Soups and Salads

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

MINESTRONI SOUP

•        1   medium onion, chopped
•        1   T. olive oil
•        1   stalk celery, chopped
•        2   carrots, thickly sliced
•             Leftover cooked vegetables, such as green beans or corn, or both
•        1   16-oz. can tomatoes, undrained, chopped
•        6   oz. pasta, such as macaroni, penne or egg noodles
•        4   cups chicken or turkey stock
•        ½  tsp. leaf basil
•        ½  tsp. oregano
•        1   small zucchini, chopped
•        1   cup leftover cooked chicken or turkey
•             Parmesan cheese

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

PASTA COLESLAW

• 1 package (7 ozs.) ring macaroni, cooked and rinsed
• 2   cups chopped cabbage (coleslaw)
• 1   large cucumber, unpeeled and chopped
• ½ green pepper, chopped
• Green onion to taste

Combine all the ingredients. Add the following dressing.

Dressing

• 1   cup Miracle Whip
• ½  cup sugar
• ¼  cup dark apple cider vinegar

Thoroughly mix dressing ingredients together and add to above combination. Chill.

Joyce Wagner, member, McLean Electric Cooperative

SUMMER PIZZA SNACK

• 1 (8-oz.) tube crescent rolls
• 1 (8-oz.) tub low-fat cream cheese
• ¼ cup light mayonnaise
• ¼ tsp. garlic powder
• 1 cup shredded part-skim mozzarella
• ¾ cup cherry tomatoes, sliced
• ½ cup black olives, sliced
• ½ cup broccoli florets, chopped
• ½ cup cucumber, chopped

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.

BROCCOLI SALAD

• 2     heads fresh broccoli
• ½    c. red onion, chopped
• ¼    pound bacon, reduced sodium
• 2 ½ T. vinegar
• 1      c. mayonnaise, reduced fat
• 1/3   c. sugar
• 1      c. mozzarella cheese, shredded

YOGURT SALAD

• 1 16-oz. container strawberry yogurt
• 1 8-oz. container Kraft^® Cool Whip
• ½ bag mini-marshmallows
• 1 10-oz. bag frozen strawberries, drained

Marlys Friesz, member, Mor-Gran-Sou Electric Cooperative

TACO SOUP

• 1 pound ground beef
• 1 onion, chopped
• 1 16-oz. can whole kernel corn with juice
• 1 ½ cups water
• 116-oz. can Black Beans with juice
• 1 16-oz. can Pinto Beans with Jalapeno Peppers, with juice
• 1 16-oz. can Kidney Beans with juice
• 1 can Ro-tel^® Diced Tomatoes and Green Chilies
• 2 cans stewed tomatoes
• 1 pkg. Taco seasoning mix
• 1 pkg. Hidden Valley^® Original Ranch Salad Dressing and Seasoning Mix (dry)
• Tortilla chips
• Cheese, grated

Marlys Friesz, member, Mor-Gran-Sou Electric Cooperative

VEGGIE SALAD

• 1          bag shredded carrots
• 1          head cauliflower, cut in bite size pieces
• 4          large stalks celery, chopped
• 1          jar large green olives, pitted and cut in half
• 1          can large black olives, pitted and cut in half
• 1          package cherry tomatoes, cut in half
• ¼         cup vinegar
• 2/3       cup canola oil
• 1½       packages dry ranch mix
• cilantro (fresh or dried)
• garlic salt or other seasonings to taste

Mix all ingredients together and chill in fridge to marinate. It’s best when marinated several hours and really cold. 

CUCUMBER SALAD

SAUERKRAUT BIEROCKS

KNOEPHLA SOUP

• 1 ¾      cup flour
• 1          tsp. salt
• ½         cup water
• 1          egg
• 2          T. butter
• 2          tsp. celery seed
•             onion, diced
• 1 ½      cups carrots
• 1 ½      cups of potatoes, cubed
• 1 ½      T. chicken base
• 1          cup heavy whipping cream
• 2          cups 2% milk

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

BUSY DAY HAMBURGER SOUP

• 1 ½      pounds lean ground beef
• 1          medium onion, chopped
• 1          28-oz. can diced tomatoes, undrained
• 2          14,5-oz. cans beef broth
• 1          cup water
• 4          celery ribs, sliced thin
• 4          large carrots, sliced thin
• 10        whole peppercorns
• 1          tsp. dried thyme
• ½         tsp. salt
• 1/2       cup quick cooking barley
• ¼         cup minced fresh parsley

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

TOMATO BASIL SOUP

• 6          T. butter
• 1          onion, thinly sliced
• 15        baby carrots, thinly sliced
• 2          stalks celery, thinly sliced
• 3          cloves garlic, chopped
• 1          28-ounce can tomato sauce
• 1          8-ounce can tomato sauce
• 1 ¼      cups chicken broth
• 2          T. chopped fresh basil
• 1          T. chopped fresh oregano
• Salt to taste
• ground black pepper to taste
• 1 ½      cups heavy whipping cream

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

DEVILED EGG PASTA SALAD

Recipes provided by Stacy Holder,  member, Consolidated Telecom, June 2015

DILLY RANCH GRILLED CHICKEN AND PASTA SALAD

7 LAYER BEAN DIP

Recipes provided by the North Dakota Extension Service, April 2015

NO-BAKE SNACK MIX

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

CRUNCHY SUPER SALAD

• 1          bag shredded lettuce
• ½         c. raw broccoli, chopped
• ½         c. raw cauliflower, chopped
• ½         c. raw carrots, chopped
• 2          green onions, chopped
• 4          radishes, chopped
• 2          stalks celery, diced
• 1          cucumber, peeled, sliced & cut in fourths
• 1          large tomato, seeded & diced
• 1          green pepper, diced
• 1          c. shredded cheddar cheese
• 2          hard-boiled eggs, chopped
• ½         c. sunflower nuts
• 2          bacon strips, cooked and crumbled
• ½         c. croutons

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.

HOMEMADE CHICKEN DUMPLING SOUP

• 2            T. olive oil or canola oil
• 1            medium onion, chopped
• 1            c. fresh celery with leaves, chopped
• 2            c. carrots, sliced
• ½           tsp. peppercorns (or ground pepper)
• 2            bay leaves
• 2            c. cooked chicken, diced or chunked
• 2            quarts reduced-sodium chicken broth
• 1            tsp. dried thyme
• 2            c. fresh spinach, chopped
• 1            egg, beaten
• 2            c. all-purpose flour
• ¾           c. skim milk

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