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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: email@example.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.
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