Side Dishes 2004    |     Side Dishes 2003    |     Side Dishes 2002    |     Side Dishes 2000

ITALIAN SAUSAGE SOUP

1 pound Italian sausage
2 garlic cloves, sliced
1/2 cup water
2 cups canned Italian (Roma) tomatoes
1 cup thinly sliced carrots
1/2 teaspoon oregano leaves
11/2 cups sliced zucchini
1/2 cup green pepper, cut into 1/2-inch pieces
1 8-ounce package meat or cheese-filled tortellini*
1 cup coarsely chopped onion
5 cups beef broth
1/2 cup dry red wine (optional) or water
1/2 teaspoon basil leaves
1 8-ounce can tomato sauce
3 tablespoons chopped parsley
Parmesan cheese

If sausage comes in casing, remove. In 5-quart Dutch oven, brown sausage. Remove sausage, drain and reserve 1 tablespoon drippings in Dutch oven.

Sprinkle with Parmesan cheese on each serving. (Makes 8 1/2 cup servings) *Test notes: Instead of meat or cheese tortellini, you may use any kind of pasta—dry, frozen or fresh—you prefer. This is a zesty, hearty soup that’s great for a chilly autumn day.

—Gretchen Schaaf, Mandan, N.D., Mor-Gran-Sou Electric Cooperative consumer and North Dakota LIVING recipe tester--October 2001

POPCORN CAULIFLOWER SALAD

Mix together mayonnaise, sugar and mustard; set aside. Chop cauliflower into small pieces that resemble "popcorn." Cut grapes in halves. Mix cauliflower, grapes and cashews together and then add dressing and toss. Chill several hours before serving.

*Test notes: When testing this tasty, crunchy salad, we suggest adding the cashews shortly before serving. Otherwise, the nuts get soft after being refrigerated.

—Marjorie Clemens, Wimbledon, N.D., Cass County Electric Co-op andDakota Central Telecommunications Co-op consumer--Sept. 2001

MANDARIN ORANGE SALAD

3 cups hot water
1 3-ounce package orange-flavored gelatin
1 3-ounce package vanilla pudding (cooking type)
1 3-ounce package vanilla tapioca pudding (cooking type)
2 11-ounce cans mandarin oranges
1 12-ounce container whipped topping

Combine hot water, orange gelatin, vanilla and vanilla tapioca pudding together. Bring mixture to boil, stirring constantly. Cook until thick and cool to room temperature. Drain and cut mandarin orange sections in 3 pieces. Add mandarin oranges and whipped topping to mixture. Refrigerate. Tastes better as it sets.

*Test notes: Cindy suggests the following variations: lime-flavored gelatin and a 16-ounce can of pineapple chunks; or strawberry-flavored gelatin and 16 ounces of cut-up strawberries. This summer salad is light and easy to make.

—Cindy Bleth, Williston, N.D., Mountrail-Williams Electric Cooperative consumer, July 2001

PINK LEMONADE DESSERT

60 Ritz brand crackers, crumbled (or equivalent to 21/2 cups crumbled)
1/2 cup powdered sugar
1 stick butter, melted
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen pink lemonade
1 8-ounce container whipped topping

In one bowl, mix together crumbled crackers, powdered sugar and melted butter. In a separate bowl, mix together sweetened condensed milk, pink lemonade (use only half of lemonade or 6 ounces) and whipped topping.

Put half of crumb mixture in a 9-by-13 pan. Then pour lemonade mixture on top of crumb layer. Put remaining crumb mixture on top. Place in freezer overnight or for at least several hours.

*Test notes: In testing, we used a 7-by-11-inch pan, which resulted in thicker pieces for serving. This dessert is refreshing, tasty and a wonderful summertime dessert.

—Mildred Elker, Minot, N.D, Verendrye Electric Cooperative consumer, July 2001

FIESTA DIP

Brown beef, add taco seasoning and the amount of water listed for 1 taco seasoning package. Mix well and simmer. Mix together the 2 cans of soup in a small bowl (do not add water). In an electric skillet on low heat, layer in order: refried beans, beef mixture, mixture of soups, top with mozzarella. Cover and keep warm until cheese melts. Spoon and spread mixture onto a platter while still warm. Then, the following toppings may be added: shredded lettuce, chopped tomato, black olives. Serve with tortilla chips.

*Test notes: An excellent layered taco-style dip that’s easy to prepare. This dip would be fun to make for a family gathering or when hosting a party. In testing this recipe, we used Fiesta nacho cheese soup.

—Susan Furniss, Regent, N.D. Slope Electric Cooperative consumer (June 2001)

SPAGHETTI SALAD

7 cups plain spaghetti noodles *
1 cup tomato, chopped
1/2 cup green pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup broccoli, blanched
1/2 cup cauliflower, blanched

Dressing/seasoning:
1 1-ounce package pasta salad mix (such as Schilling)
1/4 cup white vinegar
1/4 cup vegetable or olive oil

Mix together chilled spaghetti and fresh vegetables-tomatoes, green peppers, carrots, celery, broccoli and cauliflower. In a separate bowl, combine pasta salad mix according to package's directions. Add dressing/seasoning to spaghetti/vegetable mixture. Serve chilled.

*Test notes: A great side dish that's quick and easy to make if you have leftover plain spaghetti noodles in your fridge. We also recommend this colorful, tasty salad for a spring or summer picnic.

-Kathy Miller, Gladstone, N.D., West Plains Electric Cooperative consumer--April 2001

SWEET & SOUR COLESLAW

6 cups shredded cabbage*
1 cup shredded carrots
3/4 cup diced onion
3/4 cup diced green pepper
3/4 cup salad oil
3/4 cup vinegar
11/2 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon salt
1 3-ounce package lime-flavored gelatin

Mix cabbage, carrots, onion, green pepper, celery seed, mustard seed and salt in a large bowl. Add oil; mix well. Boil vinegar and sugar for two minutes. Remove from stove, add gelatin. Cool to lukewarm; pour over cabbage mixture. Mix well. Cover and refrigerate overnight. Keeps two weeks in refrigerator. Serves 16 to 18.

*Test note: For the cook-on-the-go, Lila says you can use the ready-cut coleslaw mixture from the grocery store. This coleslaw dish has a tangy/sweet taste.

—Lila McNamara, Dickinson, West Plains Electric Cooperative consumer--March 2001