2008 Recipes

KLTF PARTY LINE RECIPES FOR THE WEEK OF Dec. 29th 2008 to Jan. 2nd , 2009

MOUNTAIN DEW APPLE COBBLER (Thanks to Unice Lorenz and Ron Nornberg, Little Falls, Mn.)
5 or 6 Granny Smith Apples  2 Cans Crescent Rolls 1 Cup Butter
1 Cup Brown Sugar   1/2 Cup White Sugar 1 Tsp. Cinnamon
1 Can Mountain Dew
Peel and core apples and cut each apple into eight pieces.  Separate each con of crescent rolls into 8 triangles.  Wrap dough pieces around the apples (2 or 3 pieces) and place in a 13×9 inch greased baking dish.  Melt butter and stir in sugar and cinnamon until dissolved.  Pour over apples and then pour mountain dew over everything.  Do not stir.
Bake at 350 degrees for approximately 45 minutes, uncovered.  
Note:  We gave this recipe before but had several requests to give it again!   Very good!!! 

CHOCOLATE CEREAL CANDY (Thanks to a call from a Party Line Listener)
1 Pkg. Sugar Free Cook and Serve Chocolate Pudding  1/2 Cup Water
3/4 Cup Mini Marshmallows  1/4 Cup Reduced Fat Peanut Butter
1 Tbs. Vanilla Extract  1 1/2 Cup Uncooked Quick Oats 
1/4 Cup Dry Roasted Peanuts, chopped
In a saucepan, over medium heat, combine the pudding and water and cook and stir until it starts to thicken.  Add the peanut butter, marshmallows and vanilla and cook until it starts to boil, stirring constantly until smooth.  Remove from heat and add the oats and peanuts.  Mix well and drop with spoon or cookie scoop onto baking sheet.  Refrigerate 30 minutes.

VEGGIE CASSEROLE (Thanks to Grace Dembouski, Pierz, Mn.)
6 Cups thinly sliced Zucchini (3 large) 4 Cups thinly sliced Yellow Squash (5 medium)
4 Cups Broccoli Florets  2 Cups Grated Carrots (3 large)
1 Red Bell Pepper, chopped  1 Large Onion, chopped
2 1/2 Cups Shredded Swiss Cheese 1/2 Cup Butter
2 Cups Sour Cream   2 Eggs, Lightly beaten
2 Tsp. Salt   1 1/2 Tsp. Black Pepper
6 oz. Box Savory Herb Dressing 2 Cups French Fried Onion Rings
In a large kettle, put the zucchini, squash, broccoli florets, carrots, red pepper and onion.  Add water to cover the vegetables.  Over HIGH heat, bring to a boil.  Reduce heat and simmer for 10-12 minutes or until vegetables are tender.  Drain.  Pour the vegetables into a large mixing bowl and add the cheese and butter.  Stir until cheese and butter are melted.  Add eggs, sour cream, salt and pepper.  Stir to combine.   Add stuffing mix and stir well.  Spoon into a greased baking dish.  Bake at 350 degrees for 20 minutes.  Remove from oven and sprinkle on the fired onion rings and then bake an additional 15 minutes. 

BAKED MOZZARELLA BITES (Thanks to Steve and Heidi Vanslooten, Little Falls, Mn.)
8 OZ. Mozzarella Cheese, chunk form     60 Ritz Crackers  1 Cup Spaghetti Sauce
Put a slice of cheese between 2 crackers and put on a 15×10 inch baking sheet.  Bake at 350 degrees for 8-10 minutes.
Serve with warm spaghetti sauce for dipping.

If you want chewy cookies:   add melted butter.  Butter is 20 percent water.  Melting helps water in butter to mix with the flour to form gluten.
If you want a thin, candy-like cookie:  add more sugar.  Sugar becomes fluid in the oven and helps cookies spread.
If you want cakey cookies:  Add more eggs.  Yolks make cookies rich and whites cause cookies to puff and dry out. 
If you want an open, coarse crumb and craggy top:  add baking soda.  Baking soda reacts quickly with acidic ingredients (such as brown sugar) to create lots of gas bubbles.
If you want a fine, tight crumb and smooth top:  Add baking powder.  Baking powder works slowly and allows for an even rise.

DRINK GREEN TEA FOR PAIN-FREE JOINTS (Thanks to an article in “First” Magazine)
Green tea’s polyphenol  catechins cut a woman’s risk of suffering from achy joints by as much as 53 percent, according to studies at Cleveland’s Case We3stern Reserve University and elsewhere.  “Catechins mop up free radicals that would otherwise do long-term damage to delicate joint tissue.  In addition, they reduce existing inflammation that can cause everyday discomfort, explains Dr. Pratt.  The study-proven dose 4 cups of green tea (about 2 medium iced drinks) daily.  According to Cornell University, the antioxidant activity of corn was the highest of any food measured, meaning its stores of beta-cryptoxanthin are particularly powerful.  In fact, this carotenoid reduces joint pan by 43 percent, say British scientists, because the beta-cryptoxanthin eases swelling at the synovial membranes, the connective tissue that lines joint cavities.

KLTF PARTY LINE RECIPES FOR THE WEEK OF Dec. 22nd to Dec. 26th, 2008

Note:  On last weeks recipe flyer, the caramels were omitted from the following recipe.
RICE KRISPIE CARAMEL BARS (Thanks to Carol Gerads, Holdingford, Mn.)
3/4 Cup Butter, divided  1 1/2 Pkg. Mini Marshmallows, divided
9 Cups Rice Krispies  14 oz. Can Sweetened Condensed Milk
14 oz. Pkg. Caramels
In a kettle, melt 1/2 cup butter with 1 package of mini marshmallows.  Stir until combined 
and then add the Rice Krispies.  Mix well.  Pour half of the mixture into a greased 10×15 inch 
pan and press down.  Pour the other half of the  mixture into another 10×15 inch pan and press 
down.  Pour the half bag of marshmallows over one pan of the Rice Krispies.  In a saucepan, 
melt the caramels with the sweetened condensed milk and 1/4 cup of butter.  Stir until smooth.
Drizzle the caramel mixture over the top of the marshmallows.  Now flip the second pan of 
Rice Krispies on top of the caramel.  Let sit and cool.  Cut and enjoy.  Note:  If you line the 
second pan with parchment paper or wax paper, the Rice Krispie mixture will flip out easier.  
Carol said this is a good recipe for people who can’t have flour or nuts.

AMISH CASHEW CRUNCH (Thanks to a call from a Party Line Listeneer)
1 Cup Butter  1 Cup Sugar 1 Tbs. Light Karo Corn Syrup
2 Cups Cashew Nuts
In a saucepan, mix together and bring to a boil, the butter, sugar and corn syrup.  Cook to 
290 degrees, stirring occasionally.  Remove from heat and add the cashew nuts and stir quickly.  
Pour out onto a greased cookie sheet.  Let cool and then enjoy.

CHEEZIE FUDGE (Thanks to Donna Sanoski, Dairy Contest Entry )
1/2 Pound Butter    1/4 Pound Velveeta Cheese
Put in microwave safe bowl and microwave until melted, stirring every 15 seconds.
Add:  1 Tbs. Vanilla   1/2 Cup Cocoa  
2 Pounds Powdered Sugar        1 Cup Nuts, chopped
Mix well and spread in 9×13” buttered pan.  Store in refrigerator. 
 (Tastes like Fanny Farmer Fudge)
Note:  We gave this recipe on Party Line a few years back and a listener called and asked for it again.

5 Cups Mini Pretzels        18 oz. Chunky Peanut Butter
Spread each pretzel with 1 tsp. Peanut Butter and place on cookie 
sheet lined with wax paper.  In microwave bowl, combine
1/2 cup butter, cubed    14 oz. package Caramels, unwrapped    
2 Tbs. water
Microwave until smooth. Put 1/2 tsp. caramel mixture on top of 
each peanut butter pretzel. Refrigerate until set.  Melt some 
chocolate almond bark and dip each pretzel in bark and put on 
wax paper until set. Store in air tight container in cool, dry place  
Makes 8 1/2 dozen

CARAMEL CORN SNACK MIX ((We gave this recipe in the past also)
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.

KLTF PARTY LINE RECIPES FOR THE WEEK OF Dec. 15th to  Dec. 19th, 2008

SANTA’S STARS (Thanks to Donna block, Little Falls, Mn.)

3/4 Cup Butter   1/2 Cup Corn Syrup

1/3 Cup Brown Sugar  1 Egg

2 1/4 Cups Flour   1 Tsp. Baking Soda

1/2 Tsp. Salt   1 1/2 Cups Quick Oats

1 Cup Chopped Walnuts

Beat together the butter, syrup, brown sugar and egg.  Add the flour, baking soda and salt.  Mix well.  Stir in the oats.  Chill 1 hour.  Shape intro balls and roll in nuts.  Place on cookie sheet and press with a fork.  Bake at 375 degrees for 10 minutes.  Remove from oven.  Gently press a candy star into center of each cookie and chill.  Makes about 3 1/2 dozen.  Note:  Donna says these cookies are very soft and good!

CHOCOLATE NUT TAFFY (Thanks to Grace Dembouski, Harding, Mn.)

1 Cup Sliced Almonds  1/2 Cup Butter

3/4 Cup Brown Sugar  1 Cup Semi-Sweet stirring constant Chocolate Chips

Line the bottom of an 8” greased pan with the sliced almonds and set aside.  In a saucepan, bring to a boil the butter and brown sugar and boil at a slow rolling boil for 7 minutes, stirring constantly.  Pour over almonds in pan  Let stand a few minutes.  Sprinkle the chocolate chips over the caramel mixture in pan.  Let stand until the chips soften and then with the back of a spoon, spread the melted chips to frost the caramel mixture.  Let cool and then break into pieces.

BANANA NOG (Thanks to Marlene Wiczek, Little Falls, Mn. )

3 Cups Milk, divided  3 Cups Half and Half, divided

3 Egg Yolks   3/4 Cup Sugar

3 Large Ripe Bananas  1/2 Cup Rum

1/3 Cup Crème de Cocoa  1 1/2 Tsp. Vanilla Extract

Whipped Cream   Baking Cocoa, optional

In a large saucepan, combine 1 1/2 Cups milk and 1 1/2 Cups Half and Half, egg yolks and sugar.  Cook and stir over medium heat until mixture reaches 160 degrees.  Place bananas in food processor.  Cover and process until blended.  Pour milk mixture into pitcher.  Stir in banana puree, rum, crème de cocoa, vanilla and remaining half and half and milk.  Cover and refrigerate 3 hours before serving.  Pour into chilled glasses and garnish with whipped cream and sprinkle with cocoa if desired.  Makes 11 servings (2 quarts)

RICE KRISPIE CARAMEL BARS (Thanks to Carol Gerads, Holdingford, Mn.)

3/4 Cup Butter, divided  1 1/2 Pkg. Mini Marshmallows, divided

9 Cups Rice Krispies  14 oz. Can Sweetened Condensed Milk

In a kettle, melt 1/2 cup butter with 1 package of mini marshmallows.  Stir until combined

and then add the Rice Krispies.  Mix well.  Pour half of the mixture into a greased 10×15 inch

pan and press down.  Pour the other half of the  mixture into another 10×15 inch pan and press

down.  Pour the half bag of marshmallows over one pan of the Rice Krispies.  In a saucepan,

melt the caramels with the sweetened condensed milk and 1/4 cup of butter.  Stir until smooth.

Drizzle the caramel mixture over the top of the marshmallows.  Now flip the second pan of

Rice Krispies on top of the caramel.  Let sit and cool.  Cut and enjoy.  Note:  If you line the

second pan with parchment paper or wax paper, the Rice Krispie mixture will flip out easier. 

Carol said this is a good recipe for people who can’t have flour or nuts.

COUNTRY BRUNCH (Thanks to Loretta Krych, Pierz, Mn. )

16 Slices, Firm White Bread  2 1/2 Cups, Fully Cooked Ham, cubed (about 1 pound)

4 Cups Shredded Cheddar Cheese 6 Eggs

4 Cups Shredded Mozzarella Cheese 3 Cups Whole Milk

1/2 Tsp. Dry Mustard  1/8 to 1/4 Tsp. Onion Powder

3 Cups Uncrushed Cornflakes 1/2 Cup butter, melted

Trim crusts from bread and cut slices in half.  Grease a 13×9 inch baking pan and layer as follows.  Cover bottom of pan with half of the bread, half of the ham and half o f each of the cheeses.  Repeat layers.  Combine eggs, milk, mustard and onion powder.  Pour over layers.  Refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Combine  cornflakes and butter and sprinkle over casserole.  Cover loosely with foil.  Bake at 375 degrees for 45 minutes.  Let stand 10-15 minutes. Before cutting.  Makes 12-15 servings. 


