2015 Recipes

JANUARY FEBRUARY JULY AUGUST recipe recipe recipe recipe

MARCH APRIL SEPTEMBER OCTOBER recipe recipe recipe recipe

Touchstone Energy Cooperatives of North Dakota

MAY JUNE NOVEMBER DECEMBER MAY JUNE NOVEMBER DECEMBER recipe recipe recipe recipe recipe recipe recipe recipe

Main Page 2015 Recipe JANUARY HOMEMADE CHICKEN DUMPLING SOUP 2 T. olive oil or canola oil 1 medium onion, chopped 1 c. fresh celery with leaves, chopped 2 c. carrots, sliced ½ tsp. peppercorns (or ground pepper) 2 bay leaves 2 c. cooked chicken, diced or chunked 2 quarts reduced-sodium chicken broth 1 tsp. dried thyme 2 c. fresh spinach, chopped 1 egg, beaten 2 c. all-purpose flour ¾ c. skim milk

Heat oil in bottom of 3-quart or larger kettle. Add chopped onion and celery. Sauté on medium heat until onion starts becoming translucent. Add carrots, peppercorns, bay leaves, chicken and broth. Bring to a low boil and cook for 20 minutes, covered. Add thyme and spinach and continue to cook, covered. Meanwhile, beat egg in a medium bowl and then add the flour and milk. Mix until just moistened. Let mixture rest while soup simmers. After 20 minutes of simmering, drop dumplings into broth using one tablespoon to scoop and another to “drop” off the spoon. Be careful of hot liquid splashing up. Continue slowly adding dumplings, allowing each to cook. Cover kettle and simmer another 20 minutes. Remove bay leaves before serving. Makes 10 servings. Each serving has 200 calories, 4.5 grams (g) of fat, 25 g of carbohydrate, 16 g of protein and 2 g of fiber.

NDSU Extension Service: Here’s some comforting soup that will brighten a wintery day. Broth-based soup also tames your appetite.

Recipe courtesy of the NDSU Extension Service

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1 Click to go back to the main page„ 2015 Recipe FEBRUARY

CRUNCHY SUPER SALAD 1 bag shredded lettuce ½ c. raw broccoli, chopped ½ c. raw cauliflower, chopped ½ c. raw carrots, chopped 2 green onions, chopped 4 radishes, chopped 2 stalks celery, diced 1 cucumber, peeled, sliced & cut in fourths 1 large tomato, seeded & diced 1 green pepper, diced 1 c. shredded cheddar cheese 2 hard-boiled eggs, chopped ½ c. sunflower nuts 2 bacon strips, cooked and crumbled ½ c. croutons

Layer half the ingredient amounts twice in glass bowl in order given, and serve with preferred dressing.

North Dakota Living test notes: This salad was excellent! The color, crunch, taste and health benefits make this a recipe worth keeping and making over and over again.

Recipe courtesy of Melinda Schadler Member of Cass County Electric Cooperative

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2 Click to go back to the main page„ 2015 Recipe FEBRUARY

CHEESY VEGETABLE SOUP 3 cans chicken broth 1 bag frozen California blend, or broccoli- cauliflower mix 1 can RO-TEL® diced tomatoes and green chilies 1 lb. Velveeta

Combine first three ingredients and boil until vegetables are tender. Add cheese and stir just until melted; do not boil.

North Dakota Living test notes: This is a simple, tasty soup that has some kick. The green chilies make the soup somewhat spicy. To modify, buy a can of RO-TEL without the green chilies.

