KLTF PARTY LINE RECIPES FOR THE WEEK OF NOV. 24th to NOV. 28th, 2008

BERNICE’S SOUR CREAM RAISIN BARS (Thanks to Bernice Marshik in Pierz, Mn.)
1 1/2 Cups Raisins put in a saucepan and covered with water.  Boil 5 minutes, drain and set aside.
In a bowl, mix together the following ingredients:
1 Cup Butter or Margarine  1 Cup Brown Sugar  1 3/4 Cup Flour
1 1/2 Cups Oatmeal   1 Tsp. Baking Soda 
Press half of the mixture into a greased 9X13” pan and bake at 350 degrees for 10 minutes.
For the Filling, mix together will in a microwave safe bowl:
2 Cups Sugar   6 Tbs. Corn Starch  1/2 Tsp. Salt
6 Egg Yolks, beaten  2 Cups Sour Cream  2 Tsp. Vanilla
Heat in the microwave on HIGH until it thickens, stirring every 2 minutes.  If you want to, you
can boil this mixture in a saucepan on the stove until it thickens, stirring constantly.  Pour over
crust.  Sprinkle remaining half of the oatmeal crumb mixture over the baked crust and bake at
350 degrees for 30 minutes.

MASHED POTATO CANDY (Thanks to a call from a Party Line Listener)
3/4 Cup Leftover Mashed Potatoes 2 1/2 Cups Powdered Sugar
4 Cups Coconut   1 Tsp. Almond Extract
In a bowl, mix together the potatoes and powdered sugar until well blended.  Then add the coconut
and almond extract and mix again until well blended.  Shape into small balls and place on a waxed
paper lined cookie sheet and refrigerate until well chilled.  Then dip into melted chocolate almond
bark.  Tastes similar to an Almond Joy candy bar!

CINDY’S FRUIT SALAD (Thanks to Cindy Welle, guest on Party Line, live at Coborns)
1 Cup Cream Cheese, softened 1 Cup Sour Cream
1/3 Cup Sugar   2 to 3 Pounds Seedless Grapes
1/2 Tsp. Vanilla
In a bowl, mix  together until light and creamy the cream cheese, sour cream, vanilla and sugar.
Gently fold in the grapes and chill until serving time.  Tastes a lot like the fruit dip that you dip
fruit in when you make a fruit tray!

LEMON POPPY SEED BREAD (Thanks to Kathy Kahlhammer, guest on Party Line)
1 Pkg. Duncan Hines Yellow Cake Mix (used dry )         4 Eggs 
1 Pkg. Instant Lemon Pudding (use dry)           1/4 Cup Poppy Seeds (scant)
1 Cup Hot Water              1/2 Cup Crisco Oil
Preheat oven to 350 degrees.  Well-grease two 9x5 “ loaf pans.  Mix all ingredients together well. 
Pour into prepared loaf pans.  Bake at 350 degrees for 40-50 minutes.  This is a very moist bread!

Don’t forget to send in your favorite Holiday Recipe using a dairy product to
Little Falls Radio at 16405 Haven Road, Little Falls, Mn. 56345.   If your recipe is chosen
to be read on Party Line, you will receive a certificate for 1 Pound of Butter and your name
will go into a drawing that will be held on Dec. 22, 2008 on Party Line and you might be the
winner of a $25 Gift Basket of Dairy Products.  There will be 3 winners!  The contest is
sponsored by, Morrison County American Dairy Association, Coborn’s Superstore and
KLTF Radio in Little Falls.




KLTF PARTY LINE RECIPES FOR THE WEEK OF NOV. 17th to NOV. 21ST, 2008

CARAMEL CORN SNACK MIX
8 cups popped popcorn                  4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists       1 cup pecan halves
1 cup brown sugar, packed             1/2 cup butter
1/4 cup  light corn syrup                 1 tsp vanilla
1/2 tsp baking soda
 Preheat oven to 300 degrees. Combine popcorn, cereal, pretzels and pecans in a
large roaster. Combine brown sugar, butter and corn syrup in a saucepan. Cook
and stir oven medium heat until mixture comes to a boil over entire surface.
Reduce heat to medium-low. Cook without stirring 5 minutes. Remove saucepan
from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over
popcorn mixture, stirring until well coated. Bake 30 minutes, stirring after
 15 minutes. Transfer popcorn mixture to large piece of parchment paper. Cool
completely, breaking mixture into clusters as it cools.

CORNBREAD DRESSING LIKE SERVED AT THE CRACKER BARREL RESTAURANT
2/3 Cup Chopped Onion   2 Cups Chopped Celery
2 Quarts of Day Old, Grated Cornbread  1/4 Cup Dried Parsley Flakes
1 Quart of Day Old, Grated Biscuits  2 Tsp. Poultry Seasoning
2 Tsp. Ground Sage    1 Tsp. Coarse Ground Pepper
4 oz. Margarine    1 Quart plus 1 (14oz.) Can Chicken Broth
Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a
large mixing bowl.  Add melted margarine to mixture.  Stir until well blended.  Add chicken broth
to dry ingredients and mix well.  The dressing should have a wet but not soupy consistency like a
quick bread batter.  Divide mixture evenly into two (8x8”0 pans, sprayed with non-stick spray. 
Bake at 400 degrees for 1 hour until lightly brown on the top.  Recipe my be doubled.. 
Note:  Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest
holes on your had grater.

HONEY-DIJON HAM
3 Pounds Boneless Fully Cooked Ham        1/3 Cup Honey                2 Tbs. Dijon Mustard
2 Tbs. Brown Sugar         1 Tbs. Water
Put ham on a greased rack in a shallow roasting pan.  Bake uncovered at 350 degrees for 50-60
minutes.  Combine honey, mustard and sugar.  Brush about 3 Tbs. over the ham.  Bake 10-15
minutes longer or until a meat thermometer reads 140 degrees and ham is heated through.  Stir
water into remaining glaze.  Heat through and serve with the ham.  Makes 8-10 servings.

PERFECT PUMPKIN PIE (Thanks to Party Line Guest and Author,  Julie Hasson, from
Her Cookbook, “The Complete Book of Pies” )
1 Prepared, Unbaked Crust    
Filling:     2 Cups Pumpkin Puree (not pie filling)       3/4 Cup Packed Light Brown Sugar
1 Tsp. Ground Cinnamon        1 Tsp. Ground Ginger
1/2 Tsp. Ground Allspice        1/2 Tsp. Ground Nutmeg
3 Eggs          3/4 Cup Heavy Whipping Cream
2 Tbs. Pure Maple Syrup
In a food processor fitted with metal blades, puree pumpkin, brown sugar, cinnamon, ginger,
allspice and nutmeg until smooth.  Add eggs, one at a time, pulsing briefly after each addition. 
Add cream and maple syrup, pulsing just until smooth.  Pour filling into warm crust and bake
for 60-65 minutes or until puffed around edge and firm in the center.  Let cool completely on a
wire rack.  Refrigerate pie until ready to serve.  Note.  Julie prefers to par-bake her crust a little
before putting the filling into the crust.

May your stuffing be tasty.   May your turkey plump,
May your potatoes and gravy have never a lump.
May your yams be delicious and your pies take the prize,
And may your Thanksgiving dinner stay off your thighs!
Happy Thanksgiving



KLTF PARTY LINE RECIPES FOR THE WEEK OF NOV. 10th to NOV. 14th, , 2008

ORANGE MARMALADE (Thanks to Heidi and Steve Van Slooten)
4 Medium Oranges  1 Medium  Lemon  1 1/2 Cups Water
1/8 Tsp. Baking Soda 5 Cups Sugar
1/2 of a 6 oz. Pkg. of Liquid Pectin
Score orange and lemon peels in 4 lengthwise sections.  Remove peels with your fingers.   
Scrape off the bitter white portion of peels.  Cut peels into thin strips.  Bring peels, water and
baking soda to a boil..  Cover and simmer 20 minutes and don’t drain.   Section fruits reserving
juices, discard seeds and I would discard the membranes between sections.    Add sections and
juice to peel mixture.  Return to boiling.  Cover and simmer 10 minutes.  Measure 3 cups and
put in an 8-10 quart heavy kettle.  Combine fruit mixture and sugar.  Bring to a full rolling boil,
stirring constantly.  Quickly stir in pectin and return to a full rolling boil for  1 minute, stirring
constantly.  Remove from heat.  Skim off foam with a metal spoon.  Ladle into sterilized
1/2 pint canning jars.  Process in a boiling water bath for 5 minutes.  Allow to set up for 2 weeks
before trying.

TURKEY INJECTION FOR A 12 POUND TURKEY
(Thanks to Party Line Listener, Bunny Tabatt)
1 Cup Lemon Juice  1 Cup Water 1 Tbs.  Tabasco Sauce 
1 Tsp. Liquid Garlic 1/8  Cup Regular Salt
Mix all ingredients together.  Fill injector and inject  bird and refrigerate overnight.
Before baking, pour juice from pan back into the injector and inject  bird again  Bake in oven
as usual. 
For the grill
Cook 1/2  hour per pound over Medium heat.  Place bird directly on the grates.  DO NOT PLACE
BIRD IN PAN.   Place pan under bird directly on the coals to catch the drippings.  This goes fast
so bird needs to be checked frequently (approximately every 1/2  hour).  We use a rub(over the
counter)  on the outside of the bird if grilling  Time if baking per package directions.  On the grill
every grill is different but does take less time.  This is something to document for future grilling time.

CHICKEN NOODLE SOUP MIX IN A JAR (Great Make-A-Head Gift for Christmas)
2 Tbs. Dried Minced Onion  2 Tbs. Chicken Bouillon Granules
2 Tsp. Celery Flakes  1 Tsp. Pepper
4 Cups Wide Egg Noodles
Layer the ingredients in the order given into a wide-mouth 1-quart canning jar.  Pack each layer in place before adding the next ingredient.  Attach a gift tag with the cooking directions.
Cooking Directions:  Bring 10 cups of water to a boil in a large soup pot.  Add the Chicken Noodle Soup Mix and
2 (5 oz.) Cans Chicken, breaking it up well with a fork.  Bring to a boil, lower heat and simmer uncovered for 12 to 15 minutes or until noodles are tender.


