with or without beans) 1 small canned black olives 4 cups shredded mozzarella cheese 1 small jar of green olives 1/2 medium onion 2 cups shredded cheddar cheese Spray 9x13 pan. Spread cream cheese on bottom of pan. Spread Hormel Chili over the cream cheese. Dice the black, green olives and onion. Sprinkle over the chili. Cover mixture with cheddar cheese and mozzarella cheese.

Heat in 350 degree oven for 30 minutes until cheese is melted and bubbly.

Joanne Mandula, Streator

OYSTER CRACKERS Karyn Dzurison, Streator

1 cup salad oil 1 pkg. Hidden Valley dressing mix 2 pkg. oyster crackers (10-12 oz.)

1/2 tsp. garlic powder 2 tsp. dill weed Combined oil, Hidden Valley dressing, dill weed and garlic together. Pour over crackers. Shake well. Shake every 15 minutes for one hour.

Jennette Wiess

BBQ MEATBALLS

Helen Underwood, Ottawa 2 lb. hamburger 1 medium onion, grated 1 cup Ritz cracker crumbs 2 eggs, beaten Salt and pepper 1/2 cup milk Mix. Make meatballs. Add to 9x13 pan and cover with sauce.

Sauce: 1 1/2 catsup 1/4 mustard 1/4 vinegar 3/4 brown sugar Bake 350° for one hour uncovered. Half it for two people. One and a half recipe feeds 10 people.

CHOCOLATE ZUCCHINI CAKE

1 can pumpkin 1 small pkg. instant vanilla pudding 1 8 oz. Cool Whip 1 tsp. pumpkin pie spices Mix all together. Serve with Teddy Graham crackers or a vanilla wafers.

2 cups flour 3/4 cup cocoa powder 2 tsp. baking soda 1/2 tsp. baking powder 1 cup oil 1 cup sugar 3/4 cup brown sugar 4 eggs, room temperature 1/3 cup sour cream 2 tsp. vanilla 3 cups shredded zucchini 1 cup semi sweet chocolate chips Bake at 350 degrees, your choice of pan. Whisk flour, cocoa, soda powder, salt. Beat eggs, oil, sugar, sour cream, vanilla and zucchini. Mix until combined. Add the dry ingredients and mix until combined. Add the chocolate chips and bake for 25 to 30 minutes. Fudge frosting: 1/4 a cup cocoa, 5 1/4 cup powdered sugar, 2 tsp. vanilla, 10 tbsp. butter and 2/3 cup milk. In a sauce pan on low heat melt butter, add cocoa powder, it will look like a paste, transfer to mixing bowl on low speed and 1/2 of milk mix, add the rest and the vanilla, beat for five minutes on medium.Â

Karyn Dzurison, Streator

BEER CHEESE SPREADÂ Rita Houser, StreatorÂ

2 8 oz. cream cheese 8 oz. cheddar cheese, grated 1 pkg. dry Ranch dressing 1/2 cup beer Mix all together and let set for 24 hours.

CHEESE BALL

Lorraine Angell, Ottawa 1 lg. Philadelphia cream cheese 1 small drained crushed pineapple 2 cups chopped pecans (1 cup for outside, 1 cup for inside) 1/4 cup finely chopped green pepper and onion 2 tbsp. season salt Serve with crackers.Â

FRENCH SALAD DRESSINGÂ Karyn Dzurison, Streator

1 cup oil 1 cup sugar 2/3 cup ketchup 1 tsp. paprika 1/2 cup vinegar 1 small onion Juice from one lemon Put all ingredients in a blender and mix well.

Joanie Combs, MarseillesÂ

POPCORN BALLS

Helen Underwood, Ottawa 1/2 Oleo 1 cup brown sugar 16 big marshmallows Mix — melt — pour over popped corn. Covers about 5 to 6 quarts of popcorn.

Happy Holidays!

DIP FOR TACO CHIPS Pat Richardson, Streator

Brown 1 lb. ground chuck Mix in 1 can refried beans Add 1 package taco mix 1 can Hormel Chili, no beans Melt 1 lb. Velveeta cheese in mixture.

1/4 cup chopped cayenne pepper Can be frozen in butter cups.Â

DESSERTS

Thank you for your business and friendship throughout the year.

