Recipes 2012

KLTF Partyline Recipes for February 13-17th 2012
If you have questions, call (320) 632-2992

FLORENTINE’S thanks to a Party Line Listener

½ c   light corn syrup   1 c  all-purpose flour   
½ c   shortening    1 c  finely chopped pecans
2/3 c  packed brown sugar   
Chocolate Chips to melt

375 degree oven and grease cookie sheet lightly.  Heat corn syrup, shortening and brown sugar to boiling in a 2 quart sauce pan over medium heat – stir constantly.  Remove from heat and gradually stir in flour and pecans until well mixed.  Drop batter by teaspoonful about 3” apart on cookie sheet.  Keep batter warm by placing saucepan over bowl with hot water.  Bake only 8 or 9 cookies at a time.  Bake about 5 minutes or until set.  Cool 3 to 5 minutes before removing from cookie sheet.  Roll around handle of wooden spoon if desire and dip in melted chocolate chips or leave flat and dip half of cookie into melted chocolate.

SCREWBALL CAKE thanks to Josie on Party Line

To your 9x13” cake pan, no grease, place:
3 c   flour     2 t  baking soda
2 c  sugar     1 t  salt
6 T   baking chocolate (powder)
Stir these ingredients together with fork – mix well then add:
2 t  vanilla     ¾ c  oil
2 t  vinegar    2 c  cold water
Mix real well.  Bake in 350 degree oven for 40 minutes.  Frost as you wish.

TACO DIP thanks to Barb Specker

1 8oz pkg cream cheese   1 24oz  sour cream
1  avocado, peeled and mashed
Mix above ingredients until smooth, and spread in 9x13” pan.  Top with:
1/3 head lettuce    1 lb  hamburger, browned & drained
3  tomatoes, chopped  1 8oz pkg shredded cheese
1  onion, chopped  1 8oz bottle mild/hot taco sauce
1 bag tortilla chips, or your favorite Mexican dipping chip.  Some like this as a dip, others create a taco salad.  Enjoy!

SLOW COOKER CHICKEN TACO SOUP
1 (15 ounce) can whole kernel corn, drained  1 onion, chopped                 1 (16 ounce) can chili beans
1 (15 ounce) can black beans                                       1 (15 ounce) can whole kernel corn, drained 
1 (8 ounce) can tomato sauce                                       1 (12 fluid ounce) can or bottle beer
sour cream (optional)                                                     2 (10 oz.) cans diced tomatoes with green chilies, undrained
1(1.25 ounce) package taco seasoning                         crushed tortilla chips (optional)
shredded Cheddar cheese (optional)                            1(1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
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. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken and put back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.  

THE BEST HOME BAKED BEANS (Thanks to a Party Line Listener)
4 Cups Dry Beans  8 Cups Hot Water 2 Tsp. Dry Mustard
1 Cup Brown Sugar  4 Tbs. Molasses  2 1/2 Tsp. Salt
1/2 lb. Bacon or Ham  1/4 Cup Ketchup  1/4 Tsp. Pepper
1 Small Onion, diced
Put all the ingredients in a roaster.  Stir to combine everything.  Then put in the oven and bake at 200 degrees from 10PM at night to 7:30AM.  Note:  The caller said you can use bacon, ham hocks or a ham bone and the recipe is really good!!!!
 
JOHN MADDEN’S BBQ BEEF SANDWICHES
3 lbs beef roast , cooked, cooled and shredded (I like rump roast because it's not so greasy)            2 Onions , chopped
2 Tbs. Butter                 2 Cloves Garlic , minced                 1/2 Cup Minced Celery           1 1/2 Cups Water
1/2 Tsp. Dry Mustard          2 Cups Ketchup              3 Tbs. Apple Cider Vinegar           3 Tbs. Worcestershire Sauce
4 Tbs. Brown Sugar           1/4 Tsp. Paprika               1 Tsp. Tabasco Sauce                 1/2 Tsp. Black Pepper
2 Tsp. Salt         1 1/2  Tsp. Chili Powder
In a large saucepan or small soup pot, brown onions in butter until tender.  Add all other ingredients including cooked and shredded beef.  Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours. (I can't vouch for the crock pot method, but stovetop works just fine!).Serve on buns or rolls.

