KLTF PARTY LINE RECIPES FOR March 1st to March 5th, 2010

KLTF PARTY LINE RECIPES FOR FEB. 22nd to FEB. 26th  , 2010
With questions, e-mail    dhilmerson@clearwire.net

EASY AND SIMPLE CARAMEL ROLLS
2 Loaves Frozen Bread Dough, thawed 1/2 Cup Whipping Cream
2 Cups Brown Sugar   1/2 Cup White Sugar
2 Tbs. Cinnamon    1 Cup Pecan Halves
Melted Butter for brushing
Thaw bread dough in the plastic bag.  Let rise until dough is doubled in size.  Preheat oven to 350 degrees.  Mix brown sugar and whipping cream together until smooth.  Spread mixture into bottom of pan.  Sprinkle with 1/2 of the pecan pieces.  Roll out dough into a 12x14” rectangle and about 1/2 inch thick.  Brush dough lightly with melted butter.  Combine sugar with cinnamon until well blended.  Spread evenly over dough to within 1 inch of edges.  Chop remaining pecans and sprinkle over dough.  Roll dough tightly from the 14” side and seal.  Cut roll into 12 slices about 1 inch thick and place into caramel mixture in baking pan.  Let dough rise until double in size.  Bake at 350 degrees for 20-25 minutes.  Do not over-bake as caramel will harden.  Invert pan onto waxed paper and brush any remaining caramel over top of rolls.

PORK FRIED RICE
1 Lb. Coarse Ground Pork 1 Cup Celery, chopped  1/2 Onion, chopped
Brown the pork with some celery and onion.  Set aside.
1 Cup Rice
Cook rice as directed on package and then drain real dry.   Add rice to the pork mixture. Along with:  1 Can Bean Sprouts, drained and rinsed, 1 Can Water Chestnuts, drained and cut up or sliced. And 1 Can Mushrooms, drained and cut up.    Add enough soy sauce to taste.  In a separate pan, break 3 Eggs and wait until it starts to set.  Then mix and add to the rice mixture.  Just before ready to serve, sprinkle with cut up green onions. 

CHOCOLATE-DIPPED STRAWBERRIES
2 Cups (1 Pint) Strawberries (18-20)  1 Tsp. Shortening or Vegetable Oil
1/2 Cup Semi-Sweet Chocolate Chips or White Vanilla Baking Chips 
Gently rinse strawberries and dry on paper towels (Berries must be completely dry).  Line cookie sheet with waxed paper.  In a 1 quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently.  Remove from  heat.  Dip lower half of each strawberry into chocolate mixture.  Allow excess to drip back into saucepan.  Place on waxed paper-lined try or cookie sheet.   Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve.  Store covered in refrigerator so chocolate does not soften   (If made with oil, chocolate will soften more quickly at room temperature).

CRACKER SPREAD (Thanks to a call from a Party Line Listener)
16oz. Sour Cream  8 oz. Cream Cheese, softened
1 lb. Chopped Crab Meat  1 Pkg. Dry Vegetable Soup Mix
Triscuit Crackers
Cream together the sour cream and cream cheese.  Stir in the vegetable soup mix and crab meat.  Let sit overnight in the refrigerator.   Serve with crackers.

HOMEMADE LAUNDRY SOAP (Thanks to Lorraine Lloyd and my daughter, Linda)
Hot Water 1/2 Cup Armor Washing Soda 1/2 Cup Borax Powder
1/3 Bar of Fels Naptha Soup, grated (about 1/3 cup)
In a large pot, heat 6 cups of water.  Add the grated bar soap and stir until melted.  Then add the washing soda and borax.  Stir until powder is dissolved.  Then remove from heat.  In a 2 gallon clean pail, pour 4 cups of hot water and add the heated soap mixture.  Top pail with cold water (1 gallons plus 6 cups) and stir well.  Use 1/2 cup per load, shaking soap before each use (It will gel).  Note:  Lorraine says that it costs $1.40 to make 2 gallons of laundry soap and it works as good as Tide.  Also, it’s great on whites.

Note:  Recipe for Decadent Cherry Mousse Brownies will be on next week’s flyer.






