Recipes 2014

Recipes for the Week of November 24-28th

This is the last recipe sheet segment before Thanksgiving! Let’s look at some EASY treats and sweets this week. All recipes have been adapted from a variety of sources.

2 EASY PUMPKIN CAKE MIXES USING ONLY TWO INGREDIENTS
1.)  Mix 1 box of angel food cake mix and 1 (15 oz) can of pumpkin. Bake @ 350 for 20-25 minutes.
2.)  Mix 1 box of spice cake mix and 1 (15 oz) can of pumpkin. Bake @ 350 for 20-25 minutes.
Top these cakes with powdered sugar, whipping cream, butter cream frosting or your own choice of topping.

CRANBERRY CONSERVE
4 C fresh or frozen cranberries
1 T grated orange peel PLUS 2 oranges, peeled, siced.
1 C raisins
1-1/4 C water
1 C chopped pecans
2-1/2 C sugar
In large saucepan, combine cranberries, orange peel, oranges, raisins and water. Simmer until cranberries are soft. Add pecans and sugar. Stir well. Simmer uncovered 10-15 minutes Cool & refrigerate. 3 pints.

PARTY FAVOR BAGS
Mix 1 large bag or tin of caramel corn, 1 large bag of mixed salty snack mix and 1 or 2 bags of candy corn. Scoop 1 C of treat mix into a sandwich baggie or fall themed bag and tie the baggie with an orange colored ribbon.

E-mail your recipes, comments or ideas to: partyline@fallsradio.com

CARAMEL APPLE MARTINI  (Shared by Chris and requested by listeners on air in the KLTF studio)
1 shot caramel vodka (Smirnoff)
1/2-3/4 C Apple Pucker
1 shot apple cider
1 squirt caramel syrup
Put all in shaker with ice. Shake. Strain.

MOLASSES CREAM PUMPKIN PIE
In mixer, beat 2 eggs, 1/2 C sugar, 1 t cinnamon, 1/2 t salt, 1/2 t ground ginger, 1/2 t ground nutmeg, 1-3/4 C canned or cooked pumpkin, 3 T molasses, 1 C heavy cream. Pour into single pie crust pastry. Bake @ 425 for 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until knife inserted near the center comes out clean. Cool and keep refrigerated.
Serve with whipped cream or ice cream.            Happy Thanksgiving!





LISTEN TO PARTY LINE EVERY WEEKDAY FROM 10AM UNTIL 11AM
NOV 17TH-NOV 21ST

This is the third recipe sheet in November preparing for Thanksgiving. Lets look at some EASY salad recipes this week. All recipes have been adapted from a variety of sources.

OLIVE LOVER’S SALAD
1 can (6oz) pitted ripe black olives drained and chopped
1 jar (5-3/4 oz) stuffed green olives drained and chopped
2 celery ribs chopped
2 garlic cloves minced
2 T olive or vegetable oil
Combine all ingredients, toss to coat. Cover and refrigerate for 4 hours

SALAD FOR A CROWD
2 heads of lettuce chopped or torn
1 head of cauliflower cut in small pieces
1/4 C grated red cabbage
1/4 C grated carrots
1 medium chopped onion
1 lb bacon cooked and crumbled
3/4 C grated parmesan cheese
Combine all. Refrigerate until ready to serve. Serve with dressing: 3/4 C sugar, 1C milk, 2-1/2C mayo type dressing, pinch of salt. Beat dressing ingredients until smooth. Dress salad just before serving.

E-mail your recipes, comments or ideas to partyline@fallsradio.com

EASY WALDORF SALAD
2 unpeeled diced red skinned crisp apples
1 (11 oz) can mandarin oranges, drained
3/4 C sliced celery
1/4 C mayo type dressing
2 T chunky peanut butter
1 t lemon juice
Combine apples, oranges and celery. In another bowl blend mayo peanut butter and lemon juice. Chill seperately. Mix together just before serving. Serves 6.

THREE STEPS TO A PERFECT SALAD
 Clean and dry the greens well.
 Dress greens right before serving. Add a small amount at a time. Don’t let dressing pool at bottom of bowl
 Add delicate ingredients last. Place items like avocado or hard boiled eggs gently on top of dressed salad.




LISTEN TO PARTY LINE EVERY WEEKDAY FROM 10AM UNTIL 11AM
NOV 10TH - NOV 14TH

This is the second recipe sheet in November preparing for Thanksgiving. Let’s look at some EASY side dish recipes this week. All recipes have been adapted from a variety of sources.

WILD RICE STUFFING
Turkey giblets cooked and diced (optional)
4 C water
1 package (6 oz) long grain and wild rice cooked according to the package directions
1 celery rib chopped, saute in butter
1 small onion chopped, saute in butter
1/2 C butter
2-1/2 C crushed seasoned stuffing  
1-1/2 C chicken broth
Mix all together. Bake @350 in uncovered, ungreased 1-1/2 quart casserole for 30 minutes. Serves 8-10.

BUTTERNUT SQUASH BAKE
1/3 C butter softened
1/2 C sugar
2 eggs
1 can evaporated milk
1 t vanilla extract, 1/2 t salt and dash of pepper
2 cups mashed, cooked butternut squash
Mix all ingredients. Mixture will be thin. Pour in greased 11x7x2 baking pan. Bake uncovered @350 for 45 minutes.
TOPPING: 1/2 C crisp rice cereal, 1/4 C brown sugar, 1/4 C pecans, 2 T butter melted, dash salt. Mix. Sprinkle over casserole and return to oven for 5-10 minutes. Serves 6-8

E-mail your recipes, comments or ideas to partyline@fallsradio.com

CREAMY BROCCOLI CASSEROLE
Layer the following ingredients in order in a greased 8 inch baking pan:
2 packages (10 oz each) frozen chopped broccoli thawed and drained
1 small can cream of chicken soup
2 t lemon juice
1/2 C crushed seasoned stuffing
1 T butter melted
1/4 C cheddar cheese
Bake covered @350 for 30  minutes. Serves 6

SIMPLE LEFSE RECIPE    (So easy, so good)
1 C salted mashed potaoes  (Can also use instant potatoes)
1 C cream
5 C flour
Mix all, form into 12 dough balls, chill two hours. Roll out thin on floured surface. Bake (both sides) on griddle medium high about two minutes. Keep moist & cool in air tight container in refrigerator or freezer. Makes 12 medium size lefse.




LISTEN TO PARTY LINE EVERY WEEKDAY FROM 10AM UNTIL 11AM 
NOV 3RD-NOV 7TH

There are four November recipe sheets before Thanksgiving. Let’s look at three EASY main course ideas this week. All recipes have been adapted from a variety of sources.

HERBED TURKEY BREAST
1/2 C butter and 1/4 C lemon juice
2 T soy sauce
2 T chopped green onions
1 T rubbed sage
1 t dried thyme and 1 t dried marjoram
1/4 t pepper
1 turkey breast (5-1/2 to 6 lb)
In a small saucepan combine all ingredients but the turkey. Boil. Remove from heat. Baste butter mixture over turkey that has been placed in a shallow roasting pan. Bake uncovered @ 325 for 2 to 2-1/2 hours basting every 30 minutes. 10-12 servings.

TURKEY WITH SAUSAGE STUFFING
1 turkey breast (5-1/2 to 6 lb)
1/4 C butter
2 pkgs 12 oz bulk pork sausage
2 C sliced celery and 2 medium onions chopped
4 C dry bread crumbs
2 C pecan halves
2/3 C chicken broth
2 eggs beaten
1 t salt and 1/4 t pepper
1/2 t rubbed sage
Place turkey breast in shallow baking pan and brush with butter. Bake uncoverd @ 325 degrees for 2 to 2-1/2 hours. Meanwhile saute sausage, onions and celery. Add all remaining ingredients. Spoon into a greased 3 quart casserole. Cover and bake @ 325 for 1 hour. Serve stuffing on serving platter with sliced turkey. 12-16 servings.

E-mail your recipes, comments, or ideas to: partyline@fallsradio.com

SWEET POTATO PORK CHOPS
2 boneless 1/2 inch pork chops
1 t oil
2 slices EACH apple, onion 1/2 inch thick and peeled sweet potato 1/2 inch thick
2 T brown sugar
2 T water
1 T soy suace and 1 T Worcestershire sauce
Brown pork chops. Place in 1 quart baking dish and top with onion, apple and sweet potato. Combine remaining ingredients and spoon over the top. Cover and Bake @ 350 for 40 minutes. Serves 2.







LISTEN TO PARTYLINE EVERY WEEKDAY FROM 10AM UNTIL 11AM  FROM OCT 27-OCT-31

Halloween is on a Friday this year! Many families, churches and organizations plan an indoor party or Fall Festival to provide warmth, light and safety to this evening holiday. Here are some treat ideas for your fall party.

BAKED CARAMEL CORN  ( My Buckman ladies ;)
1 C butter, melted
2 C brown sugar
1/2 C white syrup
1 t salt
1/2 tsp soda
1 t vanilla
6 qts popped corn        
Mix butter, brown sugar, syrup and salt. Boil, stirring constantly. Remove from heat. Stir in soda and vanilla. Pour over popped corn and mix well. Pour in a big foil roasting pan sprayed with PAM. Bake @ 250 for 1 hour. Stir every 15 minutes Cool. EXTRA: Spread caramel corn on sheets of wax paper and drizzel melted almond bark or chocolate chips over! Wow!

E-mail your recipes, comments or ideas to: partyline@fallsradio.com  

ROASTED PUMPKIN SEEDS   (packed with fiber and nutrients)
1 C pumpkin seeds
1 T butter, melted  (or oil)
1/2 t salt
1/4 t seasoned salt
Mix all together. Layer on baking sheet. Bake @250 for 45 minutes. Stir occasionally.

SPICED, MULLED CRANBERRY APPLE CIDER
1/2 gallon apple cider  
32 oz cranberry juice
1/4 C sugar
1 T molassas
2 cinnamon sticks & 1 t cloves
1/2 lemon sliced
Combine, boil then simmer 20 minutes.

PUMPKIN WHIP
1 pkg (3.4 oz) instant butterscoth pudding mixed with 1 1/2 C cold milk. Add 1 C canned pumpkin and 1 t pumpkin pie spice. Fold in 1/12 C whipped cream. Spoon into dixie type plastic cups to serve at a party. Garnish with one small ginger snap cookie.





Recipe Sheet for the Week of October 20-24th, 2014
To use or not to use a refrigerated tube of dough? Well, it’s happening today!

TUNA CRESCENT RING  (adapted from Simple & Delicious)
1 tube 8 oz refrigerated crescent rolls
1 can 12 oz solid white tuna drained and flaked  (Albacore in any brand is solid white)
1 C frozen peas and carrots
1/2 C shredded cheddar cheese
1/4 C mayo type salad dressing
1 T Dijon mustard
1 t Italian seasoning  (I would replace this with just salt, pepper)
Unroll  8 crescent dough triangles on ungreased baking pan. Mix the rest of the ingredients. Spoon over wide end of each crescent roll. Fold pointed end over filling. Filling will be visible. Bake @375 for 15-20 minutes.

THE SEPT 2014 ISSUE OF GOOD HOUSEKEEPING GIVES GARLIC IDEAS:
1.)  GH suggests OXO GOOD GRIPS garlic press as their value buy @ $16.00. This die cast zinc tool is dishwasher safe with rubberized, slip proof handles @ oxo.com
2.)  Out of fresh garlic bulbs? GH suggests the mild, fragrant Amore Garlic Paste. A teaspoon equals a clove. In a toothpaste like tube.
3.)  TO GET RID OF THE GARLIC SMELL: To free fingers of all garlic scent, our GH pros wash their hands with soap, then rub them over something stainless steel, like a spoon or a sink, for about a minute before they lather up again. It actually works!

GARLIC KNOTS
Cut 13 oz refrigerated pizza dough into 1 inch strips. Tie in knots. Brush with melted butter, 2 crushed garlic cloves and 1/2 t honey. Top with parmesan cheese and Italian seasoning sprinkled on. Bake 15 minutes @ 400. Makes 8

E-mail your recipes, comments and ideas to: partyline@fallsradio.com

CHRIS’ PICKLED VEGETABLE MEDLEY  
This recipe was contributed by Chris Grams and taste tested in the studio by FALLS RADIO staff.
1 1/2 C white vinegar
1/4 to 1/2 C sugar
Mix together and boil. Pour over fresh vegetables of your choice that are cut into finger food size pieces and placed in a quart jar. Let stand for one hour, cover and refrigerate. Vegetables that Chris used were, salsa peppers, banana peppers, onions and carrots. Yum, I will be making this.





Falls Radio, along with others, sponsored the 2014 Business Insights featuring “Famous Dave” Anderson of Famous Dave’s BBQ Restaurants. Here are some of the recipes adapted from KLTF’s signed cookbook from Dave!

Dave says the key to BBQ is the smokey fire and the marinade.
BLUEHORSE MAPLE MARINADE    (suggested for four thick pork chops)
1/4 C pure maple syrup
1/4 C blue agave honey  (or a local honey)
2 T fresh ground horseradish
2 T stone ground mustard
1/4 C apple cider vinegar
1 T fresh garlic minced
2 T Sriracha sauce  (a hot type sauce)
2 t Kosher salt
Mix all ingredients. Place meat in marinade. Cover and refrigerate at least 4 hours. Remove from refrigerator and sprinkle with salt & pepper. Grill.

Dave also says, “My definition of a balanced diet is a cornbread muffin in each hand!”
OLD SOUTHERN HONEY BUTTERED BUTTERMILK CORNBREAD   (Serves 12)
2/3 C self rising flour
2/3 C Jiffy yellow cake mix
1/3 C yellow cornmeal PLUS 1/3 C stone ground yellow cornmeal
1/4 C light brown sugar
2 t baking powder
1 t salt
1 C buttermilk
1/4 C oil
1 egg beaten
1/3 C Hellman’s Mayonnaise
Mix all dry ingredients. Mix wet ingredients into dry. Spoon into prepared muffin tins and bake @400 for 25 minutes.
DAVE’S HINT: This batter works best when held overnight in the refrigerator. . . you’ll get more rise on your muffin tops!
HONEY BUTTER
1/4 C clover honey
1/2 C butter softened
Whip butter with honey until well mixed.

E-mail your recipes, comments and ideas to: partyline@fallsradio.com

Confession: When out of town and near a Famous Dave’s I have gone into the take-out desk  area and ordered a dozen cornbread muffins to freeze at home. One goes well with a cup of soup at noon.





                                    LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
                           KLTF PARTYLINE RECIPES FOR OCTOBER 6TH-OCTOBER 10TH

Years ago, my dear friend Doris, who is now well in years, had my little young family over for an autumn supper. I use the recipes from this supper yet today:

DORIS' SPAGHETTI SAUCE   (serve with prepared spaghetti)
1 lb hamburger & 1 chopped onion browned
2-8 ounce cans tomato sauce  plus 1 small can tomato paste
1/2 t pepper and 1 t salt
1/2 t cinnamon and 1/2 t oregano
2 T worchestershire sauce
Mix all ingredients. Put in slow cooker on high for 3 hours or a bit longer if desired.

DORIS' REFRIGERATOR CREAMY COLE SLAW BASE
1 onion chopped
1 C sugar
1 t salt
1 t celery seed
1/2 C mayo type salad dressing
1/2 C sour cream
Mix ingredients and refrigerate. Use with any shredded cabbage as desired.

E-mail your recipes, comments or ideas to : partyline@fallsradio.com

BLACK FOREST CHERRY CAKE   (9x9 size; double recipe for larger cake)
1/2 C flour
1/4 C cocoa powder
1 C sugar
1/4 t bake soda
1/8 t salt
1 1/2 T oil
1 egg
1/2 t vanilla
1 frozen package of dark cherries
Mix all ingredients. pour into a greased 9x9 cake pan and bake @ 350 for 30 minutes. Cool. Sprinkle with powdered sugar. Serve with whipped cream.