FRUITCAKE SQUARES ( Thanks to Lynda Lochner)
6 Tbs. Butter    4 Cups Vanilla Wafer Crumbs 
3/4 Cup Halved Green Candied Cherries 3/4 Cup Halved Red Candied Cherries
1/2 Cup Chopped Candied Pineapple  3/4 Cup Chopped Dates
18 oz. Can Sweetened Condensed Milk  1 Cup Pecan Halves
1/4 Cup Bourbon
In a saucepan, melt butter and then pour into 15×10” baking pan.  Sprinkle vanilla wafer crumbs evenly over butter.  Arranged candied cherries, candied pineapple, dates and pecans evenly over crumb mixture, press down gently.  Combine sweetened condensed milk and bourbon.  Pour evenly over top of fruit.  Bake at 350 degrees for 20 to 35 minutes.  Remove from oven and cool completely.  Cut into squares.  Makes 60.

1 Cup Butter  1 1/2 Tsp. Baking Powder  4 Eggs
1 3/4 Cup Sugar  3 Cups Flour   1 Tsp. Vanilla
1/2 Tube Strawberry Filling 1/4 Tube Cream Cheese Filling
Grease a 10×15” jelly roll pan and set aside.  Preheat oven to 350 degrees.  Cream butter and sugar with electric mixer.  Add eggs and beat well.  Add vanilla, baking powder and flour.  Mix well.  Spread 2/3 of this batter into the baking pan.  Squeeze cream cheese filling onto batter and spread with a spoon.  On top of this, squeeze strawberry filling and swirl fillings together with a spoon.  Drop remaining coffee cake mixture by spoonfuls on top of the fillings.  Sprinkle crumb mixture (below) on top.  Bake 45 minutes or so until top is lightly browned.  Cool completely.  Drizzle with glaze.  DELICIOUS!
Crumb Mixture:  1/2 Cup Butter 1 Cup Flour 1 Cup Granulated Sugar
Mix together with hands until a crumbly consistency.
Glaze:  1 1/2 Cups Powdered Sugar 3 Tbs. Butter Milk
Mix together until a creamy, spreadable consistency.
Note:  According to Jan, this recipe works well using other pie fillings such as blueberry, apple or cherry, along with the cream cheese.  Strawberry is her favorite.  Fillings are packaged and sold in plastic bags/tubes at Coborns in the bakery dept.  Extra filling keeps well in refrigerator.

PINK LADY SALAD ( Thanks to Sally Virnig, Pierz, Mn.)
8 oz. Pkg. Cream Cheese, softened  1/2 Cup Maraschino Cherry Juice
1 Cup Whipping Cream, whipped stiff  1 Can Mandarin Oranges, drained
1 Cup Mini Marshmallows   1 Large Can Fruit Cocktail, drained
1 Jar Maraschino Cherries, quartered  
In a bowl, mix together the cream cheese and cherry juice.  Set aside.  In another bowl, mix together the remaining ingredients.  Fold in the cream cheese mixture.  Mix well.  Refrigerate until serving time.

OLIVE SPREAD (Thanks to Karen Hansmann, Little Falls, Mn.)
1 Pkg. Cream Cheese Black Olives Green Olives
Pour some of the green olive juice into the cream cheese and mix until spreading consistency.  Chop the black and green olives and mix into the cream cheese mixture.  Use as many or as little olives that you want.  Spread on crackers.

CHOCOLATE CEREAL CANDY (Thanks to Party Line Guest, Gina from Healthy Exchanges)
1 (4 Serving Size) Pkg. Sugar Free Chocolate Cook and Serve Pudding 1/2 Cup Water
1/4 Cup Reduced Fat Peanut Butter  3/4 Cup Mini Marshmallows
1 Tbs. Vanilla Extract   1 1/2 Cups Uncooked Quick Oats
1/4 Cup Dry Roasted Peanuts, chopped
In a saucepan, combine the pudding and water and then add the peanut butter.  Cook over medium heat until it starts to thicken and slightly boils, stirring constantly.  Add the marshmallows and vanilla extract and stir and cook until marshmallows are melted and smooth.  Remove from heat and stir in the oats and peanuts.  Mix well and then drop with a cookie scoop or spoon onto cookie sheet lined with wax paper.  Refrigerate 30 minutes.

CHOCOLATE COFFEE DRINK (Thanks to a call from a Party Line Listener)
In a saucepan over medium heat, combine 1/2 Cup Coffee with 2 Tsp. Ovaltine and a little milk.  Sprinkle in a little nutmeg and cinnamon.  Heat until almost boiling and then remove from heat and top with some mini marshmallows.


OATMEAL JAM BARS (Thanks to Karen Fussy, Cushing, Mn.)
2 Cups Oatmeal, uncooked  1 Cup Flour 3/4 Cup Brown Sugar
3/4 Cup Butter   1/2 Tsp. Salt 1 Cup Strawberry Jam
Note: you can use your favorite jam, raspberry, blueberry, etc.
In a bowl, combine well all the ingredients, except the jam.  Spread half the mixture in a greased and floured 9x9x2” pan.  Spread jam over first layer in pan.  Pat down the rest of the oatmeal mixture over jam layer.  Bake at 
350 degrees for 25 to 30 minutes or until light brown.  Coo, will be firm.  Makes 24 bars.

BUTTERNUT SQUASH SOUP (Thanks to Mary Palmquist, Little Falls, Mn.)
6 Tbs. Chopped Onion  4 Tbs. Butter 6 Cups Squash, peeled and cubed
Note:  One good size squash gives about this amount.
3 Cups Water   4 Bouillon Cubes 1/2 Tsp. Dry Marjoram
1/4 Tsp. Pepper   1/8 Tsp. Cayenne pepper
2 Pkgs. ( 8oz. each) Cream Cheese  Note:  Mary says that one package of cream cheese is enough, just not as rich.
Saute onion in butter until tender.  Add squash and all other ingredients, except cream cheese.  Simmer until tender.
Puree squash and cream cheese.  Reheat, being careful not to boil, because it will curdle.

SOUR CREAM COOKIES (Thanks to Wilma Keehr, Little Falls, Mn.)
1/2 Cup Butter, not margarine 1 Cup White Sugar           2 Eggs
1/2 Tsp. Baking Soda  1 Tsp. Vanilla           1 Cup Sour Cream
Note:  Real Cream or half and half will work instead of the sour cream if you want to.
3 Cups Flour
In a bowl, mix all ingredients together well and then cool dough.  Drop by teaspoonfuls onto cookie sheet or roll out and cut with your favorite cookie cutters and decorate them for Christmas.  Bake at 350 degrees for about 
10-12 minutes.

EASY-NEVER FAIL-CREAMY CARAMELS (Thanks to Cheryl Stanek, Little Falls, Mn.)
1/2 Cup Finely Chopped Nuts 2 Cups Sugar 2 Cups Half and Half 
3/4 cup Light Corn Syrup  1/2 Cup Butter
Butter a 9” square pan and spread nuts in pan.  Heat sugar, corn syrup, butter and 1 cup of the half and half to boiling in a 3 quart saucepan, over medium heat.  Stir in remaining half and half.  Cook over medium heat to 245 degrees on candy thermometer.  (This takes a little while but just has to be stirred a couple of times).  Immediately spread over nuts in pan.  Cool and cut into squares.

PECAN CLUSTER (Thanks to Judy Mueller, Swanville, Mn.)
1 Cup Butter, cubed    1 Cup Light Corn Syrup  2 ¼ Cups Brown Sugar
1/8 Tsp. Salt     1 Can (14 oz.) Sweetened Condensed Milk
1 Tsp. Vanilla     1 1/2 Pounds Toasted Pecans
Butter sides of saucepan with 1 Tsp. Butter.  Put the butter, corn syrup, brown sugar and salt into the saucepan.  Cook and stir until sugar is melted.  Gradually stir in the condensed milk and cook and stir over medium heat until it comes to a boil.  Cook to firm ball stage (248 degrees) on your candy thermometer.  Remove from heat and stir in vanilla.  Then stir in pecans.  Drop by spoon onto buttered wax paper.  Chill 12 minutes.  Drizzle with the follow topping.
Topping:  4 Tsp. Spry 3/4 Cup Milk Chocolate Chips       
3/4 Cup Semi-Sweet Chocolate Chips
Put in microwave safe container and melt in microwave.  Then drizzle on clusters. 
Store in refrigerator.  Makes 6 dozen clusters.


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 9×5 “ 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.


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.

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 (8×8”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.

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 


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.

(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.


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.

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.

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. 

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.

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.

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.


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 
10×15 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.

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.


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.

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 11×8” 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.
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

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.

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 10×15 “ 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 10×15” 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.

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.

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

(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.

(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 

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 10×15 inch jelly roll pan, sprayed with a butter flavor spray.  Bake at 
350 degrees for 20-30 minutes.

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

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.

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.

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.

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.

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 9×13 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
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

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.

(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.


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.

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.

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

(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  [email protected] 
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 9×13 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.

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!

(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”!! 

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.

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 9×13 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 13×9” 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!

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.

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 

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, 12×9” 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.

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.

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.

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 9×13 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.

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!

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 9×13” 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 9×13 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 9×13 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 13×9 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

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.
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.

1/4 Cup Fat-Free Mayonnaise  1 Tbs. Lemon Juice
1 Tbs. Splenda Granular  2 1/2 Cups Cooked Sweet Potatoes, peeled and diced 
1 Cup Diced Celery    1 cup Cored, Unpeeled Chopped Red Delicious Apple
1/4 Cup Chopped Pecans
In a large bowl, combine mayonnaise, lemon juice and Splenda.  Add cooked sweet potatoes, 
celery, apple and pecans.  Toss gently to combine.  Cover and refrigerate for at least 30 minutes 
or until ready to serve.

The Raspberry Fluff Pie Recipe, Lemonade Recipe and Blueberry Fruit Salad Recipe will be
on next weeks recipe flyer.

KLTF PARTY LINE RECIPES FOR June 23rd  to June 27th  ,  2008

4 Small Boneless, Skinless Chicken Breast Halves      3 Tbs. BBQ Sauce 
2 Small Unpeeled Red Potatoes, thinly sliced        ¼ Tsp. Salt
1 Red or Green Bell Pepper,  seeded and sliced        1/8 Tsp. Black Pepper
1 1/2 Cup Shredded Cheddar Cheese         1 Green Onion, finely chopped
Put 4 pieces  of a  foil sheet about 12×12 inches on a work counter.  Spoon about 
1 Tsp. BBQ Sauce in the center of each piece of foil.  Place one chicken breast on top 
of the BBQ Sauce on each piece of foil.  Spread another tsp. of the BBQ Sauce over
each piece of chicken.  Top each piece of chicken with 1/4  of the potato, bell pepper 
and onion.  Sprinkle each piece of chicken with salt and pepper.  Fold foil in half to 
cover contents and make narrow folds along edges to seal.  Repeat with the other three 
pieces of chicken.  Place the 4 foil packets on a baking sheet and bake at 375 degrees for 
35 minutes.  Open foil packets with scissors and carefully putt back edges as contents may 
be very hot.  Sprinkle a quarter of the cheese over the top of each chicken breast and return 
to oven, unsealed, for 2  minutes. or until cheese is melted.  With a spatula, transfer the 
contents of each packet onto individual serving plates.
MAGIC BARS OR 7 LAYER BARS ( Thanks to a Party Line Listener)
1/2 Cup Butter, melted   1 Cup Crushed Graham Crackers
2 Cups Semi-Sweet Chocolate Chips  2 Cups Butterscotch Chips
1 Cup Flaked Coconut   1 Cup Salted Peanuts or Walnuts
1 Can (14 oz.) Sweetened Condensed Milk
Mix butter and crackers together and press into a 9×13 inch pan.  Layer chips, coconut, 
nuts over the top and pour the sweetened condensed milk over the top.  Bake at 350 degrees 
for 25-30 minutes.

 (Thanks to another Party Line Listener)
Same as above except she only uses 1 Cup Semi-sweet Chocolate Chips and 1 Cup of the 
Butterscotch Chips.  She only uses walnuts and she bakes them at 350 degrees for 20 minutes 
or until they get brown at the edges.

ALFREDO SAUCE (Thanks to Jill Mackissock
1/4 Cup Butter    1 Cup Heavy Cream
1 1/2 Cups Freshly Grated Parmesan Cheese 1 Clove Garlic, crushed   
1/4 Cup Chopped Fresh Parsley
Melt butter in a saucepan over medium low heat.  Add cream and simmer for 5 minutes.  
Then add garlic and cheese and whisk quickly heating through.  Stir in parsley and serve.

On Partly Line we had some discussion about a dice game called “FARKEL”
If you want the directions on how to play the game, just send me an e-mail at 
[email protected] and I will forward it to you.  It’s a lot of fun and you can
have as many players as you want to!