Ginger Walter

PINEAPPLE COOKIE

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Sandra Miller, Streator

1 cup brown sugar 1 cup white sugar 2 eggs 1 cup shortening 4 cups flour 1 tsp. soda 1 cup crushed pineapple Bake at 400 degrees for 10 to 12 minutes. Â

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PUMPKIN DIP

SALAD DRESSING CAKE

CHOCOLATE COOKIES

1 cup sugar 2 cups flour 2 tsp. cocoa 1 cup warm water 1 cup salad dressing 1 tsp. Of vanilla Bake at 350 degrees for 35-40 minutes.

1 pound butter (4 sticks) 3 1/2 cups sugar 6 eggs Beat together.

8 1/2 cups flour 8 oz. box cocoa 2 tbsp. baking powder 1/4 tsp. cloves 1 tbsp. cinnamon 2 tbsp. vanilla Add 2 tbsp. lemon juice 1/2 cup orange juice, more if needed Walnuts Frosting glaze: Powder sugar, butter and milk. Make thin and dunk cookies.

Use slotted spoon and put on wax paper.

Frosting: Power sugar and fresh lemon juice. Make real thin, frost and let dry on wax paper.

Sandra Miller, Streator

STRAWBERRY CAKE Sandra Miller, Streator

2 boxes jello 1 boxes frozen strawberries Small angel food cake Put Jello in bowl and two cups hot water. Stir then add strawberries and cake mix. Let sit then add Cool Whip on top.

PINEAPPLE BREAD PUDDING Penny Carter, Marseilles

3 eggs 2 cups sugar 1/2 cup milk 10-12 slices bread, broken into pieces [ x-apple-data-detectors://33 ]1-2 1/2 cans (29 oz.) chunk pineapple with juice (I use the shredded pineapple) 1/2 cup melted butter Grease a 7x11 or 9x13 pan. Beat eggs, add sugar, milk and broken bread.

Add pineapple and juice. Mix well. Pour into greased pan. Pour melted butter over the top. Bake in 350 degree oven for one hour uncovered and serve warm or cold.

DATE CRUMB PUDDING Joyce Kellogg, Ottawa

Joanne Mandula, Streator

BANANA NUT BREAD Joanne Mandula, Streator

1 cup sugar 1/2 cup Oleo or butter 2 eggs 2 large or small bananas 1 tsp. soda 1 1/2 tsp. baking powder 2 cups flour 1/2 tsp. salt 1/2 cup nuts Cream in mixer sugar, Oleo and eggs. Mash bananas and set aside. Sift soda, baking powder, flour, salt. Add sifted ingredients to cream mixture slowly while mixing. Add chopped nuts. Pour into greased and flour pans. 3 7 1/2 x 3 1/2. Bake at 350 degrees for 35 to 40 minutes. Test with toothpick.

Holiday Entertaining in Style

1 cup sugar 1 cup nuts 1 cup dates, chopped 1 egg, well beaten 1 cup soda cracker crumbs 1/4 tsp. baking powder Beat eggs, add sugar and beat well. Add cracker crumbs, baking powder, nuts and dates. Spread out on flat greased cookie sheet. Bake at 325 degrees for 20 to 25 minutes. Serve in broken bits with cool whip or ice cream.

KAREN’S KRINGLA

Elaine Hardersen, Sheridan 1 stick of butter 1 cup white sugar Cream together well and add 1 pint sour cream, 1 egg and 1 tsp. vanilla.

Then add: 3 cups white flour 2 tsp. baking soda 3 tsp. baking powder 1 tsp. nutmeg Mix well. Refrigerate overnight.

Flour the table, drop by spoonfuls into the flour, roll into strips, make a figure 8 or pretzel shape. Bake at 375 degrees for 10 to 12 minutes until lightly browned.

APRICOT COCONUT BALLS Elaine Hardersen, Sheridan

1 1/2 cups dried apricots, chopped 2 cups coconut 1/2 can Eagle brand milk In a large bowl, blend together apricots and coconut, stir in Eagle brand milk. Shape into 1-inch balls and roll in powder sugar. Let stand until firm.

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CLARA’S HOMEMADE PUMPKIN SPREAD

2 cups flour 1 cup butter 3/4 cup powered sugar 4 eggs 2 cups sugar 1/2 cup flour 1/2 tsp. salt 4 cups diced rhubarb Mix first three ingredient and press into 10x15 pan. Bake at 350 degrees for 15 minutes. Beat together eggs, sugar, flour, salt. Stir in rhubarb and spread on hot crust. Bake another 40 to 45 minutes.

