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Fargo,North Dakota 58102 http://www.westfargopioneer.com/sites/all/themes/westfargopioneer_theme/images/social_default_image.png
West Fargo Pioneer
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Main Dishes
Fargo North Dakota 101 5th Street North 58102

MEXICAN VEGETABLE CASSEROLE

This spoon-bread-style dish is a good way to use up an abundance of garden vegetables.

1 1/2 cups fresh or frozen whole kernel corn

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1/2 cup chopped onion

1/2 cup green pepper strips

1/2 cup water

1 cup chopped yellow summer squash or zucchini

1 cup tomato, (1 large tomato, chopped)

1 cup (4 oz.) shredded Cheddar cheese

2/3 cup cornmeal

1/2 cup milk

2 slightly beaten eggs

3/4 tsp. salt

1/4 tsp. pepper

Several dashes bottled hot pepper sauce

Tomato slice and thin green pepper slice for garnish (optional)

In a medium saucepan combine corn, onion, 1/2 cup pepper, and water. Bring to boil, reduce heat. Cover and simmer for 5 minutes, or until vegetables are crisp tender. DO NOT DRAIN. Meanwhile in large mixing bowl combine squash, tomato, 3/4 cup of cheese, cornmeal, milk, eggs, salt, pepper, and pepper sauce. Add undrained vegetables to cornmeal mixture and mix well. Turn into a greased 1 1/2 quart casserole dish. Bake, uncovered, in a 350 degree oven for 45 to 50 minutes, or until heated through. Top with remaining cheese and arrange tomato slice and green pepper slice if used. Makes 8 servings.

Kari Scilley, Perham, Minn

CHICKEN GEORGIA

1 stick butter

1 package fresh mushrooms

1 bunch green onions

1/2 can diced tomatoes

1/4 cup Real Bacon Bits/or cooked bacon

1/2 package mozzarella cheese

4 chicken breasts

Melt one stick of butter. Add green onions and mushrooms and sauté until mushrooms appear done. Place onions and mushrooms in separate bowl and set aside. Reserve butter. Brown chicken breasts in the leftover butter. Sprinkle kosher salt and pepper over each breast and cook 10 minutes on each side. Spray baking dish with Pam and put chicken breasts in pan. Top with the mushroom and onion mixture, followed by the diced tomatoes, bacon and mozzarella cheese. Bake at 350 degrees for 10 minutes. Once done, turn broiler on and brown cheese.

Kathy Lewin, West Fargo

STUFFED PORKCHOPS AND CORN - (CROCKPOT)

5-6 boneless porkchops

1 box stuffing mix for pork, prepared

14 oz. can whole kernel corn

1 can cream of mushroom soup

Place porkchops in slow cooker. Spoon prepared stuffing mix over top of chops. Spoon corn over stuffing. Pour soup over all - without adding water. Cover and cook on low 5 to 6 hours or on high 3 to 4 hours or until meat is tender but not dry. Makes 5 to 6 servings.

Robin Swiggum, Fargo

WILD RICE GROUND BEEF CASSEROLE - (CROCKPOT)

1 lb. hamburger

1 medium-sized onion, chopped

6.2 oz. pkg. long-grain and wild rice, uncooked

4 oz. can mushrooms, drained

2 cans golden mushroom soup or cream of mushroom soup (or 1 of each)

1/2 cup water

Brown hamburger and onion. Drain. In the slow cooker combine hamburger will all remaining ingredients, including the wild rice. Cover and cook on high 3 hours or on low 5 to 6 hours, or until rice is tender but not mushy. Makes 5 to 6 servings.

Robin Swiggum, Fargo

BAKED CRAB & SHRIMP

1 medium green pepper, diced

1 medium onion, diced

1 medium celery, diced

1 can (6 1/2 oz.) crabmeat, drained

1 can (4 1/2 oz.) shrimp, drained

1 cup Miracle Whip

1 tsp. salt

1/4 tsp. pepper

1 cup dry bread crumbs

2 tsp. melted margarine

Heat oven to 350 degrees. Mix all ingredients except the bread crumbs and butter. Put into greased casserole dish. Mix bread crumbs in butter and sprinkle over the top of the casserole. Bake, uncovered for 30 minutes.

Sharon Jadrny, Moorhead

RICE KRISPIES HOT DISH

1 1/2 pounds hamburger

1 small onion, diced

2 cans chicken with rice soup

1 can cream of chicken soup

4 to 5 cups Rice Krispies

Brown onion and hamburger. Mix all ingredients. Place in greased casserole dish or 9x13 pan. Bake at 350 degrees for 30 minutes.

