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Bison^®Recipes
Good things you can make
with Bison products

Appetizers

Bison No-Bake Pizza
Servings: 16
Preparation time: 15 minutes

Ingredients:
1 10-ounce package pre-cooked pizza crust
1 12-ounce container Bison Salsa Dip
1 cup chopped broccoli, steamed or fresh
1 cup chopped, cooked chicken
1/3 cup chopped green onion
1 tomato, chopped and drained
1 tablespoon Italian seasoning

Directions:
Spread dip over pre-cooked pizza crust to within ½ inch of edge. Top with remaining ingredients. Chill for one hour. Cut into 16 wedges and serve.

Bison Tomato Surprise
Servings:
6 Preparation time: 15 minutes

Ingredients:
6 medium tomatoes
1 cup Bison Cottage Cheese
¼ cup crumbled blue cheese
1 teaspoon grated onion
1 teaspoon celery seed
1 teaspoon prepared mustard
Paprika, to taste

Directions:
Remove stem and core from tomatoes. Gently squeeze to remove seeds. Set aside. Combine remaining ingredients and mix well. Stuff tomatoes with cheese mixture and chill.

Bison Pepperoni Cheese Balls
Servings: Makes about 20 balls
Preparation time: 20 minutes

Ingredients:
1 8-ounce package pepperoni slices
1 8-ounce package cream cheese
1 teaspoon Worcestershire sauce
2 tablespoons butter, melted
½ cup Bison French Onion Dip

Directions:
Place pepperoni slices in a food processor or blender and pulse until finely chopped. Set aside. In the large bowl of an electric mixer, stir together cream cheese, Worcestershire sauce, butter and Bison French Onion Dip. Using the mixer, combine thoroughly. Add chopped pepperoni and mix thoroughly. Form into small balls, place on a serving platter and refrigerate until ready to serve.

Bison Pesto Dip
Servings: 10-12
Preparation time: 5 minutes

Ingredients:
1 cup Bison French Onion Dip
½ cup basil pesto
3 tablespoons grated Parmesan cheese

Directions:
In a medium bowl, combine all ingredients. Mix well to blend and chill. Serve with crackers or chips.

Bison Warm Nacho Dip
Servings: 10-12
Preparation time: 20 minutes

Ingredients:
½ lb. ground beef
1 pkg. taco seasoning
1 can refried beans
½ container Bison Salsa Dip
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 small chopped red pepper
4 oz. can chopped green chilies
4 oz. can sliced black olives
1 diced tomato

Directions:
Brown beef - add taco mix - drain. Spread in bottom of deep-dish pie plate. Spread beans over beef. Combine Bison Salsa Dip and cheeses - spread over beans. Mix peppers, green chilies, olives and tomato - spread over dip mixture. Top with additional cheese. Bake 20 minutes or until bubbly at 350 degrees. Serve with tortilla chips!

Cheese-Spinach Appetizers
Servings: Makes about 48 squares
Preparation time: 15 minutes

Ingredients:
2 eggs (or egg substitute)
6 tbsp. flour
1½ cups shredded cheddar cheese
10 ounces frozen spinach, thawed, drained
2 cups Bison Cottage Cheese
1 pinch ground nutmeg
1 dash black pepper
1 dash cayenne pepper
3 tbsp. wheat germ

Directions:
In a large bowl, beat eggs with flour until smooth. Squeeze spinach to dry, and then add to egg mixture along with cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. Pour into greased 13” x 9” pan. Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45 minutes. Let stand 10 minutes, then cut into 1 ½ inch squares.

Bison® French Onion Seafood Spread

Ingredients:
1 cup Bison French Onion Dip
1 lb. small cooked shrimp
½ lb. fresh crab meat
1 8oz. package cream cheese
2 Tbsp. lemon juice
¼ cup finely chopped celery
¼ cup finely chopped red onion
¼ cup garlic powder
3-4 drops Tabasco sauce (optional)

Directions:
In a bowl, combine all ingredients and chill. Serve with crisp raw vegetables, Melba toast, whole wheat pita, or wheat crackers.

(Courtesy of Holt’s Cooking Company)

Bison® Spinach & Artichoke Dip
Servings: 8
Preparation time: 50 minutes

Ingredients:
1 10 oz. package frozen chopped spinach, defrosted
1 13.75 oz. can artichoke hearts in brine
1 cup Bison Roasted Garlic & Parmesan Dip
8oz. sharp cheddar cheese, shredded (2 cups)
Crackers or French baguettes

Directions:
Preheat oven to 350 F. Using hands, squeeze spinach until as dry as possible and place in a medium bowl. Drain artichoke hearts and squeeze until as dry as possible. Chop artichokes coarsely using a cutting board, and place in bowl with spinach. Add sharp cheddar cheese and Bison Roasted Garlic & Parmesan Dip and mix well. Pack mixture into a 4-cup baking dish. Bake 30-35 minutes until hot and bubbly around edges. Serve immediately with crackers and/or French baguettes.

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Soups

Bison Fiesta Soup
Servings: 6-8
Preparation time: 10 minutes

Ingredients:
2 cans (14 oz.) diced tomatoes
2 cans (14 oz.) diced green chili peppers
2 cans (14 oz.) whole kernel corn (drained)
2 cans (14 oz.) black beans (rinsed and drained)
4 green onions, chopped
2 cups shredded cheddar cheese
2 cups Bison Salsa Dip

Directions:
In saucepan, combine tomatoes, corn, and beans. Heat through. Top individual servings with cheese, onions, and Bison Salsa Dip.

