Main Dishes

SLOW COOKER GOOSE

6-8  goose breasts, fresh or frozen Morton® Tender Quick® curing salt
   2    cans cream of mushroom soup*
   1    packet onion soup mix

Clean goose breast, removing all fat and damaged tissue. Be cautious for a stray pellet from the hunt. Cut goose breasts in half horizontally to halve the thickness. Soak goose in water for several hours to remove any excess blood.

Make a cloudy brine solution using the Tender Quick and cold water, about 5 tablespoons per 1 quart or 4 cups of water. Soak goose in brine solution, ensuring all meat is covered completely, for 8-10 hours or overnight.

After brining, rinse goose breasts off with cold water. Place goose in a slow cooker. Cover with two cans cream of mushroom soup, one packet onion soup mix and about ¼ c. water.

Cook on low for 6-8 hours. Add more water, if desired, to achieve preferred gravy consistency.  Cooked goose will be tender and fall apart like roast beef. Pair with mashed potatoes and corn-on-the-cob. Don’t forget to relive the hunt!

*Use reduced sodium soup for a less salty dish.

Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee

BEEF AND VEGETABLE FOIL PACKET

    6    oz. fully cooked shredded beef or steak, cubed
    6    oz. prepared smoked beef sausage
    1    cup butternut squash, diced
    1    cup zucchini or yellow squash, sliced into ¾-inch pieces and halved
    2    ears sweet corn, quartered
    2    tsp. vegetable oil
    2    tsp. all-purpose seasoning blend, such as Old Bay

Combine beef and vegetables in a large bowl. Add oil and seasoning, tossing to coat.
Preheat grill to medium heat, approximately 350 degrees.

Divide beef and vegetable mixture onto four large squares of heavy-duty aluminum foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close each packet. Grill for 10-12 minutes until vegetables are tender.

NOTE: Packets can also be prepared in a 350-degree oven, baking for 10-12 minutes.
RECIPE by North Dakota Beef Commission

SMOKY PORK TENDERLOIN TACOS WITH GRILLED CORN SALSA

TACOS
    2    pork tenderloins, 12-16 oz. each
          Corn tortillas
    8    sprigs cilantro, roughly chopped
    2    avocados, sliced
    1    T. red chili powder
    1    T. chipotle chili powder
   ½    T. smoked paprika
   ½    T. white pepper
    1    tsp. black pepper
    1    T. sugar
          Kosher salt, to taste

GRILLED CORN SALSA
    2    large ears corn
   ¼    red onion, diced
    2    tomatoes, diced
    1    jalapeño pepper, seeded and minced
          Lime, juiced
   ⅓    c. cilantro, chopped
          Salt and pepper, to taste

Tacos: Combine chili powders, paprika, peppers, sugar and salt in a bowl and coat the meat with the rub mixture. Cover and marinate for at least 15 minutes, or up to 12 hours or overnight. Place meat on grill over medium-high heat, searing on both sides, about 2-3 minutes per side. After searing, turn off a burner to set up grill for indirect cooking, moving the tenderloins to indirect heat, or continue cooking over low heat. Cook tenderloins until pork temperature registers 145 degrees on a meat thermometer, about 20-27 minutes. Remove from grill.

Let meat rest for 10 minutes. Slice or chop tenderloin into desired form for tacos. Serve with warm corn tortillas, cilantro, salsa and sliced avocados.

Grilled Corn Salsa: Grill corn, husk on, until charred. Then shuck the corn, and grill for a little color, about 2-3 minutes. Cool to touch, then slice corn off the cob. Add corn and remaining ingredients to bowl. Stir and adjust seasonings, to taste.

RECIPE adapted from Pork Checkoff, through partnership with Yummly.

THE NELS

OVEN PANCAKE
    2    eggs
    ½   cup milk
    ¼   cup butter
    ½   cup flour
          Salt
          Powdered sugar
          Optional toppings: berries, bananas, whipped cream, pie filling, cinnamon sugar, Nutella or breakfast syrup

Preheat oven to 425 degrees. Place butter in a 9-inch pie plate. Heat in oven until butter sizzles.

In separate bowl, beat eggs well. Add flour, milk and pinch of salt, and beat until smooth. Pour batter over sizzling butter in pie plate. Do not stir. Bake for 15-20 minutes, until golden and edges start to brown. Fill with desired toppings. Sprinkle with powdered sugar. Serve immediately.

