2009 Recipes

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]2009 Recipes[/title][fusion_text]

KLTF PARTY LINE RECIPES FOR DEC.28^th to  DEC. 31^st , 2009

             With questions, e-mail    dhilmerson@clearwire.net

Easy Turkey Sandwiches in the Crock Pot (Thanks to Greg Zylka from Coborns)

1 Turkey or 2 Turkey Breasts (About 14-15 lbs. of meat)

1 Onion                                                 1-2 Sticks of Butter

2 Cans Cream of Chicken Soup              1 Can Cream of Celery Soup

2 Cans Chicken Broth or Make Broth with Water and Boullion or Chicken Base

Or use the broth from the turkey

Salt, Pepper, Season Salt to taste

Strip the turkey from the bone and put into crock pot or roaster. Saute onion in butter and add to the crock pot along with the soups and broth.    When heated through put in buns or serve over potatoes.

Note:  I made 1/2 recipe with my leftover turkey.  I only used 1/2 stick of butter and did not add any extra salt or seasoning and I thought it was very good.  I did use only 1 can of cream of chicken soup and 1/2 can of celery soup and then I froze the other half of the celery soup for later.

BACON WRAPPED SMOKIES (Thanks to Darren Nornberg)

1 lb. Thin Sliced Bacon, cut into thirds                 3/4 Cup Brown sugar, or to taste

14 oz. Pkg. Beef Cocktail Wieners

Refrigerate 2/3 of the bacon until needed.  It is easier to wrap the wieners with cold bacon.  Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.  Place on a large baking sheet.  Sprinkle brown sugar generously over all.  Bake at 325 degrees for 40 minutes until the sugar is bubbly.  To serve, place the wieners in a slow cooker and keep on the low setting.

BACON WRAPPED LITTLE SMOKIES (Thanks to my daughter, Linda)

14 oz. Pkg. Cocktail Wieners                             1 lb. Thin Sliced Bacon, cut into thirds

1/2 Cup Mustard                                               1/2 Cup Brown Sugar

Wrap each cocktail wiener with 1/3 slice of bacon.  Secure with a toothpick.  Put on baking sheet and bake at 350 degrees for 45 minutes.  Drain off grease.  Put in crock pot.  In a bowl combine the brown sugar and mustard and put over top of bacon, wrapped wieners. Cook on HIGH until they get heated through and then turn on LOW until ready to serve. (The longer they cook, the stickier and the better they get!)

BACON WRAPPED CRAB DELIGHT

(Thanks to a call from Party Line Listener, Doug Luepke)

8 oz. Pkg. Crab Delight (Mock Crab), cut into 3 pieces    12 Slices Bacon, cut in half

3 Tbs. Sweet and Sour Sauce Mix

Coat 1 side of each piece of crab meat with the sauce mix.  Wrap with  a half piece of bacon and secure with a toothpick.  Put on broiler pan and bake at 400 degrees for 20 minutes or until crisp.  Makes 24 appetizers.

Now that 2009 has come to an end, we all at Little Falls Radio want to wish each and everyone of you a very Happy and Healthy New Year!  We also want to thank you for all the phone calls and all the ideas and recipes that you have shared with us on Party Line this past year!  You are the greatest!!  God Bless You All!! 

KLTF PARTY LINE RECIPES FOR DEC. 21st to  DEC. 25th , 2009
With questions, e-mail    dhilmerson@clearwire.net

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

DIVINITY FUDGE ( Thanks to a call from a Party Line Listener)
3 Cups Sugar  1 1/2 Cups Light Corn Syrup 1/2 Cup Cold Water
2 Egg Whites  1 Tsp. Vanilla
Put sugar, syrup and water in a saucepan over low heat.  Stir until sugar is dissolved and then cook to
Soft ball stage 236-238 degrees.  While that is cooking, in a mixing bowl, beat egg whites until stiff.  Gradually beat in half of syrup over beaten egg whites.  Cook remaining syrup to hard crack stage, 280 degrees.  Then pour over egg white mixture and continue beating until thick enough to drop from a spoon.
Makes about 40 pieces.

SWEEDISH COOKIES ( Thanks to a call from a Party Line Listener)
1 Cup Butter  2 Cups Powdered Sugar  1 Tsp. Vanilla
1 3/4 Cup Flour  1 Cup Chopped Nuts
In a mixing bowl, cream together the butter, powdered sugar and vanilla.  Then stir in the flour and nuts.  Shape into a round loaf shape.  Refrigerate for an hour.  Then slice into thin round cookie slices.  Place on a baking sheet.  Bake at 350 degrees for 12 minutes.    Then remove from pan and roll in powdered sugar.

HOMEMADE MARSHMALLOWS (Thanks to a call from a Party Line Listener)
2 Tsp. Butter  3 Envelopes Unflavored Gelatin 1 Cups Cold Water, divided
2 Cups Sugar  1 Cup Light Corn Syrup  1/8 Tsp. Salt 1 Tsp. Vanilla
Line a 9×13” pan with foil.  Grease with butter.  Set aside.  In a metal bowl, sprinkle gelatin over 1/2 cup water.  Set aside.  In a heavy saucepan, combine the sugar, corn syrup, salt and remaining water.  Bring to a boil, stirring occasionally.  Cook without stirring until 240 degrees, soft ball stage.  Remove from heat and gradually add to gelatin.  Beat on HIGH until mixture is thick and doubled in volume, about 15 minutes.  Beat in the vanilla.  Spread into pan and cover and let stand at room temperature 6 hours or overnight.  Lift with foil out of pan and slice into pieces with a pizza cutter that has been sprayed with a non-sticking spray.

COLESLAW (Thanks to Anita Miller and it was given to her from LaVonne)
(It was served at the luncheon after a funeral at Our Lady of Lourdes Church)
1 Cup Mayonnaise  1 Cup Sugar   1/2 Cup White Vinegar
1/2 Green Pepper, finely chopped 1 Small Onion, finely chopped 1 Pkg. Cole Slaw
1 Cucumber, finely chopped 1 Small Box Macaroni rings, cooked and cooled
In a bowl, mix together well, the mayonnaise, sugar and white vinegar.  Refrigerate overnight.  
When ready to serve, mix together in a large bowl, the cole slaw, chopped pepper, onion, macaroni and cucumber.   Pour over the mayonnaise mixture.  Mix well and chill until serving time.  Note:  It makes a lot, large Tupperware bowl 3/4 full. 

All of us at Little Falls Radio, wish each and everyone of you a Very Merry Christmas and God Bless you all !! 

KLTF PARTY LINE RECIPES FOR DEC. 14th to  DEC. 18th , 2009
With questions, e-mail    dhilmerson@clearwire.net

MICROWAVE PEANUT BRITTLE (Thanks to a call from a Party Line Listener)
1 Cup Sugar            1/2 Cup White Syrup        1 Cup Raw Peanuts
1 Tsp. Butter            1 Tsp. Vanilla                  1 Tsp. Baking Soda
In a glass, microwave safe bowl, combine the syrup and sugar. Stir until the sugar is dissolved.  Microwave on HIGH for 4 minutes.  Stir in the peanuts and microwave on HIGH for 3-5 minutes or until it starts to turn light brown.  Add vanilla and butter and microwave for 1-2 minutes.  Stir in 
the baking soda and it will get foamy. Pour onto a buttered cookie sheet.  Let cool and break into pieces.  Note:  She said that sometimes she uses raw peanuts and sometimes she uses regular peanuts.  She also said that she likes to use a little dark syrup as part of the syrup.  She likes the flavor that it gives, but it works either way.

PEANUT BRITTLE (Thanks to Evelyn Biskey, Dairy Contest  Recipe)
2 Cups Raw Peanuts 2 Cups Sugar  1 Cup White Corn Syrup
1/3 Cup Water  1 Tsp. Baking Soda  1/4 Cup Butter
In a saucepan, over high heat, heat together the sugar, water and  corn syrup and peanuts.  Cook and stir constantly until a few degrees before medium ball stage.  Lower heat to medium and continue cooking to hardball stage, stirring very often..  Then add the butter and stir and cook until hard crack stage.  Remove from heat and stir in the baking soda and then spread into a buttered pan.  Cool and break into pieces.  Note:  For coconut pecan brittle, after adding the baking soda, stir in 1 1/4 cups coconut and 2 1/2 cups pecans.

CHRISTMAS BEER CAKE (Thanks to Betty Benedett)
3 Cups Flour  1/2 Cup Beer  1 1/2 Tsp. Baking Powder
1 Tsp. Vanilla  1 1/2 Tsp. Baking Soda 1/2 Tsp. Salt
3/4 Cup Butter  1 1/2 Cups Sugar  3 Eggs   1 1/2 Cups Sour Cream
Cream sugar and butter.  Stir in eggs, sour cream and beer and vanilla.  Stir for 2 minutes.  Add the dry ingredients and mix to blend.  In separate bowl, mix 1/2 cup sugar and 2 Tbs. cinnamon and 1/2 cup chopped nuts.  Pour ½ of batter in greased and floured bundt pan.  Then sprinkle on 1/2 of cinnamon mixture.  Pour on rest of cake mix and sprinkle on rest of sugar mixture.  Bake at 350 degrees for 
45-50 minutes and enjoy!!

CREAM CHEESE AND PEPPER JELLY SPREAD (Thanks to Gail Leikvoll)
Take a stick or a block of cream cheese depending on the size of the party and put any pepper jelly on top of and serve it with Triscuits!!   Pomegranate Chipotle sauce or Pineapple Rum Sauce are also really good and they are from Direct Sales Companies.

PEANUT BUTTER CUPS (Thanks to Martha Koester)
3 Cups Powdered Sugar 1 1/2 Cups Creamy Peanut Butter 3/4 Cup Butter
Mix the above ingredients in a large bowl with your hands and then shape into balls.  Flatter the top of the ball a little with your fingers (Like a Reeses Peanut Butter Cup).  In a double boiler, melt 3 lbs. of Chocolate Almond Bark.  Line a mini-muffin pan with paper liners.  Put a little melted chocolate into each cup and then put a peanut butter ball of dough in each cup.  Top with a little more melted chocolate.
Note:  Martha said this is a real old recipe and that she has been making them for years.  Enjoy!

KLTF PARTY LINE RECIPES FOR DEC. 7TH  to  DEC. 11TH  , 2009
With questions, e-mail    dhilmerson@clearwire.net

DIABETIC THUMBPRINT COOKIES (Thanks to Eileen Hoheisel, Pierz, Mn.)
1/2 Cup Butter, softened  1/2 Tsp. Vanilla  1 Egg
1 1/4 to 1 3/8 Cup Flour  1/2 Cup Chopped Nuts 3 Tsp. Artificial Sweetener
2 Tbs. Diabetic Sugar-Free Jam or Sugar-Free Jelly
Beat together butter, egg, vanilla and enough flour so dough is no longer sticky.  Work in nuts.  Chill until firm enough to shape and roll into balls.  Place on ungreased cookie sheet.  Dip thumb in flour.  Press firmly in middle of each cookie.  Bake 350 degrees for 15 minutes or until golden brown on the bottom.  Remove from oven.  Sprinkle with artificial sweetener.  Allow to cool.  Fill hollows with jam or jelly.  Keep refrigerated.  Makes 15 cookies.

HONEY PECAN TRIANGLES (Thanks to Terry Gottwalt, Little Falls)
2 Tsp. Plus 1/2 Cup Butter, softened 1/2 Cup Packed Brown Sugar 
1 1/2 Cups All-Purpose Flour  1 Egg Yolk
Topping:  1 Cup Packed Brown Sugar 1/2 Cup Butter  1/4 Cup Honey
1/2 Cup Whipping Cream  4 Cups Chopped Pecans
Line a 13”x9”x2” baking pan with foil.  Butter the foil with 2 tsp. butter.  In a mixing bowl, cream remaining butter with brown sugar.  Add egg yolk and mix well.  Gradually add flour.  Press into prepared pan.  Bake at 350 degrees for 15 minutes or until golden brown.  Meanwhile, in a saucepan, combine the brown sugar, butter and honey.  Bring to a boil over medium heat.  Cook and stir for 3 minutes.  Remove from heat and stir in cream and pecans.  Pour over crust.  Bake for 30 minutes or until hot and bubbly.  Cool completely on a wire rack.  Use foil to lift the bars out of the pan and place on a cutting board.  Carefully remove foil.  Cut into 24 bars.  Cut each in half diagonally.  Makes 4 dozen.

OVERHIGHT FRENCH TOAST (Thanks to Jan Kimman, Pierz, Mn.)
1 Loaf of French Bread, cut into 8 thick slices 5 Eggs  3/4 Cup Milk
1/4 Tsp. Baking Powder   1 Tbs. Vanilla Extract
Combine the eggs, milk, baking powder and vanilla extract and pour over bread.  Cover and refrigerate overnight.  In the morning, combine: 1 Bag (20 oz.) Frozen Whole Strawberries 
4 Ripe Bananas, sliced   1 Cup Sugar    1 Tsp. Apple Pie Spice
Put in greased 9”x13” baking dish and top with prepared bread.  Sprinkle with cinnamon/sugar.  Bake at 450 degrees for 20-25 minutes.  (You flip over when you serve)

ORANGE CANDY CAKE (Thanks to Betty Sherry, Pierz, Mn.)
1 Cup butter   2 Cups Sugar   5 Eggs
1 Tbs. Vanilla Extract  8oz. Pkg. Chopped Dates  2 Cups Chopped Pecans
1 Cup Shredded Coconut  4 Cups Flour   1/2 Tsp. Baking Soda
1 Tsp. Salt   1 Cup Buttermilk
1 lb. Orange Candy Slices, cut into small pieces
Topping:   1 Tsp. Grated Orange rind  1 Tsp. Grated Lemon Peel       1/4 Cup Orange Juice
1/4 Cup Lemon Juice 1/2 Cup Powdered Sugar
Cream butter and sugar until fluffy.  Beat in eggs, one at a time.  Add vanilla.  Mix candy, nuts and coconut with 1/2 flour.  In a separate bowl, combine the remaining dry ingredients.  Fold them into creamed mixture with buttermilk.  Fold in fruit and nuts.  Mix well.  Spoon into well greased and floured 10” tube pan.  Bake in a slow oven, 300 degrees for 2 1/2 hours.  Remove cake from oven.  In a bowl, combine the topping ingredients and drizzle over cake.  Cool cake on rack and then remove cake from pan.  Cover completely with aluminum foil and refrigerate for at least 2 days.  Cut and serve.   So Good!  Note:  If you put them in mini loaf pans, adjust the time to about 1 hour and 45 minutes at 300 degrees.  If you want to you can poke holes in top of the cake before you drizzle the topping on and that way it will go into the cake more, per phone call from a Party Line listener!

HAPPY HOLIDAY CRISPIES (Thanks to Donna Block, Little Falls, Mn.)
12 oz. Bag of White Chocolate Chips 4 Tbs. Butter 4 Cups Rice Krispies 
2 Cups M&M’s Holiday Milk Chocolates
In a microwave safe bowl, melt together the chips and butter at medium power for one minute.  Be careful not to burn.
Stir until mixture is smooth.  Add Rice Krispies and M&M’s.  Pour into a  9×13” pan, lined with foil.  Refrigerate until set., about 30 minutes.  Cut into squares.

KLTF PARTY LINE RECIPES FOR Nov. 30th to  DEC. 4th , 2009
With questions, e-mail    dhilmerson@clearwire.net

BUTTERNUT SQUASH BAKE (Thanks to Jean Dennis 11-30-09)
1/3 Cup Butter  3/4 Cup White Sugar  2 Eggs
Dash of Nutmeg  5 oz. Can Evaporated Milk1  1 Tsp. Vanilla
2 Heaping Cups of Cooked and Mashed Butternut or Acorn Squash
Mix together all the above ingredients and put in a greased 9”x7”x2” baking dish or pan.  Bake uncovered at 350 degrees for 35-45 minutes until almost set and then add the topping.
Topping:  1/2 Cup Rice Krispies     1/4 Cup Packed Brown Sugar
1/4 Cup Chopped Pecans       2 Tbs. Butter
Mix all topping ingredients together and put on top of the baked squash mixture.  Bake an additional 5-10 minutes or until bubbly.

PUMPKIN STREUSEL CHEESECAKE BARS (Thanks to Pat West 12-01-09)
Cookie Base:  1 Lb. 1.5oz.Pkg. of Betty Crocker Oatmeal Cookie Mix
1/2 Cup Crushed Gingersnap Cookies  1/2 Cup Cold Butter
1/2 Cup Finely Chopped Pecans
Filling:  2 Pkgs. (8oz. each) Cream Cheese, softened
1 Cup sugar     2 Eggs   1 Cup Canned Pumpkin
2 Tbs. Flour     2 Tbs. Whipping Cream  1 Tbs. Pumpkin Spice 
Toppings: 1/3 Cup Chocolate Ice Cream Topping
Heat oven to 350 degrees.  In a large bowl, stir cookie mix, crushed cookies and pecans.  Cut in butter until crumbly.  Reserve 1 cup for topping later.  Press remaining mixture in 9”x13” pan.  Bake 10 minutes.  Cool 10 minutes.  In a large bowl, beat cream cheese and sugar until smooth.  Add remaining ingredients and beat well.  Pour over warm base.  Sprinkle with reserved topping.  Bake 35-40 minutes.  Cool 30 minutes.  Refrigerate 2 hours.  Before serving, drizzle with chocolate and caramel topping. 

BAVARIAN ÉCLAIR (Thanks to Karen Stangl 12-2-09)
1 Cup Water      1/2 Cup Butter 1 Cup Flour
2 Pkgs. Instant Vanilla Pudding    4 Eggs  8oz. Cream Cheese, softened
3 1/2 Cups Milk      8 oz. Cool Whip Hershey Syrup
Boil water with butter.  Remove from heat.  Add flour.  Stir until mixture forms a ball.  Add eggs, one at a time.  Mix with mixer.  Place in greased jellyroll pan (10”x15”pan with sides).  Bake at 400 degrees for 30 minutes.  Cool the baked crust.  It should deflate after 10 minutes.  Mix pudding at room temperature with cream cheese and milk.  Spoon thickened filling over crust.  Frost with Cool Whip and drizzle with chocolate syrup.  Note:  Make it more festive by also drizzling with Strawberry Hershey Syrup.  (Very light dessert) 

GREEK CHEESE BALLS (Thanks to Lenny Gamradt 12-03-09)
2 Pkgs. (8oz. each) Cream Cheese, softened 2 Cups Crumbled Feta Cheese
1 Can (4 1/4 oz.) Chopped Ripe Olives  1/2 Cup Finely Chopped Cucumber
1/2 Cup Chopped Roasted Sweet Red Peppers 1 Tsp. Pepper
2 cups Finely Chopped Walnuts, toasted  Assorted Crackers
In a large bowl, beat cream cheese until fluffy.  Stir in the Feta Cheese, olives, cucumber, red peppers and pepper.  Shape into two balls and roll in walnuts.  Wrap tightly in plastic wrap.  Chill until serving.  Serve with crackers.  Makes 2 cheese balls.

