Recipes 2012

   

KLTF PARTY LINE RECIPES FOR Dec. 31st to Jan. 4th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

EASY EGG SOUFFLE (Thanks to Party Line Listener, Sandy Opatz)
6-8 Slices of White Bread, crust removed    Cubed Ham, Spam or Canadian Bacon
8 oz. Shredded Cheddar Cheese            3 Cups Milk
6 Large Eggs                    1/2 Tsp. Dry Mustard
1/2 Tsp. Salt                    1 Tbs. Minced Onion
1 Cup Crushed Corn Flakes            1/4 Cup Butter, melted
Butter a 9X13” pan.  Put the bread slices in the pan.  Top with as much as want of the cubed ham, Spam or Canadian Bacon. Sprinkle on the shredded cheese.  In a bowl, mix together the milk, eggs, dry mustard, salt and onion.  Pour over the top of the cheese.  Cover with foil and refrigerate over night.  Before baking, mix together the corn flakes and the butter and sprinkle over the top.  Bake at 350 degrees for 45-55 minutes, uncovered.  Let sit a little before serving.

CHAI TEA MIX (Thanks to Party Line listener, Jan Kimman)
1 Cup French Vanilla Flavored Powdered Non-Dairy Creamer
1 Cup Nonfat Dry Milk Powder            1 Cup Powdered Non-Dairy Creamer
1 1/2 Cups Sugar                1 1/2 Cups Unsweetened Instant Tea
2 Tsp. Ground Ginger                2 Tsp. Cinnamon
1 Tsp. Cloves                    1 Tsp. Cardamom
In a large bowl, combine the French Vanilla Creamer, the dry milk powder, the non-dairy creamer, sugar and instant tea.  Stir in the ginger, cinnamon, cloves and cardamom.  In a blender or food processor, blend 1 cup at a time until the mixture is the consistency of fine powder.  To make tea, stir in 2 heaping tablespoons of Chai Tea mixture into a mug of hot water or sometimes Jan uses milk instead.  Note:  She said it is delicious and smells so good!!

EASY HOMEMADE BBQ SAUCE (Thanks to a call from a Party Line Listener)
Combine equal amounts of ketchup and pop.  Note: I made BBQ Little Smokies using 1 cup ketchup with 1 cup coke and it was very good!

HOMEMADE BBQ SAUCE (Thanks to a call from a Party Line Listener)
In a bowl, mix together, 2 Cups Ketchup, 1/2 Cup Mustard, 3/4 Cup Brown Sugar, 1 Tbs. Tabasco and 2 Tbs. Liquid Smoke.

OLD FASHIONED GLORIFIED RICE (Thanks to a call from a Party Line Listener)
1 Cup Regular Rice          2 Cups Water    2 Cups Milk        1 Cup Sugar
In a saucepan combine the above ingredients.  Simmer for about 1 hour or until stiff, stirring occasionally.  Remove from heat and let cool.  Then add 1 Can Crushed Pineapple and 1 Jar Maraschino Cherries, with the juices.  Fold in 2 cups Cool Whip.

EASY GLORIFIED RICE SALAD (Thanks to a call from a Party Line Listener)
In a bowl, mix together, 1 Box Instant French Vanilla Pudding mix, 20 oz. can Crushed Pineapple and 2 cups Cooked Rice.  Lastly fold in 8 oz. Cool Whip.  Note:  Can add  a jar of Maraschino Cherries, well drained.

I wish you all, God’s Blessings for a Happy and Healthy New Year!





KLTF PARTY LINE RECIPES FOR Dec. 24th to Dec. 28th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

The recipes below are taken from the cookbook “I’m Cookin” by Pam Linton.
Pam and her husband were some of the entertainers at the Kenny and Diana Janson’s Nashville Country Christmas Show at the Pierz Ballroom on Dec. 26, 2012 with all proceeds going to the Holy Trinity School in Pierz.

COCKTAIL HOT DOGS (Thanks to Pam Linton and her Cookbook “I’m Cookin”)
1 Jar (10 oz.) Grape Jelly            1 Jar (12 oz.) Chili Sauce
1 Tbs. Lemon Juice                1 Tbs. Soy Sauce
2 Tbs. Brown Sugar                2 Pkgs. Hillshire Farms Little Polska’s
                        (or Little Smokies)
In a saucepan, combine the jelly, chili sauce, lemon juice, soy sauce and brown sugar.  Simmer for 15 minutes.  Add the “Little Polska’s or Little Smokies and simmer 15 minutes more.

FRUIT DIP (Thanks to Pam Linton and her Cookbook “I’m Cookin”)
3 oz. Package Cream Cheese, softened        3 Tbs. Currant Jelly
1 Tbs. Lemon Juice                3/4 Cup Whipping Cream
In a bowl, combine cream cheese, lemon juice and current jelly.  In another bowl, whip the cream.  Fold cream cheese mixture into whipped cream.  Serve with fresh fruit.

JUST ENOUGH GAS TO GET HOME (Thanks to Pam Linton and her Cookbook “I’m Cookin”)  This is one of Sherwin’s favorite recipes!
1/4 lb. Bacon, cut in small pieces        1/2 Cup Chopped Onion
2 lbs. Hamburger                1/2 Cup Brown Sugar
1 Tsp. Salt                    1 Tsp. Dry Mustard
1 Can Butter Beans                1 Large Can Bush’s Baked Beans
2 Tbs. Vinegar                    1/2 Cup Ketchup
1 Can Kidney Beans
In a skillet. Brown the bacon, onion and hamburger.  Drain if necessary.  Mix in remaining ingredients and bake at 300 degrees for 1 1/2  hours or put in crock pot on HIGH for 3 hours until heated through.

BRANDY SLUSH (Thanks to Pam Linton’s Cookbook “I’m Cookin” and submitted by her grandmother, Frances Trobec)
2 Cups Sugar                    8 Cups Water
1 Can (12oz.) Frozen Orange Juice        1 Can (12 oz.) Frozen Lemonade
2 Cups Brandy
In a sauce pan, bring the sugar and water to a boil.  Cool 1/2 hour.  Stir in frozen orange juice, frozen lemonade and brandy.  Freeze this mixture overnight.  To serve, in a glass put equal parts of the frozen mixture with your choice of water, Squirt or 7-Up.  Note:  This is a recipe my grandmother got from her brother and sister-in-law, Bob and Sharon Ziebol.

God’s Blessings for a Happy and Healthy New Year to everyone, especially our Party Line Listeners and Sponsors.  “You make my day”!!!!





KLTF PARTY LINE RECIPES FOR Dec. 17th to Dec. 21st, 2012                                                                                  
          If you have questions, e-mail dhilmerson@clearwire.net

NO FUSS CARAMEL CORN (Thanks to Rita Atkinson, Dairy Contest Winnenr)
3 Quarts. Popped Corn        1 Cup Brown Sugar        1/2 Cup Butter
1/4 Cup Light Corn Syrup        1/2 Tsp. Salt            1/2 Tsp. Baking Soda
Put popped corn in a large brown paper bag and set aside.  Combine brown sugar, butter, syrup and salt in 2 quart glass bowl.  Microwave on HIGH setting 3-4 minutes stirring after each minute until mixture comes to a boil.  Then microwave 2 minutes more.  Stir in baking soda and mix well and pour over popped corn in bag.  Close bag and shake well and microwave 1 1/2 minutes more on HIGH.  Shake bag well and microwave on HIGH 1 1/2 minutes more.  Shake bag and pour out onto cookie sheet or pan.  Make 3 quarts

REUBEN CASSEROLE (Thanks to Terri Sanoski, Dairy Contest Winner)
2 Cans Cream of chicken Soup    1 1/3 Cups Milk            1/2 Cup Chopped Onion
3 Tbs. Mustard            2 Cans (16oz. each)Sauerkraut, drained
8oz. Pkg. Uncooked Noodles    12 oz. Corned Beef, chopped    2 Tbs. Melted Butter
2 Cups Shredded Swiss Cheese    3/4 Cup Rye Bread Crumbs
In a bowl, mix together the soup, milk, onion and mustard.  In a 9X13 inch pan, spread drained sauerkraut.  Then top with uncooked noodles.  Spoon soup mixture evenly over noodles.  Then put corned beef over and then the cheese.  In a bowl, stir together rye bread crumbs and melted butter and then sprinkle them over the top of the cheese.  Cover with foil and bake at 350 degrees for 1 hour.

CHOCOLATE CHERRY KISS COOKIES (Thanks to Laurie Ochoa, Dairy Contest Winner)
1 Cup Butter        1 Cup Powdered Sugar        2 Tbs. Maraschino Cherry Juice
1/2 Tsp. Almond Extract    2 Drops Red Food Coloring    1/4 Tsp. Salt    
2 1/2 Cups Flour        1/2 Cup Maraschino Cherries, drained and chopped
25-30 Chocolate Kisses
Cream butter and powdered sugar together.  Add Cherry juice, almond extract, red food coloring and salt.  Beat well.  Add flour, 1 cup at a time.  Add cherries and mix only enough to blend.  Dough should be stiff.
Using a small cookie scoop, place dough on greased cookie sheets, leaving a little room between them to spread.  Bake at 350 degrees for 10-12 minutes.  Remove from oven and immediately place on unwrapped kiss on each cookie.  Let cool

BUTTERFINGERS (Thanks to Janie Frie, a volunteer at Ruby’s Pantry)
1 lb. of Candy Corn    1 lb. Jar of Creamy Peanut Butter
Melt the candy corn in the microwave in a microwave-safe bowl.  Stop and stir every 30 seconds.  Stir in the jar of peanut butter until well blended together.  Pour into an 8X8 inch pan lined with parchment or no stick foil.  Chill.  Cut into 1/2 inch strips and then she cuts the strips into thirds.  Chill.  Dip pieces into melted chocolate or chocolate almond bark.  Store in refrigerator or freezer.  

 NUT GOODIE BARS (Thanks to Amy Haider)
6 Oz. Pkg. Chocolate Chips    6 oz. Pkg. Butterscotch Chips    1/2 Cup Butter        
3/4 Cup Creamy Peanut Butter    10 oz. Bag Mini Marshmallows    8 oz. Pkg. Spanish Peanuts
Melt in a double boiler the chocolate chips, butterscotch chips, butter and peanut butter.  Butter a 9X13 inch cake pan.  Cover with miniature marshmallows.  Sprinkle Spanish Peanuts over the marshmallows.  Pour creamy mixture over the top.  Mix slightly with a fork.  Refrigerate until firm and then cut into serving pieces.

To all of our Party Listeners, I thank you so much for your loyalty and I pray that God Blesses you all with a very Merry Christmas and a Happy and Healthy New Year!





KLTF PARTY LINE RECIPES FOR Dec. 10th to Dec. 14th , 2012
If you have questions, e-mail dhilmerson@clearwire.net

SAUERKRAUT CANDY (Thanks to Kathy Faust, Dairy Contest Winner12-10-12)
2 Cups Light Brown Sugar, firmly packed    2 Cups White Sugar    1/4 Cup Light Corn Syrup
1 1/2 Cups Half and Half            1/4 Cup Butter        1/4 Tsp. Salt
1 1/2 Cups Shredded Coconut        1 Tsp. Vanilla
Combine sugars, corn syrup and half and half in a 3 quart heavy saucepan with buttered sides.  Cook over medium-high heat, stirring until sugar is dissolved.  Continue cooking to the soft ball stage (238degrees to 240 degrees).  Remove from heat and add butter and salt without stirring.  Cool to lukewarm (110 degrees)
Add vanilla and beat until creamy and when mixture loses gloss and becomes opaque.  Fold in coconut all at once.  Pour onto buttered and chilled platter or into an 8 inch square pan.  Cut in slices if thick or in 49 squares if molded in pan.  Makes about 2 1/4 pounds. (The “sauerkraut” is the shredded coconut!)
Note: Kathy found this recipe in a Farm Journal Candy Book many years ago and makes it every year!

KRAUT BURGERS (Thanks to Jean Walock, Dairy Contest Winner12-11-12)
1 Loaf of Frozen Bread Dough, thawed    1 Lb. Hamburger        1 Medium Onion, chopped
1 Small Can of Sauerkraut, drained        Cheese
Brown hamburger and onion together.  Then add sauerkraut and mix well.  Cut dough in 8 to 12 pieces and press out to 5-6 inches in diameter.  Put 1/4 cup of meat mixture and cheese on top of dough.  Fold to make a bun.  Place on greased cookie sheet.  Let rise 1-1 1/2  hours.  Bake at 375 degrees for 20 minutes.  
Note:  Jean said that these can be stored in the refrigerator and reheated in the microwave for 30-35 seconds

VANILLA CHIP CHERRY COOKIES (Thanks to Judy Mueller, Dairy Contest Winner 12-12-12)
1 Cup Butter        3/4 Cup Sugar    3/4 Cup Brown Sugar    2 Eggs
1 Tsp. Baking Soda    2 1/4 Cup Flour    1/4 Tsp. Almond Extract    16oz. Vanilla Chips
10 oz. Jar Maraschino Cherries, drained
In mixing bowl, cream together the butter and sugars until light and fluffy.  Beat in the eggs and vanilla extract.  Stir in the dry ingredients.  Fold in the chips and cherries.  Drop by spoon onto a parchment lined cookie sheet.  Bake at 350 degrees for 10-12 minutes.
Makes 4 1/2 dozen cookies.

NUT GOODIE BARS (Amy Haider,Dairy Contest Winner 12-13-12)
10 oz. Bag Mini Marshmallows    8 oz. Pkg. Spanish Salted Peanuts      3/4 Cup Peanut Butter
6 oz. Pkg. Chocolate Chips    6 oz. Pkg. Butterscotch Chips      1/2 Cup Butter    
In a double boiler, melt together the butter and the peanut butter.  Stir until smooth and creamy.
Butter a 9X13 inch cake pan.  Cover with the marshmallows.  Sprinkle peanuts over the top of the marshmallows. Pour creamy mixture over the top and mix slightly with a fork.  Refrigerate until firm and then cut into serving pieces.

LEMON LUSH DESSERT (Thanks to Carol Gerads, Dairy Contest Winner 12-14-12)
Crust:   1/2 Cup Butter         1 Cup Flour        1/2 Cup Nuts, chopped
Mix above ingredients together in a bowl and the press mixture into a 9X13 inch pan.  Bake at 350 degrees for 15 minutes.  Remove from oven and let cool.
Filling:  8 oz. Cream Cheese, softened    1 Cup Powdered Sugar    1 Cup Cool Whip
In a bowl, mix together the cream cheese and powdered sugar.  Then fold in the Cool Whip.  Blend well and pour over cooled crust  
Topping:  2 3oz. pkgs. Instant Lemon Pudding     3 Cups Milk
In a bowl, mix together the pudding mixes and milk according to package directions.  Pour over cream cheese mixture in pan.  Spread extra Cool Whip over the pudding mixture.  Make early in the day and refrigerate until serving time. Note: Carol says that other flavors of pudding may be used and it’s very good

APRICOTS, APPLES AND CINNAMON TRUFFLES (Thanks to Jan Albrecht)
In your food processor, put 1 1/2 Cups Whole, Unsalted Almonds, 2 Cups Dried Apricots, 2 Tsp. Cinnamon and 2 Tsp. Almond Extract.  Process until it forms a dough like ball.  Shape the dough into 1 inch balls and then roll in shredded coconut.  Note: Jan said that she browns the coconut in the oven first so that it has a slight crunchy taste.





KLTF PARTY LINE RECIPES FOR Dec. 3rd  to Dec. 7th , 2012
If you have questions, e-mail dhilmerson@clearwire.net
 
Cranberry Sauce Loaf
Preheat your oven to 350 degrees. You will need one non-stick loaf pan.
1 cup all purpose flour  1 cup graham cracker crumbs     1/2 cup packed brown sugar   2 tsp baking powder             1/2 tsp salt    1 cup cranberry sauce   1/2 cup raisins   1/2 cup chopped walnuts or pecan    1 egg, beaten   3/4 cup orange juice    1/2 cup canola oil.
With a fork, mix together the flour, cracker crumbs, brown sugar, baking powder and salt. Stir in raisins and nuts. Gently fold in cranberry sauce. Add egg, orange juice and oil. Stir just until mixed. Scrape into loaf pan and bake for at least 1 hour. Let stand for 10 minutes. This loaf is moist and yummy.

BREAD PUDDING WITH WHISKEY SAUCE
1 Loaf Chunky Cinnamon Bread       8 Eggs    1 1/2 Cups Sugar           1 1/2 Cups Whipping Cream                   4 Cups Milk               1 Tbs. Vanilla               1/2 Cup Raisins
Whiskey Sauce:  3/4 Cup Melted Butter    1 Cup Sugar    1 Cup Light Corn Syrup    1/8 Cup Whiskey
Spray 9X13 inch cake pan with non-stick spray.  Cube bread into 1 inch pieces and put in a large bowl.  Add the raisins and set aside.   In a large bowl, beat eggs and then add the sugar, vanilla, whipping cream and milk.  Mix until well blended.  Pour over bread cubes in bowl.  Stir with spoon until bread mixture soaks up the egg mixture. Pour into a greased 9X13 inch baking pan.  Bake at 325 degrees for 1 hour and 15 minutes or until set.   In a saucepan, combine the whiskey sauce ingredients and heat slowly, stirring often.  When the sauce thickens, it is done.  Top each serving of bread pudding with some of the warm whiskey sauce.  Note:  It is very good served with ice cream and then drizzle the sauce over the top!  You can also serve it with whipped cream or Cool Whip.  Note from Donna:  I make my own chunky cinnamon bread by thawing one loaf of frozen bread dough (Fettigs) and cut it into 3 strips and then cut each strip into 8 pieces.  Shape each piece into a small ball and then roll it into some melted butter and then into a sugar – cinnamon mixture (1 Cup Sugar with 1 Tsp. Cinnamon).  Put into a greased bread loaf pan.  Let rise until double in size and then bake at 350 degrees for about 1/2 hour or until done.   Cool completely and then I freeze it for later use for either bread pudding or cinnamon French toast.

CHEESY BACON “FUN-DUE”(Thanks to Lisa Ginter, Dairy Contest Winner 12-6-12)
2 Tbs. Butter   2 Tbs. Flour    1 Cup Chicken Broth    1 Tbs. Fresh Lemon Juice
1 Cup Kraft Shredded Sharp Cheddar Cheese    1 Cup Kraft Shredded Mozzarella Cheese
6 Slices Oscar Meyer Bacon, cooked and crumbled     Wheat Thins Original Snacks
Melt butter in medium saucepan on medium heat, stir in flour.  Cook and stir 2 minutes.  Whisk in broth and lemon Juice.  Bring to a boil.  Cook and stir 1-2 minutes or until thickened.  Remove from heat.  Add cheese and bacon.  Stir until cheeses are melted.  Serve with wheat thins.