1 15 oz. can Pure Pumpkin 1.4 cup honey 1 cup brown sugar Mix well. Use within two weeks. Refrigerate up to 4 weeks. Makes two small jars. Great for gift giving!

Sandra Stewart, Buchanan, Tenn.

DO NOTHING CAKE 2 cups sugar 2 cups flour 2 eggs 1 tsp. baking soda 1 tsp. vanilla 16 oz. crushed pineapple, undrained Icing: 1/2 cup butter 1 cups sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 tsp. vanilla Place first 6 ingredients in a bowl and mix until blended with spoon. Pour into 13x9 cake pan. Bake at 350 degree for 35-40 minutes. For icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. This usually takes about five minutes at boil. Remove from heat and add remaining ingredients. Pour over hot cake.

EMMA’S RUM BALLS

Dolores Passwater, Ottawa 1 cup vanilla cookies, crushed 1 cup powdered sugar [ x-apple-data-detectors://62 ]1/4-1/2 cup rum — go easy not to make them too moist 1 1/2 cups chopped pecans 2 tbsp. cocoa 2 tbsp. maple syrup Place all ingredients into large bowl and mix well. Roll into 1-inch balls.

Maybe refrigerated. Will keep about a month. They seem to get more potent the longer they sit.

MEXICAN FLAN CAKE Sally Salt, Marseilles

Devil’s food cake mix 1 can Coke/Pepsi 1 can evaporated milk 1 can condensed milk 3 eggs 1 tbsp. vanilla 1/4 bottle caramel topping Make cake as per instructions on the box, substituting coke for water.

Spray a bunt cake pan thoroughly and pour caramel in the bottom. Pour prepared cake mix into bundt pan on top of caramel. In a blender, mix all the flan ingredients together. Carefully pour flan liquid down one side of the bundt pan. (The flan mixture will sink underneath the raw cake mix.)

Set bundt pan in another rimmed pan with enough water to come 2 inches up the side of the bundt pan. Place in a 350 degree oven for about 45 minutes. Check that a toothpick comes out clean from the cake. Cool in fridge for a couple hours. When ready to serve, let the pan warm to room temperature and put a plate on top and turn over. Caramel will turn down the cake and make it delicious.

SPECIAL K BARS

Clara Oneal, Marseilles 1 cup corn syrup 1 cup sugar Heat above two ingredients until dissolved. Remove from heat. Add one cup peanut butter. Stir until smooth. Add 7 cups Special K cereal. Mix well.

Press mixture into 9x11 dish (butter pan first).

Melt one bag butterscotch chips and one bag chocolate chips. Spread quickly and evenly over pressed cereal mixture. Let cool to set. Cut into squares. Makes about two dozen.

COCONUT MOUNDS

Lorraine Angell, Ottawa 1/3 cup butter 3/4 cup brown sugar 1 egg 1/3 cup milk 1 cup shredded coconut 2 cups cake flour 1/4 tsp. salt 2 tsp. baking powder 1/2 tsp. cinnamon 1 tsp. vanilla Mix butter and sugar together. Beat egg and add milk and vanilla. Sift together the flour, salt, baking powder and cinnamon. Add to sugar mixture alternately with the liquid ingredients. Add to shredded coconut.

Drop a teaspoon onto a greased baking sheet. Bake at 350 degrees for approximately 12 minutes. Place two together, frost and roll in coconut for snowballs.

HONEY APPLE PIE

Sandra Majercin, Streator Pie filling: 6-8 Rome apples, peeled and sliced Mix together: 1/3 cup honey 3 tsp. sugar 2 tsp. cornstarch 1 tsp. cinnamon 1/4 tsp. salt 3 tsp. melted butter.

Mix apples and honey mixture together in large bowl. Place bottom unbaked pie crust in 10-inch pan, fill with apple mixture, then roll out top crust and place on pie, flute edges, vent top, bake at 350 degrees for approximately 1 hour.

Pie crust: 5 cups flour 1 3/4 cup shortening 1/4 cup sugar 1 tsp. salt 1/2 tsp. baking powder Combine flour, sugar, salt and baking powder. Cut in shortening until consistency of small peas.

1 egg, beaten 1 tsp. Cider vinegar In a measuring cup put in beaten egg. Add vinegar and enough water to make a cup of liquid. Add gradually to dry ingredients. Press to make a ball then divide into four equal parts. Yields two-crust pies. Also can be frozen for later use if only making two-crust pie.

