Main Dishes
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SLOW COOKER TACO SOUP |
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This healthy recipe comes from NDSU Extension.
1 lb. lean or extra-lean ground beef 1 onion, chopped 1 (16-oz.) can chili beans, with liquid 1 (15-oz.) can kidney beans, with liquid 1 (15-oz.) can whole-kernel corn, with liquid 1 (8-oz.) can tomato sauce (low-sodium) 2 cups water 2 (14.5-oz.) cans peeled and diced tomatoes (low-sodium) 1 (4-oz.) can diced green chili peppers 1 pkg. taco seasoning mix (low-sodium) In a medium skillet, cook the ground beef until browned over medium heat. Drain. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for eight hours. Makes 10 servings. Each serving has 220 calories, 3 grams (g) fat, 30 g carbohydrate, 6 g fiber and 500 mg sodium.
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Ingredients|
ROASTED PARMESAN GARLIC POTATOES |
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This healthy recipe comes from NDSU Extension.
2 large red potatoes 1 large russet potato 1 large sweet potato 1 medium red onion 2 T. olive oil 2 T. unsalted butter, melted 5 cloves of garlic, minced 1 tsp. dried thyme ½ tsp. dried oregano ½ tsp. dried basil ⅓ cup freshly grated parmesan ⅛ tsp. salt ⅛ tsp. pepper 2 T. parsley leaves, chopped
Preheat the oven to 425 degrees. Wash and slice potatoes and onion into ¼ inch slices*. In a round pie plate, line the potatoes and onion alternately. In a bowl, combine melted butter, olive oil, herbs, salt, pepper, parmesan and minced garlic. Drizzle the mixture over the potato and onion rounds. Brushing the herbs and parmesan left over the top. Place in the oven for 1 hour or until fork tender with crispy edges. Serve warm, with a little fresh parsley and a dash of parmesan. *Try to match the size of potatoes and onions when arranging them in the pie plate Makes eight servings. Each serving has 160 calories, 7 g fat, 3 g protein, 21 g carbohydrates, 3 g fiber and 120 mg sodium. |
Ingredients|
BARBECUED RIBS |
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Makes 4-6 servings
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BUFFALO MILD HONEY HOT WINGS |
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⅔ cup Frank’s Original Hot Sauce (NOT hot wings sauce), mixed with 2 tsps. cornstarch ¼ cup honey 1 T. molasses ¼ cup butter 1-3 tsps. hot wings sauce (optional for hotter wings) Combine all ingredients. Bring to boil, then turn down heat to simmer about 5 minutes. JoAnn Schatz, Mor-Gran-Sou Electric Cooperative |
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WALLEYE PARMESAN |
In a large bowl, combine Italian bread crumbs, parmesan cheese and pepper. Wash and pat-dry walleye and cut into bite sizes. Beat eggs and add salt. Dip bite-size walleye, one at a time, into egg. Let the excess egg drip off before coating in the combined bread crumbs and cheese. Deep fry in medium heat until golden brown. Liza Kessel, member of Capital Electric Cooperative, July 2018 |
4-6 walleye filets
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SALMON WITH CREAM |
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Season salmon filets with salt and pepper on both sides. Melt butter in a large skillet over medium heat. When melted butter is hot, but not smoking, sear salmon (leaving space for onion) for 2 minutes on both sides or until cooked to your liking. Squeeze lemon on salmon. Add onion, cook until soft or translucent. Add heavy cream, add salt to taste. Simmer for 5 minutes. Serve with your favorite steamed vegetables or on top of steamed white rice. Enjoy!
Liza Kessel, member of Capital Electric Cooperative, July 2018
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2 (4-6 oz.
