Recipes 2011

KLTF PARTY LINE RECIPES FOR Dec. 27th   to Dec. 30th  2011
             If you have questions, e-mail dhilmerson@clearwire.net

CHOCOLATE CARAMELS (Thanks to Terry Gottwealt)
3 Cups Sugar   1/2 Cup White Corn Syrup 1 Tbs. Corn Starch
2 1/2 Cups Thin Cream (half and half or use part whipping cream and part half and half)
4 Squares Semi Sweet Chocolate
Mix all together and in a saucepan and bring to a boil. Cook and stir until it gets to the hard ball stage.  You can add peanuts if you want to.  Pour into a 9x13 inch pan that is lined with parchment paper.  Let set overnight.  Then cut and wrap the caramels.

ROLO COOKIES ( Thanks to Darrell Larsen and Amy Kruse)
1 Cup Butter, softened  1 Cup Sugar  1 Cup Brown Sugar
2 Eggs    2 Tsp. Vanilla  1 Tsp. Baking Soda
3/4 Cup Powdered Cocoa 2 3/4 Cups Flour
Approximately 2 Bags of Rolos
Mix together in a bowl, the butter, sugar, brown sugar, eggs, vanilla and baking soda.  Then mix in the flour.  Dough gets sticky, so is best to do one batch at a time.  Chill dough while unwrapping rolos—if you employ house elves to help, keep a close eye on them as rolos will disappear faster than they get unwrapped.  Take a small amount of dough and form around rolo and roll into balls and then in white sugar.  Place on cookie sheet and bake at 350 degrees for
5-7 minutes, possibly longer depending on your oven.  Cookies are done when they flatten and start to crackle.  Let them cool slightly on cookie sheet and then move to cooling rack to cool completely.

CHRISTMAS SEA-FOAM PUNCH (Thanks to Delores Stang)
1 Cup Sugar  1 2/3 Cup Water   1 1/3 Cup Lemon Juice
2 2/3 Cup Unsweetened 100% Concentrate Orange Juice 2 2/3 Cup Sierra Mist
2 2/3 Cup Vanilla Ice Cream
Dissolve the sugar in the water.  Add juices and food coloring if desired.  Chill thoroughly.  Put 1-2 cups ice and the Vanilla Ice Cream into a punch bowl.  Add the juice mixture.  Pour in the Sierra Mist.  Serve immediately and enjoy!!

MAKE-AHEAD FROZEN GRASSHOPPER OR PINK SQUIRREL DRINKS)
Grasshopper:  Fill a blender with vanilla ice cream.  Add 2 shot glasses Crème de Menthe and
2 shot glasses of Crème de Cocoa.  Blend together and serve in a champagne or nice cocktail glass and top it with a filbert.  For a Pink Squirrel:  Fill a blender with vanilla ice cream.  Add 2 shot glasses of Crème de Almond and 2 shot glasses of Crème de Cocoa.  Blend together and serve in a champagne or nice cocktail glass and top with a filbert.

GLAZED CHICKEN WINGS (Thanks to Eileen Pelzer)
12 Whole Chicken Wings     1/2 Cup BBQ Sauce        1/2 Cup Honey        1/2 Cup soy Sauce
Cut chicken wings into 3 sections.  Discard wing tip section.  Place in a greased 13X9 inch baking dish.  Combine BBQ sauce, honey and soy sauce.  Pour over wings.  Bake uncovered at 350 degrees for 50-60 minutes or until chicken juices run clear.
Note:  A Party Line listener called and she said that she puts the wings in a kettle with water and boils them for 5 minutes, to set the juices.  Then drains them and bakes them like the recipe says.





KLTF PARTY LINE RECIPES FOR Dec. 19th   to Dec. 23rd,  2011
             If you have questions, e-mail dhilmerson@clearwire.net

MELTING MOMENTS OR RUSSIAN TEACAKES (Thanks to Janet Albrecht)
1 Cup Butter, softened  3/4 Cup Powdered Sugar   2 Cups Flour    3/4 Cup Nuts, chopped fine   1/2 Tsp. Vanilla
Cream together the butter and sugar.  Add the remaining ingredients and mix well.  Form into small balls and place on baking sheet.  Bake at 375 degrees for 10 minutes.

MOUND TRUFFLES (Thanks to a call from a Party Line Listener)
1/2 Cup White Karo Syrup 1 Cup Mini Marshmallows 1/2 Tsp. Vanilla
2 Cups Fine Coconut
Combine the Karol Syrup, marshmallows and vanilla in a saucepan.  Cook and stir over low heat until melted.  Remove from heat and add the coconut.  Stir until combined.  Refrigerate until cold.
Then form into balls and dip in melted chocolate.  Note:  Another listener called in and said that you can take that same dough and wrap it around a maraschino cherry and then dip it in melted chocolate and then you will have chocolate covered cherries!

MY “FAMOUS” CREAM CHEESE SURPRISE BROWNIE CUPCAKES (Thanks to Party Line listener,  Doug Luepke)
1 Pkg.(23.5oz.) Fudge Brownie Mix Supreme (Syrup in the box) 2/3 Cup Water   2 Eggs
Cream Cheese Filling:  8 oz. Pkg. Cream Cheese, softened 1/2 Cup Sugar  1/2 Tsp. Salt
6 oz. Pkg. Chocolate chips
In a bowl, beat together the cream cheese, sugar and salt until creamy, about 1 minute.  Stir in the chocolate chips.  Set aside.  Line 24 medium muffin cups with paper cup liners.  In a bowl, blend together the brownie mix with the syrup, water and eggs with a spoon until well combined. Fill paper cup liners 1/2 full.  Drop one tablespoon of the cream cheese filling on top of dough in each muffin cup.  Bake at 350 degrees for 20-25 minutes. 

PINA COLADA PIE OR DESSERT (Thanks to Party Line Listener, Betty Brezinka)
1 Pre-made Graham Cracker Crust 8 oz. Cream Cheese, softened 1/2 Cup Sugar
1 Can (8 1/2 oz.) Crushed Pineapple 8 oz. Whipped Cream    2 Cups Coconut
Cream together the cream cheese and sugar.  Add crushed pineapple, whipped cream and the coconut, save some of the coconut to sprinkle on the top of the dessert.  Stir until combined.  Pour into crust and then refrigerate until serving time or you can freeze 2 hours.

NUTTER BUTTER BALLS ( Thanks to Pat, a Party Line Listener)
8oz. Cream Cheese, softened  24 Nutter Butter Cookies, finely crushed (3 cups)
1/4 Cup Peanut Butter   2 Pkgs. (6 squares each) Bakers White Chocolate
Mix together the cream cheese and crushed cookies until well blended.  Shape into about
48 balls.  Place on wax paper and freeze for 10 minutes.  Melt white chocolate and peanut butter
together.  Dip balls and refrigerate when done. Note:  Pat said that she uses almond bark instead of the Bakers White Chocolate.  You can dip them in either, white or chocolate almond bark.

All of us here on Party Line and at Little Falls Radio wish you all a
MERRY CHRISTMAS AND A HAPPY AND HEALTHY NEW YEAR!!!



KLTF PARTY LINE RECIPES FOR Dec. 12th  to Dec. 16th,  2011
             If you have questions, e-mail dhilmerson@clearwire.net

FILLED COOKIES (Thanks to Wendy Young, Dairy Contest Recipe)
Cookie Dough:  1/2 Cup Butter  1/2 Cup Crisco  1 Cup Sugar 
1 Egg  1/2 Cup Milk  1 Tsp. Vanilla  3 1/2 Cups Flour
2 Tsp. Cream of Tartar   1 Tsp. Baking Soda Pinch of Salt
In a mixing bowl, cream together the butter and Crisco.  Add the sugar and the egg and beat well.  Add the milk and vanilla and mix well.  Sift together your dry ingredients, the flour, cream of tartar, baking soda and salt.  Slowly add the sifted ingredients.  Roll out dough, but not too thin.  Using a round cookie cutter, cut out the cookies.  Place on greased cookie sheet and spoon on a small amount of filling and place another cookie on top and then press down slightly on edges to seal.  Bake 350 degrees for 9-10 minutes.
Filling for cookies:  1 Cup Chopped Raisins  1/2 Cup Sugar  1/2 Cup Water
1 Tbs. Lemon Juice 1 Tbs. Flour  
Put in saucepan and cook until thickened.  Cool

MINI PECAN PIES FOR CHRISTMAS (Thanks to “Secret Santa”, Dairy Contest Recipe)
1 Cup Butter, softened  6oz. Cream Cheese, softened  3 Eggs, beaten
3 Tbs. Butter, melted  2 1/4 Cups Brown Sugar, packed 2 Tsp. Vanilla Extract
2 Cups Flour   1 Cup Finely Chopped Pecans, divided 1/2 Tsp. Salt
Mix together the softened butter and cream cheese.  Gradually add the flour.  Mix well.  Refrigerate for 30 minutes or longer.  Press one-inch balls of dough into ungreased mini muffin tins, shaping with floured fingers.  Sprinkle about one teaspoon chopped pecans into each muffin cup.  Combine eggs, melted butter, brown sugar, vanilla and salt, beating until smooth.  Pour over nuts in muffin cups.  Sprinkle remaining nuts over top.  Bake at 325 degrees for 25 to 30 minutes.
Makes 3-4 dozen.

PEPPERMINT COOKIES (Thanks to Bette Benedett, Dairy Contest Recipe)
3 Cups Powdered Sugar, divided 1 1/4 Cup Butter, softened  1 Tsp. Peppermint Extract
1 Tsp. Vanilla     1 Egg  1 Tsp. Baking Powder  3 Cups Flour
1 Cup Finely Crushed Peppermint Candy Canes, divided
In a bowl, beat together 1 1/2 Cups Powdered Sugar, butter, egg, peppermint extract and vanilla.  Beat at medium speed until creamy, about 2-3 minutes.  Reduce speed and add flour and baking powder.  Then stir in by hand the 1/2 cup of the peppermint candy.  Roll into balls about 3/4 inch balls.  Roll in granulated sugar.  Pout on cookie sheet and bake at 350 degrees for 10-12 minutes.  Cool completely and then frost.
Frosting:  1 1/2 Cups Powdered Sugar 2 Tbs. Milk
In a bowl, mix together the powdered sugar and milk.  Frost the cookies and then sprinkle on the rest of the
crushed peppermint candy (1/2 cup).

CHEESECAKE COOKIE CUPS (Thanks to Carole Walkoviak, Dairy contest Recipe)
16 oz.. Pkg. Nestle Toll House Chocolate Chip Cookie Bar Dough 2 Large Eggs
2 8oz. Pkgs. Cream Cheese, room temperature   1 Can Sweetened Condensed Milk
1 Can (21 oz.) Cherry Pie Filling     2 Tsp. Vanilla Extract
Paper line 25 muffin cups.  Place one piece of cookie dough in each muffin cup.  Bake at 325 degrees for
10-12 minutes or until cookie has spread to edge of cup.  In a bowl, beat together until smooth, the cream cheese, condensed milk, eggs and vanilla extract.  Pour about 3 Tbs. cream cheese mixture over each cookie in cups.  Bake for 15-18 minutes more or until set.  Cool completely in pan on wire rack.  Top each with 2 level tablespoons of the pie filling.  Refrigerate for one hour.  When ready to serve take out of paper liner.  Note:  When ready to serve, take out of paper liner.  Looks very nice on serving tray with small spearmint leaves for a more festive look.

PECAN CHRISTMAS CANDY (Thanks to Jane Scherping, Dairy Contest Recipe)
1 Can Eagle Brand Sweetened Condensed Milk     1 2-Pound Bag of Powdered Sugar      1/2 Cup Butter
2 Tsp. Vanilla     2 1/2 Cups Chopped Pecans
Mix altogether and shape into small balls.  Dip in Chocolate Icing.
Chocolate Icing:  Melt together in top of double boiler, 20 oz. Pkg. Chocolate Chips and 1/2 block of paraffin wax. 

GRAPE SALAD (Thanks to Betty De Vriendt Dairy Contest Recipe)
3/4 Cup Brown Sugar  8oz. Cream Cheese, softened 8 oz. Sour Cream
6 Cups Grapes (half green and half red) Crushed Heath Candy Bars or Toffee Bits
In a bowl, mix together the brown sugar and cream cheese.  In a pretty glass bowl, put 3 cups of the grapes (half red and half green).  Top with half of the cream cheese mixture.  Sprinkle with half of the toffee bits or crushed Heath candy bars.  Tope with 3 more cups of grapes (half red and half green), then the rest of the creamed cheese mixture and finally top with the remaining toffee bits or Heath candy pieces.

CHOCOLATE CHIP DESSERT (Thanks to Jan Roering, Dairy Contest Recipe)
1 Pkg. Mini Chocolate Chips (or 2 squares shaved chocolate bar) 30 large Marshmallows
1 Pint Whipping Cream   1/2 Cup Milk   1 Tbs. Vanilla
15 Graham Crackers, crushed 2 Tbs. Sugar   1/2 Cup Butter
1/4 Cup Chopped Pecans
Mix together graham cracker crumbs, sugar and melted butter.  Pat into 9x13 inch pan.  (Save some for the top).  Bake 350 degrees for 10 minutes until nicely firm.  Cool.  Melt marshmallows into milk and mix well.  Add vanilla and mix well.  Set aside to cool.  Whip cream until stiff and fold into cooled marshmallow mixture.  Fold in chocolate.   Pour mixture into pan and sprinkle with remaining graham crackers and chpped pecans.  Chill a few hours before serving.

MILKY WAY ICE CREAM (Thanks to Christina Winkelman, Dairy Contest Recipe)
16 oz. Milky Way Candy Bars  1 Quart Whipping Cream, divided 4 Eggs
1 1/2 Quarts Milk   3.4 oz. Pkg. Instant Vanilla Pudding Mix
3.9 oz. Pkg. Instant Chocolate Fudge Pudding Mix
In a double boiler, melt together the candy bars with half of the cream.  Beat the eggs in remaining cream.  Whisk into melted chocolate.  Cook and stir for 5 minutes.  Cool.  Beat milk and pudding mixes.  Fold into chocolate mixture.  Chill several hours or overnight.  Freeze in an ice cream freezer according to manufacturer’s instructions.

FUDGE PUDDLES (Thanks to Marcella Woitalla, Dairy Contest Recipe)
1/2 Cup Butter, softened  1/2 Cup Creamy Peanut Butter 1/2 Cup Sugar
1/2 Cup Packed Brown Sugar 1 Egg    1 Tsp. Vanilla Extract
1 1/4 Cups Flour   3/4 Tsp. Baking Soda  1/ 2 Tsp. Salt
Fudge Filling:  1 Cup Milk Chocolate Chips 1 Cups Semi-Sweet Chocolate Chips
1 Can (14 oz.) Sweetened Condensed Milk  1 Tsp. Vanilla Extract Chopped Peanuts
In a mixing bowl, cream butter, peanut butter and sugars.  Add egg and vanilla.  Stir together the flour, baking soda and salt.  Add to creamed mixture.  Mix well.  Chill for 1 hour.  Shape into 48  1 inch balls.
Place in lightly greased mini-muffin tins.  Bake at 325 degrees for 14-16 minutes or until lightly browned.  Remove from oven and immediately make “wells” in the center of each by lightly pressing with a
melon baller.  Cool in pans for 5 minutes.  Then carefully remove to wire racks.  For filling, melt chocolate chips in a double boiler over simmering water.  Stir in milk and vanilla and mix well.  Using a small pitcher or pastry bag, (she uses a spoon), fill each with filling.  Sprinkle with peanuts.  (leftover filling can be stored in the refrigerator and serve warm over ice cream)  Makes 4 dozen.







KLTF PARTY LINE RECIPES FOR Dec. 5th  to Dec. 9th,  2011
             If you have questions, e-mail dhilmerson@clearwire.net

NORWEGIAN ROMMEGROT(Thanks to Gail Leikvoll,Christmas Dairy Recipe)
1 Qt. Milk  1 Cup Half & Half 1 Cup Butter  3/4 Cup Flour
1/2 Cup Sugar  1/4 Cup Butter  Sugar and Cinnamon
Heat milk and half and half, do not scorch.  Set aside.  In large heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly.  Pour in milk and cook, stirring frequently until mixture bubbles and thickens.  Stir in sugar.  Pour 1/4 cup melted butter on top.  Sprinkle with sugar and cinnamon.  Serve warm.  Note:   This may be kept warm and served from a crock pot on LOW.  Add butter, sugar and cinnamon after mixture is put in crock pot.  Note:  Gail said they ate this for lunch often as kids and they called it “Mush”.

LOBSTER BISQUE (Thanks to Carolyn Fruechte, Christmas Dairy Recipe)
6 Tbs. Butter  6 Tbs. Flour  1 Tsp. Salt  1/4 Tsp. Black Pepper
1/2 Tsp. Celery Salt 4 Cups Whole Milk 2 Cups Chicken Stock 1 Tbs. Paprika
1 Cup Light Cream 4 Tbs. Finely Chopped Onions    3 Cups Cooked Lobster Meat, shredded
Melt butter in large pot over medium heat.  Stir in flour, salt, pepper and celery salt.  Whisk until blended.   Gradually stir in milk whisking constantly.  Stir in chicken stock.  Cook over low heat until soup begins to thicken.  Add onion and lobster.  Season with paprika.  Cook and stir 10 minutes.  Add cream, stirring until heated through.  Do not boil.  Serves 6-8

FRUIT CAKE (Thanks to Annella Miller, Christmas Dairy Recipe)
1 Cup Sugar  1 Cup Water  1/2 Cup Butter  1 Cup Raisins
1 Tsp. Cinnamon 1/2 Tsp. Nutmeg 1/2 Tsp. Allspice 
Put a saucepan and bring to a boil and boil 3 minutes.  Cool completely. 
Add:  1 egg, 2 cups flour, 1/2 Tsp. Baking Soda, 1/2 Tsp. Baking Powder, 1/2 Tsp. Salt
Mix well.  Then add :1 Cup Chopped Walnuts, 1 Cup Chopped Dates,
1 Cup Chopped Maraschino Cherries.  Pour into a greased and floured 9 1/2 by 5 1/2 inch loaf pan. Bake at 325 degrees to 350 degrees for 1 hour.  Check with a toothpick inserted in the center to see if it comes out clean.  Cool thoroughly and then wrap in foil.

MICROWAVE PEANUT BRITTLE (Thanks Janet Albrecht)
1 Cup Sugar            1/2 Cup White Syrup        1 Cup Raw Peanuts
1 Tsp. Butter            1 Tsp. Vanilla                  1 Tsp. Baking Soda
In a glass, microwave safe bowl, combine the syrup and sugar. Stir until the sugar
is dissolved.  Microwave on HIGH for 4 minutes.  Stir in the peanuts and microwave
on HIGH for 3-5 minutes or until it starts to turn light brown.  Add vanilla and butter
and microwave for 1-2 minutes.  Stir in the baking soda and it will get foamy. Pour
onto a buttered cookie sheet.  Let cool and break into pieces.  Note:  She said that
sometimes she uses raw peanuts and sometimes she uses regular peanuts.  She
also said that she likes to use a little dark syrup as part of the syrup.  She likes the
flavor that it gives, but it works either way. Note:  I have a newer microwave and I had
to use the lower times.  Just keep checking it the first time you make the peanut brittle.

BUTTERMILK PANCAKES (Thanks to a call from a Party Line Listener)
2 Cups Flour  2 Tbs. Sugar     4 Tsp. Baking Powder  1/2 Tsp. Salt
2 Eggs, beaten  1 1/2 -3 Cups Buttermilk    1/4 Cup Vegetable Oil or Melted Shortening
Mix all the ingredients together in a bowl.  Add more buttermilk for thinner pancakes or less buttermilk for thicker pancakes.  Leftover batter can be kept refrigerated and used another day.

KLTF PARTY LINE RECIPES FOR Nov. 28th  to Dec. 2nd,  2011
             If you have questions, e-mail dhilmerson@clearwire.net

HOLIDAY CHOCOLATE KISS PRETZEL RINGS

48-50 Mini Pretzel Twists  1 Pkg. (8oz.) Milk Chocolate Kisses 1/4 Cup M & M's
Place pretzels on greased cookie sheet.  Top with a chocolate kiss and then bake 275 for 2-3 Minutes until chocolate softens.  Remove from oven and top each chocolate kiss with an M&M pushing down slightly to fill pretzel ring with the chocolate.

Sausage and Egg Breakfast Pizza (Thanks to Artis Hammer, St. Cloud)

2 Pkgs. (8 oz. each) Crescent Rolls  1 Pound Bulk Pork Sausage 1/3 Cup Chopped Onion
1 Small Green Pepper, Chopped  1 Envelope Country Gravy 6 Eggs
1/2 Tsp. Salt    1/4 Tsp. Pepper   1 Tbs. Butter
1 1/4 Cups Sliced Fresh Mushrooms 2 Cups Shredded Cheddar Cheese 
1 Cup Shredded Pepper Jack Cheese

 Unroll crescent dough and separate into triangles and place on greased 14” round pizza pan, points to the center.  Seal seams and perforations.  Press onto bottom and up sides of pan to from crust.  Bake at
375 degrees for 11-13 minutes.  (Crust only).
In a skillet, fry together the sausage, onion and green pepper until the sausage is no longer pink.  Set aside.  Prepare gravy according to package directions and then add to sausage mixture.  In another skillet, melt the butter over medium heat.   In a bowl, whisk together the eggs, milk, salt and pepper.   Add to the melted butter in the skillet and cook and stir until almost set, but still a little wet looking.   Spread the gravy, sausage mixture over the baked crust.  Top with the egg mixture and then sprinkle with the mushrooms and cheeses.   Bake at 375 degrees for 5-10 minutes or until eggs are set and cheese is melted.  Serves 8.

LEFTOVER CREAM OF CHICKEN OR TURKEY SOUP]
1 Quart Chicken or Turkey Broth 1 Cup Light Cream or Half and Half 1/4 Tsp. Salt
1/8 Tsp. White Pepper  1 Tbs. Minced Parsley or Chives  4 Tbs. Butter
4 Tbs. Flour   1 Cup Diced Chicken or Turkey  
In a large heavy saucepan, melt butter and stir in flour until smooth over medium heat.  Gradually stir in the broth and cream or half and half, stirring constantly until thickened and smooth.  Stir in the salt and pepper. Add the diced chicken or turkey.  Simmer about 10 minutes to blend flavors.  Add the parsley or chives and serve.  Note:  If you have leftover cooked carrots, they can be added also.  Note:  One of our Party Line listeners called and she uses leftover mashed potatoes instead of the flour and butter as the thickener.

1st Winner in the 2011 Dairy Recipe Contest

GRAPE SALAD ( Thanks to Betty De Vriendt)

3/4 Cup Brown Sugar 8oz. Cream Cheese 8 oz. Sour Cream
3 Cups Red Grapes 3 Cups Green Grapes Toffee Bits or Heath Candy Bars, crushed
Mix together in a bowl the brown sugar, cream cheese and sour cream.  Put one and a half cups red grapes and one and a half cups green grapes in a glass bowl and put half of the cream cheese mixture over the top of the grapes.  Sprinkle with crushed Heath Candy Bars or Toffee Bits on top.  Repeat with another layer of one and a half cups of red grapes and one and a half cups of green grapes and top with the rest of the cream cheese mixture and some more crushed Heath Candy Bars or Toffee Bits.  Refrigerate overnight.







