KLTF PARTY LINE RECIPES FOR July 7^th  to July 11^th ,  2008

LEMONADE (like the State Fair Lemonade)

2 Lemons                 1 Tub Crystal Lite lemonade Mix             2 Cups Water

Cut in half and then quarter one lemon and put in blender.  Add the lemonade mix and water.

Mix until well blended and then put in a 2 quart pitcher.  Add enough water to fill container.  

Stir and put in glasses and take the other lemon and use it for garnish!

BLUEBERRY FRUIT SALAD

1 Pkg. (4 serving size) Jell-O sugar-Free Cherry Gelatin      1 Cup Boiling Water

1 8oz. Can Crushed Pineapple, undrained                 1/2 Cup Cold Water

8oz. Pkg. Fat-Free Cream Cheese                                             3/4 Cup Cool Whip Lite

2 Tbs. Chopped Pecans

In large bowl, combine the dry gelatin and boiling water.  Mix well to dissolve gelatin.  Stir in

undrained pineapple and cold water.  Add blueberries.  Mix well to combine.  Pour mixture

into an 8 by 8 inch dish.  Refrigerate until firm, about 3 hours.  In a medium bowl, stir cream

cheese with a sturdy spoon until soft.  Gently stir in Cool Whip Lite.  Spread mixture evenly

over set gelatin.  Evenly sprinkle pecans over top.  Refrigerate for at least 15 minutes or until

ready to serve.  Makes 6 servings. 

RASPBERRY FLUFF PIE ( Thanks to Gina Griep, author of Healthy Exchanges

1 Pkg. 4 Serving Size Jell-O Sugar-Free Raspberry Gelatin           1 Cup Boiling Water

1/4 Cup Splenda Granular                                                            1/2 Cup Cold Water

1/3 Cup Carnation Nonfat Dry Milk Powder                            1 Tsp. Vanilla Extract

3/4 Cup Dannon Plain Fat-Free Yogurt                                       1 Cup Cool Whip Lite

1 1/2 Cups Fresh Red Raspberries                                            1/2 Cup Mini Marshmallows

1 (9oz.) Keebler Ready Crust

In a medium bowl, combine dry gelatin and boiling water.  Mix well to dissolve gelatin.  Stir

in cold water and Splenda.  Chill until partially set.  Beat with an electric mixer until fluffy.

In a small bowl, combine yogurt, dry milk powder and vanilla extract.  Fold in Cool Whip

Lite and marshmallows.  Add yogurt mixture to fluffy gelatin mixture.  Mix gently to combine.

Gently stir in raspberries.  Pour mixture into pie crust.  Refrigerate for at least 2 hours or until

firm.  Cut into 10 servings.

JOHN DEERE SALAD ( Thanks to Kathy Hamlin &

1 Large Pkg. Lime Jell-O                                         2 Cups Boiling Water

2 Cans Lemon Pie Filling                                         1 Cup Milk

1 Small Pkg. Instant Lemon Pudding                        8oz. Cool Whip

A Few Oreo Cookies for garnish

In a bowl, combine the Jell-O and boiling water.  Whisk together until Jell-O is dissolved.  Fold

in the Lemon Pie Filling.  Pour into an ungreased 9x13” glass pan.  Let set up in refrigerator. 

For the topping, in a bowl, whisk together the milk and instant pudding until well blended and

it starts to thicken, about 2 minutes.  Fold in the Cool Whip.  Spread over the Jell-O and top

with a few crushed Oreo Cookies for garnish..

Note: A listener called and said she thought you should combine the dry Jell-O and water

until dissolved and then refrigerate until set and then top with the Lemon Pie Filling and

then top with the pudding and cool whip mixture in order to separate the colors.  It

sounded like a good idea but the original recipe which was

Sioux City Journal.com was the original recipe that I gave.  Let me know what you tried

and how you liked it.

LEMON DELIGHT DESSERT (Thanks to Grace Dembowski)

In a bowl, combine 2 Cups Flour, 1 1/2 Cups Chopped Pecans or Almonds, 1/4 Tsp. Salt and

1 Cup Butter, melted.  Press into an ungreased 9x13 inch pan.  Bake at 350 degrees for

20-25 minutes or until golden brown.  Cool.  