CALLY'S NOTE: Get creative with your oven pancake toppings! Try these topping variations: fresh berries and whipped cream, cinnamon sugar, bananas and whipped cream, or like Grandpa Nels, warm up that can of pie filling sitting in your pantry. Not only is this recipe easy, but it features common pantry ingredients that make for a quick quarantine brunch dish!

BUFFALO CHICKEN WRAPS

    2    T. hot pepper sauce, like Frank’s RedHot
    3    T. white vinegar, divided
    ¼    tsp. cayenne pepper, optional
    2    tsp. extra-virgin olive oil
    1    lb. chicken breast tenders, cut into bite-sized strips
    2    T. reduced-fat mayonnaise
    2    T. nonfat plain yogurt
   ¼    c. crumbled blue cheese
          Pepper, to taste
          10-inch whole-wheat tortillas
    1    cup shredded romaine lettuce
    1    cup celery, sliced
        Large tomato, diced

Whisk hot pepper sauce, 2 T. vinegar and cayenne pepper, if desired, in a medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add chicken tenders and cook through, until no longer pink. Coat cooked chicken with hot sauce mixture.

Whisk mayonnaise, yogurt, pepper and remaining tablespoon of vinegar in a small bowl. Stir in blue cheese.

To assemble wraps: Lay tortilla on a work surface. Spread with 1 T. blue cheese sauce and top with chicken, lettuce, celery and tomato. Drizzle with any remaining hot sauce, if desired, and roll into a wrap. Try using the tuck-roll-and-flap method by tucking the filling in snug, rolling once, then fold in each end flap and continue rolling until you’ve reached the end. Secure with toothpicks, if cutting wrap in half.

NOTE: This wrap offers nice heat with a cooling component from the blue cheese spread. For those with spice sensitivities, leave out the cayenne and test your hot sauce before cooking. Carrie prepares the chicken for her wraps ahead of time during a busy day, and uses whole wheat wraps.

Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member

CRACKSLAW

    1    lb.  lean ground beef, chicken or turkey
    4    cloves garlic, minced
 6-7    cups coleslaw mix or broccoli slaw
 1-2    T. Sriracha hot chili sauce, optional
    2    T. soy sauce (or coconut aminos)
    4    T. white or apple cider vinegar
   ½    tsp. salt
   ½    tsp. pepper
    2    T. sesame seed oil
    1    tsp. toasted sesame seeds, optional
 2-3    T. chopped green onion, optional

Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member

COWBOY ALFREDO

    1  box penne pasta
    1  lb. steak (Black Angus or bison sirloin or flank), cooked to desired temperature and sliced into strips, or ground beef
        Onion, chopped or sliced
        Multi-colored peppers, chopped or sliced
        Mushrooms, sliced
       Alfredo sauce, jarred or homemade*

*TO MAKE ALFREDO SAUCE: Start by making a roux (2 T. melted butter and 3 T. flour) in a saucepan over medium-low heat. Cook for 3-5 minutes, to remove flour taste, until roux is a light brown and slightly puffy. Slowly add 1 cup cream and 2-3 tsp. minced garlic. Remove from heat and stir in ¾ cup parmesan or mozzarella cheese. For beer cheese alfredo, substitute a touch of beer for garlic.

Cook pasta and drain. Sauté onion, peppers and mushrooms. Pour hot alfredo over pasta. Top with steak and veggie mixture. Garnish with more parmesan. Serve with garlic bread, if desired.

NOTE: Try doubling the homemade alfredo sauce recipe for a creamier pasta.

Recipe by Lisa Rossow, KEM Electric Cooperative employee

STUFFED SQUASH WITH BISON, APPLE AND WILD RICE

 2¼    cups water
   ¾    cup wild rice
     4    delicata squash (2 ½-3 lbs.)*
     1    T. olive oil, plus more for brushing
     1    yellow onion, diced
     1    lb. ground bison
     1    apple, cored and diced
     1    T. dried thyme
     1    T. garlic powder
     2    tsp. dried oregano
           Salt and pepper, to taste
   ¾    cup shredded cheese
           Chopped green onion and roasted squash seeds, for garnish
           *Other small winter squash, like acorn or buttercup, may be used.

YIELD: 8 squash halves

TO ROAST SQUASH SEEDS: Pick seeds out of pulp, rinse in water, drain and pat dry. Toss with ½ T. olive oil and salt, to taste. Bake in single layer on baking sheet at 400 degrees for 10-15 minutes, or until golden brown. Stir during cooking time.