KLTF PARTY LINE RECIPES FOR Nov. 21st  to Nov. 25th, 2011
             If you have questions, e-mail dhilmerson@clearwire.net

MAKE AHEAD MASHED POTATOES

2 Lbs. Red Potatoes     3 Tbs. Butter  1/2 Cup Milk         1/3 Cup Whipping Cream
Peel, boil, drain and mash potatoes.  Mash potatoes only—no liquid.  Heat milk with the butter and whipping cream.  Take out 1/4 cup of the mixture and refrigerate.  Mix remaining milk mixture with potatoes.  Salt and pepper to taste.  Put into a 1 1/2 quart greased casserole dish.  Cover and refrigerate.  Take potatoes out of the refrigerator and pour reserved milk mixture over the top 2 hours before you plan to eat.  Let sit on counter.  Bake at 350 degrees for 25 minutes.  Makes 4-6 servings.

BAKED SWEET POTATOES (Can use Yams)(Thanks to a call from a listener)

In a greased casserole, put cut up sweet potatoes with a little chopped red onion, some diced red or green apples, unpeeled.  Dot liberally with butter.  Sprinkle with Rosemary Seasoning.  Bake until sweet potatoes are tender at 350 degrees.  The caller did not say how long or how much of each ingredient.  As we all know, when you ask a good cook, they say “a little of this and a little of that” !!

CRANBERRY YAM BAKE

1 Can (40 oz.) Yams, drained 1 Cup Whole Fresh Cranberries
Topping:
1/2 Cup Brown Sugar  1 Tsp. Cinnamon    1/4 Cup Margarine   
1/2 Cup Oatmeal    1/2 Cup Flour
Cut yams into small chunks and combine with cranberries.  Combine topping ingredients with a pastry cutter until crumbly.  Toss topping crumbs with yams and cranberries.  Bake, uncovered, for 40-45 minutes in a greased casserole dish at 350 degrees.  6-8 Servings

SWEET POTATO CASSEROLE WITH PECAN TOPPING

3 Pounds Sweet Potatoes 3/4 Cup Orange Juice  2 Tbs. Butter, melted
2 Tbs. Sugar   1 1/2 Tsp. Cinnamon  1/2 Tsp. Nutmeg
Topping:
1/2 Cup Flour  1/4 Cup plus 2 Tbs. Brown Sugar, packed 1/2 Tsp. Cinnamon
1/4 Cup Butter, room temperature  1/2 Cup Pecans, chopped
Place the sweet potatoes in a baking pan and bake until tender, about 1 hour.  Butter an 8”x8” square baking pan.  Scrape sweet potato pulp from skins into a large bowl.  Using an electric mixer, mash the sweet potatoes.  Add all of the ingredients except for topping ingredients.  Beat until sweet potatoes are smooth.  Spoon potatoes into baking dish.  For topping:  Combine flour, brown sugar and cinnamon in a medium bowl.  Add butter and cut in until mixture resembles coarse crumbs..  Mix in chopped pecans.  Sprinkle pecan topping over potatoes.  Continue to bake at 350 degrees until sweet potatoes are hot and pecan topping is dry, about 30 minutes.  Serve warm.  Makes 6-8 servings. 

Hope you all had a very Happy Thanksgiving!!!

KLTF PARTY LINE RECIPES FOR Nov. 14th to Nov. 18th, 2011
             If you have questions, e-mail dhilmerson@clearwire.net

ALUSKI (Thanks to Dawn Janssen)
1 1/2 lbs. Bacon, cut into small pieces 1 Medium Head Cabbage. Shredded
Salt to taste    1/2 to l lb. Butter
3 Medium Potatoes, grated   1 Egg
1 Tsp. Salt    Flour
Brown bacon pieces until crisp and remove bacon from pan and set aside.  Drain off some of the grease and then add shredded cabbage to frying pan and fry in the remaining grease until tender.  Stir with a fork and watch closely so it doesn’t burn.  Also add some of the butter and salt to taste to the cabbage while frying.
In a bowl, mix together the grated potatoes, 1 tsp. salt and egg.  Add enough flour to make a soft dough.  Drop by spoonfuls into boiling salted water and boil for 5 minutes.  Rinse with hot water and then add to the cabbage mixture.  Add bacon pieces.  Pour into casserole and then brown a little more butter and drizzle over the top.  Bake at 350 degrees for 30 minutes or keep warm in a crock pot until serving time. 
Note: The key to this recipe is the butter!!!

ENCHILADA LASAGNA
2 lbs. Ground beef  1 Medium Onion, chopped   2 Garlic Cloves, minced
1 Cup Salsa or Picante Sauce 1 Can Tomato Soup, undiluted  16 oz. Can Refried Beans
10 Flour Tortillas (6 inches) 4 Cups Shredded Cheddar Cheese
In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender.  Drain.  Stir in tomato soup, picante sauce or salsa and refried beans.  Heat thoroughly.  Arrange five tortillas in a 12x-8 inch baking dish, tearing tortillas as needed to cover the bottom.  Layer with half of the meat mixture and half of the cheese.  Repeat layers using remaining tortillas, meat mixture and cheese.  Bake at 350 degrees for 30 minutes before serving.

TIPS ON THAWING A TURKEY
Although a whole turkey purchased frozen may safely be thawed in the refrigerator, in cold water, or in the microwave oven, thawing in the refrigerator is recommended. Procedures for all 3 methods of thawing follow.
To thaw turkey in the refrigerator:
Keep the turkey wrapped and place it in a pan; let stand about 24 hours for each 5 pounds of turkey. Let large turkeys stand a maximum of 5 days in the refrigerator. The giblets and neck are customarily packed in the neck and body cavities of frozen turkeys. They may be removed from the cavities near the end of the thawing period to expedite complete thawing of the bird. If desired, the giblets and neck may be refrigerated and reserved for use in Giblet Gravy.
To thaw turkey in cold water:
Make certain that the turkey is in a leak proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water, resulting in a watery product. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.
To thaw in the microwave:
Before commencing to thaw food in the microwave oven, remove the food from its store wrap. Plastic trays, paper wrapping, and other packaging material not designed for microwaving may contain chemicals which could transfer to the food under the high heat of a microwave oven.
Consult the manufacturer's instructions for the size turkey that will fit into your oven, the minutes pr pound and power level to use for thawing. Turkeys thawed in the microwave must be cooked immediately after thawing.
Do not use the microwave oven for cooking whole, stuffed poultry. Poultry bones and density of the stuffing (dressing) prevent even and thorough cooking.
To refrigerate fresh turkey:
A whole turkey purchased fresh (not frozen) may safely be refrigerated up to 2 days before roasting.  NOTE:   Plan on 1/2 to 3/4 cup serving of stuffing per person

Excess stuffing can be placed in a greased baking dish and put into the oven about an hour before the rest of the meal is done. In fact, many prefer stuffing cooked separately from poultry.








KLTF PARTY LINE RECIPES FOR Nov. 7th to Nov. 11th, 2011
             If you have questions, e-mail dhilmerson@clearwire.net

4 INGREDIENT CHOCOLATE CHIP COOKIES (Thanks to Marlene, from Swanville)
1 Yellow Cake Mix        1/3 Cup Vegetable Oil    2 Eggs        12-18 oz. Pkg. Chocolate Chips
Preheat oven to 375 degrees.  Lightly grease cookie sheets.  In a bowl, blend together the
cake mix, oil and eggs.  Finally, stir in the chocolate chips.  Drop by large tablespoon onto
cookie sheet about 2 inches apart.  Bake at 375 degrees for 11 minutes or until edges are brown.
Store in airtight containers. 

NEVER FAIL PIE CRUST (Thanks to a Party Line Caller, Grandma Johanna’s Recipe)
3 Cups Flour  1 Cup Lard  1 1/2 Tsp. Salt
1 Large Egg  5 Tbs. Cold Water 1 Tbs. Vinegar
In a bowl, mix together the flour, lard and salt until crumbly.  In a small bowl, mix together with a fork, the egg, water and vinegar.  Add to the flour mixture.  Mix until it forms a ball.  Divide into 4 balls and cover with saran wrap and refrigerate for 15 or more minutes before rolling out for pie.

MOM’S PIE CRUST (Thanks to Party Line Caller)
1 Cup Flour  5 Tbs. Lard  Salt to taste  3 Tbs. Cold Water
In a bowl, mix together the flour, salt and lard until crumbly.  Stir in the water.  Mix until it forms a ball.
On lightly floured surface, roll out dough to fit pie tin.  Makes 1 crust

CROCK POT DRESSING (Thanks to Marlene Wiczek, a past Party Line Listener)
1 lb. Ground Beef  1 lb. Tube Pork Sausage  1/2 Cup Chopped Onions
2 Cups Diced Celery   1 Box Stove Top Dressing  2 Boxes Croutons
1/2 Cup Butter, melted  2 Eggs    6 Cups Water
1 Tsp. Poultry Seasoning   12 Chicken Bouillon Cubes 
To each cup of water, add 2 bouillon cubes or you may use store bought chicken broth.  In a skillet, brown ground beef, sausage, onion and celery.  Put in crock pot along with the remaining ingredients and mix well.  Cook on HIGH for one hour and then on low for 1 1/2 hours.

Little CHEDDAR MEAT LOAVES
1  Egg    3/4 Cup Milk  
1 Cup Shredded Cheddar Cheese 1/2  Cup Quick Cook Oats  
1/2  Cup  Chopped Onion  1 Tsp. Salt  
1Pound Ground Beef, lean  2/3 Cup Catsup
1 1/2 Tsp. Mustard   1/2 Cup Brown Sugar, packed

In a bowl, beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Bake at 350 for 45 minutes or until meat is no longer pink, about 160 on thermometer. Shape into loaves (use 1/2  Cup per loaf) and place in greased 9x13 baking dish. Combine catsup, brown sugar and mustard and spoon over loaves.  Bake at 350 for 45 minutes or until meat is no longer pink,  about 160 on thermometer. Makes 4 mini loaves.

BAKED SLOW COOKER CHICKEN
2-3 lb. Whole Chicken  1 Tbs. Flour   1 Tsp. Paprika
1/2 Tsp. Garlic Powder  1/2 Tsp. Salt   1/4 Tsp. Dried Thyme Leaves
1/4 Tsp. Coarsely Ground Black Pepper
Brush chicken with Olive Oil.  Combine all the dry ingredient and then rub dry mixture all over chicken.  Wad 3 pieces of aluminum foil into 3-4 inch balls and place them in the bottom of the slow cooker.  Put chicken on top of the crumbled aluminum foil.  Cover and cook on HIGH for 1 hour.  Turn down to LOW and cook for about 8-10 hours or until the chicken is no longer pink and the juices run clear.

KLTF PARTY LINE RECIPES FOR Oct. 31st to Nov. 4th, 2011
             If you have questions, e-mail dhilmerson@clearwire.net

HOT ROAST BEEF (Thanks to Josie, a great Party Line Listener)

3 Lbs.. Rump Roast  3 Bay Leaves  Salt and Pepper to taste
1 Onion, cut in quarters
Fill a roaster with 1/2 inch water.  Add the rump roast, bay leaves, salt, pepper and onion.  Cover pan and cook for 1 1/2  hours at 320 degrees to 325 degrees.  Take out meat and let cool and then slice it.  Put meat back in pan. 
Add: 
16 oz. can Beef Consommé, 1 Can Cream of Mushroom Soup, 1 small Onion, cut in half, Small Garlic Cloves, 3 Bay Leaves, Worcestershire Sauce and 10-15 each of Whole Allspice and Whole Peppercorns.

Cover and bake at 200 degrees for 4 hours or until tender but not fall apart.  Strain broth and make it into gravy and serve with beef and mashed potatoes.

SHRIMP MONTEREY

2 Garlic Cloves, minced     2 Tbs. Butter  
2 lbs. Uncooked Medium Shrimp, peeled and deveined 1/2 Cup White Wine or Chicken Broth
2 Cups Shredded Monterey Jack Cheese   2 Tbs. Minced Fresh Parsley

In a skillet over medium heat, sauté garlic in butter for 1 minute.  Add shrimp.  Cook for 4-5 minutes or until pink.  Using  a slotted spoon, transfer shrimp to a greased 11 x 7 inch baking dish.  Set aside and keep warm.  Add wine or broth to the skillet.  Bring to a boil.  Cook and stir for 5 minutes or until sauce is reduced.  Pour over shrimp.  Top with cheese and parsley.  Bake,  uncovered at 350 degrees for 10 minutes or until cheese is melted.  Makes   6 servings.

EASY ROAST BEEF SANDWICHES FOR A CROWD(one of my favorites)

4-6 lbs. Chuck Roast   1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup 1 Pkg. Lipton Onion Soup Mix
Put all the above ingredients into a roaster and bake at 250 degrees for 7-8 hours or until tender. Remove from oven and remove any bones if there are any.  Shred the beef with two forks and put back into the bowl with the juices.  Stir to combine and keep warm until serving time.  Serve with your favorite Hamburger buns. 
Note:  You can do the same thing in a slow cooker.  Great to make ahead of time and have  for the deer hunters!

Quick Tip for Leftover Candy:

Make your favorite chocolate chip cookie batter.  Spoon batter on your cookie sheet to bake and then top with some chopped snicker bars or peanut butter cups!  Really good!!!







KLTF PARTY LINE RECIPES FOR Oct. 24th to Oct. 28th, 2011
             If you have questions, e-mail dhilmerson@clearwire.net

DONNA’S FAVORITE POPCORN BALLS (Served at Lin Furniture-Ladies Night Out 10-27-11)

In a medium saucepan over medium heat, bring to a boil,
1 Cup Butter  1 1/3 Cup Sugar  1/2 Cup White Corn Syrup  
Once it comes to a boil, simmer for 3 minutes. Remove from heat and add  1/2 Tsp. Vanilla Extract.  Pour over 4 quarts of popped corn.  Stir to combine.  Let cool a few minutes and then dip your hands in cold water and shape into balls.  OPTIONAL:  For the holidays you might want to add some red or green
food coloring to the syrup mixture so that you can make colored popcorn balls.  Also you can wrap them in plastic wrap and hang them on your Christmas Tree!

DONNA’S FAVORITE CARAMEL APPLE DIP
(Served at Lin Furniture-Ladies Night Out 10-27-11)

1In a medium saucepan, over medium heat, combine:
1/2 Cup Butter   1 1/2 Cups Brown Sugar                3/4 Cup Light Corn Syrup
14oz. Can Sweetened Condensed Milk   
Heat for 5 minutes, stirring frequently, until sugar is dissolved.
Stir in:  1 Tsp. Vanilla
Pour caramel dip into a small serving bowl and serve with apple slices.
Note: You can add 1/4 Tsp. Cinnamon if you want to, but I tried it and I prefer to leave it out.

ORIENTAL SALAD(Thanks to a call from a Party Line Listener)
1 Pkg. Chicken Flavored Ramon Noodles 1 Pkg. Slivered Almonds  2 Green Onions, chopped
1/2 Cup Vegetable Oil   3 Tbs. Vinegar   2 Tbs. Sugar
1 Pkg. Shredded Cole Slaw Mix  1 Small Pkg. Sunflower Seeds 1/2 Tsp. Salt
Season Packet from Noodles  1/4 Tsp. Pepper
In a bowl, put the coleslaw mix.  Add the green onions, sunflower seeds and slivered almonds.  In another bowl, whisk together the oil, sugar, salt, pepper, vinegar and seasoning packet.  Add to the coleslaw mix and chill overnight.  30 minutes before serving, break up the Ramon noodles and add to the salad mixture.

CLASSIC GOULASH
2 lbs. Lean Ground Beef  2 Large Yellow Onions, chopped  3 Cloves Garlic, chopped
2 (15 oz.) Cans Tomato Sauce 2 (14.5oz.) Cans Diced Tomatoes  3 Cups Water
3 Tbs. Soy Sauce   2 Tbs. Dried Italian Herb Seasoning 3 Bay Leaves
1 Tbs. Seasoned Salt, or to taste 2 Cups Uncooked Elbow Macaroni
In a large Dutch oven, cook and stir the ground beef over medium high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes.  Skim off  excess fat and stir in the onions and garlic.  Cook and stir the meat mixture until the onions are translucent, about
10 minutes more. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian Seasoning, bay leaves and seasoned salt.  Bring the mixture to a boil over medium heat.  Reduce the heat to low and then cover and simmer 20 minutes, stirring occasionally.  Stir in the macaroni.  Cover and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.  Remove from heat and discard bay leaves and serve.  Note:  For slow cooker, preheat a slow cooker and set on HIGH heat.  Make recipe through Step 1.  Place the ground beef-onion mixture into the preheated slow cooker.  Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian Seasoning, bay leaves, seasoned salt and macaroni until thoroughly combined.  Cook on HIGH for 1 hour.

KLTF PARTY LINE RECIPES FOR Oct. 17th to Oct. 21st, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

PUMPKIN STEW

2 Pounds Beef Stew Meat, cut into 1” Cubes  3 Tbs. Vegetable Oil, divided 
3 Large Potatoes, peeled and cut into 1” Cubes 1 Cup Water
1 Large Green Pepper, cut into 1/2 “ pieces  4 Medium Carrots, sliced
4 Garlic Cloves, minced    1 Medium Onion, chopped
2 Tsp. Salt     1/2 Tsp. Pepper
2 Tbs. Instant Beef Bouillon Granules  1 Can (14 1/2 oz.) Diced Tomatoes
1 Pumpkin (10-12 Pounds)
In a Dutch oven, brown meat in 2 tbs. oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.  Cover and simmer for 2 hours.  Stir in bouillon and tomatoes. Wash pumpkin, cut a 6-8” circle around top stem.  Remove top and set aside.  Discard seeds and loose fibers from inside.  Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin and replace the top.  Brush outside of pumpkin with remaining oil.  Bake at 325º for 2 hours or just until the pumpkin is tender (do not over bake.)  Serve stew from pumpkin, scooping out a little pumpkin with each serving.  Makes 8-10 servings.
Note:  Use smaller pumpkins for individual serving bowls.  Wash the pumpkins, cut a circle around the stem to make a cover.  Clean out the seeds and loose fiber.  Brush the outside with vegetable oil.  Bake until tender and then add  some of the stew to each pumpkin at serving time. 

MARY’S HOMEMADE SANDWICH BUNS (Thanks to a Party Line Listener)

2 Cups Water   1 Tbs. Fleischman’s Yeast  1/3 Cup Sugar
6 Cups Swany  White Flour 1/2 Cup Vegetable Oil  2 Tsp. Salt
4 Eggs    6 Tsp. Melted Butter
In a bowl or cup, combine 1 cup of the water, 1 Tsp. sugar and the yeast and set aside.  In a bowl,
Beat the eggs  with 1/3 cup sugar.  Add the salt, oil and melted butter.  Add the yeast mixture to the egg mixture.  Put the flour in a bowl and make a well in the center.   Pour the egg mixture into the well and mix until it forms a soft dough.  Let rise until it doubles in size and then punch the dough down and then shape into 35 buns.  Place buns on a cookie sheet and flatten each with the palm of your hand and then go back and flatten them again.  Bake at 360 degrees for about 12 minutes.  Remove from oven and brush with butter.
 
SOUTHWEST POTATO CORN CHOWDER

4 Slices Bacon, chopped   1 1/2 lbs. Red Potatoes (about 5) peeled, cubed
1 Small Onion, chopped   2 Stalks Celery, sliced
3 Cups Milk    1 Can (10 3/4 oz.) Condensed Cream of Chicken Soup
10 oz. Pkg. Frozen Corn, thawed  1/4 Tsp. Pepper
8 oz. Hot Pepper Pasteurized Process Cheese Food, cubed (Mexican Style Velveeta)
Cook bacon in large saucepan until crisp, stirring frequently.  Remove bacon from pan, reserving
2 Tbs. drippings in pan.  Drain bacon on paper towels.  Add potatoes, onions and celery to drippings in saucepan and cook and stir 2 minutes.  Stir in soup and milk.  Bring to a boil.  Simmer on low heat
8 minutes, stirring occasionally.  Add remaining ingredients.  Cook 5 minutes or until process cheese food is completely melted and potatoes are tender, stirring occasionally.  Note:  You can garnish with chopped fresh cilantro and a sprinkling of additional bacon, cooked and crumbled.  For an extra special touch, stir in
2 cups chopped cooked chicken along with the process cheese food, corn and pepper.







KLTF PARTY LINE RECIPES FOR Oct. 10th to Oct. 14th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

PUMPKIN COOKIES (Thanks to my daughter, Linda Posterick, for a family favorite!)

1 Cup Crisco  1/2 Cup Sugar    1/2 cup Brown Sugar
1 Egg   1 Cup Canned Pumpkin  2 Cups Flour
1 Tsp. Cinnamon  1 Tsp. Baking Powder  1 Tsp. Baking Soda 1/2 Tsp. Salt
In a mixing bowl, combine the Crisco, sugar, brown sugar, egg and pumpkin.  Mix until fluffy and creamy.
In a bowl, combine the dry ingredients and then add to the creamy mixture.  Mix until well combined.  Drop by teaspoonfuls on ungreased cookie sheet.  Bake at 350 degrees for 12 minutes or until done.  Frost with your favorite cream cheese frosting.  Note:  Put a candy corn on top for a great fall look!   
  
FESTAL PUMPKIN BARS (Thanks to a Party Line listener who mailed it to me)

4 Eggs    2 Cups Sugar   1 Cup Vegetable Oil
1 Can (15 oz.) Festal Pumpkin 2 Cups Flour   2 Tsp. Baking Powder
1 Tsp. Baking Soda  1/2 Tsp. Salt   2 Tsp. Cinnamon
1/2 Tsp. Ginger   1/2 Tsp. Cloves   1/2 Tsp. Nutmeg
In a mixing bowl, mix together the eggs, sugar, vegetable oil and pumpkin until fluffy and creamy.  In a bowl combine the dry ingredients and then add to the creamy mixture and mix well.  Pour into a greased and floured 12x18 inch pan.  Bake at 350 degrees for 25-30 minutes.  Frost with cream cheese frosting.
Cream Cheese Frosting:  6 oz. Cream Cheese, softened, 3/4 stick butter, 1 Tbs. Cream, 1 Tbsp. Vanilla and 4 Cups Powdered Sugar.  Mix together until creamy, the cream cheese, butter, cream and vanilla.  Slowly add the powdered sugar and mix until well combined.  Note:  This recipe freezes well!

BEST-EVER GRILLED CHEESE SANDWICHES ((101 HOMESTYLE FAVORITS COOKBOOK)    

3 oz. Cream Cheese, softened 3/4 Cup Mayonnaise  1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Cheddar Cheese 1/4 Tsp. Garlic Powder  1/8 Tsp. Seasoned Salt
8-10 Slices Bread   2 Tbs. Butter, softened
Blend cream cheese and mayonnaise until smooth.  Stir in cheeses, garlic powder and salt.  Spread half the bread
slices with cheese mixture.  Top with remaining bread.  Spread butter on both sides of sandwiches.  Grill in a
skillet over medium heat until golden on both sides.  Makes 8-10 sandwiches. 

HOW TO FREEZE BEETS

Take a sharp knife and trim off beet tops, leaving 1/2 to 1 inch of stem and roots to prevent bleeding of color. 
Wash the beats in plain cold or lukewarm water using your hands or a vegetable brush.  It’s easier to wash them
after you’ve cut off the tops.  Put similar sized beets in kettle with enough boiling water to cover them and  cook
until tender, about 25-30 minutes.  Drain and discard the liquid and let cool.   When cooled, peel and slice or dice
and put into freezer bags and freeze.

