LITTLE FALLS RADIO CORPORATION
16405 HAVEN RD. LITTLE FALLS, MN 56345
PHONE: 1.800.568.7249 OR 320.632.2992 FAX 320.632.2571
KLTF PARTY LINE RECIPES FOR SEPT 3RD TO SEPT 7TH 2007
SOUPER BARBECUE BUNS – Courtesy of Marlene Wiczek of Little Falls
Brown 1# Ground Beef 1/3 c. chopped Onion 1/3 c. chopped Celery
Add Garlic Salt and Ground Cloves to taste.
In a medium bowl, mix 1 can Tomato Soup, 2 T Brown Sugar; 2 T Worchestershire Sauce; 2 T Lemon Juice or Vinegar; 2 t Mustard and 4 drops
If you like, you may add cubed Velveeta Cheese – about ¼ cup.
P.S. When I was a back at the farm, as a kid, my Mom would make this recipe, and it’s still my favorite sloppy jo recipe!
OVEN ROASTED BALSAMIC TOMATOES – Chris Grams
1 ½ c Cherry Tomatoes 3 T. Balsamic vinegar
½ T. Olive Oil (tasting, not cooking) ½ t. Sea salt
¼ t. Sugar (if tomatoes are really ripe, skip the sugar)
Black pepper, ground, to taste
Cover a baking sheet with tin foil and use small amount of cooking spray (this is just for easy clean up). Preheat over to 375. Wash and cut the tomatoes in half and toss with the vinegar, olive oil, salt and sugar. Spread out on cooking sheet and roast until they pierce easily with a knife, about 20 minutes. Recipe is easily doubled (or more!) and the leftovers can be stored in jars. Leftovers can be eaten cold or heated up slightly to take the chill out. Very good with grilled chicken, steak or hamburgers – probably good with grilled anything!
DONNA’S FAMOUS PEA SALAD
As printed on the Caring Bridge/donna hilmerson web site
8 oz. Peas (fresh or thawed frozen)
8 oz Cheddar Cheese, cut into small squares
1 T. Chopped Onion
1T. Chopped Celery
½ c. Mayonnaise
Mix all together, refrigerate and serve.
KLTF PARTY LINE RECIPES FOR JUNE 18th TO JUNE 23rd, 2007
With questions, e-mail dhilmerson@clearwire.net
THE CORRECT WAY TO COOK SWEET CORN
(Thanks to Dick Tedford who read the information in the “Country Magazine”)
Only cook the ears for 2 minutes. That’s the right amount of time to set the sugar in the
kernels without turning it to starch. Heat the water to a rolling boil. Then add the ears
of corn slowly enough that the boiling doesn’t stop. Don’t add salt to the water—that
makes the corn tough and diminishes the flavor.
EASY CARAMEL FROSTING (Thanks to Wendy Boser, Party Line Listener)
(The recipe was taken from a 1972 Cookbook—Mom’s School Lunch Recipes District 281
1/2 Cup Butter 3/4 Cup Brown Sugar 1/2 Cup Milk
Cook over medium heat. Stir and bring to a full boil. Cool to lukewarm. Put in a
mixer bowl and gradually beat in 2 cups powdered sugar. Beat until spreading consistency.
If icing becomes too stiff, add a bit of hot water.
ANTIPASTO SALAD (Thanks to Chris Grams, owner of Little Falls Radio)
2 Pkgs. (1 Pound Each) Spiral Pasta 4 Cups Chopped Green Peppers
4 Cups Chopped Seeded Tomatoes 3 Cups Chopped Onions
2 Cans (15oz.each) Grabanzo Beans or Chickpeas, rinsed and drained
1 Lb. Sliced Pepperoni, julienned 1 Lb. Thinly Sliced Genoa Salami, julienned
1 Lb. Provolone Cheese, cubed1 Cup Pitted Ripe Olives, halved
1 1/2 Cups Olive Oil 1 Cup Red Wine Vinegar
1/2 Cup Sugar 2 Tbs. Dried Oregano
2 Tsp. Salt 1 Tsp. Pepper
Cook pasta according to package directions. Drain and rinse in cold water. In large bowl,
combine the pasta, green peppers, tomatoes, beans, onions, salami, pepperoni, cheese and
olives. In another bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour over
pasta salad and toss to coat. Cover and refrigerate for 4 hours or overnight. Serves 50.!