GOOD BARS (Thanks to Jan Roering, Burtrum, Mn. 12-04-09) 
(A Party Line Caller said should be called No-No Bars!)
1 Pkg. German Chocolate Dry Cake Mix 2 Eggs 1/2 Cup Vegetable Oil
Mix together and pat one-half of this mixture into a greased 9×13” pan.  (Do not bake yet!)
In a heavy saucepan or microwave, melt together:
1 Cup Milk Chocolate Chips  1/3 Cup Butter 1 Can Sweetened Condensed Milk
Mix well and pour over crust layer.  Dot remaining dough over the sauce mixture in pan.  (I flatten blobs of dough in my hands and drop over the top of sauce mixture.)  Bake bars at 350 degrees for 20 minutes.  Remove from oven and let them stand until completely cool.  Then cut into small squares and enjoy!  Note:  Our family says these bars should be renamed “Bad Bars” because they are so darned good!! The bars are also very easy to make and look great displayed on a goodie tray.)

KLTF PARTY LINE RECIPES FOR NOV. 23rd  TO NOV. 27th , 2009
With questions, e-mail    dhilmerson@clearwire.net

CORN MUFFIN BAKE (Thanks to a caller on Party Line)
1 Box-Jiffy Corn Muffin Mix  2 Beaten Eggs  
1 Can Whole Kernel Corn   1 Can Cream Style Corn 
1 Cup Sour Cream   1/2 Cup Shredded Swiss Cheese
In a bowl, combine the muffin mix, eggs, both cans of corn and sour cream.  Pour into a 
greased 2 quart casserole and bake at 350 degrees for 30-35 minutes.  Remove from the
oven and top with the Swiss Cheese and bake for 5 minutes more.

WHIPPED SWEET POTATO BAKE (Thanks to Kraft Foods)
3 Cans (15 oz. each) Sweet Potatoes, drained 1 Tsp. Ground Cinnamon
1/4 Cup Butter, melted    1 Tsp. Ground Ginger
3 Cups Miniature Marshmallows   1/4 Tsp. Ground Nutmeg 
Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended.  Spoon into a greased
1 1/2 quart casserole dish.  Top with marshmallows.  Bake at 350 degrees for 15-20 minutes or until mixture is heated through and marshmallows are lightly browned. Note:  You can substitute 2 tsp. pumpkin pie spice for the cinnamon, ginger and nutmeg.

TURKEY SHEPHERD’S PIE WITH LEFTOVER MASHED POTATOES
2 Cups Leftover Turkey Meat 1 Cup Chopped  Carrots 1 Cup Chopped Celery
1 Cup Chopped Onions  1 Tsp. Dried Thyme 2 Bay Leaves
2 Cups Chicken Broth  Salt and Pepper  1/2 Cup Frozen Green Peas
1 1/2 Cups Leftover Mashed Potatoes
In a large saucepan, combine turkey, carrots, celery, onion, bay leaves and thyme.  Add chicken broth and over high heat, bring to a boil.  Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly.  Remove bay leaves.  Remove from heat and stir in peas.  Pour into a greased deep-dish pie plate or shallow casserole dish.  Spoon mashed potatoes over top and using the back of a spoon, make an even layer.  Place pie on a baking sheet (to catch any drippings) and bake at 400 degrees for 15 minutes, until top is golden brown and filling is bubbly.

HONEY-DIJON HAM
3Lbs. 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.

FESTAL GOLDEN PUMPKIN PIE (Thanks to www.recipezaar.com )
15 oz. Can Festal Golden Pie Canned Pumpkin 9” Deep Dish Pie Crust
3 Eggs, slightly beaten    1 Cup White Sugar or Light Brown Sugar
1 Tsp. Cinnamon     1/2 Tsp. Salt  1/4 Tsp. Cloves
1 Cup Carnation Evaporated Milk    1/4 Tsp. Nutmeg  1/4 Tsp. Ginger
Prepare 1 pie crust.  Combine eggs, sugar, salt and spices and beat well.  Blend in pumpkin.  Add milk and beat well.  Pour into pastry lined pie pan.  Bake in hot oven, 450 degrees for 10 minutes.  Reduce heat and bake at 350 degrees for 40-45 minutes.  Pie is done when knife, inserted in center, comes out clean.  Cool on rack for 2 hours.  Refrigerate any leftovers.  
Note:  As per phone call from Party Line Listener, Caroline Statema, she substitutes whipping cream for the evaporated milk, which makes it even better!!

Hope you all had a Blessed and Happy Thanksgiving!!

KLTF PARTY LINE 2009 ASSORTED HOLIDAY RECIPES – Live at Coborns
(With questions, e-mail dhilmerson@clearwire.net)

FUDGE-FILLED BROWNIE BARS
1 1/2 Cups All-Purpose Flour      3/4 Cup Packed Brown Sugar 1 Egg Yolk
3/4 Cup Butter, softened           3/4 Tsp. Vanilla Extract
Filling: 1 Pkg. Fudge Brownie Mix (13”x 9” Pan Size) 
1 Egg             1/3 Cup Canola Oil   1/3 Cup Water
Topping: 
1 Pkg. (11 1/2 oz.) Milk Chocolate Chips, melted 3/4 Cup Chopped Walnuts, toasted
In a large bowl, combine the first five ingredients.  Press onto the bottom of a greased 15”x10”x1”
baking pan.  Bake at 350 degrees for 15-18 minutes or until golden brown.  Meanwhile, in a large bowl, combine the filling ingredients.  Spread over hot crust.  Bake for 15 minutes or until set.  Cool on a wire rack for 30 minutes.  Spread melted chocolate over filling.  Sprinkle with the walnuts.  Cool completely.  Cut into bars.

EGGNOG-FILLED COOKIE CUPS
1 Pkg. (3oz.) Cook-and-Serve Vanilla Pudding Mix 1 1/2 Cups Eggnog 1/3 Cup Milk
2 Tsp. Rum Extract, divided   1 Cup Butter, softened 2 Egg Yolks
1/2 Cup Packed Brown Sugar   2 Cups Flour  1/8 Tsp. Salt
1/8 Tsp. Ground allspice    1/4 Tsp. Ground Nutmeg 1/4 Cup Sugar
In a small saucepan, combine the pudding mix, eggnog and milk.  Cook and stir until mixture comes to a boil.   Remove from heat, stir in 1 Tsp. extract.  Transfer to a small bowl.  Cover surface of pudding with waxed paper.  Refrigerate until chilled.  In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in egg yolks and remaining extract.  Combine flour and salt.  Gradually add to creamed mixture and mix well.   In a small bowl, combine sugar and allspice.  Shaped dough into 1” balls, roll in sugar mixture.  With floured fingers, press onto the bottom and up the sides of well greased miniature muffin cups.  Bake at 350 degrees for 10-15 minutes or until light golden brown.  Immediately remove from pans to wire racks to cool completely.  Just before serving, pipe or spoon pudding into cups.  Sprinkle with nutmeg.  Store in an airtight container in the refrigerator.

MINT-TOPPED CHOCOLATE COOKIES
1 Pkg. (18-1/4 oz) Devil’s Food Cake Mix  1/2 Cup Shortening 2 Eggs
1 Tbs. Water  40  Chocolate-Covered Thin Mints   Powdered Sugar
In a large bowl, combine the cake mix, shortening, eggs and the water.  Shape into 1” balls.  Roll in the powdered sugar.  Place 2” apart on ungreased baking sheets.  Bake at 350 degrees for 8-10 minutes or until slightly firm to the touch.  Place a mint on each cookie.  Remove to wire racks to cool.  These cookies were tested with Necco Thin Mints.

YUMMY CRACKER SNACKS
96 Butter Flavored Crackers   1 Cup Creamy Peanut Butter
2 Lbs. Milk Chocolate Candy Coating, melted 1 Cup Marshmallow Crème
Holiday Sprinkles, optional
Spread half of the crackers with peanut butter.  Spread remaining crackers with marshmallow crème.  Place crème side down over peanut butter crackers, forming a sandwich.  Dip the sandwiches in melted candy coating, allowing excess to drip off.  Place on waxed paper-lined pans.  Refrigerate for 15 minutes or until set.  If desired, drizzle with additional candy coating and decorate with the sprinkles.  Store in an airtight container.

CRANBERRY NUT FUDGE
1 Can (16oz.) Milk Chocolate Frosting 1 Tsp. Butter 1 Pkg. (11 1/2 oz.)Milk Chocolate Chips
1 Pkg. (6oz.) Dried Cranberries  1/2 Cup Chopped Pecans
Line an 8” square dish with foil and grease the foil with butter.  Set aside.  In a heavy saucepan, combine frosting and chocolate chips.  Cook and stir over medium –low heat until chips are melted.  Stir in cranberries and nuts.  Pour into the prepared pan.  Refrigerate until firm, about 2 hours.  Using foil, lift fudge out of pan.  Discard foil.  Cut the fuge into 1” squares.  Store in refrigerator.

KLTF PARTY LINE 2009 ASSORTED HOLIDAY RECIPES (Live at the Christmas Parade)
(With questions, e-mail dhilmerson@clearwire.net)

ELEGANT DIPPED CHERRIES
1 Jar (10 oz.) Maraschino Cherries with stems, well drained 3 Tbs. Butter, melted
1 Square (1 oz.) Unsweetened Chocolate, melted  2 Tbs. Light Corn Syrup
2 Tsp. Half-and-Half Cream    2 Cups Powdered Sugar
2 1/2 Tsp. Shortening, divided    1 Cup Vanilla or White Chips
1/2 Cup Semisweet Chocolate Chips
Pat cherries dry with paper towels and set aside.  In a large bowl, combine the butter, corn syrup, unsweetened chocolate and cream.  Stir in the powdered sugar.  Knead until smooth.  Roll into 18 balls.  Flatten each into a 2” circle.  Wrap each circle around a cherry and lightly roll in hands.  Place cherries, stem side up in a shallow paper-lined container.  Cover and freeze for at least 2 hours.  The day before serving, remove cherries from freezer.  In a microwave, melt vanilla chips and 1 1/2 Tsp. shortening at 70% power for 1 minute.  Stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Holding onto the stem, dip each cherry into the vanilla mixture, allowing excess to drip off.  Place on waxed paper.  Let stand until set.  In a microwave, melt chocolate chips and remaining shortening.  Stir until smooth.  Drizzle over the candies.  Refrigerate until firm.  Store the candies in an airtight container.

CRANBERRY NUT FUDGE
1 Can (16oz.) Milk Chocolate Frosting 1 Tsp. Butter 1 Pkg. (11 1/2 oz.)Milk Chocolate Chips
1 Pkg. (6oz.) Dried Cranberries  1/2 Cup Chopped Pecans
Line an 8” square dish with foil and grease the foil with butter.  Set aside.  In a heavy saucepan, combine frosting and chocolate chips.  Cook and stir over medium –low heat until chips are melted.  Stir in cranberries and nuts.  Pour into the prepared pan.  Refrigerate until firm, about 2 hours.  Using foil, lift fudge out of pan.  Discard foil.  Cut the fuge into 1” squares.  Store in refrigerator.

ALMOND TOFFEE
1 1/2 Tsp. Plus 2 Cups Butter, softened, divided  2 Cups Sugar
2 Tbs. Light Corn Syrup     1/3 Cup Water
1 Pkg. (11-1/2 oz.) Milk Chocolate Chips   1 Cup Finely Chopped Almonds, toasted
Line the bottom and sides of a 15”x10”x1” pan with foil.  Grease the foil with 1 1/2 Tsp. butter, set aside.
Ina large heavy saucepan, melt remaining butter.  Add sugar, water and the corn syrup.  Cook and stir over medium heat until a candy thermometer reads 290 degrees (Soft-crack stage).  Pour into prepared pan.  Cool for 4 minutes.  Sprinkle with chocolate chips; let stand for 3 minutes.  Spread melted chocolate evenly over candy.  Sprinkle with almonds; press down lightly.  Cool until chocolate is firm.  Bread into bite-size pieces.  Store in airtight containers.

CHOCOLATE-COVERED PRALINE CHEWS
1 Cup Sugar  1 Cup Light Corn Syrup  Dash Salt
1/4 Cup Butter, cubed 2 Tsp. Milk   2 Cups Pecan Halves
1/ 2 Tsp. Vanilla Extract 6 oz. White Candy Coating 6 oz. Milk Chocolate Candy Coating
In a large heavy saucepan, combine the sugar, corn syrup and salt.  Bring to a boil over medium heat, cook until a candy thermometer reads 245 degrees (firm-ball stage), stirring occasionally.  Gradually stir in the butter, milk and pecans.  Continue cooking until thermometer returns to 245 degrees.  Remove from the heat, stir in the vanilla.  Immediately drop by tablespoonfuls onto greased baking sheets.  Cool.  In a microwave, melt white candy coating at 70% power for 1 minute.  Stir.  Microwave at additional 10 to 20 second intervals, stirring until smooth.  Dip candies halfway into coating and allow excess to drip off.  Place on waxed paper-lined baking sheets.  Refrigerate for 15 minutes or until set.  In a microwave, melt milk chocolate coating at 70% power for 1 minute; stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Dip other half of each candy and allow excess to drip off.  Return to baking sheets; refrigerate until set.

KLTF PARTY LINE RECIPES FOR NOV. 16TH TO NOV. 20TH, 2009
With questions, e-mail    dhilmerson@clearwire.net

ROAST TURKEY WITH SAUSAGE STUFFING

1 Lb. Pork Sausage 1 1/2 Cups Hot Water   10 lb. Turkey, thawed
2 Pkgs.  (6oz. each) Stove top Stuffing Mix for Turkey
Brown sausage.  Drain, reserving 1/2 cup drippings.  Stir hot water into reserved drippings in large bowl.  Add stuffing mix and cooked sausage.  Stir just until moistened.  Do not stuff turkey until ready to roast.  Stuff neck and body cavities lightly with stuffing.  Place turkey, breast side up, on rack in large roasting pan, sprayed with cooking spray.  Spoon any extra stuffing into separate baking dish, sprayed lightly with cooking spray.  Cover and bake at 325 degrees for 3-3 1/4 hours or until internal temperature is 180 degrees and stuffing is 165 degrees.  Bake any extra stuffing the last 30 minutes of the turkey baking time.

CRANBERRY PECAN COOKIES (Thanks to Simple & Delicious Magazine)

1 Tube (16 ½ oz.) Refrigerated Sugar cookie Dough, softened
1 Cup Chopped Pecans  2/3 Cup Vanilla or White Chips 
2/3 Cup Dried Cranberries  1 Tsp. Vanilla Extract
In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla.  Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Cool for 2 minutes before removing from pans to wire racks.  Store in an airtight container.  
Makes about 3 1/2  dozen.

CRANBERRY DATE NUT BREAD WITH STREUSEL TOPPING
(Thanks to Party Line Listener, Grace Dembouski)

1/2 Cup Butter, softened  1/2 Cup Sugar  1/2 Cup Fully Packed Brown Sugar
2 Large Eggs   2 Cups Flour  1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda  1/2 Tsp. Salt  1 Cup Sour Cream
1 Tsp. Vanilla Extract  3/4 Cup Chopped Pecans 
3/4 Cup Chopped Dates, optional 3/4 Cup Chopped Fresh Cranberries
In a bowl, mix together the butter, sugar and brown sugar until light and creamy.  Add eggs and beat until fluffy.  In a bowl, combine the flour, baking powder, baking soda, and salt.  Add gradually to the creamed mixture until combined.  Stir in the sour cream and vanilla until combined and then stir in the cranberries, dates and pecans.  If you don’t use the dates, double up on the cranberries.  Spoon batter into 3 pans, 
3 1/2” x 5” that have been greased and floured.  Sprinkle with streusel topping and bake at 350 degrees for 
40-45 minutes.  Streusel Topping:  Mix together,  1/2 Cup Firmly Packed Brown Sugar, 1/3 Cup Flour,
1/2 Cup Quick Cooking Oatmeal and 6 tablespoons Butter, melted.

CRANBERRY BUTTER:
1 Cup Butter, softened 2 Tbs. Cranberry Preserves 3 Tbs. Powdered Sugar
Beat together until light and fluffy.  Cover and chill until serving time.

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

KLTF PARTY LINE RECIPES FOR NOV. 9th  TO NOV. 13th , 2009

PUMPKIN-PECAN PIE

1 Single Prepared Pie Crust 3 Eggs, lightly beaten   3/4 Tsp. Cinnamon
1/2 Cup Dark Corn Syrup 1 15oz. Can Pumpkin   1/2 Cup Sugar
1 Tsp. Vanilla   1 Cup Chopped Pecans
Put unbaked pie crust into 9 inch deep-dish pie plate.  Crimp edges as desired.
In a large bowl, stir together eggs, pumpkin, sugar, corn syrup, vanilla and 
cinnamon.  Mix  well.  Carefully pour filling into pastry shell.  Sprinkle with 
pecans.  Bake at 350 degrees for 50-55 minutes or until knife inserted near 
center of pie comes out clean.  Cool on wire rack.  To store, cover and chill pie 
within 2 hours of serving.

ROUND STEAK ON GRILL (Thanks to my sister, Ruth Lucas in Maple Grove, Mn.)

Top Round Steak, 1 inch thick or more
Sprinkle generously with Adolph’s Meat Tenderizer on one side.  Pierce all 
over with fork.  Turn and salt with meat tenderizer and pierce as before.  
Put in zip-lock bag and coat generously with Italian Dressing.  (Can use low-fat
Dressing)  Refrigerate at least 8 hours or overnight.  Grill it with only dressing 
that clings to it.  Throw way any extra dressing.

CHICKEN CHEESE SOUP

2 Cans Condensed Cream of Chicken Soup, undiluted
1 Pkg. (16oz.) Frozen Mixed Vegetables, thawed
1 Can (14 1/2 oz.) Diced Potatoes, drained 
16oz. Velveeta Cheese, cubed
4 Cups Cubed Cooked Chicken Breast  3 1/2 Cups Water
In a Dutch oven, combine the chicken, water, soup, vegetables and potatoes.  
Bring to a boil.  Reduce heat.  Cover and simmer for 8-10 minutes or until 
vegetables are tender.  Stir in cheese just until melted, do not boil because that
will make it curdle.  Makes 7 Servings.

