Recipes 2013

KLTF PARTY LINE RECIPES FOR Dec. 30th, 2013 To Jan. 3rd, 2014
       (If you have questions, e-mail dhilmerson@clearwire.net)

TUNA PEA WIGGLE (Thanks to Christina Winkelman, Fort Ripley)
1 Small Can tuna    1 Cup Peas          2 Cups Milk        2 Tbs. Butter
4 Tbs. Flour        1/4 Tsp. Pepper          4 Pieces Toast  
White Sauce:   In a saucepan over low heat, melt the butter.   Add the flour and pepper.
Stir until well blended.  Remove from the heat and gradually stir in the milk.  Return to
heat and cook, stirring constantly until thick and smooth.  Drain tuna and add to the white
sauce, stirring to combine.  Stir in the peas and cook over low heat for 5 minutes.  Serve over
toast or boiled potatoes or crackers.  Note:  Christina said she got this recipe from her sister and
it's good!!

DONNA'S BAKED BEAN CASSEROLE
4 Strips of Bacon, cut up    1 Small Onion, chopped        1 lb. Ground Beef
1/2 Tsp. Dry Mustard        1/2 Cup Molasses        Dash of Worcestershire Sauce
1/2 Cup Ketchup    2 Cans (28 oz. Each of Van Camp Beans or Original Bush Baked Beans
In a skillet, brown the bacon, ground beef and onions.  Drain off the grease.  Put in a casserole      and add the remaining ingredients.  Stir to combine.  Bake at 350 degrees for 45 minutes or put in     your slow cooker.
    
4 BEAN CASSEROLE (Thanks to a call from a Party Line Listener)
1 lb. Bacon, cut up        1 1/2 lbs. Ground Beef        1 Large Onion, cut up
3/4 Cup Ketchup        3/4 Cup Brown Sugar        2 1/2 Tbs. Vinegar
1 Tbs. Mustard            1 Tsp. Salt            15oz. Can Lima Beans, drained
15 oz. Can Butter Beans, drained    15 oz. Can Red or Kidney Beans, drained
28 oz. Can Bushes Original Baked Beans
In a skillet, fry the bacon, ground beef and onions.  Drain off excess fat.  Put in a casserole and     add the     remaining ingredients.  Stir to combine.  Bake at 350 degrees for 30 minutes.    
        
GRASSHOPPERS (Thanks to Bunny Tabatt)
5 Quarts Ice Cream, softened    1 Cup  Crème de Menthe    1 Cup Crème de Cacao
1 Cup Vodka            1 to 2 Cups Heavy Whipping Cream
In a large bowl, put the softened ice cream.  Add the crème de menthe and crème de cacao and vodka to taste.  Add whipping cream to get the consistency that you want.  Put back in the freezer and when you want a grasshopper, just scoop some of the mixture into a glass.
For a non-alcoholic drink:  to the ice cream, add 8 oz. Crème de Mint syrup and a bottle of mint extract.
        
BRANDY ALEXANDER (Thanks to a call from a Party Line Listener)
1 oz. Brandy        3/4 oz. Heavy Cream        3/4 oz. Crème de Cocoa
To a shaker with some ice, add the above ingredients.  Shake well and strain into a glass.





KLTF PARTY LINE RECIPES FOR Dec. 23rd To Dec. 27th, 2013
       (If you have questions, e-mail dhilmerson@clearwire.net)

REUBEN DIP (Thanks to Party Line Listener, Carol Gerads, Holdingford, Mn.)

1 (10-12 oz.) Corn Beef, chopped    8oz. Bag Swiss Cheese, shredded
24 oz. Jar Sauerkraut, drained        16 oz. Bottle of Thousand Island Dressing
In a bowl, combine all the ingredients and then them in a crock pot or put in a pie dish and
put it in the oven to heat through.  Serve with cocktail bread and/or crackers.
Note:  Carol said that even people who don't care for Sauerkraut, enjoy this dip.

BAILEY'S IRISH CREME (Thanks to Party Line Listener, Cheryl Stanek)

1 Pint Half and Half            1 Can Sweetened Condensed Milk
2 Tbs. Chocolate Syrup            1 Tsp. Vanilla Extract
3/4 Cup Whiskey or Brandy        3 Eggs, well beaten
Put all the above ingredients in a blender and blend well.  Let stand several hours before serving.

BLT DIP (One of my most requested recipes!)

8 oz. Cream Cheese, softened        1/2 Cup Ranch Salad Dressing
1 Tomato, seeded and diced        6 Bacon Slices, crisply cooked and chopped
1/2 Cup Celery, finely chopped        2 Tbs. Onion, finely chopped
1 Tsp. Sugar                Lettuce Leaves
In a bowl, combine cream cheese, sugar and Ranch Dressing and mix well until light and fluffy.
Stir in the tomatoes and bacon (save a little for garnish), onion and celery.  Mix well.  Cover and refrigerate until ready to serve.  Line a serving bowl with lettuce leaves.  Fill the bowl with the
dip and garnish with some of the tomatoes and bacon.  Makes about 2 1/2 cups.

PARTY PRETZELS (Another one of my most requested recipes!)

4  1lb. Bags of Small Twisted Pretzels        1 Tsp. Garlic Salt
1 Envelope of Dry Ranch Dressing Mix        ! Tsp. Dill Weed
1 Cup Orville Redenbacher Buttery Flavored Popcorn Oil. (The original recipe called for the
12 oz. Bottle but I reduced it to 1 cup)
Put pretzels in a large container.  In a bowl, combine the garlic salt, dry ranch dressing mix, dill weed and oil.  Stir until well blended and then pour over the pretzels.  Stir or shake until well mixed.  Let stand overnight.  In the morning, stir or shake again and then put into Ziploc bags or Tupperware containers.  They make a great treat to munch on when you have a family gathering or party!   Note:  One of our Party Line Listeners, Jan Albrecht, prefers to bake them at 250 degrees for a little while.  

Hope you all had a very Blessed Christmas and I wish you a very
Happy and Healthy New Year!!
Thanks to all of you Party Line Listeners for "Making My Day" !!!





KLTF PARTY LINE RECIPES FOR Dec. 16th To Dec. 20th, 2013
     (If you have questions, e-mail dhilmerson@clearwire.net)

CROCK POT BREAKFAST(Thanks to Dairy Contest Winner, Lynn Warzecha)

32 oz. Bag Southern Style Hash Browns 1 lb. Bacon 1 Green Pepper, diced
1 lb. Breakfast Sausage 1 Onion, diced 12 Eggs
2 lbs. Cheddar Cheese, cut in cubes 1 Cup Milk 1/2 Tsp. Dry Mustard Salt and Pepper to taste
Precook bacon and sausage and cut into small pieces. In a greased large 5 quart crock pot, layer the ingredients in 2 layers as follows. Start with layering half of the hash browns on the bottom of the crock pot. Continue the layering with half each of the onion, pepper, bacon, sausage and a third of the cheese. Start a second layer beginning with the hash browns. onion, pepper, bacon, sausage and top off with the remaining cheese. Beat the eggs together with the milk and dry mustard, salt and pepper. Pour the egg mixture over the layered ingredients in the crock pot. Cook on low heat 7-8 hours. Note: Lynn says that she makes this up a day ahead and refrigerates it, and then plug it in before she goes to bed. If you like "spicy", you can add 2 diced and seeded jalapenos and spicy breakfast sausage.

FESTIVE CRANBERRY SALAD (Thanks to Dairy Contest Winner, Connie Jo Sufka)

1 Can Sweetened Condensed Milk 1/4 Cup Real Lemon Juice
16 oz. Can Whole Cranberry Sauce 20 oz. Can Crushed Pineapple, drained
1/2 Cup Chopped Nuts 2 Cups Heavy Whipped Cream, whipped
Mix together the lemon juice and condensed milk. Add remaining ingredients. Stir to combine. Refrigerate until serving time or store in freezer.

MAKE DAY BEFORE POTATOES (Thanks to Jan Kimman)

9 Peeled and Cubed Potatoes 1 Cup Sour Cream 6 oz. Cream Cheese
2 Tsp. Onion Powder 1 Tsp. Salt 1/4 Tsp. Pepper
2 Tbs. Butter
In large kettle, put potatoes in salted water and bring to a boil and cook until tender, but still firm (she cooks them until done. Drain and put into a bowl and mash until smooth. Add cream cheese, sour cream, butter, salt, pepper and onion powder. Mix well. Cover and refrigerate 8 hours or overnight. Next day, put in a lightly greased pan and spread out and bake at 350 degrees for about 30 minutes. Note: Jan says that she sometimes puts it in a crock pot on low, for a couple of hours or more, depending on if she makes a double batch.

CARAMEL HEAVEN BARS (Thanks to Janie Frie)

Line a 15X10 inch pan with foil and put 12 Graham Crackers (4 3/4"X2 1/2" squares) in pan. Cover with 2 cups mini marshmallows. In a saucepan over medium heat, cook and stir until dissolved, 3/4 cup butter, 3/4 cup brown sugar and 1 tsp. cinnamon. Remove from heat and add 1 tsp. vanilla. Spoon over marshmallows. Sprinkle with 1 cup coconut, 1 cup sliced almonds (or any kind of nut you like) Bake at 350 degrees for 15 minutes or until brown. Cool completely and cut in squares and in half again to make triangles. Makes 6 dozen.





KLTF PARTY LINE RECIPES FOR Dec. 9th To Dec. 13th, 2013
       (If you have questions, e-mail dhilmerson@clearwire.net)

Terry's Homemade Caramels (Thanks to Dairy Contest Winner, Terry Gottwalt)

2 Cups Sugar        1 Cup Brown Sugar             Cup Corn Syrup
1 Cup Butter        2 Cups Heavy Whipping Cream        2 Tsp. Vanilla Extract
1 Cup Evaporated Milk
Grease or put parchment paper on a 12X15 inch pan.  In a large kettle, over medium heat,
mix all except the ingredients except the vanilla.  Stir constantly.  When the thermometer reaches
242 degrees or firm ball, Remove fro the heat and add the vanilla.  Pour mixture into prepared pan and let cool almost completely but still soft enough to cut.  Cut caramels into 1 inch long pieces and wrap in waxed paper.  Note:  Terry cuts them with a pizza cutter.

CHEESE RING & JAM (Thanks to Dairy Contest Winner, Karen Trutwin)

1 lb. Bacon               1 lb. Sharp Cheddar Cheese, grated (4 cups)
1 Bunch Green Onions, chopped        2 Cups Mayonnaise
1 Tsp. Pepper                1/2 Cup Slivered Almonds      Strawberry or Raspberry Jam
Fry bacon until crisp.  Mix cheese, green onion, mayonnaise and pepper.  Crunch bacon into mixture.  Line Bundt pan with saran wrap, then almonds, then fill in cheese mixture.  Refrigerate for several hours.  Serve with jam, crackers and/or French bread

CANDY CANE BLOSSOM COOKIES (Thanks to Dairy Contest Winner, Betty Devriendt)

Mix together well: 1/2 Cup Butter, 1 Cup White Sugar, 1 Egg, 1 1/2 Tsp. Vanilla.
Add 2 Cups Flour, 1/4 Tsp. Baking Soda, 1/4 Tsp. Salt alternately with 2 Tbs. Milk to the creamed mixture.  Roll into 1 inch balls and then roll in your choice of red, green or white sugar.  Bake at 350 degrees for 8-10 minutes or until cookies are set and light brown.  Remove and put 1 Candy Cane Mint Hershey Kiss in center of each cookie.  Makes 48 cookies.

Cheesecake Fruit Wraps (Thanks to Dairy Contest Winner, Audrey Pflueger)

4 oz Pkg. Cream Cheese, room temp    2 Tsp. Sugar                  
10 - 12 Strawberries, thinly sliced        3 - 8" Whole Wheat Tortillas
1/2 Cantaloupe, thinly sliced        3 Kiwi Fruits, peeled & thinly sliced
2 Bananas, thinly sliced            4 Drops Vanilla Extract
Beat until smooth cream cheese, sugar and vanilla.  Spread 2 Tbsp. on each tortillas all the way to edge.  Scratch a large square in cream cheese -this to define your "fill" area.  Arrange strawberries, cantaloupe and kiwi in a single area inside of square area.  Top with bananas.  Fold up bottom of tortilla along scratched line.  Fold in sides along lines.  Tightly roll up tortilla, pushing in any filling that slides out.  Set seam side down on plate, press to seal.  Freeze 10 minutes to set.  Cut in half on bias.  Note:  Be sure to  slice thin.

CRANBERRY ORANGE PULL-APART(Thanks to Dairy Contest Winner, Marie Wagner)

12 Rhodes, Orange Rolls, thawed but still cold    1/4 Cup Dried Cranberries
3.4 oz. Pkg. Non-Instant Vanilla Pudding        1 Orange Rind, grated
1/2 Cup Butter, melted                Frosting: included with the pkg. of Orange Rolls
Cut rolls in half and roll in dry pudding mix.  Arrange, alternating with cranberries and orange rind, in a large Bundt Pan that you sprayed with a non-stick cooking spray.  Sprinkle remaining pudding over rolls.  Pour melted butter over top.  Cover with plastic wrap and let rise until double in size.  Remove wrap and bake at 350 degrees for 30-35 minutes.  Cover with foil the last 15 minutes of baking.  Immediately invert onto a serving platter.  Cool slightly and drizzle with cream cheese frosting.




KLTF PARTY LINE RECIPES FOR Dec. 2 To Dec. 6, 2013
 (If you have questions, e-mail dhilmerson@clearwire.net)

TURKEY LEFTOVER HOTDISH (Thanks to "Cooking with Turkey" Cookbook)

Place layer of leftover mashed potatoes in bottom of casserole dish. Place layer of leftover dressing on top of mashed potatoes. Then add a layer of leftover cooked turkey. Pour leftover gravy on top of everything. Heat in microwave or in oven until hot.
Note: You can do the same thing in smaller covered containers and freeze until needed. Great to give to college students to reheat when they are hungry!