POTATO SKILLET BREAKFAST (Firttata and Pancetta with Potatoes)
(Thanks to Jan Kimman, Dairy Contest Recipe Winner 12-7-12)
1 Tbs. Olive Oil    1/2 Cup Coarsely Chopped Pancetta    1/2 Cup Chopped Onion   1 Tsp. Minced Garlic
4 Small Red Potatoes, diced    6 Eggs   3 Tbs. Milk    1/2 Tsp. Salt   1/4 Tsp. Pepper
1/2 Cup Grated Swiss Cheese    1 Tbs. Chopped Fresh Chives
In a large non-stick oven proof skillet, heat oil over medium heat until it shimmers.  Add pancetta and sauté for 6 minutes or until crisp and brown.  Drain on paper towels.  Add onions and potatoes to skillet and cook for 8 minutes or until softened.  Add garlic and cook for 1 minute.  Whisk eggs, milk, salt and pepper.  Stir in cheese and chives.  Pour eggs into skillet and stir in pancetta.  Cook over medium heat 3-5 minutes, shaking pan occasionally and lifting edges of frittata with a spatula so uncooked eggs run underneath.  Remove from heat when eggs are halfway set.  Transfer skillet to oven and bake at 400 degrees for 10 minutes or until it is puffed and golden.  Let sit for 5 minutes before serving.  Substitutions:  Cooked broccoli and sautéed mushrooms or diced tomatoes and cubed mozzarella cheese, or  minced ham and cubed cheddar cheese, or cooked spinach and chopped scallions.





KLTF PARTY LINE RECIPES FOR Nov. 26th  to Nov. 30th , 2012
If you have questions, e-mail dhilmerson@clearwire.net

Turkey Shepherd's Pie with Leftover Mashed Potatoes
2 cups leftover turkey meat    1 cup chopped carrots        1 cup chopped celery                                       1 cup chopped onion        2 bay leaves            1 teaspoon dried thyme                         2 cups reduced-sodium chicken broth                1/2 cup frozen green peas                        1 1/2 cups leftover mashed potatoes                Salt and pepper
In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas. Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer. Place pie on a baking sheet and bake at 400 degrees for 15 minutes, until top is golden brown and filling is bubbly. Serving suggestion: Serve the pie with a bagged green salad.

Cranberry-Walnut Streusel Bars (Makes about 16 bars)
For the Crust:
2 cups all-purpose flour        1/2  cup light brown sugar        1/2   teaspoon fine sea salt
12 tablespoons unsalted butter (1 1/2 sticks), cubed
For the Filling:
2 cups leftover cranberry sauce
Streusel Topping
1/2   cup rolled oats        1/2   cup light brown sugar        1/2  cup finely chopped walnuts
1/4  cup all-purpose flour        1 teaspoon ground cinnamon    1/2   tsp. freshly grated nutmeg
¼ teaspoon fine sea salt    4 tablespoons unsalted butter, softened
Preheat the oven to 350° F. Grease a 9-inch square baking pan.
In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until mixture just comes together in one ball. Press into the bottom of the prepared pan. Bake until crust is pale golden, 25 to 30 minutes. Cool. Spread the cranberry sauce evenly over the shortbread.  To make the streusel, in a small bowl, whisk together the oats, sugar, walnuts, flour, cinnamon, nutmeg, and salt. Blend in the butter with your fingertips, forming pea-sized

ROLO PRETZEL DELIGHTS
Small Pretzels, round ones(not sticks)    Pecan Halves    Rolo Chewy Caramels in Milk Chocolate
Line cookie sheet with parchment paper or foil.  Put one pretzel for each Rolo Pretzel Delight desired on prepared cookie sheet.  Top each pretzel with a Rolo.  Bake at 350 degrees for 3-5 minutes until caramel Rolo begins to soften, but not melt.  Remove from oven and top each with a pecan half or a candy M&M..
Cool completely and then store in an airtight container.





KLTF PARTY LINE RECIPES FOR Nov. 19th to Nov. 23rd , 2012                                                                                  
          If you have questions, e-mail dhilmerson@clearwire.net

Thanksgiving Stuffing (Dressing)  Thanks to my cousin, Judy Jensen)
1 Bag Brownberry Sage and Onion Bread Cubes    1 Lb. Jimmy Dean Regular Sausage
1 Medium Onion, chopped                                6 Stalks of Celery, chopped
1 Can Chicken Broth                                  1 Can of Water
Brown sausage with the celery and onion. Mix all ingredients together and put in a greased 11X7 baking dish.  Cover and bake  for 30 minutes.  Uncover and bake 10-15 minutes longer or until lightlyat 350 browned.  Makes 6 servings.

APRICOT SWEET POTATO CASSEROLE
1 Can (18oz.) Sweet Potatoes, drained and cut into 1/2 inch thick slices
1 Cup Brown Sugar, firmly packed        1 1/2 Tbs. Cornstarch    1 Tsp. Grated Orange Peel
1/8 Tsp. Cinnamon            1/4 Tsp. Salt        1/4 Cup Warm Water
3/4 Cup Apricot Nectar            2 Tbs. Butter        1/2 Cup Pecan Halves
12 Apricot Halves, canned or frozen, cut in quarters    
Butter a 1 1/2 quart casserole.  Arrange sweet potato slices in casserole.  In a heavy saucepan mix together the sugar, cornstarch, orange peel, salt and cinnamon.  Stir in apricot nectar and warm water.  Cook and stir over medium high heat until mixture comes to a full boil.  Remove from heat and stir in butter and apricots.  Pour over potatoes and then sprinkle pecans over top.  Bake at 375 degrees for 25-30 minutes. until hot and bubbly.  Serves 6            

Easy Turkey Sandwiches in the Crock Pot (Thanks to Greg Zylka)
1 Turkey or 2 Turkey Breasts (About 14-15 lbs. of meat), cooked
2 Cans Cream of Chicken Soup      1 Onion       1-2 Sticks of Butter           
1 Can Cream of Celery Soup
2 Cans Chicken Broth or Make Broth with Water and Bouillon or Chicken Base
Or use the broth from the turkey            Salt, Pepper, Season Salt to taste
Strip the turkey from the bone and put into crock pot or roaster. Sauté onion in butter and add to the crock pot along with the soups and broth.    When heated through put in buns or serve over potatoes.  Note:  I made 1/2 recipe with my leftover turkey.  I only used 1/2 stick of butter and did not add any extra salt or seasoning and
I thought it was very good.  I did use only 1 can of cream of chicken soup and 1/2 can of celery soup and then I froze the other half of the celery soup for later.

USES FOR LEFT-OVER CRANBERRY SAUCE (I FOUND THESE ON THE Internet)
You spread  leftover cranberry sauce on a turkey sandwich, but the jam-like stuff is also great on a peanut butter and jelly sandwich, or spread on whole-wheat toast with almond butter and bananas.  
I will give a recipe for Cranberry Walnut  Streusel Bars on our next recipe flyer.
From a Party Line Listener:     She freezes it for later uses.  She adds it to her muffin recipe.





KLTF PARTY LINE RECIPES FOR Nov. 12th to Nov. 16th , 2012                                                                                  
          If you have questions, e-mail dhilmerson@clearwire.net

HOLIDAY SUGAR CUTOUT COOKIES (Thanks to Bev Larsen )
1 Cup Butter, softened        1 Cup Powdered Sugar        1 Egg, beaten
1 Tsp. Almond Flavoring        1 Tsp. Vanilla            2 1/2 Cups Flour        
1 Tsp. Salt
In your mixing bowl, cream together the butter and sugar.  Add egg and flavorings and beat until light and fluffy (several minutes).  In a bowl, combine the flour and salt and then add to the creamed mixture.  Mix well.  Wrap in wax paper and chill dough for 1-2 hours.  Roll, cut with cookie cutters and sprinkle with colored sugar or bake plain to frost later.  Bake on lightly greased cookie sheets.  Bake at 350 degrees approximately 10 minutes, (not brown!)  Don’t over bake.  Note:  Half butter and half margarine may be used, but all butter gives the cookie a much better flavor!  Bev says that these cookies keep their cut out shape, while baking, better than any recipe she has tried.  Bev brought us a tray of these cookies to the radio station, not only where they great to eat but they were decorated so pretty!  She used all the fall colors!!

BEST TEXAS VENISON CASSEROLE (Thanks to Grace Dembouski)
2 lbs. Venison,  cut up in one inch pieces    1/4 Cup Flour        1 Tsp. Salt        1 Tsp. Pepper
1 Celery Stalk, chopped            3 Onions, sliced        1 Tbs. Worcestershire Sauce
2 Cups Tomatoes                3 Tbs. Bacon Fat (and the cooked bacon)
In a bowl, combine the flour, salt and pepper.  Set aside.  In a skillet or Dutch oven, fry up some bacon and then remove bacon to drain on paper towels.  Keep 3 Tbs. of the bacon fat in the skillet.  Coat the cut up venison with the flour mixture and brown in the bacon fat along with the celery and onions.  Then add the tomatoes and Worcestershire sauce.  Cover and cook on low about 2 hours or until tender.
Homemade Noodles:  In a bowl combine 1 Egg Beaten, 2 Tbs. half and half, 1/4 Tsp. Salt and 1 Tbs. Sour Cream.  Then stir in 1 cup of flour.  Roll out and cut into 1/4 inch strips.  Drop into a kettle of salted boiling water.  Cook uncovered about 10 minutes.  Drain noodles and then put your noodles in a casserole around the outer edges and put the venison mixture in the middle and serve.

HOMEMADE BREAD USING A BREAD MACHINE(Thanks to a call from a Party Line Listener)
4 Cups Flour, leveled off    3/4 Tsp. Salt        1/2 Cup Sugar
1 Cup Warm Water        1 Egg, beaten        2 Heaping Tsp. Rapid Rise Yeast
1/4 Cup Butter, cubed
In a bowl, mix together the flour, salt and sugar and set aside.  In a small bowl, mix together the beaten egg and water.  Put in bread machine.  Then add the dry ingredients.  Make a small well in the center of the dry ingredients.  Put the yeast in the well.  Then sprinkle on the cubed butter.  Turn the machine on the “dough” cycle.  When finished, remove the dough and shape into a loaf or rolls.  Let rise and then bake as usual.

Thanksgiving Stuffing (Dressing)  Thanks to my cousin, Judy Jensen
1 Bag Brownberry Sage and Onion Bread Cubes    1 Lb. Jimmy Dean Regular Sausage
1 Medium Onion, chopped                6 Stalks of Celery, chopped
1 Can Chicken Broth                1 Can of Water
Brown sausage with the celery and onion. Mix all together and put in a greased 11X7 baking dish.  Cover and bake at 350 for 30 minutes.  Uncover and bake 10-15 minutes longer or until lightly browned.  Makes 6 servings.

Hope you all have a Happy Thanksgiving and God Bless!






KLTF PARTY LINE RECIPES FOR Nov. 5th to Nov. 9th , 2012
If you have questions, e-mail dhilmerson@clearwire.net


OVEN-ROASTED PORK ‘N VEGETABLES
3 Tbs. Vegetable or Olive Oil 2 Tsp. Dried Rosemary Leaves, crushed
1 Tsp. Dried Sage Leaves, crushed 1/2 Tsp. Salt           1/2 Tsp. Pepper
16-20 Small Red Potatoes, cut in half 6-8 Medium Carrots, cut into 2 inch pieces
2 Small Onions, cut into wedges 2 Pork Tenderloins (about 3/4 lb. each)
Generously spray a 15X10 inch pan or shallow roasting pan with cooking spray.  In large bowl, mix oil, rosemary, sage, salt and pepper.  Toss vegetables in mixture.  Remove with slotted spoon to pan (reserve remaining oil mixture).  Place in pan.  Roast at 450 degrees for 30-35 minutes, stirring vegetables occasionally, until vegetables are tender and pork is no longer pink in center and meat thermometer inserted in center of pork reads 160 degrees.  Note: 1 lb. baby-cut carrots may be substituted for the medium carrots.


BAKED PHEASANT OR GROUSE (Thanks to a call from a Party Line Listener)
Cut Pheasant or Grouse into bite size pieces.  Coat pieces in flour.  (She uses Andy’s Breading)
In a skillet, melt some butter with a little oil.  Brown the meat and then put into a greased 9X13 inch baking pan.  Pour 2 cups of chicken broth over meat.   (She uses 2 cups for each bird)  Then cut up an onion and lay slices over meat. Cover and bake at 350 degrees for about 2 hours.  Remover from oven and add 
1-2 cups of  Minute Rice to the liquid in pan and then cover and bake about 15 minutes more.  Note:  For even more flavor, she will add a couple of pieces of bacon.


VENISON POTATO HOTDISH (Thanks to Party Line Listener, Laura Lodermeier)
5 lbs. Potatoes, peeled, cooked, cooled and sliced 2 lbs. Ground Venison 2 Large Onions, diced               3 Stalks Celery, diced 1 Stick Butter (1/2.cup) 2 Cups Water
1/4 Cup Soy Sauce 2 Tsp. Seasoned Salt 1 Tsp. Pepper
2 (10 3/4 oz.) Cans Cream of Mushroom Soup 2 Tsp. Garlic Powder 2 (4oz.) Cans Mushrooms
Combine ground venison, onions, celery, butter, water, soy sauce, seasoned salt, pepper and garlic powder in Dutch Oven.  Cook until meat and vegetables are done.  While meat mixture is cooking, spray roaster pan with cooking spray and put in sliced potatoes.  When meat mixture is done, add cream of mushroom soup and mushrooms.  Pour mixture over sliced potatoes and mix thoroughly.  Warm through in oven and serve.


PAN-FRIED VENISON STEAK (Thanks to Party Line Listener, Laura Lodermeier)
1 LB. Venison Steaks, cut 1/2 inch thick 2 Cups Crushed Saltines 1 Tsp. Salt
2 Eggs 3/4 Cup Milk 1/2 Tsp. Pepper
5 Tsp. Canola Oil or Butter
Flatten meat to 1/4 inch thick with meat tenderizer-pounder.  Place saltines in shallow bowl.  In another shallow bowl, whisk the eggs, milk, salt and pepper.  Coat venison with the saltines.  Then dip in egg mixture and again in the saltines.  In large skillet on medium heat, cook 2-3 minutes on each side until done.


LASAGNA WITH COTTAGE CHEESE (Thanks to a call from a Party Line Listener)
1 1/2 Lbs. Hamburger 1 Cup Diced Onion 30 oz. Prego Sauce with Mushrooms
12 Lasagna Noodles 24 oz. Cottage Cheese 3/4 Cup Parmesan Cheese (Dry)
6 Cups Shredded Mozzarella Cheese
In a skillet, brown the hamburger with the onion.  Add the Prego Sauce and simmer 5 minutes.  In the meantime, cook the noodles in boiling water until tender.  Rinse and drain.  In a bowl, mix together, the cottage cheese and 1/2 cup Parmesan Cheese.   In a 9x13 inch ungreased baking pan, put a thin layer of meat sauce.  Then a layer of noodles, then a layer of meat sauce and a layer of mozzarella cheese and then a layer of the cottage cheese mixture.  Then add another layer of noodles, meat sauce, cottage cheese mixture and sprinkle on with remaining 1/4 cup Parmesan Cheese  and top with remaining mozzarella cheese.  Bake at 350 degrees for 45-60 minutes. Note:  This is the recipe that use to be on the box of lasagna noodles.








KLTF PARTY LINE RECIPES FOR Oct. 29th to Nov. 2nd , 2012
If you have questions, e-mail dhilmerson@clearwire.net

INSIDE-OUT CABBAGE ROLLS (Thanks to Party Line Listener, Margaret Kay)

1 lb. Ground Beef
1 Large Onion, chopped
1 Green Pepper, chopped
1 Small Head Cabbage, chopped
1 Cup Beef Broth
8oz. Can Pizza Sauce
10 oz. Can Diced Tomatoes and Green Chiles
1 Cup Cooked Brown or White Rice
1 Cup Shredded Cheddar Cheese
In Dutch Oven or large kettle, brown hamburger with the onion, green pepper over medium heat. Until
hamburger is done. Drain. Then stir in cabbage, tomatoes, broth and pizza sauce. Bring mixture to a boil.
Reduce heat. Cover and simmer 20-25 minutes or until cabbage is done and tender stirring occasionally.
Stir in the rice and heat through. Remove from heat. Sprinkle with cheese. Cover and let stand until
cheese is melted. Makes 6 servings.

BROCCOLI CRANBERRY SLAW

12 oz. Broccoli Slaw
3 oz. Dried Cranberries
6 Green Onions, cut into 1/2 inch pieces
1/4 Cup Coleslaw Dressing
In large bowl, combine coleslaw mix, cranberries and onions. Add dressing and toss to coat. Refrigerate
until serving.

ITALIAN MEATBALLS

19 oz. Pkg. Mild Italian Sausage Links or Ground Sausage
1 Egg, lightly beaten
1/4 Cup Parmesan Cheese, grated
1/3Cup Dry Bread Crumbs
1/4 Cup Onion, finely chopped
1/4 Cup Milk
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from
casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs and arrange them
on a shallow baking pan. Bake at 350 degrees for 20 minutes or until meatballs are cooked through. Serve
with your favorite sauce and spaghetti.

A FEW IDEAS FOR LEFTOVER HALLOWEEN CANDY

MINI CANDY BAR COOKIES

60 Mini Candy Bars Left Over from Halloween, like Snickers
2 Pkgs. (18.25oz.Each) French Vanilla Cake Mix
2/3 Cup Vegetable Oil
2 Eggs
1/4 Cup Water
Line baking sheets with parchment paper. Unwrap all the mini candy bars. Empty the 2 cake mixes into
a large bowl and stir eggs, vegetable oil and water into the mixes. The batter will be stiff. Roll heaping
tablespoons of dough into 1 inch balls. Push a mini candy bar into the cookie ball and carefully cover the
entire candy piece with dough. If any chocolate is visible, the cookie will leak. Put the filled cookies onto
the prepared baking sheets. Bake at 375 degrees for 11 minutes. Cookies will not look brown on top.
Cool for 5 minutes on the baking sheets before removing to finish cooling on racks.

HOMEMADE SUN CATCHERS USING CANDY (Thanks to Gail, a Party Line Listener)

Line the bottom and interior sides of the cookie cutters with aluminum foil and brush the foil lightly with
canola or sunflower oil. Set on a baking sheet. Arrange hard candies in a single layer on the foil bottom
of the cookie cutter. Bake at 350 degrees about 10 minutes until the candies melt. Remove from the oven.
Let cool for 1 minute. Then poke a hole in the top with a wooden skewer. Cool and then pop out the
stained glass shapes from the cookie cutter and peel off the aluminum foil. Thread ribbon through the hole.
Hang in a sunny window.







KLTF PARTY LINE RECIPES FOR Oct. 22nd  to Oct. 26th , 2012                                                                                 
       If you have questions, e-mail dhilmerson@clearwire.net

TUSCAN POT ROAST (Thanks to Kraft’s Food and Family Magazine)
1 (3lb.) Boneless Beef Chuck or Blade Roast   1/3 Cup Flour
1/4 Cup Kraft Zesty Italian Dressing, divided  1/2 lb. Mushrooms, cut in half
5 Carrots, peeled, halved lengthwise and cut into thirds 2 Green Peppers, quartered
1 Onion, coarsely chopped     4 Cloves Garlic, minced
1 Can (14oz.) Italian Style Plum Tomatoes, drained with 1/2 cup liquid reserved
2 Tsp. Italian Seasoning     1/4 Cup Water
Pat meat dry with paper towel.  Coat evenly with 2 Tbs. flour.  Heat Dutch oven or large deep skillet on medium heat.  Add 2 Tbs. dressing and meat.  Cook meat 2 to 3 minutes. on each side or until browned on both sides.  Remove meat from pan and set aside.  Add remaining dressing, mushrooms, carrots, peppers and onion to pan.  Cook and stir 2-3 minutes or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan.  Add garlic and cook 1 minute or until fragrant, stirring occasionally.  Add tomatoes with reserved liquid and Italian seasoning.  Stir.  Return meat to pan and bring to a boil.  Cover, simmer on low heat 2 to 2 1/2 hours or until meat is tender, turning meat occasionally.  Transfer meat to cutting board.  Cover to keep warm.  Spoon vegetables onto serving platter, reserving meat juices in pan.  Mix remaining flour and water.  Gradually whisk into juices in pan.  Cook and stir on medium heat 3-5 minutes or until thickened.  Slice meat across the grain.  Place on platter with vegetables.  Serve with gravy.

