Recipes 2013

KLTF PARTY LINE RECIPES FOR May 13th to May 17th, 2013
     If you have questions, e-mail dhilmerson@clearwire.net

GARLIC BREAD SPREAD

1/4 Cup Butter               1/4 Cup Mayonnaise                  1 Tbs. Sour Cream
1/2 Cup Shredded Cheddar Cheese    1/2 Cup Shredded Mozzarella Cheese     1 Tsp. Garlic Powder
In a mixing bowl, combine all the ingredients until well blended. Serve on sliced French Bread and place on a cookie sheet and bake at 400 degrees for 8-10 minutes.

“BLUEBARB” COFFEE CAKE”

Crumb Topping:       1/2 Cup Sugar                     1/2 Tsp. Cinnamon
1/3 Cup Flour           1/4 Cup Firm Butter or Margarine
Coffee Cake:            2 Cups Flour                    1/4 Cup Shortening
3/4 Cup Sugar           3/4 Cup Milk                    1 Egg
2 1/2 Tsp. Baking Powder       3/4 Tsp. Salt
1 Cup Fresh or Frozen Blueberries 1 Cup Fresh or Frozen (thawed and drained) Chopped Rhubarb
Vanilla Glaze:   1/2 Cup Powdered Sugar      1 1/2 to 2 Tsp. Hot Water         1/4 Tsp. Vanilla
Grease bottom and side of a 9 inch spring form pan or 9 inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3cup flour and the cinnamon. Cut in butter, using pastry blender or a fork or your fingers until crumbly like you would for a pie crust. Set aside. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb. Beat with a spoon for 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping. Bake at 375 degrees for 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan if desired. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Sprinkle with your favorite chopped nuts if desired.

FRUIT SALAD

28 oz. Can Peach Slices, undrained           20 oz. Can Pineapple chunks, undrained
1 Small box Dry Vanilla Instant Pudding Mix   1 lb. Strawberries, stemmed and quartered
1/2 Pint Blueberries               1 Banana, sliced
1 Bunch Red or Green Grapes           1-2 Tbs. Sugar, optional
In a large bowl, combine peaches with the juices, pineapples with the juices and dry pudding mix. Mix until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes and sugar if desired. Chill.

RHUBARB UPSIDE DOWN DESSERTS

1/3Cup Brown Sugar       2 Tbs. butter, melted       2 Tbs. Light or Dark Corn Syrup
1/2 Tsp. Grated orange Peel   1 1/2 Cups Rhubarb, chopped
4 Pillsbury Grands Frozen Southern Style Biscuits (from a 25 oz. bag)
1/2 Tsp. Sugar           1/8 Tsp. Cinnamon       1 Cup Vanilla Ice Cream
S[pray insides of 4 (6oz.)Custard Cups with cooking spray. Place custard cups on cookie sheet with sides. In medium bowl, mix brown sugar, butter, corn syrup, orange peel and rhubarb. Divide evenly among custard cups. Top each with 1 biscuit. In small bowl, mix sugar and cinnamon. Sprinkle over biscuits. Bake at 375 degrees for 25-28 minutes or until deep golden brown. Remove from oven and let cool one minute. Turn upside down on 4 serving plates. Remove custard cups. Serve warm with ice cream.

CHICKEN BREASTS AND WILD RICE

1 Cup Wild Rice           1 tsp. Salt       4 Cups Water       1/4 Cup Sherry
1 Can Cream of Mushroom Soup   8 oz. Sour Cream       4 oz. Can Mushrooms, drained
6 Boned Chicken Breasts       1/2 Cup Freshly Grated parmesan Cheese
Rinse wild rice under running water using a strainer. Drain. Put rice in a heavy saucepan with the salt and the 4 cups of water. Bring to a boil and simmer, covered, until the kernels open slightly (30-40 minutes). Drain. Put rice in a buttered oblong baking dish. Combine soup, sour cream, mushrooms and sherry. Pour about half of the soup mixture over the rice. Remove skin from chicken breast. Arrange chicken over soup. Spoon remaining soup mixture over chicken. Sprinkle on the Parmesan Cheese. Bake covered at 375 degrees for 10 minutes.

KLTF PARTY LINE RECIPES FOR May 6th to May 10th , 2013
    If you have questions, e-mail dhilmerson@clearwire.net

STUFFED BABY RED POTATOES

24 Small Red Potatoes                                                         1/4 Cup Butter, cubed
1/2 Cup Shredded Parmesan Cheese, divided                 2/3 Cup Sour Cream
1/2 Cup Crumbled Cooked Bacon, divided                      1 Egg, slightly beaten
1/2 Tsp. Salt                          1/8 Tsp. Pepper                    1/8 Tsp. Paprika

Scrub potatoes and put in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level in necessary.) In a large bowl, mash the potato tops and pulp with butter. Set aside 2 Tbs. each of cheese and bacon for garnish. Add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon. Sprinkle with paprika. Put in an ungreased 15x10 inch baking pan. Bake at 375 degrees for 12-18 minutes or until heated through. Makes 2 dozen.

QUICK TACO SALAD

2 LBS. GROUND Beef Chuck                                                             2 Envelopes Taco Seasoning Mix
1 1/2 Cups Water                                                                                 1 Onion, chopped
2 Cups Green Leaf Lettuce, shredded                                               1 Cup Cherry Tomatoes, halved
2 Cups Shredded Cheddar/Monterey Jack, cheese blend             2 Cups Salsa
2 Jalapeno Peppers, seeded and chopped, optional                      1/2 Cup Chopped Black Olives
1 (10.5oz.) Bag Corn Chips, (Fritos)                                  1 Cup Sour Cream

Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. Drain excess grease. Mix in taco seasoning and water. Bring the beef mixture to a boil and cook until thickened, about 10 minutes. Transfer beef to a serving bowl. Put chopped onion, lettuce, cherry tomatoes, cheddar cheese, black olives, salsa, jalapeno peppers, sour cream and corn chips in individual serving bowls. Allow your guests to assemble their own salads from these ingredients.

PEANUT BUTTER PIE

1/4 Cup Milk                                         8oz. Cream Cheese, softened                             1 Cup Powdered Sugar
9 inch Graham Cracker Crust              1 Cup Salted Peanuts, roughly chopped          1/2 Cup Chocolate Chips
1/2 Cup Creamy Peanut Butter           1 Cup Heavy Cream                                             1 Tsp. Vanilla Extract

Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly. Mixture should be thick but yet able to pour.

In a large bowl, mix on HIGH, the cream cheese, peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream and vanilla until doubled in volume and stiff peaks form. Stir 1/3 ov the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream until combined. Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer about one hour to set up.

CHERRIES IN THE SNOW (Thanks to Sandy Opatz)

6 Egg Whites                                            1/2 Tsp. Cream of Tartar                 1/4 Tsp. Salt
2 Pkgs.(8oz. each) Cream Cheese          1 1/2 Cup Sugar                                                               1 Tsp. Vanilla
1 Pint Whipping Cream, whipped          2 Cups Mini Marshmallows
1 Can Wilderness Cherry Pie Filling

Preheat oven to 450 degrees. Grease a 9X13 inch pan and set aside.

In a mixing bowl, beat the egg whites until stiff. While beating, slowly add the sugar and beat until stiff peaks form. Spread in greased 9X13 inch pan. Put in preheated oven and then turn the oven off and leave pan in the oven overnight.

Next day, in a bowl, beat together the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream. Fold in the mini marshmallows. Spread on baked meringue. Refrigerate at least 8 hours. Before serving, top with the Wilderness Cherry Pie Filling.

