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Download your free cookbook from 2017's recipes!

We pay $50 for publishing your recipes! Submit your recipe or email to 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 about this month's recipe submitter - The Kessels

Meet our recipe tester, Tammy Kear!



  • Walleye parmesan, string beans and corn on a white and blue plate4-6 walleye filets
  • 1 cup Italian style bread crumbs
  • 1 cup parmesan cheese, grated
  • pepper
  • 2 large eggs
  • salt

In a large bowl, combine Italian bread crumbs, parmesan cheese and pepper. Wash and pat-dry walleye and cut into bite sizes. Beat eggs and add salt. Dip bite-size walleye, one at a time, into egg. Let the excess egg drip off before coating in the combined bread crumbs and cheese. Deep fry in medium heat until golden brown.

Liza Kessel, member of Capital Electric Cooperative, July 2018            



  • 2 (4-6 oz.) salmon filets, no skin
  • salt
  • pepper
  • 2 T. butter
  • ¼ lemon
  • ¼ cup chopped onion
  • ½ pint heavy cream


Season salmon filets with salt and pepper on both sides. Melt butter in a large skillet over medium heat. When melted butter is hot, but not smoking, sear salmon (leaving space for onion) for 2 minutes on both sides or until cooked to your liking. Squeeze lemon on salmon. Add onion, cook until soft or translucent. Add heavy cream, add salt to taste. Simmer for 5 minutes. Serve with your favorite steamed vegetables or on top of steamed white rice. Enjoy!


Liza Kessel, member of Capital Electric Cooperative, July 2018