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Main Dishes 2003-04 | Main Dishes 2002 BEEF TIPS IN CROCKPOT Up to 3 pounds of beef tips* Brown beef in skillet. Then combine the beef tips, mushroom soup and onion soup in crockpot and let simmer on low all day. Just before serving, add the sour cream. Serve over rice or egg noodles. *Test notes: Instead of beef tips, Jane recommends round steak as an alternative. If you are trying to reduce fat, substitute with fat-free sour cream. In recipe testing, we used homemade noodles. This is an easy-to-prepare and convenient dish—supper is ready when you come home from work! —Jane Feist, Mandan, N.D., Mor-Gran-Sou Electric Cooperative consumer, December 2001 TURKEY& RICE HOTDISH 1 box Uncle Ben’s Long Grain & Wild Rice* (original) Cook the rice, following box instructions. In large bowl, mix together mayonnaise and cream of chicken soup. Add cooked rice, along with turkey, celery, chestnuts and onion. Put mixture into a 9-by-13 pan. Cool overnight. Crush potato chips over top. Bake at 325 degrees for 11/2 hours. * Test notes: As noted above, in recipe testing we used the Uncle Ben’s brand of rice. This hotdish is easy to prepare the day before holiday company arrives or it’s great for using up leftover turkey from Thanksgiving. For color, we suggest adding red pimento or green pepper. Cranberries would be an excellent side dish, too. Recipe submitted by Gwen Bosworth, Mandan, N.D., Mor-Gran-Sou Electric Co-op consumer, November 2001 SWEET & SPICY CHICKEN WINGS 4 pounds chicken wings (about 20-24) Disjoint chicken; discard tip section. Rub with salt; dredge in flour. Heat oil to 400 degrees. Cut pepper into halves. Combine sugar, soy sauce, Mirin, green onions, ginger, garlic and pepper. Fry chicken until golden brown. Immediately dip into soy sauce mixture; remove and drain. (Makes six servings) *Test notes: Instead of Mirin, you may substitute White Zinfandel or cooking wine. Rather than frying the chicken wings, you can cook the wings in a deep-fat fryer. An awesome appetizer that has a bit of a spicy kick—perfect forwhen you have family or friends over to watch the football game on TV. —Gretchen Schaaf--October 2001 CAVATINI 1 1-pound package hamburger Brown hamburger with chopped onion. Add pepperoni. In a blender, put green pepper, mushrooms, tomato paste, spaghetti season mix, salt and pepper and water. When liquefied, add to the meats. Cook the pasta and drain off excess water. Mix the meat mixture along with half bag of each kind of cheese. Spread in a greased 9-by-13-inch casserole dish. Bake at 350 degrees for 30 minutes. Top with the remaining cheese for the last 10 minutes of baking. *Test notes: If your family or guests like green peppers and mushrooms, Carla suggests not using the blender; simply chop veggies into chunks. —Carla Hodenfield, Linton, N.D., KEM Electric Co-op and BEK Communications Co-op consumer--Sept. 2001 COUNTRY-FRIED CHICKEN 1, 2 1/2 to 3 pound broiler-fryer chicken Combine crumb-coating ingredients together in bowl. Dip each chicken piece in 1 cup buttermilk or milk; roll chicken pieces in crumb coating. Put oil in a heavy skillet (or electric frying pan) and place on hot burner. Then, add chicken pieces and brown both sides. Reduce heat and cover with tight lid. Fry for about 20 minutes or until tender. Bake if needed 15 to 30 minutes at 350 degrees. *Testing notes: Lorraine says the best part is trying different seasonings to crumb coating, which can be added to crumb-coating mixture or just sprinkled on top. Try any combination of the following seasonings you like using a teaspoon or more: Mrs. Dash, onion salt, onion soup mix, garlic salt, dill weed or poultry seasoning. In testing, we used 1 teaspoon seasoned salt. The crumb coating can also be used on fish, pork chops or beef and cooked on the grill. This recipe is tasty and easy to prepare! Lorraine Feyereisen, Braddock, N.D., KEM Electric Cooperative consumer--August 2001 CALICO BEANS 1 pound hamburger, browned Combine all ingredients and put into crock pot for 2 hours on low and leave until ready to serve. Testing notes: In testing, we drained the liquid from the kidney and navy beans. You could also get by with an 8-ounce can of tomato sauce or cut the barbecue sauce to 1/2 cup, depending on your taste. Otherwise, this is a great potluck side dish! Dawn Headland, Montpelier, N.D. ,Dakota Valley Electric Co-op and Dakota Central Telecommunications consumer--August 2001 MARK'S BARBECUED BEEF Barbecue sauce: Saute minced onions in canola oil for about 10 to 15 minutes over medium heat. Then add minced garlic and spices. Stir constantly while toasting the spices. Do not toast spices longer than 3 to 5 minutes, otherwise they may get bitter and too hot (spicy). Add remaining ingredients: tomatoes, tomato paste, Worcestershire sauce, cooking wine, vinegar, brown sugar and mustard. Stir well. Simmer over medium to low heat for 30 minutes. Barbecued beef: Mix garlic, cooking wine