                                 LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
                                  KLTF PARTY LINE RECIPES FOR Sept 29th-Oct 3rd 2014


Recently, in a hotel lobby, I poured myself a glass of ice cold, unsweetened, "strawberry infused spa water" from a very large clear pitcher with a bottom spout. This was a surprising new choice other than the lobby coffee. Spa water is a subtle fruit flavored ice water that intensifies as it sits. I have seen this spa water in trendy shops, college cafeterias and now in a hotel lobby. The clear jars with fruit are beautiful and colorful.

FRUIT INFUSED SPA WATERS   (ideas adapted from The Yummy Life blog)
*Fill 1/3 of a quart jar with any kind of washed, cleaned sliced fruit or fruit combination.
*Lightly crush fruit to release flavors with a wooden spoon.
*Continue to fill jar fully with ice cubes and pour water over all.
*Cover and refrigerate. Ready to serve after 2 hours.  
*Here are some flavor suggestions: lemon, lime and orange; raspberry & lime; pineapple & mint; strawberry & lemon; (cucumber is surprisingly my favorite) blueberries, melons, and any fruit or herb you would like to use. Bananas are not recommended.
*Spa waters are originally plain, unsweetened and simple. However, some like to add a Soda Stream, sweeteners, seltzers or other flavorings.
*For a "no waste" determination, use the resulting fruit mash for muffins etc.

SIMPLE SYRUP SWEETENER (use as little as possible in our quest to reduce sugar)
1 C granulated sugar
1 C water
Simmer until sugar is dissolved; Refrigerate in covered pint jar. Use 1 t per 8oz glass as a sweetener in coffees, teas, fruit waters.

*E-mail your recipes, comments and ideas to: partyline@fallsradio.com

CINNAMON SPICED ICED TEA   (adapted from The Yummy Life blog)
1 Good Earth tea bag    (Original Sweet & Spicy Herbal Tea, no substitutes)
1 regular black tea bag
4 C water (1 quart jar tap/room temperature)
Hang the tea bags inside the rim with tags on the outside of a quart jar. Add water to cover the tea bags. Cover and refrigerate for 6-12 hours to "steep" the tea. Serve over ice.

TROPICAL FAUX-GRIA (non alcoholic Sangria, July 2014 Good Housekeeping)
In large pitcher, mix 4 C pineapple juice, 2 C EACH orange juice, cream soda, pineapple chunks, 1 medium orange sliced and 1/2 green apple thinly sliced. Chill. Serves 4-6.

Last week, at the Clinton Global Initiative, Pepsi, Coca-Cola and Dr. Pepper pledged to reduce the number of calories consumed in the form of sugary sodas by 20% in the next 11 years. Trouble is, we need our 11 years of health right now!





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
 

KLTF PARTY LINE RECIPES FOR Sept 22nd-Sept 26th 2014


Welcome to Bunny Tabatt, our KLTF PARTY LINE guest hostess on air for Monday and Tuesday this week!

Bunny, like many of us, felt it was right to give her family of three children new and wonderful experiences. Bunny recalls a fondue pot, on fire, being thrown out the door into the snowbank and a child claiming his, "mouth is burnt off" leaving her to wonder if fondue was the best plan after all!


BASIC SWISS CHEESE FONDUE ( courtesy aboutfood.com)

1 lb grated swiss cheese coated with 2 T flour

1 clove of garlic rubbed firmly on inside of fondue or crockpot.

2 C dry white wine brought to simmer but not boil

2 T Kirsch, rum or brandy (optional)

1/4 C grated parmesan cheese

1/4 t grated nutmeg

Assorted breads, cooked meats and vegetables in bite sized pieces to dip. Serves 4


*E-mail your recipes, comments and ideas to: partyline@fallsradio.com


Speaking of "bunny" did you know that in the UK, Ireland and Canada McDonald's makes a Cadbury Egg Candy Bar McFlurry?

Isn't it so Norman Rockwell like to imagine a father and a son out squirrel or rabbit hunting together in the fall? When Bunny's husband and son brought home these offerings she would, "make it just like chicken" until one day the kids insisted that she did a Shake and Bake to the family pet rabbit. No! I never! Yes! You did! The family saga endures yet today.


HOMEMADE SHAKE AND BAKE MIX (courtesy allrecipes.com)

4 C dry bread crumbs

1/3 C vegetable oil

1 T salt

1 T paprika

1 T celery salt

1 t ground black pepper

1/2 t garlic salt plus 1/2 t minced garlic

1/4 t minced onion

1 pinch dried basil

1 pinch dried oregano

Mix all ingredients in a large resealable plastic bag. Makes 4 cups. Use as coating for chicken, pork, squirrel or rabbit.







LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
 KLTF PARTY LINE RECIPES FOR Sept 15th-Sept 19 2014

It's an early fall evening in September around suppertime and there's a slight chill in the air. Are you "sundowning" a medically recognized term for a bit of a nostalgic or even sad feeling in the autumn evening when sunlight is less and less? Out comes the small round black enamel roasting pan. It's the season for comfort food.

CHERI'S GOULASH    (adapted from a friend's recipe)
2 C dry noodles cooked as directed on the box. (any kind of noodle you like)
1 lb hamburger
1 med onion chopped
1 med green pepper chopped
Salt, pepper, brown sugar (season to your taste)
1 can Italian stewed tomatoes 14.5 oz (I use fresh or frozen tomatoes when available)
1 can corn 14.5 oz (I use fresh or frozen corn when available)
1/2 C ketchup
1/3 lb Velvetta  cheese cubed (Yes, Velvetta for it's melted creaminess here)
Brown hamburger, onion and green pepper; season with salt, pepper and brown sugar. Stir in tomatoes, corn, ketchup, Velvetta cheese and the cooked noodles. Place in a covered casserole dish and bake@350 for 45 minutes.

GENERATION GAP: I call noodles, well, noodles. The young women in my family correctly call noodles by the proper Italian name for the shape it comes in and it all ends in the word, pasta. (Rotini pasta, penne pasta, tortellini pasta.)  Sigh.

 *E-mail your recipes, comments and ideas to: partyline@fallsradio.com

We have taken our grandkiddos to Apple Jacks Orchard, Delano, MN for a fun packed day and at the end of that day we bring home ready-for-sleep grandkiddos and a couple of bags of fresh picked orchard apples and some pressed apple cider! The following recipe goes well with Goulash.

RED HOT CINNAMON APPLESAUCE
1/2 C red hot cinnamon candies
1/2 C boiling water
1  3 oz pkg lemon jello
1 1/2 C applesauce  (see applesauce recipe below)
Mix candies, boiling water and jello to dissolve. Stir in applesauce. Chill to firm.
MICROWAVE APPLESAUCE   
6 C apples, peeled, cored, sliced
1/2 C water
1T lemon juice
1/4 C sugar
Microwave on high for 10-12 minutes, stir occasionally. Chill





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR Sept 8-Sept 12 2014
 
STRAWBERRY CREAM CHEESE DIP   (free of food color)
1 pkg 8 oz cream cheese, softened
5 ripe hulled strawberries (use the ones that have become mushy in the box)
dash salt
3/4 C powdered sugar
In a mixer, cream all ingredients on med-high for 1 minute. Keep chilled.
TO HULL A STRAWBERRY Use a drinking straw cut in half and press under the strawberry at it's bottom tip and press upwards through the strawberry to the top. Keep pressing until the leafy green hull just pops right off. Easy and quick; makes a chef quality presentation on any platter.

Harvesting onions out of the garden?  Recipe from a group published cookbook.
SALLY'S FRENCH BREAD WITH ONIONS   ( 9x13 casserole)
8 C white onions, sliced
4 T butter
1/4 lb Swiss cheese grated   (I like more cheese than this)
1 can cream of chicken soup
1 C milk
1 loaf french bread, sliced and buttered
Saute' onions in butter until soft but not browned. Place in large casserole and sprinkle the cheese over them. Mix together the soup and the milk; pour over the onions and cheese, lifting the onions with a fork to allow liquid to drip down. Place slices of bread around the casserole, pushing into the mixture, leaving tips of bread sticking out. Bake @350 for 30 minutes. Serves 8-10 for a side dish.

  *E-mail your recipes, comments and ideas to: partyline@fallsradio.com

Finally! A sweet treat recipe! Quick and easy. The oatmeal and almonds keep this recipe out of my "forbidden file".  Perfect with coffee after a company dinner.
SNOW COVERED CRESCENTS     
1 C butter, softened (no substitutes)
3/4 C powdered sugar
1 t almond extract
1& 1/4 C flour
1 C old fashioned oats
1/2 finely chopped almonds
1/4 t salt
Cream butter, powdered sugar, almond extract. Add flour, oats, almonds and salt. Take 1 T of dough place 2" apart on ungreased baking sheet and curve into crescents. Bake@325 for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional powdered sugar. Makes 3 dozen.





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR Sept 1st-Sept 5th 2014

As a child, my family of seven from Richfield would pick up my grandmother and head into Minneapolis to the iconic Nankin Chinese Restaurant which has since closed. This well worn, used Pillsbury Bake-Off recipe is my reminder of those special occasions.

QUICK AND EASY PORK (or chicken) CHOW MEIN  (make in under 1/2 hour)
2 C cooked, shredded pork (I always use cooked shredded chicken)
1 C sliced celery
1/2 C chopped onion
1/2 C chopped red or green pepper
1 t chicken flavored instant bouillon
1 t sugar
1/8 t black pepper
1 1/2 C water
2 T soy sauce
1 can bean sprouts, drained (16 oz)
2 T cornstarch
1/4 C cold water
Combine chicken, celery, onion, red pepper, bouillon, sugar, black pepper, 1 1/2 C water and soy sauce. Cover, bring to a boil then simmer 10 minutes. Stir in bean sprouts. In small bowl combine cornstarch and 1/4 C water until smooth and add to skillet mixture until thickened.  Serve over chow mein noodles and/or brown rice. 4-6 servings
 
*E-mail your recipes, comments and ideas to: partyline@fallsradio.com

After a listener called for a KLTF 2013 archived recipe we thought, "That recipe is worth a repeat!" Thank you, caller.
 
ZUCCHINI CRUST PIZZA courtesy of Jan Korenowski, Diabetic Educator
3 C shredded zucchini
3/4 C egg substitute
1/3 C all purpose flour
1/2 t salt
2 C shredded part skim mozzarella
2 small tomatoes halved and thinly sliced
1/2 C chopped onions
1/2 C julienne green pepper
1 t dried oregano
1/3 t dried basil
3 T shredded parmesan cheese
Combine zucchini, egg substitute, flour and salt. 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 zucchini crust with mozzarella, tomatoes, onions, green peppers, oregano, basil and parmesan cheese. Bake 15-20 minutes. Serves 6





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR Aug 25th-Aug 29th 2014

Some years back, I volunteered to serve a fellowship lunch every Friday evening for a weekly faith based addiction recovery program. The light lunch plate would consist of a hot sandwich, a few chips or some veggies and a cookie or a bar. I served about 35 people each Friday and learned the art of assembly line cooking with a smile! Here is a recipe for one of the hot sandwiches for this time of year. This recipe is my attempt to replicate a sandwich from a quaint little European shop in the foothills of Vail, Co.

SWISS HOT DOGS (my attempt to replicate)
4-6 specialty hot dogs (coarse ground, brats, veal sausage, polish sausage)
4-6 french bread rolls, sliced (crisp on the outside, soft on the inside)
broccoli chopped very fine to fill 1 cup
parsley chopped very fine to fill 1 cup
1/8 C vinegar
1/8 C oil
1 T sugar
pinch salt & pepper
gourmet, brown or regular mustard
1 box fresh bean sprouts
To prepare the fresh relish, mix broccoli, parsley, vinegar, oil, sugar, salt & pepper. Set aside. Broil or grill specialty hot dogs. Layer in order: open bun, grilled hot dog, mustard, fresh relish and top with sprouts.

 *E-mail your recipes, comments and ideas to: partyline@fallsradio.com

With a fork, my daughter-in-law and I picked apart a wild rice stuffed mushroom at our table at Grandma's Restaurant in Duluth, to see what was in it.  We wrote this down (along with the phrase "a special mornay sauce" stated on the menu) on a Grandma's napkin. When we got back to the room-with-a-veiw we googled "mornay sauce". This recipe is my attempt to replicate an appetizer from a favorite place.

WILD RICE STUFFED MUSHROOMS (my attempt to replicate)
2 C wild rice cooked
3 T butter
1 medium chopped onion
1/2 C chopped parsley
3 T flour
1 t each salt, pepper, sugar, nutmeg
1 C cream 1/2 C EACH shredded cheddar and monterey jack cheese
4-6 medium to large mushroom caps
Cook, saute, blend and heat all of the ingredients in order except for the mushrooms. Stuff the mushroom caps with the mixture. Place on a greased baking pan and broil until bubbly and slightly browned. Can be used as an appetizer, lunch or side dish.






LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR Aug 18th-Aug 22nd 2014

THREE FOOD HINTS;
1)  I was feeling that watermelons just aren't what they used to be. Someone mentioned to me:"BUY WATERMELONS THAT HAVE THE SEEDS IN THEM.THEY ARE MUCH SWEETER AND JUCIER." Today, I bought a large, old fashioned, longer shaped watermelon with seeds or "seeded" as the sticker said. Lo and behold! It was the sweetest, most juicy watermelon I've tasted all summer. Is this hint going to be consistent with each seeded watermelon? Who knows, but for now I'm a believer.

2)  Earlier this summer on "The Kitchen"@ foodnetwork.com it was suggested that one should NEVER PUT TOMATOES IN THE REFRIGERATOR. The color and flavor enhances when tomatoes continue to ripen at room temperature. Most of my windowsills have tomatoes on them in the fall. So why do  I always put my little box of grape tomatoes in the 'frig? No more. The little gems are a beautiful deep red sitting on my counter now.

3)  Some months ago, Panera Bread had an article online. They too, suggested that BREAD SHOULD NEVER BE REFRIGERATED. Refrigeration has drying properties. According to them, you may let bread sit at room temperature or you may freeze it. Like the Little Red Hen, I have a Kitchen-Aid wheat grinder and, not always, but often enough, I make homemade wheat rolls. I must confess, there is never any left to refrigerate or freeze!!
 
MAUREEN'S HOMEMADE WHEAT ROLLS (Adapted from other recipes over time)
1 1/2 C boiling water            2T butter
2 t salt                    1/2 C sugar
1/4 C molasses                2 C ground whole wheat
Mix the above six ingredients. (This softens the ground whole wheat) Cool. Mix the next two ingredients: 4 t ACTIVE DRY YEAST (about 2 envelopes) & 3/4 C WARM WATER. Let rise to foam. Mix yeast foam into cooled, thin wheat dough. Begin to slowly add more or less 5 C ALL PURPOSE UNBLEACHED FLOUR until a bread dough forms. Cover and allow to double in size 1 hour in slightly warm oven. Punch down. Dough will be sticky. Use floured hands to shape. On a greased baking sheet, let rise. Bake the rolls @350 for 25 minutes more or less. .  . . . . The next thing you will find is the duck, pig and cat all standing there saying, "I will help eat the bread." (Courtesy of The Little Red Hen)

*E-mail your recipes, comments and ideas to: partyline@fallsradio.com

HOMEMADE ORANGE JULIUS
1 C orange juice concentrate        1 C whole milk
1 C water                    1/3 C sugar   (or reduce to 1/4 C)
1 t vanilla                    6-10 ice cubes
Blend all ingredients in a blender. Serve in small clear plastic cups with a mint leaf from the herb garden and a colorful straw cut in half for a summer moment with friends out on the deck!  Serves 4





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR Aug 11th-Aug 15th 2014

Sweet Corn or Corn-on-the-cob. . . . how do you say it? Minnesota homegrown green mounds of sweet corn are now available in the back of pickups at farmers markets or in grocery stores in greet-you-at-the-door vegetable bins! Here are four basic corn-on-the-cob recipes collected over time,  plus see some current "corn" resources below.