RED BEANS AND SAUSAGE

    1    lb. kidney beans, dry
    4    quarts water, plus 3 T. salt (for soaking beans)
    1    T. olive oil
    1    lb. andouille sausage, thinly sliced
    1    large onion, chopped
    1    green pepper, diced
    2    celery stalks, diced
    3    cloves garlic, minced
    2    tsp. kosher salt
    1½    tsp. fresh sage, chopped
    ½    tsp. black pepper
    ¼    tsp. cayenne pepper
    3    bay leaves
    6    cups water
        Brown rice, for serving
        Optional: cilantro, for serving

Press the sauté button on an electric multicooker or pressure cooker and add 1 T. oil to pot. Add sliced sausage and sauté for about five minutes or until browned. Add onion, green pepper, celery, garlic, salt, sage, pepper and cayenne pepper, cooking until onions turn soft and clear. Turn off sauté mode and add remaining ingredients to pot and stir. Select manual and set to 40 minutes at high pressure. After cooking, allow pressure to release naturally for about 20 minutes, keeping the release valve closed and lid sealed. Release any remaining pressure by unlocking float valve, then remove lid, opening away from you for safety. Remove bay leaves. Serve over prepared brown rice.

NOTE: This recipe has Louisiana roots. “Red beans and rice” is a traditional Cajun dish of the South. For traditional kick, serve with a splash of your favorite hot sauce. This would be a great dish to serve at your Mardi Gras party in February!

Makes 12 servings. Per serving nutrition: 240 calories, 9 g. fat, 16 g. protein, 26 g. carbohydrates, 10 g. fiber and 680 mg. sodium.

RECIPE by NDSU Extension

BRUNCH BRISKET

    1    (3 lb.) brisket
    2    tsp. kosher salt
          Black pepper
    2    T. flavorless oil
    1    large onion, thinly sliced
    2    T. fennel seeds
    1    T. dried sage
          Pinch crushed red pepper
    ¼    tsp. cayenne pepper
    1    tsp. dried thyme
    1    tsp. dried rosemary
    1    clove garlic, minced
    1    (12 oz.) bottle hard apple cider
    1    large apple, cut into thin wedges
    2    T. maple syrup
    1    cup dry white wine
          Chopped chives, for garnish

Season both sides of brisket with salt and pepper.
In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.

Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket; sprinkle with the chopped chives and serve.

MOLLY’S NOTE: As a slow cooker alternative, cook everything in a covered baking dish or Dutch oven in a 325-degree oven until very tender, 3 to 4 hours.

GRILLED KABOBS

   2   lbs. beef and/or chicken breasts, cubed (Abbey uses sirloin steak.)
        Bell peppers, cut into chunks, or mini sweet peppers, whole
        Baby bella mushrooms, whole
        Onion, cut into chunks
        Fresh pineapple, cut into chunks
FOR MARINADE:
    ¼    cup apple cider vinegar
    ¼    cup olive oil
    6    T. Worcestershire sauce
    4    T. soy or teriyaki sauce
    4    large garlic cloves, chopped
    2    tsp. black pepper

Combine marinade ingredients and pour over meat, onions and peppers in large resealable bag or lidded container. Marinate for 12-16 hours.
Soak wooden kabob sticks in water for 15 minutes. Prepare kabobs, rotating meat, vegetables and pineapple on sticks. Grill for 30-45 minutes on low heat, until onions and peppers are tender. If cooking on a pellet grill, try hickory (beef) or apple (chicken) pellets and cook at 250 degrees for 1 to 1.5 hours.

ABBEY’S NOTE: Other veggies can be added or substituted.

STUFFED MINI PEPPERS

    1    bag mini sweet peppers (Or try jalapeños for more heat!)
    8    oz. cream cheese, softened
    1    cup shredded cheese
    2    tsp. Cajun seasoning (Abbey recommends the “Slap Ya Mama” brand.)
        Thin sliced applewood smoked bacon
        Diced jalapeños, optional

Cut tops off of peppers and remove seeds. Mix cheeses, seasoning and jalapeños (if desired) together until blended. Stuff cheese mixture into peppers as tightly as possible. Wrap bacon around peppers the long way first, then around the entire pepper, securing with a toothpick. Roast peppers on grill at medium heat, away from flames, until slightly soft. Remove from grill, let cool and enjoy!