Bison Beefy Stroganoff Soup
Servings: 6
Preparation time: 15 minutes

Ingredients:
2 (10 oz.) cans condensed beef noodle soup
2 (10 oz.) cans condensed cream of mushroom soup
2½ cups water
2 cups cubed cooked beef
1 cup Bison French Onion Dip
2 tablespoons flour

Directions:
In medium saucepan, combine all ingredients except sour cream and flour. Bring to a boil, stirring frequently. In small bowl, place sour cream and flour and blend well. Then stir in a few tablespoons of the hot broth from the soup. Stir well with a wire whisk to blend. Reduce heat and stir sour cream mixture into soup. Heat gently, stirring constantly, until thickened - do not boil.

Bison Creamy Potato Soup
Servings: 4-6
Preparation time: 15 minutes

Ingredients:
4 cups potatoes, diced
2 small onions, chopped finely
4 cups Bison Sour Cream
Salt and ground black pepper to taste

Directions:
Bring two cups of water to a boil; add potatoes and onions; and cook for 15 minutes. Stir in Bison Sour Cream and cook over medium heat until potatoes are tender.

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Salads

Bison Dill Pea Salad
Servings: 6-8
Preparation time: 10 minutes

Ingredients:
2 10-ounce packages frozen peas, thawed
6 slices crisply cooked bacon, crumbled
1 12 oz. container Bison Dill Dip
½ cup chopped green onions
Salt and pepper to taste

Directions:
Cook peas just until tender. Drain well and chill. Combine remaining ingredients and add to peas. Refrigerate. Serve on lettuce leaves.

Bison Roasted Garlic Potato Salad
Servings: 4-6
Preparation time: 20 minutes

Ingredients:
5 cups diced potatoes
3 green onions, chopped
4 tbsp. vinegar
1½ cups Bison Roasted Garlic & Parmesan Dip
Salt and ground black pepper to taste

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, combine potatoes and green onions. In a small bowl, combine vinegar, salt and pepper. Pour over potatoes and stir in Bison Roasted Garlic Dip. Refrigerate for several hours, or overnight.

Bison Creamy Vegetable Salad
Servings: 6
Preparation time: 10 minutes

Ingredients:
2 green bell peppers, sliced
2 cucumbers, peeled, seeded, and sliced
½ red onion, thinly sliced
1½ tsp. salt
2 tbsp. vinegar
1 cup Bison Creamy Dill
¼ tsp. paprika Mixed salad greens

Directions:
Place vegetables in bowl and sprinkle with salt. Chill in refrigerator for 1 hour. Remove from fridge and drain vegetables. In small bowl, mix vinegar and Bison Creamy Dill and pour over vegetables. Sprinkle with paprika, then cover and chill.

Bison Cucumber Salad
Servings: 4-6
Preparation time: 10 minutes

Ingredients:
4 cucumbers, peeled and thinly sliced
2/3 cup Bison Sour Cream
3 tablespoons vinegar
2 teaspoons dried dill
Salt and pepper to taste

Directions:
Combine all ingredients together in a medium mixing bowl and serve.

Easy Pesto Pasta
Salad Servings: 6
Preparation time: 15 minutes

Ingredients:
4 ounces (about 12/3 cups) spiral pasta, cooked as indicated on package, drained and cooled
2 cups vegetables (broccoli florets, cauliflower, cherry tomatoes, sliced ripe olives, mushrooms, cucumbers and/or green onions)
1 cup cooked turkey, julienned
¾ cup Bison Cottage Cheese
3 tbsp. prepared pesto sauce
3 tbsp. red wine vinegar
½ tsp. pepper

Directions:
In a large bowl, combine pasta, vegetables, and turkey. Puree remaining ingredients in food processor or blender; pour over pasta mixture. Toss to coat thoroughly.

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Sides

Bison Creamy Garlic & Parmesan Noodles
Servings: 6-8
Preparation time: 20 minutes

Ingredients:
16 ounces egg noodles
2 cups Bison Ranch Dip
¾ cup Parmesan cheese
1 clove garlic, crushed
2 tablespoons butter
Salt and ground black pepper to taste

Directions:
Cook and drain noodles. Mix Bison Ranch Dip, ½ cup Parmesan cheese and garlic. Stir butter into hot noodles. Stir in sour cream mixture and arrange in serving dish. Sprinkle with remaining Parmesan cheese.

Bison Creamy Macaroni
Servings: 6-8
Preparation time: 20 minutes

Ingredients:
1 8-oz. package elbow macaroni
2 cups Bison Cottage Cheese
1 container Bison French Onion Dip
3 eggs, slightly beaten
1 teaspoon salt
4 cups shredded cheddar cheese, divided in half
Dash pepper

Directions:
Cook the macaroni for 8 minutes in boiling water, rinse and set aside. Combine the next 6 ingredients using 2 cups of the shredded cheese. Pour into greased 2-quart casserole and top with the remaining 2 cups cheese. Bake at 350 degrees for 45 minutes.

