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    ½    cup quinoa, cooked to package directions
    ½    cup roasted veggies of choice
        (try tomatoes, yellow squash, broccoli, red onion and eggplant)
        Chicken sausage link, sliced and cooked
    3    T. prepared pesto
    ¼    cup olive oil
    ½    lemon, juiced
        Salt and pepper, to taste
        Parmesan cheese, for topping

To prepare pesto vinaigrette, whisk pesto, olive oil and lemon juice until combined. Season lightly with salt and pepper, to taste. In dinner bowl, layer arugula, cooked quinoa, roasted veggies and cooked chicken sausage. Drizzle with pesto vinaigrette and top with parmesan cheese.

TO ROAST VEGETABLES: Preheat oven to 400 degrees. Chop vegetables and place on rimmed baking sheet. Drizzle with olive oil and season with salt. Roast until lightly browned and to desired tenderness, about 10-15 minutes, depending on the size and type of vegetable. Remove from oven and squeeze fresh lemon juice over veggies.

For more meal-in-a-bowl recipe ideas, search for the NDSU Extension publication, “5 Steps to Making Your Own Meal in a Bowl,” online at

RECIPE by North Dakota Living test kitchen, inspired by NDSU Extension publication, “5 Steps to Making Your Own Meal in a Bowl”



    4    cups old-fashioned oats (2 cups finely blended, 2 cups whole)
    2    scoops flavorless protein
    ½    cup chia/flax seed
    1    tsp. baking powder
    2    T. cinnamon
    4    bananas, mashed
    1    T. vanilla
    2    cups almond milk (or milk of choice)

Combine dry ingredients. Add bananas and vanilla. Slowly add milk until reaching desired consistency, about 2 cups. Coat pan with cooking spray and cook pancakes on low to medium.

JOCELYNE’S NOTE: I always add some chocolate chips!

RECIPE by Monique Lamoureux-Morando and Jocelyne Lamoureux-Davidson, North Dakota’s first Olympic gold medalists



    1.5    cups egg whites
      1    cup cottage cheese
     ½    cup shredded sharp cheddar cheese
   5-6    bacon slices, cooked and chopped
      1    T. everything bagel seasoning (EBS)
           Chopped scallions, for garnish

Combine egg whites and cottage cheese. Evenly distribute mixture into greased 12-muffin tin. Top evenly with ¼ cup cheese and EBS. Bake at 400 degrees for 25 to 30 minutes. Add chopped bacon and remaining cheese in the final minutes of cooking time. Top with chopped scallions and more EBS, if desired.

RECIPE by North Dakota Living test kitchen



    2    cups uncooked macaroni
    2    cans cream of chicken soup, undiluted
    2    cups milk
    2    cups cooked turkey, diced
    1    small onion, chopped
    2    cups shredded cheddar cheese
        Salt and pepper, to taste

Combine all ingredients and place in casserole dish. Bake at 350 degrees for 1 hour.

Recipe by Dave and Wanda Muehler, Dakota Valley Electric Cooperative members



    ½    cup low-sodium soy sauce
    ¼    cup + 2 T. water
    2    T. red wine vinegar
    1    T. white sugar
    1    T. brown sugar
    2    tsp. + 1 T. minced garlic
    1    tsp. ginger
    1    T. cornstarch
    1    T. vegetable oil
    ½    cup onion, diced
    1    lb. ground turkey
    1    cup broccoli, finely chopped
    2    carrots, peeled and grated
        Cooked rice or noodles, for serving
        Chopped green onions, for garnish

Whisk soy sauce, ¼ cup water, vinegar, sugars, 2 tsp. garlic and ginger in a saucepan over medium heat until sugars dissolve. In a small bowl, dissolve 1 T. cornstarch in 2 T. warm water. Slowly add cornstarch mixture to teriyaki sauce and simmer until thickened. Remove from heat and set aside.

Heat oil in large skillet over medium-high heat. Add onions and cook until soft. Crumble ground turkey and 1 T. garlic into pan. When turkey is about half-cooked, add broccoli and carrots, cooking until turkey is no longer pink. Pour teriyaki sauce over turkey and veggie mixture and stir. Simmer for about 5 minutes to combine flavors. Spoon meat mixture over rice or noodles to serve. Garnish with green onions.

WANDA’S NOTE: Other than traditional roasted turkey, this is Dave's favorite turkey recipe!

Recipe by Dave and Wanda Muehler, Dakota Valley Electric Cooperative members



    1    lb. antelope or venison steak, thinly sliced across the grain
    ¼    cup soy sauce
    2    T. brown sugar
    2    T. sesame oil
    1    T. minced garlic
    ½    tsp. ground ginger
    2    tsp. Gochujang (Korean chile paste) or Sriracha sauce
    2    cups cooked rice, for serving
         Kimchi (Korean fermented vegetables) or cooked vegetables, for serving
    2    chopped green onions, for garnish

To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang in a bowl and mix well. Place thinly sliced meat in zipper-lock bag, cover with marinade and refrigerate for 1 hour. In a large cast-iron or 12-inch skillet, cook marinated meat in a single layer over medium-high heat until well-browned, about 3 minutes. Repeat with remaining meat. To serve, spoon meat and resulting pan sauce over rice. Garnish with green onions and serve with kimchi or vegetables.

Recipe by Jeff Benda, the Wild Game and Fish Chef



    1    lb. venison steak, cubed
    1    T. grapeseed or olive oil
    4    T. butter
    ½    yellow onion, finely chopped
    8    oz. mushrooms, sliced
    1    T. minced garlic
    3    T. flour
    3    cups venison or beef stock
    1    T. Worcestershire sauce
    2    tsp. Dijon mustard
    1    tsp. salt
    1    tsp. pepper
    ½    cup sour cream
        Egg noodles, for serving

Heat oil in pan over medium-high heat. Add venison steak and cook, stirring constantly for about 30 seconds. Add 2 T. butter and onion, cooking for 1 minute. Add mushrooms and garlic, cooking for an additional minute. Add remaining 2 T. butter and flour, cooking 2 minutes. Add stock, Worcestershire, Dijon, salt and pepper and reduce liquid, about 15 minutes. Mix in sour cream and serve over cooked egg noodles.

Recipe by Jeff Benda, the Wild Game and Fish Chef



    2    T. minced fresh parsley
    1    tsp. salt
    3/4    tsp. paprika
    1/2    tsp. dried thyme
    1/2    tsp. dried oregano
    1/2    tsp. dried basil
    1/2    tsp. ground black pepper
    4    whole catfish fillets
        Juice of one lemon
    2    T. melted butter
    1/4    tsp. garlic powder
        Non-stick cooking spray

Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Sprinkle over both sides of catfish fillets. Place the fillets in a 9x13 baking pan that has been coated with non-stick cooking spray. Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine. Drizzle the butter-lemon-garlic mixture over the fillets. Bake uncovered for 15-20 minutes or until the fish flakes easily.

