flag.gif (12791 bytes)

banner.gif (33691 bytes)

 home.gif (1026 bytes)

Missing Demons.gif (1325 bytes)
memorial.gif (1197 bytes)
links.gif (1003 bytes)
Timeline.gif (1085 bytes)

Newsletter.gif (1165 bytes)

Annual.gif (1282 bytes)

Memories.gif (1338 bytes)




"Class Flavors" is a web page devoted to recipes and great cooking! Recipes can
be your favorite recipe from North Dakota, something you love to eat,
something you or your family enjoy, something you created, a cultural favorite
to where you are living now, or even a recipe from your mom! All we need you
to do is share with others-that's it!

Send them to Lauri at keckmann@packersrock.com and she will highlight them in the
newsletter. Dan in turn will then make sure they are placed on this page and
made available to everyone in our class or anyone else who checks out the web
site!
If your looking for a certain recipe let Lauri know also.
She will get the word out in the newsletter and who
knows what you may get in return!

HAPPY COOKING EVERYONE!


Grilled Lemon Chicken

Wendy (Cleveland) Siegel, a food network junkie
-this recipe is from the Ina Garten, the "Barefoot Contessa", her tv show runs frequently on the Food Network.

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme (1/2 teaspoon dried)
2 pounds boneless skinless chicken breasts

Whisk together first 5 ingredients and pour over chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight - the longer the better. Grill chicken breasts for 8-10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2 inch thick slices. I using as appetizer, skewer with sooden sticks and serve with peanut sauce.

Satay dip
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-sice red onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 freshly squeezed lime juice

Cook the olive oil, sasame oil, red oinion, garlic, ginger root, and red pepper flakes in a small pot on miduim heat until the oinio is transparent, 10 - 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Let cool for serving. (The dip will last for a month in the refrigerator. I had quite a bit left, so this was good to know.)

Blooming Bread
Connie (Wiedrich) Samuelson

Use terra cotta pots to bake bread for Easter gifts or Mother's Day gifts.
1 T. dry yeast
1/2 c. lukewarm water
1 t. sugar
1-1/4 c. warm milk
1 T. butter
2 heaping T. sugar
2 t. salt
1-1/4 c. lukewarm water
6 c. flour

1. Combine yeast, 1/2c lukewarm water and 1 t. of sugar
2. Let the mixture puff while you mix together the warm milk, butter, salt, 2 T. of sugar & 1-1/4c of luke warm water
3. Add the yeast mixture and stir
4. When it has all dissolved, stir in the flour, 1 c. at a time. Mix well then turn the dough out onto a floured board
5. Knead quickly for 3 - 5 minutes. Let rise until almost double
6. Fold it over and knead for another 3 - 5 minutes. Cut into 3 or 4 small loaves
7. Wash and grease 4 - 6 inch clay flowerpots
8. Put dough into containers and let rise again until puffy and double in size.
9. Bake in preheated oven 340 degrees for 35 minutes. Glaze with butter, sprinkle with sugar and cinnamon.

Quick Fix: Use frozen bread dough for rising rolls from the grocery store. Grease and flour a clay pot,
place 3 rolls in each pot and rise according to package directions. Bake and sprinkle with sugar and
cinnamon.

Schmawen

Tammy Siems

5 eggs
1/2 tsp salt
1 tsp cream tarter
1/2 tsp soda
1 cup mile
1 cup whipping cream
3 cups flour

while cooking on stove treat it as you would scrambled eggs and before
serving put on 1 1/2 cups of sugar.

EASY PUMPKIN SWIRL
Sue (Wheeler) Trim

3/4 cup pioneer buttermilk baking mix
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
1 cup chopped nuts
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg

1. Heat oven to 375 degrees. Grease a 15x10x1 inch jellyroll pan. Line top and sides with waxed paper.(I use
pam)
2. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients.
3. Pour into pan; spread evenly; sprinkle with nuts; optional
4. Bake for 13-15 minutes
5. Invert onto towel dusted with powdered sugar. Peel off wax paper. Roll up cake and towel together from short
side. Place seam-side down on wire rack. Cool completely.
6. Unroll cake. Spread with filling. Re-roll cake. Refrigerate until ready to serve. (Can be frozen)

FILLING

Beat together 1 cup powdered sugar, 8 oz softened cream cheese, 6 TBS butter, 1tsp vanilla until smooth.
Yield: 10 1 inch slices

KNOEPHLE SOUP
Kelly (Soby)Broeckel

When I make this, I usually double the recipe. It’s REALLY good the second day. My mother-in-law also uses this recipe but adds sour cream to it. It’s really good that way too.

