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Soups and Salads

We pay $50 for publishing your recipes! Submit your recipe or email or mail to North Dakota Living, PO Box 727, Mandan, N.D. 58554. Please include your name, address, daytime telephone number, email address and if you are a member of an electric or telecom cooperative.



    1    lb. rotisserie chicken, chopped (or cooked boneless, skinless chicken breasts)
    ¾    cup plain Greek yogurt
    3    T. olive oil
    1    shallot, minced
    2    garlic cloves, minced
    1    tsp. Dijon mustard, optional
        Salt and pepper, to taste
    1    cup frozen peas, thawed
    ½    cup thinly sliced snow peas
    ¼    cup fresh parsley, chopped
    ¼    cup fresh chives, chopped
    2    tsp. lemon zest
    1    T. fresh lemon juice
    8    slices whole grain bread, for serving
        Lettuce leaves, for serving

In a bowl, whisk yogurt, oil, shallot, garlic and Dijon mustard, if desired. Season with salt and pepper.

Combine chicken, peas, parsley, chives, lemon zest and juice in bowl. Add dressing. Season with salt, pepper and more lemon juice, to taste. Serve over toasted bread and/or lettuce leaves.

RECIPE adapted by North Dakota Living test kitchen



    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”



    2    cups celery, thinly sliced
    1    small red or white onion, thinly sliced
  15    oz. can chickpeas, drained and rinsed
    4    cloves garlic, minced
    1    T. fresh thyme
    1    T. lemon juice
    3    T. olive oil
          Salt, to taste
          Feta, about ¾ cup

Mix celery, onion, chickpeas, garlic, thyme, lemon juice and olive oil together. Season lightly with salt, to taste (feta will also add good saltiness). Let marinate for at least 15 minutes. Crumble feta, about ¾ cup, over salad before serving.

RECIPE by Meigan Cameron, Capital Electric Cooperative member



    2    cups prunes, thinly sliced
          Pinch of cumin
    1    cup walnuts, toasted and chopped
   ½    cup blue cheese, crumbled
          Salt, 1-2 pinches

Toss prunes with cumin. Mix in walnuts and blue cheese. Season with salt. If desired, add small amount of light oil to distribute seasonings.

NOTE: To toast walnuts, preheat oven to 350 degrees. Lightly toss walnuts in olive oil and salt, if desired. Bake on parchment-lined baking sheet, tossing occasionally, until browned and fragrant, about 7-10 minutes.

RECIPE by Meigan Cameron, Capital Electric Cooperative member



    1/3    cup uncooked wild rice
    1     T. vegetable oil
    1     quart water
    1     medium onion, chopped
    1     celery rib, finely chopped
    1/4     cup carrots, finely chopped
    1/2     cup butter
    1/2     cup all-purpose flour
    3     cup chicken broth
    2     cup half-and-half cream
    1/2     tsp. dried rosemary, crushed
    1     tsp. salt

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

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


Greek Zoodle Salad

    2     zucchini
    ¼     cup red onion, diced
    ¼     English cucumber, sliced
    10     cherry tomatoes, halved
    10     Kalamata olives, pitted and sliced
    ¼     cup Greek dressing
        Salt and pepper to taste

Cut zucchini with spiralizer tool. A peeler may be used if necessary. Place zoodles in a bowl. Add onion, cucumber, tomatoes and olives. Pour dressing over salad and toss to combine. Season as needed.

RECIPE NOTE: Go more Greek and add crumbled feta!

Recipe by Julie Garden-Robinson, NDSU Extension


“OMG, Rynetta, have you tried David’s non-potato salad?!” Salad

    1    head cauliflower, cut into florets and steamed
    4    hard-boiled eggs, chopped
    ¾    cup mayonnaise
    2    tsp. Dijon mustard
    1    tsp. yellow mustard
    2    tsp. creamy horseradish
    2    stalks celery, finely chopped
    2    scallions, chopped
    2    large dill pickles, chopped
    3    T. dill pickle juice
    1    T. dill weed
    1    T. kosher salt
    1    tsp. pepper
        Optional (not really): chopped bacon for topping!

Cut cauliflower into bite-sized pieces and steam for 4-5 minutes until soft, but still slightly crisp. Let cool.

Mix mayonnaise, mustards, horseradish, celery, scallions, dill pickles and juice, salt, pepper and dill weed. Gently add steamed cauliflower and hard-boiled eggs. Sprinkle with paprika and chopped bacon. Cool in refrigerator for at least 3 hours.

Serve to all who enjoy happiness and winning!

Recipe by David Straley, board director and member of Capital Electric Cooperative




    3    lbs. red potatoes
    1    tsp. grey sea salt
    1    T. olive oil
    4    green onions, chopped
    3    hard-boiled eggs, diced
    1½    cup mayonnaise
    1/3    cup Dijon mustard
    6    strips bacon, cooked and chopped small

Cut potatoes into large, bite-sized chunks. Coat in olive oil and salt, skewer and grill until fully cooked. (Or skip skewers/grill and roast in the oven at 425 degrees).

