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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 - JoAnn Schatz, Mor-Gran-Sou Electric Cooperatave

Meet our recipe tester, Tammy Kear!



  • Barbecued ribsMakes 4-6 servings

    •    3-4   pounds ribs, such as meaty pork spareribs or loin back ribs
    •    1   T. salt
    •     ½   tsp. red pepper
    •     ½   tsp. black pepper
    •     2   onions, chopped
    •     2   T. vinegar
    •     2   T. Worcestershire sauce
    •     ¾   cup Coca-Cola
    •     1   tsp. paprika
    •     1   tsp. chili powder
    •     3   T. olive oil (oil is used for the grill)

    Prepare spareribs by peeling off tough layer of skin on back side. Sprinkle the ribs with salt and pepper. Mix the remaining ingredients, except the oil, to make a marinade. Pour the marinade and the ribs in a covered dish or ziplock type bag and place in refrigerator for at least 4 hours or overnight. Remove the ribs from the marinade. Place marinade in a saucepan and bring to a boil for at least 5 minutes. Allow the ribs to stand at room temperature for 20-30 minutes before grilling. Brush grate with olive oil. Place ribs on preheated grill and sear on both sides for approximately 3 minutes. Reduce temperature to medium and continue grilling for another 1 to 1.5 hours or until tender. Baste with boiled marinade for the last 20 minutes of cooking time.


    Also good for: pork chops, chicken tenders or beef on a stick.

    JoAnn Schatz, Mor-Gran-Sou Electric Cooperative



cup Frank’s Original Hot Sauce (NOT hot wings sauce), mixed with 2 tsps. cornstarch

     ¼   cup honey

      1   T. molasses

     ¼   cup butter

   1-3   tsps. hot wings sauce (optional for hotter wings)

Combine all ingredients. Bring to boil, then turn down heat to simmer about 5 minutes.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative



  • Cucumber salad8 oz. tube pasta
  • 1   T. vegetable oil
  • 2   medium cucumbers, diced
  • 1   medium onion, diced
  • 1½   cups sugar
  • 1   cup water
  • ¾   cup vinegar
  • 1   T. prepared mustard
  • 1   T. diced parsley
  • 1   tsp. salt
  • 1   tsp. pepper
  • 1   clove fresh garlic, crushed or minced
  • Dill to taste (fresh or dried)

Cook pasta until soft. Drain and rinse. Combine all ingredients. Chill 3-4 hours.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative



  • Chocolate Mocha Torte2 cups ( 12 ozs.) semisweet chocolate chips
  • ½   cup (1 stick) butter plus extra for coating
  • ¼   cup sugar
  • ¼   cup water
  • 1   tsp. instant coffee granules
  • 3   eggs
  • Strawberries and powdered sugar or whipped cream for topping

Preheat oven to 425 degrees. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch-square sheet of waxed paper in plate and butter the waxed paper. In a medium saucepan, combine chocolate chips, butter, sugar, water and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from heat and stir in the eggs one at a time until mixture is smooth. Pour mixture into waxed-paper-lined pie plate and bake 10 minutes. Cake will not be completely set in the middle. Cool, cover loosely, and chill 6 to 8 hours, or overnight. When ready to serve, remove cake from refrigerator and allow to sit 10 minutes. Invert cake onto a large flat serving dish and remove waxed paper. Garnish with strawberries and powered sugar or top with dollops of whipped cream just before serving.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative