Soups and Salads
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FUFU SOUP |
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1 tsp. peeled, fresh grated ginger Put the meat in a soup pot and season with first nine ingredients. Stir the meat well, adding ½ cup water to the pot. Cover and bring to a boil, then lower heat to a simmer. Prepare a second pot with tomato, onion, chili peppers and 4 cups water. Bring to a boil until vegetables are soft. Using a blender or immersion blender, process until smooth. Add mixture to soup pot with the meat and 4 cups more water. Stir in tomato paste and simmer until meat is tender. For a nice clear soup, strain the broth through a sieve. Serve with traditional fufu or over rice. HENRY’S NOTE: For another layer of flavor, add peanut butter, to taste, into the broth.
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PESTO |
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½ cup fresh parsley Holly’s note: Pesto is one of the easiest ways to use and preserve basil, and it freezes well. Use pesto on pasta, atop a sliced baguette, as a side or quick topping on chicken breast, or drizzled on eggs for breakfast! Holly and Barry Mawby member, Northern Plains Electric Cooperative |
1 cup fresh basil leaves|
ITALIAN SAUSAGE SOUP |
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½ cup onion, chopped Brown these together and drain. Add: 1 (15-oz.) can diced tomatoes 1 (15-oz.) can tomato sauce 3 (15-oz.) cans water 3 chicken bouillon cubes ½ tsp. garlic powder 1 cup shell macaroni, uncooked 1 (15-oz.) can chicken broth Bring to a boil, then simmer 30-45 minutes. Janelle’s notes: This makes a large amount, and is good as leftovers! Janelle Marcotte, member, Northern Plains Electric Cooperative |
1 pound Italian bulk sausage|
BERRY-TOSSED SALAD |
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1 cup strawberries, sliced 1 kiwi fruit, peeled and sliced ¼ cup red onion, chopped ¼ cup crumbled feta cheese 2 T. slivered almonds Toss all ingredients together and top salad with dressing. Dressing: ½ cup mayonnaise 2 T. plus 2 tsps. sugar 1 T. raspberry vinegar 1 T. 2 percent milk 2½ tsp. poppy seeds 2½ tsp. seedless raspberry jam Mix all ingredients and top salad with dressing.
Carla Leland, member of McKenzie Electric Cooperative |
1 pkg. (10 oz.) ready-to-serve mixed salad greens|
CREAMY GARDEN VEGETABLE SALAD |
2 cups miracle whip (or 1 cup mayo and 1 cup sour cream) 2 T. vinegar ¼ cup sugar ¼ cup Parmesan cheese
Fry bacon until crisp, drain and set aside. Wash and cut up cauliflower, broccoli and carrots into bite-sized pieces and place into a large bowl. Add drained water chestnuts, shredded mozzarella cheese, crumbled bacon and desired amount of chopped onion. Add salt and pepper to taste. Mix the dressing ingredients together and toss with the vegetable mixture. Refrigerate or serve immediately.
Barbara Berentson, member, Cass County Electric Cooperative
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1 lb. bacon, fried crisp and crumbled|
GARDEN SALAD |
Boil macaroni according to package directions. Rinse under cool running water. Pour into a large bowl. Wash and cut up vegetables, add to macaroni and stir. Combine salad dressing, milk, onion powder and garlic powder, pepper and parsley. Stir into salad. Add cheeses, stir and sprinkle salad supreme over the top.