ICE CREAM CARAMEL ROLLS
1 Loaf Rhodes Sweet  Roll Dough, thawed    1/4 Cup Brown Sugar  1 Tsp. Cinnamon  
Caramel Sauce:      1 Cup Brown Sugar  1 Cup Vanilla Ice Cream
1/2 Cup Butter
Stretch  and roll thawed dough into an 8X12 inch rectangle.  Combine 1/4 cup sugar, and cinnamon.    Sprinkle over dough.  Roll up tightly, starting with long edge.  Cut into 12 rolls.  Combine brown sugar, ice cream and butter in saucepan.  Heat until melted.  When cooled some, pour over rolls and let rise.  Bake at 350 degrees for  25 to 35 minutes.  When done, turn on waxed paper lined cookie sheet.  Note: You can use this caramel recipe with your favorite roll recipe.  It is soooooooooo good!!!!

KLTF PARTY LINE RECIPES FOR Jan. 30th to Feb. 3rd , 2012
                           If you have questions, e-mail dhilmerson@clearwire.net

EASY CHICKEN POTPIE and Heart (Thanks to Party Line Listener, Ann Otremba)

1 Can (10 ¾ oz.) Reduced Fat-Reduced Sodium Condensed Cream of Chicken Soup, undiluted
1 Can (10 ¾ oz.) Reduced Fat-Reduced Sodium Condensed Cream of Mushroom Soup, undiluted
1/2 Cup Plus 2/3 Cup Fat Free Milk, divided  1/2 Tsp. Thyme
1/8 Tsp. Poultry Seasoning   1/4 Tsp. Pepper
2 Pkgs. (16 oz. each) Frozen Mixed Vegetables, thawed
1 1/2 Cups Cubed Cooked Chicken Breast  1 1/2 Cups Reduced-Fat Biscuit/Baking Mix
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning.  Stir in vegetables and chicken.  Transfer to a 9X13 inch baking dish coated with cooking spray.  In a small bowl, stir in biscuit mix and remaining milk, just until blended.  Drop by 12 rounded Tablespoonfuls onto chicken mixture.  Bake uncovered at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.  Note:  Ann said this recipe is light and hearty!
1 1/3 Cups Chicken Mixture with 2 biscuits equals 342 calories, Diabetic Exchange= 3 vegetable.
2 ½ Starch and 2 very lean meat.

SUPERBOWL DIP
1 to 1 1/2 Lbs. Ground Beef 16 oz. Box Velveeta Cheese, cubed      8 oz. Picante Sauce
Brown ground beef and drain off grease.  Put beef in 1 1/2 quart microwave safe bowl and add Velveeta cheese cubes and Picante sauce..  Microwave on HIGH for 5 minutes or until cheese is melted, stirring after
3 minutes.  Serve with tortilla chips or if you are on a low carbohydrate diet, serve with pork rinds found in the chip department of the grocery store.

QUICK AND EASY LAYERED DIP FOR THE BIG GAME (One of my favorites)
Sour Cream      Salsa of your choice      Shredded Lettuce      Diced Tomatoes      Shredded Cheddar Cheese
I usually take a large platter and put on a layer of sour cream, as thick as you want it and I stay about 2 inches away from the edge of the plate.  Then I put on a layer of salsa, next a layer of shredded lettuce, next a layer of tomatoes and finally a layer of shredded cheese.  If you want to, you can sprinkle on some diced olives, green peppers, onions or whatever you like!  Finally, I put some tortilla chips around the edge of the plate for dipping.

HAM AND SWISS BUNS (This is a repeat recipe and one of my most requested recipe)

1 lb. Ham, cooked and sliced 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 Hawaiian Sweet Rolls    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.

TOUCHDOWN DIP

1 Tbs. Butter     1 Tbs. Flour  1/4 Cup Sour Cream
3/4 Cup Mild, Medium or Hot Tomato Salsa  8 oz. Sharp Cheddar Cheese, grated
Tortilla Chips, Pretzel Crackers, Carrots and Celery Sticks
In a saucepan, over medium heat, melt butter.  Add flour and stir for about 30 seconds to cook flour.
Stir in salsa and cook, stirring until mixture is simmering.  Stir in sour cream.  Add cheese and continue stirring until cheese is completely melted and mixture returns to simmer.  Put in a bowl and serve hot, surrounded with chips, crackers and veggies.

