  |
|
      |
|
       |
Main Dishes 2002 | Main Dishes 2000-01 SHRIMP GUMBO 1 lb. butter, unsalted
EASY CHICKEN POT PIE 2 medium chicken breasts, diced Saute chicken and chopped onions in butter until chicken looks done. Prepare gravy mix according to instructions on package. Mix with sauteed chicken and onions. Simmer until thickened. Stir in mixed vegetables that have been drained. Place pie crust in 9-inch pie tin or pan. Place mixture over crust. Cover with top crust. Use fork to make several holes on top. Place in 350-degree oven and bake for 45 minutes. * Gretchen’s test notes: In testing this recipe, we made a large pie and a small individual pie. You could also substitute the frozen mixed vegetables. Ardis serves this quick and easy recipe with cole slaw. Submitted by Ardis Lee, Baldwin, Member of Capital Electric Cooperative and BEK Communications, November 2004 ONION PIE Crust: 1 cup saltine cracker crumbs (about 24 crackers) Combine and pat into nine-inch pie pan, covering the bottom and sides. Filling: 2 cups sliced onions (about 2 large onions) Saute onions in butter until wilted. Pour over crust. Combine: 2 eggs, beaten Pour over onions. Sprinkle 1 cup grated sharp, cheddar cheese on top. Bake 30 minutes at 350 degrees. * Gretchen’s test notes: This is very easy to prepare. You may want to have a container of mints on the table, but everyone who ate the pie said it was good! There’s no need for salt, since you use saltine crackers. This could be used as a side dish or served for breakfast. Submitted by Rose Feller, Minot, Member of Verendrye Electric Cooperative and SRT Communications, October 2004 BAKED PORK CHOPS 4 pork chops, browned Mix last four ingredients together and pour over pork chops. Bake * Gretchen’s test notes: The sauce makes a very tasty gravy that would be good served over mashed potatoes. This is a great recipe, since it is very quick and easy to prepare. Submitted by Royal Hovland, Powers Lake, Member of Burke-Divide Electric Cooperative, October 2004 STUFFED PEPPER SOUP 2 lbs. ground beef Brown hamburger with salt, pepper and onion. Add all of the remaining ingredients except for the rice. Simmer 30 to 40 minutes. Remove from heat and stir in rice. Cover for about 10 minutes and serve. If you feel that this is too thick, add a little water. * Gretchen’s test notes: This is an easy and quick soup recipe. In testing, we used about 1 cup of onion. Judy uses the diced tomatoes that include celery and green pepper. Using a food processor to chop the onion and green pepper is helpful. This is faster than making stuffed peppers and it tastes just as good. Submitted by Judy Yetterboe, Jamestown, September 2004 CREAMY CORN 16 cups corn, cut off the cob Bake one hour at 350 degrees. Stir every 10 minutes. Cool, bag and freeze. * Gretchen’s test notes: This corn recipe was easy to prepare. You would need about 40 ears of corn to make the recipe. I used a serrated knife to cut the corn off the cob. An electric knife would work good, also. Laying the cob almost flat seemed to work best. Submitted by Cliff Gjellstad, Norwich,Member of Verendrye Electric Cooperative and SRT Communications, September 2004 POTATO-CARROT GRILL 5 or 6 medium potatoes, cut into wedges Fold heavy-duty aluminum foil into pouch. Spray with nonstick cooking spray. Cut potatoes into small, bite-size pieces. Put into pouch. Stir soft butter into the potatoes (amount depends on number of potatoes used). Add carrots, or any other vegetable you desire, to one side of the pouch. Sprinkle with seasonings and spices of your choice. Close pouch securely. Grill five minutes on medium heat. Flip and grill five more minutes. Move to higher rack on grill (or turn down heat) and grill another 10 minutes or until potatoes are soft. Serve and enjoy. * Gretchen’s test notes: We cut our potatoes into wedges and sliced the carrots and peppers. This is easy to prepare and tastes excellent. You could use any type of vegetable. Our grill only had one rack, so we didn’t cook the potatoes as long. Submitted by Brittany Becker, Streeter, Member of KEM Electric Cooperative and Dakota Central Telecommunications