Barbara Berentson, member, Cass County Electric Cooperative |
1 (7-oz.) box any macaroni|
COOL CUCUMBER SALAD |
Cook pasta until soft. Drain and rinse. Combine all ingredients. Chill 3-4 hours. JoAnn Schatz, Mor-Gran-Sou Electric Cooperative |
8 oz. tube pasta
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TOMATO SAUCE |
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TOMATO SAUCE UPDATE – Julie Garden-Robinson, professor, food and nutrition specialist for NDSU Extension, and regular contributor to Recipe Roundup, has conveyed to us a concern with a food preservation method presented for the tomato sauce recipe appearing in the June issue of North Dakota Living. As originally printed, the direction for preserving the completed sauce was: “Freeze in freezer bags or process in hot water bath 35 minutes for pints, or 45 minutes for quarts.” Garden-Robinson furnished this recommendation for preserving this recipe: “To can jars of tomato-vegetable mixtures, use research-tested canning recipes and processing times, which can be viewed via NDSU Extension www.ag.ndsu.edu/food or the National Center for Home Food Preservation http://nchfp.uga.edu/how/can3_tomato.html. Pressure canning is recommended for recipes such as homemade spaghetti sauce and most mixtures of food. “The recommendation for use of pressure canning replaces the original direction to process jars in a hot water bath. Most tomato and vegetable mixtures require the use of a pressure canner to destroy the bacterial spores that could produce the botulism toxin. Some salsa recipes can be canned in a boiling water bath if they have added acid, such as lemon juice or vinegar. Freezing is a safe way to preserve recipes for which we do not have research-tested recipes.” Kent Brick, editor, North Dakota Living; kbrick@ndarec.com; phone: 701-667-6420.
¾ tsp. pepper Cut vegetables into chunks and combine with all ingredients in large kettle. Bring to boil, stirring often. Simmer over low heat for 40 minutes and cool. Put mixture in blender and blend on high for one minute. Mix less for chunky sauce. Freeze in freezer bags or process in hot water bath 35 minutes for pints, or 45 minutes for quarts. It's good in casseroles, chili and as topping for Swiss steak.
Joyce’s note: Pick the tomatoes green, if need be, before they freeze. They will ripen in a box layered with newspapers in a cool place.
Joyce Waldock, member of Mountrail-Williams Electric Cooperative, June 2018 |
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NORTH DAKOTA APPLESAUCE |
Cut apples in half. Just cut ends out, no need to peel or core. Cover with water and cook 10 minutes or until soft. Strain hot apples through food mill or fruit crusher. Add red food coloring if desired, and sugar to taste, approximately 1 cup. Process in pint jars for 20 minutes in hot water bath.
Joyce Waldock, member of Mountrail-Williams Electric Cooperative, June 2018
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SLOW COOKER WILD RICE SOUP |
In slow cooker, stir together all ingredients except sour cream and flour. Cover and cook on high for 4-6 hours or on low 10-12 hours. Just before serving, stir together sour cream and flour; stir into hot soup. Continue cooking, stirring occasionally, until soup is thickened and creamy, 6-10 minutes. Yields 8 cups. Mary Goven, Church of St. Catherine, Turtle Lake |
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MINESTRONI SOUP |
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Sauté onion in 1 T. olive oil in a large saucepan over medium heat until softened. Add celery and carrots. Cook 1 minute longer. Add leftover vegetables, tomatoes, pasta, stock, basil, oregano. Bring to a boil, and cook for 5-8 minutes. Add turkey and zucchini. Cook until zucchini and pasta are tender. Sprinkle with parmesan cheese before serving. Karen’s notes: This is an easy, fairly quick soup to make. It makes use of leftovers, the ingredients are flexible, and it is good served with toast or sandwiches. Our favorite pasta is penne. In lieu of stock, I have used water and chicken bouillon cubes. Karen Knutson Member, Slope Electric Cooperative
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PASTA COLESLAW |
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Combine all the ingredients. Add the following dressing. Dressing
Thoroughly mix dressing ingredients together and add to above combination. Chill. Joyce Wagner, member, McLean Electric Cooperative
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SUMMER PIZZA SNACK |
Preheat oven to 375 degrees. In a 9- by 13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle the size of the pan. Bake for 10-12 minutes, or until lightly browned. Cool on a rack. In a small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with cheese, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve. |
1 (8-oz.) tube crescent rolls|
BROCCOLI SALAD |
Cook bacon, drain fat and crumble into pieces. Rinse broccoli under cold water, then chop florets into bite-sized pieces. Mix broccoli, onions, bacon and mozzarella in large bowl. In separate bowl, combine vinegar, sugar and mayo, then combine with broccoli mixture and toss to coat. Makes 12 servings. Each serving has 200 calories, 13 grams (g) fat, 8 g protein, 15 g carbohydrate, 3 g fiber and 270 milligrams (mg) sodium. Courtesy of the NDSU Extension Service
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YOGURT SALAD |
Mix together and refrigerate.