KLTF PARTY LINE RECIPES FOR FEB. 2nd   to FEB. 5th , 2010
With questions, e-mail    dhilmerson@clearwire.net

PIGS IN A BLANKET WITH THE WORKS (Thanks to Rachael Ray)
12 oz. Pkg. (30 Count) Mini Hot Dogs 2 Tubes Crescent Roll Dough
1/2 Cup Brown Mustard   1/2 Cup  Sweet Pickle Relish
1 Medium Onion, finely minced  1/2 Cup Sauerkraut, thoroughly drained
Unroll all of the crescent dough.  Separate the triangles and then cut each into 2 triangles.  (Each can will make 16 triangles).  Lay out a triangle so that the shortest side (the point) of the triangle is closest to you.  Spread about half a tsp. of brown mustard over the surface of each triangle.  Place about 3/4 tsp. each of the relish, onion and sauerkraut in the center of each triangle.  Place one mini dog on the wide end of the triangle and roll the dog and dough over itself creating a crescent roll.  The mini dog should peek out on both sides of the roll.  Put each roll on a baking sheet and bake at 400 degrees for 15-20 minutes, until golden brown.  Serve immediately.

VEGGIE WRAPS (Thanks to Melanie Lintner)
8 oz. Cream Cheese, softened  8 oz. sour Cream 
1/4 Cup Ranch Dressing   Large Tortillas
Cut up your favorite vegetables like, broccoli, carrots, cauliflower, etc.
Mix together the cream cheese, sour cream and ranch dressing until thoroughly mixed.  Spread mixture over large tortillas.   Sprinkle on your favorite vegetables and then roll up and cut into bite size pieces. 

WILD RICE SOUP
4 Cans Cream of Mushroom Soup  4 Cans Cream of Potato Soup
1 1/2 Quarts Half and Half   16 oz. Sour Cream
16 oz. Shredded Cheddar Cheese  4 Cans Mushrooms, drained
2 Cans Water Chestnuts, drained  1 Small Bag Slivered Almonds
1 Large Onion, chopped  and sauted  1 lb. Bacon, Cooked and cut up
2 Cups Wild Rice, rinsed, cooked and rinsed
Meat of your choice:  Chicken Breast, Turkey or Ham, cooked and cubed
Mix all of the above ingredients in a large roaster pan and cook at 325 degrees for 1 hour, covered.  Stir a couple of times.  Yield—A lot !!!
For smaller batches, just cut the recipe in half

PICKLED CHICKEN GIZZARDS (Thanks to a Party Line Listener)
Chicken Gizzards
Put chicken gizzards in a kettle and cover with water and cook until tender, about 1 hour.  Drain and put in quart jars.
Brine:   4 Cups White Vinegar, 1 Cup Water, 2 Tbs. Sugar, Sliced Onion, 3 Tbs. Salt or to taste and 2 Tsp. Mixed Pickling Spice, put in a cheesecloth bag.
Bring the brine mixture to a full rolling boil and then pour over gizzards in quart jars.  Put covers on the jars and refrigerate for about 4 days.

CROCKPOT CHICKEN GIZZARDS (Thanks to a Party Line Listener)
Put gizzards in a slow cooker along with some salt, pepper, onion and a bay leaf.  Let cook overnight and then in the morning drain the juice off.  Cut each gizzard into 4 pieces.  Put back in crock pot and add a can of cream of mushroom soup and continue cooking until heated through and enjoy!!






KLTF PARTY LINE RECIPES FOR JAN. 25th   to JAN. 29th  , 2010
With questions, e-mail    dhilmerson@clearwire.net

HAM WRAPS (Thanks to Melanie Lintner)

8oz. Cream Cheese, softened  8oz. Sour Cream
Green Olives, chopped, or  Pickles, chopped
8oz. Shredded Cheddar Cheese  Ham , sliced thin
Large Tortilla Shells
Mix together in a bowl the cream cheese, sour cream, olives, pickles and cheese.  Spread over large tortilla shells.  Place thin sliced ham on top of each tortilla.  Roll up tortillas and cut into bite size pieces.

LITTLE SMOKIES 'N' MEATBALLS

In a 5 quart slow cooker, combine:
36 Frozen Cooked Italian Meatballs        16 oz. Pkg. Little Smoked Sausages        1 Pkg. (3 1/2oz.) Sliced Pepperoni
26 oz. Jar Meatless Spaghetti Sauce        18 oz. Bottle Barbecue Sauce                  12 oz. Bottle Chili Sauce
Cover and cook on low for 3 hours or until heated through.  Serve with toothpicks.

