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Recipe Roundup: Food Fit For a Cowboy

by Cally Peterson


Wayne, Lisa and Kaydence Rossow. Courtesy Photos

Lisa Rossow met her future husband, Wayne, in a seemingly perfect way for a girl from western North Dakota: at a boot-scootin’-boogie country bar after a Valentine’s Day rodeo. Besides the cowboy charm, it didn’t take long for the pair to find even more common ground.

Lisa grew up on a dairy and grain operation in Flasher. Her mother, Jackie Miller, is a longtime employee of Mor-Gran-Sou Electric Cooperative, and when she met Wayne, Lisa was working for Roughrider Electric Cooperative.

For his part, Wayne raised Black Angus cattle, soybeans, corn and alfalfa alongside his father on the fifth-generation family farm and ranch, just past the North Dakota border in Herreid, S.D. Wayne’s family also has cooperative roots. His dad, Dwight Rossow, serves as a director on the Cam Wal Electric Cooperative (CWEC) board in South Dakota. Dwight was preceded on the CWEC board by his own father, Dennis Rossow.

“We both grew up in families and cooperatives, working together with friends and neighbors to make things better for our community,” Lisa says. “The democratic member control (principle of cooperatives) allows everybody a voice.”
 

‘GAME FOR ANYTHING
“I’ve been cooking since I was little,” Lisa says. “It was kind of how we (as family) visited.”

When Lisa was in middle school, Jackie went back to school to earn her college degree. Lisa stepped up to help in the kitchen.

That summer, Lisa also took a culinary class at Bismarck High School, where she was introduced to new techniques and honed her cooking skills further.

“I like to make things more upscale,” Lisa says. “When you don’t live in town, you can’t just go out to eat. I try to bring the restaurant home.”

Luckily, she married a man who’s “game for anything” when it comes to food. Of course, living on a ranch, beef is often on the menu. The Rossows also enjoy bison, pork and chicken, and Mexican cuisine is a personal favorite.
 

ROOTS RUN DEEP
The Rossows are introducing their 2-year-old daughter, Kaydence, to this farm and ranch lifestyle, too. They recently built a house on the family homestead, surrounded by cows on all sides! And the cooperative roots still run deep. Lisa enjoys her job, a 30-minute commute away, as a data/communications analyst at KEM Electric Cooperative in Linton.

When asked if she’ll let Wayne serve on the local electric cooperative board someday, the answer comes easy.

“Yes!” she says with a big smile. “In Campbell (County, S.D.), the (Rossow) family was the eighth to get electricity. The line was 1 mile from the farm, but the (power provider) wouldn’t get them electricity.”

But the co-op did. For the Rossows, they know what the co-op has done for the life they’ve chosen to live, as a farm and ranch family. It seems a fact they won’t soon forget.


This delicious custard-like pie is a family favorite, having been passed down through generations of Lisa Rossow’s family. The recipe originated with Lisa’s maternal great-grandmother, Agnes Buresh. Lisa puts her own spin on this classic family recipe with the addition of a berry mix and warm spices. In this application, the North Dakota Living test kitchen used peaches, blackberries and blueberries in the pie.


 

PEACHES AND CREAM PIE

    4 peaches, peeled and sliced
    1    cup sugar
    4    T. flour
    1    cup cream
    1    pie crust, refrigerated or homemade
         Optional: berries (strawberries, raspberries, blackberries or blueberries) and spices (cinnamon and nutmeg)

 

Put pie crust in pie plate. Arrange fruit, substituting half the peaches with a berry mix, if desired. Mix flour and sugar and sprinkle all over. Top with cinnamon and nutmeg, if desired. Pour cream over top. Bake at 400 degrees for 45 minutes.

NOTE: Check pie mid-baking and gently stir flour mixture into cream filling.

Recipe by Lisa Rossow, KEM Electric Cooperative employee

 

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

    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


Cally Peterson is editor of North Dakota Living. She can be reached at cpeterson@ndarec.com.

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