MAKE YOUR OWN TURKEY BROTH (Thanks to "Cooking with Turkey" Cookbook)

Place bones and scraps from the turkey carcass along with a coarsely chopped onion, 2 garlic cloves, 2 carrots and 3 celery stalks in a large stock pot. Cover with water. Add a tablespoon of snipped parsley, a pinch of thyme and a bay leaf. Simmer, covered, 2 hours. Remove bones and strain the broth. Season, to taste, with salt and pepper. Refrigerate and discard fat that will rise to the top after broth is chlled.

ICE CREAM DESSERT (Dairy Contest Winner-Wendy Young)

1 Box of Vanilla Wafers 2 Squares Unsweetened Chocolate 1/2 Cup Butter
2 Cups Powdered Sugar 3 Eggs, separated Pinch of Salt
1 Tsp. Vanilla 1 1/2 Gallon Square of Vanilla Ice Cream, softened
1/2 Cup Chopped Walnuts

Crush the vanilla wafers and put half of them in a 9X13 inch pan. In a medium size kettle, melt the 2 squares of chocolate and the butter over medium heat. Stir in the powdered sugar, stirring until well mixed. Add 1 egg yolk at a time and stir well, until all 3 yolks are added. Add the pinch of salt and the vanilla, stir well. Remove from heat. In a separate bowl, beat the egg whites until stiff. Fold the whites into the chocolate mixture. Pour this mixture over the crushed vanilla wafers. Sprinkle the walnuts on. Open the ice cream box until totally opened and slice the ice cream into portions about 1/2 inch thick and lay on the chocolate mixture. Top ice cream off with the last half of the vanilla wafers. Store in freezer until ready to eat.
Note: Wendy says she uses pasteurized eggs and she also sprinkles Christmas Decors on top to make it look festive!

CHEESEY SHRIMP PASTA (Dairy Contest Winner-Terri Sanoski)

12 oz Pasta. (Spaghetti or like it) 1 Tbsp Olive Oil 1/2 Cup Chopped Onion
1/2 Cup Minced Garlic 2 Tbsp. Flour 1 Cup Milk
1/4 Tsp. Salt 1/4 Tsp. Pepper
1/4 Tsp. Crushed Pepper 1 lb Raw Shrimp, peeled and deveined
1 cup shredded cheddar cheese; Veggies can also be added, broccoli, carrots, red pepper chopped fine

Cook pasta as directed on the box and then set aside.In a large skillet, heat oil and sauté onion and garlic. Then add veggies, cook about 5 minutes. Stir in flour and milk, then add salt and peppers. Add raw shrimp, and simmer until shrimp turns pink, about 7-10 minutes. If sauce is to thick, thin with milk. Stir in cheese until melted, and spoon sauce over pasta. 4 servings





KLTF PARTY LINE RECIPES FOR NOV. 25th To NOV. 29th, 2013
       (If you have questions, e-mail dhilmerson@clearwire.net)

LEFTOVER CREAMY MASHED POTATOES AND TURKEY SOUP

2 Cups Turkey Broth(You can substitute Chicken Stock or Veggie Stock)
2 Cups Leftover Mashed Potatoes    2 Cups Nonfat Milk
1 Tbs. Cooking Oil            1/2 Cup Diced Yellow Onion
1 Cup Peas                1/2 Cup Diced Carrots
1/2 Cup Diced Sweet Potatoes        1 Cup Diced or Shredded Turkey Meat
1/2 Tsp. Herbs de Provence        Salt and Pepper to taste
Heat the oil in a large kettle.  Add the onion and Herbs de Provence.  Sauté for about
30 seconds until fragrant, then add the carrots and sweet potatoes.  Cook over medium heat for about 5 minutes, until the carrots and sweet potatoes have softened.  
In a large bowl, combine the mashed potatoes and milk and stir until creamy and smooth(this will make it easier to mix in with the rest of the soup).  Add the turkey broth to the pot-ful of veggies.  Slowly mix in the mashed potato and milk mixture.  
Gently stir the soup until everything is combined and bring to a simmer.  reduce heat and cook for another 5 minutes.  Lastly, add the peas and simmer for another minute or so, until everything is heated through.  Serve with warm, crusty bread and a small salad.  Makes 4-6 servings.

VEGGIE MEDLEY( Thanks to a call from Josie, a Party Line Listener)

2 Pkgs. 1 lb. each of Birds Eye Broccoli, Carrots and Cauliflower
Put vegetables right from the freezer into an ungreased 9X13 baking dish.  Spread 2 Cans of  Cream of Mushroom Soup over the top  of the vegetables.  Top with a thin layer of Velveeta Cheese.  Lastly, cover the cheese with a can of French Fried Onion Rings.  Bake at 350 degrees
for 45 minutes  Makes 6-8 servings.

CHOCOLATE CAKE OR CUPCAKES (Using the dry cake mix given at Ruby's Pantry)
3 Cups of the Dry Cake Mix    1 Cup Water    1/2 Cup Vegetable Oil       3 Eggs
In a mixing bowl, mix together the dry cake mix, water, vegetable oil and eggs.  With electric mixer, beat for 30 seconds.  Scrape down the sides and then beat for 2 minutes.  Pour into a greased 9X13 pan and bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or put mixture into paper-lined muffin cups, 2/3 full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool and frost with your favorite frosting.

EASY PICKLED BEETS (Thanks to Party Line Listener, Laura Lodermeier)
Canned Sliced Beets        1 Cup White Vinegar        2 Cups White Sugar
3 Tbs. Cinnamon        Enough of Saved Beet Juice to make 2 Cups Total Brine
Pack sliced beets in glass jars.  In a bowl, mix together the sugar and cinnamon.  Add vinegar and mix until sugar is dissolved.  Add beet juice and mix again.  Pour over beets and refrigerate.
Ready to eat in 2 days.





  KLTF PARTY LINE RECIPES FOR NOV. 18th To NOV. 22nd, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

ORANGE BUNDT CAKE (2013 Mn. State Fair Grand Champion Winner by Candy
Freeman of Melrose, Mn. and shared with us on Party Line, Monday Nov. 18. 2013)

2 1/2 Cups Flour 1/2 Tsp. Baking Powder 1/2 Tsp. Baking Soda
1 Cup Butter, softened 1/2 Tsp. Salt 1 Cup Sugar
1 Cup Firmly Packed Brown Sugar 4 Large Eggs, Room Temperature 1 Tsp. Vanilla
1 Tsp. Orange Extract, if desired 3/4 Cup 2% Milk, room temperature
1/4 Cup Orange Juice 2 Tbs. Grated Orange Rind
Heat oven to 350 degrees with rack in lower third. Thoroughly grease and flour a 10inch fluted tube pan or an angel food cake pan. Sift the flour, baking powder, baking soda and salt in a medium bowl. Combine the milk and orange juice. Beat the butter in the bowl of a heavy duty mixer on medium speed until creamy. Gradually add the granulated sugar and brown sugar, scraping down the edges of the bowl occasionally, and beat 2 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl after each egg is added. Add the vanilla and orange extract and beat 3 minutes until the mixture is very light and creamy. Reduce mixer speed to low. Add the flour mixture in 3 additions, alternating with 2 additions of the milk. Scrape down the sides of the bowl after each addition. After adding all the flour, beat until smooth, but no longer than15 seconds. Stir in the orange juice and orange rind. Pour into the prepared pan and spread evenly. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted n the center of the cake comes out clean. Cool on a wire cooling rack 10 minutes. Run a spatula or a wooden skewer around the edge of the pan and around tube in the center to loosen the cake. Carefully loosen the cake from pan and invert onto cooling rack. Cool completely. Serve with whipped cream.
Note: Candy said that she did add a little Orange Liqueur and it was so good!!!

LEMON POPY SEED MUFFINS (Thanks to Party Line Guest, Lois Thielen and this recipe was a Blue Ribbon Winner at the Minnesota State Fair in 2009 for Lois Thielen)

1 1/2 Cups Granulated Sugar 1/2 Cup Butter, softened 1 Tbs. Lemon Extract
1 Tsp. Vanilla Extract 1-2 Tbs. Lemon Zest 4 Eggs
1/2 Cup Sour Cream 1/4 Cup Poppy Seeds 2 Cups Flour
2 Tsp. Baking Powder 1/2 Tsp. Salt 3/4 Cup Milk
Preheat oven to 350 degrees. Grease 18 muffin cups. For a well-shaped muffin, that doesn't sag, Lois
sprays a dab of cooking spray onto bottom of each cup and then carefully coats only bottom of cup by
using her fingers. (Greasing the sides of the pan often leads to those ugly rims around the top edges.) Set
pans aside. With electric mixer, beat together sugar and butter until well blended. Add extracts and eggs
and beat until fluffy. Mix in lemon zest, sour cream and poppy seeds. In another bowl, sift together flour,
baking powder and salt. Gradually add flour mixture to creamed mixture, alternating with the milk, beating
after each addition. The batter will be thick and fluffy. Using a spoon, fill prepared muffin cups, 2/3 full..
Bake at 350 degrees for 15 to 20 minutes, being careful not to over bake. (Poppy seed muffins do this
really easily.) Turn the pans in the oven halfway through baking for even baking. They are done when a
toothpick inserted in the center comes out clean and the top springs back when touched lightly. Remove
muffins from the oven and set pans on cooling rack for 10 minutes. Then slide a table knife lightly
around edges and gently pop out. (Letting them stand 10 minutes, allows steam to loosen them from the pans.)

OVEN DEER JERKY

In a large bowl, combine 1 Tbs. Salt, 1 Tsp. Onion Powder, 3 Tsp. Hickory Smoke Flavoring, 1 Tsp.
Pepper, 1/3 Cup Worcestershire Sauce and 1/4 Cup Soy Sauce. Mix well. Add 2 lbs. of deer meat cut 1/
2 " wide and 1/4" thick. Stir to coat all the meat well. Refrigerate overnight. Next day, put meat on cookie
sheets in single layers. Bake at 200 degrees for 3 hours. Turn meat over and bake 1 1/2 hours more.
Note: May substitute garlic salt for regular table salt.





  KLTF PARTY LINE RECIPES FOR NOV. 11th To NOV. 15th, 2013
     (If you have questions, e-mail dhilmerson@clearwire.net)

LOADED POTATO SOUP

3 lbs. Yukon Gold Potatoes, peeled and cut into 1/2 inch chunks    
10 Slices Bacon, chopped       1 Onion, chopped          1 Tbs. Minced Garlic
2 (32oz.) Cartons Chicken Broth       1/3 Cup Flour              1 Cup Half and Half
1 Tbs. Minced Fresh Parsley       1 Tbs. Minced Fresh Dill  1 Tbs. Minced Fresh Chives
1 Tsp. Minced Fresh Tarragon       1 Tsp. Salt               1/2 Cup Buttermilk
2 Cups Shredded Extra Sharp White Cheddar Cheese
Toppings:  Sour Cream, Shredded White Cheddar Cheese, Minced Fresh Chives
In a large Dutch Oven, cook bacon over medium heat until crisp.  Remove bacon from pan and drain on paper towels.  Save 2 Tbs. drippings in pan.  Add onions and garlic to the drippings and cook for 5-6 minutes, stirring occasionally, until tender.  Add flour and cook, stirring constantly, for 2 minutes.  Stir in broth and half-and-half.  Add potatoes and bring to a boil on medium high heat.  Reduce heat and simmer for 20 minutes or until potatoes are tender and mixture has slightly thickened.  Add dill, chives, parsley, tarragon and salt.  Stir to combine and reduce heat to low.  In the container of your blender, pour half of soup and process until smooth.  Return soup to pot and stir in buttermilk.  Add cheese and cook, stirring constantly, until melted.  Serve soup topped with bacon and desired toppings.
Note:  If you don't have fresh herbs, the rule of thumb, is to 3 to 1, which means,  1 tsp. of dried herbs is equal to 1 Tbs. of fresh herbs because there is 3 teaspoons in one tablespoon.

LEMON POPPYSEED BREAD (Thanks to La Verne, a Party Line Listener)

4 Eggs, slightly beaten            1 Box Lemon Cake Mix        1 Cup Water    
1 Small Box Instant Lemon Pudding    1/2 Cup Vegetable Oil        1/4 Cup Poppy Seed
Put all the ingredients in your mixer bowl.  Beat on medium speed for 4 minutes.  Pour into greased and floured bread loaf pan.  Bake 45 minutes at 350 degrees.

HOMEMADE APPLE JUICE (Thanks to Josie, cook in the St. Francis Kitchen)

6 Quarts Sliced Apples            4 Quarts Boiling Water        1 Tbs. Cream of Tartar
Put apples in a large bowl.  Mix together boiling water and cream of tartar until dissolved.  Pour over sliced apples.  Let stand 24 hours.  Then drain the apples.  Put juice in kettle and add sugar if needed.  Bring to a boil.  Pour into sterilized canning jars.  Put on lids and rings.  Put in a boiling hot water bath for 5 minutes.  Remove and let stand until cool.  Makes 4 quarts.





      KLTF PARTY LINE RECIPES FOR NOV. 4TH To NOV. 8TH, 2013
            (If you have questions, e-mail dhilmerson@clearwire.net)

GUEMESE (Thanks to Jack Peck)
8 Large Red Potatoes, diced        2 Cans White Northern Beans        2 Large Onions, chopped
1 lb. Bacon cooked and diced        2 lbs. Cooked, Diced Pork Roast    1 lb. Country Style Sausage, sliced
32 oz. Sauerkraut, drained        Salt and Pepper to taste
Put in roaster, cover and bake at 325 degrees, long and slow, 2-3 hours or until potatoes are tender.
        