KLTF PARTY LINE RECIPES FOR APRIL 29th to May 3rd , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

CRANBERRY CHEESECAKE BARS (Thanks to a call from a Party Line Listener)
Crust:
2 Cups Flour   1 1/2 Cups Oatmeal   3/4 Cup Brown Sugar   1 cup Butter, softened
Mix together until crumbly. Reserve 1 1/2 cups of the mixture and set aside. Put the remaining crumb mixture into a 9X13 inch baking pan. Bake at 350 degrees for 15 minutes. Meanwhile make the filling.
Filling:
8oz. Cream Cheese, softened   1 Can Cream of Condensed Milk   1/4 Cup Lemon Juice
Mix the above ingredients together with your mixer until light and fluffy.   Spread over baked crust.
Topping:
1 Can Whole Berry Cranberries   2 Tbs. Corn Starch    1 Tbs. Brown Sugar
In a bowl, combine the above ingredients and put over the cream cheese layer and then top with the reserved 1 1/2 Cups of the crumb mixture return to the oven and bake at 350 degrees for 45 minutes.
BLUEBERRY RHUBARB SCONES (Thanks to Party Line Listener, Laurie Ochoa)
3 1/2 Cup flour           1 1/2 Cups Rolled Oats            4 Tsp. Baking Powder
1 1/2 Tsp. Baking Soda       3/4 Tsp. Salt                3/4 Cups Brown Sugar
3/4 Tsp. Cinnamon       1 Cup Butter, room temperature     2 Cups Buttermilk
1 Cup Blueberries       1 Cup Rhubarb mixed with 4 Tsp. Sugar
In a bowl, combine the flour, rolled oats, baking powder, baking soda, salt, brown sugar and cinnamon. Add butter and cut in with a fork or your fingers, like you would for a pie crust. Refrigerate flour mixture 10-15 minutes. Combine the rhubarb, sugar and blueberries. Mix fruit into flour mixture by hand. Add buttermilk, a little at a time with a spoon and don’t over mix. Form the dough into a ball and transfer to the counter that you have lightly sprinkled with flour.
Knead dough about 6 times and then pat or roll out dough to 3/4 inches thick. Cut into triangle shape about 3 inches wide and put on a parchment paper lined baking sheet or put into scone pans if you have one. Bake at 400 degrees for 15 minutes or until golden brown. Remove from oven and then dip in brown sugar, optional. (Laurie doesn’t do that)   Makes 24 to 30 scones depending on how big you make them.   Note: You can substitute raspberries for the blueberries if you want to. You can also drizzle the top with a little powdered sugar frosting if you want to.

RAISED SWEET ROLLS (Thanks to Carol Reaser)
1 Cup Scalded Milk   5 Tbs. Granulated Sugar           1 Tsp. Salt
4 Tbs. Butter       1 Pkg. Red Star Yeast, quick rise    2 Tbs. Lukewarm Water
1 Egg, well beaten   4 Cups Flour (to start with—you might need a little more)
Combine milk, sugar, salt and butter.   Stir to dissolve. Cool to lukewarm.
Soften yeast in lukewarm water. Let foam. Stir into the milk mixture. Add egg. Start adding flour and stir without kneading. Turn out onto floured board.   Form into rolls.   Arrange on greased pan and let rise to nearly double in size. Bake in hot oven 425 degrees for 12-15 minutes.
Remove from pans. Brush with melted butter. Cool on rack.
For Cinnamon Rolls: Let the dough mixture rise for about 1 1/2 hours. Punch the dough down. (If you want to, you can put them in the refrigerator at this point for 4 hours or overnight and then make them the next day)Roll out dough, top with butter, cinnamon and sugar. Roll up and cut into rolls and put on baking sheet. Let rise again until double in size. Bake at 375 degrees for 15-18 minutes. Put in bowl 1 1/2 hours and let rise. Punch down. Put in refrigerator for 4 hours to overnight.

TUNA MELTS (Thanks to the old, brown KLTF Party Line Cookbook)
7 oz. Can Tuna   Celery     Green Onion, to taste
Combine the tuna, celery and onion with enough Miracle Whip to moisten. Add 1/4 Cup Shredded Cheese. Scoop on Hamburger Buns. Wrap in foil and Bake at 350 degrees for 15 to 20 minutes.

KLTF PARTY LINE RECIPES FOR APRIL 22nd to April 26th , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

Ways to use leftover chopped up hard boiled eggs!
Sprinkle them on salads (especially good on spinach salads)
Spread them on top of cream soups. (like Potato Soup)
Use in tuna salad, chicken salad or ham salad.
Also in the Chicken Supreme recipe below.

CHICKEN SUPREME (Using leftover chopped hard boiled eggs)
Topping: In a bowl, mix together 1 Cup Ritz Crackers or Corn Flakes, crumbled with
2 Tbs. Melted butter. Set aside.
In a large bowl, combine:             2 Cups Chicken, cooked and diced
1/4 Cup Mayonnaise                        1 Cup Rice, cooked                   1 Cup Celery, diced
1 Can (4 oz.) Mushrooms             1 Tbsp. Chopped Onion   1 Tbsp. Lemon Juice
3 Hard Boiled Eggs, chopped         1 Can Cream of Chicken Soup   1/2 Cup Slivered Almonds
Mix well and Pour into a 2 quart greased baking dish.   Sprinkle on the topping. Bake at 350 degrees for 30-40 minutes until heated through and bubbly.

ONION SOUP IN A CROCK POT
2 lbs. Onions, sliced thin       1 Tbs. Sugar           1 Tsp. Salt
1 Tbs. Olive Oil           1/4 Cup Butter           2 Tbs. Flour
2 Cans (14 oz. each) Condensed Beef Broth       2 Cans (10 oz. each) Condensed Beef Consommé
1 Tsp. Worcestershire Sauce   1/2 Cup Dry White Wine       5 Cups Water
In a large skillet, melt the butter and olive oil. Add onions, sugar and salt to skillet. Sauté about 20 minutes or until golden. Sprinkle onions with flour and cook 2 to 3 minutes more. Put onion mixture in your crock pot along with all the other ingredients. Cook on LOW for at least 8 hours. When ready to serve, top with the following:
Brush 1 inch slices of French Bread on both sides with olive oil. Put on baking sheet and bake at
400 degrees until both sides are golden brown. Sprinkle with freshly grated Parmesan Cheese and Swiss Cheese and return to the oven a bake a few minutes more to soften the cheese.

HASH BROWN BAKE (Thanks to Karen Meyer who got it from Shirley Stichter)
32 oz. Pkg. Shredded Hash Browns       1 Can Cream of Chicken Soup   1/2 Cup Melted Butter
2 Cups Cheddar Cheese, grated       12 oz. American Cheese, grated   1/2 Onion, chopped
8 oz. Sour Cream            1 Tsp. Salt
Topping: 2 Cups Crushed Corn Flakes   1/2 Cup Melted Butter   Mix together and set aside.
Put potatoes in bottom of 9X13 inch greased pan. Mix all the ingredients except the topping ingredients.
and pour over the potatoes. Sprinkle with the topping ingredients. Bake at 350 degrees for 45 minutes.

QUICK AND EASY TACO SALAD
2 lbs. Lean Ground Beef              2 Envelopes Taco Seasoning Mix   1 1/2 Cups Water
2 Cups Green Leaf Lettuce, shredded    1 Cup Cherry Tomatoes, halved       1 Cup Sour Cream
2 Cups Shredded Cheddar/Monterey Jack Cheese blend               1 Onion, chopped
2 Jalapeno Peppers, seeded and chopped, optional                 1/2 Cup Chopped Black Olives
10.5 oz. Bag Frito Corn Chips          2 Cups Salsa
Brown ground beef in a large skillet until crumbly and no longer pink, about 10 minutes. Drain excess grease. Mix in taco seasoning mix and water. Bring mixture to a boil and cook until thickened, about
10 minutes. Transfer beef mixture to a serving bowl. Put chopped onion, lettuce, cherry tomatoes, Cheddar Cheese, black olives, salsa Jalapeno Peppers, sour cream and corn chips in individual serving bowls. Allow your guests to assemble their own salads.

*** Spring is finally here!!! Hope you all are enjoying it!!!***
***Thanks to all of you who stopped by during the Ladies Night Out!   It was great visiting with you!

KLTF PARTY LINE RECIPES FOR APRIL 15th to April 19th , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

BACON-WRAPPED PORK LOIN
4 lb. Boneless Center-cut Pork Loin Roast (untied, fat and silver skin trimmed)
1 1/2 Tsp. Kosher Salt       1 Tsp. Ground Black Pepper   1 Cup BBQ Sauce
1 Tbsp. Vegetable Oil       8 to 9 Bacon Slices
Season pork with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate, cool for 10 minutes. Wrap bacon slices around roast and do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place. Tuck bacon ends under string.   Place on rack in roasting pan, tucked –end side down. Roast 15 minutes at 450 degrees. Turn pork over and reduce temperature to 350 degrees and roast 15 minutes more. Remove rack and return pork to pan, tucked-end side up. Roast turning occasionally for about 50 minutes, until bacon is browned and thermometer inserted in center of roast reads 145 degrees. Remove from oven and let stand for
10 minutes. Skim fat from pan juices, leave browned juices in pan. Add BBQ sauce. Simmer over medium heat, stirring to loosen browned bits in pan. Simmer 2 minutes. Remove strings and carve pork and serve with sauce. Note: If you want to, you can add 2 Tbs. Dijon Mustard to your BBQ sauce mixture.