In a bowl, beat until smooth, 8oz. Cream cheese, softened and 3 3/4 Cup Powdered Sugar.  Fold

in 16 o. carton of frozen whipped topping, thawed.  Spread over the baked crust and top with

1 Can (15 3/4  oz. Can of  Lemon Pie Filling.  Refrigerate until serving time.

RHUBARB DESSERT (Thanks to Party Line guest, Kathy Kahlhammer)

1 White or Yellow Cake Mix and the ingredients listed on the box

8 Cups Rhubarb, peeled and diced                              1 – 2 Cups Sugar

Cinnamon to taste                                                   Whipped Cream or Ice Cream

Spray a 9x13 inch pan with cooking spray.   In a bowl, combine the rhubarb, cinnamon and sugar. 

Pour into cake pan and set aside.   In a bowl, mix the cake mix according to package directions. 

Carefully pour cake batter over the rhubarb.  Bake at 350 degrees for approximately 45 minutes

or until top springs back when touched.  Top with whipped cream or ice cream.

KLTF PARTY LINE RECIPES FOR June 30^th  to July 4^th,  2008

HONEY MUSTARD DRESSING (Thanks to Marlene Wiczek)

1 Cup Mayonnaise    1/2 Cup Miracle Whip   1/4 Cup Honey     2 Tbs. Mustard

Put in bowl and whisk until well blended.  Put in pint jar and refrigerate.  Makes 2 cups

WAVE YOUR FLAG CHEESECAKE (Thanks to Kraftfoods.com)

1 Cup Strawberries, divided                                   1 1/2 Cups Boiling Water

2 Pkgs. (4 serving size each) Strawberry Jell-O     Ice Cubes

1 Pkg. Pound Cake, cut into 10 Slices                    1 Cup Cold Water

1 1/3 Cups blueberries, divided                              2 8oz.Pkgs. Cream Cheese, softened

1/4 Cup sugar                                                          8oz. Cool Whip, thawed

Slice 1 cup of the strawberries.  Set aside.  Halve the remaining 3 cups strawberries and set

aside.  Stir boiling water into dry gelatin mixes in large bowl, at least 2 minutes until

completely dissolved.  Add enough ice to cold water to measure 2 cups.  Add to gelatin and

stir until ice is completely melted.  Refrigerate 5 minutes or until gelatin is slightly thickened.

Meanwhile line bottom of 13x9 inch dish with cake slices.  Add sliced strawberries and 1 cup

 of the blueberries to thickened gelatin.  Stir gently.  Spoon over cake slices.  Refrigerate 3

hours or until set.  Beat cream cheese and sugar in large bowl with wire whisk or electric

mixer until well blended.  Gently stir in whipped topping.  Spread over gelatin.  Arrange

 strawberry halves on cream cheese mixture to resemble the stripes of a flag.  Arrange

 remaining 1/3 cup blueberries on cream cheese mixture for the stars.  Store any leftovers in

the refrigerator. 

. 

The following recipes are from our Party Line Guest, Gina Griep, “Healthy Exchanges

NUTRI-BURGERS

16oz. Extra-Lean Ground Sirloin Beef or Turkey Breast     1/3 Cup Grated Carrots

1/3 Cup Chopped Green Bell Pepper                                  1/3 Cup Grated Zucchini

1 Tbs. Smoke-Flavored BBQ Sauce                                     1/3 Cup Chopped Onion

1 Tbs. Low-Sodium Soy Sauce                                             1 Tbs. Taco Seasoning

6 Village Hearth Wheat Hamburger Buns

In a large bowl, combine meat, carrots, zucchini, green pepper and onion.  Stir in BBQ sauce,

 soy sauce and Taco Seasoning.  Using a 1/3 Cup measuring cup as a guide, form into 6 patties.

 Place patties in a large skillet sprayed with butter-flavored cooking spray and cook for about

12-15 minutes  or until no longer pink in center.  For each serving , place 1 patty on a

hamburger bun.

YOGURT RELISH DRESSING

1/4 Cup Grated Carrots                                          1/4 Cup Finely Chopped Celery

1/4 Cup Finely Chopped Onion                             1/4 cup Finely Diced Red Radishes

1/2 Cup Dannon Plain Fat-Free Yogurt                  1/4 Cup Fat-Free Mayonnaise

1 Tsp. Dill Seasoning or Dill Weed

In a medium bowl, combine carrots, celery, onion and radishes.  Add yogurt, mayonnaise and

dill seasoning.  Mix well to combine.  Cover and refrigerate for at least 30 minutes.  Gently

stir again just before serving.

