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FETTUCCINE AND HAM SALAD

3/4 pound Cloverdale Teardrop Boneless Ham (1/2 baby) or any Cloverdale
fully-cooked boneless ham
1/2 cup diagonally-sliced carrots
1 10-ounce package spinach fettuccine
1 small onion, sliced and separated into rings
1/4 cup tarragon vinegar
2 tablespoons olive oil
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon dried basil, crushed

Cut ham into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender. Cook fettuccine according to package directions. Rinse fettuccine well with hot water. In a large bowl combine ham, carrots, fettuccine and onion. For dressing, in a screw-top jar, combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving. Serves 4.

* Gretchen’s test notes: A wonderful side salad to serve with an elegant dinner. The combination of ingredients makes a beautiful presentation, not to mention a delicious salad.

—from Cloverdale Foods Company Web site, www.cloverdale.com., September 2002

CREAMY WALLEYE & CLAM CHOWDER

1/4 cup sliced green onions
1 teaspoon celery seed
6 slices bacon cut into 1/2-inch pieces (reserve 2 tablespoons drippings)
2 cups potatoes in 1/2-inch cubes14.5-ounce can ready-to-serve chicken broth
1/2 teaspoon dried dill weed
1 1/2 teaspoon salt
1 teaspoon pepper
4 tablespoons cornstarch
3 cups milk
1 1/2 pounds walleye, cut into 1-inch cubed pieces
1 cup whipping cream
6.5-ounce can minced clams (do not drain)
1 cup chopped spinach

In 6-quart stockpot, cook bacon. Drain, reserving 2 tablespoons drippings in stockpot. Set bacon aside. Add onions and celery seed to drippings and cook until tender (3 to 5 minutes) stirring constantly. Stir in potatoes, broth, dill weed, salt and pepper. Bring to a boil, then reduce heat to low. Simmer until potatoes are tender (10 to 15 minutes). In a separate bowl, combine cornstarch and milk. Blend until smooth. Stir into broth mixture and bring to a boil. Reduce heat to low. Add walleye pieces. Simmer 3 minutes stirring occasionally. Stir in bacon, cream, clams and spinach. Cook 5 minutes but do not boil. Serve when hot.*

* Gretchen’s test notes: This is an excellent soup recipe for anglers with a freezer full of walleyes who want to try something new! When testing this recipe, I received rave reviews from those who tasted this creamy, tasty soup. One last note: Like spaghetti or meatloaf, this soup is better the second day, when the flavors blend together.

Jay A. Bertsch, Wilton, N.D., member (and employee) of BEK Communications, August 2002

MOSTACCIOLI PASTA SALAD

1 6-ounce box Mostaccioli or Penne pasta (tubular shaped)
1 1/2 cups cucumber, cubed
2 1/2 cups tomatoes, cubed
3/4 cup sliced green onions
1/4 cup vegetable oil
1/2 cup white vinegar
1 teaspoon salt
2 tablespoons prepared mustard
1-ounce jar diced pimentoes
1 1/2 cup white sugar*
2 teaspoons Shilling salad supreme seasoning

Cook pasta according to directions on box. Drain pasta and coat with vegetable oil. Add cucumbers, tomatoes and green onions. Mix vinegar, sugar, salt, mustard, pimentoes and Shillings seasonings together until the sugar dissolves. Pour over the pasta-vegetable mix, coating well and refrigerate. Stir during the day to marinate. Best if prepared a day early.

* Gretchen’s test notes: This is a tasty, colorful pasta salad that would complement this month’s Creamy Walleye & Clam Chowder nicely. In testing this recipe, the dressing may be too sweet for some. With that in mind, when preparing this salad, don’t add the entire 1 1/2 cups of sugar. Instead, add a portion until it’s to your liking.

Sue Lutgen, LaMoure, N.D., member of Dakota Valley Electric and Dickey Rural Telephone, August 2002

SPINACH SALAD

Salad:
1 pound fresh spinach, washed, dried and torn
3 scallions, sliced thin
2 medium tomatoes, seeded and diced
2 strips jerky cut into matchsticks
1/2 cup roasted and salted sunflower nuts
1/2 cup dried blueberries
1 to 2 sprigs fresh dill, minced

Dressing:
1/2 cup extra-virgin olive oil
1/4 cup prepared yellow mustard (scant)
2 teaspoons granulated white sugar
2 cloves roasted garlic, minced fresh ground black pepper to taste

Place all salad ingredients in a large bowl. Whisk all dressing ingredients together in a small bowl. Drizzle dressing over salad immediately before serving and toss lightly. Serves 4.

GREAT NORTHER BEAN & PECAN

Salad:
1 (16-ounce) can Great Northern beans, drained
1 1/4 cups cooked rice
3/4 cup pecans, chopped
1 medium tomato, seeded and diced
1/4 cup shredded carrot
1 medium cucumber, seeded, peeled and diced
3 scallions, sliced thin
2 teaspoons fresh jalapeno pepper, seeded and diced
12 fresh basil leaves, minced*

Dressing:
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
2 cloves roasted garlic, minced
1/2 to 1 teaspoon kosher salt fresh, ground black pepper to taste

Place all salad ingredients (except basil; see test notes) in a large bowl. Whisk all dressing ingredients together in a small bowl. Drizzle dressing over salad and toss lightly. May be served slightly chilled. Serves 4 to 6.

*Gretchen's test notes: If you are serving this attractive and tasty salad the next day, I suggest not adding the basil until right before your guests arrive. The basil tends to overpower the salad's taste.

—from The Sacagawea Cookbook, May 2002

CASHEW & CAULIFLOWER

1 10-ounce package of frozen snow peas or sugar snap peas
1 10-ounce package of frozen small peas (thawed)
1 cup cauliflower florets, separated into bite-size pieces
1/3 cup diced celery
1/3 cup diced red onion
1 cup low-fat salad dressing
1/2 cup lowfat sour cream
1 cup cashews split in half
1/3 cup crumbled bacon

Mix all ingredients—except cashews and bacon—in large bowl and chill for at least 2 hours. Add in cashews just before serving to retain their crunchiness. Garnish with bacon.

*Gretchen’s test notes: A creamy and crunchy salad that’s very tasty!

Virginia Meyer, Edinburg, N.D. , Nodak Electric Cooperative and Polar Communications member, April 2002

QUICK & CREAMY COLESLAW

1 cup light mayonnaise
1 tablespoon cider vinegar
1/2 package (16 ounces) coleslaw*
(shredded cabbage/carrot mixture)
1 medium to large (3/4 to 1 cup) Braeburn or any red apple
1/8 to 1/4 cup brown sugar

Mix mayonnaise, vinegar and brown sugar together well. Core and dice apple, but don’t peel it. Stir diced apple and slaw into dressing and chill. Vary dressing ingredients to taste. Serves 10 to 12.

*Gretchen’s test notes: An excellent, creamy coleslaw recipe. The apples add color, taste and crunch. In testing, we suggest chilling the coleslaw overnight before serving, as it sets up nicely the next day. We also used one package of coleslaw.

Kathy Johnson, Pembina, N.D., Polar Communications Cooperative consumer, March 2002