Recipe courtesy of Melinda Schadler Member of Cass County Electric Cooperative

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3 Click to go back to the main page„ 2015 Recipe MARCH CHICKEN ALFREDO BOWTIE PASTA 2 to 3 boneless, skinless chicken breasts 1 box bowtie pasta 1 8-oz. package shredded mozzarella cheese ½ carton sliced mushrooms OR 1 can mushrooms 1½ cups frozen peas 1 cup diced ham 1 jar Alfredo sauce 1 pint whipping cream garlic powder Lawry’s pepper

Preheat oven to 350 degrees. Cook pasta according to package. Chop chicken into bite-sized pieces; season with garlic powder, Lawry’s and pepper, and sauté in butter until done. Sauté ham and mushrooms in butter. Mix Alfredo sauce and whipping cream in large bowl. Add cooked pasta, chicken, ham, mushrooms and peas. Pour into 9”x13” pan, and top with shredded cheese. Bake uncovered for 45 minutes, or until cheese is golden brown.

Recipe courtesy of Jodi Reardon Member of Capital Electric Cooperative and BEK Communications Cooperative

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4 Click to go back to the main page„ 2015 Recipe MARCH COOKIE DOUGH CHEESECAKE BARS CRUST 1½ cups graham cracker crumbs 5 T. unsalted butter, melted COOKIE DOUGH 5 T. unsalted butter, room temperature ⅓ cup packed light brown sugar 3 T. granulated sugar ¼ tsp. salt 1 tsp. pure vanilla extract ¾ cup flour 1 cup chocolate chips CHEESECAKE FILLING 10 oz. cream cheese, room temperature ¼ cup sugar 1 large egg, room temperature 1 tsp. pure vanilla extract

Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or foil allowing a little overhang, and spray with nonstick cooking spray. Set aside. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press mixture into bottom of pan. Bake for 6 minutes. Remove pan and place on cooling rack. While crust is cooling, prepare the dough. In a bowl, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. In a bowl, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature. Yield: 12 bars

Recipe courtesy of Jodi Reardon Member of Capital Electric Cooperative and NORTH DAKOTA LIVING PHOTO FILE BEK Communications Cooperative

5 Click to go back to the main page„ 2015 Recipe APRIL

7 LAYER BEAN DIP 1 16-oz. can refried beans 1 1-oz. package taco seasoning mix 1 8-oz. package cream cheese, softened 1 4.5-oz. can chopped green chilies 1 c. Thick ‘n Chunky salsa (any variety) 2 c. shredded lettuce 2 c. shredded Cheddar or Mexican cheese blend (8-oz.) 1 medium tomato, finely diced (¾ c.) Tortilla chips or whole wheat crackers

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chilies. Spread over bean mixture. Top with salsa, lettuce, cheese and tomato. Refrigerate until serving time. Serve with tortilla chips or whole wheat crackers.

Makes 16 servings. Each serving has 130 calories, 7 grams (g) fat, 7 g protein, 10 g carbohydrate and 550 milligrams sodium.

Recipe courtesy of the NDSU Extension Service

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6 Click to go back to the main page„ 2015 Recipe APRIL

APPLE SANDWICHES 1 medium apple 3 Tbsp. nut butter (peanut butter, SunButter, etc.) 3 Tbsp. granola

Slice the apple into half-inch rounds. Using a knife, spoon or melon baller, remove the apple’s core. Spread 1 tablespoon of nut butter onto each apple round. Top with granola and enjoy.

Makes three servings. Each serving has 150 calories, 8 grams (g) fat, 5 g protein, 16 g carbohydrate, and 3 g fiber and 75 milligrams (mg) sodium.

Recipe courtesy of the NDSU Extension Service

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7 Click to go back to the main page„ 2015 Recipe APRIL FROZEN FRUIT SKEWERS WITH CHOCOLATE DRIZZLE 1 lb. fresh pineapple 2 c. strawberries 2 bananas 3 kiwi ¼ c. hard-shell chocolate drizzle 10 bamboo skewers (or plastic straws)

Clean fruit and cut into chunks. Thread fruit on the skewers alternately so that approximately two chunks of each fruit are on the skewer. Place skewers in a single layer on a baking sheet and freeze for at least one hour. A few minutes before serving, drizzle the skewers with chocolate topping and return to freezer until ready to serve.

Makes 10 servings. Each serving has 110 calories, 4 grams (g) fat, 1 g protein, 21 g carbohydrate, and 3 g fiber and 5 milligrams (mg) sodium.

