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CAJUN HOT CRAB DIP
1 lb. lump crabmeat
2 cloves minced garlic
1 cup Jalapeño peppers, chopped (from a jar or fresh roasted in olive oil)
4 ozs. Monterey Jack or Muenster cheese
4 ozs. cream cheese
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/2 tsp. kosher salt
1/2 cup mayonnaise
2 ozs. Parmigiano-Reggiano cheese, grated (Parmesan)

Preheat the oven to 350 degrees. Mix everything except the grated cheeses together in a 2-quart baking dish. Sprinkle the cheese on top and bake 25 to 30 minutes until golden. Serve with crackers, fresh veggies or baked French bread rounds.

* Gretchen’s test notes: This is a spicy recipe. To reduce the spiciness, we suggest using a half-cup of jalapeños instead. We also used a brick of Parmesan cheese instead of the Parmigiano-Reggiano.

CRISPY PARSNIPS

1 pound parsnips
1/4 cup butter
2 tablespoons sugar

Peel parsnips with vegetable peeler. Slice thinly. Steam until tender but not mushy (they cook quickly*). Place cooked parsnips in a skillet with 1/4 cup butter; cook over moderate heat. While frying, sprinkle one side with white sugar. When brown and crispy, remove parsnips from skillet and serve immediately. (Test note: Excellent and tasty! *Mickie says she cooks the parsnips in a kettle in a vegetable basket, with just enough water to touch the bottom of the basket.)

-Mickie Thomas, Karlsruhe (Verendrye Electric Co-op) -- January 2000 issue

UNUSUAL SALAD

1 medium head cabbage, cut up (12 cups)
1 large head cauliflower, cut up (4 cups)
1 large onion, chopped (3/4 cup)
1 pound bacon, fried crisp and crumbled (or 1 cup bacon bits)
2 cups salad dressing (Miracle Whip)
1/3 cup sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/3 cup Parmesan cheese

Mix all together in an large bowl; let stand a couple of hours in the refrigerator to marinate the flavors. Serve crisp and cold. (Test note: An excellent salad; very flavorful. You can add more cabbage if desired.)

Alice Boeckel, New Rockford (Northern Plains Electric Co-op) -- February 2000 issue

ONE-CUP SALAD

1 cup chopped pecans
1 cup miniature marshmallows
1 cup flaked coconut
1 cup mandarin oranges
1 cup pineapple tidbits, drained (reserve juice)
2-3 tablespoons reserved pineapple juice* (use if needed)

Mix all ingredients (except pineapple juice) together. *If salad is a little dry, add 2 to 3 tablespoons of reserved pineapple juice. Refrigerate. (Test note: A delicious salad with a chewy texture. The salad can be made up ahead of time for picnics, buffets, family gatherings, etc. It keeps well and does not become watery.)

-Jan Schrum, Dickinson (West Plains Electric Co-op) -- March 2000 issue

TACO SALAD

1 pound ground beef, browned and cooled
1 bag lettuce salad, or 1 head of lettuce, cut up
2 cups shredded cheddar cheese
1 medium onion, chopped
1 2.5-ounce can black olives, sliced
2 tomatoes, chopped
1 16-ounce bottle of Thousand Island dressing
1 bag Doritos, crushed

Mix all together except for Doritos; refrigerate until ready to serve. Just before serving, add crushed Doritos and mix well. (Test note: This tasty salad makes a meal all by itself!)

-Cindy Henderson, Solen (Mor-Gran-Sou Electric Co-op) -- April 2000 issue

CREAMY CHEESY POTATOES

Non-stick cooking spray
1 28-ounce package hash brown patties (or regular hash browns), thawed
3 cups half-and-half cream
1/2 cup butter
Salt and pepper to taste
1/2 to 3/4 cup shredded cheddar cheese (reserve some for topping)
1/2 cup Parmesan cheese

Spray a 9-by-13-inch cake pan with cooking spray. Pull apart the shredded potatoes and spread in the cake pan. Stir in the shredded cheddar cheese. Salt and pepper the potatoes. Heat the half-and-half and butter until butter is melted. Pour over the potato mixture and stir together. Sprinkle parmesan generously over the potatoes. Bake, uncovered, at 350 degrees for 45 to 50 minutes. Top will be golden brown. (Test note: These tasty potatoes can be made ahead and refrigerated, unbaked. Increase cooking time by 15 minutes if baking cooled mixture. Serve with a bowl of shredded cheddar for those who would like to add more cheese.)