The Times - Delivering Your Community • Monday, November 25, 2019

Dorothy Spertzel, Ottawa

Clara Oneal, Marseilles

5 HOLIDAY COOKBOOK |

RHUBARB DREAM BARS

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DUMP BARS

RANGER COOKIES

2 cups sugar 5 eggs 1 tsp. salt 1/3 cup cocoa 1 3/4 cup flour 1 cup oil 1 tsp. Of vanilla 1 cup chocolate chips Dump all ingredients except chocolate chips together in a bowl. Spread in a greased 9x13 pan. Sprinkle chocolate chips on top. Do not stir. Bake at 350 degrees for 30 minutes or a little less.

1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla 1 tsp. salt 1 tsp. soda 1 tsp. baking powder 1 cup oatmeal 1 cup Rice Krispies 1 cup coconut 1 cup pecans 2 1/2 cups flour Bake at 350 degrees for 10 to 12 minutes.

Dorothy Spertzel, Ottawa

Pat Richards, Streator

BUTTER NUT CHEWIES Pat Richards, Streator

1/2 cup margarine or butter 2 eggs 2 cups brown sugar 1 tsp. vanilla 1 1/2 cups flour 2 tsp. baking soda 1 cup chopped nuts Beat eggs light and fluffy, add sugar, vanilla and margarine. Add flour, baking powder, mix to low speed. Add nuts. Will be stiff. Bake at 350 degrees in greased 13x9x2 pan for 25 to 30 minutes.

CHOCOLATE ZUCCHINI LOAF Pat Richards, Streator

1 Better Crocker German chocolate cake mix 1 cup oil 3 eggs 2 cups shredded zucchini Mix well, grease and flour in two loaf 9x5 pans. Bake at 350 degrees for 45-50 minutes.

CHOCOLATE PIE Pat Richards, Streator

BOHEMIAN COFFEE CAKE Sharon Davis

3 cups flour 1 cup brown sugar 1 cup granulated sugar 1 tsp. baking soda 1/2 cup chopped walnuts 1 cup butter (Oleo) 2 eggs, well beaten 1 cup buttermilk 1 tsp. baking powder Mix sugars and flour, then cut in butter as for pie crust. Measure 1 cup of mixture and set aside for topping. To remainder, add baking powder and soda and mix thoroughly. Add eggs and buttermilk. Beat until smooth.

Spread into a greased and floured 12x9x2 pan or two round pans. Sprinkle the 1 cup topping and nuts on top. Bake at 375 degree for 25 minutes.

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Cream together: 4 oz. cream cheese 1/2 cup powdered sugar 1/2 cup Cool Whip Put in graham crackers crust pie tin. Mix one package instant chocolate pudding with with 1 1/2 cup milk. Pour over mixture and top with cool whip.

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5 INGREDIENT PUMPKIN COOKIES

1 pkg white almond bark 1 cup peanut butter ( crunchy optional) 2 cup Rice krispies 4 cup mini marshmallows In crock pot, melt down almond bark, add peanut butter, marshmallows and rice krispies. Stir til combined. Shut off crock pot. Drop by spoonful onto wax paper. Makes bout 3 to 4 dozen.

1 roll Pillsbury refrigerated sugar cookies 2 Tbsp pumpkin pie spice 1/2 cup canned pumpkin 1 package (8 oz) cream cheese 3 cups powdered sugar Heat oven to 350 degrees. In large bowl break up cookie dough, add pumpkin pie spice and pumpkin. Beat with electric mixer on m medium speed until well blended. Drop dough by rounded tablespoon 2 inches apart on ungreased cookie sheets. Bake 14-15 minutes. Cool on pan 5 minutes. Remove to cooling rack completely. In medium microwavable bowl microwave cream cheese uncovered on high 40 to 60 seconds stirring every 30 seconds until softened. Stir in powder sugar until smooth. Spread on cookies.

Brenda Alteri

CHRIS’S PUMPKIN BARS Chris Lecki

2 cups sugar 3/4 cup butter 4 eggs 2 cups pumpkin 2 cups flour 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. ginger 1/4 tsp. cloves Frosting: 4 oz. cream cheese 6 tsp. butter 1 tsp. milk 3 cups powdered sugar 1 tsp. vanilla Combine top ingredients and place in baking sheet pan. Bake 30 to 35 minutes at 350. Cool. Combine frosting ingredients and frost cake. Enjoy.