TIPS ON HOW TO KEEP MOSQUITOES AWAY (Thanks to an e-mail that I received)
Bounce Fabric Softener Sheets—Just wipe on and go. Great for babies also.
Bananas—Stop eating bananas for the summer and the mosquitoes will be much less
Interested in you. There is something about the banana oil as your body processes it.
Vick’s Vaporub—One of the best insect repellents someone found-who is in the woods every day.
Marigolds—Plant marilgolds around the yard. The flowers give off a smell that bugs do not like.
“camping out” say that this is the very best mosquito repellant you can us.
Mexican Clear Real Vanilla—One of the best natural insect repellants is made from the clear real
vanilla that is sold in
How true is this??? I don’t know but I received this information in an e-mal from a listener. Let
me know if you try any of them and if they work! dhilmerson@clearwire.net
If you have a favorite summer recipe that you would like to share with our Party Line Listeners,
Please send it to me at dhilmerson@clearwire.net
KLTF PARTY LINE RECIPES FOR JUNE 11TH TO JUNE 15TH , 2007
With questions, e-mail dhilmerson@clearwire.net
10 Slices Cooked and Crumbled Bacon 3/4 Cup Kraft Mayonnaise
1 Cup Diced Celery 1 1/4 Cup Shredded Cheddar Cheese
8 oz. Can Sliced Water Chestnuts, drained 1/4 Cup Shredded Carrots
6 Cups Popped Popcorn (She used regular stove top popcorn) 2 Tbs. Minced Chives
Combine all the ingredients except popcorn. Just before serving, stir in the popcorn.
Makes 8 servings.
JILL’S SALAD (Thanks to Jill Vork, Cloquet Chicks)
Dressing: 3/4 Cup Sugar 3/4 Cup Vegetable or Olive Oil
2 Tbs. Minced Onion 1 Tsp. Dry Mustard
2 Tbs. Poppy Seed 1/3 cup Apple Cider Vinegar
Min the above ingredients in a bowl and set aside.
Salad: 1 Bag Baby Spinach 1 Bag Iceberg Lettuce
1 Cup Sunflower Seeds 1/2 to Whole Bag of Craisins
4 oz. Bag Swiss Cheese, shredded 2 Apples, cut up, optional
In a bowl, combine all the salad ingredients and then at serving time, toss with the
dressing mixture. Note: If you are adding the chopped apples, do it just before serving.
BLT CHICKEN SALAD
1/2 Cup Mayonnaise 3-4 Tbs. BBQ Sauce
2 Tbs. Finely Chopped Onion 1 Tbs. Lemon Juice
1/4 Tsp. Pepper 8 Cups Torn Salad Greens
2 Large Tomatoes, chopped 10 Bacon Strips, cooked and crumbed
2 Hard Cooked Eggs, sliced
1 1/2 Pounds Boneless, Skinless Chicken Breasts, cooked and cubed
In a small bowl, combine the mayonnaise, BBQ sauce, onion, lemon juice and pepper.
Mix well. Cover and refrigerate until serving time. Place salad greens on a large serving
Platter. Sprinkle with tomatoes, chicken and bacon. Garnish with eggs. Drizzle with dressing.
BACON-CHEDDAR BURGERS
1 Cup Shredded Cheddar Cheese 1/2 Cup Mayonnaise
1 Cup Sliced Fresh Mushrooms 6 Strips Bacon, cooked and crumbled
Combine all the above ingredients in a bowl. Prepare and grill your favorite burgers or
fry them in a frying pan. When done, spoon on top of the burger, 1 to 2 Tbs. of the
above mixture and cook an additional 2 minutes or until cheese melts. For variation:
Use the bacon-cheddar mixture to stuff a baked potato. Scrub and clean some
Potatoes for baking. Using an apple corer, core out the center of the potato and stuff
with the Bacon-Cheddar mixture. Cut two slices from the core that you removed
from the potato and cap each end of the potato and wrap in foil and bake in the oven
or on the grill.