Dough Ingredients Soup Base Ingredients
1 ¾ cups flour
1 egg
½ cup water
1 tsp. salt
1 cup diced onions
1 ½ cups diced potatoes
1 ½ cups precooked ham cubed
3 chicken bouillon cubes
Salt & pepper to taste
4 cups milk
½ cup cream
Knoephle Soup
Combine dough ingredients to make a medium stiff dough. Chill. Add more flour if needed. Take 2 tablespoons of dough at a time and roll between palms of hands until they’re about as thin as a pencil. Cut this roll into ½: pieces on a floured board. Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephle won’t stick together. Drain & reserve. Sauté onions in 2 tablespoons of butter. Add potatoes, ham, and bouillon cubes. Add enough water to cover ingredients and cook for about 25 minutes. In a large kettle combine the cooked knoephle, potato and ham mixture and add the milk and cream. There should be enough milk to cover. Simmer for another 20 to 30 minutes, stirring occasionally.

Easy Knoephla Soup
Barb (Morlock)Steinke

1 Tbl. butter
1/2 cup chopped onion
6 cups water
3 Tbl. chicken base
1 bay leaf
4 medium potatoes (peeled and diced)
1 pint half and half or milk
1 tsp. salt
1 Tbl. parsley flakes
1/2 tsp. pepper
1 small bag knoephla dumplings ( about 1 1/2 lbs.)

In a medium-sized soup kettle, saute onion in butter. Add
water, chicken base, bay leaf, potatoes, and knoephla. Bring
to boil, reduce heat and simmer 20 minutes. Add milk or half
and half and seasonings, and simmer 5 to 10 minutes. Remove
bay leaf.

Makes 12 cups.


For those who prefer to make their own knoephla rather that
buy the frozen ones, this is how I do it.

1 3/4 cups flour
1 tsp. salt
1 egg
1/2 cup water

Mix above ingredients and cut into boiling soup.

Chocolate Cream Trumpets from the Chocolate Mousse cookbook. A French, rolled cookie, filled with Chocolate Cream – absolutely worth the effort.
Julie Lindstrom

Makes 6 doz.
Cookie:
3/4 cup egg whites (6 to 8 eggs)
1 2/3 cups granulated sugar
1/4 teaspoon salt
3/4 cup warm melted butter
1/4 cup warm melted vegetable shortening
1 cup flour
3/4 cup finely chopped almonds

In a mixing bowl, blend egg whites, sugar and salt until sugar is dissolved and mixture is thick (5 to 10 minutes).
Slowly mix in butter and shortening. Stir in flour and almonds. Drop by scant teaspoonfuls onto greased and lightly floured baking sheets. Bake at 350 degrees until edges are lightly brown.
Quickly remove cookies and shape like cornucopias. Place cookies open-side down as they cool, so they will hold their shape as they harden. When cool, fill with Chocolate Cream.

Chocolate Cream:
1/2 cup butter, softened
5 egg yolks
1/3 teaspoon salt
1/3 cup milk
3 (1-ounce) squares unsweetened chocolate, melted
2 cups or more powdered sugar, sifted

In a mixing bowl, cream butter. Add egg yolks, salt and milk; beat until creamy. Stir in melted chocolate. Gradually add enough powdered sugar so frosting holds its shape but is not stiff or dry. Pipe chocolate into cookies with decorating tube or fill by dropping teaspoonfuls into cookie opening. If you wish, decorate ends of cookies by dipping them in nuts, coconut, powdered sugar, sprinkles, etc.