HOMEMADE CUSTARD (Thanks to a call from a Party Line Listener)
2 Cups Milk  2 Tbs. Corn Starch  1/3 Cup Sugar
2 Eggs   1 Tsp. Vanilla
In a  bowl, whisk the eggs lightly and set aside.  In a saucepan, mix together the milk, cornstarch and sugar.
Cook over medium heat until milk comes to a boil, stirring occasionally.  Pour some of the hot mixture into the beaten eggs, stirring constantly to temper the eggs.  Then pour the hot milk and egg mixture back into the saucepan, stirring constantly until it thickens.  Remove from heat and add the vanilla and stir to combine.

ZUCCHINI PANCAKES (Thanks to Marlys McDonald)
1 1/2 Cups Shredded Zucchini 1 Egg,, lightly beaten  2 Tbs. Bisquick
3 Tbs. Grated Parmesan Cheese Dash Pepper   1 Tbs. Cooking Oil
In a bowl, combine the zucchini, egg, Bisquick, cheese and pepper.  Stir to combine.  In a skillet, heat the oil over medium heat.  Drop batter mixture by 1/4 cup into pan and fry until golden brown on each side.

MELTED WITCH PUDDLES (Thanks to Steve Vanslooten)
1 Tsp. Water  4 Drops Yellow Food Coloring  1 1/2 Cups Flaked Coconut
2 Cups Chocolate Chips 6 Tbs. Shortening, divided   36 Oreo Cookies
36 Bugles  4 Cups Vanilla or White Chips  36 Pretzel Sticks
In a large resealable plastic bag, combine water and food coloring.  Add coconut.  Seal bag and shake to tint coconut.  Set aside.  Melt chocolate chips and 2 Tbs. shortening in a  microwave safe bowl.  Stir until smooth.  For witches’ hats, put about 1/3 cup chocolate mixture in a resealable plastic bag.  Cut a small hole in a corner of bag.  Pipe a small amount of chocolate on a cookie.  Dip a Bugle in some of the remaining chocolate, allow excess to drip off.  Position over chocolate on cookie, forming a witch’s hat.  Set on waxed paper to dry.  Repeat with remaining chocolate, Bugles and cookies.  For puddles, melt vanilla chips and the remaining shortening.  Stir until smooth.  Place mixture in a large heavy-duty resealable plastic bag.  Cut a small hole in a corner of bag.  Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets.  Immediately place a witch’s hat on the puddle.  Place a pretzel stick alongside the hat.  Sprinkle reserved tinted coconut at the end of the pretzel stick.  Repeat with remaining puddles, hats and brooms.  Chill for 15 minutes or until set.  Store in an airtight container.  Makes 3 dozen.



KLTF PARTY LINE RECIPES FOR Oct. 15th to Oct. 19th , 2012                                                                                 
       If you have questions, e-mail dhilmerson@clearwire.net

SO EASY APPLE BUTTER (Thanks to Don and Jeannie Goligowski)
4 lbs. Cooking Apples, peeled, cored and sliced (about 12 cups) 2 Cups Sugar
1/2 Cup Water  2 Tbs. Cider Vinegar   2 Tsp. Cinnamon
1/4 Tsp. Cloves  1/8 Tsp. All Spice   1/8 Tsp. Nutmeg
Put apple slices in a 3 1/2 to 4 quart slow cooker.  Stir in the sugar, water, vinegar, cinnamon, cloves, allspice and nutmeg.  Cover and cook on HIGH for 5-6 hours.  Stir.  Cool at least 1 hour or cover and chill overnight.  Ladle apple butter into half-pint storage or freezer containers, leaving a 1/2 inch headspace.  Seal and label.  Store 3 weeks in refrigerator or for 1 year in freezer.  Makes 4 half pints.

PUMPKIN BUNDT CAKE (Thanks to a call from a Party Line Listener)
1 Box Yellow or White Cake Mix  2 Eggs   1/2 Tsp. Baking soda
15 oz. Can Pumpkin   1/2 Tsp. Ginger  1 Tsp. Cinnamon
1/4 Tsp. Cloves    Raisins, optional  Powdered Sugar Icing
In a bowl, put all the ingredients, except the raisins and powdered sugar icing.  Beat for 4 minutes.
Stir in the raisins.  Pour into a greased Bundt Pan and bake at 350 degrees for 45 minutes.

CHOCOLATE PUMPKIN CUPCAKES (Thanks to Stan Wielinski, Party Line Listener)
1 Box Chocolate Cake Mix  1 Can (15oz.) Pumpkin
Put in your mixing bowl and mix until well blended.  Put in your paper-lined cupcake pan and bake at 350 degrees for 15 minutes or until done when tested with a toothpick and it comes out clean.  Let cool and frost if you want to with chocolate frosting or caramel frosting.  Note:   Stan says that they are really good
just plain, without frosting!  But my I really like them with the caramel or chocolate frosting and caramel is my favorite. Chocolate frosting from a can is very good but below is my caramel frosting!
Caramel Frosting:  In a saucepan over medium heat, melt 1/4 cup butter.  Add 1/2 cup brown sugar and 1 Tbs. Milk.  Bring to a boil, stirring constantly.  Remove from heat and add 1/8 tsp. Almond Extract and
1/2 cup powdered sugar.  Stir to combine.  If too thin, add a little more powdered sugar and if too thick, add a little more milk.  Drizzle over the cupcakes.

PUMPKIN SOUP (Thanks to Rob Schumer, a Party Line Listener)
1 Large Pumpkin, about 8” in diameter, Peeled and cut into 3” pieces
8 Medium Potatoes, peeled and cut into quarters 3 Large Onions, quartered
Grease a large roasting pan.  Put the pumpkin, potatoes and onions in the roaster.  Sprinkle with olive oil.  Add salt, pepper and garlic (1or 2 cloves), to taste.  Roast in a 350 degree oven until golden brown.  Remove from oven and let cool.  When cool, puree until smooth.  Thin with some chicken broth to a consistency that you like.  Put roaster on burner and bring to a boil for 20 minutes.  Turn down the heat and simmer for 2-3 hours.  Enjoy!  Note:  Rob likes to serve the soup with a dab of sour cream!

SAUSAGE, POTATO AND KALE SOUP (Similar to the soup served at the Olive Garden)
(Thanks to “Pioneer Woman” Cooking Show on the TV Food Network)
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces                                           
12 whole Red Potatoes, Sliced Thin     1 Whole Onion, Chopped      1 1/2  Pounds Italian Sausage                  1/2  tsp. Red Pepper Flakes (more To Taste)    2 Cups Low Sodium Chicken Broth                                 2 cups Whole Milk                                            4 Cups Half-and-half        Splash Of Heavy Cream                                                    Fresh Or Dried Oregano     Black Pepper To Taste
Prepare the kale and set it aside.  In a medium pot, boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.   Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.







KLTF PARTY LINE RECIPES FOR Oct. 8th to Oct. 12th, 2012                                                                                 
       If you have questions, e-mail dhilmerson@clearwire.net

WHITE BEAN TURKEY CHILI (Thanks to a call from a Party Line Listener)
20 oz. Pkg. Lean Ground Turkey or Chicken   1 Cup Chopped Onion
1 Cup Green Belle Pepper, chopped or 4 oz. Can Chopped Green Chilies, drained
2 15 oz. Cans Great Northern Beans, drained and rinsed 14.5oz. Can Diced Tomatoes, undrained 
2 11.5oz.Cans V-8 Juice  1 Tbs. Chili Powder 1/2 Tsp. Ground Cumin
In a greased kettle, sauté together the turkey or chicken and onion.  Cook and stir over medium heat about
8 minutes.  Stir in the remaining ingredients.  Bring to a boil, stirring occasionally.  Reduce heat to low.  Cover and simmer 15 minutes, stirring occasionally.

PUMPKIN SPICE LATE (Thanks to Ron, who looked it up on the internet)
2 Tbs. Canned Pumpkin Puree  1 Tsp. Vanilla Extract  2 Tbs. Sugar
1/4 Tsp. Pumpkin Pie Spice  1/4 Tsp. Pumpkin Pie Spice 1 Cups Milk
1 Jigger (1.5 fluid oz.) Brewed Espresso
Brew your Espresso.  Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar,
pumpkin pie spice and milk.  Warm over medium heat, whisking constantly, until hot and frothy.  Do not boil.  Pour the Espresso into a mug and pour the pumpkin spiced milk over it.

POPCORN CRUNCH (Thanks to a call from a Party Line Listener)
4 Quarts Popped Popcorn  2/3 Cup Butter  2/3 Cup Sugar 
1 Tsp. Cinnamon   1/4 Tsp. Salt
Put popcorn into a roaster that has been sprayed with a non-stick spray.  In a saucepan, put the butter, sugar, cinnamon and salt.  Cook and stir until combined and the sugar is dissolved.  Pour over the popcorn .in the roaster and stir until popcorn is coated.  Bake at 300 degrees for 5 minutes.  Remove from the oven and stir.  Then put back in the over and bake 5 minutes more.  Store in airtight containers.

DONNA’S FAVORITE POPCORN BALLS
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 
4-5 Quarts, Popped Popcorn (I use Old Dutch, Gourmet White Air Popped Popcorn)
(It comes in a 12.5oz. Package) 
Once it comes to a boil, simmer for 3 minutes, simmer constantly. 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.  Note: Also you can wrap them in plastic wrap and hang them on your Christmas Tree!

BACON, DILL AND ONION POTATO SALAD (Thanks to Al Windsberger and Jane Meyer)
2 lbs. Red Potatoes, unpeeled 3 Green Onions, chopped  1/2 lb. Bacon, cooked & crumbled
1 Green Pepper, diced  1 Hard Boiled Egg, chopped 1/2 Cup Sour Cream
1/4 Cup Milk   3 Tbs. Fresh Dill, chopped  1 Tbs. Lemon Juice
2 Tsp. Dijon Mustard  1/2 Tsp. Salt
Slice potatoes into 1/4 inch thick slices.  Put in a large saucepan.  Add water to cover.  Bring to a boil.  Cover, reduce heat and simmer 15 minutes.  Drain.  In a bowl, combine potatoes and green onions.  Add bacon, green pepper and egg.  Toss gently.  In a bowl, combine the sour cream with the milk, dill, lemon juice mustard and salt.  Stir well.  Pour dressing over potato mixture.  Toss gently.  Cover and chill until serving time.

KLTF PARTY LINE RECIPES FOR Oct. 1st to Oct. 5th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

SIX CAN CHICKEN TORTILLA SOUP
1 (15oz.) Can Whole Kernel Corn, drained  2 Cans (14.5 oz.) Chicken Broth
1 (10 oz.) Can Chunk Chicken   1 (15oz. ) Can Black Beans, drained and rinsed
1 (10 oz.) Can Diced Tomatoes with green chile peppers, drained
Put everything into a large saucepan or stock pot.  Simmer over medium heat until everything is heated through. 
Note:  I top the bowl of soup with some crushed tortilla chips and some shredded cheddar cheese.
Note:  I made the recipe and it was a little too hot for me so I made it again with a can of  Stewed Tomatoes, Mexican Style with Jalapeno Peppers and Spices instead of the Diced Tomatoes with green chile peppers, drained and I liked it better.

OLD FASHIONED BERRY COBBLER
Fruit:  4 Cups Frozen Raspberries, Blackberries or Loganberries 1/2 Cups Seedless Raspberry Jam
2 Tbs. Quick-Cooking Tapioca      2 Tbs. Sugar   2 Tsp. Baking Powder
1/4 Cup Butter         2 to 4 Tbs. Milk  1 Egg
1/2 Tsp. Sugar
Topping:   1 Cup Flour      2 Tbs. Sugar   2 Tsp. Baking Powder
1/4 Tsp. Salt       1/4 Cup Butter   2 to 4 Tbs. Milk
1 Egg        1/2 Tsp. Sugar
Grease a 10x16 inch baking dish or a 1 1/2 quart casserole.  In a large bowl, combine the berries, jam, tapioca and 2 tbs. sugar and mix gently.  Spread in greased dish.  Dot with 2 tbs. butter.  Bake at 425 degrees for 15 to 20 minutes or until berries begin to bubble.  Stir.  In a large bowl, combine flour, 2 tbs. sugar, baking powder and salt.  Mix well.  Cut in 1/4 cup butter until crumbly.  In a small bowl, beat 2 tbs. milk and egg until blended.  Stir into flour mixture until blended, adding additional milk if necessary to form stiff dough.  On lightly floured surface, roll out dough to 1/2 inch thickness.  With 2 inch cookie cutter, cut out hearts, circles or diamonds.  Place on top of hot fruit mixture.  Sprinkle with 1/2 teaspoon sugar.  Bake at 425 degrees for 10-20 minutes or until fruit bubbles around edges and biscuits are light golden brown.  Serve warm with cream or ice cream if desired.  Makes 6 to 8 servings.

HOME REMEDY FOR GETTING RID OF Charlie Horses (LEG CRAMPS)
(Thanks to a call from a Party Line Listener)
Mix together in a glass, 1 Tbs. Vinegar, 2 Tsp. Honey and a little water.  Drink it up and hopefully your leg cramps will go away!

HOME REMEDY FOR GETTING RID OF ASIAN BEATLES AND BOXELDER BUGS
In a bucket, combine 1/2 cup of laundry detergent with a gallon of boiling water.  Mix well and pour over bugs.

HOMEMADE RECIPE FOR CLEANING WINDOWS
(Thanks to a call from a Party Line Listener)
1 Tbs. Corn Starch       1/4 Cup Rubbing Alcohol       1/4 Cup White Vinegar        2 Cups Warm Water
Put all ingredients in a kettle and stir until well mixed.  Put in a spray bottle or hose end sprayer.







KLTF PARTY LINE RECIPES FOR Sept. 24th to Sept.28th, 2012                                                                                 
       If you have questions, e-mail dhilmerson@clearwire.net

GREEN TOMATO RASPBERRY JAM
(Thanks to Margaret Kay and Wendy Boser,  Party Line Listeners)
Green Tomatoes, washed and cut up  2 Cups Sugar
1 Small Box of Raspberry Jell-O
Put green tomatoes into your blender.  Blend enough so that you get 2 cups of mashed up tomatoes.  Put in a kettle and add 2 cups of sugar.  Cook over medium heat and bring to a low boil, stirring frequently.  Simmer and stir for 10 minutes.  Remove from heat and add small box of Raspberry Jell-O.  Stir well until all jell-o is dissolved.   Pour into hot clean and sterilized jars.Tighten covers and let set on your counter until cool.  Refrigerate or freeze for later use. 

GREEN TOMATO JAM (Thanks to the Internet)
2 Cups Mashed Green Tomatoes (No Red Showing)  1 Cups Sugar
1 (3oz.) Pkg. Raspberry or black Raspberry Jell-O
Wash and clean green tomatoes.  Cut into pieces and put in your blender.  Blend enough tomatoes to get 2 cups of mashed tomatoes. (You don’t have to peel tomatoes first)  Put tomatoes into a kettle and add the sugar.  Cook over medium heat and bring to a low boil, stirring frequently.  Simmer on a low boil for 10 minutes.  Remove from heat and add small box of Jell-O.  Stir well until all Jell-O is dissolved.  Pour into hot clean sterilized jars.  Tighten covers and let set on your counter until cool.  Refrigerate or freeze for later use.

ZUCCHINI JAM (Thanks to a call from a Party Line Listener)
6 Cups Zucchini, cut into pieces or shredded
Put in kettle and cover with water.  Boil for 10 minutes and the drain.  Put in blender or mash with a potato masher or meat masher.  Put back in kettle and add:
4 Cups Sugar         1 Cup Crushed Pineapple with the juice   1/2 Cup Lemon Juice
Cook 10 minutes until it boils.  Take off heat and add 2 (3oz.) Pkgs. Apricot Jell-O.  Stir and put into jars.

PUMPKIN MUFFINS WITH STREUSEL TOPPING
Grease or line 18 muffin cups with paper liners.  In a bowl, combine 2 1/2 Cups Flour, 1/2 Cup Oats,
4 Tsp. Pumpkin Pie Spice, 1 Tsp. Baking Powder, 2 Tsp. Baking Soda, 1 Tsp. Salt. Set aside. 
In another bowl, whisk together, 1 1/2 Cups Pumpkin Puree, 1 Cup Brown Sugar, 1 Cup White Sugar,
2/3 Cup Vegetable Oil, 1/2 Cup Applesauce, 3 Eggs and 1 Tsp. Vanilla Extract,  Stir flour mixture into the pumpkin mixture.  Mix well.  Fold in 1/4 Cup Raisins, optional.
In a bowl, beat together 1/4 Cup Brown Sugar and 2 Tbs. Softened Butter until creamy and smooth.  Whisk in 2 Tbs. Oats and 2 Tbs. Flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.  Pour the batter into the prepared muffin tin.  Sprinkle each muffin with streusel topping.  Bake at
350 degrees for 25-35 minutes or until toothpick inserted in center of muffin comes out clean.

EASY PUMPKIN MUFFINS (Thanks to the Internet)
In a bowl, mix together 1 Pkg. (18.25) Yellow Cake Mix, 1 Can (15 oz.) Pumpkin Puree, 1 Tsp. Cinnamon, 1/2 Tsp. Nutmeg and 1/4 Tsp. Cloves until smooth. Spoon equal amounts of batter into greased 12 cup muffin pan (or lined with paper liners).  Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center of muffins, comes out clean.
Note:  Recipe for Apple Butter will be on next week’s flyer.

KLTF PARTY LINE RECIPES FOR Sept. 17th to Sept.25th, 2012                                                                                 
       If you have questions, e-mail dhilmerson@clearwire.net

CHEESY SALSA MINI MEATLOAVES
1 LB. Ground Beef    1/2 Cup Finely Chopped Onions    
1/2 Cup Finely Crushed Saltine Crackers  1 Egg
1 1/2 Cups Mexican Style Finely Shredded Four Cheese, divided
1 Cup Thick ‘N Chunky Salsa, divided
In a bowl, combine the ground beef, onions, egg and crackers.  Add 1 cup of the cheese and 1/2 cup of the salsa.  Mix to combine.  Grease or spray with a non-sticking spray a 12 cup muffin pan. Divide the meat mixture evenly between the 12 muffin wells.  Use the back of a spoon to make an indention in center of each mini meatloaf.  Place muffin pan on a foil-covered baking sheet to catch any dripping.   Bake at
400 degrees for 20-25 minutes or until meatloaves are done (160 degrees on your meat thermometer.  Top each mini meatloaf with the remaining salsa and cheese.  Baker 3 minutes more or until cheese is melted.

GARDEN BACON MONKEY BREAD
4 Pack of Biscuits  (7.5oz.) cut into thirds           1/4 Cup Melted Butter
1/4 Cup Red Bell Pepper, chopped                      1/4 Cup Green Bell Pepper, chopped
5 Slices Crisp Bacon, crumbled, or 1/4 cup Real Bacon Pieces
1/2 Cup Shredded Sharp Cheddar Cheese
Combine ingredients is a bowl.  Pour into a greased 12 cup Bundt Pan. 
Bake at 350 degrees until slightly golden brown, about 30-35 minutes.      
Flip out of pan immediately. Great served with a nice summer salad or a bowl of soup.
Note:  You could substitute onion or even seeded tomato for one or both of the peppers,
or try other veggie combos.
 