STUFFED BAKED PORK CHOPS
(Thanks to Lincoln School Cookbook, “Sharing Our Best”)

4-6 Rib Pork Chops, 1 inch thick 1 Cup Fine Soft Bread Crumbs
1/4 Tsp. Seasoned Salt or Onion Salt 1/4 Tsp. Pepper
1/8 Tsp. Salt    1 Small Onion, chopped fine
1 Egg Beaten    Enough Water to Moisten
Make an incision in the chops to form a pocket.  Blend above ingredients 
and stuff into pork chops.  Fasten the opening with a toothpick.  Place the 
chops in a buttered dish and bake 10 minutes at 450 degrees.  Reduce the 
heat to 350 degrees.  Add 1/2 cup boiling water and bake about 40 minutes 
or until chops are tender.

KLTF PARTY LINE RECIPES FOR NOV. 2nd TO NOV. 6th  , 2009

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
In a mixing bowl, cream together the Crisco, brown sugar, white sugar, pumpkin, egg and vanilla.
Combine the dry ingredients and add to the creamed mixture.  Drop by spoonfuls onto baking sheet.
Bake @ 350* for 12 minutes. Frost with Cream cheese frosting.

BEEF OR VENISON  JERKY (Thanks to Party Line Listener, Donna Sanoski)
1 1/2 to 2 lbs. Boneless Flank or Round Steak or Venison Steak
1/4 Cup Soy Sauce  1 Tbs. Worcestershire Sauce
1/4 Tsp. Garlic Powder  1/4 Tsp. Pepper
1/2 Tsp. Onion Powder  1 Tsp. Hickory Smoked Salt
Cut meat 1 inch wide and 1/4 to 1/2 inch thick.  Easier if you cut meat while partially frozen.  Remove all fat.  Combine all other ingredients.  Mix meat into marinade.  Cover tightly.  Refrigerate at least 5 hours.  Stir or shake often.  Set oven at lowest temperature.  Meat will dry in 4-6 hours.  Arrange meat close together on rack.  Check often.  Note:  Donna said that she uses 
1/4 tsp. garlic salt in place of the powder, onion salt instead of the onion powder and liquid smoke instead of the smoked salt.

SMOKED TURKEY(Thanks to my daughter-in-law, Laura Hilmerson)
15-20 lb. Turkey  2 Gallons Water  1 Cup Table Salt
2 Cups Morton Tender Quick (found in a bag in the spice section)
4-8 Tbs. Liquid Smoke (I used 4 Tbs. because I don’t like a real strong smoke flavor)
Soak thawed turkey in above solution for 24 hours, making sure all the turkey is 
covered.  Remove from solution and rinse.  Put turkey in a cooking bag according
to directions and bake until turkey is done. ( I baked the turkey in a roaster in the 
oven instead).  May cook turkey breast side down for better flavor.  This recipe may 
be used in the summer as well.  If you want to cook it on the grill instead, wrap turkey 
in tin foil and place in an old cake pan and cook slowly on the grill.

CHICKEN SALAD (Thanks to Party Line Guest, Barb Lyons, Mid Mn. Federal Credit Union)
4-5 boneless Chicken Breasts   1 Tbs. Chicken Base
Put chicken in a kettle.  Add the chicken base and cover with water.  Cook until the chicken is thoroughly cooked.  Drain, cool in the refrigerator and dice.
Mix together:  1 Cup Sour Cream  1 Cup Mayonnaise 1/2 Tsp. Curry Powder
2 Tbs. Dried Parsley or 1/4 Cup minced fresh parsley   1/4 Tsp. Minced Garlic
Salt and Pepper to taste   1 Tsp. Marjoram
Toast 1 cup Slivered Almonds in the oven just until lightly browned.  Cool.  Wash and cut 2 or more cups of red grapes.  Mix together cooled diced chicken, grapes and sauce in bowl.  Cover.  Best if made a day ahead.  Add almonds just before serving.  Save out some to sprinkle on the top.  Note:  You can also add 2-3 cups of cooked pasta.  If a little dry, mix up some more of the dressing.

OHIO STATE BUCKEYES ((Thanks to Party Line Guest, Christian Barnett, Mid Mn. Federal Credit Union)
1 lb. Butter, softened  2 lbs. Creamy Peanut Butter 3 lbs. Powdered Sugar
3 Cups Dipping Chocolate, melted
Cream together butter and peanut butter.  Add powdered sugar and blend well.  Shape into balls.  Refrigerate for 1 hour.  Using toothpicks, dip into chocolate 3/4 way up.  Cool on waxed paper.  Freeze up to 2-3 weeks.

KLTF PARTY LINE RECIPES FOR OCT. 26th   TO OCT. 30th , 2009
If you have questions, e-mail dhilmerson@clearwire.net

FRESH APPLE CAKE (From my Mom)

1/2 Cup Butter   1 Cup Sugar  1/2 Cup Brown sugar
1 Cup Sour Milk or Buttermilk    2 Eggs   1 Tsp. Cinnamon              
1/2 Tsp. Salt   2 1/4 cups Flour  2 Tsp. Baking Soda 
1/2 Tsp. Nutmeg   3 or 4 Apples
In a mixing bowl, cream the butter, sugar and brown sugar.  In a bowl, mix together the flour, salt, nutmeg, cinnamon and baking soda.  Add to the egg mixture and mix to combine.  Pour into a greased 9X13 inch pan.   Peel, core and slice the apples like you would for apple pie.  Put the apple slices into the cake batter in three rows.  Don’t lay them down flat just stick them part way into the batter.  The sprinkle on topping.  
Topping:     1/2 Cup Sugar  1/2 Cup Brown Sugar 
1/2 Tsp. Cinnamon  3/4 Cup Nuts, optional
Mix all ingredients together and sprinkle over the top of the apples and then bake at 375 degrees for 
40 min.   After cake has cooled, drizzle with a powdered sugar frosting.

PUMPKIN STEW

2 Pounds Beef Stew Meat, cut into 1” Cubes  3 Tbs. Vegetable Oil, divided 
3 Large Potatoes, peeled and cut into 1” Cubes 1 Cup Water
1 Large Green Pepper, cut into 1/2 “ pieces, optional ( I don’t use) 
4 Garlic Cloves, minced    1 Medium Onion, chopped
2 Tsp. Salt     4 Medium Carrots, sliced
2 Tbs. Instant Beef Bouillon Granules  1/2 Tsp. Pepper
1 Pumpkin (10-12 Pounds)   1 Can (14 1/2 oz.) Diced Tomatoes
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 fibers 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 325º for 2 hours or just until the pumpkin is tender (do not overbake.)  Serve stew from pumpkin, scooping out a little pumpkin with each serving.  Makes 8-10 servings.   

DONNA’S FAVORITE POPCORN BALLS

In a medium saucepan over medium heat, bring to a boil,
1 Cup Butter  1 1/3 Cup Sugar  1/2 Cup White Corn Syrup  
Once it comes to a boil, simmer for 3 minutes. Remove from heat and add 
1/2 Tsp. Vanilla Extract.  Pour over 4 quarts of popped corn.  Stir to combine.  Let cool
a few minutes and then put a little cold water on the palm of your hands and then pick up some popcorn and shape into balls. Note:  I use 5 to 6 quarts of popped corn because I think there is enough syrup mixture to cover more popcorn.   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!

HALLOWEEN ROCKY ROAD BROWNIES

Prepare your favorite brownie mix according to package directions and bake in a 9×13 inch greased pan
according to package directions.  Remove from oven and immediately sprinkle with mini marshmallows, Halloween M & M’s and sprinkle with chopped nuts.  Press down lightly and return to oven for 1-2 minutes or until marshmallows just begin to melt.  Cool for 20 to 30 minutes before cutting.
Quick Tip:  Dip knife in hot water before cutting into squares so the marshmallows don’t stick to the knife.

KLTF PARTY LINE RECIPES FOR OCT. 19th   TO OCT. 23rd , 2009
If you have questions, e-mail dhilmerson@clearwire.net

FRIGHTFULLY EASY GHOST COOKIES
12oz. Vanilla Candy Coating (Almond Bark)         64 Miniature Chocolate Chips
1 Pound Pkg. Nutter Butter Cookies
In a small saucepan, melt candy coating over low heat, stirring constantly until smooth.  Line cookie sheets with wax paper.  Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off.  Lay flat, coated side up, on wax paper-lined cookie sheets.  Place 2 chocolate chips in coating to form eyes.  Let stand about 10 minutes until set.

EDIPBLE SPIDERS
1 Cup Semi-Sweet Chocolate Chips                       1 Tsp. Butter
24 Large Marshmallows                                                         1 Pkg. (6oz.) Chow Mein  Noodles
1 Pkg. (12oz.) Mini M&M’s
Line a cookie sheet with wax paper.  Stick 4 chow mein noodles into each side of marshmallow for legs and arrange on wax paper.  In a Microwave safe bowl, combine chocolate chips and butter.  Microwave until melted.  Stir  occasionally until chocolate  is smooth.  Pour chocolate into a resealable plastic bag.  Using scissors, cut one tiny corner off the bag of melted chocolate.  Drizzle over marshmallow spiders.  Attach 2 candies to each marshmallow for eyes.  Chill until chocolate hardens.

CANDY CORN POPCORN BALLS
1/4 Cup Butter                                                                        1 (10 1/2oz.) Pkg. Miniature Marshmallows
1 Pkg. (4 servings) Gelatin, any flavor                   12 Cups Popped Popcorn
1 Cup Candy Corn
In a large microwave safe bowl, microwave butter and marshmallows on high for 1 1/2 to 2 minutes or until marshmallows are puffed.  Stir in gelatin until well mixed.  Pour marshmallow mixture over popcorn and candy corn in large bowl.  Mix lightly until well coated.  Shape into 15 balls with greased or moistened hands.  Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

HALLOWEEN POPCORN HANDS
Clear Plastic Kitchen Gloves                                  Candy Corn
Popped Popcorn                                                     Orange Yarn or Ribbon
Spider Rings
Place a piece of candy corn in each glove finger to resemble fingernails.  Fill the rest of the glove with popcorn and then tie the glove off at the wrist with orange yarn or ribbon.  Put spider ring on a glove finger.     

FRESH APPLE CAKE (From my Mom)
1/2 Cup Butter                                        1 Cup Sugar                            1/2 Cup Brown sugar
1 Cup Sour Milk or Buttermilk              2 Eggs                                      1 Tsp. Cinnamon                 
1/2 Tsp. Salt                                           2 1/4 cups Flour                      2 Tsp. Baking Soda 
1/2 Tsp. Nutmeg                                     3 or 4 Apples
In a mixing bowl, cream the butter, sugar and brown sugar.  In a bowl, mix together the flour, salt, nutmeg, cinnamon and baking soda.  Add to the egg mixture and mix to combine.  Pour into a greased 9X13 inch pan.   Peel, core and slice the apples like you would for apple pie.  Put the apple slices into the cake batter in three rows.  Don’t lay them down flat just stick them part way into the batter.  The sprinkle on topping.  
Topping:                                                1/2 Cup Sugar                         1/2 Cup Brown Sugar             
1/2 Tsp. Cinnamon                 3/4 Cup Nuts, optional
Mix all ingredients together and sprinkle over the top of the apples and then bake at 375 degrees for 
40 min.   After cake has cooled, drizzle with a powdered sugar frosting.

KLTF PARTY LINE RECIPES FOR OCT. 12th   TO OCT. 16th , 2009
If you have questions, e-mail dhilmerson@clearwire.net

APPLE PIE BREAD
1/2 Cup Butter, softened  1 Cup Sugar  1/4 Cup Buttermilk or Sour Milk
2 Tsp. Baking Powder  2 Eggs   1 Tsp. Vanilla
2 Cups Flour   1/2 Tsp. Salt  4 Cups Peeled, Shredded Apples
1/2 Cup Raisins, optional   1 Cup Chopped Walnuts or Pecans
Streusel-Nut Topping
Preheat oven 350 degrees.  Grease the bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan and set aside.  In a large bowl, beat butter with electric mixer on high speed for 30 seconds.  Beat in sugar until combines.  Add buttermilk and baking powder.  Beat until combines.  Add eggs and vanilla and beat until combined.  Add flour and salt.  Beat until combined.  Stir in apple, nuts and raisins.  Spoon batter into prepared pan.  Spread evenly.  Sprinkle Streusel-Nut Topping over batter.  Bake for 60-65 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Makes 1 loaf-14 servings.
Streusel Topping: Ina small bowl, combine 1/4 cup packed brown sugar and 3 Tbs. Flour.  With a pastry blender, cut in 2 Tbs. Butter until mixture resembles coarse crumbs.  Stir in 1/3 cup chopped walnuts or pecans.  Note:  To make 1/4 cup sour milk, put 3/4 Tsp. lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1/4 cup total liquid.  Stir.  Let mixture stand for 5 minutes before using.

VENISON SLOPPY JOES (Thanks to Richard and Lois Maciej)

1 1/2 Lbs. Ground Venison 1 Onion, chopped fine 1 Cup Ketchup
1/2 Tsp. Worcestershire Sauce 1 1/2 Tsp. Salt  1 1/4 Cup Water
Green Pepper, chopped, optional 1/8 Tsp. Pepper  3 Tbs. Flour
In frying pan, cook venison, onion, green pepper, salt and pepper until meat looses red color.  Blend in flour and rest of the ingredients.  Simmer 20 minutes, stirring often.  Serve on buns.

SPICED APPLE RINGS (Thanks to a call from a Party Line Listener)

12 Delicious Apples  1 Cup Sugar  8 Cups Water
4 Tsp. Red Food Coloring  1 Tsp. All Spice  1 Tsp. Mace
1 Tsp. Whole Cloves (about 30)
Wash, peel and core the apples.  Cut into 3/8 inch thick slices.  Tie spices in a spice bag.  In a kettle, put the water, food coloring, sugar and spice bag.  Bring to a boil.  Add apple slices and boil until tender, but firm.  Remove from heat.  Weight down the apples so they are covered with the water mixture and let stand overnight.  Then pack into sterilized jars to about 1/2 inch from the top.  Tighten covers and process in a hot water bath for 25 minutes for pints and/or quarts.

HALLOWEEN POPCORN HANDS

Clear Plastic Kitchen Gloves Candy Corn  Popped Popcorn
Orange Yarn or Ribbon  Spider Rings
Place a piece of candy corn in each glove finger to resemble fingernails.  Fill the rest of the glove with popcorn and then tie the glove off at the wrist with orange yarn or ribbon.  Put spider ting on a glove finger.

KLTF PARTY LINE RECIPES FOR OCT. 5TH  TO OCT. 9TH , 2009

CABBAGE ROLLS (Thanks to Party Line Guest, Janet Retka)
Heads of Cabbage 5 lbs. Ground Pork 5 lbs. Ground Beef
Onions   Salt and Pepper  Garlic
Parboiled Rice.
Drop heads of cabbage into boiling water and let boil a few minutes.  Remove from water and let cool a little and then remove leaves and set aside.  In a large bowl, combine the remaining ingredients and mix well.  Take a cabbage leaf and put a scoop of the meat mixture in the middle of the leaf and roll up and put in a baking dish.  Continue making all the cabbage rolls and then cover with tomato soup and bake at 350 degrees for about 1 hour.  As Janet said, this recipe is for a large batch, so you will have to use your judgement and cut the recipe down to fit your needs.

CANDY CORN COOKIES ( Thanks to a call from a Party Line listener and to Jeanette Retka who stopped by the studio and dropped off a copy of the recipe)
1 Pouch (1 lb. 1.5oz.) Betty Crocker Sugar Cookie Mix
1/3 Cup Butter, melted  1 Egg   Orange Paste Food Color
2 oz. Semisweet Chocolate, melted and cooled
Line 8×4 inch loaf pan with waxed paper, extending paper up over sides of pan.  In a bowl, stir cookie mix, melted butter and egg until soft dough forms.  On work surface, place 3/4 cup dough.  Knead desired amount of orange food color into dough until color s uniform.  Press dough evenly in bottom of pan.  Divide remaining dough in half.  Gently press one half of remaining dough into pan on top of orange dough.  On work surface knead chocolate into remaining dough until color is uniform.  Press over plain dough in pan, pressing gently to edge of pan.  Refrigerate 1 1/2 to 2 hours or until firm.  Remove dough from pan.  Cut crosswise into 1/4 inch slices.  Cut each slice into 5 wedges.  Place 1 inch apart on an ungreased cookie sheet.  Bake at 375 degrees for 7-9 minutes or until cookies are set and edges are very light golden brown.  Cool 1 minute, remove from cookie sheet.  Cool completely.  Store in lightly covered container.

SALTED PUMPKIN SEEDS
2 Cups Water  1/4 Cup Salt  Pumpkin Seeds
Remove seeds from pumpkin.  Wash them and set aside.  In a kettle, combine the water and salt.  Cook and stir until salt dissolves and then let cool.  Add pumpkin seeds and soak overnight.  Drain thoroughly.  Pat seeds dry with paper towels.  Place on a cookie sheet.  Bake at 300 degrees  about 1 hour or until seeds are dry.

CARAMEL BANANA MUFFINS (Treats on the Bus Trip to the Chanhassen Dinner Theatre)
1/4 Cup butter  1 Cup Sugar   1 Egg
1 Tsp. Vanilla  1 1/2 Cups Mashed Bananas, about 3 Bananas
1 1/2 Cups flour  1 Tsp. Baking Soda   1/4 Tsp. Salt
In a bowl, beat together until creamy the butter and sugar.  Add egg and vanilla and beat well.  Add the bananas and mix well.  In a bowl, combine the flour, baking soda and salt and then add to the banana mixture.  Stir until just combined.  Don’t over stir.  Pour batter into paper-lined muffin cups and bake at 350º for 25 minutes.  Cool about 
5 minutes before removing from pan.  Makes 12 muffins.  Frosting : In a saucepan, melt 2 tbs. butter.  Add 1/4 cup brown sugar and 1 tbs. milk. Bring to a boil, stirring constantly.  Remove from heat and stir in 1/2 cup powdered 
sugar.  Stir until it is the right consistency, not too runny.  Drizzle over cooled muffins.

PEANUT BUTTER BROWNIE BITES ((Treats on the Bus Trip to the Chanhassen Dinner Theatre)
1 Pkg. Brownie Mix  and the ingredients as directed on the box
Small Reese’s Peanut Butter Cups, or Rolo’s 
Prepare brownies as directed on the box.  Fill paper-lined mini-muffin cups about 1/2 full.  Press one peanut butter cup or rolo into batter in each cup.  Bake 15-20 minutes or until brownie is set.  Cool Completely.