Chocolate Peanut Butter Sandwich Cookies
(Great for the holidays)
Dawn Allmendinger Nelson

Ritz Crackers
Peanut Butter
Chocolate Almond Bark

Put peanut butter between two ritz crackers to form a sandwich, dip in melted
chocolate almond bark and put on wax paper to dry. (A nice alternative is putting
mint frosting between the two ritz crackers and then dipping in chocolate

Peanut Butter & Chocolate Bars

Kaaren (Chase) White

1 (18.25 oz) package yellow cak mix
2 large eggs
1 cup chunky peanut butter
1/2 cup butter or margarine, melted
1 cup (16 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk

Combine first 4 ingedients in a large mixing bowl; beat at medium speed with an electric mixer 1 to 2 minutes. (Mixture will be very thick).
Press 1/2 of cake mixture into an ungreased 13X9" pan. Bake at 350 for 10 minutes. Remove from oven; sprinkle with chocolate chips, and drizzle with condensed milk. Sprinkle with remaining cake mixture.
Bake at 350 for 30 minutes. Cool and cut.

Coconut Crusted Chicken Fingers

Wendy (Cleveland) Siegel

10 ounce package of tempura batter mix
1/2 can beer ( I found the batter to be too thick and used the full 12
ounces)
1 3/4 cups flaked coconut
3/4 cup sliced almonds (slightly crushed)
1 pound skinless, boneless chicken breasts cut into 2 1/2 inch strips
vegetable oil

*Combine tempura batter mix and beer, pour into shallow dish and set aside
*Combine coconut and almonds. Dip each chicken strip into batter mixture, then roll in coconut
mixture.
*Pour oil to depth of 1 1/2 inches into a Dutch oven, heat to 350. Fry
chicken strips ( few at a time) 2 minutes or until golden. Drain on paper
towels.

Great served with Honey-Poppy Seed Sauce
1/2 cup mayonnaise
1/2 cup honey
1 teaspoon poppy seeds.
Combine.

Chicken Adobe

Tammy (Schlinger) Siems

1/2 cup of Soy Sauce
1/2 cup of vinegar
1/2 cup of water
must be equal parts, can add more or have less depending on how much chicken you are cooking

Then add:
Bay leafs-to taste
pepper corn -to taste
garlic -to taste

Pour over chicken and cook for 45 min to an hour on Med High.
When chicken is done you may pour the sauce over white rice to add flavor to your rice.(use a strainer to catch the peppercorn)
If you want to use it for gravy just add corn starch to thicken it.
You may also use this for Pheasants or any other wild game, it takes the wild taste away.

Seafood Casserole

Kaye (Bibelheimer) Knudson

2 packages of Uncle Ben's Wild rice (I only put in one seasoning Pack)
2 1/2 cups of water
1/2 cup of cooking sherry
1/4 cup butter
2 cans of cream of shrimp soup
1 can mushrooms or fresh
1 can sliced water chestnuts
1 pound of cleaned shrimp
1 pound of scallops

Mix all ingredients cover and bake at 350 degrees for 1 hour and 15
minutes. Check half way through and stir occasionally.

The original recipe calls for plain wild rice. However you have to soak
it, then cook it! Using Uncle Ben's is much faster and you don't have to
pre-cook. Tastes Awesome!

Chocolate Éclair

Sue (Seitz) Ott

Chocolate Éclair Ring:
1 cup water
½ cup oleo (butter)
1 cup flour
4 eggs

Combine water and oleo in a pan, bring to a boil. Add flour all at once, stirring
constantly and remove from heat. Add eggs one at a time, beating thoroughly after
each addition. Shape like a ring on an ungreased pizza pan, bake at 400 for 45-50
minutes, do not under bake.

When cool, slice though the middle, you will know have two complete rings.

Filling for the ring:
2 ½ cups milk
8 ounce cool whip
1 tsp. vanilla
2 – 3 ¾ packages of instant vanilla pudding

Beat milk and pudding until thick, add vanilla, then fold in cool whip and place
between top and bottom ring

Glaze for top ring:
2 squares of unsweetened chocolate
2 T. butter
2 T. milk (may need a little more)
1 cup powdered sugar
1 tsp. vanilla

Melt butter and chocolate together, add milk and vanilla. Add powdered sugar and
beat. Spread on top of ring and chill.

Tequilaberry Salad (The Nelson version)
Dawn (Allmendinger) Nelson

One head of lettuce
One head cauliflower
One head broccoli
(chop these into small pieces)
1/4 cup shredded parmesan cheese
1 lb. of bacon fried and crumbled
Dressing:
One cup of mayonnaise
1/4 cup of Sugar
(this can be doubled if you like more dressing)

Platter Apple Dip

Pam (Eckroth) Schroeder - "Try it yourself. It goes over so big everytime I take it anywhere."

