Skip to main navigation.

JULY RECIPES

Download your free cookbook from 2018's recipes!

Download all recipe books from 2014 to 2018 at this page!

We pay $50 for publishing your recipes! Submit your recipe or email to NDL@ndarec.com or mail to North Dakota Living, PO Box 727, Mandan, N.D. 58554. Please include your name, address, daytime telephone number, email address and if you are a member of an electric or telecom cooperative.

Read more about Joanne!

 

Scratch cooking is one of the gifts Joanne likes to give students most. And so, she has incorporated many of her own family recipes into the Edgeley school menu, including soups. Joanne often drums up vats of homemade chicken tortilla, knephla, Italian meatball and tomato basil soups, which are very popular with the students. Her recipe for red pepper and tomato soup is a favorite at the school and a perfect way to use up those garden-grown tomatoes!

RED PEPPER AND TOMATO SOUP

    1 (12 oz.) jar roasted red peppers, undrained
    1 (14.5 oz.) can diced tomatoes
    1 T. olive oil
    1 (28 oz.) can tomato puree
    1 cup chicken broth
    1 T. sugar
    ½ tsp. salt
    ¼ tsp. pepper
Fresh basil, to taste
1 cup heavy cream

Puree peppers and diced tomatoes in a blender until smooth. Heat oil in a large soup pot over medium heat. Add pureed mixture, tomato puree, chicken broth, sugar, salt, pepper and basil. Heat to simmering. Remove from heat and whisk in heavy cream. Return to stove and heat through.


JOANNE’S NOTES: For added spice, sprinkle in cumin and cayenne pepper. A can of evaporated milk can be substituted if there’s no cream on hand. Feel free to use those delicious fresh tomatoes from your garden, too!

 

Rhubarb is in abundant supply at Geinert Gardens. Thousands of pounds of rhubarb have been delivered to area wineries already this year by Joanne and her crew. One of her family’s favorite recipes is rhubarb slush, a delightful, refreshing drink that is pretty in pink to boot! In the summer, Edgeley’s FFA members pick rhubarb that the Geinerts donate. The students clean and freeze it until spring, when Joanne thaws it out to make her famous rhubarb slush for thirsty prom-goers.
“I make four pails of it, and it’s gone in no time,” Joanne says.

RHUBARB SLUSH

    12    cups rhubarb
    9    cups water
    2    cups sugar
    1    (6 oz.) can frozen lemonade
    1    (3 oz.) package raspberry gelatin

Boil rhubarb and water for 30 minutes and drain through a sieve, discarding pulp. Reheat (important to dissolve gelatin) and add sugar, lemonade and gelatin. Stir until dissolved and freeze. To serve, put 2/3 cup frozen slush in a glass and top with 1/3 cup Fresca or 7-Up.


JOANNE’S NOTES: This is our family’s favorite summertime party punch! Sometimes, I make one pail for kids and another with a pint of apricot brandy for adults.