MCLEAN COUNTY CLERK COOKBOOK

A work in progress!

2013

McLean County, Illinois is the heart of the Mid-West. With that comes love for home-made recipes, home-grown food, and life-long memories of family and friends. We hope you enjoy our small “cookbook” that is growing with new recipes each year.

Recipes shared by McLean County Election Judges and our Staff

 

What is the County Fair without the enthusiasm of young people? Here is some of our staff who over the years, have all participated in the County Fair and did this year’s County Clerk Exhibit set-up.

L-R: Kristin Owens, Exhibit Coordinator Kelsey Troyer, Molly Stokes, Luci Weis, & Assistant Director Of Elections, Jacob Hopkins!

McLean County, Illinois is the heart of the Mid-West. With that comes love for home-made recipes, home-grown food, and life-long memories of family and friends. We hope you enjoy our small “cookbook” that is

growing with new recipes each year.

What is the County Fair without the enthusiasm of young people? Here is some of our staff who over the years, have all participated in the County Fair and did this

year’s County Clerk Exhibit set-up.L-R: Kristin Owens, Exhibit Coordinator Kelsey Troyer, Molly Stokes, Luci Weis,

& Assistant Director Of Elections, Jacob Hopkins!

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Shared by McLean County Clerk, Kathy Michael, as found on Facebook

1 boneless skinless chicken breast 2 tablespoons cream cheese1 tablespoon green onion, Chopped 2 pieces bacon, Partially Cooked

Directions: Pound out Chicken breast so it is about 1/4” thick. (I don’t pound them, I just buy thinner ones.)

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375 degrees.

Broil for about 5 minute to crisp bacon.

 

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

 

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CHEESY CHICKEN

Recipe compliments of Lexington Election Judge Sharon Thomas and tested by Kathy Michael, McLean County Clerk.

Photo by Kathy Michael served with fresh garden tomatoes and asparagus.

4 boneless skinless chicken breast - ½ inch thickLowery’s Seasoning Salt 2 cups shredded Colby-Jack Cheese6 bacon slices ¼ cup regular mustard1/3 cup honey 2 Tbsp. mayonnaise2 tsps. dried onion flakes 1 cup sliced fresh mushrooms Sprinkle then rub chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While chicken is in refrigerator, cook bacon in large skillet until crisp. Remove bacon and set aside. KEEP THE GREASE.

Sauté chicken in the bacon greese for 3-5 minues per side, or until browned. Place chicken in a 9” x13” casserole dish.

To make the Honey Mustard Sauce: In a small bowl, mix mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard Sauce over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. (You can omit the mushrooms if you family doesn’t like them.)

Bake at 350 degrees for 30 minutes, or until cheese is melted and chicken is done. Serve with any left-over Honey Mustard Sauce.

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3 INGREDIENT CHICKEN

Shared by Money Creek (Lexington) Election Judge-Sharon Thomas

ONE WHOLE CHICKEN OR CHICKEN BREASTS/THIGHS PER PREFERENCE

PACKET DRY ITALIAN SEASONING MIX

1/2 CUP BROWN SUGAR

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

Shared by Money Creek (Lexington) Election Judge-Sharon Thomas

ONE WHOLE CHICKEN OR CHICKEN BREASTS/THIGHS PER PREFERENCE

PACKET DRY ITALIAN SEASONING MIX

1/2 CUP BROWN SUGAR

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT’S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

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Dad's Potato Cheese Soup Recipe courtesy of Ronnie Lawson of Temple, TX, for FoodTV.com's Potato Championship Cook-Off

Compliments from McLean County Election Judge, Linda Borngasser

Ingredients

1 pound favorite link sausage, thinly sliced 1/16 to 1/8" 4 pounds peeled and diced russet potatoes 2 medium onions chopped 4 cloves garlic chopped 24 ounces deluxe American cheese 1 stick butter 1 tablespoon fresh rosemary, chopped 16 to 32 ounces milk Salt and pepper to taste

Directions

In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.

Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.

After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.

Great with saltine crackers.