Mix mayonnaise and Dijon mustard together. Stir in hard-boiled eggs and cooked potatoes. Top with green onions and bacon pieces.

Serve to the unlucky souls who didn’t get any of the award-winning “OMG, Rynetta, have you tried David's non-potato salad?!” Salad.

Recipe by Rynetta Renford, David Straley’s sister




    ½    cup raspberry vinaigrette
 1 ½    tsp. soy sauce
    1    T. garlic, chopped
    1    lb. Napa coleslaw mix (or preferred coleslaw mix)
    ¼    cup green onions, chopped
    ½    cup red onions, chopped
    ½    cup celery, chopped
    1    large can mandarin oranges
    1    cup candied pecans or sunflower seeds

Combine vinaigrette, soy sauce and garlic to make dressing. Mix remaining ingredients and toss with dressing. Let stand in refrigerator for about an hour before serving.

Recipe by Deb Pacholke, former Cass County Electric Cooperative member and Northern Cass school cook



    1    cup wild rice, rinsed
    ½   cup sliced almonds
    1    tsp. olive oil
    5    ounces arugula
    ½   cup fresh basil, chopped
    ½   cup dried cherries
    ½   cup crumbled feta cheese

    ¼   cup olive oil
          Juice of one good-sized lemon
    2    tsp. Dijon mustard
    2    large garlic cloves, minced
    ¼   tsp. salt
          Fresh cracked pepper, to taste
          Pinch of cayenne pepper

Bring a large pot of water to boil with a heavy sprinkle of salt and splash of olive oil. Cook rice in boiling water for 40-55 minutes until tender, but with some bite left. Drain and rinse briefly with cool water to stop cooking process.

Heat 1 tsp. olive oil over medium-low heat. Add almonds and pinch of salt, toasting until lightly golden and fragrant, about 4 to 5 minutes.

Whisk together dressing ingredients until well-blended.

Assemble salad – rice, arugula, basil, cherries, almonds and feta. Pour in dressing and toss well. Season with salt, pepper and more fresh lemon juice, if desired, to taste. Allow 10 minutes for the rice to soak up the dressing. This salad should keep well in the fridge for a few days.

*CALLY’S NOTE: This is a go-to dressing in my house and is made with ingredients I always have on hand. Don’t have fresh greens? This dressing would be delicious in a cold three-bean salad with herbs. I’m envisioning black beans, garbanzo beans/chickpeas and white cannellini beans with a little onion or shallot and herbs swimming in this tangy-lemony dressing. Yum!



    1    cup pinto beans, dry
    ½    cup kidney beans, dry
    4    quarts water, plus 3 T. salt (for soaking beans)
    2    T. olive oil
    1    lb. lean ground beef
    2    cups onion, chopped
    1    red bell pepper, chopped
    2    tsp. garlic, minced
    2    T. chili powder
    1    T. oregano, dry, crushed
    1    T. cumin
    ½    tsp. salt, or to taste
    ½    tsp. black pepper
    ⅛    tsp. cayenne pepper
    4    cups reduced-sodium beef broth
    1    (14 oz.) can diced fire-roasted tomatoes
    1    (6 oz.) can tomato paste
    Optional toppings: sour cream, shredded cheddar cheese, cilantro, chopped red onions, corn, diced avocado or tortilla chips

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.

On the sauté setting of your electric multicooker or pressure cooker, heat oil in the bottom of the pot; brown ground beef. Rinse and prepare vegetables as directed. Stir in onion, bell pepper and garlic, sautéing until onion is soft, about two minutes. Add spices and stir until fragrant, about one minute. Stir in broth, diced tomatoes, tomato paste and beans. Pressure cook on high for about 20 minutes, and then allow a natural pressure release for 20 minutes, keeping the float valve closed and lid sealed. Release any remaining pressure by unlocking the release valve. Remove lid, opening away from you for safety. Cook chili on sauté setting until it thickens, stirring frequently, about five minutes. Serve with your choice of toppings.

SHAUNDRA’S NOTE: To aid in digestion, try soaking your beans overnight in the saltwater mixture. Certain nondigestible carbohydrates in beans, called oligosaccharides, are to blame for intestinal gas and stomach discomfort. The longer dry beans soak, the more those gas-producing carbohydrates are released into the soaking water.

Makes 12 servings. Per serving nutrition: 200 calories, 5 g. fat, 24 g. carbohydrates, 7 g. fiber and 420 mg. sodium.