Bison Cheesy Egg Noodles
Servings: 4-6
Preparation time: 20 minutes

Ingredients:
6 oz. pkg. egg noodles
¾ cup Bison French Onion Dip
1 can condensed cream of mushroom or cream of chicken soup
4-6 oz. Mozzarella Cheese, cut into cubes
1 tsp. minced onion
Salt and pepper to taste

Directions:
Preheat oven to 350°. Cook egg noodles according to package directions and drain. Combine all ingredients in mixing bowl and mix well. Spoon mixture into a 2-quart baking dish that has been rubbed with butter or margarine. Bake at 350° for 30 minutes or until hot and bubbly.

Bison Cottage Cheese Pasta
Servings: 6
Preparation Time: 15 minutes

Ingredients:
1 cup Bison Cottage Cheese
2 cups chopped tomatoes Chopped fresh basil
1 clove chopped garlic
2 tbsp. olive oil
Your choice of pasta, cooked

Directions:
Mix ingredients and heat for a few minutes over medium heat until flavors combine and cheese melts a bit, and garlic becomes fragrant. Toss with your choice of pasta, top with grated Parmesan cheese, and serve.

Quick Noodles
Servings: 6
Preparation time: 15 minutes

Ingredients:
8-oz pkg. egg noodles
2 tbsp. butter or margarine
16-oz pkg. Bison Cottage Cheese
½ cup Parmesan cheese 1 tsp. salt

Directions:
Heat water to a full boil, add the egg noodles, and cook until they are done, according to the package directions. Drain them into a large serving bowl; toss with butter; stir in remaining ingredients; and serve immediately.

Bison Baked Potato Topping
Servings: 4
Preparation time: 10 minutes

Ingredients:
1 lb. Bison Cottage Cheese
1½ cups chopped green bell pepper
1½ cups chopped tomato
1½ cups. chopped red onion
Salt and pepper to taste
Celery seeds to taste

Directions:
Mix Bison Cottage Cheese with green bell pepper, tomato, and red onion. Season with salt, pepper, and celery seeds to taste. Spoon onto 4 hot baked potatoes.

Bison Potatoes with Cottage Cheese Sauce
Servings: 4
Preparation time: 15 minutes

Ingredients:
24 oz. Bison Cottage Cheese
3 baked (or boiled) potatoes
3 green onions chopped
2 oz. lowfat milk
Salt and pepper to taste

Directions:
Bake / boil potatoes or heat a can of potatoes. Mix all other ingredients in bowl and keep refrigerated until potatoes are ready. Pour mixture over hot potatoes and enjoy!

Bison Potatoes
Servings: 8-10 Preparation time: 15 minutes

Ingredients:
24 oz. container Bison French Onion Dip
2 lb. package frozen hash browns
½ cup Parmesan cheese
2 cups shredded Cheddar cheese
16 oz. can cream of mushroom soup
Salt & pepper to taste

Directions:
Preheat oven to 350 degrees F. Combine Bison French Onion Dip, hash browns, cream of mushroom soup, Cheddar cheese and season with salt and pepper. Spread evenly into greased 9” x 13” baking dish. Top with Parmesan cheese and bake for 1½ hours.

Bison® Chicken Macaroni Salad
Servings: 4
Preparation time: 30 minutes

Ingredients:
1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 2.25oz. can chopped green olives ¼ cup mayonnaise
2 tablespoons milk
1 10oz. can chicken chunks, drained
2 teaspoons paprika
¼ cup Bison Roasted Garlic & Parm Dip

Directions:
Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry. In a medium bowl, mix together the celery, olives, mayonnaise, milk, chicken, and Bison Roasted Garlic & Parm Dip. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Bison® Jazzy Mac & Cheese

Ingredients:
1 lb. Elbow Macaroni
1 qt. Cheese Sauce
1 tsp. Dry Mustard Dash Tabasco Sauce
1 lb. Cheddar Cheese (grated)
1 container Bison French Onion Dip

Directions:
1. Cook macaroni according to package directions. 2. Flavor the cheese sauce with the dry mustard and Tabasco. 3. Mix the macaroni with the cheese. Combine with the cheese sauce & French Onion Dip. 4. Pour into a buttered casserole dish. Sprinkle with breadcrumbs and paprika. 5. Bake at 350 degrees until hot and bubbling, about 30 minutes.

(Courtesy of Holt’s Cooking Company)

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Meals

Bison® Grilled Filet Mignons
Servings: 6
Preparation time: 20 minutes

Ingredients:
6 beef filet mignon steaks
1 tsp. salt
1 tsp. freshly ground pepper
3/4 cup dry white wine
1 cup Bison Roasted Garlic & Parm Dip
2 oz. Stilton cheese, crumbled
1/2 tsp. dried oregano
6 fresh basil leaves, chopped

Directions:
Sprinkle steaks with salt and pepper. Set aside. In a medium saucepan, cook wine over high heat until it is reduced by about half. Reduced heat to medium and add the Bison Roasted Garlic & Parm Dip, Stilton, oregano, and basil. Continue to stir until cheese melts completely and the sauce is smooth and creamy. Keep warm.

Set grill to medium-high heat. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to a large serving platter and cover with desired amount sauce. Serve and enjoy.