EMERALD SALAD

3oz. Pkg. Lime Jell-O   3/4 Cup Boiling Water
3/4 Cup Shredded Cucumbers, drained 2 Tsp. Grated Onion
1 Cup Creamed Cottage Cheese  1 Cup Mayonnaise
1/3 Cup Blanched Almonds, slivered
Dissolve gelatin in boiling water.  Chill until consistency of unbeaten egg whites.  Fold in remaining ingredients.  Pour into mold.  Refrigerate until set.

GAME DAY CHILI (Thanks to Pillsbury)

1 Tbs. Vegetable Oil   2 lbs. Beef Stew Meat (cut into 3/4 inch pieces)
2 Tsp. Finely Chopped Garlic  1 Pkg. (1.25oz.) Chili Seasoning Mix
14 oz. Can Beef Broth   28 oz. Can Progresso Crushed Tomatoes, undrained
8 oz. Can Tomato Paste   1 Can or Bottle (12oz.)Beer or Beef Broth
1 Cup Sour Cream    2 Cans (15oz. each) Spicy Chili Beans, undrained
1 Cup Shredded Cheddar Cheese
In 5 qt. Dutch Oven or saucepan, heat oil over medium-high heat.  Add stew meat and garlic, cook, stirring occasionally, until beef is browned.  Stir in chili seasoning mix.  Stir in tomatoes, broth, beer and tomato paste.  Heat to boiling.  Reduce heat to low.  Cover and simmer 2 hours, stirring once halfway through cooking.  About 15 minutes before  serving, stir in beans.  Cook 10-15 minutes longer or until beans are thoroughly heated.  Top individual servings with sour cream and cheese.





KLTF PARTY LINE RECIPES FOR JAN. 18th  to JAN. 22nd , 2010
With questions, e-mail    dhilmerson@clearwire.net

BAKED ZITI (Thanks to Party Line Guest, Peter Vogel)
1 Box Ziti Pasta, cooked and drained 16oz. Cottage Cheese
1 lb. Mozzarella Cheese, divided and cubed
1 Jar Marinara Sauce or make your own
1 Small Can of Tomato Sauce if sauce is too thin
In a bowl, combine the cooked pasta with 1/2 of the marinara sauce and 1/2 of the mozzarella cheese and all of the cottage cheese.  Mix well and pour into a greased 9x13” baking dish.  Top with the remaining marinara sauce and mozzarella cheese.  Bake at 350 degrees for 30-45 minutes.

SALT FREE SEASONING SHAKE-1
1 Tsp. Basil  1 Tsp. Thyme  1 Tsp. Parsley      1 Tsp. Savory
1Tsp. Onion Powder 1 Tsp. Black Pepper 1 Tsp. Mace      1 Tsp. Sage
1/2 Tsp. Cayenne Pepper

SALT FREE SEASONING SHAKE-2
2 Tsp. Garlic Powder 1 Tsp. Basil  1 Tsp. Oregano      1 Tsp. Lemon Peel Powder
Directions for Both:    Simply mix together the ingredients from either recipe and then put in a shaker for easy use.

DELUXE NACHOS
2 Cans (10 3/4oz. each) Condensed Cheddar Cheese Soup, undiluted
2 Pkgs. (10 oz. each) Tortilla Chips   1 Cup Salsa
2-4 Plum Tomatoes, chopped    1 Green Pepper, chopped
1 Sweet Red Pepper, chopped    4-6 Green Onions, sliced
2 Cans (2 1/4 oz. each)Sliced  Ripe Olives, drained 1 cup Sour Cream
In a small saucepan, combine soup and salsa and heat through.  Arrange tortilla chips on two serving platters, top with soup mixture. Sprinkle with tomatoes, peppers, onions and olives.  Top with sour cream.  Serve immediately.  Makes 8 servings.
Note:  I also top the chips with taco seasoned hamburger and then top with soup mixture, etc.  (I brown 1 ½ lbs. of hamburger with salt and pepper and then add a pkg. of taco seasoning and follow the directions on the seasoning packet.)