RECIPE by NDSU Extension



    3    cups butternut squash, peeled and cubed
    1    (13.66-oz.) can coconut milk
    1    medium red pepper, finely chopped
    1    medium onion, finely chopped
    1    cup vegetable stock
   ½    cup chunky peanut butter
    3    T. lime juice
    2    T. red curry paste
    4    garlic cloves, minced
    1    T. soy sauce
    1    tsp. fresh gingerroot, minced
    ½    tsp. salt
    ¼    tsp. pepper

In a medium-sized slow cooker, combine ingredients. Cover and cook on low until squash is tender, 5-6 hours. Pureé soup using an immersion blender, or cool slightly and pureé soup in batches in a blender. Return to slow cooker and heat through. Garnish with cilantro and peanuts, if desired. Yields 8 servings or 1.5 quarts.

NOTE: For faster cooking, roast squash before adding to slow cooker. To roast, halve squash and place skin side down on a baking sheet. Cook in 350-degree oven for 60-70 minutes.

Recipe by Marvin Baker



    2    T. coconut oil
    1    T. minced garlic
    2    T. chopped parsley
    1    T. turmeric
    1    small red onion, chopped
    4    stalks celery, chopped
    4    large carrots, chopped
    2    cups red lentils, rinsed
    1    quart vegetable stock
    1    quart water
    ½   quart coconut milk
    1    large handful of spinach
          Sea salt and pepper, to taste

Heat coconut oil in large stock pot. Add garlic and simmer until lightly browned. Add parsley and turmeric and simmer for 30 seconds. Add onions, celery, carrots, lentils and liquids. Simmer until vegetables soften and lentils are tender (approximately 30 minutes). Season with salt and pepper to taste. Add spinach 5 minutes before serving.

Recipe by BisMan Community Food Co-op, TJacob Smude


Scratch cooking is one of the gifts Joanne likes to give students most. And so, she has incorporated many of her own family recipes into the Edgeley school menu, including soups. Joanne often drums up vats of homemade chicken tortilla, knephla, Italian meatball and tomato basil soups, which are very popular with the students. Her recipe for red pepper and tomato soup is a favorite at the school and a perfect way to use up those garden-grown tomatoes!


    1 (12 oz.) jar roasted red peppers, undrained
    1 (14.5 oz.) can diced tomatoes
    1 T. olive oil
    1 (28 oz.) can tomato puree
    1 cup chicken broth
    1 T. sugar
    ½ tsp. salt
    ¼ tsp. pepper
Fresh basil, to taste
1 cup heavy cream

Puree peppers and diced tomatoes in a blender until smooth. Heat oil in a large soup pot over medium heat. Add pureed mixture, tomato puree, chicken broth, sugar, salt, pepper and basil. Heat to simmering. Remove from heat and whisk in heavy cream. Return to stove and heat through.

JOANNE’S NOTES: For added spice, sprinkle in cumin and cayenne pepper. A can of evaporated milk can be substituted if there’s no cream on hand. Feel free to use those delicious fresh tomatoes from your garden, too!




1    tsp. peeled, fresh grated ginger
2-3    garlic cloves, crushed
½    tsp. ground anise
    1    heaping tsp. no-salt seasoning, like Mrs. Dash
    ½-1    tsp. ground, dried red chili pepper
    1    tsp. salt (or to taste)
    2    small bay leaves
    ½    cup onion, chopped
    3    whole kpakpo shito (pah-pow shee-toh) peppers, whole, if available or substitute pepper(s) of choice, top(s) sliced off (about 1 T.), or omit altogether
        Meat (goat and chicken, bone-in, are traditional)
    1    large tomato
    1    medium onion, peeled
    1-3    fresh whole red chili peppers, tops cut off, adjusted to heat preference
    1    T. tomato paste

Put the meat in a soup pot and season with first nine ingredients. Stir the meat well, adding ½ cup water to the pot. Cover and bring to a boil, then lower heat to a simmer.

Prepare a second pot with tomato, onion, chili peppers and 4 cups water. Bring to a boil until vegetables are soft. Using a blender or immersion blender, process until smooth. Add mixture to soup pot with the meat and 4 cups more water.

Stir in tomato paste and simmer until meat is tender. For a nice clear soup, strain the broth through a sieve.

Serve with traditional fufu or over rice.

HENRY’S NOTE: For another layer of flavor, add peanut butter, to taste, into the broth.





Pesto1    cup fresh basil leaves

½    cup fresh parsley
½    cup grated parmesan cheese
¼    cup pine nuts, walnuts or other bland nut
1    clove garlic, pressed or minced
⅓    cup olive oil
       Pinch of salt
Combine all ingredients, except olive oil, and process in blender or with steel blade in processor until smooth. Add olive oil slowly through the tube until the mixture is the consistency of butter. Serves two to four.

Holly’s note: Pesto is one of the easiest ways to use and preserve basil, and it freezes well. Use pesto on pasta, atop a sliced baguette, as a side or quick topping on chicken breast, or drizzled on eggs for breakfast!

