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RECIPES

Download your free cookbook from 2016's recipes!

We pay $50 for publishing your recipes! Submit your recipe or email to NDL@ndarec.com 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.

BLUEBERRY CRUMBLE

Crumble ToppingBlueberry Crumble

  • 1/2 cup real butter (not margarine)
  • 2/3 cup sugar
  • 1-1/2 cup flour
  • Mix all ingredients in a small bowl until the butter is incorporated and the mixture is coarse crumbs. Set aside.

Blueberry Filling

  • 6 cups blueberries
  • 3/4 cup sugar
  • 3 T. flour
  • 2 tsp. almond extract

Mix all ingredients in a large bowl until berries are evenly coated with flour and sugar. If you are using fresh berries, crush a few to release some juice. If using frozen berries, mix and allow them to set for about 30 minutes and then mix again. Place the berries in a 9x9 baking pan and sprinkle the topping mix evenly over the berries. Bake at 325 degrees for about 1 hour and 15 minutes or until berries are bubbly to the center of the pan. Serve warm or at room temperature with vanilla ice cream.

Colette Schimetz, member, North Central Electric Cooperative

 

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