MAKE-YOUR-OWN TACO SALAD

1 Lb. Lean Ground Beef  1/2 Cup Chopped Onion  1 Pkg. Taco Seasoning Mix
15.5oz. Can Pinto Beans, drained 15 oz. Can Tomato Sauce  1/8 Tsp. Pepper
6 Cups Shredded Lettuce  2 Medium Tomatoes, chopped 2 Cups Corn Chips
3/4 Cup Thick ‘n  Chunky Salsa 1 1/2 Cups Shredded American or Cheddar Cheese
1 Medium Avocado, pitted, peeled and chopped   
Brown ground beef and onion in large skillet over medium-high heat until beef is thoroughly cooked, stirring frequently.  Drain.  Spray a 3 1/2 to 4 quart slow cooker with nonstick cooking spray.  Mix beef mixture, taco seasoning mix, beans, tomato sauce and pepper in slow cooker.  Cover.  Cook on LOW setting for 6-8 hours.  Place lettuce and corn chips on individual plates.  Top each with meat sauce, tomatoes, avocado, cheese and salsa.  If desired, garnish with sour cream.

ULTIMATE PARTY MEATBALLS

14 oz. Can Ocean Spray Jellied Cranberry Sauce 12 oz. Bottle Heinz Chili Sauce
2 Pound Bag Frozen, pre-cooked, Cocktail-Size Meatballs
Combine sauces in a large saucepan.  Cook over medium low heat, stirring until smooth.  Add meatballs.  Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. 
Makes 30 appetizer servings. 

MEXICAN PARTY WINGS

1 Cup Prepared Ranch Salad Dressing 4.5oz. Can Chopped Green Chiles
1 Pkg. Taco Seasoning Mix  1/2 Cup Flour
2 Tsp. Oil    24 Chicken Drummettes (about 2 lbs. ) 
Dried Parsley Flakes
Spray large cookie sheet with nonstick cooking spray.  In blender container, mix salad dressing and chiles.  Cover and blend until smooth.  Spoon into small serving bowl.  Refrigerate while making drummettes.  In shallow dish, mix flour and taco seasoning mix.  Stir in oil with fork.  Coat drummettes with flour mixture.  Coat drummettes again to use up flour mixture.  Place on cookie sheet.  Bake at 350 degrees for
14-17 minutes or until chicken is fork tender and juices run clear.  Sprinkle with parsley flakes on dressing mixture.  Serve as dip with warm drummettes.

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. (Be sure to use a good lean ground 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.

SWEET AND SOUR SAUCE TO GO WITH THE EGG ROLLS
(thanks to Lorraine Lloyd)
1 1/3 Cups White Vinegar  1 Cup Packed Brown Sugar, plus extra to taste
4 Tsp. Soy Sauce   4 Tbs. Ketchup
3 Tbs. + 1 Tsp. Cornstarch mixed with 5 Tbs. + 1 Tsp. Water
In a medium saucepan, combine the vinegar, sugar, ketchup and soy sauce and bring it to a boil.  Mix together the cornstarch and water and add to the other ingredients and stir to thicken.  Makes 2 cups.

COLE SLAW TO GO WITH THE EGG ROLLS (Thanks to Lynda Lochner)
1 Bag Cole Slaw Mix Jimmy’s Cole Slaw Dressing with Pineapple
Handful of Chow Mein Noodles
At serving time, mix together in a bowl, the cole slaw and enough dressing to coat the cole slaw.
Stir in a handful of chow mien noodles for crunch.  Serve immediately.

OPEN FACE SPAM SANDWICHES (Thanks to a call from Bonnie, a Party Line Listener)
1 Can of Spam, grated, using the large holes on a grater 1 Can Cream of Mushroom Soup
Hamburger Buns      Grated Cheese
In a bowl, combine the grated spam and cream of mushroom soup.  Spread over open face buns.  Sprinkle on the grated cheese and broil until cheese in melted.    

MUG CAKE (Thanks to Sandie Lorenz)
1 Pkg. 1-Step Angel Food Cake Mix 1 Pkg. Chocolate Cake Mix
1 Small Pkg. Mini Chocolate Chips  3 Tbs. Water
Mix dry ingredients together.  Store in an airtight container or bag.  When ready to bake, take 1/3 cup of the mix and add the 3 Tbs. of water.  Mix well in an heat-proof mug.  Microwave for 75 seconds.  Leave in mug to eat-or-put on a plate or in a bowl and serve with Cool Whip or ice cream.