Fresh Strawberry Upside Down Cake
2 cups crushed fresh strawberries       1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package
Preheat an oven to 350 degrees
Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

SOFT MOLASSES COOKIES (Thanks to Denise Czech)
3/4 Cup Shortening       1 Cup Sugar       1/4 Cup Molasses
1 Egg               2 Cups Flour       2 Tsp. Cloves
2 Tsp. Baking Soda       1/2 Tsp. Ginger       1 Tsp. Cinnamon            1/2 Tsp. Salt
Cream together the shortening, sugar, molasses and egg. Then mix in the cloves, baking soda, ginger, cinnamon and salt. Then add the flour and mix well. Roll into balls, roll in sugar. Put on baking sheet and press down with a glass. Bake at 350 degrees for 8-10 minutes. Denise said that she bakes them for 8 minutes and then taps the pan on the rack to settle the cookies and bakes one minute more. Be sure you don’t bake them too long or they will get hard. Don’t leave on the pan too long either as they continue to cook on the pan. Note: Denise said that her children like when she freezes the cookies and then takes them out when they want some. They think that when they thaw, they are even softer.

LIVER PATE (Thanks to Gene Gruber)
1 lb. Braunsweiger (more or less)
(Gene’s said to get a good brand like Hormel or Wilson’s—but they made their own)
1/2 Cup Sweet Pickle Relish       1 Medium White Onion, chopped fine
Chop all this together—add a little pickle relish juice.   Stir real well with a spatula. Next, use a grinder or a blender (to grind together). Stir real well again with the spatula. You may need to add a little water to make it smooth. Be sure it is smooth. Serve with Keeblers Town House Original Crackers.

KLTF PARTY LINE RECIPES FOR APRIL 11th to April 15th , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

EASTY BACON AND CHEESE QUICHE
1 Can (3oz.) Bacon Bits               1/2 Cup Chopped Onion        4 Eggs, lightly beaten
1 (9inch) Deep Dish Frozen Pie Crust    3 oz. Grated Parmesan Cheese        1 Cup Half & Half Cream
5 oz. Shredded Swiss Cheese
In a medium bowl, mix the bacon, onions and both cheeses. Put this mixture in the unthawed pie crust.
Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture. Bake at
400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35 minutes more or until the top of the quiche begins to turn brown.

MOLASSES COOKIES (Thanks to Sr Frances Mary Calasanctious Billig and Party Line Guest, Sr. Julien and Terry Bernardy)
1 Cup Sugar       1 Cup Shortening       1 Cup Molasses       4 Tsp. Baking Soda
2 Tsp. Cinnamon       1/2 Tsp. Cloves       1/2 Tsp. Nutmeg       1/2 Tsp. Mace
1 Tsp. Salt       5 Cups Flour       1 Cup Sour Milk (or buttermilk)
In a bowl, mix the sugar and shortening together well. Add molasses and stir well. Add sour milk and stir to combine. Mix all dry ingredients in a large sifter and add gradually to the first mixture. Mix well. Chill dough. Roll out on a floured board about one-half inch. Cut our cookies and put on baking sheet. Bake at 350 degrees for about 20 minutes. They bake rather fast. Note: She was my Home Economics teacher when I went to St. Francis High School back in the late ‘50’s!!

SWEET AND SALTINES ) Recipe from Home Cooking with Trisha Yearwood
Cooking spray            35 to 40 saltine crackers        2 sticks (1 cup) butter                                          1 cup light brown sugar        8 ounces semisweet chocolate chips (about 1 1/3 cups)                         Preheat the oven to 425 degrees F.   Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.   Transfer the                                                                                                pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

CHERRY CHEESECAKE BARS (Thanks to Cindi Habas)
Crust: 1 Cup Walnuts           1 1/4 Cups Flour       1/2 Cup Packed Brown Sugar
1/2 Cup Butter Flavored Crisco       1/2 Cup Baker’s Angelflake Coconut
Filling: 8 oz. Cream Cheese, softened   2/3 Cup sugar       2 Eggs
21 oz. Can Cherry Pie Filling       2 Tsp. Vanilla
Grease a 9X13 inch cake pan and set aside. Chop 1/2 cup of the walnuts coarsely and set aside. Chop the other 1/2 cup walnuts finely and set aside. In a bowl, add flour, brown sugar and Crisco. Mix with your hands to form crumbs. Add finely chopped walnuts and the coconut to the crumbs and mix well. Remove 1/2 cup of this mixture and set aside. Press the rest of the mixture into the bottom of the cake pan. Bake the crust at 350 degrees for 15 minutes. In a mixer bowl, add the cream cheese, sugar, eggs, vanilla and beat until smooth. Spread the cream cheese mixture over the crust as soon as you bring the crust out of the oven. Put the cake pan in the oven and bake at 350 degrees for 15 minutes. Remove from oven and pour cherry pie filling over the top (while it’s still hot). In a bowl add the reserved crumb mixture and the coarsely chopped walnuts. Sprinkle this mixture evenly on top of the cherries. Return to oven and bake at 350 degrees for 15 minutes. Cool completely and then refrigerate overnight. Cut into bars and serve.
Note: Cindi substituted 1/4 cup Crisco and 1/4 cup Butter for the Butter Flavored Crisco.
These were served at a Funeral Luncheon at the First Lutheran Church and they were great!!!

KLTF PARTY LINE RECIPES FOR APRIL 1ST to April 5th , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

ROASTED PORK CHOPS AND VEGETABLES
(Thanks to Magazine-Diabetes and You Holiday 2012/Winter 2013)
4 Pork Rib Chops, 1/2 inch thick (1 pound)
Heat oven to 425 degrees. Spray a 15X10 inch cooking spray.
In a bowl, mix together: 2 Tsp. Parsley Flakes, 1/2 Tsp. Dried Marjoram Leaves,
1/2 Tsp. Dried Thyme Leaves, 1/2 Tsp. Garlic Salt and 1/4 Tsp. Coarse Ground Pepper
Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 Teaspoons of the herb mixture. Put in the corners of the pan.
In a large bowl, put 6 new potatoes, cut into fourths (3 cups), 4 oz. Mushrooms, cut in half (1 1/2 cups), 1 Green Bell Pepper, cut into 1 inch pieces and 1 medium onion, cut into thin wedges. Spray vegetables 2 or 3 times with cooking spray. Stir to coat vegetables. Sprinkle with remaining herb mixture and toss to coat. Spread vegetables evenly in center of pan between pork chops. Bake at 425 degrees for 45 minutes. Turn pork, stir vegetables. Put 1 medium tomato, cut into 8 wedges over vegetables. Bake uncovered 10-15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

GREEN TOMATO RASPBERRY JAM
( Served at the KLTF Home Garden & Leisure Show at my booth April 5&6, 2013)
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.

BITE-SIZED BREAKFAST
Prepare 3 cups of thawed, frozen hash browns with 1/4 cup melted butter and a little salt and pepper. Spray a mini-muffin pan with non-stick cooking spray and divide the hash browns evenly into each cup. Shape nests with the back of a spoon or with your fingers and then bake at 400 degrees for 22-25 minutes or until golden brown. Fill them with cooked scrambled eggs and top with some cooked bacon, ham or sausage and then sprinkle on some shredded cheese.

STRAWBERRY SPINACH SALAD
Dressing:   In a bowl, mix together 1/2 Tsp. Lemon Zest, 2 Tbs. Lemon Juice, 2 Tbs. White Wine Vinegar, 1/3 Cup Sugar, 1 Tbs. Vegetable Oil and 1 Tsp. Poppy Seeds. Set aside.
Salad: 1/2 Medium Cucumber, cut in half lengthwise and remove seeds and thinly slice the cucumber. Put in large serving bowl. Add 1/4 Small Red Onion, thinly sliced, 4 Cups Fresh Baby Spinach Leaves (1 Bag-6 oz.), 8oz. Fresh Strawberries, hulled and quartered and the dressing and toss gently. Sprinkle with
1/4 cup Sliced Almonds, toasted and serve immediately.

WINDOW WASHING RECIPE (Thanks to Jan Stone and her aunt, Marilyn Schreiner)
1/2 Cup Ammonia      1/2 Cup White Vinegar       2 Tbs. Corn Starch        1 Gallon of Very Warm Water
Mix the 3 ingredients into the hot water. While using, stir it on occasion so that the corn starch doesn’t lump up on the bottom. When the water gets a murky, grey look to it, mix up a new batch. Note: They use bar towels to dry the windows, or old bath towels would work as well or something that is absorbent.