HOW TO BUY, PREPARE AND COOK WITH PIE PUMPKINS
Bake: Wash pumpkin.  Cut in half.  Remove loose fibers and seeds and discard.  Place pumpkin cut side down in a 13x9 inch baking dish and add 1/2 inch water.  Cover and bake at 350 degrees for 1 1/4 to 1 1/2  hours or until pumpkin is tender.
Steam:  Wash pumpkin and cut into four wedges.  Remove loose fibers and seeds and discard.  Place wedges in a steamer basket.  Place in a large saucepan over 1 inch water.  Bring to a boil and cover and steam for 12-15 minutes or until pumpkin is tender.
Microwave:  Wash pumpkin and cut in half.  Remove loose fibers and seeds and discard.  Place pumpkin cut side down in a microwave-safe dish.  Cook on high for 7 minutes per pound or until pumpkin is tender.
Note:  You might want to save the seeds for roasting. (Recipe will be on next weeks flyer)
Sugar pumpkins and pie pumpkins are ideal for cooking and baking.  The larger Jack-O-Lantern Pumpkins are usually too big and stringy for culinary use and miniature pumpkins are strictly for decoration.  When buying a pie pumpkin, select one that is firm and free of blemishes, with the stem intact.  Keep pumpkins in a cool, dry place for up to 1 month.  When ready to use, cook the pumpkin using one of the methods above.

HOW TO USE COOKED PUMPKIN
When cooked pumpkin is cool enough to handle, remove flesh with a spoon and discard skins and mash.  Place mashed pumpkin in a strainer over a bowl and let stand for 30-60 minutes.  Discard liquid.
Note:  One medium (3lb.) pie pumpkin yields about 2 cups cooked pumpkin.  Cooked pumpkin can be covered and refrigerated for up to 3 days or frozen up to 3 months.







KLTF PARTY LINE RECIPES FOR Sept. 10th  to Sept.15th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

CASHEW CHICKEN SALAD (I gave it on Sept. 4th)
 2 Cups Chicken, cooked or baked and cut into 1 inch pieces   1 1/2 Cups Celery, diced 3/4 Cup Red Grapes, cut in half                  3/4 Cup Green Grapes, cut in half       3/4 Cup Cashews
1/2 Cup Small Green Onions, diced           1/2 Cup Blue Cheese Dressing mixed with 1/2 Cup Sour Cream
 Mix altogether in a bowl and refrigerate until serving time.

EASY PORK TENDERLOIN
2 Cups Italian Seasoned Bread Crumbs 1/2 Cup Olive Oil  2 Pounds Pork Tenderloin
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.  Put pork on a shallow cooing sheet.  Press the crumb mixture onto all sides of the meat until there is no pink showing, about 1/4  inch thick.  Bake at 425 degrees for at least 35 minutes until a meat thermometer reads 165 degrees or until there is no pink when the pork is cut.  Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

BEST WAY TO PRESERVE FRESH CANTALOUPE (Thanks to a Party Line Listener)
Fresh Cantaloupe, cubed or formed into balls     3 Cups Water      1 Cup Sugar
In a saucepan, combine the water and sugar.  Bring to a boil and cook and stir until sugar is dissolved.  Cool thoroughly. Put cantaloupe cubes or balls into freezer containers or freezer bags.  Add sugar syrup mixture. Put on covers or zip up bags and freeze for later use.

MIXED FRUIT FREEZE (Thanks to Ron Specker, who found this on the Internet)
2 lbs. Cantaloupe, peeled and cubed (about 5 cups) 1 Cup Seedless Red Grapes
1 Peach, peeled and cut into chunks   1 Banana, cut into chunks
2 Tbsp. Lemon Juice    1/2 Cup Low fat (2%) Milk
1/2 Cup Granulated Sugar    1/2 Cup Apple Juice
Place all ingredients except apple juice into a large mixing bowl. Using a potato masher, mash all fruit and liquid into a well-blended, pureed mixture. Cover mixture with foil. Place in freezer 30-40 minutes, until firm. Remove fruit freeze from freezer. Run warm water around bowl to loosen frozen mixture. Remove fruit freeze from bowl. Cut into 2-inch chunks. Place the fruit chunks in a mixing bowl. Add 1/4 cup apple juice. Use an electric mixer and beat mixture until very creamy, about 3 minutes. Repeat with other half of fruit chunks and remaining apple juice.

QUICK AND EASY CHICKEN STROGANOFF
1/4 Cup Butter   1 Pkg. Dry Onion Soup Mix 1 Cup Boiling Water
1 Chicken Bouillon Cube  1 Can Cream of Mushroom Soup 1 Cup Sour Cream
2 Chicken Breasts, cooked and cubed
In a 2 quart micro-wave safe dish, melt butter about 30 seconds on HIGH.  Dissolve bouillon cube in boiling water.  Add dry onion soup mix, bouillon and cream of mushroom soup to melted butter and mix well.  Microwave on HIGH for 1-2 minutes, stir and microwave another 1-2 minutes until bubbly.  Stir in chicken and sour cream and microwave 5 minutes or until bubbly, stirring halfway through.  Serve with rice or desired type of pasta.  Makes 4 servings.

KLTF PARTY LINE RECIPES FOR Sept. 4th to Sept.7th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

PEACH DESSERT (Thanks to a Party Line Listener)

1 Pkg. Yellow Cake Mix  1 Stick Margarine
Mix together and put  in a greased 9X13 inch pan.
Slice peaches and put on top of cake mixture.
In a bowl, beat together 1 Pint Sour Cream, 3 Egg Yolks and 1 Tsp. Almond Extract.
Pour over peaches  and sprinkle with some cinnamon.  Bake at 350 degrees 20-30- minutes.

7 DAY CROCK JAR PICKLES (Thanks to a Party Line Listener)

In a large kettle, mix together 3/4 Cup Table Salt and 1 Gallon  Warm Water.  In bottom of crock, put Dill and Garlic. To taste.   Add the cucumbers and pour the warm brine over the cucumbers.  Cover with a plate and weight it down and put outside for 7 days on the south side of house.  Then refrigerate until needed.

PEACH PIE WITH JELL-0 (Thanks to a Party Line Listener)

1 Pre-baked Pie Shell  1 Cup Sugar   3 1/2 Tbs. Corn Starch
2 Tbs. Corn Syrup  1 Cup Water   Dash Salt
4-6 Peaches, thinly sliced
In a saucepan, mix together the sugar, corn starch and salt.  Then stir in the water and corn syrup.  Mix until well blended.  Over medium heat, cook and stir until thickened and clear.. Remove from heat and add 3 Tbs. Peach Jell-0 and 1 Tsp. Almond Extract.  Stir until Jell-O is dissolved.  Let cool a little.  Put peaches in your prebaked pie shell.  Pour the cooled Jell-O mixture over the peaches and refrigerate until set.  Serve with whipped cream.  Note:  I make this same pie but I use Strawberries and strawberry Jell-0 instead of peaches and peach Jell-0 and I don’t add almond extract.

JAVALING DINNER ( Thanks to Party Line Listener, Linda Bujalski)
( This recipe has caused a lot of interest and all of the comments from people who tried it have been good!!!!)

The items listed below you will have prepared ahead of time and have them in individual bowls or containers.  Your guests will pile the ingredients on their plate in the order given!!!
1.  Cooked Rice, kept warm      2.  Chinese Noodles     3.  Cut up Chicken, kept warm
4.  Gravy or Cream of Chicken diluted with a little water and kept warm   5.  Diced Tomatoes
6.  Diced Celery       7.  Diced Onions    8.  Crushed Pineapple   
9.  Shredded Sharp Cheddar Cheese   10.  Warm Gravy again 11.  Coconut
12. Slivered Almonds    13.  Top it all off with a Maraschino Cherry
Note:  Some people call it “Hay Stack Dinner”  or “Stacky  Upy” or “Chinese Hay Stack”
I have not tried it yet but I hope you will and let me know.  The next time I have a night out with the gals, I will make it and let you know what we think of it!!!







KLTF PARTY LINE RECIPES FOR AUG. 27th to Aug. 31st, 2012
If you have questions, e-mail dhilmerson@clearwire.net

BUTTERFINGERS (Thanks to Janie Frie)
1 lb. of Candy Corn  1 lb. Jar of Creamy Peanut Butter
Melt the candy  corn in a microwave safe bowl in the microwave.  Stop and stir every 30 seconds until melted.  Then stir in the jar of peanut butter until well blended.
Pour into an 8X8 inch pan, lined with parchment paper or non-stick aluminum foil.
Chill.  Then cut into 1/2 inch strips and then cut each strip into thirds.  Chill again.
Then dip pieces into melted chocolate.  Store in refrigerator or freezer. 

CRISPY KALE “CHIPS”
1 Head Kale, washed and thoroughly dried  2 Tbs. Olive Oil
Sea Salt for sprinkling
Preheat the oven to 275 degrees.  Remove the ribs from the kale and cut into 1 1/2 inch pieces.  Lay on a baking sheet and toss with the olive oil and salt.  Bake until crisp, turning the leaves halfway through, about 20 minutes.  Serve as a finger food.

Cheesy Bacon Potato Skins
8 slices bacon, cut into 1/2 inch pieces  4 large bake potatoes (about 2 lb)
3 tablespoons vegetable oil    1/2 teaspoon salt
1/4 teaspoon garlic powder    1/4 teaspoon paprika
1 tablespoon grated parmesan cheese   1/8 teaspoon pepper
Vegetable oil for deep frying                 2 cups shredded Cheddar cheese (8 oz)
1/2 cup sour cream                  2 large green onions, sliced (1/3 cup)
In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.  Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.                                                                                In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.  In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)   One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.  Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.   Makes 8 servings (1 potato skin each)
Instead of frying the potatoes skins (in step 5) try baking, by heating oven to 475°F. Place skins in lightly greased 13x9-inch (3-quart) glass baking dish; bake 8 minutes per side. Turn potato skins over and fill with cheese and bacon. Bake 7 minutes or until cheese is melted. Top with sour cream and green onions.
Serve reserved cooked potatoes for a side dish topped with butter, salt and pepper.

SWEET CORN IN A COOLER FOR A CROWD
2 Dozen Sweet Corn   4 Quarts Boiling Water  A Clean Cooler
Clean and shuck the corn and place in a clean cooler.  Pour boiling water over the top of the corn.  (You need 2 quarts boiling water for each dozen ears of corn).  Close the cooler and let sit for 30 minutes.  Drain cooler and keep lid closed.  The corn will stay warm with a just-right texture for about 2 hours.
Note:  My son Jim and his wife Linda did this at We Fest and it worked great!!!

KLTF PARTY LINE RECIPES FOR AUG. 20th to Aug. 24th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

TRIPLE BERRY CRISP (Thanks to Steve Van Slooten)

1/2 Cup Fresh Blackberries  1 1/2 Cups Fresh Raspberries
1 1/2 Cups Fresh blueberries  4 Tbs. White Sugar
2 Cups All-Purpose Flour   2 Cups Rolled Oats
1 1/2 Cups Packed Brown Sugar  1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg   1 1/2 Cups Butter
Preheat oven to 350 degrees.  In a large bowl, gently toss together blackberries, raspberries, blueberries and white sugar.  Set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg.  Cut in butter until crumbly.  Press half of mixture in the bottom of a 9X13 inch pan.  Cover with berries.  Sprinkle remaining crumble mixture over the berries. 
Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

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.  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  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:  Last year I was invited over to Linda’s and I
had some of this apple crisp and it was delicious!!!







KLTF PARTY LINE RECIPES FOR AUG. 13th to Aug. 17th, 2012 
If you have questions, e-mail dhilmerson@clearwire.net

CALICO BEAN HOT DISH (Thanks to Roy Kranz, of Quality Agri Products & Services)
(Roy had a booth by me at the Morrison County Fair and naturally we talked recipes!)

1 Can Pork and Beans  1 Can Red Kidney Beans, drained
1 Can Lima Beans, drained 1 Can Butter Beans, drained
1/2 lb. Bacon , cut up in pieces 1 lb. Hamburger
1/2 Cup Chopped Celery  1/2 Cup Chopped Onions
1/2 Tsp. Salt   1 Cup Brown Sugar
3 Tsp. Vinegar   1/2 Tsp. Salt
1/2 Cup Ketchup   1 Tsp. Mustard
2 Tbs. Molasses   1 Tbs. Liquid Smoke
Put the pork and beans, lima beans, red kidney beans and butter beans in a large roaster and set aside.
In a skillet, brown the hamburger with the onions, celery and 1/2 tsp. salt.  Add to the beans in the roaster.
In a bowl, mix together the brown sugar, vinegar, 1/2 tsp. salt, ketchup, mustard, molasses and liquid smoke.  Stir until well mixed and sugar is dissolved.  Add the mixture to the roaster.  Mix gently all together.
Bake at 375 degrees for 1 hour.  Note: Don’t bake longer or it gets mushy!  Also, Roy said don’t make any changes in the ingredients or it won’t taste right!!

JO’S HOMEMADE SWEETENED CONDENSED MILK ( Thanks to JoAnna Lund’s Healthy Exchange)
1/2 Cup Cold Water  1 1/3 Cups Carnation Nonfat Dry Milk Powder
1/2 Cup Splenda Granular
Place cold water in a 2 cup glass measuring cup.  Stir in dry milk powder until mixture makes a smooth paste.  Cover and microwave on HIGH (100% power) for 45-60 seconds or until mixture is vetry hot, but not to the boiling point.  Stir in Splenda.  Mix well to combine.  Cover and refrigerate for at least 2 hours before using.  Will keep up to 2 weeks in refrigerator.  Use in any recipe that calls for sweetened condensed milk.  Makes equivalent of one (2 fluid ounce can of commercial brand.

HOMEMADE SWEETENED CONDENSED MILK (Makes like a 14 oz. can)
3/4 Cup White Sugar  1/2 Cup Water  1 1/8 Cups Dry Powdered Milk
Put the sugar, water and powdered milk in a saucepan.  Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes.

COOKING SUBSTITUTIONS

To Make Self Rising flour: (Thanks to joyofbaking.com )
Mix together 1 Cup Flour, 1 1/2 Tsp. Baking Powder and 1/4 Tsp. Salt

To Make Cake Flour:
Take 1 Cup Unsifted Flour. Remove 2 Tbs. of the flour.  Add 2 Tbs. Corn Starch and sift 3 times.

To Make Buttermilk:
Put 1 Tbs. Lemon Juice or Vinegar(white or cider) in a cup and add enough milk to make 1 cup.
Let stand 5-10 minutes.

KLTF PARTY LINE RECIPES FOR AUG. 6th to Aug. 10th, 2012
                   If you have questions, e-mail dhilmerson@clearwire.net

PINEAPPLE COCONUT UPSIDE-DOWN CAKE (Thanks to Party Line Guest, Doug Luepke)

1 Cup Softened Butter, divided  1 Cup Brown Sugar 1/2 Tsp. Ground Ginger
20 oz. Can Pineapple Slices, drained, with 1 Cup Juice Reserved 2 Eggs
1/2 Jar Maraschino Cherries  1 Box Yellow Cake Mix 1/2 Cup Shredded Coconut
Preheat oven to 350 degrees.  Line a large rimmed baking sheet with parchment paper.  Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.  Place 1/2 cup butter in the pan Heat in oven for 2 minutes.  Remove from oven.  Stir in sugar and ginger.  Arrange pineapple slices in pan.  Place a cherry, halved, in center of each.  Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes.  Stir in coconut.  Spoon batter into pan.  Place pan on baking sheet.  Bake for
55 minutes or until a toothpick inserted in center comes out clean.  Cool for 5 minutes.  Loosen springform pan and invert cake onto a serving platter.

SWEET CORN FROZEN (Thanks to Tony Wenzel)

16 Cups Sweet Corn (20Cobs)  4 Cups Water
1/2 Cup Sugar    4 Tsp. Salt
Cut corn off the cobs.  Put in a kettle.  Add water, sugar and salt.  Bring to a boil and boil 5 minutes.  Cool in refrigerator and the put in Zip Loc bags and store in the freezer.

CRISP SUMMER REFRIGERATOR PICKLES
(Thanks to my sisters-in-law, Margaret and Evelyn)

1 ½ Cups Sugar   1 1/2 Cups Cider Vinegar  1 1/2 Cups Cold Water
1 1/2 Tbs. Instant Minced Onion 3/4 Tsp. Salt   3/4 Tsp. Celery Seed
1/2 Tsp. Onion Salt  1/2 Tsp. Celery Salt
4 Medium Cucumbers, sliced 1/4 inch thick.
 Place all ingredients, except cucumbers, in a bowl.  Stir until sugar is dissolved.  Pack cucumber slices into a 2 quart jar.  Add vinegar mixture.  Cover and store in the refrigerator.  Ready to eat in a day or two.  Keeps up to 2 weeks in the refrigerator.

BEET PICKLES (A Party Line Recipe from years ago)

2 Cups Vinegar  1 1/2 Cups Sugar   1 Cup Water
1 Tsp. Whole Cloves 1 Tsp. Whole Allspice  1 or 2 Sticks Cinnamon
Put all the ingredients in a kettle and bring to a boil and boil 10 minutes.  Add fully cooked beats and bring back to a boil.  Put in jars and seal.  Makes 10 pints.

SNICKER SALAD

4 Apples   4 Snicker Candy Bars  8 oz. Cool Whip
1 Small Package Instant Vanilla Pudding, mixed as directed on package.
Cut apples and snickers into bite-size pieces.  Mix all ingredients together.  Refrigerate at least 1 hour before serving.  Save 1 candy bar for garnishing on top of salad.







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

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. 

LEMONADE ICED TEA
3 Cups Water  12 oz. Can Frozen Lemonade Concentrate   4 Tea Bags
2 Cups Cold Water 8 Cups Ice Cubes     8 Thin Lemon Slices
Bring 3 cups water to a boil in large saucepan.  Remove from heat and add tea bags.  Let stand 10 minutes to steep.  Remove and discard tea bags.  Stir in lemonade concentrate and cold water.  Pour into serving pitcher.  Add ice cubes and lemon slices. 

 BLT PINWHEELS, SOUTHWEST STYLE
1/2 Cup Mayonnaise or Salad Dressing 3oz. Pkg. Cream Cheese, softened  
2 Tbs. Thick and Chunky Salsa  1 Tsp. Dijon Mustard
6 Slices Bacon, cooked and crumbled 1 1/2 Cups Shredded Romaine Lettuce
3 Spinach-flavor, tomato flavor or plain flour tortillas (8-10 inch)
3 Roma Tomatoes, seeded and chopped (about 1 cup)
In a small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended.  Stir in bacon.  Spread bacon mixture evenly over tortillas.  Top with tomatoes and lettuce.  Tightly roll up tortillas.  Wrap tortilla rolls individually in plastic wrap.  Refrigerate at least 1 hour but no longer than 8 hours.  Cut into 1 inch slices, secure each slice with toothpick.  Makes about 30 servings.

HASHBROWNS FOR FREEZING (Thanks to a call from a Party Line Listener)
Wash and peel fresh potatoes.  Cut in quarters and cover with water and boil about 5 minutes to get out the starch.  Drain and put potatoes on a cookie sheet to cool.  Then shred potatoes with grater or food processor.  Take a 1/2 cup shredded potatoes and shape into a circle or patty.  If you have a hamburger press, that works fine.  Then put patties individually on a baking sheet and freeze, and that way they won't stick together.  When frozen, you can put the patties into zip-lock bags for longer

FREEZER SWEET CORN (Thanks to my son, Jim and his wife, Linda Hilmerson)
9 Cups Sweet Corn, cut off cobs         1/2 Cup Sugar     2 Cups Water              1/2 Tsp. Salt
Put all ingredients into kettle and bring to a full boil, stirring constantly.  Cool completely and then put in Zip Loc freezer bags and freeze.  Note:  You can cool in refrigerator overnight and then put in bags and freeze.