KLTF PARTY LINE RECIPES FOR Oct. 3rd to Oct. 7th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

HOME CANNED APPLES ( Can use for pies, apple crisps,etc.)(Thanks to Marilyn Schreiner)
Apples, washed, peeled, cored and sliced (as you would for a pie )
and enough apples to fill a 5 Qt. Ice Cream Pail   1 Cup Sugar
Layer the apple slices  in the ice cream pail and sprinkle with some of the sugar on each layer.  Put the cover on the pail and let sit on the counter over night.  The next day, pack tightly into the hot sterilized quart jars.  Push the apple slices down into the jar and pack real tight otherwise the apple will float in the liquid.  Put hot sterilized lids and rings on each jar and tighten the covers.  Put in a hot water bath for
20 minutes.   Remove jars and tighten the rings.  If for some reason the lids do not seal, refrigerate them.  They are great added to your oatmeal for breakfast or use a jar to make  a pie or apple crisp.
Note:  I talked with Marilyn and she said she does not soak the apples in salt water.  She said they do turn  a very light tan.  Just be sure to put the cover on the ice cream bucket while you a letting them sit on the counter.  I know if I am making an fruit tray with apples, I will soak them first in a light salt water or sometimes I add lemon juice to the water and that will keep the apples from turning brown.
Corrections: (On last week’s recipe flyer I made a couple of typing errors.  I apologize for any inconvenience that I may have caused.  Please refer to the highlighted and underlined parts of the recipe for the corrections. 

GREEN TOMATO PIE
(Thanks to a call from a Party Line Listener and Trinity Lutheran Church)
Green Tomatoes, not peeled, slice enough for a pie,  1 Tsp. Salt   1/2 Cup Water
1 Cup Sugar      1 Tbs. Flour  1/4 Tsp. Cloves
1 Tsp. Cinnamon      Dash Nutmeg  1 Tbs. Butter
Pie Crust for a 2 crust pie
Put the apples, salt and water in a bowl and let stand overnight.  In the morning, drain real good and through out the liquid.  In a small bowl combine sugar, flour, cloves, cinnamon, nutmeg.  Mix to combine.
Add to the bowl of sliced apples and stir to combine.  Pour into your prepared pie crust and dot with the butter.  Put on the top crust and crimp the edges.  Make a few slits in the top crust so steam can escape.  Bake at 350 degrees for 45 minutes.

OVEN OMELET
1 Cup Milk   2 Cups Shredded Hash Brown Potatoes 1 Cup Diced Ham
8 Eggs    1 Cup Shredded Cheddar Cheese  Salt and Pepper to taste
Beat eggs in a large bowl.  Stir in the milk.  Stir in the potatoes, ham and cheese.  Season to taste and pour into a greased 8X8 inch glass baking dish.   Bake at 350 degrees for 45-50 minutes or until knife inserted in middle comes out clean.  Makes 6-8 servings.

BEST APPLE CAKE (Thanks to Glen and Mary Hietala’s daughter, Linda, Andover, Mn.)
3 Cups Flour  2 Cups Sugar  1 Tsp. Baking Soda 1 Tsp. Salt
3 Eggs, beaten  1 Cup Vegetable Oil 2 Tsp. Vanilla  1/2 Cup Apple Juice
3 Cups Finely Chopped Apples   1 Cup Chopped Walnuts
Glaze for topping for the cake:
1/4 Cup Butter  1 Cup Brown Sugar 1/3 Cup Whipping Cream
In a large bowl, combine the flour sugar, soda and slat.  Make a well in the center and set aside.  In a medium bowl, combine the eggs, oil, apple juice and vanilla.  Stir in apples and nuts.   Pour the egg mixture in the well of the dry mixture, stir until just moistened.  Spread batter in a greased and floured 9X13 inch pan.  Bake at 350 degrees for 45-50 minutes.  Remove from oven.  In a small saucepan combine the brown sugar, butter and cream.  Cook and stir until bubbly and all of the sugar is dissolved.  Cool slightly.   Drizzle warm sauce over cake







KLTF PARTY LINE RECIPES FOR SEPT. 26th TO SEPT. 30th , 2011

SWEDISH MEATBALLS (Makes about 70 one inch meatballs-Freeze 1/2 of them for another meal)
2 Eggs, lightly beaten  1/4 Cup Ketchup   3/4 Cup Dry Bread Crumbs
2 Tbs. Dried Parsley Flakes 2 Tbs. Worcestershire Sauce 1 Tsp. Onion Powder
1 Tsp. Garlic Powder  1 Tsp. Pepper   1/2 Tsp. Salt
1/2 Tsp. Chili Powder  2 lbs. Ground Beef  1 lb. Ground Pork
Additional Ingredients (for each batch)    1 Pkg. Dry Gravy Mix
1/2 Cup Sour Cream   Dash each Nutmeg and Pepper Hot Cooked Noodles
Ina bowl, combine the eggs, ketchup, bread crumbs, parsley flakes, Worcestershire sauce, onion powder, garlic powder, pepper, salt and chili powder.  Mix well.  Crumble meat over mixture and mix well.  Shape into 1” balls (about 70-72).  Place in a single layer in two ungreased 15x10” baking pans.  Bake at 400 degrees for 20 minutes or until no longer pink, turning often.  Cool.  Put half of the meatballs into a freezer container and freeze for up to 3 months for another meal.  Set aside the remaining meatballs while you prepare the gravy according to package directions.  Add meatballs and cover and cook for 10 minutes or until heated through.  Remove from the heat and stir in the sour cream, nutmeg and pepper.  Serve over noodles.  Makes 7 servings 

HOME CANNED APPLES ( Can use for pies, apple crisps,etc.)(Thanks to Marilyn Schreiner)
Apples, washed, peeled, cored and sliced (as you would for a pie )and enough apples to fill a 5 Qt. Ice Cream Pail 1 Cup Sugar
Layer the apple slices in the ice cream pail and sprinkle with some of the sugar on each layer.  Put the cover on the pail and let sit on the counter over night.  The next day, pack tightly into the hot sterilized quart jars.  Push the apple slices down into the jar and pack real tight otherwise the apple will float in the liquid.  Put hot sterilized lids and rings on each jar and tighten the covers.  Put in a hot water bath for 20 minutes.   Remove jars and tighten the rings.  If for some reason the lids do not seal, refrigerate them.  They are great added to your oatmeal for breakfast or use a jar to make  a pie or apple crisp.  Note:  I talked with Marilyn and she said she does not soak the apples in salt water.  She said they do turn  a very light tan.  Just be sure to put the cover on the ice cream bucket while you a letting them sit on the counter.  I know if I am making a fruit tray with apples, I will soak them first in a
light salt water or sometimes I add lemon juice to the water and that will keep the apples from turning brown.

APPLE CRISP USING A JAR OF YOUR CANNED APPLES (Thanks to Marilyn Schreiner)
1 Jar of your canned apples from the recipe above 1/3 Cup Sugar 
1 Tsp. Cinnamon     1/2 Tsp. Salt
Mix in a bowl all the ingredients above.  Pour into a greased 9x9 inch pan and sprinkle of the following topping.
Topping:  1/2 Cup flour  3/4  Cup Brown Sugar  1/3 Cup Butter, softened
Mix together and sprinkle crumbled topping over sliced apples in the pan.  Bake at 375 degrees for 25-30 minutes.  Note:  If she is making a single crust pie, she will sometimes pre-bake the crust for about
10 minutes and then add the apples and crumb topping and finish baking it for about 15 to 20 minutes.

APPLE CRISP ( Thanks to Linda Serie)
1 Cup Graham Cracker Crumbs 1/2 Cup Melted Butter 1 Cup White Sugar
1 Tsp. Cinnamon   1/8 Tsp. Salt  1/2 Cup Flour         
1 Cup Chopped Walnuts  Whipped Cream or Ice Cream
Put enough sliced apples for a 9X9 inch greased baking pan.  Mix together all the ingredients except the whipped cream or ice cream.  Sprinkle this mixture over the apples.  Bake at 350 degrees for 1 hour.  At serving time, top with whipped cream or ice cream.  Note:  I was invited over to Linda’s last week and I
had some of this apple crisp and it was delicious!!!

KLTF PARTY LINE RECIPES FOR SEPT. 19TH TO SEPT. 23RD , 2011

BANANA BREAD (Thanks to Marlys Allen)
3/4 Cup Butter   1 1/2 Cups Sugar
1 1/2 Cups Mashed Bananas 2 Eggs   1 Tsp. Vanilla
2 Cups Flour   1 Tsp. Baking Soda 1/4 Tsp. Salt
1/2 Cup Buttermilk  1/2 Cup Chopped Pecans, optional
In a bowl, cream together the butter and sugar.  Blend in the bananas, eggs and vanilla.  In a bowl, mix together the flour, baking soda and salt.  Add to the creamed mixture alternately with the buttermilk.  Mix just until well combined.  If desired, fold in the pecans.  Pour into a greased and floured loaf pan.  Bake at 350 degrees for 1 hour.  Reduce heat to 325 degrees and bake another 10 minutes.

OVEN FRIED CHICKEN
12 Chicken Thighs                                    Salt and Pepper, to taste        3 Eggs, beaten
1 Cup Italian Seasoned Bread Crumbs        1 Tsp. Paprika                       1 Cup Flour
1/2 Cup Vegetable Oil
Place flour in a shallow dish or bowl and season with salt and pepper.  Put the bread crumbs in another shallow dish or bowl. Put the eggs in another bowl. Dredge the chicken, piece by piece, in the flour, then in the eggs and then in the bread crumbs until all the pieces are coated.  Pour the oil in a 9X13 inch baking dish.  Add the chicken to the dish and sprinkle with paprika to taste.  Bake at 350 degrees for 30 minutes.  Turn pieces of chicken over and bake another 30 minutes. Remove from oven and drain on paper towels.  Note:  One of our Party Line listeners called in and said the put the flour and bread crumbs in two different plastic bags and then dip your chicken pieces in the bag.  Lot easier and less messy!

CINNAMON ROLL CAKE
Cake: 
3 Cups Flour  1/4 Tsp. Salt  1 Cup Sugar  4 Tsp. Baking Powder
1 1/2 Cups Milk  2 Eggs   2 Tsp. Vanilla  1/2 Cup Butter, melted
Topping:
1 Cup Butter, softened 1 Cup Brown Sugar 2 Tbs. Flour  1 Tbs. Cinnamon
Glaze:
2 Cups Powdered Sugar 5 Tbs. Milk  1 Tsp. Vanilla
Mix all the cake ingredients together except for the butter.  Slowly stir in the melted butter and pour into a greased 9x13 inch pan.  Mix all the topping ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.  Bake at 350 degrees for 30-35 minutes or until done when tested with a toothpick.    Remove from the oven and let cool for about 10 minutes.  Combine the glaze ingredients in a bowl and mix until sugar is dissolved and drizzle over warm cake.  

SWEDISH MEATBALLS (Makes about 70 one inch meatballs-Freeze 1/2 of them for another meal)
2 Eggs, lightly beaten  1/4 Cup Ketchup   3/4 Cup Dry Bread Crumbs   2 Tbs. Dried Parsley Flakes  2 Tbs. Worcestershire Sauce  1 Tsp. Onion Powder
1 Tsp. Garlic Powder    1 Tsp. Pepper      1/2 Tsp. Salt1/2 Tsp. Chili Powder     2 lbs. Ground Beef   1 lb. Ground PorkAdditional Ingredients (for each batch)  1 Envelope Brown Gravy Mix1/2 Cup Sour Cream      Dash each Nutmeg and Pepper      Hot Cooked NoodlesIna bowl, combine the eggs, ketchup, bread crumbs, parsley flakes, Worcestershire sauce, onion powder, garlic powder, pepper, salt and chili powder.  Mix well.  Crumble meat over mixture and mix well.  Shape into 1” balls (about 70-72).  Place in a single layer in two ungreased 15x10” baking pans.  Bake at 400 degrees for 20 minutes or until no longer pink, turning often.  Cool.  Put half of the meatballs into a freezer container and freeze for up to 3 months for another meal.  Set aside the remaining meatballs while you prepare the gravy according to package directions.  Add meatballs and cover and cook for 10 minutes or until heated through.  Remove from the heat and stir in the sour cream, nutmeg and pepper.  Serve over noodles.  Makes 7 servings




KLTF PARTY LINE RECIPES FOR Sept. 12th to Sept.16th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

HOMEMADE APPLE JUICE (Thanks to a letter from a Party Line Listener)

5 Quarts Apples, quartered  4 Quarts Water  3 Tsp. Cream of Tartar
Put apples in a large bowl and set aside.  In a kettle, put the water and cream of tartar.  Stir and bring to a boil.
Let sit for 24 hours, stirring occasionally.  Then strain juice from apples.  Put in kettle and add 1 1/2 to 2 cups of sugar and 1 tablespoon of lemon juice.  Bring to a boil and then pour into sterilized jars.  Tighten rings and lids and then put in a hot water bath for 10 minutes.

QUICK AND EASY HOMEMADE SALSA(Thanks to Party Line Listener, Sandy Smith)

Diced Tomatoes  Diced Green Peppers Diced Onions Diced Cucumbers
Put all the above in a bowl.  Add Ortega Liquid Taco Sauce (mild or medium).  Stir to combine and refrigerate until serving time. Serve with your favorite chips.  Very good!!!
Note:  Sandy said that you can add black or green olives if you want to. Lacey Welle said that you could add corn and I know some people that would add black beans.

REFRIGERATOR/FREEZER CUCUMBERS (Thanks to a call from a Party Line Listener)

3 Quarts Sliced Cucumbers     2 Onions, sliced       Peppers, sliced (optional)     1/3 Cup Canning Salt
Put all the above ingredients in a large bowl and let stand 24 hours.  Then drain off the liquid and set aside.

In a kettle, bring to a boil:
3 Cups Sugar 2 Cups White Vinegar
Let cool and then pour over cucumber mixture.  Refrigerate for 24 hours.  Then put in small containers and
either refrigerate them or freeze them for later use.

HAM AND SWISS BUNS

1 lb. Ham, cooked and slice for sandwiches  1 lb. Swiss Cheese, sliced
1 1/2 Tbs. Worcestershire Sauce   1/2 Tsp. Dry Mustard
2 Tsp. Dried Minced Onion   1 1/2 Tsp. Poppy Seed
24 Coborn’s Dollar Buns    3/4 Cup Butter, melted

In a saucepan, melt the butter and then add the  Worcestershire Sauce, mustard and
poppy seed.  Simmer for a few minutes to blend the flavors. Cut each roll in half and
 put a slice of ham and a slice of cheese in each one of them to make 24 sandwiches.  
Put them on a baking sheet and brush your butter mixture over the top and bake at
375 degrees for 10-13 minutes.

Note:  I used Coborn’s Signature Ham with the bone in.  I put it in a
Crockpot, on HIGH with a half a can of Coke.  When it reached the proper
Temperature, I removed it from the crockpot and put it on a platter to cool.
Then with an electric knife, I cut it into slices for the sandwiches

KLTF PARTY LINE RECIPES FOR Sept. 6th to Sept.9th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

CINNAMON-HONEY “FRIED” ICE CREAM (Thanks to my daughter, Linda Posterick)

3 Cups Vanilla Ice Cream         4 Tbs. Honey, divided     1 1/2 Cups Finely Crushed Cinnamon Toast Crunch Cereal
Scoop 6 (1/2 Cup) balls of ice cream onto cookie sheet.  Freeze 15 minutes.  Meanwhile place cereal in shallow pan and drizzle 2 tbs. of the honey evenly over cereal.  Mix well with fork until crumbly.  Quickly roll one ball of ice cream at a time in cereal mixture to coat.  Return to cookie sheet.  Freeze ice cream balls until firm, about 20 minutes.  (If desired, cover and freeze until serving time). In small microwaveable bowl, microwave remaining 2 tbs. of honey, uncovered, on HIGH 20-30 seconds, or until warm.  To serve, place ice cream balls in individual dessert dishes.  Drizzle each with 1 tsp. warm honey. 

SQUASH CASSEROLE (Thanks to a letter that I received from a Party Line Listener)

2 to 3 Cups Yellow Squash or Zucchini, Cooked 1 Cup Diced  Celery   1 Cup Diced Onion
 Johnsonville Breakfast Sausage, about 7 Sausages, cut up     2 Beaten Eggs
1 Cup Cracker Crumbs 1/4 Tsp. Thyme                1/2 Cup Shredded Cheddar Cheese  1/2 Tsp. Salt
1/2 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees.  Lightly fry sausage to remove grease.  Saute celery and onion with the sausage.  Mix together the eggs, crumbs, cheese, salt and thyme.  Mix with the squash and add to the sausage mixture.  Pour into your greased 2 quart casserole dish and sprinkle with half of the mozzarella cheese.  Bake at 350 degrees for 35 minutes.  Sprinkle with the rest of the mozzarella cheese and bake 10 minutes more.

BEER CHEESE DIP (Thanks to my Grandson Curtis’s future wife, Nicole)

16 oz. Cream Cheese  1/2 Can Beer (Light Beer)  1 Pkg. Ranch Dry Dressing
1 Cup Shredded Cheese
Mix together the cream cheese and Dry Ranch Dressing.  Blend well.  Then add the beer and shredded cheese.  Stir until
mixed together.  Sprinkle a little of the shredded cheese on top for garnish.  Great with chips!

BACON, LETTUCE AND TOMATO DIP

8 oz. Cream Cheese, softened 1/2 Cup Ranch Salad Dressing   1 Tomato, diced & seeded          1/2 Cup Celery, finely chopped 2 Tbs. Finely Chopped Onion  1 Tsp. Sugar 
6 Bacon Slices, crisply cooked, drained and chopped      Lettuce Leaves  
Note:  I reserve some of the tomato and bacon for garnishing
In your mixing bowl, beat together the  cream cheese and Ranch Dressing until light and fluffy  Add the sugar, celery, onion, tomato and bacon and mix well with a spoon.  Cover and refrigerate to allow flavors to blend.  At serving time, garnish with reserved tomato and bacon.  Serve with your favorite crackers, I like the Town House  Pretzel Crackers or the Club House crackers. 

CARAMEL DIP SERVED WITH SLICED APPLES

1In a medium saucepan, over medium heat, combine:
1/2 Cup Butter    1 1/2 Cups Brown Sugar   
3/4 Cup Light Corn Syrup   14oz. Can Sweetened Condensed Milk
Heat for 5 minutes, stirring frequently, until sugar is dissolved. Stir in 1 Tsp. Vanilla   Pour caramel dip into a small serving bowl and serve with apple slices.







KLTF PARTY LINE RECIPES FOR August 29th to Sept. 2nd, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

CREAMY CUCUMBERS ( Thanks to Sheri Thome)
Peel cucumbers and onions.  Slice and put in jar. (Sheri uses a glass Mayonnaise Quart-Size Jar)
Salt and pepper to taste.  Set aside and make the dressing.
Dressing:  1/2 Cup Seven Seas Green Goddess Dressing 1/4 Cup Sugar     1/2 Cup Vinegar
Combine dressing ingredients in a bowl and stir to dissolve the sugar.  Pour this dressing over cucumbers.  For smaller jar, halve dressing ingredients.  You may add cucumber slices a couple of times as they are used.

GRILLED BACON JALAPENO POPPERS (Thanks to my daughter, Linda Posterick)
Clean Jalapeno Peppers and cut in half lengthwise and remove the seeds.  Fill each half with softened cream cheese.  Wrap with bacon and secure with a toothpick.  Linda cuts each piece of bacon in 3 pieces, which is the right size to wrap around the peppers.  Place on the grill and cook until bacon is crispy, about 10 minutes. ( Or bake them at 400 degrees 15-20 minutes)

DILL PICKLES (Thanks to Sandy, Greg and Misty Opatz)
1 Cup Canning Salt 1 Quart White Vinegar  3 Quarts Water
Put the salt, vinegar and water in a kettle and bring to a boil.  Put dill and garlic into clean, sterilized jars.  Pack clean cucumbers into jars.  Top with more dill and garlic, if desired.  Pour boiling hot brine over top of cucumbers.  Tighten lids and rings on each jar.  Put them in oven for 1 hour at 250 degrees.  Remove from oven.  Carefully tight rings.  Let cool.
As they cool down, you will hear the lids pop and seal themselves.  Ready to eat in 6 weeks.

REFRIGERATOR PICKLES (Thanks to Sandy, Greg and Misty Opatz)
In a bowl, put 4 cups sliced cucumbers and 1 onion, sliced..  Set aside.  In another bowl, combine:
1 1/2 Tsp. Canning Salt, 1/2 Cup White Vinegar, 1 Cup Sugar, 1/2 tsp. Celery Seed or 1/2 Tsp. Mustard Seed  Stir until sugar is dissolved.  Pour over cucumbers and onions and refrigerate.  Will keep a long time in the refrigerator!

FREFRIGERATOR PICKLES USING LESS SUGAR (Thanks to Pat Boser, a Party Line Listener)
 3/4 Cup Sugar  2 Tbs. Canning Salt 1 Cup Vinegar
Mix together the above ingredients until sugar is dissolved.  Pour over sliced cucumbers and refrigerate. To make an ice cream pail of refrigerator cucumbers, you will need to triple the brine recipe.

HOT WEATHER CAKE or GREEN CAKE (Thanks to Party Line Guest, Kathy Kahlhammer)
1 Pkg. Lemon Cake Mix  3/4 Cup Vegetable Oil 3/4 Cup, less 2 Tbs. Water
1 Small Pkg. Lime Jell-O  4 Eggs
Put all the ingredients in a bowl and mix well.  Pour into a loaf, tube or layer pan.  Bake at 350 degrees for 40 minutes. 
(Do not dissolve Jell-O)  While baking, take juice and rind from 2 lemons.  Mix with 2 cups powdered sugar.  When cake comes out of oven and is still hot, poke full of holes all over with a large fork (like a meat fork).  Pour lemon mixture over entire cake.  Turn off oven, and return cake to oven for 10 minutes more.
Note:  Kathy said this is her families favorite cake and they call it “Green Cake”.

OLD FASHION CURE FOR AN UPSET STOMACH ( Thanks to a call from a Party Line Listener)
In a glass, combine:  1/2 Cup Water, 1/2 Tsp. Sugar, 1 Tbs. Apple Cider Vinegar and 1/2 Tsp. Baking Soda.
Stir to combine and drink while still fizzing.

KLTF PARTY LINE RECIPES FOR August 22nd to August 26th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

SPICED PEACH JAM (Thanks to a letter I received from a Party Line Listener)
4 Cups (About 3 lbs. ) Peaches, pitted and ground 1/4 Cup Lemon Juice  1 1/2 Cups Sugar
1 Tsp. Cinnamon     1/2 Tsp. All Spice   1/2 Tsp. Cloves
1/2 of a 6 oz. Bottle of Liquid Fruit Pectin
Combine peaches and lemon juice.  Add sugar and spices.  Bring to a full rolling boil and boil for one minute, stirring constantly.  Remove from heat and add liquid fruit pectin.  Skim foal and then cool slightly.  Then stir and skim for 5  minutes.  Put in sterilized jars and seal.  Let sit for 2 weeks before using. 
Note:  Add jam to cream cheese for a delightful spread on nut bread.

PEACH BANANA JELLY (Thanks to Ginny Fitch, a Party Line Listener
4 Ripe Bananas, mashed  4 Peaches, mashed 7 Cups Sugar 1/4 Cup Lemon Juice
3 0z. Pkg. Sure Jell Liquid Pectin
In a saucepan, combine the bananas, peaches, sugar and lemon juice.  Stir over low heat until sugar is dissolved.  Bring to a full boil and cook for 3 minutes.  Remove from heat and add liquid pectin.  Stir for
5 minutes.  Pour into clean sterilized jars and refrigerate. 

LEMON LIME SUMMER COOKIES (Thanks to Party Line Guest, Kathy Kahlhammer)
1 Small Package Green Jell-O, (Not sugar free) Powder, not dissolved
1 lemon Cake Mix    2 Tbs. Water   2 Eggs
1 Cup White Chocolate Chips   1/2 Cup Cooking Oil
In a large bowl, combine the dry cake mix, dry Jell-O, water, cooking oil and eggs.  Stir until well combined.  Fold in white chocolate chips.  Drop by spoonfuls and bake at 350 degrees for 10-13 minutes.

