1 cup chopped pecans (if you like nuts)                                                          1 cup semi sweet choclate chips

Preheat oven to 375 Separate crescent dough into large rectangles.  Place in ungreased 10 x 15 jelly roll pan.  Press

dough to cover bottom of pan...seal perforations.

In saucepan combine brown sugar and butter, bring to boil and boil 2 1/2 - 3 minutes...pour over dough..sprinkle with nuts ( if you like) bake 14 to 15 minutes...nice and brown. Remove from oven and sprinkle chocolate chips over  and swirl with knife...let cool and cut into bars... YUMO

KLTF PARTY LINE RECIPES FOR November 26TH TO November 30TH, 2007

butterscotch cheesecake

1 – 12 ounce package butterscotch morsels            1/3 c. margarine      

2 c. graham cracker crumb                                       1 c. chopped nuts                                                  

1 – 8 ounce package cream cheese – softened         1 – 14 ounce can sweetened condensed milk         

1 t. vanilla extract                                                    1 egg

Preheat over to 350 degrees. In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half of the mixture firmly onto the bottomed of greased 9x13 baking pan. in large mixing bowl beat cream cheese until fluffy. beat in sweetened condensed milk, vanilla and egg. mix well. pour into prepared pan. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers. 

RIBS by Jim Hilmerson, Jr.

Ribs, here we go I will try to make it as simple as I can. I do smoke them about an hour before I finish them..... If you do not have a smoker do it this way. Also I usually do about 15 racks at a time, and freeze whats left.

 Lets do like 8 racks of ribs for family gathering. I buy premium Farm land baby back ribs from Coborns.

First lay out racks of ribs on trays and brush with Lea & Perrins worchestshire sauce, For seasoning I use whatever I have, but use Lawry's, onion salt, lemon pepper, Coborn’s Prime rib seasoning, a little garlic and herbs, Mesquite seasoning, pork roast seasoning, and a little brown sugar, or just use what you have on hand.

Sprinkle on both sides of ribs and then rub in. Then cut racks into pieces like about 5 out of a rack. Stack on end in rows in electric roaster, like turkey roaster, or in roaster pan in oven with cover.

Cut onion and sprinkle over ribs in pan, and I usually put a little honey on also, mix about a table spoon of liquid smoke if you want with water and put enough water in bottom just to cover bottom of pan 1/4 inch or so, set roaster oven at 300 degrees for about 3 to 3 and a half hours or until rib bones are starting to show and are pretty tender. Then take all ribs out and place on cookie sheet, drain water from roaster, heat your favorite BBQ sauce and dip ribs into or brush and then place back into roaster for about half hour to an hour and serve.

BBQ sauce, use what you like, you can doctor up by adding some ketchup, brown sugar, chili sauce, karo surup, just a touch of liquid smoke, some honey. This mix works best with the darker sauces.

 If you have a smoker I cut the pieces after seasoned and smoke for about 45 minutes then put in roaster oven.

 Hope this helps.....Jr.

BAKED BEANS by Jim Hilmerson, Jr.

One gallon Bush original baked beans, pour into 9 by 13 cake pan, fry 1 pound bacon not until crispy and dice up, one onion chopped, 2 table spoons dry mustard, one and a half cups brown sugar, one half cup full flavor molasses, mix together in cake pan and bake at 325 for about 2 hours These are the ingredients I use, can ad more brown sugar and molasses to your taste.

CARROT BARS – Courtesy of Phyllis Cleys

Beat well: 

2 eggs, beaten          2 jars baby food carrots (junior size)      1 c. sugar                1 t.  vanilla       ¾ c. vegetable oil

Sift together & combine with above:

1 ¼ c. flour              ¼ t. salt                    1 t. baking soda                      1 T. cinnamon

½ c.  chopped nuts (optional OR can be sprinkled on frosting)            1 c.  raisens

Pour batter into a greased 9x13 pan.  Bake at 350 for 30 minutes.  Check with toothpick.  Cool and frost:

Cream together:   3 oz.  Cream cheese, softened                 ¼ c. butter, softened               1 t. vanilla

Beat until smooth & add     1 ½ c. Confectioners sugar (powdered)

Beat until spread able.  Double the frosting recipe if you like.  One and a half recipe works well in a jellyroll pan.  Freezes very well.  Maybe miss the texture of shredded carrots, but this is so eezzee and yummee!

