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March 2020: Recipe Roundup

Food Fit For a Cowboy

Read the story here!

This delicious custard-like pie is a family favorite, having been passed down through generations of Lisa Rossow’s family. The recipe originated with Lisa’s maternal great-grandmother, Agnes Buresh. Lisa puts her own spin on this classic family recipe with the addition of a berry mix and warm spices. In this application, the North Dakota Living test kitchen used peaches, blackberries and blueberries in the pie.


    4  peaches, peeled and sliced
    1  cup sugar
    4  T. flour
    1  cup cream
    1  pie crust, refrigerated or homemade
        Optional: berries (strawberries, raspberries, blackberries or blueberries) and spices (cinnamon and nutmeg)


Put pie crust in pie plate. Arrange fruit, substituting half the peaches with a berry mix, if desired. Mix flour and sugar and sprinkle all over. Top with cinnamon and nutmeg, if desired. Pour cream over top. Bake at 400 degrees for 45 minutes.

NOTE: Check pie mid-baking and gently stir flour mixture into cream filling.

Recipe by Lisa Rossow, KEM Electric Cooperative employee


Lisa drummed up this hearty and delectable meal while in college. “Most of my friends were cowboys (and cowgirls) from western North Dakota,” she says. And what do cowboys eat? Steak and potatoes, of course! The added veggies served over pasta offers a more modern twist for today’s cowboys, cowgirls and North Dakota Living readers to enjoy.


    1  box penne pasta
    1  lb. steak (Black Angus or bison sirloin or flank), cooked to desired temperature and sliced into strips, or ground beef
        Onion, chopped or sliced
        Multi-colored peppers, chopped or sliced
        Mushrooms, sliced
       Alfredo sauce, jarred or homemade*

*TO MAKE ALFREDO SAUCE: Start by making a roux (2 T. melted butter and 3 T. flour) in a saucepan over medium-low heat. Cook for 3-5 minutes, to remove flour taste, until roux is a light brown and slightly puffy. Slowly add 1 cup cream and 2-3 tsp. minced garlic. Remove from heat and stir in ¾ cup parmesan or mozzarella cheese. For beer cheese alfredo, substitute a touch of beer for garlic.

Cook pasta and drain. Sauté onion, peppers and mushrooms. Pour hot alfredo over pasta. Top with steak and veggie mixture. Garnish with more parmesan. Serve with garlic bread, if desired.

NOTE: Try doubling the homemade alfredo sauce recipe for a creamier pasta.

Recipe by Lisa Rossow, KEM Electric Cooperative employee

Cally Peterson is editor of North Dakota Living. She can be reached at

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