Appetizers

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