South of the Border Casserole
1 7-ounce package macaroni
1 pound ground turkey
1 medium onion, chopped (1/2 cup)
1 cup sliced celery
1 clove garlic, minced
1/2 cup sliced, pitted ripe olives
1 16-ounce can whole tomatoes, undrained, cut up
1 4-ounce can diced green chiles, drained
2 teaspoons beef-flavored instant bouillon
1/2 teaspoon seasoned salt
1/4 teaspoon ground cumin
Dash cayenne pepper
1/2 cup sour cream
1 1/2 cups cubed Muenster cheese
1 1/2 cups cubed cheddar cheese
Prepare macaroni according to directions; drain. In medium skillet,
combine ground turkey, onion, celery and garlic. Cook until turkey
is browned. Stir in olives, tomatoes, chiles, bouillon, salt, cumin,
pepper and sour cream; simmer 10 minutes. Combine macaroni, meat
mixture and cheeses. Pour into a 3-quart casserole. Cover and bake
at 350 degrees until hot and cheeses melt (about 20 minutes). (Test
note: Easy to prepare and very tasty! Adjust seasonings to suit
your taste. In testing, we chose mild green chiles).
** Carla Hodenfield, Mandan (Mor-Gran-Sou Electric Co-op)
Cranberry Salad
1 cup ground raw cranberries (drain if using blender or food processor)
1 cup sugar
1 3-ounce package lemon gelatin
1 cup hot water
1 cup crushed pineapple (drain, reserve juice)
1 cup pineapple juice (reserved from pineapple)
1 cup finely chopped celery
1/2 cup chopped walnuts
Garnishes: Lemon yogurt or salad dressing for topping; fresh
lettuce leaves for base
Combine cranberries and sugar. Dissolve gelatin in hot water; add
pineapple juice and chill until partially set. Add remaining ingredients.
Pour into a 9-by-9-by-1 3/4-inch glass baking pan. Chill until set.
Cut into squares; serve plain or on a lettuce leaf. Top each square
with a dab of lemon yogurt or salad dressing. Serves 9. (Test note:
A colorful, great-tasting salad with a crunchy texture, perfect
for the holidays.)
** Roberta Jochim, Bismarck (Capital Electric Co-op)
Coconut Caramel Pie
Crust:
2 9-inch deep-dish pie crusts, baked and cooled
Layer 1:
1 8-ounce package cream cheese
1 14-ounce can sweetened condensed milk
1 16-ounce carton nondairy whipped topping
Layer 2:
1 14-ounce jar of butterscotch-caramel-fudge topping (or plain caramel
topping)
Layer 3:
1/4 cup butter
3/4 to 1 cup chopped pecans
1 8-ounce package flaked coconut
Crust: Bake pie crusts, cool. Layer 3: In a large frying
pan or electric fry pan, melt butter; add pecans and coconut. Stir
constantly over low heat until golden color (do not let it burn;
it gets golden very quickly). Set aside to cool. Layer 1: Place
cream cheese and sweetened condensed milk in a large mixer bowl;
mix with electric mixer until fluffy. Fold in whipped topping, blending
well. Method: Put 1/4 of cream cheese-milk-whipped topping (Layer
1) mixture in each pie shell. Drizzle caramel (Layer 2) over top,
then top with pecan-coconut (Layer 3) mixture. Repeat one more time
in this order, ending with pecans and coconut. Cover with tinfoil
or plastic wrap; place in freezer until serving time. When ready
to serve, let stand 5 minutes before serving. Put rest back in freezer.
Will keep for months. (Test note: A very rich, sweet and attractive
dessert! Great to have on hand when company drops by. May be stored
in a zip-lock plastic bag.)
** Clara Forde, Tolna (Sheyenne Valley Electric Co-op)
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