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Side Dishes 2004 |
Side Dishes 2003 |
Side Dishes 2002 HALIBUT CHOWDER In a Dutch oven or soup kettle, sauté onions and garlic
in butter until tender. Add soups, milk and cream cheese; cook and stir until
cheese is melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat;
simmer, uncovered, for 5 to 10 minutes or until fish flakes easily and the
vegetables are tender. Add cayenne pepper if desired. Yield: 16 servings (about
4 quarts). BAKED BARLEY PUDDING TOMATO BLACK BEAN SALSA
GERMAN CUCUMBER SALAD DRESSING: In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least one hour. Yield: 4-6 servings. September 2007--www.tasteofhome.com. ZUCCHINI SUPREME In a Dutch oven or soup kettle, bring water to a boil. Add the
zucchini, carrot, onion and salt. Cook for 8 to 10 minutes or until vegetables
are tender; drain. In a large bowl, combine the soup, sour cream, garlic powder
and pepper. Fold in vegetable mixture. Combine croutons and butter; place half
in a greased 13- by 9- by 2-inch baking dish. Top with vegetable mixture and
remaining croutons. Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 10 minutes longer or until golden brown. Yield: 8-10 servings. SUMMER CHICKEN SALAD CITRUS DRESSING: Place chicken in a large skillet; add broth. Bring to a boil.
Reduce heat; cover and simmer for 20 to 25 minutes or until juices run clear.
Drain; cover and refrigerate. In a large bowl, combine the greens and sliced
strawberries; refrigerate. In a blender, combine the hulled strawberries, orange
juice, oil, lemon juice and lemon peel, sugar, chili powder, salt and pepper.
Cover and process until smooth. Pour into a small saucepan. Bring to a boil.
Reduce heat; simmer for 5 to 6 minutes until slightly thickened. Cool slightly.
Drizzle half of the dressing over greens and berries; toss to coat. Divide
among four plates. Cut chicken into eighth-inch slices; arrange over salads.
Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings. Fruit and Cheese Kabobs (http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=32204) * 1 pint fresh strawberries, halved On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip). June 2007
LAYERED SALAD REUBEN-STYLE Recipes provided courtesy of Taste of Home. Find more great recipes at www.tasteofhome.com, May 2007 HAM ‘N CHEESE MUFFINS In a nonstick skillet, saute onion in butter until tender; set
aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just
until moistened. Fold in ham and onion mixture. GREEK BEEF SALAD To grill: Place steak on grid over medium, ash-covered coals. Grill 16 to 18 minutes uncovered for medium rare doneness, turning occasionally. Do not overcook. North Dakota Beef Commission, January 2007 ASIAN BEEF AND NOODLES Brown ground beef in large nonstick skillet over medium heat
8 to 10 minutes or until beef is not pink. Remove beef; season with contents
of 1 packet from noodles. Pour off drippings. Combine noodles, vegetables,
ginger, remaining seasoning and 2 cups water in skillet; bring to a boil. Reduce
heat; simmer, covered, 3 minutes or until noodles are tender, stirring occasionally.
Stir in beef; heat through. Add green onion. This recipe makes 4 servings. SWEET CORN BREAD STUFFING Sauté vegetables in butter until tender-crisp. Stir in seasonings. Combine breads in a large bowl, add vegetables mixture. Stir in broth. Fill bird (do not pack), truss and roast as usual. Or spoon into greased, four-quart casserole. Bake uncovered in a moderate oven at 350 degrees for 35 minutes. Then uncover and bake 10 minutes more. Makes 9 cups. * Gretchen’s test notes: This is excellent and a great way to have stuffing for any bird. If you cook for a small crowd and use a turkey breast, you can still prepare stuffing. In testing, we made a casserole. Linda always doubles this recipe, since her family really enjoys it. She makes her own corn bread following the recipe on the back of a cornmeal box. Submitted by Linda Fairbrother, Towner, Member of Verendrye Electric Cooperative, November 2006 CORN CHIP DIP
ALBUQUERQUE CHICKEN SALAD 2 cups orzo pasta (uncooked) Cook orzo according to package directions, then drain, rinse and cool. In an extra large bowl, combine mayonnaise, cream, salt, lemon juice and white pepper. Stir in the cooked orzo and remaining ingredients. Mix well. Refrigerate for several hours. * Gretchen’s test notes: This salad is a very healthy recipe and excellent for those hot summer days. It is easy to prepare. It tastes even better the second day when the flavor has set in. Orzo can be found in the pasta section of your local grocery store. Submitted by Heidi Gackle, Energy management representative, Cass County Electric Cooperative, August 2006 VEGETABLES AND QUINOA SAUTÉ WITH ORANGE
