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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.

Read about this month's recipe submitter -- Janelle Marcotte, member of Northern Plains Electric Cooperative

ITALIAN SAUSAGE SOUP

Italian Sausage Soup in bowl1 pound Italian bulk sausage
 ½   cup green pepper, chopped

 ½   cup onion, chopped

        Brown these together and drain.

Add:

      1   (15-oz.) can diced tomatoes

      1   (15-oz.) can tomato sauce

      3   (15-oz.) cans water

      3   chicken bouillon cubes

     ½   tsp. garlic powder

      1   cup shell macaroni, uncooked

      1   (15-oz.) can chicken broth

Bring to a boil, then simmer 30-45 minutes.

Janelle’s notes: This makes a large amount, and is good as leftovers!

Janelle Marcotte, memberNorthern Plains Electric Cooperative

BARLIC BUBBLE BREAD

 Garlic Bubble Bread1 loaf frozen white bread dough, thawed
¼   cup butter, melted
1   egg, beaten 
¼   tsp. salt 
1   T. parsley 
1   T. garlic powder

Cut thawed dough into walnut-sized pieces. Mix butter, beaten egg, salt, parsley and garlic powder. Dip pieces of dough into the mixture and put into a buttered loaf pan. Cover and let rise until it’s doubled in size. Bake at 350 degrees for 30 minutes. Cool pan for 10 minutes and remove from pan.

Janelle’s notes: This is so good when it’s still warm, but also toasted if there’s any leftovers! I have always made two loaves, so one can always be frozen for later.

Janelle Marcotte, memberNorthern Plains Electric Cooperative