Delia Holcomb, Grand Ridge

M&M COOKIES

Delia Holcomb, Grand Ridge 1 cup shortening 1 cup brown sugar 1/2 cup sugar 2 tsp vanilla 1/ 1/2 cups M&Ms 2 eggs 2 1/4 cups flour 1 tsp soda 1 tsp salt Blend shortening and sugar, beat in vanilla and eggs. Sift remaining dry ingredients. Add to sugar and egg mixture. Mix well. Stir in M&Ms, leaving a few out if you like to set some on top. Bake at 375 degrees for 10 minutes.

Nuts (a handful) are optional. Makes 6 dozen.

7 HOLIDAY COOKBOOK | The Times - Delivering Your Community • Monday, November 25, 2019

REINDEER POOP

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ENTREES EVERYDAY BAKED CHICKEN Dorothy Spertzel, Ottawa

2/3 cup mayonnaise 1/4 cup freshly grated Parmesan cheese 1/2 cup seasoned bread crumbs, finely crushed 1 1/2 tsp. seasoning salt 1/4 tsp. freshly ground black pepper 1 tsp. granulated garlic or garlic powder Preheat oven to 425 degrees. Mix all dry spices together. Spray a baking pan with oil and place chicken breasts in casserole dish. Combine spices and mayonnaise and slather on chicken on both sides. Bake in oven for 10 minutes and flip and bake for 10 more.

CHICKEN AND MAC AND CHEESE CASSEROLE Dorothy Spertzel, Ottawa

2 or 3 chicken breasts or thighs Boil until done, cut into cubes when cool.

1 box Kraft Macaroni & Cheese, cook according to package Then add chicken.

1 can cream of mushroom soup 1 can milk Mix together and put into 9x13 casserole dish. Bake at 350 degrees for 25-30 minutes. Take out of oven and cover with 3 or 4 slices of Velveeta cheese. Put back in oven until cheese is melted. Take out of oven and serve.

CHICKEN OR TURKEY CASSEROLE In memory of Genevieve Black

1 pkg. (8 oz.) seasoned stuffing mix 1/2 cup melted butter 1 cup chicken broth 2 1/2 cooked chicken or turkey (diced) 1/2 cup chopped celery 1 cup cream of mushroom soup 1/2 cup chopped onion 1/2 cup salad dressing 2 eggs, slightly beaten 1 1/2 cup milk 2 cups shredded cheese Mix stuffing, butter, and chicken broth, place half in 9x13 pan. Combined chicken, onion, celery and salad dressing. Spread over stuffing. Put 2 cups of cheese over mixture. Beat eggs, add milk. Pour over cheese. Cover with remaining stuffing. Cover and place in refrigerator overnight. Remove spread soup over and bake 350 degrees for 40 minutes.

FIESTA SOUP Brenda Alteri

1 lb. ground beef 4 oz. can corn 15 oz. can black beans 5 oz. can diced tomatoes 1/2 onion, chopped 2 diced jalapeños (optional) 32 oz can beef broth 1 pkg. taco seasoning Put beef, onion, jalapeños in stockpot and cook until browned. Add broth, corn, beans, tomatoes, seasoning. Simmer until veggies are tender.

PENNY MAC

Penny Carter, Marseilles 1 lb. macaroni 3 grated carrots 1 green (or mix of green, red, yellow) 1 medium chopped onion Mix 2 cups mayo 2/3 cups sugar 1/2 cup vinegar 1 can Eagle brand condensed milk Mix all together. Chill overnight.

GRAMME’S BEEFY CHILI Jeanine Erickson, Ottawa

Brown three pounds beef, drain well.

Add in the following: 1 can (10 3/4) French onion soup 1 box Lipton Beefy Onion mix, use both packets 2 cans (15 oz.) Lite red kidney beans, do not drain.

1 can (15 oz.) Hormel Chili, no beans 2 cans (28 oz. each) diced tomatoes 1 chopped onion 1/2 tsp. Italian seasoning 1 tsp. garlic powder Simmer for a least one hour to allow flavors to blend.

CLARA’S AUTUMN MEATLOAF Clara Oneal, Marseilles

2 pounds very lean ground beef (93/7 ratio works best) 1 can Durkee’s French Fried Onions (Cheese flavor is a bonus tip!)

3/4 cup shredded cheese of choice 1/4 cup beef bullion soup (not cubes) 2 eggs Mix all ingredients well. Spray loaf pan with cooking spray. Press meat mixture into pan. Place a cookie sheet under loaf pan. Bake uncovered in 350-degree oven for one hour. Remove from oven and let set for five minutes to set meat. This lessens meat from crumbling. Slice and serve. Serves 6-8.