BLT STEAKS
2 12oz. Boneless Beef Top Loin Steaks, cut 1 1/4 inch thick
2 Slices Bacon 1/2 Cup Bottled Balsamic Vinaigrette Salad Dressing
8 Slices Red or Yellow Tomato 2 Cups Torn Mixed Baby Salad Greens
Prepare your steaks your favorite way on the grill or in a fry pan. In the meantime, cook bacon
in a skillet until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon
drippings in the skillet. Add salad dressing to drippings in skillet. Cook and stir over high heat
for 1 minute, scraping up any browned bits. Remove skillet from heat. To serve, cut each steak
in half and top each steak piece with 2 tomato slices, 2 bacon slices, salad greens and a splash of
the hot dressing from the skillet. Makes 4 servings.
CREAMY CABBAGE SOUP (Thanks to Renee Wielinski)
1/4 Cup Chopped Onion 1 Can (14 1/2 oz.)Chicken Broth
1/4 Tsp. Crushed Dried Basil Dash Garlic Powder
2 Cups Coarsley Chopped Cabbage 1 Tbs. Butter
2 Tbs. Corn Starch 2/3 Cup Milk
1/4 Tsp. Dry Mustard 1/2 Cup Shredded American Cheese
Croutons, optional
In a 2 quart pan, cook onion in butter until tender, but not brown. Combine
Chicken broth, cornstarch, basil, mustard, garlic powder and milk. Add to
onion mixture and cook and stir until thickened and bubbly. Stir in cabbage.
Simmer until tender. Add shredded cheese and heat and stir until cheese is melted.
(Do not boil!) Sprinkle with croutons, if desired.
CREAM OF CABBAGE SOUP ( Thanks to Jill Mackissock)
1 Medium Head of Cabbage, chopped fine 1 Medium Onion, chopped fine
1/3 Cup Finely Chopped Carrot 4-6 Cups Water
6-7 Slices Bacon Fried Crisp, drained and crumbled
2 (10 1/2 oz.) Cans Cream of Chicken Soup 2 Cups Whole Milk
About 1/2 Cup Instant Potato Flakes or 1- 2 Cups Leftover Mashed Potatoes
Salt and Pepper to taste
Finely chop the cabbage, onion and carrots in a food processor. Put mixture in
a large saucepan and add water. Cover and cook until vegetables are tender. Do
not drain. Add crumbled bacon, cream of chicken soup and milk. Stir well and
heat through. Add potato flakes, salt and pepper. Cover and simmer until thickened.
MEATBALLS AND GRAVY
1 1/2 lbs. Ground Beef 1/2 lb. Ground Pork 1/2 Cup, Minced Onion
2 Slices White Bread, soaked in water and squeezed dry 1 Egg, beaten
3 Tbs. Chopped Fresh Parsley or 1 Tbs. Dried Parsley 3/4 Tsp. Salt
1/2 Tsp. Ground Pepper, divided 1 Pinch Nutmeg
2 Tsp. Vegetable Oil, divided 1/4 Cup Water
1 Can (14 1/2 oz.) Beef Broth 2 Tbs. Cornstarch
1 Can (14 1/2 oz.) Chicken Broth 1/4 Tsp. Dried Thyme
Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 Tsp. Pepper and the
Nutmeg in a medium bowl. Shape mixture into 1 inch balls. Heat 1 1/2 Tsp. of oil in
a large skillet over medium heat. Add half the meatballs and cook until browned
about 6-8 minutes. Drain oil. Transfer meatballs to a paper towel lined plate. Repeat
with remaining 1 1/2 Tsp. Oil and meatballs. Add chicken and beef broths to skillet.
Return meatballs to skillet. Bring to a boil.. Then reduce heat, cover and simmer
30 minutes. In a small bowl, combine water and cornstarch and stir until well combined.
Add to meatballs and broth. Bring to a gentle boil to thicken. Add remaining pepper
and thyme. Cook slowly about 5 minutes longer. Serve with mashed potatoes, buttered
noodles or steamed white rice.
DAD’S HAMBURGER GRAVY (Thanks to www.allrecipes.com )
2 Pounds Lean Ground Beef 1/2 Onion, finely chopped
5 Cups Milk 2 Tbs. Butter
2 Tbs. Chicken Bouillion Granules 1 Tsp. Ground Sage
Salt and Pepper to taste 1/2 Cup Flour
Crumble the ground beef into a large deep skillet over medium high heat. Cook and
Stir until evenly browned. Drain most off most of the grease, leaving just enough to
Coat the pan. Add the onions, and cook for a few more minutes. Pour 4 cups of the milk
Into the pan and stir to scrape up any bits of food that could burn on the bottom of the pan.