SWEET POTATO SALAD

1/4 Cup Fat-Free Mayonnaise                               1 Tbs. Lemon Juice

1 Tbs. Splenda Granular                         2 1/2 Cups Cooked Sweet Potatoes, peeled and diced

1 Cup Diced Celery                                               1 cup Cored, Unpeeled Chopped Red Delicious Apple

1/4 Cup Chopped Pecans

In a large bowl, combine mayonnaise, lemon juice and Splenda.  Add cooked sweet potatoes,

celery, apple and pecans.  Toss gently to combine.  Cover and refrigerate for at least 30 minutes

or until ready to serve

The Raspberry Fluff Pie Recipe, Lemonade Recipe and Blueberry Fruit Salad Recipe will be

on next weeks recipe flyer.

KLTF PARTY LINE RECIPES FOR June 26^th  to June 30^th ,  2008

BBQCHICKEN AND CHEESE FOIL PACKET DINNER

4 Small Boneless, Skinless Chicken Breast Halves      3 Tbs. BBQ Sauce            

2 Small Unpeeled Red Potatoes, thinly sliced               ¼ Tsp. Salt

1 Red or Green Bell Pepper,  seeded and sliced            1/8 Tsp. Black Pepper

1 1/2 Cup Shredded Cheddar Cheese                             1 Green Onion, finely chopped

Put 4 pieces  of a  foil sheet about 12x12 inches on a work counter.  Spoon about

1 Tsp. BBQ Sauce in the center of each piece of foil.  Place one chicken breast on top

of the BBQ Sauce on each piece of foil.  Spread another tsp. of the BBQ Sauce over

each piece of chicken.  Top each piece of chicken with 1/4  of the potato, bell pepper

and onion.  Sprinkle each piece of chicken with salt and pepper.  Fold foil in half to

cover contents and make narrow folds along edges to seal.  Repeat with the other three

pieces of chicken.  Place the 4 foil packets on a baking sheet and bake at 375 degrees for

35 minutes.  Open foil packets with scissors and carefully putt back edges as contents may

be very hot.  Sprinkle a quarter of the cheese over the top of each chicken breast and return

to oven, unsealed, for 2  minutes. or until cheese is melted.  With a spatula, transfer the

contents of each packet onto individual serving plates.

MAGIC BARS OR 7 LAYER BARS ( Thanks to a Party Line Listener)

1/2 Cup Butter, melted                                           1 Cup Crushed Graham Crackers

2 Cups Semi-Sweet Chocolate Chips                     2 Cups Butterscotch Chips

1 Cup Flaked Coconut                                            1 Cup Salted Peanuts or Walnuts

1 Can (14 oz.) Sweetened Condensed Milk

Mix butter and crackers together and press into a 9x13 inch pan.  Layer chips, coconut,

nuts over the top and pour the sweetened condensed milk over the top.  Bake at 350 degrees

for 25-30 minutes.

VARIATION TO THE MAGIC BARS ABOVE

 (Thanks to another Party Line Listener)

Same as above except she only uses 1 Cup Semi-sweet Chocolate Chips and 1 Cup of the

Butterscotch Chips.  She only uses walnuts and she bakes them at 350 degrees for 20 minutes

or until they get brown at the edges.

ALFREDO SAUCE (Thanks to Jill Mackissock

1/4 Cup Butter                                                        1 Cup Heavy Cream

1 1/2 Cups Freshly Grated Parmesan Cheese        1 Clove Garlic, crushed                                          

1/4 Cup Chopped Fresh Parsley

Melt butter in a saucepan over medium low heat.  Add cream and simmer for 5 minutes. 

Then add garlic and cheese and whisk quickly heating through.  Stir in parsley and serve.

On Partly Line we had some discussion about a dice game called “FARKEL”

If you want the directions on how to play the game, just send me an e-mail at

dhilmerson@clearwire.net and I will forward it to you.  It’s a lot of fun and you can

have as many players as you want to!