Baked Corn-on-the-cob
6 large ears of corn.  *Remove end corn silk. With rest of the husk on, place corn in casserole or roaster. Bake covered @ 350 pre heated degrees for 30 minutes. Serve in husks with butter, salt and pepper.

Ranch Corn
Same recipe as above, however, serve in husks with butter and Ranch dressing powder instead of salt and pepper.

Grilled Corn-on-the-cob
6 large ears of corn
2 T butter softened
salt & pepper
Remove husk and silk. Place each ear of corn on a piece of aluminum foil dull side out. Spread 1 t butter on each ear or corn. Sprinkle with salt and pepper. Wrap in aluminum foil.
Turn wrapped corn occasionally. Grill about 30 minutes on outer edges of grill rack.

Microwave Corn-on-the-cob
4 large ears of corn.  *Place corn (still in husks) in a microwave safe dish and microwave on high for 5 minutes. Using a towel or gloves, transfer the corn to a cutting board. Use a sharp knife to cut the stem end, including the first row of kernels. Make sure to cut all the way through the husk. Using the towel or gloves grasp the ear of corn from the top end and shake the ear. The corn will slip right out of the husk, completely free of silk.
From: eatingwell.com

*E-mail your recipes, comments and ideas to: partyline@fallsradio.co

"Sweet Corn Spectacular" by Marie Porter
Each of the Minnesota Historical Society Press' "Northern Plate" books features tips, lore and 50 plus recipes. Past titles are: "Rhubarb Renaissance" and "Modern Maple". Look for "Smitten with Squash". (From $17 @ www.mhspress.org)

Corn Cutter
The August 2014 issue of "Midwest Living" suggests the following:  After test driving all kinds of corn strippers, we gave top prize to the Zyliss model for it's comfy handle and perfectly curved, serrated blade. $8 (888-794-7623 or usa.zyliss.com)






LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR Aug 4th-Aug 8th 2014

Company's coming!
MAKE-YOUR-OWN CREPES BAR  (similar to make-your-own omelette bar etc.)
First of all, a crepe is a French word for a thin pancake that has double the eggs in the batter. I feel good about the protein source in a crepe. There are dessert crepes filled with fruits and puddings and rolled up or there are entree' crepes filled with breakfast meats and vegetables and rolled up. I feel a make-your-own crepes bar is most effective as a Saturday or Sunday company brunch or a Sunday company supper. You will make and refrigerate the crepes ahead of time and also provide dessert and entree fillings for a buffet line. You may ask guests to contribute to the crepes bar by each bringing a filling.

CREPE BATTER (Adapted from a crepes recipe booklet)
1/2  C flour
1 t sugar
1/2 t salt
1 C milk
4 eggs
3 T butter melted
(I add one pinch of nutmeg, optional and not in original recipe.)
Combine all ingredients. Cover bowl and let it "rest" in the refrigerator for about 1 hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes. Stir before cooking. Use a cooking spray, oil or butter to coat a pan on medium heat and wipe off excess. Pour batter in pan as large as is manageable for your spatula and cook batter for 2-3 minutes. Work around the edges with the spatula and flip as you would a pancake and cook another minute or two. Place on a cooling rack. Cooled crepes should be stacked with wax papers in between each one and put into a zip lock bag. Put a dampened paper towel in the bag as well to keep crepes moist.  Refrigerate for 2 or 3 days or freeze up to 4 months. One crepe batter recipe makes 4-6 crepes depending on size crepe you make. Must make several batter recipes to store for a company buffet.  Serve crepes in a warm crock pot.

Filling suggestions for dessert crepes:
Strawberries, raspberries. peaches, blueberries, yogurt, puddings, whipped cream and powdered sugar. Use chilled covered dishes.
Filling suggestions for entree' crepes:
Diced, cooked breakfast meats such as bacon, ham or sausage. Diced fresh or saute onions, green or red pepper, mushrooms, spinach and tomatoes. Add shredded cheeses and spices. Use warm covered dishes.

A make-your-own crepes bar is a not-too-difficult,  make ahead, interesting, nutritious, theme meal to entertain with!

*E-mail your recipes, comments and ideas to:   partyline@fallsradio.com





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR July 28-Aug 1st 2014

It's already August this week!  Peaches.
Recently, I have been all about salsa's, jams, or relishes that can add another layer of fruits and vegetables to my day. Put on breads, meats, salads, cottage cheese, yogurt or crackers and cheese.
FAY ALBERTA PEACH  FREEZER JAM  (recipes found in each lug of peaches)
2 C peeled thinly sliced peaches  (For myself, I insist on Fay Alberta peaches)
3 T lemon juice
4 C sugar
1 pkg powdered pectin (1 3/4 oz)
1 C water
In a bowl combine the peaches and lemon juice, using a fork or potato masher to crush fruit. Stir in the sugar and let stand 20 minutes, stirring occasionally. In a saucepan, combine the pectin and water. Bring to a boil for 1 minute stirring constantly. Pour hot pectin mixture into the peaches, stir for two minutes. Pour into clean freezer containers. Seal and let stand at room temperature for about 1 hour or until fruit is set. Freeze.

(So sad! I lost my little true crabapple tree from bad winter or rabbit. Loved my crabapple jelly! Will make extra peach jam and head to the landscaping nursery for a new Dolgo crabapple. Why did the ornamental crabapple survive? Crazy.)

*E-mail your recipes, comments and ideas to:   partyline@fallsradio.com

WHO MAKES WHAT?  (by John Woods from Homeowner's Digest)
*Amana . . . . .makes. . . . Amana
*Frigidaire . . .makes. . . . Frigidaire, Gibson, Tappan, White-Westinghouse
*GE . . . . . . . .makes. . .  .GE, Hotpoint,  RCA Appliances
*Maytag. . . . .makes. . . . Maytag, Amiral, Jenn-Air, Magic Chef
*Whirlpool. . .makes. . . .Estate (Sam's Club) KitchenAid, Roper, Whirlpool
*Kenmore units are made by Whirlpool, GE and Frigidaire.  
 
From my daughter-in law's yummy kitchen:
CHICKEN SPINACH PIZZA w/WHITE SAUCE
 1) 2  boneless, skinless chicken breasts marinaded in salt, pepper, garlic and red pepper flakes.  (Marinades should be 2 hours up to 24 hours)
2) Saute in pan on each side the marinaded chicken until done and when slightly cooled, shred.
3) Add to chicken drippings to make white sauce: 1 T flour, 1 C cream, 1/4 C parmesan cheese, 1/4 t sugar.
4) Layer: Pizza dough of your choice, white sauce, chicken, 2 C fresh spinach, 1 C grape tomatoes cut in half, and 1 1/2 C shredded mozzarella cheese.
5) Bake at 400 degrees for 20-25 minutes or until done as you like.





LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR July 21-July 25 2014

This week is all about the kids and grandkids:

HOMEMADE  CHICKEN "YOU-KNOW-WHAT" NUGGETS
Once in awhile my grandkiddos start a chant, "Chicken 'n fries, chicken 'n fries, chicken 'n fries!" This is a cry to go to"You Know Where".  The below recipe is a good alternative from  the Taste of Home magazine.
1/2 C mayonnaise
3 T milk
1/2 t ground cumin
1/4 t onion powder
1/4 t garlic powder
1/4 t cayenne pepper
1-1/4 C crushed sesame snack crackers (about 38 crackers)
1-1/4 lbs boneless skinless chicken breasts cut into 1 inch cubes

In a shallow bowl, combine the first six ingredients. Place crushed crackers in another bowl. Dip chicken in mayo mixture, then coat with cracker crumbs. Place on a greased baking sheet. Bake at 400 degrees for 8-10 minutes on each side or until chicken is no longer pink. This yields 5 servings.

*E-mail your recipes, comments and ideas to:   partyline@fallsradio.com

***SURPRISE GIFT FROM KLTF's PARTY LINE! Coming soon you can receive  a  do-it-yourself pattern for a KID'S PICNIC TABLE  made out of one sheet of 3/4 inch plywood. Easy snap together table that takes apart and stores flat. Paint or stain your choice of color. Keep handy for the grandchildren. Seats 4 toddlers or small children. Seats two adults. . .  (remember the icy cold Coca Cola's on a hot summer day, Bev?! Courtesy & memory of Bev Culshaw's dad.)

BUCKEYE BARS  (. . . . . you know, for the grandchildren. . .)
*Mix 1 C softened butter with 1 C creamy peanut butter and 3-3/4  C of confectioner's sugar. *Spread in greased 9x13 pan. *Break 5 Nestle' Crunch candy bars into a bowl. *Add 1/2 C peanut butter and microwave just until candy bars melt. *Spread over peanut butter layer in pan. (My second daughter-in-law introduced us to Buckeye Chocolate Drops. This bar format is less labor intensive. )

TODDLER PROPERTY LAWS
1) If I like it, it's mine. 2) If it's in my hand it's mine. 3) If I can take it from you it's mine. 4) If I had it a little while ago, it's mine. 5) If it's mine, it must never appear to be yours in any way. 6) If I'm doing or building something, all the pieces are mine. 7) If it looks like mine it's mine.  (Again. . . . thanks to Bev Culshaw)








LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR July 14-July 18 2014
TWICE BAKED POTATO CASSEROLE   (9x13 casserole pan)

*Everyone at our Fourth of July BBQ requested this recipe from my daughter-in-law! Perfect fit for a grilled steak, green salad and cold watermelon!

6-8 medium to large russet potatoes, baked and cubed with skins on)
2 C sour cream
2 C shredded cheddar cheese
2 C shredded mozzarella cheese
1 lb bacon (cooked and crumbled)
2 T chopped fresh chives or green onions

Pierce with a knife and bake whole potatoes in 400 degree oven for 40-45 minutes. Cool slightly and cube with skins on. Layer 1/2 of the potatoes in a greased 9x13 casserole pan. Spoon 1 cup of the sour cream randomly over the first layer of potatoes. Layer 1 cup of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese next. Repeat potato, sour cream and cheese layers. Cook and crumble 1 lb of bacon and sprinkle on top of casserole. Bake casserole for 25-30 minutes @ 350 degrees. Sprinkle with fresh chives to serve.

*E-mail Party Line recipes, comments, ideas?  partyline@fallsradio.com

WATERMELON ARUGULA SALAD  (Barefoot Contessa foodnetwork.com)

1/2 lb baby arugula leaves (or use your favorite salad greens)
2 lbs seedless watermelon cut into small cubes
1/3 C olive oil
1/4 C lemon juice  (I prefer 1/4 C vinegar with 1 t sugar)
1 t kosher salt
1/2 t fresh ground pepper
1/2 lb  parmesan  cheese, shaved

Combine salad greens and watermelon. Combine olive oil, lemon juice, salt and pepper.
Toss all lightly. Top with shaved parmesan. Serve well chilled.

*Do I have a favorite food? It just might be watermelon!

GOOD MOTHER-IN-LAW LAWS:
1) Let go. Don't interfere in the couple's decisions.
2) Be independent. Have interests that don't include your children.
3) Be flexible. There is more than one way to make potato salad. Really.



LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FROM June 30th-July 4th 2014

POOR MAN'S LOBSTER (contributed by BJ Lange of Swanville)
Use Northern, Walleye etc.
Boil fish in 7-Up
Dip in butter

POACHED FISH IN MILK (David from greatgrub.com shares this simple recipe that his mother made to feed a huge, hungry family.)
Boneless chunky, flaky, fresh white fish
1 pint milk
(your choice of seasoning like bay leaf, sliced onion, salt, peppercorn etc.)
Parsley
Butter
Mashed potatoes
Peas
Pour milk into pan. Add your seasoning of choice. Boil and reduce heat to a simmer.  Season fish with salt and lay on milk. Cover pan and poach fish for 5 minutes. Remove fish from pan and lay on a big heap of mashed potatoes. Meanwhile add parsley and butter to remaining milk in pan to make a gravy. Pour over fish and mashed potatoes and serve with peas.

NORWEGIAN HOME GUARD FISH DINNER FOR FOUR
Fish (enough to serve four)
Water  (enough to just cover fish in a pan
1 or 2 T salt
1 lemon quartered
whole black pepper
two leaves laurel   (laurel leaf is a bay leaf )
1 T juniper  (juniper berries are from the juniper tree and look like dried blueberries)
Boil all and cool for 10-20 minutes. Serve with potato of your choice and a cucumber salad, broccoli, carrots and creamy sandefordsmor sauce.

Sandefordsmor sauce:
2 T heavy cream
2 sticks butter
2T minced parsley
1-2T lemon juice

Wow! Nils Bernt  from Norway sent this recipe in grams, dl's, liters and the sauce was in Norwegian! I challenged my computer skills by converting languages and math!

* * * Todays trend is to use grilled chicken in entree's, salads, wraps and sandwiches. We salt and pepper a package of  boneless skinless chicken breasts; cover and let marinade in own juices two to four hours; grill all until done; cool and cut into strips or chunks; package and freeze. When needed, thaw and use in your receipes. The "grill" flavor continues even after freezing.

CHINESE CABBAGE SALAD
1 bag of any cabbage greens you like      (bok choy, nappa, broccoli slaw, cole slaw etc.)
2 packages of Ramen noodles, broken    (set aside flavor packet for some other use)
1/3 C butter
1/3 C sunflower seeds
1/2 C sliced or broken almonds
3/4 C oil
1/4 C vinegar
1/4 C sugar
2 t soy sauce
To make the "crunch" topping, use a skillet to brown until golden the Ramen noodles, butter, sunflower seeds and almonds. To make the dressing, heat the oil, vinegar, sugar and soy sauce just until the sugar dissolves. To make the salad, toss all together. (To avoid soggy Ramon noodles when not serving a crowd, I keep the crunch, dressing and cabbage stored separately in the refrigerator and make smaller servings. Optional: add grilled chicken strips to make this salad a luncheon meal.)






LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FROM June 23rd-June 27th 2014

FIESTA GRILLED CHICKEN SANDWICH
(This is a taco seasoned grilled chicken breast with a slice of melted cheese on top with special sauce on a toasted bun.)

1/4 C parmesan cheese
2 T taco seasoning mix
3 boneless, skinless chicken breasts cut in 1/2 to fit on a hamburger style bun
6 pepper jack cheese slices
6 toasted hamburger style buns
1/2 C mayo type salad dressing
1/2 C Salsa
1/4 t Sugar

Mix mayo, salsa and sugar until blended and set aside. Mix parmesan cheese and taco seasoning. Coat chicken breasts with dry mix and grill as you like. Place pepper jack cheese slices on grilled chicken to melt. Spread sauce mix on toasted buns, top with chicken and cheese. Add other condiments as desired such as tomato, lettuce, avocado etc. (My oldest son is grill master in our family and introduced this grilled chicken sandwich to us on Fourth of July one year. Happy Independence Day!)

* * * Todays trend is to use grilled chicken in entree's, salads, wraps and sandwiches. We salt and pepper a package of boneless skinless chicken breasts; cover and let marinade in own juices two to four hours; grill all until done; cool and cut into strips or chunks; package and freeze. When needed, thaw and use in your receipes. The "grill" flavor continues even after freezing.