KLTF PARTY LINE RECIPES FOR SEPT. 28th TO OCT. 2nd, 2009

GOLDEN HARVEST CHILI (Thanks to Taste of Home)
2 Tbs. Vegetable Oil   2 Garlic Cloves, minced  
1 Green Pepper, chopped  1 Sweet Red Pepper, chopped
1 1/2 Cups Sliced Fresh Mushrooms 1/2 Cup Chopped Onion
28oz. Can Diced Tomatoes, undrained 15oz. Can Tomato Sauce
2 Tbs. Chili Powder   2 Tsp. Sugar
1 Tsp. Ground Cumin   2 Cups Sliced Zucchini
2 Cups Frozen Sweet Corn, thawed 16 oz. Can Kidney Beans, rinsed and drained
1 1/2 Cups Shredded Cheddar Cheese, optional
In a skillet, heat oil over medium high.  Saute garlic, peppers, mushrooms and onion until tender.  Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin.  Heat to boiling.  Reduce heat to low.  Add beans, zucchini and corn.  Simmer, uncovered, about 10 minutes or until zucchini is tender.  Spoon into bowls.  Sprinkle with cheese if desired.  Makes 2 1/2 quarts.

KIELBASA CABBAGE SOUP
3 Cups Coleslaw Mix   2 Medium Carrots, chopped
1/2 Cup Chopped Onion   1/2 Cup Chopped Celery
1/2 Tsp. Caraway Seeds   2 Tbs. Butter
32 oz. Chicken Broth   1/4 Tsp. Pepper and 1/8 Tsp. Salt
1 Pound Fully Cooked Kielbasa or Polish Sausage, cut into 1/2 inch pieces
2 Medium Unpeeled Golden Delicious Apples, chopped
In a large saucepan, sauté the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat.  Simmer, uncovered for 20-30 minutes, stirring occasionally.  
Makes 6 servings.

CRACKLING COOKIES (Thanks to Caroline Schmidt)
2 Cups Ground Cracklings  2 1/2 Cups Sugar
2 Eggs     1 Cup Sour Milk
1 Tsp. Baking Soda   1 Tsp. Nutmeg
9 Cups Flour
Mix together the cracklings, sugar and eggs.  Add sour milk, baking soda, nutmeg and about 
9 cups flour.  Chill, and then shape into logs and slice about 1/4 inch thick.  Put on baking sheets and bake at 375 degrees about 10 minutes or until light brown.

CRACKLING COOKIES (Thanks to Lucille Puchalla Borash and Arlene Beniek)
2 Cups Cracklings from rendering lard 2 Cups Sugar
2 Eggs     1/2 Cup Milk
1 Tsp. Baking Soda   2 Tsp. Baking Powder
2 Tsp. Cinnamon   2 Tsp. Nutmeg
1 Tsp. Vanilla    Dash of Salt
2 Cup Oatmeal    3 Cups Flour
Raisins, optional
Mix together the cracklings, sugar, eggs, milk and vanilla.  Add the dry ingredients and stir in the raisins.  Drop by tablespoonful onto cookie sheet.  Bake 350 degrees for 10-15 minutes. 

Note:  Sorry that there isn’t enough room for the Baked Squash Like Dixie Café’s Recipe
Submitted by Shirley Wise.  It will be on the flyer next week.

KLTF PARTY LINE RECIPES FOR SEPT. 21ST TO SEPT. 25, 2009

PIZZA BARS, (Thanks to Sharon Notch, Party Line Guest)
1 Cup Butter, softened  1 Cup Brown Sugar 1/2 Cups flour   
1/2 Tsp. Baking Soda  Tsp. Salt  2 Cups Oatmeal
1 Cup Chocolate Chips  1 Cup M & M’s  White Almond Bark
1 Jar Mrs. Richardson’s Butterscotch/Caramel Ice Cream Topping
In a bowl, combine the butter and brown sugar and mix well.  Add the flour, baking soda, salt and oatmeal.  Mix well.  Put in a greased 10×15” sheet pan.  Pat down to edges.  Bake at 375 degrees
15 minutes or until just golden.  While still warm, spread ice cream topping on top of the crust.  Sprinkle with the chocolate chips and M & M’s.  Drizzle lightly with melted white almond bark.

TOMATO JAM (Thanks to Party line Listener, Gloria Lust)
2 Quarts Tomatoes  2 1/2 Cups Sugar  Small Lemons, 
Scald tomatoes and remove skins from tomatoes.  Cut up tomatoes and put into a colander and drain.   Put into a kettle and cook until tender.  Add sugar and lemon slices.  Bring to a boil and cook about 5 minutes, stirring constantly.  Ladle into hot jars and seal.

ZUCCHINI PICKLES ( Thanks to Party Line Listener, Bunny Tabatt)
2 Quarts Unpeeled Zucchini, thinly sliced 1/4 Cup Canning Salt 2 Cups Vinegar
2 Medium Onions, peeled and thinly sliced 2 Cup Sugar  1 Tsp. Celery Seed
2 Tsp. Mustard Seed    1 Tsp. Turmeric  1/2 Tsp. Dry Mustard
Combine zucchini and onions.  Sprinkle with salt and cover with cold water.  Let stand 2 hours.  Drain and rinse with fresh water and then drain again.  Combine all remaining ingredients and bring to a boil and cook 2 minutes.  Add zucchini and onions to brine.  Remove from heat and let stand 2 hours.  Bring again to boiling and cook 5 minutes more and ladle hot pickles into hot pint jars.  Leave 1/2 inch headroom in jars.  Process in hot water bath for 10 minutes  Makes 4 pints.

ZUCCHINI LEMON POPPY SEED BREAD (Thanks to Party Line Listener, Bunny Tabatt)
1 1/2 Cups Sugar   1 Pkg. (3.4oz.) Instant Lemon Pudding Mix
1 Tsp. Baking Powder   1 Tsp. Salt         4 Eggs
1 1/4 Cups Milk    1 Cup Vegetable Oil        3 Tbs. Lemon Juice
1 Tsp. Lemon Extract   2 Cups Shredded Zucchini    1/4 Cup Poppy Seeds
2 Tsp. Grated Lemon Peel  4 Cups All-Purpose Flour     1 1/2 Tsp. Baking Soda
In a large bowl, combine flour, sugar, pudding mix, baking powder and salt.  In another bowl, whisk together the eggs, milk, oil, lemon juice and extract.  Stir into dry ingredients just until moistened.  Fold in the zucchini, poppy seeds and lemon peel.  Pour into 2 greased 9×5 inch loaf pans.  Bake at 350 degrees for 50-55 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans unto wire cooling racks to cool completely.  Makes 2 loaves. 

CUCUMBER RELISH (Thanks to my sister-in-law Evelyn)
8 Cups Chopped Cucumbers with seeds removed 1 Cup Chopped Celery 1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper  1/2 Cup Chopped Red Pepper 1 1/2 Tsp. Canning Salt
In a large bowl, combine all the above ingredients and mix well.  Let stand 1 hour.  Drain good. 
In a kettle bring to a boil, stirring constantly:
2 Cups Sugar 1 Cup White Vinegar 1 Tsp. Celery Seed 1 Tsp. Mustard Seed
Pour over relish and put into canning jars with covers.   Refrigerate up to 1 year.
 

KLTF PARTY LINE RECIPES FOR SEPT. 14th  TO SEPT. 18th , 2009

TOMATO PASTE (Thanks to a call from a Party Line Listener)

8 Quarts of Tomatoes, peeled, cored and chopped
1 1/2 Cups Chopped Sweet Red peppers   2 Bay Leaves
1 Tbs. Canning Salt     1 Clove Garlic, optional
In a kettle, combine the tomatoes, red peppers, bay leaves and salt.  Cook slowly for 
One hour.  Add garlic, if desired and cook until thick enough to round a spoon, about 
2 1/2 hours.  Stir occasionally to prevent scorching.  Remove garlic and bay leaves.  Pour into half pint jars.  Put on covers and process in a hot water bath for 45 minutes.  Makes 9 half pints.

YUMMY BROWNIES (Thanks to Party Line Listener, Shirley Opatz)

1 Small Box of Instant Chocolate Pudding and Pie Filling Mix
1 Box Pillsbury Chocolate Cake Mix, with pudding in the mix
Chocolate Chips and Nuts
Prepare pudding according to package directions.  Stir in dry cake mix and pour into a greased
9×13 inch cake pan.  Sprinkle with chocolate chips and nuts.  Bake 350 degrees for 35 minutes.

THE NEXT FOUR  RECIPES ARE FROM THE “APPLE LOVERS COOKBOOK”

SMOOTH APPLESAUCE: SMALL QUANTITY

4 Medium Apples  1/4 Cup Sugar   1/2 Cup Water
Peel quarter and core apples.  Place apples and water in saucepan.  Cover and simmer 10 minutes or until apples are very tender, stirring occasionally to prevent scorching.  For a smooth applesauce, put apples through a food mill.  Stir in sugar.  Makes about 2 cups.
For Chunky Applesauce: Small Quantity
Cook as above.  Break up the cooked apples slightly with a fork.

SMOOTH APPLESAUCE: LARGE QUANTITY

Peel, quarter and core apples.  Place in a large kettle with enough water so fruit will not stick to bottom during cooking.  Stir occasionally to prevent scorching.  Cover and simmer 10 minutes or until apples are tender.  For very smooth sauce, put through food mill.  One bushel of apples will yield 16-20 quarts of applesauce.

TO FREEZE APPLESAUCE

Sweeten it to taste after cooking or use your favorite applesauce recipe.  Cool and pack in containers to within 1/4 inch of top.  Seal, label, date and freeze.

TO CAN APPLESAUCE

Make the sauce your usual way.  Sweeten it or not, as you wish, and pack hot in hot jars to 
1/4 inch of the top.  Process pints and quarts for 25 minutes in a boiling water bath.

KLTF PARTY LINE RECIPES FOR THE WEEK OF SEPTEMBER 7TH  to SEPTEMBER 11TH  , 2009 
( If you have questions, send me an e-mail dhilmerson@clearwire.net

FROZEN SWEET CORN (Thanks to my son, Jim and his wife Linda)
9 Cups Cut Corn (no blanching)  1/2 Cup Sugar
2 Cups Water    1/2 Tsp. Salt
Put in large kettle and bring to a good boil, stirring constantly.  Put kettle in ice water to cool down the corn.  When cool, put in zip-lock bags or freezer containers and freeze.

CRABAPPLE PICKLES (Thanks “AppleLovers”Cookbook

3 Quarts Crabapples   2 Cups Vinegar
2 Cups Water    4 Cups Sugar
2 Sticks Cinnamon   1 Tsp. Whole Cloves
Wash crabapples, using only ones free from blemishes.  Combine vinegar, sugar and water in kettle.  Bring to a boil.  Tie cinnamon and cloves in cheesecloth and add to mixture.  Boil for 10 minutes.  Add crabapples to syrup.  Cook until almost tender.  Place crabapples in hot, sterilized jars.  Pour hot syrup over crabapples to within 1/2 inch from top.  Adjust jar lids.  Process in boiling hot water bath 10 minutes.  Makes six pints.

GREEN TOMATO PIE (Party Line Listener, Dorothy Doucette, gave this to us a few years ago)

4-5 Cups Green Tomatoes, dice and peel just like you would peel apples for an apple pie
1 1/4 to 1 1/2 Cups Sugar  2 Tsp. Cinnamon
1/4 Cup Tapioca or 1/4 Cup Flour
Peel and slice tomatoes.  Place in large strainer.  Let stand for 2-4 hours to drain liquid from tomatoes.  Mix all ingredients in a bowl.  Pour into prepared pie crust and top with another crust.  Bake at 375 degrees for 10 minutes and then reduce heat to 350 degrees and bake for 50 minutes more.  Serve warm with vanilla ice cream.  Tastes just like apple pie!

TIPS FOR GETTING RID OF FRUIT FLIES

Brandy Trap Recipe (Thanks to Party Line Listeners, Glen and Mary)
Put a little shot glass of Brandy on the counter by the fruit.  The fruit flies go into the brandy and drown. 

Cider Vinegar Trap Recipe (Thanks to the Internet)
Mix together in a jar or bottle: 1 Cup Water, 1 Cup Cider Vinegar, 2 Tsp. Dishwashing Liquid
Put jar near the fruit.  The smell will attract the fruit flies and they will come investigate, getting themselves covered with soup and then drown.

Coca-Cola Trap Recipe (Thanks to the Internet)
Leave an inch or two of Classic Coke in the bottom of a pop bottle and twist on the cap.  Take a hammer and nail or drill to make a small hole in the cap (about 1/4 inch diameter).  Set the bottle in the room where the fruit flies are heaviest.  Fruit flies will crawl in and won’t be able to get back out.

Beer Trap Recipe (Thanks to the Internet)
Fill a mason jar about 2-3 inches deep with beer.  Cover opening with a piece of plastic wrap secured with a rubber band.  Poke a few holes in the top of the plastic so the fruit flies can get into the jar to get at the beer.  They won’t be able to get out!

KLTF PARTY LINE RECIPES FOR THE WEEK OF AUGUST 31ST   to SEPTEMBER 4TH  , 2009 
( If you have questions, send me an e-mail dhilmerson@clearwire.net

MINNESOTA STYLE BATTER-FRIED FROG LEGS (Thanks to Laura Lodermeier)

1 lb. Frog Legs, skinned  1/2 Cup flour   2/3 Cup Cold Milk
1/2 Tsp. Onion Powder,  1/2 Tsp. Garlic Powder  1/2 Tsp. Seasoned Salt
1/2 Tsp. Black Pepper
Soak frog legs in salt water for 15 minutes.  Drain and pat dry.  Make batter by mixing flour, cold milk and seasonings together.  Heat oil in a deep-fat fryer to 375 degrees.  Dip legs in batter and drop into fryer.  Cook until golden brown.  Serve with tartar sauce.

OVEN ROASTED SNAPPING TURTLE (Thanks to Laura Lodermeier)

1 Snapping Turtle, cleaned 2 Cups Flour   1 Tbs. Seasoned Salt
1 Tsp. Onion Powder  1 Tsp. Garlic Powder  1 Tsp. Black Pepper
Mix flour and seasonings in a zip-lock bag.  Put turtle pieces in bag, one at a time.  Shake well to coat.  Brown in frying pan to seal in the natural flavors and juices.  Layer browned turtle in large roasting pan.  Add 1 quart water and bake at 350 degrees for 2-2 1/2 hours, checking periodically to make sure that it isn’t getting low on liquid and for doneness.  (The meat will come off the bone easily and there will be a nice brown gravy in pan).  Serve with mashed potatoes and buttered vegetables.

GRANDE CHILIBURGERS (Thanks to Party Line Guest, Gina, Healthy Exchanges)
12 oz. Extra-Lean Ground Sirloin Beef or Turkey Breast         1/2 Cup Finely Chopped Celery
10 oz. Can Campbell’s Healthy Request Tomato Soup         1/2 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper           1 Tbs. Brown Sugar Twin
1/2 Cup Chunky Salsa (Mild, Medium or Hot)          1 Tsp. Taco Seasoning
1 Cup Red Kidney Beans, rinsed and drained          6 Village Hearth Light Wheat Buns
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, celery, onion and green pepper.  Stir in tomato soup, salsa, Brown Sugar Twin and taco seasoning.  Add kidney beans.  Mix well to combine.  Lower heat and simmer for 5-6 minutes, stirring occasionally.  For each serving, spoon about 2/3 cup meat mixture between a bun.

SALSA (Thanks to Party Line Guest, Gina, Healthy Exchanges)
4 Cups Peeled, Chopped Tomatoes 1 Cup Chopped Celery  3/4 Cup Chopped Onion 1 Cup Chopped Green Pepper  1/4 Cup Vinegar  3 Jalapeno Peppers
1 Tbs. Salt    2 Garlic Cloves, minced  1 Tbs. Sugar
Combine all ingredients and bring to a boil.  Simmer 2-3 hours until thick.  Spoon off some juice or thicken with small amount of cornstarch.  Put in pint jars and process 30 minutes or may be frozen.  Makes 2 pints.  Variation:  For “hotter” sauce, may use one small chili pepper in cooking process.  Remove pepper before putting jars.  Good served on Baked Egg Dish or with corn chips. 

HINTS FOR GROWING TOMATOE PLANTS NEXT SPRING (Thanks to a call from a Party Line Listener) (Help to prevent blossom end rot, blight, etc.)
At planting time, put with each plant:  
2 Tbs. Epson Salt, 1 Tsp. Baking Soda and Shells from 2 Eggs, crushed

During the season:  Mix together, 4 Tbs. Epson Salt, 2 Tbs. Dry, Powdered Milk and 1 Gallon Water.  Mix together well and Pour one pint of this mixture around each tomato plant.

KLTF PARTY LINE RECIPES FOR THE WEEK OF AUGUST 24th  to AUGUST  28th , 2009 
( If you have questions, send me an e-mail dhilmerson@clearwire.net

TO DIE FOR BLUEBERRY MUFFINS (Thanks to Jill Mackissock)
1 1/2 Cups Flour  3/4 Cup Sugar   1/2 Tsp. Salt
2 Tsp. Baking Powder  1/3 Cup Vegetable Oil  1 Egg
1 Cup Fresh Blueberries  1/3 Cup Milk
In a bowl, combine the flour, sugar, salt and baking powder.  Put oil into a one cup
measuring cup.  Add the egg and the 1/3 cup milk or as much milk as you need to fill up the cup.
Mix with the flour mixture.  Fold in the blueberries.  Grease muffin cups or line with muffin liners.  Fill muffin cups right to the top and sprinkle with the crumb topping mixture.
Crumb Topping: Mix together, 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cubed and 1 1/2 Tsp.
Cinnamon.  Mix with a fork and sprinkle over the muffins before baking.  Bake at 400 degrees for
20-25 minutes or until done. 

DILLY BEANS (Thanks to my daughter, Linda Posterick)
2 Pounds Beans, cut ends off 1/4 cup Canning Salt  2 1/2 Cups Water
2 1/2 Cups Vinegar
Put the above ingredients in a kettle and bring to a boil and boil until clear.  In each jar, put a sprig of dill, 2 small chunks of garlic and a pinch of fresh cayenne pepper or 1/4 Tsp. Red Pepper.
Pack in beans and cover with brine.  Put on lids and then process 10 minutes in a hot water bath. 
Note: Don’t process longer than 10 minutes or they will get soft.  Ready to eat in 2 weeks.
The brine makes enough for about 2 quarts.

PICKLED BEANS BY THE JAR (Thanks to Party Line listener, Bunny Tabatt)
Fill each pint jar with green beans.  To each jar add:
1 Tbs. Sugar  1 Tbs. Canning Salt 3/4 Cup White Vinegar
Then fill each jar with hot water.  Process in hot water bath for 15 minutes.
Note:  If you want to, you can add hot peppers or some cayenne pepper.