Holly and Barry Mawby member, Northern Plains Electric Cooperative

We pay $50 for publishing your recipes! Submit your recipe or email or mail to North Dakota Living, PO Box 727, Mandan, N.D. 58554. Please include your name, address, daytime telephone number, email address and if you are a member of an electric or telecom cooperative.



Italian Sausage Soup in bowl1 pound Italian bulk sausage
 ½   cup green pepper, chopped

 ½   cup onion, chopped

        Brown these together and drain.


      1   (15-oz.) can diced tomatoes

      1   (15-oz.) can tomato sauce

      3   (15-oz.) cans water

      3   chicken bouillon cubes

     ½   tsp. garlic powder

      1   cup shell macaroni, uncooked

      1   (15-oz.) can chicken broth

Bring to a boil, then simmer 30-45 minutes.

Janelle’s notes: This makes a large amount, and is good as leftovers!

Janelle Marcotte, memberNorthern Plains Electric Cooperative



Berry tossed salad1 pkg. (10 oz.) ready-to-serve mixed salad greens

      1   cup strawberries, sliced

      1   kiwi fruit, peeled and sliced

     ¼   cup red onion, chopped

     ¼   cup crumbled feta cheese

      2   T. slivered almonds

Toss all ingredients together and top salad with dressing.


     ½   cup mayonnaise

      2   T. plus 2 tsps. sugar

      1   T. raspberry vinegar

      1   T. 2 percent milk

   2½   tsp. poppy seeds

   2½   tsp. seedless raspberry jam

Mix all ingredients and top salad with dressing.


Carla Leland, member of McKenzie Electric Cooperative



  • Creamy Garden Salad1 lb. bacon, fried crisp and crumbled
  • 1   head cauliflower, chopped
  • 1   bunch broccoli, chopped
  • 3   carrots, chopped
  • 1   can (4.9-oz.) water chestnuts, drained
  • 8   oz. mozzarella cheese 
  • Onion to taste, chopped
  • Salt and pepper to taste


   2   cups miracle whip (or 1 cup mayo and 1 cup sour cream)

   2   T. vinegar

  ¼   cup sugar

  ¼   cup Parmesan cheese


Fry bacon until crisp, drain and set aside. Wash and cut up cauliflower, broccoli and carrots into bite-sized pieces and place into a large bowl. Add drained water chestnuts, shredded mozzarella cheese, crumbled bacon and desired amount of chopped onion. Add salt and pepper to taste. Mix the dressing ingredients together and toss with the vegetable mixture. Refrigerate or serve immediately.


Barbara Berentson, member, Cass County Electric Cooperative




  • Garden Salad1 (7-oz.) box any macaroni
  • ½   cup radishes, chopped
  • ½   cup tomatoes, chopped
  • ½   cup cucumber, chopped
  • ½   cup celery, chopped
  • ½   cup green pepper, chopped
  • ½   cup salad dressing
  • ¼   cup milk
  • 1½   tsp. onion powder
  • 1½   tsp. garlic powder
  • ½   tsp. pepper
  • 2   T. parsley
  • ½   cup American cheese
  • ½   cup cheddar cheese
  • 2   T. salad supreme


Boil macaroni according to package directions. Rinse under cool running water. Pour into a large bowl. Wash and cut up vegetables, add to macaroni and stir. Combine salad dressing, milk, onion powder and garlic powder, pepper and parsley. Stir into salad. Add cheeses, stir and sprinkle salad supreme over the top.


Barbara Berentson, member, Cass County Electric Cooperative 



  • Cucumber salad8 oz. tube pasta
  • 1   T. vegetable oil
  • 2   medium cucumbers, diced
  • 1   medium onion, diced
  • 1½   cups sugar
  • 1   cup water
  • ¾   cup vinegar
  • 1   T. prepared mustard
  • 1   T. diced parsley
  • 1   tsp. salt
  • 1   tsp. pepper
  • 1   clove fresh garlic, crushed or minced
  • Dill to taste (fresh or dried)

Cook pasta until soft. Drain and rinse. Combine all ingredients. Chill 3-4 hours.

JoAnn Schatz, Mor-Gran-Sou Electric Cooperative





Julie Garden-Robinson, professor, food and nutrition specialist for NDSU Extension, and regular contributor to Recipe Roundup, has conveyed to us a concern with a food preservation method presented for the tomato sauce recipe appearing in the June issue of North Dakota Living.

As originally printed, the direction for preserving the completed sauce was: “Freeze in freezer bags or process in hot water bath 35 minutes for pints, or 45 minutes for quarts.”

Garden-Robinson furnished this recommendation for preserving this recipe:

“To can jars of tomato-vegetable mixtures, use research-tested canning recipes and processing times, which can be viewed via NDSU Extension or the National Center for Home Food Preservation Pressure canning is recommended for recipes such as homemade spaghetti sauce and most mixtures of food. 