GLUTEN-FREE HARVEST PUMPKIN SPICE BARS (Thanks to Carol Specker)
Bars:
1 Box Betty Crocker Gluten-Free Yellow Cake Mix        1 Can (15oz.) Pumpkin (Not Pumpkin Pie Mix)
1/2 Cup Butter, softened                    1/4 Cup Water
2 Tsp. Ground Cinnamon                    1/2 Tsp. Ground Ginger    
1/4 Tsp. Ground Cloves                    3 Eggs
1 Cup Raisins, optional    
Frosting:
1 Can Betty Crocker Rich and Creamy , Cream Cheese Frosting       1/4 Cup Chopped Walnuts, optional
Heat oven to 350 degrees.  Lightly grease bottom and sides of 15x10x1 inch pan with shortening or cooking spray.  
In a large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium
speed 2 minutes, scraping bowl occasionally.  Stir in raisins.  Spread in pan.  Bake 20-25 minutes or until light brown.  
Cool completely in pan on cooling rack, about 2 hours.  Spread frosting over bars.  Sprinkle with walnuts.  For bars,
cut into 7 rows by 7 rows, making 49 servings.  Store in refrigerator.

IDEAS FOR USING LEFTOVER HALLOWEEN CANDY
        
CHOCOLATE CHIP CANDY BAR COOKIES
45 Mini Hershey's Candy Bars        1 Cup Butter         1 Cup Sugar
1 Cup Brown Sugar            2 Eggs            1 Tsp. Vanilla
1 Tsp. Baking Soda            1 Tsp. Salt        3 Cups Flour
Preheat oven to 325 degrees.  Chop candy bars.  Cream butter and sugars in a bowl.  Beat in eggs and vanilla.  Add
flour, baking soda and salt and mix well.  Fold in candy bar pieces.  Drop batter by  teaspoonfuls onto a greased cookie sheet,
Bake 9-11 minutes until golden.  Let rest on cookie sheet about 2 minutes before moving to a cooling rack.  Cool
completely.  Makes 2-3 dozen.

CELERY AND M&M SNACK (Sort of Healthy??)
Fill celery stalks with cream cheese and top with Peanut M&Ms.

MAKE YOUR OWN TRAIL MIX
Open bags of little candies, like M&Ms and make your trail mix by adding pretzels, nuts and dried fruits.

FLAVORED MOCHA COFFEE
Put chocolate candy into your coffee for a quick and easy mocha flavored coffee.






        KLTF PARTY LINE RECIPES FOR Oct. 28th To NOV. 1st, 2013
                   (If you have questions, e-mail dhilmerson@clearwire.net)

CEDRIC ADAM'S CABBAGE CASSEROLE(Thanks to Party Line Listener, Tom Weidner, Blegrade, Mn.)
1 Medium Head Cabbage     1 lb. Hamburger      1 Small Onion    1 Can Tomato Soup (Undiluted)
Brown hamburger and cut up onion.  Slice cabbage thinly.  Layer hamburger and cabbage.  Cover with tomato soup.
Bake 1 hour at 325 degrees or longer.  Note:  Extra ideas from a call from a Party Line listener.  You can add celery and
mushrooms and you can top with shredded cheese and then cover  and let stand to melt the cheese.  

CEDRIC ADAM'S BURGER(Thanks to Party Line Listener, Tom Weidner, Blegrade, Mn.)
2 lbs. Ground Beef        1/2 Cup American Cheese, grated        3/4 Cup Salad Dressing
1 Can Tomato Soup        1 Medium Onion, chopped        1 Small Bottle Stuffed Olives
Brown ground beef and onions.  Then add all the remaining ingredients.  Stir to combine.  Then fill hamburger buns
and wrap in foil.  Place on cookie sheets.  Bake at 325 degrees for 25 minutes.

MAKE AHEAD HOMEMADE OATMEAL MIX (Thanks to a call from a Party Line Listener)
6 Cups Quick Cooking Oatmeal        1 1/3 Cups Dry Milk        1 Cup Dried Apples, diced
1/4 Cup Sugar                1/4 Cup Brown Sugar        1 Tbs. Cinnamon
1 Tsp. Salt                1/4 Tsp. Cloves
Mix all ingredients together and store in an airtight container or a zip-loc bag.  When you want to make yourself some hot oatmeal for breakfast,  put 1/2 cup of the mix in a microwave sage bowl.  Add 1/2 cup boiling water.  Stir to combine.
Microwave on HIGH for 1 minute.  Note:  A Party Line listener called and said you can also make this in a double boiler.

DOWN HOME SAUSAGE AND GRAVY OVER BISCUITS
2 Tbs. Finely Chopped Onion        1 Pkg. (16oz.) Breakfast Sausage    6 Tbs. Flour
2 Cans (12 oz. each) Carnation Evaporated Milk                1 Cup Water   1/4 Tsp. Salt
Hot Pepper Sauce, to taste    8 Biscuits, kept warm
Combine sausage and onion in large skillet.  Cook over medium-low heat, stirring occasionally, until sausage is no longer
pink.  Stir in flour, mix well.  Stir in evaporated milk, water, salt and hot pepper sauce.  Cook, stirring occasionally,
until mixture comes to a boil.  Cook for 1 to 2 minutes, stirring occasionally.  Serve immediately over biscuits.
Recipe for Fettuccine Alfredo with Sliced Venison, thanks to Party Line guest, Major Neil Wilson will be on next weeks flyer!





KLTF PARTY LINE RECIPES FOR Oct. 21st To OCT, 25th, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

FAST KIELBASA CABBAGE SOUP
3 Cups Coleslaw Mix        2 Carrots, chopped        1/2 Cup Chopped Onion
1/2 Cup Chopped Celery        1/2 Tsp. Caraway Seeds        2 Tbs. Butter
32 oz. Chicken Broth        1/4 Tsp. Pepper            1/8 Tsp. Salt
1 Lb. Smoked Kielbasa or Polish Sausage, cut into /12 inch pieces.
2 Unpeeled, Golden Delicious apples, chopped
In a large saucepan, sauté the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5to 8 minutes or until vegetables are crisp-tender.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat, simmer, uncovered for 20-30 minutes, stirring occasionally.  Makes 2 quarts.

The following 2 recipes have been given before, but, our Party Line listeners have requested that I repeat them again!  Thanks for listening and I'm glad I can help them out!

GREEN TOMATO JAM(Thanks to Party Line Listeners, Margaret Kay and WendyBoser)
2 Cups Mashed Green Tomatoes (No Red Showing)          2 Cups Sugar
1 (3oz.) Pkg. Raspberry, Strawberry. Black Raspberry Jell-O or your favorite 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.  Note:  to be sure that they seal, you might want to process them in a hot water bath for 15 minutes.

ZUCCHINI JELLY (Thanks to Brenda Schmidt)
6 Cups Grated and Peeled Zucchini        6 Cups White Sugar    1/2 Cup Real Lemon Juice
20 oz. Crushed Pineapple, with juice    2 Small Pkgs. Raspberry Jell-o
In a heavy saucepan, mix together the zucchini and sugar.  Bring to a boil, stirring constantly.
Boil for 15 minutes, stirring occasionally.  Then add lemon juice and pineapple with the juice. Stir to combine and then boil for 6 minutes.  Remove from heat and add Jell-O.  Stir well to make sure Jell-O is dissolved.  Pour into hot, sterilized jars and seal.  Refrigerate.  Note:  You can use other flavors of Jell-O, if desired.

STORAGE TIPS FOR YOUR ROOT VEGETABLES (Thanks to Paula Deen)
* In general, keep root veggies in a cool, dry place.
* Allow space for air circulation around vegetables, don't crowd them.
* Do not store onions and potatoes together. They emit gasses that make each other spoil faster.
*Trim any roots, stems, or leafy tops to about 1 1/2 inches in length.  Leaving a bit attached keeps veggies from drying out.
* Brush off any large clumps of soil, but do not wash veggies before storin gthem.  The excess moisture can cause rotting.





KLTF PARTY LINE RECIPES FOR Oct. 14th TO OCT, 18th, 2013
(If you have questions, e-mail dhilmerson@clearwire.net)

ZUCCHINI JELLY (Thanks to Brenda Schmidt)
6 Cups Grated and Peeled Zucchini 6 Cups White Sugar 1/2 Cup Real Lemon Juice
20 oz. Crushed Pineapple, with juice 2 Small Pkgs. Raspberry Jell-o
In a heavy saucepan, mix together the zucchini and sugar. Bring to a boil, stirring constantly. Boil for 15 minutes, stirring occasionally. Then add lemon juice and pineapple with the juice. Stir to combine and then boil for 6 minutes. Remove from heat and add Jell-O. Stir well to make sure Jell-O is dissolved. Pour into hot, sterilized jars and seal. Refrigerate. Note: You can use other flavors of Jell-O, if desired.

SAUERKRAUT SALAD ( Thanks to Marion, a Party Line Listener)
2 Cups Sauerkraut, drained 3/4 Cup Green Pepper, chopped
3/4 Cup Celery, chopped Shredded Carrots, for coloring
1/2 Cup White Sugar 3/4 Cup Chopped Onion
2 Tbs. Vinegar
In a bowl, combine the sauerkraut, green pepper, celery and carrots and then set aside. In another bowl, combine the sugar, onion and vinegar. Mix well to dissolve the sugar. Then pour over the sauerkraut mixture and mix well.

CROCKPOT RANCH PORK CHOPS
Package of Boneless Pork Chops 1 Can Cream of Chicken Soup
1 Pkg. Dry, Ranch Dressing
In a crock pot, layer the pork chops. Add the chicken soup. Sprinkle the dry Ranch Dressing over the top. Cover and cook on HIGH for 4 hours or low for 6 hours. The pork chops come out very tender and the flavor is amazing. You also get a good gravy for over mashed potatoes.

PUMKPKIN COOKIES (Thanks to my daughter, Linda Posterick)
1 Cup Crisco 1/2 Cup Brown Sugar 1/2 Cup White Sugar
1 Egg 1 Can (15 oz.) Festal Golden Pie Canned Pumpkin
2 Cups Flour 1 Tsp. Cinnamon 1 Tsp. Baking Powder
1 Tsp. Baking Soda 1/2 Tsp. Salt
In a bowl, mix together the Crisco, brown sugar, white sugar and egg until light and creamy. Mix in the pumpkin. In a bowl, mix together the flour, baking soda, baking powder, cinnamon and salt. Add to the pumpkin mixture and mix well. Drop by spoonful or cookie scoop on ungreased cookie sheet and bake at 350 degrees for 12-15 minutes. Frost with cream cheese frosting.

CREAM CHEESE FROSTING:
3 oz. Cream Cheese, softened 6 Tbs. Butter 1 3/4 Cup Powdered Sugar
1 Tsp. Vanilla Extract 1 Tsp. Milk
Mix all ingredients together well and spread on cookies, bars or cake.





KLTF PARTY LINE RECIPES FOR Oct. 7th TO OCT, 11th, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

LYNDA'S PUMPKIN DESSERT (Thanks to Lynda Lochner)
6 Eggs, slightly beaten        1 Tsp. Cloves            1 #2 Can (3 Cups) Pumpkin
1 Tsp. Salt            2 Tsp. Cinnamon            1 Tsp. Ginger
1/4 Cup Sugar            2 Cups Evaporated Milk        
In a bowl, mix ingredients in order given.  Pour into an ungreased 9X13 pan.  Set aside.
In another bowl, mix together, 1 Box Yellow Cake Mix (dry ingredients only) with 1/2 cup butter.  Mix together until crumbly.  Sprinkle over the pumpkin mixture.  Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.  Serve with whipped cream.
Serves 15-20.  Refrigerate any leftovers.  Note:  Lynda said it is best if made the day before.

WISCONSIN CHEESE 'N BEER SOUP (Thanks to Lynda Lochner)
1 Envelope Lipton Recipe Secrets Golden Onion Recipe Soup Mix
2 Tbs. Butter            2 Tbs. Flour                3 Cups Milk
1 Tsp. Worcestershire Sauce    1 Cup Shredded Cheddar Cheese            1/2 Cup Beer
1 Tsp. Prepared Mustard
In medium saucepan, over medium heat, melt butter and add flour. Stir constantly 3 minutes or until bubbling.  Stir in golden onion recipe soup mix, milk and Worcestershire sauce until thoroughly blended.  Bring just to the boiling point.  Reduce heat and simmer, stirring occasionally, for about 10 minutes.  Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.  Garnish, if desired, with additional cheese, chopped red pepper and parsley.  Makes 4 servings (1 cup)  Note:  Lynda garnishes it with cooked and crumbled bacon instead of the red pepper and parsley.  "The Golden Girls loved both recipes!!!!"

CARAMEL APPLES
8 Apples, any variety        1 Cup Chopped Peanuts         1 Cup Heavy Cream, divided
3/4 Cup Light Corn Syrup        1/2 Cup Unsalted Butter        1 Cup Sugar
1 Tsp. Vanilla Extract    
Wash and completely dry the apples.  Insert a stick into the stem end of each apple.  Line a 9X9 inch or 7X11 inch baking pan with foil.  Place the chopped nuts into the lined pan.  In a heavy-bottomed saucepan, over high heat, cook 3/4 cup of the cream, the corn syrup, butter and sugar to 246 degrees on a candy thermometer .  At this point the syrup will be golden.  Remove from the heat and carefully swirl in the remaining 1/4 cup of the cream and the vanilla.  Use caution, this is very hot and it may splatter.  While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off.  Dip the bottoms into the chopped nuts.  Arrange the apples on a nonstick or wxed paper-lined cookie sheet and let cool.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE
4 Pork Ribeye (Rib) Chops, 1 inch thick         Salt and Pepper to taste           Olive Oil
Spicy BBQ Sauce:  
1 Tsp. Olive Oil            1/2 Yellow Onion, chopped    1/4 Cup Ketchup
1  Tbs. Brown Sugar        1 Tbs. Worcestershire Sauce    1 Tbs. Apple Cider Vinegar
1/4 Tsp. Cayenne Pepper
Preheat grill to medium-high and brush with olive oil.  Season chops with salt and pepper on both sides.  Put pork on grill for 8-9 minutes, turning once halfway through, until internal temperature is 145 degrees on your meat thermometer.  Remove pork from grill and tent with foil and let rest for 3 minutes.
Spicy BBQ Sauce:  In a saucepan, sauté onion in the oil until onion is soft.  Add ketchup, brown sugar, Worcestershire Sauce, vinegar and cayenne.  Simmer 15 minutes until sauce thickens.  Turn off heat. Once cooled, puree sauce in blender.  Top chops with a spoonful of the sauce.