SKILLET TACOS 
1/4 lb. Lean Ground Turkey           2 Tbs. Chopped Onion     2 Tbs. Chopped Green Pepper
1/2 Cup Uncooked Elbow Macaroni     8oz. Can Tomato Sauce     1/2 Cup Water
1/4 Cup Picante Sauce            1/4 Cup Chopped Avocado
2 Tbs. Shredded Fat-free Cheddar Cheese 1/4 Cup Crushed Baked Tortilla Chip Scoops
Lettuce Wedges and Fat-free Sour Cream, optional
Spray a nonstick skillet with Pam and cook the turkey, onion and green pepper over medium heat until turkey is no longer pink.  Stir in the tomato sauce, macaroni, water and picante sauce.  Bring to a boil.  Reduce heat and cover and simmer for 10-15 minutes or until macaroni is tender.  Divide between 2 plates and top with cheese, tortilla chips and avocado.  Serve with lettuce and sour cream is desired.  Makes 2 servings.

OVEN ROASTED SNAPPING TURTLE (Thanks to Party Line Listener Laura Lodermeier)
1 Snapping Turtle, cleaned 2 Cups Flour  1 Tbs. Seasoned Salt
1 Tsp. Onion Powder  1 Tsp. Garlic Powder 1 Tsp. Black Pepper
Mix flour and seasonings in a zip-lock bag.  Put turtle pieces in bag, one at a time.  Shake well to coat.  Brown in frying pan to seal in the natural flavors and juices.  Layer browned turtle in large roasting pan.  Add 1 quart of water and bake at 350 degrees for 2-2 1/2  hours, checking periodically to make sure that is isn’t getting low on liquid and for doneness.  The meat will come off the bones easily and there will be a nice brown gravy in pan.  Laura says that the turtle is great served with mashed potatoes and buttered vegetables!

KLTF PARTY LINE RECIPES FOR THE WEEK OF AUGUST 17th to AUGUST  21st , 2009 
( If you have questions, send me an e-mail dhilmerson@clearwire.net

HOMEMADE POWDERED LAUNDRY SOAP (Thanks to a Party Line Listener)
1 Bar Fels Naptha Soap, grated or 2 Bars Ivory Soap
1 Cup Arm and Hammer Washing Soda  1 Cup Borax
Mix together the washing soda and borax until well combined.  Then add the grated bar soap and mix well.  Store in an airtight container.  Use 1 to 2 Tbs. per wash load.  Water will not get sudsy.

CHICKEN AND SWISS STUFFING (Thanks to Diamond Willow, Little Falls, Mn.)
9 Chicken Breasts  4 Cans Low Sodium Cream of Mushroom Soup, undiluted
9 Slices Swiss Cheese   4 Cups Dry Stuffing (Like Pepperidge Farm)
1 Stick (1/2 cup) Butter
Put chicken in a well greased 9×13 inch or larger pan.  Cover each chicken breast with a slice of Swiss Cheese.  Spread soup over chicken and cheese.  Sprinkle stuffing on top of soup.  Pour melted butter on top of stuffing.  Cover with foil and bake for 2 hours at 300 degrees.  
Note:  You can cut the recipe in half to make a smaller recipe.  It’s great for leftovers.  Freeze leftovers and then reheat and enjoy at a later date.

VENISON WITH ONION AND BALSAMIC VINEGAR (Thanks to Grace Dembouski)
3 Tbs. Cooking Oil or Butter  1 1/2 lbs. Venison Steak, cut in pieces
1 1/2 Red or Yellow Onion, sliced thin 1/4 Cup Balsamic Vinegar
4 Tbs. Cold Butter   1/2 Cup Beef, Chicken Stock or Water
Salt and Pepper to taste
In a frying pan, heat 2 Tbs. butter or oil over high heat.  Meanwhile, lightly season all sides of meat with salt and pepper.  Add meat to pan and brown on all sides, about 1-3 minutes, depending on size of pieces.  Don’t crowd meat in pan.   Remove meat to a platter.  Add remaining 1 Tbs. butter or oil to pan and sauté onions until lightly browned.  Add vinegar and cook until pan is dry.  Add stock or water and bring to a boil, stirring to scrape glaze from pan bottom.  Then add salt and pepper.  Add 2 Tbs. cold butter to sauce and whisk in.  Remove from heat and whisk in remaining 2 Tbs. butter.  Slice meat thinly across grain.  Place slices on plate and pour juice over meat.  Serve with wild rice vegetables.

PEANUT BUTTER BROWNIE BITES
1 Pkg. Brownie Mix  and the ingredients as directed on the box ( I use 3 eggs, for cake like brownies)
Small Reese’s Peanut Butter Cups, or Rolo’s 
Prepare brownies as directed on the box.  Fill paper-lined mini-muffin cups about 1/2 full.  Press one peanut butter cup or rolo into batter in each cup. Be sure not to press the peanut butter cup or rolo that it touches the bottom of the pan, because it will stick to the bottom if you do.  
Bake 15 minutes or until brownie is set.  Watch closely and check with a toothpick because if you bake them too long, they will get hard as a rock.  Cool completely.

 APPLE PIE IN A JAR (St. Stanislaus Kostka Heritage Cookbook Bowlus, Mn.)
(Recipe submitted by Olivia Maciej )
4 1/2 Cups Sugar                       2 Tsp. Cinnamon  1/4 Tsp. Nutmeg
10 Cups Water             1 Cup Cornstarch  1 Tbs. Salt
3 Tbs. Lemon Juice, fresh or bottled          5 1/2 to 6 lbs. Apples
Mix sugar, cornstarch, cinnamon, nutmeg, salt and water together.  Cook until the syrup becomes 
thick and bubbly, watch close.  Add lemon juice when syrup is done cooking.  Peel, core and slice 
apples.  Pack into clean hot jars.  Pour syrup over apples.  Process in a boiling water bath 
15 minutes for pints, 20 minutes for quarts.  Makes 6-7 quarts.
To make a pie:  Mix 1 quart of filling with 1 tbs. cornstarch.  Put in prepared crust.  
Bake 400 degrees for 50 minutes.

KLTF PARTY LINE RECIPES FOR THE WEEK OF AUGUST 10th   to AUGUST  14th , 2009 
( If you have questions, send me an e-mail dhilmerson@clearwire.net

DILL PICKLES IN A PINT JAR (Thanks to Sr. Loretta Denfield)
Put 1 flower of dill and 1 clove of garlic in the bottom of each sterilized pint jar.  Add pickling cucumbers to each jar.  Put another flower of dill and a garlic clove on top of cucumbers in each jar.  Then to each jar add, 
1/2 Tsp. Canning salt, 1/8 Tsp. Alum, 1 1/2 Tsp. Sugar, 1/4 Cup Cider Vinegar.  Then fill each jar with cold water.  Put on sterilized 2 piece covers and put in kettle and cover with cold water.  Bring water to a boil.  Turn off heat.  Let jars stand 20 minutes in hot water.

CRISP, DILL REFRIGERATOR PICKLES ( Thanks to a Party Line Listener)
To each quart of cucumbers add:
1/2 Cup White Vinegar, 1 Tbs. Sugar, 1 1/2 Tbs. Pickling Salt, 2 or 3 pieces of Garlic
and Dill.  Then fill with cold water.  Put 2 piece covers on tight and turn upside down and let stand for 24 hours and then put in the refrigerator.. 

THREE HOUR REFIGERATOR PICKLES
6 Pounds Cucumbers, sliced 1/4 inch think 4 Medium Onions, sliced 1/8 inch thin 
4 Cups sugar     4 Cups White Vinegar
1/2 Cup Canning Salt    1 1/2 Tsp. Ground Turmeric
1 Tsp. Celery Salt    1 Tsp. Mustard Seed
Combine the onions and cucumbers in a large nonmetallic bowl.  Combine the remaining ingredients and pour over cucumber mixture.  Stir well for 5 minutes.  Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. 
Makes 2 1/2 quarts.

REFRIGERATOR DILL PICKLES (Thanks to Taste of Home, June/July 2009)
15 Pickling Cucumbers, about 4 inches long.           40 Fresh Dill Sprigs
2 Large Onions, thinly sliced        5 Garlic Cloves, sliced
1 Quart Water          1 Quart White Vinegar
1 Cup Canning Salt     
Cut each cucumber lengthwise into four spears.  In a large bowl, combine the cucumbers, dill onions and garlic.  Set aside.  In a Dutch oven, combine the remaining ingredients.  Bring to a boil, cook and stir just until salt is dissolved.  Pour over cucumber mixture.  Cool.  Cover tightly and refrigerate for at least 24 hours.  Store in refrigerator for at least 24 hours.  Store in the refrigerator for up to 3 months.
Note:  If the have leftover dill,   add a teaspoon of dill week to egg salad.  It really gives the sandwich a nice touch. 

APPLE PIE IN A JAR (St. Stanislaus Kostka Heritage Cookbook Bowlus, Mn.)
(Recipe submitted by Olivia Maciej )
4 1/2 Cups Sugar                                 2 Tsp. Cinnamon             1/4 Tsp. Nutmeg
10 Cups Water                                    1 Cup Cornstarch            1 Tbs. Salt
3 Tbs. Lemon Juice, fresh or bottled    5 1/2 to 6 lbs. Apples
Mix sugar, cornstarch, cinnamon, nutmeg, salt and water together.  Cook until the syrup becomes 
thick and bubbly, watch close.  Add lemon juice when syrup is done cooking.  Peel, core and slice 
apples.  Pack into clean hot jars.  Pour syrup over apples.  Process in a boiling water bath 
15 minutes for pints, 20 minutes for quarts.  Makes 6-7 quarts.
To make a pie:  Mix 1 quart of filling with 1 tbs. cornstarch.  Put in prepared crust.  
Bake 400 degrees for 50 minutes.

KLTF PARTY LINE RECIPES FOR THE WEEK OF AUGUST 3RD   to AUGUST 7TH , 2009 
( If you have questions, send me an e-mail dhilmerson@clearwire.net

ZUCCHINI CHOCOLATE CAKE
1/2 Cup Butter    1/2 Cup Vegetable Oil           1 3/4 Cup Sugar
2 Eggs     2 Cups Grated Zucchini (Skin and all)    1 Tsp. Vanilla
3/4 Cup Walnuts, chopped   3/4 Cup Chocolate Chips            1/2 Tsp. Salt
2 1/2 Cups Flour    1/4 Cup Cocoa             1 Tsp. Baking Soda
1/2 Cup Sour Milk
Cream together in a bowl the butter , oil and sugar.  Add the eggs and beat well.  Mix in the 
zucchini.  Add the flour, cocoa, soda and salt with sour milk.  Mix well.  Add vanilla.  Pour into a 
9X13 inch greased pan.  Top with chocolate chips and nuts.  Bake 1 hour at 325 degrees.

OUR LADY OF LOURDES PIE CRUST (Thanks to and made by Doris Radziej)
2 Cups Flour 1 1/4 Tsp. Salt    2/3 Cup Canola Oil   1/3 Cup Cold Water  
In a bowl, combine the flour and salt.  Add the oil and water.   Mix together and shape into a ball.
Cut in half  because it makes 2 crusts.  Roll out each half  between 2 sheets of wax paper to fit your pie pan.

ZUCCHINI PANCAKES (Thanks to Sr. Leonarda)
2 Cups Coarsely Grated Zucchini  3/4 Tsp. Salt          2 Beaten Eggs
1/2 Cups Sauted Onions   1/3 Cup Bisquick          1/8 Tsp. Pepper
Mix together the zucchini and salt and set aside for 30 minutes.  After 30 minutes, squeeze out liquid from the zucchini.  Add the onions, Bisquick, eggs, salt and pepper.  Pour batter onto skillet and fry about one minute on each side, turning only once.  Serve with maple syrup or your favorite topping.

ELEPHANT EARS (Thanks to Grace Dembouski)
1 Pkg. Dry Yeast  1/4 Cup Warm Water  4 Cups Flour
1 Cup Butter, melted 1 Cup Sour Cream  2 Eggs, slightly beaten
1 Tsp. Salt  1 Tsp. Vanilla   2 Cups Sugar       
1 Tbs. Cinnamon
Dissolve yeast in warm water.  In a bowl, combine the eggs, butter, sour cream, vanilla, flour and salt.  Stir in the yeast and beat until smooth.    Cover with damp cloth and refrigerate 2 hours or up to 2 days in refrigerator.  Combine the sugar and cinnamon.  Sprinkle cutting board with some of the cinnamon and sugar mixture.  Roll dough as for jelly roll.  Sprinkle with some of the sugar cinnamon mixture.  Cut into one inch slices.  Roll each slice in sugar cinnamon mixture until thin.  Bake at 350 degrees for 12 to 15 minutes. 

STUFFED CHERRY TOMATOES (Thanks to St. James Church in Randall, Centennial Cookbook)
16 to 20 Cherry Tomatoes  1/2 Cup Salad Dressing 1/3 Cup Chopped Green Onion]
3 Tbs. Parmesan Cheese  2 Tbs. Snipped Fresh Parsley
Wash and core tomatoes.  Mix together dressing, onion, cheese and parsley.  Stuff each tomato.  Refrigerate until serving.

KLTF PARTY LINE RECIPES FOR THE WEEK OF JULY 27TH  to JULY 31ST , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net

CHOCOLATE CHIP COOKIE DOUGH BROWNIES 
(Thanks to Party Line Guest, Doug Luepke)
1 Box Betty Crocker Brownie Mix with Chocolate Syrup Pouch
1/3 Cup Vegetable Oil  1/4 Cup Water  2 Eggs
Make brownies as directed on the box.  Put in greased 9×13” pan.
1 Pkg. (1 lb. 1.5oz.) Betty Crocker Chocolate Chip Cookie Mix
1/2 Cup Softened Butter  1 Egg
Prepare cookie mix as directed on package.  Drop rounded tablespoons of dough, evenly on top of the brownies mix in pan.  Press down lightly.  Bake at 350 degrees for 35-40 minutes or until toothpick inserted , comes out clean.  Cool 30 minutes and then frost with 1 can of Betty Crocker, rich and creamy chocolate frosting.

ROASTED RED GRAPES (Thanks to Party Line Guest, Doug Luepke)
1 Tbs. Extra Virgin Olive Oil 1 Tsp. Dried Thyme  
1/4 Tsp. Salt   1/4 Tsp. Pepper
Mix together all the ingredient in a large bowl.  Add 1 pound of red, seedless grapes.
Stir to coat grapes.  Put grapes in a single layer on a cookie sheet with sides.  Bake at 400 degrees
For 15-18 minutes or until skin begins to break.  Remove from oven and drizzle with 1 Tbs. Honey.  Shake or stir pan to coat grapes with the honey.

SALMON SPREAD (Thanks to Al Weiss)
1 lb. Smoked Salmon, ground up  8oz. Pkg. Cream Cheese, softened
1 Bunch Green Onions, chopped real fine 1/2 Green Pepper, chopped real fine
1 Tsp. Sweet Pickle Relish   1/3 Cup Lemon Juice
Mix all ingredients together and serve with your favorite crackers or bread.

GOLDEN GRAHAM MARSHMALLOW CHOCOLATE BARS
(Thanks to daughter Sherrie and her friend, Delores Oswald from Cloquet)
1 Pkg. Large Marshmallows   2 Tbs. Butter
Melt together in the microwave.  
1 Box Golden Grahams     1 large bag Ghirardelli Chocolate Chips
Add to the marshmallow butter mixture.  Stir well and then pour into a greased 10×15” pan.
Cool and cut into bars.

HOW TO GET RID UP SLUGS IN THE GARDEN (Thanks to the Internet)
Cornmeal:  Put a tablespoon or two of cornmeal in a jar and lay it on its side where there is slug activity.  The slugs love this stuff and after eating it, they die.
Beer:  Dig a hole, approximately 4-6 inches deep.  Place a plastic, disposable up inside the hole.  Fill the cup about 80% full of beer.  Check daily.  Empty out the slugs and refill with beer as often as needed.  The slugs are attracted to the yeast and barley in the beer.
Ammonia:  Mix plain household ammonia (or sudsy ammonia if that’s all you can find), 
1 part ammonia to 6 parts water.  This solution doesn’t seem to burn foliage.  A pressurized garden sprayer or a trigger sprayer will work.

KLTF PARTY LINE RECIPES FOR THE WEEK OF JULY 20th to JULY 24th  , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net

BACON-WRAPPED HAMBURGERS
1/2 Cup Shredded Cheddar Cheese 1 Small Onion, chopped
2 Tbs. Ketchup    1 Egg
1 Tbs. Worcestershire Sauce  1 Tbs. Grated parmesan Cheese
1/2 Tsp. Salt    1/8 Tsp. Pepper
1 Pound Ground Beef   6 Bacon Strips
6 Hamburger Buns, split
In a large bowl, combine the cheese, onion, egg, ketchup, parmesan cheese, Worcestershire sauce
salt and pepper.  Crumble beef over mixture and mix well.  Shape into six patties.  Wrap a bacon strip around each beef patty and secure with a toothpick.  Grill, covered, over medium-hot heat for 4-5 minutes on each side or until meat is no longer pink.  Discard toothpicks.  Serve on buns.  Note:  if you prefer, you can put the burgers in a baking dish and bake at 350 degrees for 25-30 minutes or until beef is no longer pink.

SMOKY CHEDDAR POTATOES
6 Medium Potatoes, cut into 1-inch chunks 1/2 Tsp. Salt
1 Cup Shredded Cheddar Cheese  2 Tbs. Butter
2 Tbs. Bac-Os (bacon flavored chips)  2 Medium Green Onions, sliced 
Heavy Duty Aluminum Foil
Place potatoes on a 30×18 inch piece of heavy duty aluminum foil.  Sprinkle potatoes with salt.  Dot with butter.  Sprinkle with cheese and bacon chips.  Wrap foil securely around potatoes.  Pierce top of foil once or twice with fork to vent steam.  Cover and grill foil packet, seam side up, 4-6 inches from medium heat for 45-60 minutes or until potatoes are tender.  Sprinkle with onions.  Makes 6 servings.

FRESH RASPBERRY JAM (Thanks to a call from a Party Line Listener)
4 Cups Raspberries, crushed   4 Cups Sugar
Put the berries and 2 cups of the sugar in a kettle and bring to a boil and boil for 4 minutes.  Add the remaining 2 cups sugar and boil for 4 minutes more.  Put in hot jars and seal.