BROCCOLI SOUP

EASY MEXICAN CASSEROLE

1/2 cup onion 1/4 cup butter 1/4 cup flour 3 cups water 2 (10 oz.) broccoli 4 chicken bouillon 1 tsp. Worcestershire sauce 3 cups shredded cheddar cheese 2 cups half and half Cook onion in butter until tender. Stir in flour. Gradually stir in water, then broccoli, bouillon and Worcestershire. Over medium heat, cook and stir until chicken and broccoli are tender. Approximately 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot. Do not boil.

2 cups crushed tortilla chips 1 lb. ground beef 1 can chili beans 1 16 oz. container sour cream 1 14 1/2 oz. can dices tomatoes, drained 1 14-1/2 oz. can sliced olives, drained 1 8 oz. bag shredded cheddar cheese Preheat oven to 350 degrees. Spread crushed tortilla chips along the bottom of a greased 9x9 baking dish. Brown the ground beef in a medium skillet and drain. Add in the can of tomatoes and beans. Pour and spread over tortilla chips. Spread sour cream over the meat mixture. Top with cheddar cheese and black olives. Bake uncovered for 30 minutes.

Lorraine Angell, Ottawa

Sandra Stewart, Buchanan, Tenn.

FRENCH ONION SOUP

Kristine McGurkin, Bristol, N.H.

CHICKEN AND RICE CASSEROLE Lorraine Angell, Ottawa

2 cups Minute rice 1 can cream of mushroom soup 1 small onion (diced) 1 green pepper (diced) 1 small jar pimiento (drained and diced) Chicken, cut in serving size pieces 1 large can pineapple rings Chinese noodles Cook rice as directed on package. Place next 6 ingredients in a casserole with cooked rice and mix well. Place washed, dried chicken parts on top and top with pineapple rings. Bake covered at 400 degrees for 45 minutes, then at 350 degrees for 15 minutes with cover removed. Serve over Chinese noodles.

Serves 6-8 people.

CHOP SUEY

Lorraine Angell, Ottawa 1 lb. meat (pork and meat) 1 can mixed Chinese vegetable 1 cup sliced onion 2 cups celery 2 cups soup stock (2 bullion cubes) 4 tbsp. LaChoy chop suey cause 1 tbsp. brown sauce 2 tbsp. corn starch Mushrooms Brown meat, add onions, celery, soup stock and cook until tender. Add mixed vegetables and mushrooms. Cook until tender. Add starch and sauce. Serve over rice.

HOBOS

Delia Holcomb, Grand Ridge 1 hamburger. Fresh or frozen patty.

2 small potatoes cut raw, 1 inch thick 8 baby carrots or less A few mushrooms (optional) canned or raw A few onions (optional) raw Salt, pepper (garlic salt optional) 1/4 cup water Take a large square of aluminum foil, put hamburger down, potatoes, carrots, mushrooms, onions. Add water, close up foil like a boat, make sure all sides are closed, no leaks. Bake at 375 degrees for 45 minutes (time varies depending on size). Open foil carefully as food is very hot.

CALIFORNIA BEEF RICE SKILLET Jamie Munks Hartkorn

1 lb. hamburger 1 onion 1 green pepper 1 tomato 1 cup rice 1 cup water 2 beef bullion cubes 1 cup shredded Swiss cheese Brown hamburger with onion. Drain. Add rice, beef bullion cubes and water, cover for 20 minutes. Add chopped tomato and green pepper. Simmer on low for 15 minutes and add shredded cheese, put lid on until cheese is melted.

SALADS/SIDES FLUFFY APPLE SALAD Pat Richards, Streator

4 cups diced apples 1/2 cup sugar 1 8 oz. can crushed pineapple, drain and save juice 1 8 oz. Cool Whip 1 tbsp. flour 1 egg, beaten 2 tbsp. cider vinegar 1 1/2 cup salted cocktail peanuts Mix sugar, pineapple juice, flour, egg and vinegar over low heat until thick.

Remove and let cool. Pour in bowl and fold in Cool Whip, apples, pineapple and peanuts. Refrigerate overnight.

SPAGHETTI SALAD

Sandra Stewart, Buchanan, Tenn.

