WALNUT STUFFED PEPPERS
1 cup raw white rice, rinsed
4 tsp. salt
5 quarts boiling water
6 large green peppers
2 T. minced onion
1/4 cup celery, finely diced
1/4 cup butter or margarine, melted, fat or salad oil
1/2 cup walnuts, finely chopped
1/4 tsp. pepper
6 T. American cheese, grated
1 (15-oz.) can tomato sauce
Cook the rice with 3 teaspoons of salt in 3 quarts boiling water until tender
(about 15 minutes); drain. Wash peppers and cut a thin slice from stem end, removing
seeds. Add peppers to 2 quarts boiling water and 1/4 teaspoon salt; simmer for
5 minutes and drain. Sauté onion and celery in butter for about 10 minutes.
Then add walnuts and sauté about 1 minute longer. Combine rice, remaining
3/4 teaspoon salt, onion mixture and pepper. Stuff peppers with mixture. Sprinkle
1 tablespoon of cheese over each pepper and bake in shallow baking pan at 375
degrees for 30 minutes. Serve hot with tomato sauce. Yield: 6 servings.
Luella Fichter, Dickinson
Roughrider Electric Cooperative (February 2008)
* Gretchen’s test notes: This recipe
would be great for vegetarians! To make the table more festive for Easter,
you could use a variety of colored peppers. To adapt this simple recipe,
you could add 1/4 cup green onions and 1 cup walnuts. You could also use
sharp or mild cheddar cheese and broil to melt. In testing, I used a glass
baking dish. The stuffed peppers can be served with tomato sauce or a medium
white sauce and substitute a can of tomato juice or V-8 juice for the milk.
PINEAPPLE MUSTARD HAM
1/2 spiral-sliced or semi-boneless fully cooked ham (8 to 10 pounds)
1 jar (12 ounces) apple jelly
1 jar (12 ounces) pineapple ice cream topping
1 container (1-3/4 ounces) ground mustard
2 T. prepared horseradish
1 T. pepper
Place ham on a rack in a shallow roasting pan. Cover and bake
at 325 degrees for 1-3/4 hours. In a small bowl, combine the remaining ingredients
until blended. Pour over the ham. Bake, uncovered, 30 to 45 minutes longer
or until a meat thermometer reads 140 degrees. Yield: 16 to 20 servings.
March 08 --Taste
of Home--Home Cooking and Recipes
WILD RICE QUICHE
1 unbaked pastry shell (9 inches)
1/3 cup chopped Canadian bacon or fully cooked ham
1 small onion, finely chopped
1 T. butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup cooked wild rice
3 eggs
1-1/2 cups half-and-half cream
1/2 tsp. salt
Snipped parsley, optional
Bake crust at 425 degrees for 5 minutes. Remove from the oven
and set aside. Reduce heat to 325 degrees. In a skillet, saute Canadian bacon
or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle
with cheese and wild rice. In a small bowl, beat eggs, cream and salt. Pour
over all. Bake at 325 degrees for 35 minutes or until a knife inserted near
the center comes out clean. Let stand 10 minutes before cutting. Garnish
with parsley if desired. Yield: 6 to 8 servings.
January 08 --Taste
of Home--Home Cooking and Recipes
HERB-CRUSTED PORK ROAST
1 tsp. ground mustard
1 tsp. lemon-herb seasoning
1 tsp. salt
1/2 tsp. pepper
1 bone-in pork loin roast (4 pounds)
2 T. plus 1/4 cup olive oil, divided
1 T. Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 tsp. dried basil
2 tsp. minced fresh thyme
2 tsp. minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth
In a small bowl, combine the ground mustard, herb seasoning,
salt and pepper; rub over roast. In a large skillet, brown roast in 2 T.
oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top
with Dijon mustard. Combine the bread crumbs, Parmesan cheese, basil, thyme,
rosemary, garlic and remaining oil; press onto roast. Bake uncovered at 350
degrees for 2 to 2-1/4 hours or until a meat thermometer reads 160 degrees.
Place on a warm serving platter. Let stand for 10 to 15 minutes before slicing.
Stir wine or broth into roasting pan, scraping to loosen browned bits. Pour
into a saucepan. Bring to a boil over medium-high heat; cook until reduced
by half. Serve with roast. Yield: 12 to 14 servings.