HONEY BARBECUED CHICKEN
3 to 3 1/2 Pound Cut up Broiler-Fryer Chicken
Honey Barbecue Sauce:
1 Cup Barbecue Sauce 1/3 Cup Honey 1 Clove Garlic, finely chopped
Mix all ingredients and set aside.
Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat for 15 minutes.  Turn chicken and brush with sauce.  Cover and grill 20-40 minutes longer, turning occasionally and brushing 2 or 3 times with sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.  Heat remaining sauce to boiling and boil for one minutes.  Serve sauce with chicken.  Makes 6 servings.

KLTF PARTY LINE RECIPES FOR THE WEEK OF JULY 13th to JULY 17Tth  , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net)

CROCKPOT TACO CASSEROLE

1 lb. Ground Beef or Turkey           1 Medium Onion, chopped
1 Clove Garlic, minced                   1/2 Cup Green Pepper, chopped
2 Drops Tabasco Sauce                 15 oz. Can Tomato Sauce
1 Tsp. Chili Powder                        1 Cup Frozen Corn
2 Cans Chili with Beans                 3/4 lb. Grated Cheese
Nacho Cheese Tortilla Chips    
Brown ground meat and drain.  Add onion, garlic and pepper and cook until transparent.  
Add remaining Tabasco, tomato sauce and chili powder.  Grease crock pot and layer in 
5 layers, beginning with meat mixture and Nacho Cheese tortilla chips, then the corn, 
chili and grated cheese.  Cover and cook 6-8 hours on low.

CAESAR SALAD WRAPS

16 Small Romaine Leaves, torn into bite-size pieces 1/4 Cup Caesar Dressing
2 Tbs. Shredded Parmesan or Romano Cheese  4 Sliced Hard Cooked Eggs
1/4 Cup Red Onion, chopped    2 Roma  or Plum Tomatoes, sliced 
4 Garden Vegetable-Flavored or Plain Flour tortillas, 6-8 Inches in diameter
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.   Note:  You can add 1 cup of cooked chicken if you want to.

KFC “LOOK ALIKE” COLE SLAW
8 Cups Shredded Cabbage  1/4 Cup Shredded Carrots
1/3 Cup Sugar    1/2 Tsp. Salt
1/8 Tsp. Pepper    1/4 Cup Milk
1/2 Cup Mayonnaise   1/4 Cup Buttermilk
1 1/2 Tbs. White Vinegar  2 1/2 Tbs. Lemon Juice
Combine cabbage and carrots in a large bowl.  Mix remaining ingredients together and combine thoroughly.  Pour liquid ingredients over cabbage and carrots and stir.  Refrigerate at least two hours before serving (overnight is better).  Stir well before serving.

FRESH RASPBERRY PIE (Thanks to a call from a Party Line Listener)
2 Unbaked, 8 or 9 inch Pie Crusts 2/3 to 3/4 Cup Sugar
4 Tbs. Flour    1/3 Tsp. Cinnamon
3 Cups Raspberries   1 Tbs. Butter
Line your pie plate with a crust and set aside.  In a bowl, combine the sugar, flour, cinnamon and berries.  Pour into unbaked pie shell.  Top with butter, broke into small pieces.  Top with another crust and seal edges.  Bake at 425 degrees for 35-45 minutes until nicely brown and bubbles thru crust holes.  Note:  She said that the recipe originally comes from A Betty Crocker Cookbook.

KLTF PARTY LINE RECIPES FOR THE WEEK OF JULY 6TH   TO JULY 10TH  , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net)

WHITE CHOCOLATE KEY LIME BARS
1 Roll (16.5oz.)Pillsbury Refrigerated Sugar Cookies
1 Cup Chopped Shelled Pistachio Nuts 1 Cup Coconut
14oz. Can Sweetened Condensed Milk 3 Egg Yolks
1/2 Cup Key Lime Juice, Fresh Lime Juice or Thawed Frozen Limeade Concentrate
1 Tsp. Crisco Pure Vegetable Oil  1 1/2 Cups Hershey White Baking Chips
Preheat oven to 350 degrees.  Grease 13×9 inch pan.  In large bowl, break up cookie dough.  Stir or knead in pistachio nuts and coconut until well blended.  With floured fingers, press dough mixture evenly in bottom of pan to form crust.  Sprinkle 1 cup of the white baking chips over dough and press lightly into dough.  Bake 14-16 minutes or until light golden brown.  Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended.  Pour milk mixture evenly over crust.  Bake 20-25 minutes longer or until filling is set.  In small microwavable bowl, place remaining 1/2 cup white baking chips and the oil.  Microwave on HIGH 45 seconds.  Stir until smooth.  If necessary, microwave 15 seconds longer.  Drizzle over warm bars.  Cool 1 hour.  Refrigerate until chilled, about 1 hour.  For bars, cut into 6 rows by 6 rows.  Cover and refrigerate any remaining bars. 

MICROWAVE S’MORES
Graham Cracker Squares  Hershey Chocolate Candy Bars
Marshmallows
For each S’more, place a graham cracker square on a paper towel.  Top with  a piece of the chocolate candy bar and then a marshmallow.  Microwave on HIGH for 15 seconds or until marshmallow puffs.  Remove from microwwave and cover with another cracker and eat like a sandwich.

PEANUT BUTTER S’MORES
Graham Cracker Squares  Marshmallows   Pkg. Of Peanut butter Cups
Divide graham crackers into squares.  Place half a peanut butter cup onto graham cracker square and add a marshmallow on top.  Put several of the s’mores in a microwave dish and microwave until marshmallows and chocolate is melted. 

CREAMY WILTED LETTUCE (Thanks to a call from a Party Line Listener)
6 Slices of Bacon   1/2 Cup Sour Cream
1 Egg, Slightly Beaten  1/4 Cup Vinegar
2 Tbs. Sugar   Dash of Salt
Fresh Garden Lettuce, washed good
In a frying pan, cook bacon, crumble and set aside.  Leave 3 Tbs. bacon drippings in the pan and add the sour cream, egg, vinegar, sugar and salt.  Cook until it thickens.  Put cleaned lettuce in a bowl and add the bacon crumbles.  Stir to combine.  Serve the dressing on the side so that people can take as much dressing as they want.

5 MINUTE SOUTHWEST LAYERED SALAD
On a large serving platter, place 6 cups, torn Romaine Lettuce.  Cover with a layer of 1 Can (15oz.) Black Beans, drained and rinsed.  Then a layer of 1 Can (11oz.) Whole Kernel Corn, drained.  Then top with 1/2 cup Thick ‘N Chunky Salsa.  Then top with 1/2 cup Kraft Three Cheese Crumbles.   Drizzle  with 1/2 cup Ranch Dressing and then sprinkle with 1 Cup Broken Tortilla Chips.

KLTF PARTY LINE RECIPES FOR THE WEEK OF JUNE 29TH  TO JULY 3RD , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net)

COWBOY BREAKFAST BAKE
Crust:
3/4 Cup Flour  1/4 Cup Corn Meal  1 Tbs. Sugar   
1 Tsp. Baking Powder 1/4 Tsp. Salt   1/3 Cup Milk
2 Tbs. Vegetable Oil 1 Egg
Topping:
1 Pkg. (12oz.) Bulk Pork Sausage 1/2 Cup Sliced Red Bell Pepper
1/2 Cup Sliced Onions 6 Eggs    1/4 Cup Milk   
1/2 Tsp. Salt  Dash of Pepper   1 Tbs. Butter
2 Cups Shredded Cheddar Cheese 2/3 Cup Thick ‘n Chunky Salsa, optional
Preheat oven to 400 degrees.  Spray bottom and sides of 13×9 inch pan with cooking spray.  In medium bowl, mix flour, cornmeal, sugar, baking powder and 1/4 tsp. salt.  In a small bowl, stir together 1/3 cup milk, oil and 1 egg.  Add egg mixture all at once to flour mixture, stir just until moistened.  Spread batter in pan.  Bake 10-13 minutes or until light golden brown.  In a 10” skillet, cook sausage, bell pepper and onion over medium heat 5-7 minutes, stirring occasionally, until sausage is no longer pink.  Drain.  Remove sausage from skillet and keep warm.  In a medium bowl, beat 6 eggs, 1/4 cup milk, 1/2 tsp. salt and pepper with form or whisk until well mixed.  In same skillet, heat butter over medium heat until butter begins to sizzle.  Pour egg mixture into skillet.  As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.  Avoid constant stirring.  Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.  Arrange eggs over hot crust.  Top with sausage mixture.  Sprinkle with cheese.  Bake 5-7 minutes or until cheese is melted.  Serve with salsa. 

Linda’s Easy Rhubarb Jam
5 cups rhubarb    4 cups sugar
1 (20oz) can crushed pineapple, drained 1 (6oz) big box strawberry Jell-O
in large saucepan combine rhubarb, sugar & pineapple. Bring to boil over med-high heat.  Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
after rhubarb mixture boils for 10 min., remove from heat and stir in strawberry 
Jell-O. Transfer to sterile jars, seal with lids and process for 15 minutes in boiling water bath. refrigerate if seal has been broken.. Makes 7 half pints

Linda’s Rhubarb Berry Jam
8 cups rhubarb    3 cups white sugar
1 (21oz) can blueberry pie filling  1 (3oz) strawberry Jell-O
1 (3oz) raspberry Jell-O
Combine Rhubarb, sugar & blueberry pie filling in large pot. Bring to a rolling boil over med-high heat and boil for 10 minutes. Remove from heat and stir in Jell-O until dissolved. Transfer to sterilized jars and hot water bath for 15 minutes.. makes 9 half pints…

LINDA’S STRAWBERRY RHUBARB JAM 
8 Cups Rhubarb   4 Cups Fresh Strawberries, mashed
6 Cups Sugar
In a bowl, combine the rhubarb and 3 cups of the sugar.  Let stand 2 hours.  Mix together the remaining 
3 cups of sugar and the strawberries in a saucepan and then add the rhubarb mixture and bring to a boil and then reduce heat to a slow simmer and cook until thickened, stirring occasionally, for about 1 hour to 1 1/2 hours or until thick.  Pour into hot sterilized jars and process for 10 minutes in a hot water bath.
Note:  The reason it takes so long is because you will cook it slowly so that it doesn’t scorch.

RED, WHITE & BLUE SALAD from Mom & Me Cookbook

Bottom:

2 pkgs  Raspberry Jell-o  1 c. hot water
1 c. cold water

Middle:

1 c. ½ & ½    ½ c. cold water
1 c. sugar    1 t. vanilla
1 pkg Knox gelatin   8 oz cream cheese
½ c. nuts (optional)

Top:

1 pkg. Raspberry Jell-o  1 c. hot water
1 can blueberries, juice & all

Mix bottom layer and pour into 9×13” pan and let set.  For middle layer:  dissolve gelatin in water; heat cream and sugar.  Add gelatin and softened cream cheese.  Add vanilla and nuts.  Cool.  Pour over first mixture and let set.  Top layer:  dissolve Jell-o in water; add blueberries, cool and pour over top.

JIFFY STRAWBERRY JAM according to cooks.com

2 c  Strawberries, mashed
1 c Cold water
1 3 oz package strawberry flavored gelatin, sugar free

In a large saucepan crush strawberries.  Add water and gelatin, mixing well.  Over medium heat, bring mixture to boiling, stirring constantly.  Reduce heat to low and simmer for 2 minutes.  Pour into jars, allow to cool and then cover.  Can be stored in refrigerator for 1 week, or frozen for several weeks.

GRILLED POTATOES easy to do

Cut raw potatoes into Wedges (eighth, lengthwise)
Olive Oil to cover potatoes (keeps them from sticking to grill)
Salt & Pepper Potatoes

Grill 10-15 minutes, turning once or twice until fork tender.  Remove potatoes and place in a cake pan or other “grill safe” pan.  Cover potatoes with shredded CHEDDAR CHEESE (or your favorite cheese) and return to grill until cheese melts.  Serve with Dijon Dip.

DIJON DIP

1 cup Mayonnaise (not salad dressing)
2 T     Dijon Mustard
Chives or Green Onion to taste
HINT:  Add crumbled bacon to the Dijon Dip for a smoky taste.  Yummy!

KLTF PARTY LINE RECIPES FOR THE WEEK OF JUNE 22nd  TO JUNE 26th  , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net)

STRAWBERRY RHUBARB JAM (Thanks to my daughter, Linda Posterick)

8 Cups Rhubarb   4 Cups Fresh Strawberries, mashed
6 Cups Sugar
In a bowl, combine the rhubarb and 3 cups of the sugar.  Let stand 2 hours.  Mix together the remaining 
3 cups of sugar and the strawberries in a saucepan and then add the rhubarb mixture and bring to a boil and then reduce heat to a slow simmer and cook until thickened, stirring occasionally, for about 1 hour to 1 1/2 hours or until thick.  Pour into hot sterilized jars and process for 10 minutes in a hot water bath.
Note:  The reason it takes so long is because you will cook it slowly so that it doesn’t scorch.

ORANGE DELIGHT

3 oz. Pkg. Orange Jell-O   1 1/2 Cups Boiling Water
1 Pint Orange Sherbet   16 oz. Can Mandarin Oranges, drained
Dissolve Jell-O in boiling water.  Cool slightly.  Stir in sherbet until dissolved.  Stir in mandarin oranges.  Pour into a bowl or a 3-4 cup mold.  Chill until firm.  Serves 6-8.

IN-A-MINUTE STRAWBERRY SHORTCAKES 
(Thanks to Party Line Guest, Gina from Healthy Exchanges)

1 Can (7.5 oz.) Refrigerated Buttermilk Biscuits 1/4 Cup Splenda Granular
5 Cups Fresh Strawberries, sliced   5 Tbs. Cool Whip Lite
Preheat oven to 400 degrees.  Divide the biscuits into 10 pieces.  Spray each with butter-flavored cooking spray and then dip into Splenda.  Place on baking sheet.  Bake for 10-12 minutes or until golden brown.  Meanwhile, place 2 cups sliced strawberries in a deep bowl.  Crush with potato masher.  Stir in any remaining Splenda.  Pour the mashed berries over the remaining 3 cups sliced strawberries.  Mix gently to combine.  For each serving, place 1 biscuit in a dessert dish, spoon 1/2 cup strawberry mixture over top.  Top with another biscuit and spoon 1/4 cup strawberry mixture over all.  Garnish with 1 Tbs. Cool Whip Lite.  Makes 5 servings.  Per serving =174 Calories Diabetic Exchanges= 1 1/2 St, 1 Fr, Carb Choices 2

30 SECOND PIE (Thanks to Party Line Guest, Gina from Healthy Exchanges)

1 Pkg. (6 serving) Sugar-Free Instant Vanilla Pudding Mix
2 Cans (8 oz. each) Crushed Pineapple, packed in fruit juice, undrained
8oz. Container No-Fat Sour Cream   1/2 Cup Cool Whip Lite
1 (6oz.) Keebler Graham Cracker Piecrust 
In a large bowl, combine dry pudding mix, sour cream and undrained pineapple.  Mix well using a wire whisk.  Evenly pour into piecrust.  Refrigerate for at least 1 hour.  Spread Cool Whip Lite evenly over top.  Cut into 8 servings.  161 calories per serving.  Diabetic Exchanges:  1 1/2 St. 1/2 Fr Carb choices 2

Sorry that I couldn’t get all the recipes that we had this week on this page.  I will put the recipes for 
Crockpot Taco Casserole and White Chocolate Key Lime Bars on next week’s flyer.
Have a great week!

KLTF PARTY LINE RECIPES FOR THE WEEK OF JUNE 15TH TO JUNE 19TH , 2009
( If you have questions, send me an e-mail dhilmerson@clearwire.net)

SESAME-CRUSTED PORK LOIN (Thanks to Taste of Home)

1/2 Cup Soy Sauce   3 Tbs. Sugar
3 Tbs. Finely Chopped Onion  2 Tbs. Canola Oil
2 Tsp. Ground Ginger   1 Garlic Clove, minced
3/4 Cup Sesame Seeds   2 Cups Water
1 Boneless Rolled Pork Loin Roast (about 5 pounds)
In a large resealable bag, combine the soy sauce, sugar, onion, canola oil, ginger, garlic and sesame seeds.
Add the roast and seal the bag and turn to coat.  Refrigerate overnight.  Drain and discard marinade.  Place roast on a rack in a shallow roasting pan.  Pour water into pan.  Bake at 350 degrees for 1 3/4  to 2 hours or until a meat thermometer reads 160 degrees.  Let stand for 10-15 minutes before carving.

STRAWBERRY ANGELDESSERT (One of my family favorites)

2 1/2 Cups Boiling Water   2 Pkgs. (3 oz.) Strawberry Jell-O
2 Small Pkgs. Frozen Strawberries  8 oz. Cool Whip
8” Angel Food Cake   1/2 Cup Nuts
1 Cup Sliced Strawberries
Dissolve Jell-O in boiling water.  Stir in frozen strawberries.  Refrigerate until it starts to thicken.  Fold in 
1 cup Cool Whip.  Cut angel food cake into cubes.  Put in 9X13” pan.  Pour Jell-O mixture over cake.  Frost with another cup of Cool Whip.  Sprinkle on sliced fresh strawberries and chopped nuts.

PORK CHOP SUPPER
6 Bone-in Pork Loin chops (3/4inch thick and 8 ounces each)
1/2 Cup Flour    2 Tbs. Olive Oil 
2 Tsp. Dried Thyme   2 Tsp. Salt
4 large Potatoes (about 2 1/4 pounds) 1/4 Tsp. Pepper
5 Medium Carrots, sliced 1/4 inch thick 1 Medium Onion, cut into wedges
3 Cups Beef Broth
Dredge pork in flour.  Heat oil in a large skillet.  Brown the chops on both sides.  Sprinkle with thyme, salt and pepper.  Peel potatoes and cut into 3/4 inch cubes.  Add to skillet along with the carrots and onion.  Pour broth over all.  Bring to a boil.  Reduce heat.  Cover and simmer for 40-50 minutes or until a meat thermometer reads 160 degrees.  Makes 6 Servings.