KLTF PARTY LINE RECIPES FOR THE WEEK OF NOV. 3RD  to NOV. 7TH , 2008

DORIAN’S BEAN CASSEROLE
1/2 Cup Brown Sugar 1/2 Cup Molasses  1/2 Cup BBQ Sauce
2 Cans Pork & Beans 1 Can Northern Beans 1 Can Wax Beans
1 Ham Steak, cooked and cubed       1 Pkg. Jimmy Dean Sausage, pre-cooked
Put all ingredients in crock pot and cook on low heat for 2 hours.
Note:  You can add 1 pound of hamburger also if you want to.

GREEN CHILI PORK STEW
2 Pounds Pork Loin, cubed   1 Tbs. Vegetable Oil 
3 (11 oz.) Cans Whole Kernel Corn, drained 2 Celery Ribs, diced
2 Potatoes, peeled and diced   2 Tomatoes, diced
3 (4oz.) Cans Chopped Green Chilies  2 Tsp. Ground Cumin
1 Tsp. Dried Oregano   1 Tsp. Salt, optional
3 Tbs. Corn Starch
In a 5 quart Dutch oven, brown pork in oil.  Add 3 1/2 cups broth, corn, celery, potatoes,
tomatoes, chilies, cumin, oregano and salt, if desired.  Bring to a boil.  Reduce heat, cover
and simmer for 1 hour or until meat and vegetables are tender.  Combine corn starch and
remaining broth.  Stir into stew.  Bring to a boil and cook stirring constantly until thickened. 
Serve with corn bread or tortillas.  Note:  I thought it was a little too  spicy, so you might
want to add the cans of chilies one at a time and taste it before you add another can.

TURTLE PUMPKIN PIE
1/4 Cup, plus 2 Tbs. Caramel Ice Cream topping, divided 1 Graham Cracker Crust
1/2 Cup plus 2 Tbs. Pecan Pieces, divided  1 Cup Cold Milk
2 Pkg. (3.4 oz. each) Vanilla Instant Pudding  1 Cup Canned Pumpkin
1 Tsp. Cinnamon     1/2 Tsp. Nutmeg
8oz. Cool Whip, thawed, divided
Pour 1/4 cup caramel topping into crust.  Sprinkle with 1/ 2 cup pecans.  In a bowl, combine
the milk, pudding mixes, pumpkin and spices and whisk until blended.  Stir in 1 1/2 cups
Cool Whip.  Spread into crust.  Refrigerate at least 1 hour.  Top with remaining Cool Whip,
caramel topping and pecans just before serving. 

SLOW COOKER POT ROAST
2 Tbs. Butter    1 Tbs. Vegetable Oil
1 Large Onion, cut into wedges  3 Pound Boneless Top Round or Rump Roast
3 Carrots, peeled and thinly sliced  3 White Potatoes, cubed
2 Envelopes Onion Soup Mix   2 Bays Leaves
1/2 Tsp. Salt    1 Tbs. Cornstarch
Heat the butter and oil in a large skillet.  Add the onion and beef.  Brown the beef on all sides. 
Transfer the beef and onion to a slow cooker.  Arrange the carrots, potatoes and bay leaves
around the beef.  Sprinkle with salt.  In a heatproof bowl or measuring cup, combine the soup
mix with 3 cups boiling water, stirring until smooth.  Pour the soup mixture over the beef and
vegetables in the slow cooker.  Cover and cook on HIGH until the meat is very tender,
about 3 1/2 hours.   In a medium saucepan, combine the cornstarch and about 1 tsp. water.  Stir
to form a paste.  Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the
gravy has thickened.  Slice the beef and serve with vegetables and gravy.  Serves 4.

QUICK TIP:   NEVER POLISH SILVER AGAIN!!!  (Thanks to FIRST MAGAZINE)
Add several packets of silica gel beads (the ones that come in shoe boxes) to the container in
which you stow the silverware.  The precious metal tarnishes when moisture in the air causes it
to oxidize.  But, silica gel beads act as a desiccant, a substance that removes moisture from the air.

HOW TO COAX POINSETTIA BUDS TO BLOOM FASTER
(Thanks to FIRST MAGAZINE)
To speed up the process, place the winter plants in a large dark-hued garbage bag for two weeks. 
(Close loosely to keep light out yet let air in.)  The darkness will encourage the plant’s buds to
blossom just in time to spread Christmas cheer.


PARTY LINE RECIPES FOR THE WEEK OF OCT.27th to OCT. 31ST , 2008

POPCORN BALLS
In a medium saucepan over medium heat, bring to a boil,
1 Cup Butter  1 1/3 Cup Sugar  1/2 Cup White Corn Syrup  
Once it comes to a boil, simmer for 3 minutes. Remove from heat and add
1/2 Tsp. Vanilla Extract.  Pour over 4 quarts of popped corn.  Stir to combine.  Let cool
a few minutes and then dip your hands in cold water and shape into balls.  OPTIONAL: 
For the holidays you might want to add some red or green food coloring to the syrup
mixture so that you can make colored popcorn balls.  Also you can wrap them in plastic
wrap and hang them on your Christmas Tree!

ROASTED PUMPKIN SEEDS (Thanks to a call from a Party Line Listener)
1 Cup Salt  4 Cups Water  2 Cups Pumpkin Seeds
Dissolve the salt in the water in a saucepan.  Bring to a boil.  Remove from the heat and add
the pumpkin seeds.  Let soak overnight.  Then drain and put on a cookie sheet and bake at
300 degrees for 20 minutes.  Stir and then bake 15 minutes more or until dry.

PUMPKIN BARS ( Thanks to Party Line Listener, Mary Lou Czech)
 1 1/2 Cups Sugar  1 Cup Vegetable Oil 1 1/2 Tsp. Baking Soda
1/2 Tsp. Salt  1 2/3 Cups Flour  3 Eggs
1 Tsp. Pumpkin Pie Spice 1 Can (15 oz.) Pumpkin
Mix all of the ingredients together thoroughly with an electric mixer.  Put in greased
10x15 inch pan.  Bake 20 minutes at 350 degrees.  Cool  and then frost with cream cheese frosting. 

PUMPKIN COOKIES (Thanks to my daughter, Linda Posterick)
 1 Cup Crisco                     1/2 Cup Brown Sugar        1/2 Cup. Sugar
1 Cup. Canned Pumpkin (Store bought can has 2 cups ..so I usually double the recipe)
1 Egg   1 Tsp. Vanilla  1 Tsp. Baking Powder
1 Tsp. Baking Soda  1 Tsp. Cinnamon  1/2 Tsp. Salt
2 Cups Flour
 Bake @ 350* for 12 minutes. Frost with Cream cheese frosting.....

WITCHES WICKED PUNCH (Recipe given the week of Oct. 13th, 2008)
Lemonade Mix to make 1 Quart 2 Tsp. Meringue Powder
3 Drops Yellow Food Color  6 Drops Green Food Color
1 Liter Cold Ginger Ale  2 Liters Cold Seltzer
In an extra large serving bowl or trifle bowl, combine lemonade mix, meringue
powder and food color.  Gather your audience, then slowly pour in ginger ale and
seltzer, stir to combine.  Note:  Kids will love watching the frothy topping
(meringue powder) bubble up right before their eyes.

FREEZING POTATOES FOR HASH BROWNS
To freeze potatoes for hash browns, shred potatoes, hold in a bowl of cold water until all
potatoes are shredded.  Drain and blanch in boiling water about 3 minutes.  Drain, rinse in
cold water, drain again and pat dry.  Pack into freezer containers or resealable bags.  Store in
the freezer for up to 1 year.  Use frozen in favorite dishes calling for frozen hash brown
potatoes.  For French fries, cut potatoes and hold in cold water until all potatoes are cut.
Blanch in boiling water for 2 minutes, plunge into cold water, drain and dry well with paper
towels.  Fry in hot oil, 375 degrees, until very light brown.  Drain on paper towels until cool. 
Pack into freezer containers or bags.  Later fry frozen potatoes in deep fat preheated to
375 degrees until crisp and golden brown.



PARTY LINE RECIPES FOR THE WEEK OF OCT. 20TH TO OCT. 24TH, 2008

CZERNINA OR BLOOD SOUP (Thanks to Janet Retka)
Collect the blood of a freshly killed duck or goose and stir in 1/4 cup vinegar.  Seal and
refrigerate until ready to use.  In pot, combine duck or goose wings, neck, rump, heart and
gizzards with 8 cups cold water.  Bring to boil, skimming off scum until no more forms,
reduce heat and simmer 1 hour.  Add several peppercorns, cloves and allspice grains and
1/2 to 1 bay leaf plus the standard portion of soup greens (minus Savory cabbage) and
simmer another 1 to 1 1/2 hours or until meat easily comes away from bone.  Dice giblets,
remove meat from bones, dice, and return to strained stock.  The soup vegetables may be
diced and returned to pot or used in another dish according to preference.  Add about 2 cups
dried fruit: prunes, apples, pears, raisins, and simmer another 15-20 minutes.  Fork blend
2-3 Tbs.  flour with blood and vinegar mixture.  Add about 1/2 cup stock, 1 Tbs. at a time,
stirring constantly, then return to pot.  Season with salt, pepper, a pinch or 2 of ground
juniper berries (optional), sugar and a bit more vinegar if needed to get a sweet, sour, winey
flavor with subtly spicy undertones.  Simmer gently several minutes and serve with egg
noodles, noodle squares, grated potato dumplings or cooked, diced potatoes.  Variation: 
Fork blend 1/2 cup sour cream with flour and blood and vinegar mixture before adding to stock.