KLTF PARTY LINE RECIPES FOR SEPT. 30thTO OCT, 4th, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)
MAKE AHEAD COOKIE MIXES (Thanks to a call from a Party Line listener)

OATMEAL COOKIES
1 Cup Flour        1/2 Cup White Sugar        1/2 Cup Brown Sugar
1 1/2 Cups Oatmeal    1/2 Tsp. Baking Soda        1/2 Tsp. Salt
1 Tsp. Cinnamon        1/2 Cup Raisins and/or Nuts
Put all ingredients in a bowl and mix well.  Put in a quart storage bag.  
Make a note with the following ingredients and attached it to the bag.  When you are ready to make
cookies,  Add 1 stick melted butter, 1 egg, 1/2 tsp. vanilla.  Refrigerate for 30 minutes. Then drop dough on cookie sheet and bake at 350 degrees for 9-11 minutes.  Note:  Great idea for Christmas gift giving!
SUGAR COOKIES
1 1/2 Cups Flour        3/4 Cup White Sugar        1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda    1/2 Tsp. Salt
Mix the above ingredients and store in a quart storage bag.  Put these directions on the bag.
Add 1 stick butter, 1 egg, 1/2 tsp. vanilla.  Drop dough on cookie sheet and bake at 350 degrees
9-11 minutes.
CHOCOLATE CHIP COOKIES
1 Cup Flour        1/4 Cup White Sugar        1/2 Cup Brown Sugar
1/2 Tsp. Baking Soda    1/2 Tsp. Salt            3/4 Cup Chocolate Chips
Mix and store in quart bag.  Put these directions on the bag.
Add 1 stick butter, 1 egg, 1/2 tsp. vanilla.  Drop dough on cookie sheet and bake at 350 degrees
9-11 minutes.
GINGERBREAD COOKIES
1 3/4 Cups Flour        3/4 Cup Brown Sugar        3/4 Tsp. Baking Soda
1/2 Tsp. Salt        1/2 Tsp. Ginger            1 1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg        1/4 Tsp. Cloves
Mix and store in a quart storage bag.  Put these directions on the bag:  Add 1/2 stick butter, 1 egg,
1/8 cup molasses.  Bake at 350 degrees for 9-11 minutes.

CHEESE DIP (Thanks to Kathy Kahlhammer, Party Line Guest)
8 ox. Cream Cheese, softened    2 Cups Grated Cheddar or Jalapeño Jack Cheesed
1 Cup Mayonnaise        1 Small Purple Onion, diced (or green onion, chopped)
Put all ingredients in a shallow baking dish and microwave on HIGH 2 minutes or until melted enough to stir together.  Combine and then bake at 350 degrees for 20 minutes or until browned.  Serve with Wheat Thins or Fritos Scoops.
CHICKEN CHEESE DIP (Thanks to Kathy Kahlhammer, Party Line Guest)
1 Can Cream of Chicken Soup    8 oz. Block Pepper Jack Cheese    1 Small Can of Chicken
Cut block of cheese into pieces about the size of the end of your thumb.  Drain chicken.  Put all 3
ingredients into a pot and warm on stove, stirring to blend.  When hot and cheese is melted, put into small crock pot or ip warmer.  Serve with Scoops or other tortilla type chips.

RUSSIAN DILL PICKLES (Thanks to my neighbor, Lou Ann Ebnet)
In a bowl, combine: 1 Cup Water, 1 Cup Sugar, 2 Cups White Vinegar and 1/4 Cup Salt.
Mix well and set aside. (Do not heat or boil)
Wash and put cucumbers on ice for 2 hours.  Then pack in clean, sterilized jars.  Put in each jar some dill,  a few slices of onion and a clove of garlic.  Pour syrup in jars.  Put on covers and hot water bath  for
10 minutes or until pickles start changing color.  Makes 2-3 quarts.





KLTF PARTY LINE RECIPES FOR SEPT. 23rd TO SEPT. 27ih, 2013
     (If you have questions, e-mail dhilmerson@clearwire.net)

OVEN BARBECUED SALMON (Makes 5 servings)

5 Salmon fillets (6oz. each) 3 Tbs. Orange Juice 2 Tbs. Lemon Juice
2 Tbs. Brown Sugar 1 Tbs. Chili Powder 1 Tbs. Paprika
1/2 Tsp. Garlic Powder 1/2 Tsp. Ground Cumin 1/2 Tsp. Salt
Preheat oven to 425 degrees. Put salmon fillets in a greased 15X10 inch baking pan. Drizzle with orange and lemon juice. In a small bowl, combine remaining ingredients. Sprinkle over fillets. Bake 13-15 minutes or until fish flakes easily with a fork.

APPLE PLUM JELLY (Thanks to a call from a Party Line Listener)

3 lbs. Plums, cleaned and chopped 1 1/2 lbs. Apples, cleaned and chopped
1 Cup Water
Chop the plums, keeping the pits. Chop the apples, cores and all. Put the fruit and water into a pot and boil gently, covered, for 30 minutes. Wet a jelly bag and then put it in the frame over a large pot. Pour the cooked fruit into jelly bag and let drain over night. Don't push on the fruit, it well send pulp into the juice and make for cloudy jelly. Measure the juice and add an equal amount of sugar and 3 Tbs. lemon juice per 2 cups juice. Bring to a boil and boil gently for 10 minutes. Skim any foam from the top with a fine mesh skimmer or spoon. Continue boiling until the boiling point is reached-220 degrees. Let the jelly sit off the heat for a minute to create a layer and then remove the final scum. Then put the pot back on a warm burner because it starts to cool as you fill the jars. If it starts to cool there will be air bubbles in the jelly. Pour into sterilized jars to within 1/4 inch of the top. Put in a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour. Yield: 6 - 8 oz. jars

PINTO BEAN INFORMATION (As requested from a Party Line Listener)

A one pound bag of dry pinto beans equals 2 cups dry or 5-6 cups of cooked beans. Store dry beans in airtight glass or metal containers in a cool place. To prevent skins from bursting, simmer gently and stir as little as possible. Add 1/8 to 1/4 Tsp. Baking Soda per cup of beans to shorten cooking time in hard water or use distilled water.

HOW TO MAKE REFIRED BEANS
Add 1/2 to 1 Tbs. Liquid Shortening to 3 Cups of Cooked, Mashed Pinto Beans in a large skillet. Mix well and cook, stirring until the desired consistency is obtained. Add more liquid if necessary. Serve as a side dish or use as a filling for bean burritos, tostados or tacos.

BEAN TOSTADOS

12 Six Inch Tostados or Tortillas, fried crisp and flat or heated quickly in a 450 degree oven.
4 Cups Refried Beans 3 Cups Shredded Cheddar or Monterey Jack Cheese
1 Cup Shredded Lettuce 1 Large Tomato, chopped
1 Medium Avocado, peeled and cut into 12 wedges Hot Pepper Sauce
Arrange tostadas in a single layer on a cookie sheet. Spoon one-third cup refried beans on each tostada. Sprinkle with cheese. Bake at 350 degrees for 10 minutes or until cheese is melted. Top each tostada with lettuce, tomato and avocado. Season with hot pepper sauce, if desired.

BAKED PINTO BEANS

3 Cups Dry Pinto Beans 1 Medium Onion 2 Tsp. Salt
3 Cups water or unsalted chicken stock 1 Heaping Tsp. Mustard 1/4 Tsp. Black Pepper
1 tsp. Worcestershire Sauce 1/3 Cup Molasses 1/4 Cup Brown Sugar 1/8 lb. Bacon or Salt Pork
Cook soaked beans on low heat until tender. Drain and rinse beans. Slice onion in bottom of bean pot and add drained beans. Mix remaining ingredients, except meat, with water or chicken stock and pour over beans. Cut meat into small pieces and stir carefully into bean mixture. Bake at 300 degrees for 2 1/2 hours. Uncover for the last half hour. Add water if necessary.





KLTF PARTY LINE RECIPES FOR SEPT. 16th TO SEPT. 20ih, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

Praline Crumb Caramel Cheesecake Bars
Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix     1/2 cup cold butter or margarine
1/2 cup chopped pecans                     1/2 cup toffee bits
Filling
2 packages (8 oz each) cream cheese, softened         1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour         1/2 cup caramel topping
1 teaspoon vanilla                     1 egg
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
Tip: Cold butter is needed to create a "just right" streusel and crust texture.

ITALIAN ZUCCHINI SOUP

1 Lb. Bulk Italian Sausage (I used Johnsonville Chicken Sausage Italian Style with Cheese (50% less fat)
1 Cup Chopped Onion        2 Cups Chopped Celery        2-4 Tbs. Sugar ( I used 2 Tbs.)
1 Green Pepper, chopped        2 Tsp. Salt            1/2 Tsp. Dried Basil
1/2 Tsp. Dried Oregano        1/2 Tsp. Pepper            1 Quart Caned Tomatoes, cut up
4 Cups Zucchini, diced        Grated Parmesan Cheese, optional
Diced up the sausage and put in a Dutch oven with the onion until browned. Drain off excess fat.  Add the rest of the ingredients, except the zucchini and grated Parmesan Cheese.  Cover and simmer for 1 hour.  Stir in zucchini and simmer 10 minutes.  Sprinkle with Parmesan Cheese if desired.  Makes 2 quarts.
Note: When I made it, I brought some to Party Line and I thought it needed something else added to it. I gave some to Steve and his wife added a little lemon juice and a little cumin and Steve thought it tasted better.  My daughter tried it my way and just loved it, especially because it is a healthy soup!!  Give it a try and let me know what you think.


DOUBLE CHOCOLATE ZUCCHINI BREAED (Thanks to Susie, a Party Line Listener)

1/2 Cup Unsalted Butter        3/4 Cup + 2 Tbs. Brown Sugar, packed    2 Large Eggs
1 Tsp. Vanilla            1/3 Cup Dutch Processed Cocoa Powder    1 2/3 Cup Flour
1/4 Tsp. Salt            1/2 Tsp. Baking Powder            1/2 Tsp. Baking Soda
1/2 Tsp. Instant Express Coffee    1 Cup Semi-Sweet Chocolate Chips        2 Cups Shredded Zucchini    
Melt the butter in the microwave, in a microwave safe bowl for about 1 minute.  Stir in the brown sugar until completely smooth.  Add the eggs and vanilla and stir well to combine.  In a bowl, mix together the
dry ingredients and then add to the egg mixture.  Stir well to combine.  Then stir in the zucchini and chips and the mixture will be stiff.  Put batter in a greased 8X4 inch bread loaf pan.   Bake at 350 degrees for abut
60-65 minutes or until done.





KLTF PARTY LINE RECIPES FOR SEPT. 9th TO SEPT. 13th, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

GEMESE (Thanks to a great Party Line listener, John Ploof)

2 lbs. Sausage (he used Kielbasa), cut into 1 inch chunks
6 large Potatoes, cut in 1 inch cubes        1 Large Can White Beans, with the juice
2 Large Onions, chopped            1 Large Can Sauerkraut and the juice
1 Pork Chop, browned and then cut off the bone and cut in chunks
Salt and Pepper to taste.
Put all the ingredients in a crock pot and cook on HIGH for about 4 hours.


CHEESE DIP (Thanks to Kathy Kahlhammer, guest on Party Line)

8oz. Cream Cheese    2 Cups Grated Cheddar or Jalapeno Jack Cheese     1 Cup Mayonnaise        
1 Small Purple Onion, diced (for a Vikings Party) or Green Onion, chopped (for a Packers Party)
Put all ingredients in a shallow backing dish and microwave on HIGH 2 minutes or until melted enough to stir together.  Combine, then bake at 350 degree for 20 minutes or until browned.  Serve with Wheat Thins or Frito Scoops (Kathy said the dips are great when watching football games!)


CHICKEN CHEESE DIP (Thanks to Kathy Kahlhammer, guest on Party Line)

1 Can Cream of Chicken Soup        8 oz. Block of Pepper Jack Cheese
1 Small Can of Chicken  (Size of a tuna can)
Cut block of cheese into pieces about the size of the end of your thumb.  Drain chicken.  Put all ingredients into a saucepan and heat on warm to blend.  When hot and cheese is melted, put into a small crock pot or dip warmer.  Serve with Scoops or other tortilla type chips.