CITRUS COOLER

1 Pkg. KOOL-AID Sugar Free Lemonade Flavor, Low Calorie Soft Drink Mix
2 Cups Cold Water   2 Cups Cold Orange Juice
1 Bottle (1 Liter) Diet Lemon-Lime Carbonated Beverage, chilled
Ice Cubes
Place drink mix in large plastic or glass pitcher.  Add water and juice.  Stir until drink mix is dissolved.  Refrigerate until ready to serve.  Stir in carbonated beverage just before serving.  Serve over ice cubes. 
Makes 8 (1 cup) servings.  Note:   30 calories per serving 

KLTF PARTY LINE RECIPES FOR THE WEEK OF JUNE 8th TO JUNE 12th , 2009

HAM AND CORN CHOWDER
8 Bacon Strips, cut into 1 inch pieces 1 Medium Onion, diced
1 Cup Sliced Celery   1/2 Cup Diced Green Pepper
3 Cups Cubed Peeled Potatoes  3 Cups Chicken Broth
4 Cups Milk, divided   4 Cups Fresh or Frozen Whole Kernel Corn, divided    
2 Cups Cubed Fully Cooked Ham  2 Tbs. Butter
3 Tbs. Minced Fresh Parsley  1 Tsp. Salt
1/8 Tsp. Hot Pepper Sauce, optional 1/8 Tsp. Pepper
In a large saucepan, cook bacon until crisp.  Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan.  Saute the onion, celery and green pepper in drippings for 5 minutes.  Add potatoes and broth.  Reduce heat and cover and simmer for 10 minutes.  Place 1/2 cup milk and 2 cups corn in a blender.  Cover and process until pureed.  Pour into saucepan.  Add ham and remaining corn.  Simmer for 10 minutes or until vegetables are tender.   Stir in the butter parsley, salt, pepper, pepper sauce if desired and remaining milk.  Heat through.  Garnish with bacon.  Makes 12 servings (3 quarts)

ROASTED VEGETABLES ( Thanks to Jan Korzeniowski, Party Line Guest)
8 oz. Pkg. Mushrooms, stems removed, quartered
1 Red Pepper, cut into bite size pieces  1 Yellow pepper, cut into bite size Pieces
1 Cup Asparagus, cut into one inch pieces 1 Small Red Onion, quartered
1 Tbs. Olive Oil    1/2 Tsp. Oregano
1/2 Tsp. Thyme    1/4 Tsp. Salt
Combine all ingredients.  Place on a cookie sheet.  Bake at 425 degrees for 15-20 minutes.  Sprinkle with grated parmesan cheese or feta cheese.

GRILLED ASPARAGUS (Thanks to Jan Korzeniowski, Party Line Guest)
1 Pound Fresh Asparagus   1 Tbs. Extra-Virgin Olive Oil
1 Tsp. Balsamic Vinegar   Salt and Pepper to taste, optional
Preheat grill (medium-high heat) or broiler.  Trim and discard tough ends from the bottom of the asparagus spears.  Lightly coat asparagus spears with oil.  Grill over high heat for approximately five minutes or until done (turn often to prevent charring).  Drizzle vinegar over asparagus and season with salt and pepper to taste.  Serve hot. 

SLOPPY JOES (Thanks to Mary Kettlesen of Linder Farm Network and Party Line Guest)
1 and 1/2  lbs. Ground Beef  1 Can Chicken Gumbo Soup
1/2 Cup ketchup    1 Tbs. Yellow Mustard
2 Tbs. Brown Sugar   2 Tbs. Vinegar
Brown ground beef and then add the rest of the ingredients and simmer for about 15 minutes.  (Obviously the more it simmers the more it cooks down.  So if you want them a little drier, simmer them longer.)   My family loves these and they are the first thing to go at our fall tailgates.

KLTF PARTY LINE RECIPES FOR THE WEEK OF JUNE 1ST TO JUNE 5TH, 2009

WORLD’S  BEST LEMON PIE (Thanks to Taste of Home)

1 Cup Sugar    1/4 Cup Cornstarch 3 Tbs. Flour
3 Egg Yolks, beaten   1/4 Tsp. Salt  2 Cups Water
1 Tsp. Grated Lemon Peel   1/4 Cup Lemon Juice 1 Tbs. Butter
9” Pastry Shell, baked
Meringue:  
3 Egg Whites    1/4 Tsp. Salt  1/2 Cup Sugar
In a saucepan, combine sugar, cornstarch, flour and salt.  Gradually stir in water.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat.  Cook and stir 2 minutes more.  Remove from the heat.  Gradually stir 1 cup into egg yolks.  Return all to saucepan.  Bring to boil.  Cook and stir for 2 minutes.  Remove from the heat.  Stir in the butter, lemon juice and peel until smooth.  Pour into pastry shell.  In a bowl, beat egg whites and salt until stiff but not dry peaks.  Gradually beat in sugar until
soft peaks form.  Spread over pie, sealing edges to pastry.  Bake at 350 degrees for 12-15 minutes or until meringue is golden.  Cool.  Store any leftovers in the refrigerator.

EGG, CANADIAN BACON AND CHEDDAR BISCUIT SANDWICHES
(Thanks to TV’s Sara Moltens-Look-A-Like to the Fast Food Versions)

 2 Cups Flour   1 Tsp. Baking Powder
1/2 Tsp. Salt   1 to  1 1/2  Cups Heavy Cream
8 Thin Slices Canadian Bacon 2 Tbs. Unsalted Butter
8 Large Eggs, lightly beaten Salt and Pepper
1 Cup Grated Cheddar Cheese

To make the biscuits, stir together the flour, baking powder and salt in a large bowl.  Pour in enough of the cream to just form a shaggy dough.  Turn the dough out onto a lightly floured work surface and knead several times until the dough forms a smooth ball.  Divide into 4 balls.  Pat each ball into a 3” round and flatten slightly.  Place the balls onto the cookie sheet and bake at 425 degrees for about 20 minutes or until pale golden.   Transfer to a cooling rack.  In a large skillet over medium heat, cook the bacon, turning once, just until golden.  Transfer to a plate and cover with foil to keep warm.  Reduce the heat to low, add the butter and melt.  Add beaten eggs to the pan.  Scramble until eggs are set.  Salt and pepper to taste.   Sprinkle cheese on top, cover the pan and set aside for cheese to melt, about 2 minutes.  To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife.  Top the bottom halves with a slice of bacon and one-fourth of the scrambled eggs.  Top the eggs with another slice of bacon and the biscuit tops.
Serves 4. Note:  If you don’t want to make the biscuits, English Muffins can be substituted.

Note:  The next recipes were shared at the Beef and Dairy Festival at Coborns)
HOBO PACKETS (Thanks to Sara, Mn.Beef Ambassador)

Ground Beef Patties Chopped Carrots  Sliced Potatoes
Onions, for taste  Aluminum Foil Sheets Cooking Spray
Cut aluminum squares big enough to hold the beef patties and vegetables.  Spray the foil sheets with cooking spray.  Place beef patty in the middle of the square and top with the vegetables.  Fold foil over the top overlapping to seal.  Place on grill and cook on medium to high heat for 20 minutes or until done.

BROTH TO KEEP BEEF BURGERS IN AFTER THEY ARE COOKED
(Thanks to Coborn’s—Used when cooking for a huge crowd)

3 Quarts Water  1/2 Jar Crystalized Beef Bouillon 1 /2 Cup Butter
In a sauce pan, combine the above ingredients and let simmer in a little while to combine the flavors.
Pour over grilled beef burgers while you are waiting for people to come and eat.  Keeps them moist!!!

KLTF PARTY LINE RECIPES FOR THE WEEK OF May 25th  to May 29th ,  2009

STRAWBERRY-RHUBARB UPSIDE –DOWN CAKE

1 Box Betty Crocker super Moist Yellow or French Vanilla Cake Mix
1/4 Cup Butter   1 Cup Packed Brown Sugar
2 Cups Sliced Fresh Strawberries 2 Cups Fresh Rhubarb
1 1/4 Cups Water   1/3 Cup Vegetable Oil
3 Eggs
Heat oven to 350 degrees.  In a 13×9 inch pan, melt butter in oven.  Sprinkle brown sugar evenly over butter.  Arrange strawberries on brown sugar, sprinkle evenly with rhubarb.  Press strawberries and rhubarb gently into brown sugar.  In a large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Pour batter over strawberries and rhubarb.  Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean.  Immediately run knife around side o f pan to loosen cake.  Place heatproof serving plate upside down on pan.  Turn plate and pan over.  Leave pan over cake 1 minute so brown sugar topping can drizzle over cake.  Cool 30 minutes.  Serve warm or cool.  Note:  If using frozen rhubarb, just thaw and drain it before making the cake.  Great topped with cool whip or whipped cream.

LUBY’S TEXAS RIBEYE

1 Cup A-1 Steak Sauce  3/4 cup Worcestershire Sauce
1/4 Cup Heinz 57 Sauce  2 Tbs. Soy Sauce 
2 Tbs. Balsamic Vinegar  1/2 Cup Prepared Italian Dressing
1/4 Cup Extra Virgin Olive Oil 4 Rib Eye Steaks (12 oz. each)
1/4 Cup Vegetable Oil  Mc Cormick’s Montreal Steak Seasoning
For the steak sauce, In a bowl, whisk together the steak sauce, Worcestershire sauce, Heinz 57 sauce, soy sauce, balsamic vinegar, Italian Dressing and extra virgin olive oil.  Refrigerate but remove about 30 minutes before serving.  Shake or stir well.   
To prepare the steaks, place steaks in a shallow pan.  Brush each steak with vegetable oil and sprinkle with steak seasoning.  Press seasoning into both sides of steaks, coating evenly.  Set aside.  Place steaks in a large heavy skillet over medium high heat and cook each side 3-4 minutes.  Both sides should be nicely browned to medium doneness.  Remove and place on a serving platter.  Top each steak with 2 or 3 Tbs. of sauce mixture.  Note:  These steaks can also be grilled or broiled in the oven.  They can be seasoned ahead of time and stored covered in the refrigerator.  When ready to cook, remove steaks from the refrigerator about 30 minutes ahead of time so they can come to room temperature.  If you happen to have any extra sauce, store it in the refrigerator and serve with chicken, pork chops, fish or even French Fries.

HOMEMADE CLEANER (Thanks to Lorraine Lloyd)

In a clean, empty gallon milk jug, put:
2 Tbs. Ammonia   1 Tsp. dish Detergent 
2 Cups Rubbing Alcohol  4 Drops Coloring, optional  
A Few Drops of your favorite essential oil for a nice fresh scent(she uses Orange)
Fill the rest of the gallon jug with hot water.  Pour into spray container to use.  Note:  Leave it sit for a few days before using. Note:  Coloring can be purchased where you buy candle making supplies.

HOMEMADE RECIPE TO KEEP BUGS OUT OF APPLES ON TREES

1 Quart Vinegar  1 Quart Water 1 Cup Sugar 1 Banana Peel, cut up
Mix together and put in plastic gallon milk bottle and hang in tree at an angle to keep the rain out.

KLTF PARTH LINE RECIPES FOR MAY18TH TO MAY 22ND , 2009

HEAVENLY HAM ROLL-UPS

1 Pkg. (8oz.) Shaved Smoked Ham  5 Tbs. Light Cream Cheese Spread
15 Asparagus Spears, trimmed (1 lb.)
Flatten ham slices and pat dry.  Stack ham in piles of 2 slices each.   Spread each 
stack with 1 Tbs. of the cream cheese spread.  Place 1 asparagus spear on one of
the long sides of each ham stack and roll up.  Put in a 13X9” baking dish.  Bake 
at 350 degrees for 15 to 20 minutes or until heated through.  
Makes 15 servings, 1 roll up each.

SPINACH BALLS (Thanks to Recipezaar.com)

2 Boxes Frozen Chopped Spinach  2 Cups Herb Stuffing Mix
2 Small Onions, chopped fine  6 Eggs, beaten
1/2 Cup Grated Parmesan Cheese  3/4 Cup Melted Butter
1 Tbs. Garlic Salt    2/3 Tsp. Thyme
1/2 Tbs. Black Pepper
Cook and drain spinach according to package directions.  Mix in remaining 
ingredients.  Make into bite sized balls.  Bake on cookie sheet about 20 minutes 
at 350 degrees until lightly browned.

SPICY GRILLED VEGGIES (Thanks to Betty Crockker)

1 Medium Onion, cut into 1/2 inch  slices 2 Tbs. Lemon Pepper
1 Large Potato, cut lengthwise into fourths 1/4 Cup Butter, softened
1 Medium Yellow Summer Squash, cut lengthwise in half
2 Large Bell Peppers, cut lengthwise into fourths and seeded
1 Medium Zucchini, cut lengthwise in half 1/4 Cup Italian Dressing
Bibb Lettuce, if desired
Heat coals or gas grill for direct heat.  Mix butter and lemon pepper.  Brush on 
potato, zucchini, squash, bell peppers and onion.  Cover and grill vegetables 
4 inches from medium heat 10-20 minutes, turning frequently, until tender.  
Line platter with lettuce.  As vegetables become done, remove from grill to 
platter.  Sprinkle with dressing.  Serve warm.

DONNA’S BACON-CHEDDAR BURGERS

1 Cup Shredded Cheddar Cheese  1/2 Cup Mayonnaise
6 Strips Bacon, cooked and crumbled 1 Cup Sliced Fresh Mushrooms
Combine all the above ingredients in a bowl.  Prepare and grill
Your favorite burgers or fry them in a frying pan.  When done, spoon 
On top of the burger, 1 to 2 Tbs. of the above mixture and cook an
Additional 2 minutes or until cheese melts.  For variation:  Use the 
Bacon-cheddar mixture to stuff a baked potato.  Scrub and clean some
Potatoes for baking.  Using an apple corer, core out the center of the 
Potato and stuff with the Bacon-Cheddar mixture.  Cut two slices from
The core that you removed from the potato and cap each end of the 
Potato and wrap in foil and bake in the oven or on the grill.

KLTF PARTY LINE RECIPES FOR THE WEEK OF May 11th  to May 15th ,  2009
With questions, E-Mail  dhilmerson@clearwire.net

ASPARAGUS HAM ROLL-UPS

1 Pkg. (8oz.) Shaved Smoked Ham  5 Tbs. Light Cream Cheese Spread
15 Asparagus Spears, (about 1 lb.) trimmed

Flatten ham slices and pat dry.  Stack ham in piles of 2 slices each.  Spread each 
stack with 1 Tsp. cream cheese spread.  Place 1 asparagus spear on the long side 
of each ham stack and roll up.  Put in a 13X9” baking dish.  Bake at 350 degrees 
for 15 to 20 minutes or until heated through. Makes 15 servings.

BLUEBERRY RHUBARB JAM (Thanks to a Partyline Listener)

5 Cups Diced Fresh or Frozen Rhubarb 1 Cup Water 5 Cups Sugar
1 Can (21oz.) Blueberry Pie Filling  1 Pkg. (6oz.) Raspberry Jell-O

In a saucepan combine the rhubarb and water and cook on high heat about 
4 minutes or until rhubarb is tender.  Add sugar and bring to a boil and boil for 
about 2 minutes.  Stir frequently.  Remove from heat and stir in pie filling.  Cool 
for 5 to 10 minutes.  Add Jell-O and mix well.  Pour into hot jars and seal.  
Process in a boiling hot water bath for 15 minutes.

LINDA’S RHUBARB BLUEBERRY JAM

8 Cups Rhubarb    3 Cups White Sugar
1 Can (21oz.) Blueberry Pie Filling  1 Pkg. (3oz.) Strawberry Jell-O
1 Pkg. (3oz.) Raspberry Jell-O

Combine rhubarb, sugar and blueberry pie filling in a large pot.  Bring to a rolling
boil over medium-high heat and boil for 10 minutes.  Remove from heat and stir in
Jell-O until dissolved.  Transfer to sterilized jars and hot water bath for 14 minutes.  
Makes 9 half pints.

MUSHROOMS IN A CROCKPOT (Thanks to Rita Richner)

4-5 Small Pkgs. Of Portabello Mushrooms 1 Pkg. Dry Ranch Dressing Mix
1 Pkg. Dry Zesty Italian Dressing Mix 2 Sticks Butter or 1 Cup

Put all in crock pot and cook on HIGH for 2 Hours.  Very Good!!

SOUR CREAM RAISIN BARS (Correction to the Recipe from April 20th, 2009)
(Thanks to Mary Wielenberg & St. Mary’s Church Cookbook in Upsala, Mn.

1 1/2 Cup Oatmeal  1 1/3  Cup Flour  1/2 Cup Brown Sugar 
1 Tsp. Baking Soda  1 Cup Margarine
Mix the ingredients together like you would for a pie crust.  Pat 3/4  of dough in a 
9×13” pan and bake at 350 degrees for 10 minutes or until golden brown.  Cool
Filling::  4 Egg Yolks  1 Cups Sugar  3 Tbs. Corn Starch
2 Cups Raisins   2 Cups Sour Cream
Put all ingredients is a saucepan and boil until thick.   Pour over baked crust and then 
sprinkle remaining 1/4 cup of crumb mixture over the top. 
Bake 20 minutes at 350 degrees.

KLTF PARTY LINE RECIPES FOR THE WEEK OF May 4th to May 8th ,  2009
With questions, E-Mail  dhilmerson@clearwire.net

OATMEAL CHOCOLATE-TOFFEE COOKIES
(THANKS TO Mary Ann Mallock)
1/2 Cup Packed Brown Sugar 1 Cup Butter, softened
2 Tsp. Vanilla   2 Eggs
2 Cups All Purpose Flour  1 Tsp. Baking Powder
1 Tsp. Baking Soda  1 Cup Rolled Oats
1/2 Cup Chocolate Chips  1/2 Cup Nuts, chopped
2 Heath Candy Bars (1.4 oz.), chopped
Heat oven to 350 degrees.  In a bowl, beat the brown sugar and butter until light and fluffy.  Add vanilla and eggs and beat well.  In medium bowl, combine flour, baking powder, baking soda and mix well.  Add dry ingredients to butter mixture and mix until well combined.  Stir in rolled oats, candy, chocolate chips and nuts.  Drop by teaspoon on  ungreased cookie sheet.  Bake 8-10 minutes.  Center will look slightly underbaked.  Makes 2 dozen.
Note:  Mary Ann reduced the amount of sugar from the original recipe as way to make these treats more on the healthy side.  She brought them to the radio station for us to try and they were very good.   They are not as chewy as the original chocolate chip cookie would be, but very good and worth a try!

RHUBARB MUFFINS
1 1/2 Cups Flour   1/2 Tsp. Baking Soda 
1/2 Tsp. Salt   1 Egg
3/4 Cup Brown Sugar  1/3 Cup Vegetable Oil
1/2 Cup Buttermilk  1 Tsp. Vanilla
1 Cup Rhubarb, finely chopped 1/2 Cup Nuts, chopped
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 rhubarb and nuts.  Spoon into muffin cups and sprinkle with topping.
Topping:  1/4 Cup Brown sugar,1/4 Cup Chopped Walnuts, 1/2 Tsp. Cinnamon
Mix together and sprinkle over muffins.  Bake at 350 degrees for 30 minutes or until cake tester comes out clean.   Note:  To make Strawberry Rhubarb Muffins, I only use 1/2 cup of rhubarb and then add 1/2 cup chopped fresh strawberries.