KLTF PARTY LINE RECIPES FOR November 19th TO November 23rd, 2007

Sweet Potato & Peach Casserole

One 17.2 oz can of sweet potatoes                        1 Lg. can of sliced peaches

½ c. raisins (optional)                                             2 Tbsp. brown sugar

½ Tsp. cinnamon                                                    1 Tbsp. corn starch dissolved in water

In saucepan, mix together ½ c. of peach juice and ½ c. of sweet potato juice.  Add raisins, brown sugar and cinnamon.  Bring to boil, stir in corn starch to thicken.  In 4 qt. greased casserole dish, layer sliced sweet potatoes, peaches and sauce.  Bake at 350 deg. For 35-40 min.  Then add 6-8 marshmallows.  Let soften and brown….and then enjoy!!!!

Crème De Mint and Chocolate Cake Desert

Prepare a chocolate cake mix as directed on the package, except, use ¼ c. crème de mint in place of ¼ c. water.  Pour into (2 separate) greased round cake pans.  Bake as directed on package.  Remove from oven, let cool.  Put one cake layer onto a plate and take ½ c. chocolate fudge ice cream topping, warmed and spreadable, and frost the top of the cake.  Take second cake and place on top of first cake layer.  Add 1 can of vanilla frosting and 1 tbsp. of crème de mint and tint with green food coloring if desired.  Frost tops and sides of cake.  Take a cup of Andy’s mints, chopped and sprinkle on top of cake.

CHOPPED LIVER – Finally!  THE BEST CHOPPED LIVER

2 #           Chicken Livers, rinsed and trimmed                       2  Eggs                                           3 Onions

1 qt.         Water                                                                                      2  Cubes Chicken Bouillon

2 T          Vegetable Oil                                                                           Salt & Pepper to taste

Place the livers, whole eggs and one onion into a large saucepan with the water.  Bring to a boil and stir in the chicken bouillon cubes.  Simmer for one hour, then allow to cool.

Meanwhile, heat the oil in a large skillet over medium heat.  Chop one onion and fry in the oil until tender.  Chop the third onion and set aside.  When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions.  Season with salt and pepper.  Chill before serving.

STEVE’S HELPFUL TIP:  To keep from crying while cutting or chopping onions, light a candle and place near the cutting area.  Steve claims it works??? Try it and let us know!

SWEET POTATO OVEN WEDGES – Courtesy of Health Exchanges

16 oz       raw sweet potatoes                                 ¼ t           black pepper                           ½ t           salt

Preheat oven to 425.  Cut sweet potatoes into wedges.  Place wedges on a baking pan.  Light spray wedges with butter-flavored cooking spray.  Sprinkle black pepper and salt evening over top.  Bake for 20 minutes, turning wedges after 10 minutes.  4 servings

KLTF PARTY LINE RECIPES FOR November 12th TO November 16th, 2007

SALTED VENISON HEART – Courtesy of Party Line Listener

Thoroughly clean venison heart keeping it in one piece (no need to slice or chop up).  In a pot on the stove, cover the heart with water; add 1T Lawry’s salt, 3T onion salt, 3T garlic salt, 3T celery salt.  Boil for approximately one hour.  Shut off heat and cool to room temperature letting the heart meat absorb the liquid salt mixture.  Once cool, slice thinly and use for sandwich meat.  Store in refrigerator. 

VENISON NECK STEW – Courtesy of Party Line Listener

Clean thoroughly the venison neck removing windpipe, etc.  Chuck up meat and bones.  Place in roasting pan.  Top with either cream of mushroom or cream of celery soup and some water.  Cover roasting pan and bake at 350 until done.  Meat will fall off the bone!  Serve with potatoes and favorite vegetable and enjoy the best meat ever.

PICKLED VENISON HEART – Courtesy of a Party Line Listener

Clean, cut out vessels, etc. and slice venison heart.  Boil heart slices for approximately 1 hour in water and approximately 1T brown sugar.  Cool completely.  Then layer heart slices with onion slices in a jar.  Fill jar ½ with water and ½ with cider vinegar.  Add pickling salt and pepper to taste.  Cover jar and store in refrigerator for a couple of days before serving.  Serve heart and onion slices on crackers – delicious!

BAKED WINTER SQUASH SOUP – Courtesy of Anonymous Party Line Listener

2 Acorn Squash (about 2# each)             2 Butternut Squash (about 2# each)                       8 T Unsalted Butter (1 stick)

8 t Dark Brown Sugar                             3 Carrots, peeled & halved                                     1 Lg Onion, thinly sliced

10 c. Chicken Broth                                ¾ t Ground Mace                                                   ¾ t Ground Ginger 

Pinch Cayenne Pepper                           Salt, to taste                                                           

Garnish:  Crème fraiche (or sour cream); Snipped fresh chives

Preheat oven to 350.  Cut the four squash in half lengthwise.  Scoop out and discard the seeds.  Place the squash halves, skin side down, in a shallow roasting pan.  Place 1 T of the butter and 1 t of the brown sugar in the cavity of each squash half.  Arrange the carrots and onion slices around the squash.  Pour 2 cups of the Chicken Broth in the pan, cover it tightly with aluminum foil, and bake for 2 hours.

