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Recipe Roundup: November 2020

AGT Foods adding value in North Dakota

by Cally Peterson

Read the story here!



    8    oz. can chickpeas (garbanzo beans)
    3-5    T. lemon juice, to taste
    1½    T. tahini
    1-2    cloves garlic, crushed
    ½    tsp. salt
    1-3    T. olive oil
    ¼    cup water
        Pita chips and assorted veggies, for serving

Wash and drain canned chickpeas. Combine chickpeas, lemon juice, tahini, garlic and salt in blender or food processor. Add ¼ cup of water.* Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl and create a shallow well in the center of the hummus. Add a small amount (1-3 T.) of olive oil in the well. Garnish with parsley. Serve with fresh or oven-crisped pita and veggies of choice for dipping.

*Reduce or add water to develop desired consistency. More chickpeas can be added if hummus is too loose.

Recipe by AGT Foods
Verendrye Electric Cooperative member




    ½    box AGT rotini 100% peas Veggipasta™,* or ½ box rotini pasta
    1    T. olive or canola oil
    ¼    cup butter
    1    tsp. chopped garlic
    ½    cup milk
    ½    cup (4 oz.) cream cheese
    ½    cup parmesan cheese, shredded or grated
    1    cup sharp cheddar cheese, shredded
    ½    cup crumbled potato chips
        Salt and pepper, to taste

Place large pot on medium-high heat. Add 3 quarts water and 1 tsp. salt and bring to boil. Add pasta and cook for approximately 12 minutes, or until al dente or desired tenderness. Drain pasta. Drizzle and gently fold 1 T. olive or canola oil into pasta in strainer. Do not rinse.

Return pan to stove over medium heat. Add ¼ cup butter. Once butter is melted, add 1 tsp. chopped garlic and sauté for 1-2 minutes. Add ½ cup milk and bring to a slow boil. Add ½ cup cream cheese, stirring until blended with no lumps. Reduce heat to medium and add ½ cup parmesan and ½ cup sharp cheddar, stirring continuously until smooth. Add the cooked pasta to the cheese sauce, gently folding until well coated. Season with salt and pepper, to taste.

Transfer pasta to baking dish. Top with remaining cheese and crushed potato chips. Bake at 350 degrees for 10-12 minutes, or until cheese is melted and golden brown.

*Visit to find Veggipasta™ retailers in North Dakota.

Recipe by AGT Foods
Verendrye Electric Cooperative member

Cally Peterson is editor of North Dakota Living. She can be reached at

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