Marlys’ test notes: You can use other flavors of yogurt or fruit
Marlys Friesz, member, Mor-Gran-Sou Electric Cooperative |
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TACO SOUP |
Cook ground meat with onion. Drain well, then add other ingredients. Cook over low heat for one hour. Service with crumbled tortilla chips and cheese on top.
Marlys Friesz, member, Mor-Gran-Sou Electric Cooperative |
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VEGGIE SALAD |
Mix all ingredients together and chill in fridge to marinate. It’s best when marinated several hours and really cold. Lisa Ryan, member, Roughrider Electric Cooperative, July 2016 |
1 bag shredded carrots|
CUCUMBER SALAD |
Place cucumbers in bowl, covering generously with salt. Add water to cover cucumbers. Let sit 15 minutes. Mix vinegar, sour cream and sugar in separate bowl. Add tomato and onion. Drain cucumbers and squeeze water out of cucumbers. Add cucumbers to bowl and mix. Refrigerate for one hour before serving. Kay Renneke, member of Mountrail-Williams Electric Cooperative |
2 cucumbers, peeled and sliced|
SAUERKRAUT BIEROCKS |
Preheat oven to 350 degrees F. In a large skillet over medium heat, sauté beef until cooked. Add the garlic salt, pepper, minced onion and sauerkraut to skillet, and continue to sauté for 5 minutes. Then, reduce temperature to low. On a lightly floured sheet, slice the thawed bread dough into 12 pieces. Begin rolling each piece until the shape of a small pancake (approx. 4-5 inches in diameter). While the bread is flattened, place a scoop of your beef mixture onto the dough, and pull one side of your dough over the mixture, down to the other side. Use a bowl to cut around the edge to give it a sealed look. Continue process until all the dough has been used. Place all of the bierocks on a greased baking sheet, in the middle of your oven, for approx. 30 to 35 minutes, until golden brown. North Dakota Living note: For those who haven’t acquired a taste for sauerkraut, you can modify the recipe and leave it out entirely, or make half with and half without. Krista Verlinde, member, Burke-Divide Electric Cooperative, March 2016 |
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KNOEPHLA SOUP |
To prepare dumplings, in a medium-sized bowl knead together flour, salt, water and egg. When mixed, place in fridge to cool. Start water boiling in a separate pot and prepare the other ingredients. In a small saucepan sauté butter, celery seed and onion (to taste). When sautéed, place in a large cooking pot. Slice carrots and cube potatoes. Place both into the large cooking pot and add enough water to cover ingredients. Add chicken base. Bring pot to a boil, then cook on medium heat for 20 minutes. To finish dumplings, while the large pot is cooking, take dumpling dough out of the fridge and prepare work area with a dusting of flour. Taking scoops of the dumpling mixture, hand-roll and slice dumplings into desired sizes. Place all dumplings into the separate pot of boiling water. Cook dumplings until they float, approximately 10 to 15 minutes. Mix ingredients. When dumplings are cooked and large pot of ingredients is complete; drain dumplings and add to large pot. Add heavy whipping cream and milk. Bring ingredients to a boil and then cook on medium heat, stirring occasionally, for as long as desired. Krista’s test notes: I like my Knoephla Soup thick and creamy, and it takes a long time to cook it down. I generally cook my soup for another 20 to 30 minutes. North Dakota Living note: We suggest replacing the celery seed with diced celery sticks, and sautéing with the onions. Krista Verlinde, member, Burke-Divide Electric Cooperative, March 2016
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¾ cup flour|
BUSY DAY HAMBURGER SOUP |
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots. Place peppercorns in a double-thickness of cheesecloth and form a bag tied with kitchen string. Add to the beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10 to 12 minutes or until barley is tender. Remove from heat; stir in parsley. Let stand for 5 minutes. Remove spice bag. Makes 8 servings. Joy Heller, Member of Mountrail-Williams Electric Cooperative, November 2015 |