FRENCH FRIED ZUCCHINI (Thanks to “Cooks.Com” on the Internet)
Washed, cleaned and sliced Zucchini Beaten Eggs     HALF & Half
Fine dry Bread Crumbs   Salt and Pepper, to taste   Oil for deep frying                                    Slice zucchini lengthwise to desired pieces and  thickness.  Mix beaten eggs with a small amount of half and half and season to taste with salt and pepper.  Dip zucchini in egg batter and then in crumbs.  Heat oil to 375 degrees Fry in hot oil until golden.  Drain on paper towels.

TOAD-IN-THE-HOLE  (Thanks to Steve’s Daughter’s  Father-in-Law from England)
1 1/2 Cups of Flour   1 Tsp. Sea Salt  Ground Peppercorns, to taste
1 1/2 Cups Milk    3 Eggs   2 Tbs. Peanut Oil
1 lb. of  Quality Pork (or Pork and Herb Sausages)
Mix flour, salt and pepper together in a large bowl.  Make a depression in the center of the flour mixture and pour in eggs, milk and oil.  Whisk mixture until it is smooth.  Cover and let stand for 30 minutes.  Lightly coat with oil the sides and bottom of a casserole dish which is large enough for the sausages to just cover the bottom.  Put the sausages in the casserole dish.  You can cut the sausages in smaller pieces if you want to.  Bake at 425 degrees for 10 minutes, until lightly browned.  Now remove from the oven and pour the batter mixture over the sausages.  Return to the oven and bake 20-30 minutes, until the batter is well risen and is golden brown.  Serve immediately, piping hot, with a thick (preferably onion gravy) with an accompaniment of potato wedges and green vegetables.
Note: This is a traditional English recipe which began in Nottingham.







KLTF PARTY LINE RECIPES FOR August 15tht to August 19th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

COLD BRINE PICKLES (Thanks to Nipper Tautges at the Canteen)

6 Cups Water   2 Cups White Vinegar
2 Tbs. Sugar   1/2 Cup Pickling Salt
Mix brine until it is all dissolved.  Pack jars with cleaned cucumbers, dill and lots of garlic.
Pour cold brine over cucumbers.  Put on covers and lids.  Let sit on counter for 5 days. 
Then keep refrigerated until eaten.

HORSERADISH PICKLES (Thanks to a call from a Party Line Listener)

1 Quart of Store Bought Dill Pickles  1 Cup Sugar 
2/3 Cup Water    3/4 Cup White Vinegar
Dash Alum    1/4 Cup Horseradish
Drain off liquid from the store bought dill pickles.  Put pickles back into the jar.   In a kettle, combine the sugar, water, white vinegar and alum.  Bring to a rolling boil.  Pour over pickles and add the horseradish.
Put on cover and shake well.  Keep refrigerated.

SUNSHINE SALAD (Thanks to Party Line Listener, Grace Dembouski)

1 Bag Medium Size Bow Tie Pasta    1 Cup Parmesan Cheese
3-4 Boneless, Skinless Chicken Breasts, cooked and cubed Cherry Tomatoes, cut in half 
2 Bottles Byerley’s Parmesan Cheese Dressing  8 Slices Bacon, cooked and crumbled
1 Small Bunch Green Onions, chopped   Sunflower Seeds
Salt and Pepper to taste
Cook Pasta as directed on package.  Drain well.  Put pasta in a large bowl.  Add the chicken, Parmesan cheese, bacon, onions, sunflower seeds and salt and pepper.  Stir to combine.  Lastly, add 1 to 1/12 bottles of the Parmesan Cheese Dressing.  Mix well.  Refrigerate for 1 hour before serving.

FREEZING & CANNING TIPS FROM DEBBIE BOTZIK-LINN FROM THE MINN. EXTENSION OFFICE

Zucchini:  Clean and slice in 1/2 inch pieces.  Blanch them in boiling water bath for 3 minutes.  Drain and put in ice water to cool down.  Then drain good and put in freezer bags and freeze.
Grated Zucchini:  Wash and grate zucchini and steam for 1-2 minutes. Drain and pack in freezer bags with the amount that you need for your recipes.
Sweet Corn:  Husk and clean corn.   Bring water to a boil in a large kettle.  Add the sweet corn and when water comes back to a boil, blanch small ears for 7 minutes, medium ears for 9 minutes and large ears for 11 minutes.  Immediately put into ice water to cool the ears down.  Then cut off the cob and package and freeze. (Deb says an electric knife works great)
Green Beans:  Wash and clean beans and cut into 1 inch pieces.  Blanch in boiling water for 3 minutes.  Then put in ice water to cool down.  Then drain good.  Put in freezer bags and freeze.
Note:  Shelf life for canned goods is 1 to 3 years maximum.
How to cook spaghetti squash:  Wash squash and cut in half.  Put on a baking sheet.  Dot with butter.  Bake until tender.  Remove from the oven and take a fork and drag it through the squash to make strings like thin spaghetti noodles.  Top with your favorite spaghetti sauce. 

“Food for Thought” from Steve Van Slottens Daughter’s Father-in-law from England in regard to anger:
If you lose your temper, you have lost!





KLTF PARTY LINE RECIPES FOR August 8th to August 12th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

CHOKECHERRY JELLY (Thanks to Party Line Listener, Sue Hanson)
To make the choke cherry juice: 
Put cleaned choke cherries (use some darker red and some on the light red side) in a large kettle.
Cover with water at least an inch above the berries.  Bring to a boil and simmer between 1/2 hour and
1 hour.  Put cheesecloth in a colander and pour in the cooked choke cherries and juice.  Let drain real good.
Move the choke cherries around in the colander several times to get all the juice out.  Cover and let stand overnight to get even more juice out.  Then when ready to make the jelly,  combine the following ingredients in a large kettle and follow the directions on the Sure Jell box.
1 Box Sure Jell (Pink Box-Lower Sugar) 5 Cups Choke Cherry Juice
4 Cups Sugar
Pour into hot sterilized jars and seal.  Note:  She uses about 10% lighter colored berries in order to get more pectin and it sets up better.

QUICK AND EASY ORANGE ROLLS (Thanks to my daughter, Linda Posterick, who found this recipe on the Internet )
12 Frozen Rhodes Dinner Rolls, thawed Grated Rind of One Orange 1/2 Cup Sugar
Citrus Glaze:  1 Cup Powdered Sugar 2 Tbs. Orange Juice  1 Tbs. Melted Butter 
Put the glaze ingredients in a bowl and add 2-3 drops Wild Orange Essential Oil, optional but good.
Thaw dough in the refrigerator over night or 2-3 hours prior to use.  Cover with plastic wrap while thawing.  Mix together the grated orange rind and mix with sugar and set aside.  Roll thawed roll in melted butter and then in the sugar and rind mixture.  Put in a greased 9x13 inch pan.  Cover with plastic wrap and allow rolls to double in size, approximately 1  hour.  Remove plastic wrap and bake at 350 degrees for 20-25 minutes.  Let cool 5 minutes and then frost with citrus glaze while warm.

OUR LADY OF LOURDES CHURCH BAZAAR CUKES AND CREAM
(Thanks to Darlene Mrozek)
Peel and slice cucumbers.  Salt to taste.  Pout in a plastic pail.  Cover and refrigerate overnight.  Next day, drain real good!!!  (She did not squeeze out juice, just keep moving them around and drain real good!!)  Put cucumbers in a big bowl.  Add finely chopped onion and pepper to taste.  Stir in Miracle Whip and more pepper if desired (to taste)  Stir in Miracle Whip and more pepper if desired.  They went over very good and in fact they ran out of cucumbers and cream.  Note: Darlene used a mandolin to slice the cucumbers so they were the same thickness.

MONKEY BREAD
3 Pkgs. Pillsbury Buttermilk Biscuits 1 Cup Vanilla Ice Cream 
1 Cup Brown Sugar   1/2 Cup Butter
Cut biscuits into quarters, shake in a sugar and cinnamon mixture (1 Cup Sugar and 1 Tsp. Cinnamon)
Put into a greased Bundt pan.  In a saucepan, melt the butter and add the ice cream and brown sugar.  Bring to a boil stirring constantly and simmer for 1 minute.  Pour over rolls in Bundt pan and bake at 350 degrees for 35 minutes.   Remove from oven and let cool about 3 minutes.  Invert onto a large plate. Note:  Be sure to use a larger plate than the circumference of the Bundt pan because there is a lot of caramel !! Very good!

ONE PAN FRUIT COBBLER ( Thanks to Doug Luepke, Party Line Listener and Guest)
1/2 Cup Butter 2/3 Cup Milk   1 1/2 Cups Bisquick     1 Cup Sugar  21oz. Can Cherry Pie Filling
Melt butter and add milk, Bisquick and sugar.  Stir until smooth and pour into a greased 11x7 inch pan.
Drop spoonfuls of the cherry pie filling over the top of the batter.  Bake at 400 degrees fro 30-35 minutes.





KLTF PARTY LINE RECIPES FOR August 1st to August 5th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

SOLAR  PICKLES (Thanks to a call from a Party Line Listener)

2 1/2 Cups White Vinegar  6 1/2 Cups Cold Water    1/2   Cup Canning Salt
Dill    Garlic      1 Slice of Bread

In a bowl combine the vinegar, cold water and canning salt.  Stir until salt is dissolved.
In clean sterilized jars, put some dill in the bottom and garlic cloves as desired.  Pack in the cucumbers. 
Put the slice of bread on top of the pickles.  Pour the brine over the bread.  Let sit in the sun for a couple of days.  Then bring in and refrigerate until ready to use and eat.

SUN PICKLES ( Thanks to a call from a Party Line Listener)

3/4 Cup White Vinegar  7 Tbs. Canning Salt 7 Tbs. Sugar
Dill    8 Cloves Garlic

Mix the vinegar, canning salt and sugar until salt and sugar is dissolved.  Add a little hot water to the mixture and stir some more, set aside.  In a gallon jar, put some dill and the garlic in the bottom of the jar.
Pack medium size cucumbers in the jar. Put some dill over the top of the cucumbers.  Then pour the sugar, vinegar, salt mixture over the top of the dill and cucumbers.  Add enough more hot water to fill the jar, but, leave a little headspace for expansion.  Put on cover and tighten.  Put outside in the sun for 1 day.  Next day, bring in the house and let sit on the counter for 1 day.  On the third day, refrigerate.  They are ready to eat.

Note:  One of our  Party Line Listeners requested the cucumbers and cream recipe served at the Our Lady of Lourdes Church Bazaar and I haven’t been able to get it yet so I am giving my daughters recipe that I like very much.  Hope you enjoy it! 

CREAMY CUCUMBERS (Thanks to Linda Posterick)

4 Cups Peeled and Sliced Cucumbers.    1-2 Onions, sliced  2 Tbs. Salt
Put the cucumbers and onions in a bowl.  Add the salt.  Stir and let set 1/2 to 1 hour.  Pour off liquid and rinse  real good in cold water.  Squeeze out excess moisture. 
Sauce:
3 Tbs. Sugar  1 Tbs. Buttermilk  1 Tsp. Vinegar  1 Cup Mayonnaise                  Pepper to taste.
Add to cucumbers and onions and mix well.  Refrigerate for 2-3 hours  before serving.  Really good!!!!
 
CREAMY CUCUMBER SALAD(Thanks to Kathy Kahlhammer, got this recipe last year)

3 Cucumbers, sliced thin   Sliced Thin Onions, if desired

Put cucumbers and onions in a bowl and soak in salt water for a couple of hours.  Then drain
and mix with the following dressing:
Dressing:
1/2 Cup Mayonnaise (Can also use Miracle Whip) 1/2 Cup Half & Half
2 Tbs. Sugar (or Sugar Substitute)   3 Tbs. Vinegar
Put the dressing ingredients in a bowl and stir until sugar is dissolved.  Pour over cucumbers and onions.
Refrigerate until serving time.






KLTF PARTY LINE RECIPES FOR July 25th to JULY 29th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

PANKO-CRUSTED SCALLOPS ( makes 4 servings)
1 lb. Large Scallops        1/4 Tsp. Salt         1/4 Tsp. Pepper 
1 Egg                              1 Tbs. Milk            1/4 Cup Flour
3 Tbs. Canola Oil            3/4 Cup Panko (Japanese Bread Crumbs)
Lemon Wedges, optional
Pat scallops dry.  Season with salt and pepper.  Beat the egg with the milk.  Arrange
the flour, egg mixture and Panko in three shallow dishes.  Dust each scallop lightly
with the flour( shake off excess) coat with the egg mixture and then dredge in the Panko.
Heat the oil in a large nonstick skillet over medium heat.  Add the scallops and cook 2-3 minutes
undisturbed, until golden.  Turn and cook 2 minutes more or until cooked through.  Put on
serving plate and garnish with a lemon wedge, if desired..  Serve with mashed potatoes and sautéed
baby spinach. 

SPICY LIME GRILLED SHRIMP ( 8 servings)
1-3 Tbs. Cajun Seasoning  1 Lime, juiced  1 Tbs. Vegetable Oil
1 Pound Peeled and deveined medium shrimp (30-40 per pound)
Mix together the Cajun seasoning, lime juice and vegetable oil in a resealable  plastic bag.  Add the shrimp, coat with the marinade, squeeze out excess air and seal the bag.  Marinate in the refrigerator for 20 minutes.  Preheat an outdoor grill for medium heat and lightly oil the grate.  Remove the shrimp from the marinade and shake off excess.  Discard the remaining marinade.  Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.                                                                                                                                                                                                                                                                  


PEACH CRUMB PIE
1 Store-bought Pie Dough (Pillsbury recommended ).
Filling:
5 Large, ripe but firm peaches, peeled, pitted and sliced (3 pounds)
3/4 Cup Sugar 1/2 Tsp. Cinnamon         1/4 Cup Cornstarch      Juice of 1/2 Lemon 
Topping:
1/4 Cup Flour 1/4 Cup Brown Sugar     1/4 Tsp. Cinnamon      1/4 Tsp. Allspice  
Pinch of Salt        1/3 Cup Sliced Almonds     4 Tbs. Unsalted Butter, cut into small cubes
To make the filling, in a large bowl, combine the peaches, sugar and cinnamon.  In a small bowl, combine the cornstarch and lemon juice and whisk until no lumps remain.   Pour the cornstarch mixture over the peaches and toss.  Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.  To make the topping, in a large bowl, mix together the flour, brown sugar, cinnamon, allspice and salt.  Blend the butter into the mixture with your fingers until it forms pea-sized lumps and looks crumbly.  Stir in the almonds.  To assemble,  Roll out the dough an extra inch on a lightly floured surface.  Place the dough in the bottom of a 9 inch pie pan.  Crimp edges as desired.  Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie.  Dot the top with sliced butter.  Bake at 375 degrees for
40-50 minutes.  Remove from the oven and let cool before serving. 

RASPBERRY PEACH JAM (Thanks to Taste of Home, Farmers Market Cookbook)
2 2/3 Cups Finely chopped, peeled peaches  1 1/2 Cups Crushed Fresh or Frozen Raspberries               3 Cups Sugar     1 1/2 Tsp. Bottled Lemon Juice
In a Dutch Oven or heavy kettle, combine all the ingredients.  Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes.  Bring to a full rolling boil and boil for
15 minutes, stirring constantly.  Remove from the heat, skim off foam.  Carefully ladle hot mixture into hot half pint jars, leaving 1/4 inch headspace.  Remove air bubbles by running a knife through the jam.  Wipe off rims and adjust lids.  Process for 15 minutes in a boiling water canner.





KLTF PARTY LINE RECIPES FOR July 18th to JULY 22nd , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

BERRY CHEESECAKE PARFAITS                                                                                       1 1/2 Cups Thawed Cool Whip Topping  1 1/2 Cups Cold Milk
1 Pkg. (3.4oz.)Jell-O Instant Vanilla Pudding Mix 8oz. Cream Cheese, softened
24 Vanilla Wafers, coarsely chopped
1 1/2 Cups Mixed Blueberries and Sliced Fresh Strawberries
In a bowl, beat with a mixer, the cream cheese until creamy.  Gradually beat in the milk.  Add the dry pudding mix and mix well.  Whisk in 1 cup of the Cool Whip.  Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses.  Repeat layers.  Top with remaining Cool Whip.
Note:  Great recipe to keep in your files for a Fourth of July, Red, White and Blue Recipe.

FRESH BLUEBERRY PIE (Thanks to a call from a Party Line Listener)
2 Unbaked Pie Crusts
1 1/2 Cups Sugar, or to taste    1/3 Cup Flour
1/2 Tsp. Cinnamon     4 Cups Fresh Blueberries
1 1/2 Tbs. Butter    1 Tbs. Lemon Juice, optional
Put one unbaked pie crust into your pie plate and set aside.  In a bowl, mix together the sugar, flour, lemon juice (if desired) and cinnamon until well mixed.  Fold in the blueberries and then pour into your prepared pie crust.  Dot with the butter. Cover with your other prepared pie crust.  Crimp the edges and make a few slits on the top to let air escape.  Bake at 425 degrees for
35-45 minutes until nicely browned and juice begins to bubble through slits in crust.

ORIENTAL CHICKEN SALAD (Thanks to an old, August 1989 Coborn’s Recipe Flyer)
4 Cups Shredded lettuce  1 Medium Carrot, shredded 1 Tbs. Toasted Sesame Seeds
1/2 Cups Sliced Green Onion 3 Cups Cut-up Cooked Chicken or Turkey            Oriental Dressing
Oriental Dressing:
1/3 Cup Vegetable Oil   1 Tbs. Sugar    1/2 Tsp. Pepper
1/4 Cup White Wine Vinegar  1/4 Cup Soy Sauce   1/2 Tsp. Ground Ginger
Mix together the dressing ingredients and set aside.
In a 4 quart bowl, combine the chicken, carrots and onions.  Pour the Oriental Dressing over the mixture.  Let stand for 20 minutes.  Toss with shredded lettuce.  Makes 6 servings.

FRUIT SMOOTHIES (Thanks to Emeril Lagasse on the Internet)
1 Cup Whole Milk   1/4 Cup Honey     1 Cup Plain Yogurt
1/2 Cup Freshly Squeezed Orange Juice 2 Cups Fresh Strawberries    1/2 Tsp. Pure Vanilla Extract
2 Bananas, peeled and cut in 2 inch pieces 1-2 Cups Crushed Ice

How to remove residue stuck to the bottom of your iron?
Thanks to a call from a Party Line Listener, put a brown paper bag on your ironing board and sprinkle with salt.  Then rub your iron over the salt.  Our caller with the problem, called back and said it worked!!!!





KLTF PARTY LINE RECIPES FOR July 11th  to JULY 15th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

STRAWBERRY-FREEZER JAM (Thanks to Taste of Home)
2 Quarts Fresh Strawberries             5 1/2 Cups Sugar  1/4 Cup Lemon Juice
1 Pkg. (1 3/4 oz.) Powdered Fruit Pectin     3/4 Cup Water     1 Cup Light Corn Syrup
Wash and mash the berries, measuring out enough mashed berries to make 4 cups.  Put
in a large bowl.   Stir in the sugar, corn syrup and lemon juice.  Let stand for 10 minutes.
In a kettle, combine strawberry mixture and water.  Stir in pectin.  Bring to a full rolling
boil over high heat, stirring constantly.  Boil for 1 minute, stirring constantly.  Remove
from heat.  Skim off foam.  Pour into jars or freezer containers, leaving ½ inch headspace.
 Cover and let stand overnight or until set, but not longer than 24 hours.  Refrigerate for up
 to 3 weeks or freeze for up to 1 year.  Makes 4 1/2 pints.

EASY STRAWBERRY JAM (Thanks to Chris Newman)
4 Cups Strawberries, mashed 1/4 Tsp. Butter  4 Cups Sugar
Make only 1 batch at a time.  Mix berries and 2 cups of the sugar.  Add butter.  Bring to a
rolling boil and boil 2 minutes, stirring constantly.  Add the remaining 2 cups of sugar and
boil 5 minutes more.  Let stand overnight and then put in containers and freeze.

RHUBARB JAM (Thanks to Marilyn Mauling)
5 Cups Rhubarb, cut in pieces  3 Cups Sugar
Put rhubarb pieces and sugar in a bowl and let stand overnight.  Then next morning, cook 20 minutes.  While hot, add a small package of strawberry Jell-O.  Stir until dissolved.  Pour in jars.  Makes 4-6 jars.  Store in refrigerator.

FREEZER JAM WITH JELL-0 (Thanks to a call from a Partyline Listener)
10 Cups Chopped Rhubarb 5 Cups Sugar  1/4 Cup Water
Bring to a boil in kettle and then simmer for 20 minutes.  Remove from heat and add 2 small or 1 large Box of Jell-O, any flavor.  Stir until dissolved.  Pour in jars or plastic containers and freeze.

HAM AND CHEESE QUESADILLAS
4-6 Flour Tortillas  2 Cups Shredded Cheddar  or Monterey Jack Cheese
1 Cup Diced, cooked Ham  1/4 Cup Sliced Green Onions
Heat tortillas as directed on the package( keep covered until ready to use).  Place shredded cheese, ham and green onions onto one half of each tortilla.  Fold tortilla in half over filling.  Place folded tortillas on lightly greased baking sheet.  Bake at 375 degrees for 8-10 minutes or until edges are golden brown and the cheese is melted.  Cut into wedges and serve.
Note:  Instead of baking them, I will heat 1 Tbs. Butter and 1 Tbs. Olive Oil in a large non-stick frying pan over medium heat.  Then I will place the folded, filled tortillas in the frying pan and fry until golden brown and then turn them over and fry until the other side is golden brown.  For Chicken, Bacon, Ranch Quesadillas by brush the inside of the tortillas with Ranch Dressing, Add shredded, cooked chicken, bacon pieces, shredded cheese and then brown them as directed above.  For Rueben Quesadillas, Brush the inside of the tortillas with Thousand Island Dressing and then add sliced corned beef, drained sauerkraut and some Swiss Cheese.  Then fry them as directed above.

HOMEMADE CLEANER FOR WOOD CUPBOARDS (Thanks to a call from a Partyline Listener)
Mix together:  1/2 Cup Turpentine   1 Cup Linseed Oil 1 Tbs. Vinegar





KLTF PARTY LINE RECIPES FOR July 5th  to JULY 8th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

JELL-O TROUBLESHOOTING

Rubbery Jell-O:  Jell-O is rubbery-- you either did not add enough water or not mixed it well enough
Watery Jell-O: You either added too much water or did not let your Jell-O set long enough.
Jell-O Still Isn’t Set After Several Hours: You either didn’t wait long enough or you added fresh or frozen pineapple, kiwi, papaya, gingerroot, figs or guava, all of which contain an enzyme that breaks down gelatin and stops Jell-O from setting.

CREAMY CHICKEN ENCHILADAS

1 Rotisserie Chicken    1/4 Cup Milk   8oz. Pkg. Cream Cheese, cubed                                                                                                                                     2 Cans (14 1/2 oz. each) Diced Tomatoes with mild Green Chilies, undrained                                                                      2 Cans (10 3/4 oz. each) Condensed Cream of Chicken Soup, undiluted                                                                          1 Can (10 3/4 oz.) Condensed Cheddar Cheese Soup, undiluted                                                                     1 Tbs. Ground Cumin    1 Tbs. Chili Powder  2 Tsp. Garlic Powder
2 Tsp. Dried Oregano    20 Flour Tortillas (8inches), warmed
4 Cups Shredded Mexican Cheese Blend
Shred chicken and set aside.  In a large bowl, combine tomatoes, soups, milk and seasonings.  Transfer 3 1/2 cups to another bowl.  Add the chicken and cream cheese.  Spread 1/4 cup soup mixture into each of two greased 13X9 inch baking dishes.  Place 1/3 cup chicken mixture down the center of each tortilla.  Roll up and place seam side down in baking dishes.  Pour remaining soup mixture over tops.  Sprinkle with cheese.  Bake one casserole, uncovered, at 350 degrees for 30-35 minutes or until heated through and cheese is melted.  Cover and freeze remaining casserole for up to 3 months.  To use frozen casserole:  Thaw in the refrigerator overnight.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 5-10 minutes longer or until heated through and cheese is melted.