RECIPES by Abbey Messer

SOMALI SAMBUSAS

ARTICHOKE BEEF STEW

CHICKEN CHALUPA

RITZ CRACKER CHICKEN

SLOW COOKER TACO SOUP

ROASTED PARMESAN GARLIC POTATOES

BARBECUED RIBS

BUFFALO MILD HONEY HOT WINGS

Combine all ingredients. Bring to boil, then turn down heat to simmer about 5 minutes.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative

WALLEYE PARMESAN

SALMON WITH CREAM

POTATO LASAGNA

GOURMET PANCAKES

​BBQ CHICKEN QUINOA CASSEROLE

TURKEY DRESSING

• 6 slices homemade bread, toasted, soaked with water
• 5 tsp. salt topped with pepper
• 1 large onion
• 2 lbs. hamburger
• 4 eggs, beaten

Mix thoroughly. Sufficient dressing for two chickens or one turkey.

PUBLISHED IN DECEMBER 1955 FROM Mrs. Gerrit Slagh (deceased), a member of KEM Electric Cooperative

GLOOPIES

       ½  lb. hard cheese, such as cheddar or American cheese, diced

       3   hard-boiled eggs, chopped

       1   can tuna

       2   T. green pepper, chopped

       2   T. onion, chopped

       2   T. pickle, chopped

       ½  cup mayonnaise

            Buns

Drain tuna before mixing all the ingredients together. Pile onto buns, very thick. Wrap in foil and bake in a 375-degree oven for about 20 minutes or until cheese is melted.

Karen Knutson

Member, Slope Electric Cooperative

PULLED PORK STUFFED TACOS

• For pork:
• 2 pound boneless pork loin roast
• 2 T. brown sugar
• 1 T. ground ginger
• 2 garlic cloves, smashed
• 1 small white onion, coarsely chopped
• ½ cup orange juice
• 2 limes, cut in half
• For tacos:
• 12 (6-inch) soft corn tortillas
• 1 ½ cups shredded reduced-fat Colby Jack
• ½ cup nonfat sour cream
• 1 tsp. cumin
• 2 scallions, trimmed and chopped
• 1 (8-oz.) bag shredded red cabbage
• ¾ cup fresh salsa

Trim excess fat off roast. In a small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat for 8 hours (or high for 4 -6 hours.) Remove pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings. In small bowl, mix together sour cream, cumin and scallions.
 

For each serving, cover corn tortilla with 2 tablespoons cheese; microwave for 20 seconds. Top with pulled pork, 2 teaspoons of sour cream mix, 1½ tablespoons shredded cabbage and 1 tablespoon of salsa. Fold and serve immediately.​

SWEET AND SOUR STIR FRY AND SAUCE

• 1 1/2 cup pineapple juice

• 1/3 cup white sugar

• 1/3 cup brown sugar

• 3/4 cup apple cider vinegar

• 1/2 cup ketchup

• 1 T. soy sauce

• 1 or 2 cloves garlic, crushed

• 1/4 cup finely chopped red pepper 

• 1/4 cup cornstarch

• 1/4 cup water

Combine first eight ingredients in a saucepan. Bring to a boil and then turn down heat, cover and simmer for 5 minutes, stirring often. In a small bowl, mix 1/4 cup cornstarch into 1/4 cup water. Whisk into simmering sauce until thickened. Cook over low heat about 5 more minutes. Remove from heat and set aside. 

Prepare Stir Fry

• 1 to 2 pounds beef OR chicken (sirloin steak or boneless chicken breasts), sliced thinly
• 10 to 14 cups of vegetables (broccoli, carrots, cauliflower, snap peas, red or green peppers, onions, water chestnuts, and Chinese cabbage), cut to uniform size
• Soy sauce
• Pepper

In large deep frying pan or wok, brown the meat in hot oil over high heat. Season the meat with soy sauce and pepper only (no salt). When the meat is no longer pink, add the vegetables and mix well. Season with more soy sauce and pepper and cook until vegetables are cooked to your desired doneness. Serve over rice with sweet and sour sauce.

Test note: You may substitute a large bag of frozen California blend vegetables and then add in whatever other vegetables you like. Be sure to use an oil that can withstand high heat.