BLUEBERRY-LEMON PIE WITH A BUTTER CRUST (Thanks to Party Line Guest, Amy Thielen, Hostess of "HEARTLAND TABLE" On the
Food Network on TV)

Flaky Butter Pie Crush:    2 1/2 Cups All Purpose Flour, plus more for dusting             
 3/4 Tsp. Fine Sea Salt          9 oz. (2 Sticks plus 2 Tbs. ) Cold Unsalted Butter, cut into cubes   
1 Tsp. Apple Cider Vinegar     5 Tbs. Ice Water
Blueberry Filling:    6 Cups Blueberries        3/4 Cup Sugar, plus more for dusting the pie           
5Tbs. Cornstarch            Grated Zest and Juice of 1 Lemon    2 Tbs. Cold Unsalted Butter, cut into thin pats        
Heavy Cream for brushing the pie      Ice Cram for serving
For the flaky butter pie crust:  Mix the flour and salt in a large bowl.  Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender.  Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
Stir the vinegar and 5 tbs. ice water together in a bowl.  Add the liquid to the flour mixture and stir with a fork.  Pinch a clump of dough in your hands.  If it feels moist and clumps together easily, it's probably hydrated enough.  If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.  Dived the dough in half and from each half into a flat disk.  Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to  2 days.  Thirty minutes before you're ready to roll out the dough.  Remove it from the refrigerator and let is sit at room temperature to soften.  Preheat the oven to 375 degrees.  For the blueberry filling, in a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and  juice and mix until combined. Dust a worktop and rolling pin with flour.   Roll out one dough disk a little less than 1/4 inch thick, about 14 inches in diameter.  Fold the dough in half and transfer to a 9 or 10 inch pie plate.  Unfold.  Press the dough into the corners, leaving the overhang for now.  Refrigerate the first crust while you roll out the second disk of dough.  Remove the bottom crust from the refrigerator and fill it with the berry mixture.  Tuck the pats of cold butter beneath the top layer of berries.  Top with the second piece of dough and trim both to a 1/2 inch overhang around the pie.  Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie.  Cut a hole in the center of the pie, as well as some decorative vents.  Brush the top of the pie with cream and dust it with sugar.  Bake 20 minutes.  Reduce the temperature to 350 degrees and bake for another 20 minutes.  Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.  Let the pie cool until it is just warm to the touch before slicing and serving.  Top with ice cream!
Note from Donna:  Great job Amy on your Food Network Cooking Show-"Heartland Table" !!!!





KLTF PARTY LINE RECIPES FOR SEPT. 3RD  TO SEPT. 6TH, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

S'MORE BROWNIES

1 Box (21.5oz.) Brownie Mix        1 1/2 cups Mini Marshmallows
6 Graham Crackers            8 (1.5oz.)Hershey Candy Bars, coarsely chopped
Prepare brownie mix according to package directions.  Spread into a greased 9X13 inch pan.  In a medium bowl, break graham crackers into 1 inch pieces and toss with mini marshmallows and chopped chocolate candy bars.  Set s'more mixture aside.  Bake brownies for 15 minutes at 350 degrees.  Remove from oven and sprinkle the s'more mixture evenly over the top and then return to the oven and bake 15-20 minutes more or until a toothpick inserted in the center comes out clean.  Allow brownies to cool before cutting into squares.

CHICKEN CAESAR SALAD

1/2 Lb. Boneless, Skinless Chicken Breast Halves    4 Tsp. Olive Oil        1/8 Tsp. Basil
1/8 Tsp. Dried Oregano                1/4 Tsp. Garlic Salt    1/4 Tsp. Pepper
1 Tomato, thinly sliced                4 Cups Torn Romaine    
Caesar Salad Croutons                Caesar Salad Dressing
Brush the chicken with oil.  In a bowl, mix together the basil, oregano, garlic salt and pepper.  Sprinkle over the chicken.  Grill, uncovered, over medium low heat for 12-15 minutes or internal temperature is 165 degrees, turning several times.  Arrange romaine and tomato on plates.  Cut chicken into strips and place on top of romaine.  Drizzle with dressing and sprinkle with croutons.

ZUCCHINI CRUST PIZZA (Thanks to Party Line Guest, Jan Korzenowski on Diabetes Foods)

3 Cups Shredded Zucchini                3/4 Cup Egg Substitute        1/2 Tsp. Salt
2 Cups Shredded Part-Skim Mozzarella Cheese    1/3 Cup all-Purpose Flour     1/2 Cup Chopped Onion
2 Small Tomatoes, halved and thinly sliced        1 Tsp. Dried Oregano        1/2 Tsp. Dried Basil
1/2 Cup Julienne Green Pepper            3 Tbs. Shredded Parmesan Cheese
In a bowl, combine zucchini and egg substitute and mix well.  Add flour and salt.  Stir well.  Spread onto the bottom of a 12 inch pizza pan coated with nonstick cooking spray.  Bake at 450 degrees for 8 minutes.  Reduce heat to 350 degrees.  Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan Cheese.  Bake 15-20 minutes or until onion is tender and cheese is melted.  Makes 6 servings.

SUMMER VEGETABLE SOUP
(Thanks to Party Line Guest, Jan Korzenowski on Diabetes Foods)

1 Small Onion, quartered and thinly sliced            1 Tbs. Olive Oil
4 Cups Reduced-Sodium Chicken or Vegetable Broth        1 Cup Sliced Zucchini
1 Can (15 1/2 oz.)Navy Beans, rinsed and drained        1/2 Cup Chopped Peeled Tomato
2 Tbs. Low Sodium Tomato Paste                1/4 Tsp. Pepper
1/8 Tsp. Ground Turmeric                    1/4 Cup Chopped Celery Leaves
In a large saucepan, sauté onion in oil until tender.  Add the broth, zucchini, navy beans, shopped tomato, turmeric and pepper.   Bring to a boil.  Reduce heat.  Cover and simmer for 20-30 minutes or until vegetables are tender.  Stir in celery leaves and tomato paste.  Cover and let stand for 5  minutes before serving.





KLTF PARTY LINE RECIPES FOR AUGUST  26th TO AUGUST 30th, 2013
    (If you have questions, e-mail dhilmerson@clearwire.net)

JOHN DEERE SALAD
1 Large Box Lime Jell-O    2 Cups Boiling Water        2 Cans Lemon Pie Filling
1 large Box Instant Lemon and Pudding Pie Filling Mix        1 cups Milk    
8 oz. Cool Whip        Oreo Cookies, crushed, for garnish
In a bowl, combine the Jell-O and boiling water.  Whisk together until Jell-O is dissolved.  Fold in the lemon pie filling.  Pour into an ungreased 9X13" glass pan.  Let set up in refrigerator.  For    
the topping, in a bowl, whisk together the milk and instant pudding until well blended and it starts to thicken, about 2 minutes.  Fold in the Cool Whip.  Spread over the Jell-O and top with a few crushed Oreo cookies for garnish.

LETTUCE AND SPINACH SALAD WITH CRAISINS
Dressing:
3/4 Cup Vegetable or Olive Oil        3/4 Cup Sugar        2 Tbs. Minced Onion
1/3 Cup Apple Cider Vinegar        2 Tbs. Poppy Seed    1 Tsp. Dry Mustard Powder
Combine all the ingredients together in a bowl and mix until completely combined and set aside.
Salad:
1 Bag of Baby Spinach            1 Bag of Iceberg Lettuce    1 Cup Sunflower Seeds
1/2 to a Whole Bag of Craisins        1-2 Cups Shredded Swiss Cheese
In another bowl, add the salad ingredients.  Pour dressing over the top and gently sir to combine.

DILLED GREEN BEAN PICKLES (Thanks to my daughter's Mother-in-Law)
4 lbs. Fresh Green Beans        1 1/4 Tsp. Crushed Dried Hot Red Pepper
7 Cloves Fresh Garlic, peeled        3 1/2 Tsp. Dried Dill Seed or 7 Fresh Dill Heads
5 Cups Vinegar                5 Cups Water
1/4 Cup less 1 Tbs. Pickling Salt, non-iodized
Wash beans, remove stems and tips and cut them in uniform lengths to stand up-right in 1 pint canning jars.  Have jars clean and hot and lids ready in scalding water.  In each jar put 1 dill head, 1 garlic clove and 1/4 Tsp. hot, red pepper.  Pack beans up right in jars leaving 1' of headroom.  Heat water, vinegar and salt.  When mixture boils, pour over beans, to within 1/2" from top.  Run a table knife down to remove the trapped air, adjust lids and process in a boiling water bath for 10 minutes after the water boils.  Remove jars.
Makes 7 pints.  Wait for 2 weeks for beans to develop their flavor.

MICROWAVE SWEET CORN FOR ONE PERSON(Thanks to a video 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 showed this to a group of people at a health club and it didn't come out with just a few shakes for me because I am not strong enough, but the health trainer, Brandon, did it just like the video showed!!!  So, for us weaker people, just loosen the top husk and silk after cooking and also loosen the bottom part of the husk and it will come right out, nice and clean and ready to eat!! Enjoy!!





KLTF PARTY LINE RECIPES FOR AUGUST  19th TO AUGUST 23rd,  2013
(If you have questions, e-mail dhilmerson@clearwire.net)

FRIED PICKLES WITH RANCH DIPPING SAUCE

RANCH DIPPING SAUCE

1 Cup Sour Cream            1/2 Cup Buttermilk    1 Clove Garlic, finely chopped
1/4 Cup Fresh Italian Parsley, chopped    1 Tsp. White Vinegar    1 Tbs. Worcestershire Sauce     
1 Tbs. Fresh Chopped Chives        1 Tsp. Salt        1/2 Tsp. Pepper
2 Tbs. Fresh Dill Weed, chopped

FRIED PICKLES

32 oz. Jar Dill Pickle Slices, drained (or your own leftover canned dilled pickles)
1 Cup Buttermilk            2 Tbs. Red Pepper Sauce        1 Cup All Purpose Flour
1 Cup Yellow Cornmeal        2 Tbs. Cajun Seasoning        2 Tsp. Salt
Vegetable Oil for deep frying
In a small bowl, mix all dipping sauce ingredients until well blended.  Cover. Refrigerate until serving time.
Pat pickles dry with paper towels.  In shallow bowl, mix 1 cup buttermilk and 2 tbs. pepper sauce.  In another shallow bowl, mix flour, cornmeal and Cajun seasoning.  In deep fryer or heavy saucepan, heat 2-3 inches oil to 350 degrees.  Dip pickles in buttermilk mixture, then coat with flour mixture.  Working in small batches, fry pickles about 2-3 minutes or until golden brown and crisp.  Drain on paper towels.  Immediately sprinkle with 2 tsp. salt.  Serve fried pickles warm with dipping sauce.  Makes 8-10 servings.

PUMPKIN BARS (Thanks to a call from Jan Albrecht, a Party Line Listener)

2 Cups Flour            2 Tsp. Baking Powder        1 Tsp. Baking Soda
1/2 Tsp. Salt            2 Tsp. Cinnamon            2 Cups Sugar
4 Eggs                1 Cup Oil            15 oz. Can Pumpkin
In a bowl, mix together the eggs, sugar, oil and pumpkin until well blended.  Stir in the dry ingredients.
Pour into a 10X15 inch pan and bake at 350 degrees about 25 minutes.  Remove from oven and let cool.
Cream Cheese Frosting:
In a bowl, mix together 3 oz. Cream Cheese softened, 1/4 Cup Butter, 1 Tbs. Milk, 1 Tsp. Vanilla and about 3 Cups Powdered Sugar.  If too thick, add a little milk.  If too thin, add a little more powdered sugar.

LEMON BARS (Served at my aunt, Ella Moran's funeral at Belle Prairie Church)

2 Cups Flour            1/2 Cup Powdered Sugar        1 Cup Butter
Mix together until crumbly.  Spread in an ungreased 9X13 inch pan.  Bake at 350 degrees about 20 minutes until light brown.  
Meanwhile, in a mixing bowl, beat together:
2 Cups Sugar            4 Eggs                1 Tsp. Baking Powder
3 Tbs. Flour            6 Tbs. Lemon Juice, (she used fresh Lemon Juice
Pour over the baked crust and return to the oven and bake at 350 degrees for 15-20 minutes.  Remove from oven and let cool.  Sprinkle with powdered sugar.





KLTF PARTY LINE RECIPES FOR AUGUST  12th TO AUGUST 16th,  2013
(If you have questions, e-mail dhilmerson@clearwire.net)

QUICK AND EASY FUDGE (Thanks to Louise, a Party Line Listener)
1 Can Sweetened Condensed Milk        1 Bag of Chocolate Chips
Melt together and put into a pan and refrigerate to set up.

FAST FUDGE NUT GOODIE (Thanks to a call from a Party Line Listener)
1 Pkg. Almond Bark        Pecans or Walnuts
Melt the almond bark and then stir in the walnuts.  Drop by spoonfuls onto wax paper.  Let sit until firm.

DEEP FRIED ZUCCHINI (Thanks to a call from a Party Line Listener)
2 1/2 Cups Flour        2 Eggs, beaten    1 Cup Milk    Zucchini, sliced   Oil for frying
Preheat the oil to 375 degrees.
In a bowl, mix together the flour, eggs and milk until combined.  Dip zucchini slices in the batter and
fry until golden brown.

2 INGREDIENT LEMON BARS
1 Box Angel Food Cake Mix (One Step), dry ingredients only         20 oz. Can Crushed Pineapple, with juice
In a bowl, combine the dry cake mix and the crushed pineapple with the juice.  Pour into a greased glass cake pan.  Bake at 350 degrees for about 35 minutes or until golden brown.

SHORTCUT CHICKEN CORDON BLEU IN 30 MINUTES
4 Skinless, Boneless Chicken Brest Halves (about 1 pound)        1 Tbs. Butter    
1 Can (10 3/4oz.) Condensed Cream of Chicken Soup            2 Tbs. Water
2 Tbs. Chablis or other Dry White Wine or chicken stock        1/2 Cup Shredded Swiss Cheese
4 Cups, Hot Cooked Medium Egg Noodles (about 4 cups dry)        1/2 Cup Chopped Cooked Ham
In medium skillet over medium-high heat, melt the butter.  Add chicken and cook 10 minutes or until browned.  Set chicken aside.  Add soup, water, wine, cheese and ham.  Heat to a boil, stirring often.  Return chicken to pan.  Reduce heat to low.  Cover and cook 5 minutes or until chicken is no longer pink, stirring occasionally.  Serve with noodles.  Makes 4 servings.

HOW TO MAKE A CAKE MIX TASTE LIKE IT CAME FROM A BAKERY                     
Step 1: Look at the directions on the cake mix.  
Step 2: Add one more egg (or add 2 if you want it to be very rich.
Step 3  Use melted butter instead of oil and double the amount.
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.

