Skip to main navigation.

Main Dishes

SWEET AND SOUR STIR FRY AND SAUCE

  • 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 EGG QUICHES

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 OVERNIGHT BREAKFAST

  • 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
  • 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

CHICKEN CAESAR WRAPS

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

HOT 'N SPICY RIBS

  • 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 SHRIMP

  • 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 MEATBALLS

  • 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

 

UPSIDE DOWN PIZZA

  •  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

Crust

  • 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

BUSY-DAY CASSEROLE

  • 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

 

CHINESE HOT DISH

  • 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

 

PARMESAN CRUSTED BAKED FISH

  • 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

  • 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

  • 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

ZUCCHINI PIZZA CASSEROLE

  • 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

CHICKEN ALFREDO BOWTIE PASTA

  • 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

WHITE CHICKEN CHILI

 

  • 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