Appetizers

GABUBU BREAD

    2    cup all-purpose flour
    1    T. baking powder
    1    tsp. salt
    1    T. vegetable oil
    1/4    tsp. granulated sugar
    11/2    cup 1% UHT milk

Mix dry ingredients. Make a small well in the middle of the flour and add milk and 1 T. oil. Mix the wet ingredients into dry ingredients slowly and gently. You need enough flour remaining to mix the dough until it is easy to handle. Separate dough into six balls.

Pour about a tablespoon of canola oil on a non-stick frying pan. Flatten the bread in your hand and place in the hot pan and flatten. Fry on a low flame until golden brown. Flip over and fry until golden brown. You can add more canola oil if needed.

Tip: Grease your hands with vegetable oil while you handle the dough. It will keep the dough from sticking to your hands.

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

BASIC BANANA MUFFINS

   1 ½    cup all-purpose flour
      1    cup sugar
      1    tsp. baking soda
      ½    tsp. salt
      3    ripe bananas
      1     egg, room temperature
   1/3     cup vegetable oil
      1    tsp. vanilla extract

In a large bowl, combine dry ingredients. In another bowl, mash bananas and add egg, oil and vanilla until well mixed. Stir into the dry ingredients until just moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 degrees for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing muffins from pan to wire rack to cool completely.

Recipes adapted from Taste of Home.

GRANOLA TRAIL MIX

    16    oz. package banana-nut granola
    15    oz. package raisins
    12    oz. package milk chocolate M&M’s
    12    oz. can honey-roasted peanuts

Place all ingredients in a large bowl and toss to combine. Store in airtight containers.

Recipes adapted from Taste of Home.

SWEET-AND-SALTY PEANUT BUTTER BITES

    ½    cup semisweet chocolate chips
    4    peanut butter cups (3/4 oz. each), chopped
    1 1/3    cup creamy peanut butter
    1    cup sugar
    1    cup light corn syrup
    1/8    tsp. salt
    4    cups Rice Krispies
    1    cup broken pretzels

Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a saucepan, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended. Remove from heat, stirring in Rice Krispies and pretzels until coated. Let stand 5 minutes. Gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper. Let stand until set.

Recipes adapted from Taste of Home.

SNACK CRACKERS

    ¾    cup canola oil
   1 ½    tsp. dill weed
    1    packet (1 oz.) ranch salad dressing mix
    2    packages (10 oz. each) oyster crackers
In a small bowl, whisk the oil, dill and salad dressing mix. Place the crackers in a large bowl and pour dressing mixture over crackers, tossing gently to coat. Allow to stand at least 1 hour before serving.

Recipes adapted from Taste of Home.

Dymo Cups

    1  lb. Jimmy Dean sausage
        Onion, chopped
        Celery, chopped
        Peppers, chopped
    1  cup shredded cheese
        Wonton wrappers
        Ranch dressing

Brown sausage. Add onion, celery and peppers, sautéing until soft. Let cool slightly. Combine sausage mixture with cheese.

Bake wonton wrappers in a greased muffin tin at 350 degrees for 5-7 minutes. Fill wonton cups with meat mixture. Add ranch dressing, enough to hold them together. Bake another 5-10 minutes until heated through and cheese melts.

Recipe by Bob & Helen Grant, Mountrail-Williams Electric Cooperative members

Ham-and-cheese sliders

   12-count package Hawaiian sweet rolls
    ¾    lb. cooked deli ham, thinly sliced
    ¾    lb. Swiss cheese, thinly sliced
    1    stick unsalted butter, melted
    1    T. Dijon mustard
    1    T. poppyseeds
    2    tsp. dried minced onion
    2    tsp. Worcestershire sauce
    ¼    tsp. salt, or to taste
    ¼    tsp. pepper, or to taste

Preheat oven to 350 degrees. Line a 9x9 or 9x13 inch pan with aluminum foil, sprayed with cooking spray.

Using a large serrated knife, slice the rolls in half horizontally, so you have a “slab” of tops and a “slab” of bottoms. Don’t pull the rolls apart or individually slice them – keep them connected. Place the bottom “slab” in prepared pan.

Evenly layer half the ham, then cheese, then remaining ham. Add the top “slab” and set aside.

Add mustard, poppyseeds, onion, Worcestershire sauce, salt and pepper to melted butter, whisking to combine.

Slowly pour butter mixture over the rolls, spreading evenly with a spatula. Cover with aluminum foil and let stand at room temperature for 5-10 minutes.

Bake covered for about 20 minutes, or until cheese has melted. Uncover and cook an additional 3-5 minutes. Slice into individual sliders and serve immediately.

Recipe by Maxine & John Rognlien, Verendrye Electric Cooperative members

Fruit Pizza

CRUST:
    ½    cup sugar
    ¾    cup softened butter
    1½    cup flour

FILLING:
    8    oz. softened cream cheese
    ½    cup sugar
    1    tsp. vanilla
        Fruit, your family’s favorite!

GLAZE (optional):
    2    T. cornstarch
    1    cup fruit juice
    ½    cup sugar
    1    T. lemon juice

Mix crust together well and pat into a pizza pan or 9x13 inch pan. Bake at 350 for 12-15 minutes, or until light brown. Cool.

Beat filling until smooth. Spread on cooled crust. Top with fruit.

If adding the optional glaze, cook ingredients on medium heat until glaze thickens. Spoon over fruit. Refrigerate.