1 ½ pounds lean ground beef|
TOMATO BASIL SOUP |
Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot. Heat soup over medium-high heat until hot, about 5 minutes more. North Dakota Living test notes: Delicious! Nutritious! We suggest allowing the soup to cool slightly before pulsing, in the event soup would shoot out of the blender. For fewer calories, substitute half and half for heavy whipping cream. Judy Twete, member, Nodak Electric Cooperative, October 2015
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6 T. butter|
DEVILED EGG PASTA SALAD |
Whisk together Miracle Whip, mustard, vinegar, and salt and pepper. Roughly chop the hard-boiled eggs, and fold eggs, pasta and relish into dressing. Sprinkle with paprika, cover and refrigerate until serving. Stacy’s test notes: You can substitute macaroni for the Fiori. This recipe is easy to make a day ahead of time. Recipes provided by Stacy Holder, member, Consolidated Telecom, June 2015 |
8 eggs, hard-boiled and cooled|
DILLY RANCH GRILLED CHICKEN AND PASTA SALAD |
DRESSING
Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil and toss; set aside. Slice cucumber in 1/2-inch slices, then quarter. Slice chicken breast about 1/8-inch thick. Add to pasta and toss. Add salt and pepper to taste. Mix all dressing ingredients, starting with 2 T. of milk. If you desire a thinner dressing, add the additional 1 T. milk. Stir well and add to the pasta mixture. Toss gently, coating all ingredients with dressing. Chill for about 1 hour before serving. |
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7 LAYER BEAN DIP |
In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chilies. Spread over bean mixture. Top with salsa, lettuce, cheese and tomato. Refrigerate until serving time. Serve with tortilla chips or whole wheat crackers. Makes 16 servings. Each serving has 130 calories, 7 grams (g) fat, 7 g protein, 10 g carbohydrate and 550 milligrams sodium. Recipes provided by the North Dakota Extension Service, April 2015 |
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NO-BAKE SNACK MIX |
Combine cereal, Wheat Thins and crackers in large bowl. Drizzle with oil and stir gently. Sprinkle with dressing mix and stir gently. Makes 26 (1/2-cup) servings. Each serving has 120 calories, 4 grams (g) fat, 2 g protein, 16 g carbohydrate, 2 g fiber and 140 mg sodium. Recipes provided by the North Dakota Extension Service, April 2015 |
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CRUNCHY SUPER SALAD |
Layer half the ingredient amounts twice in glass bowl in order given, and serve with preferred dressing. North Dakota Living test notes: This salad was excellent! The color, crunch, taste and health benefits make this a recipe worth keeping and making over and over again. Melinda Schadler, Member of Cass County Electric Cooperative, February 2015 North Dakota Living note: Here’s some comforting soup that will brighten a wintery day. Broth-based soup also tames your appetite.
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HOMEMADE CHICKEN DUMPLING SOUP |
Heat oil in bottom of 3-quart or larger kettle. Add chopped onion and celery. Sauté on medium heat until onion starts becoming translucent. Add carrots, peppercorns, bay leaves, chicken and broth. Bring to a low boil and cook for 20 minutes, covered. Add thyme and spinach and continue to cook, covered. Meanwhile, beat egg in a medium bowl and then add the flour and milk. Mix until just moistened. Let mixture rest while soup simmers. After 20 minutes of simmering, drop dumplings into broth using one tablespoon to scoop and another to “drop” off the spoon. Be careful of hot liquid splashing up. Continue slowly adding dumplings, allowing each to cook. Cover kettle and simmer another 20 minutes. Remove bay leaves before serving. Makes 10 servings. Each serving has 200 calories, 4.5 grams (g) of fat, 25 g of carbohydrate, 16 g of protein and 2 g of fiber. North Dakota Living note: Here’s some comforting soup that will brighten a wintery day. Broth-based soup also tames your appetite. Recipe courtesy of the NDSU Extension Service, January 2015
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