There's something quite "unique" about the Genesis Medical Center Illini Auxiliary. The auxiliary is the publisher of not one, not two, but three community cookbooks in the last 18 years! And each of them is "unique."
The first cookbook, "Uniquely Illini," was introduced in October 1990. The second, "Still Unique,'' was published in October 1997. And now, following in their successful footsteps, "Uniquely Blended'' has been released this month.
There are 262 pages in the newest book, quite a comprehensive one for sure. Chapters include appetizers; snacks and beverages; breads; salads; dressings; sandwiches and soups; brunch; crockpot and main dishes; pasta and rice; vegetables and side dishes; sweets; chefs and local celebrities; and this and that. Recipes were contributed by auxiliary members, hospital staff and volunteers, and friends of the hospital.
Those interested in adding to their collections of our community cookbooks will find "Uniquely Illini'' in the Illini Hospital Gift Shop, 801 Illini Drive, Silvis; at the Iowa Visitors Center Peddler Gift Shop, LeClaire; and at the Quad Cities Convention and Visitors Bureau Gift Shop, 1601 River Drive, Moline.
Cost of "Uniquely Illini'' is $12.95 per copy, plus 87 cents tax. For shipping/handling, add an additional $5. Checks should be made payable to Illini Auxiliary and mailed to GMC Illini Auxiliary Volunteer Department, 801 Illini Drive, Silvis, IL 61282.
To whet your appetite for "Uniquely Illini," here's a sample recipe:
Slow Cooker Chicken and Dumplings
2 medium-size Yukon Gold potatoes, cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
2 ribs celery, sliced
1-1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 cans (10-3/4 ounces each) cream of chicken soup
1 cup water
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Place potatoes, carrots, celery and chicken in a six-quart slow-cooker. Stir soup, water, thyme and black pepper in a bowl; pour over vegetables and chicken. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, or until chicken is cooked through.
Stir together baking mix and milk with fork until ingredients are mixed. Drop batter by rounded tablespoonsful over chicken mixture. Turn heat to high. Tilt cooker lid to vent and cook 30 minutes, or until dumplings are cooked in center. Yield: eight servings.
Source: "Uniquely Blended,'' a new cookbook compiled and presented by Genesis Medical Center Illini Auxiliary. Joevan's chicken salad
A reader tells us that this combination of ingredients could be chicken salad like Joevan's, a recent request of C.B. of Davenport. C.B. wrote that she hasn't found any chicken salad as good as Joevan's, which now is closed. She may want to try using rotisserie chicken with celery, hard-cooked eggs and mayonnaise, as our reader suggests:
3 cups rotisserie chicken, skinned and chopped
1/2 to 1 cup chopped celery
6 or 7 hard-cooked eggs, chopped
1 cup commercial-grade mayonnaise
Jan's sauce for Chicken George
A request from T.R. of Cordova:
"For years I have been trying to duplicate, with no success, the Jan Sauce that comes with the Chicken George at the Candlelight Inn in Rock Falls, Ill. Does anyone know the recipe they use? It's my husband's favorite, and I would love to surprise him.''
-- T.R. of Cordova
Oatmeal Cake circa 1980s
L.V.H. of Moline writes that she's enjoyed the column for years, and now she's asking for help.
"I'd like the recipe for Oatmeal Cake -- popular in the '80s -- broiled frosting, moist and yummy. Thanks in advance. I know this recipe is still out there.''
-- L.V.H. of Moline
From a Davenporter:
"If anyone knows how the oil-and-vinegar-based Italian dressing was made at the old Italian Village restaurant, I would love it. Jim H. was owner at the time. Hope he reads this and can help.'"
-- D.E. of Davenport Still looking for . . .
. . . Shannon's Pea Salad for E.R. of Moline. Shannon's restaurant in downtown Davenport was very popular years ago.Liz Meegan welcomes requests for lost recipes and questions about food, cooking and nutrition. Send letters to The Curious Cook, The Dispatch/The Rock Island Argus/The Q-C Leader, 1720 5th Ave., Moline, IL 61265; or send e-mail to firstname.lastname@example.org. Include your name, address and phone number. For more recipes, visit www.qconline.com/recipes.