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MOM'S DILL PICKLES
9          cups water
9          level T. canning salt
2          cups white vinegar
??         cucumbers
1 or 2   heads dill
2 to 4    pieces garlic, cut up
1          tsp. pickling spice per jar
??         pint jars

 

Wash cucumbers. Mix the water, salt and vinegar to make the brine, and bring to a boil. Salt should dissolve upon mixing. Put dill in the bottom of the jars. Fill jars with pickles. Add pickling spice and garlic, and add more dill on top. Fill jar with brine, leaving ½ inch head space. After boiling new lids and rings for several minutes, put on jars, making sure rings are tight. Put filled pickle jars into a canner. Fill the canner with water so it covers the jars, and bring the water to a boil. Remove the jars carefully and put them somewhere to cool. Listen for the popping sound, which lets everyone know the jar has sealed. Have fun! Yield: 9 quarts of pickles. 

Marcy’s test note: Because mass quantities are needed for the pickling, the Just family orders cucumbers from an area Hutterite colony. They get fresh dill and garlic from them as well.

North Dakota Living note: The recommended processing time in a boiling water-bath canner is 10 to 15 minutes. To learn more about pickling ingredients, equipment, safety procedures and recipes, read the pickling guide provided by the North Dakota State Extension service at http://www.ag.ndsu.edu/pubs/yf/foods/fn189.pdf.

Marcy (Just) Ludwig, member of Verendrye Electric Cooperative, August 2014

 

PICKLED DILLED BEANS

4          pounds fresh tender green or yellow beans (5 to 6 inches long)
8 to 16  heads fresh dill
8          cloves garlic (optional)
½         cup canning or pickling salt
4          cups white vinegar (5%)
4          cups water
1          tsp. hot red pepper flakes (optional)

Wash and trim the ends from the beans and cut to 4-inch lengths. In each sterile pint jar, place one to two dill heads and, if desired, one clove of garlic. Place whole beans upright in jars, leaving ½ inch of head space. Trim the beans to ensure proper fit, if necessary. Combine the salt, vinegar, water and pepper flakes (if desired). Bring to a boil. Add the hot solution to the beans, leaving ½ inch of head pace. Adjust the lids and process pints for 5 to 10 minutes. Yield: About 8 pints.

North Dakota State University Extension Service, August 2014

EASY VEGETABLE SALAD

1          can French-cut green beans, drained
1          can whole kernel corn, drained
1          can peas, drained
1          green pepper, chopped
1          jar pimentos
1          c. chopped celery
1          onion, chopped

DRESSING
1          c. sugar
½         c. vinegar
1/3       c. canola oil
            salt and pepper, to taste
            paprika, for color

Mix vegetables. Pour mixed dressing over vegetables. Let sit overnight. Enjoy.

North Dakota Living test notes: This salad was sweet and delicious.

Sandy Knudson, Bismarck Prairie Rose Lions Club, Bloomin’ Good Recipes, Page 74. June 2014

 

CUCUMBER SANDWICHES
1          small can crushed pineapple, drained
1          8-ounce-package cream cheese
cucumbers, sliced thin
bread rounds

 

Mix pineapple with cream cheese, and spread on bread rounds. Just before serving, top each sandwich with a thin slice of cucumber.

Test notes: Bread rounds can be made out of white, wheat or pumpernickel bread; simply cut bread with a cookie cutter or use any shape of bread desired. You can also top the sandwich with a sprig of parsley.  

Recipe by Fern Wretling, Tea Time Recipes cookbook, December 2013

BARBEQUE BEANS

1 lb. hamburger, browned
salt and pepper
1⁄2 cup sugar
2 T. brown sugar
1 small onion, chopped and browned
1 T. Worcestershire sauce
2 T. vinegar
2 cans pork and beans

Mix first seven ingredients and add pork and beans. Blend together and bake for 35 minutes at 325 to 350 degrees.

Bruce Schumacher,grandson of the late Leo and Barbara Gross, Page 38 in the Generation to Generation, Napoleon Care Center and Assisted Living cookbook, April 2013

ROASTED POTATOES AND SQUASH
1 ½      pounds small potatoes
1          small squash
6          small onions  
2          T. olive oil
¼         cup balsamic vinegar
            salt, to taste
¼         tsp. ground pepper
1          T. fresh rosemary or 1 tsp. dried

Preheat oven to 400 degrees. Wash or scrub potatoes, leaving the skin on if you prefer. Wash and peel squash. If the potatoes are small, leave whole or cube. Cube the squash and onions. Place all vegetables in a baking dish and toss with olive oil. Cover with tinfoil and roast for 30 minutes. Remove foil and add remaining ingredients. Continue to roast, tossing occasionally for 30 or 40 minutes more or until brown and crispy.

Paulette’s test notes: This recipe can also be made on the grill using fresh vegetables.

Paulette Dailey, Minot, member, Verendrye Electric Cooperative, February 2013

HOMEMADE STEWED TOMATOES
2          gallons tomatoes, blanched and peeled
7          cups vegetables (see below), chopped and cooked until soft
2          cloves garlic
1          tablespoon dill, optional

Put 1/3 to 1/2 mixed vegetables (may use onions, celery, green peppers, cabbage, carrots, green beans, broccoli, cauliflower, peas or beets) in a Ziploc® sandwich bag. Fill with tomatoes, seal and place in freezer.