Bison® Grilled Salmon
Servings: 4
Preparation time: 20 minutes

Ingredients:
1/4 cup Bison Southwestern Chipotle Dip
1 1/2 lb. Filet of salmon
Lemon Juice

Directions:
Preheat grill. Rinse and pat dry salmon filet. Make a shallow pan out of heavy aluminum foil pan. Cover the salmon with Bison Southwestern Chipotle Dip. Add a small amount of lemon juice, Place on the hot grill. Grill about 20 minutes or until salmon flakes when lightly touched. Remove from grill and serve at once.

Bison Easy Meatloaf
Servings: 6-8
Preparation time: 15 minutes

Ingredients:
2 pounds lean ground beef
1/3 cup chopped onion
1 cup cracker crumbs
1 egg
½ cup diced bell pepper
1 teaspoon salt
1 teaspoon pepper
1 cup Bison French Onion Dip
Bell pepper rings, optional
Cheddar cheese, optional

Directions:
Preheat oven to 350 degrees. Combine beef, onion, cracker crumbs, egg, diced bell pepper, salt, pepper, and Bison French Onion Dip. Mix thoroughly. Press into a 9” x 5” x 3” loaf pan. Bake in a preheated 350-degree oven for about 1½ hours. (If desired, place pepper rings and strips of cheddar cheese on top of meatloaf the last 15 minutes of baking.) Remove from oven and let stand 10 minutes. Drain off fat and place on serving platter.

Bison Tuna Wrap
Servings: 6
Preparation time: 15 minutes

Ingredients:
2 6-ounce cans tuna, drained and flaked
½ cup sliced black olives
½ cup sliced green onion
½ cup finely diced celery
2/3 cup Bison Salsa Dip
½ cup Bison Sour Cream
½ head iceberg lettuce, shredded
Flour tortillas

Directions:
In a large bowl, combine tuna, olives, green onions, and celery. Toss. In a medium bowl, whisk together Bison Salsa Dip and Bison Sour Cream. Pour over tuna mixture. Toss to mix. Place shredded lettuce down center of tortilla. Top with tuna mixture. Fold over ¼ bottom of tortilla. Fold over one side of tortilla. Roll over top of tortilla. Serve immediately.

Bison Two-Cheese Enchiladas
Servings: 4
Preparation time: 20 minutes

Ingredients:
8 6-inch tortillas, warmed
1 cup Bison Salsa Dip
1 cup Bison Cottage Cheese
1 cup shredded cheddar cheese
¼ cup sliced green onion
¼ teaspoon crushed dried oregano leaves
1 cup salsa sauce

Directions:
Preheat oven to 375 degrees. Spread ¾ cup salsa sauce over bottom of a 12” x 8” x 2” baking dish. Combine Bison Cottage Cheese, ½ cup cheddar cheese, green onions and oregano. Stir to combine. Place ¼ cup cheese mixture in center of each tortilla and roll up. Place seam-side down on salsa. When all tortillas have been placed in baking dish, top with Bison Salsa Dip, remaining salsa sauce and cheddar cheese. Cover and bake in a preheated 375-degree oven for 20 to 25 minutes or until thoroughly heated.

Bison Spaghetti Pie
Servings: 8
Preparation time: 15 minutes

Ingredients:
1 8-ounce package spaghetti
2 tablespoons butter
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 cup Bison Cottage Cheese
1 16-ounce jar spaghetti sauce with meat
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees. Cook spaghetti according to package directions. Stir butter, eggs and Parmesan into hot spaghetti. Use this mixture to shape a crust in a 10-inch pie plate. Spread cottage cheese over crust and cover with sauce. Bake in a preheated 350-degree oven for 20 minutes. Sprinkle with mozzarella and bake until cheese melts. Slice and serve.

Bison Chipotle Chicken
Servings: 6-8
Preparation time: 10 minutes (if using precooked chicken)

Ingredients:
2 cups Bison Chipotle Dip
2 4 oz. cans green chili peppers
4 to 6 boneless, skinless chicken breast halves, cooked and diced
2 10¾ oz. cans condensed cream of chicken soup
2 cups shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. Combine Bison Chipotle Dip, chili peppers, cooked chicken, and cream of chicken soup. Pour into a 13” x 9” x 2” greased casserole dish and sprinkle cheddar cheese over top. Bake in a preheated 350-degree oven for 30 minutes.

Bison® Chicken Wrap
Servings: 6
Preparation time: 15 minutes

Ingredients:
1 12.5-ounce can of chicken, drained
1/2 cup sliced black olives
1/2 cup sliced green onion
1/2 cup finely diced celery
2/3 cup Bison Honey Mustard Dip
1/2 cup Bison Sour Cream
1/2 head iceberg lettuce, shredded Flour tortillas

Directions:
In a large bowl, combine chicken, olives, green onions, and celery. Toss. In a medium bowl, whisk together Bison Honey Mustard Dip and Bison Sour Cream. Pour over chicken mixture. Toss to mix. Place shredded lettuce down center of tortilla. Top with chicken mixture. Fold over ¼ bottom of tortilla. Fold over one side of tortilla. Roll over top of tortilla. Serve immediately.

Bison Chicken Stroganoff
Servings: 6-8
Preparation time: 25 minutes

Ingredients:
2 lbs. boneless, skinless chicken tenders
2 onions, chopped
4 cloves garlic, minced
2 tbsp. olive oil
3½ cups water
2½ oz. pkgs. beef stroganoff sauce mix
6 cups uncooked medium egg noodles
2 cups Bison French Onion Dip

Directions:
In heavy skillet, cook chicken tenders, onion, and garlic in olive oil until chicken is thoroughly cooked, stirring frequently. Add water, sauce mix and noodles and mix well. Bring to a boil and stir. Cover, reduce heat to medium low, and cook 6-8 minutes until noodles are tender, stirring occasionally. Add Bison French Onion Dip and mix well. Cook and stir just until heated; do not boil.