CAROLYN'S COOTER PIE (Thanks to Jason Schommer, who was Prudence in the "Church Ladies Save the World" Dinner Theater Fun-Raiser for Oasis Central Minnesota)
1. Get a Snapper Turtle   2.  Kill it   3.  Cook it in Stew   4.  Put in a crust  5.  Bake it  
6.  It's Done.  Kinda like a pot pie  ??????????   Note:  I don't think I will be making this but if you do, please let me know what you think!!!  LOL





KLTF PARTY LINE RECIPES FOR AUGUST  5th  TO AUGUST 9th,  2013
(If you have questions, e-mail dhilmerson@clearwire.net)

COUNTRY BEAN AND HAM SOUP
2 Cups Dry Great Northern Beans            5 Cups Chicken Broth              1 Large Meaty Ham Bone
2-3 Tbs. Chicken Bouillon Granules       3 Cups Water                   1 Tsp. Dried Thyme
1/2 Tsp. Dried Marjoram                1/2 Tsp. Pepper                   1/4 Tsp. Rubbed Sage
2 Medium Onions, chopped            3 Medium Carrots, chopped                3 Celery Ribs, chopped
1 Tbs. Vegetable Oil
Put beans in soup kettle.  Add water to cover by 2 inches.  Bring to a boil for 2 minutes.  Remove from heat and let stand for 1 hour covered.  Drain.  Add broth, water, ham bone, chicken bouillon granules and seasonings.  Bring to a boil and then reduce heat.  Cover and simmer for 2 hours.  Sauté onions, carrots and celery in oil.  Add to soup.  Cover and simmer 1 hour longer.  De-bone ham and cut into chunks and return to soup.  Skim fat.  Makes 10 servings.

RASPBERRY BUCKLE
1/4 Cup Canola Oil, plus more for greasing pan    2 Cups Vanilla Ice Cream, melted
1 1/2  Cups Self-Rising Flour            1/2 Tsp. Kosher Salt
1/2 Tsp. Vanilla Extract                1/2 Pound (about 2 cups) Raspberries
Preheat oven to 375 degrees.  Lightly grease a 9" round baking or pie pan with oil.
In a bowl, whisk together the ice cream, flour, oil and salt.  Pour into prepared dish.
Scatter raspberries over the top and bake until cooked through and golden brown, about
30 to 40 minutes.  Serve warm or at room temperature.

BLUEBERRY SAUCE FOR PANCAKES (Thanks to Cookbook Author, Tammy Algood)
2 1/2 Cups Crushed Blueberries         2/3 Cup Sugar       1 Tsp. Lemon Juice    1/2 Tsp. Cinnamon
Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer 10 minutes.\

PEACH MELBA SHORTCAKES (Makes 8 servings)
3 Peaches, peeled and sliced into thin wedges, or 1 Bag(1lb. frozen sliced peaches, thawed)
1 1/2 Cups Fresh Raspberries            3/4 Cup Sugar
Shortcakes:  2 1/2 Cups All Purpose Flour        2 Tsp. Baking Powder
1/2 Cup Cold Butter       1/2 Tsp. Almond Extract    1 Tbs. Milk        3 Tbs. Coarse Sugar
1/2 Cup Sugar               1/2 Tsp. Salt        2/3 Cup Milk        1 Egg, slightly beaten
2 Cups Ice Cream               1/4 Cup Sliced Almonds
In a bowl, combine the peaches, raspberries and 3/4 cup sugar.  Let stand 1 hour so fruit will become juicy.
Meanwhile, heat oven to 400 degrees.  In a bowl, mix flour,1/2 cup sugar, baking powder and salt.  Cut in butter with a pastry blender or fork until mixture looks like coarse crumbs.  With a wooden spoon, stir in 2/3 cups milk, the almond extract and egg, just until blended.(Dough will be stiff)  On an ungreased cookie  sheet, drop dough by 8 spoonfuls, about 2 inches apart.  Brush with 1 Tbs. milk and sprinkle with almonds over tops of each.  Sprinkle with coarse sugar.  Bake 14-16 minutes or until light golden brown.  Remove from cookie sheet and cool 10 minutes.  Cut shortcakes in half.  Spoon about 1/4 cup ice cream onto bottom of each shortcake.  Top with 1/2 cup of the peach mixture and then add tops of shortcakes.    
Note:  For light golden brown shortcakes, use a shiny cookie sheet and bake on the center oven rack.      

HOW TO MAKE INFUSED OILS
Wash and dry your choice of Herb branches and lightly bruise them to release flavor.  Put them in a clean decorative glass container, cover with warmed oil and seal tightly.  Leave in a cool, cark place to infuse about 2 weeks.  Taste.  If not strong enough, add more fresh herbs and let stand another week.   You can either strain the oil or leave the herbs in.  If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind.  Note:  Sunflower Oil and Safflower Oil work best to give a more prominent herb flavor.  Extra Virgin Olive Oil is also a good choice.  If you use Olive Oil or Peanut Oil, the infused oils should be refrigerated.  These are highly perishable and can turn rancid quickly.  You can add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs.  If you choose to leave the garlic cloves in the oil, be sure to rrefrigerate the oil to avoid the threat of botulism.
Use within 2 months.





KLTF PARTY LINE RECIPES FOR JULY 29th TO AUGUST 2nd, 2013
(If you have questions, e-mail dhilmerson@clearwire.net)

WILTED LETTUCE (Thanks to Gail Leikvoll)
6 Cups Lettuce, washed and cleaned    3 Slices Bacon, cooked and crumbled
2-3 Tbs. Bacon Grease            2 Tbs. Vinegar        1 Tsp. Sugar
In a bowl, combine the vinegar, sugar and hot bacon grease.  Stir to dissolved the sugar.
In a large bowl put the lettuce.  Sprinkle on the bacon. Drizzle over the top the vinegar mixture.
Toss to combine and serve immediately.   

HOMEMADE RASPBERRY-BLUEBERRY FREEZER JAM
7 One Cup Freezer Containers, cleaned and sterilized in boiling water and dried thoroughly    
1 1/2 Cups Crushed Blueberries (about 2 cups fully ripe blueberries)
1 1/2 Cups Crushed Raspberries (about 2 cups fully ripe raspberries)
5 Cups Sugar        3 /4 Cup Water        1 Box Sure-Jell Fruit Pectin
Stem and crush blueberries thoroughly, 1 layer at a time.  Measure exactly 1 1/2 cups crushed blueberries into a large bowl.  Mash raspberries.  Measure exactly 1 1/2 cups mashed raspberries into bowl with blueberries.  Stir in sugar.  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 crystals may remain.)  Fill all 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 containers up to one year.  Thaw in refrigerator before using.

BATTER-DIPPED GREEN BEANS (Thanks to Party Line Cookbook Author, Tammy Algood, from Nashville, Tennessee)
4 Cups Peanut or Canola Oil           1/2 lb. Trimmed Green Beans        2 Cups All-Purpose Flour
2 Tsp. Paprika                   1 Tsp. Baking Soda                         1/2 Tsp. White Pepper
1/4 Tsp. Onion Powder               1 1/4 Cups Club Soda                      Kosher Salt
Put the oil in a large heavy saucepan and heat oil to 375 degrees over medium-high heat.  
In a mixing bowl, combine the flour, paprika, baking soda, white pepper and onion powder.  Make a well in the center and gradually add the club soda, whisking until smooth.  Dip the green beans one at a time in the batter and add to the hot oil.  Do not overcrowd the pan and fry in batches for 1 minute.  Drain on paper towels and serve hot.  Note:  Any Leftovers should be stored in the refrigerator and used within 2 days.   Reheat in a 425 degree oven for 4-5 minutes.  Don't freeze.

GRILLED CHEESE AND BACON SANDWICH ON RAISIN BREAD (Thanks to Party Line Cookbook Author, Tammy Algood, from Nashville, Tennessee)
6 Bacon Slices             1/4 lb. Thinly Sliced Extra-Sharp Cheddar Cheese
4 Slices Raisin Bread        1 Tbs. Unsalted Butter
Place the bacon in a single layer on a plate and cover with waxed paper.  Microwave on HIGH power for 3 minutes or until crispy.  Meanwhile, spread the raisin bread slices evenly with the butter.  Place a large nonstick skillet over medium heat until hot.  Add 2 slices of the raisin bread with the buttered side down.  Top evenly with the cheese slices and bacon.  Top with the remaining bread, leaving the buttered side up.  Grill one minute on each side, pressing lightly with a spatula.  The sandwiches are ready when the cheese is melted and the bread is golden brown.  Serve warm.  Makes 2 sandwiches.

2 INGREDIENTS, ICE CREAM BREAD (Thanks to Doug Lipke)
Spray and flour an 8X4 inch pan or line with parchment paper.
In a bowl, combine 2 1/2 to 3 Cups any flavor of ice cream, softened with 1 1/2 Cups of Self Rising Flour.
Mix until just combined.  Bake at 350 degrees for 45 minutes or until toothpick comes out with a few crumbs stuck on it.  (Doug made one loaf with butter pecan ice cream and one loaf with cherry ice cream)





KLTF PARTY LINE RECIPES FOR JULY 22nd  TO JULY 25th, 2013
(If you have questions, e-mail dhilmerson@clearwire.net)

REFRIGERATOR PANCAKE BATTER
(Thanks to Party Line guest, Sarak Thingvold)
3 Eggs                1 Qt. Buttermilk            1/4 Cup Canola Oil
3 1/2Cups Flour            4 1/2 Tsp. Baking Powder        4 1/2 Tsp. Baking Soda
1/3 Cup Sugar            
In a bowl, beat eggs slightly.  Add buttermilk and oil.  Stir to combine.  In a bowl, sift together the flour, sugar, baking soda and baking powder.  Add to the egg mixture.   Batter will be thick.  You may add water to thin down.  Makes around 2 quarts of batter.   Batter can be refrigerated and/or frozen for 3 months.  (Grey spots may show up but that is normal, simply mix it back into the batter).
Note:  If you don't have buttermilk, you can add 1 Tbs. Lemon Juice to one cup of milk.  Stir to combine.   Let stand about 5 minutes before using.  For this recipe, you will need to make 4 cups of milk, each with one tablespoon of lemon juice.

DUTCH HONEY SYRUP TO GO WITH THE PANCAKES
(Thanks to Party Line guest, Sarak Thingvold)
1 Cup Sugar        1 Cup Dark Karo Syrup        1 Cup Cream
In a saucepan, combine the sugar, syrup and cream over medium heat.  Cook and stir until hot and sugar is dissolved.  Do not boil.   Serve over pancakes.

EASY REFRIGERATOR PICKLES (Thanks to the Simple and Delicous Magazine)
14 Pickling Cucumbers        40  Fresh Dill Sprigs        4 Garlic Cloves, sliced
2 Quarts Water            1 Cup Cider Vinegar        1/2 Cup Sugar
1/3 Cup Salt            1 Tsp. Mixed Pickling Spices
Cut each cucumber lengthwise into six spears.  In a large bowl, combine the cucumbers, dill and garlic.  Set aside.  In a kettle, combine the remaining ingredients.  Bring to a boil.  Cook and stir just until sugar is dissolved.  Pour over cucumber mixture.  Cool.  Transfer to jars if desired and cover tightly.  Refrigerate for at least 24 hours.  Store in the refrigerator for up to 2 weeks.

HOW TO FREEZE PEACHES (Thanks to Ron Specker and the Internet)
Blanch and peel peaches.  Then cut in half.  Remove the pit.  Cut in slices or in chunks.  Rinse them in a mixture of 1 Tbs. Lemon Juice to 2 Cups water to prevent them from turning brown.  Then drain to remove excess moisture.  Spread in a single layer on a parchment lined cookie sheet.  When frozen, put them in freezer zip loc bags and put in freezer for later use.

POPCORN SALAD (Thanks to Jeanelle Posterick)
2 Cups Chopped Celery                    2 Cups Chopped Green Onions        1 Can Water Chestnuts, drained
2 Cups Shredded Cheddar Cheese    1 lb. Bacon, cooked and Crumbled        2 Cups Mayonnaise
2/3 Cups Sugar                                  1 Tbs. White Vinegar                        
6.5 oz. Bag of Old Dutch Premium Popcorn
In a large bowl, combine the celery, onions, water chestnuts, cheese and bacon.  Set aside.  In another bowl, to make the dressing, combine the mayonnaise, sugar and vinegar.  Mix and stir until the sugar is dissolved.  At serving time, pour the dressing mixture over the first mixture that you set aside.  Stir to combine and then fold in the popcorn and serve.  

Note from Donna:  The recipe for Wilted Lettuce from Gail Leikvoll will be on next week's flyer.





KLTF PARTY LINE RECIPES FOR JULY 15TH TO JULY 19TH, 2013
(If you have questions, e-mail dhilmerson@clearwire.net)

HOMEMADE LEMONADE

2 Cups Fresh Squeezed Lemon Juice    8 oz. Simple Syrup (Recipe below)
9-10 Cups Cold Water            Lemon Slices, for garnish
Ice
Pour lemon juice into pitcher.  Add water and simple syrup.  Add ice. Shake or stir to combine.
 Chill for about 2 hours.
Simple Syrup:  1 Cup  White Sugar    1 Cup Water
Put sugar and water in a medium sauce pan.  Stir over medium heat until it boils and sugar is dissolved.

JELL-O SALAD (Thanks to a call from a Party Line Listener

8 oz. Cool Whip, thawed            3 oz. Pkg. Orange Jell-O
Cottage Cheese, small curd        1 Can Mandarin Oranges, drained
In a bowl, combine the dry Jell-O and Cool Whip.  Fold in the cottage cheese and oranges.
Refrigerate until serving time.

