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....More Recipes

Jalapeno Pie/Quiche

Submitted by Jenny

Mix together:
1/2 cup chopped jalepenos (not fresh, use canned or jarred)
10 oz. grated mild cheddar cheese
8 oz. carton SMALL curd cottage cheese
4 beaten eggs

Pour the above mixture into a greased pan. When I make this, I double the recipe and use a 9 X 13 inch pan, so you'll need to use a smaller size for a single batch. Bake at 300 degrees for 55 minutes. The edges might start to brown a little. That's okay. When you stick a toothpick in the center and it comes out clean, you know it's completely done. Cool to room temp before cutting. Should be served at room temp or cold. Will lose it's quiche like consistency if reheated too much. The cheese starts to melt. Keeps several days in the refrigerator. Just barely warm to serve after it's been in the fridge.
Note from Jenny:  This is a good one folks. Every time I've taken it somewhere people have asked for the recipe.


Submitted by Byron Kettler

1 Egg
1/4 cup Milk
1 lb. ground beef
1/4 cup dry cream of wheat cereal
1/4 cup minced onion
10.75 oz can condensed cream of chicken soup
10.75 oz can condensed crem of mushroom soup
12 can evaporated milk
1 tbs. chopped fresh parsley

Preheat oven to 350 degrees f. (175 degrees C)
In a large bowl,whisk together the egg and the milk.  Add beef, cream of wheat, onion and milk. Mix well.  Shape into 1 inch balls.  Place balls on lightly greased baking sheet
Bake at 350 degrees F (175 C) for about 20 minutes
Drain meatballs on paper towels, if needed. then place meataballs in al lightly greased 2 qt. casserole dish.
        In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth.  Pour over the meatballs.
Bake uncovered at 350 degree F. (175C) for another 40 minutes.
Sprinkle with parsley before serving.
Serving 4. 


Submitted by Paula Dye

1 16oz container of sour cream
1 pkg. Lipton onion soup mix
2 cans of cream of mushroom soup

Add all ingredients to the crockpot.  Put in just enough meatballs to cover them good.
  Cook on low for about 2 to 3 hours till hot.
*Note from Paula:  Very good dish for guests.

Submitted by DeAnn
(Can be used with Apples, Blackberries, ect.)
3 C. fresh or frozen blueberries, thawed
1 C. water
1/2 C. granulated sugar
1 1/2 tsp. lemon juice
1/4 tsp. cinnamon
1 C. all purpose flour
1/4 C. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. lemon peel
1/4 C. shortening
1/3 C. milk
Prepare sauce;  In a saucepan over med. heat combine blueberries with water, 1/2 cup
granulated sugar, lemon juice, and cinnamon.  Bring mixture to a boil. Cover and reduce
heat to low.  Simmer 5 minutes.  Remove from heat.  Set Aside.

Prepare dumplings; in a bowl, combine flour, with 1/4 cup granulated sugar, baking powder, salt and lemon peel.  With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs.  Stir in milk, just until flour is moistened.  Drop 6 heaping Tablespoonfuls of dough onto simmering blueberry mixture to form 6 large dumplings. Cover pan tightly- simmer 15 minutes without lifting cover.  Remove from heat.  Spoon dumplings into individual serving dishes; spoon fruit sauce over dumplings. Top with cream, ice cream, or whipped cream if desired.  Makes 6 Servings

Bread Pudding with White Chocolate Sauce
Submitted by Darla
2 Tbsp. butter, melted
3 cups dry bread cubes
2/3 cups sugar
2 cups milk
3 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
Pour butter in an 8 or 9 inch baking pan. Combine bread cubs,
sugar, milk, eggs, vanilla, and cinnamon and pour over butter.
Bake at 350 degrees for 40 - 45 minutes. Serve warm with white
chocolate sauce.