Remove the pan from the oven, and allow the vegetables to cool slightly.  Scoop the squash pulp out of the skins and place it in a soup pot.  Add the carrots, onions and Broth.  Add remaining 8 cups of Broth and the mace, ginger, cayenne, and salt.  Stir well and bring to a boil.  Reduce the heat, and simmer, uncovered, for 10 minutes.

Puree the soup in batches, in a blender or food processor until smooth.  Return it to the pot, adjust the seasonings and heat through.  Serve each portion garnished with a dollop of cream and a sprinkling of chives.  YUM!

Sweet Potato Casserole

2 lb sweet potatoes                 ½ cup sugar             ¼ cup butter, melted               ¼ cup milk

2 eggs, lightly beaten               1 tsp. vanilla           ½ cup packed brown sugar     ½ cup chopped pecans

¼ cup all-purpose flour          1 Tbsp. butter, melted

Wash and peal sweet potatoes.  Cut off woody portions and ends.  Cut into quarters.  In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Preheat oven to 350 degrees F. Transfer potatoes to a large bowl.  Using a potatoes masher, mash lightly.  Stir in sugar, ¼ cup melted butter, milk, eggs, and vanilla.  Transfer sweet potato mixture to a 2-quart casserole dish. In a small bowl, stir together brown sugar, pecans, flour and 1 tablespoon melted butter.  Sprinkle sugar mixture over sweet potato mixture.  Bake uncovered for 30to 35 minutes or until hot.

KLTF PARTY LINE RECIPES FOR November 5^th TO November 9th, 2007

CARAMEL APPLE SPLITS – Courtesy of an Anonymous Party Line Listener         

2  Apples, cored & thinly sliced or chopped          4 c. Lowfat Frozen Vanilla Yogurt       

½ c. Mazetti Caramel Apple Dip                           ¼ c. Mazetti Chocolate Fruit Dip

¼ c. Whipped Cream (or Reddi Whip)                   ¼ c. Chopped Pecans

4 Maraschino Cherries

Divide apples evenly among 4 bowls or parfait glasses.  Top each with 1 cup Frozen Yogurt; 2 T. Caramel Apple Dip; 1 T. Chocolate Dip; 1 T. Whipped Cream; 1 Cherry and 1 T. Pecans.  Makes 4 servings.

CARAMEL APPLE PEANUT BUTTER SMORES – Courtesy of an Anonymous Party Line Listener

8  Graham Crackers                4 T. Peanut Butter                  1  Apple, cored & thinly sliced              8  Marshmallows

2 c. Caramel Apple Dip

Top 4 graham crackers evenly with peanut butter and apple slices.  Microwave marshmallows on HIGH for 10 seconds to soften.  Place marshmallows on top of apple slices.  Drizzle with caramel apple dip.  Top with remaining graham crackers – ENJOY!

Finger Lick in’ Baby Backs

2 ½ - 3 pounds baby back pork ribs       ½ cup chili sauce     1/3 cup apple cider vinegar     ½ cup packed brown sugar

Spray sides of 5 to 6-quart slow cooker.  Cut ribs in serving-size pieces, sprinkle with black pepper and place in slow cooker.  Combine chili sauce, vinegar, brown sugar and about ¾ cup water and pour over ribs.  Cover and cook on LOW for about 6 to 7 hours.  After 3 hours, you might move ribs around in slow cooker so sauce is spread over all ribs.  Serves 4 to 6. 

PICKLED MEAT (calls for Pork Spare Ribs but try it with Venison Heart and let us know!) – Recipe from New Orleans where pickled meat is added to red beans – Creole Favorite

2 # Very Fresh Pork (spare rib tips, boned and cut into strips 3” long by 1” thick)             1 Qt. White Vinegar

½ c. Mustard Seed                                  6 Whole Cloves                                                       7 Whole Allspice

½ t. Crushed Red Pepper                       3 Fresh Bay Leaves (dried OK)                              6 Whole Garlic Cloves

½ Medium Onion, coarsely chopped     1 T Kosher Salt                                                       1 T Black Peppercorns

1 pinch    Pink Meat Cure (your butcher may have it – if not, omit)

Add all the ingredients except the Meat to a 2 qt saucepan.  Bring to a boil.  Boil for 4 minutes then place it into a container to cool in the refrigerator.  When the mixture is completely cold, add the meat.  VERY IMPORTANT:  Make sure the meat is completely covered with the brine; gently stir to remove any air bubbles.  Cover and place in the refrigerator for 4 days before using.

