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High School cookbook supports local Dollars for Scholars

The staff at West Fargo High School has compiled and is selling a cookbook containing 340 of their favorite recipes titled "Packed with Goodness," with proceeds benefiting the West Fargo Area Dollars for Scholars organization.

Not only is the cookbook filled with delicious recipes in a variety of categories, it also contains helpful supplemental information, i.e. substitutions, equivalency chart, food quantities, quick fixes, counting calories, etc.

Included in my column this week is a sampling of the recipes from the book which is appropriately dedicated to "all of the good cooks on the West Fargo High School staff who so willingly shared their favorites." Below each one featured you will find the name of the respective staff member who submitted the recipe.

Selecting a few was not an easy task, so I randomly picked a sampling that I will now be anxious to prepare.

Acquiring the cookbook will not only help an excellent community organization that supports the student's higher education; but will also go a long way in making your meal planning a whole lot easier.

Purchasing several can also go a long way in making gift giving easy as the perfect birthday, shower or wedding present for that hard to buy for person.

Cookbooks are available at a cost of $8.50 by contacting Sue Zurn at

On a recipe-related item from the past, I had a call Monday morning at the office from an individual asking that I print the "Rhubarb Cream Cake" recipe I had previewed in my May 2 "Eating Well" column.

I thought I had included it and was surprised when I looked at the page and indeed it was nowhere to be found.

Somewhere during the page design process, the recipe was omitted, so I'm including it below. My apologies. It really is a delicious recipe and I'm hoping the

wait was well worth it.

The last recipe of my column today was submitted to me by the District 7 CattleWomen group who had offered it with a press release about their activities. I wanted to include the "Easy Beef Supper" for any of you wishing to give it a try.

Until next time, from my kitchen to yours, happy cooking!

Buffalo Chicken Dip

1 (8-oz.) package cream cheese, softened

1 can shredded chicken

½ cup hot buffalo wing sauce

½ cup ranch dressing

1-2 cups shredded Colby Jack cheese

Spread the cream cheese on the bottom of a 1 ½ quart casserole. In the following order, layer with chicken, buffalo wing sauce, ranch dressing, and cheese. Bake at 350 degrees for 20-30 minutes

Mary Anderson

Spinach Artichoke Dip

¼ cup butter

2 cloves garlic, pressed

1 (10-oz.) package frozen chopped spinach, partially thawed

1 (14-oz.) can artichoke hearts, drained and chopped

2 (8 oz.) packages cream cheese, softened

2 (16-oz.) containers sour cream

1 cup grated Parmesan cheese

Melt butter in large saucepan over medium heat. Stir in finely chopped or pressed garlic. Add spinach and artichoke hearts. Cook until tender, about five minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese. Cook, stirring occasionally until thickened, 10-15 minutes. Serve warm with crackers, vegetables or bread.

Hilary Bertsch

Pasta Fagioli

½ lb. ground beef

1 small onion, diced

1 c. carrots, chopped

3 stalks celery, chopped

2 cloves garlic, minced

2 cans diced tomatoes

1 can kidney beans with juice

1 can great northern beans with juice

15 oz. tomato sauce

12 oz. V8 juice

1 Tbsp. vinegar

1 ½ tsp. salt

1 tsp. oregano

1 tsp. basil

½ tsp. pepper

½ tsp. thyme

4 oz. d' Italia pasta

Brown beef, drain. Add vegetables and sauté for 10 minutes. Add all other ingredients, except pasta. Simmer for one hour. Cook pasta separately and add to soup just before serving.

Jeremy Murphy

Lime Pear Salad

1 can pears

1 c. pear juice (reserved)

1 small box lime jello

1 (8 oz.) pkg. cream cheese

1 (8 oz.) carton Cool Whip

Drain the pears, reserving the juice. Combine the reserved pear juice with enough water to make one cup. Bring juice to a boil, and add Jello. Stir until dissolved. Put this mixture in the freezer; however, do not let it freeze. In a blender, blend the drained pears and cream cheese until smooth. Add the cooled mixture from the freezer and blend again until smooth. Put the blended mixture into a large bowl, and fold in the Cool Whip. Pour into a serving bowl and refrigerate.