Tangy Bison Burgers
Servings: Makes 8 Burgers
Preparation time: 10 minutes

Ingredients:
2 pounds ground beef
1 cup Bison French Onion Dip
1 (1 oz.) envelope dry onion soup mix
½ cup dry bread crumbs
⅛ teaspoon pepper

Directions:
Mix together the ground beef, Bison French Onion Dip, onion soup mix, bread crumbs, and pepper using your hands. Preheat a grill for medium heat. Form the ground beef mixture into 8 hamburger patties. Grill the patties for 6 to 8 minutes per side, or until well done.

Bison Meatball Skillet
Servings: 8
Preparation time: 20 minutes

Ingredients:
2 (10 oz.) packages garlic rice and vermicelli mix
3 cups water
2 lbs. frozen fully cooked meatballs
2 cups Bison French Onion Dip
1 cup grated Parmesan cheese

Directions:
Prepare the rice according to package instructions, adding 1 cup more water, adding the meatballs along with the water, and seasoning packet. Cook until rice and pasta are tender. Remove from heat, stir in Bison French Onion Dip and cheese. Cover and let stand for 5 minutes before serving.

Bison Chipotle Shrimp
Servings: 6-8
Preparation time: 25 minutes

Ingredients:
4 tablespoons vegetable oil
2 Roma tomatoes, diced
1 onion, diced
1 cup chicken stock
1 cup Bison Chipotle Dip
32 large shrimp, peeled and deveined

Directions:
Cook tomato and onion in two tablespoons of oil over medium heat until soft. Add chicken stock. Remove from heat and puree. Add Bison Chipotle Dip and set aside. Cook remaining oil over medium-high heat for 30 seconds. Add shrimp and cook 1½ minutes on each side. Drain oil from pan and add the sauce. Serve over rice.

Bison Skillet Beef & Noodles
Servings: 6-8
Preparation time: 25 minutes

Ingredients:
4 tablespoons butter
2 lbs. ground beef
2 pkgs. dry onion soup mix
3 beef bouillon cubes
2 cups water
4 cups uncooked wide noodles
Salt and pepper
1 cup Bison French Onion Dip

Directions:
Melt butter in skillet; add ground beef and onion soup mix. Cook, breaking up meat, until browned. Add bouillon cubes, and water. Simmer uncovered for 10 minutes. Add noodles, cover, and simmer for 15 minutes, or until noodles are tender. Check occasionally and add more water if necessary. Season with salt and pepper. Stir in Bison French Onion Dip and heat through.

Bison Zucchini Sausage Bake
Servings: 4 Preparation time: 30 minutes

Ingredients:
1 lb. bulk Italian sausage
5 tbsp. flour
6 medium zucchinis, sliced
½ cup chopped onion
2 tbsp. butter of margarine
1 lb. Bison Cottage Cheese
¼ cup grated Parmesan and Romano cheese
2 eggs, well beaten
½ tsp. Garlic salt
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees. In large skillet, brown sausage, breaking into small pieces; drain. Toss with 1 tbsp. flour, spread on bottom of 11” x 7” baking dish. In same skillet, cook zucchini and onion in butter until tender, but not brown. Remove from heat; toss with remaining flour. Spoon half the zucchini mixture over meat. In medium bowl, mix Bison Cottage Cheese, grated cheese, eggs, and salt. Spoon evenly over zucchini layer; top with remaining zucchini. Bake 30 to 35 minutes. Top with cheddar cheese; bake 2 more minutes. Serve hot.

Bison Italian Meatloaf
Servings: 6
Preparation time: 15 minutes

Ingredients:
8 oz. crushed tomatoes
½ cup seasoned breadcrumbs
1 egg
¼ tsp. crushed red pepper flakes
1 lb. ground beef
¼ lb. lean ground pork
¾ lb. Bison Cottage Cheese
1 tsp. salt

Directions:
Preheat oven to 350 degrees. Combine first 4 ingredients and salt. Add remaining ingredients and knead until mixed. Transfer to loaf pan and bake 1 hour and 15 minutes or until meat thermometer reads 160 degrees when inserted. Discard fat – let stand for 5 minutes – slice and serve.

Bison Spaghetti Florentine
Servings: 6
Preparation time: 20 minutes

Ingredients:
Spaghetti sauce
4 oz. spaghetti, cooked and drained
1 pkg. frozen chopped spinach, thawed and drained
1½ cup Bison Cottage Cheese
6 oz. sliced Mozzarella cheese
1/3 cup grated Parmesan cheese

Directions:
Combine sauce and spaghetti; toss lightly. Combine Bison Cottage Cheese and ¼ cup Parmesan cheese; mix well. Place half the spaghetti mixture in a 10” x 6” baking dish; cover with spinach, cottage cheese mixture and half the Mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining Mozzarella cheese into ½” strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes.

