Main Dishes
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Spaghetti Squash Burrito Boats |
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Preheat oven to 400 degrees. After cutting and seeding spaghetti squash, drizzle the cut sides with oil and season with salt, chili powder and cumin. Place the cut side face down on a large, rimmed baking sheet lined with parchment paper. Roast until tender, about 30 to 35 minutes. Let cool slightly. Using a fork, break up the squash strands. While the squash is roasting, prepare the filling. In a large pan, heat the olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground turkey. Cook until turkey is golden in color. Stir in taco seasoning and cayenne pepper; add salt and pepper as desired. Stir in drained and rinsed black beans, fire-roasted tomatoes with juices and drained corn. Fill each spaghetti squash with turkey mixture and top with cheese. Place in oven for about 5 minutes or until cheese is melted. Garnish with avocado and fresh cilantro. Recipe by Julie Garden-Robinson, NDSU Extension |
2 medium spaghetti squash, halved, seeds removed
MARINATED BISON TIPS |
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Combine marinade ingredients. Soak bison meat in marinade for at least 6 hours. Skewer and grill. Or, roll marinated tips in flour and deep fry until desired doneness. Recipe by the Roy Krivoruchka family, members of Roughrider Electric Cooperative |
1½ lb. bison sirloin or tenderloin, cut into bite-sized pieces
BISON BLUE CHEESE BURGER |
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Combine ground bison, Dijon mustard, shallots, garlic, Worcestershire sauce, splash of olive oil, salt and pepper. Form mixture into six patties, adding approximately 1 teaspoon of blue cheese into the center of each patty. Grill to order. For garnish, drizzle red onions with extra virgin olive oil and balsamic vinegar. Grill under tender. Sauté fennel in olive oil until tender. Toss onions and fennel together and serve on bison burger. Recipe by Kathy Cary for the National Bison Association |
1½ lb. ground bison
COWBOY BEANS (FOR A CROWD!) |
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Brown bacon, reserving drippings to brown ground beef. Drain and rinse beans. Mix all ingredients together and place in a slow cooker for 4 hours. Recipe by Charlotte Meier, board director and member of Slope Electric Cooperative |
1 lb. bacon (reserve drippings)
COK-A-QUE PORK RIBS |
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Mix barbecue ingredients and pour over ribs. Slow bake in a 350-degree oven for 2 to 2½ hours. Recipe by Charlotte Meier, board director and member of Slope Electric Cooperative |
4-5 lbs. pork ribs
AGT THREE-CHEESE ROTINI PEA PASTA |
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Place large pot on medium-high heat. Add 3 quarts water and 1 tsp. salt and bring to boil. Add pasta and cook for approximately 12 minutes, or until al dente or desired tenderness. Drain pasta. Drizzle and gently fold 1 T. olive or canola oil into pasta in strainer. Do not rinse. Return pan to stove over medium heat. Add ¼ cup butter. Once butter is melted, add 1 tsp. chopped garlic and sauté for 1-2 minutes. Add ½ cup milk and bring to a slow boil. Add ½ cup cream cheese, stirring until blended with no lumps. Reduce heat to medium and add ½ cup parmesan and ½ cup sharp cheddar, stirring continuously until smooth. Add the cooked pasta to the cheese sauce, gently folding until well coated. Season with salt and pepper, to taste. Transfer pasta to baking dish. Top with remaining cheese and crushed potato chips. Bake at 350 degrees for 10-12 minutes, or until cheese is melted and golden brown. *Visit https://veggi.info/veggipasta/where-to-buy-veggipasta/ to find Veggipasta™ retailers in North Dakota. Recipe by AGT Foods |
½ box AGT rotini 100% peas Veggipasta™,* or ½ box rotini pasta
SLOW COOKER GOOSE |
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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 |
6-8 goose breasts, fresh or frozen Morton® Tender Quick® curing salt
BEEF AND VEGETABLE FOIL PACKET |
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Combine beef and vegetables in a large bowl. Add oil and seasoning, tossing to coat. 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. |
6 oz. fully cooked shredded beef or steak, cubed
SMOKY PORK TENDERLOIN TACOS WITH GRILLED CORN SALSA |
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GRILLED CORN SALSA 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. |
TACOS
THE NELS |
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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! |
OVEN PANCAKE
BUFFALO CHICKEN WRAPS |
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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 |
2 T. hot pepper sauce, like Frank’s RedHot
CRACKSLAW |
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1 lb. lean ground beef, chicken or turkey In a large skillet, fry ground meat until cooked and no longer pink. Add garlic and cook a few minutes longer, until aromatic. Drain and return to stove. Add in the slaw mix. Drizzle with Sriracha, if desired, soy sauce and vinegar. Sprinkle with salt and pepper. Fry for another 4 minutes, then add sesame oil. Cook until slaw is wilted to your liking. Garnish with toasted sesame seeds and green onions. TO TOAST SESAME SEEDS: Warm a dry pan over medium heat. Add sesame seeds, stirring constantly, until lightly golden brown, about 3-5 minutes. Immediately transfer to plate to cool. CARRIE’S NOTE: For the crackslaw, she sometimes substitutes shrimp or ground turkey for ground beef. The Asian-inspired dish can be made in larger amounts for more meals, and is healthier with the cabbage rather than pasta. Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member |
Lisa drummed up this hearty and delectable meal while in college. “Most of my friends were cowboys (and cowgirls) from western North Dakota,” she says. And what do cowboys eat? Steak and potatoes, of course! The added veggies served over pasta offers a more modern twist for today’s cowboys, cowgirls and North Dakota Living readers to enjoy.