Cooperative, August 2004 GRILLED SALMON 3-4 pounds salmon, with the skin on Clean fish with cold water; pat dry. Butter two large sheets of aluminum foil. Place salmon in center of foil. Salt and pepper inside and outside of fish. Slice onion and lemon and place inside of fish, also lay onion and lemon on top of fish. Place small slabs of butter around fish. Wrap fish tightly in foil. Wrap another large sheet of foil around that. Place on heated grill. Bake 45 minutes to 1 hour. When done, fish should fall off the bone. Serve with honey mustard or tarter sauce. * Gretchen’s test notes: This fish was excellent. It’s easy to prepare. With the Potato-Carrot Grill and Grilled Salmon, you have a whole meal. We used a lot of butter and also squeezed a little lemon juice over the fish. It’s very moist. Any leftovers could be used in a salad, sandwich or quiche the next day. Submitted by Jessica Thompson, Arnegard, Member of McKenzie Electric Cooperative, August 2004 BEANS & WIENERS WAIKIKI 1 (20-oz.) can pineapple rings, drained (reserve syrup) Cut pineapple into chunks, reserve 3 or 4 rings for garnish. Saute green pepper, onion, pineapple and wiener slices in margarine; simmer 5 minutes. Add pineapple syrup, vinegar, soy sauce, catsup and brown sugar. Heat until bubbly. Pour pork and beans into a 4-quart baking dish, add pineapple mixture, stir gently to blend. Place rings of pineapple on top of casserole. Bake at 350 for 30 minutes. Top with chow mein noodles. * Gretchen’s test notes: These tasty beans were a hit and are easy to prepare. Elda takes them to potlucks all the time. The beans are even better the next day. Submitted by Elda Brunsch, Woodworth, Member of Northern Plains Electric Cooperative, July 2004 MEAL IN A POUCH 1 1/2 pounds lean ground beef Brown ground beef and onion, drain and add taco seasoning and water. Mix well. Remove from heat and add corn and potatoes, mixing well. Spray foil sheets lightly with cooking spray. Place equal portions on right side of foil. To seal, fold left side of foil over mixture. Fold along edges. Fold again to seal. Bake at 400 degrees for 45 minutes. With a kitchen shears, cut pouches open on top, cutting crosswise twice and pull foil back. Top each opened pouch with shredded cheese. Let cheese melt. Serve with sour cream and salsa. Note: Open pouches carefully, as hot steam is released. * Gretchen’s test notes: This recipe was also easy to prepare and tasty. You could add or substitute any vegetable. It can also be prepared on the grill. These may be prepared early in the day and refrigerated. Then pop them in the oven for a quick hot meal after school or before the game. Submitted by Dorothy Scherbenske, Tuttle, Member of Northern Plains Electric Cooperative/BEK Communications, July 2004 HERBED CROCKPOT SALMON BAKE 2 chicken bouillon cubes Dissolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well-greased crockpot. Cover and cook on high setting for 1 hour, then on low setting for 2 to 4 hours. Makes 4 servings. * Gretchen’s test notes: Connie uses the onion and garlic stuffing or croutons. You can also add a can of corn or Mexicorn to this. This is easy to prepare and very good. If you have leftovers, you can make salmon patties for a meal the next day. Submitted by Connie Williams, Dickinson, Former member of BEK Communications Cooperative, April 2004 BUSY ALL-SAY STEW Soup mixture (mix together until smooth and set aside): Layer the following ingredients in order in a two-quart casserole dish: Pour soup mixture over the top. Bake covered at 325 degrees for 1 hour, reduce heat to 250 degrees and bake until meat is done, or use a crockpot to cook. Stir carefully a couple times. * Gretchen’s test notes: The U.S. Department of Agriculture recommends that meat be seared prior to baking and cooked to a temperature of 325 degrees. When making stew, it is recommended that the meat be seared prior to cooking. The stew was flavorful and tasty. It’s very good for those bitter cold North Dakota days. Submitted by Jan Byerley, Cando, Member of Northern Plains Electric Cooperative, March 2004 EASY CHICKEN CORDON BLEU 4 to 6 