1 16 oz. package of spaghetti, broken in half 3 medium chopped tomatoes 1 seeded and chopped cucumber 1 chopped green pepper 1 chopped red onion 1 10 oz. bottle Italian salad dressing 1 tsp. poppy seed 1/2 tsp. paprika 1/4 tsp. celery salt 1 tsp. sesame seeds 1/8 tsp. garlic salt Cook the spaghetti according to package instructions and drain. Mix together the spaghetti and vegetable in a large bowl. Mix together the rest of ingredients in a small bowl and then pour the spaghetti and toss to coat. Refrigerate for 4 hours at least or overnight and toss before serving.

BROKEN GLASS SALAD

In memory of Veronica Dzurison 3 3 oz. packages Jello, lime,lemon, and cherry 3 cups boiling water 1 1/2 cups cold water 1 envelope plain gelatin 1/4 cup cold water 1 cup pineapple juice 1/2 pint whipping cream 1/2 cup sugar 1 tsp. vanilla Put the lime, lemon and cherry Jello in separate bowls and add one cup boiling water to each and mix, then add a half cup cold water and refrigerate until set. Dissolve plain gelatin in 1/4 cup cold water. Set aside. Heat 1 cup pineapple juice to boiling and add to plain gelatin mixture and cool. Mix whipping cream, sugar and vanilla together. When cream mixture is whipped add to cool pineapple mixture. Cube Jello and add to mixture. Refrigerate until ready to eat.

CRANBERRY-PINEAPPLE SALAD Sandra Majercin, Streator

2 cups cranberries 1 20 oz. can pineapple tidbits 1/2 cups granulated sugar 1 package black cherry jello Drain pineapple juice from can into pan with raw cranberries and simmer for five minutes. Pour pineapple tidbits, sugar and jello into pan and mix. Put into serving dish and serve with whipped cream, if desired, Can use any flavor jello and add 3/4 cup walnuts.

HOLIDAY COOKBOOK | The Times - Delivering Your Community • Monday, November 25, 2019

4 tsp. butter 2 medium onions 1 tbsp. flour 1/2 cup sherry cooking wine 1 qt. Beef broth 1 tbsp. flour Brown onions in butter and sprinkle with flour. Cover and simmer over low heat, stirring occasionally. Deglaza with wine. Meanwhile, heat broth. Add onions to broth and boil slowly. Serve with bread and cheese.

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CRANBERRY MOLD SALAD

ANGEL HAIR PASTA SALAD

1 cup cranberries, fresh or frozen, chopped 1 cup celery 1 cup walnuts 1 carton (8 oz) frozen whipped topping (thaw) 2 pack 3 oz cream cheese softened 1 cup cranberry juice 3 cups boiling water 2 pack (3 oz) cranberry gelatin In a large bowl, dissolve the gelatin in boiling water, stir in cranberry juice.

Refrigerate until slightly thickened. In a small mixing bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture, fold walnuts, celery and cranberries. Pour into a 3-quart ring mold coated with no-stick cooking spray. Refrigerate until set. Unmold onto plate. Makes 8-10 servings.

1 lb. thin pasta, cooked and drained Mix: 1 tbsp. accent 3 tbsp. lemon juice 2 tbsp. seasoned salt 4 tbsp. olive oil Marinate overnight in fridge. Next day add to pasta.

1 cup chopped celery 1 cup chopped green pepper 1 cup chopped onion 1 small jar pimento, drainer 1 small jar black olives, drained and chopped 1 1/2 cups mayonnaise Mix with hands if needed. Makes a large amount.

Delia Holcomb, Grand Ridge

Helen Underwood, Ottawa

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BLACK FRIDAY SPECIALS GE 30" Free Standing Gas Range

GE Over The Range Microwave

• 4.8 cu. ft. oven capacity • 13,000 BTU Burner • Sealed cooktop contains spills and splatter for easy cleanups

• 1.6 cu. ft. capacity, convenience cooking controls and recirculating venting Reg. Price $249

Reg. Price $599

$199

BLACK FRIDAY SPECIAL

BLACK FRIDAY SPECIAL

$429

Shanley’s TV & Appliance Center

SM-CL1723918

515 W. Main Street, Ottawa • 815-434-0308 shanleysonline.com HOURS: TUES, WED, FRI 9-5; SAT 9-3; MON & THURS TIL 6:30

BAKED BEANS

HOT CHICKEN SALAD

CRANBERRY 24-HOUR SALAD Barbara Lowe, Streator

1 cup cranberries, chopped 3/4 cup sugar 1/ 1/2 cups mini marshmallows Mix, cover and refrigerate overnight.