CHINESE CABBAGE SALAD

1 bag of any cabbage greens you like      (bok choy, nappa, broccoli slaw, cole slaw etc.)
2 packages of Ramen noodles, broken    (set aside flavor packet for some other use)
1/3 C butter
1/3 C sunflower seeds
1/2 C sliced or broken almonds
3/4 C oil
1/4 C vinegar
1/4 C sugar
2 t soy sauce

To make the "crunch" topping, use a skillet to brown until golden the Ramen noodles, butter, sunflower seeds and almonds. To make the dressing, heat the oil, vinegar, sugar and soy sauce just until the sugar dissolves. To make the salad, toss all together. (To avoid soggy Ramon noodles when not serving a crowd, I keep the crunch, dressing and cabbage stored separately in the refrigerator and make smaller servings. Optional: add grilled chicken strips to make this salad a luncheon meal.)





KLTF PARTY LINE RECIPES FROM June 16th-June 20th 2014



GRADE SCHOOL TOASTY DOGS (Makes 1 dozen. Preheat oven to 350)


12 slices bread (I use a nutritious 12 grain bread) 
12 hot dogs (I use Coborn's Signature all beef coarse ground hotdogs)
1 stick butter softened
ketchup
box of toothpicks

Butter one side of each slice of bread and put butter side down on a cookie sheet. Squeeze a thick layer of ketchup diagonally on all slices of bread. Place one hot dog on the ketchup layer. Fold edges of bread over hot dog and secure with two toothpicks on each bread wrap. Bake @ 350 degrees for 20-25 minutes in a preheated oven.
(Toasty Dogs will be toasty & golden brown. Ketchup will be thickened and hot dogs will be hot. Make just one for yourself or make a batch for all the kids! One of my tasty childhood memories!)

*When you walk into a room where others are,  do you think, "Here I am." Or, do you think, "There YOU are."  (unknown author)


ALL ABOUT YOGURT (adapted from a June Dairy month website)


What is Greek yogurt?
Liquid strained out of regular yogurt. Straining reduces size 
in a cup so more strained yogurt can be added to container thus, more protein in Greek yogurt.

What is custard style yogurt?
Starch type product added to thicken.


What is blended yogurt?
Fruit and flavors added.


What is whipped yogurt?
Air added!


What are live active cultures?
Good bacteria to make a milk product into yogurt.  A 
quality product will have up to five active live cultures listed on label.

What is a probiotic yogurt?
Same as live active cultures. Probiotics is a popular phrase 
for live active cultures.

What is lactose tolerant yogurt?
Good bacteria or live active cultures break down 
lactose in a milk product so yogurt with live active cultures listed will always be lactose tolerant

(Best value for nutrition and price for me? Plain or vanilla Greek yogurt with 3-5 active live cultures. I can add fruit, flavors or air if I want to myself!)


     KLTF PARTY LINE RECIPES FOR June 9-June 13th 2014

CRISPY SALT & VINEGAR POTATO WEDGES

2 lbs baby Yukon Gold potatoes, quartered
1 C plus 2T white vinegar (save 2 T for just before serving)
1T butter  
fresh ground black pepper to taste
2T chopped fresh chives
flaky sea salt for garnish and taste
chopped chives

Combine potatoes, vinegar and salt in a saucepan. Add water to cover by 1". Bring to a boil, reduce heat and simmer until potatoes are tender 20-25 minutes. Drain and pat dry. Heat butter in a large skillet on medium high heat. Add potatoes and season with salt and pepper. Cook and toss occasionally until golden brown and crispy on the outside 8-10 minutes. Drizzle with remaining 2 T vinegar and serve with chopped chives and flaky sea salt.  (Hello to many of our Canadian friends who normally use vinegar instead of ketchup on their potato wedges and fries.

                  * * *

LEMONADE PARTY CAKE (a "poke" cake)

1 package white cake mix (water, oil & eggs as called for on box mix)
1 can frozen lemonade concentrate thawed (DO NOT ADD TO CAKE MIX YET)
1 C powdered sugar
1 tub Cool Whip type whipped topping

Heat oven to 350* Make and bake cake AS DIRECTED on the package for 9"x13" pan. Cool. Stir together the lemonade concentrate and powdered sugar. Poke top of cake every 1/2" with round handle of wooden spoon or similar utensil. Drizzle lemonade mixture evenly over cake. Cover and refrigerate about 2 hours or until chilled. Top with whipped topping just before serving.  (I love lemon pie, lemon bars and this lemon cake. So tart and so sweet. I have to keep this recipe in my "forbidden file" because of the sugar but am bringing it out for Father's Day!)

                 * * *

      TOP 4 INSECT SPRAY REPELLANTS    (DIY Magazine)

OFF. . . . . . . . Deep Woods Sportsman II with 30% DEET & citrusy odor
CUTTER. . . .Backwoods Unscented with 23% DEET & odorless
OFF. . . . . . . . Family Care Smooth & Dry with 15% Deet & a fruity odor
3M. . . . . . . . . Ultrathon Insect Repellant 8 with 25% Deet & a strong odor





KLTF PARTY LINE RECIPES FOR June 2nd-June 6th 2014

      HOMEMADE WEED-BE-GONE

1 gallon white vinegar (watch the expiration date)
2 C Epson salt
1/4 C original blue Dawn dish soap

Spray to weeds after the dew is gone in the morning.

                                 * * *

     MARINADE CUCUMBERS, ONIONS & TOMATOES

3 medium cucumbers peeled and sliced 1/4" thick
1 medium onion sliced and separated into rings
3 medium tomatoes cut into wedges

Dressing:

1/2 C vinegar
1/4 C sugar
1C water serving.
2 t. salt
1 t  ground black pepper
1/4 C oil

Combine all ingredients, Chill 2 hours before serving

               * * *

MANGO SALSA APPETIZER

1 C chopped peeled mango
1 C diced honeydew
1 C unsweetened pineapple tidbits
1 C chopped sweet red pepper
1 C chopped red onion 1/2 t salt
1/4 C minced cilantro or parsley

Dressing:
1 T cider vinegar
2 t lime juice
1 t chopped jalapeno pepper
1/2 t salt
1/4 t ground black pepper

Combine all ingredients, chill. Serve with tortilla chips when guests arrive and while entree is grilling.



KLTF PARTY LINE RECIPES FOR May 26th to May 30th, 2014

Asparagus and Wild Mushrooms

3 c. halved mushrooms (cremini, shitake, morel and/or button)
2 t. white wine                            2 t.  snipped fresh tarragon
Preheat over to 400 degrees.  In a medium bowl toss together above ingredients and set aside.
1 pound fresh asparagus spears                1 T. olive oil
¼ t. salt                            ¼ t. black pepper
Snap off and discard woody bases from asparagus. Place in baking pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat.  Roast, uncovered, for 5 minutes.  Add mushroom mixture to the pan; toss gently to combine.  Return to oven; roast about 10 minutes more or until asparagus is crisp-tender.  If desired, garnish with additional fresh tarragon.

Fart Salad (courtesy of an Anonymous Party Line listener; taken from Senior Perspective magazine)

1 head cauliflower                        1 head broccoli
8 ounces shredded cheddar cheese                3 ounces bacon bits
Dressing:
1 c. mayonnaise                        1c. sugar
8 ounces sour cream
Break flowerets and peal stems; cut into bite-sized pieces.  Mix dressing and mix salad well.  Refrigerate any leftovers.  NOTE:  On day two you will understand the name






LISTEN EVERY WEEKDAY FROM 10AM UNTIL 11AM
KLTF PARTY LINE RECIPES FOR May 19th to May 23rd, 2014

Grilled Herb Burgers (makes 8 servings)

1 egg, lightly beaten                    ¾ cup chopped onion
½ cup grated Parmesan cheese                ¼ cup fresh oregano and/or basil
¼ cup ketchup                        OR 2 t  dried oregano and/or basil    
2 cloves garlic, minced                    ¼ t  salt
1 pound ground beef                    ¼ t  pepper
1 pound ground turkey

Combine egg, onion, cheese, herbs, ketchup, garlic, salt and pepper.  Add beef and turkey; mix well.  Shape into eight ¾ inch thick patties.  Grill for 14 to 18 minutes; toast buns and serve with sliced tomatoes.  If desire, add more fresh herbs and/or mayonnaise.
 
Fresh Corn Salad with Summer Herbs (makes 4 servings)

4 ears of corn, husks and silks removed            3 T fresh herbs, such as chives, sage, oregano,
2 T chopped red onion                    cilantro, parsley and/or basil
1 T olive oil (good tasting for salad not cooking)        2 t red wine vinegar or other vinegar
¼ t  sea salt or salt                        1/8 t freshly ground black pepper
1/8 t crushed red pepper

Carefully cut corn kernels off cobs.  Place corn in medium bowl.  Stir in herbs, onion, oil, vinegar, salt, black pepper and crushed red pepper.  Let stand at room temperature for 30 minutes before serving.    

Rhubarb Oat Dessert (courtesy of Heidi VanSlooten)

1 ½ c. all purpose flour                    1 ½ c. old fashioned oats
1 c. packed brown sugar                    ½ c. chopped walnuts
¼ t. baking soda                        ¼ t. salt
1 c. cold butter                    
3 c. fresh or frozen rhubarb                    1 ¼ c. cold water,  divided
1½ c. sugar                            3 T. cornstarch
1 t. vanilla                            ½ t. red food coloring, optional

In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt.  Cut in butter until crumbly.  Press 3 cups of mixture into an ungreased 13x9 baking dish; set aside.  Soak rhubarb in 1 cup cold water for 3 minutes; drain.  In a saucepan, combine sugar and cornstarch.  Stir in remaining cold water until smooth.  Add rhubarb, vanilla and food coloring (optional).  Bring to a boil; cook and stir for 5 minutes or until thickened.  Spoon over crust; sprinkle with remaining crumb mixture.  Bake at 350 for 23-25 minutes or until golden brown.  Serve with ice cream, if desired.





LISTEN EVERY WEEKDAY FROM 10A UNTIL 11AM
KLTF PARTY LINE RECIPES FOR May 12th to May 16th, 2014

Rosie’s Oatmeal Cookies courtesy of Audrey Pfluegger of St. Francis
1 cup raisins or any dried fruit                1 cup water
In saucepan, heat to a boil then reduce heat and cook for about 20 minutes – you will need ½ cup liquid.
Set aside and cool. Cream together:
¾ cup shortening                        ½ cup sugar
Add:
2 eggs                                1 t vanilla
Mix then stir in the ½ cup juice.  Shift in:
2 ½ cup flour                            1 t baking soda
2 cups oatmeal                            ½ t baking powder
1 t salt                                1 t cinnamon
½ cup nuts or white chips, optional                ½ t cloves, optional
Stir in raisins or dried fruit.  Bake at 375 degrees for 10 to 12 minutes.  NOTE:  Using parchment paper when making cookies makes the cookies slide right off, taste better and clean up is easy.

Easy & Healthy Shrimp
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced                    4 lemon wedges
1/2 cup low sodium chicken broth                1/4 tsp freshly ground pepper
1/2 cup dry white wine                    1/4 tsp salt
1/4 cup fresh lemon juice                    1/4 cup + 1 T minced parsley

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.  Serves 2 or 3.

Best-Ever Chocolate Chip Cookies- courtesy of Kathy Kahlhamer
3/4 c. unsalted butter, softened        2 c. all purpose flour
3/4 c. brown sugar             2 tsp. cornstarch
1/4 c. granulated sugar            1 tsp. baking soda
1 egg                     1/2 tsp. salt
2 tsp. vanilla extract             1 c. bittersweet chocolate chips

Cream butter & sugars until fluffy.   Blend in egg and vanilla.  Mix in dry ingredients, then chocolate chips.   Bake at 350 for 8-10 minutes, until barely golden brown on edges.  (tops will not brown, but do NOT cook longer than 10 minutes)





KLTF PARTY LINE RECIPES FOR May 5th to May 9th, 2014
  (If you have questions, e-mail dhilmerson@clearwire.net

ENCHILADA BUBBLE BAKE
1 Lb. Lean Ground Beef            2 Cans (7.5oz. each) Pillsbury Refrigerated Biscuits
15 oz. Can Black Beans, drained        10 oz. Can Enchilada Sauce
8 oz. Can Tomato Sauce            1 Cup Shredded Mexican Cheese Blend
In a skillet, cook the ground beef over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink.  Drain, if necessary.  Separate each can of biscuits and cut each biscuit into quarters.  In a large bowl, combine the beef, beans, enchilada sauce and tomato sauce.  Stir in biscuit pieces.  Spread mixture evenly into a greased 9X13 inch pan.  Sprinkle cheese over top.  Bake at 350 degrees for 25-30 minutes.  Let stand 5 minutes before serving. Top with a dollop of sour cream, if desired.
Note:  You can use ground turkey in this recipe if you choose to.

CHIP PECAN BARS (Thanks to Sr. Juliene at St. Francis)
1 1/2 Cups All Purpose Flour        1/2 Cup Packed Brown Sugar    1/2 Cup Cold Butter
Filling:                        3 Eggs        3/4 Cup Dark Corn Syrup        3/4 Cup Sugar
2 Tbs. Butter, melted            1 Tsp. Vanilla            
1 3/4 Cup Semi-Sweet Chocolate Chips    1 1/2 Cups Coarsely Chopped Pecans
In a small bowl, combine flour and brown sugar.  Cut in butter until crumbly.  Press into a greased
13x9x2 inch pan.  Bake at 350 degrees for 10-15 minutes or until golden brown.  Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended.  Stir in chocolate chips and pecans.  Pour over crust.  Bake for 20-25 minutes or until set.  Cool completely on a wire rack.  Cut into bars.  Store in airtight container in the refrigerator.  Makes about 6 dozen, depending on the size you wish to have them.

WINDOW CLEANER
1 Tbsp Corn Starch
¼ Cup of Rubbing Alcohol
¼ Cup of White Vinegar
2 Cups of Warm Water

GENERAL HOUSEHOLD CLEANER
Gallon Milk Jug
2 Tbsp Ammonia
1 tsp Dish Detergent
2 Cups of Rubbing Alcohol
4 Drops of Food Coloring (Optional)
Fill with Hot Water, Pour Into Spray Container

Thank you to all the Party Line Listeners for their input on Party Line for the past 15 years!!  Your the greastest!!
As I always said "You make my day" !!  Donna Hilmerson





KLTF PARTY LINE RECIPES FOR April 28 to May 2, 2014
 (If you have questions, e-mail dhilmerson@clearwire.net

"Ranger’s Hunting Camp Hotdish"( Congressman Nolan entered this in a hotdish contest that Minnesota Senator Al Franken holds every year)
1 pound mild Italian sausage            1 strip thick cut bacon – chopped and cooked by Rick
2 skinless, boneless chicken breast halves, chopped    1 Mary’s Garden Onion
1 cup of Nolan’s Wild Rice – picked by Rick    2 cups organic chicken broth
1 package of wild mushrooms            1 cup of chopped celery
6 oz. package of slivered almonds            3 cloves garlic, crushed
1 (10.75 oz.) can of Minnesota’s favorite cream of mushroom soup
1 (10.75 oz.) can of Minnesota’s favorite cream of chicken soup
1. In large skillet combine the sausage, chicken, mushrooms, onion, garlic, cloves and celery. Sauté over medium heat until sausage and chicken are browned and veggies are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
2.  Cook and chop the bacon. Drain and add to mixture.
3. Cover the cook the wild rice in 2 cups organic chicken broth.
4. Preheat oven to 350 degrees F.
5. Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, sautéed mushrooms and wild rice.  Mix well and spoon mixture into a lightly greased 9 x 13 inch baking dish. Sprinkle with almonds.
6. Cover dish and back in preheated oven for 1.5 hours, or until cooked through. Uncover to crisp the almonds last 5 minutes or so.