December 2007-- Taste
of Home--Home Cooking and Recipes
APPLE-A-DAY CASSEROLE
6 medium tart apples, peeled and sliced
6 medium carrots, thinly sliced
1/2 cup orange juice
1/3 cup all-purpose flour
1/3 cup sugar
1/2 tsp. ground nutmeg
2 T. cold butter
Combine apples and carrots; place in a greased shallow 2-quart
baking dish. Drizzle with orange juice. Cover and bake at 350 degrees for
40 to 45 minutes or until carrots are crisp-tender. In a bowl, combine the
flour, sugar and nutmeg; cut in butter until crumbly. Sprinkle over apple
mixture. Bake uncovered 10 to 15 minutes longer or until the carrots are
tender. Yield: 6 to 8 servings.
December 2007-- Taste
of Home--Home Cooking and Recipes
TURKEY ENCHILADA CASSEROLE
1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) Mexican stewed tomatoes
1 tsp. each onion powder, garlic powder and ground cumin
12 corn tortillas (6 inches)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
In a large nonstick saucepan coated with nonstick cooking spray,
cook the turkey, green pepper, onion and garlic over medium heat until meat
is no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion
powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered,
for 10 minutes. Spread 1 cup meat sauce into a 13- by 9- by 2-inch baking
dish coated with nonstick cooking spray. Top with six tortillas. Spread with
half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with
remaining tortillas and meat sauce. Cover and bake at 350 degrees for 20
minutes. Uncover; sprinkle with remaining cheese. Bake 5 to 10 minutes longer
or until bubbly and cheese is melted. Yield: 10 servings.
November--Taste
of Home--Home Cooking and Recipes
MALLOW WHIPPED SWEET POTATOES
2 cans (17 ounces) sweet potatoes, vacuum packed
1/4 cup margarine, melted
1/4 cup orange juice
1/2 tsp. cinnamon
1 cup miniature marshmallows
Mash potatoes and add margarine, orange juice and cinnamon.
Spoon marshmallows into casserole and bake at 350 degrees for 20 to 30 minutes.
Sprinkle with 1/2-cup marshmallows and broil until lightly browned. Yield:
6 servings.
Submitted by Janet Jordre, Sheyenne, Member of Northern Plains
Electric Cooperative, October 2007
PHEASANT POTPIE
2 pheasants (2-1/2 pounds each)
4 cups water
1 medium onion, quartered
1 garlic clove, minced
2 T. lemon juice
1-1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce
1/8 tsp. ground nutmeg
3/4 cup all-purpose flour
1 jar (16 ounces) whole onions, drained
1 package (10 ounces) frozen peas
1-1/2 cups sliced carrots
1 jar (2 ounces) sliced pimientos, drained
1/4 cup minced fresh parsley
Pastry for single-crust pie
In a large saucepan or Dutch oven, place pheasants, water,
quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and
simmer for 1 hour or until tender. Remove meat from bones and set aside.
Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in
saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg.
Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add
flour mixture; boil 1 minute or until thickened and bubbly. Add the whole
onions, peas, carrots, pimientos, parsley and pheasant; mix well. Spoon into
a 2-1/2-quart baking dish. Roll pastry to fit dish; place over meat mixture
and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees
for 35 to 40 minutes or until bubbly and golden. Yield: 6 servings.
October 2007--
Taste
of Home--Home Cooking and Recipes
BARBECUED CHICKEN
2 broiler/fryer chicken (2 to 3 pounds each), cut up
SEASONING MIX:
3 T. salt or salt substitute
2 T. onion powder
1 T. paprika
2 tsp. garlic powder
1-1/2 tsp. chili powder
1-1/2 tsp. pepper
1/4 tsp. ground turmeric
Pinch ground red pepper
SAUCE:
2 cups ketchup
3 T. brown sugar
2 T. dried minced onion
2 T. frozen orange juice concentrate, thawed
1 T. seasoning mix
1/2 tsp. Liquid Smoke, optional
Pat chicken pieces dry so seasoning coats well; set aside.
Combine seasoning mix ingredients; sprinkle generously over both sides of
the chicken. Reserve 1 tablespoon mix for sauce and store leftovers in a
covered container. Grill chicken, skin side down, uncovered, over medium
heat for 20 minutes. Turn; grill 20 to 30 minutes more or until chicken is
tender and cooked to the proper temperature. Meanwhile, combine all sauce
ingredients in a small bowl. During the last 10 minutes of grilling, brush
chicken often with sauce. Yield: 12 servings.
September 2007--www.tasteofhome.com.
