Recipes 2014

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.