COWBOY ALFREDO |
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1 box penne pasta *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 |
This healthy dish includes all of the food groups and celebrates traditional indigenous ingredients, like squash, wild rice and bison. The “secret” ingredient, the chefs say, is the caramelized onions. Additionally, the squash used in this recipe testing application was grown by students in the UTTC campus garden!
STUFFED SQUASH WITH BISON, APPLE AND WILD RICE |
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2¼ cups water Bring water to boil, add wild rice, cover and simmer for 55 minutes. Let stand 5 minutes. Preheat oven to 400 degrees. Halve the squash and remove the seeds (saving to roast and use as garnish, if desired). Rub the squash with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Bake for 20-25 minutes, or until squash is cooked through and tender. While squash is roasting, dice onion and caramelize in olive oil in a large skillet. (This may take over 30 minutes; onions should be a golden brown.) Add the ground bison, apple, thyme, oregano, garlic powder, salt and pepper to the caramelized onions and sauté until the bison is cooked completely and the apples have softened a bit. Cover and keep warm. When the squash has cooked, scoop out some of the squash, making sure to keep the shell (skin) intact. Put squash shells back on baking sheet. Add the removed squash and cooked wild rice to the bison mixture. Stuff each squash half with the mixture, sprinkling each with 2 T. shredded cheese. Bake for 5-10 minutes until heated through and cheese is melted. Garnish with chopped green onions and roasted squash seeds, if desired. 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 |
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1 lb. kidney beans, dry Two hours prior to cooking, place beans in 4 quarts of water with 3 T. of salt and allow the beans to soak for at least two hours. After soaking, drain and rinse beans. 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 |
“Brisket is traditionally the centerpiece of any Jewish holiday. It’s such a delicious, hearty cut of meat that slow cooks and makes the house smell delicious,” Yeh says.
BRUNCH BRISKET |
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1 (3 lb.) brisket
Season both sides of brisket with salt and pepper. Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour ½ cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan. Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the 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.
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GRILLED KABOBS |
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2 lbs. beef and/or chicken breasts, cubed (Abbey uses sirloin steak.)
Combine marinade ingredients and pour over meat, onions and peppers in large resealable bag or lidded container. Marinate for 12-16 hours.
ABBEY’S NOTE: Other veggies can be added or substituted.
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STUFFED MINI PEPPERS |
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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 |
1 bag mini sweet peppers (Or try jalapeños for more heat!)
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SOMALI SAMBUSAS |
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In a large skillet, heat 1 T. vegetable oil over medium heat. Add onion and cook until soft. Stir in the beef and seasonings, cooking through until beef is no longer pink. Transfer meat mixture to a bowl and cool to room temperature. Line baking sheet with parchment paper. Cut each egg roll wrapper in half diagonally. Working with one triangle at a time, lightly brush the edges of the wrapper with water. Fold the long side of the triangle in half, pinching the edge to seal and form a little cup. Place a generous spoonful of the meat mixture into the cup, then pull the open flap of the wrapper over the cup, pressing to seal. Heat about one inch of oil in a skillet between 365 to 375 degrees. Add half of the sambusas to the oil, cooking for 2 to 4 minutes, turning once, until both sides are golden brown. Allow sambusas to drain briefly on paper towels before serving. |
Vegetable oil
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ARTICHOKE BEEF STEW |
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⅓ cup flour 1 tsp. salt ½ tsp. pepper 2½ lbs. beef stew meat, cut into 1-inch cubes 3 T. canola oil 1 can (10.5 oz.) condensed beef consommé, undiluted 2 medium onions, halved and sliced ½ lb. fresh mushrooms, halved 1 cup red wine (or beef broth) 1 garlic clove, minced ½ tsp. dill weed 2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped Hot cooked egg noodles In large plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In large skillet, brown beef in oil in batches. Transfer to 3-4 quart slow cooker with a slotted spoon. Gradually add consommé to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef. Cover and cook on low 7-8 hours, or until meat is tender. Stir in the artichoke hearts; cook 30 minutes longer or until heated through. Serve over noodles.
Carla Leland, member of McKenzie Electric Cooperative |
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CHICKEN CHALUPA |
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Mix everything together except chips and cheese. Layer chips in a greased 9x13 pan. Top with the chicken mixture, then cheese. Bake for 30 minutes in a 350 degree oven. Janelle Steiner, member, Capital Electric Cooperative |
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RITZ CRACKER CHICKEN |
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Sauce: 1 10-oz. can cream of chicken soup ¼ cup of milk 2 T. sour cream 2 T. unsalted butter Salt and pepper to taste Preheat oven to 400 degrees. Combine egg and milk in a small bowl and whisk together until blended. Place grated cheese in a second bowl. Place crushed Ritz crackers in a third bowl. Season chicken breasts with salt and pepper. Dip them in egg wash, making sure to coat all sides. Shake off excess and then coat chicken in grated cheddar cheese. Transfer chicken to crushed Ritz crackers, making sure to coat all sides. Press firmly so cracker crumbs and cheese adhere to meat. Place chicken in a lightly greased baking dish and bake for 30-35 minutes or until chicken is cooked through. While chicken is baking, combine soup, milk, sour cream and butter in a medium saucepan and cook over medium heat, stirring frequently until melted and smooth. Reduce heat to low and simmer for 5-10 minutes or until thickened. Taste sauce and adjust seasoning if necessary. Remove chicken from oven and serve with sauce drizzled over the top. Schaper family note: A recipe Barb Schaper Fridley found searching the Internet. It’s easy and quick to prepare; a hit with family and friends; Barb is a member of Roughrider Electric Cooperative. |
1 large egg
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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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