PEACHES AND CREAM MUFFINS

1 Egg    1/2 Cup Milk or Sour Cream 1/4 Cup Vegetable Oil
1  1/2 Cups Flour  1/2 Cup Sugar   2 Tsp. Baking Powder
1/2 Tsp. Salt  1 Cup Chopped Fresh Peaches
In a bowl, beat egg.  Add milk and oil.  Combine flour, sugar, baking powder and salt.  Stir into the egg mixture just until moistened.  Stir in the peaches.  Fill greased or paper-lined muffin cups three-forth full.  Bake at 400 degrees for 20-25 minutes or until muffins test done with a toothpick.  Cool for 5 minutes before removing from pan to a wire rack.  Makes 10 muffins.

FISH BOIL (Thanks to Party Line Guest, Bunny Tabatt)

16 Pieces of Pollack(Cut in chunks)  16 Small Red Potatoes, cut off ends
16 Small Onions    2 Gallons Water
1/2 Cup Salt (She uses Sea Salt)
Put the water in a large kettle and add 1/4 cup of the salt.  Bring to a boil.  Add the potatoes and boil for 16 minutes.  Add the onion and boil for 4 minutes more.  Add the fish and remaining 1/4 cup of salt and boil for 10 minutes more.  Drain off liquid and serve.

TIPS CALLED IN BY PARTY LINE LISTENERS

How to get rid mosquitoes in rain barrels: 
Put Dawn Dish Soap in the water.

How to get rid of fruit flies:
Put 1 Cup Water, 1 Cup Cider Vinegar and 2 Tsp. Dishwashing Soap in a jar and set it around where the fruit flies are.  They will go into the jar and the soap will coat them and they won’t be able to fly out.

Tomato Blight: 
Mix together 1 Gallon of Water with 4 Tbs. Epson Salt.  Apply 1 pint of this mixture to each tomato plant.





KLTF PARTY LINE RECIPES FOR June 27th  to JULY 1st, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

WATERMELON LIME SLUSH (Thanks to Sue Anfinson-Hudson)

4 Cups cubed seedless watermelon 3/4 cups frozen limeade concentrate, thawed
2 - 1/2 cups carbonated water  Lime slices.                                                                            Place watermelon in blender.  Cover & process till blended.  Strain & discard pulp.                                      Transfer juice to pitcher.  Stir in limeade concentrate.  Refrigerate for 6 hours or overnight.                   Just B/4 serving, stir in carbonated water.  Garnish with lime slices.  Makes 5 servings.
 
WATERMELON AND STRAWBERRY LEMONADE                                                                   

8 Cups Cubed Seeded Watermelon  1 Cup Fresh Strawberries, halved                                                   1/2 Cup Fresh Lemon Juice  1 Cup White Sugar    2 Cups Water                                                                                                                             Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.   Makes 8 servings.  152 Calories per serving.

BEER BRATS

2 Tsp. Olive Oil or Butter, divided   6 Bratwurst Sausages
1 Large Sweet Onion, sliced into 1/4 inch rings   6 oz. (half a can or bottle) Beer
Heat 1 tsp. olive oil or butter in a large Dutch oven or large frying pan.  Brown bratwurst sausages until deep golden brown.  (Do not puncture the sausages or they will become dry.)  Remove to a platter.  To the drippings, add the remaining tsp. of olive oil or butter and the sweet onion rings.  Toss the onions to coat with the oil.  Cook, stirring often, until onions are limp and golden, but not brown.  Return the bratwurst to the onions an add the beer.  Cook over medium heat, turning brats midway through, until beer has cooked down to a syrup, about 12-15 minutes.  Serve bratwurst on buns topped with the onions.  Makes 6 servings.  Note:  You can use this method with hot dogs, Italian Sausages, Knockwurst, or just about any link sausage.  Dark beer gives a richer flavor, but a standard commercial lager will work just fine.

GRILLED NEW POTATO PACKET

1/2 Pound each Red and White New Potatoes (about 4 each)  2 Tbs. Water
2 Cloves Garlic, minced  1/4 Tsp. Cracked Black Pepper 2 Tsp. Oil
1 Tbs. Chopped Fresh Parsley 2 Tbs. Grated Parmesan Cheese 
Heat grill to medium heat.  Place potatoes in center of 18 inch long piece heavy-duty foil.  Drizzle with water and oil.  Add garlic and black pepper.  Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Grill 18-20 minutes or until potatoes are tender.  Cut slits in foil to release steam.  Open packet.  Top potatoes with Parmesan Cheese and chopped parsley.   Makes 4 servings.
Note:  If you don’t have heavy-duty foil, you can use a double layer of regular foil.

CONEY ISLAND CHILI DOGS (Thanks to Sandra Lee, TV Food Network)
1 lb. Lean Ground Beef  12 oz. Jar Chili Sauce  1/4 Cup Water
1.48 oz. Packet Chili Seasoning 1 Tbs. Yellow Mustard  1 Tsp. Worcestershire  Sauce
1/2 Tsp. Onion Powder  8 Beef Hot Dogs   8 Hot Dog Buns
Chopped White Onion  Shredded Cheddar Cheese
In a large pot over medium heat, brown the ground beef, stirring constantly, to break up all the clumps into fine pieces.  Add the chili sauce, chili seasoning, water, Worcestershire Sauce, mustard and onion powder.  Bring to a boil, lover the heat, and simmer for 30 minutes.  Meanwhile, boil the hot dogs, according to package instructions.  Place hot dogs in buns, top with chili, cheddar cheese and chopped white onions.





KLTF PARTY LINE RECIPES FOR June 19th to JUNE 24th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

STRAWBERRY PRETZEL DESSERT
First Layer: 2 Cups Pretzels, crushed   3 Tbs. Sugar      1/4 Cup Melted Butter
Mix above ingredients and press in a 9X13 inch pan.  Bake at 400 degrees for 8-10 minutes.
Second Layer:  8oz. Cream Cheese  1 Cup Powdered Sugar    8oz. Cool Whip
Mix cream cheese and sugar well.  Add Cool Whip.  Spoon over cooled crust.
Third Layer:  1 Box (6oz.) Strawberry Jell-O    2 10 oz. Pkgs. Frozen Strawberries
Dissolve Jell-O in 2 Cups Boiling Water.  Add the frozen berries, stir to combine. Let set awhile until it starts to thicken a little and then spoon over second layer.  Refrigerate 1-2 hours to set up before serving.

NEVER FAIL MERINGUE (Thanks to Pat Boser, a Party Line Listener who got the recipe from Harriet Turner on Party Line back in 1988)
1 Tbs. Corn Starch 2 Tbs. Cold Water 1/2 Cup Boiling Water
3 Egg Whites  6 Tbs. Sugar  Pinch of Salt  1 Tsp. Vanilla
In a saucepan, mix together the corn starch and water.  Then add the boiling water and stir and cook until clear.  Cool completely.  In a bow at high speed, beat the egg whites until foamy.  Add the sugar, one tablespoon at a time.  Beat until stiff but not dry.  Reduce speed to low and add the salt and vanilla.  Gradually add the cornstarch mixture and beat at high speed until stiff peeks form.  Spoon meringue over pie filling, sealing meringue to edge of crust to prevent shrinking or weeping.  Bake at 400 degrees about 10 minutes or until a delicate light brown. 

SOUTHWEST POTATO CORN CHOWDER
4 Slices Bacon, chopped  1 Small Onion, chopped  2 Stalks Celery, sliced
1 1/2 lbs. Red Potatoes (about 5), peeled and cubed   3 Cups Milk
1 Can Condensed Cream of Chicken Soup    1/4 Tsp. Pepper
8oz. Hot Pepper Pasteurized Process Cheese Food, cubed  
1 Pkg. (10 oz.) Frozen Corn, thawed
Cook bacon in large saucepan until crisp, stirring frequently.  Remove bacon from pan, reserving 2 Tbs. of the drippings.  Drain bacon on paper towels.  Add potatoes, onions and celery to drippings in the saucepan.  Cook and stir 2 minutes.  Stir in soup and milk.  Bring to a boil.  Simmer on low heat 8 minutes, stirring occasionally.  Add remaining ingredients.  Cook about 5 minutes or until process cheese food is completely melted and potatoes are tender, stirring occasionally.   Garnish with chopped fresh cilantro and a sprinkling of additional bacon, cooked and crumbled.  For a special extra, stir in 2 cups of chopped cooked chicken along with the process cheese food, corn and pepper.

QUICK TACO SALAD
1 Pkg. Taco Seasoning Mix 1 lb. Lean Ground Beef  1 Onion, chopped
1/4 Cup Water   10 Cups Torn Romaine Lettuce 2 Tomatoes, chopped
1 Cup Shredded Cheddar Cheese 2 Cups Tortilla Chips, crushed 1/4 Cup Ranch Dressing
Brown meat with onions in large skillet on medium-high heat.  Drain.  Add seasoning mix and water and mix well.  Bring to a boil.  Simmer on medium-low heat about 3 minutes.  Divide lettuce among 4 plates.  Top evenly with meat mixture, tomatoes, cheese and crushed chips.  Drizzle with dressing.  Makes 4 servings.  Note:  You could put all the ingredients in a large bowl, except the dressing.  Mix gently and let them put their own dressing on. 
Variation:  Crumple Aluminum Foil into a 3 inch ball (one ball for each serving).  Place on a baking sheet.  Top each ball with 1 tortilla.  Spray with cooking spray or brush with olive oil.  Bake at 425 degrees for 6-8 minutes or until tortillas are golden brown.  Tortillas will drape over balls as they bake to form shells or bowls.  Fill tortilla shells or bowls with salad greens, meat mixture, cheese and tomatoes.  Drizzle with dressing. 
Variation: Cut the top off  a small bag of Tortilla Chips.  Add some meat mixture.  Top with lettuce, tomatoes, cheese, salsa and sour cream for a “Taco In a Bag”





KLTF PARTY LINE RECIPES FOR June 13th to JUNE 17th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

SLOPPY JOES IN THE CROCK POT (Thanks to Gail Leikvoll)
3 lbs. Hamburger            3 Stalks Celery, chopped        1 Large Onion, chopped
1 Can Italian Diced Tomatoes    1 Chili Seasoning Packet        1 Taco Seasoning Packet
Water, if needed while cooking.
In a skillet, brown the hamburger with the celery and onion.  Rinse or drain if necessary.  Put all in a crock pot.  Add the tomatoes, chili seasoning and taco seasoning.  Stir well to combine.  Cook on low for 2-3 hours.

BLACK AND WHITE BROWNIES
1 Box (19-21 oz.) Pkg. Fudge Brownie Mix        1 Pkg. (10-12 oz.) White Chocolate Chips
1 Cup Semi-sweet Chocolate Chips            1/2 Cup Pecans, chopped
2 Cups Powdered Sugar                1/4 Cup Butter, melted
3 Tbs. Hot Water                    1/4 Cup Unsweetened Cocoa Powder
1 Tsp. Vanilla                    3/4 Cup Pecans, chopped
Grease the bottom of a 9X13 inc baking pan and set aside.  Prepare brownie mix according to package directions.  Stir in half of the white chocolate chips., all of the semi-sweet chocolate chips and 1/2 cup of pecans.  Spread the batter in the prepared baking pan.  Bake at 350 degrees for 30 minutes or until center is set.  Sprinkle with the remaining white chocolate chips and bake for 1 minute more.  Cool in pan on wire rack.  For frosting, in a small bowl, combine melted butter and hot water.  Stir in the powdered sugar, cocoa powder and vanilla.  Beat by hand until smooth.  Spoon over top of brownies.  Sprinkle with the 3/4 cup of chopped pecans.  Cool about 1 1/2  hours or until frosting is set.  Cut into bars.  Makes 36 brownies.

RHUBARB BREAD (Thanks to Party Line Listener, Betty Benedette)
1 1/2 Cups Brown Sugar        2/3 Cup Vegetable Oil        2 Eggs
1 Tsp. Vanilla            2 1/2 Cups Flour            1 Tsp. Baking Powder
1 Tsp. Baking Soda        1 Tsp. Salt            1 Cup Buttermilk
1 1/2 Cups Rhubarb, cut fine    1/2 Cup Chopped Nuts
Topping:  1 Tbs. Butter        1/2 Tsp. Cinnamon        1/2 Cup Sugar
In a bowl, beat together the brown sugar, oil and eggs until light and fluffy.  In a bowl, combine the flour, baking soda, baking powder and salt.  Add alternately with the buttermilk until all is combined.   Stir in the rhubarb and nuts.  Pour into greased 9X5 inch loaf pans.  Combine the topping ingredients, the butter, cinnamon and sugar.  Sprinkle over the batter in the loaf pans.  Bake at 3235 degrees for 55 minutes. 

BLUE RIBBON CHILI (Thanks to All Recipes.com  Note: 59,814 people saved this recipe!)
2 Pounds Ground Beef         1/2 Onion, chopped              1 Tsp. Ground Black Pepper
1/2 Tsp. Garlic Salt        2 1/2 Cups Tomato Sauce              8 oz. Jar Salsa
4 Tbs. Chili Seasoning Mix    15oz. Can Light Red Kidney Beans      
15 oz. Can Dark Red Kidney Beans
In a large saucepan, over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender.  Drain grease, if desired.  Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans.  Mix well, reduce heat to low and simmer for at least an hour.   Makes 6-8 servings.

How to keep cats out of your garden—Thanks to a call from a Party Line Listener
Sprinkle citrus peels around the garden.  Cats don’t like citrus smell.






KLTF PARTY LINE RECIPES FOR June 6th to JUNE 10th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

DOUBLE BBQ BACON-WRAPPED GRILLED CHICKEN
White BBQ Sauce:  1/4 Cup Mayonnaise 2 Tsp. Lemon Juice 1 Tsp. Cider Vinegar
1/4 to 1/2 Tsp. Red Pepper Sauce  2 Tsp. Chopped Parsley
Bacon-Wrapped Chicken:  4 Boneless Skinless Chicken Breasts 1/4 Cup BBQ Sauce
8 Slices Packaged Precooked Bacon 2 Tsp. BBQ Seasoning
Heat gas or charcoal grill.  In a small bowl, stir together White BBQ Sauce ingredients.  Cover and refrigerate until serving time.  Wrap each chicken breast with 2 slices bacon, stretching bacon to cover as much of the breast as possible.  Secure ends of bacon to chicken with toothpicks.  Sprinkle both sides with BBQ seasoning.  Place chicken on grill over medium heat.  Cover grill.  Cook 5 minutes.  Brush with
2 Tbs. of the BBQ sauce.  Cook 5-7 minutes more or until chicken reaches 170 degrees on your meat thermometer.  Turn chicken and brush with remaining BBQ sauce.  Serve chicken topped with the White
BBQ Sauce.  Makes 4 servings.

CHERRY DELIGHT BARS (One of my family favorites)
1 Cup Butter or Margarine  1 3/4 Cups Sugar   4 Eggs
1 Tsp. Vanilla   1 1/2 Tsp. Baking Powder  3 Cups Flour
1/2 Tsp. Salt   1 Can Wilderness Cherry Pie Filling
Cream butter and sugar.  Add eggs and vanilla.  Beat until creamy.  Add dry ingredients.  Mix well.  Spread about two thirds of the mixture on a greased, 10x15 inch, jelly roll pan.  Spread on pie filling.  Drop reserved batter by teaspoons full over the top.  Bake at 350 degrees for 30 minutes. Let cool completely. Optional:  Drizzle with a powdered sugar frosting if desired.

STEAK ON A STICK
1/2 Cup Soy Sauce 1/4 Cup Olive Oil  2 Tbs. Molasses  2 Tsp. Mustard Powder
1 Tsp. Ground Ginger 1/2 Tsp. Garlic Powder 
2 Pounds Flank Steak, cut into thin strips  32 Wooden Skewers (8inches long), soaked in water
In a large resealable bag, combine all the ingredients, except the steak and skewers.  Seal and shake the bag to mix ingredients together.  Add steak strips to the bag and seal.  Refrigerate for at least 8 hours to marinade.  Preheat the oven’s broiler.  Thread meat onto skewers and place on a broiling rack.  Broil the steak for 3-4 minutes on each side.  Arrange on a platter to serve.  Makes 30 appetizer servings.

STRIPED CHOCOLATE POPCORN
12 Cups Popped Popcorn  2 Cups Miniature Pretzels  1 Cup Pecan Halves, toasted
1/4 Cup Butter   4 oz. White Candy Coating, coarsely chopped
2 oz. Milk Chocolate Candy Coating, coarsely chopped
In a large bowl, combine the popcorn, pretzels and pecans.  Drizzle with butter and toss.  Set aside.  In a microwave safe bowl, melt the white candy coating at 70% power for 1 minute.  Stir.  Microwave an additional 10-20 second intervals, stirring until smooth.  Drizzle over popcorn mixture.  Toss to coat.  Spread on foil-lined baking sheets.  In a microwave safe bowl, melt milk chocolate coating.  Stir until smooth.  Drizzle over popcorn mixture.  Let stand in a cool place until chocolate is set.  Store in an airtight container.

Hints for growing tomato plants, thanks to a Party Line Listener. back in Sept. 2009.  It helps to prevent blossom end rot, blight, etc.
At planting time, put with each plant:  2 Tbs. Epson Salt, 1 Tsp. Baking Soda and shells from 2 egg shells, crushed.  During the season:  Mix together 4 Tbs. Epson Salt, 2 Tbs. Dry Powdered Milk and 1 Gallon water.  Mix together well and pour one pint of this mixture around each tomato plant.





KLTF PARTY LINE RECIPES FOR MAY 31st  to JUNE 3rd , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

Linda’s Easy Rhubarb Jam (Thanks to my daughter, Linda)
5 cups rhubarb    4 cups sugar
1 (20oz) can crushed pineapple, drained 1 (6oz) big box strawberry Jell-O
In large saucepan combine rhubarb, sugar & pineapple. Bring to boil over med-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
after rhubarb mixture boils for 10 min., remove from heat and stir in strawberry
Jell-O. Transfer to sterile jars, seal with lids and process for 15 minutes in boiling water bath. refrigerate if seal has been broken.. Makes 7 half pints
 
Lacey’s Rhubarb Dessert (Thanks to Lacey Welle)
4 Cups Rhubarb, diced  1 Cup Sugar
1 Can Blueberry Pie Filling 1 Box of White or Yellow Cake Mix
1 Cup butter
In a greased 9X13 inch baking dish, add the rhubarb.  Sprinkle sugar over the top of rhubarb.  Dot the blueberry pie filling over the top.  Then sprinkle the dry cake mix over the top.  Lastly, drizzle the melted butter over the top.  Bake at 350 degrees for 45-50 minutes. Very good.  Note:  A Jeanette Retka brought me a piece of this dessert but she used Raspberry Pie filling and it was very good also!!

The next 3 recipes were served at Coborn’s Beef & Dairy Celebration

BETTER THAN KIT KAT BARS
1 Cup Butter   1/2 Cup Milk  1/2 Cup Sugar  
1 Cup Brown Sugar  2 Cups Crushed Graham Crackers
Mix above ingredients together is a saucepan.  Bring to a boil and boil 5 minutes, stirring constantly.  Spray a 9x13” pan with a non-stick coating spray.  Line pan with Keebler Club Crackers.  Spread on half of the filling, then another layer of  Keebler Club Crackers, then the rest of the filling and then top with another layer of Keebler Club Crackers.
Frosting:   3/4 Cup Chocolate Chips     3/4 Cup Butterscotch Chips 2/3 Cup Peanut Butter
Melt together and spread over the bars.  Cool and then cut into squares.

FANNY FARMER BARS (Donna’s version)
 1/2 Cup Cocoa   2/3 Cup Flour  1 Cup Sugr
1/2 Cup Margarine  2 Eggs, beaten  1/2 Tsp. Salt 1 Tsp. Vanilla
Melt butter, cocoa and salt together.  Cool.  Sift in flour, sugar and then add eggs.  Put in 9x13” pan and bake 20 minutes at 325 degrees.  Remove from oven and cover with mini marshmallows and return to oven to soften for 2-5 minutes. Note: I used a Betty Crocker’s Fudge Brownie Mix made with 3 eggs)
Icing: 1/2 cup Brown sugar 1/4 Cup Water      3 Tbs. Butter  4 Tbs. Cocoa
Combine and mix well.  Beat in 1 1/2 Cups Powdered Sugar and 1 Tsp. Vanilla.  Spread on top of marshmallows…..yummy!

BLT DIP
8oz. Cream Cheese, softened  1/2 Cup Ranch Salad Dressing
1 Medium Tomato, seeded and diced 6 Bacon Slices, crisply cooked & chopped
1/2 Cup Celery, finely chopped  2 Tbs. Onion, finely chopped
1 Tsp. Sugar    Lettuce Leaves
In a bowl, combine cream cheese and ranch dressing.  Mix well.  Add tomato (reserve
1 Tbs. for garnishing), bacon, onion, celery and sugar.  Mix well.  Cover, refrigerate until ready to serve.  Line serving bowl with lettuce leaves.  Fill with dip and garnish with tomatoes and a little bacon.  Makes about 2 1/2 cups dip.





KLTF PARTY LINE RECIPES FOR MAY 23rd  to MAY 27th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

LEMON BARS

4 Eggs    1 Box Lemon Cake Mix
1 Can Lemon Pie Filling 
Combine the above ingredients in a bowl and mix well.  Spray a 10x15” pan with a non-stick spray.  Pour mixture into pan and bake at 350 degrees for 20 minutes.

Grilled Bacon Jalapeno Wraps                                                                                                      
6 fresh jalapeno peppers, halved lengthwise and seeded                                                                  1 (8 ounce) package cream cheese             12 slices bacon                                                                                                                                      Preheat an outdoor grill for high heat.   Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.   Place on the grill, and cook until bacon is crispy, about 10 minutes.                                                                                   

Grilled Corn on the Cob                                                                                                               6 ears corn  6 tablespoons butter, softened  salt and pepper to taste                           Preheat an outdoor grill for high heat and lightly oil grate.   Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.   Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Grilled Beer-Brined Chicken                                                                         
Brine and Chicken
2 cups water          1/4  cup kosher (coarse) salt  1/4 cup packed brown sugar                                     4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled                                                    
2 cut-up whole chickens (3 to 3 1/2 lb each)                                                                            Barbecue Rub
1 tablespoon paprika   1 teaspoon table salt   1/2 teaspoon onion powder
1/2 teaspoon garlic powder 1/2 teaspoon pepper   1/4 cup vegetable oil
  
In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.  Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.  Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes. Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).  Makes 8 servings   How-To If all the chicken doesn't fit on the grill at once, grill the chicken in 2 batches (keep first batch warm in oven while second batch is grilling).