Mix in the bouillion, butter, sage, salt and pepper. Bring to a boil, cook for 5 minutes,
Stirring frequently. Mix the flour into the last cup of milk until smooth. Slowly pour into the
skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin
with a little bit of milk. If it is too thin, simmer longer or add more flour. Makes 6 servings.
KLTF PARTY LINE RECIPES FOR MAY 28th TO JUNE 1ST, 2007
With questions, e-mail dhilmerson@clearwire.net
Interview with Barbara Davis, President of Ken Davis Products!!
For more information go to www.kendavis-bbq.com
BUILDING THE FIRE FOR INDIRECT COOKING (Thanks to Party Line Guest,
Barbara Davis, (Mrs. Ken Davis) of Ken Davis Bar-B-Q-Sauce Fame!!)
1. If you are using wood, soak the wood chunks in water at least 2 hours. Well soaked
wood will burn more slowly.
2. Clean the grill, remove any leftover ashes. The grill doesn’t have to
look like new every time you use it. In fact, you want to get it “seasoned” so that it
develops non-stick qualities. Scrape off the worst of the baked-on food, the rest will
burn off.
3. Open all vents.
4. Fill a foil pan with Vermiculite, the stuff you use in the garden or kitty litter
to absorb the excess grease. Place the pan in the bottom of the grill over to one side.
5. Pour charcoal into the remaining half of the grill, next to the foil pan. The charcoal
should be completely dry. If you’ve had it awhile, you might want to buy fresh charcoal.
Make sure you use enough (5 lbs. in a 22 inch kettle grill).
6. Use a chimney starter to light the fire, or use self-lighting charcoal. Otherwise, squirt
enough charcoal lighter fluid over the coals to cover them completely. Allow it to soak in.
NEVER USE GASOLINE OR KEROSENE.
7. Watch fire carefully during the first few minutes until all flames die. DONOT LEAVE
THE FIRE UNATTENDED. The smoke will be blue or black until the lighter fluid burns
off: then it will be white.
8. When coals are completely grayish-white, use a poker to stir the coals and distribute them
evenly. You may see a blue flame. The fire is now ready to use as is, or you can add wood
at this time.
9. If using wood, place the wood on top of the charcoal, completely covering the charcoal with
wet wood. Place the racks on the grill. When the wood produces a lot of smoke, close the cover.
Make sure the vents are open.
10. After 5-10 minutes, test the heat by sprinkling a few drops of water on the lid.
If it evaporates right away, the fire is ready.
KEN’S FAVORITE RIBS (Thanks to Party Line Guest, Barbara (Mrs. Ken) Davis)
Rib Rub: 2 Tbs. Ground Black pepper 2 Tbs. Garlic Powder
2 Tbs. Chili Powder 1 Tbs. Onion Powder
1 1/2 Tsp. Ground Thyme 1 Tsp. Ground Sage
1/2 Tsp. ground Red Pepper (cayenne), if desired
Mix all ingredients in a small bowl. Store in the freezer tightly covered in a jar or
plastic bag.
KEN’S FAVORITE RIBS
6 Pounds Pork Loin Back Ribs or Pork Spareribs
Rib Rub (See Recipe Above) 1 Cup Ken Davis BBQ Sauce
Rinse and dry the ribs. Sprinkle them generously with Rib Rub or prepared BBQ
Seasoning Blend. Cover and refrigerate at least one hour. Preheat your grill as directed
above for indirect heat cooking and lightly oil the grill racks. Place the ribs on the grill
rack over the foil pan, bone side down. Alternately, you can use a special rib rack that
holds the ribs upright. Remember to keep the ribs on the side of the grill where there is
no fire. Close the cover and cook the ribs 30 minutes. Turn and rearrange the ribs.
Frequently for about 1 1/2 hours. When ribs are done, you should be able to wiggle the
bones in the meat. Cut racks of ribs into individual bones or 4-bone portions. Place them
in foil pans. Slather them generously with Ken Davis Bar-B-Q-Sauce. Cover the pan tightly
or seal foil and return the ribs to the grill. Close the cover and cook about 15 minutes to
heat through and caramelize the sauce. Makes 6-8 servings.