PAN FRIED POTATOES
6-8 Large Potatoes   1 Onion, sliced or chopped Salt and Pepper, to taste
1/4 Cup Vegetable Oil or Bacon Grease 2 Tbs. Butter
Peel, slice or cube potatoes.  Let soak in salted ice water for 5-10 minutes.  Drain well and pat dry.  Heat oil or bacon grease in cast iron skillet or heavy skillet.  Add potatoes and onions and let fry for 2 minutes. Cover pan and reduce heat to medium and let cook for abut 2 minutes more.  Remove cover and return heat to HIGH and fry, stirring occasionally until done.  Do not cover at this stage or they will get soggy.  Add the butter and stir until potatoes are coasted.  Salt and pepper to taste.

KLTF PARTY LINE RECIPES FOR July 23rd to July 27th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

DAVE’S QUICK TO CAN CUKES (Thanks to our Arizona Party Line Listener)
(This recipe is made by the quart jar and you can make as many as you want to)
Clean, sterilized quart jars and lids  Washed and cleaned cucumbers
Garlic Cloves  Dill  Salt   Water
For each jar, you put in 1 Tbs. Salt, several garlic cloves and dill.  Then pack in your cucumbers
tightly, and then add water to the rim.  Optional, may add Jalapeño peppers and more garlic and dill again if you want to.  Cover jars and shake to dissolve salt.  Put in a dark area for 5-7 days and then they are ready to eat.  Once open, put in refrigerator.  Note:  Notice, there is no vinegar in this recipe.  This is an old fashion recipe from his mom because he didn’t like the vinegar taste in pickles.

PICKLED BEANS BY THE JAR
For each pint jar:    Green Beans    1 Tbs. Sugar     1 Tbs. Canning Salt                          3/4 Cup White Vinegar   Hot Peppers or Cayenne Pepper, optional
Fill each pint jar with green beans.  To each jar, add the sugar, canning salt and vinegar before filling each jar with hot water.  Process in hot water bath for 15 minutes.  Note:  Add hot peppers or some cayenne peppers  for hot green beans.

PICKLES BY THE JAR
Clean, sterilized quart jars and lids  Dill           Garlic    Washed and Cleaned Cucumbers    
1/2 Cup Vinegar    1 Tbs. Pickling Salt    Distilled Water
In each jar, put some dill and garlic in the bottom.  Fill jar with cleaned cucumbers and add vinegar, pickling salt and then fill with distilled water.  Then put more dill on top.  Seal jars and put in hot water bath and boil for 5 minutes.  Makes 1 pint.

RHUBARB CREAM PIE (Thanks to my sister-in-law, Evelyn Biskey)
2 8”Prepared Graham Cracker Crusts, (Store bought)
1/2 Cup Water  1 Cup Sugar  3 Tbs. Corn Starch 4 Cups Diced Rhubarb
1 Small Box, Instant Vanilla Pudding and the ingredients called for on the box.
8 oz. Carton of Cool Whip   1 1/2 Cups Mini Marshmallows
In a saucepan, put the water, sugar and cornstarch.  Whisk to combine and then add the rhubarb.  Bring it to a boil and then cook and stir until thick, about 2 minutes.  Remove from heat and let cool a little and then pour into the prepared graham cracker crust.  Set aside to cool.  In a bowl, mix together the Cool Whip and Mini Marshmallows.  Gently, spread over the cooled rhubarb filling.  Prepare the instant pudding as directed on the box and then spread over the Cool Whip mixture and refrigerate until serving time.
Note:  She divides the mixture between 2 8” Graham Cracker crusts or you can make your own graham cracker crust in a  9X13” baking dish and then put all the ingredients, as directed into the 9X13 inch pan.

MICROWAVE SWEET CORN FOR ONE PERSON (Thanks to a call from a Party Line Listener)  (Check it out on the Internet on You Tube)
Put one ear of corn, husk and all, into the microwave for 4 minutes.  Using a potholder, remove from the microwave and set it on a cutting board.  With a sharp knife, cut off the bottom end.  Then with your hand, grab the top end with the husk and silk and gently shake 2 or 3 times and the corn will just slide out of the husk, cleaned, cooked and ready to eat!!!
Note:  I watched it on You Tube and the first time the corn came right out for the man doing the demonstration but the second time he did it, it took a few more times to slide out!

HOW TO REMOVE SPRAY PAINT FROM YOUR GLASSES
(TIP FROM A PARTY LINE LISTENER)               Clean them with Baby Oil







KLTF PARTY LINE RECIPES FOR July 16th to July 20th, 2012
                   If you have questions, e-mail dhilmerson@clearwire.net

Mexican Enchalada or Enchilada Suiza"(Swiss Type)
(Thanks to our "California Immigrant" !!) (A new Party Line Listener)
Corn Tortillas                     Shredded Cooked Chicken
Green Onions, thinly sliced (both the white part and the green part)
Sliced Black Olives             Shredded Fontina Cheese
Mexican Crema (Caci Que) (Found in the Deli Area of the store) (similar to sour cream)
Green Enchilada Sauce       Chopped Cilantro, for more heat
 Warm the Enchilada Sauce and keep warm and set aside.  Warm the tortillas is the microwave.
Lay the tortillas flat on individual plates.  Top each tortillas with a little warm sauce, some shredded chicken, some onions, some shredded cheese, a little Mexican Cream. Bring in the sides of the tortilla, and then roll up the tortilla and put seam side down or just fold in half.  Microwave until hot and cheese melts or bake in a 325 degree oven until hot and the cheese melts.
Then remove from the oven and serve with sour cream, Mexican Cream, olives, cilantro, shredded lettuce, Mexican Rice and Beans.  Note:  She said you could just roll them up and put in a casserole dish and bake them in the oven.  You can also use Mexican Crema to create your own dips and dressings.  It is buttery rich and slightly tart.
Substitution for Mexican Crema:    Put 1 cup whipping cream in a small saucepan on low.  Heat until it is just barely warmed.  Do not overheat or the crema won’t thicken.  Place warm whipping cream and 2 Tbs. Buttermilk in a glass container.  Cover and let stand at room temperature (about 70 degrees) for 8-24 hours, or until very thick.  Stir well and then cover and refrigerate for up to 10 days.  If you want Lime Crema, add fresh lime juice and grater lime peel.  If you want a Smokey Chipotle Crema, add chopped chipotles.
Makes 1 cup. 

CAMPFIRE POTATOES
5 Medium Potatoes, peeled and thinly sliced        1 Medium Onion, sliced
1/3 Cup Shredded Cheddar Cheese                      6 Tbs. Butter
2 Tbs. Fresh Parsley, minced                              1 Tbs. Worcestershire Sauce
Salt and Pepper to taste                                      1/3 Cup Chicken Broth
 Put the potatoes and onion on a large piece of heavy-duty foil.  Dot with butter. 
Combine the cheese, parsley, Worcestershire sauce, salt and pepper.  Sprinkle over
potatoes.  Fold foil up around potatoes and add broth.  Tightly seal the edges of foil.
Be sure to leave enough room in the packet for steam to circulate.  Place the packets
on the grill with the seam side up to prevent leaks and to avoid possible flare-ups.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Open the cooked packets very carefully to allow the steam to escape and to prevent burns.

BEEF STEAK MARINADE(5-Star Recipe, thanks to allrecipes.com)
1/3 Cup Soy Sauce  1/2 Cup Olive Oil   1/3 Cup Fresh Lemon Juice
1/4 Cup Worcestershire Sauce 1 1/2 Tbs. Garlic Powder  3 Tbs. Dried Basil
1 1/2 Tbs. Dried Parsley Flakes 1 Tsp. Ground White Pepper 
1/4 Tsp. Hot Pepper Sauce, optional 1 Tsp. Dried Minced Garlic, optional
Put the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley and pepper in a blender.  Add hot pepper sauce and garlic, if desired.  Blend on HIGH speed for 30 seconds until thoroughly mixed.  Pour marinade over desired type of meat. Cover and refrigerate for up to 8 hours.  Cook meat as desired.

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 July 9th to July 13th, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

 Taco in a Bag  Yield 4 servings

1 pound lean ground beef   1 (1 ounce) package taco seasoning mix                4 (2.5 ounce) packages corn chips  2 cups shredded lettuce                                   1 chopped fresh tomato   1 cup shredded Cheddar cheese                           1/3 cup salsa     1/2 cup sour cream
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.                                                                                                                         With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Taco in a Bag 6 servings
1 lb hamburger      1 tablespoon southwest seasoning
2 cups lettuce, chopped    2 tablespoons onions, finely diced
2 tomatoes, chopped     2 cups shredded cheese
1 (16 ounce) bottle Pace Picante Sauce   6 (4 ounce) bags taco chips (like Doritos)
Brown the hamburger with the southwestern seasoning; drain.  Open the chips bags.
Add into each bag: 2 tablespoons meat. 2 tablespoons lettuce. 2 tablespoons tomato.                                                           1 pinch onion.  2 tablespoon salsa.
Serve with a plastic spoon   This recipe can easily be expanded from 6 to sixty.







KLTF PARTY LINE RECIPES FOR July 2nd to July 6th, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

S’MORE CUPS

7 Whole Graham Crackers (1 Cup Finely Crushed)  1/4 Cup Powdered Sugar
6 Tbsp. Butter, melted     12 Large Marshmallows
4 Bars (1.55oz. each) Milk Chocolate Candy Bars, divided
Finely crush the graham crackers.  Put in a bowl and then add the powdered sugar and melted butter.  Mix to combine.  Put about 1 1/2 Tsp. of the cracker mixture into each cup of a mini muffin pan.  Press crumbs to form shallow cups.  Bake at 350 degrees for 4-5 minutes or until edges are bubbling.  Meanwhile, break two of the candy bars into rectangles.  Remove pan from oven and place one rectangle into each cup.  Cut marshmallows in half crosswise. Place one marshmallow half, cut-side down into each cup.  Return to oven for 1-2 minutes or until marshmallows are just slightly softened.  Remove from oven to cooling rack.  Cool for 15 minutes.  Carefully remove cups from pan.  ( I use a spoon and carefully lift them out)  Cool completely.  Break remaining candy bars and put in a small microwave safe bowl.  Microwave on HIGH for 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds.  Dip the top of each marshmallow in melted chocolate.  Turn top-side up and let stand 40 minutes-1 hour or until set.
Makes 24  Note:  Store the cups in a single layer in an airtight container for up to 1 week. 

FRESH CALIFORNIA SALSA

4 large tomatoes, diced   1/2 large onion, minced       3 cloves garlic, chopped                        1 jalapeno pepper, seeded and minced  2/3 cup chopped fresh cilantro                                                                                                2 tablespoons fresh lime juice   salt to taste
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos,                         2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!   Yield 2 to 3 cups 

CHOCOLATE PUDDING CAKE (Thanks to Party Line Listener, Audrey Pflueger
 
1/2 to 3/4 Cup Sugar, depending how sweet of a cake you'd like 1 cup flour
2 Tbs. Oil       3 Tbs. Unsweetened Cocoa
2 Tsp. Baking Powder      1/2 Tsp. Salt
1/2 Cup Milk
Mix and pour into greased 8 or 9" square pan. 
In a bowl, combine 1/2 Cup Brown Sugar, 1/2 Cup Sugar and 1/2 Cup Unsweetened Cocoa
Sprinkle over batter.  Pour: 1 Cup Boiling Water or Coffee over batter and sugar/cocoa mixture.
Bake @ 350 for 40 minutes.  Serve warm with whip cream or ice cream.  Yum!
 Note:  I received this from my husband's niece while she was in school in the early 1980's.    

ROAST ON THE GRILL (Thanks to my son-in-law, Jay Koning)

4-5 lb. Chuck Roast Mustard, any flavor Garlic Salt  Lawry Seasoning
Season the roast with the garlic salt and Lawry Seasoning, really good.  Then coat the roast on both sides with mustard.  Put in a cake pan and cover  with foil and cook on the grill on low heat about 1 1/2  to 2 1/2 hours or until nice and tender.

KLTF PARTY LINE RECIPES FOR June 25th to June 29th, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

TACO SALAD (Thanks to Party Line Guest, Sherri Komrosky)

1 Pound Hamburger  One Packet Taco Seasoning Mix
2 Cans Chili Beans, undrained  1 Can Rotelle Tomatoes with Green Chilies
In a frying pan, brown the hamburger and then drain off grease.  Add the Taco Seasoning Mix and stir to combine.  Then add the chili beans with the juice and the tomatoes with the green chilies.  Stir to combine. 
Put in a large bowl and  refrigerator to chill.  At serving time, remove meat mixture from the refrigerator and toss with a bag of shredded lettuce, Doritos, shredded cheese and some  Western Dressing.
Note:  You can add onions, black olives, diced tomatoes, peppers and or jalepenos.

30 MINUTES TO HOMEMADE SURE JELL RASPBERRY FREEZER JAM

3 Cups Prepared Fruit, Raspberries   5 1/4 Cups Sugar, measured into a separate bowl
3/4 Cup Water     1 Box Sure Jell Fruit Pectin
Rinse clean plastic containers and lids with boiling water and dry thoroughly.  Set aside.
Crush berries thoroughly, one layer at a time.  (Press half of pulp through a sieve to remove seeds, if desired.)  Measure exactly 3 cups crushed fruit into large bowl.  Stir in sugar and let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan.  Bring to boil on high heat, stirring constantly.  Continue boiling and stirring 1 minute.  Add to fruit mixture and stir 3 minutes or until sugar is almost dissolved and no longer grainy.  (A few sugar crystal may remain.) 
Fill containers immediately to within 1/2 inch of tops.  Wipe off top edges of containers.  Immediately cover with lids.  Let stand at room temperature 24 hours.  Jam is now ready to use.  Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.  Thaw in refrigerator before using.
Note:  You can substitute blackberries for the raspberries.

STRAWBERRY RHUBARB ICE POPS
3 Cups Chopped Fresh or Frozen Rhubarb (1/2 inch pieces)
1/4 Cup Sugar        3 Tbs. Water   1 Cup Strawberry Yogurt
1/2 Cup Unsweetened Applesauce      1/4 Cup Finely Chopped Fresh Strawberries
2 Drops Red Food Coloring, optional
In a large saucepan, bring the rhubarb, sugar and water to a boil.  Reduce heat.  Simmer, uncovered, for 10-15 minutes or until mixture is blended and thick.  Cool.  Set aside 3/4 Cup (save the remaining rhubarb for another use.)  In a large bowl, combine the yogurt, applesauce, strawberries, reserved rhubarb mixture
(3/4 cup) and food coloring if desired.  Fill molds or cups with about 1/4 cup fruit mixture.  Top with holders or insert a Popsicle stick into each cup.  Freeze.  Makes 8 ice pops.
Note:  One ice pop equals 69 calories.  (Diabetic Exchanges: 1 fruit.)

MOUNTAIN DEW APPLE COBBLER (I got this recipe from Ron Nornberg, several years ago and shared it on Party Line)
5 or 6 Granny Smith Apples  2 Cans Crescent Rolls  1 Cup Butter
1 Cup Brown Sugar   1/2 Cup White Sugar  1 Tsp. Cinnamon
1 Can Mountain Dew
Peel and core apples into eighths.  Wrap pieces of apples in a segment (triangle ) of crescent roll dough.  Place wrapped apples in a greased 9X13 inch baking pan.  Melt butter and stir in sugars and cinnamon until dissolved.  Spread over apples.  Pour Mountain Dew over everything and do not stir.  Bake at 350 degrees for approximately 45 minutes, uncovered.  Note:  This is a very good recipe and I even made it with Diet Mountain Dew and it was great.







KLTF PARTY LINE RECIPES FOR June 18th to June 22nd, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

CROCK POT CHOCOLATE CAKE(Thanks to Pat Boser and Katie Kapsner)
4-5 Quart Crock Pot  1 Small box Chocolate Instant Pudding
3 Cups Milk   1 Chocolate Cake Mix and Ingredients asked for on the box
Spray the inside of the crock pot with a non-stick spray.  Sprinkle the dry instant pudding mix in the crock pot.  Add the milk and gently stir until combined.  Don’t stir until it gets thick.  Make the chocolate cake as directed on the box.  Then pour the cake batter over the pudding mixture in the crock pot.  Cook on HIGH for 1 1/2 hours. 

FRUIT SALSA WITH CINNAMON CHIPS
Fruit Salsa:
1 Cup Strawberries, diced or chopped   1 Kiwi, diced or chopped
2 Granny Smith Apples, peeled, cored and sliced or chopped Orange, zested and the juice of the orange
2 Tbs. Brown Sugar     2 Tbs. Apple Jelly
Put the fruit in a bowl and then add the sugar, apple juice, orange juice and zest.  Stir to combine and then set aside.  You can mix this together in a processor if you want to but watch closely so it doesn’t get to mushy.
Cinnamon chips:
4 (7inch) Flour Tortillas  1 Tbs. Sugar 1/2 Tsp. Cinnamon Small bowl with water
Lightly brush the tortillas with water.  Combine the sugar and cinnamon.  Sprinkle the cinnamon mixture over the top of the tortillas.  Cut each tortilla into 8 or more wedges(depending on how small you want the wedges) and then arrange them in a single layer on a baking sheet.  Bake at 400 degrees for 8-10 minutes or until lightly browned and crisp.

INDOOR S’MORE SUNDAE (Thanks to the Food Network)
Graham Cracker Crust:
3/4 Cup Graham Cracker Crumbs (about 5 whole Graham Crackers)
3 Tbs. Butter, melted  2 Tbs. Sugar 1/2 Tsp. Cinnamon Salt
4 Scoops Vanilla Ice Cream 1 1/2 Cups Mini Marshmallows
Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl.  Firmly press the crust into muffin tins to make individual crusts.  Top each crust with a scoop of vanilla ice cream.  Press the mini marshmallows into the ice cream, covering the scoop completely.  You will have 4 s’mores, 
Freeze at least 1 hour.
Quick Chocolate Sauce:
1/2 Cup Semi-sweet Chocolate Chips 2 Tbs. Whole Milk
Immediately before serving, heat the broiler to low.  Toss the chocolate chips with the milk in a small bowl and microwave for 30 seconds, stir until smooth and set aside.  Place the s’mores under the broiler until marshmallows brown.  Place each s’more on a plate and drizzle with the chocolate sauce.

HOW TO KEEP STRAWBERRIES, RASPBERRIES,ETC. FRESHER LONGER
(Thanks to e-mails from a couple of Party Line Listeners)
In a bowl, mix together 1 part white or apple cider vinegar with ten parts water.  Dump the berries into the mixture and swirl around.  Drain and rinse.  The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit.  Raspberries will last a week or more and strawberries will last almost 
2 weeks!  You won’t taste the vinegar.  Note:  Be sure to start with good fresh berries, not mushy or with mildew spots.