Recipe courtesy of the NDSU Extension Service

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8 Click to go back to the main page„ 2015 Recipe MAY

ZUCCHINI PIZZA CASSEROLE 4 cups shredded unpeeled zucchini ½ tsp. salt 2 eggs, beaten ½ c. Parmesan cheese 2 cups (8 oz.) mozzarella cheese, divided 1 cup (4 oz.) cheddar cheese, divided 1 pound hamburger ½ cup chopped onion 1 can (14.5-ounce) tomato sauce or diced tomatoes 1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half the other cheeses. Press into greased 13”x9” baking dish. Bake uncovered at 400 degrees for 20 minutes. Meanwhile, cook beef and onion, and drain. Add tomato sauce. Spoon over zucchini mixture. Sprinkle remaining cheese on top. Add green pepper. Bake for 20 minutes.

Recipe courtesy of Joette Buckmann Member of Roughrider Electric Cooperative and West River Telecommunications Cooperative

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9 Click to go back to the main page„ 2015 Recipe MAY DILLY RANCH GRILLED CHICKEN AND PASTA SALAD 1 (about 8 oz.) large grilled chicken breast 1 medium cucumber ¼ cup diced red onion 8 oz. uncooked rotini (or pasta shape of your choice) salt to taste pepper to taste dill sprigs for garnish 1 tbsp. olive oil DRESSING 1 cup olive oil mayonnaise 2 T. finely chopped dill 1 T. ranch dressing mix 2 to 3 T. milk

Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil and toss; set aside. Slice cucumber in 1/2-inch slices, then quarter. Slice chicken breast about 1/8-inch thick. Add to pasta and toss. Add salt and pepper to taste. Mix all dressing ingredients, starting with 2 T. of milk. If you desire a thinner dressing, add the additional 1 T. milk. Stir well and add to the pasta mixture. Toss gently, coating all ingredients with dressing. Chill for about 1 hour before serving.

Recipe courtesy of Joette Buckmann Member of Roughrider Electric Cooperative and West River Telecommunications Cooperative

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10 Click to go back to the main page„ 2015 Recipe JUNE

DEVILED EGG PASTA SALAD 8 eggs, hard-boiled and cooled 1 lb. Fiori pasta cooked, drained and cooled 3 cups Miracle Whip 2 T. yellow mustard 1 tsp. white vinegar salt and pepper to taste ½ cup dill pickle relish Paprika

Whisk together Miracle Whip, mustard, vinegar, and salt and pepper. Roughly chop the hard-boiled eggs, and fold eggs, pasta and relish into dressing. Sprinkle with paprika, cover and refrigerate until serving.

Stacey’s test notes: You can substitute macaroni for the Fiori. This recipe is easy to make a day ahead of time.

Recipe courtesy of Stacey Holder Member of Consolidated Telcom

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11 Click to go back to the main page„ 2015 Recipe JUNE

STUFFED ANAHEIM PEPPERS 6 Anaheim Peppers 1 lb. breakfast sausage mix 1 8-oz. pkg. cream cheese 1 cup Colby cheese, shredded

Halve the peppers and scoop out the seeds. In a skillet, brown sausage and drain. Add the cream cheese and stir until melted, then add shredded cheese. Scoop meat mixture into peppers and place on a greased baking sheet. Bake at 350 degrees for 30 to 45 minutes.

Stacey’s test notes: I use Nature’s seasoning mix when I brown the sausage. You could also use salt and pepper. These can also be prepared ahead of time. They are good once cooled and don’t have to be served steaming hot.

