Side Dishes 2003    |     Side Dishes 2002    |     Side Dishes 2001    |     Side Dishes 2000

BOW TIE SALAD

1 lb. bacon
1 package bow tie noodles (Laura uses a 12-oz. package, but we used a 16-oz. package during testing)
2 medium chicken breasts
2 T. olive oil
2 tsp. liquid smoke
2 1/2 cups broccoli
2 1/2 cups cauliflower
2 (0.4-oz.) packages ranch buttermilk dressing mix
1 cup buttermilk
1 cup mayonnaise
Salt and pepper to taste
1/4 cup Parmesan cheese

Cook bacon until crispy. (I do this in the microwave on a microwave bacon dish for 6 minutes). Place bacon on a paper towel and let cool. Follow instructions for bow tie noodles. When the noodles are done, put in a strainer and run cold water over the noodles for 5 minutes. Cut chicken breasts into bite-size pieces and cook in skillet on medium high heat in olive oil, stirring until all sides are turning white. Add 1 teaspoon of liquid smoke to chicken and stir until chicken pieces are cooked. Remove pan from heat. Break the broccoli and cauliflower into small pieces. Rinse in a strainer and put in a large mixing bowl. Crumble bacon into bite-size pieces and add to the broccoli and cauliflower. Add the cooled chicken pieces and mix all together. The mixture should be well-balanced in proportions. Add the cooled bow tie noodles and mix together. Follow the recipe on the buttermilk ranch dressing package, using 2 packages to 1 recipe. Add 1 teaspoon liquid smoke and blend together. Add half of the buttermilk ranch dressing to the combined ingredients and stir. Salt and pepper to taste. Sprinkle half of the Parmesan cheese on top and mix into the mixture. Chill before serving. Add the remaining buttermilk ranch dressing and stir. Top with the remaining Parmesan cheese.

* Gretchen’s test notes: The chicken can also be grilled. We used 2 cups buttermilk and 2 cups of mayonnaise for the dressing and the pasta does absorb a lot of the liquid. The salad is even better the next day when the flavors blend. Laura also adds red and yellow peppers in the fall for a tangy taste. This is an excellent recipe and it is very filling.

Submitted by Laura Beller, Moffit, Member of Capital Electric Cooperative and BEK Communications Cooperative, May 2004

BLT SALAD

1 lb. bacon
3/4 cup mayonnaise
1/4 cup milk
1 tsp. garlic powder
1/8 tsp. ground black pepper
Salt to taste
1 head romaine lettuce, rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Place bacon in a large skillet. Cook over medium heat, turning frequently, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large bowl. Toss with dressing and serve immediately.

* Gretchen’s test notes: This is easy to prepare and goes well with bread sticks and the salmon. You could use any style of bacon.

Submitted by Becky Hilzendeger, Wishek, Member of BEK Communications Cooperative, April 2004

PEACHY FRUIT SALAD

1 (21-oz.) can peach pie filling
1 (15-oz.) can pineapple chunks, drained
1 (11-oz.) can mandarin oranges
1 pint strawberries, chunked
1 banana, diced
1 cup kiwi (about 4)
1 cup grapes, sliced

Add any fruit or pie filling you prefer. Mix together and chill.

* Gretchen’s test notes: This is quick to prepare and tasty. You can use any fruit or pie filling that you have on hand. In testing, we used kiwi and grapes rather than strawberries because we wanted something green for St. Patrick’s Day.

Submitted by Veronica Fernow, Bismarck, Member of Capital Electric Cooperative. March 2004

CROCKPOT POTATO SOUP

1 (16-oz.) bag hash browns, cubed style
1 cup celery, diced
1 cup carrots, diced
1 onion, chopped (1/4 to 1/2 cup, depending on taste)
1 T. parsley flakes
5 cups water
1/3 cup margarine
4 cubes or 4 T. chicken bouillon
1 (12-oz.) can evaporated milk

Put ingredients in a crockpot and cook 10-12 hours or on high for 2 to 3 hours. Add evaporated milk the last hour or two of cooking.

Gretchen’s test notes: This is excellent and easy to prepare. It would be ideal to make on those cold mornings before you leave for work. Then you’ll be able to come home to a pot of hot soup.

Submitted by Diane Eichenberger, Bismarck, Member of Capital Electric Cooperative, January 2004

ARTICHOKE DIP

2 (6-oz.) cans artichoke, chopped
1 (10-oz.) frozen spinach (chopped, thawed and drained)
1 garlic clove, pressed
½ cup sour cream
½ cup mayo (real)
¾ cup Parmesan cheese, grated

Preheat oven to 375 degrees. Drain and chop artichokes and spinach. Mix with remaining ingredients. Pour into a pie or quiche pan and bake 25 minutes. Serve with chips, pretzels or bread cubes. Great appetizer!

Gretchen’s test notes: This is an excellent and easy-to-prepare dip for that favorite Sunday football game party. You can use either type of cheese—fresh or bottled.

Submitted by Brenda Sagert, Cavalier, Member of Polar Communications, January 2004