CONNIE’S NOTES: Be creative! Use the fruit your family enjoys! Our favorite toppings are banana, strawberry, kiwi, apple and grapes. Make a pattern with the fruit or do it helter-skelter. Adding the glaze helps keep the fruit from browning, but does make it more messy to eat.

Recipe by Connie & Jim Bitz, Dakota Valley Electric Cooperative members

Rumali

    3    cans whole chestnuts
    16    oz. package bacon, each slice cut into 4 pieces
    1    cup ketchup
    1    cup sugar
    ¼    cup apple cider vinegar

Wrap chestnuts with bacon slices and secure with toothpicks. Bake for 1 hour at 350 degrees on broiler pan.

Combine remaining ingredients and bring to boil, reducing to make a sauce. Toss wrapped chestnuts in sauce and serve.

Recipe by Randy & Charlotte Simon, Northern Plains Electric Cooperative members

HUMMUS

    8    oz. can chickpeas (garbanzo beans)
    3-5    T. lemon juice, to taste
    1½    T. tahini
    1-2    cloves garlic, crushed
    ½    tsp. salt
    1-3    T. olive oil
    ¼    cup water
        Pita chips and assorted veggies, for serving

Wash and drain canned chickpeas. Combine chickpeas, lemon juice, tahini, garlic and salt in blender or food processor. Add ¼ cup of water.* Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl and create a shallow well in the center of the hummus. Add a small amount (1-3 T.) of olive oil in the well. Garnish with parsley. Serve with fresh or oven-crisped pita and veggies of choice for dipping.

*Reduce or add water to develop desired consistency. More chickpeas can be added if hummus is too loose.

Recipe by AGT Foods
Verendrye Electric Cooperative member
 

GOOSE TREATS

    Fresh goose breasts
    Brown sugar*
    Bacon

Clean fresh goose breasts thoroughly and cut into bite-sized chunks. Soak goose in a container or plastic bag with brown sugar, enough to coat all goose meat. Let marinate at least one day. While marinating, shake contents a few times to distribute coating.

Wrap marinated goose with bacon, securing with a toothpick that has been soaked in water. Grill until goose meat is cooked and bacon is crispy, or bake in a moderate oven for 20-25 minutes.

*For a sweeter taste, try using dark brown sugar.

Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee

SPINACH ARTICHOKE DIP

    6    T. butter
  12    oz. package spinach, fresh or frozen (beet tops or Swiss chard can be substituted)
    4    cloves garlic, minced
    1    14-oz. can artichokes, chopped
    3    T. flour
 1½    cups milk
    8    oz. cream cheese
   ½    cup parmesan cheese
    3    cups shredded cheese (any cheese will work)
          Salt and pepper
          Cayenne pepper
          Pickled jalapeño pepper, chopped

In a large cast-iron (or other) skillet, melt 3 T. butter. Add in spinach, cooking until wilted, about 1 minute. Remove from pan and reserve on a plate.

Add garlic and artichokes to pan, cooking about 2 minutes. Remove from pan and reserve on a plate.

Melt remaining 3 T. butter, then add flour, whisking to make a roux, and cook another minute. Whisk in milk and let thicken. Add cream cheese, parmesan and half the shredded cheese. Once cheese melts, season with salt, pepper and cayenne, to taste. Stir in spinach, garlic and artichokes, and jalapeño, to taste.

Transfer to an oven-safe dish, if not using a cast-iron skillet. Top with remaining shredded cheese. Bake uncovered at 375 degrees for 15 to 20 minutes. Serve with chips or bread.

Recipe by Susie Nitschke
Dakota Valley Electric Cooperative member

CORN-BEEFED DIP

• 1 ⅓ cups Hellman’s mayonnaise
•  2   cups sour cream
•  2   T. parsley flakes
•  2   tsps. dill weed
•  2   packages thin sliced corned beef, chopped
•  1   small onion, chopped

Mix all ingredients together. Refrigerate one hour and enjoy. Serve with small pieces of French bread, beer bread or plain bagels.

Janelle Steiner, member, Capital Electric Cooperative

GINGER VEGATABLE DIP

• 1 cup mayo
• 4 tsp. soy sauce
• 1 tsp. ginger
• 3 tsp.  green onion or 2 tsp onion flakes
• 1 tsp. vinegar
• 2 T. milk ( Add more as desired)
• Mix and refrigerate overnight. This works well with all veggies.

Test notes: Very tasty! 

Deb Myaer, member, North Central Electric Cooperative

MOCK PATE

• 8 ozs. cream cheese, softened
• 8 ozs. liverwurst
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• Salt and pepper to taste

Mix well, form into a ball. Cover with sliced green olives for decoration. Keep cold until ready to serve.

Test notes: We served with garlic toast. 

Deb Myaer, member, North Central Electric Cooperative

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BLT DIP

• 8 ozs. cream cheese, softened
• ½ cup ranch dressing
• 1 medium tomato, diced and seeded
• 6 slices bacon, cooked and crumbled
• ½ cup celery, finely chopped
• 2 T. onion, finely chopped
• 1 tsp. sugar
• 1-2 loaves unsliced bread

Mix cream cheese and dressing, add tomato, bacon, celery, onion and sugar. Cover and refrigerate 3 hours. Serve with bread cut into thick slices or chunks.

Deb Myaer, member, North Central Electric Cooperative