Ingredients• 1 pound favorite link sausage, thinly sliced 1/16 to 1/8” • 4 pounds peeled and diced russet potatoes • 2 medium onions chopped • 4 cloves garlic chopped • 24 ounces deluxe American cheese • 1 stick butter • 1 tablespoon fresh rosemary, chopped • 16 to 32 ounces milk • Salt and pepper to taste

Directions

In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.

Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.

After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.

Great with saltine crackers.

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Potato & Leek Soup

(Serves 12) Ingredients: 1 teaspoon premium Olive Oil 2 medium Yellow Onions, very finely chopped 4 fresh Leeks, well cleaned and finely chopped (Use white part only!) 6 ribs of fresh Celery, finely chopped 2 slices of bacon, diced 8 medium russet Potatoes, peeled and quartered 5 cups of premium Chicken Broth 2 cups of Half & Half 4 teaspoons Dried Dill 1 stick of fresh real Butter Salt and Pepper to taste Equipment:Large covered skillet-Large covered soup pot

Steps:1. Heat olive oil in large skillet over medium heat. Cook diced bacon in the oil and then remove it. Add chopped onions, leeks and celery to the oil. Cover the skillet and let it sweat for 10 minutes, stirring once or twice. 2. In a large soup pot, cook the potatoes in chicken broth and dill. Cover and simmer for 15 minutes or until potatoes are done. Mash the potatoes lightly while still in broth. 3. Add onions, leeks, bacon, celery, half & half, and butter to the broth and potatoes in the soup pot. Let simmer on low heat for at least an hour, stirring regularly. Add salt and pepper to taste. Add more Half & Half if the soup is too thick.

This is a great soup first day and even better second day, but be sure to chill the soup promptly between meals. Add splashes of Half & Half to revive the soup overnight if necessary. This recipe can be easily doubled in one pot batch to serve 24.

(Serves 12)Ingredients:

1 teaspoon premium Olive Oil2 medium Yellow Onions, very finely chopped4 fresh Leeks, well cleaned and finely chopped (Use white part only!)6 ribs of fresh Celery, finely chopped2 slices of bacon, diced8 medium russet Potatoes, peeled and quartered5 cups of premium Chicken Broth2 cups of Half & Half4 teaspoons Dried Dill1 stick of fresh real ButterSalt and Pepper to taste

Equipment:Large covered skillet-Large covered soup pot

Steps: 1. Heat olive oil in large skillet over medium heat. Cook diced bacon in the oil

and then remove it. Add chopped onions, leeks and celery to the oil. Cover the skillet and let it sweat for 10 minutes, stirring once or twice.

2. In a large soup pot, cook the potatoes in chicken broth and dill. Cover and simmer for 15 minutes or until potatoes are done. Mash the potatoes lightly while still in broth.

3. Add onions, leeks, bacon, celery, half & half, and butter to the broth and potatoes in the soup pot. Let simmer on low heat for at least an hour, stirring regularly. Add salt and pepper to taste. Add more Half & Half if the soup is too thick.

This is a great soup first day and even better second day, but be sure to chill the soup promptly between meals. Add splashes of Half & Half to revive the soup overnight if necessary. This recipe can be easily doubled in one pot batch to serve 24.

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The basic recipe is simple and uses small amounts. Our family often makes about six times the recipe.

• One 10 oz pkg. of frozen corn (you can use fresh corn as well, don’t recommend canned corn)

• 1 pint whipping cream• 6 T sugar• 6 T butter (set aside for roux)• 6 T flour (set aside for roux)• 1 tsp. salt & pepper (use white pepper)

Put the corn on the stove and add the whipping cream and slowly bring to a boil, then simmer for a bit. Add a little salt and pepper (white) to taste. Add the sugar (can use less of it or add to taste) You will melt the butter and add the flour to it to make a roux, and add it to the corn to thicken it. If it thickens it too much, just add some milk. You can easily use 4 or 5 packages of corn, and increase the whipped cream, or even use milk, but you don’t usually have to make more roux, it will thicken a larger amount the longer you cook it. The sugar can totally be added to taste, depending on the flavor of the corn you use

BEST CREAMED CORN EVER

Recipe handed down to Kathy Michael’s family

The basic recipe is simple and uses small amounts. Our family often makes about six times the recipe.