Berniece Thurn, member of Capital Electric Cooperative, January 2013

CREAM OF TOMATO SOUP
2          tablespoons butter or margarine
¼         teaspoon Worcestershire sauce
1          bag stewed tomatoes (using tomatoes listed above)
1          tablespoon beef-flavored soup base
3          tablespoons chicken-flavored soup base
¼         teaspoon pepper
1          teaspoon baking soda
¾         cup powdered milk
1          cup water
½         cup sweet cream

Place all ingredients in a sauce pan and heat until tomatoes are thawed. Add beef- and chicken-flavored soup bases and pepper. Boil until soup base is dissolved. And baking soda while continually stirring tomato mixture. Add powdered milk mixed with water. Heat to boiling point and add sweet cream. Serve and enjoy!

Berniece’s test notes: Do not add the baking soda after the milk mixture; the milk will curdle. You can also use canned stewed tomatoes, but nothing beats homemade! You can substitute 1½ cups half and half regular or fat-free for the ¾-cup powdered milk and 1 cup water and ½ cup sweet cream. You can also add one cup of cooked rice or baked noodles to add substance to the soup.

Berniece Thurn, member of Capital Electric Cooperative, January 2013

FRUIT SLUSH DRINK
1          packet of strawberry Kool-Aid®, unsweetened
1          packet of cherry Kool-Aid®, unsweetened
1          cup sugar
3 ½      cups water
1          small package strawberries
1          12-ounce can frozen lemonade
1          12-ounce can frozen orange juice
1          12-ounce can pineapple juice
            Ginger Ale or 7-Up

Mix ingredients together and free. Add to Ginger Ale or 7-Up®.

Karen Boelter, Bismarck, Roughrider Electric Cooperative, August 2012

 STRAWBERRY/SPINACH SALAD
2          bunches fresh spinach
1          pint fresh strawberries
½         cup sugar
2          tablespoons sesame seeds
1          tablespoon poppy seeds
1 ½      teaspoon minced onion
¼         teaspoon Worcestershire sauce
¼         teaspoon paprika
½         cup vegetable oil
¼         cup cider vinegar

Wash and dry spinach. Wash, hull and slice strawberries. Arrange spinach and berries attractively on six to eight individual serving plates. In a blender, mix sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce and paprika. With blender running, add oil and vinegar in a slow, steady stream until thoroughly mixed and thickened. Drizzle over strawberries and spinach, and serve immediately.

Karen’s test notes: If you don’t want to put this on individual plates, you can put the spinach and strawberries in a bowl, and pour the dressing over and mix. Serve immediately.

Karen Boelter, Bismarck, Roughrider Electric Cooperative, August 2012

GRILLED VEGGIE MIX
2          medium zucchini, cut into ½” squares
1          large green pepper, cut into ½” squares
1          large red pepper, cut into ½” squares
1          pound fresh mushrooms, halved
1          large onion, cubed
6          medium carrots, ¼” slices
2          cups small broccoli florets
2          cups small cauliflower bits

DRESSING
¼         cup olive oil
¼         cup butter, melted
¼         cup fresh parsley, minced
1          teaspoon dry basil
½         teaspoon dry oregano
½         teaspoon salt
¼         teaspoon pepper

Place vegetables in the center of two pieces of double-layer, heavy-duty foil, in an 18-inch square. Combine dressing ingredients and drizzle over vegetables. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 30 minutes or until tender. Turn once. Yield: 10 servings.

Gwen’s test notes: If you prefer fresh herbs, use three times more than dry amount.

Gweneth Hansen, Guelph
Dakota Valley Electric Cooperative and Dickey Rural Telephone Cooperative, July 2012

HANSON HOUSE COLESLAW
1          bag coleslaw mix
1          cucumber, peeled and diced
1          green pepper, diced (optional)
½         red or white onion, diced
1          cup celery, diced
1          8-oz. package ring macaroni, cooked
½ to ¾  cup sugar
1 ½      cup Miracle Whip or mayonnaise
1          tsp. or more vinegar
            salt and pepper, to taste

In large bowl, mix together the coleslaw mix, cucumber, green pepper, onion, celery and macaroni. Set aside. In small bowl, stir together the sugar, Miracle Whip, vinegar, and salt and pepper to taste. Stir the dressing into the vegetables to blend flavors. Refrigerate.
*Test notes: If using mayonnaise, use more sugar; if using Miracle Whip, use less. Our York Circle serves this often at church.

Recipe by Judy Ritterman, July 2011
Page 290 of the Leeds Lutheran Church 125th anniversary cookbook

MEXICAN DIP
1   can refried beans
1   8-oz. container sour cream
1   1.25-oz. packet taco seasoning
1   small onion, chopped
1   small can black olives, chopped
1   8-oz. container guacamole dip
1   medium tomato, chopped
1   small can chopped chili peppers
shredded Monterrey Jack cheese

Mix sour cream and taco seasoning. Layer ingredients in order provided. Yield: 12 to 15 servings.

*Marlene’s test notes: Gathering and preparing the ingredients takes some time, but putting the actual dip together only takes about 10 minutes. Marlene says the amount of shredded cheese used is personal preference. She serves her dip with Santitas® corn chips. Any leftovers should be refrigerated.

Submitted by Marlene Mathern, Dakota Valley Electric Cooperative, January 2011

HAMBURGER SOUP

1 lb. hamburger
2 potatoes or 2 cups, diced
2 or 3 carrots or 1 cup, diced
4 celery stalks or 1 cup, diced
1 or 2 tomatoes or 1 cup, diced
2 whole allspice beads
6 cups water

Prepare vegetables and place in pan. Add water and heat to boiling; then simmer. Meanwhile, brown the hamburger in a skillet. Drain grease and add hamburger to the vegetables. Simmer until all vegetables are tender.

Gretchen’s test notes: This is an extremely basic recipe, but you could make it heartier by adding frozen cubed hash brown potatoes, uncooked alphabet pasta, shredded cheddar cheese or black beans. You could also substitute stewed tomatoes for the diced, or top with seasoned salad croutons before serving. To boost the flavor, consider adding beef broth or tomato juice, salt and pepper, Italian seasoning, thyme or basil.