Recipe by Spirit Lake Food Distribution Program, served by Northern Plains Electric Cooperative


Spaghetti Squash Burrito Boats

    2    medium spaghetti squash, halved, seeds removed
    2     T. extra-virgin olive oil, separated
    ¼     tsp. salt
    ½     tsp. chili powder
    ½     tsp. cumin
    ½     onion, chopped
    2     cloves of garlic, minced
    1     lb. ground turkey
    1     T. taco seasoning
    ⅛     tsp. cayenne pepper
    ¼     tsp. black pepper
    1     (15-oz.) can low sodium black beans, drained and rinsed
    1     (15-oz.) can fire roasted diced tomatoes with juices
    1     (15-oz.) can unsweetened canned corn, drained
    1     cup shredded monterey jack
    ½     cup shredded white cheddar
    1    semi-ripe avocado, sliced
    4     T. fresh cilantro

Preheat oven to 400 degrees. After cutting and seeding spaghetti squash, drizzle the cut sides with oil and season with salt, chili powder and cumin. Place the cut side face down on a large, rimmed baking sheet lined with parchment paper. Roast until tender, about 30 to 35 minutes. Let cool slightly. Using a fork, break up the squash strands.

While the squash is roasting, prepare the filling. In a large pan, heat the olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground turkey. Cook until turkey is golden in color. Stir in taco seasoning and cayenne pepper; add salt and pepper as desired. Stir in drained and rinsed black beans, fire-roasted tomatoes with juices and drained corn. Fill each spaghetti squash with turkey mixture and top with cheese. Place in oven for about 5 minutes or until cheese is melted. Garnish with avocado and fresh cilantro.

Recipe by Julie Garden-Robinson, NDSU Extension



1½    lb. bison sirloin or tenderloin, cut into bite-sized pieces
    6    c. water
    2    c. soy sauce
    1    c. onion, diced
        Worcestershire sauce
        Salt, pepper and garlic salt

Combine marinade ingredients. Soak bison meat in marinade for at least 6 hours. Skewer and grill. Or, roll marinated tips in flour and deep fry until desired doneness.

Recipe by the Roy Krivoruchka family, members of Roughrider Electric Cooperative



    1½    lb. ground bison
    1    T. Dijon mustard
    2    T. shallots and garlic, roasted and chopped
    1    tsp. Worcestershire sauce
        Splash extra virgin olive oil
        Salt and pepper, to taste
        Blue cheese or Roquefort
    2    red onions, sliced
        Balsamic vinegar
    2    bulbs fennel, sliced

Combine ground bison, Dijon mustard, shallots, garlic, Worcestershire sauce, splash of olive oil, salt and pepper. Form mixture into six patties, adding approximately 1 teaspoon of blue cheese into the center of each patty. Grill to order.

For garnish, drizzle red onions with extra virgin olive oil and balsamic vinegar. Grill under tender. Sauté fennel in olive oil until tender. Toss onions and fennel together and serve on bison burger.

Recipe by Kathy Cary for the National Bison Association



    1    lb. bacon (reserve drippings)
    1    lb. ground beef
    3    cans kidney beans
    3    cans pinto beans
    3    cans white beans
    1    medium onion, chopped
    1    cup brown sugar
    1    cup ketchup
   ½    cup molasses
    3    T. mustard
    1    T. Worcestershire sauce

Brown bacon, reserving drippings to brown ground beef. Drain and rinse beans. Mix all ingredients together and place in a slow cooker for 4 hours.

Recipe by Charlotte Meier, board director and member of Slope Electric Cooperative



    4-5    lbs. pork ribs
   1 ¼    cup ketchup
             Salt, pepper and garlic salt, to taste
      ¼    cup Worcestershire sauce
       1    can Coca-Cola
      ¼    cup vinegar
      ¼    cup brown sugar
       2    tsp. paprika
      ½    tsp. chili powder
       1    medium onion, chopped

Mix barbecue ingredients and pour over ribs. Slow bake in a 350-degree oven for 2 to 2½ hours.

Recipe by Charlotte Meier, board director and member of Slope Electric Cooperative



    ½    box AGT rotini 100% peas Veggipasta™,* or ½ box rotini pasta
    1    T. olive or canola oil
    ¼    cup butter
    1    tsp. chopped garlic
    ½    cup milk
    ½    cup (4 oz.) cream cheese
    ½    cup parmesan cheese, shredded or grated
    1    cup sharp cheddar cheese, shredded
    ½    cup crumbled potato chips
        Salt and pepper, to taste

Place large pot on medium-high heat. Add 3 quarts water and 1 tsp. salt and bring to boil. Add pasta and cook for approximately 12 minutes, or until al dente or desired tenderness. Drain pasta. Drizzle and gently fold 1 T. olive or canola oil into pasta in strainer. Do not rinse.

Return pan to stove over medium heat. Add ¼ cup butter. Once butter is melted, add 1 tsp. chopped garlic and sauté for 1-2 minutes. Add ½ cup milk and bring to a slow boil. Add ½ cup cream cheese, stirring until blended with no lumps. Reduce heat to medium and add ½ cup parmesan and ½ cup sharp cheddar, stirring continuously until smooth. Add the cooked pasta to the cheese sauce, gently folding until well coated. Season with salt and pepper, to taste.

Transfer pasta to baking dish. Top with remaining cheese and crushed potato chips. Bake at 350 degrees for 10-12 minutes, or until cheese is melted and golden brown.

*Visit to find Veggipasta™ retailers in North Dakota.

Recipe by AGT Foods
Verendrye Electric Cooperative member



6-8  goose breasts, fresh or frozen Morton® Tender Quick® curing salt
   2    cans cream of mushroom soup*
   1    packet onion soup mix

Clean goose breast, removing all fat and damaged tissue. Be cautious for a stray pellet from the hunt. Cut goose breasts in half horizontally to halve the thickness. Soak goose in water for several hours to remove any excess blood.

Make a cloudy brine solution using the Tender Quick and cold water, about 5 tablespoons per 1 quart or 4 cups of water. Soak goose in brine solution, ensuring all meat is covered completely, for 8-10 hours or overnight.

After brining, rinse goose breasts off with cold water. Place goose in a slow cooker. Cover with two cans cream of mushroom soup, one packet onion soup mix and about ¼ c. water.

Cook on low for 6-8 hours. Add more water, if desired, to achieve preferred gravy consistency.  Cooked goose will be tender and fall apart like roast beef. Pair with mashed potatoes and corn-on-the-cob. Don’t forget to relive the hunt!

*Use reduced sodium soup for a less salty dish.

Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee



    6    oz. fully cooked shredded beef or steak, cubed
    6    oz. prepared smoked beef sausage
    1    cup butternut squash, diced
    1    cup zucchini or yellow squash, sliced into ¾-inch pieces and halved
    2    ears sweet corn, quartered
    2    tsp. vegetable oil
    2    tsp. all-purpose seasoning blend, such as Old Bay

Combine beef and vegetables in a large bowl. Add oil and seasoning, tossing to coat.
Preheat grill to medium heat, approximately 350 degrees.

Divide beef and vegetable mixture onto four large squares of heavy-duty aluminum foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close each packet. Grill for 10-12 minutes until vegetables are tender.

NOTE: Packets can also be prepared in a 350-degree oven, baking for 10-12 minutes.
RECIPE by North Dakota Beef Commission



    2    pork tenderloins, 12-16 oz. each
          Corn tortillas
    8    sprigs cilantro, roughly chopped
    2    avocados, sliced
    1    T. red chili powder
    1    T. chipotle chili powder
   ½    T. smoked paprika
   ½    T. white pepper
    1    tsp. black pepper
    1    T. sugar
          Kosher salt, to taste

    2    large ears corn
   ¼    red onion, diced
    2    tomatoes, diced
    1    jalapeño pepper, seeded and minced
          Lime, juiced
   ⅓    c. cilantro, chopped
          Salt and pepper, to taste

Tacos: Combine chili powders, paprika, peppers, sugar and salt in a bowl and coat the meat with the rub mixture. Cover and marinate for at least 15 minutes, or up to 12 hours or overnight. Place meat on grill over medium-high heat, searing on both sides, about 2-3 minutes per side. After searing, turn off a burner to set up grill for indirect cooking, moving the tenderloins to indirect heat, or continue cooking over low heat. Cook tenderloins until pork temperature registers 145 degrees on a meat thermometer, about 20-27 minutes. Remove from grill.