One 10 oz pkg. of frozen corn (you can use fresh corn as well, don’t recommend canned corn)

1 pint whipping cream

6 T sugar

6 T butter (set aside for roux)

6 T flour (set aside for roux)

1 tsp. salt & pepper (use white pepper)

Put the corn on the stove and add the whipping cream and slowly bring to a boil, then simmer for a bit.

Add a little salt and pepper (white) to taste.

Add the sugar (can use less of it or add to taste)

You will melt the butter and add the flour to it to make a roux, and add it to the corn to thicken it. If it thickens it too much, just add some milk.

You can easily use 4 or 5 packages of corn, and increase the whipped cream, or even use milk, but you don’t usually have to make more roux, it will thicken a larger amount the longer you cook it. The sugar can totally be added to taste, depending on the flavor of the corn you use

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SWEET AND SPICY

CUCUMBER SALAD

Shared by Kathy Michael-McLean County Clerk

Servings: 4 to 6 servings Prep Time: 15 min A little bland, feel free to spice it up a bit with red pepper flakes

Ingredients 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced, sprinkle with salt if you wish. Let sit for 1 hour in fridge. 1 pint cherry tomatoes, halved 1/2 Vidalia onion, very thinly sliced 2 tablespoons chopped fresh parsley leaves 1 tablespoon apple cider vinegar 1 tablespoon olive oil 3 Tbs. sugar (or Splenda works just as well taste-wise) Salt and freshly ground black pepper

DirectionsIn a large serving bowl, combine vinegar, sugar, olive oil, salt, and pepper, to taste. Add in the cukes, tomatoes and onions. Let the salad stand for 10 minutes before serving.

Servings: 4 to 6 servingsPrep Time: 15 min A little bland, feel free to spice it up a bit with red pepper flakes

Ingredients 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced, sprinkle with salt if you wish. Let sit for 1 hour in fridge. 1 pint cherry tomatoes, halved1/2 Vidalia onion, very thinly sliced2 tablespoons chopped fresh parsley leaves1 tablespoon apple cider vinegar1 tablespoon olive oil3 Tbs. sugar (or Splenda works just as well taste-wise)Salt and freshly ground black pepper

DirectionsIn a large serving bowl, combine vinegar, sugar, olive oil, salt, and pepper, to taste. Add in the cukes, tomatoes and onions. Let the salad stand for 10 minutes before serving.

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Strawberry Fluff

Shared by former Deputy Clerk, Phaedra Morris Prepared and taste-tested by County Clerk Kathy Michael and staff!

(2) 3oz boxes of strawberry jello Big tub of cool whip Strawberries1 cup sour cream

I tried this recipe, took it to work, and it got rave reviews from those with a sweet tooth who love strawberries.

I’m no cook, so this recipe is right up my alley! It takes mixing and stirring. The photo is the result of my great stirring skills!

Mix jello and cool whip until blended well. Add strawberries. Add sour cream. Refrigerate at least an hour to set. Serve.

Can substitute other flavors and fruit. i.e. orange jello and mandarin oranges/peach jello and peaches/and so on….

(2) 3oz boxes of strawberry jelloBig tub of cool whipStrawberries1 cup sour cream

I tried this recipe, took it to work, and it got rave reviews from those with a sweet tooth who love strawberries.

I’m no cook, so this recipe is right up my alley! It takes mixing and stirring. The photo is the result of my great stirring skills!

Mix jello and cool whip until blended well. Add strawberries. Add sour cream. Refrigerate at least an hour to set. Serve.

Can substitute other flavors and fruit. i.e. orange jello and mandarin oranges/peach jello and peaches/and so on….

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½ c. butter or margarine, softened1 pkg. Betty Crocker yellow cake mix½ c. flaked coconut1 can (20 oz.) pie-sliced apples, well drained or 2 ½ c. sliced pared baking applesI have also used apple pie filling.)½ c. sugar1 t. cinnamon1 c. dairy sour cream2 egg yolks or 1 egg

Heat oven to 350°. Cut butter in cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.

Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. (Do not over-bake.) Serve warm. 12 – 15 servings.