HAM AND BEAN SOUP(Thanks to All Recipes.com)
1 Lb. Dry Great Northern Beans    1 Cup Chopped Onion        8 Cups Water
1 Tsp. Minced Garlic        1/2 Tsp. Salt            1 Tsp. Mustard Powder
1 Ham Hock            2 Bay Leaves            1 Cup Chopped Carrots
2 Cups Chopped Ham        1/2 Tsp. Ground White Pepper    1/2 Stalk Celery, chopped
Rinse the beans, sorting out any broken or discolored ones.  In a large pot over high heat, bring the water to a boil.  Add the salt and the beans and remove from heat.  Let beans sit in the hot water for at least 60 minutes.  After soaking, return the pot to high heat and put the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot.  Stir well, bring to a boil, reduce heat to low and simmer for 60 minutes.  Remove ham bone and discard.  Stir in the chopped ham and simmer for 30 more minutes.  Season with ground white pepper to taste.

CHEESY CHICKEN ENCHILADAS
1 Can (18.5oz.) Chicken and Cheese Enchilada Soup        1 Can Hot or Mild Enchilada Sauce
2 Cups Shredded Monterey Jack Cheese            2 Cups Shredded Cooked Chicken
2 Cups Shredded Cooked Chicken                10 Corn Tortillas (6 inches)
In a bowl, mix together soup and enchilada sauce.  Spread 1 cup soup mixture in ungreased 11X7 inch baking dish.  In a bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese.  Reserve remaining soup mixture.  On microwavable plate, stack tortillas and cover with paper towel.  Heat on HIGH 1 minute to soften.  Place 1/4 cup chicken mixture along middle of each tortilla.  Roll up and place seam sides down in baking dish with sauce.  Pour remaining soup mixture over enchiladas.  Sprinkle with remaining 1 cup cheese.  Sprinkle green onions of top.  Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.  Note:  Makes 5 servings (2 enchiladas)

BEER BREAD (Thanks to Party Line Listener, Bill Z.)
3 Cups Flour, sifted        3 Tsp. Baking Powder        1 Tsp. Salt
1/4 Cup Sugar            1 (12 oz.) Can Beer        1/4 to 1/2 Cup Melted Butter
Mix dry ingredients and beer.  Pour into a greased loaf pan.  Pour melted butter over mixture.  Bake at
375 degrees for 1 hour.  Remove from pan and cool for at least 15 minutes.  Note:  This makes a hearty bread with a crunchy, buttery crust.  If you prefer a softer crust, mix the butter into the batter instead of pouring it over the top.  If using self rising flour, omit the baking powder and salt.





KLTF PARTY LINE RECIPES FOR April 21 to April 25, 2014
  (If you have questions, e-mail dhilmerson@clearwire.net

SCOTCHEROOS (Thanks to my daughter, Sherrie Koning)
1 Cup Sugar        1 Cup Karo Syrup        2 Cups Peanut Butter
2 Tbs. Butter        4 1/2 Cups Rice Krispies
In a saucepan, put the sugar and Karo syrup.  Bring it to a boil, stirring constantly which takes about 3-5 minutes.  .Remove from heat and add the peanut butter and butter and stir to combine.
Add the 4 to 4 1/2 cups of Rice Krispies and stir to mix well.  Pour into a greased 9X13 inch pan.
Then top with the following topping.
Topping:  In a microwave safe bowl, put 1/2 bag of semi-sweet chocolate chips and 1/2 bag of
milk chocolate chips and 1/2 cup peanut butter.  Microwave on HIGH for about 1 minute.  Stir and until nice and creamy.  Spread over mixture in pan.  Cool before cutting into bars.

HOT CROSS BUNS
1 Pkg. (16 oz.) Loaf Frozen White Bread Dough        3/4 Cup Raisins
1 Tbs. Sugar        1 Tsp. Cinnamon        1 Large Egg
1 Tbs. Water        3/4 Cup Powdered Sugar    1 Tbs. Milk
Thaw dough according to package directions.  Spray a baking sheet with nonstick cooking spray.  In a small bowl, toss together raisins, sugar and cinnamon.  On a lightly floured surface, roll out dough in a 10X8 inch rectangle.  Spread raisin mixture over rectangle, gently press raisins into dough.  Starting at long side, roll dough lightly into a log.  Slice log into 10 equal pieces.   Knead each piece and roll into a ball.  Place on prepared baking sheet.  Spray plastic wrap with nonstick cooking spray.  Cover buns with plastic wrap, coated side down.  Let rise in a warm place for one hour or until doubled in size.  In a small bowl, stir together egg and 1 Tbs. water.  uncover buns and brush with egg mixture and bake at 350 degrees for 20 minutes or until golden brown.  Remove buns from baking sheet and cool completely on wire racks.  In a medium bowl, stir together powdered sugar and milk.  Spoon into a heavy-duty resealable plastic bag.  (Do not seal)  Snip 1 corner of bag with scissors to make a small hole.  Pipe a cross shape on each bun.  Store buns in an airtight container for up to 1 week.

BACON-CHOCOLATE POPCORN
1 Bag Microwave Popcorn, popped    5 Strips Bacon, cooked and crumbled
1/2 Cup Chocolate Chips, melted
In a large bowl, toss together the popcorn with the bacon.  Pour out onto a 10X15 Jelly Roll Pan.
Drizzle with the melted chocolate chips.  Chill 15 minutes or until chocolate sets.  Serves 8.

TACO FLAVORED POPCORN
2 Tbs. Olive Oil        1 Tbs. Chili Powder         1 Tbs. Grated Lime Peel
1/2 Tsp. Cumin        1 1/4 Tsp. Garlic Powder    1 Bag Microwave Popcorn, popped
1 Cup Tortilla Chip Pieces
In a large bowl, combine the olive oil, chili powder, grated lime peel, cumin and garlic powder.
Mix well.  Add the popped popcorn and tortilla chips and mix well.  Serves 8.

MARINADE FOR VENISON STEAKS (Thanks to Marty Skoglnd, guest on Party Line)
1 Cup Oil       1/4 Cup Red Wine Vinegar    1 Tsp. Minced Garlic    1/2 Cup Soy Sauce
1 1/2 Tsp. Salt       1/8 Tsp. Pepper        1/2 Tsp. Oregano    Venison Steaks
Mix  all ingredients together and pour into a zip lock bag.  Add the venison steaks.  Marinade for 2 or more hours.





KLTF PARTY LINE RECIPES FOR April 14 to April 18, 2014
   (If you have questions, e-mail dhilmerson@clearwire.net

HOW TO MAKE HARD BOILED EGGS FOR EASTER
Place eggs in a saucepan and add enough cold water to cover the eggs by at least 1 inch.  Bring the water to a boil.  Immediately cover the saucepan and remove the pan from the heat.  Let the eggs stand for 15 minutes, and then drain the water. Transfer the eggs to a bowl of ice water to cool them quickly, changing the water to keep it cold if necessary.   When cool, eggs can be peeled. Store cooked eggs in the refrigerator for up to 1 week.

HOW TO MAKE FOOD COLORING DYE FOR EASTER EGGS
For each color that you want, measure 1/4 Tsp. Food Coloring in a small bowl.  Add 3/4 Cup Hot Water and 1 Tbs. White Vinegar to each color.  Stir to combine.  Add hard boiled eggs and let sit until they are the desired color that you want.  Remove with a slotted spoon.  Polish dry eggs with a small amount of cooking oil and a soft cloth.

BUTTERSCOTCH BUBBLE BREAD
1/2 Pkg. (48 oz.) Frozen White Dinner Roll Dough (18 Rolls, thawed)
1 Small Box (4 serving size) Cook and Serve Butterscotch Pudding and Pie Filling Mix
1/3 Cup Brown Sugar    1/3 Cup Butter        1 Cup Chopped Pecans    Vegetable Oil
Brush fluted Bundt pan with vegetable oil.  Put pudding mix in a small bowl.  In a microwavable bowl, combine the butter and brown sugar and microwave on HIGH for 1 minute or until melted   Cut rolls in half and dip each roll in pudding mix, covering thoroughly.  Arrange half of rolls in prepared pan.  Sprinkle with half of the pecans.  Arrange remaining dough in pan.  Sprinkle with half of the pecans.  Arrange remaining dough in pan.  Sprinkle with remaining pecans.  Pour butter and brown sugar mixture over rolls.  Cover with plastic wrap and let rise in a warm place until double in size.  Remove plastic wrap and bake at 350 degrees for 30-35 minutes or until golden brown.  Cool 1 minute and then invert onto serving platter.

18 EGG, HAM AND CHEESE OMELET ROLL
4 oz. Cream Cheese, softened    1 Cup Milk        18 Eggs        1/4 Tsp. Salt
1/4 Cup Green Onions with tops, thinly sliced        1/8 Tsp. Pepper    
1 1/2 Cups Cheddar or Swiss Cheese, shredded        8 oz. Ham, finely chopped
In a bowl, whisk the 18 eggs until blended and set aside.  In another bowl, combine cream cheese and milk.  Microwave on HIGH for 1 minute to soften the cream cheese.  Stir until blended.  Add to the egg mixture and stir to combine.  Line a 10x15 inch jelly roll pan with parchment paper.  Press into bottom and up sides of pan to prevent egg mixture from running under parchment paper.  Pour egg mixture into bottom of jelly roll pan.  Bake at 400 degrees for 20 minutes or until omelet is puffy and golden brown.  Remove omelet from oven and immediately spread with ham.  Sprinkle with cheese and green onions.  Starting at one long side, roll up jelly roll fashion, removing parchment paper as you roll.  Garnish top with additional cheese, chopped ham and green onions, if desired.  Let stand 5 minutes to allow cheese to melt.  Slice roll diagonally into wedges.  Makes 18 servings.  Note:  You can substitute cooked breakfast sausage or bacon for the ham if desired.  Also you can sauté mushrooms and green pepper in the middle along with the ham.
Note:  Lifting up on parchment paper will help make the baked omelet roll up.

HOW TO BRIGHTEN UP STAINLESS STEEL SILVERWARE
(Thanks to a Party Line Listener)   
 In a large kettle, combine 1 Gallon of Hot Water with 1 Tsp. Ammonia.   Add silverware and let soak for a little while.  Remove silverware and rinse and then wipe dry with a soft cloth.

HAPPY EASTER TO ALL AND GOD BLESS!!





KLTF PARTY LINE RECIPES FOR April 7 to April 11, 2014
  (If you have questions, e-mail dhilmerson@clearwire.net

PECAN-PEAR GREEN SALAD-Makes 4 servings  (Thanks to Jan Korzenowski)
2 Tbs. Water        1 1/2 Tbs. Red-Wine Vinegar        1 Tbs. Olive Oil
1 Tbs. Honey        2 Tsp. Dijon Mustard            1/4 Tsp. Black Pepper
2 Anjou Pear, cut lengthwise into thin slices                2 Tbs. Pecans
8 Cups Torn Spinach or Mixed Greens
Combine the water, vinegar, olive oil, honey, Dijon mustard and black pepper.  Stir with  a whisk to combine.  Put the pear slices in a large bowl.  Spoon 1 Tbs. Dressing over the pears.  Toss to coat.  Divide mixture on 4 serving plates.  Sprinkle with pecans.  Spoon on Berry Dressing below.
Note:  One serving equals 132 calories, 6.2 g fat, 0mg cholesterol, 109mg sodium, 18g carbohydrate, 4.8g fiber, 2.84g protein.

BERRY DRESSING TO SERVE ON THE ABOVE SALAD
1 Cup Fresh or Frozen (thawed) Raspberries or other berries        2 Tbs. Almond Milk
2 Tbs. Raw Cashews or other nut        2 Dates
Put all ingredients in a blender or food processor and blend until smooth.  Serve over Pecan-Pear Green Salad above. Note: One serving equals 104 calories, 4.2g fat, 0mg cholesterol, 8.9mg sodium, 15.7g carbohydrate, 5.9g fiber, 2.3g protein.

PICKLED GIZZARDS (Thanks to Party Line Listener, Laura Lodermeier)
4 lbs. Gizzards        1 Onion, sliced                2 Cups White Vinegar
4 Cups Water        2 Tsp. Salt                1 Tsp. Dill Seed
2 Tsp. Pickling Spice    Garlic, Red Pepper Flakes and Black Pepper, to taste
Clean and pressure cook gizzards for 40 minutes at 10lbs. pressure.  Combine vinegar, water, salt, dill seed and pickling spice in a bowl.  Stir until salt is dissolved.  Let set until needed.
Completely cool gizzards in a colander.  Put gizzards, onion, garlic, red pepper flakes and black pepper in a glass jar.  Strain spices from brine and then pour over gizzards.  Put cover on tightly and refrigerate.  Ready to eat in 1 week.  

RECIPE FOR CLEANING OLDER STAINED WOOD CUPBORADS
(Thanks to a call from a Party Line Listener)
Wash down your older stained cupboards and woodwork like you normally do.  Then combine
3/4 Cup Canola Oil and 1/4 Cup White Vinegar.  Mix well.  Then take a cloth and wipe down the cupboards and woodwork.  Let dry naturally--don't wipe dry with a cloth.

HOW TO CLEAN WINDOWS (Thanks to a call from a Party Line Listener
In a bucket, combine 1/2 Gallon of Warm Water, 1 Tbs. Dawn Dishwashing Soap and 1 Tbs. Finish Jet Dry.  Hose down your windows and then wipe down the windows with the water, soap, jet dry mixture.
Then rinse down the windows with a hose and water.

2 MORE RECIPES TO CLEAN YOUR WINDOWS FROM PARTY LINE LISTENERS
In a bucket, combine 1/2 Cup  Sudsy Ammonia, 1 Pint Rubbing Alcohol and 1 Gallon Water.
Wipe windows down with a soft cloth and then rinse with clean water

or

In a bucket, combine 1 Galloon Water, 2 Tbs. Prell Shampoo and 1 Pint Rubbing Alcohol.  Wipe windows down with a soft cloth and then rinse with clean water.





KLTF PARTY LINE RECIPES FOR March 31 to April 4, 2014
    (If you have questions, e-mail dhilmerson@clearwire.net

NOODLES AND ASPARAGUS
8 oz. (4 Cups) Uncooked Wide Egg Noodles                            1/3 Cup Butter
2 Cups Fresh Asparagus, cut in 1 inch pieces
Cook noodles to desired doneness as directed on package.  Drain.  Return noodles to saucepan, keep warm.  Meanwhile, cook asparagus in boiling water for 3-5 minutes or until crisp-tender.  Drain.  Add to noodles and keep warm.  In small saucepan over low heat, heat butter until light golden brown, stirring constantly.  Pour butter over noodles and asparagus.  Toss to coat.  Makes 4-6 servings.

"MOCK" GARLIC MASHED POTATOES (Thanks to my neighbor, Dale Ebnet)
1 Medium Head Cauliflower          1 Tbs. Cream Cheese, softened      1/4 Cup Grated Parmesan Cheese
1/8 Tsp. Ground Black Pepper       1/2 Tsp. Minced Garlic                   3 Tbs. Butter
1/8 Tsp. Chopped Fresh or Dry Chives, for garnish
In a kettle, bring water to a boil over high heat.  Clean and cut cauliflower into small pieces,  Cook in boiling water for about 6 minutes, or until well done.  Drain well.  Do not let cool.  Pat cooked cauliflower very dry between several layers of paper towels.  In a food processor, puree the hot cauliflower with the cream cheese, Parmesan cheese, garlic, chicken base and pepper until almost smooth.  Garnish with chives and serve hot with pats of butter.  Note:  Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

SHRIMP STIR FRY
1 Cup Chicken Stock                                      1 Tbs. Cornstarch                                            1 Tbs. Soy Sauce
1 Tbs. Minced Garlic                                      Salt and Pepper to taste                   3 Tbs. Sesame Oil
16 oz. Pkg. Frozen Stir Fry Vegetables        20 Uncooked Medium Shrimp, peeled and deveined
In a bowl, mix together the chicken stock, soy sauce, cornstarch and garlic.  Season with salt and pepper. Heat sesame oil in a large skillet over medium-high heat until oil shimmers.  Add vegetables and cook until vegetables are softened, about 4 minutes.  Add shrimp and cook and stir until shrimp begins to turn pink, about 3 minutes.  Stir chicken stock mixture into vegetable-shrimp mixture.  Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more. Below is the recipe for Caramel Snicker Doodle Bars that was on our recipe flyer last week.  I had a couple of complaints from our listeners that the bar didn't set up.  I made them the way the recipe says and the caramel mixture is on the soft side.  You do have to refrigerate at least 1 hour before cutting into bars. I refrigerated them overnight before cutting them. Here is a repeat of the recipe in case you still want to try them.