Let meat rest for 10 minutes. Slice or chop tenderloin into desired form for tacos. Serve with warm corn tortillas, cilantro, salsa and sliced avocados.

Grilled Corn Salsa: Grill corn, husk on, until charred. Then shuck the corn, and grill for a little color, about 2-3 minutes. Cool to touch, then slice corn off the cob. Add corn and remaining ingredients to bowl. Stir and adjust seasonings, to taste.

RECIPE adapted from Pork Checkoff, through partnership with Yummly.



    2    eggs
    ½   cup milk
    ¼   cup butter
    ½   cup flour
          Powdered sugar
          Optional toppings: berries, bananas, whipped cream, pie filling, cinnamon sugar, Nutella or breakfast syrup

Preheat oven to 425 degrees. Place butter in a 9-inch pie plate. Heat in oven until butter sizzles.

In separate bowl, beat eggs well. Add flour, milk and pinch of salt, and beat until smooth. Pour batter over sizzling butter in pie plate. Do not stir. Bake for 15-20 minutes, until golden and edges start to brown. Fill with desired toppings. Sprinkle with powdered sugar. Serve immediately.

CALLY'S NOTE: Get creative with your oven pancake toppings! Try these topping variations: fresh berries and whipped cream, cinnamon sugar, bananas and whipped cream, or like Grandpa Nels, warm up that can of pie filling sitting in your pantry. Not only is this recipe easy, but it features common pantry ingredients that make for a quick quarantine brunch dish!



    2    T. hot pepper sauce, like Frank’s RedHot
    3    T. white vinegar, divided
    ¼    tsp. cayenne pepper, optional
    2    tsp. extra-virgin olive oil
    1    lb. chicken breast tenders, cut into bite-sized strips
    2    T. reduced-fat mayonnaise
    2    T. nonfat plain yogurt
   ¼    c. crumbled blue cheese
          Pepper, to taste
          10-inch whole-wheat tortillas
    1    cup shredded romaine lettuce
    1    cup celery, sliced
        Large tomato, diced

Whisk hot pepper sauce, 2 T. vinegar and cayenne pepper, if desired, in a medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add chicken tenders and cook through, until no longer pink. Coat cooked chicken with hot sauce mixture.

Whisk mayonnaise, yogurt, pepper and remaining tablespoon of vinegar in a small bowl. Stir in blue cheese.

To assemble wraps: Lay tortilla on a work surface. Spread with 1 T. blue cheese sauce and top with chicken, lettuce, celery and tomato. Drizzle with any remaining hot sauce, if desired, and roll into a wrap. Try using the tuck-roll-and-flap method by tucking the filling in snug, rolling once, then fold in each end flap and continue rolling until you’ve reached the end. Secure with toothpicks, if cutting wrap in half.

NOTE: This wrap offers nice heat with a cooling component from the blue cheese spread. For those with spice sensitivities, leave out the cayenne and test your hot sauce before cooking. Carrie prepares the chicken for her wraps ahead of time during a busy day, and uses whole wheat wraps.

Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member



    1    lb.  lean ground beef, chicken or turkey
    4    cloves garlic, minced
 6-7    cups coleslaw mix or broccoli slaw
 1-2    T. Sriracha hot chili sauce, optional
    2    T. soy sauce (or coconut aminos)
    4    T. white or apple cider vinegar
   ½    tsp. salt
   ½    tsp. pepper
    2    T. sesame seed oil
    1    tsp. toasted sesame seeds, optional
 2-3    T. chopped green onion, optional

In a large skillet, fry ground meat until cooked and no longer pink. Add garlic and cook a few minutes longer, until aromatic. Drain and return to stove. Add in the slaw mix. Drizzle with Sriracha, if desired, soy sauce and vinegar. Sprinkle with salt and pepper. Fry for another 4 minutes, then add sesame oil. Cook until slaw is wilted to your liking.

Garnish with toasted sesame seeds and green onions.

TO TOAST SESAME SEEDS: Warm a dry pan over medium heat. Add sesame seeds, stirring constantly, until lightly golden brown, about 3-5 minutes. Immediately transfer to plate to cool.

CARRIE’S NOTE: For the crackslaw, she sometimes substitutes shrimp or ground turkey for ground beef. The Asian-inspired dish can be made in larger amounts for more meals, and is healthier with the cabbage rather than pasta.

Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member


Lisa drummed up this hearty and delectable meal while in college. “Most of my friends were cowboys (and cowgirls) from western North Dakota,” she says. And what do cowboys eat? Steak and potatoes, of course! The added veggies served over pasta offers a more modern twist for today’s cowboys, cowgirls and North Dakota Living readers to enjoy.


    1  box penne pasta
    1  lb. steak (Black Angus or bison sirloin or flank), cooked to desired temperature and sliced into strips, or ground beef
        Onion, chopped or sliced
        Multi-colored peppers, chopped or sliced
        Mushrooms, sliced
       Alfredo sauce, jarred or homemade*

*TO MAKE ALFREDO SAUCE: Start by making a roux (2 T. melted butter and 3 T. flour) in a saucepan over medium-low heat. Cook for 3-5 minutes, to remove flour taste, until roux is a light brown and slightly puffy. Slowly add 1 cup cream and 2-3 tsp. minced garlic. Remove from heat and stir in ¾ cup parmesan or mozzarella cheese. For beer cheese alfredo, substitute a touch of beer for garlic.

Cook pasta and drain. Sauté onion, peppers and mushrooms. Pour hot alfredo over pasta. Top with steak and veggie mixture. Garnish with more parmesan. Serve with garlic bread, if desired.

NOTE: Try doubling the homemade alfredo sauce recipe for a creamier pasta.

Recipe by Lisa Rossow, KEM Electric Cooperative employee

This healthy dish includes all of the food groups and celebrates traditional indigenous ingredients, like squash, wild rice and bison. The “secret” ingredient, the chefs say, is the caramelized onions. Additionally, the squash used in this recipe testing application was grown by students in the UTTC campus garden!


 2¼    cups water
   ¾    cup wild rice
     4    delicata squash (2 ½-3 lbs.)*
     1    T. olive oil, plus more for brushing
     1    yellow onion, diced
     1    lb. ground bison
     1    apple, cored and diced
     1    T. dried thyme
     1    T. garlic powder
     2    tsp. dried oregano
           Salt and pepper, to taste
   ¾    cup shredded cheese
           Chopped green onion and roasted squash seeds, for garnish
           *Other small winter squash, like acorn or buttercup, may be used.

Bring water to boil, add wild rice, cover and simmer for 55 minutes. Let stand 5 minutes.

Preheat oven to 400 degrees. Halve the squash and remove the seeds (saving to roast and use as garnish, if desired). Rub the squash with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Bake for 20-25 minutes, or until squash is cooked through and tender.

While squash is roasting, dice onion and caramelize in olive oil in a large skillet. (This may take over 30 minutes; onions should be a golden brown.) Add the ground bison, apple, thyme, oregano, garlic powder, salt and pepper to the caramelized onions and sauté until the bison is cooked completely and the apples have softened a bit. Cover and keep warm.