KLTF PARTY LINE RECIPES FOR MAY 21st TO MAY 25TH, 2007
With questions, e-mail dhilmerson@clearwire.net
STRAWBERRY RHUBARB COFFEE CAKE
Sauce: 2/3 Cup Sugar 1/3 Cup Cornstarch 2 Tbs. Lemon Juice
2 Cups Chopped Fresh or Frozen Rhubarb
1 Pkg. (10oz.) Frozen Sweetened Sliced Strawberries, thawed
Cake: 3 Cups Flour 1 Cup Sugar 1 Tsp. Baking Powder
1/2 Tsp. Baking Soda 1 Cup Cold Butter 2 Eggs
1 Cup Buttermilk 1 Tsp. Vanilla Extract
Topping: 3/4 Cup Sugar 1/2 Cup Flour 1/4 Cup Cold Butter
In a saucepan, combine sugar and cornstarch. Stir in rhubarb and strawberries.
Bring to a boil over medium heat. Stir in lemon juice. Cool. In a large bowl,
combine the flour, sugar, baking powder and baking soda. Cut in butter until
mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla. Stir into
the crumb mixture just until combined. Spoon two thirds of the batter into a greased
9x13” baking pan. Top with fruit mixture and remaining batter. For topping, combine
sugar and flour in a bowl. Cut in butter until mixture is crumbly. Sprinkle over
batter. Bake at 350º for 45-50 minutes or until a toothpick inserted near the center
comes out clean and cake is golden brown. Cool on wire rack. Makes 16 servings.
Note: If using frozen rhubarb, measure while still frozen. Then thaw completely.
Drain in colander, but do not press liquid out.
BBQ Rub: 3 Tbs. Paprika 2 Tbs. Sea or Kosher Salt 1 Tbs. Garlic Powder
1 Tbs. Fresh Ground Pepper 1 Tbs. Onion Powder 1 Tbs. Ground
1 Tbs. Dried Oregano 1 Tbs. Dried Thyme
Mix all ingredients and store in an air-tight container.
(Use this rub with the following recipes, Beer Can Chicken and Ribs)
BEER CAN CHICKEN (Thanks to D’lish-St. Cloud Times)
1 4-5 Pound Chicken 3 Tbs. BBQ Rub (see recipe above)
1 Can (12oz.) Beer
Remove and discard fat on chicken. Rinse chicken with water and pat dry with paper
towels. Sprinkle chicken with BBQ rub inside and out. Save 1 teaspoon for later.
Build your charcoal fire in grill. When coals are ready, push them to one side of
grill. Open beer. Drain 1/3 of it. Add reserved BBQ rub to beer. Insert beer can
into chicken cavity. Stand chicken on can. Place standing chicken on grill opposite
the coals, breast facing coals. Cover grill and cook chicken 1 hour. Turn chicken so
back faces the coals. Cover and cook 1 more hour. Add apple or maple chips and
charcoal, if needed. Cook until chicken is completely cooked and tender, about 1 hour,
for a total of 3 hours. (See BBQ Rub Recipe above)
RIBS (Thanks to D’lish-St. Cloud Times)
4 Slabs of Ribs (Your choice of meat) 4 Tbs. Rub 6 oz. BBQ Sauce
Wood smoking chips soaked in water for 30 minutes.
Sprinkle seasoning rub on all sides of the ribs and rub the spices into the meat. Set for
1 hour at room temperature. Keep covered. Grill, rib side down, over indirect medium
heat for 2 1/2 – 3 hours. About two hours into the grilling process, baste ribs with sauce
15 minutes before done. Remove from heat, let sit 10 minutes and serve warm.
(See BBQ Recipe above)
BBQ BASTE AND SAUCE
9 Cups Water 6 Cups Ketchup 3 Cups Apple Cider Vinegar
2 Cups Brown Sugar Juice of 1 Lemon 1/3 Cup Worcestershire Sauce
1/4 Cup Pineapple Juice 4 Tbs. Ground Nutmeg 5 Tsp. Celery Seed
3 Tsp. Dry Mustard 3 Tsp. Garlic Powder 3 Tsp. Chili Powder
3 Tsp. Ground Pepper 1 Cup Dehydrated Onion
Bring all wet ingredients to slow simmer over medium heat in saucepan. Add brown sugar.
stir until completely dissolved. Add remaining ingredients. Bring to boil, stirring
constantly. Reduce heat. Simmer 1 hour, until sauce thickens slightly. Use as a baste during
the last 30 minutes of smoking or grilling or as a table sauce. Store up to 1 week in
refrigerator. Makes 1 gallon.