Baked Ziti
Servings: 6
Preparation time: 30 minutes

Ingredients:
8 oz Ziti, uncooked
½ pound extra lean ground beef (optional)
2 medium onions, chopped
3 cups spaghetti sauce
2 cups Bison Cottage Cheese
2 tbsp. grated Parmesan cheese
1 egg, lightly beaten
1 tsp. dried parsley
½ tsp. garlic powder

Directions:
Preheat oven to 350 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Cook ziti according to package directions. Drain and rinse with cool water; set aside. Meanwhile, crumble meat in a large skillet coated with non-stick cooking spray. Add onions; sauté until meat is cooked. Add spaghetti sauce. In a large bowl, combine cottage cheese, Parmesan cheese, egg, parsley, and garlic powder. Mix thoroughly. Add cooked ziti and mix well. Spread about ⅓ of the meat, onion, and spaghetti sauce mixture in the bottom of the prepared pan. Spoon ziti and cheese mixture into the pan. Pour the remaining spaghetti sauce mixture into the pan. Cover with aluminum foil and bake for about 30 minutes.

Cheesy Manicotti
Servings: 6
Preparation time: 20 minutes

Ingredients:
½ cup grated Parmesan cheese, divided
2 cups Bison Cottage Cheese
½ cup light ricotta cheese
2 tbsp. chopped fresh parsley
½ tsp. Italian seasoning
¼ tsp. garlic powder
1 egg, lightly beaten
12 cooked manicotti shells (cooked without salt or fat)
1 (29-oz) jar no-salt-added spaghetti sauce

Directions:
Combine 1/3 cup Parmesan cheese and next 6 ingredients in a bowl; stir well; and set aside. Stuff each shell with ¼ cup cheese mixture; arrange in a 13” x 9” baking dish. Pour spaghetti sauce over shells. Cover and bake at 375 degrees for 25 minutes or until thoroughly heated. Uncover, sprinkle with remaining Parmesan cheese, and bake an additional 5 minutes.

Cheesy Eggplant
Servings: 9
Preparation time: 45 minutes

Ingredients:
½ cup chopped green onion
½ cup sliced mushrooms
¼ cup water
2 cups spaghetti sauce
½ tsp. salt
1 small eggplant, peeled, sliced
1 egg white, lightly beaten
1 tbsp. water
½ cup flour
1 tsp. olive oil
1 cup Bison Cottage Cheese
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees. In a large saucepan, over low heat, cook green onion and mushrooms in ¼ cup water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant slices into egg mixture, then into flour. In a large non-stick skillet, heat a few drop of olive oil over medium heat. Add eggplant slices and cook until browned; turning once; drain on paper towel. Continue until all slices are cooked. In a 13”x9” casserole, spread about ½ cup sauce. Add a layer of eggplant, top with ½ cup cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered for 30 minutes. Let stand for 5 minutes.

Beef and Biscuit Casserole
Servings: 3
Preparation time: 20 minutes

Ingredients:
1 lb. ground beef
½ cup frozen chopped onion
1 can tomato soup
1 cup large curd Bison Cottage Cheese
1 dash garlic powder
1 tsp. Italian seasoning
¼ cup grated Parmesan cheese
1 pkg. refrigerated biscuits

Directions:
Brown beef and onion in a saucepan. Add soup, cottage cheese, garlic, and Italian seasoning. Heat to boiling. Pour into greased casserole dish and sprinkle Parmesan cheese over top. Cut 5 or 6 biscuits in half and arrange around the edge of casserole. Bake 20 minutes at 375 degrees. Bake remaining biscuits on a piece of foil at the same time.

Ravioli Casserole
Servings: 4-6
Preparation time: 15 minutes

Ingredients:
2 ½ lb. Ravioli
8 oz. Bison Cottage Cheese
½ lb. Mozzarella cheese, sliced
8 oz. pizza sauce
½ cup grated Parmesan cheese

Directions:
In a 9” square baking pan, arrange in layers half portions of ingredients in order given. Repeat layers with remaining portions. Bake 30 minutes at 350 degrees.

Lasagna Rolls
Servings: 6
Preparation time: 20 minutes

Ingredients:
6 lasagna noodles cooked, drained
¼ cup shredded Mozzarella cheese
¼ cup grated Fontina cheese
1 cup cooked broccoli florets
½ cup sliced mushrooms
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
¼ cup chopped fresh chives
1 lb. Bison Cottage Cheese
1-15 oz. jar spaghetti sauce
1/3 cup grated Parmesan cheese

Directions:
Combine Mozzarella, Fontina, broccoli, mushrooms, and herbs in food processor and chop coarsely. Add cottage cheese just to blend. Add more seasoning, if desired. Oil large casserole and pour ½ inch of the spaghetti sauce on bottom of casserole. Halve lasagna noodles. Spread each with herb-cheese mixture (about ¼ cup on each half). Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated Parmesan cheese. Bake covered with foil 20 minutes in a 350-degree oven, then uncover and bake until brown and bubbly – about 20 minutes more.

Meatless Loaf
Servings: 6
Preparation time: 15 minutes

Ingredients:
1 cup cooked brown rice
1 egg
2 tbsp. chopped onions
1 tsp. salt
2 cups crushed peanuts
2 cups Bison Cottage Cheese
2 tbsp. olive oil
½ tsp. pepper

Directions:
Combine above ingredients and bake in loaf at 350 degrees for about 30 minutes.