EASY CHICKEN AND CHEESE ENCHILADAS
1 Can (10 1/4  oz.) Condensed Cream of Chicken Soup 1/2 Cup Sour Cream
1 Cup Picante Sauce    2 Tsp. Chili Powder
1/2 Cup Shredded Monterey Jack Cheese  6 Flour Tortillas, warmed
2 Cups Chopped Cooked Chicken   1 Tomato Chopped
1 Green Onion, sliced
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.  Stir 1 cup
picante sauce mixture, chicken and cheese in a large bowl.  Divide the chicken mixture
 among the tortillas.  Roll up the tortillas and place them seamside up in an 11x8” shallow
baking dish..  Pour the remaining picante sauce mixture over the filled tortillas.  Cover the
baking dish and bake at 350 degrees for 40 minutes or until the enchiladas are hot and
bubbling.  Top with the tomato and onion.

RASPBERRY CREAM MUFFINS (Thanks to Part Line Listener, Grace Dembouski)
1 Cup Raspberries    3/4 Cup plus 2 Tbs. Sugar, divided
1/4 Cup Butter, melted or softened  1/2 Tsp. Almond Extract
1 Egg     1/2 Tsp. Vanilla Extract
2 1/4 Cups Flour (Grace uses bread flour) 3 Tsp. Baking Powder
1 Cup Half and Half Cream   1/2 Tsp. Salt
1 Cup Vanilla Chips   2 Tbs. Brown Sugar
Toss the raspberries with 1/4 Cup sugar and set aside.  Cream butter with 1/2 cup sugar.  
Beat in the egg, vanilla and almond extract.  In a bowl, combine the flour, baking powder
and salt.  Add the Half and half.  Stir in the vanilla chips.  Then gently fold in the raspberries. 
Line your 12 cup muffin pan with liners and spray with a non-stick spray.  Fill cupcake liners
3/4 full.  In a small bowl, combine 2 Tbs. Sugar and 2 Tbs. Cinnamon.  Sprinkle over the top
of the cupcakes.  Bake at 375 degrees for 25 minutes.  Makes 12 muffins.

NO-SALT SEASONING MIX (Thanks to a call from a Party Line Listener)
In a bowl, combine:
1 Tbsp. Garlic Powder   2 Tsp. Dried Thyme
2 Tsp. Onion Powder   1 Tsp. Smoked Paprika
2 Tsp. Celery Seed    1 Tsp. Ground White Pepper
1 Tbsp.  Ground Mustard   2 Tsp. Lemon Pepper
Mix all ingredients together thoroughly.  Put in airtight container and keep in a dry place and
use within 3 months.  Makes about 1/3 cup.

INSTANT CREAM SOUP (Thanks to a call from a Party Line Listener)
2 Cups Instant Dry Milk  3/4 Cup Corn Starch 1 Tsp. Onion Powder
1/2 Tsp. Dried Thyme  1/2 Tsp. Dried Basil 1/4 Tsp. Black Pepper
1/4 Cup Low Sodium Chicken Bouillon   
Combine all the ingredients together and store in an airtight container.   Makes 3 cups.  When ready to use, combine 1/3 Cup mix with 1 1/4 cups water and bring to a boil.  Boil 2-3 minutes.  Equal to 1 can condensed soup.


KLTF PARTY LINE RECIPES FOR Oct. 13th to Oct. 17th, 2008

HOMEMADE ICE CREAM (Thanks to Dick and Nancy Schultz)
1 1/2 Quarts Whipping Cream or 1 Quart Whipping Cream and 1 Pint Half and Half
3 Eggs, beaten stiff  1/2 Cup Flour 2 Cups Sugar
1 Tbs. Corn Starch  1 1/2 Quarts Milk 6 Tbs. Vanilla
Heat milk.  Add dry ingredients, stirring to combine.  Add eggs, stirring to combine.
Let cook about 15 minutes, stirring occasionally.   Let cool.    Then add this mixture
to the whipping cream and half and half.  Add vanilla.  Using old fashioned ice cream
make, put in ice cream can,  Pack with salt and ice.  Turn crank until ice cream gets firm.

HOT FUDGE SAUCE (Thanks to Dick and Nancy Schultz)
1 Cup Chocolate Chips     1/2 Cup Butter    
2 Cups Powdered Sugar     1 1/3 Cups Evaporated Milk         1 Tsp. Vanilla
In a saucepan, melt chocolate chips and butter together.   Add powdered sugar and
evaporated milk and blend well.  Bring to a boil, stirring constantly.  Cook about
8 minutes.  Remove from heat and add vanilla.  Serve warm over ice cream.

HOW TO MAKE YOUR OWN CREAM SOUP (Thanks to a Party Line Listener)
2 Tbs. Butter  2 Tbs. Flour 1 Cup Milk
In a saucepan, melt the butter.  Whisk in the flour.  Then slowly add the milk and bring
to a boil, stirring constantly.  Cook and stir about 2 minutes or until thickened.
For Cream of Mushroom Soup:  Add 1 Cup Chopped Mushrooms
For Cream of Mushroom Soup, another version:  Add 1 Cup Chopped Mushrooms,
1/2 Tbs. Soy Sauce, 1/2 Tbs. Chicken Base, 3/4 Tsp. Minced Onion, 1/8 Tsp. Basil,
1/8 Tsp. Thyme and Dash Pepper
For Cream of Chicken Soup:  Add 2 Tsp. Chicken Base
For Cream  of Celery Soup:  Add 1/4 Cup Chopped Celery

WENDY’S CHILI (Taken from Restaurant “Look-A-Like” Recipes)
1 Pound Ground Chuck   8oz. Can Hunt’s Tomato Sauce
15oz. Can Diced Tomatoes, liquid included 15oz. Can Red Kidney Beans, drained
15oz. Can Pinto Beans, drained  1/2 Medium Onion, diced
4 oz. Can Diced Green Chilies, with liquid 2 Tbs. Chopped Celery
2 Tbs. Chili Powder   1/2 Tbs. Ground Cumin
1 Tsp. Salt    1/2 Tsp. Ground Black Pepper
1/4 Tsp. Garlic Powder   1 Cup Water
Brown the ground chuck over medium heat, breaking into small pieces with the spatula or
spoon,  Add a dash of salt and pepper while cooking.  Empty the cooked meat into a
strainer and rinse well under very hot water.  This removes the bulk of the fat.  Transfer
the beef into a Dutch over and add the remaining ingredients.  Stir together to combine
thoroughly.  Over medium heat, bring to a simmer.  Reduce the burner to low and continue
simmering 50-60 minutes, stirring occasionally.
Note:  I made this recipe for Chili this weekend and for my taste, I thought it was too hot! 
I only used half of the chili powder and half of the cumin and it still was too hot for me so I
 made some changes.  I added 1 Tbs. Brown Sugar and another 16oz. of tomato paste and 2
more cups of water.  It still has quite a bite to it for my taste.  I suggest that you add the
spices a little at a time and taste as you go.  When you serve the chili, you might want to put
a spoon of sour cream on top of the chili along with some shredded cheese.  It will look good
and also the sour cream will take away some of the spicy taste.
 
TURKEY SANDWICHES IN THE CROCK POT
6 Cups Diced Cooked Turkey  1 Can Cream of Mushroom Soup]
3 Cups American Cheese, diced 1 Cup Mayonnaise
1 Medium Onion Chopped  1 Cup Chopped Celery
Roast turkey and dice up.  Cook celery and onion in microwave for 3-4 minutes or until soft.
 Put in crock pot.  Add all the remaining ingredients and cook on HIGH until mixture starts to
cook..  Reduce heat and cook on low for 3-4 hours or until mixture is hot and cheese is melted.
Serve on buns.  Refrigerate any leftovers.


KLTF PARTY LINE RECIPES FOR Oct. 6th,  to Oct. 10th , 2008

EASY BAKED POTATO SOUP
4 Baking Potatoes, baked   5 Bacon Strips, diced
2 Cans Cream of Potato Soup,, undiluted 1 Can Cheddar Cheese Soup, undiluted
3 1/2 Cups Milk    2 Tsp. Garlic Powder
2 Tsp. Worcestershire Sauce   1/2 Tsp. Onion Powder
1/4 Tsp. Pepper    Dash Liquid Smoke, optional
1 Cup Sour Cream    Shredded Cheddar Cheese
Peel and dice the baked potatoes, set aside.  In a Dutch oven or soup kettle, cook the bacon
until crisp.  Using a slotted spoon, remove to paper towels.  Drain, reserving 1 1/2 tsp. drippings. 
Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, liquid smoke,
if desired, and reserved potatoes to the drippings.  Cook, uncovered, for 10 minutes or until
heated through, stirring occasionally.  Stir in sour cream, cook for 1-2 minutes or until heated
through (do not boil).  Garnish with cheddar cheese and bacon.  Makes 2 1/2 quarts.

ROASTED PUMPKIN SEEDS
2 Cups Fresh Pumpkin Seeds   5 Tsp. Butter, melted
1 Tsp. Worcestershire Sauce   1 Tsp. Sugar
1 Tsp. Salt    1/4 Tsp. Garlic Powder
1/8 to 1/4 Tsp. Cayenne Pepper 
In a bowl, toss pumpkin seeds with butter and Worcestershire Sauce.  Combine sugar, salt,
garlic powder and cayenne pepper.  Sprinkle over seeds and toss to coat.  Line 10x15 “ pan
with foil.  Spray with non-stick spray.  Spread seeds in pan.  Bake 250 degrees for 45-60 min.
or until seeds are dry and lightly browned.  Stir in airtight container.  Makes 2 cups.