Raquel Kilen-Ibach

Brandied Steakside Mushrooms

3 lbs. fresh mushrooms, sliced lengthwise

8 tbsp. butter

Lawry's seasoning salt

¼ cup Worcestershire sauce

½ cup brandy

In a large skillet, sauté the mushrooms in butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all the sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until the mushrooms are tender. Serve with steak or roast beef.

Darin McKinnon

Creamy Mashed Potatoes

1 box potato flakes

1 (8-oz.) pkg. cream cheese, softened

1 (8-oz.) carton sour cream

½ tsp. onion salt

¾ tsp. garlic salt

Prepare potatoes as directed for 6-8 servings. Do not add salt. Add cream cheese, sour cream, onion salt and garlic salt. Mix well. Spread in greased casserole dish. Bake for 45 minutes at 350 degrees.

Heather Klundt

Zesty Marinated Pork Chops

¾ cup soy sauce

¼ cup lemon juice

1 tsp. brown sugar

1 1/2 tsp. chopped garlic

Marinate pork chops for eight hours. Cook slowly on the grill.

Jane Holland

Warrior's Breakfast

2 lbs. ground beef

¼ onion, chopped

¼ cup flour

4 cups milk

8-10 drops Tabasco sauce

Salt and pepper, to taste

Toasted sourdough bread

Brown and chop ground beef. Remove meat with slotted spoon and drain on paper towel. Sprinkle flour into oil in pan to make a roux. Cook over low heat for a few minutes. Add milk, a little at a time, while stirring. Add Tabasco. Cook until thick and bubbling. Add ground beef and salt and pepper to taste. Serve over toasted bread. Add two fried eggs, sunny-side up, for a true warrior's breakfast.

Paul Tefft


10 Roma tomatoes, seeded and diced

2-3 Tbsp. fresh basil, chopped

2-3 cloves garlic, minced

2 Tbsp. fresh Parmesan cheese, shredded

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

¼ tsp. salt

1/8 tsp. ground pepper

1 loaf French bread

Mix all ingredients together, except bread, set aside. Cut French bread into slices and brush with additional olive oil. Lightly toast under broiler. Top with tomato mixture.

Ron (Carol) Halverson

Open Face Peach Pie

1 single pie crust

6 peaches

¾ cup sugar

¾ cup whipping cream

3 Tbsp. Tapioca

1 tsp. vanilla


Prepare pie crust in pie pan. Peel, pit and slice peaches. Place in pie crust. Mix together sugar, whipping cream, Tapioca and vanilla. Pour over peaches. Sprinkle with cinnamon. Bake at 350 degrees for about 50 minutes.

Marti Simmons

Rhubarb Cream Cake

1 pkg. white or yellow cake mix

4 cups fresh rhubarb, cut in one-inch pieces

1 cup sugar

2 cups whipping cream

Prepare cake mix as directed. Put in greased 9x13 inch pan. Arrange rhubarb evenly over top. Sprinkle on the sugar. Pour cream evenly over entire cake. Bake at 350 degrees for 40 to 50 minutes. A delicious custard forms at the bottom. Serve with Cool Whip.

Easy Beef Supper

1 box Stove Top Dressing

1 lb. ground beef

1 onion, chopped

Jalapeno pepper slices, optional

½ cup grated cheese, your choice

1 can mushroom soup

2 cups instant mashed potatoes (use all milk in preparation)


Parsley flakes

Make dressing according to directions and place in a 9x13 pan. Brown ground beef and onions, drain and place on top of dressing. Sprinkle Jalapeno peppers over top. Spread mushroom soup on top. Sprinkle the grated cheese on top of that. Cover with mashed potatoes. Dot with butter and sprinkle the parsley flakes evenly over that. Bake 45 minutes in a 350 degree oven. Remove from oven and cut in serving size pieces. This goes well with a tossed salad for a complete meal.