Sharon Jadrny, Moorhead

CAJUN CHICKEN ALFREDO

2 tbsps. olive oil

3 tbsps. minced garlic

1 cup roughly chopped marinated sundried tomatoes, drained

1/4 cup white wine or chicken broth

3 cups heavy cream

3/4 cup grated Parmesan cheese

Salt & pepper

1/2 cup sliced scallions

1 pound fettuccine noodles, cooked

4 boneless, skinless chicken breasts

Blackening seasoning

Dredge chicken in blackening seasoning, cook in skillet until fully cooked. Slice in thin strips and set aside. In a sauté pan over medium heat, add olive oil. Add garlic and lightly caramelize. Then add the sundried tomatoes and chicken slices. Deglaze the pan with the wine/broth; add heavy cream. Decrease heat to a simmer. Reduce cream by half. When sauce is desired consistency, stir in 1/2 cup of Parmesan cheese, salt and pepper - to taste, and pasta. Garnish with scallions and remaining 1/4 cup Parmesan cheese.

Erin Shoberg, Fargo

WINTER BEEF STEW

This stew is very tasty and is also a good way to use up an abundance of garden vegetables.

1 pound boneless beef chuck, cut into 3/4 inch cubes

2 tbsps. cooking oil

2 - 14 1/2 oz. cans of beef broth

2 tsp. Worcestershire sauce

2 tsp. snipped fresh oregano or 3/4 tsp. dried, crushed

2 tsp. snipped fresh basil or 3/4 tsp dried, crushed

1/2 tsp. pepper

2 cups cubed, unpeeled Yukon Gold potatoes or other potatoes

1 cup frozen cut green beans

1 cup sliced carrots

1 cup sliced celery

15 1/2 oz. can great northern beans, rinsed and drained

14 1/2 oz. can diced tomatoes

1 small yellow summer squash or zucchini, sliced

In Dutch oven, brown meat in oil. Drain fat. Return meat to pan. Stir in broth, Worcestershire sauce, dried herbs (if using dried), and pepper; bring to a boil. Reduce heat and simmer covered for 1 hour. Stir in potatoes, green beans, carrots and celery, Bring to a boil. Reduce heat and simmer covered for 20 minutes. Stir in northern beans, tomatoes, squash, and fresh herbs (if using fresh). Return to boil. Reduce heat, cover, and simmer for 5 minutes longer. Makes 6 servings.

Kari Scilley, Perham, Minn

BROCCOLI CHICKEN VELVEETA CASSEROLE

2 - 10 ounce packages broccoli spears, thawed and drained

3 chicken breasts, cooked and sliced

1 pound Velveeta cheese, sliced

1 can cream of mushroom soup

1/2 cup mayonnaise

1/2 cup sour cream

1 can sliced water chestnuts, drained

1 can french fried onions

Place broccoli spears in well-greased 9x13 pan. Layer chicken and cheese over broccoli. Cover with water chestnuts. Mix soup, mayo and sour cream, pour over top. Bake for 40 minutes at 350 degrees, then cover with french fried onions, bake 15 minutes longer. Recipe can easily be halved, using half of the soup mixture.

Erin Shoberg, Fargo

HEALTHY SOY SLOPPY JOE'S

1 1/2 cups textured soy protein

4 1/2 cups hot water, divided

1 cup red bell pepper, diced

1/4 cup molasses, full flavor

2 tsps. ground chili powder

2 tsps. dried oregano leaves

1 cup fresh spinach, shredded

1/2 cup ketchup

2 tbsps. soybean oil

1 cup onion, diced

1 cup celery, diced

6 ounces tomato paste

2 tsps. ground cumin

2 tsps. malt vinegar

1/2 tsp. salt

8 whole wheat dinner rolls

Rehydrate soy protein in 1 1/2 cups hot water. Set aside. Heat soybean oil in large saucepan over medium heat. Add onion and sauté 5 minutes, until browned. Add bell pepper, celery, tomato paste, rehydrated soy protein and 3 cups hot water. Bring to boil. Stir in molasses, chili powder, cumin, oregano, vinegar and salt. Reduce heat, cover and simmer 15 minutes. Remove lid and bring to boil. Boil 3 to 5 minutes until thickened. Stir in spinach and ketchup and return to boil. Remove from heat and spoon rounded 1/2 cup full onto bun.