“The recommendation for use of pressure canning replaces the original direction to process jars in a hot water bath. Most tomato and vegetable mixtures require the use of a pressure canner to destroy the bacterial spores that could produce the botulism toxin. Some salsa recipes can be canned in a boiling water bath if they have added acid, such as lemon juice or vinegar. Freezing is a safe way to preserve recipes for which we do not have research-tested recipes.”

Kent Brick, editor, North Dakota Living;; phone: 701-667-6420. 

Jars of tomato sauce along with onions, tomatoes and peppers.

  • 20 large tomatoes
  • 4   large carrots
  • 4   large onions
  • 8   sticks celery
  • 3   T. sugar
  • 2   T. salt

¾ tsp. pepper

Cut vegetables into chunks and combine with all ingredients in large kettle. Bring to boil, stirring often. Simmer over low heat for 40 minutes and cool. Put mixture in blender and blend on high for one minute. Mix less for chunky sauce. Freeze in freezer bags or process in hot water bath 35 minutes for pints, or 45 minutes for quarts. It's good in casseroles, chili and as topping for Swiss steak.


Joyce’s note: Pick the tomatoes green, if need be, before they freeze. They will ripen in a box layered with newspapers in a cool place.


Joyce Waldock, member of Mountrail-Williams Electric Cooperative, June 2018            



  • 5 quarts apples
  • 1 cup sugar


Cut apples in half. Just cut ends out, no need to peel or core. Cover with water and cook 10 minutes or until soft. Strain hot apples through food mill or fruit crusher. Add red food coloring if desired, and sugar to taste, approximately 1 cup. Process in pint jars for 20 minutes in hot water bath.


Joyce Waldock, member of Mountrail-Williams Electric Cooperative, June 2018




  • ½ cup wild rice, rawbowl of chicken wild rice soup, plate of crackers and bread on another red plate
  • ½ cup carrots, shredded
  • 3 14.5-oz. cans chicken broth
  • 1 lb. chicken or pheasant breasts, cubed
  • 1 stalk celery, chopped
  •  ½ cup onion, chopped
  • 1 cup light or fat-free sour cream
  •  ½  cup flour

In slow cooker, stir together all ingredients except sour cream and flour. Cover and cook on high for 4-6 hours or on low 10-12 hours. Just before serving, stir together sour cream and flour; stir into hot soup. Continue cooking, stirring occasionally, until soup is thickened and creamy, 6-10 minutes. Yields 8 cups.

Mary Goven, Church of St. Catherine, Turtle Lake



Photo of bowl of Minestrone Soup

  •        1   medium onion, chopped
  •        1   T. olive oil
  •        1   stalk celery, chopped
  •        2   carrots, thickly sliced
  •             Leftover cooked vegetables, such as green beans or corn, or both
  •        1   16-oz. can tomatoes, undrained, chopped
  •        6   oz. pasta, such as macaroni, penne or egg noodles
  •        4   cups chicken or turkey stock
  •        ½  tsp. leaf basil
  •        ½  tsp. oregano
  •        1   small zucchini, chopped
  •        1   cup leftover cooked chicken or turkey
  •             Parmesan cheese

Sauté onion in 1 T. olive oil in a large saucepan over medium heat until softened. Add celery and carrots. Cook 1 minute longer. Add leftover vegetables, tomatoes, pasta, stock, basil, oregano. Bring to a boil, and cook for 5-8 minutes. Add turkey and zucchini. Cook until zucchini and pasta are tender.  Sprinkle with parmesan cheese before serving.

 Karen’s notes: This is an easy, fairly quick soup to make. It makes use of leftovers, the ingredients are flexible, and it is good served with toast or sandwiches. Our favorite pasta is penne. In lieu of stock, I have used water and chicken bouillon cubes.

 Karen Knutson

Member, Slope Electric Cooperative




photo of pasta coleslaw recipe


  • 1 package (7 ozs.) ring macaroni, cooked and rinsed
  • 2   cups chopped cabbage (coleslaw)
  • 1   large cucumber, unpeeled and chopped
  • ½ green pepper, chopped
  • Green onion to taste

Combine all the ingredients. Add the following dressing.


  • 1   cup Miracle Whip
  • ½  cup sugar
  • ¼  cup dark apple cider vinegar

Thoroughly mix dressing ingredients together and add to above combination. Chill.

Joyce Wagner, member, McLean Electric Cooperative




  • Summer Pizza Snack photo1 (8-oz.) tube crescent rolls
  • 1 (8-oz.) tub low-fat cream cheese
  • ¼ cup light mayonnaise
  • ¼ tsp. garlic powder
  • 1 cup shredded part-skim mozzarella
  • ¾ cup cherry tomatoes, sliced
  • ½ cup black olives, sliced
  • ½ cup broccoli florets, chopped
  • ½ cup cucumber, chopped


Preheat oven to 375 degrees. In a 9- by 13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle the size of the pan. Bake for 10-12 minutes, or until lightly browned. Cool on a rack.