HERB CROUTONS (Thanks to Steve and Heidi Van Slooten)
2-3 Cups of Sourdough or French Bread (not real fresh)    
1/4 Cup Olive Oil    Seasoned Salt
Herbes de Provence (dried rosemary, thyme, marjoram, savory, basil)
(Some cooks maintain that lavender is an essential ingredient of true Herbes de Provence)
Mix herbs, olive oil and seasoned salt.  Toss mixture with bread and place on 10x15” cookie
sheet.  Bake at 200 degrees for 1-2 hours until chewy crisp.  Let cool.  (It will  crisp up more)
May be kept for up to a week in a tight container.  Also good enough for a snack mix.
Make your own Herbes de Provence:
1 Tbs. Thyme  1 Tbs. Chervil       1 Tbs. Rosemary
1 Tbs. Summer Savory 1 Tsp. Lavender       1 Tsp. Tarragon
1 Tsp. Marjoram  1/2 Tsp. Oregano       1/2 Tsp. Mint
2 Powdered or Chopped Bay Leaves
Mix together all of the ingredients and store in a tightly sealed container. 
Makes about 1/3 cup herb mix.

FALL VEGETABLE CHILI (Thanks to the Good Housekeeping Magazine)
2 Carrots, peeled and cut into 1/2 “ pieces 1 Tbs. Olive Oil
2 Parsnips, peeled and cut into 1/2 “ pieces 1 Onion, chopped
2 Cans (15-19 oz.) Red Kidney Beans, rinsed and drained
1 Can (28 ox.) Whole Tomatoes in juice 4 Tsp. Chili Powder
1/4 Cup Loosely Packed Fresh Cilantro Leaves, chopped
In a 5 quart saucepot, heat olive oil until hot.  Add carrots, parsnips and chopped onion and
cook for 6-8 minutes or until the vegetables are tender and beginning to brown, stirring
occasionally.  Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained
beans.  Stir chili powder into vegetables in saucepan.  Cook 1 minute stirring.  Add tomatoes
with their juice, whole and mashed beans and 2 cups water.  Heat to boiling on high, breaking
up tomatoes with side of spoon.  Reduce heat to medium and cook, uncovered, 10 minutes,
stirring occasionally.  Stir in cilantro to serve.


KLTF PARTY LINE RECIPES FOR Sept. 29th to Oct. 3rd , 2008

ANOTHER SWEET DILL PICKLE (Thanks to a call from a Party Line Listener)
1 Quart Dill Pickles, drain and cut into chunks
1 1/2 Cups Sugar   1 Tsp. Celery Seed 
1 Tsp. Mustard Seed  1 Tbs. White Vinegar
A few drops of Green Food Coloring, optional
Mix together the sugar, celery seed, mustard seed and vinegar until the sugar is dissolved.
Add a few drops of green food coloring if you want to.  Pour over pickles in the jar. 
Tighten cover on jar and refrigerate.  Ready to eat in a day or two.

PUMPKIN STEW (Thanks to the Taste of Home)
2 Lbs. Beef  Stew Meat, cut into 1” cubes 3 Tbs. Vegetable Oil
3 Large Potatoes, peeled, cut into 1” cubes 1 Cup Water
1 Green Pepper, cut into 1/2 “ pieces  4 Medium Carrots, sliced
4 Garlic Cloves, minced   1 Medium Onion, chopped
2 Tsp. Salt    1/2 Tsp. Pepper
2 Tbs. Instant Beef Bouillon Granules  1 Can (14 1/2 oz) Diced Tomatoes
1 Pumpkin (10-12 Pounds
In a Dutch oven, brown meat in 2 tbs. oil.  Add water, potatoes, carrots, green pepper,
 garlic, onion, salt and pepper.  Cover and simmer for 2 hours.  Stir in bouillon and
tomatoes.  Wash pumpkin, cut a 6-8” circle around top stem.  Remove top and set aside. 
Discard seeds and loose filters from inside.  Place pumpkin in a shallow sturdy baking pan.
Spoon stew into pumpkin and replace the top.  Brush outside of pumpkin with remaining
oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not over bake).
Serve stew from pumpkin, scooping out a little pumpkin with each serving. Serves 8-10.

LINDA’S REFRIGERATOR PICKLES
9 Cups Cucumbers, sliced   1 Cup Onion, sliced
In a bowl, mix together the following ingredients until the sugar is dissolved.
(Do not boil this mixture)   
2 Cups Sugar    1 Cup White Vinegar   
1 1/2 Tsp. Celery Seed   1 Tsp. Dry Mustard
1 Tsp. Tumerick    2 Tbs. Pickling Salt
 In an airtight container, put a layer of cucumbers, then a layer of onion and then continue
the same way until you have used up the cucumbers and the onions.  Then pour the sugar,
vinegar mixture over the top.  Put the cover on and refrigerate.  Ready to eat in a few days. 
Keeps well in refrigerator of months.

APPLE BUTTER(Originally given on Party Line back in Oct. 2001)
Heat slow cooker to high.  Peel, core and slice apples.  Put them in water with a little salt
add or 7-up or Sprite to keep them from browning.  Put about 2 cups of slices at a time in
your blender.  Add about 1/4 cup apple cider and chop and then puree until smooth.  May
have to add a little more apple cider as you puree.  Pour into your slow cooker.  Continue
the same procedure until your crock pot is full or you have used all the apples.  Let the
apples cook in the slow cooker for about 4 hours until very smooth and browned.  You
may add sugar, or half sweetener, some cinnamon, nutmeg to your own taste.  Very easy
and don’t have to worry about scorching.  Stir often.  If you want to seal in pint jars, put
the filled jars in a hot water bath for about 20 minutes.

KITCHEN TIPS
How to Revive Limp Lettuce ( Thanks to Women’s World Magazine)
Don’t throw away limp lettuce.  Just remove the core, then immerse the head in a bowl of
cold water with the juice of half a lemon and refrigerate for an hour.  This creates a chemical
 reaction that makes the little veins in the leaves re-absorb water and transport in throughout
the lettuce, restoring the crisp texture!

How to Soften Hard Brown Sugar ( Thanks to Women’s World Magazine)
Just put a slice of apple in with the brown sugar and seal it in an airtight container.  The
apple gives off moisture and ethylene gas that makes the brown sugar soft again!


KLTF PARTY LINE RECIPES FOR Sept. 22nd to Sept. 26th , 2008

BLUEBERRY MUFFINS
(Thanks to “The Road to Blue Ribbon Baking” Cookbook by Marjorie Johnson)
2 Cups All Purpose Flour 3 Tsp. Baking Powder 1/2 Tsp. Salt   
1/2 Cup Sugar  1 Large Egg  3/4  Cup Milk
1/2 Cup Butter, melted 1 Cup Fresh Blueberries
Sift together the flour, baking powder, salt and sugar into a large bowl.  Set aside.  In another
bowl, beat the egg slightly, then add the milk and melted butter and whisk together.  Pour the
egg and milk mixture into the dry ingredients.  Stir together until dry ingredients are just
moistened.  The batter should be lumpy.  Fold in the blueberries.  Grease 12 muffin cups, but
only on the bottom.  (This technique makes for a muffin that is more rounded on top.)  Fill
each of the muffin cups 3/4 full.  Bake at 400 degrees for 20-25 minutes until golden brown.
Test with a toothpick to make sure it comes out clean.  Remove the muffins from the baking
pan and cool on a wire rack.  Makes 12 muffins.

FARMER’S MARKET PINEAPPLE SALSA
(Thanks to the “Make It Minnesotan Sesquicentennial Cookbook”)
1 Cup Pineapple, chopped 1/2 Cup Red Bell Pepper, diced 1 Cup Corn Kernels
15 oz. Can Black Beans 1/2 Cup Green Bell Pepper, diced 1/4 Cup Onion, chopped
2 Jalapenos, chopped 1/8 Cup Orange Juice  1/8 Cup Lemonade
1/4 Cup Cilantro, chopped 1/2 Tsp. Ground Cumin  Salt and Pepper, to taste
Fresh lime for garnish
In a bowl, toss together all ingredients and flavor with salt and pepper..  Garnish with fresh lime. 
Cover and chill until served.  Note: Great served with chips and it can also accompany chicken. 
Keeps well in the refrigerator for a few days.

QUICK SALSA (Thanks to Party Line Guest, Gina of Healthy Exchanges)
6 Medium Tomatoes,  peeled and chopped 4 oz. Can Diced Green Chiles, drained
1/2 Cup Finely Chopped Onion  1 Tbs. Vegetable Oil
2 Tbs. Chopped Fresh Parsley or 2 Tsp. Dried Parsley Flakes
1 Tbs. White Distilled Vinegar  1/2 Tsp. Table Salt
In a large bowl, combine tomatoes, green chiles, onion and parsley..  Add oil, vinegar and salt.
Mix gently to combine.  Cover and refrigerate until ready to use.  Will keep up to a week in
refrigerator.

PUMPKIN BARS (Thanks to Party Line Guest, Gina of Healthy Exchanges)
In a bowl, mix together:   1/3 Cup Reduced Calorie Margarine 2 Eggs
1/2 Cup Splenda Sugar Blend for Baking or 1/4 Cup Splenda and 1/4 Cup Sugar
1/2 Cup Splenda Brown Sugar Blend  
Stir in:  15 oz. Can Pumpkin  3 Tbs. Fat Free Sour Cream
In a bowl, mix together:    2 1/4 Cup Reduced Fat Bisquick Baking Mix
2 Tsp. Pumpkin Pie Spice  1 Tsp. Baking Powder
Add the dry ingredients to the margarine mixture and mix well to combine.  Stir in
3/4 Cup Raisins and 1/2 Cup Chopped Walnuts.  
Pour into a 10x15 inch jelly roll pan, sprayed with a butter flavor spray.  Bake at
350 degrees for 20-30 minutes.

DONNA’S FAVORITE FRUIT SALSA
2 Granny Smith Apples, chopped coarse  1 Kiwi, peeled and chopped coarse
1 Cup Strawberries, hulled and Chopped Coarse  2 Tbs. Brown Sugar 
1 Orange, peeled and cut up in small chunks  2 Tbs. Apple Jelly
Mix together and serve with cinnamon chips or cinnamon graham cracker sticks.
Cinnamon Chips:  Lightly brush 2 10inch tortillas with  water.  In a bowl, mix together,
1 Tbs. Sugar and 1 Tsp. Cinnamon.  Sprinkle over tortillas and cut each tortilla into 8 wedges and place on a baking sheet.  Bake at 475 degrees for 5-7 minutes or until golden.
Note:  As the salsa sits, it does get more watery.  So best eaten shortly after making.