When the squash has cooked, scoop out some of the squash, making sure to keep the shell (skin) intact. Put squash shells back on baking sheet.

Add the removed squash and cooked wild rice to the bison mixture. Stuff each squash half with the mixture, sprinkling each with 2 T. shredded cheese. Bake for 5-10 minutes until heated through and cheese is melted. Garnish with chopped green onions and roasted squash seeds, if desired.

YIELD: 8 squash halves

TO ROAST SQUASH SEEDS: Pick seeds out of pulp, rinse in water, drain and pat dry. Toss with ½ T. olive oil and salt, to taste. Bake in single layer on baking sheet at 400 degrees for 10-15 minutes, or until golden brown. Stir during cooking time.



    1    lb. kidney beans, dry
    4    quarts water, plus 3 T. salt (for soaking beans)
    1    T. olive oil
    1    lb. andouille sausage, thinly sliced
    1    large onion, chopped
    1    green pepper, diced
    2    celery stalks, diced
    3    cloves garlic, minced
    2    tsp. kosher salt
    1½    tsp. fresh sage, chopped
    ½    tsp. black pepper
    ¼    tsp. cayenne pepper
    3    bay leaves
    6    cups water
        Brown rice, for serving
        Optional: cilantro, for serving

Two hours prior to cooking, place beans in 4 quarts of water with 3 T. of salt and allow the beans to soak for at least two hours. After soaking, drain and rinse beans.

Press the sauté button on an electric multicooker or pressure cooker and add 1 T. oil to pot. Add sliced sausage and sauté for about five minutes or until browned. Add onion, green pepper, celery, garlic, salt, sage, pepper and cayenne pepper, cooking until onions turn soft and clear. Turn off sauté mode and add remaining ingredients to pot and stir. Select manual and set to 40 minutes at high pressure. After cooking, allow pressure to release naturally for about 20 minutes, keeping the release valve closed and lid sealed. Release any remaining pressure by unlocking float valve, then remove lid, opening away from you for safety. Remove bay leaves. Serve over prepared brown rice.

NOTE: This recipe has Louisiana roots. “Red beans and rice” is a traditional Cajun dish of the South. For traditional kick, serve with a splash of your favorite hot sauce. This would be a great dish to serve at your Mardi Gras party in February!

Makes 12 servings. Per serving nutrition: 240 calories, 9 g. fat, 16 g. protein, 26 g. carbohydrates, 10 g. fiber and 680 mg. sodium.

RECIPE by NDSU Extension


“Brisket is traditionally the centerpiece of any Jewish holiday. It’s such a delicious, hearty cut of meat that slow cooks and makes the house smell delicious,” Yeh says.


    1    (3 lb.) brisket
    2    tsp. kosher salt
          Black pepper
    2    T. flavorless oil
    1    large onion, thinly sliced
    2    T. fennel seeds
    1    T. dried sage
          Pinch crushed red pepper
    ¼    tsp. cayenne pepper
    1    tsp. dried thyme
    1    tsp. dried rosemary
    1    clove garlic, minced
    1    (12 oz.) bottle hard apple cider
    1    large apple, cut into thin wedges
    2    T. maple syrup
    1    cup dry white wine
          Chopped chives, for garnish

Season both sides of brisket with salt and pepper.
In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.

Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour ½ cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan. Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.

Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket; sprinkle with the chopped chives and serve.

MOLLY’S NOTE: As a slow cooker alternative, cook everything in a covered baking dish or Dutch oven in a 325-degree oven until very tender, 3 to 4 hours.




   2   lbs. beef and/or chicken breasts, cubed (Abbey uses sirloin steak.)
        Bell peppers, cut into chunks, or mini sweet peppers, whole
        Baby bella mushrooms, whole
        Onion, cut into chunks
        Fresh pineapple, cut into chunks
    ¼    cup apple cider vinegar
    ¼    cup olive oil
    6    T. Worcestershire sauce
    4    T. soy or teriyaki sauce
    4    large garlic cloves, chopped
    2    tsp. black pepper

Combine marinade ingredients and pour over meat, onions and peppers in large resealable bag or lidded container. Marinate for 12-16 hours.
Soak wooden kabob sticks in water for 15 minutes. Prepare kabobs, rotating meat, vegetables and pineapple on sticks. Grill for 30-45 minutes on low heat, until onions and peppers are tender. If cooking on a pellet grill, try hickory (beef) or apple (chicken) pellets and cook at 250 degrees for 1 to 1.5 hours.

ABBEY’S NOTE: Other veggies can be added or substituted.



    1    bag mini sweet peppers (Or try jalapeños for more heat!)
    8    oz. cream cheese, softened
    1    cup shredded cheese
    2    tsp. Cajun seasoning (Abbey recommends the “Slap Ya Mama” brand.)
        Thin sliced applewood smoked bacon
        Diced jalapeños, optional


Cut tops off of peppers and remove seeds. Mix cheeses, seasoning and jalapeños (if desired) together until blended. Stuff cheese mixture into peppers as tightly as possible. Wrap bacon around peppers the long way first, then around the entire pepper, securing with a toothpick. Roast peppers on grill at medium heat, away from flames, until slightly soft. Remove from grill, let cool and enjoy!

RECIPES by Abbey Messer



        Vegetable oil
    1    medium onion, finely chopped
    ½    lb. ground beef
    2    T. dried parsley
    1    tsp. curry powder
    1    garlic clove, minced
    1    tsp. salt
    ½    tsp. black pepper
    1    pkg. egg roll wrappers

In a large skillet, heat 1 T. vegetable oil over medium heat. Add onion and cook until soft. Stir in the beef and seasonings, cooking through until beef is no longer pink. Transfer meat mixture to a bowl and cool to room temperature.

Line baking sheet with parchment paper. Cut each egg roll wrapper in half diagonally. Working with one triangle at a time, lightly brush the edges of the wrapper with water. Fold the long side of the triangle in half, pinching the edge to seal and form a little cup.

Place a generous spoonful of the meat mixture into the cup, then pull the open flap of the wrapper over the cup, pressing to seal.

Heat about one inch of oil in a skillet between 365 to 375 degrees. Add half of the sambusas to the oil, cooking for 2 to 4 minutes, turning once, until both sides are golden brown. Allow sambusas to drain briefly on paper towels before serving.



cup flourArtichoke beef stew on a glass plate

      1   tsp. salt

     ½   tsp. pepper

   2½   lbs. beef stew meat, cut into 1-inch cubes

      3   T. canola oil

      1   can (10.5 oz.) condensed beef consommé, undiluted

      2   medium onions, halved and sliced

     ½   lb. fresh mushrooms, halved

      1   cup red wine (or beef broth)

      1   garlic clove, minced

     ½   tsp. dill weed

      2   jars (6.5 oz. each) marinated artichoke hearts, drained and chopped

          Hot cooked egg noodles

In large plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In large skillet, brown beef in oil in batches. Transfer to 3-4 quart slow cooker with a slotted spoon. Gradually add consommé to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef. Cover and cook on low 7-8 hours, or until meat is tender. Stir in the artichoke hearts; cook 30 minutes longer or until heated through. Serve over noodles.