In a small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with cheese, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.



  • 2     heads fresh broccoli
  • ½    c. red onion, chopped
  • ¼    pound bacon, reduced sodiumBroccoli salad
  • 2 ½ T. vinegar
  • 1      c. mayonnaise, reduced fat
  • 1/3   c. sugar
  • 1      c. mozzarella cheese, shredded

Cook bacon, drain fat and crumble into pieces. Rinse broccoli under cold water, then chop florets into bite-sized pieces. Mix broccoli, onions, bacon and mozzarella in large bowl. In separate bowl, combine vinegar, sugar and mayo, then combine with broccoli mixture and toss to coat. Makes 12 servings. Each serving has 200 calories, 13 grams (g) fat, 8 g protein, 15 g carbohydrate, 3 g fiber and 270 milligrams (mg) sodium.

Courtesy of the NDSU Extension Service




  • Yogurt salad recipe in North Dakota LIving Magazine1 16-oz. container strawberry yogurt
  • 1 8-oz. container Kraft® Cool Whip
  • ½ bag mini-marshmallows
  • 1 10-oz. bag frozen strawberries, drained
Mix together and refrigerate.
Marlys’ test notes: You can use other flavors of yogurt or fruit

Marlys Friesz, member, Mor-Gran-Sou Electric Cooperative



  • Taco Soup recipe in North Dakota Living magazine1 pound ground beef
  • 1 onion, chopped
  • 1 16-oz. can whole kernel corn with juice
  • 1 ½ cups water
  • 116-oz. can Black Beans with juice
  • 1 16-oz. can Pinto Beans with Jalapeno Peppers, with juice
  • 1 16-oz. can Kidney Beans with juice
  • 1 can Ro-tel® Diced Tomatoes and Green Chilies
  • 2 cans stewed tomatoes
  • 1 pkg. Taco seasoning mix
  • 1 pkg. Hidden Valley® Original Ranch Salad Dressing and Seasoning Mix (dry)
  • Tortilla chips
  • Cheese, grated
Cook ground meat with onion. Drain well, then add other ingredients. Cook over low heat for one hour. Service with crumbled tortilla chips and cheese on top.

Marlys Friesz, member, Mor-Gran-Sou Electric Cooperative



  • Veggie Salad recipe photo in North Dakota Living magazine1          bag shredded carrots
  • 1          head cauliflower, cut in bite size pieces
  • 4          large stalks celery, chopped
  • 1          jar large green olives, pitted and cut in half
  • 1          can large black olives, pitted and cut in half
  • 1          package cherry tomatoes, cut in half
  • ¼         cup vinegar
  • 2/3       cup canola oil
  • 1½       packages dry ranch mix
  • cilantro (fresh or dried)
  • garlic salt or other seasonings to taste

Mix all ingredients together and chill in fridge to marinate. It’s best when marinated several hours and really cold. 

Lisa Ryan, member,  Roughrider Electric Cooperative, July 2016 



  • Cucumber Salad2          cucumbers, peeled and sliced
  • 1          small sweet onion, sliced and halved
  • 1          large firm tomato, cut into thin wedges with seeds removed
  • 1/3       cup white vinegar
  • 1/3       cup sour cream
  • 3 to 4   T. sugar for desired sweetness

Place cucumbers in bowl, covering generously with salt. Add water to cover cucumbers. Let sit 15 minutes. Mix vinegar, sour cream and sugar in separate bowl. Add tomato and onion. Drain cucumbers and squeeze water out of cucumbers. Add cucumbers to bowl and mix. Refrigerate for one hour before serving.

Kay Renneke, member of Mountrail-Williams Electric Cooperative



  • 1            lb. loaf frozen bread dough, thawed
  • 1            lb. ground beef, thawed
  • 1            tsp. garlic salt
  • 1            tsp. pepper
  • 1            T. minced onion (fresh onion or seasoning)
  • 1            14.5-oz can Sauerkraut, drained

Preheat oven to 350 degrees F. In a large skillet over medium heat, sauté beef until cooked. Add the garlic salt, pepper, minced onion and sauerkraut to skillet, and continue to sauté for 5 minutes. Then, reduce temperature to low. On a lightly floured sheet, slice the thawed bread dough into 12 pieces. Begin rolling each piece until the shape of a small pancake (approx. 4-5 inches in diameter). While the bread is flattened, place a scoop of your beef mixture onto the dough, and pull one side of your dough over the mixture, down to the other side. Use a bowl to cut around the edge to give it a sealed look. Continue process until all the dough has been used. Place all of the bierocks on a greased baking sheet, in the middle of your oven, for approx. 30 to 35 minutes, until golden brown.