-Kathy Wilner Buchmiller, Willmar, Minn., and Bowdon, N.D. (Northern Plains Electric) -- May 2000 issue

CABBAGE CRUNCH SALAD

1 package prepared cole slaw mix (including chopped cabbage and other veggies)
2 packages tomato ramen noodles (separate noodles and seasoning packets; reserve seasoning packets for dressing)
4 green onions, chopped
1 cup slivered almonds

Dressing:
2 seasoning packets from ramen noodle packages
6 tablespoons white vinegar
6 tablespoons sugar

Before serving:
3/4 cup cooking oil
1 teaspoon pepper

In a large bowl, mix the prepared cole slaw mix, 2 packages tomato ramen noodles, crushed, green onions and almonds; set aside. Dressing: In a small bowl, combine the 2 seasoning packets, vinegar and sugar; mix well. Put in microwave oven for 1 minute, or until sugar dissolves. Pour over cabbage mixture; refrigerate. Just before serving, stir in cooking oil and pepper. (Test note: A tasty and different salad with lots of texture.)

-Juanita Holgerson, Bismarck (Capital Electric Co-op) -- July 2000 issue

BARBECUED BAKED BEANS

2 16-ounce cans pork and beans in tomato sauce, drained
3/4 cup original barbecue sauce*
1 medium onion, chopped (about 1/2 cup)
1 large tart apple (such as Jonathans), peeled, cored and chopped (about 1 cup)
1/2 cup packed brown sugar
2 tablespoons white raisins
3 strips uncooked bacon, halved
2 tablespoons butter

In a 2-quart casserole or baking dish, stir together drained pork and beans, barbecue sauce, chopped onion, chopped apple, brown sugar and raisins. Top with the halved strips of uncooked bacon and cut-up butter. Bake uncovered in a 350-degree oven for 1 hour or until desired consistency. (Test note: In testing this excellent recipe, we used *KC Masterpiece barbecue sauce and a Granny Smith apple.)

-Mrs. Wilfred (Eva) Keller, Harvey (Verendrye Electric Cooperative) -- August 2000 issue

GARDEN LETTUCE SALAD

6 cups garden lettuce, cut into small pieces (about 3/4 to 1 inch long)
3-4 stem(s) from green onions, cut up (about 3/4 to 1 inch long)
10 radishes, cut into small cubes
1 pint heavy cream (or half-and-half)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon vinegar
2 ice cubes

Optional: Sprig of dill (remove before serving)

Wash and drain lettuce; cut into small strips about 3/4 to 1 inch long. Add green onion stems and cut-up radishes to lettuce. In a separate bowl, mix 1 pint of cream. Add salt, pepper, sugar and vinegar; mix into cream. Pour over lettuce; add 2 ice cubes. Add a sprig of whole dill (take out when ready to serve). Keep refrigerated until ready to serve. (Test note: A very quick and easy salad!)

-Mary Alice Stoppler, Linton (KEM Electric Co-op) -- September 2000 issue

MUSHROOM TOTELLINI

1 9-ounce box mushroom tortellini*
3/4 cup frozen peas
2 quarts water
11/2 cups Alfredo sauce** (such as 5 Brothers)

Garnish:
6 slices bacon, cooked and crumbled

Cook and crumble bacon; set aside for garnish. Place tortellini and peas together in a kettle filled with 2 quarts boiling water; boil for 3 to 5 minutes, then drain. Mix in Alfredo sauce and stir well over medium heat until thoroughly heated. Sprinkle crumbled bacon on top before serving.

(Test note: *In testing this excellent Italian dish, we used a 9-ounce package of Digiorno Three-Cheese Tortellini, as our grocer was temporarily out of mushroom tortellini. You could also use chicken tortellini. We used **Old Monk brand Alfredo sauce, which calls for 2 cups milk and 4 tablespoons butter. If using bottled, ready-to-use Alfredo sauce [such as 5 Brothers, the brand that LaVonne uses], use the sauce but omit the milk and butter. If using another brand of packaged Alfredo sauce, prepare according to package directions.)

-LaVonne Elsbernd, Fortuna (Sheridan Electric Co-op) November 2000 issue

WILD RICE SOUP

1 pint half-and-half cream
2 103/4-ounce cans cream of potato soup
1 15-ounce can wild rice
1 pound Velveeta cheese
2 cups milk
Onion (chopped), to taste
Salt and pepper, to taste
2-3 cups cubed cooked turkey or chicken

Combine cream, soup, wild rice, cheese, milk, onion, salt and pepper. Add 2 to 3 cups of cubed turkey or chicken (cooked). Simmer in a Crockpot for at least 2 hours. Serve hot.

(Test note: A tasty way to serve leftover turkey. In testing, we used 1/2 cup of onion.)

—Brenda A. Sagert, Cavalier (Nodak Electric Cooperative) December 2000