skinless, boneless chicken breast halves Wash and trim fat from chicken breasts. With chicken laying flat on cutting board, slice horizontally through middle and most of the breast to create a pocket. Wrap half stick of mozzarella cheese with ham, as thick as you would like it or as much as can be stuffed into the pocket of the chicken breast and still allow pocket to close. Stuff breast with cheese wrapped in ham, close pocket opening with toothpicks to keep melted cheese from escaping when baking. (Colored toothpicks work best because while baking, a small amount of the color bleeds into the chicken, ensuring you’ll be able to find and remove them before eating.) Moisten the stuffed chicken breasts with water and coat with the cornflake crumbs, which will bake into a crisp coating. In a glass baking dish, place each chicken breast on top of a pat of butter. Place another pat of butter on top of chicken breast. Bake 40-55 minutes at 375 degrees. Serve on top of penne pasta with favorite pasta sauce, such as alfredo, tomato basil or primavera. (Added bonus: Stuff and coat more chicken breasts than are needed for one meal. Wrap individual or meal portions in tinfoil and freeze. They can go from freezer to oven; just add butter when baking.) Gretchen’s test notes: This is easy to prepare and elegant for a special dinner. It was liked by all and you could use margarine rather than butter for those who are weight-conscious. Just need to watch for the toothpicks. Submitted by LaNita Wald, Bismarck, Member of Capital Electric Cooperative, February 2004 ITALLIAN POT ROAST 1 (3-lb.) beef chuck roast Season roast with salt and pepper in roaster. Mix above ingredients and pour over roast. Bake at 325 to 350 degrees for about 3 hours or until done. Makes its own gravy. Serve with mashed potatoes. * Gretchen’s test notes: In testing, we used a boneless rump roast. It was very tasty and good with mashed potatoes or just with the gravy. The olives add a different flavor. It has a very quick and easy preparation. Submitted by Margaret Sturn, New Salem, former member of Mor-Gran-Sou Electric Cooperative, January 2004 VEAL OSSO BUCO 4 (14- to 18-oz.) veal shanks, each tied with string 1/2 cup pancetta, diced 3/4 cup white wine 1 tsp. fennel seed Gremolata STUFFED SHELLS 1 (12-oz.) package jumbo shells Boil jumbo shells in salted water for 10 minutes. Spread one cup of tomato sauce on bottom of 9- by 12-inch baking dish. Mix ricotta cheese, cheddar cheese and eggs. Fill jumbo shells with heaping teaspoon of this mixture. Place filled shells in rows in pan on sauce. Sprinkle oregano and onion salt on top. Pour the other 2 cups of tomato sauce over the top. Sprinkle with Parmesan cheese. Top with parsley. Cover tightly with aluminum foil. Bake for 45 minutes at 375 degrees. * Gretchen’s test notes: In testing, we used a cookie scoop to fill the shells. This excellent recipe could be served as either a side dish or a main dish. It’s easy to prepare and very tasty. For a variation of the recipe, you could add: • Parsley can also be mixed in with the cheese mixture Betty also says it can be prepared ahead of time to freeze until you are ready to bake it. Submitted by Betty Steinberger, Carpio, Member of Verendrye Electric Cooperative and SRT Communications, October 2003 CRANBERRY PORK ROAST 1 3- to 4-pound pork roast Brown pork roast and place in crockpot. Mix sauce ingredients together and pour over roast in crockpot. Cook on high setting for 8 hours or until meat thermometer reaches 165 degrees. * Gretchen’s test notes: We thickened the sauce to serve with the roast by adding 1 T. cornstarch and water. This easy-to-prepare recipe would make an excellent meal, along with a salad, pasta and vegetables, for guests. Submitted by Suzan Mills, Mandan, October 2003 VEGETABLE CASSEROLE 1 (15-oz.) can carrots Drain all the vegetables and combine in a greased, 9- by 12-inch casserole dish. Add meat. Combine cheese and cream of mushroom soup. Melt in microwave, mix and pour over vegetables and meat. Cover and bake at 325 degrees for 1 hour. For quicker preparation, cook in microwave for 7 to 8 minutes and finish