North Dakota Living note: For those who haven’t acquired a taste for sauerkraut, you can modify the recipe and leave it out entirely, or make half with and half without.

Krista Verlinde, member, Burke-Divide Electric Cooperative, March 2016



  • 1Knoehpla Soup ¾      cup flour
  • 1          tsp. salt
  • ½         cup water
  • 1          egg
  • 2          T. butter
  • 2          tsp. celery seed
  •             onion, diced
  • 1 ½      cups carrots
  • 1 ½      cups of potatoes, cubed
  • 1 ½      T. chicken base
  • 1          cup heavy whipping cream
  • 2          cups 2% milk

To prepare dumplings, in a medium-sized bowl knead together flour, salt, water and egg. When mixed, place in fridge to cool. Start water boiling in a separate pot and prepare the other ingredients. In a small saucepan sauté butter, celery seed and onion (to taste). When sautéed, place in a large cooking pot. Slice carrots and cube potatoes. Place both into the large cooking pot and add enough water to cover ingredients. Add chicken base. Bring pot to a boil, then cook on medium heat for 20 minutes. To finish dumplings, while the large pot is cooking, take dumpling dough out of the fridge and prepare work area with a dusting of flour. Taking scoops of the dumpling mixture, hand-roll and slice dumplings into desired sizes. Place all dumplings into the separate pot of boiling water. Cook dumplings until they float, approximately 10 to 15 minutes. Mix ingredients. When dumplings are cooked and large pot of ingredients is complete; drain dumplings and add to large pot. Add heavy whipping cream and milk. Bring ingredients to a boil and then cook on medium heat, stirring occasionally, for as long as desired.

Krista’s test notes: I like my Knoephla Soup thick and creamy, and it takes a long time to cook it down. I generally cook my soup for another 20 to 30 minutes. North Dakota Living note: We suggest replacing the celery seed with diced celery sticks, and sautéing with the onions.

Krista Verlinde, member, Burke-Divide Electric Cooperative, March 2016




  • Hamburger soup photo1 ½      pounds lean ground beef
  • 1          medium onion, chopped
  • 1          28-oz. can diced tomatoes, undrained
  • 2          14,5-oz. cans beef broth
  • 1          cup water
  • 4          celery ribs, sliced thin
  • 4          large carrots, sliced thin
  • 10        whole peppercorns
  • 1          tsp. dried thyme
  • ½         tsp. salt
  • 1/2       cup quick cooking barley
  • ¼         cup minced fresh parsley

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots. Place peppercorns in a double-thickness of cheesecloth and form a bag tied with kitchen string. Add to the beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10 to 12 minutes or until barley is tender. Remove from heat; stir in parsley. Let stand for 5 minutes. Remove spice bag. Makes 8 servings.

Joy Heller, Member of Mountrail-Williams Electric Cooperative, November 2015



  • Tomato Basil Soup6          T. butter
  • 1          onion, thinly sliced
  • 15        baby carrots, thinly sliced
  • 2          stalks celery, thinly sliced
  • 3          cloves garlic, chopped
  • 1          28-ounce can tomato sauce
  • 1          8-ounce can tomato sauce
  • 1 ¼      cups chicken broth
  • 2          T. chopped fresh basil
  • 1          T. chopped fresh oregano
  • Salt to taste
  • ground black pepper to taste
  • 1 ½      cups heavy whipping cream

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot. Heat soup over medium-high heat until hot, about 5 minutes more.

North Dakota Living test notes: Delicious! Nutritious! We suggest allowing the soup to cool slightly before pulsing, in the event soup would shoot out of the blender. For fewer calories, substitute half and half for heavy whipping cream.

Judy Twete, member, Nodak Electric Cooperative, October 2015





  • Deviled Egg Salad North Dakota Living recipe June 20158 eggs, hard-boiled and cooled
  • 1lb. Fiori pasta cooked, drained, and cooled
  • 3 cups Miracle Whip
  • 2T. yellow mustard
  • 1tsp. white vinegar
  • salt and pepper to taste
  • ½ cup dill pickle relish
  • Paprika

Whisk together Miracle Whip, mustard, vinegar, and salt and pepper. Roughly chop the hard-boiled eggs, and fold eggs, pasta and relish into dressing. Sprinkle with paprika, cover and refrigerate until serving.

Stacy’s test notes: You can substitute macaroni for the Fiori. This recipe is easy to make a day ahead of time.