STRAWBERRY PIE

9” Baked Pie Crust            4-6 Cups Strawberries
2 Tbs. Corn Starch            1 1/2 Cups Water
3/4 Cup Sugar                1 Box (4 serving size)Strawberry Jell-O
Cool Whip or Whipped Cream
In a saucepan, over medium heat, combine the cornstarch, water and sugar.  Stir until completely dissolved.  
Continue cooking, stirring occasionally, until thick and clear, about 10 minutes.  Remove from heat and add the Jell-O and continue stirring until Jell-O is completely dissolved.  Set aside to let cool about five minutes.  Put half of the strawberries in the pie shell and then top with half of the Jell-O mixture.   Top with the remaining strawberries and then pour the remaining Jell-O mixture over the strawberries.  Refrigerate until pie sets up and gets firm.  Top with Cool Whip or fresh whipped cream.  Note: I will slice about half of the strawberries and put them in the pie shell and top with half of the Jell-O mixture and then I top that with the remaining whole strawberries and top that with the remaining Jell-O mixture.  It looks so pretty with the whole strawberries on top!
Note:  You can make a peach pie by using fresh peaches and peach Jell-O instead of the strawberries and strawberry Jell-O.

STUFFED BURGERS ON THE GRILL

1 1/2 Lbs. Ground Chuck            Onion Slices        Shredded Cheese
Shape the ground chuck into 8 (3 oz.) portions on waxed paper.  Press each portion into a 4 inch patty using a fork.  Top four of the patties with an onion slice and shredded cheese.  Cover with remaining patties.  Seal edges with a fork.  Grill over medium heat to desired doneness.  This lets the filling heat through without the outside becoming overcooked.
Note:  For a variation, add crumbled bacon with your favorite cheese.  Or, try Swiss cheese in ground turkey burgers.





KLTF PARTY LINE RECIPES JULY 8th to JULY 13th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

CHOCOLATE COCONUT BARS (Thanks to Margie Benusa)
1 1/2 cups flour    1/2 cup packed brown sugar    1/2 cup butter (softened)
Mix & press on bottom of 9 1/2 x12 pan.  Bake 15 min. 350 degree oven.
Beat 3 eggs.  Add:
1 1/2 cups brown sugar    2 tbsp. flour            1tsp. Vanilla
1/4 tsp salt            1tsp. Baking powder        1 1/2 cups coconut
Spread over baked crust.
Sprinkle butterscotch chips and/or chocolate chips, and walnuts on top.  (Margie used about 1/2 cup of all)  Bake at 350 degrees for 40-45 minutes or until evenly brown
Margie also said that you could use peanut butter chips or any other kind of you want to.

FRUIT DIP
8 oz. Cream Cheese, softened    1/2 Cup Marshmallow Cream    2 Cups Cool Whip
1/4 Cup Pineapple Juice
Mix all the ingredients together and add enough pineapple juice for the proper dipping consistency.

RANCH PASTA SALAD
3 Cups Uncooked Tricolor Spiral Pasta        1 Cup Chopped Fresh Broccoli Florets
3/4 Cup Chopped Seeded Peeled Cucumber        1/2 Cup Seeded Chopped Tomato
8 oz. Bottle of Ranch Salad Dressing        1/2 Cup Shredded Parmesan Cheese
Cook pasta according to package directions.  Drain and rinse in cold water.  In a large bowl, combine the pasta, broccoli, cucumber and tomato.  Drizzle with salad dressing and toss to coat.  Sprinkle with cheese.

GRILLED CHEESEY POTATOES
4 Cups Frozen Potatoes with Onion and Peppers       1 Tbs. Vegetable Oil
1/2 Tsp. Seasoned Salt                   4 Cheese Singles
Heavy Duty Foil
Heat Grill.  Spray 18x13 inch sheet of heavy-duty foil with cooking spray.  Place potatoes on center of foil.  Drizzle with oil and sprinkle with seasoned salt.  Bring up all sides and seal, allowing space for heat circulation and expansion.  Put packet on grill over medium heat.  Cover grill and cook 30 minutes, turning once.  Carefully open packet, put cheese on potatoes.  Cover loosely and let stand 4-5 minutes or until cheese is melted.  Makes 6 servings.

HOMEMADE POISON IVY AND WEED KILLER THAT REALLY WORKS
(Thanks to the Internet)
3 Cups Vinegar            1/2 Cup Salt        1 Tbs. Liquid Detergent (like Dawn)
Mix vinegar and salt until the salt is completely dissolved.  Stir in liquid detergent.  Pour into a
sprayer.  Spray onto the green growing leaves of the plants.  Wait a week, then repeat on any
survivors.  Best time to apply is during a dry spell.  Do not spray on plants you want to keep.
Note: Plants from older, more established roots will die but may come back a year later.  
Zap the new growth again with the killer spray.





KLTF PARTY LINE RECIPES JULY 1ST to JULY 5TH, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

A & W COPYCAT CHILI DOGS
1 Lb. Ground Chuck         1 Tbs. Sugar            1 Tsp. Worcestershire Sauce
1/2 Tsp. Ground Cumin         6 oz. Can Tomato Paste        1 Tbs. Yellow Mustard
1 Tsp. Salt             1/4 Tsp. Black Pepper        1 Tbs. Minced Onion
2 Tsp. Chili Powder         1/2 Tsp. Celery Seed        1 Cup Water
Cook the ground chuck in a pan and break into small pieces.   Season with salt and pepper.  Add in the remaining ingredients.  Simmer for about 30 minutes until thickens.  In the meantime, grill your favorite hot dogs.  When ready to serve, put your hot dog in a bun and spread on 3 Tbs. of the sauce.  Sprinkle on some cheddar cheese and 1 Tbs. of chopped white onion.

BEER AND BRATWURST(Makes 4 Sandwiches)
4 Fresh Bratwurst (about 1 lb.)    12oz. Can Beer        1 Medium Onion, sliced
10 Whole Black Peppercorns    4 Bratwurst Buns
Heat grill.  In large saucepan, combine all ingredients, except buns.  Bring just to a boil over medium-high heat.  Reduce heat, cover and simmer 10 minutes.  Remove bratwurst and if necessary, continue simmering onion until tender.  Immediately place bratwurst on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.  Cook 6-10 minutes or until browned, turning once.  Drain onion.  Serve with bratwurst on buns.

SLOPPY JOES (Thanks to a call from a Party Line Listener)
1 lb. Ground Beef          2 Tbs. Fat            1 Large Onion, chopped
1/2 Cup Ketchup              2 Tbs. Brown Sugar        2 Tbs. Mustard
1 Tbs. Vinegar              1 Tsp. Salt
Brown ground beef , onion and celery in the fat until beef is no longer pink and the vegetables are tender.
Add the remaining ingredients.  Turn heat to medium-low and simmer, uncovered about 30 minutes or until mixture is thickened.
and simmer to blend the flavors.

SLOPPY JOES (Thanks to a call from a Party Line Listener)
1 Lb. Ground Beef         1 Onion, chopped        Salt and Pepper
1/4 Cup Ketchup             1-2 Tbs. Mustard        1 Can Chicken Gumbo Soup
In a skillet, brown the beef with the onion until beef is no longer pink.  Drain off grease.  Add the remaining ingredients and simmer to blend flavors.  If too thick, add some water.  For a stronger beef flavor, you can add some beef bouillon.

HINTS FOR GROWING TOMATO PLANTS   
(Thanks to a Party Line Listener back in Sept. 2009)    
During the growing season, mix together,
4 Tbs. Epson Salt        2 Tbs. Dry Powdered Milk        1 Gallon of Water
Mix together well and pour one pint of this mixture around each tomato plant.





KLTF PARTY LINE RECIPES JUNE  24th to JUNE 28th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

LEMONADE CUPCAKES (Thanks to Audrey Plueger, a Party Line Listener)
1-6oz can frozen lemonade concentrate, thawed (pink lemonade works great too)              3 eggs
1- 18 1/4 oz Pkg. White Cake Mix        6 oz  Sour Cream        3 oz. Cream Cheese, softened
Preheat oven to 350 degrees. Put paper liners in muffin tin. Set aside.  Remove 2 tablespoons lemonade concentrate from can and set aside for frosting.  Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in mixer bowl. Beat to combine, scrape down sides, beat for 4 minutes on low to medium-low speed. May add a few drops of red food coloring if you want more of a pink color.  Spoon into paper lined muffin tins, filling 3/4 full. Bake for 20 minutes or till toothpick comes out dry.  Cool completely on wire rack. Frost with Butter cream  frosting or Raspberry Butter cream  frosting.  YUM!!!!
 
RASPBERRY BUTTER CREAM FROSTING (Thanks Party Line Listener, Audrey Plueger),
12 oz Raspberries, fresh or frozen        1/2 Cups Unsalted Butter, softened        1 Pinch Sea Salt
2 to 2 1/2 Cups Sifted Powdered Sugar    1/2 tsp.  Fresh Lemon Juice    1-2 Tbsp milk (if needed)
Put raspberries in a small saucepan and cook over medium low heat, stirring with a wooden spoon so they break down. Pour this sauce through a fine mesh strainer to take out the seeds. Return juice to pan and simmer on low until it reduces to a 1/4 cup of very concentrated sauce.  This takes a while.  Set aside to cool. Again this also takes a while. When flavoring is room temperature, cream butter in mixer bowl,  Add 2 cups of sugar, raspberry sauce, lemon juice and salt. Mix on low until smooth. Add another 1/2 cup of sugar and continue to mix, use small amounts of milk to get the consistency you want.  Whip on high to make fluffy.  Frosts 24 cupcakes.  YUM.  A bit of work, but what a taste!!!!

GRILLED REUBEN SANDWICH WITH POLISH KIELBASA SAUSAGE
13.5 OZ. Pkg. Johnsonville Polish Kielbasa Fully Cooked Sausage        4 Slices Rye Bread
1-2 Tbs. Butter at room temperature    4 Tbs. Thousand Island Dressing     4 Slices Swiss Cheese
1/2 Cup Sauerkraut, well drained (Preferably refrigerated style)
Butter each slice of bread on one side only.  Build the sandwich in a 10-12 inch cold skillet.  Place 2 slices , butter side down in the skillet.  top each slice with 1 tbs. of the dressing.  Then top each of the two slices with 1/4 cup sauerkraut (more if desired).  Spread it out evenly to cover the dressing.  Place 2 slices of Swiss Cheese on top of the sauerkraut.  In a skillet, put the sausages and fry just until heated through..  Put two sausage pieces on top of the cheese in each sandwich.  Spread another 1 Tbs. of the dressing on the dry side of the last 2 slices of bread and put the bread, butter side up over the sausages.  Put the skillet over medium low heat and grill the sandwich slowly.  Grill until the bread is toasted and crisp and the cheese is starting to melt.  Press down gently on the sandwich.  Carefully turn the sandwich over to grill the other side.  Grill until the sandwich is nicely toasted on both sides and the cheese is melted.  Remove from pan and serve immediately.  Makes 2 Sandwiches.

GRILLED GALIC AND MINT CHICKEN (Thanks to Jan Korzinowski)
4 Boneless, Skinless Chicken Breasts    1 Tbs. Lemon Juice        1 Tbs. Olive Oil
1 Tbs. Fresh or 1 Tsp. Dried Fresh Mint    1 Tbs. Low Sodium Soy Sauce    2 Garlic Cloves, minced
1 Tsp. Chili Powder            1/4 Tsp. Black Pepper
Put chicken in a resealable plastic bag and set in a shallow dish.  In a blender, puree mint leaves, lemon juice, oil, soy sauce, garlic, chili powder and pepper.  Pour over chicken.  Seal bag and turn to coat chicken.  Marinate in refrigerator 4-24 hours.  Preheat grill to medium.  Remove chicken and put chicken on the rack of uncovered grill.  Discard the marinade.  Grill 12-15 minutes or until tender and juices run clear.  Turn once.









KLTF PARTY LINE RECIPES JUNE 17TH TO JUNE 21ST, 2013
        If you have questions, e-mail dhilmerson@clearwire.net

HOMEMADE MOSQUITO TRAP (Thanks to a Party Line Listener)
2 Liter Pop Bottle, Empty and Clean    1/4 Cup Brown Sugar    1 Cup Water    1/3 Tsp. Dry Yeast
Put the water and sugar in a saucepan and bring to a boil and stir to dissolve the sugar. Remove from heat and let cool. Cut the bottle in half around the middle of the bottle. Pour the cooled mixture into the bottom half. Add the yeast. Then take the other half of the bottle and put the top of the bottle into the bottom half part way. Tape the two halves together with black duct tape. (Mosquitoes are drawn to the black.) Set out in your yard and the mosquitoes will go into the bottle and won't be able to come out.

ROASTED CABBAGE (Thanks to Steve Van Slooten--he got it on facebook)
1 Tsp. Olive Oil    2 Tbs. Real Bacon Bits    2 Tbs. Lemon Juice    1/4 Tsp. Kosher Salt    1/4 Tsp. Ground Black Pepper
1 Tbs. Worcestershire Sauce    1 Medium Head of Cabbage
Preheat the oven or grill to 425 degrees. Mix together the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to taste to make the marinade. Prepare the cabbage. Rinse it under water and remove any bad loose leaves. Cut the head in half on the core. Then cut the halves in half again, to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 Tbs. of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake at 425 degrees for 20-30 minutes, less time if you want yours crunchy. Let them cook longer for a softer cabbage. The wedges reheat wonderful in the oven or the microwave.

RHUBARB SALSA (Thanks to PAT MCGUIRE)
3 Cups Rhubarb, finely diced                  1/2 Cup Sweet Red Pepper, finely diced
1/2 Cup Fresh Cilantro, diced                 1/2 Cup Sweet Yellow Pepper, finely diced
3 Scallions, finely sliced               3 Jalapenos, minced
2 Tbs. Lime Juice                                   1 Tbs. Brown Sugar
1/2 Tsp. Salt                                           1/4 Tsp. Pepper
Blanch diced rhubarb in boiling water for 10 seconds.  Refresh in cold water.  Combine all ingredients.  Serve with sausage, chicken or fish. 