KLTF PARTY LINE RECIPES FOR MAY 14th TO MAY 18TH, 2007
With questions, e-mail dhilmerson@clearwire.net
RHUBARB CRUMBLE (Thanks to Party Line Listener, Sandy Opatz)
6 Cups Rhubarb, cut fine 2 Eggs
6 Tbs. Flour 2 Cups Sugar
In a bowl, mix together the eggs, sugar and flour. Stir in the rhubarb and pour into
a greased 9x113” pan. Top with the following crumble mixture.
Crumb Topping:
1 1/2 Cups Flour 2/3 Cup Brown Sugar 1/2 Cup butter
In a bowl, mix together like you would if you were making pie crust and then
Sprinkle over the top of the rhubarb mixture. Bake at 350º for about 30 minutes,
until brown and rhubarb mixture bubbles. Serve warm with whipped cream
or ice cream.
QUICK AND EASY RHUBARB CAKE DESSERT (Donna's Favorite)
Grease a 9X13 Pan. Prepare a yellow cake mix as directed on box. Pour into cake
pan. Sprinkle 3 Cups chopped rhubarb over the cake batter, sprinkle 1 cup sugar over
the rhubarb and then pour 1 cup whipping cream, un-whipped over the rhubarb. Bake
350° 45 minutes. Serve with whipped topping and be sure to refrigerate any leftovers.
Note: In an emergency, you can substitute Half & Half or Carnation Evaporated Milk
for the whipping cream.
CONEY
12 oz. Ground Beef 1 Cup Chopped Onion
3 Garlic Cloves, minced 14 1/2 oz. Can Diced Tomatoes
4 oz. Can Diced Green Chili Peppers 1 Tbs. Chili Powder
1 Tbs. Yellow Mustard 1 Tsp. Sugar
1 Tsp. Paprika 1 Tsp. Worcestershire Sauce
1/2 Tsp. Ground Cumin 1/2 Tsp. Celery Seeds
1/4 Tsp. Salt 1/4 Tsp. Ground Pepper
In a skillet, cook the ground beef, onion and garlic over medium high heat until
ground beef is browned. Remove from heat and drain off the grease. Stir in all the
remaining ingredients. Bring to boiling and then reduce heat and simmer, uncovered
for 20 minutes.
Prepare and grill your favorite brand of hot dogs and top with the Coney Island Sauce!
Grill your favorite hot dogs. Place hot dogs in toasted sesame seed hot dog buns.
Immediately top hot dogs with sauerkraut and Swiss cheese slices.
Grill your favorite hot dogs. Place hot dogs in poppy seed hot dog buns. Top with
yellow mustard, chopped onion, sweet pickle relish, thinly sliced plum tomato wedges,
thinly sliced and halved cucumbers, chopped jalapeno pepper and celery salt.
Onion Sauce: 2 Medium Onions, thinly sliced 1 Tbs. Hot Oil
1 Tbs. Chili Powder 1/2 Tsp. Ground Cinnamon
1/3 Cup Ketchup 1/3 Cup Water
1 Tsp. Bottled Hot Pepper Sauce 1/4 Tsp. Salt
1/4 Tsp. Freshly Ground Black Pepper
In a large skillet, cook together the onions and oil over medium heat for 15 minutes
or until tender and golden, stirring occasionally. Reduce heat to medium low if necessary.
Stir in the chili powder and cinnamon. Cook and stir for 1 minute more. Stir in the ketchup,
water, hot pepper sauce, salt and pepper. Grill your favorite hot dogs and put them in
Hot dog buns. Spread each hot dog with 1 Tsp.