KLTF PARTY LINE RECIPES FOR Sept. 15TH   to Sept. 19TH, 2008

STUFFED PEPPER JACK PEPPERS
1/3 Cup Brown Rice, uncooked  6 Large Green Bell Peppers
2 Cans (10 1/2 oz. each) Tomato Soup  1 lb. Ground Beef
2 Tbs. Chopped Onion   1 Tsp. Garlic Salt
2 Cloves Garlic, minced   4 oz. Pepper Jack Cheese, shredded
Prepare brown rice as package label directs and set aside.  (You will have about 1-1 1/2 Cups
cooked rice)  Slice off the top 3/4 inch of peppers and discard seeds and ribbing.  Bring a large
pot of water to a rolling boil.  Reduce heat slightly and add peppers and caps.  Boil gently for
about 5 minutes, or until peppers are just tender but not soft.  Remove peppers from water with
a slotted spoon.  Place upright in an 8 inch square baking dish and set aside.  In a small mixing
bowl, mix tomato soup and 1 cup water and set aside.  Saute ground beef and onion in skillet
over medium-high heat for about 5-10 minutes, until beef is no longer pink, stirring to break it
up.  Drain off any fat.  Stir in 1 cup cooked rive, garlic salt, garlic and about 1/3 of the soup
mixture.  Stuff each pepper evenly with the meat mixture, packing it down gently.  Pour
remaining tomato mixture over peppers and cover dish loosely with foil.  Bake about 45 minutes. 
Remove foil, sprinkle with cheese and bake, uncovered, for another 5-10 minutes, or until cheese
is melted.  Top with the pepper caps, if you like or prop them to the side of the pepper and serve.

GARDEN RANCH POTATOES
5 Potatoes, peeled and shredded  2 Cups Shredded Cheddar Cheese
1 Sweet Onion, chopped   1 Pint Heavy Whipping Cream
1 oz. Pkg. Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
1/2 lb. Bacon, cooked and broken into pieces
In a small mixing bowl, whisk ranch mix and cream until blended.  Spray a cake pan with cooking
oil spray.  Put shredded potatoes in pan and cover with chopped onions.  Pour ranch mixture over
 potatoes and onions.  Cover with shredded cheese.  Bale at 400 degrees for 30 minutes.  Remove
from oven and sprinkle on the bacon pieces.  Makes 10 servings.

BACON AND SWISS QUICHE
1 1/4 Cups Original Bisquick Mix  1/4 Cup Butter, softened
1 Pkg. (6 oz.) Sliced Canadian Bacon, chopped 2 Tbs. Boiling Water
1 Cup Shredded Swiss Cheese  4 Green Onions, thinly sliced (1/4 cup)
1 1/2 Cups Half and Half   3 Eggs
1/2 Tsp. Salt    1/8 to 1/4 Tsp. Red Pepper (Cayenne)
Spray a 9 inch glass pie plate with cooking spray.  In a medium bowl, stir Bisquick Mix and butter until mixed.  Add boiling water and stir vigorously until soft dough forms.  Press dough in bottom and up sides of pie plate, forming edge on rim of pie plate.  Sprinkle bacon, cheese and green onions over crust.  In medium bowl, beat half and half, eggs, salt and red pepper with wire whisk until mixed.  Pour into crust.  Bake uncovered at 375 degrees for 35 to 40 minutes or until edge isbrown and knife inserted in center comes out clean.  Garnish each serving slice with a thin slice o
f a tomato wedge.

HORSERADISH PICKELS (Thanks to a Party Line Listener)
2 Cups Sugar    1 Cup Vinegar
3 Tbs. Horseradish
Store Bought Koshier Dill Pickles, can either be sliced or whole.  If you buy whole, you will need to quarter them.
Drain juice from the pickles.  Top pickles with the horseradish.   In a saucepan, cook the vinegar and sugar until sugar is dissolved.  Let cool.  Pour over pickles in the jar and enjoy!  

CAJUN BOUJA (Thanks to Brian, Party Line Guest and Clown for the 2nd Annual Lakes Region Horse Fest)
1 1/2 Quarts Chicken Broth   1 Onion, diced
1/2 Green Bell Pepper, diced   2 Uncooked Chicken Breasts, diced
2 Pork Chops, diced   1 Ring of Smoked Sausage, cut in chunks
1 Bag of Salad Shrimp   Tony’s Creole Seasoning, to taste
In a large, heavy pot, make a roux using equal parts vegetable oil and flour.   Heat the oil over medium to high heat, stir in the flour , stirring constantly until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.  Add the vegetables and stir quickly.  This cooks the vegetables and also stops the roux from cooking further.  Continue to cook, stirring constantly for about 4 minutes.  Add the stock, seasonings, chicken, sausage and pork chops.  Bring to a boil and then, if you have time, cook long and slow for better flavor.
Add the shrimp the last 10 minutes before serving.


KLTF PARTY LINE RECIPES FOR Sept. 8th  to Sept. 12th , 2008

HORSERADISH DILL PICKLES (Thanks to a call from a Party Line Listener)
1 Big (2 Quart) Jar of Dill Pickles , purchased at store
Drain liquid and rinse pickles.  Cut pickles into slices and put back in jar.  Top with
5 oz. of Horseradish.
In a saucepan heat together, 2 Cups Sugar, 2/3 Cup Cider Vinegar and 1/3 Cup Water.
Heat and stir until sugar is dissolved.  Pour over pickles in the jar. Seal and turn upside
down.  Refrigerator for 24 hours before eating.  Note:  The caller said she reduced the
sugar to 1 3/4 Cup.

CARAMEL FROSTING
1/2 Cup Butter  1 Cup Brown Sugar  4 Tbs. Milk
2 Cups Powdered Sugar 1/8 Tsp. Maple Flavoring
In a saucepan, melt the butter and then add the brown sugar and milk.  Bring to a boil and
boil for 1 to 1 1/2 minutes stirring constantly, until sugar is dissolved.  Remove from heat
and let cool a few minutes.  Stir in the powdered sugar and maple flavoring.   If it is too
thick, add more milk a little at a time.  If too thin, add more powdered sugar.
Note:  If you prefer, you can use 1 Tsp. of Vanilla instead of the maple flavoring.

CHOCOLATE CRAZY CAKE
3 Cups Flour  2 Cups Sugar  2 Tsp. Soda
1/2 Cup Cocoa  1 Tsp. Salt  1 1/2 Tsp. Vanilla
2 Tsp. Vinegar  3/4 Cup Vegetable Oil 2 Cups Cold Water
Mix together the dry ingredients and put into an ungreased 9x13 inch pan.  Make a well in
 the center and add the vanilla, vinegar, oil and water ( you can substitute coffee for water
if you want to).  Blend together with a spoon.  (Don’t beat)  Bake at 350 degrees for 35
 minutes.
Note:  Another listener called and said that she substitutes 3/4 cup applesauce and 1 cup
water for the 2 cups of water in the original recipe.  She also adds 1 cup shredded zucchini. 
Any leftovers should be refrigerated

CORN CHOWDER
8 Medium –size Ears of Corn  4 Slices Thick-cut Bacon, cut into 1/2 inch pieces
1 Medium Onion, finely chopped 2 Garlic Cloves, minced
3 Tbs. Flour   3 Cups Chicken Broth
1 Tsp. Minced Fresh Thyme  2 Medium-size Red Potatoes, cut into /14 inch pieces
2 Cups Milk   1 Cup Heavy Cream
1 Tsp. Salt   1/4 Tsp. Black Pepper
1/2 Cup White Shredded Cheddar Cheese
Cut kernels form 4 ears of corn, about 3 cups of kernels and set aside.  Working over a bowl,
grate remaining 4 ears of corn on the large holes of a box grater.  Scrape pulp from cobs
(about 3/4 cup) using the dull side of a knife.  Set aside.  In a large pot over medium-high heat,
 cook bacon for about 6 minutes or until crisp.  Remove with a slotted spoon and   Drain on a
paper towel lined plate.  Add onion to pot and cook for about 4 minutes, stirring occasionally,
or until golden brown.  Add garlic and cook for 1 minute.  Add flour and stir constantly for
2 minutes.  Whisk in chicken broth.  Add potatoes, thyme, milk and grated corn and pulp.
 Bring to a boil.  Reduce heat to medium-low and simmer for about 10 minutes or until potatoes
are tender.  Using a potato masher, press down on the potatoes 4-5  times.  Stir in cooked bacon. 
Add whole corn kernels and heavy cream and cook an additional 5 minutes or until corn is tender
but still crunchy.  Stir in salt and pepper.  Ladle chowder into bowls.  Top each serving with a
little cheddar cheese.

HOMEMADE POISON IVY AND WEED KILLER THAT REALLY WORKS
(Thanks to the Internet)
3 Cups Vinegar  1/2 Cup Salt
1 Tbs. Liquid Detergent (like Dawn)
Mix vinegar and salt until the salt is completely dissolved.  Stir in liquid detergent.  Pour into a
sprayer.  Spray onto the green growing leaves of the plants.  Wait a week, then repeat on any
survivors.  Best time to apply is during a dry spell.  Do not spray on plants you want to keep.
Note: Plants from older, more established roots will die but may come back a year later. 
Zap the new growth again with the killer spray.