“APPLE” YELLOW CAKE

Share by Normal Election Judge, Carolyn Yockey

½ c. butter or margarine, softened 1 pkg. Betty Crocker yellow cake mix ½ c. flaked coconut 1 can (20 oz.) pie-sliced apples, well drained or 2 ½ c. sliced pared baking apples I have also used apple pie filling.) ½ c. sugar 1 t. cinnamon 1 c. dairy sour cream 2 egg yolks or 1 egg

Heat oven to 350°. Cut butter in cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.

Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. (Do not over-bake.) Serve warm. 12 – 15 servings.

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Ingredients:Banana Bread Bars:1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt1/2 c. chopped walnuts (optional)

Brown Butter Frosting:1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract3 tbsp. milk

Directions:1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For

the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Banana Bread Brownies From “Parent’s Room” website-shared by Lexington Election Judge Sharon Thomas

Ingredients:Banana Bread Bars: 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional)

Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Directions:1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

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2 pkg. cream cheese (u oz) softened8 oz. crushed pineapple, well-grained¼- ½ cup celery, finely diced½ cup red/green/orange/yellow peppers (whatever you have) finely diced¼ cup onion finely diced (preferably green onion, use less if using a regular onion)1 cup pecan chips divided into 2 equal parts½ - ¾ cup coconut, toasted

Combine cheese, pineapple, celery, peppers, onion and one half of the pecansForm into 2-3 ballsCombine second half of pecans with coconutRoll balls in pecan/coconut combinationChill at least 2 hours

HAWAIIAN CHEESE BALL Shared by Normal Election Judge-Deborah Hutchins

2 pkg. cream cheese (u oz) softened 8 oz. crushed pineapple, well-grained ¼- ½ cup celery, finely diced ½ cup red/green/orange/yellow peppers (whatever you have) finely diced ¼ cup onion finely diced (preferably green onion, use less if using a regular onion) 1 cup pecan chips divided into 2 equal parts ½ - ¾ cup coconut, toasted

Combine cheese, pineapple, celery, peppers, onion and one half of the pecans Form into 2-3 balls Combine second half of pecans with coconut Roll balls in pecan/coconut combination Chill at least 2 hours

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To Die for Cinnamon Rolls

Recipe Shared by McLean County Vital Records Director, Mary Owens

3/4 Cup of each of the following ingredients: White sugar Brown Sugar (packed) Butter Vanilla Ice Cream Heat together and boil for 1 minute. Watch that it doesn't boil over. Grease/Spray with Pam an extra-large disposable aluminum pan or 2 9x13 aluminum pans.

Arrange the 12 Rhodes frozen cinnamon rolls in the bottom of the pan. Pour the hot boiled mixture over the rolls. (You can double and triple the batch - if using a 9x13 place 8 to 9 rolls in each)

I put all of this in a cold oven to rise over night. (I usually make these about 10pm and they are okay in the morning). Take the rolls out of the oven before pre-heating to 350 degrees. Bake the rolls for about 20 to 25 minutes. Make sure they are browned on top or the rolls will be too gooey and not done all the way through. Knead the icing included with the rolls and spread over the rolls while hot.

Recipe Shared by McLean County Vital Records Director, Mary Owens

3/4 Cup of each of the following ingredients: White sugar Brown Sugar (packed) Butter Vanilla Ice CreamHeat together and boil for 1 minute. Watch that it doesn’t boil over. Grease/Spray with Pam an extra-large disposable aluminum pan or 2 9x13 aluminum pans.

Arrange the 12 Rhodes frozen cinnamon rolls in the bottom of the pan. Pour the hot boiled mixture over the rolls. (You can double and triple the batch - if using a 9x13 place 8 to 9 rolls in each)

I put all of this in a cold oven to rise over night. (I usually make these about 10pm and they are okay in the morning). Take the rolls out of the oven before pre-heating to 350 degrees. Bake the rolls for about 20 to 25 minutes. Make sure they are browned on top or the rolls will be too gooey and not done all the way through. Knead the icing included with the rolls and spread over the rolls while hot.