North Dakota Soybean Council

COUNTRY PIE

Crust:

1/2 of 8 ounce can (1/2 cup) tomato sauce

1/4 cup onion, chopped

1/8 tsp. pepper

1/4 cup green pepper, chopped

1/2 cup bread crumbs

1 1/2 tsps. salt

1/8 tsp. oregano

1 pound ground beef

Filling:

1 1/3 cups Minute Rice

1 cup water

1 1/2 cans (1 1/2 cups) tomato sauce

1 cup grated Cheddar cheese

1/2 tsp. salt

Combine all ingredients for crust. Mix well. Pat mixture into bottom of 9-inch pie pan. Set aside. Filling: combine rice, tomato sauce, salt, water and 1/4 cup cheese. Spoon mixture into meat shell. Cover with aluminum foil. Bake in 350 degree oven for 25 minutes. Uncover. Sprinkle top with remaining cheese and return to the oven. Bake, uncovered, 10 to 15 minutes longer. Cut into pie shaped pieces. Serves 6. Reheats well.

Millie Tareski, Reile's Acres

HAMBURGER POTATO HOT DISH

1 pound hamburger

1 small onion, chopped

1 tsp. salt

1/4 tsp. pepper

6 cups sliced potatoes

1 can cream of mushroom soup

1 can cream-style corn

3 to 4 carrots, sliced

1 cup milk (scant)

Brown hamburger. Add salt, pepper and onion. Add mushroom soup, corn and milk and pour over potatoes and carrots. Bake in casserole at 375 degrees for 1 hour or until done. A family favorite.

Will Foss, West Fargo

DELICIOUS MEATLOAF

1/2 cup Carnation evaporated milk

1 cup cracker crumbs

1 1/2 tsps. salt

1 tbsp. ketchup

1 1/2 pounds ground beef

1 egg

2 tbsps. chopped onion

1 tsp. dry mustard

1 cup grated Cheddar cheese

Mix all together and bake in a loaf pan for 1 hour at 350 degrees.

Kari Scilley, Perham, Minn

SLOW COOKER CHICKEN TACOS

6 chicken breasts, frozen, boneless, skinless

1 package taco seasoning

16 ounces salsa

12 corn tortillas

1 cup sour cream

2 cups Cheddar cheese, shredded

Lettuce, onion, green pepper, black olives, etc.

Place chicken on the bottom of slow cooker. Sprinkle taco seasoning on top of chicken. Top with salsa. Cook on low setting for 6-8 hours. Shred chicken. Spread sour cream on tortilla and add chicken mixture. Top with cheese. Create your own tacos with any fixings you prefer.

Julie Paintner, West Fargo

COMFORTING MEATBALLS

2 pounds ground beef

1/2 cup sour cream

1 egg, slightly beaten

3 tbsps. dried onion soup mix

1 1/2 cups soft bread crumbs

1/3 cup flour

1 tsp. paprika

Oil or butter

1 can mushrooms + liquid

1 can cream of chicken soup

2 cups water

Mix first five ingredients together and make 16 or more meatballs. Roll the meatballs in 1/3 cup flour mixed with the paprika and brown in oil or butter. Add the mushrooms + liquid, cream of chicken soup and water. Simmer 20 minutes. Add water if needed. Bake, covered, for 30 minutes at 325 degrees. Serves 8 to 10.

Millie Tareski, Reile's Acres

POOR MAN'S WELLINGTON

1 tube croissant dinner rolls (any brand)

3/4 pound ground beef

1 tbsp. onion flakes

1 tbsp. minced garlic

1 tbsp. A-1 Sauce

1 tbsp. Worcestershire Sauce

1 Roma tomato

2 slices Cheddar (or other) cheese

Mix all ingredients (except cheese, tomato and croissant rolls) in large bowl. Shape meat into 8 - 2 inch patties. Preheat oven to 375 degrees. Heat a medium pan on the stove; cook each burger 3 to 5 minutes on each side. Meanwhile, open croissant rolls and separate triangles; slice tomatoes into 8 slices, cut 8 squares out of the 2 cheese slices. Place 1 slice of tomato and 1 piece of cheese on each triangle. When patties are done cooking, use paper towels to remove excess grease, place patty on croissant triangle, wrap croissant around burger. Place each wrapped burger on cookie sheet and bake for 11 to 14 minutes, until croissant is golden brown.

Juliette Fiechtner, West Fargo

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