KLTF PARTY LINE RECIPES FOR MAY 16th  to MAY 20th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

MOM’S EASY POTATO SALAD
3 Cans Diced Del Monte New Potatoes, drained 6 Hard-Boiled Eggs, diced
3/4 Cup Finely chopped Celery   1 Medium Sweet Onion, minced
1 Large Dill Pickle, diced (Claussen)  1/2 Tsp. Celery Seed
2 Tbs. Dill Pickle Juice    1/4 Tsp. Dry Mustard
1 Tbs. Chopped Pimento    Yellow Mustard
1 Cup Mayonnaise    Paprika
Salt and Pepper
In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow.  Add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento.  Combine all and add salt and pepper to taste.
Note:  To use fresh potatoes for this recipe, boil 5 large potatoes in 2 quarts of water with 1/2 tablespoon salt.  When fork tender, cool and remove skins when cool enough to handle.  Cut into 1 inch cubes.  Proceed as above with remaining recipe.

BETHEL LUTHERAN CHURCH’S SLOPPY JOES (Thanks to Lynda Lochner)
Brown 4 lbs. of Hamburger and then add:
1 Tbs. Lemon Juice  2 Tbs. Vinegar   12 Tbs. Tomato Soup
1 Tbs. Brown Sugar  1/2 Small Bottle Ketchup 3/4 Tsp. Onion Salt
3/4 Tsp. Dry Mustard  1 1/2 Tsp. Salt   1/2 Tsp. Chili Powder
Bring to a boil and then reduce heat and simmer for 1 hour.  Makes 17 servings.

APPLE CAKE WITH LEMON SAUCE (Thanks to Party Line Guest, Phyllis Cleys)
1/3 Cup Boiling Water  1/4 Tsp. Baking Soda  1 Pkg. Spice Cake Mix
2 Eggs, beaten   1 Cup Chopped Apples  1 Tsp. Vanilla
1 Can Apple Pie Filling
Add baking soda to water and set aside.  In large bowl, combine cake mix, eggs and vanilla.  Add water mixture and beat until light and fluffy, about 2 minutes.  Fold in pie filling and apples.  Pour into a greased and floured 9X13 inch pan.  Bake at 350 degrees for 40-45 minutes. 
Lemon Sauce: 
1 1/2 Large Lemons, peel and juice      1/4 Tsp. Salt   1 Cup Sugar
3 Egg Yolks, beaten             2 1/4 Cups Water  2 Tbs. Butter
3 Tbs. Cornstarch
Grate peel of lemon and squeeze juice and set aside.  Put water in saucepan.  Mix sugar, cornstarch and salt.  Add to the water in saucepan.    Stir as it cooks and thickens.  Remove from heat.  Add 4 Tbs. of hot sauce to beaten eggs.  Then add egg mixture to hot sauce in saucepan.  Cook again for 2-3 minutes.  Add peel, lemon juice and butter.  Pass lemon sauce to serve with the cake.

GERMAN  POTATO SALAD
4 Potatoes   4 Slices Bacon   1 Tbs. Flour
2 Tbs. Sugar   1/3 Cup Water   1/4 Cup White Wine Vinegar
1/2 Cup Chopped Green Onions Salt and Pepper to taste
Bring a large pot of salted water to a boil.  Add potatoes.  Cook until tender but still firm, about 15 minutes.  Drain, cool and dice or slice.  Fry bacon in a large deep skillet until evenly cooked.  Drain, crumble and set aside.  Reserve bacon fat.  Add the flour, sugar, water and vinegar to skillet with the reserved bacon fat and cook and stir until dressing is thick.  Add bacon, potatoes and green onions to skillet and stir until coated.  Cook until heated  through and season with salt and pepper.  Serve warm.  Makes 4 servings.





KLTF PARTY LINE RECIPES FOR MAY 9th to MAY 13th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

ENCHILADA CASSEROLE (Thanks to Taste of Home Diet Comfort Foods Cookbook)
1 Lb. Lean Ground Beef (90% lean)   1 Large Onion, chopped
1 Can (15oz.) Black Beans, rinsed and drained  2 Cups Salsa
1/4 Cup Reduced-Fat Italian Salad Dressing   1/4 Tsp. Cumin
2 Tbs. Reduced-Sodium Taco Seasoning   6 Flour Tortillas (8 inches)
1 Cup Shredded Reduced-Fat Mexican Cheese Blend  3/4 Cup Reduced-Fat Sour Cream
1 Medium Tomato, chopped    1 Cup Shredded Lettuce
1/4 Cup Minced Fresh Cilantro
In a large skillet, cook beef and onion over medium heat until meat is no longer pink and then drain.  Stir in the salsa, beans, dressing, taco seasoning and cumin.  Place three tortillas in a 2 quart baking dish coated with cooking spray.  Layer with half of the meat mixture, sour cream and cheese.   Repeat layers.  Cover and bake at 400 degrees for 25 minutes.  Uncover and bake 5-10 minutes more or until heated through.  Let stand for 5 minutes before topping with the lettuce, tomato and cilantro.  Makes 8 servings
357 Calories per serving

BBQ PULLED PORK (Thanks to Party Line Guest, Ricky Turner)
5-8 lbs. Pork Butt Roast   1-2 Jars Ricky’s Four Cheeks BBQ Sauce (in local stores)
4-5 Bay Leaves    1 Small or Medium Onion, sliced
Lawry’s Seasoned Salt   Pepper to taste
Season roast with Lawry Salt and pepper until well covered with seasoning.  Place roast in roaster with                 1 quart water.  This will add flavor to the pork.  Add the bay leaves and onion.  Place roaster in oven covered and bake at 350 degrees for 3-4 hours or until the meat falls from the bone.  Remove the meat from the liquid and pull it apart with 2 forks.  Remove a lot of the fat and the bones.  Discard liquid and put the meat back in the roaster, adding 1-2 jars of Four Cheese BBQ Sauce.  Put back in the oven and bake, uncovered, at 250 degrees for about 30 minuets more to remove moisture from the pork.  Serve on your favorite buns or bread.  Note from Ricky:  Just remember, it’s OK to get the sauce on your cheeks!!!

OVEN SMOKED TURKEY (Thanks to my daughter-in-law, Laura Hilmerson)
15-20 lb. Turkey (thawed)  2 Gallons Water   1 Cup Table Salt
2 Cups Morton Tender Quick 6-8 Tbs. Liquid Smoke
Soak turkey in above solution for at least 24 hours, making sure all of the turkey is covered.  Remove from solution and put turkey in cooking bag as directed or in a covered roaster.  Can bake overnight at 275 degrees in roaster.  Note:  Cook turkey breast side down for better flavor.

BRINE FOR SMOKED TURKEY (Thanks to a call from a Party Line Listener)
1 Gallon Water       1/4 Cup Canning Salt or Morton Tender Quick       3/4 Cup Brown Sugar
Put above ingredients in a kettle and bring to a boil.  Boil for 5 minutes and then let cool to 40 degrees.
Then either soak the meat in the brine or inject it into the meat.

RHUBARB DUMPLINGS (Thanks to Party Line Listener, Virginia Peschl, Foley, Mn.)
2 Tbs. Butter  2 Cups Rhubarb, cut up  1/2 tsp. Cinnamon
1/2 Cup Sugar  Dash Salt   3 Cups Water
Combine above ingredients in a saucepan and bring to a boil.  Simmer until rhubarb is tender.  Meanwhile make the dumplings.
Dumplings:
1 Cup Flour  1 1/2 Tsp. Baking Powder  1/2 Tsp. Vanilla
1/4 Cup Sugar  2 Tbs. Butter   1/2 Cup Milk  Salt to taste
Combine the above ingredients to make dumpling dough.  Drop dough by tablespoon on top of  the rhubarb mixture.  Cook uncovered 5 minutes, then covered 15 minutes.  Virginia says it is very good!!!





KLTF PARTY LINE RECIPES FOR MAY 2ND TO MAY 6TH , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

TUNA WRAPS
1 Can (6oz.) Water-packed Tuna, drained and flaked  1 Medium Carrot, shredded
3 Green Onions with tops, thinly sliced   3 Cups Cabbage, chopped
2 Tbs. Fresh Cilantro, snipped    1/2 Cup Fat-free Mayonnaise, divided                 2 Tbs. Lime Juice      1 Tbs. Soy Sauce                          1 Tbs. Sugar      6 (8inch) Fat-Free Flour Tortillas
1 Red Bell Pepper, cut into 24 thin strips   12-18 large, fresh Spinach Leaves
In a bowl, whisk together the lime juice, 2 Tbs. of the mayonnaise, soy sauce and sugar.  Add the cabbage, carrot, green onions, cilantro and tuna and mix lightly.  For each wrap, spread tortilla with 1 Tbs. of the remaining mayonnaise.  Top evenly with 1/2 cup of the tuna mixture.  Cover with 203 spinach leaves and 4 bell pepper strips.  Roll up tortilla tightly.  Repeat with remaining tortillas and filling.  Wrap filled tortillas individually with plastic wrap.  Refrigerate, seam side down for 30 minutes or up to 3 hours before cutting and serving.  To serve, cut each roll in half diagonally.  Makes 6 Sandwiches.  Or for appetizers, cut each wrap crosswise into 6 slices to make 3 dozen party snacks.

BERRY SPINACH SALAD
1/2 Cup Sugar   1Pkg. (6oz.) Fresh Baby Spinach
1 Cup Fresh Blueberries  2 Cups Sliced Fresh Strawberries                 1 Cup Chopped Pecans
Dressing:  1 Tsp. Sugar  2/3 Cup Fresh Strawberries                 3/4 Tsp. Onion Powder
1/4 Cup Balsamic Vinegar  1/4 Tsp. Pepper      2/3 Cup Olive Oil
1/2 Tsp. Salt
In a small heavy skillet over medium low heat, cook 1/2 cup sugar until it begins to melt.  Gently drag melted sugar to the center of pan so sugar melts evenly.  Cook, without stirring until sugar is dark reddish brown, about 15 minutes.  Remove from the heat, stir in pecans.  Pour onto a foil lined baking sheet.   Cool completely.  Break pecans apart if necessary.  In a salad bowl, combine the spinach and berries.  Place the vinegar, strawberries, sugar, onion powder, salt and pepper in a blender.  Cover and process until pureed.  While processing, gradually add oil in a steady stream.  Just before serving, drizzle the salad with dressing.  Top with sugared pecans.

WINTER FRUIT SALAD
1 Can (20oz.) Pineapple Chunks in natural juices 1 Pkgs. (3-1/8oz.) Cook and Serve Vanilla Pudding
3/4 Cup Chopped Pecans or Walnuts  1/3 Cup Flaked Coconut
1 Quart Mixed Fresh Fruit Chunks (Apples, Bananas, Oranges, Pears, etc.)     Whipped Topping, optional
Drain pineapple, reserving juice.  Set pineapple aside.  In a saucepan, combine pineapple juice and pudding mix.  Cook over medium heat until thickened.  Cool.  Combine pineapple, other fruit, nuts and coconut in a large salad bowl, add dressing and stir to coat.  Chill until  ready to serve.  Garnish with whipped topping if desired.  Makes 6-8 servings.

SHARON’S ANGEL FOOD CAKE DESSERT (Thanks to Sharon Foriter)
1 Angel Food Cake  1 Large Box Vanilla Instant Pudding 
2 Cups Milk   8 oz. Cool Whip
Fresh Strawberries, sliced Kiwi, sliced
Break Angel Food Cake into pieces and set aside.  In a bowl, mix together the instant vanilla pudding and milk until it thickens.  Then fold in the Cool Whip.  In a 9x13 inch pan, put half the broken pieces of angel food cake.  Top with half of the pudding mixture.  Then sprinkle with some of the strawberry slices and some of the kiwi slices.  Now repeat the layers ending with the fruit slices.  Refrigerate until serving time.  Note:  It is great dessert to have after having a big meal for Easter because it is very light and tasty!!!





KLTF PARTY LINE RECIPES FOR APRIL 25th TO APRIL 29th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

DELICIOUS HAM AND POTATO SOUP (Makes 8 servings)
3 1/2 Cups Peeled and Diced Potatoes 1/3 Cup Diced Celery 1/3 Cup Finely Chopped Onion
3/4 cup Diced Cooked Ham  3/4 Cups Water  1/2 Tsp. Salt, or to taste
2 Tbs. Chicken Bouillon Granules  5 Tbs. Butter  5 Tbs. All-Purpose Flour
2 Cups Milk    1 Tsp. Ground White or Black Pepper, or to taste
Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon, salt and pepper.  In a separate saucepan, melt butter over medium-low heat.  Whisk in flour and cook and stir constantly until thick, about 1 minute.  Slowly stir in milk and stir constantly so lumps don’t form until all of the milk has been added.  Continue stirring over medium-low heat until thick, about 4-5 minutes.  Stir the milk mixture into the stockpot and cook soup until heated through.  Serve immediately. 

CHICKEN CORDAN BLUE WITH  STUFFING
9 Boneless, Skinless Chicken Breasts   9 Slices Swiss Cheese
1 Can Cream of Mushroom Soup, undiluted   1 Can Cream of Chicken Soup, undiluted
1 Stick Butter      9 Pieces of Ham
1 Box Chicken Flavored Stove Top Dressing   
Put chicken in a well greased 9X13” pan.  Cover each chicken breast with a slice of Swiss Cheese and a slice of ham.   In a bowl, combine the soups and spread over chicken and cheese.  Sprinkle stuffing on top of soup.  Pour melted butter on top of stuffing.  Cover with foil and bake 2 h ours at 300 degrees.

RHUBARB REFRIGERATOR PICKLES
2 lbs. Rhubarb, cleaned and cut into 1/2 inch slices (do not peel)
1 Tbs. Kosher Salt  4 Cups Sugar  4 Cups Cider Vinegar
2 Oranges, zest and juice  12 Cloves  2 Lemons, zest and juice
2 Tbs. Yellow Mustard Seeds 2 Cinnamon Sticks 8 (1/4 inch) Slices Fresh Ginger
Place sliced rhubarb in a colander and sprinkle with salt.  Set aside while preparing brine.  In a large sauce pan over medium low heat, stir together the sugar, vinegar, orange zest and juice, lemon zest and juice, ginger slices, mustard seeds, cloves and cinnamon stick.  Cook, while stirring, just until sugar dissolves.  Reduce heat and simmer for 15 minutes.  Remove from heat and allow mixture to cool completely.  Remove cinnamon stick.  Pack rhubarb pieces into two sterilized quart canning jars and pour cooled brine over.  Refrigerate for two days prior to eating.  Rhubarb Refrigerator Pickles will keep refrigerated for up to 6 weeks.

RASPBERRY AND CRÈME FRENCH TOAST BAKE (Thanks to Gail Leikvoll and friend)
1 Large French Loaf, cut into 2” cubes (She says she would remove the crust)
1 Cup Maple Syrup  8 oz. Cream Cheese, cubed 3 Cups Milk
6 Eggs    1/2 Tsp. Cinnamon  1 Tbs. Vanilla Extract
1 1/2 -2 Cups Raspberries  3/4 Cup Brown Sugar  3-4  Tbs. Butter
Spray a 13x9 inch baking dish with a cooking spray.  Pour Maple Syrup into baking dish, spread evenly.  Add 1/2 bread cubes to dish.  Add 1/2 of the fruit and 1/2 of the cream cheese cubes over the bread.  Whisk together eggs, milk, cinnamon and vanilla.  Pour over the bread mixture.  Now put the rest of the bread cubes on top and push down slightly.  Top with remaining cream cheese and fruit.  Cover and refrigerate overnight (long enough to allow milk/eggs to soak in).  Nest morning remove from refrigerator.  Sprinkle brown sugar and butter over the top while oven is preheating.  Bake at 350 degrees for 50-60 minutes, uncover and bake another 15-20 minutes until liquid is absorbed.  Note:  Serve warm with whipped cream, maple or raspberry syrup.  She used part raspberries and blackberries.  Very good!!





KLTF PARTY LINE RECIPES FOR APRIL 18th TO APRIL 22nd , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

PEANUT BUTTER EASTER EGGS (Thanks to Taste of Home Easter Recipe Cards)
1 1/2  Cups Butter, softened  2 1/3 Cups Powdered Sugar
1 Cup Graham Cracker Crumbs  1/2 Cup Creamy Peanut Butter
1/2 Tsp. Vanilla Extract   1 1/2 Cups Dark Chocolate Chips
2 Tbs. Shortening   Pastel Sprinkles
In a large bowl, cream butter, gradually add the powdered sugar, cracker crumbs, peanut butter and vanilla.  Shape into 16 eggs.  Place on waxed paper-lined baking sheets.  Refrigerate for 30 minutes or until firm.  In a microwave, melt the chocolate chips and shortening.  Stir until smooth.  Dip the eggs in chocolate.  Allow excess to drip off.  Decorate with sprinkles.  Return the eggs to waxed paper.  Chill until set.  Store in an airtight container in the refrigerator. 
 
STUFFED FRENCH BREAD (Thanks to a Party Line Listener & Nani Boujou Lodge)
1 lb. Loaf French Bread, cubed 8oz. Cream Cheese, diced in 1 inch pieces 8 Large Eggs
2 1/2 Cups Half and Half  6 Tbs. Butter, melted and cooled  
1/4 Cup Maple Syrup  Cinnamon to taste
In a large mixing bowl, mix together the eggs, half and half and butter.  Then add the maple syrup.  Put half of the bread cubes in a buttered 9x13 Inch pan.  Sprinkle on half of the cream cheese cubes.  Repeat the layers of the remaining bread cubes and cream cheese.  Pour the egg mixture evenly over the top and press down the bread slightly until all is moistened.  Cover with plastic wrap and refrigerate overnight.  In the morning, remove plastic wrap and sprinkle with cinnamon and bake at 350 degrees for 45 minutes or until golden brown. 

FRENCH TOAST BUNDT  (from “Fresh Ideas with frozen bread dough” Cookbook by Rhodes)
24 Rhodes Rolls, thawed but still cold        2 Egg Whites
1/3 Cup Liquid Hazelnut Coffee Creamer         2 Tbs. Butter, melted 
1/4 Tsp. Nutmeg       1/4 Tsp. Ginger   2 Tbs. Sugar
1/2 Tbs. Cinnamon       1/2 Tsp. Vanilla Extract    1/4 cup Maple Syrup
Drizzle with:  Maple Syrup       Powdered Sugar
Cut rolls in half.  Mix all other ingredients together in a bowl.  Dip rolls in mixture and place in large bundt pan sprayed with non-stick cooking spray. (The bundt pan should only be about half full)  Cover the bundt pan and the leftover mixture with plastic wrap and refrigerate both overnight.  In the morning, remove wrap and slowly pour leftover mixture over rolls.  Cover again with wrap and let rise at room temperature until rolls barely reach the top of the pan.  Remove wrap and bake 350 degrees for 35 minutes. Do not underbake.  To prevent bundt from falling over sides of pan, carefully press rolls inward with fingertips during baking cycle. Remove from oven and immediately invert onto serving platter.  Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar.  Cut into slices and serve.  Add more syrup if desired.

EASTER HAM (Thanks to a call from a Party Line Listener)
Ham  Mustard  Brown Sugar
Coat the ham with mustard and then rub brown sugar all over the ham on top of the mustard.  Put ham in a Reynolds Oven Bag ,turkey Size.  The bag is for 8-24 lbs. Place in a roasting pan, at least 2 inches deep.  Cut about 6, 1/2 inch slits in top of bag.  Bake at 325 degrees about 15 minutes per pound.  Note:  Directions on the box said to add 1 Tbs. of flour to the bag before putting the meat in.  Shake the bag to coat the inside of the bag with flour to avoid bag bursting.
I, personally made this recipe and it is very good but I didn’t read the directions on the box and I didn’t add the flour to the bag and it worked just fine for me.  I just did what the caller said to do.  Hope you give it a try!





KLTF PARTY LINE RECIPES FOR APRIL 11th TO APRIL 15th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

NUT CRUSTED FRENCH TOAST (Thanks to Connie Fenske)
1 Loaf French Bread Sliced in 3/4 inch slices 6 Eggs
3/4 Cup Whole Milk    1 Tsp. Vanilla
1 Tsp. Cinnamon
Crust Topping:
3/4 Cup Brown Sugar 3/4 Cups Coarsely Ground Almonds      3/4 Cup Plain Bread Crumbs
Mix together and store in a tightly covered bowl.
In a large bowl, mix together the eggs, vanilla and cinnamon and set aside.  Place some crumb mixture on a dinner plate.  Dip a slice of bread in egg mixture and allow excess to drip off.  Lay bread on nut mixture and then flip to coat both sides.  Fry on griddle over med-high heat with LOTS of butter until golden brown on both sides, being careful not to let the nuts burn!  Serve with syrup and a dusting of powdered sugar.
Note: Sometimes with like warmed (with hot water) fresh blueberries in between our French toast!!!

CHEESY HASH BROWNS (Great side dish to serve with your Easter Ham)
Hash Brown Ingredients:
1 Pkg. Simply Potatoes Shredded Hash Browns 1 Can  Cream of Chicken Soup
2 Cups Shredded Cheddar Cheese   3/4 Cup Sour Cream
1/4 Cup Chopped Onion    1/4 Cup Butter, melted
Topping Ingredients:
1 1/2 Cups Corn Flakes, coarsely crushed  1/4 Cup Butter, melted
Spray a 2 quart glass baking dish with nonstick cooking spray.  In a large bowl, combine all hash brown ingredients and mix well.  Spread into prepared baking dish.  In a small bowl, stir together topping ingredients.  Spread topping evenly over hash browns.  Bake at 350 degrees for 45 minutes or until hash browns are tender.

CRANBERRY PUNCH (Thanks to Linda from Lin Furniture Business After Hours 4-12-11)
2 Bottles (1 pint each) Cranberry Juice Cocktail 1 Cups Sugar, or more to taste
2 Quarts Pineapple Juice    4 Quarts Ginger Ale
Stir sugar into cranberry juice until dissolved.  Add pineapple juice and chill.  Pour into a punch bowl and stir in ginger ale just before serving.  Makes about 50-60 servings.

DYEING EGGS NATURALLY (Thanks to Doug Luepke for giving me this information)
To dye eggs naturally, you can experiment with different foods or try the following combinations with
2/3 Cup Boiling Distilled Water  1/4 tsp. Vinegar   
1 Tsp. Coloring Ingredient or Handful of crushed solid foods like spinach, cabbage, onion skins, etc.
Use glass jars.  Put boiling water in glass jars and add coloring ingredient.  Stir until dissolved.  Add vinegar.  Let stand overnight in the refrigerator.  Experiment by adding more coloring ingredient to intensify the color. Then add hard boiled eggs to the mixture until you get the color that you want.
For Purple:  use beet juice, red grape juice       For Green:  spinach 
For Blue:  Use Red Cabbage, blueberries
For Yellow:  Use 1 Tsp. of  one of the following: Saffron, turmeric, lemon peel, celery seed, cumin, paprika
For Brown:  Use 2 Tea Bags or 1 Tsp. Instant Coffee or 1 Tsp. Dill Seeds
                     If you use Onion Skins, don’t use vinegar in the solution
Note:  Be sure to wash eggs with mild soapy water to remove oily coating before boiling them.  When finished coloring them, rub oil on them for a glossy look.





KLTF PARTY LINE RECIPES FOR APRIL 4TH TO APRIL 8TH , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

MAPLE GINGERROOT ROASTED VEGETABLES
(Thanks to Sandy Backowski and Pat Bailey)
5 Medium Parsnips, peeled and sliced 5 Small Carrots, sliced 
3 Medium Turnips, peeled and cubed 1 Large Sweet Potato, peeled and cubed
1 Small Rutabaga, peeled and cubed 1 Large Sweet Onion, cut in slices
1 Small Red Onion, cut in slices  1 Tbsp. Minced Fresh Gingerroot
2 Tbs. Oil    1 Tsp. Salt  1/2 Tsp. Pepper
1 Cup Maple Syrup
In a large bag, put all the vegetables.  Add the oil, gingerroot, salt and pepper.   Shake until all the vegetables are coated.   Spread out on a baking sheet in a single layer.  Bake at 425 for 15 minutes.  Stir and then bake another 10 minutes.  Remove from the oven and drizzle the syrup over the vegetables.  Bake another 25 minutes, stirring half way through the baking time. 