Carla Leland, member of McKenzie Electric Cooperative



chicken chalupa on white plate
  • 4   chicken breasts, cooked and cubed
  •  2   cups shredded cheddar cheese
  •  1   can cream of chicken soup
  •  1   can cream of mushroom soup
  •  1   4.5-oz. can diced green chilies
  •      cup milk
  •  1   cup sour cream
  •  1   medium onion, chopped
  •  ¼   tsp. black pepper
  •  Dorito chips

Mix everything together except chips and cheese. Layer chips in a greased 9x13 pan. Top with the chicken mixture, then cheese. Bake for 30 minutes in a 350 degree oven.

Janelle Steiner, member, Capital Electric Cooperative



               Breaded chicken on a plate1 large egg
 ¼   cup milk 
   2   cups cheddar cheese, grate
             1   sleeve Ritz crackers, crushed with rolling pin
   4   thawed boneless, skinless chicken breasts
        Salt and pepper to taste


   1   10-oz. can cream of chicken soup

  ¼   cup of milk

   2   T. sour cream

   2   T. unsalted butter

        Salt and pepper to taste

Preheat oven to 400 degrees. Combine egg and milk in a small bowl and whisk together until blended. Place grated cheese in a second bowl. Place crushed Ritz crackers in a third bowl. Season chicken breasts with salt and pepper. Dip them in egg wash, making sure to coat all sides. Shake off excess and then coat chicken in grated cheddar cheese. Transfer chicken to crushed Ritz crackers, making sure to coat all sides. Press firmly so cracker crumbs and cheese adhere to meat. Place chicken in a lightly greased baking dish and bake for 30-35 minutes or until chicken is cooked through. While chicken is baking, combine soup, milk, sour cream and butter in a medium saucepan and cook over medium heat, stirring frequently until melted and smooth. Reduce heat to low and simmer for 5-10 minutes or until thickened. Taste sauce and adjust seasoning if necessary. Remove chicken from oven and serve with sauce drizzled over the top.

Schaper family note: A recipe Barb Schaper Fridley found searching the Internet. It’s easy and quick to prepare; a hit with family and friends; Barb is a member of Roughrider Electric Cooperative. 



This healthy recipe comes from NDSU Extension.

slow cooker taco soupIngredients

1 lb. lean or extra-lean ground beef

   1   onion, chopped

   1   (16-oz.) can chili beans, with liquid

   1   (15-oz.) can kidney beans, with liquid

   1   (15-oz.) can whole-kernel corn, with liquid

   1   (8-oz.) can tomato sauce (low-sodium)

   2   cups water

   2   (14.5-oz.) cans peeled and diced tomatoes (low-sodium)

   1   (4-oz.) can diced green chili peppers

   1   pkg. taco seasoning mix (low-sodium)

In a medium skillet, cook the ground beef until browned over medium heat. Drain. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for eight hours.

Makes 10 servings. Each serving has 220 calories, 3 grams (g) fat, 30 g carbohydrate, 6 g fiber and 500 mg sodium.




This healthy recipe comes from NDSU Extension.

Roasted garlic parmesan potatoesIngredients

   2   large red potatoes

   1   large russet potato

   1   large sweet potato

   1   medium red onion

   2   T. olive oil

   2   T. unsalted butter, melted

   5   cloves of garlic, minced

   1   tsp. dried thyme

  ½   tsp. dried oregano

  ½   tsp. dried basil

  ⅓   cup freshly grated parmesan

  ⅛   tsp. salt

  ⅛   tsp. pepper

   2   T. parsley leaves, chopped


Preheat the oven to 425 degrees. Wash and slice potatoes and onion into ¼ inch slices*. In a round pie plate, line the potatoes and onion alternately. In a bowl, combine melted butter, olive oil, herbs, salt, pepper, parmesan and minced garlic. Drizzle the mixture over the potato and onion rounds. Brushing the herbs and parmesan left over the top. Place in the oven for 1 hour or until fork tender with crispy edges. Serve warm, with a little fresh parsley and a dash of parmesan.

*Try to match the size of potatoes and onions when arranging them in the pie plate

Makes eight servings. Each serving has 160 calories, 7 g fat, 3 g protein, 21 g carbohydrates, 3 g fiber and 120 mg sodium.



  • Barbecued ribsMakes 4-6 servings

    •    3-4   pounds ribs, such as meaty pork spareribs or loin back ribs
    •    1   T. salt
    •     ½   tsp. red pepper
    •     ½   tsp. black pepper
    •     2   onions, chopped
    •     2   T. vinegar
    •     2   T. Worcestershire sauce
    •     ¾   cup Coca-Cola
    •     1   tsp. paprika
    •     1   tsp. chili powder
    •     3   T. olive oil (oil is used for the grill)

    Prepare spareribs by peeling off tough layer of skin on back side. Sprinkle the ribs with salt and pepper. Mix the remaining ingredients, except the oil, to make a marinade. Pour the marinade and the ribs in a covered dish or ziplock type bag and place in refrigerator for at least 4 hours or overnight. Remove the ribs from the marinade. Place marinade in a saucepan and bring to a boil for at least 5 minutes. Allow the ribs to stand at room temperature for 20-30 minutes before grilling. Brush grate with olive oil. Place ribs on preheated grill and sear on both sides for approximately 3 minutes. Reduce temperature to medium and continue grilling for another 1 to 1.5 hours or until tender. Baste with boiled marinade for the last 20 minutes of cooking time.


    Also good for: pork chops, chicken tenders or beef on a stick.

    JoAnn Schatz, Mor-Gran-Sou Electric Cooperative



cup Frank’s Original Hot Sauce (NOT hot wings sauce), mixed with 2 tsps. cornstarch

     ¼   cup honey

      1   T. molasses

     ¼   cup butter

   1-3   tsps. hot wings sauce (optional for hotter wings)

Combine all ingredients. Bring to boil, then turn down heat to simmer about 5 minutes.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative



  • Walleye parmesan, string beans and corn on a white and blue plate4-6 walleye filets
  • 1 cup Italian style bread crumbs
  • 1 cup parmesan cheese, grated
  • pepper
  • 2 large eggs
  • salt

In a large bowl, combine Italian bread crumbs, parmesan cheese and pepper. Wash and pat-dry walleye and cut into bite sizes. Beat eggs and add salt. Dip bite-size walleye, one at a time, into egg. Let the excess egg drip off before coating in the combined bread crumbs and cheese. Deep fry in medium heat until golden brown.

Liza Kessel, member of Capital Electric Cooperative, July 2018            




  • 2 (4-6 oz.) salmon filets, no skin
  • salt
  • pepper
  • 2 T. butter
  • ¼ lemon
  • ¼ cup chopped onion
  • ½ pint heavy cream


Season salmon filets with salt and pepper on both sides. Melt butter in a large skillet over medium heat. When melted butter is hot, but not smoking, sear salmon (leaving space for onion) for 2 minutes on both sides or until cooked to your liking. Squeeze lemon on salmon. Add onion, cook until soft or translucent. Add heavy cream, add salt to taste. Simmer for 5 minutes. Serve with your favorite steamed vegetables or on top of steamed white rice. Enjoy!