BRATS WITH SAUERKRAUT
8 uncooked bratwurst
1 can (14 ounces) sauerkraut, rinsed and well drained
2 medium apples, peeled and finely chopped
3 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1/4 cup onion, finely chopped
1 tsp. ground mustard
8 brat buns, split
Place the bratwurst in a 5-quart slow cooker. In a large bowl,
combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon
over bratwurst. Cover and cook on low for 6 to 7 hours or until sausage is
no longer pink. Place brats in buns; using a slotted spoon, top with sauerkraut
mixture. Yield: 8 servings.
August 2007--www.tasteofhome.com.
MEAT LOAF WELLINGTON
1 egg,
lightly beaten
1 cup
meatless spaghetti sauce, divided
1/4 cup
dry bread crumbs
1/2 teaspoon
salt
1/4 teaspoon
pepper
1-1/2 pounds
ground beef
2 cups
(8 ounces) shredded part-skim mozzarella cheese, divided
1 tablespoon
minced fresh parsley
1 tube
(8 ounces) refrigerated crescent rolls
In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt
and pepper. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 12- x 8-inch rectangle.
Sprinkle 1 cup cheese and parsley to within 1 inch of edges. Roll up jelly-roll
style, starting with a long side and peeling foil away while rolling. Seal seam
and ends. Place seam side down in a greased 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 350 degrees for 1 hour; drain. Unroll crescent dough; seal
seams and perforations. Drape dough over meat loaf to cover the top, sides and
ends; seal ends. Bake 15-20 minutes longer or until a meat thermometer reads
160 degrees and crust is golden brown. Let stand for 5 minutes.
Using two large spatulas, carefully transfer meat loaf to a serving platter.
Sprinkle with remaining cheese. Serve with remaining spaghetti sauce. Yield:
8 servings.
Recipes provided courtesy of Taste of Home. Find more great
recipes at www.tasteofhome.com,
May 2007
CAULIFLOWER HAM CASSEROLE
4 cups
chopped fresh cauliflower
1/4 cup
butter, cubed
1/3 cup
all-purpose flour
2 cups
milk
1 cup
(4 ounces) shredded cheddar cheese
1/2 cup
sour cream
2 cups
cubed fully cooked ham
1 jar
(41/2 ounces) sliced mushrooms, drained
TOPPING:
1 cup
soft bread crumbs
1 tablespoon
butter, melted
Place cauliflower in a large saucepan; cover with water. Bring to a boil.
Reduce heat; cover and simmer for 5-10 minutes or until tender.
Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth;
gradually add milk. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from the heat. Stir in the cheese and sour cream until
melted.
Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms.
Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish.
Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at
350 degrees for 40-45 minutes or until heated through. Yield: 6 servings.
MULLIGAN STEW
1/4 cup
all-purpose flour
1 tsp.
pepper
1 pound
beef stew meat, cut into 1-inch cubes
1 T.
vegetable oil
2 cans
(101/2 ounces each) beef broth
1 cup
water
2 bay
leaves
1/2 tsp.
garlic salt
1/2 tsp.
dried oregano
1/2 tsp.
dried basil
1/2 tsp.
dill weed
3 medium
carrots, cut into 1-inch slices
2 medium
potatoes, peeled and cubed
2 celery
ribs, cut into 1-inch slices
1 onion,
cut into eight wedges
1 cup
each frozen corn, green beans, lima beans and peas
1 T.
cornstarch
2 T.
cold water
1 T.
minced fresh parsley
Combine flour and pepper; toss with beef cubes. In a Dutch
oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano,
basil and dill; bring to a boil. Reduce heat; cover and simmer until meat
is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover
and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15
minutes longer or until vegetables are tender. Combine cornstarch and cold
water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes.
Remove bay leaves; add parsley. Yield: 8-10 servings.
Nutrition Facts: One 1-cup serving (prepared with reduced-sodium broth) equals
203 calories, 5 g fat (0 saturated fat), 31 mg cholesterol, 239 mg sodium,
25 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 vegetable,
1 starch, 1 meat.
Recipe provided courtesy of Taste of Home. Find more great
recipes at www.tasteofhome.com.,
March 2007
JAMBALAYA
2 cups mild yellow onions, finely chopped
1 cup red, orange, yellow or green peppers, chopped (or for a colorful dish,
a combination of any of the four)
1/2 cup celery, chopped
1 lb. smoked sausage (Cajun Andouille, if you can find it!)
1/2 lb. smoked ham, diced
1/2 chicken breast, cooked and diced
2 T. vegetable oil
1/2 tsp. cayenne pepper
1 tsp. salt
2 cups crushed tomatoes, canned or fresh
1 T. fresh garlic, chopped
4 bay leaves
5 cups chicken broth or homemade stock (Save the liquid when you cook your chicken
breast!)