Recipe by Naomi Oder, Bismarck
Member of Capital Electric Cooperative and BEK Communications Cooperative, May 2010

LEMON SWEET POTATO CASSEROLE
6 cups or 3 medium sweet potatoes, shredded and peeled
2 T. margarine or butter, melted
2/3 cup sugar
1 cup skim milk
2 large eggs
1/2 tsp. ground cinnamon
1 (4-serving) box instant lemon pudding and pie filling

Preheat oven to 325 degrees. Combine sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a two-quart oblong casserole dish. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown. Yield: 10 to 12 servings.

Recipe courtesy of Family Features, March 2010

HEAVENLY YAM DELIGHT
1 cup all-purpose flour
1/4 cup plus 2/3 cup confectioners’ sugar
1/3 cup pecans, chopped
7 T. margarine
1 (8-oz.) package fat free cream cheese
1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
2 (15-oz.) cans Louisiana sweet potatoes, drained, or 2 cups fresh sweet potatoes, cooked and cut into chunks
1/4 cup sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. In large bowl, combine flour, 1/4 cup confectioners’ sugar, pecans and margarine. Press into bottom of 13- by 9- by 2-inch baking pan. Bake 20 minutes. Set aside to cool. In mixing bowl, mix cream cheese and 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate. Yield: 16 servings.

Recipe courtesy of Family Features, March 2010

EASY COLORFUL VEGETABLE SOUP
1 onion, chopped
1 tsp. garlic, minced
4 cups canned low-sodium vegetable broth or chicken broth
3 cups fresh sweet potatoes, peeled and diced
1 (16-oz.) bag frozen mixed vegetables
2 (14.75-oz.) cans cream style corn
1 (10-oz.) can chopped tomatoes with juice
1 (6-oz.) can tomato paste
1 T. Worcestershire sauce
Salt and pepper to taste

In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender, about five minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste, Worcestershire sauce and season to taste. Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes. Yield: 12 servings.

Family Features test notes: If using canned sweet potatoes, drain, cut into chunks and add last five minutes of cooking. If you have leftover chicken, meat or seafood, toss in for a heartier version.
 
Recipe courtesy of Family Features, March 2010

PESTO PUFFS
2/3 cup tomatoes, chopped
1/3 cup mayonnaise
1/4 cup mozzarella cheese, shredded
3 T. Parmesan cheese, shredded
2 tsp. prepared pesto
1/8 tsp. pepper
1 (two-ounce) package frozen miniature phyllo tart shells

Combine the tomatoes, mayonnaise, cheeses, pesto and pepper in a small bowl. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Back at 350 degrees for 8 to 12 minutes or until lightly browned.

Recipe by Bekki Fischer, New England, Slope Electric Cooperative

ROMAINE, PECAN AND PEAR SALAD
6 cups Romaine lettuce, washed and torn
1 cup radicchio, washed and torn
1/4 cup parsley, chopped
2 shallots, thinly sliced
3 pears, thinly sliced
1 cup pecans
3/4 cup dried cherries
1/4 cup raspberry or red wine vinaigrette dressing
1/3 cup feta cheese, optional 

Place Romaine, radicchio, parsley and shallots in large bowl and toss gently. Arrange pears, pecans and dried cherries on greens. Top with your favorite raspberry vinaigrette dressing and toss. Top with feta cheese if desired. Dressing may be passed separately. Yield: 6 servings.

Recipe courtesy of FAMILY FEATURES®

SPARKLING SANGRIA TEA

3 cups boiling water
2 Lipton Family Size Tea Bags or 5 Lipton Cup Size Tea Bags
1/3 cup sugar
2 cups chilled purple grape juice
1 medium orange, sliced
1 medium lemon, sliced
1 medium lime, sliced
Chilled club soda

In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; stir in sugar and cool. In a large pitcher, combine tea with remaining ingredients except soda; chill at least 2 hours. Just before serving, add a splash of soda. Pour into ice-filled glasses and garnish, if desired, with additional orange, lemon and lime slices. Yield: 8 servings.

April 2009-courtesy of Family Features

EVERYDAY ELBOWS

1 box Dreamfields Elbows
2 tsp. olive oil
1/2 cup chopped red onion
4 ounces cooked ham, cut into thin strips
1 jar (26 ounces) marinara (pasta) sauce (see note)
2 T. pitted ripe black olives, halved or quartered
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and return to pan; keep warm. Meanwhile, heat oil in large skillet over medium heat. Add onion and ham; cook 5 minutes or until onion is tender, stirring frequently. Stir in marinara sauce and olives. Simmer for 10 minutes uncovered, stirring occasionally. Stir in parsley. Add sauce to pasta; toss. Serve with Parmesan cheese. Yield: 6 servings.

Note: Recipe was tested with 0g fat pasta sauce.

April 2009-courtesy of Family Features

 

APRICOT-GLAZED SWEET POTATOES
3 pounds sweet potatoes, cooked, peeled and cut up
1 cup packed brown sugar
5 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 tsp. grated orange peel
2 tsp. butter or margarine
1/2 cup chopped pecans

Place sweet potatoes in a 13- by 9-inch baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through. Yield: 8 to 10 servings.

 

Taste of Home--Home Cooking and Recipes--November 2008

WATERMELON TOMATO SALAD
10 cups cubed seedless watermelon
2 pints yellow grape or pear tomatoes
1 medium red onion, chopped
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
1/4 cup lime juice

In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coat. Refrigerate until serving. Yield: 16 to 18 servings.