Liza Kessel, member of Capital Electric Cooperative, July 2018




  • Potato Lasagna, garlic toast and cherry tomatoes on a plate with a glass of orange juice8-10     potatoes
  • 1 lb.     hamburger
  • 1 can cheddar cheese soup
  • 1 cup of milk
  • 1 can tomato soup
  • ¼ tsp. oregano
  • 1 T. sugar
  • Onion flakes and pepper to taste
  • Pepperoni
  • 8 oz. Mozzarella cheese, shredded

 Cover cake pan with grease. Peel potatoes. Quarter potatoes, then slice into thin pieces. Evenly spread them to cover the bottom of a greased 13x9 pan. Brown hamburger in frying pan, drain grease, then add hamburger back into the pan. Add cheddar cheese soup and milk to hamburger. Use medium heat until blended. Pour hamburger and soup mixture over the potatoes. Mix tomato soup, oregano, sugar, onion flakes and pepper in a bowl. Spread sauce over the hamburger and potatoes. Cover the top of the ingredients with a layer of pepperonis. Bake at 350 degrees for 1 hour. At 1 hour, take pan out and add Mozzarella cheese. Bake until cheese is melted and the potatoes are soft. (Usually 10 minutes. Sometimes Kyle buys finely shredded cheese so it melts quicker.)

Kyle Beck, member of Verendrye Electric Cooperative
Read more about Firefighter Kyle Beck here.




  • ¼ cup butterGourmet Pancakes on a plate with bacon, strawberries and orange juice
  • 1 cup milk
  • 5-6 eggs
  • ¼ cup sugar
  • ½ tsp. salt
  • 1 cup flour

Melt butter, then spread it out onto an 11x14 cookie sheet. Blend together milk, eggs, sugar, salt and flour. Pour onto the cookie sheet. Bake at 350 degrees for 20-25 minutes. Normal time is 23-24 minutes. The pancake will normally be bubbled, but once the edges start to brown, it will be baked all the way. Take it out of the oven and let it settle for 1-2 minutes. Cut and serve. 

Kyle Beck, member of Verendrye Electric Cooperative
Read more about Firefighter Kyle Beck here.



  • Casserole dish with BBQ Chicken Quinoa Casserole2 tsp. coconut oil
  • 1 large sweet potato, spiraled or finely diced
  • Salt, pepper and red pepper flakes to taste
  • 1 tsp. garlic powder
  • 4-5 cups kale, chopped (could substitute spinach)
  • 14.5-oz. can white beans, drained and rinsed
  • 14.5-oz. can diced tomatoes, drained (Sarah uses tomatoes already seasoned with oregano and basil)
  • 1/2 tsp. dried Italian seasoning
  • 1/2 tsp. oregano
  • 3/4 cups cheese of your choice (Sarah likes feta or mozzarella)

 Heat the oil in a large skillet over medium-high heat. Add oil. When the oil is warm, add the sweet potato and season with salt, pepper, red pepper flakes and garlic powder. Cook about 5-7 minutes until almost fully cooked. Add the kale, white beans, tomatoes and herbs and put a lid on the skillet. Toss once or twice until kale is slightly wilted and bright green in color, usually another 4-5 minutes.
Remove the skillet from heat and sprinkle with the cheese. Serve or portion into containers for lunches.

Sarah’s notes: This is a one-dish skillet that quickly became a favorite lunch because it’s made in one skillet, it is affordable and it is nutritious. This is a great dish to enjoy in the winter when we don’t have easy access to fresh veggies.

 Sarah Feist, member of Roughrider Electric Cooperative



Photo of turkey, dressing and string beans

  • 6 slices homemade bread, toasted, soaked with water
  • 5 tsp. salt topped with pepper
  • 1 large onion
  • 2 lbs. hamburger
  • 4 eggs, beaten


Mix thoroughly. Sufficient dressing for two chickens or one turkey.

PUBLISHED IN DECEMBER 1955 FROM Mrs. Gerrit Slagh (deceased), a member of KEM Electric Cooperative



Photo of Gloopie sandwich, bun with tuna mixture


       ½  lb. hard cheese, such as cheddar or American cheese, diced

       3   hard-boiled eggs, chopped

       1   can tuna

       2   T. green pepper, chopped

       2   T. onion, chopped

       2   T. pickle, chopped

       ½  cup mayonnaise


Drain tuna before mixing all the ingredients together. Pile onto buns, very thick. Wrap in foil and bake in a 375-degree oven for about 20 minutes or until cheese is melted.


Karen Knutson

Member, Slope Electric Cooperative



Pulled pork stuffed tacos

  • For pork:
  • 2 pound boneless pork loin roast
  • 2 T. brown sugar
  • 1 T. ground ginger
  • 2 garlic cloves, smashed
  • 1 small white onion, coarsely chopped
  • ½ cup orange juice
  • 2 limes, cut in half
  • For tacos:
  • 12 (6-inch) soft corn tortillas
  • 1 ½ cups shredded reduced-fat Colby Jack
  • ½ cup nonfat sour cream
  • 1 tsp. cumin
  • 2 scallions, trimmed and chopped
  • 1 (8-oz.) bag shredded red cabbage
  • ¾ cup fresh salsa

Trim excess fat off roast. In a small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat for 8 hours (or high for 4 -6 hours.) Remove pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings. In small bowl, mix together sour cream, cumin and scallions.

For each serving, cover corn tortilla with 2 tablespoons cheese; microwave for 20 seconds. Top with pulled pork, 2 teaspoons of sour cream mix, 1½ tablespoons shredded cabbage and 1 tablespoon of salsa. Fold and serve immediately.



  • 1 1/2 cup pineapple juice

  • 1/3 cup white sugar

  • 1/3 cup brown sugarSweet & sour stir fry

  • 3/4 cup apple cider vinegar

  • 1/2 cup ketchup

  • 1 T. soy sauce

  • 1 or 2 cloves garlic, crushed

  • 1/4 cup finely chopped red pepper 

  • 1/4 cup cornstarch

  • 1/4 cup water

Combine first eight ingredients in a saucepan. Bring to a boil and then turn down heat, cover and simmer for 5 minutes, stirring often. In a small bowl, mix 1/4 cup cornstarch into 1/4 cup water. Whisk into simmering sauce until thickened. Cook over low heat about 5 more minutes. Remove from heat and set aside. 

Prepare Stir Fry

  • 1 to 2 pounds beef OR chicken (sirloin steak or boneless chicken breasts), sliced thinly
  • 10 to 14 cups of vegetables (broccoli, carrots, cauliflower, snap peas, red or green peppers, onions, water chestnuts, and Chinese cabbage), cut to uniform size
  • Soy sauce
  • Pepper

In large deep frying pan or wok, brown the meat in hot oil over high heat. Season the meat with soy sauce and pepper only (no salt). When the meat is no longer pink, add the vegetables and mix well. Season with more soy sauce and pepper and cook until vegetables are cooked to your desired doneness. Serve over rice with sweet and sour sauce.

Test note: You may substitute a large bag of frozen California blend vegetables and then add in whatever other vegetables you like. Be sure to use an oil that can withstand high heat.

Colette Schimetz, member, North Central Electric Cooperative



mini ham and quiche photo from North Dakota Living recipe page

  • 5 eggs, slightly beaten

  • ½ cup reduced-fat sharp cheddar cheese, shredded

  • ½ cup low-fat cottage cheese

  • 3 ounces frozen spinach, defrosted, water squeezed out and roughly chopped

  • ¼ cup green or red bell pepper, diced

  • 2 T. green onions, chopped

  • Pepper to taste

  • 12 slices reduced-sodium ham or foil muffin tin liners

In a bowl, combine all ingredients except ham slices and stir well. If using ham slices, spray muffin tin with nonstick spray and place one piece of ham in each well to form a bowl. Note: If using large slices of ham, cut to fit tin well size. If using foil muffin liners, spray the inside of the liners with nonstick spray. Evenly divide egg mixture among the 12 muffin wells (about 1/4 cup each). Bake at 350 F. for 20 minutes. Makes 12 quiches. Each quiche has about 110 calories, 4.5 grams (g) fat, 1 g carbohydrate, 16 g protein and 550 milligrams sodium.

