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Main Dishes 2003-04 | Main Dishes 2000-01 DEEP-FRIED TURKEY 8 pounds turkey or turkey breast* Cut turkey into 1- to 2-inch chunks, then add to Tender Quick and water. Set overnight in fridge. Drain Tender Quick and water mixture. Rinse turkey with cold water and drain excess water. Beat 3 eggs and dip turkey in egg. Mix together pancake mix and flour, dip turkey. Deep-fry or brown turkey in pre-heated pan with oil. Put turkey in 9-by-13-inch pan or roaster in oven with chopped onions and a dash of pepper and paprika for taste. Cook for 1 hour at 325 degrees. *Gretchen’s test notes: When cutting up turkey, I used a kitchen shears; much easier to cut turkey. In testing, I used an additional 1/2 cup flour and 1/2 cup pancake mix. I would also suggest buying boneless turkey. An excellent and different way to prepare turkey. Submitted by Arlys Dullum, Dickinson N.D. PHEASANT WITH RICE STUFFING 2 pheasants (about 2 1/2 pounds each) Rub 1 teaspoon salt into cavity of each pheasant. Brown rice in dry frying pan. Transfer to saucepan, add water and 1 teaspoon salt. Cook until tender. Melt butter in frying pan. Add celery, onions and mushrooms, and cook 10 minutes. Add to rice along with herbs. Stuff birds lightly. (Extra stuffing may be baked in covered casserole last 30 minutes of roasting time.) Truss the birds (to skewer or bind the wings and legs before cooking), brush birds with melted butter. Place strips of bacon across breasts. Roast in covered pan in moderate oven (350 degrees) about 2 hours or until tender. Baste frequently. Makes 6 to 8 servings. * Gretchen’s test notes: In testing, I used ground spices instead of crushed spices. While pure ground savory is not a common spice, it is often used by European chefs to bring out the flavor of meats, such as wild game. This is a delicious and easy way to prepare pheasant for the hunting season. Alvera Leier, Kintyre, N.D., members of KEM Electric Cooperative & BEK Communications, October 2002 SAUCY PIZZA POCKETS 1/3 pound Don Russell Pure Ground Pork Sausage Place ground pork and garlic salt in large skillet over medium heat; cook for 5 minutes, stirring occasionally, until pork is no longer pink. Stir in pizza sauce; cook and stir for 2 minutes more. Spray two large baking sheets with nonstick vegetable spray. Arrange biscuits on baking sheets, leaving space between each. Flatten biscuits with hands. Spoon 1 tablespoon of meat sauce onto center of half of the biscuits. Sprinkle with 1 tablespoon cheese. Option: Add slices of pepperoni or Canadian-style bacon to inside of the pocket. Carefully top with remaining biscuits. Seal together outside edges of the top and bottom biscuits by pressing down with the tines of a fork. Bake in a 425-degree oven for 10 to 13 minutes, or until golden brown. Serves 10. * Gretchen’s test notes: This is a tasty treat that’s great for kids and families on the go. Easy to prepare and you can add your favorite toppings if you wish. In testing, I saved some of the leftover pizza sauce for dipping. —from Cloverdale Foods Company Web site, www.cloverdale.com., September 2002 DINNER BELL DINNER 4 cups Cloverdale fully-cooked, boneless ham, cubed Cut ham into 1/2-inch cubes. Set aside. In a large skillet or electric frying pan, steam ham in 4 tablespoons water for about 4 minutes. Add butter and onion; cook until onions appear clear. Add cabbage; cook for 5 minutes. Combine remaining ingredients, pour over cabbage. Cover and cook over low heat about 20 minutes. Serves 4 people. * Gretchen’s test notes: This is an excellent dish for the entire family. The caraway seed adds a nice flavor to this recipe. —Theresa Burgard, Rugby, N.D., member of Northern Plains Electric Cooperative, September 2002 GROUND BEEF ORIENTAL 1 lb. ground beef Brown ground beef. Mix with remaining ingredients in a 2-quart casserole dish. Bake 1 hour at 350 degrees. Serve over bed of rice or Chinese noodles. Makes 8 to 10 servings *Gretchen’s test notes: This recipe is easy to prepare and could be varied depending on your tastebuds. Other alternatives include oriental vegetables and bean sprouts. submitted by Doris Leier, Harvey, N.D.,Northern Plains Electric Cooperative member, July 2002 EASY BLENDER QUICHE 4 ounces sliced Farmer’s cheese Arrange cheese and bacon on bottom of well-buttered 9-inch pie plate or round pan. Combine all other ingredients in a blender and blend on medium speed until smooth. Pour the mixture over the cheese and bacon. Bake at 325 degrees for 45 minutes or until knife comes out clean. Let stand five minutes before serving in wedges. *Gretchen's test notes: Like the recipe title says, this is an “easy” quiche dish to prepare for breakfast, brunch or any meal. You could add a variety of ingredients, such as ham, green