Colette Schimetz, member, North Central Electric Cooperative

MINI HAM AND EGG QUICHES

• 5 eggs, slightly beaten

• ½ cup reduced-fat sharp cheddar cheese, shredded

• ½ cup low-fat cottage cheese

• 3 ounces frozen spinach, defrosted, water squeezed out and roughly chopped

• ¼ cup green or red bell pepper, diced

• 2 T. green onions, chopped

• Pepper to taste

• 12 slices reduced-sodium ham or foil muffin tin liners

In a bowl, combine all ingredients except ham slices and stir well. If using ham slices, spray muffin tin with nonstick spray and place one piece of ham in each well to form a bowl. Note: If using large slices of ham, cut to fit tin well size. If using foil muffin liners, spray the inside of the liners with nonstick spray. Evenly divide egg mixture among the 12 muffin wells (about 1/4 cup each). Bake at 350 F. for 20 minutes. Makes 12 quiches. Each quiche has about 110 calories, 4.5 grams (g) fat, 1 g carbohydrate, 16 g protein and 550 milligrams sodium.

Photo and recipe courtesy of the NDSU Extension Service

SLOW-COOKER OVERNIGHT BREAKFAST

• 2 12-ounce packages spicy or hot & spicy breakfast sausage

• 1 cup onion, chopped

• 1/2 to 1 cup green onion, chopped

• 1 green pepper, chopped

• 1 red pepper, chopped

• 1 30-ounce package frozen shredded hash browns

• 1 to 2 cups shredded cheddar cheese (can mix in other flavors if you'd like)

• 12 eggs

• 1 cup milk

• 2 cloves diced garlic

• salt and pepper to taste

Cook sausage, drain grease and set aside. In a bowl combine the chopped onion(s) and chopped peppers. In another bowl combine eggs, milk, garlic, salt and pepper. Spray slow-cooker liner with cooking spray. Layer about 1/3 of each: frozen hash browns, then sausage, onion mixture and cheese of choice. Repeat the layers. Pour the egg mixture over the top; it will settle as it cooks. Cover. Cook on low for 7 to 8 hours. Edges may brown. Serve with green onion garnish.

Test notes: I highly suggest using a crock-pot liner and spraying it with cooking spray, as this bakes onto the sides easily. If using the green onion as a garnish, use half-cup. If mixing with ingredients, use full cup. I prefer Ore-Ida^® hash browns. You can mix other flavors of cheese. For a Mexican twist, add one 4-ounce can diced mild or spicy green chiles, one can mild or regular Rotel^®, and substitute the cheddar cheese with a Mexican blend cheese. Serve in warm tortilla shells to serve breakfast-burrito style with sour cream and salsa.

LaNita Wald, member of Capital Electric Cooperative.

•  1 12-pound ham bone-in, pre-cooked
• 10 cups white flour
• 4 cups water

Mix water and flour to make a thick dough. Depending on the size of the ham, you may need to make more or less dough. When the consistency is right, roll out the dough like a pie crust, but much thicker to cover and wrap the ham. Pinch the seam closed. Place the wrapped ham upside down (seam down) in a pan lined with non-stick foil with water. Baste dough lightly with butter or oil. Cover dough with tin foil.

Roast time to what the directions say on package according to the weight of the ham. Preheat the oven to 350 degrees and bake according to instructions on the ham package.

Beatrice’s test notes: The dough should get nice and brown. Toward the end of baking, pull the tinfoil to allow the dough to brown. Don’t overbake the ham; it’s already been fully cooked.

Beatrice Heer, member, Member of KEM Electric Cooperative

CHICKEN CAESAR WRAPS

• 3  cups shredded romaine lettuce
• 2  cups cooked chicken, chopped
• 6  slices cooked bacon, chopped
• ¼  cup grated parmesan cheese
• ¼  cup croutons
• ½  cup Caesar dressing
• 5 to 6   flour tortillas (8-inch)

Add the first five ingredients to a medium bowl. Mix in Caesar dressing until evenly coated. Spoon into tortillas and enjoy. Serves 5 to 6.

Julie’s test notes: If packing for a picnic, pack everything but the croutons and dressing in one bowl. Put the dressing in another and the croutons in a third. This keeps the croutons crunchy and the lettuce from getting too wilted. 