Source: Taste of Home--Home Cooking and Recipes--August 2008

COLORFUL COLESLAW
5 cups shredded cabbage
1 each medium green, sweet red and yellow pepper, julienned
2 cups julienned carrots
6 green onions, thinly sliced
DRESSING:
2/3 cup rice vinegar
1/4 cup olive oil
Sugar substitute equivalent to 1/3 cup sugar
1/4 cup reduced-fat creamy peanut butter
1 tsp. salt
1 tsp. minced fresh ginger root
1/2 tsp. pepper

In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon. Yield: 8 servings.
Source: Taste of Home--Home Cooking and Recipes--July 2008

ROAST CORN AND BISON SOUP
2 ears of corn, with husks
4 cups chicken stock
1/2 pound bison, half-inch cubes
Salt and pepper to taste
1 T. canola oil
1 cup celery, chopped
1 cup carrots, chopped
1-1/3 cup red onion, chopped
1 T. minced garlic

Preheat the oven to 450 degrees. Place ears of corn directly on the rack, turning for 15 to 20 minutes until husks are evenly browned. Let cool. When the corn is cool enough to handle, remove the husks and silk. Cut the kernels from the cob with a sharp knife and set aside. Chop or break the cobs into pieces and put them in a large sauce pan. Add the stock and bring to a boil. Lower the heat and simmer for 20 minutes. Meanwhile, season the bison with salt and pepper. Heat the oil in a large heavy saucepan until very hot. Add the beef and sauté over high heat until browned. Add the reserved corn kernels and cook for 1 to 2 minutes. Add the onion, garlic, celery and carrots, and cook while stirring for 2 to 3 minutes, until onions soften. Strain the stock and add to the meat and vegetable mixture. Simmer for 30 to 40 minutes, or until the meat is tender. Skim off any fat that rises to the surface. Taste and adjust seasoning with salt and pepper to taste. Servings: 8 to 10; Yield: 1-1/2 quart; Cooking time: 1 hour and 30 minutes; Ready in: 2 hours.

*Chef Stuart Tracy’s comments: Boiling the corn cobs in the chicken stock gives this soup a full-bodied, delicious flavor--May 2008

SUNFLOWER SEED BREAD
1-1/4 cups scalded milk, cooled to lukewarm
1 pkg. dry yeast
2 T. honey
1 egg, beaten
2 tsp. salt
3 T. butter or margarine
1/2 cup sunflower seeds
2 cups white flour
2 cups whole wheat flour

Dissolve the yeast in the warm milk. Stir in the honey, beaten egg, salt and butter. Add the flours and sunflower seeds, and knead on a floured board for 10 minutes until the dough is smooth, using more white flour (about 1 cup) as needed to keep the dough from sticking to the board. Place dough in a greased bowl and cover with plastic wrap. Let rise 50 to 60 minutes until doubled in size. Shape into loaves and place in pans. Let rise 20 to 30 minutes or until dough springs back quickly when touched. Bake in a 350-degree oven for 45 to 55 minutes, or until golden brown. Remove from pans and let cool. Yield: Two, 1-pound loaves; Preparation time: 30 minutes; Baking time: 45 minutes; Ready in: 3 hours.

*Chef Stuart Tracy’s comments: This Sunflower Seed Bread recipe can be made with all white flour if preferred. “We use Dakota Maid flours for our breads,” says Chef Tracy--2008

HALIBUT CHOWDER
8 to 10 green onions, thinly sliced
2 garlic cloves, minced
2 T. butter
4 cans (10.75 ounces each) condensed cream of potato soup, undiluted
2 cans (10.75 ounces each) condensed cream of mushroom soup, undiluted
4 cups milk
2 packages (8 ounces each) cream cheese, cubed
1-1/2 pounds halibut or salmon fillets, cubed
1-1/2 cups frozen sliced carrots
1-1/2 cups frozen corn
1/8 to 1/4 tsp. cayenne pepper, optional

In a Dutch oven or soup kettle, sauté onions and garlic in butter until tender. Add soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until fish flakes easily and the vegetables are tender. Add cayenne pepper if desired. Yield: 16 servings (about 4 quarts).

February 2008 -- Taste of Home--Home Cooking and Recipes

BAKED BARLEY PUDDING
1-1/4 cups water 1/2 cup uncooked medium pearl barley
1/4 tsp. salt 2 cups milk
1 cup heavy whipping cream 1/2 cup sugar
2 eggs 1 tsp. vanilla extract
1/2 cup golden raisins 1/4 tsp. ground cinnamon

In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture. Spoon into eight greased 6-ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-inch baking pans. Fill both pans with boiling water to a depth of 1 inch. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean. Store in the refrigerator. EditorÕs note: Pudding will appear layered when baked. Yield: 8 servings.

TOMATO BLACK BEAN SALSA           
3 medium tomatoes, seeded and chopped 1 can (15 ounces) black beans, rinsed and drained3/4 cup fresh or frozen corn 1/2 cup red onion, finely chopped
1/2 cup roasted red pepper, chopped 1 jalapeno pepper, finely chopped
2 T. fresh cilantro or parsley, minced 1/4 cup lime juice
1 garlic clove, minced 1 tsp. dried oregano
1 tsp. ground cumin 1/2 tsp. salt
1/2 tsp. ground coriander Tortilla chips

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.

GERMAN CUCUMBER SALAD
2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes, sliced
2 T. fresh snipped parsley

DRESSING:
1/4 cup sour cream
1/4 tsp. prepared mustard
2 T. minced fresh dill
1 T. white vinegar
1 T. milk
1/8 tsp. pepper

In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least one hour. Yield: 4-6 servings.

September 2007--www.tasteofhome.com.