CARAMEL SNICKERDOODLE BARS (Thanks to Taste of Home Magazine)
2 Cups Brown Sugar                        1 Cup Butter                                      2 Eggs
2 Tsp. Vanilla Extract                      2 1/2 Cups Flour                               2 Tsp. Baking Powder
1 Tsp. Salt                                          3 Tsp. Cinnamon                                             1/4 Cup Sugar
2 Cans Dulce de Leche                    12 oz. White Chocolate Chips      
1/3 Cup Heavy Whipping Cream   1 Tbs. Light Corn Syrup
Line a 9X13 inch pan with parchment paper, letting it extend at least 1 inch over the sides of the pan.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk together the flour, baking powder and salt.  Gradually beat into the creamed mixture.  Spread in pan.  In small bowl, mix sugar and cinnamon and sprinkle 2 tbs. of this mixture over top of batter.  Bake at 350 degrees for 25-30 minutes.  Cool completely.  Spread dulce de leche over crust.  In a small saucepan combine the white chocolate chips, cream and corn syrup.  Cook, stirring until smooth and melted.  Cool slightly and spread over dulce de leche.  Sprinkle with remaining cinnamon and sugar mixture.  Cover and refrigerate at least 1 hour.  Lifting with parchment paper, remove from pan and cut into 4 dozen pieces.  Refrigerate any leftovers.  Note:  It is very rich so I would cut the pieces in half again.  It is like eating a very rich piece of candy!!  A little goes a long way!)  Also, you might want to warm up the dulce de leche for easier spreading.  I put the cans in a saucepan with hot water to warm up the mixture.





KLTF PARTY LINE RECIPES FOR March 24 to March 28, 2014
   (If you have questions, e-mail dhilmerson@clearwire.net

CARAMEL SNICKERDOODLE BARS
2 Cups Brown Sugar        1 Cup Butter            2 Eggs
2 Tsp. Vanilla Extract        2 1/2 Cups Flour            2 Tsp. Baking Powder
1 Tsp. Salt            3 Tsp. Cinnamon            1/4 Cup Sugar
2 Cans Dulce de Leche        12 oz. White Chocolate Chips    
1/3 Cup Heavy Whipping Cream    1 Tbs. Light Corn Syrup
Line a 9X13 inch pan with parchment paper, letting it extend at least 1 inch over the sides of the pan.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk together the flour, baking powder and salt.  Gradually beat into the creamed mixture.  Spread in pan.  In small bowl, mix sugar and cinnamon and sprinkle 2 tbs. of this mixture over top of batter.  Bake at 350 degrees for 25-30 minutes.  Cool completely.  Spread dulce de leche over crust.  In a small saucepan combine the white chocolate chips, cream and corn syrup.  Cook, stirring until smooth and melted.  Cool slightly and spread over dulce de leche.  Sprinkle with remaining cinnamon and sugar mixture.  Cover and refrigerate at least 1 hour.  Lifting with parchment paper, remove from pan and cut into
4 dozen pieces.  Refrigerate any leftovers.  Note:  It is very rich so I would cut the pieces in half again.  It is like eating a very rich piece of candy!!  A little goes a long way!)  Also, you might want to warm up the dulce de leche for easier spreading.  I put the cans in a saucepan with hot water to warm up the mixture.

CAN'T LEAVE ALONE BARS
1 Box White or Yellow Cake mix        2 Eggs            1/2 Cup Vegetable Oil
1 Can Sweetened Condensed Milk        1 Cup Chocolate Chips    1/4 Cup Butter, cubed
In a large bowl, combine the cake mix, eggs and oil.  With floured hands, press 2/3 of mixture into a greased 9X13 inch baking pan.  Set remaining mixture aside.  In a microwave safe bowl, combine the milk, chocolate chips and butter.  Microwave on HIGH for 45 seconds.  Stir and microwave 45-60 seconds longer or until chips and butter are melted.  Stir until smooth.  Pour over crust.  Drop teaspoonfuls of remaining cake mixture over the top.  Bake at 350 degrees for 20-25 minutes or until lightly browned.  
Cool before cutting.  

SALMON PATTIES
1 Can (14 3/4 oz.) Salmon, drained, skin and bones removed        1/2 Cup Bread Crumbs
1/4 Cup Finely Chopped Onions        1/4 Cup Mayonnaise    1 Tbs. Prepared Horseradish
2 Eggs, slightly beaten            2 Tbs. Butter
In a large bowl, combine all ingredients except butter.  Mix well and form salmon mixture into four 1 inch patties.  Melt butter in skillet,  Fry patties 6-8 minutes or until golden brown, turning once during cooking.    

HOMEMADE ANGEL FOOD CAKE (Thanks to a call from a Party Line Listener)
Sift together, 1 Cup Cake Flour and 1 Cup Powdered Sugar and set aside.
Beat together 12 Egg Whites (or 1 /12 Cups) 1/4 Tsp. Salt and 1 1/2 Tsp. Cream of Tartar until soft peaks form.  Then add 1 Cup Sugar slowly and beat on HIGH until stiff peaks form.  Beating on LOW,  slowly add the flour mixture and 1 1/2 Tsp. Vanilla Extract and 1/2 Tsp. Almond Extract a little at a time.  Pour into an ungreased angel food cake pan and bake at 350 degrees for 30-40 minutes

HOMEMADE COLE SLAW (Thanks to the Upsala Catholic Church Cookbook & Vivian)
In a bowl, combine 8 Cups Shredded Cabbage and 1/4 Cup Shredded Carrots and set aside.
In another bowl, mix together:  1/3 Cup Sugar, 1/2 Tsp. Salt, 1/8 Tsp. Pepper, 1/4 Cup Milk,
1/2 Cup Salad Dressing or Mayonnaise, 1/4 Cup Buttermilk, 1 1/2 Tbs. White Vinegar and
2 1/2  Tbs. Lemon Juice.  Mix well and pour over cabbage mixture.  Refrigerate at least 2 hours or overnight so flavors can blend together better.






KLTF PARTY LINE RECIPES FOR March 17 to March 21, 2014
(If you have questions, e-mail dhilmerson@clearwire.net

Angel-Cake Surprise (Thanks to a call from a Party Line Listener)
1 Angel Food Cake, (10"), baked and cooled  Or a Store bought Angel Food Cake Filling:
1 Cup Heavy Whipping Cream        3 Tbs. Sugar        1/4 tsp Vanilla
1/4 Cup Maraschino Cherries, quartered    1/4 Cup Crushed Pineapple, drained
1/2 Cup Chopped Walnuts     4 oz Large Marshmallows cut into eighths (or equiv. weight in small marshmallows)
Maraschino Cherry Juice for color (optional, but strongly recommended for color contrast)
Whip the cream with sugar and vanilla. Fold in other ingredients. Add small amounts of maraschino cherry juice until the desired level of pinkness is achieved (but don't let the filling get "watery"). Chill.
Cut the top off the angel food cake, about one inch down. Cut out a ring about 2 inches wide and 2 inches deep. Do this by cutting the outer and inner circles of the ring, and then carefully pull out the angel food cake to make the trough. Do not immediately eat the bits.  Save the bits in case you need them for structural repairs, then eat the excess.  Spoon in chilled filling. Use reserved bits of angel food cake to repair the cake or build up the center ring as needed. Replace the top and frost with whipped cream (next step).
Frosting
3 Cups Heavy Whipping Cream     3 Tbs. Sugar    Pineapple Chunks       Maraschino Cherries, halved
Whip cream with sugar. Cover cake in whipped cream. Chill. Before serving, decorate with pineapple and cherries.

COLE SLAW (Thanks to a call from a Party Line Listener)
8 Cups Shredded Cabbage        1/4 Cup Shredded Carrots        
Combine in a bowl and set aside.
Dressing:  In a bowl combine,     1/3 Cup Sugar            1/2 Tsp. Salt
1/8 Tsp. Pepper            1/4 Cup Milk            1/2 Cup Mayo or Salad Dressing
1/4 Cup Buttermilk        1 1/2 Tbs. White Vinegar        2 1/2 Tbs. Lemon Juice
Mix well and then pour over the cabbage and carrot mixture.  Mix well and refrigerate 2 hours or overnight.
Mix again before serving.

ASPARAGUS BACON BUNDLES
1 lbs. Fresh Asparagus, trimmed        12 Slices of Bacon        1/2 Tsp. Black Pepper
1/4 Cup Chopped Sundried Tomatoes in Oil, optional
Coat a baking sheet with cooking spray.  Wrap 4 asparagus spears with a slice of bacon, leaving both ends of the asparagus unwrapped.  Put on prepared baking sheet and repeat with remaining asparagus and bacon.  Sprinkle bundles with pepper.  Bake 450 degrees for 18-20 minutes or until bacon is crisp.  Place on a large platter, sprinkle with sundried tomatoes and serve immediately.  Note:  You can substitute prosciutto (ham) for the bacon if you want to.

DONNA'S REFRIGERATOR BRAN MUFFINS
1/2 of a 18.3 oz. Box of All Bran Cereal (about 3 cups)        1 Cup Boiling Water
1/2 Cup Vegetable Oil            3/4 Cup Sugar        3/4 Cup Brown Sugar
2 Cups Buttermilk            2 Eggs            2 1/2 Cups Flour
2 1/2 Tsp. Baking Soda            1 Tsp. Salt
In a bowl, pour water over the all bran and set aside.  In a mixing bowl, combine the oil, sugar, brown sugar and eggs.  Beat well.  Add buttermilk and mix until combined.  In a separate bowl, combine the flour, baking soda and salt and then add to the buttermilk mixture and mix until combined.  Lastly, stir in the all bran mixture.  Drop batter into paper lined muffin pans.  Bake at 350 degrees for 20 minutes.  Batter may be refrigerated for 2-4 weeks.  About 79 calories per muffin.  Note:  I put half the batter into a muffin cup and then I sprinkle on some blueberries and then top with the remaining batter.  If you do the following it will be more than 79 calories.  Sometimes before baking them, I will sprinkle with a little raw sugar.   After they are baked and cooled, I will frost some with a powdered sugar frosting.  Makes about 48 muffins.
I, personally, double the recipe and use the whole box of all bran at one time.  They keep great in the refrigerator
Note:  The recipe for home-made angel food cake and another Cole slaw recipe will be on next week's flyer





KLTF PARTY LINE RECIPES FOR March 10 to March 14, 2014
    (If you have questions, e-mail dhilmerson@clearwire.net

CORN BEEF AND CABBAGE (Thanks to Taste of Home Magazine)
3 to 3 1/2 lb. Corned Beef Brisket with spice packet
2 lbs. Red Potatoes, quartered    1 lb. Carrots, cut into 3 inch pieces         1 Small Onion, quartered
6 Whole Peppercorns        2 Celery Ribs, cut into 3 inch pieces    8 Whole Cloves
12 oz. Guinness Stout Beer or Reduced-Sodium Beef Broth
1/2 Small Head Cabbage, thinly sliced    Prepared Horseradish
In a 6 qt. slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use.  Put cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings.  Tie securely with string.  Put in slow cooker.  Pour beer over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.  Cut corned beef diagonally across the grain into thin slices.  Serve corned beef with vegetables and prepared horseradish.

BANANA CRUMB MUFFINS
1 1/2 Cups All-Purpose Flour    1 Tsp. Baking Soda        1 Tsp. Baking Powder
1/2 Tsp. Salt            3 Bananas, mashed        3/4 Cup Sugar
1 Egg, lightly beaten        1/3 Cup Butter, melted        1/3 Cup Brown Sugar    
1/8 Tsp. Cinnamon        2 Tbs. Flour            1 Tbs. Butter
Lightly grease 10 muffin cups or line with muffin paper liners.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.  In another bowl, beat together the bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  spoon batter into prepared muffin cups.  In a small bowl, mix together the brown sugar, 2 Tbs. flour and cinnamon.  Cut in 1 Tbs. butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.  Bake at 375 degrees for 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean.

ST. PATRICK'S DAY SHAKE (Makes 2 servings)
4 Large Scoops of Vanilla Ice Cream    1 1/2 Cups Milk        1/4 Tsp. Green Food Coloring
1/4 Tsp. Peppermint Extract
Put all the above ingredients in a blender and puree until smooth.  Pour into glasses and serve.

IRISH FLAG SALAD (Thanks to Country Woman Magazine)
1 Pkg. (6 oz.) Fresh Baby Spinach        2 Pears, thinly sliced    2 Oranges, peeled and sectioned
2 Tbs. Crumbled Feta Cheese        2 Tbs. Chopped Pistachios
Dressing:  3 Tbs. Canola Oil        2 Tbs. Orange Juice    1 Tbs. Lemon Juice
1/2 Tsp. Grated Orange Peel        1 Tsp. Honey        1/4 Tsp. Salt
Divide spinach among four plates.  Top with the pears, oranges, cheese and pistachios.  In a bowl, whisk
the dressing ingredients until well combined.  Drizzle over salads and serve immediately. Makes 4 servings

RUEBEN CRESCENT BAKE ( Makes 8 servings)
2 Cans (8 oz. each) Refrigerated Crescent Rolls     1 lb. Sliced Swiss Cheese        3 Tsp. Caraway Seeds
1 1/4 lbs. Sliced Deli Corned Beef                 1 Egg White lightly beaten
14 oz. Can Sauerkraut, rinsed and well drained      2/3 Cup Thousand Island Salad Dressing
Unroll one can of crescent dough into one long rectangle.  Seal seams and perforations.  Press into the bottom of a greased 13X9 inch baking dish.  Bake at 375 degrees for 8-10 minutes or until golden brown.  
Remove from oven and layer with half of the cheese and all of the corned beef.  In a bowl, combine the sauerkraut and salad ddressing.  Spread over the beef.  Top with remaining cheese.  On a lightly floured surface, press or roll second can of crescent dough into a 13X9 inch rectangle, sealing seams and perforations.  Put over cheese.  Brush with egg white and sprinkle with caraway seeds.  Bake for 12-16 minutes or until heated through qand crust is golden brown.  let stand for 5 minutes before cutting.





KLTF PARTY LINE RECIPES FOR March 3 to March 7, 2014
   (If you have questions, e-mail dhilmerson@clearwire.net

Lemon Curd Bars
1 cup butter softened        1 cup sugar       2 1/2 cups Pillsbury BEST® All Purpose Flour                1/2 teaspoon baking soda         1/4 teaspoon salt    2 (10 oz.) jars Dickinson's® Lemon Curd         
3/4 cup flaked coconut         1/2 cup almonds chopped                   1 tablespoon powdered sugar
HEAT oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.  BAKE 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.  BAKE additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.
* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. Yield: 24 bars
La Madeleine's Tomato Basil Soup (Thanks to CopyKat.com)
4 Cups Tomatoes, peeled, cored and chopped or 4 Cups Canned Whole Tomatoes, crushed
4 Cups Tomato Juice and Part Vegetable Stock or Chicken Stock                  1 Cup  Heavy Cream
12-14 Washed Fresh Basil Leaves        1/4 lb. Sweet, unsalted Butter    Salt to taste
1/4 Tsp. Cracked Black Pepper
Combine tomatoes, juice/and or stock in saucepan.  Simmer 30  minutes,  Puree along with the basil leaves,
in small batches, in blender or food processor.  Return to saucepan and add cream and butter, while stirring over low heat.  Garnish with basil leaves and serve with your favorite bread.  Makes 4 servings.