Julie Fornshell, member, Capital Electric Cooperative

HOT 'N SPICY RIBS

• 2          T. brown sugar
• 2          T. paprika
• 2          T. pepper
• 1          T. chili powder
• 1½       tsp. salt
• 1½       tsp. crushed red pepper flakes
• 1          tsp. garlic powder
• 6          pounds boneless pork ribs
• heavy-duty aluminum foil

Combine the first seven ingredients. Rub all of the seasoning blend onto both sides of the ribs. Stack three sheets of foil, and place half the ribs in the center (place ribs in a single layer). Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the ribs and crimp tightly to prevent leaks. Repeat with the remaining ribs. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Place foil packets over indirect medium-low heat. Grill, covered, for 1¼ hours, turning foil packets over after 45 minutes. Open foil packets, smear with barbecue sauce, refold packets and leave on grill another 5 to 10 minutes.

Lisa Ryan, member,  Roughrider Electric Cooperative, July 2016 

MARINATED GRILLED SHRIMP

• 3          cloves minced garlic
• 1/3       cup olive oil
• ¼         cup tomato sauce
• 2          T. red wine vinegar
• 2          T. fresh chopped basil
• ½         tsp. salt
• ¼         tsp. cayenne pepper
• 2          lbs. large raw shrimp, cleaned

Mix all ingredients in bowl. Cover and refrigerate 2 to 3 hours, stirring occasionally. Skewer shrimp. Grill 2 to 3 minutes per side.

Kay’s test notes: She buys her shrimp cleaned and deveined. If you don’t have access to a grill, you could also broil or fry them — but they taste best grilled.

Kay Renneke, member of Mountrail-Williams Electric Cooperative

SWEDISH MEATBALLS

• 1 pound ground beef
• ½ pound ground pork
• 2/3 cup minced onion
• ¾ cup fine, dry bread crumbs
• salt and pepper
• 1 tsp. Worcestershire sauce
• 1 egg
• ½ cup milk
• ¼ cup oil
• ¼  cup flour
• 1 tsp. paprika
• 2 cups boiling water
• ¾ cup sour cream

Mix beef, pork, onion, crumbs, salt and pepper, Worcestershire sauce, egg and milk together. Shape into walnut-sized balls. Brown in hot oil. Remove from pan and keep warm. Stir flour, paprika, 1 tsp. salt and ¼ tsp. pepper into drippings in pan. Add water, stirring constantly until thickened. Stir in sour cream until well blended. Return meatballs to sauce and cook for 15 to 20 minutes more. Yield: 8 servings.

Page 159, Dabble Along With Dell’s Favorites cookbook, April 2016

UPSIDE DOWN PIZZA

•  1 ½      lbs. ground beef
• 1          small onion, chopped
• 3          cups marble cheese, divided
• 1          14-oz. jar pizza sauce
• 1          tsp. salt
• dash     pepper

Crust

• 2          eggs
• 1          cup milk
• 1          T. olive oil or vegetable oil
• ½         tsp. salt
• 1          tsp. baking powder
• 1          cup flour

Brown beef with onion, salt and pepper; drain. Put mixture in a 9”x13” pan. Pour sauce on top. Sprinkle with 2 cups cheese. For the crust, combine flour, salt and baking powder; set aside. In a mixing bowl add milk, oil and eggs; mix. Add flour mixture and mix well. Pour over cheese and sprinkle with remaining 1 cup cheese. Bake at 370 degrees for 30 minutes.

Rosalie Mehlhoff, member, Capital Electric Cooperative

BUSY-DAY CASSEROLE

• 1 pound ground beef, browned and drained 
• 1 box (7 ounces) elbow macaroni, cooked and drained 
• 1 cup celery, finely chopped
• 1 cup green pepper, chopped
• 1 cup onion, finely chopped
• 2 cups carrots, thinly sliced
• 1 can (28 ounces) tomatoes with liquid, chopped 
• 1 can (8 ounces) tomato sauce 
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. chili powder 

Combine all ingredients except macaroni in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add hot macaroni. Add water if a thinner stew is desired. Yield: 6 servings.

Jan’s test notes: Adding the macaroni hot prevents the noodles from becoming mushy. I use less green onions and omit the salt. With any gluten-free recipe, check the ingredients list every time.

CHINESE HOT DISH

PARMESAN CRUSTED BAKED FISH

FISH TACOS

STUFFED ANAHEIM PEPPERS

ZUCCHINI PIZZA CASSEROLE

Recipes provided by the Les and Joette Buchman, members, Roughrider Electric Cooperative, May 2015