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Soups and Salads

YOGURT SALAD

  • 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

  • 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

  • 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 SALAD

  • 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

SAUERKRAUT BIEROCKS

  • 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

KNOEPHLA SOUP

  • 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

 

BUSY DAY HAMBURGER SOUP

  • 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 SOUP

  • 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 PASTA SALAD

  • 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

DILLY RANCH GRILLED CHICKEN AND PASTA SALAD

  • 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

DRESSING

  • 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

7 LAYER BEAN DIP

  • 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

NO-BAKE SNACK MIX

  • 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

CRUNCHY SUPER SALAD

  • 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.

 

 

HOMEMADE CHICKEN DUMPLING SOUP

  • 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