KLTF PARTY LINE RECIPES FOR Jan. 9th to Jan. 13th, 2012
             If you have questions, e-mail dhilmerson@clearwire.net

Microwave Egg in One Minute or less (Thanks to my sister, Ruth Lucas)
Butter or spray a saucer or shallow bowl.  Break an egg into the dish.  With a fork or knife, break the yolk.  Put in the microwave and cover with the plastic dome that is used in a microwave.  Microwave on High for 45 to 60 seconds.  It can vary according to the power of your microwave.  I make an egg sandwich out of it.  While the egg is cooking in the microwave, I put the bread in the toaster.  Just think, an egg sandwich in a minute and no messy frying pan or grease splattering on your stove!!! Hope you enjoy it!

MAPLE STUFFED SWEET POTATOES
4 Medium Sweet Potatoes, scrubbed clean  Vegetable Spray
3 Tbs. Butter     2 Tsp. Maple Syrup Salt to taste
1/4 Tsp. Fresh-grated Nutmeg   1/8 Cup Chopped Walnuts, optional
Prick each sweet potato several times with a sharp knife and coat lightly with vegetable spray.  Place on a paper towel in the microwave and cook on HIGH for 8-10 minutes until soft.  Check halfway through cooking time and test by gently squeezing.  Time will vary depending on the wattage of your microwave.  Remove sweet potatoes and cut a slit lengthwise in the top of each.   Using a large spoon, scoop out the flesh into a bowl, reserving the skins.  To the sweet potato pulp, add butter, maple syrup, nutmeg and salt.  Mash until combined.  Fold in walnuts.  Spoon mixture back into the sweet potato skins and place on a baking sheet.  Bake about 15 minutes at 425 degrees until heated through.  Serve hot.  Makes 4 servings. 

DEVILED CORNISH HEN IN 30 MINUTES
2 Cornish Game Hens (1 1/2 to 2 lbs. each), cut down the back with kitchen shears to butterfly)
1 1/2 Tsp. Olive Oil 1 1/2 Tsp. Dried Thyme Leaves 1/2 Cup Dry Plain Bread Crumbs
1/4 Cup Dijon Mustard Salt and Ground Black Pepper
Adjust rack to lowest position and heat oven to 425 degrees.  Heat oil in a small skillet over medium-high heat.  Add thyme and bread crumbs and toast until fragrant and golden, a couple of minutes.  Lightly sprinkle hens all over with salt and pepper.  Place on a rimmed baking sheet large enough for them to fit in a single layer.  Brush hens with mustard and sprinkle with bread crumbs.  Roast until golden brown and juices run clear when leg thigh is picked with a fork, about 30 minutes. Let rest 5 minutes and cut in half and serve.  Makes 4 servings.

SCRAMBLED EGGS IN A CUP (Thanks to a Party Line Listener, Pat Boser)
12 oz. Microwave Safe Cup, sprayed with a non-stick spray 2 Eggs  2 Tbs. Milk
2 Tbs. Shredded Cheese  Salt and Pepper, to taste
Mix together in the cup, the eggs, milk and salt and pepper.  Microwave on HIGH for 45 seconds.  Remove from microwave and stir.  Microwave 45 seconds more.  It will puff up.  Remove from microwave and sprinkle with cheese and enjoy!!! Note:  Microwaves vary in the heat so you might have to try this a few times to get it the way you want the eggs. 

BANANA BREAD (Thanks to Party Line Listener, Marilyn Mahling)
2 Cups Flour  1 1/2 Tsp. Baking Soda 1 Tsp. Baking Powder 1 Tsp. Salt
Combine the dry ingredients together in a bowl and set aside.
1/2 Cup Shortening 1 Cup Sugar  1 Cup Mashed Bananas 2 Eggs
In a bowl, mix together the shortening and sugar.  Add eggs one at a time and mix well.  Add bananas and mix until combined.  Stir in the dry ingredients and mix well.  Pour into a greased loaf pan and bake at
350 degrees for 1 hour and 10 minutes.

Note: Because of lack of room on this flyer, Easy Chicken Pot Pie will be on next week’s flyer.

KLTF PARTY LINE RECIPES FOR Jan. 3rd to Jan. 6th, 2012
             If you have questions, e-mail dhilmerson@clearwire.net