TANGY ONION CHEESE BALL 2 (8-oz.) packages of cream cheese, softened Mix all ingredients except for the dried beef. Divide and shape into one large ball or two smaller balls. Roll into chopped beef. Refrigerate until ready to serve. The cheese ball can also be frozen. Serve with crackers. * Gretchen’s test notes: We used garden onion cheese and served it with crackers. This flavorful cheese ball was a hit by all. You can also serve the cheese ball on scoop chips. Debbie says she likes to take this to picnics or serve this during the holiday season. She usually makes two cheese balls and freezes one for future use. Submitted by Debbie Tellmann, New Salem, Member of Mor-Gran-Sou Electric Cooperative, June 2006 TORTILLA PINWHEEL 8 oz. sour cream Mix all filling ingredients together. Divide evenly and spread over tortillas. Roll up tightly and cover with plastic wrap. Chill in refrigerator for two hours. Cut into slices (you can use waxed dental floss, which works great). Bring the floss around the tortilla and cross the ends over and pull tight. This makes a nice, clean edge. The pinwheels can be dipped in hot sauce or eaten plain. This recipe can be doubled. * Gretchen’s test notes: This recipe is quick and easy to prepare—a favorite recipe for a potluck. Red peppers could be used at Christmastime. Green onions, carrots and chopped meat can also be added. Submitted by Bobby Jo Holle, Mandan, Member of Mor-Gran-Sou Electric Cooperative, June 2006 TASTY TURKEY SALAD 2 cups chopped leftover turkey Mix turkey and celery together. Then mix the rest of the ingredients together thoroughly and add to turkey mixture. Store in a smaller bowl at least half an hour before serving. Serve with bread or on a bed of lettuce. The salad can also be served as a meal with a slice of garlic toast and a glass of orange juice. This recipe is great for low-salt diet meals. * Gretchen’s test notes: This salad was easy to prepare, and the dry mustard added to the flavor. Mary often serves this as a dip with crackers. You could also use the mixture in a flour tortilla or with pita bread. Submitted by Mary Schulze, Rolette, Member of North Central Electric Cooperative, May 2006 SWEET AND HOT MUSTARD 1 cup sugar or honey Mix ingredients together and cook over low heat until thick. Stir and serve with crackers, vegetables, fruit or on ham sandwiches. Jeanette keeps this mustard in her fridge all the time. * Gretchen’s test notes: In testing this recipe, we had the heat set too high and lumps formed in the mustard. We did not cook the second batch as long. We served the mustard with crackers and vegetables. Submitted by Jeanette Brodehl, Elgin, Member of Mor-Gran-Sou Electric Cooperative, March 2006 APRICOT DELIGHT SALAD 1 (3-oz.) box orange Jell-O Combine Jell-O and pineapple in saucepan. Heat until mixture simmers. Add sugar, baby food and cream cheese. Mix well. Chill until mixture mounds. Add Cool Whip and pour into dish. Cover with chopped nuts and refrigerate. * Gretchen’s test notes: In testing, I used Gerber’s Apricot with Mixed Fruit. I bought two, 6-oz. jars and used one full jar and a portion of another jar. With a quick, easy preparation, this has excellent flavor. Submitted by Catherine Eslinger, Elgin, Member of Mor-Gran-Sou Electric Cooperative, January 2006 QUICK AND EASY STRAWBERRY PIE 1 small package vanilla pudding (cook and serve, not instant, or it will not set) Mix pudding, Jell-O and Mountain Dew well in saucepan. Bring to a boil, stirring well with wire whisk. Cook one minute. Fold in sliced strawberries. Pour into graham cracker crust. Chill. Serve each slice with whipped topping. Submitted by Dellilah Johnson, Mandan , Member of Mor-Gran-Sou Electric Cooperative, September 2005 GRILLED CHICKEN SALAD 1/2 cup orange juice Whisk first six ingredients in a 2-cup measuring cup. Pour all but 1/2 cup of mixture into a gallon-sized zipper bag. Add chicken, seal and refrigerate for 30 minutes to 4 hours. Whisk 1/4 cup additional oil into 1/2 cup of reserved mixture and set aside for dressing. Sprinkle or brush asparagus with oil. Peel and section oranges and chill. Wipe clean grill rack with paper towel soaked in oil (or apply with pastry brush). Heat grill on high 10 minutes before cooking. Place chicken and asparagus on rack, being careful not to overcrowd. Cover and cook until chicken and asparagus are well-browned, about 3 minutes. Turn and continue to grill, covered, until asparagus is just tender, 2 to 3 minutes longer. Remove asparagus and continue cooking chicken until cooked through, 5 to 9 minutes depending upon thickness. Remove chicken and let stand for 5 minutes or chill up to an hour, depending if you prefer chicken warm or cold. Cut chicken into half-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over greens. Drizzle with remaining dressing. * Gretchen’s test notes: This is an excellent salad and it’s easy to prepare. In testing, we used one package baby spinach with radincchio and a package of spring mix. We used an indoor electric grill to test the recipe. Always have your instant-read thermometer handy to be sure the chicken is done. Chicken should be 140 to 145 degrees. Submitted by Alvera Leier, Kintyre, Member of KEM Electric Cooperative and BEK Communications Cooperative, August 2005 SCALLOPED