BBQ Beans (Thanks to a call from a Party Line Listener)
1 Large Onion, chopped                2 (15oz.) Cans Black Beans, drained and rinsed
2 Cans Red Kidney Bean, drained            10 oz. Pkg. Frozen Lima Beans
1 Bottle BBQ Sauce or Mesquite Sauce        1/2 lb. Bacon, cut up and fried
In a 4 quart sauce pan, put 1/2 cup water and the onions and bring to a boil  on HIGH.  Reduce heat to LOW and simmer until onions are tender, stirring occasionally.  Add black beans, red kidney beans, lima beans and BBQ Sauce.  Heat on HIGH  to boiling and then reduce heat to LOW  and simmer for
20 minutes.  Note:  Our caller said that she likes to use Bushes Baked Beans, Lite Red Kidney Beans and Canned Lima Beans.  She also likes to add 1/2 lb. Bacon, cut up and fried and added to the mixture.
Salmon Casserole (Thanks to "Cherished Recipes-Little Falls, Mn. " Cookbook
Lutheran Sr. Citizen's Home Resident Council)
1 lb. Elbow Macaroni        1 1/2 Cups Milk        4 Tsp. Worcestershire Sauce
1/4 Tsp. Black Pepper        1 Small Diced Tomato    2 Cans Condensed Cheddar Cheese Soup
1 Can Salmon, drained & chunked    1/2 Cup Buttered Soft Crumbs   2 tbs. Instant Minced Onion, or fresh onion
Cook macaroni until tender.  Drain well.  In a saucepan, combine milk with soup.  Stir in onions
Worcestershire sauce and pepper.  Heat, but do not boil.  In a buttered casserole, combine drained
macaroni, salmon and tomato.  Pour soup mixture over all.  Top with buttered crumbs.  Bake at 350 degrees
for 30 minutes.  

How to Clean Sterling Silver Pieces                                                                                                                          
Cover the bottom of kitchen sink with a crumpled piece of aluminum foil. Make sure the foil is placed with the shiny side up. Sprinkle with a tablespoon of Arm and Hammer washing soda per quart of water.  Add very hot or boiling water.  Stir to dissolve washing soda.   Add the silver pieces.  Clean pieces with crevices and designs with a toothbrush.  As soon as you see that the tarnish has disappeared, remove the silver and rinse.  Dry the silver with a paper towel, and polish it with a soft cloth.  Note:  I called my sister who cleans silver for Estate Auctions and she uses this method but she also washes the pieces in hot soapy water first and again after she cleans them in the washing soda water.  Also, she said to make sure the silver pieces are touching the foil.





KLTF PARTY LINE RECIPES FOR Feb. 24 to Feb 28, 2014
   (If you have questions, e-mail dhilmerson@clearwire.net

MINI CHICKEN POT PIES
1 1/2 Cups Cubed Cooked Chicken            10 1/4 oz. Can Cream of Chicken Soup
1 1/2 Cups Frozen Mixed Vegetables, thawed    Flour
12 oz. Pkg. Refrigerated Biscuits (10 biscuits)    1/2 Cup Shredded Cheddar Cheese
Spray 10 (2 1/2 inch) muffin pan cups with cooking spray.  Stir the chicken, soup and vegetables in a medium bowl.  Sprinkle flour on a work surface.  Roll or pat the biscuits to flatten slightly.  Press the biscuits into the bottoms and up the sides of the muffin pan cups.  Spoon about 1/3 cup of the chicken mixture into each biscuit cup.  Lightly press the chicken mixture down so it's level.  Top each with
2 Tsp.  cheese.  Bake at 350 degrees for 15 minutes or until the biscuits are golden brown and cheese is melted.  Let the pot pies cool in the pan on a wire rack for 5 minutes.

PARTY DIP (Thanks to Jerelyn)
2 lbs. Ground Beef        1 Box Velveeta, diced     1 Small Can Green Chilies
1 Can Cheddar Cheese Soup    1 Can Tomato Soup    Chips for dipping
In a saucepot, brown the ground beef.  Drain off excess grease.  Add the cheese, green chilies, cheddar cheese soup and tomato soup.  Heat on low until all melted and combined, stirring occasionally.  Serve with your favorite chips for dipping.
GAME DAY SNACK MIX (Thanks to a recipe card on the counter at a local gas station)
In a large bowl, combine 1/2 Cup Reese's Puffs Peanut Butter and Sweet Corn Puff Cereal, 1/2 Cup Reese's Mini Peanut Butter Cups, 1/4 Reese's Pieces Candies, 1/2 Cup Small Waffle Pretzel Pieces and 1/4 Cup Salted Peanuts.  Store in cool, dry place.  Makes about 2 cups snack mix.

RED VELVET PUPPY CHOW
5 Cups Rice Chex Cereal               3/4 Cup White Chocolate Melts or Chips    
1/4 Cup Chocolate Melts or Chips           2 oz. Cream Cheese, room temperature            1 1/2 Tbs. Milk
1/2 Cup Powdered Sugar               Valentines M&M's or other candies              Valentine Sprinkles
Put cake mix and powdered sugar into a large plastic bag or a bowl with an airtight cover.  Pour the cereal into a large bowl.  Melt both types of chocolate together in the microwave.  Be careful not to burn the mix and stir until smooth.  Stir in the cream cheese and milk.  Pour the chocolate over the cereal and stir until coated.  Pour the cereal into the bag or bowl with the powdered sugar and cake mix.  Shake until coated.  Pour the mix onto a cookie sheet and let cool.  Mix with the extra colorful candies and sprinkles.  Enjoy!

MAJOR DONOVAN'S BLACKENED CAJUN FISH (Guest on Party Line)
Pat dry 2 Halibut Fillets.  In a bowl combine 1Tbs. Paprika, 3/4 Tsp. Garlic Powder, 1 Tsp. Thyme or 1 Tbs. chopped Fresh Thyme, 1/4 Tsp. Salt, 1/4 Tsp. Fresh Ground Black Pepper, 1 pinch Cayenne Pepper and 2 Tsp. Olive Oil to make a paste.  Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.  Cover with plastic wrap and refrigerate for 2 hours.  Preheat BBQ Grill to medium high and grease the grill.  Put halibut fillets on grill and cook about 3-5 minutes, per side, turning once.  Cooking
time may vary, depending on the thickness of the fish.  Remove fish to serving platter and serve with lemon wedges.  Note:  This rub works great with salmon, sea bass or tuna.    

NURSE REVEALS TOP 5 REGRETS PEOPLE MAKE ON THEIR DEATHBED (Thanks to my grandson, Bryan) If you want the whole article, send me an e-mail dhilmerson@clearwire.net
1. I wish I'd had the courage to live a life true to myself, not the life others expected of me.
2. I wish I didn't work so hard.
3. I wish I'd had the courage to express my feelings.
4. I wish i had stayed in touch with my friends
5. I wish that I had let myself be happier.





KLTF PARTY LINE RECIPES FOR Feb. 17th to Feb 21st, 2014
     (If you have questions, e-mail dhilmerson@clearwire.net

Toasted Wiener Roll Ups  for 150 people (Thanks to a Party Line Listener)
Original Recipe:        4 lbs. Cheese, melted        1 1/2 Cups Ketchup
3/4 Cup Mustard        2 1/2 lbs. Butter            1 Tbs. Garlic Salt
1 Tbs. Onion Salt        150 Wieners            150 Slices of Bread
Melt the cheese in the oven. Then remove from the oven and put in your mixing bowl.  Add the ketchup, mustard, garlic salt and onion salt.  Mix well.  Spread mixture on each piece of bread. Fold bread corner to corner around the hot dog.  Insert a toothpick to hold together.  Repeat steps for the remaining hot dogs. Put in baking pan and spread the melted butter over the top.  Bake at 350 degrees for 20-30 minutes or until golden brown.
Toasted Wiener Roll Ups for 10 (According to the computer)
Original recipe divided by 15
1/4 lb. Cheese, melted     1/8 Cup Ketchup             1/8 Cup Mustard
1/8 lb. Butter         1/8 Tbs. Garlic Salt         1/8 Tbs. Onion Salt
10 Wieners 10 Slices of Bread

TIRAMISU (Thanks to a Party Line Listener)
8 oz. Pkg. Cream Cheese, softened        1 Envelope (2.6oz.Pkg.)Whipped Topping Mix
1/2 Cup 1 % Milk            1/3 Cup Powdered Sugar4
2 Tsp. Vanilla Extract            1 Pkg. (3 oz.) Soft Ladyfingers, split
1/2 Cup Hot Water            2 Rounded Tsp. Instant Coffee Crystals
2 Tbs. Chocolate Syrup            1 Tbs. Unsweetened Cocoa Powder
Spray an 8" square baking pan with cooking spray.  Beat cream cheese until fluffy for one minute on medium speed.  Add dry topping mix, milk, powdered sugar and vanilla.  Beat until thickened and smooth.
Set aside.  Line bottom of baking pan with 12 ladyfinger halves.  In a bowl, stir together water, coffee crystals and syrup until blended.  Drizzle half of mixture over ladyfingers in pan, making sure they absorb liquid.  Spread half of reserved cream cheese mixture over ladyfingers.  Repeat with remaining ladyfingers, coffee mixture and remaining cream cheese mixture.  Cover and refrigerate 8 hours or overnight.  Just before serving, uncover and sprinkle with cocoa.  Note:  The caller said that she didn't have the ladyfingers so she used vanilla wafer cookies instead and she hand-dipped them in the water, coffee mixture before putting them in the pan..  Now that is the way she makes them all the time!

OLD FASHION RICE KRISPIE TREATS (from a recipe box shared with me by a Party Line Listener that belonged to her mother)
1/4 Cup Butter    5 Cups Rice Krispies    5 Cups Mini Marshmallows (1/2 lb.)
Melt butter in 3 quart saucepan.  Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well blended.  Remove from heat.  Add Rice Krispies and stir until well-coated with marshmallow mixture.  Press into a lightly buttered 13X 9 inch pan.  Cut into squares when cool.  Makes 24 2 inch squares. Note:  2 Cups (1 pint jar) marshmallow cream may be substituted for marshmallows.  Cook with butter over low heat about 6 minutes, stirring constantly.

Tip To Re-season Waffle Iron (Thanks to the Internet)
Heat Waffle Iron.  Brush a piece of bread on both sides with vegetable oil.  Put in waffle iron.  Close lid and heat as if you were making a waffle.  Your waffle maker should be re-seasoned and hopefully will not
stick anymore.





KLTF PARTY LINE RECIPES FOR Feb. 10th to Feb 14th, 2014
       (If you have questions, e-mail dhilmerson@clearwire.net)

SHRIMP SCAMPI
30 Medium Shrimp, peeled and deveined    2 Tbs. Olive Oil            2 Tbs. Butter, melted
2 Cloves Garlic, minced            1/4 Tsp. Ground Black Pepper    1/2 Tsp. Kosher Salt
Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt and pepper.  Set aside for 10 minutes
to marinate the shrimp.  Arrange the shrimp in a circular pattern in a round casserole dish.  Bake at
350 degrees until the shrimp are pink and cooked through, about 15 minutes.
Note:  You can grill them or stir fry them if you prefer.

VEGGIE CHOWDER (Thanks to Taste of Home)
2 Cups Cubed Peeled Potatoes    2 Cups Reduced-Sodium Chicken Broth    1 Cup Chopped Carrots
1/2 Cup Chopped Onion        14 3/4 oz. Can Cream-Style Corn        1/4 Tsp. Pepper
1/2 Cup Sliced Fresh Mushrooms    12 oz. Can Fat-Free Evaporated Milk    2 Tbs. Bacon Bits
3/4 Cup Shredded Reduced-fat Cheddar Cheese
In a large saucepan, combine potatoes, broth, carrots and onion.  Bring to a boil.  Reduce heat and simmer uncovered, 10[15 minutes or until vegetables are tender.  Add the corn, milk, cheese, mushrooms and pepper.  Cook and stir 4-6 minutes longer or until soup is heated through.  Sprinkle with bacon bits.
Note:  Diabetic Exchanges: 2 starch, 1/2 fat.   208 calories per serving, 34 carbs., 3gr fiber, 12 gr protein

PAULA DEEN'S 5 MINUTE FUDGE (Thanks to my friend, Margie Wilson and her daughter)
1 2/3 Cups White Sugar        2/3 Cup Evaporated Milk        1 Tbs. Unsalted Butter
6 oz. Milk Chocolate Chips    1 Tbs. Unsalted Butter         1/2 Tsp. Salt
1Tsp. Vanilla Extract        16 Large Marshmallows        1 Cup Chopped Nuts
In saucepan, combine the sugar, milk, butter and salt.  Bring to a boil and cook 5 minutes, stirring constantly.  Add chocolate chips and cook until melted.  Remove from heat and stir in marshmallows, vanilla and nuts.  Mix well.  Pour into an 8" pan.  Cool and then cut into squares.

STUFFED STRAWBERRIES
1 Pint Fresh Strawberries        8 oz. Cream Cheese, softened    1/2 Cup Powdered Sugar
2 Tbs. Orange Flavored Liqueur, or to taste
Cut the tops off the strawberries and stand upright on the cut side.  Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.  Beat together the cream cheese, sugar and liqueur until smooth in a mixer or a food processor.  Put in a cake decorator or a piping bag with a star tip.  Pipe into each strawberry and arrange on a serving platter.

TIPS ON KEEPING FOOD FRESHER LONGER (Thanks to "Save It, Fix it, Keep It, Use it" Book
Apples:  Keep in crisper drawer of refrigerator.  They will go bad 10 times faster at room temperature  Store them by themselves because they give off a gas that can rot other rood.
Bread: Keep it on the counter for up to 4 days or in the freezer for 3 months.  Refrigerators will dry bread out.
Citrus Fruits: Once picked, they start going bad.  Put them in the refrigerator as soon as possible.
Coffee: Use an airtight canister in the cabinet.  You'll lose flavor in the refrigerator or freezer.







KLTF PARTY LINE RECIPES FOR Feb. 3rd to Feb 7th, 2014
  (If you have questions, e-mail dhilmerson@clearwire.net)

STRAWBERRY CUPCAKES (Thanks to Trisha Yearwood's Cooking Show on TV)
1 Standard Box of Plain White Cake Mix    3oz. Box of Strawberry Flavored Gelatin
2/3 Cup Vegetable Oil         4 Large Eggs    1/2 Cup Frozen Sliced Strawberries in Syrup, thawed
Spray 2 cupcake pans (12 each) with cooking spray.  With an electric mixer, beat the cake mix, gelatin, oil, strawberries and 1/2 cup water until fully combined.  Add the eggs, one at a time, beating well after each addition.  Pour the batter into the prepared pans.  Bake at 350 degrees for 20 minutes or until toothpick inserted in the center comes out clean.  Let stand in the pan and then remove before icing.
Icing:  1/2 Cup Butter, at room temperature      1 Cup Frozen Sliced Strawberries in syrup, thawed
1 Cup Powdered Sugar
In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth.  It may take a few minutes to come together.  Poke holes in the cupcakes with a toothpick.  Then spoon the icing over, allowing some of it to seep into the cake.  Store the cupcakes, covered in the refrigerator for up to
2 weeks.

DONUTS (Thanks to a call from Kathy, a Party Line Listener)
2 1/4 Cups Flour        2 Tsp. Baking Powder        1 Cup Sugar        1 Tsp. Salt
1/4 Tsp. Nutmeg        1 Tbs. Soft Shortening        2 Eggs            1 Tsp. Vanilla
3/4 Cup Milk
Heat oil for frying the donuts to 365 degrees.  Sift dry ingredients into a bowl.  Add shortening, eggs, vanilla and milk.  Mix together about 1/2 minute.  Put batter into donut maker and drop batter into 2 inches of  hot oil.  Fry until light brown and then flip donuts over and fry on other side until light brown.  Remove from  hot oil and drain on paper towels.