Bison Kugel
Servings: 12
Preparation time: 20 minutes

Ingredients:
1 pkg. egg noodles, cooked
1 lb. Bison Cottage Cheese
1 lb. Bison Sour Cream
1 tbsp. canola oil
1 cup liquid egg substitute or 4 egg whites plus
2 eggs
1 small onion, chopped
1-10 oz. package frozen mixed vegetables
6 chopped mushrooms
¼ tsp. ginger
½ tsp. no-salt herb blend
½ tsp. seasoned salt
1 tsp. garlic powder
½ tsp. Paprika
½ cup grated cheddar cheese

Directions:
Preheat oven to 350 degrees. Mix noodles with cottage cheese, sour cream, oil, egg substitute, onion, vegetables, mushrooms, ginger, seasoning blends, and garlic powder. Pour into 9” x 13” pan and bake for 45 minutes to 1 hour. Remove from oven; sprinkle with paprika and top with grated cheese. Bake another 5 to 10 minutes, until cheese melts.

Bison® French Onion Chili con Carne
Servings: 6

Ingredients:
1 medium Onion, chopped
1 large can Kidney Beans
1 ½ lbs. Lean Ground Beef
1 ½ tsp. Chili Powder
2 Tbsp. Oil
1 ½ tsp. Salt
1 large can Tomatoes
1 bay leaf
1 8oz. can Tomato Sauce
Dash of ground red pepper
1 cup Ketchup
12 oz. Bison French Onion Dip

Directions:
In a heavy 4-quart sauce pan, brown onion and beef in oil. Drain fat. Add tomatoes, tomato sauce, ketchup, beans, chili powder, salt, bay leaf and red pepper. Stir well. Simmer, covered, about 1 hour and 30 minutes. Add water as necessary. Remove from heat, stir in Bison French Onion Dip.

(Courtesy of Holt’s Cooking Company)

Bison® Southwestern Chipotle Jambalaya

Seasoning Mix:
1 tsp. garlic powder
1 tsp. white pepper
¼ tsp. black pepper
¼ tsp. cayenne pepper
1 tsp. sea salt
2 bay leaves

Ingredients:
3 C. Bison Southwestern Chipotle Dip
3 ½ tbsp. olive oil
1 ½ C. chopped onions
1 ½ C. chopped celery
1 ½ C. chopped bell pepper
1 ½ C. red bell pepper
1 ½ C. yellow bell pepper
1 C. tomato paste
2 C. rice 6 C. chicken stock*
½ lb. beef sausage (diced)*
½ lb. chicken (diced)*
*Replace with seasonal vegetables for vegetarian option

Directions:
Combine seasoning mix in a small bowl and set aside. Heat olive oil in a 4-quart saucepan. Add onion, celery, and bell peppers. Stir in seasoning mix. Cook over medium heat, stirring occasionally, until onions are light brown / soft (about 5 min.). Add chicken stock, tomato paste; reduce heat to low stirring consistently (5 min.). Add diced chicken and sausage; cook 5 minutes (low heat). Stir in seasoning mix. Add rice and mix well. Cover and simmer until rice has absorbed the liquid and is tender. Stir in Bison Southwestern Chipotle Dip and serve.

(Courtesy of Holt’s Cooking Company)

Bison® Smoky Mini Muffulettas

Ingredients:
Smoked Turkey
Salami
Ham
Cheese (your favorite)
Olive Gardenia (1 cup Bison Chipotle Dip, chopped onions, carrots, vegetables & oil)
Sicilian Bread or your favorite rolls

Directions:
Spread oil & Gardenia on bread. Stack on meats & cheese.

(Courtesy of Holt’s Cooking Company)

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Desserts

Bison Cottage Cheese and Apple Pancakes
Servings: Makes about 40 pancakes
Preparation time: 15 minutes

Ingredients:
1 large tart apple, peeled, cored and quartered
1½ cups Bison Cottage Cheese
6 large eggs
1 tablespoon sugar, optional
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup flour
⅛ teaspoon salt
3 tablespoons unsalted butter, melted

Directions:
Shred apple into a bowl – it should yield about 1½ cups. Add the remaining ingredients and beat for 30 seconds. Spoon the batter onto a hot, buttered skillet or griddle to form pancakes about 2½-inches in diameter. Cook until golden, turning once. Serve with your choice of topping.

Bison Ambrosia Cake
Servings: 6-8
Preparation time: 10 minutes

Ingredients:
1 10-inch angel food cake
2 cups Bison Sour Cream
1 20-ounce can crushed pineapple, drained
¼ cup light brown sugar, packed
1 cup shredded coconut
1 11-ounce can mandarin orange sections, drained

Directions:
Cut cake horizontally into three even layers. Combine Bison Sour Cream, crushed pineapple, coconut, and brown sugar. Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread the remaining pineapple mixture over top of cake. Arrange mandarin orange sections around the top and chill thoroughly. Keep refrigerated.

Bison Light Strawberry Delight
Servings: 12
Preparation time: 10 minutes

Ingredients:
1 6-ounce package fat-free strawberry flavored gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
1 16-ounce container Bison Light Sour Cream

Directions:
In a bowl, pour boiling water over gelatin, stirring to dissolve. Stir in frozen strawberries until thawed. Stir sour cream into gelatin mixture until blended. Pour into serving bowl, cover and refrigerate overnight or until set.

