Recipes From Illinois
Chicago-Style Hot Dogs
Serve these "Windy City" favorites with French
fries.
1 Beef hot dog, boiled
1 Bun (poppy seed if
available)
Mustard
Sweet relish
Onion, minced
Tomato,
diced
Cucumber, chopped
Celery salt, sprinkle
"Sport" peppers (sliced
Serrano), HOT (optional)
Place the dog on the bun and add all or any of the
toppings.
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ILLINOIS BAKED CHEESE AND PINEAPPLE (submitted
by:JoanG1st)
1/4 cup flour
1/2 cup sugar
stir well and add:
1 egg and
beat until smooth
2 TB butter
No. 2 can
pineapple
Put in double boiler 2 TB butter; stir in juice of No. 2 can chunk pineapple, sugar, flour, egg mixture and cook until thick.
In a baking dish (1 1/2 quart) place pineapple in bottom; top with
marshmallows. Then cover with 1/4 lb. grated American cheese. Pour
sauce over all and bake until brown. You can serve with ham - it's really
great
Cold Banana Soup,
Homemade bread
3 or 4 bananas or other
fruit
1/3 c. white sugar (adjust to fruit)
Cold Prairie Farms milk
Coarsely crumble a bowl full of bread,
approximately 2 quarts.
Slice bananas or fruit into it and add sugar. Add
milk until covered.
Mix together. Serve.
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No-Fuss Beef Lasagna
1 lb. ground beef
1/4 tsp. salt
1 jar prepared spaghetti sauce (26-30 oz.)
1 can
Italian-style, diced tomatoes, undrained (14 1/2
oz.)
1/4 tsp. ground
red pepper
1 carton part-skim ricotta cheese (15 oz.)
1/4 c. Parmesan
cheese, grated
1 egg, beaten
10 uncooked lasagna noodles
1 1/2 c.
part-skim mozzarella cheese, shredded
Heat oven to 375 degrees. In
large non-stick skillet,
brown ground beef over medium heat for 8 to 10
minutes
or until no longer pink. Pour off drippings. Season beef
with
salt; stir in spaghetti sauce, tomatoes and red
pepper; set
aside.
Meanwhile in medium bowl, combine ricotta cheese,
Parmesan
cheese and egg. Spread 2 c. beef sauce over bottom of 9" x 13" baking
dish. Arrange four lasagna noodles lengthwise in single
layer. Place fifth
noodle across end of baking dish,
breaking noodle to fit dish; press noodles
into sauce.
Spread entire ricotta cheese mixture over noodles.
Sprinkle
with 1 c. mozzarella cheese and top with 1 1/2
c. beef sauce. Arrange
remaining noodles in single
layer; press lightly into sauce. Top with
remaining beef
sauce. Bake 45 minutes or until noodles are tender. Sprinkle
remaining mozzarella cheese on top; tent lightly with
aluminum foil. Let
stand 15 minutes; cut into 12 (3"x
3") squares. Makes 12
servings.
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Four-Pepper
Beef Tenderloin
Prep Time: 5 minutes
Cooking Time: 1 hour
2 lb. beef
tenderloin roast, center cut
Seasoning
1 tsp. dried oregano leaves,
crushed
1 tsp. sweet paprika
1 tsp. salt
1 tsp. dried thyme leaves,
crushed
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp.
onion powder
1/4 tsp. ground red pepper
1/4 tsp. ground white
pepper
Heat oven to 425 degrees. In small bowl,
combine
seasoning ingredients. Press evenly into surface of beef
roast.
Place roast on rack in shallow roasting pan. Insert oven-
proof meat
thermometer so tip is centered in the
thickest part of the beef. Do not add
water or cover.
Roast in 425 degree oven for 35 to 40 minutes for medium
rare doneness. Remove roast when meat thermometer
registers 135 degrees.
Transfer roast to carving board;
tent loosely with aluminum foil. Let stand
15 minutes.
(Temperature will continue to rise approximately 10
degrees
to reach 145 degrees for medium rare.)
Carve roast into 1/2-inch-thick
slices. Makes 6
servings.