   GRILLED HAM AND CHEESE PULL-APART SANDWICH LOAF
1 Loaf Italian Bread (10-12 inches)   3 Tbs. Butter, softened
1 Tbs. Spicy Brown or country Style Dijon Mustard 6 Slices (1oz. each) Swiss cheese
Leftover Baked Ham
Heat gas or charcoal grill.  Spray 25x18 inch sheet of heavy-duty foil with cooking spray.  Without cutting all the way through, cut loaf of bread into 12 (3/4 inch) slices, cutting to within 1/4 inch form the bottom.  Stir together butter and mustard.  Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches.  Fold each slice of cheese in half diagonally and tuck each into sandwich.  Divide ham evenly among sandwiches, tucking in to fit.  Place loaf on center of foil.  Seal edges, making tight 1/2 inch fold, fold again, allowing space for heat circulation and expansion.  Place foil-wrapped loaf on grill over medium heat.  Cover grill, cook 20-25 minutes or until cheese is melted and loaf is hot, turning loaf frequently.  To serve, open packet carefully to allow steam to escape.  Remove foil from loaf, pull apart sandwiches.  To Bake:  Put foil-wrapped loaf in the oven and bake at 350 degrees for 40-45 minutes or until cheese is melted.  Add a little horseradish to the mustard for more of a flavor kick! 

GRAND CHAMPION WINNING PUMPKIN CAKE RECIPE
Thanks to Josie, a Party Line Listener) 
1 Yellow Cake Mix   2 Eggs    1/2 Tsp. Baking Soda
15oz.Can Solid Pack Pumpkin 1 Tsp. Cinnamon  1/2 Tsp. Ginger
1/4 Tsp. Cloves   Raising, optional 
Mix all together in a bowl and beat 4 minutes.  Pour into a greased bundt pan.  Bake at 350 degrees for 45 minutes.  Remove from oven and let cool about 5-10 minutes and invert on serving plate.

MOCK HAM SALAD SANDWICHES (Like my mother made when I was growing up!
1 Pound Chunk bologna, ground up    1/2 Small Onion, finely chopped   1/2 Cup Mayonnaise
2 Hard Cooked Eggs, finely chopped   1/3 Cup Finely Chopped Sweet Pickles
8-10 Hamburger Buns, split     Leaf Lettuce, optional
Ina mixing bowl, combine bologna, eggs, onion and pickles.  Add mayonnaise and toss lightly until combined.  Cover and chill.  To serve, place a lettuce leaf on each sandwich bun, if desired.  Top with about 1/3 cup of ham salad.  Top with bun tops.  Makes 8-10 servings.





KLTF PARTY LINE RECIPES FOR MARCH 28th  TO APRIL 1st , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

GRILLED HAM AND CHEESE PULL APARTS
1 Loaf Italian Bread (10-12 inches)     3Tbs. Butter, softened
1 Tbs. Spicy Brown or Country Style Dijon Mustard
Spray a 25x18 inch sheet or heavy duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4 inch) slices, cutting to within 1/4 inch of bottom.  Stir together butter and mustard,.  Spread every other slice of bread with slightly less than 2 Tsp. mustard mixture, creating 6 sandwiches.  Fold each slice of cheese in half diagonally, and tuck each into sandwich.  Divide ham evenly among sandwiches, tucking in to fit.  Place loaf on center of foil.  Seal edges, making tight 1/2 inch fold, fold again, allowing space for heat circulation and expansion.  Place foil-wrapped loaf on grill over medium heat.  Cover, grill and cook for 20-25 minutes or until cheese is melted and loaf is not, burning loaf frequently.  To serve, open packet carefully to allow steam to escape.  Remove foil from loaf, pull apart sandwiches.  To bake foil-wrapped loaf, bake at 350 degrees for 40-45 minutes or until cheese is melted.  Add a little horseradish to the mustard for more of a flavor kick!

 BEEF STEW (Thanks to Greg Zilka at Coborns)
Potatoes   Carrots     Onion
1 1/2 to 2 lbs. Sirloin 1 Pkg. Lipton Beefy Onion Soup Mix 
2 Jars Heinz Savory Beef Gravy
Cut potatoes and carrots to desired size.  Cut onion in half and then slice.  Combine potatoes, carrots and onions in a roaster. Cut sirloin to desired size and then roll in flour and brown in oil.  Add sirloin to vegetables.  Sprinkle Lipton Soup Mix over the vegetables and sirloin.  Pour jars of gravy over vegetables and sirloin.  Add enough water to jars to rinse them out and at it to the stew mixture.  Cover and bake 300 degrees for approximately 2 1/2 hours.  Note:  Greg says that it is the best and easiest stew that he has ever made and hopes you give it a try!!

QUICK AND EASY CASSEROLE MADE OVER (Thanks to Steve and Heidi Van Slooten)
2 Whole Eggs  4 Egg Whites          1 1/2 Cups Fat-Free Milk
1/4 Tsp. Pepper  6 Cups Multi-Grain Bread Cubes      8 Slices Bacon, cooked and chopped
1 Cup 2% Milk Shredded Cheddar Cheese, divided
In a bowl, whisk together the whole eggs, egg whites, milk and pepper, until well blend.  Add bread cubes, bacon and 1/2 cup cheese.  Gently stir until bread cubes are evenly moistened.  Pour into a 9 inch square baking dish sprayed with cooking spray.  Top with remaining cheese.  Bake at 350 degrees for 35 minutes or until center of casserole is set.  Let stand 5 minutes before serving.  Note: These changes save you 110 calories per serving.

CAROLYN’S CORN CHOWDER SOUP
(1ST Place Soup Winner in the Kinship Soup and Chili Cookoff made by Carolyn Oswald)
1 Lb. Potatoes, cooked and diced (about 2 to 3 cups) 2 Tbs. Butter
2 Tbs. to 4 Tbs. Onions, finely chopped   2 to 4 Tbs. Celery, chopped
6 Tbs. Flour  1/4 Tsp. White Pepper  1 Tbs. Chicken Base
1 1/2 Cups Milk  2 Tbs. Frozen Chives  1-2 Cans Cream Style Corn
3 Cups Water
Melt butter in a large fry pan.  Add onions and celery and sauté until tender.  Add flour, pepper and chicken base.  Stir until well blended.  Cook for 5 minutes, stir occasionally.  Add water, stirring constantly.  Cook until mixture thickens.  Add corn, chives and potatoes.  Heat to 155 degrees on your thermometer.  Stir in milk and heat to 165 degrees.  Note:  Carolyn’s original recipe was for 200 servings!  We thank her for cutting it down for us.  When she makes it at home, she uses her own corn that she freezes in the summertime and she uses abut 4 cups.





KLTF PARTY LINE RECIPES FOR MARCH 21st   TO MARCH 25th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

Cole Slaw (Thanks to Arlene Beniek)
1 medium onion chopped  1 cup sugar  1 cup salad oil
1 teaspoon dry powdered mustard 1 teaspoon salt  1 teaspoon celery seed
Mix the above ingredients thoroughly. 
Add 1/2  cup white vinegar  1 bag of cole slaw mix
The dressing make enough For two batches of cole slaw.  The dressing last quite long in refrigerator.

PEANUT BARS (Served at the Birthday Party for Flat top Otremba)
16oz. Jar Dry Roasted Peanuts  10 oz. Bag Peanut Butter Chips 3 Tbs. Butter
1 Can Sweetened Condensed Milk  10 oz. Bag Mini Marshmallows
Spread 1/2 jar of peanuts in lightly greased 9X13” pan.  In the microwave, melt butter and peanut butter   chips together.  Add condensed milk and stir to mix.  Stir in marshmallows and the spread over peanuts in pan.  Chop the remaining peanuts and sprinkle over the top and press down.  Chill and then cut into squares.

SLOW COOKER CHICKEN TACO SOUP
1 Onion, chopped   1 Can (15oz.) Whole Kernel corn, drained    1 Can  (15oz.) Black Beans    1 Can (16oz.) Chili Beans  1 Can (8oz.) Tomato Sauce      12oz. Can or Bottle of Beer
1 Pkg. Taco Seasoning  3 Whole Skinless, Boneless Chicken Breasts    Sour Cream, optional
2 (10oz.) Cans Diced Tomatoes with green chilies, undrained       Crushed Tortilla Chips, optional
Shredded Cheddar Cheese, optional    
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker.  Add taco seasoning and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Cover and cook on LOW for 5 hours.  Remove chicken breasts from the soup and allow to cool long enough to be handled.  Stir the shredded chicken back into the soup and continue cooking for 2 hours.  Serve topped with shredded cheddar cheese and a dollop of sour cream and crushed tortilla chips, if desired…

GREEN OLIVE DIP (Thanks to Party Line Guest, Joan Eilers from Comfort Keepers)
2 Pkgs. (3oz. each) Cream Cheese    1/2 Cup Mayonnaise  1/2 Cup Chopped Pecans
1 Cup Chopped Green Olives   2 Tbs. Olive Juice  Dash of Pepper
In a bowl, cream together the cream cheese, mayonnaise and olive juice.  Stir in the remaining ingredients and mix well.
Joan say that it tastes great with Wheat Thins!

CAMPBELLS TOMATO SOUP SPICE CAKE (Thanks to Steve and Heidi Van Slooten)
1 Pkg. (18oz.) Spice Cake Mix 1 Can (10 3/4 oz.) Campbell’s Tomato Sou[
1/2 Cup Water   2 Eggs
Grease and lightly flour two 8” or 9” round cake pans.  Mix cake mix, soup, water and eggs according to package directions.  Pour into prepared pans.  Bake 25 min. or until toothpick inserted in the center comes out clean.  Cool on racks, 10 minutes.  Remove from pans and cool completely on racks.  Fill and frost with Easy Cream Cheese Frosting.  Serves 12.
Easy Cream Cheese Frosting       2 Pkgs.  (3oz. each) Cream Cheese, softened
1 Pkg. (1lb.) Sifted Powdered Sugar 1/2 Tsp. Vanilla Extract
Beat cream cheese until smooth.  Gradually blend in sugar and vanilla.  Thin with milk if desired.
Note:  There are 3 1/2 Cups of unsifted powdered sugar to a pound and 4 Cups Sifted powdered sugar to a pound.





KLTF PARTY LINE RECIPES FOR MARCH 14th  TO MARCH 18th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

OYSTER STEW (Thanks to Taste of Home Cookbook and Mary Balaski)
3 Medium Leeks, (White portion only), chopped 1/4 Cup Butter, cubed
2 Medium Potatoes, peeled and diced  2 Cups Hot Water
3 Chicken Bouillon Cubes    2 Cups Milk
2 Cups Half-and-Half Cream   1/4 Tsp. Cayenne Pepper
4 Cans (16oz. each) Oysters, drained  Salt and Pepper to taste
Fresh Chopped Parsley 
In a Dutch oven, sauté leeks in butter for 10 minutes or until tender.  Add the potatoes, water and bouillon.  Cover and simmer 20 minutes, or until potatoes are tender.  Cool.  Transfer to a blender.  Cover and process until blended.  Return to the pot.  Stir in the milk, cream, oysters, cayenne pepper, salt and pepper.  Cook on low until heated through.  Do not boil or it will look curdled.  Garnish with parsley. 
Makes 12 servings.

GLAZED MINT BROWNIES (Thanks to Taste of Home Cookbook and Mary Balaski)
2 Squares (1oz. each) Unsweetened Chocolate 1/2 Cup Butter
2 Eggs   1 Cup Sugar  1/2 Cup Flour
Filling:  3 Tbs. Butter, softened   1 1/2 Cup Powdered Sugar
3/4 Tsp. Peppermint Extract   2 Tbs. Milk
3-4 Drops Green Food Coloring, optional
Glaze:    1/2 Cup Semisweet Chocolate Chips 2 Tbs. Butter
In a microwave, melt chocolate and butter .  Stir until smooth.  Cool slightly.  In a large mixing bowl, beat the eggs, sugar and flour until blended.  Stir in the chocolate mixture.  Pour into a greased 9”square baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  In a small mixing bowl, beat the filling ingredients until creamy.  Spread over brownies.  For glaze, in a microwave, melt chocolate chips and butter.  Stir until smooth.  Spread over filling.  Refrigerate until filling and glaze are set.  Makes 12-16 brownies

BLARNEY STONES (Thanks to Taste of Home Cookbook and Mary Balaski)
4 Eggs    1 3/4 Cups Sugar   1 Tsp. Vanilla Extract
1 3/4 Cups Flour   3 Tsp. Baking Powder  1/2 Tsp. Salt
1 Cup Milk   1/4 Cup Butter, melted
Frosting:   2 Lbs. Powdered Sugar (about 7 1/2 Cups)   2/3 Cup Milk
2 Tsp. Vanilla Extract  1/8 Tsp. Salt   6 Cups Finely Chopped Peanuts
In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes.  Combine the flour, baking powder and salt.  Add to egg mixture.  Beat on low speed just until combined.  Beat in milk and butter.  Pour into a greased 13x9” baking pan.  Bake at 350 degre4es for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Cut into squares.  Cover and freeze over night.  For frosting, in a small mixing bowl, beat the powdered sugar, milk, vanilla and salt until smooth.  Frost the top and sides of frozen cake squares, roll in peanuts.  Place on wire racks to set.
Makes 2 dozen.

CARAMEL CORN IN THE MICROWAVE (Thanks to Party Line Listener, Jan Roering)
1 Cup Brown Sugar 1/2 Cup Butter      1/4 Cup Corn Syrup     1/2 Tsp. Salt
In a medium size kettle, put the above ingredients and boil together for 2 minutes, stirring to combine and not scorch.  Remove from stove and mix in 1/2 tsp. baking soda.  Stir quickly as it will “poof” up.  Pour hot mixture over 3-4  quarts of already popped popcorn that you have put inside a large brown grocery bag.  Mix together well using a very large mixing spoon.  Crumple down brown bag and place in microwave, cooking on HIGH for 1 1/2 minutes.  Remove bag from microwave and shake well.  Return bag to microwave and cook an additional 30 seconds on HIGH.  Remove from microwave and pour contents into a large bowl.  Be careful as caramel corn will be very hot!  Delicious!!  Note: A Party Line Listener called in and said that she sprays the brown bag with Pam and then she can reuse the bag and make another batch!





KLTF PARTY LINE RECIPES FOR MARCH 7TH TO MARCH 11TH , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

CREAMY  EGG SALAD (Thanks to “Cooks Country” Magazine)
10 Large Hard Boiled Eggs          1/3 Cup Mayonnaise           1 1/2 Tbs. Lemon Juice
1 Celery Rib, chopped fine          1 Tbs. Dijon Mustard          Salt and Pepper
2 Tbs. Finely Chopped Fresh Chives        1 Tbs. Finely Chopped Parsley
Peel eggs and halve lengthwise.  Put yolks into a large bowl.  Using a potato masher, mash yolks with mayonnaise lemon juice, mustard, 1/4 tsp. salt and 1/8 tsp. pepper.  Whisk mixture until smooth and set aside.  Chop whites into 1/4 inch pieces.  Fold whites, celery, chives and parsley into yolk mixture and refrigerate for 30 minutes.  Season with salt and pepper.  Note:  Salad can be refrigerated in airtight container for 2 days.  According to “Cooks Country”, great egg salad requires precision “undercooking” the eggs by 2 minutes and immediately shocking them in ice water, to prevent carry-over cooking.  Doing it this way will make the creamiest egg salad possible!

CHEESY MACARONI CASSEROLE (“Thanks to “Fix-It and Forget-It “Cookbook)
1 Lb. Macaroni Shells  12 oz. Can Evaporated Milk 3 Cups Milk
2 Lbs. Velveeta Cheese, cubed or Shredded Sharp Cheddar Cheese
Cook macaroni according to package directions.  Drain.  Put both milks in slow cooker.   Add cubed or shredded cheese.  Stir in cooked macaroni.  Cover and cook on LOW for 3 hours.

MACARONI AND CHEESE (Thanks to a call from a Party Line Listener)
In a kettle, heat together 2 Tsp. Butter and 2 Tbs. Milk.  Add cut up Velveeta Cheese, 1 Cup Cooked Noodles, salt and pepper.  Heat until cheese  is melted and creamy.  If too thick add more milk.

Tortellini Soup (Thanks to my daughter, Sherrie Koning)
14 1/2 oz. Can Diced Tomatoes, undrained  1 1/4 Cups Water 
2 Tsp. Snipped Fresh Basil or 1/2 Tsp. Dried Basil 1 Cup Reduced-Sodium Chicken Broth
1/8 Tsp. Pepper      1/4 Tsp. Dried Oregano               1 Tbs. Fresh Parsley
2 Cups Loose-Pack Frozen Broccoli, Cauliflower and Carrots (about 1/2 of a 16oz. Pkg.)
1 1/4 Cups Refrigerated Cheese Tortellini (abut 1/2  of a 9oz. Pkg.)
In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano
and pepper.  Bring to boiling.  Stir in frozen vegetables and tortellini.  Return to boiling, reduce
heat.  Simmer, uncovered, for 5-6 minutes or until tortellini are tender.  Stir in parsley. 
Makes 4-5 servings.

PASTA CRAB CASSEROLE
8 oz.  Uncooked Spiral Pasta           2 Large Onions, chopped      2 Garlic cloves, minced
1/2 Cup Chopped Green Pepper           1/2 Cup Sour Cream              1/2 Cup Butter
 1/2 lb. Fresh Mushrooms                          2 Tsp. Salt   1 1/2 Tsp. Dried Basil
2 Pkgs.(8oz. each) Imitation Crabmeat, chopped                  1 1/2 Cups Shredded Cheddar Cheese
Cook pasta according to package directions.  Meanwhile, in a skillet, sauté onions, mushrooms, green pepper and garlic in butter until crisp-tender.  Remove from the heat.  Drain pasta and add to vegetable mixture.  Stir in the crab, sour cream, salt and basil.  Transfer to 2 greased 8” square baking dishes.  Sprinkle with cheese.  Cover and freeze on casserole for up to 1 month.  Cover and bake the second casserole at 350 degrees for 20 minutes.  Uncover and bake 5 minutes longer.  Note:  To use frozen casserole:  Thaw in the refrigerator for 24 hours.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 55-60  minutes or until heated through. 
Makes 2 casseroles (4-6 servings each)





KLTF PARTY LINE RECIPES FOR FEB. 28th TO MARCH 4th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

BACON WRAPPED PORK MEDALLIONS
8 Slices Bacon  1 Tsp. Garlic Powder  1 Tsp. Seasoned Salt
1 Tsp. Dried Basil 1 Tsp. Dried Oregano  2 Lbs. Pork Tenderloin
Place the bacon in a large, oven-safe skillet and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, about 6-7 minutes.  Put the bacon slices on a paper towel-lined plate.  Remove any excess bacon grease from the skillet.  In a bowl, combine the garlic powder, seasoning salt, basil and oregano and set aside.  Wrap the pork tenderloin with the bacon strips, securing with 1 or 2 toothpicks per strip of bacon.  Slice the tenderloin between each bacon strip to create the medallions.  Dip both sides of the medallions in seasoning mix.  Melt butter and oil into the same skillet over medium-high heat.  Cook each medallion for 4 minutes on each side.  Put the skillet into a preheated 400 degree oven and bake until the pork is no longer pink in the center, 17-20 minutes or to 160 degrees on an instant-read thermometer inserted into the center of the medallion.

MEATBALLS WITH GRAVY (Thanks to “Cooking a Family Tradition” Cookbook given to me by Mike from Custom Printing and submitted by Marge Schroeder)
1 1/2 Lbs. Hamburger  1/4 Tsp. Pepper   1 Tsp. Salt
1 Medium Onion, minced  3 Tbs. Rich Cream  1 Cup Bread Crumbs
2 Eggs (one will do)  1 Can Onion Soup  1 Can Cream of Mushroom Soup
In a bowl, mix all the ingredients together, except, the soups.  Make into small balls, size of a walnut and brown all sides in hot fat, either on the stove or in the oven.  In a kettle, heat the mushroom soup and onion soup.  Put meatballs in the soup mixture and simmer or bake for awhile to blend the flavors.

MICROWAVE POPCORN MADE IN A BROWN SANDWICH BAG
(Thanks to a call from a Party Line Listener and to an e-mail from Sheri Thome)
2 Brown Paper Lunch Sandwich Bags 1/4 Cup Unpopped Popcorn Kernels 1 Tsp. Oil
Put one brown paper lunch bag inside the other one so you have a double thickness.  Add the popcorn kernels and oil and shake to mix the popcorn and oil..  Fold the top over tightly a few times.  Microwave on HIGH for about 1 1/2 to 3 minutes, or until the popping slows.  The timing depends on your microwave.
Note:  Our caller uses white popcorn kernels and she said to pop it for 1 minute and 15 seconds.

CHOCOLATE FUDGE POPCORN (Thanks to a call from a Party Line Listener
2/3 Cup Cocoa   1/8 Tsp. Salt   3 Cups Sugar
1 1/2 Cups Milk   1/4 Cup Butter   1 Tsp. Vanilla
In a saucepan, put the cocoa, salt and sugar.  Mix to combine.  Add the milk and bring to bubbly boil over HIGH heat, stirring constantly.  Reduce to MEDIUM heat and continue to boil without stirring until it reaches 232 degrees-soft boil stage, on your candy thermometer.  Remove from heat. Add butter and vanilla.  Do not stir!.  Allow to cool to room temperature, 110 degrees.  Then beat by hand until fudge thickens and looses some of its gloss.  Pour over cooked popcorn.  Stir to coat.  Note:  If you don’t want to coat the popcorn,  pour it into a buttered 9X13 inch pan or into a buttered 9 inch square pan for thicker fudge.  Enjoy!!

PS  Don’t forget,  Tuesday, March 8th, is Patczki day at Pete and Joy’s Bakery.  They are only available March 8th and again on Holy Saturday April 23rd !





KLTF PARTY LINE RECIPES FOR FEB. 21st  TO FEB. 25th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

DONNA’S CHICKEN VEGETABLE ALFREDO SOUP
(1st Place Winner in the Kinship Soup & Chili Cook-Off 3-20-07)
1 Cup Chopped Broccoli      1/2 Cup Chopped Carrots    1/2 Cup Chopped Onion
1/2 Cup Diced Red Bell Pepper 1 Garlic Clove, pressed   2 Cups Diced Cooked Chicken
1 Can (14 1/2 oz.) Chicken Broth 1 Tbs. Snipped Fresh Basil  16 oz. Jar Alfredo Sauce
Grated Fresh Parmesan Cheese, optional
Put broccoli, carrots, onion, bell pepper and garlic into a 3 quart saucepan.  Add broth and bring to a boil.  Reduce heat and simmer 5 minutes or until vegetables are crisp tender.  Add chicken and Alfredo sauce to broth and simmer 5 minutes or until heated through.  Remove from heat and stir basil into soup.  When serving, sprinkle Parmesan Cheese on each bowl of soup, if desired.  Note:  If you don’t have fresh basil, you can substitute 1 Tsp. of Dried Basil or more to taste.