White Chocolate sauce
8 oz. white chocolate
1 cup whipping cream
Place chocolate and whipping cream in a saucepan and heat, stirring
constantly, until chocolate melts and mixture is hot; be careful not
to scorch. This is a real down home recipe. Bread pudding has
been a popular recipe in this country for probably as long as we
have been a country. You will really enjoy this simple yet elegant

The Skinny: Use low fat milk and egg substitutes in the pudding and
substitute evaporated milk for the cream in the sauce. You might
be able to find low fat white chocolate but we are not exactly sure
on this.


Baked Custard
Submitted by Darla

4 cups whole milk
4 eggs, beaten
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. salt
Nutmeg for garnish
Butter melted or nonstick cooking spray to grease custard cups

Heat milk until scalded but not boiling; gradually add eggs,
sugar, vanilla and salt. Stir mixture until sugar is melted. Pour
into greased custard cups or ramekins and sprinkle with nutmeg.
Place cups in a pan half filled with water and bake at 300 degrees
for 30 minutes.


Rice Pudding
Submitted by Darla

1/2 cup uncooked rice
3 cups milk
1/2 cup raisins
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 Tbsp. butter
1 - 6 oz. package instant vanilla pudding

In a saucepan, bring 1 cup of milk to a boil, stir in rice, raisins
and butter, Cover and cook until milk is absorbed. Combine
pudding and 2 cups of milk along with cinnamon and nutmeg; stir
until mixture thickens. Add to rice and raisin mixture. Spoon into
serving bowls and sprinkle with cinnamon. Serve warm or chilled.

No Bake Pineapple Cream Cake
Submitted by Darla

2 - 8 oz. cans crushed pineapple, drained
3 tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3 oz. cream cheese, softened
1 tsp. vanilla
4 cups vanilla wafer cookie crumbs
Whipped cream

Sprinkle 1/3 of the cookie crumbs on the bottom of a 1-quart dish.
Combine pineapple, butter, walnuts, sugar, cream cheese and vanilla
and mix well. Place 1/2 of this mixture over cookie crumbs followed
by 1/3 crumb mixture then the other 1/2 of pineapple mixture and
top with remaining crumbs. Place in the refrigerator for several
hours before serving. Top with whipped cream when serving.

Sweet Potato Casserole
Submitted by Darla

3 cups mashed sweet potatoes (I have used canned, Mom used fresh
and boiled them) both worked for me.
1 cup sugar
2 eggs beaten
1/2 cup cream (I have used milk and it is fine)
1/2 stick melted butter
1 tsp vanilla
1/2 tsp salt

Mix all together and pour into a buttered dish....Mom used a 9x13 glass
baking dish. I prefer a smaller higher sided dish.

1/2 stick butter
1 cup brown sugar
1/2 cup self rising flour
1 cup chopped pecans

Melt the butter, stir in the sugar until melted. Add the flour and nuts,
mix until crumbly. Spoon over potato mixture.
Cook 30 mins at 350 degrees

Festive Raspberry Gelatin
Submitted by Darla

2 four serving packages of sugar-free raspberry gelatin
2 cups boiling water
1 cup sparkling wine
4 ice cubes in cold water (about 3/4 cup water and ice cubes)
1 cup fresh raspberries
1 small ripe banana, peeled and diced
2 kiwi fruit peeled and sliced thin.

Stir gelatin in boiling water until dissolved. Add sparkling wine
and ice cubes and water. Stir until ice is melted and
refrigerate until partly set. Remove from refrigerator and
stir in raspberries, bananas and kiwi fruit. Pour mixture
into loaf pan and refrigerate until firm. If you don't want
to use wine in this recipe, you can substitute sparkling cider.
You can also substitute blueberry gelatin with fresh blueberries
or strawberry gelatin with fresh strawberries. You can also get
creative with the other fruit to add to the gelatin such as sliced
apples, tangerines, sliced peaches or just about any other fruit.

The Skinny: It doesn't get much skinnier than this, unless you can
find "light" water somewhere.

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