baking in oven until thoroughly heated. * Gretchen's test notes: In testing, we prepared the casserole the night before without meat and baked it the next day. It was very good; it's quick and easy to make. Julie says her mother makes the casserole with fresh garden vegetables. Submitted by Julie Fornshell, Bismarck, Member of Capital Electric Cooperative, September 2003 VENISON TORTILLA WRAPS 1 large venison steak, cut in long, thin strips. Pound or cut across grain to tenderize. Fry in cast-iron skillet a few minutes on each side. Wrap in a flour tortilla with shredded lettuce, diced tomato, chopped onion, diced avocado, salsa and sour cream. * Gretchen's test notes: These are very good, tasty wraps. Once the venison is gone for the season, Nadine uses other meats with this recipe. Submitted by Nadine Danielson, Hensel, Member of Nodak Electric Cooperative and Polar Communications, September 2003 HOT & HONEYED PORK 3 lbs. country style boneless pork, browned Place pork in 9- by 13-inch baking dish. Combine picante sauce, honey, soy sauce, ginger, mustard, oil, orange peel, garlic and onion in a small bowl. Mix well. Pour over pork. Cover and place in refrigerator at least six hours or overnight. Turn pork over once so it is thoroughly coated. Heat oven to 375 degrees and bake one hour or until done. * Gretchen’s test notes: This recipe is a very good sauce with a tangy taste. Submitted by Ruth Holter, Powers Lake, Member of Burke-Divide Electric Cooperative, August 2003 COWBOY TATERS 1 stick butter Cut butter into pieces and put into 9- by 13-inch pan. Add potatoes, salt, pepper, onion, garlic salt, chives, lemon pepper and jalapenos. Bake 1 hour at 350 degrees or until tender. Stir. Add sour cream and shredded cheddar cheese. Return to oven for 10 minutes or until cheese is melted. Top with bacon. Stir and serve. * Gretchen’s test notes: In testing, I used canned jalapenos. These are very good potatoes with a tang. This would be a nice complement with the pork dish. Submitted by Tawnya Kobs, Bismarck, August 2003 SAUSAGE VEGETABLE SALAD 1 package brand (16-oz. includes six pieces) Cloverdale Country Brand Grill sausage, then drain well between paper towels. Arrange lettuce in large serving bowl and top with vegetables and sausage. Pour dressing over top and sprinkle with shredded cheddar cheese. * Gretchen's test notes: This is a very good salad and is very filling. The ingredients create an interesting combination. A shredded carrot may be added for color. Submitted by Tillie Heinle, Minot, Member of SRT Communications, July 2003 BEA'S BAKED BEANS 8 slices Cloverdale Maple Flavored Bacon, cubed Fry bacon, add onions and sautŽ. Add dry mustard, cider vinegar and brown sugar. Simmer for 20 minutes. Add this mixture to all the beans, stir gently. Bake in casserole dish for 1 hour at 350 degrees, or cook in slow cooker for up to 2 hours on the high setting. Serves about 10 people. * Gretchen's test notes: This recipe is easy to prepare and very tasty. Submitted by Beatrice Boehm, Mandan Member of Mor-Gran-Sou Electric Cooperative, July 2003 E-Z CAJUN CHICKEN ON THE GRILL 1 large whole roasting chicken Wash chicken with water and dry inside with paper towel. Sprinkle seasoning mix generously inside cavity of chicken, and thoroughly coat the outside of the chicken. Open can of beer or soda. (You can drink or discard about 1/4 of the contents.) Position chicken with can inserted into bottom opening so the legs and the can form a tripod for the chicken. It will sit upright in the foil roaster or pan on the grill. (Use a grill with a high-domed lid.) Close cover on the grill and set temperature between the medium and low setting on your grill. With the chicken sitting upright on the can, close cover and cook for 2 hours. * Gretchen's test notes: We used Tony Chachere's Creole Seasoning Mix for testing, but other seasonings, such as Louisiana creole seasoning, could also be used. Adjust cooking time to 2 1/2 to 3 hours for more than one chicken. This chicken was very moist and easy to prepare. Submitted by JoAnne Whicker, East Grand Forks, Minn., June 2003 ASY & QUICK BREAKFAST DISH 6 