Recipe courtesy of Stacey Holder Member of Consolidated Telcom

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12 Click to go back to the main page„ 2015 Recipe JULY

FISH TACOS 8 walleye, perch or northern pike filets 8 small tortillas, hard shell lettuce, chopped or shredded avocado, chopped or mashed 1 package shredded cheese beer batter For The Sauce ⅓ cup sour cream ⅓ cup mayonnaise 1 T. taco seasoning 1 lime, juiced For The Salad 1 14.5-ounce can diced tomatoes and chilies, rinsed and drained 1 can black beans, rinsed and drained 1 can sweet corn, drained ½ cup diced red onion cilantro, chopped, to taste limes, juiced salt and pepper, to taste

Cook fish filets in your favorite beer batter or crispy coating mix until golden and crispy. While fish is cooking, make the sauce by stirring all ingredients together until smooth. For the salad, stir all ingredients together until evenly mixed, and refrigerate both salad and sauce until ready to serve. To assemble tacos, place one fish filet onto a tortilla and top with sauce, salad, lettuce, avocado and shredded cheese.

Heidi’s test notes: Any fresh fish will work! These are our favorites. Add additional toppings to please your individual palette. We serve this with tangy (wilted) coleslaw. It has a vinegar-based dressing instead of mayo. When I don’t have cabbage on-hand, I serve seasoned rice and beans, or a simple lettuce salad.

Recipe courtesy of Heidi Klein Member of Northern Plains Electric Cooperative NORTH DAKOTA LIVING PHOTO FILE

13 Click to go back to the main page„ 2015 Recipe JULY PARMESAN CRUSTED BAKED FISH 8 large walleye, perch or northern pike filets ¾ cup Japanese bread crumbs (plain) ¾ cup fresh parmesan cheese 3 T. butter, room temperature 3 T. mayonnaise 3 tops of green onions, sliced thin 1 tsp. Worcestershire sauce 1½ T. lemon juice ¼ tsp. hot sauce salt and pepper, to taste

Preheat oven to 425 degrees. Lightly coat a 9”x13” baking dish with non-stick cooking spray. In a bowl mix cheese, breadcrumbs, butter, mayo, onion, Worcestershire sauce, hot sauce and lemon juice. Pat fish filets completely dry using paper towels. Arrange filets in baking dish and season with salt and pepper. Spread two tablespoons of the cheese and breadcrumb mixture on each filet, using your fingers to spread and gently pat mixture down. Bake for 12 minutes or until bubbly; then broil for 4 to 5 minutes until golden brown and crisp on top.

Recipe courtesy of Heidi Klein Member of Northern Plains Electric Cooperative

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14 Click to go back to the main page„ 2015 Recipe AUGUST

CHINESE HOT DISH 1½ lbs. lean hamburger, browned and drained 1 T. vegetable oil 1 cup chopped celery 1 medium onion, chopped 1 can water chestnuts, drained 2 cans cream of chicken soup 1 can cream of mushroom soup 2 cups Chinese chow Mein noodles, divided

Sauté celery and onion in oil. Combine all the other ingredients in a large casserole. Bake at 350 degrees for 35 to 45 minutes. Top casserole with 1/2 c. chow Mein noodles and return to oven for 3 to 4 minutes to heat noodles. Serves 4 to 6 guests.

Recipe courtesy of Lillian A. Keplin Member of North Central Electric Cooperative

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15 Click to go back to the main page„ 2015 Recipe AUGUST

EGGLESS CHOCOLATE CAKE 3 cups flour 2 tsp. vanilla 2 cups sugar 2 T. vinegar 6 T. cocoa ¾ cup oil 2 tsp. baking soda 2 cups cold water 1 tsp. salt

Mix flour, sugar, cocoa, baking soda and salt. Add vanilla, vinegar, oil and cold water. Mix well. Bake at 350 degrees until toothpick inserted in center comes out clean.

Recipe courtesy of Lillian A. Keplin Member of North Central Electric Cooperative

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16 Click to go back to the main page„ 2015 Recipe SEPTEMBER

BUSY-DAY CASSEROLE 1 pound ground beef, browned and drained 1 box (7 ounces) elbow gluten-free macaroni, cooked and drained 1 cup celery, finely chopped 1 cup green pepper, chopped 1 cup onion, finely chopped 2 cups carrots, thinly sliced 1 can (28 ounces) tomatoes with liquid, chopped 1 can (8 ounces) tomato sauce 1 tsp. salt ¼ tsp. pepper 1 tsp. chili powder

Combine all ingredients except macaroni in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add hot macaroni. Add water if a thinner stew is desired. Yield: 6 servings.

