These are sample recipes from: From Our Kitchen to A Cure. 100% of the proceeds go to Relay for Life. The cost is $15.00. Contact: Diane Gerards to order your copy (217) 277-3500.

Chocolate Chip Cheesecake
Submitted by Marilyn Starman

2 cups finely crushed creme-filled chocolate sandwich cookies (about 24)
1/4 cups Crisco shortening, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 eggs
2 tsps. vanilla
1 cup mini chocolate chips, divided
1 tsp. flour

Preheat oven to 350°. Combine crumbs and shortening; press firmly on bottom of 9” spring form pan. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips over top. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

Wild Rice Salad with Celery and Walnuts
Submitted by Claire Safford
A lemony salad that works as a main dish salad or side dish

For the salad:
1 qt. water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 tsp. finely chopped fresh sage (2 good-size leaves)

For the dressing:
2 Tbsp. freshly squeezed lemon juice
2 tsp. red wine vinegar, white wine vinegar or sherry vinegar
1 sm. garlic clove, minced
Salt and freshly ground pepper to taste
3 Tbsp. walnut oil
3 Tbsp. extra virgin olive oil
2 Tbsp. buttermilk or plain low-fat yogurt

Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with remaining salad ingredients. Mix together lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Lemonade Dessert
Submitted by Pam Rabe

40 round Ritz crackers, crushed
1/2 cup melted margarine
1 (6 oz.) can frozen lemonade
1 can sweetened condensed milk
1 (13 oz.) carton frozen whipped topping
3 drops yellow food coloring

Melt margarine and mix well with finely crushed cracker crumbs. Reserve 1/4 cup for top. Press remainder into a 9x13 pan and cool. Thaw lemonade and combine with thawed whipped topping and sweetened condensed milk. Add desired coloring. Top with remaining crumb mixture. Serve cold.

Send your recipes to: Attn: Laura Dotson, Adams Electric Cooperative,
P.O. Box 247, Camp Point, IL 62320 or email them to: ldotson@adams.net