KLTF PARTY LINE RECIPES FOR June 16th to June 20th ,  2008

BETTER THAN KIT KAT BARS (Thanks to Katie Skuza)
1 Cup Butter  1/2 Cup Milk
1/2 Cup Sugar  1 Cup Brown Sugar
2 Cups Crushed Graham Crackers
Mix above ingredients together is a saucepan.  Bring to a boil and boil 5 minutes, 
stirring constantly.  Spray a 9×13” pan with a non-stick coating spray.  Line pan 
with Keebler Club Crackers.  Spread on half of the filling, then another layer of 
Keebler Club Crackers, then the rest of the filling and then top with another layer 
of Keebler Club Crackers.
Frosting:    3/4 Cup Chocolate Chips
3/4 Cup Butterscotch Chips 2/3 Cup Peanut Butter
Melt together and spread over the bars.  Cool and then cut into squares.

1 1/2 Cup Flour  1/2 Tsp. Baking Soda 1/2 Tsp. Salt
3/4 Cup Brown Sugar 1 Egg   1/3 Cup Vegetable Oil
1/2 Cup Buttermilk  1 Tsp. Vanilla  
Combine the flour, baking soda and salt and set aside.  In a bowl, combine the brown 
sugar, egg, oil, vanilla and buttermilk and mix well.  Add to the dry ingredients and stir 
until just moistened..  Stir in 1 cup finely chopped rhubarb and 1/2 cup sliced strawberries.  
Spoon into muffin cups.  Sprinkle with topping.
1/4 Cup Brown Sugar 1/2 Tsp. Cinnamon
Mix together and sprinkle over muffin batter.  Bake at 350 degrees for 30 minutes or until 
cake tester comes out clean.
Makes 12 muffins

(Thanks to a call from a Party Line Listener)
1 Quart Water  1 Quart Vinegar
1 Cup Sugar  1 Banana Peel, cut up
Combine all the ingredients into a plastic gallon milk bottler.  Hang in tree at an angle to 
keep the rain out after the tree is done blooming.

(If you are out of buttermilk and you need 1 cup buttermilk for a recipe, you can use any 
of the 3 following substitutions)
1. 1 Tbs. Vinegar plus enough milk to make 1 cup
2. 1 Tbs. Lemon Juice plus enough milk to make 1 cup
3. 1 Cup Plain Yogurt

For 1 Tsp. Baking Powder, substitute 1/2 Tsp. Cream of Tartar plus 1/4 Tsp. Baking Soda

For 1 Cup Cake Flour, substitute 1 Cup minus 2 Tbs. All-Purpose Flour

For 1 Cup Self-Rising Flour, substitute 1 Cup All –Purpose Flour plus 1 Tsp. Baking Powder, 
1/2 Tsp. Salt and 1/4 Tsp. Baking Soda


1 Quart Heavy Cream 1/2 Tsp. Salt  2/3 Cup Flour
1/4 Cup Sugar  2 Cups Milk
Cook heavy cream about 30 minutes, stirring constantly.  Turn heat down and slowly sift and beat in flour.  Cook slowly and skim off extra  butter for garnish.  Heart 2 cups milk and beat into mixture until smooth.  Add salt and sugar.  Keep warm in double boiler or crock pot.  Garnish with cinnamon, sugar and /or melted butter.  We like both!  Serve warm.

“EASY 10” FRUIT SALAD FOR A CROWD- Courtesy of Mildred Lair
10 (20 oz.) Cans Pineapple Chunks, drained  10 (21 oz.) Cans Peach Pie Filling
10 (11 oz.) Cans Mandarin Oranges, drained  10 Cups Green Grapes
10 Cups Sliced Bananas
Combine the pineapple, mandarin oranges, pie filling and grapes  in a large bowl and chill.  Just before serving, add bananas.  Yield 100 servings.

TURKEY SALAD FOR 100 – Courtesy of Judy Zylstra
10 lbs. Cooked and cubed Turkey Breasts    1 1/2 Jar Pimentos 5 lbs. Cooked Shell Macaroni
2 Green Peppers, optional      1 Onion, optional 3 Dozen Hard Boiled Eggs
1 Can Ripe Olives, diced or sliced     2 Bunches Celery, diced
Dressing:  3 Quarts Salad Dressing     1 Tsp. Pepper  1 Tbs. All Purpose Seasoning
2 Cans Cream of Chicken Soup     1/4 Cup Lemon Juice 2 Tbs. Salt
Dived diced turkey, macaroni, eggs, celery, pimentos, green peppers, onion and ripe olives.  Mix in several large bowls, or use large clean pail.  Mix dressing and combine with salad ingredients.  You may add milk or water to dressing for stirring consistency.  Refrigerate.  Makes 100 servings.

MACARONI SALAD FOR 100-Courtesy of Mildred Lair, Kenyon, Mn. Auxiliary President
5-6 lbs. Fully Cooked Ham  2 Bunches Celery, chopped 2 large Onions, chopped
5-6 lbs. Macaroni, cooked and drained 3 lbs. Shredded Cheddar Cheese 
2 Cans Pitted Ripe Olives, sliced and drained      2 (10 oz.) Pkgs. Frozen Peas, thawed
Combine all the ingredients and set aside.
Dressing:  2 Quarts Salad Dressing or Mayonnaise 1/4 Cup Sugar  1/4 Cup Vinegar
1 Bottle Western or French Salad Dressing  1 1/2 Tsp. Onion Salt 1 1/2 Tsp. Garlic Salt
1 Cup Light Cream (Half and Half)   1 Tsp. Salt  1 Tsp. Pepper
Combine all dressing ingredients and pour over the ham mixture and toss to combine.  Refrigerate.  
Yield  100 servings


1 Cup Toasted Pecan Halves    1/2 Cup Fresh or Frozen Cranberries 
Single Crust Flaky Pie Dough Baked Blind  1/2 Cup Packed Light Brown Sugar
2 Tbs. All Purpose Flour    1/4 Cup Light Corn Syrup
3 Eggs, lightly beaten    2 Tsp. Vanilla
1/4 Cup Unsalted Butter, melted and cooled  1/4 Tsp. Salt
Spread the nuts and cranberries in an even layer over the bottom of the pie shell.  Stir the brown sugar and flour together in a mixing bowl until well blended.  Add the corn syrup, ebbs, butter, vanilla and salt.  Blend well.  Pour the mixture over the nuts, disturbing the nuts as little as possible.  Place the pie on a baking sheet and bake at 400 degrees until center is softly set., about 30-35 minutes  Let the pie rest for at least 30 minutes before slicing.  Serve warm or at room temperature.  
1 1/2 cups Flour   1/2 Tsp. Baking Soda  1/2 Tsp. Salt
3/4 Cup Brown Sugar  1/3Cup Vegetable Oil  1/2 Cup Buttermilk 
1 Egg    1 Tsp. Vanilla
Combine the flour, baking soda and salt and set aside.  In a bowl, combine the brown sugar, egg, oil, vanilla and buttermilk and mix well.  Add to the fry ingredients and stir until just moistened.  Stir in 1 Cup finely chopped rhubarb and 1/2  cup sliced strawberries.  Spoon into muffin cups.  Sprinkle with topping. 
Topping:  1/4 Cup Brown Sugar    1/2 Tsp. Cinnamon
Mix together and sprinkle over muffins.  Bake 350 degrees or until a cake tester comes out clean.  Makes 12 muffins  
SALAD OF ASPARAGES AND NEW POTATOES WITH GORGONZOLA AND BASIL                                                                                                                                                                                                
1 Pound Asparagus Spears            1/2 Lemon, juice only  
4 Tbs. Extra Virgin Olive Oil             Sea Salt and Freshly Ground Pepper
8 oz. Cherry Tomatoes, cut in half            8 oz. New Potatoes, boiled and quartered, toss in a little olive oil
2 oz. Black Olives, pitted and halved         2 Green Onions, finely chopped
1 Large Bunch of Basil, finely shredded   5 1/4  oz. Gorgonzola Cheese, crumbled to serve  Clean the asparagus and trim ends, peel if necessary with a vegetable peeler.  Bring a large pan of salted water to a boil.  Drop in the asparagus and blanch for 1-3 minutes until just tender.  Drain and immerse in very cold water to prevent further cooking.  This leaves the asparagus bright green.  Mix the lemon juice and olive oil together with the sea salt and black pepper.  Add the boiled potatoes, cherry tomatoes, olives, green onions and basil and toss together.  Arrange the asparagus on a large platter or individual serving plate.  Spoon some of the potato mixture over the asparagus and garnish with the crumbled cheese to serve.
2 Cups Water    2 Pounds Asparagus  2 Tbs. Butter
1 1/2 Tsp. Fresh Basil or 1/2 Tsp. Dried Basil  1/4 Tsp. Pepper, coarsely ground 1/4 Tsp. Salt
1/4 Cup Parmesan Cheese, shredded  1/4 Cup Hazelnuts (filberts), chopped
In 12 inch skillet, heat water to boiling.  Add asparagus.  Heat to boiling, reduce heat to medium.  Cover and cook 4-6 minutes or until crisp tender.  Drain, set aside.  In same skillet, melt butter over medium high heat.  Stir in mushrooms.  Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.  Stir in asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through.  Sprinkle with cheese and hazelnuts.
1 lb. Lasagna Noodles, uncooked  2 lbs. Asparagus, cut into 2” pieces  1 Tbs. Olive Oil
1/4 Tsp. Lemon Pepper Seasoning Salt  1/4 Cup Flour    3 Tbs. Butter
1 Can (14oz.) Chicken Broth   2 Tbs. Marjoram Leaves or 1/2 Tsp. Dried 1/2 Cup Milk
2 Cups Cooked Chicken, diced  1/4 Cup Parmesan Cheese, shredded 
1//2 Cup Heavy Whipping  Cream  2 Cups Mozzarella Cheese, shredded
1/2 Cup Roasted Red Bell Pepper from a 7 oz. Jar, drained and chopped
Heat oven to 350 degrees.  Grease a 13×9 inch baking dish.  Cook and drain noodles as directed on package.  Heat 5 cups water to boiling in a 3 quart saucepan. Add asparagus and heat to boiling.  Boil 3-4 minutes or until crisp tender..  Drain.  Place asparagus in bowl.  Toss with oil and lemon pepper seasoning salt.  Melt butter in 2 quart saucepan over medium heat.  Stir in flour.  Cook 1 minute, stirring constantly.  Stir in broth, milk and marjoram.  Heat to boiling, stirring constantly.  Stir in chicken, 1/4 cup bell peppers and 1/2 cup of the parmesan cheese.  Cook about 2 minutes or until hot.  Spread about 1/2 cup of the chicken mixture in baking dish.  Top with 3 noodles, 1 1/2 cup chicken mixture, half of the asparagus and 1 cup of the Mozzarella cheese.  Repeat layers, starting with noodles.  Top with remaining 3 noodles.  Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form.  Spread over top of lasagna.  Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup of Parmesan cheese.  Bake uncovered 40-45 minutes or until hot in center and top is golden brown.  Let stand 10 minutes before cutting


RHUBARB DESSERT (Thanks to Jan Carlson, Crown Book Club)
Crust:         1 Cup Butter     2 Cups Flour  2 Tbs. Brown Sugar
Filling:       4 Cups Rhubarb, cut up    1 1/4 Cup Sugar 4 Egg Yolks
     3 Tbs. Flour                  1/2 Cup Milk
Meringue:  4 Egg Whites, beaten until high   1/2 Tsp. Cream of Tartar
Gradually beat in about 6 Tbs. Sugar until meringue is stiff.  
Mix together the crust ingredients and pat in a 9×13 inch pan.  Bake at 350 degrees for 
15 minutes.  Pour rhubarb filling on top of the crust.  Bake an additional 40-45 minutes.  
Top meringue on filling and bake until golden brown.

STUFFED FIESTA BURGERS ( Thanks to Steve Van Slooten)
Prep Time:  15 minutes Total Time:  33 minutes Makes 4 Servings
1 lb. Ground Beef    1 Pkg. Taco Seasoning Mix  
1/3 Cup Shredded Cheddar Cheese  1/4 Cup Chive and Onion Cream Cheese Spread
4 Hamburger Buns, split and lightly toasted 5 1/2 Cups Thick and Chunky Medium Salsa
1 Avocado, peeled, pitted and cut into 8 slices
Preheat grill to medium heat.  Mix meat and seasoning mix.  Shape into eight  thin patties.  Mix cream 
cheese spread and shredded cheese.  Soon about 2 Tbs. of the cheese mixture onto center of each of 
four of the patties and top with second patty.  Pinch edges of patties together to seal.  Grill 7-9 minutes 
on each side or until cooked through (160 degrees).  Cover bottom halves of buns with burgers.  Top 
with salsa, avocados and top halves of buns.  Can substitute ground turkey id desired.