ROMMEGROT – Norwegian Cream Pudding in memory of Amanda Flom

1 qt.        Heavy cream                         ½ t.         Salt                         2/3 c.       Flour                                      

¼ c.         Sugar                                      2 c.          Milk

Cook heavy cream about 20 minutes stirring constantly.  Turn heat down and slowly sift and beat in flour.  Cook slowly and skim off extra butter for garnish.  Heat 2 cups milk and beat into mixture until smooth.  Add salt and sugar.  Keep warm in double boiler or crock pot.  Garnish with cinnamon, sugar and/or melted butter – we like both!  Serve warm.

“EASY 10” FRUIT SALAD FOR A CROWD – Courtesy of Mildred Lair

10       (20oz) cans pineapple chunks, drained           10  (21oz) cans peach pie filing

10       (11oz) cans mandarin oranges, drained

10 c.                green grapes                                                         10 c.        sliced bananas

Combine first 4 ingredients.  Chill.  Just before serving, add bananas.  Yield:  100 servings.

TURKEY SALAD FOR 100 – Courtesy of Judy Zylstra

10 lbs.     Cooked cubed Turkey Breasts                          1 ½          jars pimentos

5 lbs.       Cooked Shell Macaroni                                       2              Green Peppers (opt)

3 doz.      Hard-boiled Eggs                                                 1              Onion (opt)

2 bunches celery, diced                                                      1 can       Ripe Olives, diced or sliced

DRESSING:

3 qts.      Salad Dressing                                                     1 T.         All-purpose Seasoning

3 cans     Cream of Chicken Soup                                       1 t.           Pepper

¼ c.         Lemon Juice                                                                          2 T.         Salt

Divide diced turkey, macaroni, eggs, celery, pimentos, green peppers, onion and rip olives; mix in several large bowls (or use large clean pail).  Mix dressing and combine with salad ingredients.  You may add milk or water to dressing for stirring consistency.  Refrigerate.  Yield:  100 servings.

MACARONI SALAD FOR 100 – Courtesy of Mildred Lair, Kenyon, MN Auxiliary President

5 to 6 lbs.               Fully-cooked Ham                                2 bunches celery, chopped

5 to 6 lbs.               Macaroni, cooked & drained             2 lg. Onions, chopped

3 lbs.                       Shredded Cheddar Cheese                 2 cans pitted ripe olives, sliced &

2 (20oz)  Pkgs. Frozen Peas, thawed                                 drained

 DRESSING:

2 qt.        Salad Dressing or Mayonnaise                         ¼ c.         Sugar

1 btl        Western or French Salad Dressing                   1 c.          Light Cream (half & half)

¼ c.         Vinegar                                                                  1 ½ t.      Onion Salt

1 t.           Salt                                                                         1 ½ t.      Garlic Salt

1 t.           Pepper

Combine first 7 ingredients.  Combine all dressing ingredients.  Pour over the ham mixture and toss.  Refrigerate.  Yield:  100 servings.

Cranberry-pecan pie

1 cup toasted pecan halves                                       ½ cup fresh or frozen cranberries

Single-crust flaky pie dough-baked blind   ½ cup packaged light brown sugar

2 tablespoons all-purpose flour ¾ cup light corn syrup              3 eggs, lightly beaten

¼ cup ( ½ stick ) unsalted butter, melted and cooled                 2 teaspoons vanilla

¼ teaspoon salt

Preheat the oven to 400 degrees. Spread the nuts and cranberries in and even layer over the bottom of the pie shell. Stir the brown sugar and flour together I a mixing bowl until well blended. Add the corn syrup, eggs, butter, vanilla, and salt. Blend well. Pour the mixture over the nuts, disturbing the nuts as little as possible.

Place the pie on  a baking sheet and bake until center is softly set, 30-35 minutes. Let the pie rest for at least 20 minutes before slicing. Serve warm or at room temp.

RHUBARB – STRAWBERRY  MUFFINS

1 1/2 Cups Flour                       1/2 Tsp. Baking Soda                               1/2 Tsp. Salt                            1 Egg      

3/4 Cup Brown Sugar                1/3 Cup Vegetable Oil                               1/2 Cup Buttermilk  1 Tsp. Vanilla

Combine the flour, baking soda and salt and set aside.  In a bowl, combine the brown sugar, egg, oil, vanilla and buttermilk and mix well.  Add to the dry ingredients and stir until just moistened.  Stir in 1 Cup finely chopped rhubarb and 1/2 cup scliced strawberries. Spoon into muffin cups.  Sprinkle with topping. 