KLTF PARTY LINE RECIPES FOR March 25th to March 29th , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

SPICY CHICKEN AND BLACK BEAN SOUP (1ST Place Winner at the Soup and Chili Cook-Off 3-26-13 Submitted by Carolyn Oswald from St. Gabriel’s Hospital)

1 Medium Onion, chopped       2 Garlic Cloves, minced       1 Cup Frozen Corn
2 Cans (14 1/2 oz. each) Reduced-Sodium Chicken Broth
2 Cans (10 oz. each) Diced Tomatoes and Green Chilies, undrained (Mild)
2 Can (15oz. each)Black Beans, rinsed and drained
1 Can (14 1/2 oz.) Diced Tomatoes, undrained               4 1/2 Tsp. Chili Powder
2 Cups Cooked Chicken Breast, chopped               1 Tsp. Sugar
Shredded Cheddar Cheese                       Sour Cream
Heat 2 Tbs. water in a large saucepan over medium heat. Add onion and garlic and sauté
3-5 minutes or until tender. Add the remaining ingredients and bring to a boil, stirring occasionally. Reduce the heat and then cover and simmer for 35-45 minutes.
Note from Carolyn: She things the flavor is better if it simmers 45 minutes or longer before serving. When serving, top each bowl of soup with some shredded cheddar cheese and a dollop of sour cream.
One serving: 1 1/2 cups 223 calories, 1.65 fat (o.35 sat. fat) 30 mg. cholesterol, 357 sodium,
31.6g Carbohydrate, 7g fiber, 19.6g protein. Sodium content may vary with brand of chicken broth. (Originally published as Shrimp and Black Bean Soup in Light and Tasty Dec/Jan. 2007

SWEET AND SALTINES ) Recipe from Home Cooking with Trisha Yearwood

Cooking spray            35 to 40 saltine crackers        2 sticks (1 cup) butter
1 cup light brown sugar        8 ounces semisweet chocolate chips (about 1 1/3 cups)                         Preheat the oven to 425 degrees F.   Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.   Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

RICE KRISPIES EASTER EGGS WITH TREATS

12 Plastic snap-apart 3x2 inch Easter Eggs       3 Tbs. Butter
4 Cups Mini Marshmallows               6 Cups Rice Krispies Cereal
1/2 Cup M&M’s Chocolate Candies           Canned Frostings & Decorating Gel                              Clean and then coat inside of plastic eggs with cooking spray. Set aside. In a large pan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies Cereal. Stir until well coated. With greased hands, firmly press 1/4 cup of cereal mixture into each plastic egg half.   Make hollow centers in each half. Remove from molds. Place on wax paper. Cool slightly. Place about 6 candies in one half of each egg. Gently press the two halves together until they stick. Cool completely. Decorate as desired with frosting and candies

Hope God blessed you all with a great Easter with your family and friends!
Thanks to all of you for making my day and everyday on Party Line!!

KLTF PARTY LINE RECIPES FOR March 18th to March 22nd , 2013
          If you have questions, e-mail dhilmerson@clearwire.net

Taco Pie (Thanks to my son, Jim)

1/4 cup butter           2/3 cup milk           1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef       1/2 cup chopped onion       1/2 cup salsa
1 cup shredded lettuce       1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded               Sour cream, optional
Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
Bake for 7-10 minutes until it just BARELY turns golden brown.
In a skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

CHERRY CHEESECAKE BARS (Thanks to Cindi Habas)
Crust: 1 Cup Walnuts           1 1/4 Cups Flour       1/2 Cup Packed Brown Sugar
1/2 Cup Butter Flavored Crisco       1/2 Cup Baker’s Angelflake Coconut
Filling: 8 oz. Cream Cheese, softened   2/3 Cup sugar       2 Eggs
21 oz. Can Cherry Pie Filling       2 Tsp. Vanilla
Grease a 9X13 inch cake pan and set aside. Chop 1/2 cup of the walnuts coarsely and set aside. Chop the other 1/2 cup walnuts finely and set aside. In a bowl, add flour, brown sugar and Crisco. Mix with your hands to form crumbs. Add finely chopped walnuts and the coconut to the crumbs and mix well. Remove 1/2 cup of this mixture and set aside. Press the rest of the mixture into the bottom of the cake pan. Bake the crust at 350 degrees for 15 minutes. In a mixer bowl, add the cream cheese, sugar, eggs, vanilla and beat until smooth. Spread the cream cheese mixture over the crust as soon as you bring the crust out of the oven. Put the cake pan in the oven and bake at 350 degrees for 15 minutes. Remove from oven and pour cherry pie filling over the top (while it’s still hot). In a bowl add the reserved crumb mixture and the coarsely chopped walnuts. Sprinkle this mixture evenly on top of the cherries. Return to oven and bake at 350 degrees for 15 minutes. Cool completely and then refrigerate overnight. Cut into bars and serve.
Note: Cindi substituted 1/4 cup Crisco and 1/4 cup Butter for the Butter Flavored Crisco.
These were served at a Funeral Luncheon at the First Lutheran Church and they were great!!!

Cranberry-Vanila Grape Nuts Cereal Cookies
1-1/2 cups flour                1 tsp. baking soda                  1 cup butter softened
2/3 cup firmly packed brown sugar        2/3 cup granulated sugar       1 egg
1 tsp. vanilla                1/4 cup water                2 cups quick-cooking oats
2 cups Cranberry-Vanilla Grape-Nuts Cereal
Preheat oven to 375°F. Mix flour and baking soda in small bowl. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugars, beating until light and fluffy after each addition. Add egg and vanilla; mix well. Gradually add flour mixture and water alternately, beating well after each addition. Add cereal and oats.   Stir until well blended. Drop rounded tablespoonfuls of dough,
2 inches apart, onto ungreased baking sheets. Bake 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets. Cool completely on wire racks. Makes about 5 dozen cookies.

KLTF PARTY LINE RECIPES FOR March 11th to March 15th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

THE DEAN BROTHER’S BBQ CHICKEN (Thanks to “The Dean Bros. Cookbook-Recipes from the Road”) (In case you missed it, we got to interview Bobby and Jamie on Party Line on Friday—That definitely has been the highlight of my 14 years on Party Line!!!)

3 1/2 lb. Chicken, cleaned and cut into 8 Pieces and set aside.
In a bowl, mix together:        1 Cup Ketchup           1/4 Cup Packed Dark Brown Sugar
2 Tbs. Orange Juice       1 Tsp. Liquid Smoke       1 Tsp. Worcestershire Sauce
1/2 Tsp. Dry Mustard Powder   1/4 Tsp. Cayenne Pepper
Stir until all combined. Reserve 1/3 cup of the barbecue sauce and set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) at 350 degrees for 40-45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

GLUTEN FREE EASY GRASSHOPPER BARS (Thanks to the Betty Crocker web-site)
1 Box Betty Crocker Gluten Free Devil’s Food Cake Mix
1/3 Cup Vegetable Oil       2 Tbs. Water           1 Egg
Frosting:             1 Container Betty Crocker Rich and Creamy Cream Cheese Frosting
1/4 Tsp. Mint Extract       3/4 Drops Green Food Color
Glaze:     1 Tbs. Butter       1 oz. Unsweetened Baking Chocolate
Spray bottom only of a 13X9 inch pan with cooking spray. In a large bowl, stir bar ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Cool about 10 minutes. In frosting container, stir in mint extract and food color. Spread over bars. In small microwavable bowl, microwave glaze ingredients uncovered on HIGH 30 seconds. Stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 6 rows by 6 rows. Makes 36 bars. Tip: Line baking pan with foil for easier cutting and quick cleanup.

MACARONI AND CHEESE (Thanks to “Cooking with Paula Deen” Cookbook)
1/2 Cup Butter                 1/2 Tsp. All-Purpose Flour              1 Tsp. Ground Black Pepper
32 oz. Carton Chicken Broth      8oz. Mozzarella Cheese, shredded    8oz. Monterey Jack Cheese, shredded
8oz. Smoked Provolone Cheese, shredded                      1 Cup Shredded Colby-Jack Cheese
16 oz. Box Ziti, cooked according to package directions (Ziti pasta, looks similar to Elbow Macaroni)
Preheat oven to 350 degrees. Spray a 3 quart baking dish with nonstick cooking spray.
In a Dutch oven, melt butter over medium heat. Add flour and pepper and cook, stirring constantly, for
2 minutes. Slowly stir in broth. Cook, stirring frequently, for 8-10 minutes or until thickened and bubbly. Gradually stir in Mozzarella, Monterey Jack and Provolone until cheeses melts and mixture is smooth. Add pasta, stirring gently to coat. Spoon mixture into prepared baking dish. Bake for 25 minutes. Top with Colby-Jack cheese and bake for 10 more minutes or until cheese is melted.

St. Patrick’s Day Shake
2 cups Vanilla ice Cream       1 1/4 Cups Milk
1/4 teaspoon mint extract        8 drops green food coloring
Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream. Pour into 12-ounce cups and serve each with a straw.   Makes 2 Servings    Happy St Patrick's Day!

GRASSHOPPERS
1/2 Gallon Kemps Lite Vanilla Ice Cream   16 oz. Cool Whip
1/2 Cup Crème de Menthe           1/3 Cup White Crème de Cocoa
Put all the ingredients in a plastic ice cream pail. Stir until all is combines well. Put in freezer
and stir every once in awhile. When ready to serve, scoop mixture into glasses and top with a
Filbert, if desired.   Note: This mixture does not freeze solid. Enjoy!