1 8oz. Philladelphia Cream Cheese (Softened)
1/3 cup + 2 Tblsp. Brown Sugar
1 jar of Mrs. Richardson's Carmel Fudge Ice Cream Topping
2 Heath Bars (Frozen)
4-5 Large Red Delicous Apples
Sprite or 7-up

Mix together cream cheese and brown sugar until well blended.
Spread this on a platter.
Pour carmel topping over cream cheese mixture and cover with topping completely (will use about 3/4 of the jar).
Break up Heath Bars and sprinkle over top of carmel. Cover and refridgerate for at least 1 hour.
Cut apples into slices and dip slices
immediately in Sprite or 7-up. This works the same as lemon juice to prevent the apples from turning brown, but it sweetens the apples more than lemon juice will.
Sprite should bubble up when apple slices are dipped in, when bubbling stops use new sprite.
Serve apple slices with dip.

Fleischkuchla (Baked)
Dan Raszler

1 Loaf Frozen bread dough
1 1/2 pounds Ground beef
1 medium onion
sliced mushrooms (optional)
salt and pepper -- to taste
1 cup Mozzarella cheese

Slightly fry together ground beef, onions and mushrooms.
Drain and cool. Add Mozzarella cheese and stir.
Roll out bread dough in 6 inch circles.
Put 1 heaping tablespoon of filling on part of dough, fold over and seal.
Bake at 375 degrees on greased cookie sheet for 12 to 15 minutes or until golden brown.

STICKY COCONUT CHICKEN

Laurie (Reed) Eckmann
-easy, very good, similar to Bourbon Chicken in a Chinese Rest.
-if in a pinch for time, skip the marinade, grill the chicken and serve with the glaze.

6-8 boned, skinned, chicken thighs, or 3 boneless, skinless breasts

MARINADE: Mix, and marinade chicken 1 hour to 1 day
¾ c. canned coconut milk, can use low-fat.
1 T fresh minced ginger, can freeze the leftover in a baggie, next time you partially thaw and slice off what you need.
1 tsp. Pepper
1 tsp. chili flakes, (they are the same ones you use on pizza)

GLAZE: combine, bring to a boil and cook until mixture is reduced to ½ cup (8-10 min), use hot. If cool, just rewarm b/4
serving

¾ c. rice vinegar
½ c. sugar
3 T. soy sauce

Grill chicken over high heat, baste freq.. with the rest of the marinade.
Trans. to a platter, pour glaze over the top and garnish with 4-5 green onions which are cut on the diagonal.

Brie Cheese with Caramel Sauce

Wendy (Cleveland) Siegel

Ingredients:
Brie
Sweetened condensed milk
pecans
crackers

Remove labels from can of condensed milk. Simmer unopened can in double boiler ( I set them in a steamer with extra water) for 4 hours adding water occasionally. When ready to use open can, reheat in kettle and pour over brie. Sprinkle with pecans. ( I like to do three or four cans at a time.  Since they are still unopened, they can set on the shelf for a few weeks until needed for entertaining.) It's always a hit.

JUICE RECIPES
"The Life Force"
compliments of Steve Kubisiak

The three recipes below will require you to own a juice machine. I recommend "The Juiceman II" or "The Juiceman Junior." You can buy the Junior or other types of juicers at Walmart or order online. The idea is to get away from processed juice like V-8 or other juice you can buy. Make your own!!

Recipe #1
2 apples ( I prefer Granny Smith Apples)
5 leaves of lettuce ( use dark green lettuce like romaine, red or green lettuce)
-- clean, cut apples into pieces and juice in machine. Stir and drink.

Recipe #2
10 small pieces of pineapple
handful of cranberries
2 oranges
two handfuls of grapes( green or red)
small piece of ginger
--clean, place in machine, stir and drink.

Recipe #3
6-8 carrots
--clean, cut, place in machine, stir and drink

Obviously you can create any combination you would like.

As I am cutting the fruits/vegetables, I place some in a container and eat them whole during the day for fiber.
While you are at it, throw some nuts/seeds in the container.