KLTF PARTY LINE RECIPES FOR MAY 7TH TO MAY 11TH, 2007
With questions, e-mail dhilmerson@clearwire.net
LEMON LIME JELLO DESSERT (Thanks to a Party Line Listener)
2 Small Pkgs. Lime Jello 1 1/2 Cups Boiling Water
1 Cup Cold Water 1 Can Lemon Pudding & Pie Filling
2 Cups Cool Whip
Bring water to a boil. Remove from heat and add the lime jello and stir until
dissolved. Add the cold water and stir to combine. Let stand until it starts to
thicken. Then whisk in the lemon pie filling until blended. Quickly fold in the
cool whip with a whisk. Because it sets up real fast. Refrigerate until serving
time.. You can garnish with more cool whip and fresh strawberries if desired.
Note: It also can be used for a dessert. Prepare as directed above except pour
the mixture into a prepared graham cracker crust.
SUMMER SPINACH SALAD
1/2 Cup Vegetable Oil 1/4 Cup Chopped Onion
2 Tbs. plus 2 Tsp. Red Wine Vinegar 2 Tbs. plus 2 Tsp. sugar
1 1/2 Tsp. Ground Mustard 1/2 Tsp. Salt
1 1/2 Tsp. Poppy Seeds 8 Cups Torn Fresh Spinach
2 Green Onions, sliced 2 Pints Fresh Strawberries, sliced
3 Bananas, cut into 1/2 “ slices 1/2 Cup Slivered Almonds, toasted
Place the oil, onion, red wine vinegar, sugar, mustard and salt in a blender or food
Processor. Cover and process until the sugar is dissolved. Add the poppy seeds
and process just until blended. In a salad bowl, combine the remaining ingredients.
drizzle with dressing, toss to coat. Serve immediately. Serves 14.
BLT CHICKEN SALAD
1/2 Cup Mayonnaise 3-4 Tbs. Barbecue Sauce
2 Tbs. Finely Chopped Onion 1 Tbs. Lemon Juice
1/4 Tsp. Pepper 8 Cups Torn Salad Greens
2 Large Tomatoes, chopped 10 Bacon Strips, cooked and crumbled
1 1/2 Pounds boneless Skinless Chicken Breasts, cooked and cubed
2 Hard Cooked Eggs, sliced
In a small bowl, combine the mayonnaise, barbecue sauce, onion, lemon juice and
pepper. Mix well. Cover and refrigerate until serving. Place salad greens on a large
serving platter. Sprinkle with tomatoes, chicken and bacon. Garnish with eggs. Drizzle
with dressing. Serves 8.
FLAKY PIE CRUST
(Thanks to Party Line Guest, Gail Sokol, Author of “About Professional Baking”
3 Cups All Purpose Flour 2 Tbs. Granulated Sugar
1/2 Tsp. Salt 1 Tsp. Lemon Juice
2 Sticks + 4 Tbs. Unsalted Butter, cut into small cubes, wrapped in plastic wrap and
Frozen for approximately 1 hour
8 to 8 1/2 Tbs. Ice Water Additional Ice Water, if needed
Combine the flour, sugar and salt in the work bowl of a food processor. Pulse the
mixture until dry ingredients are well combined. Pulsing means to turn the food
processor on and off in spurts. This prevents over mixing. Add the frozen butter cubes,
scattering them over the top of the flour. Pulse the mixture about 8 times, or until the
butter becomes the size of peas. Stop the machine and feel the butter pieces with your
fingers to make sure they are not too small. Gradually add the lemon juice and half the water
and pulse the mixture until just combined. Add more water until the dough holds together.
All of the water may not needed, so stop the machine and feel the dough to see if it holds
together. Gather dough into a ball, do not over mix or knead the dough. Wrap the dough in
plastic wrap and chill for 1 hour. Resting the dough allows any gluten that developed during
mixing to relax so the crust will roll out easily and not shrink in the oven.
Note: The dough can also be made by hand using a pastry blender. Makes 2 9” pie crusts.
KLTF PARTY LINE RECIPES FOR APRIL 30TH TO MAY 4TH, 2007
With questions, e-mail dhilmerson@clearwire.net
GRILLED TENDERLOIN OF PORK
1-2 lbs. Pork Tenderloin
Marinade:
3/4 Cup Soy Sauce 1/4 Cup Olive Oil
1/4 Cup Sherry or Cooking Wine 3/4 Cup Orange Juice
1-2 Tbs. Minced Garlic
1 Tbs. Fresh Ginger, grated, or 1/4 Tsp. Ground Ginger
1 Bunch Scallions, sliced or Green Onions, grated
In a bowl, mix all marinade ingredients together. Marinate pork for at least 3-8 hours or
overnight. Grill 10-15 minutes on each side. Slice thin and serve.