Jan’s test notes: Adding the macaroni hot prevents the noodles from becoming mushy. I use less green onions and omit the salt. With any gluten-free recipe, check the ingredients list every time.

Recipe courtesy of the Jan Hammer

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17 Click to go back to the main page„ 2015 Recipe SEPTEMBER

RASPBERRY RICE SALAD 1 cup raw rice 1½ cups water 3 cups milk 1 cup sugar 1 8-oz. package Cool Whip 2 T. corn starch 2 packages frozen raspberries

Cook rice in water for 25 minutes uncovered; stir often. Drain what little liquid is remaining. Add milk and sugar, and cook over low heat about 25 minutes until milk is absorbed and rice is thickened. Let cool and fold in Cool Whip. Drain raspberries, reserving juice. Mix corn starch with small amount of cold water and add to raspberry juice. Bring almost to a boil over medium heat; do not allow to burn. When it begins to simmer, add raspberries and cook 3 minutes. Spread cooled rice mixture into a 10” round pie plate and round the rice up onto the edges. Pour raspberry mixture into the center for a beautiful and delicious salad.

Recipe note: Rice is not a gluten grain, so this recipe is naturally gluten-free.

Recipe courtesy of the Mary Ann Gunderson

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18 Click to go back to the main page„ 2015 Recipe OCTOBER

TOMATO BASIL SOUP 6 T. butter 1 onion, thinly sliced 15 baby carrots, thinly sliced 2 stalks celery, thinly sliced 3 cloves garlic, chopped 1 28-ounce can tomato sauce 1 8-ounce can tomato sauce 1¼ cups chicken broth 2 T. chopped fresh basil 1 T. chopped fresh oregano Salt to taste ground black pepper to taste 1½ cups heavy whipping cream

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot. Heat soup over medium-high heat until hot, about 5 minutes more.

North Dakota Living test notes: Delicious! Nutritious! We suggest allowing the soup to cool slightly before pulsing, in the event soup would shoot out of the blender. For fewer calories, substitute half and half for heavy whipping cream.

Recipe courtesy of the Judy Twete Member of Nodak Electric Cooperative

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19 Click to go back to the main page„ 2015 Recipe OCTOBER

RUSTIC SPICY HERB BREAD 3½ to 4 cups bread flour 1 scant T. yeast ½ tsp. salt ½ cup brown sugar ½ tsp. dried basil ½ tsp. thyme 2 tsp. crushed red pepper flakes 1 cup milk ¼ cup water ¼ cup butter

Mix as usual for bread and let rise until double in size. Form into two loaves. Bake at 350 degrees for 20 to 25 minutes.

Judy’s test note: For the scant yeast, use slightly less than 1 T. I use the dough hooks on the mixer OR use the bread machine to get the ingredients to the dough stage. I put corn meal on the pizza stone OR use a sheet pan and put parchment paper on that and dust with corn meal and form the loaves. I sprinkle some corn meal over the loaves before letting them rise, too.

North Dakota Living test notes: This bread is full of flavor — and heat. To reduce the spiciness, use less crushed red pepper flakes. A perfect pair with the Tomato Basil Soup.

Recipe courtesy of the Judy Twete Member of Nodak Electric Cooperative

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20 Click to go back to the main page„ 2015 Recipe NOVEMBER

BUSY DAY HAMBURGER SOUP 1½ pounds lean ground beef 1 medium onion, chopped 1 28-oz. can diced tomatoes, undrained 2 14.5-oz. cans beef broth 1 cup water 4 celery ribs, sliced thin 4 large carrots, sliced thin 10 whole peppercorns 1 tsp. dried thyme ½ tsp. salt ½ cup quick cooking barley ¼ cup minced fresh parsley

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots. Place peppercorns in a double-thickness of cheesecloth and form a bag tied with kitchen string. Add to the beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10 to 12 minutes or until barley is tender. Remove from heat; stir in parsley. Let stand for 5 minutes. Remove spice bag. Makes 8 servings.