KLTF PARTY LINE RECIPES FOR June 11th to June 15th, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

GRILLED PARMESAN-RANCH CHICKEN PACKS
4 Boneless Skinless Chicken Breasts (4-5 oz. each)
1/2 Tsp. Salt-Free Garlic Herb Blend 1/2 Cup Reduced –Fat Ranch Dressing
1/4  Cup Water    2 Cups Quartered Small Red Potatoes
1 Cup Ready-to-Eat Baby Cut Carrots, cut in half lengthwise
1 lb. Fresh Green Beans, trimmed  1/3Cup Finely Shredded Parmesan Cheese
Heat gas or charcoal grill. Cut 4 (18x12inch) Sheets of heavy-duty foil.  Spray with cooking spray.  Sprinkle chicken with garlic-herb blend.  Place 1 breast on each sheet of foil.  Drizzle 1 tablespoon of the dressing over each breast.  In medium bowl, mix remaining 1/4 cup dressing and the water.  Stir in potatoes, carrots and green beans.  Divide vegetables among chicken breasts.  Sprinkle with cheese.  Bring up 2 sides of foil so edges meet.  Seal edges, making tight 1/2 inch fold.  Fold again, allowing space for heat circulation and expansion.  Fold other sides to seal.  Place packets on grill over medium heat.  Cover grill, cook 10 minutes.  Rotate packets 1/2 turn.  Cook 5-15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut or 170 degrees on your meat thermometer.
To serve, cut large X across top of each packet.  Carefully fold back foil to allow steam to escape. 
Makes 4 servings.

CONNIE’S CRAB SPREAD (Thanks to Connie Zetah)
1/2 lb. Crab Meat    1/2 lb. Shredded Cheddar Cheese
2-3 Stalks Celery, chopped  1/2 Bunch Green Onions, chopped
1 Cup Hellman’s Mayonnaise  1 Tbs. plus 3/4 Tsp. Whipped Honey Mustard
Separate or chop crab.  Add cheese, celery and green onions to crab.  Blend well.  In separate small bowl, mix mayonnaise and mustard.  Add dressing to crab mixture.  Blend well.  Refrigerate until ready to serve.

MARINATED SEAFOOD SALAD (Thanks to Connie Zetah)
Small Thawed Shrimp (Squeeze out moisture) Imitation Crab Meat
Finely Chopped Celery    Finely Chopped Scallions
Dell Weed     Lemon Juice
Grape Seed Oil or Olive Oil
Mix oil and lemon juice and set aside.   In a bowl, combine the other ingredients and then add the oil and lemon juice mixture.  Toss to coat.  Refrigerate overnight.  Enjoy!!

CHOCOLATE-STRAWBERRY SHORTCAKE WHOOPIE PIES
1 Box (2 layer size) Chocolate Cake Mix  3/4 Cup Water
1/2 Cup Vegetable Oil    3 Eggs
8 oz. Pkg. Cream Cheese, softened   7 oz. Jar Jet-Puffed Marshmallow Crème
8 oz. Cool Whip Whipped Topping, thawed  3 Cups Fresh Strawberries, sliced
Beat together the cake mix, water, oil and eggs with mixer until well blended.  Drop 2 Tbsp. batter,
2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray.  Bake at 350 degrees for
10 minutes or until toothpick inserted in centers comes out almost clean.  Cool on baking sheets 3 minutes.
Remove to wire racks and cool completely.  Beat cream cheese and marshmallow crème in large bowl with mixer until well blended.  Add Cool Whip and beat on low speed just until blended.  Spread about 2 Tbsp. Cool Whip mixture onto bottom side of each of 16 cookies.  Top with strawberries and remaining cookies.
Variation:  If you use a yellow cake mix, reduce oil to 1/3 cup.
Note:  I made them and they were great the first day but the next day the chocolate cake part was “sticky”.
I haven’t figured it out yet how to keep them from getting sticky!  If you know, please get in touch with me. ( dhilmerson@clearwire.net)







KLTF PARTY LINE RECIPES FOR June 4th to June 8th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

“THE COOKIE OF ALL COOKIES”(Winner of the Taste of Home Cookie Cookbook)

1 Cup Butter, softened 1 1/2 Cups Brown Sugar, packed  2 Eggs
2 Tsp. Vanilla Extract  2 3/4 Cups All Purpose flour  1 Tsp. Baking Soda
1/4 Tsp. Salt  1 1/2 Cups Semi-sweet Chocolate Chips 1 Cup English Toffee Bits
1 Cup Chopped Pecans
In a mixing bowl, cream the butter and sugar.  Beat in eggs and vanilla.  Combine the flour, baking soda and salt.  Gradually add to creamed mixture.  Stir in remaining ingredients.  Drop by heaping tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until lightly browned.  Cool for 3-5 minutes before removing to wire racks. Makes 3 1/2 dozen.

DONNA’S FAVORITE BOSTON CREAM PIE CUPCAKES (Party Line “live” at Coborn’s 6-7-2012
1 Box Yellow or White Cake  Mix and the ingredients asked for on the box 1 Cup Cool Whip, thawed
1 Small Box French Vanilla Instant Pudding           1 Can Prepared Chocolate Frosting           1 Cup Milk
Prepare cake as directed on the box and make cupcakes from the batter.  Bake as directed on the box.
Cool completely.   Frost with chocolate frosting and set aside.  In a bowl, combine the instant pudding with  the milk.  Mix until it thickens.  Let cool in the refrigerator for about 10 minutes.  Then add the Cool whip and stir until combined.  Cut a small hole in the corner of a pastry or plastic bag and insert a small decorating tip.  Fill with pudding.  Push the tip through the top to fill each cupcake.

DONNA'S APPLE BARS
1 Box (2  Pie Crusts) Refrigerated Rolled Pie Crusts 
6-8 Granny Smith Apples, peeled, cored and sliced 2 Tbs. Flour  2 Cups Rice Krispies
1 Tsp. Cinnamon     1/4 Tsp. Nutmeg  3/4 Cup to 1 Cup Sugar
In a bowl put the sliced apples.  In another bowl, combine the sugar, flour, cinnamon and nutmeg.  Mix well and pour over apples.  Mix to coat apples.  Roll out one pie crust onto 15" round pizza stone or pan.. Sprinkle Rice Krispies evenly over the pie crust to within one inch of the edge. Top with apple mixture to within one inch of the edge of the pie crust. Roll out remaining pie crust.  Invert onto the top of the apples.  Pinch bottom pie crust and top pie crust seams together and flute.  Make slits in top crust to let air escape.  Brush with a little milk and sprinkle
top crust with a little cinnamon/sugar mixture.  Bake at 375 for about 45 minutes or until apples are tender.  Remove from oven and let cool.  Drizzle with a little powdered sugar icing if desired.

GENERAL SHELF LIFE FOR COMMON ITEMS IN THE KITCHEN
(Thanks to The Food Marketing Institute in Washington, DC)
Flour unopened:  up to 12 months. Opened: 6-8 months
Cocoa Unopened: Indefinitely.  Opened: 1 year
Baking Soda Unopened:  18 months.  Opened: 6 months
Baking Powder Unopened: 6 months.  Opened: 3 months
Ground, Canned Coffee Unopened: 2 years.  Opened: 2 weeks, if refrigerated
Instant Coffee in Jars or tins Unopened: 12 months.  Opened: 3 months.
Solid Shortening Unopened: 8 months.  Opened: 3 months.
Whole Spices: 2-4 years.  Whether or not opened.
Ground Spices: 2-3 years.  Whether or not opened.
Salad Dressing Unopened: 10-12 months.  Opened: 3 months, if refrigerated.
Dry Pasta Made Without Eggs unopened: 2 years.  Opened: 1 year
Dry Egg Noodles Unopened: 2 years.  Opened: 1-2 months
Honey: 1 Year.  Whether or not opened.
Peanut Butter Unopened:  6-9 months.  Opened: 2-3 months.

KLTF PARTY LINE RECIPES FOR MAY 28th  to June 1st, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

CUSTARD RHUBARB BARS (Thanks to Grace Dembouski,  a Party Line Listener)

2 Cups Flour plus 2 Tbs. Flour, divided  2 3/4 Cup Sugar, divided
1 Cup Cold Butter    3 Eggs, beaten
5 Cups Rhubarb, thinly sliced   2 Cups Whipping Cream, divided
6 oz. Cream Cheese, softened (Grace puts in the whole 8oz. Pkg.)   1/2 Tsp. Vanilla

In a bowl, combine 2 cups flour and 1/4 cup sugar.  Cut in the butter until the mixture resembles coarse crumbs.  Press into a greased 9x13 inch pan.  Bake at 350 degrees for 10 minutes.  While that is baking, make the filling.  In a bowl, mix together 2 cups sugar and 7 tbs. flour.  Whisk in
1 cup whipping cream and eggs.  Stir in the rhubarb and pour over the baked crust.  Bake at
350 degrees for 40-45 minutes or until custard is set.  Cool.  For the topping, in a bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth.  Fold in 1 cup of whipping cream, whipped.  Spread over the top.   Cover and chill.  Cut into bars and store in the refrigerator.
Note from Grace:  This recipe is deadly!  One piece will not be enough!!!

Note:  Because we only had one recipe this past week,  below are a couple of my most requested recipes that I have given before on Party Line and they will be great for graduation parties, family reunions, etc.

HAM AND SWISS BUNS

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 8-12 minutes until heated through and cheese is melted..

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 roast beef in roasting pan. Cover meat with the 3 soups.  Put covered roaster into the oven and bake at 250 degrees for 6-8 hours or until tender.  Remove from the oven and with two forks, shred the beef and leave in the roaster with the gravy.  Serve in hamburger buns for the best sandwiches!  Note:  It is also great served over mashed potatoes.







KLTF PARTY LINE RECIPES FOR MAY 21st  to May 25th, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

JEANETTE’S CHILI (Thanks to Jeanette Eastman, Pierz Villa)

1 Pound Hamburger  1 Small Onion, diced  1 Garlic Clove, minced
1 Can Tomato Soup  1 Can Diced Tomatoes  2 Cans Kidney Beans
1 Tbs. Chili Powder  1 Pkgs. Chili Seasoning Mix
In a kettle, brown the hamburger with the onion and garlic.  Then add the remaining ingredients and let simmer for 1 hour on low.  Serve with chopped sweet onion, shredded cheese, soda crackers, corn meal muffins.  Note:  Put chili powder on the table in case they want to make it spicier.

THE ULTIMATE GOURMET WISCONSIN DELLS FUDGE
(Thanks to Darlene Blonigen of St. Martin, Mn.)

4 Cups Sugar   1 Cup Milk   1 Tsp. Butter 
1 Cup Butter   1 1/2 Cups Mini Marshmallows 12 oz. Chocolate Stars Candy
2 oz. Unsweetened Chocolate 12 oz. Chocolate  Chips  1 Cup Chopped Nuts, optional
Mix sugar, milk and vanilla in a saucepan.  Add butter and bring mixture to a boil.  Let boil for two minutes.  Remove from heat and add marshmallows.  Then add chocolate a little at a time, stirring thoroughly after each addition.  Add nuts if desired.  Pour into a 9x13 inch pan and chill.

CLEANING GREASE FROM THE KITCHEN (Thanks to Party Line Listener, Jan Wippler, who got it from Saturday Morning Radio Show “On The House” on KLTF Radio)
Mix together:
1 Tsp. Borax   1/2 Tsp. Washing Soda  2 Tsp. White Vinegar
1/2 Tsp. Dishwashing Liquid 2 Cups Hot Water
You can put in a spray bottle and then spray the greasy area and scrub clean with a sponge or cloth.
Changeable Crayons on fabrics-fresh stains/heat-set stains(melted)                                              (A Party Line Listener called and asked how to get crayon stains out of laundry that has been washed and dried.  The following is the information that I got from www.crayola.com
Place the stained surface down on pad of paper towels, spray with WD-40, let stand a few minutes, turn fabric over and spray the other side. Apply liquid dish soap and work into the stained area, replacing toweling as it absorbs the stain. Wash in hot water with laundry detergent and Clorox 2 or OxiClean powder for about 12 minutes (use heavy soiled setting if there is no minute timer on your machine) and rinse in warm water. SPECIAL NOTE: Heat-Set Stains-Clean the drum of your dryer to remove any remaining wax residue. Spray a soft cloth with WD-40, and wipe the drum. Clean the WD-40 residue from the drum by washing with liquid dish soap and water. Run a load of dry rags through a drying cycle to ensure that your drum is clean. (Optional)-Amodex® ink & stain remover PROCEDURE: Use on fabric according to directions on container. Purchase Amodex by calling 800-624-7367 or visit www.fahrneyspens.com.

KLTF PARTY LINE RECIPES FOR MAY 7TH  to May 11TH, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

RHUBARB COBBLER (Thanks to Marilyn Gulden and Krisie Barron)

5 Cups Rhubarb, diced  1 Cup Sugar 1 Small box Strawberry Jell-O
3 Cups Mini Marshmallows 1 Yellow Cake Mix sugar
Put diced rhubarb in an ungreased 9X13 inch pan.  Mix together the sugar and Jell-O
and sprinkle over the top of the rhubarb.  Next, sprinkle the mini marshmallows over the
top of the rhubarb.   Mix up a yellow cake mix as directed on the box and then pour over the top of the marshmallows.  Bake at 350 degrees for 45 minutes or until done.

BROCCOLI CRANBERRY SLAW

12 oz. Broccoli Slaw    3 oz. Dried Cranberries 
6 Green Onions, cut into 1/2 inch pieces  1/4 Cup Cole Slaw Dressing
In a large bowl, combine the coleslaw mix, cranberries and onions.  Add dressing and toss to coat.  Refrigerate until serving.  Makes 8 servings.

RHUBARB BLUEBERRY JAM (Thanks to a Partyline Listener)

5 Cups Diced Fresh or Frozen Rhubarb 1 Cup Water  5 Cups Sugar
1 Can (21 oz.) Blueberry Pie Filling 1 Pkg. (6oz.) Raspberry Jell-O
In a saucepan, combine the rhubarb and water and cook on HIGH about 4 minutes or until rhubarb is tender.  Add sugar and bring to a boil and boil for about 2 minutes.  Stir frequently.  Remove from heat and stir in pie filling.  Cool for 5-10 minutes.  Add Jell-O and mix well.  Pour into hot jars and seal.  Process in a boiling hot water bath for 15 minutes.

QUICK AND EASY FRUIT SALAD (Thanks to my Daughter-in-law, Linda and my granddaughter, Kendra Hilmerson)

8 oz. Cool Whip, thawed  1 Small Box of Vanilla Instant Pudding
Fresh Fruit of your choice, sliced
Mix together the Cool Whip and the Vanilla Instant Pudding until “gluey”.  Fold in the sliced fresh fruit.  Chill until serving time.

GRAPE SALAD ( Thanks to Kay at Little Falls Orthopedics)

2 Lbs. Green Seedless Grapes, cleaned and dried 2 Lbs. Red Seedless Grapes, cleaned and dried
8 oz. Sour Cream     8oz. Cream Cheese, softened
1/2 Cup Sugar     1 Tsp. Vanilla
Topping Ingredients:   1/2 to 1 Cup Brown Sugar and 1 Cup Toasted Pecans, chopped
In a bowl, mix together thoroughly the sour cream, cream cheese, sugar and vanilla.  Fold in the grapes and then put in a large glass serving bowl.   Sprinkle the brown sugar over the grape mixture and then sprinkle on the pecans.  Cover tightly and refrigerate overnight.







KLTF PARTY LINE RECIPES FOR APRIL  30th to May 4th, 2012
                  If you have questions, e-mail dhilmerson@clearwire.net

SWEET AND SALTY MARGARITAS (Thanks to “Cooking with Paula Deen”)
2 Tbs. Lime Simple Syrup (Recipe follows)     1/4 Cup Tequila Blanco  2 Tbs. Triple Sec           
2 Tbs. Fresh Lime Juice                                  Additional Tequila  Domino Granulated Sugar
Kosher Salt
In a cocktail shaker, combine lime simple syrup, tequila, triple sec and lime juice.  Shake until well combined.  On a small plate, pour a small amount of tequila.  On another small plate, combine desired amount of sugar and salt.  Dip rim of a glass in tequila then is sugar mixture.  Fill prepared glass with ice and add tequila mixture. 
Lime Simple Syrup:   1 Cup Water 2/3 Cup Domino Granulated Sugar        4 Tbs. Lime Zest
In a small saucepan, combine 1cup water, sugar and lime zest.  Bring to a boil over medium-high heat, stirring until sugar dissolves.  Remove from heat and let stand for 30 minutes.  Strain mixture, discarding solids.  Cover and refrigerate to up to 2 weeks.  Makes 1 drink.

SUPER EASY RESTAURANT CHEESE DIP (Thanks to “Cooking with Paula Deen”)
2 Tbs. Butter      1/3 Cup Finely Chopped Onion  
2 Tbs. Jalapeños, seeded and minced   2 Cloves Garlic, minced
1 Can (4oz.) Chopped Green Chiles, drained   2 Cups Half and Half
1 Lb. Yellow American Cheese, cut into 1/2 inch chunks 1 Tbs. Ground Cumin
1 Lb. White American Cheese, cut into 1/2 inch chunks 1/2 Tsp. Ground Chipotle Chile Pepper
Assorted Tortilla Chips
In a large Dutch Oven, melt butter over medium heat.  Add onion, Jalapenos and garlic and cook for
5-6 minutes or until onion is tender.   Stir in green chilies.  Reduce heat to low.  Stir in cheeses, half-and-half and chipotle chile pepper.  Cook stirring frequently, for 25 to 30 minutes or until cheeses melt and mixture is smooth.  Serve cheese dip with tortilla chips.  Makes 12-15 servings.

MEXICAN LASAGNA
1 Lb. Ground Beef 1 Tsp. Chipotle Tabasco Sauce or 1/4 Tsp. Ground Chipotle Chile Pepper
1/2 Tsp. Dried Oregano 1/2 Tsp. Garlic Powder
1/4 Tsp. Ground Cumin Salt and Freshly Ground Black Pepper to taste
15 oz. Can Black Beans, rinsed and drained  1 Cup Frozen Corn Kernels, unthawed
3/4 Cup Chopped Sweet Onion   3/4 Cup Chopped Roasted Red Peppers
2 Cans (8 oz. each) Tomato Sauce   4 Medium Flour Tortillas
3 Cups Shredded Cheddar or Mexican Blend Cheese
Brown ground beef in a large skillet, adding in seasonings while cooking.  Once beef is almost fully browned, add onions.  When beef is completely browned and onions start to become soft and fragrant, stir in black beans, corn and tomato sauce.  Remove from heat.  Put half of the ground beef in to a greased
9X13 inch baking pan.  Sprinkle evenly with 3/4 cup of the cheese.  Put two of the tortillas on top of the cheese (cut to fit) and then add another 3/4 cup of cheese on top of the tortillas.  Add the remaining meat mixture on top of the cheese and then repeat the procedure with the remaining tortillas and cheese.  Bake at 375 degrees for 10-15 minutes before serving.  Garnish, if desired.  Makes 6-8 servings.
Optional Garnishes:  Guacamole, shredded lettuce, black olives, chopped tomatoes or Pico de Gallo 

MEXICAN WEDDING COOKIES
1 Cup Butter, softened 1/3 Cup Powdered Sugar    2 Egg Yolk    1 Tsp. Vanilla Extract
2 1/3 Cups Flour  1/2 Tsp. Cinnamon    1 Cup Finely Chopped  Pecans   
In a large bowl, beat together the butter and 1/3 cup powdered sugar until creamy.  Add egg yolks and vanilla and beat until combined.  Beat in flour and cinnamon and then stir in pecans.  Shape into 1 inch balls and place on  parchment paper lined baking sheet.  Bake at 350 degrees for 17 to 20 minutes or until  edges of cookies are golden brown.  Sift powdered sugar over hot cookies.  Cool on pans for 3 minutes and then remove cookies to cooling rack to cool completely.  Sift another layer of powdered sugar over cookies.
Store in airtight container for up to 1 week or freeze up to one month.