KLTF PARTY LINE RECIPES FOR May19th to May23rd,  2008

GRILLED STUFFED MEAT LOAF (Thanks to Taste of Home)
2 Cups Sliced, Fresh Mushrooms  1 Onion, thinly sliced
1 Tbs. Butter    1 Egg, beaten
1/3 Cup Milk    1/2 Tsp. Salt
1/2 Cup Old Fashioned Oats   1/4 Tsp. Pepper
1 1/2 Pounds Ground Beef
Sauce: 1/2 Cup Ketchup   2 Tbs. Brown Sugar
2 Tsp. Prepared Mustard
In a large skillet, sauté mushrooms and onion in butter until tender and then set aside.  In a 
large bowl, combine the egg, milk, oats, salt and pepper.  Crumble beef over mixture and 
mix well.  On a large piece of heavy duty foil, pat beef mixture into a 12 x 8 inch rectangle.  
Spoon mushroom mixture to within 1 inch of edges.  Roll up jelly roll style, starting with a 
short side and peeling foil away while rolling.  Seal seam and ends.  Discard the foil.  Prepare 
grill for indirect heat, using a drip pan.  Form a double thickness of heavy-duty foil. About 
14 inch square, cut three slits in foil.  Place meat loaf on foil and place on the grill rack over 
drip pan.  Grill, covered, over indirect medium heat for 35 minutes.  Combine sauce 
ingredients and brush over loaf.  Grill 15-20  minutes longer or until meat is no longer pink
 and a meat thermometer reads 160 degrees.  Let stand 15 minutes before slicing.  
Makes 8 servings

5-6 Pound Boneless Beef Rump Roast   3 Quarts Water
14 oz. Ketchup    3/4 Cup Brown Sugar
3 Tbs. Vinegar    2 Tbs. Worcestershire Sauce
1 Tbs. Ground Dry Mustard   1 Tbs. Horseradish
1/2 Tsp. Celery Seed   1/2 Tsp. Garlic Powder
1/2 Tsp. Salt    1/4 Tsp. Pepper
1/8 Tsp. Allspice    18-20 Hamburger Buns
Put roast and water in a Dutch Oven and bring to a boil.  Reduce heat, cover and simmer for 
3 to 3 1/2 hours or until meat is tender.  Remove meat, cool.  Strain broth and set aside 
1 1/2 cups.   In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar, 
Worcestershire sauce, mustard, horseradish, seasonings and reserved broth and bring to a boil. 
Reduce heat, simmer, uncovered for 30 minutes.  Thinly slice or shred roast.  Add to the sauce
and heat through.  Serve on buns.  Serves 18-20.

(Thanks to Betty Crocker)
4 Boneless Skinless Chicken Breasts  1/2 Cup Sweet and Sour Sauce
8 oz. Can Pineapple Chunks, drained  1 Bell Pepper, cut into strips
1/4 Small Onion, cut into small wedges  1/2 Cup Chow Mein Noodles, optional
Cut four 18×12 inch pieces of heavy duty foil.  Spray with cooking spray.  On each piece of foil, 
put one chicken breast.  Top each with 1 tablespoon sweet and sour sauce and one forth of the 
pineapple, bell pepper and onion.  Top with remaining sauce.  Fold foil over chicken and 
vegetables so edges meet.  Seal edges, making tight 1/2 inch fold, fold again.  Allow space on 
sides for heat expansion.  Place packets on gas grill over medium heat or charcoal grill over 
medium coals and cover grill.  Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes.,
 until chicken reaches  170 degrees on a meat thermometer.  Place packets on plates.  Cut large 
X across top of each packet and fold back the foil.  Top with chow mein noodles, if desired.

1 Cup Fresh or Frozen Blueberries      2 Kiwis, peeled, quartered and sliced
2 Seedless Oranges, peeled and coarsely chopped.    1/4 Cup Honey
2 Peaches or Nectarines, coarsely chopped     2 Tbs. Oil
2 Tbs. Frozen Limeade Concentrate      1/4 Tsp. Poppy Seed
1/2 Tsp. Grated Orange Peel       1/8 Tsp. Dry Mustard
In a medium bowl, mix blueberries, peaches, oranges and kiwi fruit.  In a small bowl, mix 
all remaining ingredients.  Add to fruit and toss gently to mix.

KLTF PARTY LINE RECIPES FOR May 12th  to May 16th ,  2008

DONNA’S CHICKEN PASTA SALAD (One of my favorites!)
Poppy Seed Dressing:
1/3 Cup Sugar    2 Tsp. Poppy Seed
1/4 Cup Half and Half   2 Tbs. Vinegar
3/4 Cup Mayonnaise   
Mix all the ingredients together and refrigerate.  Best if made the night before.
Chicken Salad
2 1/2 lbs. Boneless, Skinless Chicken Breasts, cooked and cubed
16oz. Pkg. Shell Pasta   3/4 Cup Thinly Sliced Celery
3/4 Cup Finely Chopped Red Onion  1 1/4 Cups Mayonnaise
1 1/4 Cup Poppy Seed Dressing  1 1/2 Tsp. Salt
1/4 Tsp. Black Pepper   
Cook Pasta in boiling salted water as directed on the package.  Drain.  Rinse with cold water
 and then set aside and let cool.  In a bowl, combine the cooked pasta, chicken, celery, onion, 
pepper and salt.  In another bowl, combine mayonnaise and poppy seed dressing and mix well.  
Pour over chicken mixture and mix to combine.
Note:  You can add 1 Pkg. (50z.) Dried Cherries and 1 Cup of toasted Walnuts if desired.

4 Cups Diced Rhubarb and Strawberries, combined
1 Cup Flour    3/4 Cup Rolled Oats
1 Cup Packed Brown Sugar   1 Tsp. Cinnamon
1/2 Cup Melted Butter   1 Cup Sugar
2 Tbs. Cornstarch    1 Cup Water
1 Tsp. Vanilla
Mix flour, oats, brown sugar, cinnamon and melted butter to make crumbs.  Put half of the 
crumb mixture in the bottom or a 9×9 inch square pan.  Add layer of rhubarb and strawberries.  
Mix together the sugar, cornstarch, water and vanilla.  Pour over the rhubarb and strawberries.  
Cover with remaining crumbs.  Bake at 350 degrees for 1 hour.

Salad: 1 Bag or Bunch of Romaine Lettuce 1 Pint Strawberries, sliced
1 Red Onion, sliced or diced   1/2 Cup Slivered Almonds
Dressing:   1/2 Cup Milk   3/4 Cup Salad Dressing
1/3 Cup Sugar    2 Tbs. Poppy Seeds
2 Tbs. White Vinegar   
Mix salad ingredients in a bowl.  Mix all dressing ingredients in another bowl.  Toss lightly 
with salad right before serving.

2 Pkgs. (3 oz.) Orange Jell-O   1 Cup Boiling Water
1 Pint Orange Sherbet   1 Can (11oz.) Mandarin Oranges, drained
1 Cup Cool Whip    
Dissolve Jell-O in boiling water.  Add sherbet and mix well.  When partially set, add mandarin 
oranges and fold in the Cool Whip.   Refrigerate  until serving time. 
Note:  If you want to, you can use the drained juice from the mandarin oranges as part of the 
liquid and then just add enough water to make 1 cup.

KLTF PARTY LINE RECIPES FOR May 5th  to May 9th,  2008

1 Cup Ranch Dressing   1/2 Cup Flour
1 Can (4.5 oz. Chopped Green Chilies  1 Pkg. Taco Seasoning
24 Chicken Drummettes  (2 lb.)  2 Tsp. Salt
Dried Parsley Flakes 
Spray large cookie sheet with nonstick cooking spray.  In blender container, mix salad 
dressing and chilies, cover and blend until smooth.  Spoon into small serving bowl.  
Refrigerate while making drummettes.  In shallow dish, mix flour and taco seasoning mix.  
Stir in oil with fork.  Coat drummettes with flour mixture.  Coat drummettes again to use 
up flour mixture.  Place on cookie sheet.  Bake at 350 degrees for 15 minutes.  Turn 
drummettes, bake 14-17  minutes or until chicken is fork tender and juices run clear.  
Sprinkle parsley flakes on dressing mixture.  Serve as dip with warm drummettes.

Mole Sauce
1 Green Pepper    1/2 Cup Almonds
1/4 Cup Raisins    3 Cloves Garlic
1 Small Onion
Chop fine all the above ingredients and then put in a skillet and sauté in  2 Tbs. fat.  
Add : 12 crackers, crushed,   2 Tsp. Salt, 
1/2 oz. grated unsweetened chocolate,   2 Tbs. Chili Powder
1/2 Tsp. Anise Seed   2 Cups Hot Water
Cook 15 minutes until chocolate is melted.  
Cut Chicken or Turkey into serving pieces. Put into roaster.  Cover with water and boil 
until just tender.  Drain.  Roll in flour.  Brown in 4 Tbs. Hot fat.   Put in roaster and add 
Mole Sauce and enough water or broth to cover.  Bake at 325 degrees for 3 hours.  Stir 
occasionally to prevent sticking.

5 Cups Rhubarb, cut in bite-sized pieces 3 Cups Sugar
1 Box (4 serving size) Strawberry Jell-O 8oz. Can Crushed Pineapple, drained
In bowl, combine rhubarb and sugar.  Let sit for 2 hours or overnight in refrigerator.  In 
saucepan, cook rhubarb and sugar over medium heat until rhubarb is tender, about 
12 minutes.  Add Jell-O and pineapple.  Stir until dissolved.  Put in jars and refrigerate.

PRIME RIB ROAST FOR MOTHER’S DAY!  (Thanks to Ryan Norwood)
10-12 Pound Prime Rib Roast  Lawry’s Seasoning Salt
Pepper     1 Cup Water
Season heavy with Lawry’s Seasoning Salt and pepper to taste.  (Ends first, then top and 
bottom).  Place meat thermometer at geometric center of the roast.  Put water in bottom of 
broiler roasting pan to start.  Preheat oven to 450 degrees and reduce heat immediately to 
325 degrees.  Bake for 3 1/2 to 4 hours, time depends on thickness of roast.  Remove roast 
from oven when meat thermometer reads medium rare (Roast will read medium when ready
to serve in 10-15 minutes.  Let roast sit out until other things are ready.  Serves 12 and Au Jus 
is excellent too!!!  Enjoy!!


KLTF PARTY LINE RECIPES FOR April 28th  to May 2nd  , 2008

ROASTED WILD TURKEY (Thanks to Taste of Home Magazine)
1 (10-15 lb.) Wild Turkey   2 Large Apples, quartered
6-8 Medium Red Potatoes, quartered  2 Pounds Baby Carrots
2 Medium Onions, sliced   2 Cups Water
1 1/2 Tsp. Seasoned Salt   1 Tsp. Salt
1 Tsp. Pepper    1/2 Cup Maple Syrup
1/4 Cup French Salad Dressing  1/4 Cup BBQ Sauce
2 Tbs. Ketchup    2 Tbs. Steak Sauce
1 Tbs. Lemon Juice  
Place turkey on a rack in a roasting pan.  Place apples in turkey cavity.  Place potatoes, 
carrots and onions around turkey.  Pour water over vegetables.  Combine seasoned salt, 
salt and pepper.  Rub over turkey.  Combine remaining ingredients and brush over the 
turkey.  Cover and bake at 325 degrees for 3 1/2 hours or until a meat thermometer reads 
180 degrees.  Baste if desired.  Turkey may be uncovered for the last 30 minutes for
additional browning if desired.  Serves 10-12.

HAM AND CHEDDAR SCONES (Thanks to Steve Van Slooten)
3 3/4 Cup Bread Flour   1/4 Cup Sugar
1 Tbs. Baking Powder   1/2 Tap. Salt
1 Cup Diced Ham    1/2 Cup Diced Cheddar Cheese
1/2 Cup Sliced Green Onions   2 Cups Heavy  Cream, cold
Cut two 10” circles of parchment paper.  Use one to line a 10” round cake pan.  Reserve 
the second piece.  Sift the flour, sugar, baking powder and salt together in a mixing bowl.  
Add the ham, cheese and green onions and toss with the dry ingredients until evenly 
distributed.  Make a well in the center of the flour mixture, add the cream, and stir by 
hand just until the batter is evenly moistened.  Place the dough in the lined cake pan and 
press into an even layer.  Cover the dough with the second parchment paper circle.  Freeze 
the dough until very firm – at least 12 hours.  Preheat the over to 350 degrees.  Prepare a 
baking sheet by spraying it lightly with cooking spray or lining with parchment paper.  
Thaw the dough for 5 minutes at room temperature, then turn it out of the cake pan onto a 
cutting board.  Cut the dough into 10 equal wedges and place the individual wedges on the 
baking sheet about 2” apart.  Bake the scones until golden brown, 30 to 40 minutes.  Cool 
the scones on the pans for a few minutes then transfer to cooling racks.  Serve scones warm 
or at room temperature..