and onion together. Pour marinade mixture into a large Ziploc bag and place roast inside, pushing all of the air out. Place in refrigerator for 24 hours, turning it over every so often. Then brown meat on medium to high heat until well browned on all sides. Pour 1 cup barbecue sauce (from recipe above) and 1/2 cup of the marinade into the roaster and let boil on stovetop for about 5 minutes. Then bake at 300 degrees for 11/2 hours. *Test notes: Mark suggests trying pork roast or chicken. He also recommends substituting honey instead of brown sugar with this recipe. This barbecued beef is tangy, sweet and very tender. Great on a bun for picnic or potluck sandwiches. —Mark A. Kandt, Minot, N.D. Verendrye Electric Cooperative consumer STROMBOLI Filling: Mix together dough ingredients until the dough is soft; more flour may be added if dough is sticky. Grease cookie sheet. Pat or roll dough onto cookie sheet. Make sure the dough is not so thin it will tear. Mix ham, pepperoni, cheese and sauce together.* Spoon mixed filling onto dough lengthwise in the center, keeping about a 1/2-inch from edge. Fold dough as you would a jelly roll and pinch edges. Brush top with beaten egg and sprinkle pickling salt, garlic powder and onion salt over top. Bake at 350 degrees for 25 to 30 minutes. Slice and serve while hot. *Test notes: Other fillings Tina has tried are browned hamburger, potatoes and sauerkraut. A variety of other sliced meats or veggies can be added. Kids will love this pizza sandwich! -Tina Bertsch, McClusky, N.D., Verendrye Electric Cooperative consumer--April 2001 NO STIR STEW 2 pounds stew meat, cut into 11/2-inch cubes, browned Brown cubed stew meat. Then, mix together ingredients and meat; put into dutch-oven roaster. Cover. Bake at 275 degrees for 6 hours. *Test note: In testing, we used a package of beefy onion soup mix instead of beef soup base. Trella suggests serving stew with oven-fresh biscuits and cold milk. This stew is very tender and tasty, and can be prepared in a crock pot, too. —Trella Nygaard, Bismarck, Capital Electric Cooperative consumer--March 2001 WHITE CHILI 3 cups cooked diced chicken (set aside) Cook chicken in stock pot; when done, reserve 8 cups of broth (or add water to make 8 cups) and set aside 3 cups diced chicken. Add rinsed, drained navy beans and 1 teaspoon chicken bouillon granules to broth; simmer for 2 hours. Sauté chopped onions in 2 tablespoons butter in soup kettle. Add chopped garlic cloves, diced green chilies, pepper, cumin, oregano and cooked diced chicken. Add the bean mixture. Simmer for 30 minutes. Stir in cultured sour cream and shredded cheese. (Test note: A great Super Bowl snack. Lucille usually uses 3 to 4 chicken breasts for this recipe. You can substitute canned chicken broth for the broth called for in the recipe. Adjust spices according to your taste.) —Lucille Anderson, Kulm (Dakota Valley Electric Co-op consumer) January 2001 DUTCH OVEN SPECIAL 11/2 pound hamburger In a large mixing bowl, season burger with salt and pepper. Add chopped-up onion. Grate the potatoes and carrots; mix with the hamburger. Form into meatballs and place in a 9-by-13-inch cake pan. Mix the soups and milk; add mushrooms, chopped garlic and chopped onion if desired. Pour over meatballs. Garnish with dried parsley and/or celery leaves. Cover pan and bake at 350 degrees for 90 minutes or until done. (Test note: Excellent and easy to make! If using 3 cans of soup, use only 11/2 cans of milk or the pan may get too full. For thicker gravy, mix in a little flour. Great for leftovers!) -Steve Guenthner, Beulah (Oliver-Mercer Electric Co-op) -- February 2000 issue CANTONESE BEEF 1 pound round steak, cut into thin strips Brown beef in butter in a large skillet for about 5 minutes. In mixing bowl, combine water and gravy mix; add to beef, along with red pepper, water chestnuts, scallions, soy sauce and ginger (and mushrooms, if desired). Bring to a full boil. *Stir in rice; cover and remove from heat. When rice is tender, fluff mixture with a fork. Serves 6. (Test note: This dish is colorful, tasty and nutritious! *If desired, you can boil the rice separately and serve it as a side dish. You can also substitute green pepper for red pepper called for in the recipe. ) -Monica Wieland, Newburg (North Central Electric Co-op) -- March 2000 issue EASY MEXICAN CHICKEN 4 boneless, skinless chicken breasthalves Preheat oven to 425 degrees. Slightly flatten each chicken breast. Dot with butter; place in an 81/2-by-11-inch baking dish and cover with foil. Bake for 20 minutes or until chicken is tender. Remove foil and drain. While chicken is baking, combine tomatoes, cornstarch and seasoning in a saucepan. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened. Pour sauce over chicken; top with shredded cheddar cheese. Bake, uncovered, for 5 minutes more, or until heated through. Serve over rice. Serves 4. (Test note: A spicy dish with lots of flavor.) -Brenda Koehmstedt, Overly (North Central Electric Co-op) – April 2000 issue ENCHILADA CASSEROLE Enchilladas: Enchiladas: Brown ground beef and onion. Stir in beans, salt and pepper. Soften corn tortillas according to package directions. Place about 1/3 cup meat mixture on each softened tortilla and roll. Arrange tortillas seam-side down in a 9-by-13-inch baking dish. Pour Cheese Sauce over enchiladas and bake, uncovered for 25 minutes or until bubbly, at 350 degrees. Serve with sour cream. Cheese Sauce: Melt butter; stir in flour and seasonings. Cook until smooth and bubbly. Remove from heat; stir in milk and enchilada sauce. Heat to boiling, stirring constantly. Boil 1 minute. Add cheese and olives; stir until cheese melts. (Test note: A delicious complement to the recipes on this page!) -Diane Dahl, Cogswell (Dakota Valley Electric Co-op) – April 2000 issue CHICKEN IN WHITE WINE SAUCE 4 chicken breasts, boneless and skinless Preheat oven to 350 degrees. Melt 1 tablespoon butter in a medium-sized glass baking pan. Add chicken breasts and bake for 30 minutes. Melt remaining 3 tablespoons butter in saucepan; add flour and cook briefly. Add chicken broth and wine (see test note below), stirring constantly until sauce is thick and smooth. Remove chicken breasts from oven. Turn and cover each piece with sliced onions, mushrooms and artichokes. Pour sauce over all. Bake for 30 to 40 minutes or until tender and juices run clear. (Test note: This very tasty dish is great for company and excellent served with wild rice. *You may use Chablis cooking wine, or a non-alcoholic wine or apple juice in place of the white wine if you prefer.) -Ann Mattson, St. Paul, Minn., May 2000 issue EASY MEATBALLS WITH PEPPERS 1 pound ground beef Form ground beef into 11/2-inch meatballs. Brown on all sides; drain. Add soy sauce, green pepper, onion and water chestnuts. Simmer 10 minutes, stirring occasionally. Blend flour and water together; pour over ingredients in pan. Simmer 25 minutes, stirring occasionally. Makes about 18 meatballs. Serve with cooked rice. (Test note: These meatballs are delicious, and so's the gravy. Very colorful and easy to prepare.) -Bill Carroll, Hope (Sheyenne Valley Electric Co-op) -- June 2000 issue BEEF STROGANOFF SANDWICH 1 loaf baked French bread Brown beef and onion in large skillet; drain. Stir in Worchestershire sauce and sour cream. Heat over low heat until sour cream is melted. Spoon over French bread that is cut lengthwise. Sprinkle with shredded cheese; top with sliced tomatoes and/or peppers. Place on a cookie sheet in a 350-degree oven, until cheese melts (about 8 minutes). Remove from oven; let stand 3 to 5 minutes, then slice and serve. (Test note: Goes great with a salad or coleslaw; quick and easy to make and very flavorful. Great for a quick company meal.) -Donnette J. Weil, Bismarck (Capital Electric Co-op) -- July 2000 issue FISH FILLETS Around 2 pounds fresh or thawed In a shallow bowl, combine flour, paprika, salt, pepper and powders. In another bowl, beat eggs. Use a third bowl to hold potato flakes. Dip both sides of fish in flour mixture, then dip through the eggs, then dip through the potato flakes. Fry butter or in cooking oil about 5 minutes on each side (time may vary with size of fillets; fish should flake easily with fork when done). Serves 4. Serve with lemon and tartar sauce if desired. (Test note: In testing, we used perch. When done, the fish was golden brown, crispy and delicious. It was also easy to prepare.) -Darlene Jung, Williston (Mountrail-Williams Electric Cooperative) -- August 2000 issue SEAFOOD FETTUCINE 8 ounces fettucine Cook fettucine according to package directions. While pasta is cooking, saute mushrooms and garlic in butter until tender. Add remainder of ingredients (except for bread crumbs); cook and stir until thoroughly heated. Serve over hot pasta. Garnish with bread crumbs. (Test note: This attractive pasta dish was very tasty and easy to prepare. We used fresh garlic from a jar.) -Kristi Howe, Velva (Verendrye Electric Co-op) -- September 2000 issue PORK CHOP & POTATO BAKE 1 can cream of celery soup Combine soup, milk and sour cream. Stir in potatoes, half of the cheese and half of the onions. Spoon mixture into a greased 9-by-13-inch pan. Arrange pork chops over potatoes. Bake in a preheated 350-degree oven for 40 minutes. Top with remaining cheese and onions; bake 5 minutes longer. (Test note: A quick-and-hearty, family-sized meal. *In testing, we used a 30-ounce package of hash browns.) -Irene Foreman, New Town (Mountrail-Williams Electric Co-op) -- October 2000 issue HARVEST CORN BAKE 1 15-ounce can whole kernel corn, undrained Stir all ingredients except the butter together; pour into greased 9-by-13-inch pan. Drizzle melted butter over the corn mix. Bake in a 350-degree oven for 40 to 45 minutes. (Test note: A quick and hearty side dish to accompany any meal.) —Laura Cvancara, Williston (Mountrail-Williams Electric Cooperative) December 2000 |
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