Add: 1 cup chopped apples 3/4 cups green grapes, slightly chopped 1/4 cup chopped nuts 2 cups Cool Whip Refrigerate again

Joyce Kellogg, Ottawa

3 cups cooked chicken breast 2 cups celery, chopped fine 1 can cream of mushroom shop 1 cup mayonnaise Crushed potato chips 1 can water chestnuts, cut up Salt to taste 1 tsp. lemon juice 1 heaping tsp. chopped onion Combine all ingredients except potato chips. Place in greased 9x13 casserole dish. Top with potato chips. Bake 350 degrees for 15-25 minutes until slightly brown.

CARROT SALAD

Dolores Passwater, Ottawa 5 cups carrots (sliced thin, cooked until slightly crisp, cool) 1 large onion (thinly sliced) 1/4 cup green pepper (thinly sliced) 1 (10 oz.) can tomato soup Scant 3/4 cup of oil 2/3 cup sugar 1/2 cup vinegar 1 tsp. salt 1 tsp. Worcestershire sauce 1 tsp. prepared mustard Mix liquid mixture with vegetables and refrigerate 12 hours before serving.

HOLIDAY COLE SLAW Glenda Green, Seneca

1 pkg. cole slaw mix 1 small can cubed pineapple, drained 1/2 pkg. small colored marshmallows Enough mayo to mix in. Enjoy!

HOT POTATO SALAD Glenda Green, Seneca

1 pan mashed potatoes, add celery and onion diced, hard boiled egg, radish or pepper and tablespoon mayonnaise. Enjoy!

7-LAYER SALAD

Lorraine Angell, Ottawa 1 head lettuce, break into serving pieces 1 bag frozen peas (do not thaw) 1/2 cup celery (chopped) 1 cup mayonnaise mixed with 2 tbsp. sugar 1 4 oz. package shredded cheddar cheese 3-4 slices bacon (fried and crumbled) 2 chopped eggs Layer in 9x13 pan in order listed. Make a day ahead. Optional: chopped green pepper.

BEVERAGES EGGNOG

Paula Schank Blend 4 eggs 2 11 oz. cans condensed milk, such as Eagle brand milk 2 tsp. vanilla 1/2 tsp. salt Gradually blend in 1/2 gallon milk and fold in 1 pint whipping cream. May add nutmeg, cinnamon and Brandy.

Happy Holidays!

11 HOLIDAY COOKBOOK | The Times - Delivering Your Community • Monday, November 25, 2019

Helen Underwood, Ottawa 3/4 cup brown sugar 2 large pork and beans cans 1 small bottle chili sauce 1 medium onion, diced 1 tsp. dry mustard 1 lb. hamburger, fried and drained 10 strips bacon, fried and crumbled Brown hamburger and onion. Combine all. Bake 300 degrees for 40 to 60 minutes.

The Times - Delivering Your Community • Monday, November 25, 2019

| HOLIDAY COOKBOOK

12

12, 1 1 July 17 14- ical

s A Mu d by cte Dire Santos Joey

June 13-14, 16-19 A Comedy Directed by Lisa Gill

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7 16-1 y a M 2 19-2

Gift Certificates Available Now

sical A Mu d by cte Dire errero Gu Alex

Great Gifts of Entertainment $15 $20 $10

Seating for one at a play Seating for one at a musical Youth Ticket (12 and Under)

$60

Super Saver Season Pass (6 plays)

Solo Reserved Seating (1 seat - 6 shows) $125 Duet Reserved Seating (2 seats - 6 shows) $186 Trio Reserved Seating (3 seats - 6 shows) $240 Quartet Reserved Seating (4 seats - 6 shows)

September 5-6, 8-11

August 8-9, 11-14

A Drama Directed by Larry Kelsey

A Youth Musical Directed by Angie Goluba

$70

Purchase Tickets with Friends!

Anyone can benefit from bundled plans.

(2,3 & 4 seats reserved)

WILLIAM C. SCHIFFBAUER CENTER FOR THE PERFORMING ARTS at ENGLE LANE THEATRE 1012 Columbus Road Streator, IL 61364 815-672-3584 www.englelane.org Endowment shows are not included in season ticket packages.

October 3-4, 6-9 A Drama Directed by Jeni Shaver

Call the box office at 815-672-3584 and leave a message or mail in your request and payment to place your order!