ZUCCHINI SUPREME
4 cups water
6 cups zucchini, sliced
1 cup carrot, shredded
1/4 cup onion, chopped
1 tsp. salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 tsp. garlic powder
1/2 tsp. pepper
4 cups seasoned stuffing croutons
1/2 cup butter or margarine, melted

In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8 to 10 minutes or until vegetables are tender; drain. In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13- by 9- by 2-inch baking dish. Top with vegetable mixture and remaining croutons. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10 minutes longer or until golden brown. Yield: 8-10 servings.


August 2007--www.tasteofhome.com.

SUMMER CHICKEN SALAD
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14.5 ounces) chicken broth
6 cups torn mixed salad greens
2 cups halved fresh strawberries

CITRUS DRESSING:
1/2 cup fresh strawberries, hulled
1/3 cup orange juice
2 T. vegetable oil
1 T. lemon juice
2 tsp. grated lemon peel
1 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup chopped walnuts, toasted

Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until juices run clear. Drain; cover and refrigerate. In a large bowl, combine the greens and sliced strawberries; refrigerate. In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon peel, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5 to 6 minutes until slightly thickened. Cool slightly. Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into eighth-inch slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings.

July 2007

Fruit and Cheese Kabobs (http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=32204)

    * 1 pint fresh strawberries, halved
    * 1-1/2 cups green grapes
    * 1 package (8 ounces) cheddar and Monterey Jack cheese cubes
    * 1 cup (8 ounces) vanilla yogurt
    * 1/2 cup sour cream
    * 2 tablespoons honey
    * 1/2 teaspoon ground cinnamon

On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip).

June 2007

 

LAYERED SALAD REUBEN-STYLE
            4-1/2    teaspoons butter, melted
            1/8       teaspoon salt
            1/8       teaspoon pepper
            2          cups cubed rye bread
            1          package (16 ounces) ready-to-serve salad greens
            2          cups chopped pastrami
            1          large tomato, diced
            1/2       cup sauerkraut, rinsed and well drained
            1/4       cup thinly sliced green onions
            1          bottle (8 ounces) Thousand Island salad dressing
            3/4       cup shredded Swiss cheese

In a bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15- x 10- x 1-inch baking pan. Bake at 400 degrees for 8-10 minutes or until golden brown, stirring occasionally. Cool.

In a large salad bowl, layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and Swiss cheese. Yield: 12 servings.

Recipes provided courtesy of Taste of Home. Find more great recipes atwww.tasteofhome.com, May 2007

HAM ‘N CHEESE MUFFINS
            1/3       cup finely chopped onion
            1          T. butter
            2          cups (8 ounces) shredded reduced-fat cheddar cheese
            11/2     cups reduced-fat biscuit/baking mix
            1/2       cup fat-free milk
            1          egg, beaten
            1          cup finely chopped fully cooked ham

In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full. Bake at 425 degrees for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Analysis: One muffin equals 146 calories, 7 g fat (4 g saturated fat), 37 mg cholesterol, 327 mg sodium, 12 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Recipe provided courtesy of Taste of Home. Find more great recipes at www.tasteofhome.com., March 2007

GREEK BEEF SALAD
1 lb. beef top round steak, cut 1-inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 T. crumbled feta cheese
8 Greek or ripe olives, optional
2 pita breads, toasted, cut into wedges

Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 tsps. dried oregano
           
Whisk marinade ingredients and 1/2 tsp. each salt and pepper in small bowl. Marinate beef steak in 1/2 of marinade in refrigerator 6 hours or as long as overnight. Reserve remaining marinade. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once. Do not overcook. Carve into thin slices. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Top with cheese and olives. Serve with pita wedges. This recipe makes 4 servings.

To grill: Place steak on grid over medium, ash-covered coals. Grill 16 to 18 minutes uncovered for medium rare doneness, turning occasionally. Do not overcook.

North Dakota Beef Commission, January 2007

ASIAN BEEF AND NOODLES
1-1/4 lbs. ground beef
2 pkgs. (3-oz. each) Oriental-flavor instant Ramen noodles, broken up
2 cups frozen vegetable blend (such as broccoli, carrots, red peppers, water chestnuts)
1/4 tsp. ground ginger
2 T. green onion, thinly sliced

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Remove beef; season with contents of 1 packet from noodles. Pour off drippings. Combine noodles, vegetables, ginger, remaining seasoning and 2 cups water in skillet; bring to a boil. Reduce heat; simmer, covered, 3 minutes or until noodles are tender, stirring occasionally. Stir in beef; heat through. Add green onion. This recipe makes 4 servings.

North Dakota Beef Commission, January 2007

SWEET CORN BREAD STUFFING
1/2 cup onion, chopped
1/2 cup green pepper, chopped (or 1/4 cup chopped green pepper and 1/4 cup chopped red pepper)
1/2 cup celery, chopped
1/2 cup butter or regular margarine
2-1/2 tsps. salt
2 tsps. rubbed sage
1/2 tsp. pepper
6 slices dry wheat bread, cubed
4 cups sweetened corn bread, coarsely crumbled
1-1/2 cups turkey broth or water

Sauté vegetables in butter until tender-crisp. Stir in seasonings. Combine breads in a large bowl, add vegetables mixture. Stir in broth. Fill bird (do not pack), truss and roast as usual. Or spoon into greased, four-quart casserole. Bake uncovered in a moderate oven at 350 degrees for 35 minutes. Then uncover and bake 10 minutes more. Makes 9 cups.

* Gretchen’s test notes: This is excellent and a great way to have stuffing for any bird. If you cook for a small crowd and use a turkey breast, you can still prepare stuffing. In testing, we made a casserole. Linda always doubles this recipe, since her family really enjoys it. She makes her own corn bread following the recipe on the back of a cornmeal box.