Photo and recipe courtesy of the NDSU Extension Service



  • Slow cooker breakfast photo from North Dakota Living recipe page2 12-ounce packages spicy or hot & spicy breakfast sausage

  • 1 cup onion, chopped

  • 1/2 to 1 cup green onion, chopped

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • 1 30-ounce package frozen shredded hash browns

  • 1 to 2 cups shredded cheddar cheese (can mix in other flavors if you'd like)

  • 12 eggs

  • 1 cup milk

  • 2 cloves diced garlic

  • salt and pepper to taste

Cook sausage, drain grease and set aside. In a bowl combine the chopped onion(s) and chopped peppers. In another bowl combine eggs, milk, garlic, salt and pepper. Spray slow-cooker liner with cooking spray. Layer about 1/3 of each: frozen hash browns, then sausage, onion mixture and cheese of choice. Repeat the layers. Pour the egg mixture over the top; it will settle as it cooks. Cover. Cook on low for 7 to 8 hours. Edges may brown. Serve with green onion garnish.

Test notes: I highly suggest using a crock-pot liner and spraying it with cooking spray, as this bakes onto the sides easily. If using the green onion as a garnish, use half-cup. If mixing with ingredients, use full cup. I prefer Ore-Ida® hash browns. You can mix other flavors of cheese. For a Mexican twist, add one 4-ounce can diced mild or spicy green chiles, one can mild or regular Rotel®, and substitute the cheddar cheese with a Mexican blend cheese. Serve in warm tortilla shells to serve breakfast-burrito style with sour cream and salsa.

LaNita Wald, member of Capital Electric Cooperative.


  • Ham in a blanket 1 12-pound ham bone-in, pre-cooked
  • 10 cups white flour
  • 4 cups water

Mix water and flour to make a thick dough. Depending on the size of the ham, you may need to make more or less dough. When the consistency is right, roll out the dough like a pie crust, but much thicker to cover and wrap the ham. Pinch the seam closed. Place the wrapped ham upside down (seam down) in a pan lined with non-stick foil with water. Baste dough lightly with butter or oil. Cover dough with tin foil.

Roast time to what the directions say on package according to the weight of the ham. Preheat the oven to 350 degrees and bake according to instructions on the ham package.

Beatrice’s test notes: The dough should get nice and brown. Toward the end of baking, pull the tinfoil to allow the dough to brown. Don’t overbake the ham; it’s already been fully cooked.

Beatrice Heer, member, Member of KEM Electric Cooperative



Photo of Chicken Caesar Wraps

  • 3  cups shredded romaine lettuce
  • 2  cups cooked chicken, chopped
  • 6  slices cooked bacon, chopped
  • ¼  cup grated parmesan cheese
  • ¼  cup croutons
  • ½  cup Caesar dressing
  • 5 to 6   flour tortillas (8-inch)

Add the first five ingredients to a medium bowl. Mix in Caesar dressing until evenly coated. Spoon into tortillas and enjoy. Serves 5 to 6.

Julie’s test notes: If packing for a picnic, pack everything but the croutons and dressing in one bowl. Put the dressing in another and the croutons in a third. This keeps the croutons crunchy and the lettuce from getting too wilted. 

Julie Fornshell, member, Capital Electric Cooperative



  • Spicy ribs recipe photo in North Dakota Living2          T. brown sugar
  • 2          T. paprika
  • 2          T. pepper
  • 1          T. chili powder
  • 1½       tsp. salt
  • 1½       tsp. crushed red pepper flakes
  • 1          tsp. garlic powder
  • 6          pounds boneless pork ribs
  • heavy-duty aluminum foil

Combine the first seven ingredients. Rub all of the seasoning blend onto both sides of the ribs. Stack three sheets of foil, and place half the ribs in the center (place ribs in a single layer). Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the ribs and crimp tightly to prevent leaks. Repeat with the remaining ribs. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Place foil packets over indirect medium-low heat. Grill, covered, for 1¼ hours, turning foil packets over after 45 minutes. Open foil packets, smear with barbecue sauce, refold packets and leave on grill another 5 to 10 minutes.


Lisa Ryan, member,  Roughrider Electric Cooperative, July 2016 



  • Marinated Grilled Shrimp3          cloves minced garlic
  • 1/3       cup olive oil
  • ¼         cup tomato sauce
  • 2          T. red wine vinegar
  • 2          T. fresh chopped basil
  • ½         tsp. salt
  • ¼         tsp. cayenne pepper
  • 2          lbs. large raw shrimp, cleaned

Mix all ingredients in bowl. Cover and refrigerate 2 to 3 hours, stirring occasionally. Skewer shrimp. Grill 2 to 3 minutes per side.

Kay’s test notes: She buys her shrimp cleaned and deveined. If you don’t have access to a grill, you could also broil or fry them — but they taste best grilled.

Kay Renneke, member of Mountrail-Williams Electric Cooperative



  • Swedish Meatballs1 pound ground beef
  • ½ pound ground pork
  • 2/3 cup minced onion
  • ¾ cup fine, dry bread crumbs
  • salt and pepper
  • 1 tsp. Worcestershire sauce
  • 1 egg
  • ½ cup milk
  • ¼ cup oil
  • ¼  cup flour
  • 1 tsp. paprika
  • 2 cups boiling water
  • ¾ cup sour cream

Mix beef, pork, onion, crumbs, salt and pepper, Worcestershire sauce, egg and milk together. Shape into walnut-sized balls. Brown in hot oil. Remove from pan and keep warm. Stir flour, paprika, 1 tsp. salt and ¼ tsp. pepper into drippings in pan. Add water, stirring constantly until thickened. Stir in sour cream until well blended. Return meatballs to sauce and cook for 15 to 20 minutes more. Yield: 8 servings.

Page 159, Dabble Along With Dell’s Favorites cookbook, April 2016




  •  Photo of upside down pizza recipes1 ½      lbs. ground beef
  • 1          small onion, chopped
  • 3          cups marble cheese, divided
  • 1          14-oz. jar pizza sauce
  • 1          tsp. salt
  • dash     pepper


  • 2          eggs
  • 1          cup milk
  • 1          T. olive oil or vegetable oil
  • ½         tsp. salt
  • 1          tsp. baking powder
  • 1          cup flour

Brown beef with onion, salt and pepper; drain. Put mixture in a 9”x13” pan. Pour sauce on top. Sprinkle with 2 cups cheese. For the crust, combine flour, salt and baking powder; set aside. In a mixing bowl add milk, oil and eggs; mix. Add flour mixture and mix well. Pour over cheese and sprinkle with remaining 1 cup cheese. Bake at 370 degrees for 30 minutes.

Rosalie Mehlhoff, member, Capital Electric Cooperative



  • 1 pound ground beef, browned and drained 
  • 1 box (7 ounces) elbow macaroni, cooked and drained 
  • 1 cup celery, finely chopped
  • 1 cup green pepper, chopped
  • 1 cup onion, finely chopped
  • 2 cups carrots, thinly sliced
  • 1 can (28 ounces) tomatoes with liquid, chopped 
  • 1 can (8 ounces) tomato sauce 
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. chili powder 

Combine all ingredients except macaroni in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add hot macaroni. Add water if a thinner stew is desired. Yield: 6 servings.

