Main Dishes

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