Recipes
February
Sunday Chicken Bake
In Memory of Leila Meyer
Grant County, Wisconsin

1 small box quick cooking rice
1/2 c. milk
1 can of cream of celery soup
1 can cream of mushroom soup
1 cut up frying chicken (uncooked)
1 pkg. onion soup mix

grease 9x13 baking dish and pour rice in dish. Heat milk and soups. Pour over rice. Place chicken over this. Sprinkle onion soup mix over chicken. Cover with foil.
Bake 325 for 2 hours and 15 minutes.

March

Baked Potato Soup
Lynn McGinley, Iowa County, Wi.

4lg. baking potatoes
2/3 c. butter
2/3 c. flour
6 cups milk
4 scallions, chopped and divided
12 slices bacon, cook and crumble
1 1/2 c. grated cheddar cheese
8 oz. sour cream

Bake potatoes and cool. Scoop out pullp and set aside. Discard shins ( or eat them!) melt butter over low heat and add flour. Add milk and stir until thick. add potatoes pulp, salt, pepper, @ T. green onion, 1/2 cup of the crumbled bacon and 1 cup cheese. Cook until thoughtly heated. Stir in sour cream and heat through. Serve with remaining green onions, bacon and 1/2 cup cheese as garnish.

April
"This is a tangy, refreshing salad. The homemade marinade is worth the extra effort." Virginia shuemaker-Neoga

1 pkg. (16oz.) Tri-colored rotini pasta
13/4 cops oil
2/3cup white wine vinegar"2 Tbsp. Lemon Juice
1 Tbsp. Dijon Mustard
2 cloves Garlic, minced
1 1/2 tsp. Salt
1/2 tsp. dried oregano
1/4 tsp. sugar
1 1/2 cups sliced mushrooms
1 1/2 cups sliced zucchini
1 1/2 cups liced red or green bell pepper
1/2 cup finely chopped parsely
1/2 cup chopped green onions, tops included.

Cook posta according to package directions; frain. Plaace in a large salad bowl. Whisk the next 9 ingredients together. Pour over warm pasta; stir to coat. Add remaining ingredients. Cover and refrigerate for 6 hours, or overnight. Stir before serving.

May
Asparagus Canapes
These tangy appetizers arelarger than bite-size, so plan to serve them with a littl plate or napkin.

1 1/2 to 2 pounds asparagus
2 tablespoons butter
1/2 cup minced onion
1 1/2 tabespoon flour
1/2 cup milk
8 ounceschilled cream cheese, cut into 1/2 inch cubes
4 ounces blue chees
16 slices white bread, crusts removed
1.2 cup butter, melted



Preheat oven to 375 F
Cut the asparagus 4 to 5 inches from the tim, peeeling the larger stalks and saving the ends for soup, if you like. stand the tipped spears, ut end down, in a sauce panin one inch of water. Tie them together with a string if necessary. Cover and steam 7-8 minutes or until tender.
Melt the 2 tablespoons butter in a small saucepan. Add the onion and cook until tender. Stir in the flour and cook over medium heat, still stirring, for 2-3 minutes. add the milk and continue stirring until thickened.
Transfer the white sauce to the top of a double boiler. Add the cream chees and crumble in the blue cheese. Cook and stir over hot (not boiling) water until cheeses are melted and mixture is thinck and fairly smooth.
Using a pastry brush, take a piece of bread and coat both sides with melted butter. Place about 2 tablespoons of the sauce diagonally across the bread and set two asparagus spears on top. Bring the 2 open corners together over the spears and sauce; secure with a toothpick. Repeat with the remaining slices.
Arrange the dcamapes in a shallow baking dish and heat for 5-7 minutes at 375 F. Serve hot.

June
Strawberry Cake
Barbara Parker- Victorian Inn Bed & Breakfast, Rock Island
"This is my daughter's favorite birthday cake"
1 pks. white cake mix
1 pkg. (4.oz.) strawberry Jello
4 eggs
1 cup salad oil
1/2 cup water
3 Tbsp. flour
1/2 Cup sliced frozen strawberries, thawed and mashed. or fresh.
Preheat oven to 350. Grease and flour tow ( 9inch) round cake pans. Combine first six ingredients and blend well. Fold in the strawberries. Pour batter into cake pans and bake for 30 to 40 minutes. Cool completely then frost with Strawberry Frosting.
Strawberry Frosting
1box (1lb.) powder sugar
1 stick margarine, softened
1/2 cup sliced frozen strawberries or fresh mashed.
Combine ingredients and beat until fluffy.
July
No-Bake Fruit & Cheesecake Desert
Christina Winch, Grant County, Wisconsin

1c. boiling water
1pkg. gelatin, anyflavor (4 serving size)
assorted fruit
1 pkg. instant cheesecake pudding
1 1/2 c. cold milk
graham cracker crumbs.
Add gelatin to boiling water. Whisk together. Pour into bowl, serving dish, or 4 individal dessert cups. Add fruit to gelatin. Put in refrigerator to set up for about 2 hours. After they have set, whisk together pudding mix and milk. Put into of gelatin and fruit mixture. Garnish with graham cracker crumbs.
August
Eggplant Phyllo Triangle Appetizers
Yeild: about 36
1 small eggplant, peeled and cut into 1/2 inch slices
1 small onion, cut into 1/2 inch slices
1 red bell pepper, cored and cut into quarters
3 tablespoons olive oil
3 cloves garlic, minced
4 ounces feta cheese, crumbled
1 teaspoon dried oregano
salt and pepper to taste
1/2 cup butter, melted
1 package phyllo dough, thawed.

1. Heat a frill pan or outdoor grill to medium-high
2. Brush the eggplant, onion, an bell pepper with olive oil.
Grill on both sides until tender. Cool and shop finely.
3. Combine the shopped vegetables with garlic, feta cheese, and oregano. Season with salt and pepper, as desired.
4. Preheat oven to 400 degrees.
5. Brush two baking sheets with some melted butter. Unrool the phyllo dough and lay a sheet flat on a work surface. Take care to keep the rest of the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming bbrittle. Brush the sheet with melted butter. Pepeat with two more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form three strips, each about 3 inches wide. Do this with remaining phyllo.
6. Place a heaping tespoon of filling about 1/2 inch from end of a layered phyllo strip. Fold end at an angle over filling to form a triangle. Continue to fold the triangle along strip to end. Brush top with butter, place on prepared baking sheet, and cover while preparing the rest.
7. Prpeat until all the filling and phyllo strips are used. Bake until crisp and golden, 20-30 minutes.

Serve hot, warm, or cold.

September
Appple Brown Betty
Kathy Bock - Honey Hill Orchard, Waterman, Illinois
2 cups Bread Crumbs
1/2 cups melted butter
1/2 cup sugar
1 tsp. cinnamon
6 cups peeled sliced apples
1/4 cup water
1 Tbsp. Lemon Juice

Toss bread crumbs with butter. Mix sugar and cinnamon. Add apples and stir until coated. Spread 1/3 crumb mixture in buttered casserole dish. Top with half of the apple mixture. Cover with 1/3 crumbs and remaining apples. Combine water and lemon juice. Pour over apples and top with remaining crumb mixture. Bake, covered, at 375 for 30 minutes. Uncover and bake another 30 minutes. serve warm with ice cream.