Submitted by Linda Fairbrother, Towner, Member of Verendrye Electric Cooperative, November 2006

CORN CHIP DIP

2 (11-oz.) cans Mexicorn, drained
1 (10-oz.) can Rotel diced tomatoes with green chilies, not drained
1 cup cheddar cheese, shredded
1 bunch green onion, chopped
1 cup mayonnaise
 Corn chips

Mix first five ingredients together and chill for several hours. Serve with corn chips.

* Gretchen’s test notes: This recipe also tastes excellent and is easy to prepare. We used the scoop-type of corn chips. This dip is very easy to scoop up with the chips.  

Submitted by Laurel Sullivan, Mandan, Member of BEK Communications Cooperative, October 2006

 

ALBUQUERQUE CHICKEN SALAD

2 cups orzo pasta (uncooked)
2 cups regular or light mayonnaise
1/4 cup half-and-half cream
1 T. salt
2 T. lemon juice
1 tsp. white pepper
4 cups cooked chicken, cubed (about four chicken breasts)
2 cups red grapes, cut in half
1 cucumber, chopped
1/2 to 3/4 cup toasted pine nuts
Cook orzo according to package directions, then drain, rinse and cool. In an extra large bowl, combine mayonnaise, cream, salt, lemon juice and white pepper. Stir in the cooked orzo and remaining ingredients. Mix well. Refrigerate for several hours.
* Gretchen’s test notes: This salad is a very healthy recipe and excellent for those hot summer days. It is easy to prepare. It tastes even better the second day when the flavor has set in. Orzo can be found in the pasta section of your local grocery store.
Submitted by Heidi Gackle, Energy management representative, Cass County Electric Cooperative, August 2006

VEGETABLES AND QUINOA SAUTÉ WITH ORANGE

1/3 cup quinoa, uncooked
2 tsps. olive oil
1 onion, chopped (about 1 cup)
3 carrots, shredded (about 1 1/2 cups)
2 garlic cloves, minced
1/2 tsp. ground cumin
1 cup drained chick peas (garbanzo beans)
1/2 cup orange juice
1/4 cup raisins
1/4 tsp. salt
1/8 tsp. cinnamon
1 T. cilantro, chopped

Cook quinoa according to package directions. Heat oil in pan, add onion and cook five minutes. Add carrots, garlic and cumin, cooking an additional two minutes or until carrots are soft. Stir in quinoa, chick peas, orange juice, raisins, salt and cinnamon. Cook until juice is absorbed or about 10 minutes. Stir in cilantro and serve.

*Gretchen’s test notes: In cooking the quinoa, we used 1/3 cup quinoa and only 2/3 cup water and then followed the package directions. Susan says brown rice can be substituted for quinoa. This easy-to-prepare recipe combines healthy ingredients and offers a unique blend of flavors. It can be served hot, and leftovers can be reheated or served as a cold side salad.

Submitted by Susan Moser, Bismarck, Member of Capital Electric Cooperative, July 2006

TANGY ONION CHEESE BALL

2 (8-oz.) packages of cream cheese, softened
2 cups shredded onion cheese or pepper jack
1/2 cup sweet pickle relish
1/4 cup chili sauce
2 T. dry minced onion
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce
1/2 jar shredded dried beef, chopped (we used half of a 10-oz. jar)
Mix all ingredients except for the dried beef. Divide and shape into one large ball or two smaller balls. Roll into chopped beef. Refrigerate until ready to serve. The cheese ball can also be frozen. Serve with crackers.
* Gretchen’s test notes: We used garden onion cheese and served it with crackers. This flavorful cheese ball was a hit by all. You can also serve the cheese ball on scoop chips. Debbie says she likes to take this to picnics or serve this during the holiday season. She usually makes two cheese balls and freezes one for future use.
Submitted by Debbie Tellmann, New Salem, Member of Mor-Gran-Sou Electric Cooperative, June 2006

TORTILLA PINWHEEL

8 oz. sour cream
1 oz. can diced green chilies or hotter peppers
4 oz. can black and/or green olives, chopped
8 oz. package cream cheese, softened.
1 cup grated cheddar cheese
Garlic powder to taste
Salt to taste
5 10-inch flour tortillas
Salsa (optional)
Mix all filling ingredients together. Divide evenly and spread over tortillas. Roll up tightly and cover with plastic wrap. Chill in refrigerator for two hours. Cut into slices (you can use waxed dental floss, which works great). Bring the floss around the tortilla and cross the ends over and pull tight. This makes a nice, clean edge. The pinwheels can be dipped in hot sauce or eaten plain. This recipe can be doubled.
* Gretchen’s test notes: This recipe is quick and easy to prepare—a favorite recipe for a potluck. Red peppers could be used at Christmastime. Green onions, carrots and chopped meat can also be added.
Submitted by Bobby Jo Holle, Mandan, Member of Mor-Gran-Sou Electric Cooperative, June 2006

TASTY TURKEY SALAD

2 cups chopped leftover turkey
1 cup chopped celery
1 T. dried parsley
1 T. dried chopped chives
1 tsp. dill weed
1/8 tsp. black or gray pepper
1 T. dry mustard
1 tsp. lemon juice
1 package artificial sweetener
1/2 cup mayonnaise dressing
Mix turkey and celery together. Then mix the rest of the ingredients together thoroughly and add to turkey mixture. Store in a smaller bowl at least half an hour before serving. Serve with bread or on a bed of lettuce. The salad can also be served as a meal with a slice of garlic toast and a glass of orange juice. This recipe is great for low-salt diet meals.
* Gretchen’s test notes: This salad was easy to prepare, and the dry mustard added to the flavor. Mary often serves this as a dip with crackers. You could also use the mixture in a flour tortilla or with pita bread.
Submitted by Mary Schulze, Rolette, Member of North Central Electric Cooperative, May 2006