POTATOES ON THE GRILL Potatoes or frozen hash browns Peel and dice as many potatoes as needed. The smaller the dice or thinner the slice, the faster they cook. Frozen hash browns could also be used. Put serving portion in aluminum foil, large enough to fold and seal edges. A 12- by 12-inch lightweight foil will do. To each, add 1 teaspoon butter, 2-3 tablespoons milk, dash of salt and pepper, 1 teaspoon chopped or grated onion, grated or 1/2 to 1 slice of cheese (depending on portion size), to taste. Alternately fold two edges over potatoes; fold last two edges to seal. Place on grill with whatever meat you choose. Grill about 20-25 minutes. Can be eaten out of the foil. * Gretchen’s test notes: This is easy to prepare with no mess, fuss or dishes to wash. We found that if we added the cheese just before serving, the cheese would still melt. In testing, we used about 1 cup of cubed potatoes per packet. It is very tasty. Submitted by Alvina Ohlhauser, Hazelton. Member of BEK Communications Cooperative, July 2005 GRILLED TOMATOES 4 large, ripe tomatoes with the tops cut off Prepare and preheat the grill. Brush the grill rack with oil. Place tomatoes skin side up on the grill over medium-high heat and cook for 5-8 minutes until soft. Turn the tomatoes over and place 1 tablespoon of blue cheese on each tomato, top each with three basil leaves and close the grill lid. Cook for another minute or two until the cheese is melted. * Gretchen’s test notes: This is an easy and tasty way to grill tomatoes. The fresh basil added a savory flavor. Submitted by Cara Cody-Braun, Wyndmere MACARONI-HAM SALAD 8 ozs. spiral macaroni, cooked and drained Boil the macaroni, drain and cool. Add ham, celery, eggs, onion, pineapple and peas. Mix dressing of Miracle Whip, sugar, vinegar, mustard, salt and pepper. Add to other ingredients. Stir in cashews just before serving. Serves 20. * Gretchen’s test notes: This was another excellent salad. It is even tastier the second day when the pineapple flavor blends in. Pasta is now packaged differently, so you may find that you will want to use half a box of the pasta unless you are feeding a crowd. Submitted by Gail De Moe, Tioga, Member of Northwest Communications Cooperative, June 2005 BLOCK PARTY BEANS 2 lbs. ground beef In a large Dutch oven, brown beef over medium high heat, drain fat. Add onion and celery. Cook until tender; stir in soup, tomato paste and ketchup. Cook 15-20 minutes. Spoon mixture into a large kettle or roaster. Add all remaining ingredients and stir well. Bake uncovered at 350 degree oven for 1 hour. Yields 25 servings. * Gretchen’s test notes: This bean recipe was very good and would be great for any potluck or block party. Everyone will want this recipe. It’s easy to prepare. Irene said she puts it in the crockpot to take it to parties. Submitted by Irene Dewald, Wishek, Member of BEK Communications Cooperative, June 2005 CABBAGE COLESLAW 2 packages chicken flavor Ramen Noodle Soup seasoning Mix 2 hours before serving and set in refrigerator. Then, about 15 or 20 minutes before serving, add the following items: Crushed Ramen noodles from soup package Serve. * Gretchen’s test notes: This cabbage salad will be a great hit at your Father’s Day picnic. It is tasty and easy to prepare. I used 1 1/2 bags of coleslaw in testing. Submitted by Bonnie Harsch, Stanton, Member of West River Telecommunications Cooperative, June 2005 HAM & WILD RICE SOUP 3/4 cup uncooked wild rice Rinse and drain wild rice. Sauté in oil until lightly browned; partially cook in water about 30 minutes. Drain, reserving liquid. If necessary, add water to measure 1 1/2 cups. Over medium heat, sauté onion, celery and carrot in butter until onion is transparent; reduce heat. Blend in flour, cook over low heat, stirring until mixture is bubbly. Cook about 5 minutes but do not brown. Using wire whisk, blend in chicken broth and reserved wild rice water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add wild rice, half-and-half and ham; blend well. Season with salt and pepper. Stir in rosemary and simmer about 20 minutes; do not boil. Garnish with parsley. Makes 10, one-cup servings. * Gretchen’s test notes: This recipe was submitted on Paul’s behalf by his aunt, Linda Suchy. This soup was enjoyed by everyone. It’s a good way to use the leftover Easter ham. Submitted by Paul Schleicher, Mandan, March 2005 HOT HAM SALAD 3 cups fully cooked ham, cubed In a bowl, combine the first six ingredients, Gently fold in the oranges. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with almonds. Bake uncovered at 350 degrees for 30 minutes or until heated thoroughly. Makes about 4 servings. * Gretchen’s test notes: Do not substitute reduced-fat or fat-free mayonnaise for regular Mayonnaise. This salad is another way to use the leftover Easter ham. Chicken or turkey could also be used. Submitted by Ann Marie Moch, Kintyre, Member of KEM Electric Cooperative and BEK Communications Cooperative, March 2005 |
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