THE BEST ROLLED SUGAR COOKIES(Great for Valentine Cookies)
1 1/2 Cups Butter, softened         2 Cups White Sugar         4 Eggs          1 Tsp. Vanilla Extract     
5 Cups All-Purpose Flour              2 Tsp. Baking Powder     1 Tsp. Salt
In a large bowl, cream together the butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in the flour, baking powder and salt.  Cover and chill dough for at least one hour or overnight.  Roll out dough on floured surface 1/4 to 1/2 inch thick.  With cookie cutters cut into desired shapes.  Put  cookies 1 inch apart on ungreased cookie sheets.  Bake at 400 degrees for 6-8 minutes.  Cool completely and then frost and decorate as desired.
Valentine Frosting for Cookies:  In a small bowl, stir together, 1 Cup Powdered Sugar and 2 Tsp. Milk until smooth.  Beat in 2 Tsp. Light Corn Syrup and 1/4 Tsp. Almond Extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup.  Divide into separate bowls and add food colorings to each to desired intensity.  Dip cookies or paint them with a brush.
Sugar Cookie Frosting:  In a large bowl, cream together 4 Cups Powdered Sugar and 1/2 Cup Shortening until smooth.  Gradually mix in 5 Tbs. Milk and 1 Tsp. Vanilla with an electric mixer until smooth and stiff, about 5 minutes.  Color with food coloring if desired.

Tips On Making the Perfect Chocolate Chip Cookies:
All-butter recipes tend to produce a thin and crispy cookie.  All-shortening recipes yield a soft plumpish cookie.  Brown sugar also helps produce a soft cookie.  If you want a crisp cookie on the outside and a chewy soft cookie on the inside, go for a mix of butter and shortening and a combo of brown and white sugar.  For a super soft cakey cookie, skip the butter and use all shortening and all brown sugar.





KLTF PARTY LINE RECIPES FOR Jan. 27th, 2013 To Jan. 31st, 2014
       (If you have questions, e-mail dhilmerson@clearwire.net)

ARTICHOKE AND SPINACH DIP RESTAURANT STYLE
10 oz. Pkg. Frozen Chopped Spinach, thawed and drained       4 Cloves Garlic
14 oz. Can Artichoke Hearts, drained and chopped             1/3 Cup Grated Parmesan Cheese
10 oz. Container Alfredo Style Pasta Sauce                  4 oz. Cream Cheese, softened       
1 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees.  Put garlic in a small baking dish.  Bake at 350 degrees for 20-30 minutes, or until soft.  Remove from oven and when cool enough to touch, squeeze soften garlic from skins.  Spread the roasted garlic in an 8X8 inch baking dish.  Top with the spinach, artichoke hearts, Alfredo style pasta sauce, Mozzarella Cheese, Parmesan Cheese and cream cheese.  Return to the oven and bake 30 minutes or until cheeses are melted and bubbly.  Serve warm.

SPICY HAMBURGER AND CHEESE DIP
1 Block Velveeta Cheese, diced                              3 lbs. Ground Beef                         
1 Small Can Jalapenos                                            10 oz. Can Diced Green Chilies and Tomatoes        2 Small Cans Diced Black Olives        8  oz. Sour Cream
Brown hamburger and drain the grease and put hamburger in a slow cooker.  Add chunks of cheese, diced green chilies and tomatoes, black olives and jalapenos.  Simmer.  Add sour cream after dip has been simmering for awhile.  Serve with your favorite chips.

FRENCH TOAST FOR FOUR (Thanks to Party Line guest, Major John Donovan)
2 Eggs        1 Tbs. Cinnamon        2 Tbs. Water        1 Tsp. Cream of Tartar
In a bowl, beat eggs until nice and frothy.  Add cinnamon, water and cream of tartar.  Mix until blended.
Dip the bread in the egg mixture and fry like you normally would do.  Serve with blueberry sauce or maple syrup.  Note:  Major Donovan said that the cream of tartar gives it a little lemony taste.

THE "WIFE'S" CASSEROLE (Thanks to Party Line guest, Staff Sgt. Tim Krouth
In a kettle, put some cooked white rice.  Add some pork and beef and a 5 oz. can of Tiny Shrimp.
Stir in some shredded cheese and cook until cooked through.  Then before serving, sprinkle on some more cheese.

DONNA'S CROCKPOT MUSHROOMS
4-5 Pkgs. (8 oz. each) Baby Portobello Mushrooms    1 Envelope Dry Ranch Dressing Mix
1 Envelope Dry Zesty Italian Dressing Mix        1 Cup Butter
Put all the ingredients in a slow cooker and cook on HIGH for 2 hours and stir occasionally.  Note: I usually use 5 or 6 Pkgs. of mushrooms, because as they cook, they shrink a lot
so I add more so that I can serve more people.





KLTF PARTY LINE RECIPES FOR Jan. 20th, 2013 To Jan. 24th, 2014
       (If you have questions, e-mail dhilmerson@clearwire.net)

HASHBROWN QUICHE(Thanks to Party Line Listener, Dorothy Popp)
3 Cups Shredded Hash Browns    1/2 Cup Melted Butter        1 Cup Diced Ham
1 Cup Shredded Cheddar Cheese    2 Eggs                1/2 Cup Milk
1/2 Tsp. Salt            1/4 Tsp. Pepper
Press hash browns into a pie pan.  Drizzle melted butter over the hash browns.  Bake at 425 degrees for
25 minutes.  Remove from oven.  Top with ham and cheese.  In a small bowl, beat the egg with the milk, salt and pepper.  Pour over ham and cheese.  Return to the oven and bake at 350 degrees for 25-30 minutes.  Let stand 10 minutes before serving.  

POPOVERS (Thanks to a retired Home Ec Teacher and Party Line Listener)
Note:  She said that she prefers the pan with wire forms because that way each popover stands alone and cooks independently.  This recipe makes 6 popovers.
Put 1/4 Tsp. shortening in each cup.  Put the popover pan on a baking sheet.  That way it is more secure and you get an even distribution of heat.  Put in a 450 degree oven while you prepare the batter.
In a blender put 2 eggs and beat slightly.  Add 1 cup milk, 1 Tbs. Sunflower Oil and 1 Cup Flour.  Blend until smooth.  Doesn't take long and don't overbeat.  Open oven and slide out the rack.  Fill each cup half full.  Return to the oven and bake 20 minutes at 450 degrees.  Reduce heat to 350 degrees and bake 15-20 minutes more.  Popovers will be firm.  Take out of the oven and prick with a fork to release steam.  Serve warm with honey butter or jam or jelly.

PARMESAN CRUSTED CHICKEN
1/2 Cup Hellmann's Real Mayonnaise        1/4 Cup Grated Parmesan Cheese
4 Chicken Breast Halves                4 Tsp. Italian Seasoned Bread Crumbs
Combine mayonnaise with the cheese.  Arrange chicken on baking sheet.  Top with mayonnaise mixture.  Sprinkle with bread crumbs.  Bake at 425 degrees for 20 minutes.  

ARTICHOKE AND SPINACH DIP (Thanks to a call from a Party Linen Listener)
1/2 Cup Shredded Mozzarella Cheese      1/2 Cup Sour Cream                       1/2 Cup Mayo or Salad Dressing
1/2 Cup Grated Parmesan Cheese             1-2 Tsp. Dijon Style Mustard     Dash of White Pepper
14 oz. Can Artichoke Hearts, drained and coarsely chopped    
1 Cup Loosely Packed and Coarsely Chopped Spinach Leaves               1/2 Cup Finely Chopped Red Onion
Mix together the mozzarella cheese, sour cream, mayo or salad dressing, 1/4 cup of the parmesan cheese, mustard and pepper.  Stir in the artichoke hearts, spinach leaves and onion.   Spread mixture into a 9 inch pie plate.  Sprinkle on the remaining 1/4 cup of the parmesan cheese.  Bake, at 350 degrees, uncovered for 15 minutes or until heated through.  Or you can cover the pie plate and put in the refrigerator up to 24 hours and then bake the next day at 350 degrees for 25 minutes.

TOP RATED 5 FOODS TO KEEP YOU HEALTHY
5.  Orange Juice    4.  Bananas   3.  Honey    2.  Soup     1.  Ginger

FIVE FOODS TO AVOID WHEN YOU ARE SICK
5.  Eggs     4.   Milk    3.   Dairy Products    2.  Alcohol     
1.  Olestra (Olestra is used in a vast array of foods. It may be found in potato chips, corn chips, cheese puffs, crackers, doughnuts, pastries, pies, cakes, cookies, ice cream)





KLTF PARTY LINE RECIPES FOR Jan. 13th, 2013 To Jan. 17th, 2014
      (If you have questions, e-mail dhilmerson@clearwire.net)

HOMEMADE CREAM SOUP (Thanks to a call from a Party Line Listener)
2 Cups Powdered Milk        3/4 Cup Corn Starch        1 Tsp. Basil
2 Tbs. Onion Flakes        1 Tsp. Thyme            1/2 Tsp. Pepper
1/4 Cup Chicken Bouillon Cubes or Granules
Mix all the above ingredients together and keep in an airtight container.  When ready to make your homemade cream soup, in a kettle, put 1/3 Cup of the dry mixture and add 1 1/4 Cups Water.  Stir and heat to boiling and then reduce heat and cook and stir until thickened.  You can add mushrooms for cream of mushroom soup or chicken for cream of chicken soup or celery for cream of celery soup.  This mixture is the base for whatever kind of cream soup you want to make.

FISH BOIL SOUP (Thanks to Party Line Listener, Bunny Tabatt)
16 Chunks of White Fish        16 Small Red Potatoes, cut off  tips on both ends
16 Small White Onions, peeled     2 Gallons Water            1/2 Cup Salt
In a kettle, put the water and add 1/4 cup of salt and bring to a boil.  Add Potatoes and cook for 16 minutes.
Add onion and cook for 4 more minutes.  Then add fish and more salt, if desired, and bring to a boil and boil for 10 minutes.  Drain in colander and serve with melted butter and coleslaw.
Note:  Bunny said she doesn't use as much salt as the recipe calls for.  Another caller called and recommended that you might want to add some bay leaves and mustard seed.        

HEARTY FISH BIXQUE (Thanks to Party Line Listener, Laura Lodermeier)
2 lbs. Cooked and Flaked Fish Fillets    2 Stalks Celery, chopped         2 Carrots, chopped
1 Clove of Garlic, minced            1 Onion, chopped             4 Tbs. Butter
1 1/2 Cups Chicken Broth            2 Tbs. Flour             1 Cup Half and Half
Salt and Pepper to taste
Heat butter in sauce pan over medium heat.  Add celery, carrots, onion and garlic and sauté 3 minutes.  Add flour and slowly stir in chicken broth.  Bring to a boil.  Reduce heat to low and simmer until vegetables are tender.  Remove from heat and let cool for 5 minutes.  Add fish, half and half, salt and pepper.  Simmer for 10-15 minutes,  Note:  Laura said the soup is good served with the following recipe for Easy Garlic Parmesan Rolls.

EASY GARLIC PARMESAN ROLLS (Thanks to Party Listener, Laura Lodermeier)
1 Loaf Frozen Bread Dough, thawed    8 Tbs. Grated Parmesan Cheese
1 Tsp. Garlic Powder            3/4 Cup Butter, melted
Cut dough into 16 pieces.  Shape into balls.  Place on floured surface.  Cover and let rise in a warm place for 10 minutes.  In a bowl, combine cheese, garlic powder and melted butter.  Using a spoon, roll dough balls into butter mixture.  Arrange loosely in a greased 9X13 inch pan.  Cover and let rise until double in size.  Bake at 350 degrees for 10-15 minutes, until golden brown.  Warm left over butter mixture and brush onto tops of rolls.  Pull apart and serve.

CHOCOLATE CHIP PUDDING COOKIES (Thanks to Party Line Listener, Mary Geise)
1 Cup Butter, softened            3/4 Cup Brown Sugar              1/4 Cup White Sugar
1 Small Pkg. Instant Vanilla Pudding    1 Tsp. Vanilla                   2 Eggs
2 1/4 Cups All Purpose Flour        1 Tsp. Baking Soda               12 oz. Milk Chocolate Chips
In a large bowl, beat the butter, both sugars, pudding mix, eggs and vanilla until creamy and fluffy.  Slowly mix in flour and baking soda.  Stir in chocolate chips.  Drop by tablespoon onto an ungreased cookie sheet.  Bake at 375 degrees for 9-10 minutes.  Remove from oven and let cool about 10 minutes
Makes 36 cookies

How to convert oven and stovetop cooking time to slow cooker time
In general, 1 hour of simmering on the stove or baking at 350 degrees in the oven is equal to
6 to 8 hours on low or 3-4 hours on high in a slow cooker.





KLTF PARTY LINE RECIPES FOR Jan. 6th, 2013 To Jan. 10th, 2014
       (If you have questions, e-mail dhilmerson@clearwire.net)

HAM FETTUCCINE BAKE
1 1/2 Cup Sharp White Cheddar Cheese, shredded
1/4 Cup Dry Bread Crumbs         1/4 Tsp. Dried Parsley Flakes        3 Tbs. Butter, divided                  2 Tbs. All Purpose Flour             2 Cups Cubed Fully Cooked Ham    2 Cups Milk
1 Cup Frozen Peas             1 1/2 Cups Cooked Fettuccine
In a small skillet, cook bread crumbs and parsley in 1 Tbs. butter over medium heat for 4-45 minutes or until golden brown.  Remove from pan and set aside.  Ina large skillet, melt the remaining butter.  Stir in flour until smooth.  Gradually add the milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Stir in cheese.  Cook 2-3 minutes more or until melted.  Stir in the ham, fettuccine and peas.   transfer to a greased 11X7 inch baking dish.  Sprinkle with bread crumb mixture.  Cover and bake at 350 degrees for 20 minutes.  Uncover and bake 5-10 minutes longer or until bubbly.  Makes 5 servings.

BACON CHEESEBURGER  MEATLOAF (Thanks to my son, Jim)
2 Lbs. Ground Beef         1 Lb. Pork Sausage         1 Small Onion, chopped
2 Eggs, lightly beaten      3/4 Cup Panko Bread Crumbs    1/3 Cup Ketchup
1 Tsp. Seasoned Salt       1 Tsp. Italian Seasoning         6 Slices Bacon              Sliced Colby Jack Cheese
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and put it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F. Let the meatloaf rest a few minutes before slicing. Note: The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.

LOADED POTATO SOUP
6 Cups Progresso® Chicken Broth (from two 32-oz cartons)
1 package (12 oz) Bacon             11/2 Cups Chopped Onion     2/3 Cup Butter     
2 lb Baking Potatoes, peeled, cubed     3/4 Cup All-Purpose Flour     4 Cups Milk
1 Tsp. Freshly Ground Pepper         1 Cup Diced Cooked Ham     1Tsp.Salt
2 1/2 Cups Shredded Sharp Cheddar Cheese (10 oz)                  8 oz. Sour Cream            
3/4 Cup Sliced Green Onions
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp.  Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.  In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.     Makes 15 servings (1 cup)

THIRTY CALORIE SOUP (Thanks to Syl Wiczek from her family cookbook)
1 Large Onion, chopped          3 Carrots, sliced        3 Ribs Celery, sliced
1/2 Head Cabbage, shredded      48 oz. Can Tomato Juice    6 Beef Bouillon Cubes
3 Cups Water, or more if needed       1 Bay Leaf            Salt and Pepper, to taste
Put all the ingredients in a kettle or crock pot and cook until all vegetables are tender.