SWEET AND HOT MUSTARD

1 cup sugar or honey
2/3 cup dry mustard
3 eggs, well-beaten
2/3 cup white vinegar
Mix ingredients together and cook over low heat until thick. Stir and serve with crackers, vegetables, fruit or on ham sandwiches. Jeanette keeps this mustard in her fridge all the time.
* Gretchen’s test notes: In testing this recipe, we had the heat set too high and lumps formed in the mustard. We did not cook the second batch as long. We served the mustard with crackers and vegetables.
Submitted by Jeanette Brodehl, Elgin, Member of Mor-Gran-Sou Electric Cooperative, March 2006

APRICOT DELIGHT SALAD

1 (3-oz.) box orange Jell-O
1 small can crushed pineapple
3/4 cup sugar
2 small jars apricot (with tapioca) baby food
1 (8-oz.) package cream cheese, cut up
1 (12-oz.) carton Cool Whip
Chopped nuts for garnish
Combine Jell-O and pineapple in saucepan. Heat until mixture simmers. Add sugar, baby food and cream cheese. Mix well. Chill until mixture mounds. Add Cool Whip and pour into dish. Cover with chopped nuts and refrigerate.
* Gretchen’s test notes: In testing, I used Gerber’s Apricot with Mixed Fruit. I bought two, 6-oz. jars and used one full jar and a portion of another jar. With a quick, easy preparation, this has excellent flavor.
Submitted by Catherine Eslinger, Elgin, Member of Mor-Gran-Sou Electric Cooperative, January 2006

QUICK AND EASY STRAWBERRY PIE

1 small package vanilla pudding (cook and serve, not instant, or it will not set)
1 small package strawberry Jell-O
1 1/2 cups Mountain Dew
2 1/2 to 3 cups sliced fresh strawberries, washed and dried
1 (6-oz.) graham cracker crust
Whipped topping
Mix pudding, Jell-O and Mountain Dew well in saucepan. Bring to a boil, stirring well with wire whisk. Cook one minute. Fold in sliced strawberries. Pour into graham cracker crust. Chill. Serve each slice with whipped topping.
Submitted by Dellilah Johnson, Mandan , Member of Mor-Gran-Sou Electric Cooperative, September 2005

GRILLED CHICKEN SALAD

1/2 cup orange juice
1/3 cup lime or lemon juice
2 large cloves garlic, pressed or chopped
1 tsp. dried oregano
1 tsp. ground ginger
2 T. olive oil
1 3/4 lbs. boneless, skinless chicken breasts
1/4 cup additional olive oil
1 bunch medium asparagus, tough ends snapped off
3 oranges
12 cups (about 7 ozs.) salad greens, such as iceberg lettuce and spinach
1/2 tsp. salt and pepper (to taste)
Whisk first six ingredients in a 2-cup measuring cup. Pour all but 1/2 cup of mixture into a gallon-sized zipper bag. Add chicken, seal and refrigerate for 30 minutes to 4 hours. Whisk 1/4 cup additional oil into 1/2 cup of reserved mixture and set aside for dressing. Sprinkle or brush asparagus with oil. Peel and section oranges and chill. Wipe clean grill rack with paper towel soaked in oil (or apply with pastry brush). Heat grill on high 10 minutes before cooking. Place chicken and asparagus on rack, being careful not to overcrowd. Cover and cook until chicken and asparagus are well-browned, about 3 minutes. Turn and continue to grill, covered, until asparagus is just tender, 2 to 3 minutes longer. Remove asparagus and continue cooking chicken until cooked through, 5 to 9 minutes depending upon thickness. Remove chicken and let stand for 5 minutes or chill up to an hour, depending if you prefer chicken warm or cold. Cut chicken into half-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over greens. Drizzle with remaining dressing.
* Gretchen’s test notes: This is an excellent salad and it’s easy to prepare. In testing, we used one package baby spinach with radincchio and a package of spring mix. We used an indoor electric grill to test the recipe. Always have your instant-read thermometer handy to be sure the chicken is done. Chicken should be 140 to 145 degrees.
Submitted by Alvera Leier, Kintyre, Member of KEM Electric Cooperative and BEK Communications Cooperative, August 2005

SCALLOPED POTATOES ON THE GRILL

Potatoes or frozen hash browns
1 tsp. butter
2-3 T. milk
Salt and pepper to taste
1 tsp. onion, chopped or grated
1/2 -1 slice of cheese
Aluminum foil
Peel and dice as many potatoes as needed. The smaller the dice or thinner the slice, the faster they cook. Frozen hash browns could also be used. Put serving portion in aluminum foil, large enough to fold and seal edges. A 12- by 12-inch lightweight foil will do. To each, add 1 teaspoon butter, 2-3 tablespoons milk, dash of salt and pepper, 1 teaspoon chopped or grated onion, grated or 1/2 to 1 slice of cheese (depending on portion size), to taste. Alternately fold two edges over potatoes; fold last two edges to seal. Place on grill with whatever meat you choose. Grill about 20-25 minutes. Can be eaten out of the foil.
* Gretchen’s test notes: This is easy to prepare with no mess, fuss or dishes to wash. We found that if we added the cheese just before serving, the cheese would still melt. In testing, we used about 1 cup of cubed potatoes per packet. It is very tasty.
Submitted by Alvina Ohlhauser, Hazelton. Member of BEK Communications Cooperative, July 2005

