MI Coop Kitchen

 

 

  • Bourbon steak marinade in a bowl

    Bourbon Steak Marinade

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    2-3 pounds steak 1 cup bourbon or whiskey 1/2 cup vegetable oil 1/4 cup soy sauce 4–5 cloves garlic, minced 2–3 tablespoons fresh ginger, peeled and minced or grated In a medium bowl, whisk together the bourbon, vegetable oil, soy sauce, garlic, and ginger. Place steak in a resealable plastic bag or covered container and […]

    Great Lakes Energy Cooperative Recipe by
  • Stuffed green peppers with beef and tomato sauce

    Stuffed Green Peppers

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    5–6 small green bell peppers 2 tablespoons butter 1 medium onion, chopped 1 cup cooked instant rice 1 1/4 pounds ground beef 1 egg 1 teaspoon salt 1/2 teaspoon black pepper 2 (10.75-ounce) cans Campbell’s condensed tomato soup water, as directed on soup cans Preheat oven to 350°F. Wash the peppers and cut around the […]

    Cherryland Electric Cooperative Recipe by
  • Kapusta sauerkraut

    Kapusta (Kielbasa, Sauerkraut & Potatoes)

    8hrs 30 minutes
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    This is our Polish family’s heirloom recipe – it’s served at every holiday meal and parties or any time you have a crowd to feed.

    Ontonagon County REA Recipe by

  • Quinoa Cloud Breakfast Porridge

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    2 cups water 2 cups unsweetened almond milk (or soy or oat milk) 1 cup white quinoa 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground turmeric 1/4 teaspoon ground cardamom pinch ground cloves pinch ground nutmeg 1/2 teaspoon vanilla extract 1 teaspoon coconut oil 2–4 teaspoons maple syrup, optional 1/2 cup walnuts, […]

    Cherryland Electric Cooperative Recipe by
  • Butternut squash soup with sausage and sage on the side

    Butternut Squash Italian Sausage Soup

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    1 pound Italian sausage 1 1/2 cups onion, chopped 2 tablespoons minced garlic 1 butternut squash, roasted 1/4 teaspoon crushed red pepper flakes 1 teaspoon sugar 2 cups fresh baby spinach, chopped 2 cups chicken broth 2 cups water 1 cup red bell pepper, diced 1/2 cup heavy cream 1 teaspoon ground sage salt and […]

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  • Creamy rice pudding with cinnamon.

    Creamy Rice Pudding

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    2/3 cup basmati or white rice 1 teaspoon salt, divided 2 cups water 4 eggs, beaten 2 teaspoons vanilla extract 2/3 cup sugar 4 1/2 cups whole milk (2% or skim may be substituted) 1/2 cup raisins, optional ground cinnamon, for sprinkling sugared peaches or strawberries,  optional Preheat the oven to 350°F. Combine the rice, […]

    Great Lakes Energy Cooperative Recipe by
  • Chicken Mushroom Pot Pies

    Chicken Mushroom Pot Pies

    80 min
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    These can be made ahead and frozen – bake for one hour if making them from frozen

    Ontonagon County REA Recipe by
  • Buffalo Chicken Flatbread Pizza

    Buffalo Chicken Flatbread Pizza

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    1 prebaked flatbread 1/2 cup prepared buffalo ranch dressing (or homemade, see below) 1 cup shredded mozzarella cheese 1/2 cup cooked chicken, diced 1/4 cup mild taco sauce (Old El Paso, etc.) Optional Toppings: sliced black olives crumbled blue cheese Italian seasoning garlic powder crushed red pepper flakes Homemade Buffalo Ranch Dressing (optional): 1/2 cup […]

    Presque Isle Electric & Gas Co-op Recipe by
  • Meatballs with beef gravy over mashed potatoes

    Grandma’s 100-Year-Old Meatballs

    1 Hour
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    These meatballs are great with tomato sauce with pasta or beef gravy over mashed potatoes. They can be cooked ahead and frozen to be used later.

    Presque Isle Electric & Gas Co-op Recipe by
  • Baked beans in a cast iron skillet

    Trinity Alps Baked Beans

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    This is a hearty dish or meal on its own. Great for tail gate parties, chilly hiking, perfect take along dish.

    Cherryland Electric Cooperative Recipe by

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