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Ingredients2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the best choice for flavor)1 cup of milk1/2 teaspoon nutmeg1/2 teaspoon cinnamon1/2 cup butter, melted1 cup of sugar

DirectionsPreheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.Bake for one hour or until crust is a golden brown. Serve warm and enjoy! Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

Peach Cobbler Submitted by Sherry (Vandegraft) Garrett-Lexington, IL

Ingredients2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained) 1 cup Bisquick mix (all purpose flour may be used, but Bisquick is the best choice for flavor) 1 cup of milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, melted 1 cup of sugar Directions Preheat oven to 375 degrees Fahrenheit In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust. Bake for one hour or until crust is a golden brown. Serve warm and enjoy! Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

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This is a great recipe for those upcoming family gatherings around the Holidays!Pumpkin Snickerdoodles~ What you will need:For the cookies:3 3/4 cups flour 1 1/2 teaspoons baking powder1/2 teaspoon salt 1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg 2 sticks unsalted butter, room temperature1 cup sugar 1/2 cup dark brown sugar1 cup pumpkin puree 1 large egg2 teaspoons vanilla extract For the coating:1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

PUMPKIN SNICKERDOODLESPUMPKIN SNICKERDOODLES

 

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Ingredients:2 lbs. green grapes, halved2 lbs. red grapes, halved8 oz. cream cheese, softened8 oz. sour cream1 cup sugar1 tsp. vanilla1 cup brown sugar1 cup chopped walnuts

Directions: Spread grapes in 9x13 Pyrex dish. Combine next 4 ingredients and spread over grapes. Sprinkle with brown sugar and walnuts. Refrigerate overnight.

Grape Salad Compliments of Janet Beyer-Cropsey Township Election Judge

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McLean County Clerk’s Crockpot Chuck Roast

Photo by County Clerk, Kathy Michael

If you like chuck roast, smothered in gravy; you’ll love this recipe. My sister Linda Mead Destasio in Kansas just tried it and her family says “it’s a keeper!” Very simple. Very good. I’m not a big chuck roast fan. I think growing up on the farm, just too many roasts over the years. This recipe; however, changed my mind about chuck roast. Here’s all you do:

1. Put chuck roast in Crockpot. 2. Sprinkle with Hidden Valley (or other) Ranch Dressing, dry-

mix. 3. Sprinkle with McCormick (or other) Au Jus mix. I couldn’t

find an “Au Jus”, so used McCormick’s gravy dressing packet. Top with a stick of butter, (yes, a full stick of butter); and a few pepperoncini peppers.

4. DO NOT ADD WATER. Cook on low for 7-8 hrs.

I made the mistake of putting the Crockpot on high. I checked on it over lunch hour, and it was done and delicious! Turned it down to low, and it was still fine at 6:00 pm for dinner.

Serves How Many: Approx. 3-4 people. Serve with a salad and your favorite vegetable. For dessert: Fresh raspberries mixed with lite Cool-Whip or home-made whipped crème-topped with sliced almonds.

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Blueberry Dessert Recipe contributed by Bellflower Election Judge, Nancy Wyatt.

Photo by Kathy Michael-2013

INGREDIENTS 1 20-oz can crushed, unsweetened pineapple 3 cups blueberries (I used fresh blueberries) 1-1/4 cups sugar 1 package yellow cake mix 1 1-/2 sticks butter or margarine (I used butter) 1 cup chopped nuts (I used walnuts) DIRECTIONS

1. Grease a 9 x 12” pan 2. Spread un-drained pineapple in pan 3. Spread blueberries over pineapple 4. Sprinkle 1 cup of sugar over berries 5. Sprinkle dry cake mix over sugar 6. Melt butter and drizzle over cake mix 7. Sprinkle nuts over cake mix 8. Sprinkle ¼ cup of sugar over nuts 9. Bake at 350 degrees for 1 hours or until done

Crockpot Chicken and Noodles Shared from Facebook friends of

Kathy Michael-McLean County Clerk

(Photo by Kathy Michael)

I tried this recipe. It’s as good as advertised! HOWEVER, don’t cook the noodles too long as I did. Ingredients It’s important to try use the exact ingredients, especially with the chicken broth. 4 boneless skinless chicken breasts (I used fresh, some use frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles (I use fresh) Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

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MAMA C’S CHILI Director of Elections, Denise Cesario, served her home-made chili

Election Night, March 18, 2014.