KLTF PARTY LINE RECIPES FOR March 4th to March 8th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

CABBAGE ROLLS IN THE SLOW COOKER
12 Leaves Cabbage       1/4 Cup Milk           1 Lb. Extra Lean Ground Beef
8oz. Can Tomato Sauce       1 Tsp. Worcestershire Sauce   1 Cup Cooked White Rice
1/4 Cup Minced Onion       1 1/4 Tsp. Ground Black Pepper   1 Tbs. Brown Sugar
1 Egg, beaten           1 1/4 Tsp. Salt           1 Tbs. Lemon Juice
Bring a large kettle of water to a boil. Boil cabbage leaves 2 minutes. Drain. In a large bowl, combine the cooked rice, egg, milk, onion, ground beef, salt and pepper. Put about 1/4 cup of the meat mixture in the center of each cabbage leaf and roll up, tucking in ends. Put rolls in the slow cooker. In a small bowl, mix together the tomato sauce, brown sugar, lemon juice and Worcestershire Sauce. Pour over cabbage rolls. Cover and cook on LOW 8-9 hours.

AFTER WORK CHICKEN NOODLE SOUP
2 Cups Cut-up Rotisserie or other cooked chicken       1 Cup Celery, chopped
1 Cup Sliced Carrots                   1/2 Cup Chopped Onions
1 Tbs. Chopped Fresh Parsley or 1 Tsp. Parsley Flakes   1 Tsp. Dried Thyme Leaves
2 Cloves Garlic, finely chopped               1/4 Tsp. Pepper
7 Cups Chicken Broth                   1 Cup Uncooked Wide Egg Noodles
In 3 quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling. Reduce heat. Simmer uncovered 8-10 minutes, stirring occasionally, until noodles and vegetables are tender. Note:   You can substitute 2 tbs. plus 1 tsp. chicken bouillon granules and 4 cups of water if you don’t have chicken broth in a can or box. And you can substitute 1/4 to 1/2 tsp. garlic powder if you don’t have fresh garlic.

COOL VEGGIE PIZZA
1 Can Refrigerated Crescent Rolls       1 Pkgs. (8oz. each) Cream Cheese, softened        1 Tbs. Dill Mix
1 1/2 Tbs. Mayonnaise           Salt and Pepper to taste               1 Garlic Clove, minced
Spread crescent roll dough on 13" Baking Stone and pinch seams together. Bake 10-12 minutes until lightly brown. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt , pepper and garlic. Spread the cheese mixture on top of cooled crust.
TOPPINGS: Zucchini       Mushrooms       Green Peppers              Green Onions, diced
Tomatoes, seeded           Cucumbers, seeded   Carrots, shredded
Sprinkle layer of each vegetable over cheese mixture. Refrigerate before serving.

ROTISSERIE STYLE CHICKEN
4 Tsp. Salt           1 Tsp; Dried Thyme       1/2 Tsp. Black Pepper
2 Tsp. Paprika           1 Tsp. White Pepper       1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder       1/2 Tsp. Cayenne Pepper       2 Onions, quartered
2 Whole Chickens, 4 lbs. each
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 quartered onion into the cavity of each chicken. Put chickens in a re-sealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4-6 hours.   Put chickens in a roasting pan and bake uncovered, at 250 degrees for
5 hours or to a minimum internal temperature of 180 degrees on your meat thermometer. Let the chickens stands for 10 minutes before carving.

DONNA'S OVERNIGHT BLUEBERRY COFFEE CAKE
In a bowl, mix together:   2 Cups Flour       1/2 Tsp. Salt   1 Tsp. Soda   1 Cup Sugar
1/2 Tsp. Baking Powder   1/2 Cup Brown Sugar   1/2 Tsp. Cinnamon
Cut in 2/3 Cup Shortening. Add 2 Beaten Eggs and 1 Cup Buttermilk. Mix well. Add 2 Cups Blueberries. Pour into a greased 9x13 inch pan. Topping: 1/2 cup Brown Sugar, 1/2 Tsp. Nutmeg , 1/2 Tsp. Cinnamon, 1/3 Cup Chopped Walnuts Mix all ingredients. Sprinkle over batter. Cover with foil. Place in refrigerator overnight. In the morning, remove foil and bake 350 for 30 minutes. Let cool a little. Drizzle with powdered sugar icing.

KLTF PARTY LINE RECIPES FOR February 25th to March 1st, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

CRACKLING COOKIES (Thanks to my neighbors, Lynn and Ervin Warzecha)
2 Cups Brown Sugar   3 Eggs       1/4 Cup Molasses      2 Cups Cracklings
In a bowl, cream together the above ingredients .
Add:                3 Cups Flour   2 Tsp. Baking Powder   1/2 Tsp. Cinnamon
1 Tsp. Baking Soda mixed into ¼ Cup Hot Water
Stir in 1 Cup Chopped Nuts and 1 Cup Raisins
Drop by teaspoon onto cookie sheet and bake at 350 degrees 8-10 minutes until golden brown.

CRACKLING COOKIES (Thanks to a call from a Party Line Listener)
2 Cups Cracklings   2 Eggs       1 Cup Brown Sugar   1/2 Cup Sugar   1 Tsp. Vanilla                              In a bowl, cream together the above ingredients.
Add:          3 Cups Flour   2 Tsp. Baking Soda dissolved in 1/4 cup hot water                                  1 Cup Raisins       1 Tsp. Nutmeg   1/2 Tsp. Cinnamon   1 Cup Chopped Nuts
Mix well and from into balls and roll in sugar.. Press flat and if batter is not moist enough, add a little water. Bake at 350 degrees for 8-10 minutes or until done.

CURRIED VEGGIE BURGERS (Thanks to “Cooking & Baking with Greek Yogurt Cookbook”)
2 Eggs           1/3 Cup Plain Nonfat Greek Yogurt       2 Tsp. Curry Powder
1/2 Tsp. Salt       2 Tsp. Vegetarian Worcestershire Sauce   1/4 Tsp. Ground Red Pepper
1 1/3 Cups Cooked Couscous or Brown Rice               1/2 Cup Finely Chopped Nuts
1/2 Cup Grated Carrots   1/2 Cup Minced Green Onions       1/3 Cup Plain Dry Bread Crumbs
Honey Mustard       4 Sesame Seed Hamburger Buns       Thinly Sliced Cucumbers or Apple
Combine eggs, yogurt, Worcestershire Sauce, curry powder, salt and red pepper in a large bowl. Stir until blended. Add couscous or rice, walnuts, carrots, green onions and bread crumbs. Mix well. Shape into four 1-inch thick patties. Put on broiler pan and broil 4 inches from heat source for 5-6 minutes per side or until done. Serve on buns with mustard and cucumber.
Note: To make on the grill, prepare the grill for direct cooking and spray the grill with a non-stick spray. Grill patties over medium high heat for 5-6 minutes per side or until done.

Steve Van Slooten found this recipe on the Internet and sent it to me and we talked about it on Party Line. We thought you might enjoy seeing this recipe and maybe trying it out for Easter!

In case you want to make some Easter Bunny Rolls, just clip and raise the ears and then poke the eyes when partially baked!

KLTF PARTY LINE RECIPES FOR February 18th to February 22nd, 2013
If you have questions, e-mail dhilmerson@clearwire.net

BANANA NUT BREAD IN A JAR
2 2/3 Cups Sugar           2/3 Cup Shortening       4 Eggs
2/3 Cup Buttermilk       2 Cups Mashed, Ripe Bananas   1 Tsp. Vanilla
3 1/2 Cups Flour           1/2 Tsp. Nutmeg           1 Tsp. Cinnamon
2 Tsp. Baking Soda       1 Tsp. Baking Powder       1 Tsp. Salt
2/3 Cup Chopped Nuts, optional   7 One Pine Wide-Mouthed Canning Jars
In a large bowl, cream sugar and shortening with an electric mixer. Add eggs and mix well.
Add buttermilk and vanilla and mix well. Combine dry ingredients in a separate bowl. Slowly mix dry ingredients into wet ingredients. Gently stir in mashed bananas and nuts. Grease 7, 1 pint, wide-mouth canning jars with non-stick cooking spray. Pour 1 cup of batter in each jar. Set jars on a cookie sheet, spacing evenly. Bake at 325 degrees for 45 minutes, or until toothpick inserted comes out clean. Repeat with remaining jars.