ALL BRAN MUFFINS
1 Box All Bran                 2 Cups Boiling Water
Pour water over the all bran and set aside.
1 Cup Vegetable Oil                     1 1/2 Cups White Sugar       1 1/2 Cups Brown Sugar
4 Eggs, beaten                              1 Quart Buttermilk                5 Tsp. Baking Soda
2 Tsp. Salt                                    5 Cups Flour
In a mixing bowl, combine the oil, white sugar, brown sugar and eggs.  Beat well.  Add buttermilk and mix until combined.  In a bowl, combine the flour, baking soda and salt.  Add to the buttermilk mixture and mix until combined.  Lastly, stir in all bran.  Spoon batter into paper lined muffin cups.  Bake at 350 degrees for 20 minutes.  Can refrigerate the batter for a couple of weeks or more in an airtight container, and make fresh as needed.  Note:  When I make them, I put half of the batter into each muffin cup and then I put 3 or 4 blueberries on top of the batter and then add the rest of the batter.  Sometimes I sprinkle the top of the muffins before they are baked with a little sugar, cinnamon mixture.

HOW TO CLEAN “POPCORN CEILINGS” (Thanks to a Party Line Listener)
In a clean spray bottle, put 25% Bleach and 75% Water.  Cover carpeting and furniture with drop clothes.  Then spray ceilings.  Good for mold and mildew also



KLTF PARTY LINE RECIPES JUNE  10th to JUNE 14th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

VAN CAMP CASSEROLE (Donna’s Favorite)
4 Strips Bacon, cut up        1 Small Onion, chopped        1 Pound Hamburger
1/2 Tsp. Dry Mustard        1/2 Cup Molasses            Dash Worcestershire Sauce
1/2 Cup Ketchup            2-28 oz. Van Camp Baked Beans
Put beans in a 9X13 inch pan.  Brown bacon, ground beef and onions and then drain off grease.  Add to beans along with the other ingredients.  Stir to combine and bake at 350 degrees for 45 minutes.


SHREDDED BEEF AU JUS
3 lbs. Boneless Beef Chuck Roast    2 Cups Water            1 Tsp. Garlic Salt
2 Tsp. Beef Bouillon Granules    1 Tsp. Seasoned Salt        1 1/2 Tsp. Dried Oregano
1/4 Tsp. Dried Rosemary, crushed     8 Hamburger Buns, split
Cut roast in half and place in a 4 or 5 quart slow cooker.  Combine the water, bouillon granules and seasonings.  Pour over the beef.  Cover and cook on low for 6-8  hours or until roast is tender.  Remove beef and cool slightly.  Meanwhile skim fat from the cooking liquid.  Shred meat with two forks, return to the cooking liquid and heat through. Using a slotted spoon, put 1/2 cup of meat mixture on each bun.  Serve with additional cooking liquid on the side.

UNBAKED RHUBARB PIE (Thanks to a call from a Party Line Listener)
1 Prebaked Pie Shell        4 Cups Rhubarb            1 3/4 Cup Sugar, divided
1 Small Box of Strawberry Jell-O
In a bowl, combine the rhubarb and 3/4 cup sugar.  Let sit overnight.  In the morning, add the remaining cup of sugar and stir to combine.  Put in kettle and cook and stir until thickened.  Remove from heat and add the Jell-O.  Stir until Jell-O is dissolved.  Let cook and then pour into baked crust.  Refrigerate until serving time.  Serve with whipped cream.

BACON S’MORES (Thanks to “Bacon Nation Cookbook”)
2 Slices of Bacon            2 Graham Crackers, broken in half        2 Large Marshmallows      1 Hershey Milk Chocolate Candy Bar (1.55 oz. each), broken in half
Cook the bacon until crisp.  Drain on paper towels and keep warm.  Top 2 graham cracker squares( 2 1/2 “ by 2 1/2 “) with bacon, then top with 1 chocolate bar half and then top with a marshmallow.  Put on a microwave safe plate and microwave on HIGH for about 10 seconds or until marshmallow puffs and chocolate starts to melt.
Carefully remove plate from microwave and top each S’more with remaining graham cracker squares.
Note:  I make them half as big.  I break each graham cracker square in half again so they are 2 1/2 “ by
1 “.  Then I take a piece of bacon and break it in half and put a half piece on the graham cracker.  Then top it with one rectangle square from the Hershey Bar (Each bar has 12 rectangle squares) and then I cut a large marshmallow in half and put a half a piece of marshmallow on top of the Hershey piece.  Microwave about
5 seconds or until marshmallow puffs.  Remove from microwave and top with another half a piece of the graham cracker.  This way I get more S’mores for my money!!!

2 HOMEMADE SOLUTION TO KEEP BUGS OUT OF YOUR APPLE TREES
(Thanks to our Great Party Line Listeners!)

#1  In an empty and clean gallon milk jug, put 1 Cup Apple Cider Vinegar, 1 Cup Brown Sugar or White and 1 Cup Water.  Shake to dissolve the sugar.  Add 1 banana peel cut up.  Hang in your apple tree at an angle to keep the rain out.
#2  In an empty and clean gallon milk jug, put 1 Quart Vinegar, 1 Quart Water and 1 Cup Sugar.  Shake to dissolve the sugar.   Add 1 banana peel cut up.  Hang in tree at an angle to keep the rain out.





KLTF PARTY LINE RECIPES JUNE  3rd to JUNE 7th, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

CHEESY CHICKEN CRUNCHERS (Party Line “Live” at Coborn’s)
1 Cups All-Purpose Flour        Salt and Pepper, to taste        4 Egg Whites
1 1/2 Cups Corn Flakes, crushed        1/2 Cup 1% Low Fat Milk
Ketchup or BBQ Sauce, optional     1 Cup Shredded Reduced Fat Cheddar  Cheese                       6 Chicken Breast Filets, cut into strips
In small bowl, combine flour with a pinch of salt and pepper.  In second bowl, make an egg wash by beating together the eggs and milk.  In a third bowl, combine cornflakes with cheese.  Spray a
9X13 inch baking dish with a non-stick spray.  Dip chicken pieces in flour and then into egg wash and then roll in cheesy flake mixture, coating entire pieces of chicken.  Place on baking pan.  Discard any unused corn flake mixture after coating chicken.  Bake at 375 degrees for 25 minutes, turning half way through to ensure even browning.  Serve with ketchup or BBQ sauce.

FRUITY SPLASH SMOOTHIE (Party Line “Live” at Coborn’s)
1 Cup Fat-Free Milk            5-7 Large Unsweetened Frozen Strawberries
1 Medium Banana, cut into chunks    1 Tbs. Honey
3/4 Cup Orange Juice            1/2 Tsp. Vanilla Extract
Combine all ingredients in blender.  Blend until smooth and creamy.  Pour into glasses and serve.

FROSTY ORANGE BANANA SIPPER ((Party Line “Live” at Coborn’s)
1 Medium Banana, peeled, chunked and frozen    3 oz. Frozen Orange Juice Concentrate
1 Cup Low Fat Milk (set in freezer 30 minutes before using)
1 6oz. Container Low Fat Vanilla Yogurt
Combine all ingredients in a blender.  Blend until smooth and creamy.  Pour into glasses and serve.

GRILLED FISH (Thanks to Coborn’s “Great Summer Grilling Coupon Book)

1 Pound Fish Fillets, cut ¾ inch thick    2 Tbs. Butter, melted
1 Tsp. Salt                1/4 Tsp. Pepper
1 lemon, cut into 4 wedges
Spray grill rack with cooking spray and prepare coals or a gas grill for direct heat.  Cut fish into
4 servings.  Brush fish with about half of  the butter.  Sprinkle with salt and pepper.  Place the fish on the grill and cover the grill.  Cook 10-14 minutes on medium heat, brushing a few times with remaining butter until the internal temperature of the fish reaches 145 degrees.  Serve with lemon wedges.  Makes 4 servings.

CANDY COOKIES (Thanks to my sister-in-law, Evelyn Biskey)
2 Eggs            1 Cup Brown Sugar        1 Cup Granulated Sugar
1 Tsp. Vanilla        1 3/4 Cups Flour        1 Tsp. Baking Soda
1 Tsp. Salt        1 Tsp. Vanilla Extract        3 Cups Oatmeal
Hershey Candy Bars, separated into pieces        Pecans
In a bowl, cream together, the eggs, sugars and vanilla extract until light and fluffy.  Beat in the dry ingredients.  Lastly, stir in the oatmeal.  Drop by tablespoonful onto baking sheet.  Bake at
350 degrees for 10-14 minutes, depending on size of cookie.    After removing cookies from the oven, top with a piece of Hershey Candy Bar.  When it starts to melt, top with a pecan.





KLTF PARTY LINE RECIPES FOR May 27TH to May 31st, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

SCONES (Thanks to Carol Reeser)

2 Cups All Purpose Flour      3 Tbs. Sugar     1/2 Tsp. Salt    1 Tbs. Baking Powder
Sift together all the above ingredients. Put in large bowl.  Grate 5 Tbs. Cold Butter into flour mixture.  Carefully stir in 1 cup heavy whipping cream, until just moistened.  Turn dough out onto a lightly floured surface and knead briefly.  Pat dough into a 3/4 inch thick round circle.
Mixture will be a little dry.  Cut into pie shape wedges. Put on a parchment paper lined baking sheet or onto a clay pizza stone.  Bake at 450 degrees for 13 minutes.  Rotate cookie sheet or stone halfway through the baking time.  Note:  Carol dabs the top of the scones with a little cream and sprinkles on a little of raw sugar before baking.

CHERRIES IN THE SNOW (Thanks to Sandy Opatz)

6 Egg Whites                1/2 Tsp. Cream of Tartar        1/4 Tsp. Salt
1 Pkg. 8oz. Cream Cheese               2 1/2  Cup Sugar, divided        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 1 1/2 cups 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, 1 cup 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.
Note:  Original recipe calls for 2 Pkgs. (3oz. each) of cream cheese but since it’s not easy to find, Sandy said that she just uses an 8 oz. Pkg. of cream cheese.        
Note:  There was some confusion about this recipe that I gave the week of May 6th, so I called Sandy and here is the corrected version:

ALMOST FAMOUS CARAMEL CORN (Recipe courtesy Food Network Magazine)

2 Tbs. Vegetable Oil, plus more for the baking sheet             2 Tbs. Molasses
1/3 Cup Popcorn Kernels (preferably mushroom kernels)         2 Tsp. Roasted Peanut Oil     Kosher
1 cup sugar     3 Tbs. Dark Corn Syrup           1/4 Salt         1/2 Cup Raw Peanuts
Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer.  Cover and cook, shaking the pot, until there are several seconds between pops.  Transfer the popcorn to a bowl. Lightly oil a baking sheet.
Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers  290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.  Tip: Special "mushroom" kernels pop into these round shapes found in Cracker Jack. Order them from justpoppin.com

RHUBARB DUMP CAKE
3 To 4 Cups Rhubarb, cut into 1/4 inch pieces    1 Cup White Sugar    
1 Pkg. (3oz.) Strawberry Jell-O            1 Pkg. Yellow Cake Mix
1 Cup Water                    1/4 Cup Butter, melted
Grease a 9X13 inch baking dish.  Spread the rhubarb evenly in the bottom of the baking dish.  Sprinkle the sugar over the rhubarb, followed by the Jell-O and finally the cake mix.  Pour the water and melted butter over the top.  Do not stir.  Bake at 350 degrees for 45 minutes or until the rhubarb is tender.





KLTF PARTY LINE RECIPES FOR May 20TH to May 24TH, 2013
          If you have questions, e-mail dhilmerson@clearwire.net

CHICKEN BREASTS AND WILD RICE
1 Cup Wild Rice            1 Tsp. Salt            4 Cups Water
1 Can Cream of Mushroom Soup    8oz. Sour Cream            1/4 Cup Sherry                                                                   4oz. 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 breasts..  Arrange chicken over soup.  Spoon remaining soup mixture over chicken.  Sprinkle on the Parmesan.  Bake covered at 375 degrees for 30 minutes.      

2 INGREDIENT SLOW COOKER PULLED PORK.
3 lbs. Boneless Pork Roast    1 Pkg. Lipton Onion Soup Dry Mix
Put Roast in slow cooker and sprinkle on the dry soup mix.  Cover and cook on LOW for 6-8 hours or until tender.  When finished, shred meat with two forks and make your sandwiches.
Note:  For a richer taste, in a skillet, you can brown the roast first on all sides.  Then put the roast in your slow cooker.  Add a little water to the drippings in the skillet and stir to get all the little brown bits and then pour the over the roast in the slow cooker.

Grilled Salmon
1/2 cup olive oil                 1/4 cup lemon juice              
4 green onions, thinly sliced         1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary     1 teaspoon chopped fresh thyme
1/2 teaspoon salt                 1/8 teaspoon black pepper
1/8 teaspoon garlic powder             3 pounds salmon fillets
Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
Preheat grill for medium heat and lightly oil the grate.
Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

ALL AMERICAN BBQ RUB
2 Tbs. Paprika        1 Tbs. Dry Mustard        1 Tbs. Onion Powder
2 Tsp. Salt        1 Tsp. Cinnamon            2 Tbs. Dark Brown Sugar
1 Tbs. Chili Powder    2 Tsp. Garlic Powder        1 Tsp. Ground Cumin
1 Tsp. Ground Black Pepper
Mix all the ingredients together in a bowl.  Use between 1/2 and 1 Tbs. of the spice mix per cut, whether steak, fish or chicken .thighs.  To make sure it sticks, rub each cut with about 1 tsp. unsweetened apple juice, lemon juice, balsamic vinegar or white wine vinegar.  Pat the rub in place to make a thin coating on all sides and you’re ready to grill.  For a deeper taste, coat with the rub, then cover and refrigerate for 4 hours or up to 24 hours. Before grilling.






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!