4 Boneless, Skinless Chicken Breast Halves 1 Cup Shredded Swiss Cheese
4 Pieces of Thinly Sliced  Ham  8 Tsp. Dijon or Honey Mustard
1/4 Cup Vegetable Oil   1/4 Cup Flour
1 Cup Seasoned Bread Crumbs  2 Eggs, lightly beaten
Pound chicken with a smooth mallet or rolling pin to an even thickness.  Spread 
mustard on each piece of chicken and set aside.  On each piece of ham, put 1/4 cup 
of the cheese in the middle of the ham slice and roll up like a Burrito and then put the 
one ham bundle on each piece of chicken and roll up tightly and secure with a toothpick.  
Then put the flour in a dish, the beaten egg in another dish and the breadcrumbs in 
another dish.  Heat the vegetable oil in a skillet and then roll each piece of chicken first 
in the flour and then dip in the beaten egg and then in the bread crumbs.  Then put each 
piece of chicken in the skillet and brown, covered, for 3 minutes and then turn each piece 
of chicken over and cover and brown 2-3 minutes more.  Transfer the chicken to a greased
shallow baking dish and bake at 350 degrees for 10-15 minutes or until meat thermometer
reaches 160 degrees.

CHOCOLATE BREAD PUDDING (Thanks to Party Line Listener, Nancy Schultz)
1 1/2 Quarts Heavy Whipping Cream  2 Cups Sugar
8 Egg Yolks    12 oz. Semi-Sweet Chocolate Squares
1 1/2 Pound Loaf of White Bread
Heat together all of the ingredients, except the bread, in a saucepan until chocolate is 
melted, stirring constantly.  Do not boil.  Put bread cubes in a large bowl and pour hot 
chocolate mixture over the top.  Blend carefully to combine and the pour into a greased 
9×13 inch baking dish.  Bake at 350 degrees for 30 minutes.  Enjoy!

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

CHICKEN SALAD (Thanks to Party Line Listener, Nancy Schultz)
Marinade:    2 Tsp. Salt  4 Tbs. Vegetable Oil
4 Tbs. Orange Juice   4 Tbs. Vinegar               
Salad Ingredients:
5 Cups Cooked Chicken, diced 3 Cups Green Grapes, cut in half
3 Cups Pineapple Tidbits, drained 3 Cups Chopped Celery
3 Cups Mandarin Oranges, drained 2 Boxes Macaroni Rings
2 Cups Mayonnaise   2 Cups Slivered Almonds
Mix together the salt, orange juice, vegetable oil and vinegar.  Pour over the cooked and
diced  chicken.  Let stand overnight in the refrigerator.  Drain the fruit and put in a bowl
and refrigerate overnight.  Cook the macaroni rings.  Drain and let cool and refrigerate
overnight.  Next day, in a bowl, combine the chicken, fruit, celery, almonds and macaroni. 
 Stir in the mayonnaise until well mixed.  Refrigerate until serving time.  Serves 20-24

CHICKEN SALAD (Thanks to a call from a Party Line Listener)
2 Cups Cooked Chicken, cubed or diced 1/2 Cup Finely Chopped Celery
1/2 Cup Chopped Sweet Pickles or Pickle Relish Salt and Pepper to Taste
Put all ingredients in a bowl and mix well.  Fold in enough mayonnaise to moisten.

WILD RICE SOUP (Thanks to Paul Harvey and given by Steve Van Slooten)
1/2 Cup Wild Rice, cooked  1 Medium Onion, minced
2 Tbs. Butter   2 Cups Water
4 Cups Milk   2 Cans Cream of Potato Soup
1 Pound Velveeta Cheese, cubed 
10 Strips Bacon, cooked and crumbled or 1 Pound Lean Ground Beef, cooked or both
Cook the rice and set aside.  In a skillet, sauté the onion in the butter until tender.  Add
water, milk and soup.   Increase heat to medium, stirring occasionally.  When mixture
is hot, add the cubed, Velveeta Cheese and stir occasionally until creamy.  Add the 
cooked rice.  Garnish with the bacon or add the cooked ground beef or both.  
Serves 8-10.

ICY HOLIDAY PUNCH (Thanks to Party Line Listener, Lorraine Zilka)
1 Pkg. (6oz.) Cherry Gelatin  3/4 Cup Sugar
2 Cups Boiling Water  1 Can (46oz.) Pineapple Juice
6 Cups Cold Water   2 Liters, Ginger Ale, chilled
In a 4 quart, freezer-proof container, dissolve gelatin and sugar in boiling water.  
Stir in pineapple juice and cold water.  Cover and freeze overnight.  Remove from 
the freezer 2 hours before serving.  Place in a punch bowl.  Stir in ginger ale just
before serving.  Makes 32-36 servings. (5 3/4 quarts)

Crust and Topping:  1 Cup Butter, softened
1 Cup Brown Sugar   1 Tsp. Vanilla
2 Cups Flour   1 1/2 Cups Quick Cooking Oats
2/3 Cup Chopped Nuts  1/2 Tsp. Baking Soda
1/4 Tsp. Salt
Filling:    2 Cups Sugar
2/3 Cup Flour   2 Tbs. Milk
4 Eggs    4 Cups Sliced Strawberries
4 Cups Diced Rhubarb  Whipped Cream or Ice Cream
In medium bowl, mix butter, brown sugar and vanilla with a spoon.  Stir in 2 cups 
flour, oats, nuts, baking soda and salt until crumbly.  Reserve 2 cups crumbly mixture 
for topping.  Press remaining crumbly mixture in bottom of ungreased 15×10 inch pan
for crust.  In large bowl, mix filling ingredients, the sugar, flour, milk and eggs with a
spoon until smooth.  Fold in strawberries and rhubarb.  Spoon onto crust.  Sprinkle with 
reserved crumbly mixture.  Bake at 375 degrees for 40-50 minutes or until topping is 
golden brown and filling is set.  Cool slightly, about 30 minutes.  For serving pieces, 
cut into 5 rows by 4 rows (20 pieces).  Serve with whipped cream or ice cream.  Store 
any leftovers in the refrigerator.

KLTF PARTY LINE RECIPES FOR April 14h   to April 18th  , 2008

1 lb. Skinless, Boneless Chicken Breasts, cut into 1 1/2 inch pieces
8 oz. Pkg. Linguine                1 Cup Fresh Broccoli Flowerets
2 Tbs. Butter                          1/2 Cup Milk                      
1/4 Tsp. Black Pepper      1 Can Cream of Mushroom Soup
1/2 Cup Grated Parmesan Cheese
Prepare linguine according to package directions in a 3 quart saucepan.  
Add broccoli during the last 4 minutes of cooking time.  Drain linguine 
and broccoli well in colander.  Melt butter in a 10 inch skillet over medium 
high heat.  Add chicken and cook until well browned, stirring often.  Add 
soup, milk, cheese, black pepper and linguine mixture into skillet.  Cook 
until mixture is hot and bubbling.  Serve with additional Parmesan Cheese.  

1Can Mandarin Oranges, drained    1 Can Fruit Cocktail, drained
1 Can Crushed Pineapple, with the juices
Mix these items together in a bowl and then sprinkle on:
1 Box (4 serving size) of Instant Pistachio Pudding
Stir in 2 Cups Miniature Marshmallows and 8oz. Pkg. Cool Whip
Refrigerate until serving time.

8 oz. Lasagna Noodles  1/2 Cup Chopped Onion
1/2 Green Pepper, chopped 1 Tbs. Butter
1 Can Cream of Chicken Soup 1 Small Can Mushrooms, drained
1/3 Cup White Cooking Wine 1/2 Tsp. Basil
1 3/4 Cup Cottage Cheese  2 Cups Cooked Chicken, diced
2 Cups Cheddar Cheese, grated 1/3 Cup Grated Parmesan Cheese
Cook noodles in boiling, salted water according to package directions. 
Drain.  Saute onions and green pepper in butter until tender.  Stir in the 
soup, mushrooms,, wine and basil.  Lay half the noodles in a greased 
9X13 inch baking dish.  Top with half of the sauce and half of each of the 
following: the cottage cheese, chicken, cheddar and parmesan cheeses.  
Add in layers, the remaining noodles, sauce, cottage cheese and chicken.  
Bake at 350 degrees for 45 minutes.  Top with remaining cheddar and 
parmesan cheese and bake 2 to 5 minutes more or until cheese is melted.  
Let stand 5-15 minutes before serving so it gets a chance to thicken up.

GAIL’S FRUIT SLAW (Thanks to Party Line Listener, Gail Leikvoll)
1 Bag of Pre-shredded Coleslaw 1 Small Pkg. Instant Pistachio Pudding
8oz. Cool Whip, thawed  ! Can Crushed Pineapple, drained
Combine all the ingredients in a bowl and stir to combine.  Refrigerate until 
serving time.   Simple, easy and good!!!

TEQUILLABERRY SALAD (Thanks to Party Line Listener, Al Weiss)
2 Cups Real Mayonnaise        1/4 Cup Sugar
1/4  Cup Fresh, Shredded Parmesan Cheese   1 Head Lettuce, cut up                    
1/2 Head of  Cauliflower, cut up      1 Bottles Real Bacon Bits 
In a bowl, mix together the mayonnaise, sugar and Parmesan Cheese.  Refrigerate for
4 hours.  At serving time, mix together the lettuce, cauliflower and bacon bits.  Add 
the mayonnaise mixture and stir to combine.  Refrigerate until serving time 

KLTF PARTY LINE RECIPES FOR April 7th   to April 11th  , 2008

Thanks to Lee Ann Doucette & Recipes of Minn. Cookbook-Fishing Museum)
6 Medium Potatoes   1/4 Cup Butter, melted
Sprinkle of Salt and Pepper  1/4 Cup Parmesan Cheese, grated
2 Tbs. Dry Bread Crumbs  Sprinkle of Paprika
Preheat oven to 375 degrees.  Cut potatoes crosswise into 1/8 inch slices, cutting only
3/4  through.  Place cut side up in greased 11×7 inch baking dish.  Brush with butter.  
Sprinkle with salt and pepper.  Bake 45 minutes basting with butter occasionally.  Mix 
cheese and bread crumbs, sprinkle on potatoes.  Sprinkle with paprika.  Bake until tender 
about 20-30 minutes.  Makes 6 servings.

QUICK CHOCOLATE CHIP COOKIES (Thanks to my daughter, Linda and Betty Crocker)
1/2 Cup Butter, melted  1 Cup Brown Sugar
2 Tsp. Vanilla   1 Egg
2 3/4 Cup Original Bisquick Mix 1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Chopped Nuts, optional
Heat oven to 375 degrees.  In a large bowl, mix butter, brown sugar, vanilla and egg.  Stir in 
Bisquick Mix, chocolate chips and nuts.  Drop dough onto ungreased cookie sheet about 2 inches 
apart.  Flatten slightly.  Bake about 10 minutes or until golden brown.  Remove from cookie sheet 
to cooling rack.  Note:  Best if eaten the same day!

PEANUT BUTTER AND JELLY BARS (Thanks to Joy Weidenbach)
1 Cup Unsalted Butter, at room temperature 1 1/2 Cups Sugar
2 Extra Large Eggs, at room temperature 1 Tsp. Vanilla Extract
2 Cups Creamy Skippy Peanut Butter  3 Cups Flour
1 Tsp. Baking Powder   1 1/2 Tsp. Kosher Salt
1 1/2 Cups Raspberry Jam or other Jam  2/3 Cup Salted Peanuts, coarsely chopped
Grease 9×13 inch baking pan.  Line it with parchment paper.  Then grease and flour the pan.  In 
the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar on 
medium speed until light yellow, about 2 minutes.  With the mixer on low speed, add the vanilla, 
eggs and peanut butter and mix until all ingredients are combined.  In a small bowl, sift together 
the flour, baking powder and salt.  With the mixer on low speed, slowly and the flour mixture to 
the peanut butter mixture.  Mix just until combined.  Spread 2/3 of the dough into the prepared 
cake pan and spread over the bottom with a knife or spatula.  Spread the jam evenly over the dough.  
Drop small globs of the remaining dough evenly over the jam.  Don’t worry if all the jam isn’t 
covered.  It will spread in the oven.  Sprinkle with chopped peanuts and bake for 45 minutes until 
golden brown.  Cool and cut into squares.