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POTATO LASAGNA |
Cover cake pan with grease. Peel potatoes. Quarter potatoes, then slice into thin pieces. Evenly spread them to cover the bottom of a greased 13x9 pan. Brown hamburger in frying pan, drain grease, then add hamburger back into the pan. Add cheddar cheese soup and milk to hamburger. Use medium heat until blended. Pour hamburger and soup mixture over the potatoes. Mix tomato soup, oregano, sugar, onion flakes and pepper in a bowl. Spread sauce over the hamburger and potatoes. Cover the top of the ingredients with a layer of pepperonis. Bake at 350 degrees for 1 hour. At 1 hour, take pan out and add Mozzarella cheese. Bake until cheese is melted and the potatoes are soft. (Usually 10 minutes. Sometimes Kyle buys finely shredded cheese so it melts quicker.) Kyle Beck, member of Verendrye Electric Cooperative
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8-10 |
GOURMET PANCAKES |
Melt butter, then spread it out onto an 11x14 cookie sheet. Blend together milk, eggs, sugar, salt and flour. Pour onto the cookie sheet. Bake at 350 degrees for 20-25 minutes. Normal time is 23-24 minutes. The pancake will normally be bubbled, but once the edges start to brown, it will be baked all the way. Take it out of the oven and let it settle for 1-2 minutes. Cut and serve. Kyle Beck, member of Verendrye Electric Cooperative |
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BBQ CHICKEN QUINOA CASSEROLE |
Heat the oil in a large skillet over medium-high heat. Add oil. When the oil is warm, add the sweet potato and season with salt, pepper, red pepper flakes and garlic powder. Cook about 5-7 minutes until almost fully cooked. Add the kale, white beans, tomatoes and herbs and put a lid on the skillet. Toss once or twice until kale is slightly wilted and bright green in color, usually another 4-5 minutes. Sarah Feist, member of Roughrider Electric Cooperative |
2 tsp. coconut oil
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TURKEY DRESSING |
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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 |
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GLOOPIES |
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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 |
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PULLED PORK STUFFED TACOS |
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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. |
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SWEET AND SOUR STIR FRY AND SAUCE |
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
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 |
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MINI HAM AND EGG QUICHES |
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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 |
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SLOW-COOKER OVERNIGHT BREAKFAST |
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. |
2 12-ounce packages spicy or hot & spicy breakfast sausage
| HAM IN A BLANKET |
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 |
1 12-pound ham bone-in, pre-cooked|
CHICKEN CAESAR WRAPS |
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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 |
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HOT 'N SPICY RIBS |
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 |
2 T. brown sugar|
MARINATED GRILLED SHRIMP |
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 |
3 cloves minced garlic|
SWEDISH MEATBALLS |
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
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1 pound ground beef|
UPSIDE DOWN PIZZA |
Crust
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 |
1 ½ lbs. ground beef|
BUSY-DAY CASSEROLE |
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. Jan Hammer, September 2015
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CHINESE HOT DISH |
Sauté celery and onion in oil. Combine all the other ingredients in a large casserole. Bake at 350 degrees for 35 to 45 minutes. Top casserole with 1/2 c. chow Mein noodles and return to oven for 3 to 4 minutes to heat noodles. Serves 4-6 guests. Lillian A. Keplin, member of North Central Electric Cooperative, August 2015
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1 ½ lb. lean hamburger, browned and drained|
PARMESAN CRUSTED BAKED FISH |
Preheat oven to 425 degrees. Lightly coat a 9”x13” baking dish with non-stick cooking spray. In a bowl mix cheese, breadcrumbs, butter, mayo, onion, Worcestershire sauce, hot sauce and lemon juice. Pat fish filets completely dry using paper towels. Arrange filets in baking dish and season with salt and pepper. Spread two tablespoons of the cheese and breadcrumb mixture on each filet, using your fingers to spread and gently pat mixture down. Bake for 12 minutes or until bubbly; then broil for 4 to 5 minutes until golden brown and crisp on top. Heidi’s test notes: Any fresh fish will work! These are our favorites. Heidi Klein, member of Northern Plains Electric Cooperative, July 2015 |
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FISH TACOS |
For The Sauce
For The Salad
Cook fish filets in your favorite beer batter or crispy coating mix until golden and crispy. While fish is cooking, make the sauce by stirring all ingredients together until smooth. For the salad, stir all ingredients together until evenly mixed, and refrigerate both salad and sauce until ready to serve. To assemble tacos, place one fish filet onto a tortilla and top with sauce, salad, lettuce, avocado and shredded cheese. Heidi’s test notes: Any fresh fish will work! These are our favorites. Add additional toppings to please your individual palette. We serve this with tangy (wilted) coleslaw. It has a vinegar-based dressing instead of mayo. When I don't have cabbage on-hand, I serve seasoned rice and beans, or a simple lettuce salad. Heidi Klein, member of Northern Plains Electric Cooperative, July 2015
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8 walleye, perch or northern pike filets|
STUFFED ANAHEIM PEPPERS |
Halve the peppers and scoop out the seeds. In a skillet, brown sausage and drain. Add the cream cheese and stir until melted, then add shredded cheese. Scoop meat mixture into peppers and place on a greased baking sheet. Bake at 350 degrees for 30 to 45 minutes. Stacy’s test notes: I use Nature’s seasoning mix when I brown the sausage. You could also use salt and pepper. These can also be prepared ahead of time. They are good once cooled and don’t have to be served steaming hot. Recipes provided by Stacy Holder, member, Consolidated Telecom, June 2015 |
6 Anaheim Peppers|
ZUCCHINI PIZZA CASSEROLE |
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Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half the other cheeses. Press into greased 13”x9” baking dish. Bake uncovered at 400 degrees for 20 minutes. Meanwhile, cook beef and onion, and drain. Add tomato sauce. Spoon over zucchini mixture. Sprinkle remaining cheese on top. Add green pepper. Bake for 20 minutes. Makes 10 servings. Each serving has 110 calories, 4 grams (g) fat, 1 g protein, 21 g carbohydrate, and 3 g fiber and 5 milligrams (mg) sodium. Recipes provided by the Les and Joette Buchman, members, Roughrider Electric Cooperative, May 2015
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