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



  • 1          (about 8 oz.) large grilled chicken breast
  • 1          medium cucumber
  • ¼         cup diced red onion
  • 8          oz. uncooked rotini (or pasta shape of your choice)
    • salt to taste
    • pepper to taste
    • dill sprigs for garnish
  • 1          tbsp. olive oil


  • 1          cup olive oil mayonnaise
  • 2          T. finely chopped dill
  • 1          T. ranch dressing mix
  • 2 to 3   T. milk

Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil and toss; set aside. Slice cucumber in 1/2-inch slices, then quarter. Slice chicken breast about 1/8-inch thick. Add to pasta and toss. Add salt and pepper to taste. Mix all dressing ingredients, starting with 2 T. of milk. If you desire a thinner dressing, add the additional 1 T. milk. Stir well and add to the pasta mixture. Toss gently, coating all ingredients with dressing. Chill for about 1 hour before serving.
Recipes provided by the Les and Joette Buchman, Roughrider Electric Cooperative, May 2015



  • 1 1-oz. package taco seasoning mix
  • 1 8-oz. package cream cheese, softened
  • 1 4.5-oz. can chopped green chilies
  • 1 c. Thick 'n Chunky salsa (any variety)
  • 2 c. shredded lettuce
  • 2 c. shredded Cheddar or Mexican cheese blend (8-oz.)
  •  1 medium tomato, finely diced (¾ c.)
  • Tortilla chips or whole wheat crackers

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chilies. Spread over bean mixture. Top with salsa, lettuce, cheese and tomato. Refrigerate until serving time. Serve with tortilla chips or whole wheat crackers.

Makes 16 servings. Each serving has 130 calories, 7 grams (g) fat, 7 g protein, 10 g carbohydrate and 550 milligrams sodium.

Recipes provided by the North Dakota Extension Service, April 2015



  • 8 c. cereal squares (such as corn or wheat Chex or Crispix)
  • 2½   c. Wheat Thins
  • 2½   c. bite-size cheddar cheese crackers (such as Goldfish)
  •     3   Tbsp. canola oil or your favorite oil
  •    ½   envelope ranch salad dressing mix (0.5 oz.)

Combine cereal, Wheat Thins and crackers in large bowl. Drizzle with oil and stir gently. Sprinkle with dressing mix and stir gently.

Makes 26 (1/2-cup) servings. Each serving has 120 calories, 4 grams (g) fat, 2 g protein, 16 g carbohydrate, 2 g fiber and 140 mg sodium.

Recipes provided by the North Dakota Extension Service, April 2015



  • Crunch super salad and cheesy soup1          bag shredded lettuce
  • ½         c. raw broccoli, chopped
  • ½         c. raw cauliflower, chopped
  • ½         c. raw carrots, chopped
  • 2          green onions, chopped
  • 4          radishes, chopped
  • 2          stalks celery, diced
  • 1          cucumber, peeled, sliced & cut in fourths
  • 1          large tomato, seeded & diced
  • 1          green pepper, diced
  • 1          c. shredded cheddar cheese
  • 2          hard-boiled eggs, chopped
  • ½         c. sunflower nuts
  • 2          bacon strips, cooked and crumbled
  • ½         c. croutons

Layer half the ingredient amounts twice in glass bowl in order given, and serve with preferred dressing.

North Dakota Living test notes: This salad was excellent! The color, crunch, taste and health benefits make this a recipe worth keeping and making over and over again.

Melinda Schadler, Member of Cass County Electric Cooperative, February 2015

North Dakota Living note: Here’s some comforting soup that will brighten a wintery day. Broth-based soup also tames your appetite.





  • 2            T. olive oil or canola oil
  • 1            medium onion, chopped
  • 1            c. fresh celery with leaves, chopped
  • 2            c. carrots, sliced
  • ½           tsp. peppercorns (or ground pepper)
  • 2            bay leaves
  • 2            c. cooked chicken, diced or chunked
  • 2            quarts reduced-sodium chicken broth
  • 1            tsp. dried thyme
  • 2            c. fresh spinach, chopped
  • 1            egg, beaten
  • 2            c. all-purpose flour
  • ¾           c. skim milk

Heat oil in bottom of 3-quart or larger kettle. Add chopped onion and celery. Sauté on medium heat until onion starts becoming translucent. Add carrots, peppercorns, bay leaves, chicken and broth. Bring to a low boil and cook for 20 minutes, covered. Add thyme and spinach and continue to cook, covered. Meanwhile, beat egg in a medium bowl and then add the flour and milk. Mix until just moistened. Let mixture rest while soup simmers. After 20 minutes of simmering, drop dumplings into broth using one tablespoon to scoop and another to “drop” off the spoon. Be careful of hot liquid splashing up. Continue slowly adding dumplings, allowing each to cook. Cover kettle and simmer another 20 minutes. Remove bay leaves before serving. Makes 10 servings. Each serving has 200 calories, 4.5 grams (g) of fat, 25 g of carbohydrate, 16 g of protein and 2 g of fiber.

North Dakota Living note: Here’s some comforting soup that will brighten a wintery day. Broth-based soup also tames your appetite.

Recipe courtesy of the NDSU Extension Service, January 2015