KLTF PARTY LINE RECIPES FOR Sept. 1st  to Sept. 5th , 2008

ICE CREAM IN A BAG (Thanks to the Internet)
2 Cups Heavy Whipping Cream    2 Cups Half and Half Cream
1/2 Cup White Sugar     2 Tsp. Vanilla Extract
1 Bag Crushed Ice      4 Cups Coarse Salt
For each child you will need:
2 Pint-Size Resealable Plastic Freezer Bags
Gloves or Towel to Protect Fingers
In a pitcher or large measuring cup, stir together the whipping cream, half and half, sugar
and vanilla extract until sugar has dissolved.  Pour about 1/2 cup of mixture into a pint-size
plastic bag and seal carefully., squeezing out extra air.  Place each sealed bag into a second
pint-size bag, again squeezing out extra air.  Seal carefully.  Fill each gallon size plastic
bag about halfway with ice and add 1/2 cup coarse salt.  Place one sealed small bag into
the large bag, squeeze out most of the air and seal the large bag.  Wear mittens or thick
gloves, or wrap the bag in a towel to protect hands against the extreme cold.  Shake and
massage the bag for about 5 minutes or until mixture thickens into ice cream.  Add more
salt and ice to the outer bag if ice cream hasn’t formed after 10 minutes of continuous
motion.  Remove the outer pint size bag before you open the inner bag so you don’t get
any of the salty ice on your ice cream.
This no-cook recipe for vanilla ice cream makes about 8, 1/2 cup servings.

HORSE-RADISH PICKLES (Thanks to a Party Line Listener)
Buy Kosher Dill Pickles, can either be sliced or whole.  If you buy whole pickles, you
will need to quarter them.
2 Cups Sugar     1 Cup Vinegar
3 Tbs. Horse Radish
Drain juice from pickles.  Top pickles with the horse-radish.  Cook the vinegar and sugar
and then let cool.  Pour over  pickles and enjoy.

NEXT WEEK THERE WILL BE ANOTHER HORSE-RADISH PICKLE RECIPE
CALLED IN BY ANOTHER PARTY LINE LISTENER.

SQUASH SOUP (Thanks to “A Taste of Home Cookin’ Cookbook From St. James
Parish in Randall, Mn.  and submitted by Lois Olson)
1 Onion, chopped   3/4 Cup Green Onions, white part chopped
2 Cups Squash   1/2 Tsp. Curry Powder
1/8 Tsp. Curry Powder  Bay Leaf
1/2 Tsp. Sugar   Salt & Pepper to taste
4 Cups Chicken Broth  2 Cups Half & Half
Saute onions in oil.  Add squash, curry powder, nutmeg, sugar, salt pepper and bay leaf.
Simmer for 15 minutes.  Remove bay leaf and cool some.  Puree and add half and half. 
Cook another 5 minutes. Do not boil.

CHILI SCOOP CUPS
1 Can (15oz.) Hormel No-Bean Chili 40 Tostitos Scoop Chips
1 Cup Shredded Cheddar Cheese 1/4 Cup Sour Cream
4 Green Onions, cut up small   Chopped black olives, optional
In a saucepan, heat chili 5 minutes.  Arrange tortilla scoop chips on a serving platter.
Divide cooked chili evenly among scoops.  Top with shredded cheese.  Then top with
about a teaspoon of sour cream. Sprinkle a little chopped onion over the top.   Sprinkle
on chopped olives if desired.

HELFUL HINTS
Instant potatoes help to thicken soups and stews.
 
One lemon yields about 1/4 cup juice  and one orange yields about 1/3 cup juice.


KLTF PARTY LINE RECIPES FOR August 25th to Aug. 29th ,  2008

CUCUMBER-WATERMELON PICKLES
(Thanks to a Taste of St. James Cookin’ Cookbook) and submitted by Bernadine Strand)
Peel and take seeds out of 2 gallons of pickles.  Cut in pieces.  Soak overnight in 1 1/2 cups lime
and cover with water.  Rinse real well and soak in clear water 3-4 hours.  Drain real good.
Heat together:
7 Cups Sugar    2 Cups White Vinegar
1/2 Tsp. Oil of Cloves   1/2 Tsp. Oil of Cinnamon
1 Quart Water    1 Large Jar Maraschino Cherries
Heat to evenly dissolve sugar.  Pour over  pickles and let stand overnight.  Bring all to boil and
pack in jars.  This recipe can be used with watermelon pieces.

BEST CHICKEN SALAD EVER (Thanks to John and Nancy Gordon and the  “Home Plate
Hits” Mn. Twins Cookbook, Also thanks to Doug Luepke for sharing this cookbook with us)
8 oz. Can Pineapple Chunks, drained and reserve 2 Tbs. of the juice
2/3 Cup Mayonnaise   1 Tbs. Dijon Mustard
3/4 Tsp. Curry Powder   Dash Salt
4 Cups Chicken, cubed   1/4 Cup Celery, thinly sliced
2 Tbs. Thinly Sliced Green Onion  1/3 Cup Toasted Slivered Almonds
1/3 Cup Raisins    Lettuce Leaves
Grapes and Pineapple
Combine 2 Tbs. pineapple juice, mayonnaise, mustard, curry powder and salt.  Set aside.  Combine
pineapple, chicken, celery, onion, almonds and raisins.  Pour dressing over and mix well. 
Refrigerate at least 1 hour.  Serve on lettuce leaves and garnish with pineapple and grapes.
Serves 4.

MANICOTTI (Thanks to Candyce Thompson, author of Candyce ‘BS’ Cookbook)
With questions, e-mail  candycebscookbook@clearwire.net
1/2 Cup Chopped Onion   1 Clove Garlic, chopped
1 Tsp. Olive Oil    28 oz. Can Diced Tomatoes
6 oz. Can Tomato Paste   1/2 Tsp. Dried Basil
1 Tsp. Dried Parsley   1/4 Tsp. Salt
1/4 Tsp. Black Pepper   1 Egg
15 oz. Container Ricotta Cheese  2 Cups Shredded Mozzarella Cheese
1 1/2 Cups Shredded Asiago Cheese 1/2 Cup Shredded Parmesan Cheese
1 Pkg. Cooked Manicotti Noodles  Non-Stick Cooking Spray
Preheat oven to 350 degrees.  In a saucepan, sauté onion and garlic in the oil.  Mix in
diced tomatoes, tomato paste, dried basil, dried parsley, salt and black pepper.  Bring to
a boil and simmer on low for 15 minutes, uncovered.  In a bowl, mix egg, ricotta cheese,
mozzarella cheese, 1 Cup Asiago Cheese and Parmesan Cheese.  Grease 9x13 pan with
cooking spray.  Put half the sauce in the bottom of the pan.  Put cheese mixture in plastic
bag and cut off the tip.  Pipe into noodles and put in pan.  Top with remaining sauce. 
Bake 30 minutes.  Sprinkle 1/2 cup Asiago Cheese over the manicotti. 
Bake 5 minutes more.

CAESAR SALAD WRAPS
16 Small Romaine Leaves, torn into bite-size pieces   1/4 Cup Chopped Onion
2 Tbs. Shredded Parmesan or Romano Cheese            1/4 Cup Caesar Dressing
4 Garden Vegetable-flavored or Plain Flour Tortillas, 6—8 inches in diameter
4 Hard Cooked Eggs, sliced         2 Roma Tomatoes, sliced
Toss romaine, onion, cheese and dressing to coat.  Spread romaine mixture evenly down center
of each tortilla.  Top with eggs and tomatoes.  Fold up one end of tortilla about 1 inch over
filling.  Fold right and left sides over folded end, overlapping.  Secure with toothpick if
necessary.  Serve immediately.  If you want to, you can add 2 cups of cut-up cooked chicken
to the salad mixture and then you will have a Chicken Caesar Salad Wrap!

HOW TO REMOVE STAINS FROM MATERIAL OR JUST ABOUT ANYTHING!
(Thanks to a phone call from a Party Line Listener)
Make a paste with white vinegar and baking soda.  Rub into stain and let set for 1-2 days.
Then wash as usual.  He said that it will take stains out of most anything, even an old stain
that you haven’t been able to remove.  It’s worth a try!


KLTF PARTY LINE RECIPES FOR August 18th to Aug. 22nd ,  2008

CUCUMBERS AND CREAM (Thanks to a call from a Party Listener)
2 Medium Cucumbers, peeled and cut in half lengthwise, scoop out the seeds
and then sliced.  Put in a bowl and set aside.
Mix together in a bowl:  1/2 cup Sour Cream 2 Tsp. Sugar
2 Tsp. Vinegar    Salt and Pepper to taste
2 Tbs. Snipped Chives
Pour over cucumbers and stir to coat cucumber slices.  Refrigerate 15 min.
before serving.

CREAMED CUCUMBERS (Thanks to Party Line Listener, Jeanette Wippler)
1 Cup Miracle Whip or Mayonnaise  1/4 Cup Sugar
2 Tbs. White Vinegar   1/2 Tsp. Salt
1/2 Tsp. Dill Weed    Onions, if desired
Mix together and pour over sliced cucumbers.  If you like the cucumbers a little wilted,
let stand in the refrigerator for awhile.

REFRIGERATOR PICKLES (Thanks to A Taste of St. James Cookin’
Cookbook and submitted by  Don and Jeanette Wippler)
Mix and let stand in refrigerator 2 to 4 hours:
7 Cups Cucumbers, not peeled and sliced thin 1 Cup Onion, sliced 
1 Green Pepper, sliced   1 Tbs. Salt
Drain well and place on paper towels; blot dry with more paper towels.
Boil and pour cooled brine over drained cucumbers:
1 1/2 Cups Sugar    1 Cup White Vinegar
1 Tsp. Celery Seed    1 Tsp. Mustard Seed
Refrigerate overnight.  Will keep indefinitely.

JOLLY JACK GARLIC BREAD (Thanks to First Lutheran Family Favorites 11
Cookbook and submitted by Marlys Kliber)
1 Stick (1/2 Cup) Butter, room temp.   1/2 Cup Shredded Cheese
1/4 Cup Real Mayonnaise   1 Tsp. Crushed Garlic
1 Heaping Tbs. Sour Cream   Paprika
Mix together the butter, mayonnaise, sour cream, cheese and garlic.  Spread o sliced French
bread.  Sprinkle bread slices with  paprika.  Bake at 350 degrees for 12 to 15 minutes.