FRIED SHRIMP
2/3 Cup Flour       2 1/3 Cups Coarsely crushed Saltine Crackers   1 Cup Buttermilk
3 Extra Large Eggs   1/4 Tsp. Pepper                   1 Tsp. Salt
Vegetable Oil       48 Jumbo Shrimp, peeled and deveined, tails left on
Put flour in small bowl. Put crackers in another small bowl. In medium bowl, whisk together buttermilk, eggs, salt and pepper until blended. Holding shrimp by the tail, coat with flour, shaking off excess. Dip in buttermilk mixture and then into cracker crumbs, coating evenly and pressing crumbs firmly onto shrimp. In large saucepan or Dutch over, heat about 2 inches oil to 325-350 degrees. Fry shrimp, 8-12 at a time, just until cooked through and golden brown, about 2-2 1/2 minutes. Do not overcook or shrimp will toughen. Drain on paper towels. Serve with your favorite cocktail sauce.

RED VELVET PUDDING CAKE
12 Oz. Whole Frozen Raspberries, thawed and not in syrup       2 Cups Water
1 Box (6 serving Size) Raspberry Flavored Gelatin           1 Box Devil’s Food Cake Mix
2 Squares Semi-Sweet Chocolate for baking               1 Tbs. Cornstarch
Cool Whip or Ice Cream, optional                   Powdered Sugar
Lightly spray bottom of 9X13 inch pan with oil. Spread raspberries evenly over bottom of pan. Prepare cake mix according to package directions. Pour batter over raspberries, spreading evenly. Combine gelatin and cornstarch in a bowl. Bring water to a boil. Pour over gelatin and cornstarch mixture and whisk until dissolved. Pour gelatin mixture evenly over batter. Bake at 375 degrees for 40-45 minutes or until cake tester inserted in center come out clean. Remove from the oven. Chop or grate chocolate squares and sprinkle evenly over top of cake. Let stand for 10 minutes. Sprinkle top of cake with powdered sugar. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or serve with ice cream.

CHICKEN FRIED STEAK(Thanks to “Luby’s Cafeteria” Cookbook)
3 Extra Large Eggs       1 Cup Milk           1 Tsp. Seasoned Salt
1 Tsp. Salt           1/2 Tsp. Pepper           3 Cups Flour
Vegetable Oil           2 1/2 Pounds Round Steak cut in 8 servings, 1/2 inch thick
In shallow bowl, whisk together eggs, milk, salt, seasoned salt and pepper until well blended. Place flour in separate shallow bowl. Pound meat with meat mallet to 1/2 inch thickness. Coat with flour, shaking off excess. Dip into egg mixture, then again into flour coating evenly.. Heat about 1/.8 inch oil in large skillet over medium heat. Add meat and cook 3-4 minutes on each side or until browned and cooked through. Makes 8 servings.

Note: Next week the recipes for “Crackling Cookies” will be on next week’s flyer because there wasn’t enough room this week.

KLTF PARTY LINE RECIPES FOR February 11th to February 15th , 2013
If you have questions, e-mail dhilmerson@clearwire.net

Cherry Cheese Pie (Thanks to a call from a Party Line Listener)
Graham Cracker Crust:
1 1/2 Cups Graham Cracker Crumbs       1/4 Cups Sugar   1/4 Cup Butter, melted
Combine the above ingredients in a bowl and mix well. Press onto bottom and 1 inch up sides of a
9 inch pie pan or springform pan. Bake at 350 degrees for 10 minutes or until golden brown. Cool
Filling:
3 oz. Cream Cheese, softened                   14 oz. Can Sweetened Condensed Milk
1/3 Cup Lemon Juice                       1 Tsp. Vanilla Extract
Mix all the ingredients together and Pour into a prepared, cool Graham Cracker Crust

Cherry Cheese Pie (Thanks to Audrey Lange)
I saved this recipe out of a magazine 25/30 years ago and my family won't eat any other cheese cake.
obviously it was an ad for Borden's Eagle brand and Real Lemon.
Cherry Cheese Pie
1 9" graham cracker crumb crust or a baked pastry shell ( have never made it with a regular pastry shell)
1   8 oz package cream cheese, softened                  1-14 oz can Eagle Brand Sweetened Condensed Milk
1/3 cup Real Lemon, lemon Juice                    1 tsp vanilla extract
1 can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy (I usually beat for 5/6 minutes) Gradually beat in sweetened condensed milk, until smooth. Stir in Real Lemon juice and vanilla. pour into prepared crust. CHILL 3 hrs or more until set. Top with cherry pie filling before serving. Refrigerate leftovers.

SYMPHONY BARS (Thanks to Janie Frie)
1 Cup Butter     3/4 Cup Sugar     1 Egg         2 Tsp. Vanilla       2 1/2 Cups Flour
Mix all together in a bowl and the pat 1/2 of mixture into a 9X13 inch pan. Lay 3 Full (6.8oz. each) Symphony Chocolate Bars with Toffee and Almonds over the dough in the pan. (Yes, that is 20.4 oz. of chocolate). Pat the remaining dough on top of the chocolate bars to cover. Bake at 350 degrees for 30 minutes or until edges are nicely brown. Cut while still warm—Janie cuts 30 squares.!

HAZELNUT-MOCHA TORTE ((Thanks to Party Line Guest, Jan Korzinowski)
1 1/2 Cups Hazelnuts or Walnuts, toasted   2 Tbs. Flour         2 Tsp. Baking Powder
3/4 Cup Refrigerated or Frozen Egg Product, thawed, or 3 Eggs    1/3 Cup Sugar
1 Recipe of White Mocha Filling (see below)             Chocolate Curls, optional
Grease and flour two 8X1/2 inch round cake pans. Set pans aside. In a medium bowl, combine nuts, flour and baking powder. Set aside. In a blender or food processor, combine eggs and sugar. Cover and blend or process until combined. Add nut mixture. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans. Spread evenly. Bake at 350 degrees for 10-12 minutes or until a toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Place one of the cake layers on a serving plate. Spread top with half of the White Mocha Filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for 2-24 hours. If desired, garnish with chocolate curls. To make the curls, carefully draw a vegetable peeler across the smooth side of a milk chocolate candy bar. Makes 16 slices.
White Mocha Filling:
Put 3/4 of an 8oz. container of Frozen Fat-Free Whipped Dessert Topping in a medium bowl and thaw. In a small saucepan, combine 2 oz. white baking chocolate (with cocoa butter), chopped, 1 Tbs. Instant sugar-free, fat-free Suisse Mocha or French Vanilla-style coffee powder and 1 Tbs. Fat-free Milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup of the whipped topping. (whipped topping will melt). Cool mixture about 5 minutes. Fold melted mixture into remaining whipped topping in bowl. Note: To toast nuts, put the nuts in a shallow baking pan. Bake at 350 degrees of about 10 minutes or until toasted. Cool nuts slightly. Nutrition:   1 serving, 144 calories, 9g fat (1 g saturated fat), 1mg cholesterol, 63mg sodium, 13g carbohydrate, 1g fiber, 3g protein.

KLTF PARTY LINE RECIPES FOR February 4th to February 8th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

LIVER AND ONIONS (Thanks to “Luby’s Cafeteria Cookbook”)
2 1/2 Lbs. Beef Liver, sliced 1/4 inch thick        2 Tbs. Butter              1 Large Onion, cut into 1/4 inch slices 1/2 Tsp. Seasoned Salt              2 Extra Large Eggs    1 Cup Milk           3 Cups Fine, Dry Bread Crumbs            2 Tbs. Vegetable Oil
Soak liver in cold salted water for 15 to 20 minutes. In a 10 inch skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and lightly browned. Sprinkle with salt. Keep warm. In a shallow bowl, whisk together milk and eggs until well blended. Place bread crumbs in separate shallow bowl. Rinse liver under cool running water. Pat dry with paper towels. Dip into milk mixture, then into bread crumbs, coating evenly. Heat oil in large skillet over medium heat. Add liver and cook 2-3 minutes on each side or until cooked through. Top with onions. Note: Back in the days of the Pine Edge Inn Restaurant in Little Falls, they used to serve the liver with onions and bacon and the people loved it!!

CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Honey Mustard Sauce: 1/2 Cup Dijon Mustard   1/2 Cup Honey       2 Tbs. Mayonnaise
1 Tbs. Lemon Juice               Salt and Pepper to taste
Mix together the mustard, honey, mayonnaise and lemon juice in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for one week.
Chicken Tenders: Peanut Oil, for frying
2 Lbs. Boneless, Skinless Chicken Breasts       3 Eggs           1/2 Tsp. Salt
2 Cups Panko Bread Crumbs           1 Tsp. Lemon Pepper   1 Cup Flour
1/2 Tsp. Cayenne   Pepper               1/2 Tsp. Black Pepper   1 Tsp. Garlic Powder
Preheat oil to 350 degrees. Cut the chicken breast into long strips and set aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the Panko bread crumbs into a pie plate or shallow bowl and season with garlic powder, lemon pepper, cayenne pepper, salt and black pepper.
Dip the chicken strips into the flour, then the beaten eggs and then dredge them into the seasoned Panko bread crumbs.. Fry in the hot peanut oil for 6-8 minutes, until golden brown. Remove to a paper towel lined sheet tray to remove any excess grease. Serve with honey mustard sauce.