GRILLED TOMATOES

4 large, ripe tomatoes with the tops cut off
4 T. crumbled blue cheese
12 fresh basil leaves
Prepare and preheat the grill. Brush the grill rack with oil. Place tomatoes skin side up on the grill over medium-high heat and cook for 5-8 minutes until soft. Turn the tomatoes over and place 1 tablespoon of blue cheese on each tomato, top each with three basil leaves and close the grill lid. Cook for another minute or two until the cheese is melted.
* Gretchen’s test notes: This is an easy and tasty way to grill tomatoes. The fresh basil added a savory flavor.
Submitted by Cara Cody-Braun, Wyndmere

MACARONI-HAM SALAD

8 ozs. spiral macaroni, cooked and drained
11/2 pound Cloverdale honey or hickory smoked ham, cubed
2 cups celery, chopped
12 boiled eggs
1/2 cup onion, chopped
1 large can pineapple tidbits
1 10-oz. package frozen peas
1 pint or more Miracle Whip
11/2 T. sugar
3 T. red wine vinegar
11/2 T. prepared mustard
1/2 tsp. salt
Pepper to taste
3 ozs. cashews
Boil the macaroni, drain and cool. Add ham, celery, eggs, onion, pineapple and peas. Mix dressing of Miracle Whip, sugar, vinegar, mustard, salt and pepper. Add to other ingredients. Stir in cashews just before serving. Serves 20.
* Gretchen’s test notes: This was another excellent salad. It is even tastier the second day when the pineapple flavor blends in. Pasta is now packaged differently, so you may find that you will want to use half a box of the pasta unless you are feeding a crowd.
Submitted by Gail De Moe, Tioga, Member of Northwest Communications Cooperative, June 2005

BLOCK PARTY BEANS

2 lbs. ground beef
2 cups onions, chopped
1 cup celery, chopped
1 103/4-oz. can tomato soup, undiluted
1 6-oz. can tomato paste
1/2 cup ketchup
1 16-oz. can green beans, drained
1 17-oz. can lima beans, drained
1 151/2-oz. can wax beans, drained
1 15-16-oz. can chili beans, undrained
1 16-oz. can pork and beans, undrained
1/2 cup packed brown sugar
2 T. prepared mustard
In a large Dutch oven, brown beef over medium high heat, drain fat. Add onion and celery. Cook until tender; stir in soup, tomato paste and ketchup. Cook 15-20 minutes. Spoon mixture into a large kettle or roaster. Add all remaining ingredients and stir well. Bake uncovered at 350 degree oven for 1 hour. Yields 25 servings.
* Gretchen’s test notes: This bean recipe was very good and would be great for any potluck or block party. Everyone will want this recipe. It’s easy to prepare. Irene said she puts it in the crockpot to take it to parties.
Submitted by Irene Dewald, Wishek, Member of BEK Communications Cooperative, June 2005

CABBAGE COLESLAW

2 packages chicken flavor Ramen Noodle Soup seasoning
1 large package coleslaw
1/2 cup red pepper, chopped
1/4 cup onion, chopped
1/3 cup oil
1/2 cup sugar
1/4 cup dark apple cider vinegar
1/2 tsp. ground black pepper
Mix 2 hours before serving and set in refrigerator. Then, about 15 or 20 minutes before serving, add the following items:
Crushed Ramen noodles from soup package
1 cup almonds, slivered or chopped
1 cup sunflower seeds
1/2 tsp. celery seed, optional
Serve.
* Gretchen’s test notes: This cabbage salad will be a great hit at your Father’s Day picnic. It is tasty and easy to prepare. I used 1 1/2 bags of coleslaw in testing.
Submitted by Bonnie Harsch, Stanton, Member of West River Telecommunications Cooperative, June 2005

HAM & WILD RICE SOUP

3/4 cup uncooked wild rice
1 T. vegetable oil
4 cups water
1 medium onion, diced (about 3/4 cup)
1 stalk celery, diced
1 carrot, diced
1/2 cup butter or margarine
1/2 cup all-purpose flour
3 cups chicken broth
1 1/2 cups reserved wild rice water
2 cups half-and-half
1 cup diced ham
Salt and pepper to taste
1/2 T. dried rosemary
Parsley
Rinse and drain wild rice. Sauté in oil until lightly browned; partially cook in water about 30 minutes. Drain, reserving liquid. If necessary, add water to measure 1 1/2 cups. Over medium heat, sauté onion, celery and carrot in butter until onion is transparent; reduce heat. Blend in flour, cook over low heat, stirring until mixture is bubbly. Cook about 5 minutes but do not brown. Using wire whisk, blend in chicken broth and reserved wild rice water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add wild rice, half-and-half and ham; blend well. Season with salt and pepper. Stir in rosemary and simmer about 20 minutes; do not boil. Garnish with parsley. Makes 10, one-cup servings.
* Gretchen’s test notes: This recipe was submitted on Paul’s behalf by his aunt, Linda Suchy. This soup was enjoyed by everyone. It’s a good way to use the leftover Easter ham.
Submitted by Paul Schleicher, Mandan, March 2005

HOT HAM SALAD

3 cups fully cooked ham, cubed
1 (8-oz.) can pineapple tidbits, drained
1/4 cup green pepper, chopped
1/4 cup sweet red pepper, chopped
1 cup mayonnaise
1/4 cup mozzarella cheese, shredded
1 (11-oz.) can mandarin oranges, drained
1/2 cup slivered almonds
In a bowl, combine the first six ingredients, Gently fold in the oranges. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with almonds. Bake uncovered at 350 degrees for 30 minutes or until heated thoroughly. Makes about 4 servings.
* Gretchen’s test notes: Do not substitute reduced-fat or fat-free mayonnaise for regular Mayonnaise. This salad is another way to use the leftover Easter ham. Chicken or turkey could also be used.
Submitted by Ann Marie Moch, Kintyre, Member of KEM Electric Cooperative and BEK Communications Cooperative, March 2005