HOMEMADE SOAP (Thanks to a call from  Party Line Listener Sr. Mary Glaise)
13 Cups Hot Tap Water   4 Tbs. Arm and Hammer Washing Soda
2 Tbs. Borax    
1 oz. Castile Soup, found in the Natural Food Section of the grocery store
Put all the ingredients in a gallon jug.  Stir to dissolve everything. 
Note: Use about 1 cup per full load of laundry.



KLTF PARTY LINE RECIPES FOR August 11th to Aug. 15th,  2008

ZUCCHINI CASSEROLE (Thanks to Party Line Listener, Carol Bartkowitz)
1 lb. Bacon, cut in 1 inch pieces, fried and drained     1 Onion, diced
6 Tomatoes, sliced or one 16oz. Stewed Tomatoes     1/8 Tsp. Pepper
1/2 Cups Uncooked White Rice                                   Salt to taste
6 Cups Zucchini, peeled and sliced
8 Slices Velveeta or American Cheese, sliced
Put half of the zucchini in a covered baking dish.  Top with half the tomatoes, onion, rice,
bacon and cheese. Season with salt and pepper.  Repeat layers.  Bake covered at 350 degrees
for 1 hour and 15 minutes or until zucchini is tender.  If you use fresh tomatoes, add 1/4 cup
 water.  For a little note of humor, “There is no sugar in this recipe”!! 

GRILLED ASPARAGUS AND NEW POTATOES
2 Tbs. Olive Oil    1/2 Tsp. Salt
6 Small Red Potatoes, unpeeled, quartered 1/2 Tsp. Lemon-Pepper Seasoning
1 lb. Fresh Asparagus Spears, trimmed
Heat grill.  In large shallow bowl, mix 1 tablespoon of the oil, 1/4 Tsp. of the salt and
1/4 Tsp. of the lemon-pepper seasoning.  Add potatoes, toss to coat.  Place in grill basket. 
Place grill basket on gas grill over medium heat or on charcoal grill  4-6 inches from
medium coals.  Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
 Meanwhile, put asparagus spears in same shallow bowl.  Add remaining, oil, salt and lemon
pepper seasoning.  Toss to coat.  Add asparagus to potatoes in grill basket.  Cook about
10 minutes or until potatoes and asparagus are tender, shaking basket occasionally to turn
and mix the vegetables.

CHOCOLATE RASPBERRY BARS (Thanks to Party Line Listener, Grace Dembowski)
Crust:  1 Cup Flour   
1/4 cup Powdered Sugar   1/2 Cup Cold Butter
In a bowl, combine the flour, powdered sugar and then cut in the butter.  Press into a
9inch ungreased baking pan.  Bake at 375 degrees for 15-18 minutes or until light  brown.
Filling:    1/2 Cup Seedless Raspberry Jam 4 oz. Cream Cheese, softened
2 Tbs. Milk    1 Cup White Chocolate Chips, melted
Spread raspberry jam over warm baked crust.  Melt the white chocolate chips and set aside. 
In a bowl, beat together the milk and cream cheese and then add the melted chips and stir
until smooth.  Spread carefully over the jam layer.  Cool completely until set, about 1 hour. 
Glaze;       3/4 cup Semi Sweet Chocolate Chips  2 Tbs. Vegetable Oil
Melt chips and oil in heavy saucepan.  Stir until smooth.  Spread over cream filling and
refrigerate for 10 minutes.  Cut into bars in pan and refrigerate 1 hour more before serving.

SNICKERS PIE (Thanks to a call from a Party Line Listener)
25 Marshmallows    6 Snicker Candy Bars
2/3 Cup Milk    1 Cup Heavy Whipping Cream, whipped
9 inch Baked Pie Crust
In a double boiler, over boiling water, combine the marshmallows, snicker candy bars and
milk until melted, stirring constantly.  Let cool 5 minutes and then fold in the whipped
 cream and pour into baked pie shell.  Let cool about 2 hours to set before serving.
``
RASPBERRY POKE CAKE
1 Pkg. Betty Crocker Super Moist Cake Mix 1 1/4 Cups Water
1/3 Cup Vegetable Oil   3 Egg Whites
1 Pkg. (4 Serving Size)Raspberry Jell-O 1 Cup Boiling Water
1/2 Cup Cold Water   Fresh Raspberries
2 Cups Sweetened Whipped Cream or Cool Whip, thawed
Grease bottom only of a 9x13 inch pan.  Make cake mix as directed on package,
using water, oil and egg whites.  Pour into pan.  Bake at 350 degrees for 28 to 33
minutes or until toothpick in center comes out clean.  Cool completely, about 1 hour.
 Pierce cake every 1/2 inch with fork.  Stir Jell-O and boiling water in small bowl until
smooth.  Stir in cold water.  Pour over cake.  Run knife around side of pan to loosen
cake.  Refrigerate 2 hours.  Spread whipped topping over top of cake.  Garnish with
raspberries.  Store covered in refrigerator.


KLTF PARTY LINE RECIPES FOR August 4th  to Aug. 8th,  2008

GRILLED MEAT-LOAF PATTIES (Thanks to Pillsbury  Cooking Magazine (Aug. ’08)
1/2 Cup Ketchup    1 Tbs. Honey
1 Tsp.  Worcestershire Sauce   1 Tsp. Garlic Salt
1 Tsp. Pepper    1 Egg
1/4 Cup Finely Chopped Onion  3/4 Cup Progresso Plain Bread Crumbs
1 1/2 Lb. Lean Ground Beef   6 Slices Bacon
6 Slices Crusty White Bread, if desired
Heat grill or charcoal grill for indirect cooking as directed by the manufacturer.  In a small
bowl, mix 1/4 cup of the ketchup and the honey and set aside.    In a large bowl, mix remaining
1/4 cup of ketchup, Worcestershire Sauce, garlic salt, pepper and egg.  Stir in onion and bread
crumbs.  Stir in beef until well mixed.  Shape beef mixture into 6 patties, 3/4 inch thick.  Wrap
1 slice of bacon around each patty and secure with toothpicks.  Carefully spray grill rack with
cooking spray.  Place patties on unheated side over drip pan.  Cover grill and cook for 20-25
minutes on low to medium heat.  Using spatula, turn patties over.   Brush with ketchup mixture.
Cover grill and cook 5-8 minutes more or until meat thermometer inserted in the center of patties
reads 160 degrees and bacon is crisp.  Serve on bread or your favorite hamburger buns.

TACO TATER SKINS ( Thanks to Party Line Listener, Grace Demboouski)
20 Baby Reds    1/2 Cup Butter
2 Tbs. Taco Seasoning   6 Green Onions, cut up or Chives
8 oz. Three Cheese Blend Shredded Cheese Salsa and Sour Cream
Bake potatoes on foil lined pan at 375 degrees for 40-50 minutes.  Cut potatoes in half and scoop
out most of the cooked potato, which you can eat by itself or save to put in soup.  Combine the
melted butter and taco seasoning.  Dip the potato skins in the butter mixture.  Sprinkle on the
bacon, onions and cheese.  Bake 10 minutes more at 350 degrees.  Serve with salsa and sour cream.

RHUBARB PUNCH (Thanks to a call from a Party Line Listener)
1 Gallon cut up Rhubarb   1 Gallon Water
1 1/2 Cups Sugar    3 oz. Pkg. Strawberry Jell-O
In a kettle, cook together the rhubarb and water until rhubarb is soft.  Strain through cheesecloth
 and put the juice back into the kettle and add the sugar and cook until clear.  Then add the Jell-O
and stir until Jell-O is dissolved.  Put in freezer containers and freeze until ready to use.  Use
within 3 months for the best nutritional value.

FRIED ZUCCHINI SLICES (Thanks to a call from a  Party Line Listener)
Slice zucchini in slices for frying.  Beat 1 egg in a dish.  Put some flour seasoned with salt and
pepper in another dish.  Dip the zucchini slices in beaten egg, then coat with seasoned flour and
fry in butter until tender.  Or instead of flour, use crushed Ritz Crackers.

QUICK TIP (Thanks to the Food Network on TV)
To remove garlic smell from your hands, rinse them in warm water and then rub your hands on anything stainless steel and it will remove the smell. 
To remove garlic smell from your cutting board, sprinkle it with kosher salt and squeeze a lemon over it and then rub it around the cutting board like a sponge.  Rinse and you are set to go again with no garlic smell.


KLTF PARTY LINE RECIPES FOR July 28th t  to Aug. 1st,  2008

OOEY-GOOEY TURTLE BARS (Thanks to Party Line Guest, Doug Lipke)
1 Break and Bake Refrigerated Sugar Cookies 3 Cups Chopped Pecans
12 oz. Bag Semi-Sweet Chocolate Chips 1/2 cup Butter
1/2 Cup Packed Light Brown Sugar
1 Jar (12.25oz) Smuckers Caramel Ice Cream Topping
1 Cup (16 squares) Graham Cracker Crumbs
Press cookie dough into bottom of ungreased 13x9” pan.  Sprinkle 1 Cup Chocolate
Chips and 1 1/2 Cups of Chopped Pecans over dough and press into dough.  In a 2 qt.
saucepan, melt butter over medium high heat.  Stir in brown sugar, caramel topping and
graham cracker crumbs.  Heat to boiling, stirring constantly.  Pour over crust.  Sprinkle
on remaining chips and pecans on top.  Bake at 350 degrees for 25-32 minutes until
edges are deep golden brown.  Do not cut for 3-5 hours later!

EASY KEY LIME PIE (Thanks to Party Line Guest, Doug Lipke)
5 Egg Yolks, beaten   1/2 Cup Lime Juice
1 Can (14oz.) Sweetened Condensed Milk 
9 inch Prepared Graham Cracker Crust
Combine the egg yolks, lime juice and sweetened condensed milk and mix well.  Pour
into prepared pie crust.  Bake at 375 degrees for 15 minutes.  Let cool.  When serving,
 top with whipped cream and enjoy!