1/2 lb. tail on shrimp (peeled and deveined); 40 to 60 count are ideal size
2 cups long-grain rice
Chop the onions, peppers and celery. Cut the sausage lengthwise
and cut into quarter-inch slices. Dice the ham and cooked chicken breast
into bite-size pieces. Heat the oil over medium heat in a 5-quart Dutch oven.
Add the peppers, onions and celery, and stir to coat with oil. Add the cayenne
pepper and salt, stir, and continue cooking for 6 minutes or until the vegetables
are wilted, stirring often. Add the sausage and ham, and cook for 3 or 4
minutes, stirring often. Add the tomatoes, garlic, bay leaves, chicken and
shrimp, and cook for 3 to 4 minutes, stirring often. Add the rice and cook,
stirring for 2 minutes. Add the chicken stock and bring to a boil. Reduce
heat to medium-low, cover and cook until most of the broth is absorbed and
the rice is tender, usually about half an hour. Remove the bay leaves and
serve hot. This recipe serves 6 to 8 people.
* Gretchen’s test notes: Any Cajun smoked sausage
can be substituted for the Andouille. We suggest adding more cayenne pepper
for readers who prefer spicy meals!
Submitted by Jake Raile, Mandan, Employee of National Information
Solutions Cooperative, February 2007
PECAN CRUSTED SOUTHERN FRIED CHICKEN
Vegetable oil, for frying
1/2 lb. pecan pieces
2 cups flour
1 large frying chicken, cut into 8 pieces, about 3-1/2 pounds (2 breasts,
2 legs, 2 thighs and 2 wings); or boneless chicken breasts
Salt and black pepper
3 eggs, beaten
3 T. milk
Creole seasoning
Heat the oil over medium heat in a large cast iron skillet.
In a food processor fitted with a metal blade, finely grind the pecans. Combine
the pecans with the flour. Season the chicken with salt and pepper. Whisk
the eggs with 3 tablespoons of the milk. Dredge the chicken pieces in the
pecan flour, coating each piece completely. Dip the chicken in the egg wash,
coating completely and letting the excess drip off. Dredge the chicken in
the pecan flour for a second time, coating the chicken completely. Gently
lay half of the chicken in the hot oil to fry, placing skin side down. Fry
the chicken for 6 minutes. Turn the chicken over and continue to cook for
6 minutes or until the chicken is golden brown and the chicken is completely
cooked. Remove the chicken from the oil and drain on a paper-lined plate.
Creole seasoning:
(for use with Pecan Crusted Southern Fried Chicken or as a basic Creole seasoning)
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme
(Makes 2/3 cup of seasoning)
* Gretchen’s test notes: We used skinned chicken
breasts and found this recipe to be excellent and easy to prepare.
Submitted by Nicki Pedeliski, Belfield, Member of West Plains
Electric Cooperative, February 2007
COWBOY BEEF STEW
2-1/2 lbs. beef for stew, cut into 1-inch pieces
1 pkg. (12- to 14-oz.) dried bean soup mix with seasoning packet (not quick-cooking)
2 T. vegetable oil
2 cans (14.5-oz. each) diced tomatoes with green peppers and onion, undrained
1 can (14- to 14.5-oz.) beef broth
3 cups frozen diced or hash-brown potatoes, optional
Soak beans according to package directions. Reserve seasoning.
Coat beef with reserved seasoning. Heat oil in stockpot over medium heat
until hot. Brown beef in batches. Pour off drippings. Drain beans; discard
water. Combine beef, beans, tomatoes and broth in pot; bring to a boil. Reduce
heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Add potatoes; simmer, uncovered, 5 to 7 minutes or until potatoes are tender,
stirring occasionally. This recipe makes 6 to 8 servings.
North Dakota Beef Commission, January 2007
RUBY CHICKEN
1 (16-oz.) can jellied or whole cranberries
1 (8-oz.) bottle Western or Russian dressing
1 package dry onion soup mix
1 whole chicken, cut up or choice parts, skin side up
Stir cranberries, dressing and onion soup mix together and
pour over chicken. Bake uncovered at 350 degrees for 1-1/2 to 2 hours, depending
on size of chicken.
* Gretchen’s test notes: This recipe was easy to
prepare. The chicken can be substituted with turkey parts or a turkey breast.
We believe removing the chicken skin would be healthier and less greasy.
Barbara serves Ruby Chicken with mashed potatoes and says this is her husband’s
favorite recipe.