(Thanks to M.J. Nelson and served at the Word of Life Free Lutheran Church in Upsala on April 13, 2008)
Dust about a pound and a half of bottom round steak, cut into pieces, in a mixture of flour and salt.  Brown in skillet with Olive Oil.  Place browned meat in slow cooker ( or this can also be done in the oven on low, 250 to 300 degrees)
Add the following:
3-4 stalks of celery, cut in bite-sized pieces 1 Sweet Onion, diced
2/3 Pkg. of Carrot Chips or diced whole carrots 1/2 Pkg. of Portobello Mushrooms, sauted in butter
1 Cup Red Wine    2 Tbs. Tomato Paste
Enough Swanson’s Beef Stock to cover the vegetables and meat (at home, she uses Better than Bouillon and add water to it)  Add about 1 Tsp. Whole Peppercorns (in a tea ball or cheese cloth so you don’t have to look for them when you are ready to serve the stew).  Salt to taste (you’ll have to taste the stew mixture a few times while it is cooking and reseason as necessary)  Cook slowly for 6-7 hours covered.  Refrigerate overnight to marry the flavors.  About 2 hours before serving, reheat at 325 to 350 degrees.  If you like potatoes in your stew, at this time you should add small red ones that are partially cooked to the stew.  When the stew begins to bubble, thicken it with your favorite thickening agent life flour, cornstarch, arrowroot, it’s your choice.  You can either stir it in water as you do gravy or you can make a roux with flour and butter.  It must return to boiling before you will be able to see whether you need to add more thickening.  If it is too thick, add more water or stock to the stew.

KLTF PARTY LINE RECIPES FOR March 31st  to April 4th , 2008

LYNN’S CARAMEL CORN (Thanks to my Occupational Therapist, Lynn Athman)
4 Bags Act II Butter Lovers Popcorn  1/2 Cup Corn Syrup
2 Cups Brown Sugar   1 Cup Butter
1/2 Tsp. Salt
Put popped popcorn in a large bowl and set aside.  Melt butter.  Add brown sugar, corn syrup
and salt.  Boil 5 minutes.  Remove from heat and add 1 teaspoon Baking Soda.  Stir well and 
pour over popcorn and stir until well coated.  Enjoy!

Ham and Egg Cups:   1/2 Tsp. Black Pepper
8 Slices Deli Ham    6 Tbs. Shredded Cheddar Cheese
2 Green Onions, thinly sliced   8 Large Eggs
Hash Browns:    1 Pound Idaho Potatoes
2 Green Onions, thinly sliced   1/2 Tsp. Salt
1/4 Tsp. Black Pepper   1 Tbs. Vegetable Oil
Heat oven to 400 degrees.  Coat 8 muffin cups with nonstick spray.  Position 1 slice of ham in 
each muffin cup, doubling each slice over to ensure that there are no holes in the bottom.  
Sprinkle each cup with 1/2 tablespoon of the cheese and 1/2 tablespoon of the green onion. 
Break one egg into each muffin cup.  Sprinkle lightly with pepper.  Bake at 400 degrees for 
15 minutes or to desired degree of doneness.  Carefully slide a spoon under the ham and lift 
out the ham cups onto serving plates.  Meanwhile, prepare the Hash Brown.  Peel potatoes,
grate , using the coarse side of grater.  Squeeze out water.  Transfer to a bowl and toss with
onions, salt and pepper.  Heat half of the vegetable oil in a 10 inch, nonstick skillet over
medium high heat until very hot.  Place potato mixture in pan and flatten with a spatula to 
cover bottom.  Cook 7 minutes or until a deep golden brown.  Place a dinner plate over skillet
and invert, so browned side of potatoes is facing up.  Place remaining 1/2 tablespoon oil in 
skillet and reduce heat to medium.  Carefully slide hash browns back into skillet and cook for 
an additional 6 minutes or until deep golden brown.  Remove from pan and cut into squares.

SAUERKRAUT SALAD (Thanks to a call from a Party Line Listener)
2 Cups Sauerkraut, drained   Onion, chopped (to taste)
Celery, chopped (to taste)   Carrots, chopped (to taste)
Green Pepper, chopped (to taste)  1/2 Cup Sugar
2 Tbs. White Vinegar   
In a bowl, combine the sauerkraut, onion, celery, carrots and green pepper.   Set aside.  In 
another bowl,  combine the vinegar and sugar.  Stir until sugar is dissolved.  Pour over
sauerkraut mixture.  Stir until, well combined.  Refrigerate for up to 24 hours and then stir 
again, just before serving time.

SCALLOPED POTATOES AND HAM (Thanks to the Taste of Home Magazine)
3/4 Cup Powdered Nondairy Creamer  1 3/4 Cup Water
3 Tbs. Butter    1 Tbs. Flour
2 Tbs. Dried Minced Onion   1 Tsp. Salt
3/4 Tsp. Paprika    6 Large Potatoes, peeled and thinly sliced
2 Cups Diced Fully Cooked Ham  1 Cup Shredded Cheddar Cheese
In a small bowl, combine creamer and water until smooth.  In a small saucepan, melt butter.  
Stir in the flour, onion, salt and paprika until smooth.  Gradually add creamer mixture.  Bring to
a boil.  Cook and stir for 1-2 minutes or until thickened.  In a greased shallow 2 1/2 quart baking
dish, combine the potatoes and ham.  Pour sauce over the top.  Cover and bake at  350 degrees 
for 15 minutes.  Uncover and bake 40-50 minutes longer or until potatoes are tender.  Sprinkle 
  with cheese and bake for 5-10 minutes or until edges are bubbly and cheese is melted.  
Makes 6 servings. 

KLTF PARTY LINE RECIPES FOR March 24th  to March 28th , 2008

CHINESE COLESLAW (Thanks to a Party Line Listener)
1/4 Cup Sesame Seeds, toasted  5oz. Pkg. Slivered Almonds, toasted
1 Medium Head Cabbage   4 Green Onions, chopped
1/4 Cup Sugar    1 Cup Corn Oil (or Canola Oil)
2 Tsp. Salt    1 Tsp. Pepper
1/2 Cup Rice Vinegar   
1 Pkg.  (Any Flavor) Ramen Noodles ( You don’t use the seasoning)
Toast the sesame seeds and almonds until golden.  Chop cabbage finely.  Combine 
with the green onions, sesame seeds and nuts in a bowl.  Whisk together the sugar, 
oil, salt, pepper and vinegar in a small bowl.  Add to the cabbage.  Chill (overnight
is fine).  30 minutes before serving, crush uncooked ramen noodles and add to the
salad.  Makes 10-12 Servings.

20 Mini Peanut Butter Cups, chopped 1 Graham Cracker Crust
12 oz. Tub of Cool Whip, thawed  50 Chocolate Kisses, unwrapped
Jelly Beans, optional   Candy Eggs, optional
Chop peanut butter cups into 6 pieces and set aside.  Microwave 50 kisses in a 
microwave safe bowl on HIGH for 1 minute or just until melted when stirred.  Stir 
in 3 1/2 cups whipped topping until blended.  Spread half of chocolate mixture into
pie crust.  Sprinkle with half of the peanut butter cup pieces.  Top with remaining 
chocolate mixture.  Refrigerate 3 hours or until set.  Spread with remaining whipped 
topping  and sprinkle on the remaining peanut butter cup pieces.  Decorate with a few 
candy eggs and/or jelly beans.

1/2 Cup Semi-Sweet Chocolate Chips or Milk Chocolate Chips
3 Tbs, Heavy Cream.   12 Long Stemmed Strawberries
Melt the chocolate chips and cream together in a bowl, set over simmering water 
until just melted.  Stir and remove from the heat.  Dip each strawberry in the chocolate 
and set on waxed or parchment paper to dry.

2 Pounds Ground Beef   1 Onion, chopped
2 Cans Cream of Mushroom Soup  1/2 Cup Milk
2 Pounds Sauerkraut   1 Pkg. Tater Tots
Brown the ground beef with the onion.    Put beef mixture into a greased casserole.  
Add the soup, sauerkraut and milk and stir well to combine.   Top with the tater tots 
and bake for 1 hour at 350 degrees. 

KLTF PARTY LINE RECIPES FOR March10th  to March 14th , 2008

MANDARIN ORANGE DESSERT (Thanks to Party Line guest, 
Carole Specker, who gave the recipe, curtesy of Rose Hubner)
2 Cans of Mandarin Oranges, drained 2 Cups Boiling Water
2 Small Pkgs. Orange Jell-O  1 Pint Orange Sherbet
9oz. Cool Whip    1 Angel Food Cake
Dissolve the Jell-O in water.  Cool, but don’t let it jell.  Let the 
Cool Whip and sherbet soften.  Add Jell-O and mix well.  
Break cake in small pieces and put in the bottom of a
9X13” pan.  Pour Jell-O mixture over cake pieces.  Place
Mandarin oranges on top or you may mix the oranges Into the 
Jell-O mixture.  Chill in refrigerator.  Enjoy!

2 1/2 Cups Flaked Coconut, lightly toasted    1/3 Cup Butter, melted
2 Cups Cold Milk          1 Cup Whipped Topping
2 Pkgs. (3.4 oz. each) Instant Pistachio Pudding Mix
2 Tbs. Chopped Pistachios, optional
In a small bowl, combine coconut and butter.  Press onto the bottom and 
up the sides of a greased 9” pie plate.  Refrigerate for at least 30 minutes 
or until firm.  In a small bowl, whisk milk and pudding mixes for 2 minutes.  
Spread 1 1/2 cups over crust.  Fold whipped topping into remaining pudding.  
Spread over pie.  Sprinkle with pistachios, if desired.  Cover and refrigerate 
for at least 2 hours.  Makes 8 servings.
Note:  To toast coconut, spread in a 15×10” baking pan.  Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally.

8 Medium Red Potatoes, quartered 2 Medium Carrots, sliced
1 Medium Onion, sliced   1 1/2 Cups Water
4 Orange Peel Strips (3”)  3 Tbs. Orange Juice Concentrate
3 Tbs. Honey    1 Tbs. Dijon Mustard
3 lbs. Corned Beef Brisket, with spice packet
Place the potatoes, carrots and onion in a 5qt. slow cooker.  Cut brisket in
half, place over vegetables.  Add the water, orange peel and contents of 
spice packet.  Cover and cook on low for 8-9 hours or until meat and vegetables 
are tender.  Using a slotted spoon, transfer corned beef and vegetables to a 
13×9” baking dish.  Discard orange peel.  Combine the orange juice concentrate, 
honey and mustard.  Pour over meat.  Bake, uncovered at 375 degrees for 
20 minutes, basting occasionally..

SAD RECIPE (Thanks to a call from a Party Line Listener)

I didn’t have potatoes, So I substituted rice.
I didn’t have Paprika, So I used another spice.
I didn’t have tomato sauce, So I substituted tomato paste.
A whole can, not a half, I didn’t believe in waste.
A friend gave me the recipe, She said you couldn’t beat it,
Must be something wrong with her, I couldn’t even eat it!

When celery loses it’s crispness, place it in a pan of cold water along with a sliced 
raw potato.  Let it stand for awhile and the celery will again be crunchy.

KLTF PARTY LINE RECIPES FOR March 3rd,  to March 7th, 2008

 (Thanks to Alma Musgjerd, mother of  Station Owner, Chris Grams)
1 1/2 lb. Ground Beef  1 lb. Roll of Pork Sausage
1 Small Onion, chopped  2 Cups Pepperidge Farm Dressing Mix
1 Beaten Egg   1/2 Cup Milk or Water
1 Tsp. Dry Mustard
Put all ingredients in a bowl and mix well.  Roll in desired size balls.  Brown in frying 
pan.  Put in baking dish and bake, covered, for about 1 hour at 300-325 degrees.  You 
can make a double recipe and put the formed balls on cookie sheets and freeze them.  
They can then be stored in a plastic bag and used whenever desired.

TUNA HOT DISH (Thanks to Heidi Van Slooten)
7oz. Pkg. Small Shell Pasta, uncooked 1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup 3 Tbs. Finely Chopped Green Pepper
1 Small Jar Diced Pimento  4 oz. Can Sliced Mushrooms
1 Pint of Milk   1/2 lb. Velveeta Cheese, cubed
2-3 Cans Tuna   
Put all ingredients in a greased 9X13” pan the night before in the refrigerator.  The next 
day bake at 350 degrees for 60-80 minutes, covered. Note:  If you want it to be a Chicken 
Hot Dish, substitute, 3 cooked chicken breasts, cut up, for the tuna.

1 Box White or Yellow Cake Mix and the ingredients called for on the box
2 Cups Oreo Cookie Crumbs, divided
1 Can White Frosting
Prepare cake mix as directed on the box  and then stir in 1 cup of the Oreo cookie crumbs 
Into the batter.  Pour into greased 9X13” pan and bake as directed on the box.  Let cool and 
then top with the white frosting and sprinkle on the remaining Oreo Cookie crumbs.