EL PASO BEAN SOUP
(Thanks to Jan Korzeniowski, Regeistered Dietitian, St. Gabriel’s Hospital)
( I picked up this recipe when I stopped by “Spring into Wellness Days” at the hospital)
1 Medium Onion, chopped   1 Medium Carrot, chopped 
4 Garlic Cloves, minced   4 Cups Reduced-Sodium Vegetable Broth
1 Tbs. Olive Oil    16 oz. Can Fat-Free Refried Beans
2 Cans (15 1/2 oz. each) Great Northern Beans, rinsed and drained
1 Tsp. Dried Parsley Flakes  1 Tsp. Ground Cumin
1 Tsp. Chili Powder   1/4 Tsp. Pepper
2 Medium Tomatoes, chopped
In a large saucepan, sauté the onion, carrot and garlic in oil until tender.  Stir in broth and refried beans.  Whisk until smooth.  Stir in the beans, parsley, cumin, chili powder and pepper.  Bring to a boil.  Reduce heat.  Cover and simmer for 20-25 minutes.  Stir in the tomatoes and heat through.  Great topped with shredded cheese and served with tortilla chips.

TACO SALAD
3 Lbs. Ground Beef     3 Envelopes Taco Seasoning Mix
3 Heads Lettuce, shredded     3 Cups Shredded Cheddar Cheese
3 Cups Chopped Tomatoes    2 Cups Chopped Onion
3 (4 1/4 oz.) Cans Chopped or Sliced Ripe Olives, drained 1 (16oz.) Bag Corn Chips
2 (15oz.) Cans Ranch or Chili Beans, drained  1 (12oz.) Jar Salsa
1 (16oz.) Bottle Catalina Salad Dressing
Brown beef and drain.  Add taco seasoning and prepare according to package directions.  Cool.  Toss with remaining ingredients in a large bowl or container. 
Note:  To keep cold for a picnic or family gathering, buy 2 sizes of containers, one larger than the other.  Put ice in the larger container and then put the salad in the smaller one and put in larger container on ice to keep cold.  YIELDS:  40-50 Servings

JOAN’S HAM AND SCALLOPED POTATOES  (Served at Our Lady of Lourdes Church)
1 Box of Commercial Size Scalloped Potatoes  1 Box Commercial Size Au Gratin Potatoes
Follow directions on the box.  Put in a big electric roaster.  Stir in 1 regular size can of Cream of Celery Soup.
Add as much as you want of pre-cooked cut up ham.  Cook slow for 1 1/2  to 2 hours at 300 degrees.
Note:   As you can tell by this recipe it serves a lot, actually makes 100 servings!
Great recipe for summer family reunions, graduation parties, etc.   Thanks Joan for sharing the recipe!!

Note:  A lady called us on Party Line requesting large quantity recipes to be served at a Church.  These are two recipes that I have received in the past.  Hopefully they will be of some help!

Hope you have a great week!!





KLTF PARTY LINE RECIPES FOR FEB. 7TH TO JAN. FEB. 11TH , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

MICROWAVE FUDGE
4 Cups Powdered Sugar    1/2 cup Unsweetened Cocoa Powder     1/4 Cup Milk
1/2 Cup Butter     2 Tsp. Vanilla Extract
Grease a 9x9 inch dish.  In a microwave safe bowl, stir together powdered sugar and cocoa.  Pour milk over mixture and place butter in bowl.  Do not mix.  Microwave until butter is melted, 2 minutes.  Stir in vanilla and stir vigorously until smooth.  Pour into prepared dish.  Chill in freezer 10 minutes before cutting into squares.

BAKED HOMINY AND BACON (Thanks to Party Line listener, Betty Benedette)
3 Cups Cooked Hominy    3 Tbs. Butter   1 Small Onion, chopped
1 Green Pepper, chopped    2 Cups Cooked Tomatoes 1 Tbs. Sugar
1 Tsp. Salt     1/2 lb. Sliced Bacon 
Put hominy in a well buttered baking dish.  In a skillet, melt butter and sauté onions and green pepper until light brown.  Add tomatoes, sugar and salt.  Simmer 10 minutes.  Pour over hominy.  Cover with sliced bacon.  Arrange bacon in a basket weave pattern.  Bake at 325 degrees for 30 minutes or until bacon is brown and crisp. 

LAZY MOM’S CHEESECAKE (Thanks to Party Listener, Arlene Beniek)
8 OZ. Cream Cheese, softened 8oz. Sour Cream  8oz. Cool Whip, thawed
3 oz. Pkg. Instant Vanilla Pudding   1/4 Cup Milk
Mini Vanilla Wafers and/or prepared Oreo Cookie or Cookie Crust
Cherry Pie Filling, Blueberry Pie Filling , Strawberry Pie Filling or just use your imagination for toppings.
In a bowl, mix until creamy the cream cheese and sour cream.  Mix in the dry instant pudding and the milk.
Fold in the Cool Whip.  Put paper liners in a mini muffin pan.  Put in mini vanilla wafer in the bottom of each muffin liner.  Top with the cream cheese mixture and then top with your favorite toppings.
Note:  I made 24 mini muffins and then I put the rest of the filling in an Oreo Cookie Crust and topped with Strawberry Pie Filling.

CHOCOLATE CHERRY DELIGHT CAKE
1 Cup Sugar   1 Cup Flour  1/3 Cup Hershey’s Cocoa
3/4 Tsp. Baking Soda  3/4 Tsp. Baking Powder Dash Salt
1/2 Cup Milk   2 Eggs   1/4 Cup Vegetable Oil
1/2 Cup Boiling Water  1 Tsp. Vanilla Extract 8oz. Cool Whip, thawed
21 oz. Can Cherry Pie Filling, chilled
Line bottom of two 9inch round pans with wax paper.  Combine sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl.  Add milk, eggs, oil and vanilla.  Beat on medium speed of mixer for 2 minutes.  Stir in boiling water.  (Batter will be thin.)  Pour into prepared pans.  Bake at 350 degrees for 18-22 minutes or until toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pans to wire racks.  Carefully remove wax paper.  Cool completely. To assemble dessert, place one cake layer on serving plate.  Spread with half of whipped topping and top with half of pie filling.  Top with second cake layer.  Spread with remaining topping and pie filling.  Refrigerate at least 1 hour.  (Very pretty dessert!)

Happy Valentines Day to everyone!!!





KLTF PARTY LINE RECIPES FOR JAN.31ST TO JAN. FEB. 4TH, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

CHEESY BEEF NACHOS
1/2 Lb. Lean Ground Beef   1/2 Cup Thick and Chunky Salsa
4 Cups Tortilla Chips   1 Cup Mexican Style Shredded Cheese
1/4 Cup Chopped Onion   1/4 Cup Chopped Tomatoes
1/4 Cup Sliced Jalapeno Peppers  1/4 Cup Sliced Pitted Black Olives
1/4 Cup Guacamole
Brown Meat and then drain.  Stir in salsa and simmer 2 minutes.  Arrange chips on large microwavable plate.  Top with meat mixture.  Sprinkle with cheese.  Microwave on HIGH 2 to 3 minutes or until cheese is melted, rotating plate every minute.  Top with remaining ingredients.

GRANDMA MARIE BIEGANEK’S GRANOLA
8 Cups Old Fashion Oatmeal  1 Cup Raisins or Craisins
1 Cup Coconut    1 Cup Wheat Germ
1 Cup Brown Sugar   1 Cup Sunflower Nuts
1 Cup Walnuts, chopped   
Combine all the ingredients together in a large roasting pan.
In a bowl, mix together:  2/3 Cup Honey and 2/3 Cup Canola Oil
Drizzle over the mixture in the roasting pan and toss to coat.  Bake at 350 degrees for 5 minutes.  Remove from oven and stir mixture and then return to the oven and bake 5 minutes more.

CREAMY CABBAGE AND HAM SOUP (Thanks to Diane, a Party Line Listener)
2 Cups Chicken Broth   1 Medium Onion, chopped  1 Carrot, chopped 
1 Medium Head of Cabbage, chopped 2 Stalks of Celery, chopped   
Put the above ingredients in a large pot.  Bring to a boil and then reduce the heat and simmer until the vegetables are tender. 
In a skillet, melt 1/4 Cup Butter.  Stir in 3 Tbs. Flour and cook 2-3 minutes stirring constantly to make a roux.  Slowly add while stirring constantly, 2 Cups Half and Half and 1 Cup Milk..  Cook until bubbly and thickened.  Season with 1 Tsp. Salt, 1/4 Tsp. Pepper, 1/2 Tsp. Thyme.  Stir to combine and then add 2 Cups of diced ham.  Let simmer until heated through and serve.

YUM YUM BROWNIE MUFFINS (Thanks to Jane Meyer and Al Windsperger)
1 Box Devil’s Food Cake Mix  1 Can (16oz.) Solid Pack Pumpkin
Combine the dry cake mix  and the pumpkin until blended together.  Mixture will be thick.  Do Not add and  eggs, oil or water!  You might be tempted to because it is thick, but don’t do it!  Place batter into muffin cups with paper liners or sprayed with a non-stick spray.  Bake at 400 degrees for 20 minutes.  Makes 12 muffins or 36 mini muffins.





KLTF PARTY LINE RECIPES FOR JAN.24th TO JAN. 28th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

CRÈME PUFFS (Thanks to Party Line Listener, Jean Dennis)
1/2 Cup Butter      1/2 Cup Water         1/2 Cup All Purpose Flour       2 Eggs
Put butter and water in a saucepan and bring to a boil.  Stir in the flour.  Then beat in the eggs all at once until smooth and a ball forms.  Drop by a scant 1/4 measuring cup unto an ungreased baking sheet.  Bake at 400 degrees until puffed and golden brown, about 35-40 minutes.  Remove from oven and let cool.  Cut off tops and remove and loose filaments.  Fill with whipped cream and dust with powdered sugar.

CINNAMON ROLLS (Like you get at the Shopping Malls)
"Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine."                                                                          1/2 (3.4 ounce) package instant vanilla pudding mix    
1 cup warm milk   1/4 cup warm water          1/4 cup butter, melted          1 egg, room temperature     1 tablespoon white sugar   1/2 teaspoon salt                  4 cups bread flour               1/4 cup butter, softened    1 cup brown sugar                4 tsp. ground cinnamon       3/4 cup chopped pecan                     
1 (.25 ounce) package active dry yeast                        1 1/2 Tsp. Milk                                     1/2 (8 ounce) package cream cheese, softened            1 cup confectioners' sugar   1/2 teaspoon vanilla extract  1/4 Cup Butter, softened                                             In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.  Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

FRENCH ONION SALISBURY STEAK (Thanks to “Cuisine at Home” Magazine)
In a bowl, combine:  1 1/4 lb. Ground Chuck, 1/4 Cup Minced Fresh Parsley, 2 Tbs. Minced Scallions,
1Tsp. Kosher Salt and 1/2 Tsp. Black Pepper.  Divide evenly into four portions and shape each into
3/4 -1 inch thick oval patties.  Place 2 Tbs. Flour in a shallow dish and dredge each patty in flour.  Reserve 1tsp. flour.  Ina sauté pan over medium-high.  Add patties and sauté 3 minutes on each side or until browned.  Remove from pan.  Add 2 Cups Onions, sliced  and 1 Tsp. Sugar to the pan and sauté 5 minutes.
Stir in 1 Tbs. Minced Garlic and 1 Tbs. Tomato Paste.  Sauté until paste begins to brown, about 1 minute.  Sprinkle mixture with the 1 tsp. of reserved flour.  Cook 1 minute and sir in 2 Cups Low Sodium Beef Broth, 1/4 Cup Dry Red Wine, 3/4 Tsp. Kosher Salt and 1/2 Tsp. Dried Thyme.  Return meat to the pan.  Bring sauce to a boil.  Reduce heat to medium-low, cover, and simmer 10 minutes.  Serve steaks on toasted  Italian Baguette slices.  Ladle onion sauce over the top and garnish with parsley and Parmesan Cheese.
Cheese Italian Baguette Toasts:  Place on a baking sheet, 4 slices Italian Baguette Bread, cut diagonally about 1/2 inch thick.  In a bowl, combine 2 Tbs. Unsalted Butter at room temperature, 1/2 Tsp. minced garlic and a pinch of paprika.  Spread on one side of each slice of bread.  Combine 1/4 cup of  Shredded Swiss Cheese and 1 Tbs. Shredded Parmesan Cheese.  Sprinkle evenly over buttered bread.  Bake at
400 degrees until crisp and cheese is bubbly, about 10-15 minutes.





KLTF PARTY LINE RECIPES FOR JAN.17th TO JAN.24th , 2011
            If you have questions, e-mail dhilmerson@clearwire.net

EGG QUICHE (Thanks to a call from a Party Line Listener)
Crust:  2 Cups Flour 1 Tsp. Salt      2/3 Cup Vegetable Oil      3 Tbs. Milk
Put all the ingredients in a 9x13 inch baking pan.  Mix with a fork and spread to make crust right in the pan.
Filling:
1 lb. Mushrooms, sliced thinly  1/4  Cup Chopped Onions 
2 Pkgs. (10 oz.) Frozen Chopped Spinach, drained well 2 Tbs. Butter
Melt butter in a skillet and sauté the mushrooms, onions and spinach.  In a bowl, mix together:
6 Eggs    1 1/2 Cups Heavy Whipping Cream     1 Cup 2% Milk     2 Tbs. Flour     1 Tsp. Salt
1/8 Tsp. Red Pepper    1/8 Tsp. Nutmeg
Then pour this egg mixture over the vegetables.  Pour into crust and then top with 2 Cups Shredded Swiss Cheese.  Note:  She said she has used Half and Half for the milk but she does not recommend using heavy cream.  Also if you don’t like spinach, you can use zucchini, broccoli and carrots and you can also use the canned mushrooms for the fresh mushrooms.
Bake at 350 degrees for about 45 minutes or until done

MARSHMALLOW KRISPIE BROWNIES (Thanks to a call from a Party Line Listener)
1 Pkg. Brownie Mix and the ingredients called for on the box
1 1/2 Cups Semi-Sweet Chocolate Chips 1 Pkg. Mini Marshmallows 1 Tbs. Butter
1 1/2 Cups Rice Krispies   1 Cup Peanut Butter
Prepare brownies as directed on the package and bake in a greased 9x13 inch pan at 350 degrees as directed on package.  Remove from oven and top with the mini marshmallows.  Bake 2-3 minutes more until marshmallows are puffy.  Then top with the following topping.
Topping:  In a microwave safe bowl, put the chocolate chips, peanut butter, butter and microwave on HIGH for 1 minute.  Stir and then microwave  30 seconds more until it’s nice and creamy.  Stir in the rice krispies and mix well.  Spread over the marshmallow layer in pan and let cool until firm.
Or for on top of the stove:  Combine the chocolate chips, peanut butter and butter in a medium saucepan.  Cook on low heat, stirring constantly, until chips are melted.  Add cereal and mix well.  Spread over marshmallow layer. 

POPOVERS (Thanks to a call from a Party Line Listener)
2 Tbs. Butter, softened  1 Large Egg  1/2 Cups Flour
1/2 Cup Milk   Pinch of Salt  Pinch of Nutmeg
In a bowl, combine the egg and butter and beat well.  Then add the remaining ingredients and whisk until blended.  Butter 6 muffin pan cups.  Spoon 2 Tbs. Batter into the center of each muffin cup.  Bake at
450 degrees for 10 minutes and then reduce heat to 400 degrees and bake 10 minutes more and then reduce heat again to 350 degrees and bake for 10 minutes more.  Don’t open the oven door during the baking time.
Serve warm with honey  and butter.

HOLIDAY WHTE BREAD (Thanks to Bud and Delores Zyvoloski)
1 White Cake Mix 1 Small Pkg. Instant Vanilla Pudding 3/4 Cup Water
3/4 Cup Vegetable Oil 1 Tsp. Vanilla    4 Eggs
1 Cup Red and 1 Cup Green Maraschino Cherries, drained  1 Cup Crushed Walnuts
Mix all together and put in 4 small bread pans.  Bake at 350 degrees about 20-30 minutes or until a toothpick inserted comes out clean.
Note:  You might want to fold in the cherries and nuts after you have mixed everything else together.  Just a thought.





KLTF PARTY LINE RECIPES FOR JAN.11th TO JAN. 14th, 2011
            If you have questions, e-mail dhilmerson@clearwire.net

POPPY SEED FILLING FOR COFFEE CAKES (Thanks to Arlene Bieniek)
3/4 Cup Cream or Half and Half or Milk 1 Cup of Ground Poppy Seed 
3/4 Cup Sugar
Put the above ingredients into a saucepan and bring to a boil, stirring constantly until it gets thick.
Break and egg into a cup and beat it.  Take a little of the hot poppy seed mixture and stir it into the egg and then pour the egg mixture slowly and stir while pouring it back into the saucepan.  Remove from the heat and stir in 1 Tsp. Vanilla.  Let cool before spreading on your coffee cake dough.

POPPY SEED FILLING #2 FOR COFFEE CAKES(Thanks to Arlene Bieniek)
3 Cups Water  1/4 Tsp. Salt  3/4 Cup Cream of Wheat (White)
1 Tbs. Butter  1 Tsp. Vanilla  1 1/2 Cups Brown Sugar
2 Cans Poppy Seed Mix
In kettle, add salt to water and bring to a boil.  Add cream of wheat to water, stirring as you pour into water.  Be sure cream of wheat is cooked before adding brown sugar, vanilla and butter.  Cook and stir the mixture and let cool to lukewarm before spreading on dough mixture.  (Makes a large batch!)

HOLIDAY CRANBERRY BREAD (Thanks to Laura Lodermeier)
2 Cups Sugar  2/3 Cup Butter, softened      1 Can Jellied Whole Cranberries, mashed
4 Eggs   2/3 Cup Water       3 1/3 Cups Flour
2 Tsp. Baking Soda 1 Tsp. Salt       1/2 Tsp. Baking Powder 2 Tsp. Vanilla
Grease bottom only of a 9x13 inch cake pan.  Preheat oven to 350 degrees.  In a bowl, mix together the butter and sugar.  Stir in eggs until well blended.  Add cranberries, water and vanilla.  Blend well.  Stir in the remaining ingredients.  Pour into pan and bake at 350 degrees for about 1 hour or until toothpick inserted in the middle comes out clean.

OH SO MOIST PUMPKIN BREAD(Thanks to Laura Lodermeier)
Beat together with a wire whisk:
1 Cup Canola Oil  4 Eggs      2 Cups Sugar
Then add:  15 oz. Can Pumpkin (Just about 2 cups) and blend well.
Add:  2 Cups Flour 2 Tsp. Baking Soda 2 Tsp. Cinnamon  1/2 Tsp. Salt
Beat well.  Pour into greased 9x13 inch cake pan.  Bake at 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean.

SLOW COOKER BEEF STEW
2 lbs. Beef Stew Meat, cut into 1 inch cubes  1/4 Cups All-Purpose Flour
1/2 Tsp. Salt     1/2 Tsp. Ground Black Pepper
1 Clove Garlic, minced    1 Bay Leaf
1 Tsp. Paprika     1 Tsp. Worcestershire Sauce
1 Onion, chopped     1 1/2 Cups Beef Broth
3 Potatoes, diced     4 Carrots, sliced
1 Stalk Celery, chopped
Put meat in slow cooker.  In a small bowl, mix together the flour, salt and pepper.  Pour over neat and stir to coat meat with the flour mixture.  Then add the remaining ingredients and stir to combine.  Cover and cook on HIGH for 4-6 hours or on LOW for 10-12 hours.
(If you want a richer gravy color and taste, I prefer to brown the meat first in a little vegetable oil.)

USES FOR CINNAMON AND HONEY (Thanks to Canada Weekly World News Magazine 1-17-’55)
Upset stomach:  Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.





KLTF PARTY LINE RECIPES FOR JAN. 3RD  TO JAN. 7TH , 2011
            If you have questions, e-mail
dhilmerson@clearwire.net

COLD AND COUGH REMEDY (Thanks to a call from a Party Line Listener)
In a saucepan, put 3 Cups Water and 3 Cloves Garlic, minced.  Bring to a boil.  Remove from heat and stir in 1/2 cup honey and 1/2 cup fresh lemon juice.  Stir to combine.  Drink 1/2 cup, 3 times a day.

COLD REMEDY (Thanks to an article from Canada’s Weekly World News Magazine-1-17-95)
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for 3 days.  This process will cure most chronic cough, cold and clear the sinuses.

ORANGE RYE BREAD (Thanks to Heidi Van Slooten)
1/3 cup Butter or Margarine 2 Tsp. Salt  1 Cup Molasses
1 1/2 Cups Milk, scalded  1 Cup Water  1 Tsp. Caraway Seeds or Cardamom
1 Envelope Active Dry Yeast 1 Tsp. Sugar  1/4 Cup Lukewarm water (105 degrees)
2 1/2 Cups Rye Flour  Grated Rind of 3 Oranges 5 to 5 1/2 Cups Bread Flour
In a large mixing bowl, stir butter, salt, molasses, caraway seeds or cardamom and 1 cup water into the scalded milk.  Cool to lukewarm, 105 degrees.  In a small bowl, dissolve yeast in 1/4 cup lukewarm water and add sugar.  Let stand until foamy, about 5 minutes.  Add dissolved yeast and rye flour to milk mixture.  Beat until smooth.  Cover and let rise in a warm, draft-free place until doubled, about 2 hours.  Grease a large bowl and set aside.  Stir batter down.  Stir in orange rind and enough bread flour to make a soft dough.  Turn out onto a well floured board.  Knead 10-20 minutes until smooth and satiny.  Place in prepared bowl.  Grease top lightly.  Cover and let rise until doubled, about 2 hours.  Punch dough down and knead briefly.  Divide dough into 3 equal pieces.  Place in 3 9x5 inch loaf pans that have been greased with non-stick vegetable spray.  Grease tops lightly.  Cover and let rise until doubled, about 40 minutes.  Bake at
350 degrees for 50-60 minutes or until loaves sound hollow when lightly tapped.  Remove from pans.  Cool completely on a wire rack.

SAUSAGE AND SAUERKRAUT SOUP (Thanks to Betty Devriandt)
1 Cup Beef Broth      1 Cup Chicken Broth     1/4 Cup Celery, coarsely chopped
1 Medium Potato, peeled and diced                1/4 Cup Green Bell Pepper, coarsely chopped 
Combine all in a large saucepan.  Bring to a boil over high heat.  Reduce to low, simmer until vegetables are crisp-tender, about 15 minutes.  Add 2 Tbs. Cornstarch that is dissolved in 2 Tbs. water.  Cook and stir until soup thickens.  Cut 1/2 lb. smoked sausage into quarters lengthwise and then cut crosswise into
1/4 inch pieces.  You can sustitute little smokies if you want to.  Add sausage to the soup along with 1 Cup Swiss Cheese, shredded, an 8oz. can of sauerkraut, drained, 2 cups half and half and 1/4 tsp. white pepper.
Stir and continue heating until mixture is heated through.  Do not boil!!  Serve immediately.  Garnish with 2 green onions, sliced.  Makes 4-6 servings.

EGG ROLLS ( Thanks to LorraineLloyd)
1 Bag Dole Cole Slaw   1 Can of Shrimp, rinsed and drained
1 bundle chopped green onions  3/4 lb. Ground Pork
1 Pkg. Egg Roll Skins   1 Tsp. 5 Spice Oriental Powder
Mix ground pork with 3/4 tsp. corn starch and 3/4 tsp. soy sauce.  Mix and let sit 20 minutes
Brown pork, drain if necessary and set aside. (She uses Thielen’s Pork)  In a kettle, bring water to a boil and add the cole slaw and boil for 1 minute. Drain and rinse with cold water.  Squeeze out excess water.  In bowl, combine the cooked pork, cooked cabbage, shrimp, onion and 5 Spice Oriental Powder.  Put about 1/4 cup of the mixture in the center of the egg roll skin.  Roll and seal with a mixture of flour and water paste.  Fry in hot oil (she uses Canola Oil) at 375 degrees about 3-4 minutes on each side or until light golden brown. Makes about 15 egg rolls