Skip to main navigation.

Recipes

The following recipe was printed in the MLEC Outlet newsletter for March 2017.

Submit your recipes by email to mlec@mlecmn.net One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00.

Banana Cake

  • 1/4 c. butter
  • 2 eggs well beaten
  • 2 c. flour
  • 1 tsp. soda
  • 1 tsp. vanilla
  • 1 c. sugar
  • 1/2 c. sour cream
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 2 or 3 ripe bananas

Cream butter and sugar, add the rest of ingredients in order given. Bake in a 13” x 9” baking pan for 30 minutes at 350 degrees

Thanks to Elaine Krenz of Faribault for submitting this recipe.


February 2017

Game Day Dip

  • 16 ounce cream cheese, softened
  • Finely chopped onion to taste
  • Garlic salt to taste

Stir together in large bowl.

Home Made Potato Chips (would go well together)

  • 2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices (mandoline or hand slicer)
  • 3 tablespoons olive, canola, or peanut oil
  • Salt
  • Freshly ground pepper

Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Thanks to Craig Klingelhofer of Aitkin for submitting this recipe.


January 2017

Up North Southwest Bake

  • 1 lb. ground beef - cooked and drained
  • 1 - 10 oz. can tomatoes and chiles
  • 1 1/2 c. beef broth
  • 1 each green & yellow peppers, diced
  • 1 can black bean, drained & rinsed
  • 1/2 c. frozen corn
  • 1 1/2 c. instant brown or white rice
  • 1 Tsp. taco seasoning

Put rice in lightly greased 9” x 13” casserole. Gently fold together all other ingredients and place on top of rice. Bake at 350° for 30 minutes. Remove and sprinkle with mexi-cheese to your liking, (one cup is plenty)

Thanks to Cindy Scott of Minnetonka/Farm Island for submitting this recipe.


December 2016

Pistachio Bread

  • 1 pkg yellow cake mix
  • 1 pkg instant pistachio pudding mix
  • 4 eggs
  • 3/4 c maraschino cherries, chopped
  • 1/2 c nuts (pistachios or pecans), chopped
  • 1/8 c water
  • 1/4 oil
  • 1 c sour cream
  • 1/8 c sugar and 1 tsp cinnamon, mixed

Combine all ingredients except sugar and cinnamon. Mix with a spoon, not a mixer. Grease 2 - 2.5 x 4.5 x 8.5” loaf pans. Dust pans with sugar cinnamon mix, leaving some to sprinkle on the top of loaves. Fill pans and bake at 350° for 40-50 minutes. Check with toothpick in the center of loaf and when it comes out clean, it’s done.

Thanks to Joelen Schoeben of Aitkin for submitting this recipe.


November 2016

Surprise Chocolate Cake

Mix a chocolate cake mix according to directions. Pour half the batter into a greased 9 X 13 pan.

Cream:

  • 2 Tbsp. softened butter
  • 1 - 8 oz. pkg. softened cream cheese
  • 2 Tbsp. milk
  • 1/4 cup sugar
  • 1 Tbsp. corn starch

Add:

  • 1 egg
  • 2 Tbsp. milk
  • 1 tsp. vanilla

Beat until smooth, then spoon by Tbsp. over cake batter - carefully spread. Add the rest of the cake batter.With a knife swirl thru the batter. Bake at 350 degrees and start checking after 35 minutes with a toothpick for doneness.

Fudge Frosting

  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 cup milk

Boil 1 minute, remove from heat. Add 1/2 cup chocolate chips and 1 tsp. vanilla. Beat till smooth, frost cooled cake and enjoy!

Thanks to Mary Lou Michels of Ham Lake for submitting this recipe.


October 2016

Cookie Bars

  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding
  • 2 eggs
  • 1/2 c vegetable oil
  • 1/4 c. water
  • 1/2 c. chocolate chips (save more for top)
  • 1/2 c. Mini M&M candies (save more for top)

Preheat oven to 350°. Combine all ingredients in a large bowl. Mix. (Mix will be a little thick.) Pour into a greased 13"x9" baking pan and spread evenly across the bottom. Sprinkle extra chocolate chips and M&M candies on top. Bake 20-30 minutes.

Thanks to Patricia A Trombley of Anoka (and Farm Island Township) for submitting this recipe.


September 2016

Apple Upside Down French Toast

  • 1/2 c. butter
  • 1-1/4 c. dark brown sugar
  • 3 Granny Smith apples, peeled, cored, and sliced
  • 1 tsp. cinnamon
  • 1 loaf whole wheat french bread cut into 1-1/2 in thick slices
  • 1-1/2 c. milk
  • 6 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. nutmeg
  • 1 c. sliced almonds or chopped walnuts (optional)

Combine butter and sugar in sauce pan. Cook over medium heat until bubbles appear, stirring frequently. Pour into a 13” x 9” baking pan and spread evenly across the bottom. Let cool. Place apple slices in rows, close together, on top of sauce, sprinkle with cinnamon and layer bread slices on over the top.