1 Pkg. (10oz.) Frozen Strawberries in Syrup, thawed and undrained
3 Cups Tangerine Juice (made from frozen concentrate)
2 Bottles (750 ml each)
12 Strawberries with stems, if desired
Place strainer over medium bowl and pour strawberries with syrup into strainer. Press
berries with back of spoon through strainer to remove seeds. Discard seeds. In
non-metal bowl or pitcher, mix strawberry puree, tangerine juice and champagne. Stir gently.
Serve over ice in stemmed goblet. Garnish glass with strawberry.
HAM AND CHEESE OMELET BAKE
1 Box (10 oz.) Frozen Broccoli and Cheese Flavored Sauce
10 Eggs 1 1/2 Cups Milk
1 Tsp. Ground Mustard 2 Cups Diced, Cooked Ham
1/2 Cup Chopped Onion 1 Cup Shredded Cheddar Cheese
1 Cup Shredded Swiss Cheese 1 Jar (4.5 oz.) Sliced Mushrooms, drained
1 Can (10.2oz.) Pillsbury Grande Flaky Layered Refrigerated Original Biscuits (5 biscuits)
Cut small slit in center of broccoli and cheese sauce pouch. Microwave on HIGH
2-5 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool.
Meanwhile, spray bottom only of 13x9” glass baking dish with cooking spray. In large bowl,
Beat eggs, milk and mustard with wire whisk until well blended. Stir in ham, onion, cheeses,
mushrooms and cooked broccoli and cheese sauce. Pour mixture in sprayed dish. If desired,
cover and refrigerate up to 24 hours. Separate dough into 5 biscuits. Cut each biscuit into
8 pieces. Fold into egg mixture. Press down with back of spoon, making sure all biscuit
Pieces are covered with egg mixture. Bake at 350º for 45-55 minutes or until edges are deep
golden brown and center is set. Let stand 10 minutes. Cut into squares.
DOROTHY’S CHICKEN WINGS
1 Cup Ketchup 1/4 Cup Honey
1/4 Cup Orange Juice 1/2 Cup Soy Sauce
1 Pound Chicken Wings or 1 Chicken cut into pieces
In a saucepan, cook together the ketchup, soy sauce, orange juice and honey until it
comes to a boil. Pour over chicken wings and refrigerate overnight. Next day, put
the chicken wings on a baking sheet and bake at 350º for 30 minutes, covered
and then another 30 minutes, uncovered.
KLTF PARTY LINE RECIPES FOR APRIL 23rd TO APRIL 27TH , 2007
With questions, e-mail dhilmerson@clearwire.net
BLUEBERRY MUFFINS (Thanks to Susan Larson, Party Line Listener)
Batter-
1/3 cup sugar 1/4 cup soft butter
1 egg 2 1/3 cups flour
4 t. baking powder 1/2 t. salt
1 cup milk 1 t. vanilla
1 1/2 cups blueberries
Topping-
1/2 cup sugar 1/3 cup flour
1/2 t. cinnamon 1/4 cup butter
Mix sugar and butter until fluffy. Beat in egg. Stir in flour, baking powder
and salt alternately with milk, beginning and ending with flour. Stir in
vanilla and beat well. Fold in blueberries. Spoon batter into muffin tins.
Mix topping and sprinkle over. Bake 375 for 20-25 minutes.
OLD-FASHIONED RHUBARB PUDDING CAKE
4 Cups diced Fresh or Frozen Rhubarb 1 1/2 Cups Sugar, divided
1/4 Cup Shortening 1 Egg
1/2 Tsp. Vanilla Extract 1 Cup Flour
2 Tsp. Baking Powder 1/4 Tsp. Salt
1/2 Cup Milk
In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for
12-15 minutes or until rhubarb is tender. Meanwhile, in a small mixing bowl, cream
shortening and remaining sugar. Beat in egg and vanilla. Combine the flour, baking
powder and salt. Add to creamed mixture alternately with milk. Beat just until
combined. Pour into greased 9” square baking dish. Pour the rhubarb mixture over
the batter. Bake at 350º for 30-35 minutes or until a toothpick inserted near the
center comes out clean. Cool on wire rack. Makes 9 servings.