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Preheat oven to 325 °. Place meat and onion in oven-proof 2 quart sauce pan. Cover and place in preheated oven for one hour. Meat should be brown and tender. Remove from oven and place on stove. Add water, salt, potatoes, squash and bay leaves. Simmer covered for 30 minutes or until potatoes are cooked. Add corn, the rest of the spices, cabbage and jerky. Simmer uncovered for an additional 20 minutes. •
Peggy Hankey
Gratitude from the Garden
I
I have to admit this is one of my favorite seasons, the time of year when we can go into our gardens, visit farmers’ markets and make wonderful dishes with the bounties we’ ve grown ourselves or shared amongst one another to enjoy. I hope these recipes will assist you in utilizing everything your gardens and hard work have brought to you at the end of this wonderful summer.
Zucchini Quiche 3 cups paired zucchini, thinly grated One cup Bisquick mix 1 / 2 tsp. season salt 1 / 2 cup finely chopped onion 1 / 2 tsp. oregano 2 cups grated mozzarella cheese 2 tbsps. snipped parsley 1 / 2 cup vegetable oil 4 slightly beaten eggs Pepper / garlic to taste
Heat oven at 350 °. Grease 9 x 13“ pan. Mix all ingredients.
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Spread in pan. Bake until golden brown 25 minutes. Cut into small squares. Serve hot or cold.
Squash Casserole 6 cups yellow squash 1 / 4 cup chopped onion One can cream of chicken soup One cup sour cream One cup grated carrots One package stuffing mix One stick margarine
Melt margarine and pour over breadcrumbs from dressing mix. Set aside. Boil squash and onion in salted water for 5 minutes. Drain. Enlarge mixing bowl, mix, squash mixture, packet of seasoning from dressing mix and all other ingredients except buttered crumbs. Spread half of crumbs in bottom of large casserole dish. Put squash mix over this and spread rest of crumbs on top. Bake at 350 ° for 30 minutes. This can be made ahead of time and refrigerated uncooked. Bake the next day.
Crunchy Blue Cheese New Potatoes 1 lb. new red potatoes cut into wedges 1 tbsp. olive oil 1 / 8 tsp. salt 1 / 8 tsp. pepper
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1 lb. cooked / crumbled bacon 1 / 2 cup shredded cheddar cheese 1 / 2 cup blue cheese crumbles
Toss potatoes in olive oil. Season with salt / pepper. Place in single layer in baking dish. Bake at 400 ° for 30 minutes or until potatoes are tender. Mix bacon and cheese and sprinkle over potatoes. Bake additional 5 minutes or until cheese is melted. Can be served with sour cream.
Wrapped Asparagus 2 to 3 tbsps. butter 1 / 4 cup brown sugar 1 lb. fresh asparagus spears 1 lb. bacon Wash and trim asparagus spears, set aside to dry. Wrap one bacon strip around 2-3 asparagus spears, leaving tip end exposed. Place in pan. Add small pads of butter between wraps. Sprinkle brown sugar over all. Bake at 400 ° for 20 to 25 minutes or until bacon is cooked. Serve warm or at room temperature.
Midwestern Stew 1 lb. elk, buffalo or venison One chopped med. onion 4 cups water 1 1 / 2 tsps. hickory smoked salt Two med. new potatoes, peeled / cubed Medium, butternut squash, cubed Two bay leaves 1 / 2 cup sweet corn, cut off cob 1 tsp. dried, crushed sage 1 tsp. ground mace 1 tsp. dried sweet basil leaves One cup shredded cabbage 3 / 4 cup shredded jerky
Preheat oven to 325 °. Place meat and onion in oven-proof 2 quart sauce pan. Cover and place in preheated oven for one hour. Meat should be brown and tender. Remove from oven and place on stove. Add water, salt, potatoes, squash and bay leaves. Simmer covered for 30 minutes or until potatoes are cooked. Add corn, the rest of the spices, cabbage and jerky. Simmer uncovered for an additional 20 minutes. •
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