Bison Fruit Salad
Servings: 6-8
Preparation time: 10 minutes

Ingredients:
2 cups mixed fruit cocktail, drained
1 cup Mandarin orange sections, drained
1 cup pineapple tidbits, drained
1 cup miniature marshmallows
1 cup Bison Light Sour Cream, or as desired
½ cup maraschino cherries, drained and cut in half Lettuce leaves

Directions:
Drain fruits. Combine all ingredients except lettuce, mixing gently. Chill. Serve on lettuce leaves.

Fruit Parfait
Servings: 6
Preparation time: 6 minutes

Ingredients:
1 cup Mandarin orange sections
1 cup strawberries, sliced
1 banana, sliced
1 cup blueberries
1½ cups vanilla yogurt
1 cup low-fat granola

Directions:
Using a clear glass, layer the ingredients starting with a layer of one fruit, then a layer of another fruit, then the yogurt, then some granola, then another fruit. Be creative and layer it any way you like.

Bison Quick & Easy Chocolate Fudge
Servings: Makes about 64 pieces
Preparation time: 15 minutes

Ingredients:
2 cups white sugar
½ cup Bison Sour Cream
1/3 cup white corn syrup
2 tbsp. butter
1 tsp. vanilla extract
2 (1 oz.) squares unsweetened chocolate

Directions:
Butter a 9” x 13” baking dish, and set aside. In a saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat until a small amount of syrup dropped into cold water forms a soft ball. Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools (about 15 minutes). Stir until it thickens and loses its gloss. Pour into the buttered dish. Spread evenly, and then set aside to cool. Cut into small squares.

Bison Strawberry Sorbet
Servings: 4-6
Preparation time: 10 minutes

Ingredients:
1 (16 oz.) package frozen strawberries, thawed
1 (16 oz.) container Bison Sour Cream
1 cup sugar

Directions:
Combine all ingredients in blender and freeze. Serve frozen.

Bison Lemon Cheesecake Treats
Servings: 6-8
Preparation time: 20 minutes

Ingredients:
1 box lemon pudding cake mix
3 eggs
1/3 cup vegetable oil
2 - 8 ounce packages of cream cheese
1 cup Bison Sour Cream ½ cup sugar

Directions:
Preheat oven to 350 degrees F. Grease bottom of 13” x 9” x 2” pan. Measure 1 cup of cake mix and set aside. Combine remaining mix with 1 egg and oil. Press in bottom of pan and bake for 10 minutes. Combine reserved cake mix, 2 eggs, cream cheese, sour cream, and sugar. Spread over crust. Bake for 35 minutes. Serve at room temperature.

Bison Easy Banana Pudding
Servings: 6
Preparation time: 15 minutes

Ingredients:
3 small boxes instant vanilla pudding mix
5 cups cold milk
12 oz. whipped topping
1 cup Bison Sour Cream
1 large box vanilla wafers
5 to 6 large bananas

Directions:
Follow package directions for preparation of pudding, using the 5 cups of milk. Fold in half of the whipped topping and all of the Bison Sour Cream. In large bowl, layer wafers, bananas, pudding mixture. Top with remaining whipped topping. Refrigerate.

Bison Light Pineapple Pie
Servings: 6-8
Preparation time: 10 minutes

Ingredients:
2 (3.4 oz.) packages sugar-free instant vanilla pudding
1 (20 oz.) can crushed pineapple, undrained
2 cups Bison Light Sour Cream
1 prepared graham cracker pie crust

Directions:
Prepare the instant pudding according to the package directions. Combine the crushed pineapple, including the juice, with the pudding; stir in the sour cream and mix thoroughly. Pour filling into crust and refrigerate several hours or overnight. Cut into wedges and serve.

Bison Peachy Crème Brulée
Servings: 6
Preparation time: 10 minutes

Ingredients:
2 cups canned peach halves, drained
1 cup Bison Light Sour Cream
½ cup brown sugar

Directions:
Place drained peach halves in a shallow glass baking dish. Spoon Bison Light Sour Cream over peaches and sprinkle evenly with brown sugar. Broil 4-6" from the heat until sugar melts and caramelizes.

Lemon Delights
Servings: 4
Preparation time: 15 minutes

Ingredients:
16 oz. Bison Cottage Cheese
3 eggs
4 tbsp. sugar
1 dash of salt
1 tsp. vanilla juice of
1 lemon
¼ tsp. grated lemon rind
1 cup raisins

Directions:
Beat cottage cheese until creamy; add egg yolks, sugar, salt, vanilla, lemon juice, and lemon rind. Blend these ingredients until smooth. Beat egg whites until peaks form. Blend cottage cheese mixture gradually with the beaten egg whites. Stir in raisins. Chill for 1 hour.

Holiday Kugel
Servings: 12
Preparation time: 15 minutes

Ingredients:
1 pkg. egg noodles, cooked
1 lb. Bison Cottage Cheese
1 lb. Bison Sour Cream
1 tbsp. canola oil
1 cup liquid egg substitute or 4 egg whites plus
2 eggs
2 tsp. cinnamon

Directions:
¼ tsp. nutmeg ¼ tsp. cloves 1 tsp. ginger ½ cup raisins ¼ cup dried fruit ½ cup sugar Preheat oven to 350 degrees. Mix all ingredients in a large bowl; pour into a 9” x 13” pan. Bake for 45 minutes to 1 hour. Sprinkle with cinnamon.

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