Jan’s test notes: Adding the macaroni hot prevents the noodles from becoming mushy. I use less green onions and omit the salt. With any gluten-free recipe, check the ingredients list every time.

Jan Hammer, September 2015




  • 1 ½      lb. lean hamburger, browned and drained
  • 1          T. vegetable oil
  • 1          cup chopped celery
  • 1          medium onion, chopped
  • 1          can water chestnuts, drained
  • 2          cans cream of chicken soup
  • 1          can cream of mushroom soup
  • 2          cups Chinese chow Mein noodles, divided

Sauté celery and onion in oil. Combine all the other ingredients in a large casserole. Bake at 350 degrees for 35 to 45 minutes. Top casserole with 1/2 c. chow Mein noodles and return to oven for 3 to 4 minutes to heat noodles. Serves 4-6 guests.

Lillian A. Keplin, member of North Central Electric Cooperative, August 2015




  • 8 large walleye, perch or northern pike filets
  • ¾  cup Japanese bread crumbs (plain)
  • ¾  cup fresh parmesan cheese
  • 3 T. butter, room temperature
  • 3 T. mayonnaise
  • 3 tops of green onions, sliced thin
  • 1 tsp. Worcestershire sauce
  • 1-1/2    T. lemon juice
  • ¼   tsp. hot sauce
  • salt and pepper, to taste

Preheat oven to 425 degrees. Lightly coat a 9”x13” baking dish with non-stick cooking spray. In a bowl mix cheese, breadcrumbs, butter, mayo, onion, Worcestershire sauce, hot sauce and lemon juice. Pat fish filets completely dry using paper towels. Arrange filets in baking dish and season with salt and pepper. Spread two tablespoons of the cheese and breadcrumb mixture on each filet, using your fingers to spread and gently pat mixture down. Bake for 12 minutes or until bubbly; then broil for 4 to 5 minutes until golden brown and crisp on top.

Heidi’s test notes: Any fresh fish will work! These are our favorites.

Heidi Klein, member of Northern Plains Electric Cooperative, July 2015



  • Fish Tacos from North Dakota Living8 walleye, perch or northern pike filets
  • 8 small tortillas, hard shell
  • Lettuce chopped or shredded
  • Avocado, chopped or mashed
  • 1 package shredded cheese
  •  beer batter

For The Sauce

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1  T. taco seasoning
  • 1  lime, juiced

For The Salad

  • 1 14.5-ounce can diced tomatoes and chilies, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1  can sweet corn, drained
  • ½ cup diced red onion
  • cilantro, chopped, to taste
  • limes, juiced
  • salt and pepper, to taste


Cook fish filets in your favorite beer batter or crispy coating mix until golden and crispy. While fish is cooking, make the sauce by stirring all ingredients together until smooth. For the salad, stir all ingredients together until evenly mixed, and refrigerate both salad and sauce until ready to serve. To assemble tacos, place one fish filet onto a tortilla and top with sauce, salad, lettuce, avocado and shredded cheese.

Heidi’s test notes: Any fresh fish will work! These are our favorites. Add additional toppings to please your individual palette. We serve this with tangy (wilted) coleslaw. It has a vinegar-based dressing instead of mayo. When I don't have cabbage on-hand, I serve seasoned rice and beans, or a simple lettuce salad.

Heidi Klein, member of Northern Plains Electric Cooperative, July 2015




  • Stuffed Anaheim Peppers - recipe from North Dakota Living June 20156  Anaheim Peppers
  • 1  lb. bulk sausage (I used a breakfast sausage mix)
  • 1   8-oz. pkg. cream cheese
  • 1  cup shredded cheese (I used Colby)

Halve the peppers and scoop out the seeds. In a skillet, brown sausage and drain. Add the cream cheese and stir until melted, then add shredded cheese. Scoop meat mixture into peppers and place on a greased baking sheet. Bake at 350 degrees for 30 to 45 minutes.

Stacy’s test notes: I use Nature’s seasoning mix when I brown the sausage. You could also use salt and pepper. These can also be prepared ahead of time. They are good once cooled and don’t have to be served steaming hot.

Recipes provided by Stacy Holder,  member, Consolidated Telecom, June 2015



  • 4          cups shredded unpeeled zucchini
  • ½         tsp. salt
  • 2          eggs, beaten
  • ½         c. Parmesan cheese
  • 2          cups (8 oz.) mozzarella cheese, divided
  • 1          cup (4 oz.) cheddar cheese, divided
  • 1          pound hamburger
  • ½         cup chopped onion
  • 1          can tomato sauce or diced tomatoes
  • 1          medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half the other cheeses. Press into greased 13”x9” baking dish. Bake uncovered at 400 degrees for 20 minutes. Meanwhile, cook beef and onion, and drain. Add tomato sauce. Spoon over zucchini mixture. Sprinkle remaining cheese on top. Add green pepper. Bake for 20 minutes.

Makes 10 servings. Each serving has 110 calories, 4 grams (g) fat, 1 g protein, 21 g carbohydrate, and 3 g fiber and 5 milligrams (mg) sodium.

Recipes provided by the Les and Joette Buchman, members, Roughrider Electric Cooperative, May 2015


  • 2 to 3    boneless, skinless chicken breasts
  • 1          box bowtie pasta
  • 1          8-oz. package shredded mozzarella cheese
  • ½         carton sliced mushrooms OR 1 can mushrooms
  • 1 ½      cups frozen peas
  • 1          cup diced ham
  • 1          jar Alfredo sauce
  • 1          pint whipping cream
  •             garlic powder
  •             Lawry’s pepper

Preheat oven to 350 degrees. Cook pasta according to package. Chop chicken into bite-sized pieces, season with garlic powder, Lawry’s and pepper, and sauté in butter until done. Sauté ham and mushrooms in butter. Mix Alfredo sauce and whipping cream in large bowl. Add cooked pasta, chicken, ham, mushrooms and peas. Pour into 9”x13” pan, and top with shredded cheese. Bake uncovered for 45 minutes, or until cheese is golden brown.

Jodi Reardon, member of Capital Electric Cooperative and BEK Communications Cooperative, March 2015




  • 1 T. olive oil
  • 2  32-oz boxes chicken broth or 4-14.5 cans chicken broth
  • 2 4-oz, cans diced green chiles
  • 3 15-oz cannellini beans, drained and rinsed
  • 2 10-oz cans chunked chicken with juice
  • 1 to 2 cloves garlic minced OR ½ tsp. garlic powder
  • 1 to 2 tsp. cumin
  • 1/2  tsp. McCormick Grill Mates Montreal Chicken seasoning
  • 1  8-oz. shredded cheddar cheese

If using whole garlic, briefly sauté in olive oil; also, sauté the green chilies for a few seconds to “wake up” the peppers. Add the chicken broth to a large soup kettle. Add the garlic and peppers, and bring to a boil. Add beans, chicken pieces and other spices. Simmer for 10 to 15 minutes. Just before serving, add the cheese. Stir well. Total time is about 30 minutes.

Betty’s test notes: Serve with hot biscuits and butter. Jalapeño pepper jelly goes really well with the chili. This recipe can easily be doubled for a big family and stores well for several days. Living in the country, I don’t always have all the ingredients, so I improvise. I have substituted northern beans for the cannellini beans, and garlic powder for the cloves. Stir well so
you don’t get a big lump at the bottom.

Betty Smokov, member, KEM Electric Cooperative, December 2014