Venison Patties from Don Winkelman son of Babe

Prep time:  ½ hour

1 lb.  ground venison               1 onion, minced       ½ tsp. grated lemon peel         1/8 tsp. thyme       

1/8 tsp. garlic powder             Bread crumbs          ½ lb. bacon, chipped               Salt and pepper to taste

1/8 tsp. marjoram                    1 egg

Mix ingredients by hand adding enough bread crumbs to attain a firm consistency.  Form into 3” roll.  Cut into slices and fry.

Forgotten Stew Taken from  the St. John Nepomuk Catholic Church Cookbook given to me by Lenny Gamradt.

6 lg. potatoes, cut up              6 lg. carrots, cut up                 1 lb. stew meat, beef or venison             Celery & Onion

1 can tomato soup                  1 can water                              Salt & pepper

Place ingredients in a large casserole or roaster; cover.  Bake at 350 degrees for 4 hours.  Do not uncover until last ½ hour, then stir and add a bit of water, if necessary.

Recipe may be doubled.

KLTF PARTY LINE RECIPES FOR October 29^th   TO November 2nd, 2007

GOBLIN GORP – From Taste of Home

1 Pkg       Butter Flavored Microwave Popcorn, popped      1 c. Salted Pumpkin Seeds

1 c.          Corn Chips                                                             2 T Butter, melted

2 T          Taco Sauce                                             

1 t.           Mexican Seasoning (I’m guessing you could use Taco Seasoning)

In a large bowl, combine the popcorn, pumpkin seeds and corn chips.  Combine the butter, taco sauce and Mexican Seasoning; drizzle over popcorn mixture and toss to coat. 

Transfer to an ungreased cookie sheet.  Bake at 275 for 10 minutes, stirring once.  Enjoy!

BOUYA – Thanks to Party Line Listener Jack Peck

This is a 100-year-old Bohemian Recipe (you may substitute suggested meats with squirrel, rabbit, turtle or game hens – at your own risk!)

4 #   Beef, cooked                   4 # Pork, cooked                     4 # Chicken or Turkey, cooked              4 qts.  Water

ADD:

1-  5” or 6” Rutabaga, cubed                   25 Carrots, sliced                    16 oz  Red Kidney Beans

Small Cabbage                                         16 oz Lima Beans                   2 cans Wax Beans

2 cans Green Beans                                 2 cans Corn                             2 cans Peas

USE THE VEGETABLE AND BEAN JUICE – DO NOT DRAIN

3 Onions, chopped                                 12 oz Mushrooms, stems & pieces

Simmer overnight. 

One hour before serving, ADD:

Potatoes                  Celery                     Tomatoes, canned or cut up fresh

You may want to add corn on the cob about 15 minutes before serving. 

Chicken Stuffing Hot dish  (compliments from Lori Nelson)

3-4 Cups cubed Chicken              1 16 oz bag of frozen broccoli           12 slices of American cheese

1 can cream of mushroom soup   1 can cream of chicken soup              2 boxes of prepared stove top chicken stuffing

Layer the cubed chicken, broccoli, cheese in 9x13 pan. Mix the cream of mushroom and cream of chicken soup in a bowl and then spoon that over the cheese. Top it with the prepared stove top chicken stuffing. Bake 350 for 30-45 minutes.

Cordon Bleu Special

4 Boneless, skinless chicken breast halves               4 slices cooked ham

4 slices Swiss Cheese, softened                                1 (10 ounce) can cream of chicken soup

¼ cup Milk

Place chicken breasts on cutting board and pound until breast halves are thin.  Place ham and cheese slices on chicken breasts, roll and secure with toothpick.  Arrange chicken rolls in sprayed 4-quarts (4L) slow cooker.  Pour chicken soup and milk into saucepan, heat just enough to mix well and pour over chicken rolls.  Cover and cook on LOW for 4 to 5 hours.  Serve over hot, cooked noodles and cover with sauce from soup.  Serves 4.

KLTF PARTY LINE RECIPES FOR OCTOBER 22^ND   TO OCTOBER 26, 2007

 CHOW MEIN HOT DISH – Courtesy of Chris’ Aunt Joan Musgjerd – (yep, that’s how you spell it!)

 1 #  Hamburger, browned                      2 Onions                                               Bunch of Celery

1 can Bean Sprouts                               1 can Cream of Mushroom Soup

1 c. Rice – NOTE:  Soak rice in 3 c. boiling water for 1 hour; drain then use

Salt, Pepper & Soy Sauce

Brown hamburger, onions and celery.  Mix all ingredients together and pour into casserole dish.  Sprinkle chow mein noodles over top and sprinkle soy sauce on top to taste.  Bake at 350 for 1-1/2 hours.

Terrific  Toffee

1 ½ Tsp. plus 1 Cup Butter (no substitutes) divided          1 Cup Semisweet Chocolate Chips