4 Large Biking Potatoes  2/3 Cup Butter
2/3 Cup Flour   3/4 Tsp. Salt
1/4 Tsp. White Pepper  6 Cups Milk
1 Cup Sour Cream   1/4 Cup Thinly Sliced Green Onions
1 Cup Shredded Cheddar Cheese 10 Bacon Strips, Cooked and Crumbled 
Bake potatoes at 350 degrees for 65-75 minutes or until tender.  Cool completely.  
Peel and cube potatoes.  In a large saucepan, melt butter and stir in flour, salt and pepper 
until smooth.  Gradually add milk.  Bring to a boil.  Cook and stir 2 minutes or until thickened.  
Remove from heat and whisk in sour cream.  Add potatoes and green onions.  Garnish with
 bacon and cheese.  Serves 10. 

1 Cup Instant Nonfat Dry Milk Powder  2/3 Cup Sugar
1/3 Cup Boiling Water   4 Tbs. Melted Butter
Combine dry milk powder and sugar in a food processor or blender.  With machine running,
add the boiling water, then the butter.  Process , stopping to scrape sides if needed, until thick 
and creamy.  Chill before using.  

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

GOLDEN TUNA CASSEROLE ( Thanks to Party Line Listener, Grace Dembouski)
1 Pkg. (7 1/4 oz.) Macaroni and Cheese Mix  1/2 Cup Chopped Onion
1/4 Cup Chopped Green Pepper   1/3 Cup Butter
1 Can (10 3/4 oz.) Condensed Cream of Celery Soup 3/4 Cup Milk
6 oz. Can Tuna, drained    
4 1/2 oz. Jar Sliced Mushrooms, drained  2 oz. Jar Diced Pimientos, drained
Set aside the cheese sauce packet.  In a saucepan, cook macaroni according to package directions.
Drain and set aside.  In the same pan, sauté onion and green pepper in butter.  Return macaroni to the pan.  Add milk and contents of cheese sauce packet.  Stir until smooth.  Stir in the soup, tuna, mushrooms and pimientos.  Pour into a greased 2 quart baking dish.  Cover and bake at 350 degrees for 25-30 minutes or until bubbly.  Makes 4-6 servings.

Biscuits:  2 Cups Flour  1 Tbs. Baking Powder 1 Tsp. Salt
1/3 Cup Vegetable Oil  2/3 Cup Milk
Creamed Chicken:
1/4 Cup Finely Chopped Onion 1/4 Cup Butter  1/4 Cup Flour
2 Cups Milk or Chicken Broth 1/4  to 1/2 Tsp. Salt 1/8 Tsp. Pepper 
2 Cups Chopped Cooked Chicken Minced Fresh Parsley
In a bowl, combine flour, baking powder and salt.  Add milk and oil.  Stir until the dough forms a ball.  Knead in the 
bowl 10 times or until smooth.  Roll or pat dough into a 6 “ square about 1” thick.  Cut into six rectangles.  Place on a lightly greased baking sheet.  Bake at 450 degrees for 10-12 minutes or until golden brown.  Meanwhile, in a skillet, sauté onion in butter until tender.  Stir in flour, salt and pepper until smooth.  Gradually add milk and bring to a boil.  Reduce heat, cook and stir for 1-2 minutes or until thickened.  Stir in chicken and parsley.  Heat through.  Split biscuits
and top with the creamed chicken.

JOAN’S HAM AND SCALLOPED POTATOES  (Served at Our Lady of Lourdes Church)
1 Box of Commercial Size Scalloped Potatoes  1 Box Commercial Size Au Gratin Potatoes
Follow directions on the box.  Put in a big electric roaster.  Stir in 1 regular size can of Cream of Celery Soup.
Add as much as you want of pre-cooked cut up ham.  Cook slow for 1 1/2  to 2 hours at 300 degrees.
Note:   As you can tell by this recipe it serves a lot, actually makes 100 servings!
Great recipe for summer family reunions, graduation parties, etc.   Thanks Joan for sharing the recipe!!


Want piping hot tortillas every time?
Wrap the stack of tortillas in an aluminum boil square lined with a moist paper towel and heat in a 350 degrees oven for 
10 minutes.  The damp towel lends moisture and the foil locks in the heat, so the tortillas come out steamy and delicious!

Short on Frosting?  Try this!
Take one can of frosting and put it into a mixing bowl and whip it with an electric mixer for two minutes.  Air is instantly incorporated into the frosting and it becomes soft, fluffy and double in volume!!!

Hard to slice through a winter squash?
Let your oven do the work!   First, pierce the squash all over with a fork.  Then place it on a foil-lined baking sheet and heat in a 350 degree oven for 20 minutes.   This will soften the squash so you can easily slice a knife through the flesh,
remove the seeds and cut into chunks.  Next, season and place the squash on a baking sheet.   Roast until cooked through.

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

1 Cup Creamy Peanut Butter, divided  1/2 Cup Powdered Sugar
4 1/2 Tsp. Butter, softened   1/2 Tsp. Salt
2 Cups Semi-sweet Chocolate Chips  Colored Sprinkles, optional
4 Milk Chocolate Candy Bars (1.55 oz. each), coarsely chopped
In a small bowl, combine 1/2 cup peanut butter, butter, powdered sugar and salt
until smooth.  Set aside.  In a small microwave safe bowl, melt the chocolate chips,
candy bars and remaining peanut butter.  Stir until smooth.  Drop teaspoonfuls of
chocolate mixture into paper-lined miniature muffin cups.  Top each with a scant 
teaspoonful of peanut butter mixture;  Top with another teaspoonful of chocolate 
mixture.  Decorate with sprinkles, if desired.  Refrigerate until set.  Store in an 
airtight container.  Makes 3 dozen.

EASY CHICKEN CHOW MEIN (Thanks to Jill Mackissock)
1 Pkg. Fresh Celery, sliced   1 Tbs. Olive or Vegetable Oil
1 Cup Bean Sprouts, optional  4 oz. Can Mushroom Pieces, drained
7 oz. Can Sliced Water Chestnuts, drained 2 Cups Cooked Chicken, cut up
3 Tbs. Cornstarch    1/4 Cup Water
10 oz. Can Condensed Chicken Broth 1/4 Cup Soy Sauce
Hot Cooked Rice    Chow Mein Noodles
In a large pot, sauté celery in oil for about 5 minutes or until crisp-tender.
Add bean sprouts, mushrooms, water chestnuts and chicken.  In a large bowl, 
blend cornstarch with water.  When smooth, add chicken broth and soy sauce
to  bowl.  Mix well and pour over meat and vegetables.  Bring to a boil, stirring
until sauce thickens.  Reduce heat to low.  Cover and simmer 10-15 minutes. 
 Serve over hot, cooked rice and chow mein noodles.

(Thanks to Party Line Guest,. Gina from Healthy Exchanges)
3/4 Cup Bisquick Heart Smart Baking Mix         1 Tsp. Paprika
1 Tsp. Poultry Seasoning                               
1/3 Cup Carnation Non-fat Dry Milk Powder     1/3 Cup Water
16 oz. Skinned and Boned Uncooked Chicken Breast, cut into 4 pieces
Spray an 8×8 inch baking dish with butter-flavored cooking spray.  In a saucer, 
combine baking mix, paprika and poultry seasoning.  In a small bowl, combine 
dry milk powder and water.  Dip chicken pieces in milk mixture and then in
baking mix mixture to coat.  Place coated chicken pieces in prepared baking dish.  
Drizzle any remaining milk mixture and baking mixture over top.  Bake at
375 degrees for 45-50  minutes.

CRANBERRY CHIP  BARS (Thanks to Shirley Opatz)
1 Pkg. White Cake Mix  1/4  Cup Packed Brown Sugar
2 eggs    1/4  Cup Butter, softened 
1/4 Cup Water   1 Cup Dried Cranberries
1 Cup White Chocolate Chips  1 Cup Chopped  Nuts
Combine  cake mix, brown sugar, butter, eggs, and water.   Beat on low
speed until smooth.  Stir in cranberries chips and nuts.   Spread evenly in 
a 9/13 greased cake pan.   Bake 350 25 to 30 minutes.  Cool and cut into bars.

(Thanks to a call from a Party Line Listener)
Combine 1/2 Cup Vinegar, 1 Cup Ammonia and 1/4 Cup Baking Soda
And wipe down the shower doors.

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

BREAKFAST SAUSAGE ( Thanks to Grace Dembouski & Jacqueline Barthelemy)
5 Pounds Ground Pork   2 Tsp. Onion Powder
4 Tsp. Salt    1 Tsp. Sugar
1 Tsp. Black Pepper, freshly ground 2 Tsp. Sage
2 Tsp. Allspice,  ground   2 Tsp. MSG or Accent
Mix by hand all of the ingredients for about 5 minutes.  Shape into patties.
Note:  for Venison Patties, use 1/2 pork and 1/2 venison.

1/2 Cup Semisweet Chocolate Chips 3 Tbs. Heavy Cream
12 Strawberries, with stems and the best you can find
Melt the chocolate and cream together in a bowl set over simmering water until just melted.  
Stir and remove from the heat.  Dip each strawberry in the chocolate and set aside on waxed 
or parchment paper to dry.

SURPRISE CASSEROLE (Thanks to Party Line Guest, Gina from Healthy Exchanges)
8oz. Extra-lean Ground Sirloin Beef or Turkey Breast
1/2 Cup Chopped Onion   12oz. Can Carnation Evaporated  Fat-Free Milk
3 Tbs. All-Purpose Flour   1/4 Tsp. Black Pepper
1/2 Tsp. Chili Seasoning   3 Cups Shredded Cabbage
1 Cup Shredded Carrots   2.5 oz. Jar Sliced Mushrooms, drained
4 Slices Kraft 2% Milk American Cheese
3 Cups (10oz.) Frozen Loose Packed Shredded  Hash Brown Potatoes
Preheat oven to 350 degrees.  Spray an 8 by 8” baking dish with butter flavored cooking spray.
In a large skillet sprayed with butter flavored cooking spray, brown meat and onion.  In a covered
jar, combine evaporated milk, flour, black pepper and chili seasoning.  Shake well to blend.  Pour 
milk mixture into meat mixture.  Continue cooking until mixture starts to thicken, stirring often.  
Stir in potatoes, cabbage, carrots and mushrooms.  Mix gently to combine.  Evenly pour into 
prepared baking dish.  Cover and bake 45 minutes.  Uncover and arrange cheese slices on top.  
Continue baking for 15 minutes.  Place baking dish on a wire rack and let set for 5 minutes.  
Divide into 6 servings.

(Thanks to Party Line Guest, Gina from Healthy Exchanges)
2 Pkgs. (4 Serving Size) Jell-o Sugar-Free Instant Chocolate Pudding Mix
1 Cup Carnation Nonfat Dry Milk Powder 2 Cups Water
3/4  Cup Dannon Plain Fat-Free Yogurt 3/4 Cup Cool Whip Free
1 (6oz.) Keebler Chocolate Pie Crust 1 Tbs. Mini Chocolate Chips
2 (2 1/2 inch) Chocolate Graham Cracker Squares, made into crumbs
In a large bowl, combine dry pudding mixes, dry milk powder and water.  Mix well using a wire 
whisk.  Blend in yogurt and Cool Whip Free.  Evenly spread mixture into piecrust.  Sprinkle 
chocolate graham cracker crumbs and chocolate chips evenly over top.  Refrigerate for at least 
1 hour.  Makes 8 servings.


PIZZA DOUGH (Thanks to Party Line Guest, Peter Vogel)
1/2 Cup Warm Water (110-115 degrees )   1 Pkg. Rapid Rise Yeast
2 Tbs. Oil      1 Tsp. Salt
4 Cups Flour      1 1/2 Cups Water
Dissolve yeast in  1/2 cup warm water.  Then add the oil, salt and 2 cups of the flour.  Mix well.
Add remaining 2 cups of flour and up to an additional 1 1/2 cups of more water a little at a time to 
get the right consistency.   Turn out onto a floured surface and knead until smooth and elastic,
about 6-8 minutes.  Cover and let rest for about 10 minutes.  On a floured surface, roll dough into
a 13: circle.  Transfer to a greased 12” pizza pan.  Top with your favorite sauce and toppings
before baking.

BBQ SAUCE (Thanks to Party Line Guest, Peter Vogel )
1 Onion, chopped     1/4 Cup Butter
In a skillet, fry the onion in the butter.
In a food processor, combine:
1/4 Cup Vinegar      1/4 Cup Chili Sauce]
1/4 cup Brown Sugar     1 Tbs. Worchestershire Sauce
A Little Lemon Zest     1 Tbs. Prepared Mustard
Salt and Pepper to taste
When well blended, add to the onion butter mixture.  Ready to use on your favorite ribs or chicken.

2 Ripe Tomatoes. Diced     1/2 Small Onion, diced
1/2 Jalapeno Pepper, diced     2 Tbs.  Oil
1 Tbs. Lime Juice      Salt to taste
1 Tsp.  Cumin      1 to 2 Tbs. Brown Sugar
Combine all ingredients and serve with your favorite chips.