Topping:  1/4 Cup Brown Sugar and 1/2 Tsp. Cinnamon.  Mix together and sprinkle over muffins.  Bake 350°

30 minutes or until cake tester comes out clean.  Makes 12 muffins

SALAD OF ASPARAGUS AND NEW POTATOES WITH GORGONZOLA AND BASIL

1# Asparagus spears ½ Lemon, juice only                                4 T Extra virgin olive oil

Sea salt and freshly ground black pepper   8 oz New potatoes, boiled and quartered, toss in a little olive oil

8 oz Cherry tomatoes, cut in half                             2 oz Black olives, pitted and halved

2 Green onions, finely chopped                                1 Large bunch basil, finely shredded

5 ¼ oz Gorgonzola cheese, crumbled, to serve

Clean the asparagus and trim ends, peel if necessary with a vegetable peeler.  Bring a large pan of salted water to a boil, drop in the asparagus and blanch for 1-3 minutes until just tender.  Drain and immerse in very cold water to prevent further cooking.  This leaves the asparagus bright green.

Mix the lemon juice and olive oil together with the sea salt and black pepper.  Add the boiled potatoes, cherry tomatoes, olives, green onions and basil and toss together.  Arrange the asparagus on a large platter or individual serving plates, spoon some of the potato mixture over the asparagus and garnish with the crumbled cheese to serve.

HAZELNUT PARMESAN ASPARAGUS 

2 c Water                                 2 # Asparagus spears                                2 T Butter                                1 pkg Sliced mushrooms (8oz or 3 c)

1 ½ t Fresh chopped Basil or ½ t dried basil leaves                    ¼ t Salt

¼ t Pepper, coarsely ground     ¼ c Parmesan cheese, shredded ¼ c Hazelnuts (filberts) chopped

In 12-inch skillet, heat water to boiling.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook 4 to 6 minutes or until crisp tender.  Drain; set aside.  In same skillet, melt butter over medium-high heat.  Stir in mushrooms.  Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.  Stir in asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasons and asparagus is heated through.  Sprinkle with cheese and hazelnuts.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

1lb Lasagna noodles, uncooked                 2 # Asparagus, cut into 2” pieces                              1 T Olive oil

½ t Lemon pepper seasoning salt                             3 T Butter                                                                ¼ c Flour, all purpose

1 can Chicken broth (14 oz)                    ½ c Milk                                                    2 t Fresh Marjoram leaves or ½ t dried

2 c Cooked Chicken, diced                       ½ c Roasted Red Bell Peppers, from 7oz jar, drained and chopped

¾ c Parmesan cheese, shredded                 2 c Mozzarella cheese, shredded (8 oz)

½ c Heavy whipping cream

Heat oven to 350 degrees.  Grease 13x9x2” baking dish.  Cook and drain noodles as directed on package.  Heat 5 cups water to boiling in 3 quart saucepan.  Add asparagus; heat to boiling.  Boil 3 to 4 minutes or until crisp tender; drain.  Place asparagus in bowl.  Toss with oil and lemon pepper seasoning salt. 

Melt butter in 2 quart saucepan over medium heat.  Stir in flour.  Cook 1 minute, stirring constantly.  Stir in broth, milk and marjoram.  Heat to boiling, stirring constantly.  Stir in chicken, ¼ c bell peppers and ½ c of the Parmesan cheese.  Cook about 2 minutes or until hot.

Spread about ½ c of the chicken mixture in baking dish.  Top with 3 noodles, 1 ½ c chicken mixture, half of the asparagus and 1 cup of the Mozzarella cheese.  Repeat layers, starting with noodles.  Top with remaining 3 noodles.

Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form.  Spread over top of lasagna.  Sprinkle with remaining ¼ c bell peppers and ¼ c Parmesan cheese.  Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.  Let stand 10 minutes before cutting.