EASY CHOCOLATE PUDDING COOKIES
1 Cup Butter or Margarine, softened (Do not melt) 1 Cup Packed Brown Sugar
1 Pkg. (3.9 oz.) Chocolate Instant Pudding  2 Eggs
2 Cups Flour      1 Tsp. Baking Soda
1 Pkg. (6 Squares) Bakers White Chocolate, chopped or 1 to 2 Cups White Chocolate Chips 
Heat oven to 350 degrees.  In a mixing bowl, beat together the butter and brown sugar until light and fluffy.  Add dry pudding mix and beat until blended.  Add eggs and mix well.  Gradually add flour and baking soda, beating until well blended after each addition.  Stir in chocolate. Drop tablespoon of dough, 2 inches apart, onto baking sheets.  Bake 10-12 minutes or until edges are lightly browned.  Cool 1 minute on baking sheet and then remove cookies to a wire rack to cool completely.  (I used my small cookie scoop and I baked mine 12 minutes and they were great!)







KLTF PARTY LINE RECIPES FOR JAN. 11th  to JAN.15th , 2010
With questions, e-mail    dhilmerson@clearwire.net

SWISS STEAK
1 1/2 to 2 lbs. Beef Round Steak, trimmed
1/4 Cup Flour                1 Tsp. Salt  1/4 Tsp. Pepper
2 Tbs. Vegetable Oil   1 Cup Celery, chopped 1 Cup Onion, chopped
1/2 lb. Fresh Mushrooms, sliced  1 Cup Water  1 Garlic Clove, minced
1 Tbs. Steak Sauce
Combine the flour, salt and pepper.  Cut steak into serving size pieces.  Dredge in the flour mixture.  In a skillet, brown steak in oil.  Drain.  Place in a 2 1/2 qt. casserole.  Top with celery, onion and mushrooms.  Combine water, garlic and steak sauce.  Pour over vegetables.  Cover and bake at 350 degrees for 1 1/2 hours or until the meat is tender.  Makes 6 servings.

GLAZED KIELBASA ROLLS
1 lb. Kielbasa, sliced  1 Cup Apricot Preserves  1/2 Cup Maple Syrup
2 Tbs. Apple Juice or Bourbon 
Put sliced Kielbasa into crock pot.  Mix together the preserves, maple syrup and juice or bourbon.
Pour over the Kielbasa in crock pot.  Cook on low for 4 hours.

11 BEST FOODS YOU AREN’T EATING (Thanks  Steve Van Slooten & the New YorkTimes)
Beets: Think of beets as red spinach because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.  How to eat:  Asian-style slaw or as a crunchy topping on burgers and sandwiches.
Swiss Chard: A leafy green vegetable packed with carotenoids that protect aging eyes.  How to eat it:  Chop and sauté in olive oil.
Cinnamon:  May help control blood sugar and cholesterol.  How to eat:  Sprinkle on coffee or oatmeal.
Pomegranate Juice: Appears to lower blood pressure and loaded with antioxidants.  How to eat:  Just drink it.
Dried Plums:  Okay, so they are really prunes, but they are packed with antioxidants.  How to eat:  Wrapped in prosciutto and baked.
Pumpkin Seeds:  The most nutritious part of the pumpkin and packed with magnesium: high levels of the mineral are associated with lower risk for early death.  How to eat:  Roasted as a snack, or sprinkled on salad.
Sardines:  They are called “Health Food In a Can”.  They are high in omega-3’s, contain virtually no mercury and are loaded with calcium.  They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.  How to eat:  Choose sardines packed in olive or sardine oil.  Eat plain, mixed with salad, on toast, or mashed with Dijon mustard and onions as a spread. 
Turmeric:  The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.  How to eat:  Mix with scrambled eggs or in any vegetable dish.
Frozen Blueberries:   Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.  How to eat:  Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.
Canned Pumpkin:  A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.  How to eat:  Mix with a little butter, cinnamon and nutmeg. 

Note:  The Salt Free Seasoning Shake and Baked Ziti Recipes will be on next week’s flyer.