Combine milk, eggs, and vanilla extract. Pour over bread. Sprinkle nutmeg on top, cover and refrigerate overnight. The next day, preheat oven to 350°, Uncover pan and bake 60 minutes or until golden brown and crispy on the top. Scoop serving so that apples are on top, and spoon sauce from pan over each serving. If desired, sprinkle with almonds or walnuts. Serves 8.

Thanks to Sharon K Peterson of Onamia for submitting this recipe.


August 2016

Kale Salad

  • A large bunch of fresh kale washed with stems removed.
  • Cut or tear leaves into medium-sized pieces.
  • One thinly sliced onion

Dressing:

  • 4 T olive oil
  • 4T Rice wine vinegar (seasoned or plain)
  • 2 T Raw honey

Shake in jar until blended

Add part of dressing to the thinly sliced onions and let set for an hour.

Add the kale and rest of dressing and toss til coated well. May be tossed an hour ahead of serving.

Thanks to Sharon Hegstrom of Onamia for submitting this recipe.


July 2016

Cheesy Brat Stew

  • 5 or 6 cooked brats
  • 4 to 5 medium potatoes
  • 1 small onion, chopped
  • 1 can cream of mushroom soup
  • 1 can french style green beans
  • 1+ cup grated american or velveeta type cheese

In a pot, start heating soup and green beans. Cut brats in 1/2” pieces and add to soup. Cut potatoes into 3/4-1” chunks and add to pot. Stir in onion and cheese.

Heat slowly until the potatoes are done.

Makes enough for 4-6 hearty appetites. Very good to use up leftover brats and easy to make.

Thanks to Jeff Norman of Aitkin for submitting this recipe.


June 2016

Rhubarb Cookies

  • 1 cup shortening
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 3 cups flour
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 3/4 cups fresh rhubarb chopped fine
  • 3/4 cup coconut or white chips

Pre-heat oven to 350°. Cream shortening with sugar and then add eggs. Add flour, soda, and salt - mix well. Add rhubarb, coconut or chips and mix thorougly. Drop by spoonsfuls onto cookie sheets and bake for 12-14 minutes until lightly brown.

Makes about 60 cookies.

Thanks to Elaine Pearson of Aitkin for submitting this recipe.


May 2016

Banana Cranberry Bread

  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. soda
  • 2 tsp. baking powder
  • 1 cup mashed ripened banana
  • 1/2 cup walnuts
  • 1 cup drained freshly cooked cranberries

Cream shortening with sugar. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with mashed bananas to creamed mixture, beating well after each. Fold in drained cranberries. Pour into greased 8.5” x 4.25” x 2.5” loaf pan. Bake at 350° for 60 minutes. Cool and slice.

* To cook cranberries - Bring 2 cups water and 2 cups sugar to a boil. Cook 5 minutes.

Add 1 package cranberries and continue cooking until they pop.

Thanks to Cecelia Anderlie of Onamia for submitting this recipe.


March 2016

Ricotta Mini Cakes

Put together in one bowl and set aside:

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt

In second bowl:

  • Beat ½ cup (1 stick) unsalted butter, softened, and 1 cup granulated sugar until blended.
  • Add 1 egg, 1 cup ricotta cheese and 1 teaspoon vanilla extract. Mix until blended.
  • With mixer on low speed, add the flour mixture and beat until blended. It will be sticky but stiff.

Drop by tablespoons onto lightly greased cookie sheets. Bake in 350 degrees preheated oven for about 14 minutes, until lightly browned around the edges. Remove to rack to cool completely. Glaze after completely cooled.

Glaze:

  • 2 cups confectioners’ sugar mixed with 3 Tablespoons milk.

Makes about 3 dozen.

Thanks to Sylvia Allen of NJ and Big Pine Lake for submitting this recipe.


February 2016

Wild Rice Meatloaf

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can cooked wild rice
  • 1 egg
  • 2-3 Tablespoons worcestershire sauce
  • Salt, pepper, and burger seasoning to taste

Mix all ingredients together. Put in a loaf pan.

If desired, put ketchup down the center of the loaf.

Bake at 350 degrees for 1 hour.

Thanks to Ann Kurr of Ham Lake for submitting this recipe.


January 2016

Taco Tartlets

Shell

  • 1 lb. ground beef (85-90% lean)
  • 2 Tbsps. taco seasoning
  • 2 Tbsps. ice water

Mix hamburger, taco seasoning and water with hands.  Using a mini muffin pan, press in bottom and up the sides.  

Filling

  • 1 cup sour cream
  • 2 Tbsps. Taco sauce
  • 2 oz. black olives, chopped
  • ¾ cup coarsely crushed tortilla chips

Topping

  • 1 cup shredded cheese

Preheat oven to 425°.  Mix filling ingredients in medium bowl.  Spoon into each hamburger shell making a slight mound, cover with cheese and bake 7 to 8 minutes.  Serve immediately, or freeze. Makes 30-36.

Thanks to Karen Stoltz of Garrison for submitting this recipe.

Powered by Touchstone Energy Cooperatives Logo