Submitted by Barbara Berentson, Fargo, Member of Cass County
Electric Cooperative, November 2006
PORK CHOPS MILANESE
3/4 cup saltine crackers, crushed
3/4 cup Parmesan cheese, grated
1 T. Italian seasoning
1/4 tsp. garlic powder
3 T. butter, melted
4 porkchops
Combine crushed saltines, Parmesan, Italian seasoning and garlic
powder. Mix well. Dip porkchops in melted butter, then dredge each chop in
the cracker mixture, coating each well. Place the chops in a lightly greased
baking dish and bake at 425 degrees for 30 to 45 minutes.
* Gretchen’s test notes: The chops tasted excellent
and were very easy to prepare. You may need to adjust the baking time,
depending on the thickness of the porkchops.
Submitted by Jennifer Kuntz, Dickinson, Member of Consolidated
Telcom, October 2006
8 HOURS AT 200 DEGREES DUCK A'L'ORANGE
2-4 ducks, bigger (or up to 8 smaller ducks)
1 bell pepper, sliced, seeds removed
2 stalks celery, chopped
1 apple, quartered
1/2 onion, sliced
1 cup fresh-squeezed orange juice
1 T. of ginger
1 cup homemade duck stock (or half a cup each of beef broth and chicken
broth)
1 T. brown sugar
1 T. Grand Marnier (optional)
1 T. balsamic vinegar
Salt and pepper
Cut the plucked ducks down both sides of the back and
discard the backbone. Using your hands, flatten the birds on a cutting
board and season both sides with Cajun seasoning or spice rub. For every
two ducks, place the following in the bottom of a roaster: bell pepper,
celery, apple and onion. Cover the vegetables with duck stock (low-sodium
beef broth also works). Lay the ducks breast side up in a roasting pan,
cover and place in a 200-degree oven. Cook for five to eight hours,
depending on the size of the birds. Start checking the birds after four
hours. The birds are done when the meat literally falls off the bone.
ORANGE SAUCE (by Dan Nelson)
Reduce in half the orange juice and ginger. Add the duck stock or broth
and reduce by half again. When it all has reduced, add the brown sugar,
Grand Marnier (optional), balsamic vinegar, and salt and pepper. Taste
and adjust the seasonings. When you have the flavor you desire, stir
in enough roux to thicken the sauce.
Dr. Thomas Hutchens' test notes: He says this dish
is one of the slowest, lowest recipes you'll every try--eight hours
at 200 degrees--and the end result is fall-off-the-bone tender. He suggests
serving the duck with wild rice, and says the orange sauce really enhances
the recipes.
Submitted by Dr. Tom Hutchens, board director for Delta Waterfowl, Capital Electric Cooperative and KEM Electric Cooperative,
September 2006
DUCK CAMP HORS D'OEUVRES
1 cup flour
1/2 tsp. each of salt, pepper, garlic powder, cayenne, paprika, onion
powder, garlic powder, cumin
3 slices bacon, diced
1 medium onion, chopped
1 T. brown sugar
1 T. olive oil
1 T. margarine
1/2 cup bourbon (optional)
2 cups stock (made from the meat)
Mix up some seasoned flour in a plastic bag by combining
the flour, salt, pepper, garlic powder, cayenne, paprika, onion powder,
garlic powder and cumin. Brown the bacon in a cast-iron skillet. When
the bacon softens and gives off some fat, add the onion and brown sugar.
Allow the onions to brown; then remove the onion and bacon to a plate.
Dust the bite-sized chunks of meat in the seasoned flour. Add olive
oil and margarine to the skillet. Increase the heat and add the meat
to the skillet. When the meat is thoroughly browned on all sides, remove
it to a plate and deglaze the skillet by pouring bourbon into the skillet
and scraping up the browned bits in the bottom with a spatula or wooden
spoon. When the bourbon has nearly evaporated, add the stock. Bring
the stock to a boil; then stir in refrigerated roux until thick. (Roux
is made by melting butter over very low heat and stirring in an equal
amount of flour until thoroughly mixed. It should give off a nutty aroma.)
Place in a container in the refrigerator until needed. Once the sauce
has thickened, reduce heat and return the meat, onions and bacon to
the pan to reheat. Spoon onto a platter and serve with crackers and
cheese or garlic toast.
* Dan Nelson's test notes: He says
this wild-game appetizer is excellent with duck, but it can also be
served with pheasant, ruffed grouse, venison, mourning doves or just
about any wild game. He prefers homemade stock, but says a cup each
of canned chicken broth and low-sodium beef broth would work as a substitute.
Submitted by Dan Nelson, editor of Delta Waterfowl, Capital Electric Cooperative, September 2006