KLTF PARTY LINE RECIPES FOR  April 23rd  to April 27th h, 2012
                         If you have questions, e-mail dhilmerson@clearwire.net

FROSTED RHUBARB COOKIES (Thanks to Mary Balaski and Taste of Home)

1 Cup Shortening   1 1/2 Cups Brown Sugar  2 Eggs
3 Cups Flour   1 Tsp. Baking Soda  1/2 Tsp. Salt
1 1/2 Cups Diced Fresh or Frozen Rhubarb    3/4 Cup Flaked Coconut
Frosting:  
 3 oz. Cream Cheese, softened 1 1/2 Cups Powdered Sugar     1 Tbs. Butter    3 Tsp. Vanilla Extract
In a large mixing bowl, cream shortening and brown sugar.  Beat in eggs.  Combine the flour, baking soda and salt.  Gradually add to creamed mixture and mix well.  Fold in the rhubarb and coconut.  Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 degrees for 10-14 minutes or until golden brown.  Cool for 1 minute before removing to wire racks to cool completely.  For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy.  Beat in powdered sugar and vanilla.  Spread over cookies.  Makes 4 dozen.  Note:  If using frozen rhubarb, measure rhubarb while still frozen and then thaw completely.  Drain in a colander, but do not press liquid out.

STRAWBERRY RHUBARB SAUCE

1/3 to 1/2 Cup Sugar, depending on desired tartness  1/3 Cup Water
1 Pound Rhubarb Stalks, cleaned and diced    2 Tsp. Lemon Juice
1 Quart Strawberries, cleaned, hulled and halved
In a heavy saucepan, over medium heat, combine sugar and water.  Stir to dissolve sugar.  Add rhubarb and allow to simmer for 15 minutes or until tender.  Add strawberries and lemon juice and simmer for 10 minutes more.  Allow mixture to cool for about 10 minutes.  In batches, if necessary,  puree mixture in blender.  Add water if mixture appears too thick.  Drizzle over yogurt or ice cream .  Also great with waffles, pancakes or pound cake

DONNA’S FAVORITE QUICK AND EASY RHUBARB CAKE DESSERT

1 Box Yellow Cake Mix and the ingredients called for on the box
3-4 Cups Diced Fresh Rhubarb     1 Cup Sugar  1 Cup Whipping Cream
Grease a 9X13 inch cake pan.  Prepare cake mix as directed on the box.  Pour into cake pan.  Sprinkle rhubarb over the cake batter.  Sprinkle sugar over the rhubarb.  Pour whipping cream , un-whipped, over the rhubarb.  Bake at 350 degrees for 45 minutes.  Serve with whipped cream or Cool Whip and be sure to refrigerate any leftovers.  Note:  You can use Half ‘N Half instead of whipping cream in a pinch.

CAESAR SALD WRAPS

16 Small Romaine Leaves, torn into bite-size pieces  1/4 Cup Chopped Red Onion
2 Tbs. Shredded Parmesan or Romano Cheese  ¼ Cup Caesar Dressing
4 Garden Vegetable-flavored or Plain Four Tortillas (6-8 inches in diameter)
4 Hard Cooked Eggs     2 Roma (Plum) Tomatoes, sliced
Toss romaine, onion, cheese and dressing to coat.  Spread romaine mixture evenly down center of each tortilla.  Top with eggs and tomatoes.  Fold up one end of tortilla about 1 inch over filling.  Fold right and left sides over folded end, overlapping. Secure with toothpick if necessary.  Serve immediately.  Makes 4 wraps.







KLTF PARTY LINE RECIPES FOR  April 15th  to April 19th, 2012
                         If you have questions, e-mail dhilmerson@clearwire.net

 
Broken Glass Torte (Thanks to my daughter-in-law, Linda Hilmerson)
1 Box Each of (4 serving Size) Lemon Jell-O, Lime Jell-O, Strawberry Jell-O and Orange Jell-O
1 1/2 Cups of Boiling Water for each Box of Jell-O  1 Pkg. Unflavored Gelatin
1 Cup Pineapple Juice, heated 1/4 Cup Cold Water 2 Cups Heavy Whipping Cream
1/2 Cup Sugar   1 Tsp. Vanilla Extract
Graham Cracker Crust:   
24 Graham Crackers, crushed 1/2 Cup Sugar  1/2 Cup Butter, softened
Crust: Mix together  the graham crackers, sugar and melted butter.  Put into a 9x13 inch pan.  Save some of the cracker mixture for sprinkling on the top of the dessert. Set aside. 
Now make the Jell-  Prepare 1 box each of Lemon, Lime, Red and Orange Jell-O with 1 1/2 Cups of boiling Water for each box of Jell-O .  Mix until Jell-O is dissolved.  Then pour each Jell-O into an 8x8inch pan and refrigerate until set.  When Jell-O is set, soften the unflavored gelatin in the cold water.  Add the pineapple juice.  Put in refrigerator.  When pineapple juice is syrupy, beat whipping cream and add sugar and vanilla.  Fold pineapple mixture into the whipped cream.  Cut Jell-O into 1/2 inch squares and fold into cream mixture.  Pour over graham cracker mixture in 9X13 inch pan.  Top with the reserved cracker crumbs. 

RHUBARB PARFAIT (Thanks to the Bethel Lutheran Church  (1984) Cookbook)
Submitted by Mrs. Matt Terri)
Graham Cracker Crust for a 9X13 inch Pan.  Put in pan and set aside. (See recipe above)
2 Cups Rhubarb, cut fine  1/2 Cup Water        1/2 Cup Sugar
1 (3 oz.) Pkg. Jell-O  2 Cups Vanilla Ice Cream.       Red Food Coloring, optional
In a saucepan, combine the rhubarb, water and sugar.  Cook until mushy.  Add red food coloring to make a pretty pink.  Remove from heat and add the Jell-O.  Stir until dissolved.  Refrigerate until partially set.   Then add ice cream.  Stir or beat until well blended.  Refrigerate until serving time.  Note:  This may be placed in individual dishes and served as a pudding.  Very refreshing dessert.

CHOCOLATE CHIP COOKIE (Soft) Thanks to Little Falls Cookin’ with Hockey Cookbook , submitted by Linda Le Blanc)
1/2 Cup Shortening  1/2 Cup Butter  2/3 Cup White Sugar
1 Cup Brown Sugar  1 Tsp. Vanilla  2 Eggs
1 Tsp. Salt  2 1/2 Cups Flour  1 Cup Chocolate Chips        1 Cup Chopped Nuts
Cream shortening, sugars, vanilla and eggs.  Mix well.  Add dry ingredients and continue mixing.  Add chips and nuts.  Drop by teaspoonful on baking sheet and bake at 350 degrees for about 15 minutes.

CLASSIC LASAGNA ROLLS
12 Lasagna Noodles 1 lb. Ground Beef 1 Cup Chopped Onion 2 Garlic Cloves, minced
26 oz. Jar Pasta Sauce, with herbs   15 oz. Container Ricotta Cheese
1 1/4 Cups Shredded Mozzarella Cheese, divided 1/2 Cup Grated Parmesan Cheese
Cook the noodles according to package directions.  Drain.  Lay the noodles flat on waxed paper.  Cook the beef, onion and garlic in a skillet, stirring occasionally, until meat is browned and crumbly.  Drain.  Add pasta sauce and bring to a boil over medium-high heat.  Spread 2 cups sauce mixture into a sprayed
9X13 inch pan.  In a bowl, mix together the Ricotta and 1 cup of the Mozzarella Cheese.  Spread about
3 tablespoons cheese mixture evenly over each lasagna noodle.  Roll up the noodles tightly.  Place, seam sides down over the sauce in the baking dish.  Spoon the remaining sauce over the rolls.  Sprinkle with the Parmesan Cheese.  Bake at 350 degrees until heated through and bubbly, about 30 minutes.  Sprinkle with the remaining Mozzarella Cheese.  Let stand for 5 minutes before serving.

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

CHICKEN ASPARAGUS ROLL-UPS
1/2 Cup Mayonnaise  1 Lemon, juiced and zested 1 Tsp. Ground Black Pepper
16 Asparagus Spears, trimmed 3 Tbs. Dijon Mustard  2 Tsp. Dried Tarragon
1/2 Tsp. Salt   4 Slices Provolone Cheese  1 Cup Panko Bread Crumbs
4 Skinless, Boneless Chicken Breast Halves
Grease a baking dish.  In a bowl, mix together the mayonnaise, Dijon Mustard, lemon juice, lemon zest, tarragon, salt and pepper, until the mixture is well combined.  Set aside.  Cook asparagus in the microwave on HIGH until bright green and just tender, 1 to 1 1/2 minutes.  Set the asparagus spears aside.  Flatten chicken breasts with the flat side of a meat tenderizer to about 1/4 inch thick.  Put 1 slice of provolone on each chicken breast and top the cheese with 4 asparagus spears per breast.  Roll the chicken breasts around the asparagus and cheese, making a tidy package and place seam sides down in the prepared baking dish. 
With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast and sprinkle each with Panko crumbs, pressing the crumbs into the chicken to make a coating.  Bake at 475 degrees for about
25 minutes or until the crumbs are browned and the chicken juices run clear.

RHUBARB CUSTARD SQUARES (Thanks to Jill Mackissock)
Crust:         2 Cups Flour  1/4 Cup Sugar  1 Cup Cold Butter
Filling:         2 Cups Sugar  7 Tbs. Flour  3 Eggs, beaten
                     1 Cup Whipping Cream, not whipped  5 Cups Fresh or Frozen Rhubarb
Topping:     2 Pkgs. (3 oz. each) Cream Cheese, softened 1/2 Cup Sugar
                     1 Cup Whipping Cream, whipped  1/2 Tsp. Vanilla
To make the crust, in a bowl, combine the flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Press mixture into the bottom of a greased 9X13 inch pan.  Bake at 350 degrees for 10 minutes.
For the filling, in a bowl, combine the sugar and flour and whisk in the cream and eggs and mix well.  Stir in the rhubarb and then pour over the crust and bake at 350 degrees for 40-45 minutes or until the custard is set.  Remove from the oven and let cool.  To make the topping, in a bowl beat the cream cheese, sugar and vanilla until smooth.  Fold in the whipped cream.  Spread over the cooled bars.  Cover and chill. 

RHUBARB PINEAPPLE CRIPS (Thanks to Taste of Home Healthy Cooking Magazine)
2 Cups Sliced Fresh or Frozen Rhubarb, thawed and drained 1/2 Cup Sugar, divided
1 Can (20 oz.) Unsweetened Pineapple Tidbits, drained 2 Tbs. plus 1/3 Cup Flour, divided
1/3 Cup Quick Cooking Oats    3/4 Tsp. Cinnamon
1/4 Cup Cold Butter  1/8 Tsp. Salt  Whipped Cream, optional
In large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 Tbs. flour.  Transfer to a 9inch deep dish pie plate coated with cooking spray.  In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour.  Cut in butter until crumbly.  Sprinkle over fruit.  Bake, uncovered at 350 degrees for
30-35 minutes or until filling is bubbly and topping is golden brown.  Cool for 5 minutes.  Serve with whipped cream if desired.  Makes 6 servings. Note:  I f using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out. Recipe is lower in sodium.

CHOCOLATE ANGEL FOOD CUPCAKES (Thanks to the back of a Pillsbury Box)
1 Pillsbury Angel Food Cake Mix, plus the ingredients called for on the box   
1/3 Cup Unsweetened Cocoa
Put the cocoa in your mixing bowl and then add the cake mix and ingredients as directed on the box.
Line 30 muffin cups with paper baking liners.  Fill each cup 2/3 full of batter.  Bake at 350 degrees for
20-30 minutes or until golden brown.  Immediately remove from pan.  Cool on wire rack.  Serve with fruit and whipped cream.







KLTF PARTY LINE RECIPES FOR  April 2nd to April 6th, 2012
If you have questions, e-mail dhilmerson@clearwire.net

ROASTED EASTER HAM
5 Pound Bone-in-Ham  1/3 Cup Prepared Yellow Mustard  2 Tsp. Onion Powder
1/3 Cup Maple Syrup  3 Tbs. Brown Sugar
Rinse the ham and pat dry with paper towels.  Put ham in a shallow roasting pan.  In a bowl, mix together
the mustard, maple syrup, brown sugar and onion powder.  Coat the ham entirely with the glaze using a spoon or brush.  Roast the ham, uncovered, for 2 hours at 325 degrees or until heated through.  Let it rest for about 15 minutes before carving to keep it from drying out. 

BLUEBERRY DELIGHT (Thanks to Laurie Ochoa)
1 3/4 Cup Graham Cracker Crumbs  1/2 Cup Sugar
1/4 Cup Melted Butter  
Mix together and set aside some of the crumbs for later and put the rest in a buttered, 9x13 inch pan.
In a bowl, mix together:   2 eggs                   8oz. Cream Cheese
1/2 Cup Sugar    1/2 Tsp. Vanilla
Pour over crust and bake at 350 degrees for 12-15 min. Let cool. Pour pie filling over top and sprinkle reserved crumbs on top. 

BANANA CAKE BALLS FOR EASTER
1 Pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding  1/2 Cup Cold Milk
3 Pkgs. (4.4oz. each) Milk Chocolate Bars, chopped  2 Tbs. Multi-Colored Sprinkles
1 Pkg. (10.65 oz.) Frozen Pound Cake, thawed and crumbled
Stir milk and pudding mix in medium bowl with large spoon, just until pudding mix is moistened.  Immediately add bananas and cake crumbs.  Mix well.  Shape into 36 (1 inch) balls.  Put on a wax paper-covered rimmed baking sheet.  Freeze 1 hour.  Melt chocolate in a medium microwaveable bowl on HIGH for 1 1/2 minutes, stirring after 1 minute.  Dip balls in chocolate, return to baking sheet. Top immediately with sprinkles.  Let stand until coating is firm. 

JEFF DOTY’S FRIED FISH
3 Lbs. Walleye or White Fish  Small Tub Sour Cream (16oz.)
1 Onion, (2 “ in diameter) chopped fine 6-8 Pieces of Bacon, cooked and crumbled
Blot fillets of fish dry and put in a greased cake pan.  In a bowl, mix together the sour cream, onion and bacon.  Spread mixture over the top of the fillets.  Bake at 350 degrees for 25 minutes.  Then broil until the fish gets a light golden brown look.
Fired Sun Fish:  Jeff leaves the skin on and then coats them with flour and fries them in butter!!!

ANGEL FOOD CUPCAKES (Thanks to a call from a Party Line Listener)
1 Angel Food Cake and the ingredients that it calls for
Mix as directed on box.  Line 30 muffin cups with paper baking liners.  Fill each cup 2/3 full of batter.  Bake at 350 degrees for 20-30 minutes or until golden brown and cracks feel dry.  Immediately remove from pan.  Cool on wire rack.  Serve with fruit and whipped cream.
Note: (From the back of a box of Pillsbury Angel Food Cake Mix) For chocolate angel cupcakes, add 1/3 cup cocoa before mixing cake as directed on package.

KLTF PARTY LINE RECIPES FOR March 26th  to Mar. 30th. 2012
                 If you have questions, e-mail dhilmerson@clearwire.net

BRUNCH ENCHILADAS
10 (8”)Flour Tortillas for Burritos    2 Cups Finely Chopped Cooked Ham   
1/2 Cup Sliced Green Onions
1 Cup Finely Chopped Red Bell Pepper
2 Cups Shredded Cheddar Cheese (8 oz.)  6 Eggs
2 Cups Half-and-Half    1 Tbs. Flour
1/2 Tsp. Salt     Red Pepper Sauce, optional
Lightly spray a 13x9 inch glass baking dish with cooking spray.  In a large bowl, stir together the ham, bell pepper, green onions and 1 cup of the cheese.  Put 1/3 cup ham mixture down center of each tortilla.  Roll up and place seam side down in baking dish.  In another bowl, beat eggs, half-and-half, flour and salt.  Pour over tortillas.  Cover and refrigerate 8 hours or overnight.  To serve, heat oven to 350 degrees.  Uncover dish.  Sprinkle remaining 1 cup cheese over top.  Cover baking dish and bake 25 minutes.  Uncover and bake 10 minutes longer or until set and cheese is melted.  Serve with red pepper sauce on the side. 
Note:  For variation, you can use cooked sausage or bacon and any other vegetable that you like.

CARROT CAKE WHOOPIE PIES
1 Pkg. Spice Cake Mix   2 Pkgs. (3/4 oz. each) Jell-O Instant Vanilla Pudding, divided
3 Large Carrots, shredded (2 cups)  8 oz. Cream Cheese, softened
1 1/4 Cups Milk    Chopped Nuts
Prepare cake batter as directed on package, except reduce water to 1/3 cup.  Stir in 1 pkg. dry pudding mix and carrots.  Drop 1 rounded Tbsp. batter, 2 inches apart into 44 mounds on baking sheets sprayed with cooking spray.  Sprinkle half with chopped nuts.  Bake at 350 degrees for 14-16 minutes. or until toothpick inserted in centers comes out almost clean.  Cool on baking sheets for 2 minutes and then remove cookies to wire racks to cool completely.  In a bowl, beat together the cream cheese and milk with mixer until blended.  Add remaining dry pudding mix package and mix well.   Spread rounded 1 tbsp. filling onto bottom side of each plain cookie.  Cover with nut-topped cookie.

SWEET AND SOUR CHICKEN STIR FRY (6 Servings)
1 Cup Original Bisquick Mix 1 Lb. Boneless Skinless Chicken Breasts, cut into cubes
2 Eggs    3 Medium Carrots, cut diagonally into 1/4 inch slices (1 1/2 cups)
1/2 Tsp. Pepper   1 Medium Green Bell Pepper, cut into strips (1Cup)
1/2 Cup Sweet and Sour Sauce 1 Small Onion, thinly sliced, separated into rings (1/3 cup)
Cooked Rice, optional  1 Can (20 oz.) Pineapple Chunks, drained
In large zip loc bag, mix together the Bisquick mix and pepper.  In medium bowl, beat eggs slightly.  Stir in chicken until coated.  Using slotted spoon,  remove chicken from eggs.  Put in bag with Bisquick mix.  Seal bag and shake bag until chicken is coated.  In 12” skillet, heat 1 Tbs. of the oil over medium-high heat.  Add carrots, cook 2 minutes, stirring frequently.  Add bell pepper and onion and cook 2 minutes longer, stirring frequently.  Remove from skillet.  In same skillet, heat remaining 3 Tbs. oil.  Add chicken and cook stirring frequently, until golden brown on outside and no longer pink in center.  Add vegetables and cook about 2 minutes, stirring frequently, until hot.  Stir in pineapple and sweet and sour sauce and cook until hot.  Serve over cooked rice.

BOSTON CREAM PIE CUPCAKES (Served at the Home, Garden and Leisure Show)
1 Box Yellow or White Cake Mix  1 Box (4 serving size) Instant French Vanilla Pudding
1 Cup Milk    3/4 Cup cool Whip, thawed
1 Container Chocolate Frosting
Prepare cake as directed on the box and make cupcakes from the batter.  Bake as directed on the box.  Cool completely.  In a bowl, combine the instant pudding with the milk.  Mix until it thickens.  Let cool in the refrigerator for about 10 minutes.  Then add the cool whip and stir until combined.  Frost the top of the cupcakes with the chocolate frosting.  Fill a cake decorator with the pudding and using the writing tip,, push the tip down through the top to fill the cupcake with pudding.  Lift the tip up as you are filling the cupcake because otherwise the cupcake will split apart.  Store in the refrigerator.