slices white bread, remove crust Layer bread, cheese, meat and mushrooms; top with egg mixture. Cover with foil. Bake in 9- by 13-inch buttered pan at 350 degrees for 50 minutes, remove foil and bake uncovered for another 10 minutes or until eggs are set. * Gretchen’s test notes: When using bacon, salt can be adjusted to taste. The kids can make this easy-to-prepare dish for Mother’s Day! Submitted by Rita Cermak, Beulah, Member of Oliver-Mercer Electric Cooperative, May 2003 RAJIN CAJUN SAUSAGE BAKE Main ingredients: Cook sausage according to package directions and slice into 1/2-inch, bite-size pieces. Melt butter in 2 1/2-quart casserole. Sprinkle 1/2 cup corn flake crumbs to cover. Spread cabbage and carrots alternately on top. Layer sausage bits, water chestnuts, bell pepper and sunflower nuts. Spoon spicy mozzarella sauce over layers. Top with remaining corn flake crumbs. Bake in 350-degree oven for 45 minutes. Garnish with red bell pepper strips and basil sprigs. Serves 6 to 8. Spicy Mozzarella Sauce: In medium-sized fry pan place 1 tablespoon peanut oil and heat to medium temperature. Add 2 teaspoons minced garlic and 4 teaspoons minced onion. Saute' about 2 minutes. Stir in 1 tablespoon rice vinegar and 1 tablespoon sugar. Add 1 can cream of celery soup and 1/2 cup milk, and 1/2 cup mayonnaise. Add 2 teaspoons hot pepper sauce and 1 tablespoon soy sauce. Heat, stirring until bubbly and slightly thickened. Add 1 cup mozzarella cheese mixing well, stir until smooth. * Gretchen"'s test notes: This recipe was fun to try because of the variety of ingredients. It's also a different way to prepare sausage in a dish. You may want to adjust the amount of hot pepper sauce for a "milder" taste. A very tasty recipe with a Cajun kick! Pearl Anna Bertsch, Ypsilanti, N.D., Member of Dakota Valley Electric Co-op and Central Dakota Telecom Co-op, April 2003 CREAMY CORN CHOWDER 4 slices bacon, diced In a saucepan, on medium heat, fry bacon. While the bacon is frying, chop onion; then add to the bacon and allow to sautee for a few minutes. Add cut-up potatoes to water in a pot; bring to a boil. Cover, reduce heat and cook until the potatoes are nearly done. Do not drain. Mash this mixture in the pan with a potato masher, but leave it chunky. Add the corn and milk. Season to taste. Bring to a boil. Reduce heat and simmer or serve immediately. * Gretchen's test notes: A hearty and delicious soup recipe that's easy to prepare. You could add a can of Mexicorn for color. Submitted by Ardith Stevens, Granville, N.D., Member of Verendrye Electric Cooperative and SRT Communications., March 2003 HERBED SPINACH BAKE 2 10-ounce packages frozen chopped spinach Cook spinach according to package directions. Drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13-by-9-by-2-inch baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 5 minutes more or until set. Serves about 15 people. *Gretchen's test notes: This is an excellent breakfast dish or could be served with a dinner as a side dish. The rice gives an added texture and taste. Submitted by Natalie Moch, Kintyre, N.D. HONOLULU CHICKEN 8 chicken breasts Preheat oven at 375 degrees. Combine flour, pepper and salt in bowl. Coat chicken breasts with seasoned flour; brown chicken in a small amount of oil. Drain. Place chicken in a greased 9-by-13-inch pan. Combine peach preserves, barbecue sauce, onion and soy sauce for sauce and pour over the chicken. Layer green pepper strips over chicken breasts. Bake in oven for about 1 hour. *Gretchen's test notes: This chicken is loaded with flavor. It's good served with rice and reheated the next day. --Submitted by Eleanor Magrum, Braddock, N.D., Member of KEM Electric Co-op and BEK Communications, February 2003 CHEDDAR BEEF PIE Hamburger mixture: Filling: Topping: *Test notes: A tasty and easy-to-prepare dish that can be served with a vegetable or lettuce salad as a side dish. Submitted by Judy Horner, Grand Forks, N.D., Member of Nodak Electric Cooperative, Grand Forks, January 2003 |
 |
|
 |
|
Copyright © North Dakota Association of Rural Electric Cooperatives
All rights reserved :: Terms and conditions