Recipe courtesy of the Joy Heller Member of Mountrail-Williams Electric Cooperative

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21 Click to go back to the main page„ 2015 Recipe NOVEMBER AUNT ETHEL’S FRESH APPLE CAKE 4 cups peeled, diced, fresh honey-crisp apples 1¾ cups sugar ½ cup grapeseed oil or canola oil 2 eggs, well-beaten 1 cup walnuts, chopped 2 tsp. vanilla ½ cup raisins or Craisins® 2 cups flour 2 tsp. cinnamon 2 tsp. baking soda 1 tsp. salt

Mix apples and sugar well in a large bowl. Add oil, eggs, walnuts, vanilla and raisins; set aside. Mix flour, cinnamon, baking soda and salt, and add to the mixture. Place in a greased 9”x13” pan. Bake at 350 degrees for 50 minutes, or until a toothpick poked in the center comes out clean. Serve warm or cold with whipped cream, frozen yogurt or ice cream. Makes 12 servings. Cover and refrigerate to preserve leftover cake.

Recipe courtesy of the Joy Heller Member of Mountrail-Williams Electric Cooperative

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22 Click to go back to the main page„ 2015 Recipe DECEMBER

SOUR CREAM RAISIN PIE Pie 1 cup sugar 1 cup sour cream 1 cup whole milk 3 egg yolks, beaten 1 whole egg, beaten 3 T. cornstarch ¼ tsp. cloves ½ tsp. nutmeg ½ tsp. cinnamon 1 cup raisins Meringue 3 egg whites ¼ tsp. cream of tartar 6 T. sugar ½ tsp. vanilla

Mix pie ingredients and cook in a saucepan until thick. Pour into a baked pie crust. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

Recipe courtesy of the Evelyn Hanson Nodak Electric Cooperative and North Dakota Telephone Company

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23 Click to go back to the main page„ 2015 Recipe DECEMBER

HOLLYWOOD PIE Crust 18 graham crackers, crushed 3 T. sugar ⅓ cup butter, melted Filling ⅔ cup sugar 3 T. cornstarch ½ tsp. salt 3 cups milk, whole or half-and-half 3 egg yolks, slightly beaten 1 T. butter 1 ½ tsp. vanilla Meringue 3 egg whites ¼ tsp. cream of tartar 6 T. sugar ½ tsp. vanilla

For the crust, mix cracker crumbs with sugar in a bowl. Add butter and mix thoroughly. If desired, save ¼ cup of the mixture for topping. Press remaining mixture firmly against bottom and sides of a 9” pie pan. Bake for 10 minutes at 350 degrees. For the filling, mix sugar, cornstarch and salt in a saucepan, gradually stirring in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, gradually stirring in egg yolks. Boil 1 minute more. Remove from heat and blend in vanilla and butter. Pour into baked crust, top with meringue made from three egg whites and top with the remaining crumbs. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

Recipe courtesy of the Evelyn Hanson Nodak Electric Cooperative and North Dakota Telephone Company

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24 Click to go back to the main page„ 2015 Recipe DECEMBER

RHUBARB CREAM PIE Filling 4 egg yolks, beaten 1 cup sugar 1 cup half and half or cream 3 T. flour 4 cups rhubarb Meringue 4 egg whites 4 T. sugar ¼ tsp. cream of tartar ½ tsp. vanilla

For the pie, cook until thick, pour into a 9-inch baked crust and top with meringue. For the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, and beat until stiff and glossy. Top pie with meringue. Bake until golden.

North Dakota Living test notes: We used frozen rhubarb purchased from the grocery store.

Recipe courtesy of the Evelyn Hanson Nodak Electric Cooperative and North Dakota Telephone Company

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25 Click to go back to the main page„ 2015 Recipes

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