RASPBERRY KISSED COCONUT BARS
25 Shortbread Cookies       7 0z. Pkgs. Baker’s Angel Flake Coconut    4 Egg Whites
2/3 Cup Sugar   6 Tbs. Flour   1 Tsp. Almond Extract           1/4 Cup Raspberry Jam
Line a 9” square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Arrange cookies, in single layer, on bottom of pan. Combine the coconut, sugar and flour in a large bowl. Stir in the egg whites and extract until well blended. Carefully spread over cookies. Drop small spoonfuls of jam over coconut mixture. Swirl gently with knife to marbleize. Bake at 325 degrees for 28-30 minutes or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars. Note: You can substitute your favorite fruit jam for the raspberry jam.

ROCKY ROAD FUDGE BARS (Thanks to Sr. Julien Dirkes-Franciscan Centennial Cookbook).
1/2 Cup Butter   1 Cup Sugar   2 Eggs         1 Tsp. Vanilla           1 oz. Unsweetened Chocolate
1 Cup Flour   1 Tsp. Baking Powder         1 Cup Chopped Walnuts
Grease and lightly flour 9X13” baking pan. In a large saucepan over low heat, melt butter and chocolate. Put flour in mixing bowl. Add chocolate mixture, sugar, walnuts, baking powder, vanilla and eggs. Mix well. Spread batter in pan. Set aside and prepare the filling.
Filling: 1/2 Cup Sugar   6 oz. Cream Cheese, softened   1/4 Cup Butter        1/2 Tsp. Vanilla
2 Tbs. Flour       1 Egg               1/4 Cup Chopped Walnuts
In small bowl, combine all ingredients, except nuts. Beat 1 minute at medium speed, using an electric mixer, until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. Sprinkle with 6oz. Semisweet chocolate chips. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Sprinkle with 2 cups mini marshmallows. Bake 2 minutes more.. Meanwhile prepare frosting.
Frosting: 1/4 Cup Milk    1 Tsp. Vanilla    2 oz. Cream Cheese    1 oz. Unsweetened Chocolate
3 Cups Powdered Sugar   1/4 Cup Butter
With electric mixer, beat together all the ingredients. Immediately pour mixture over hot marshmallows and swirl together to form pattern. Chill in pan until firm. Cut into 1x3: pieces. Makes 39 bars. Enjoy!

KLTF PARTY LINE RECIPES FOR January 28th to February 1, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

EASY NACHOS
1 Can ( 10 ¾ oz.)Condensed Cheddar Cheese Soup               1/2 Cup Thick and Chunky Salsa
Tortilla chips                        Sliced Green Onions               Chopped Tomato
Sliced or Pitted Ripe Olives   Chopped Green or Red Pepper
In small saucepan, over low heat, put the soup and salsa.   Heat through, stirring often. Serve over tortilla chips. Top with tomato, onions, olives and pepper.
Note: Spread half of chips on 2 plates. Put in microwave, one plate at a time, for 1 minute on HIGH and then top with cheese mixture, etc.

STEAK ON A STICK
1/2 Cup Soy Sauce       1/4 Cup Olive Oil       1/4 Cup Water
2 Tbs. Molasses           2 Tsp. Mustard Powder   1 Tsp. Ground Ginger
1/2 Tsp. Onion Powder       2 Lbs. Flank Steak, cut into thin strips
32 Wooden Skewers (8inches long) Soaked in water.
In large reseal able bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. Preheat the oven’s broiler. Thread meat onto skewers and place on a broiling rack. Broil the steak for 3-4 minutes on each side. Arrange on a platter to serve.

LAYERED PIZZA DIP
8oz. Soft Cream Cheese with chive and onions   1/2 Cup Pizza Sauce
1/2 Cup Chopped Green Bell Pepper       1/3 Cup Chopped Pepperoni
1/2 Cup Shredded Mozzarella Cheese       1/2 Cup Shredded Cheddar Cheese
In an ungreased 9 inch pie pan or 1 to 1/2 quart baking dish, layer all ingredients in order listed. Bake at
350 degrees for 10-15 minutes or until dip is hot and cheese is melted. Serve warm with bagel crisps, bagel chips or crackers. Note: you can make most of it ahead of time. Layer the ingredients and store wrapped in the fridge up to 24 hours ahead. Let sit at room temp just a few minutes before baking.
1 Tbs. is 50 calories.

DEB’S SUPERBOWL DIP
1 to 1 1/2 lbs. Ground Beef       16oz. Pkg. Velveeta        8oz. Pace Picante Sauce
Brown ground beef and drain off grease. Put in 1 1/2 quart microwave bowl and add Velveeta cut into chunks and add picante sauce. Microwave on high for 5 minutes or until cheese is melted, stirring every 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.

TOTILLA ROLL-UPS(Meat or Vegetable Roll-ups)
2 8oz. Pkgs. Cream Cheese (softened)       1 Pkg. Hidden Valley Ranch Dressing Mix
1 lb. Ham, chopped up fine   6oz. Shredded Cheddar Cheese       10 Flour Tortillas
Heat Tortillas for 15 minutes at 350 degrees. Mix cream cheese and dressing mix together. Spread on tortillas while still warm. Top with ham and cheese. Roll up and chill overnight or for several hours. Slice and serve.
For Vegetable Roll-Ups: Replace the ham with 3/4 cup chopped cauliflower, 3/4 cup chopped broccoli and 1/2 cup grated carrots.
Note: If you want to cut back on a few calories, try using only one pkg. of cream cheese.

KLTF PARTY LINE RECIPES FOR January 21st to January 25th, 2013
If you have questions, e-mail dhilmerson@clearwire.net

BANANA CREAM PIE FILLING (Thanks to a Party Line Listener, Lorraine Zylka)
3/4 Cup Sugar            1/4 Cup Corn Starch               1/4 Tsp. Salt   3 Cups Milk
3 Egg Yolks          2 Tbs. Butter                           1 Tsp. Vanilla
In a saucepan, combine the sugar, corn starch, salt and milk. Cook and stir over medium heat until it starts to thicken. In a bowl, combine the beaten egg yolks with a little of the cooked mixture to temper it and then add to the saucepan, stirring to combine. Stir in the butter. Remove from heat and stir in the vanilla. Pour warm mixture into your baked pie shell. Top with meringue and make sure you bring the meringue to the edges of the pie to seal. Bake 350 degrees for 12-15 minutes or until golden brown.

DAD’S CHILI (Thanks to Gerhard Boser and Daughters)
(Found in the Tasteful Treasures Cookbook, Pierz, Mn.)
1 Pound Ground Beef       1/2 Cup Onion, chopped         1 Pint Canned Tomatoes
1 Small Can Tomato Sauce   1 Cup Water           2 Tbs. Flour                                         1 Tbs. Brown Sugar       1/4 Tsp. Pepper          1/2 Tsp. Salt                                             2 Tsp. Chili Powder       2 Cans Kidney Beans
Brown ground beef and onion. Put in blender the tomatoes, tomato sauce, water, flour, brown sugar, pepper, chili powder and salt. Blend until barely smooth and then add to the beef mixture. Add kidney beans and simmer until ready to eat.

30 DAY HOMEMADE KAHLUA (Thanks to a call from a Party Line Listener)
2 Cups Vodka           2 Cups Boiling Water       4 Cups Sugar
2 oz. Instant Coffee Granules   3 Tbs. Vanilla
In a large kettle, over medium high heat, bring 2 cups of water to boiling. Add the sugar and instant coffee granules and vanilla. Stirring constantly, bring to boiling. Remove from heat and let cool. Than add the vodka and pour into glass bottles, preferably dark bottles. Store in a dark place for 30 days before serving.

BANDITO BUFFALO WINGS
1 Pkg. (1.25 oz.) Ortega Taco Seasoning Mix       Ortega Salsa, any variety
12 (about 1 pound total) Chicken Wings
Preheat oven to 375 degrees. Lightly grease a 13X9 inch baking pan. Put seasoning mix in a heavy-duty plastic or paper bag. Add 3 chicken wings, shake well to coat. Put wings in prepared pan. Repeat with remaining chicken wings until all wings have been coated. Bake for 35-40 minutes or until juices run clear. Serve with salsa for dipping. Makes 6 appetizer servings.