KLTF PARTY LINE RECIPES FOR JAN. 4TH to JAN.. 8TH, 2010
With questions, e-mail    dhilmerson@clearwire.net

CAJUN PARTY MIX
6 Cups Miniature Fish-Shaped Crackers 6 Cups Pretzel Sticks 3 Cups Rice Chex
11 1/2 oz. Can Mixed Nuts  3 Cups Corn Chex 1 Cup Butter, melted
1/2 to 1 Tsp. Celery Salt   1 Tsp. Garlic Powder 1/ 2 Tsp. Cayenne Pepper
1/8 Tsp. Hot Pepper Sauce
In a large roasting pan, combine the crackers, pretzels, Rice Chex, Corn Chex and muts.  Combine the butter, garlic powder, celery salt, cayenne and pepper sauce.  Pour over cereal mixture and stir to coat.  Bake, uncovered at 250 degrees for 35-40 minutes, stirring every 15 minutes.  Cool completely.  Store in airtight containers.

BACON AND POTATO CHOWDER
6 Slices Bacon, cut into small pieces 1 Cup Chopped Carrots 1/4 Cup Flour  
1 Can (14.5oz.) Chicken Broth  1/2 Cup Water  1 Cup Milk
1 Pkg. Simply Potatoes-Diced Potatoes with Onions
Coo bacon in 3 quart saucepan over medium heat until crisp.  Drain grease.  Add carrots and continue cooking 2 minutes or until crisp tender.  Stir in Simply Potatoes and flour.  Slowly stir in broth and water.  Continue cooking, stirring constantly, until mixture comes to a boil and starts to thicken.  Reduce heat to medium-low and cook 15-20 minutes, stirring occasionally, or until potatoes are tender.  Stir in milk.  Continue cooking 2-3 minutes or until thoroughly heated (do not boil).  Season with salt and pepper. 
Makes 6 servings.

SCRAMBLED EGGS MADE IN AN OVEN (Thanks to Loretta Krych)
1/2 Cup Butter    3 Dozen Eggs  1 Pint Milk
1 Tbs. Salt    1 Tsp. Pepper
Divide 1/4 cup butter, melted, into 2 pans, each one 9X13”.  Beat eggs with beater real good with the milk, salt and pepper.  Put half of the egg mixture into each 9X13” pan.  Bake at 350 degrees for 25-30 minutes.  Pull out pans once in a while and stir egg mixture.  Will serve 25 people.
Note:  Tip from a Party Line listener is to add a little lemon juice to the egg mixture and that it will keep the eggs from turning green if they have to stay heated for a length of time.

LEFTOVER HOT TURKEY SANWICHES MADE IN A CROCK POT
(Thanks to Greg Zylka) (Forgot to give a name to this reipe in last weeks Recipe Flyer)
1 Turkey or 2 Turkey Breasts (About 14-15 lbs. of meat)
1 Onion     1-2 Sticks of Butter
2 Cans Cream of Chicken Soup  1 Can Cream of Celery Soup
2 Cans Chicken Broth or Make Broth with Water and Boullion or Chicken Base
Or use the broth from the turkey  Salt, Pepper, Season Salt to taste
Strip the turkey from the bone and put into crock pot or roaster.  Saute onion in butter and add to the crock pot along with the soups and broth.    When heated through put in buns or serve over potatoes. Note:  I made 1/2 recipe with my leftover turkey.  I only used 1/2 stick of butter and did not add any extra salt or seasoning and I thought it was very good.  I did use only 1 can of cream of chicken soup and 1/2 can of celery soup and then I froze the other half of the celery soup for  later.

HAM AND SWISS BUNS ( One of Donna’s farorite sanwiches)
1 lb. Ham, cooked and slice for sandwiches  1 lb. Swiss Cheese, sliced
1 1/2 Tbs. Worcestershire Sauce   1/2 Tsp. Dry Mustard
2 Tsp. Dried Minced Onion   1 1/2 Tsp. Poppy Seed
24 Hawaiian Sweet Rolls    3/4 Cup Butter (Forgot to add to last weeks flyer)
In a saucepan, melt the butter and then add the  Worcestershire Sauce, mustard and poppy seed. 
Simmer for a few minutes to blend the flavors. Cut each roll in half and put a slice of ham and a slice of cheese in each one of them to make 24 sandwiches.   Put them on a baking sheet and brush your butter mixture over the top and bake at 350 degrees for 13 minutes.