January 2021: Recipe Roundup

Dymo Cups

    1  lb. Jimmy Dean sausage
        Onion, chopped
        Celery, chopped
        Peppers, chopped
    1  cup shredded cheese
        Wonton wrappers
        Ranch dressing

Brown sausage. Add onion, celery and peppers, sautéing until soft. Let cool slightly. Combine sausage mixture with cheese.

Bake wonton wrappers in a greased muffin tin at 350 degrees for 5-7 minutes. Fill wonton cups with meat mixture. Add ranch dressing, enough to hold them together. Bake another 5-10 minutes until heated through and cheese melts.

Recipe by Bob & Helen Grant, Mountrail-Williams Electric Cooperative members

Ham-and-cheese sliders

   12-count package Hawaiian sweet rolls
    ¾    lb. cooked deli ham, thinly sliced
    ¾    lb. Swiss cheese, thinly sliced
    1    stick unsalted butter, melted
    1    T. Dijon mustard
    1    T. poppyseeds
    2    tsp. dried minced onion
    2    tsp. Worcestershire sauce
    ¼    tsp. salt, or to taste
    ¼    tsp. pepper, or to taste

Preheat oven to 350 degrees. Line a 9x9 or 9x13 inch pan with aluminum foil, sprayed with cooking spray.

Using a large serrated knife, slice the rolls in half horizontally, so you have a “slab” of tops and a “slab” of bottoms. Don’t pull the rolls apart or individually slice them – keep them connected. Place the bottom “slab” in prepared pan.

Evenly layer half the ham, then cheese, then remaining ham. Add the top “slab” and set aside.

Add mustard, poppyseeds, onion, Worcestershire sauce, salt and pepper to melted butter, whisking to combine.

Slowly pour butter mixture over the rolls, spreading evenly with a spatula. Cover with aluminum foil and let stand at room temperature for 5-10 minutes.

Bake covered for about 20 minutes, or until cheese has melted. Uncover and cook an additional 3-5 minutes. Slice into individual sliders and serve immediately.

Recipe by Maxine & John Rognlien, Verendrye Electric Cooperative members

Fruit Pizza

CRUST:
    ½    cup sugar
    ¾    cup softened butter
    1½    cup flour

FILLING:
    8    oz. softened cream cheese
    ½    cup sugar
    1    tsp. vanilla
        Fruit, your family’s favorite!

GLAZE (optional):
    2    T. cornstarch
    1    cup fruit juice
    ½    cup sugar
    1    T. lemon juice

Mix crust together well and pat into a pizza pan or 9x13 inch pan. Bake at 350 for 12-15 minutes, or until light brown. Cool.

Beat filling until smooth. Spread on cooled crust. Top with fruit.

If adding the optional glaze, cook ingredients on medium heat until glaze thickens. Spoon over fruit. Refrigerate.

CONNIE’S NOTES: Be creative! Use the fruit your family enjoys! Our favorite toppings are banana, strawberry, kiwi, apple and grapes. Make a pattern with the fruit or do it helter-skelter. Adding the glaze helps keep the fruit from browning, but does make it more messy to eat.

Recipe by Connie & Jim Bitz, Dakota Valley Electric Cooperative members

Rumali

    3    cans whole chestnuts
    16    oz. package bacon, each slice cut into 4 pieces
    1    cup ketchup
    1    cup sugar
    ¼    cup apple cider vinegar

Wrap chestnuts with bacon slices and secure with toothpicks. Bake for 1 hour at 350 degrees on broiler pan.

Combine remaining ingredients and bring to boil, reducing to make a sauce. Toss wrapped chestnuts in sauce and serve.

Recipe by Randy & Charlotte Simon, Northern Plains Electric Cooperative members