BREAKFAST SAUSAGE ( Thanks to Grace Dembousky and Jaqueline Barthelemy)
5 Pounds Ground Pork     2 Tsp. Onion Powder
4 Tsp. Salt      1 Tsp. Sugar
1 Tsp. Freshly Ground Black Pepper   2 Tsp. Sage
2 Tsp. Ground Allspice     2 Tbs. MSG or Accent
Mix by hand, all of the above ingredients for about 5 minutes.  Shape into patties.
Note:  For Venison Patties, use 1/2 pork and 1/2 venison.
This and more recipes can be found in the “Beekeepers Daughter Cookbook”
LOBSTER – Can’t afford real lobster?  Try this! ( Thanks to Radio Station Owner, Chris Grams)
2 Pkgs. Frozen Cod Fillets (2 pounds)   2 Tbs. Salt
2 Tbs. Vinegar      1/4 lb. Butter, melted
Take frozen cod fillets and cover with cold water and salt.  Bring to a boil; simmer 10 minutes 
and drain off water.  Cover with cold water and vinegar.  Bring to a boil and simmer 10 minutes.  
Drain off water.  Serve immediately dipped in melted butter.  Yields 4 servings.  
WOW!  Lobster – Delicious.  Serve with a lettuce salad.

KLTF PARTY LINE RECIPES FOR Jan.  28th  to Feb. 1st , 2008

COLESLAW DRESSING (Served at Jane Meyer’s Fundraiser at the VFW and 
Thanks to Carol Kathrein)
1 Quart Miracle Whip   1 Tsp. Celery Seed
1/2 Tsp. Celery Salt   2 Tbs. White Vinegar
1/2 Cup Sugar    Mustard to taste
Onion, to taste    8oz. Cool Whip, thawed
Mix all ingredients together except Cool Whip.  Then fold in Cool Whip.  Pour over
shredded cabbage.  Tastes best if you let it sit 1-2 hours before serving.

(Thanks to Grace Dembouski at Holy Trinity School in Pierz, Mn.)
2 lbs. Venison    1/4  Cup Flour
1 Tsp. Salt    1 Tsp. Fresh Ground Pepper
3 Tbs. Bacon Fat    1 Celery Stalk, chopped
3 Onions, sliced    2 Cups Tomatoes
1 Tbs. Worcestershire Sauce
Cut venison into serving size pieces.  Mix flour with salt and pepper.  Coat venison with flour mixture. 
Heat bacon fat in skillet and brown venison on both sides.  Add celery, onions and brown.  Add Worcestershire sauce and tomatoes, cook covered for about 2 hours on low heat/medium heat (depending on your stove.)  Cook until very tender.  Cook noodles, drain and serve with venison.  Serves 4
Grace serves her homemade noodles  with her venison.

1 Egg, beaten    2 Tbs. Half and Half 
1/2 Tsp. Salt    1 Cup Flour
1 Tbs. Sour Cream
Combine egg, half and half cream, sour cream and salt.  Add enough flour to make a soft dough, about
1 cup or so.  Roll out very thin on a floured surface.  Let stand for about 20 minutes to dry some.  Cut into
1/4 “ strips.  Drop into boiling soup or boiling, salted water and cook, uncovered, for about 10 minutes.  
Makes 3 cups of cooked noodles.


When Celery Loses It’s Crispness
Place celery in a pan of cold water along with a sliced raw potato.  Let it stand for awhile and the celery will again be crunchy!

For More Volume in Egg Whites
Let egg whites stand at room temperature before beating.  Use a glass or metal bowl (not plastic) with a tapered bottom and wide top.  Egg whites expand six times  when beaten, so make sure bowl is large enough.

How to Kill the Odor When Cooking Cabbage
Put a piece of celery in the kettle to kill the cooking odor.  No cabbage smells in the house!

KLTF PARTY LINE RECIPES FOR Jan.  14th to Jan. 18th, 2008
With questions, e-mail [email protected]

CHOCOLATE BUNDLES (Thanks to Party Line Listener, Wendy Boser)
1Puff Pastry Sheet, cut into 4 Rectangles and then each one cut into 4 pieces
16 Chocolate Candy Kisses  16 Mini Snicker Bars
Egg Wash:
2 Eggs     2 Tbs. Heavy Whipping Cream
Mix together with a whisk or fork and set aside.
On each square of puff pastry, put a candy kiss and a snicker bar.  Bring dough 
up around the candy to make a small bundle.  Put on baking sheet and brush with
egg wash.  Bake at 350 degrees for 10-15 minutes or until golden brown.  Let cool
abut 10 minutes and then sprinkle with powdered sugar.

4 Medium Baking Potatoes  1/4 Cup Butter, cubed
1 Cup Sour Cream   1 Cup Shredded Cheddar Cheese
4 Bacon Strips, cooked & crumbled 3-4 Green Onions, sliced
Bake potatoes at 400 degrees for 1 hour or until tender.  Cool slightly.  Reduce
heat to 350 degrees.  Cut each potato in half lengthwise.  Scoop out pulp, leaving 
thin shells.  In a large mixing bowl, mash the pulp with butter.  Stir in the sour cream, 
cheese, bacon and onions.  Spoon into potato shells.  Place on a baking sheet.  Bake for
30-35 minutes or until heated through.  Makes 8 servings.

The next 2 recipes are repeats, but are great for Super Bowl Sunday!)
4 lb. Bag of Small Twisted Pretzels   1 Tsp. Garlic Salt    
1 Pkg. (Dry) Hidden Valley Ranch Dressing Mix 1 Tsp. Dill Weed
1 Bottle (12oz.) Orville Redenbacher Buttery Flavored Popcorn Oil
Put pretzels in a large container or in a tall kitchen garbage bag.  In a bowl, 
combine  the oil, dry Ranch Dressing Mix, garlic and dill weed.  Stir until well
blended.  Pour over the pretzels. Stir or shake until well mixed.  Let stand 
overnight.  In the morning, stir or shake again and then put into zip-lock bags 
or Tupperware containers.  You do not bake these!!

8oz. Cream Cheese, softened   1/2 Cup Ranch Salad Dressing
1 Medium Tomato, seeded and diced  6 Bacon Slices, crisply cooked & chopped
1/2 Cup Celery, finely chopped  2 Tbs. Onion, finely chopped
1 Tsp. Sugar     Lettuce Leaves
In a bowl, combine cream cheese and ranch dressing.  Mix well.  Add tomato (reserve 
1 Tbs. for garnishing), bacon, onion, celery and sugar.  Mix well.  Cover, refrigerate until
ready to serve.  Line serving bowl with lettuce leaves.  Fill with dip and garnish with 
tomatoes and a little bacon.  Makes about 2 1/2 cups dip.

KLTF Partline Recipes for January 7th-11th

NO-BAKE HOLIDAY FRUITCAKE (Thanks to Party Line Listener, Audrey Doucette)
3/4 Cup Undiluted Evaporated Milk  3 Cups Miniature Marshmallows
1/2 Cup Orange Juice    6 Cups Honey Graham Cracker Crumbs
1 Tsp. Cinnamon    1 Tsp. Allspice
1/2 Tsp. Cloves     1 Cup Seedless Raisins
1 Cup Medium Chopped Dromedary Dates 1 Cup Medium Chopped Walnuts
2 Cups Dromedary Ready to use Fruits  and Peels
Combine evaporated milk, marshmallows and orange juice in a small bowl.  Let stand 30 minutes.  Blend cracker crumbs, cinnamon, allspice and cloves in a large bowl.  Add the raisins, dates, peels and nuts.  Stir in marshmallow mixture with spoon until all crumbs are moistened.  Press firmly into waxed-paper lined 9” loaf pan (or double recipe and pack into 9” tube pan.)  Cover tightly.   Store at least 2 days in refrigerator before serving.  Cake will keep for weeks in refrigerator.  Slice thin and serve.

APPLESAUCE NUT BREAD (Thanks to my daughter, Sherrie Koning)
1 1/2 Cups Applesauce    1/2 Cup Vegetable Oil
3 Tbs. Milk     2 Eggs
2 Cups Flour     1/4 Tsp. Salt
1/4 Tsp. Allspice    1 Tsp. Baking Soda
1 Tsp. Baking Powder    1/4 Tsp. Nutmeg
1/2 Cup Chopped Nuts
In a bowl, combine the applesauce, oil, milk and eggs.  In another bowl, combine the
dry ingredients and add to the applesauce mixture until mixed.  Fold in the nuts.  Pour into
greased loaf pan.  Top with a mixture of 1/4 cup nuts, 1/4 cup brown sugar and 1/2 tsp. 
cinnamon.  Bake at 350 degrees for about 1 hour to 1 hour and 15 min.  Or if you want to,
divide batter in small loaf pans and bake.

HAM AND SCALLOPED POTATOES (Thanks to my sister-in-law, Evelyn)
6-8 slices Ham diced    8-10 Potatoes, peeled and thinly sliced
1 Onion, sliced     1 Cup Grated Cheddar Cheese
1 Can Cream of Mushroom Soup  Salt & Pepper, to taste
In a crockpot, put 1/2 of the ham, 1/2 of the potatoes and 1/2 of the onion.  Sprinkle with salt and pepper and ½ of the cheese.  Layer again with the ingredients.  Spoon the soup over the top.  Cover and cook on low for 8-10 hours or on high for 4 hours.  Just before serving, sprinkle with Paprika.

BROCOLLI CHEESE SOUP (Thanks to a Party Line Listener)
1/2 Cup chopped Onion       1/4 Cup Butter
1/4 Cup unsifted Flour       3 Cups Water
3 Cups shredded Sharp Cheddar Cheese     1 Tsp. Worchestershire Sauce
2 Cups Half & Half
4 Tsp. Chicken flavored base or 4 bouillon cubes
1 10-oz. pkg chopped broccoli thawed & drained or fresh
In large kettle cook onion and butter until soft.  Stir in flour until smooth.  
Slowly add water, broccoli, bouillon, and Worchestershire sauce.  Cook 
over medium heat.  Stir until thickened and broccoli is tender.  Add cheese 
and cream.  Cook and stir until cheese melts and soup is hot.  Do not boil.

KLTF PARTY LINE RECIPES FOR Dec. 31st , 2007 to Jan. 4th,   2008
With questions, e-mail [email protected]

1/2 Gallon Vanilla Ice Cream   16oz. Cool Whip
1/2 Cup Crème de Menthe    1/3 Cup White Crème de Cocoa
Put all the ingredients in a plastic ice cream pail.  Stir until all is combined well.  Put in freezer
and stir every once in awhile.  When ready to serve, scoop mixture into glasses and top with a                                                                
filbert, if desired.  Note:  This mixture does not freeze solid.  Enjoy!

29 oz. Can Pumpkin    1 Cup Sugar
13oz. Can Evaporated Milk   3 Eggs
4 Tsp. Pumpkin Pie Spice    1/2 Tsp. Salt
1 Box Yellow Cake Mix    3/4 Cup Butter, melted
1 Cup Pecans, chopped
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and slat. in mixing bowl and 
mix well.  Pour into greased and floured 9×13” glass pan.  Sprinkle cake mix over pumpkin mixture.
Then sprinkle on the pecans.  Pour melted butter over all.  Bake at 350 degrees for 50-60 minutes or 
until knife inserted in center comes out clean.  Watch closely at end because it burns easily.
Serves 12-15.

RHUBARB CUSTARD BARS (Thanks to Party Line Listener, Grace Dembouski)
2 Cups Flour     2 3/4 Cup Sugar, divided
1 Cup Cold Butter    7 Tbs. Flour
2 Cups Whipping Cream, divided   3 Eggs, slightly beaten
5 Cups Rhubarb, finely diced   8 oz. Cream Cheese, softened
1/2 Tsp. Vanilla
For the crust, combine 2 cups flour and 1/4 cup sugar.  Cut in butter to make coarse crumbs.  Pat into a 
greased 9×13” pan and bake at 350 degrees for 10 minutes.  For the filling, in a bowl combine 2 cups sugar and  7 tbs.  flour.  Whisk in 1 cup whipping cream and eggs.  Stir in rhubarb.  Pour over baked crust.  Bake
45 minutes at 350 degrees or until set.  For the topping, beat the cream cheese, 1 1/2 cups sugar and vanilla
until smooth.  Fold in 1 cup whipping cream and spread over cooled bars.  Chill until serving time.

3 CHEESE TORTILINI SOUP (Thanks to my daughter, Sherrie Koning)
2 Cans Diced Italian Tomatoes   1 Can Chicken Broth
1 Can Water     2 Chicken Boullion  Cubes
Put the above ingredients in a kettle and bring to a boil.  Then add:
2 Bags of Frozen Broccoli, Cauliflower, Carrot mix 1 Bag 3 Cheese Tortilini 
Bring to a boil.  Reduce heat to low and simmer for about 1/2 hour or until vegetables are tender.