RAY’S 2ND FAVORITE BREASTS

compliments of Ray Horner

Ingredients:
1 Skinless Chicken breast ( bone in ) per person.
1-2 packs of sliced and individually wrapped swiss cheese (wrappers make it easier, but not essential)
1 can cream of chicken soup
1 can of mushrooms (optional)
1 box of chicken stuffing (Stove Top variety)
1 cup milk ( I use 1% or 2%)
½ cup butter (to be melted)

Take a casserole pan that can hold the number of breasts so that each one is flat on the bottom of the pan with the bone side down. Place the slices of swiss chees evenly over the chicken breasts so that they are completely blanketed. Mix the can of cream-of-chicken soup with one can of milk and the can of mushrooms and pour over the cheese. Open the stove top bread crumbs and sprinkle over the top of the soup mix. Then open the season package from the stuffing and sprinkle that over the top. Melt the butter and pour over the top of the stuffing and seasoning. Cover and bake at 350 degrees for 1.5 hours.

It is a great idea to bake some potatoes with this dish, because the cheesy mix goes great as a topping/stuffing for them!!

WARNING: This is not a diet dish!! Do not tell your personal trainer where you got it! Bon Appétit!!!

CHICKEN FAJITA'S

compliments of Julie (Weinberger) Monzelowsky

Mix Together:
1 pepper, chopped
1 medium onion, sliced
½ cup soy sauce
2 tbsp Brown sugar
2 tbsp salad oil
1 tbsp ground ginger
5 or 6 good size pcs. Of skinless chicken breast-cut into strips
Marinate over night.
Next evening, just fry one pepper-sliced with one medium sweet onion in
butter.

When those are all done frying take out and set aside and put marinated
chicken strips in frying pan. Fry till cooked. Then serve with the fried onion,
pepper and all the other great toppings like diced tomatoes, shredded
cheese, sour cream and sauce in a tortilla shell. ENJOY

Pineapple Dish Soufflé

Compliments of Chris Brasington (Lauri Reed Eckmann’s neighbor)

1 deep dish, not long, about 4" deep, spray with Pam
½ cup butter
1 cup sugar
4 eggs
1 20-ounce can crushed pineapple
5 pieces white bread, torn-up
Cream butter and sugar, add eggs, beat well.
Add pineapple, juice also.
Mix in torn-up bread
Bake at 325 uncovered for one hour.

Couscous Salad

Wendy (Cleveland) Seigel

1/2 cup uncooked couscous
1/2 cup Italian dressing (I like Newman's Own)
1 carrot, diced
1 tomato, diced
1/2 cucumber, diced
1 can sliced black olives, drained
1 bunch green onions, chopped

Mix all ingredients, cover and refrigerate at least 1 hour. Serves 6-8.

Rhubarb Custard Pie
Wendy (Cleveland) Siegel

2 1/2 cups diced rhubarb
1/2 cup cream
1/2 cup sour cream
1 cup sugar
2 tblsp flour
2 eggs
pinch of salt
cinnamon

Mix together sugar, flour, salt. Lightly beat eggs, add cream and sour cream. Then add sugar mixture and
rhubarb. Pour into unbaked pie crust. Sprinkle with cinnamon. Bake at 350 for 50-60 minutes until firm.

Kuchen Bars
Dan Raszler

Crust
1 cup Margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
                   
Filling
4 eggs
1 1/2 cups sugar
1 3/4 cups cream
1 tablespoon flour

Spread crust into greased 1 1/2 inch deep by 12 x 17" cookie pan.
Drain your favorite fruit and arrange on crust.
Pour filling over fruit and crust.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 min. Bake a little longer if needed.

OK You wanted the best you got the best the hottest dip in the world MEXICAN DIP. But it
really is not hot like burning in your mouth. Ok here it is.


MEXICAN DIP
Todd Jueth

1-10 oz can refried beans
MIX:
1-8 oz carton sour cream
1 package taco seasoning
2 tablespoons mayonnaise

MIX:
2 avocados, mashed
or substitute avocado chip dip
1 teaspoons onion, finely chopped

1-8 oz pkg Monterey Jack cheese, shredded
1-8 oz pkg cheddar cheese, shredded
1 large tomato, diced
1-4 oz can green chilies, chopped
1-4 oz can black olives, sliced or chopped

Put in layers in rectangular glass pan as
listed above. Chill overnight. Serve with
tortilla chips.

Take this to any function that you are required to bring a dish too and you will be a instant hit. People will ask you for the recipe, but don't give it out. Then they will invite you to all functions just so that you will bring the MEXICAN DIP. So you are assured to be invited to all functions from here on out.