INGREDIENTS 2-2 1/2 pounds of ground chuck 3 cloves of garlic 1 large onion-chopped Brown above ingredients. While the above ingredients are browning, add:

1 1/2 tsp. salt 5 tsp. cumin 1 ¼ tsp. crushed red pepper seeds 2 tsp. chili powder 1 tsp. Accent 1 large/28 oz. diced tomatoes 2-15 oz. cans dark red kidney beans 1 small/15 oz. can Tomato puree DIRECTIONS: Cook on medium heat for about 20 minutes and add: 1 tsp. Cumin 1 Cup beef broth Make sure to add the LOVE! Continue to cook for about 45 minutes Taste-then season to taste TURN OFF and add 1 stick of butter. ENJOY!

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“COWBOY CAVIAR” VEGGIE DIP

Election Judge Bob LaPorte shares his family’s favorite veggie dip recipe. Bob brought this in our office Election Day, April 7, 2015 and it didn’t last very long! It received the staff’s coveted “thumbs-up” rating and joins our County Clerk Cookbook available on our website.

INGREDIENTS: 6 Roma Tomatoes (deseeded & diced) Or 1 can of diced Rotel tomatoes ½ cup diced red onion 1 can Mexicorn drained 1 can black beans drained & rinsed 1 avocado diced

DRESSING: ¼ cup olive oil 2 tbsp. extra virgin olive oil ¼ cup red wine vinegar 3-4 packets of Splenda 1 envelope Zesty Italian dressing (dry packet)

.

DIRECTIONS: Mix and enjoy with your favorite chips.

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Kathy Michael County Clerkkathy.michael@mcleancountyil.gov

Government Center 115 E. Washington St., Rm. 102

Bloomington, IL 61701

Phone: 309.888.5190 Fax: 309.888.5932Hours: Monday – Friday 8:00 am – 4:30 pm

Website: www.mcleancountyil.gov/countyclerk

Blog: http://mcleancountyil.gov/Blog.aspx?CID=3

Join us on Facebook and Twitter: http://tiny.cc/eypjhw

WHAT DOES THECOUNTY CLERK’S OFFICE DO?

The work of a county clerk’s office touches the life of nearly every citizen in their county. The clerk is responsible for filing vital records, important documents related to our county's population, including birth, death and marriage certificates. That’s a lot of records to file and keep track of! We also oversee elections. Want to start a business and register your business name? That’s us! From genealogical research, mobile home forms, fireworks permits, liquor licenses, not to mention tax extension and handling delinquent taxes, it’s a busy office serving the taxpayers of McLean County! Call us anytime or come visit our office:

Kathy Michael - County Clerk kathy.michael@mcleancountyil.gov

Government Center 115 E. Washington St., Rm. 102 Bloomington, IL 61701 Phone: 309.888.5190 Fax: 309.888.5932 Hours: Monday – Friday 8:00 am – 4:30 pm

At the McLean County Clerk’s office, we believe in customer service, and being approachable to the public. We get paid by the taxpayer’s of McLean County, and take our jobs very seriously. We consistently reach out to the public, elected and appointed officials to seek ways to improve and inform.

Deputy Clerk, Betzy Cowan Election Team Kylie Hess, Denise Cesario, Zach Magon, Kristin Owens

Deputy Clerk, Betzy Cowan

At the McLean County Clerk’s office, we believe in customer service, and being approachable to the public. We get paid by the taxpayer’s of McLean County, and take our jobs very seriously. We consistently reach out to the public, elected and appointed officials to seek ways to improve and inform.

Deputy Clerk, Lorene Brown & JFK

Bob McKinley gives visiting Boy Scout Troup a history lesson of our old files dating back to the early 1800’s. We proudly celebrate 4th of July

in our office every year! L-R: Kathy Michael, Mary Owens, Dir. Of Vital Records; Denise Cesario, Dir. Of Elections

Election TeamKylie Hess, Denise Cesario, Zach Magon, Kristin Owens

We stay up-to-date on Illinois legislation with meetings with our Legislators. Rep. Dan Brady is shown here after a meeting with us. L-R: Zach Magon, Chief Deputy Maria Pascua, Linda Destasio, Rep. Brady Kylie Hess, Denise Cesario, Kelsey Troyer, Kathy Michael

Director of Vital Records, Mary Owens and George Bush