KLTF PARTY LINE RECIPES FOR March 19thh  to Mar. 23rd. 2012
                 If you have questions, e-mail dhilmerson@clearwire.net

CREAMY CABBAGE AND HAM SOUP

2 Cups Chicken Broth   1 Medium Onion, diced  1 Cup Celery, diced
1 Medium Head Cabbage, shredded  1 Carrot, diced   1/4 Cup Butter
3 Tbs. Flour    2 Cups Light Cream  1 Cup Milk
2 Cups Diced Fully Cooked Ham  1 1/2  Tsp. Salt   1/4 Tsp. Pepper
1/2 Tsp. Dried Thyme   Chopped Fresh Parsley
In a large kettle, combine broth and vegetables.  Cover and simmer until vegetables are tender, about 20 minutes.  In a saucepan, melt butter and stir in flour.  Gradually add milk and cream.  Cook and stir until thickened.  Stir into vegetable mixture.  Add ham, salt, pepper and thyme and heat through.  Garnish with parsley.

MAKE AHEAD FRENCH TOAST

5 Eggs, lightly beaten  1 1/2 Cups Milk   1 Cup Half-and-Half Cream
1 Tsp. Vanilla Extract  1/2  of a 1lb. Loaf of French Bread, cut diagonally in 1 inch slices
1/2 Cup Butter, melted  1 Cup Brown Sugar  2 Tbs. Maple Syrup
1 Cup Chopped Pecans
In a large bowl, whisk together eggs, milk, cream and vanilla.  Dip bread slices into egg mixture and place in a lightly greased 9X13 inch baking pan.  Refrigerate overnight.  The next morning, preheat oven to
350 degrees.  In a small bowl, combine butter, sugar, maple syrup and pecans.  Spoon mixture over bread. Bake at 350 degrees for 40 minutes or until golden.  Let stand 5 minutes before serving. 

FRY BREAD TACOS

Toppings: 
1 Pound Ground Beef    1 Pkg. (1.25 oz.) Taco Seasoning Mix
1 Cup Shredded Cheddar Cheese   1 Can (15.5oz.) Pinto Beans, with liquid
2 Cups Shredded Iceberg Lettuce   1/2 Cup Picante Sauce

Fry Bread:
2 Cups Flour  1 Tbs. Baking Powder 1 Tsp. Salt
1 Cup Milk  4 Cups Oil for Frying, or as needed
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat.  Cook until heated through.  In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions.  Cover, and keep warm while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder and salt.  Stir in milk and mix until the dough comes together.  Add more flour if necessary to be able to handle the dough.  On a floured surface, knead the dough until smooth, at least 5 minutes.  Let the dough rest for 5 minutes.  Heat oil in a large, deep heavy skillet to 365 degrees.  Oil should be about 1 1/2 inches deep.  Bread off 3/4 cup sized pieces of dough and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.  Fry breads in the hot oil until golden on both sides, turning only once.  Drain on paper towels.  When ready to serve, top fry bread with beans, ground beef, lettuce and cheese.  Spoon picante sauce over the top.  You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

           KLTF PARTY LINE RECIPES FOR March 12th  to Mar. 16th. 2012
                 If you have questions, e-mail dhilmerson@clearwire.net

BLOODY MARY MIX (Thanks to Judy Herman)
9 Cups Water   3 Tsp. Celery Seed  1-3 Tsp. Tabasco Sauce
9-12 Beef Bouillon Cubes  1 Cup Real Lemon Juice  3 Tsp. Lemon Pepper
5-7 oz. Worcestershire Sauce
Put everything in a kettle and bring to a boil and boil for 5 minutes.  Cool.  Then add 1 quart Vodka.  Mix to combine and then store in the refrigerator until serving time.

MINT MOCHA SHAKES (Thanks to Taste of Home)
1 Envelope (..77 oz.) Instant Cappuccino Irish Cream Mix        2 Cups Chocolate Ice Cream, softened
2 Cups Milk  1 Tsp. Vanilla Extract  1/8 Tsp. Mint Extract
In a blender, combine all the ingredients.  Cover and process until blended.  Stir if necessary.  Pour into chilled glasses and serve immediately.  Makes 4 servings

LEPRECHAUN SALAD (Thanks to Party Line Listener, Mary Ann Koval, Eagle Bend)
1 3/4  Cup Miniature Marshmallows      8 oz. Pkg. Cream Cheese, softened 1 Cup Milk
3 oz. Pkg. Lime Jell-O, dry        2/3  Cup Mayonnaise                 8 oz. Cool Whip
20 oz. Can Crushed Pineapple with the juices
In a saucepan over low heat, melt together the milk and marshmallows.  Add the dry Jell-O and blend together.  Let cool a little before adding the cream cheese.  Add Cool Whip, mayonnaise and pineapple with the juice.  Stir to combine and then put in a pretty serving bowl and refrigerate until ready to serve.
Makes 6-8 servings.

SLOW COOKER REUBEN SANDWICHES
1 Pkg. (2 lbs.) Refrigerated Sauerkraut  1 Pkg. (2-3 lbs.) Corned Beef Brisket
1 Cup Thousand Island Dressing   8 Slices Swiss Cheese
16 Slices Pumpernickel Rye Bread, toasted
Put sauerkraut in a 3-4 slow cooker.  Place beef brisket on sauerkraut.  If brisket includes packet of spices, sprinkle spices over brisket.  Cover and cook on LOW heat setting 9-11 hours.  Remove beef from cooker and place on cutting board.  Cut beef into slices.  To serve, spread 1 tablespoon dressing on each toast slice.  Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each.  Top sauerkraut with beef slices and cheese slice.  Top with remaining toast.  Note:  If you are making this for a potluck, stir the sliced beef into the sauerkraut.  Put the dressing in a squeeze bottle (like for ketchup) and set out a basket of rye buns and smaller slices of Swiss Cheese to make it easy for guests to make their own sandwiches.  Makes 8 servings.

HAPPY ST. PATRICK’S Day to All FROM MAXINE THE CARTOON CHARACTER
(Thanks to Party Line Listener, Marlene in Arizona-She knows I like the cartoon  Character, Maxine)

May the wind at your back not be the result of the corned beef and cabbage you had at lunch!!  Happy St. Patrick’s Day to all from Maxine and me!!!







            KLTF PARTY LINE RECIPES FOR March 5th  to Mar. 9th   2012
                 If you have questions, e-mail dhilmerson@clearwire.net

MINT CHOCOLATE CAKE
1 Pkg. (18.25oz.) Chocolate Cake Mix 
Frosting:  1/2 Cup Butter, softened  2 Cups Powdered Sugar  1 Tbs. Water
1/2 Tsp. Peppermint Extract  3 Drops Green Food Coloring
Topping:   6 Tbs. Butter, softened  1 1/2 Cups Milk Chocolate Chips
1/4 Tsp. Peppermint Extract
Prepare cake batter according to package directions.  Pour into a greased 15”X10” baking pan.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  In a bowl, combine the frosting ingredients until smooth.  Spread over cooled cake.  For topping, in a microwave –safe bowl, melt chocolate chips and butter.  Stir in extract.  Spread over frosting.  Refrigerate until set.

SLOW COOKER REUBEN SANDWICHES
1 Pkg. (2 lbs.) Refrigerated Sauerkraut 1 Pkg. (2-3 lbs.) Corned Beef Brisket
1 Cup Thousand Island Dressing  16 Slices Pumpernickel Rye Bread, Toasted
8 Slices (1 oz. each) Swiss Cheese
Put sauerkraut in 3-4 quart slow cooker.  Place beef brisket on sauerkraut.  If brisket includes packet of spices, sprinkle spices over brisket.  Cover and cook on Low heat setting for 9-11 hours.  Remove beef from cooker, place on cutting board.  Cut beef into slices.  To serve, spread 1 Tbs. dressing on each toast slice.  Using slotted spoon to remove sauerkraut from cooker,  Top 8 slices of toast with 1/2 cup sauerkraut each.  Top sauerkraut with beef slices and cheese slice.  Top with remaining toast. Makes  8 sandwiches.
Or—If you want to, after you cut the beef brisket into slices, stir the beef into the sauerkraut.  Put the dressing in a squeeze bottle (like for ketchup) and set out a basket of rye buns and smaller slices of Swiss Cheese to make it easy for guests to make their own sandwiches.
Note:  Great served with good garlic dill pickles, purchased German Potato Salad or crunchy potato chips and a side of deli slaw.

CORNED BEEF AND CABBAGE (Thanks to Taste of Home)
1 Medium Onion, cut into wedges  4 Large Red Potatoes, quartered 1 Pound Baby Carrots
3 Cups Water    3 Garlic Cloves, minced  1 Bay Leaf
2 Tbs. Cider Vinegar   2 Tbs. Sugar   1/2 Tsp. Pepper
1 Corned Beef Brisket (2 1/2 to 3 lbs.) with spice packet, Cut in half
1 Small Head Cabbage, cut into wedges
Put the onion, potatoes and carrots in a 5 qt. slow cooker.  Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet.  Pour over vegetables.  Top with brisket and cabbage.  Cover and cook on low for 8-9 hours or until meat and vegetables are tender.  Remove bay leaf before serving.
Makes 6-8 servings.

SHAMROCK SHAKE (“A homemade version of the McDonald’s favorite!-Thanks to the Internet)
4 Large Scoops Vanilla Ice Cream  1 1/2 Cup 2% Milk
1/4 Tsp. Peppermint Extract  1/4 Tsp. Green Food Coloring
Put the ice cream, milk, food coloring and peppermint extract into a blender.  Puree until smooth.  Pour into glasses to serve.  Makes 2 servings.  Note:  I used 1% milk and it was very good.

3-2-1 CAKE ( Thanks to my sister, Mary Thompson and to a Party Line Listener)
Mix together in a large zip-loc bag, 1 box Angel Food Cake Mix and 1 box of your favorite Cake Mix.  Mix the dry ingredients together real good.  Then make your individual cake.
Spray an 8 oz. cup with butter spray, add 3 Tbs. Dry Mix, 2 Tbs. water and stir to combine.  Then microwave for 1 minute.  Remove and invert onto a serving plate.  You can serve with fresh fruit, whipped cream, ice cream, etc.   ( I used a chocolate cake mix and then for a stronger chocolate taste, I added  2 Tbs. of mini chocolate chips to the dry mix and water in the cup, stirred to combine and microwave 1 minute.  Thanks to a tip from Melanie Lintner, one of our sales reps.  Very Good!!!!

 

           KLTF PARTY LINE RECIPES FOR Feb. 27th to Mar. 2nd  2012
                 If you have questions, e-mail dhilmerson@clearwire.net

ASIAN FISH TACOS with NAPA CABBAGE SLAW
(Thanks to a call from a Party Line Listener)
1 lb. Halibut Fillets   Hoi sine Sauce  8 Corn Tortilla Shells
Slaw:
1/2 lb. Shredded Napa Cabbage  1 Shredded Carrot 2 Tbs. Lime Juice
2 Tbs. Chopped Cilantro   1Tbs. Honey  2 Tsp. Finely Grated Ginger
In a bowl, combine the Slaw ingredients and set aside.
Broil the halibut fillets about 5 minutes.   Put pieces of broiled fish in each tortilla shell.  Top with some of the slaw mixture and then top each tortilla with 1 Tbs. Hoi sine sauce.

QUICK AND EASY FISH TACOS (Thanks to a call from a Party Line Listener)
1 Box of your favorite, frozen Breaded Fish  Corn Tortilla Shells
Bake as directed on the box until nice and crisp.  Then put some of the baked fish into corn tortilla shells and top with your favorite taco toppings.  (shredded lettuce, diced tomatoes, shredded cheese, sour cream, etc.   Then you can top with your choice of tartar sauce, cocktail sauce, taco sauce, or ranch dressing.
    
SOUR CREAM RAISIN BARS (Thanks to Party Line Listener, Jan Albrecht)
Crust:     1 3/4 Cup Oatmeal 1 3/4 Cup Flour                            1 Cup Butter    1 Cup Brown Sugar 1 Tsp. Baking Soda
Mix the above ingredients together.  Save 1 1/2 cups of the mixture for the topping.  Put the rest of the mixture into a greased 9X13” pan.  Bake at 350 degrees for 8-10 minutes.
Filling:   In a saucepan, combine  4 Egg Yolks, beaten 3 Tbs. Cornstarch
2 1/2 Cups Chopped Raisins  2 Cups Sour Cream 1 1/2 Cups Sugar
Mix and cook over low heat, stirring constantly until thickened.  Pour over baked crust.  Top with reserved
1 1/2 cups of reserved crumbs.  Bake at 350 degrees for 20 minutes more.  Note:  Bars freeze well.

SOUR CREAM RAISIN BARS (Thanks to Party Line Listener, taken from Land of Lakes Country Heritage Cookbook)  
 2 Cups Raisins    1 1/2 Cups Water
Put in saucepan and cook until raisins are plump and soft.  Drain , cool and set aside.
Crust:    1 1/2 Cups Old Fashioned Oats 1 1/2 Cups Flour  1 Cup Brown Sugar
3/4 Cup Butter, softened   1 Tsp. Baking Soda
Mix crust ingredients together in a bowl until crumbly.  Press  3 cups of the mixture into an ungreased 9X13” pan.  Set aside and do not bake.  Save remaining crumbs for the topping.
Filling:     1 1/2 Cups Sour Cream     1 Cup Sugar 3 Egg Whites     3 Tbs. Corn Starch
Combine the filling ingredients in a 2 quart saucepan.  Bring to a boil, stirring constantly.  Boil for one minute.  Remove from heat and stir in the raisins.  Spread over crumb crust.  Sprinkle with remaining crumbs.  Bake at 350 degrees for 25-35 minutes.  Cool completely before cutting into bars.

QUICK AND EASY FISH TACOS (Thanks to a call from a Party Line Listener)
1 Box of your favorite, frozen Breaded Fish  Corn Tortilla Shells
Bake as directed on the box until nice and crisp.  Then put some of the baked fish into corn tortilla shells and top with your favorite taco toppings.  (shredded lettuce, diced tomatoes, shredded Cheese, sour cream, etc.   Then you can top with your choice of tartar sauce, cocktail sauce, taco sauce, or ranch dressing.







PARTY LINE RECIPES FOR WEEK OF FEBRUARY 20 - 24, 2012
LISTEN EVERY WEEKDAY FROM 10A UNTIL 11AM
QUESTIONS:  www.fallsradio.com or 320-632-2992

CHOCOLATE ECLAIRS courtesy of Carol Specker
Filling:
1 ½ c Sugar     1 t  Vanilla
2/3 c Flour     4 T  Butter
4 c Scalded Milk    4 eggs, well beaten
Dash of salt 
Scald milk.  Mix sugar, salt and flour; add to milk and cook until thickened.  Add eggs and stir constantly until desired thickness is reached.  Take off stove and stir in butter and vanilla.  Cool before filling shells.
Shells:
2 c Water     2/3 c  Melted Shortening
2 c Flour     8 Eggs
1 t Salt
Bring shortening and water to boil.  Add flour and salt; cook until it doesn’t stick to side of pan.  Remove from heat and add eggs one at a time stirring after each egg.  Grease cookie sheet and drop by spoon, shape as desired.  Use bottom rack of oven and bake for 15 minutes at 425 degrees; then 25 minutes at 325 degrees.  Cool completely on rack.  Slice in half, peel excess dough from shell and spoon in filling.
Frosting:
Melt 1 unsweetened chocolate square, 2 T butter, 2 c powdered sugar and hot water as needed until you have a smooth frosting.  Spoon over each éclair.

     
FLORENTINES courtesy of Linda Roman
3/4 c Whipping Cream  ½ c Almonds (very finely chopped)
¼ c Sugar    ½ lb. Candied Orange Peel (very finely chopped) 
¼ c All Purpose Flour  8 oz (2 bars) Sweet Cooking Chocolate
Heat oven to 350 degrees.  Stir cream and sugar together until well blended.  Stir in flour, almonds and orange peel.  Drop dough by scant teaspoonfuls on heavily greased and floured baking sheet.  Flatten cookie with knife or spatula.  Bake 10 to 12 minutes, or just until cookies brown lightly around edges.  Leave cookies on baking sheet for few minutes to firm up.  Melt chocolate bars over hot water.  Turn cookies upside down; spread with chocolate.  Allow to dry several hours or overnight at room temperature until chocolate becomes firm.  Store in covered container or in refrigerator.  Makes 5 dozen cookies.

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!







               KLTF PARTY LINE RECIPES FOR Feb. 6th to Feb. 10th , 2012
                   If you have questions, e-mail dhilmerson@clearwire.net

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.








                          KLTF PARTY LINE RECIPES FOR Jan. 23rd  to Jan. 27th, 2012
                           If you have questions, e-mail dhilmerson@clearwire.net

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.







                          KLTF PARTY LINE RECIPES FOR Jan. 16th  to Jan. 20th, 2012
                           If you have questions, e-mail dhilmerson@clearwire.net

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

CHOCOLATE PEANUT BUTTER OATMEAL BARS (Thanks to a Party Line Listener)

3 Cups Sugar  6 Tbs. Cocoa  3/4 Cup Milk  3/4 Cup Butter

Put in saucepan and cook for about 5 minutes, but not longer or it might get a little dry.
Remove from heat and add:  6 Tbs. Peanut Butter 4 1/2 Cups Quick Oatmeal        1 1/2 to 2 Tsp. Vanilla
Stir to combine well and the pour into a greased 9X13 inch pan.  Note:  This recipe is real similar to a recipe that my family has enjoyed for years.  See the recipe below.

COW PIES (Thanks to my daughter, Linda Posterick)

1/2 Cup Milk  1/2 Cup Cocoa  1/2 Cup Butter  2 Cups Sugar
Combine in a saucepan and bring to a rolling boil. Remove from heat and add:
1/2 Cup Peanut Butter 3 Cups Oatmeal 1 Tsp. Vanilla

Mix well and drop by teaspoonfuls on wax paper.  Store in an airtight container.

ZESTY ITALIAN ZUPPA (Thanks to Party Line Listener, Laura Lodermeier)

1 lb. Italian Sausage, browned and crumbles              1/2 lb. Bacon, browned and crumbled
4 Cups Water          4 Cups Chicken Broth             3 Large Potatoes, thickly sliced
2 Garlic Cloves, peeled and minced        2 Cups Kale, finely chopped   1 Cup Heavy Cream
Salt and Pepper to taste

In a saucepan, over HIGH heat, combine water, chicken broth, potatoes and garlic.  Cook 20 minutes or until potatoes are fork tender.  Add sausage and bacon.  Let simmer 10 minutes.  Stir in Kale and heavy cream.  Add salt and pepper to taste.  Let simmer 5 minutes.  Makes 6 servings.

PESTO CHICKEN FLORENTINE

4 Skinless, Boneless Chicken Breast Halves, cut into strips  2 Tbs. Olive Oil
2 Cloves Garlic, finely chopped     2 Cups Fresh Spinach Leaves
1 Pkg. (4.5 oz.) Dry Alfredo Sauce Mix    2 Tbs. Pesto
1 Pkg. (8oz.) Dry Penne Pasta     1 Tbs. Grated Romano Cheese

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.   Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.   In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.  Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve. Makes 4 Servings.