Recipes for the week of May 26^th to May 28^th 2008

With questions e-mail dhilmerson@clearwire.net

RHUBARB DESSERT – Courtesy of Jan Carlson, Crown Book Club

Crust:     1 c           Butter                      2 c           Flour                       2 T          Brown Sugar

Filling:   4 c           Rhubarb, cut up      1 ¼ c       Sugar

4                     Egg Yolks                                3 T          Flour                       ½ c          Milk

Meringue:             4              Egg Whites, beaten until high

                                ½ t           Cream of Tarter

                                Gradually beat in about 6 T sugar until meringue is stiff.

Mix crust, pat in 9 x 13 pan and bake at 350 for 15 minutes.  Pour rhubarb filling on top of crust.  Bake an additional 40-45 minutes.  Top meringue on filling and bake until golden brown.

STUFFED FIESTA BURGERS – Steve Van Slooten

Prep Time:  15 minutes          Total Time:  33 minutes

Makes:  4 servings, one burger each

1 #           ground beef                             1 pkg       taco seasoning mix (or 1 ¼ oz)

¼ c          chive & onion cream cheese spread                        1/3 c        shredded cheddar cheese

4                     hamburger buns, split and lightly toasted              

5½ c        thick & chunky medium salsa (or favorite salsa)

1              avocado, peeled, pitted and cut into 8 slices

Preheat grill to medium heat.  Mix meat and seasoning mix.  Shape into eight thin patties.  Mix cream cheese spread and shredded cheese.  Spoon about 2 T of the cheese mixture onto center of each of four of the patties; top with second patty.  Pinch edges of patties together to seal.

Grill 7 to 9 minutes on each side or until cooked through (160 degrees).  Cover bottom halves of buns with burgers.  Top with salsa, avocados and top halves of buns.  Can substitute ground turkey if desire.

KLTF PARTY LINE RECIPES FOR May19th to May23rd,  2008

GRILLED STUFFED MEAT LOAF (Thanks to Taste of Home)

2 Cups Sliced, Fresh Mushrooms                          1 Onion, thinly sliced

1 Tbs. Butter                                                          1 Egg, beaten

1/3 Cup Milk                                                          1/2 Tsp. Salt

1/2 Cup Old Fashioned Oats                                  1/4 Tsp. Pepper

1 1/2 Pounds Ground Beef

Sauce:    1/2 Cup Ketchup                                    2 Tbs. Brown Sugar

2 Tsp. Prepared Mustard

In a large skillet, sauté mushrooms and onion in butter until tender and then set aside.  In a

large bowl, combine the egg, milk, oats, salt and pepper.  Crumble beef over mixture and

mix well.  On a large piece of heavy duty foil, pat beef mixture into a 12 x 8 inch rectangle. 

Spoon mushroom mixture to within 1 inch of edges.  Roll up jelly roll style, starting with a

short side and peeling foil away while rolling.  Seal seam and ends.  Discard the foil.  Prepare

grill for indirect heat, using a drip pan.  Form a double thickness of heavy-duty foil. About

14 inch square, cut three slits in foil.  Place meat loaf on foil and place on the grill rack over

drip pan.  Grill, covered, over indirect medium heat for 35 minutes.  Combine sauce

ingredients and brush over loaf.  Grill 15-20  minutes longer or until meat is no longer pink

 and a meat thermometer reads 160 degrees.  Let stand 15 minutes before slicing. 

Makes 8 servings

COOKING FOR A CROWD, BBQ ROAST BEEF SANDWICHES

5-6 Pound Boneless Beef Rump Roast                  3 Quarts Water

14 oz. Ketchup                                                       3/4 Cup Brown Sugar

3 Tbs. Vinegar                                                         2 Tbs. Worcestershire Sauce

1 Tbs. Ground Dry Mustard                                  1 Tbs. Horseradish

1/2 Tsp. Celery Seed                                              1/2 Tsp. Garlic Powder

1/2 Tsp. Salt                                                           1/4 Tsp. Pepper

1/8 Tsp. Allspice                                                    18-20 Hamburger Buns

Put roast and water in a Dutch Oven and bring to a boil.  Reduce heat, cover and simmer for

3 to 3 1/2 hours or until meat is tender.  Remove meat, cool.  Strain broth and set aside

1 1/2 cups.   In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar,

Worcestershire sauce, mustard, horseradish, seasonings and reserved broth and bring to a boil.

Reduce heat, simmer, uncovered for 30 minutes.  Thinly slice or shred roast.  Add to the sauce