peppers, mushrooms, you name it! Carrie says she adds 1 cup of frozen California veggies if serving for lunch or brunch. submitted by Carrie Thompson Widmer, Jamestown, N.D., Northern Plains Electric Cooperative consumer, June 2002 STUFFED BUFFALO TENDERLOIN WITH SMOKED GOUDA RELISH Stuffing: Combine all ingredients, except meat, in a small bowl. Butterfly the meat and spoon in stuffing. Tie up each steak with kitchen string. Broil steaks to preference. (Remember to broil further away from broiler as buffalo cooks in about half the time beef does.) Relish: Combine all ingredients in bowl and toss lightly. Marinate in refrigerator. After cutting off the strings, spoon over top of meat and serve immediately. Serve with baked potato and your favorite salad. Serves 2. CRAB & CHINOOK SALMON WRAPPED IN CORN HUSKS 8 large corn husks* Soak corn husks in cold water for 20 minutes prior to use. Preheat grill on high. In a medium mixing bowl, add crab, zest, seafood seasoning, onions, garlic and fresh dill. Rinse grilling rack. Coat with butter-flavored non-stick cooking spray. Remove 2 corn husks, do not dry. Husks should be wet.* Liberally coat steak with corn oil, salt and pepper. Spread crab mixture over steak. Cover with 2 corn husks. Repeat process for remaining steak. Close grilling rack. Turn grill to low. Grill at least four minutes each side or longer, depending on your grill. Salmon is done when flaky. Serve with crisp salad and rice. Serves 2. *Gretchen's test notes: Hunting down a package of corn husks was a bit challenging, but you should be able to find them in your grocer's Mexican or specialty-foods section. I also brushed the wet corn husks with corn oil before placing on grill. An excellent-tasting dish, as well as an elegant presentation for your dinner table! —from The Sacagawea Cookbook, May 2002 SALSA CHICKEN FIESTA 4 boneless chicken breast halves, cubed In a large skillet, cook chicken in oil until tender and done. Add onion and peppers and cook 2 additional minutes. Pour into 9-by-13-inch casserole dish; add potatoes, corn and black beans. Then pour salsa over all and stir gently. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Can be served with sour cream and tortilla or corn chips. *Gretchen’s test notes: A tasty, attractive dish the whole family will enjoy! In testing, I used a 15-ounce can of whole potatoes as a quick alternative, as well as low-fat sour cream to curb fat grams. Margie Rau, Kief, N.D., Verendrye Electric Cooperative and SRT Communications member, April 2002 CHEESY CORNED BEEF BAKE 1, 12-ounce package of wide noodles Sauté onions in butter. Cook noodles until tender; drain. Mix together noodles, corned beef, shredded cheese, soup, milk and sautéed onions. Bake in 7-by-11-inch cake pan at 350 degrees for 45 minutes. *Gretchen’s test notes: This is a very tasty and easy-to-prepare recipe—and a perfect St. Patty’s Day Irish dish! In testing, we added a can of mixed corn for color and taste. You may also want to add crushed potato chips as a topping. If you can’t find canned corned beef, buy deli corned beef and chop into bite-sized pieces. Orlea Roggenbuck, New Town, N.D., Mountrail-Williams Electric Cooperative and Reservation Telephone Cooperative consumer, March 2002 PORK CHOPS IN CROCK POT 1/2 cup flour Combine flour, salt, dry mustard and garlic powder in a bowl or glass pie plate. Then dredge pork chops in the flour mixture. Brown coated pork chops in oil in skillet on medium heat until brown. Place browned pork chops in crock pot. Pour can of soup over them. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours. *Test notes: This recipe is easy to prepare and the pork chops are very tender and moist. Submitted by Ruth Greene, Dickinson N.D., West Plains Electric Cooperative member, February 2002 SCALLOPS OF VENISON WITH MUSTARD SAUCE 6 venison steaks (salt and pepper to taste) Season steaks with salt and pepper to taste and lightly dust with flour. Place in skillet on medium/high and add vegetable oil/melted butter combination. Fry or cook steaks* until done. Transfer steaks to platter and keep warm. Reduce skillet heat to medium. Pour off grease from skillet, add shallots, then vinegar, scraping up bits that stick to bottom of pan. Cook over medium heat until vinegar is reduced by half. Add cream and cook to thicken slightly (about 3 to 5 minutes). Remove from heat and stir in Dijon mustard. Whisk in butter pieces one at a time. Spoon sauce over steaks and serve. *Test notes: In testing, we sauteed the steaks for about 7 minutes per side. The mustard sauce has a tangy taste and takes away the wild flavor in the venison. An excellent game recipe! —Kathie Howes, Fordville, N.D., Nodak Electric Cooperative consumer, January 2002 |
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