RANCH HAM AND PASTA SALAD
3 Cups Uncooked Small Shell Pasta  2 Cups Frozen Baby Sweet Peas
3 Cups Diced Cooked Ham   1 Cup Sliced Celery
1/2 Cup Dill Pickle Relish, drained  1 Cup Chopped Red Bell Pepper
2 Cups Colby-Monterey Jack Cheese, diced 3/4 Cup Mayonnaise
3/4 Cup Ranch Salad Dressing  1/4 Cup Chopped Fresh Chives
1/4 Tsp. Pepper
Cook and drain pasta as directed on the package, adding peas during last 2 to 3 minutes
of cooking time.  Rinse with cold water to coat.  Drain well.  Meanwhile, in large bowl,
mix ham, celery, bell pepper, pickle relish and cheese.  In small bowl, mix all remaining
ingredients.  Add pasta and peas to salad, stir gently to mix.  Add mayonnaise mixture
and toss to coat.  Serve immediately or cover and refrigerate until serving time.

MOTHER’S DILL PICKLES IN A CROCK (POLISH)(From www.cooks.com0
1 or 1 1/2 Gallon Crock   1/2 Gallon Water
3 or 4 Sprigs of Dill, wash and broken  Couple of Garlic Cloves, diced
1/2 Cup Kosher Salt (salt with no iodine) 6-8 Pickling Cucumbers, washed
Put half of dill in bottom of crock with garlic.  Arrange cucumbers in crock.  Put rest of
dill on top.  Mix salt and water into a solution and then pour over cucumbers until all are
covered.  Place a flat dish on top of cucumbers along with something heavy to hold the
dish down.  They will be ready in 1-3 days, depending on how thoroughly pickled you
want them.  Note:  Just in case you are curious, there is no vinegar in this recipe.  Another
recipe from Wisconsin Extension Office was the same except they added 1/4 cup vinegar.
Also, For a crisp pickle, be sure to remove blossom end of cucumber before putting in the
Brine

CARAMEL-COFFEE ICE CREAM SANDWICHES (Thanks to Pillsbury)
1 Pkg. (1 lb. 2oz.) Pillsbury Ready to Bake Big Deluxe Classic Chocolate Chip Cookies
1/4 Cup Caramel Ice Cream Topping (do not heat)   
2 Cups Coffee Ice Cream, slightly softened     1/4 Cup Chocolate or Colored Sprinkles
Place cookie dough 2” apart on ungreased cookie sheet.  Bake at 350 degrees for 12-16
minutes. or until light golden brown.  Cool 1 minute.  Remove from cookie sheets and place
on wire racks. Cool completely.  Cut 6, 12x9” sheets of foil.  Place 2 baked cookies, bottom
side up on each foil sheet.  Spread 1 Tsp. caramel topping on each cookie.  For each sandwich,
place about 1/3 cup ice cream in center of 1 caramel topped cookie.  Flatten slightly.  Place
second cookie, caramel side down on ice cream.  Gently press cookies together in center to
form ice cream sandwich.  Gently roll ice cream edge of sandwich in chocolate sprinkles.
Quickly wrap in foil and put in freezer.  Freeze at least 2 hours or until firm.  Let stand
5-10 minutes before serving.


KLTF PARTY LINE RECIPES FOR July 21st  to July 25th, 2008

STRAWBERRY JAM (Thanks to a call from a Party Line Listener)
1 Quart Strawberries, mashed  2 Tbs. White Vinegar
4 Cups Sugar   Pinch of Salt
In a saucepan, combine the strawberries, salt and vinegar and bring to a boil and boil
for 3 minutes.  Add the sugar, stirring constantly and boil slowly for 8-9 minutes.
 Pour into hot sterilized jars and seal with hot melted wax.

DONNA’S FAVORITE STRAWBERRY PIE
1 Baked 9” Pie Crust  4-6 Cups Strawberries
2 Tbs. Cornstarch   1 1/2 Cups Water
3/4 Cup Sugar   3 oz. Pkg. Strawberry Jell-O
Whipped Cream or Cool Whip
In a saucepan, combine the cornstarch, water and sugar.  Stir until completely dissolved.
Continue cooking, stirring occasionally until thick and clear, about 10 minutes.  Remove
from heat and add the Jell-O and continue stirring until Jell-O is completely dissolved.
Set aside to let cool about 5 minutes.  Put half of the strawberries in the pie shell and then
top with half of the Jell-O mixture.  Top with the remaining strawberries and then pour
the remaining Jell-O mixture over the strawberries.  Refrigerate until pie sets up and gets
firm.  Top with Whipped Cream or Cool Whip.
Note:  I personally put slice half of the strawberries and put them in the pie shell and then
top with whole strawberries and then pour all the Jell-O mixture over the top of all the
berries.  Also, if you want peach pie, change the fruit to sliced peaches and use peach
Jell-O instead.

CASHEW CHICKEN WITH BROCCOLI
1 Cup Uncooked Regular Long Grain White Rice     3 Tbs. Soy Sauce
2 Tsp. Grated Gingerroot       1 Tsp. Sugar
1 Tsp. Sesame Oil, if desired       3/4 Cup Chicken Broth
1 Lb. Boneless, Skinless Chicken Breasts, cut into bite size pieces
1 /2 Tsp. Cornstarch       1 Tbs. Vegetable Oil
3 Cups Fresh Broccoli Florets       2 Green Onions, sliced
1 Cup Salted Cashews
Cook rice in water as directed on package.  Meanwhile, in large bowl, mix soy sauce,
gingerroot, sugar and sesame oil.  Stir in chicken until coated.  Let stand 15 minutes to
marinate.  In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is
dissolved, set aside. In 12 inch skillet, heat vegetable oil over high heat.  Remove chicken
from marinade and add to heated oil in skillet, reserve any remaining marinade.  Cook
chicken about 3 minutes, stirring frequently until no longer pink in center.  Stir broccoli
and remaining 1/2 cup broth into chicken in skillet.  Cover and cook 1 minute.  Stir in
onions and cashews.  Stir reserved marinade into cornstarch mixture.  Stir into chicken
mixture.  Cook and stir 1-2 minutes or until sauce thickens slightly.  Serve over rice.

SOUTHWESTER BLT TACO SALAD
1 LB. Lean Ground Beef   1 Pkg. Taco Seasoning Mix, divided
2/3 Cup Water    1/2 Cup Sour Cream
1/2 Cup Thick and Chunky Salsa  1/2 Cup Chopped Pre-Cooked Bacon
1 Can (2 1/4 oz.) Sliced Ripe Olives, drained 4 Plum Tomatoes, each cut into 8 pieces
10 oz. Bag Ready-to-Eat Romaine Lettuce 1 Cup Shredded Cheddar Cheese
1 Cup  Chili Cheese Flavored Corn Chips
In a small bowl, combine the sour cream and 1-2 Tsp. of the Taco Seasoning Mix and set
aside. In a 10” skillet, cook beef over medium high heat for 5-7 minutes, stirring constantly
until thoroughly cooked.  Drain.  Stir in remaining taco seasoning mix and water.  Reduce
heat to medium.  Cook uncovered 2-5 minutes, stirring constantly, until  most of the liquid
is absorbed.  In large bowl, mix together the sour cream mixture and salsa.  Stir in the beef
mixture, bacon and olives.  Gently fold in tomatoes and lettuce.  Divide salad among
4 individual plates.  Sprinkle with cheese and chips.  Serve immediately.  Makes 4 servings.



KLTF PARTY LINE RECIPES FOR July 14th  to July 18th ,  2008

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.

BUTTERMILK DONUTS ( Thanks to Grace Dembowski)
1 1/2 Cups Sugar   2 Cups Buttermilk (don’t use sour milk)
3 Eggs, beaten slightly  2 Tbs.  Vegetable Oil
1 Tsp. Vanilla   1 1/2 Tsp. Salt
1 Tsp. Baking Soda   3 Tsp. Baking Powder
1 Tsp. Nutmeg   4 1/2 Cups Flour
In a bowl. Combine the sugar, buttermilk, eggs, shortening and vanilla.  Add the dry
ingredients and mix to combine.  Grease the inside of the donut maker and then add
the donut mixture.  Drop dough into hot grease.  Grace doesn’t use a thermometer.  She
just know when it’s just right.  But for your information,  most cookbooks tell you to
have the grease at 375 degrees.  Turn donuts as they rise to the surface and show a little
color.  Fry until completely brown on both sides, about 3 minutes.  Drain on paper towel. 
Roll in sugar or frost with your favorite frosting.

GRILLED SWEET ONIONS
4 Large Sweet Onions  4 Tsp. Beef Bouillon Granules
4 Tbs. Butter   1/2 Tsp. Dried Thyme
1/4 Tsp. Salt   1/4 Tsp. Pepper
4 Tsp. White Wine or Beef Broth, optional
With a sharp knife, carefully remove a 1 inch core from the center of each onion.  Cut
each onion into four wedges to within 1/2 inch of root end.  Place each onion on a double
thickness of heavy-duty foil (about 12inch square).  Place bouillon in the centers of onions
and top with butter, thyme, salt and pepper.  Drizzle with wine or broth in desired.  Fold
foil around onions and seal tightly.  Prepare grill for indirect heat.  Grill onions, covered,
over indirect  medium heat for 35-40 minutes or until tender.  Open foil carefully to allow
steam to escape.  Makes 4 servings. Note:  If you prefer to make these in the oven,  bake
at 350 degrees for 35-40 minutes, or until tender.


KLTF PARTY LINE RECIPES FOR July 7th  to July 11th ,  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 & 1st Place Winner from the Sioux City Journal)
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 a 1st Place Winner at the
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 30th  to July 4th,  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.