Tres LeChee Cake ( Thanks to Laurie Ochoa, who says it is the “true” Mexican Dessert)
(Similar to the 3 Milk Cake recipe that was on last week’s flyer)
1 1/2 Cups Flour           1 Tsp. Baking Powder           1/2 Cup Butter. softened
2 Cup White Sugar, divided   5 Eggs                   1 1/2 Tsp. Vanilla, divided
2 Cups Whole Milk       1 14oz. Can Sweetened Condensed   Milk   Cinnamon
12 oz. Can Evaporated Milk   1 1/2 Cups Heavy Whipping Cream
Preheat oven to 350 degrees   Grease and flour 9x13 pan. Cream butter and 1 cup sugar until fluffy. Add eggs and 1/2 Tsp. Vanilla and mix well.   Mix together the flour and baking powder and then add to the butter mixture and mix until combined... Pour into prepared pan. Bake 30 minutes. Remove from oven and let cool. When cool, pierce cake several times with fork and set aside. In a bowl, combine whole milk, sweetened condensed milk and evaporated milk and mix well. Pour over cooled cake. Whip whipping cream with remaining 1 cup of sugar and 1 tsp. Vanilla. Spread over top of cake and sprinkle with cinnamon on top.

KLTF PARTY LINE RECIPES FOR January 14th to January 18th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

PIE CRUST (Thanks to a Party Line Listener, Lorraine Zylka)
1 1/2 Cups Flour       1 Tsp. Salt   1/2 Cup Oil   2 Tbs. Milk
In a bowl, mix together the flour and salt. Then add the oil and milk. Mix together until combined.
Then put the flour mixture onto the center of a pie plate and then with your fingers, press the mixture out to cover the bottom and up the sides of the pie plate. ( She doesn’t try to flute the crust at the top of the pie plate) Bake at 350 degrees for 20 minutes or until light brown. Note: I hope you enjoy it as much as I did!) Below is the filling for a lemon or banana cream pie that you put into this crust and top with meringue! Oh so good!
MERINGUE (Thanks to a Party Line Listener, Lorraine Zylka)
1/4 Tsp. Cream of Tartar       3 Egg Whites       6 Tbs. Sugar
In a mixing bowl, beat the egg whites until light and frothy. Add the cream of tartar and beat on high speed until whites bend over slightly when beaters are withdrawn and form soft peaks. Then on medium speed, add the sugar, a tablespoon at a time. Return to high speed and beat until whites are fairly stiff but still glossy.. Spread over warm lemon or banana cream pie filling, bringing meringue to the edges of the pie to seal.. Bake at 350 degrees for 12-15 minutes or until golden brown.
LEMON PIE FILLING (Thanks to a Party Line Listener, Lorraine Zylka)
1/12 Cups Sugar       1/3 Cup and 1 Tbs. Corn Starch       1 1/2 Cups Water
3 Egg Yolks, beaten    3 Tbs. Butter   2 Tsp. Lemon Peel   1/2 Cup Lemon Juice
In a saucepan, combine the sugar, corn starch, water and lemon juice. Cook and stir over medium heat until the mixture starts to thicken. In a bowl, combine the beaten egg yolks with a little of the cooked mixture to temper it and then add to the saucepan, stirring to combine. Then stir in the butter and lemon peel. Mix until all combined and then pour into your baked crust and top with meringue and bake 350 degrees for 12-15 minutes.

TURKEY PANINI
4 Slices Oscar Mayer Deli Fresh Cracked Black Pepper Turkey Breast
2 Slices Italian Bread       1 Mozzarella Cheese Slice       2 Fresh Basil Leaves
2 Thin Tomato Slices       1 Tbs. Mayo
Heat Panini grill. Fill bread slices with turkey, cheese, basil and tomatoes. Spread outside of sandwich with mayo. Grill 3 minutes or until golden brown on both sides. Note: If you don’t have a Panini grill pan, use a skillet and heat to medium heat. Cook about 3 minutes on both sides until golden brown, gently pressing down top of sandwich with a spatula or heavy pan to flatten slightly as it cooks.

THREE MILK CAKE (Thanks to Party Line Listener, Dave Burgraff)
8 Large Eggs       1 1/2 Cups Sugar           1 Cup Milk
2 Cups Flour       1 Tbs. Baking Powder       1/4 Cup Kahlua (or strong coffee)
1 Tsp. Vanilla       12 oz. Can Evaporated Milk   14 oz. Can Sweetened Condensed Milk
Lightly Sweetened Softly Whipped Cream           Sliced Strawberries
In a large mixing bowl, beat on high speed, the eggs and sugar until thick and pale yellow, 5-6 minutes. In a small bowl, mix together the flour and baking powder. On medium speed, add the flour mixture to the egg mixture in small amounts and beat until smooth. Pour batter into a buttered 9x13 inch pan. Bake at 325 degrees about 30-40 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a blender, whirl the condensed milk, evaporated milk, regular milk, Kahlua and vanilla until well blended. Pour evenly over hot cake. Let cool about 15 minutes. Cover and chill until cake has absorbed all the milk mixture, at least 3 hours or up to 1 day. Cut cake into squares and lift out with a wide spatula and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.

EASY POTATO SOUP (Thanks to Pat Waltman and Susan Kuchinski)
In a kettle, brown 1 medium chopped onion in 1/4 cup butter. Add 1 Pkg. (24-32 oz.) Diced Hash Browns-she used the O’Brien Potatoes with onions and peppers. Cover with water and cook until tender. Do not drain. Add 1/4 lb. cubed Velveeta cheese and enough milk according to the thickness desired. Cook over low heat and stir until cheese melts. Season to taste.

KLTF PARTY LINE RECIPES FOR January 7th to January 11th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

EGGPLANT PARMESAN
(Thanks to a friend, Tina Rech, who does Professional Catering in Las Vegas)
2 Large Egg Plants (2lbs.)                    Kosher Salt, to taste                1/3 Cup Olive Oil
28oz. Can Whole Peeled Tomatoes      1 Clove Garlic, peeled and minced     1/2 Cup Flour
1/2 Cup Fine Dry Breadcrumbs        Freshly Ground Black Pepper             4 Large Eggs, beaten
1 1/2 Lbs. of Fresh Mozzarella Cheese, sliced into 1/4 inch rounds
1 Cup Grated High Quality Parmesan Cheese   1 Packed Cup Fresh Basil Leaves
Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting until all eggplant is in the colander. Weight down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and olive oil in a food processor. Season with salt and pepper to taste and then set aside.
When eggplant has drained, press down on it to remove excess water. Wipe off the excess salt and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat and pour in a half inch of live oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten eggs. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels In a 10X15 inch glass baking dish, spread 1 cup of tomato sauce in the bottom of the dish. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella cheese. Sprinkle with one third of the Parmesan and half of the basil leaves. Make a second layer of eggplant slices, topped by 1 cup of tomato sauce, remaining mozzarella cheese, half of the remaining Parmesan Cheese and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan Cheese. Bake at 350 degrees until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

HOMEMADE GRAPE WINE (Thanks to Mary Feuchtman)
1 Big Hard Plastic Drum with handles       40 Cups of Frozen Grapes
In big drum, put the frozen grapes. Add 26 cups of sugar. Then add enough water to get to 5 gallons and she uses “well water”.
Add 5 Campden Tablets, crushed. Then add 3 Tsp. Pectin Enzymes. Let sit overnight to get it to the room temperature (about 70 degrees).
Add 1 Tbs. Acid Blend        Add 1 Tsp. Tannin
Add 1 Packet of Yeast (EC1118 or RC212 or KI-V1116—made especially for wine)
Let set for a 5-7 days. Strain juice and discard pulp. Put on cover (cover does air lock which allows gasses to escape without allowing air back in). Then let sit for a couple of months. Once clear, siphon off sediments and stir in 5 more crushed Campden Tablets. Put the cover back on and let set for 2-3 days and make sure it is no longer producing gas and wine is clear and then it is ready to drink or bottle it.    Mary recommends a book by Jeff Cox—“From Vines to Wines” or a book called “Wine for Dummies”

GRANDMA’S GRAPE WINE (Thanks to Mary Feuchtman)
Pick and clean grapes (when you get done, you will need 1 1/2 Quarts of grape juice)
Put grapes in a kettle and cover with water. Bring to a boil. Cover and let stand overnight.
Next day, strain the grapes through cheesecloth and then put the juice in a 4 Quart glass jar and remember, you will need 1 1/2 quarts of juice. Then add 2 quarts of water to the juice and 3 pounds of sugar (6 cups). Stir until combined and she then made sure she had a total of 4 quarts of juice. Then take a slice of bread and put 1/2 teaspoon of yeast cake ( or 1 packet of dry yeast) on top of the bread and gently put the bread with the yeast on top of the juice. Don’t push down into the juice, just let it sit on top of the juice. Let set for 2 days, loosely covered and then skim off any film. Then let sit about one month, loosely covered.. Now it is ready to drink and enjoy!

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Recipes 2013