QUICK AND EASY RHUBARB CAKE DESSERT (Donna’s Favorite)
Grease a 9X13 Pan.  Prepare a yellow cake mix as directed on box.  Pour into 
cake pan.  Sprinkle 3 Cups chopped rhubarb over the cake batter, sprinkle 
1 cup sugar over the rhubarb and then pour 1 cup whipping cream, un-whipped 
over the rhubarb.  Bake 350? 45 minutes.  Serve with whipped topping and be 
sure to refrigerate any leftovers.

RHUBARB AND STRAWBERRY CRISP
5 cups diced rhubarb 2 cups sliced strawberries  1 cup sugar
2 tablespoons flour 1/2 teaspoon cinnamon
Topping:
1 cup flour   3/4 cup brown sugar
1/2 cup large-flake rolled oats 1/2 cup butter, melted
In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish. 
Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake at 375 degrees until fruit is tender and topping, golden brown, about 
35 to 40 minutes.  serves 6
Raspberries may also be used instead or in combination with strawberries.

KLTF PARTY LINE RECIPES FOR THE WEEK OF April 27th   to May 1st ,  2009
With questions, E-Mail  dhilmerson@clearwire.net

PARMESAN CHICKEN FINGERS
1 1/4 Cups Buttermilk, divided 3/4 Tsp. Hot pepper Sauce
1 Pound Chicken Tenderloins 5 Tbs. Grated Parmesan Cheese, divided
1/4 Cup Mayonnaise  2 Tbs. Sour Cream
1 Tbs. Lemon Juice  1/2 Tsp. Onion Powder
1/4 Tsp. Garlic Powder  3/4 Cup Seasoned Bread Crumbs
In a large resealable plastic bag, combine 1/2 cup butter, milk and pepper sauce.  Add chicken.  
Seal bag and turn to coat.  Refrigerate fo4r 30 minutes.  For dipping sauce, in a small bowl, 
combine 2 Tbs. Parmesan Cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic 
powder and remaining buttermilk, until blended.  Cover and refrigerate until serving.  In another
resealable plastic bag, combine bread crumbs and remaining Parmesan Cheese.  Drain and discard marinade.  Add chicken to crumb mixture.  Seal bag and shake to coat.  Place chicken in a greased 
15×10” baking pan.  Bake at 450 degrees for 15 minutes or until juices run clear.  Serve with 
dipping sauce.  Makes 4 servings.

BANANA CREAM PIE (Thanks to Wes Beack, St. Cloud)
(Wes got this recipe from Betty’s Pies, Two Harbors, Mn.)
9” Baked Pie Shell  Small Box Banana Cream Instant Pie Filling Mix
1 1/4 Cups Milk   1 Pint Whipping Cream
2 Large Bananas
In a mix together the instant pudding and milk until thick.  Put in refrigerator.
Slice the bananas and put into the baked crust.  In a bowl, beat the whipping cream until 
stiff and then fold in half of the whipped cream into the instant pudding mixture.  Pour over 
the bananas in the baked pie crust.  Top with the remaining whipped cream and refrigerate 
until serving time.  Best to refrigerate at least a couple of hours before serving. 

APPLE WALNUT CAKE (Thanks to June Shutter)
1 Cup Butter   2 Cups Sugar
3 Eggs    3 Cups Sifted Flour
1 1/2 Tsp. Baking Soda  1/2 Tsp. Salt
1 Tsp. Cinnamon   1/4 Tsp. Mace
2 Tsp. Vanilla   3 Cups Chopped Apples
2 Cups Chopped Walnuts
In a mixing bowl, cream the butter and sugar until fluffy.  Add eggs, one at a time, beating 
well after each addition.  Mix and sift flour, baking soda, salt, cinnamon and mace.  Add 
gradually to egg mixture.  Stir in vanilla, apples and walnuts.  Batter will be stiff.  Spoon
into a greased and floured 10” tube pan.  Bake for 1 1/2 hours or until toothpick inserted in 
the cake comes out clean.  Cool for 10 minutes in pan and then remove to rack to cool completely.

SEAFOOD SALAD ( Thanks to Heidi Van Slooten)
1 1/2 Cups Chopped Seafood 1/2 Cup Chopped Celery
1/2 Cup Chopped Cucumber 1/4 Cup Thinly Sliced Green Onions
1/3 Cup Mayonnaise  1 Tbs. Lemon Juice
2 Tsp. Snipped Fresh Dill or 1/2 Tsp. Dried Dill
Water Chestnuts, chopped, or Chopped  Jicama, optional
Mix all the ingredients together in a bowl.  Add cooked pasta if you want it to be a pasta salad.
You also will have to add more mayonnaise.

KLTF PARTY LINE RECIPES FOR THE WEEK OF April 20th  to April 24th ,  2009
With questions, E-Mail  dhilmerson@clearwire.net

CHOCOLATE TURTLE CHEESECAKE (Thanks to Grace Dembouski)
1 1/2 Cups Crushed Vanilla Wafers (about 50)  3/4 Cup Chopped Pecans, divided
1/4 Cup Melted Butter       32 Caramels
3 Tbs. Milk                     4 Pkgs. (8oz.each) Cream Cheese, softened
1 Cup Sugar                     1 Cup Sour Cream
4 Eggs                      1 Pkg. Semi-Sweet Chocolate Squares (8), divided
Preheat oven to 350 degrees.  In a bowl, mix together the crushed vanilla wafers, 1/2 cups of the chopped pecans and the butter.  Pat into a 9×13 inch pan.  Melt the caramels and milk together in the microwave.  Carefully pour over the crust, keeping away from the edge of the pan about 1/4 inch.  Cool.  In a bowl, beat together the cream cheese and sugar.  Add  the sour cream and mix well.  Than add the eggs, one at a time, mixing on low speed.  Melt 7 squares of the chocolate and then add to the cream cheese batter.   Pour over the caramel layer in the 9×13 inch baking pan and bake at 350 degrees for 45-50 minutes or until the center is set.  Remove from the oven and sprinkle with remaining 1/4 cup of the chopped pecans and then drizzle with the remaining one square of melted chocolate.  Refrigerate for 4 hours before serving.

LAZY MAN’S RIBS
2 1/2 lbs. Pork Baby Back Ribs, cut into 8 pieces 
2 Tsp. Cajun Seasoning   1 Med. Onion, sliced
1/2 Cup Packed Brown Sugar  1 Cup Ketchup 
1/3 Cup Orange Juice   1/3 Cup Cider Vinegar
2 Tbs. Worcestershire Sauce  1/4 Cup Molasses
1 Tsp. Stone-Ground Mustard  1 Tbs. BBQ Sauce
1 Tsp. Paprika    1/2 Tsp. Garlic Powder
1/2 Tsp. Liquid Smoke, optional  Dash Salt
5 Tsp. Cornstarch    1 Tbs. Water
Rub ribs with Cajun Seasoning.  Layer ribs and onion in a 5 Qt. Slow Cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, BBQ sauce, mustard,  paprika, garlic powder, liquid smoke and salt.   Pour over the ribs.  Cover and cook on low for 
5 1/2 to 6 1/2  hours or until meat is tender.  Remove ribs and keep warm.  Strain cooking juices and skim fat and transfer to a saucepan.  Combine cornstarch and water until smooth, stir into juices.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Serve with ribs.

RHUBARB BARS (easy)
(Thanks to Mary Wielenberg & St. Mary’s Church Cookbook in Upsala, Mn.
Mix together like for pie crust: 2 Cups Flour, 1 1/4 Cup Powdered Sugar, 1 Cup Margarine.  Form into a ball and press this crust into a well greased 10×15” pan or cookie sheet.  Bake 15 min. at 350 degrees or until lightly browned.  Let cool.  Beat together the following ingredients and spread onto baked crust,
4 eggs, 1 1/2 Cup Sugar, 1/2  Cup Flour, 4 Cups Rhubarb, cut fine.  Bake at 350 degrees for 40 min.
These bars are moist and freeze well.

KLTF PARTY LINE RECIPES FOR THE WEEK OF April 13th  to April 19th h, 2009
With questions, E-Mail  dhilmerson@clearwire.net

HAM & PEA TETRAZZINI (Thanks to Gina. Author of Healthy Exchanges)
1 1/2 Cups Dices Dubuque 97% fat-free Ham or any Extra Lean Ham
1 Can (10 3/4 oz.) Campbell’s Healthy Request Cream of Mushroom Soup
1/2 Cup Fat-Free Milk   1/2 Tsp. Dried Minced Garlic
4 (3/4 oz.) Slices Kraft 2% Milk Swiss Cheese, shredded
1 Jar (2.5 oz.) Sliced Mushrooms, drained 1/2 Cup Frozen Peas
1 1/2 Cups Cooked Spaghetti
In a large skillet sprayed with butter-flavored cooking spray, sauté ham for 5 minutes.  Stir in mushroom soup, milk, garlic and Swiss cheese.  Add mushrooms, peas and spaghetti.  Mix well to combine.  Lower heat and simmer for 6-8 minutes or until mixture is heated through, stirring often.  Makes 4 servings.
Hint:  Usually 1 cup broken uncooked spaghetti cooks to about 1 1/2 cups.

TACO SOUP
1 1/2 lb Ground Beef or Turkey   1 Large Onion – chopped
2 Cans Whole Kernel Corn – undrained  1 Pkg. Taco Seasoning
2 Cans Diced Tomatoes (I use flavored ones) – undrained
2 Cans Chili Beans    Sour Cream
Extra Mexican style spices if you prefer  Salt & Pepper,  to taste
Shredded Cheddar Cheese    Corn/Tortilla Chips
2 Cups Spicy Hot V-8 Juice
Fry up meat, add onions and cook till soft.  Add Taco seasoning, salt & pepper,
mix well then dump in all the canned items and V-8 juice.  Stir well.  Heat through and serve.  If too hot, 
top with sour cream to cool it down a little.  Sprinkle a little cheddar cheese on top of the soup.

E-Z HOT BEEF SANDWICHES
4-6 lbs. Boneless Beef Roast, thawed   1 Can Cream of Mushroom Soup
1 Pkg. Dry Onion Soup     1 Can Cream of Chicken Soup
Put roast beef in the roasting pan. Cover meat with the 3 soups. Put covered roaster into the oven and bake at 250 degrees for 6-8 hours or until tender. Remove from the oven and with two forks, shred the beef and leave in the roaster with the gravy. Serve in hamburger buns for hot beef sandwiches or over mashed potatoes.

PEANUT BUTTER BROWNIE BITES
1 Pkg. Brownie Mix  and the ingredients as directed on the box
Small Reese’s Peanut Butter Cups, or Rolo’s 
Prepare brownies as directed on the box.  Fill paper-lined mini-muffin cups about 1/2 full.  Press one peanut butter cup or rolo into batter in each cup.  Bake 15-20 minutes or until brownie is set.  Cool 
Completely.

DONNA’S BANANA CREAM BITES
1 Small Box French Vanilla Instant Pudding 1 Cup Milk
1/2 Cup Cool Whip    2 Bananas, sliced
Vanilla Wafers    Chocolate Ice Cream Topping
Chopped Nuts, optional
Combine instant pudding and milk and stir until completely dissolved and starts to thicken.  Fold in Cool Whip and refrigerate until serving time.  (You can’t make them ahead of time because the vanilla wafers will get soft)  At serving time, line your platter with vanilla wafers and top with a slice of banana and then top with a tablespoon of instant pudding mix and then decorate with additional Cool Whip and drizzle with some chocolate ice cream topping.  Sprinkle with chopped nuts, if desired.

KLTF PARTY LINE RECIPES FOR THE WEEK OF April 6th  to April 10th , 2009
With questions, E-Mail  dhilmerson@clearwire.net

SUNRISE MIMOSAS
1 Pkg. (10 oz.) Frozen Strawberries in syrup, thawed and undrained
3 Cups 100^ Tangerine Juice (Made from frozen concentrate
2 Bottles (750ml each)Champagne or 7 Cups Club Soda, chilled
12 Strawberries with stems, for garnish
Place strainer over medium bowl.  Pour strawberries with syrup into strainer.  Press berries with back of spoon through strainer to remove seeds.  Discard seeds.  In nonmetal bowl or pitcher, mix strawberry puree, tangerine juice and champagne.  Stir gently.  Serve over ice in stemmed goblets.  Garnish each glass with strawberry half.

TOMATO DUMPLING SOUP (Thanks to cook.com on the Internet)
2 Quarts Tomatoes, mashed up 2 Quarts Water
2 Tbs. (heaping) Butter  5 Tbs. Sugar
Salt and Pepper, to taste
Put all the above ingredients in a kettle and bring to a boil and simmer for 1 hour.
Dumplings:  
2 Eggs    1/2 Cup Milk
1/2 Cup Water   Salt
Flour
Beat together the eggs, milk, water and slat until blended.  Add flour and mix until it will break off when lifted on spoon.  Drop by small amount (1/4 tsp.) into boiling soup, dipping spoon into soup to clean off spoon often.  When finished, cover and cook for 10 minutes.  Let cool slightly.  Then add milk until creamy.
Note:  Our Party Line guest, Iowna Trailer, shared a recipe with us for Tomato Dumpling Soup, but I forgot to get a copy of it.  I will try to get one this week and share it with you next week.                                      

ROAST ON THE GRILL 
(Thanks to my daughter and son-in-law, Sherrie and Jay Koning, Cloquet, Mn.)
4-5 Pound Chuck Roast  Garlic Salt
Lawry Salt   Mustard (your favorite flavor)
Season the roast really good with the garlic salt and Lawry Salt and then coat the roast on all sides with the mustard.  Put in a cake pan and cover with foil and put on the grill and cool on low heat for about 2 hours or until tender. 

PANCAKES (Thanks to Party Line Listener, Margaret Kaiser)
2 Cups Flour   5 Tbs. Baking Powder
1 Tsp. Salt   3 Tbs. Sugar
2 Eggs    1/3 Cup Vegetable Oil
2 Cups Milk (You can use milk made from Dry Milk Powder)
Beat eggs, sugar and oil.  Combine dry ingredients with egg mixture.
Makes about 30 pancakes, 5 inches in diameter.

STOP BY AND SEE US APRIL 18TH AND 19TH AT THE HOME GARDEN AND LEISURE SHOW
BRING US YOUR BEST TIPFOR SAVING MONEY (example, re-using Cool Whip containers or 
Washing and re-using Zip-Lock Bags) and your name will go into a drawing for a “special prize”)
Or, you can e-mail them to me at  dhilmerson@clearwire.net

KLTF PARTY LINE RECIPES FOR THE WEEK OF March 30th   to April 3rd , 2009
With questions, E-Mail  dhilmerson@clearwire.net

HAM AND BISCUIT EGG BAKE
2 Pillsbury Grands Frozen Southern Style Biscuits (from 25 oz. bag)
1 Cup Green Giant Valley Fresh Steamers Frozen Broccoli Cuts
2 Eggs                                   1/2 Cup Milk
1/4 Tsp. Ground Mustard      1/2 Cup Diced Cooked Ham
1/2 Cup Shredded Sharp Cheddar Cheese
Place biscuits on cutting board.  Let stand 10 minutes to thaw.
In small microwavable bowl, microwave broccoli uncovered on HIGH
for 1 minute.  Drain on paper towel.  In medium bowl, beat eggs, milk 
and mustard until blended.  Stir in ham, cheese and broccoli.  Cut each
biscuit into 8 pieces and arrange evenly in a greased 1 quart casserole.
Pour egg mixture over biscuit pieces in dish.  Press down with back of 
spoon, making sure all biscuit pieces are covered with egg mixture.  
Bake at 350 degrees for 30-35 minutes or until edges are golden brown 
and center is set.  Let stand 5 minutes before serving.

OVERNIGHT FRENCH TOAST
2 Tbs. Corn Syrup  5 Eggs
1/2 Cup Butter   1 1/2 Cups Milk
1 Cup Brown Sugar  1 Tsp. Vanilla Extract
1 Pound Loaf French Bread, sliced 1/4 Tsp. Salt
Combine the corn syrup, butter and brown sugar in a small saucepan and simmer 
until the sugar has melted.  Pour this mixture over the bottom of a greased 9×13 
inch casserole dish.  Place the bread slices over the sugar-butter mixture in the 
dish.  In a bowl, beat together the eggs, milk, vanilla and salt.  Pour this mixture 
over the bread.  Cover the dish and let it stand in the refrigerator overnight.  The
next morning, preheat oven to 350 degrees.  Uncover the pan and bake for 
45 minutes.  Serve while hot or warm or the French Toast will harden in the pan.  
It can be reheated.

JULIA’S QUICK AND EASY PINEAPPLE FLUFF PIE
(Thanks to Julia Holmbeck-Great when you are camping!)
1 Can Un-Sweetened Crushed Pineapple, drained 
1 Small  Pkg. Lemon Instant Pudding Mix
8oz. Carton Cool Whip, thawed           1 (9inch) Graham Cracker Pie Crust
In a bowl, combine the pineapple and pudding mix until thickened.  Fold in the 
Cool Whip.  Spoon into crust and refrigerate until serving time.

GLAZE FOR EASTER HAM (Thanks to Geraldine Pekula)
In a bowl, combine 1/4 cup sugar, 1/2 cup maple syrup and 1 Tbs. Mustard
Mix well and brush on ham and bake as usual.

ABSTRACT ART EASTER EGGS
Wrap hardboiled eggs in crisscrossed rubber bands before coloring.  The dye won’t stick to
Areas covered by the bands.  Let dry, then carefully peel off the rubber bands.

GLITTER EASTER EGGS
Place 1 Tbs. each of glue and water in a cup.  Stir the mixture and then paint the eggs with it and
sprinkle with glitter   (When colored eggs are dry, polish eggs with a dab of vegetable oil and a soft cloth.)

MARBLE  EASTER EGGS
Grate peeled crayons onto waxed paper.  Drop crayon pieces into a jar with very hot water.  As soon as
Crayons begin melted, put in an egg and swirl with a spoon

KLTF PARTY LINE RECIPES FOR THE WEEK OF March 23rd   to March 27th  , 2009
With questions, E-Mail  dhilmerson@clearwire.net

BEAN AND HAM SOUP 
2 Cups Dried Great Northern Bean  5 Cups Chicken Broth
1 Large Meaty Ham Bone   3 Cups Water
2-3 Tbs. Chicken Bouillon Granules 1 Tsp. Dried Thyme
1/2 Tsp. Dried Marjoram   1/2 Tsp. Pepper
1/4 Tsp. Rubbed Sage   1/4 Tsp. Dried Savory
2 Medium Onions, chopped  3 Medium Carrots, chopped
3 Celery Ribs, chopped   1 Tbs. Vegetable Oil
Put beans in a soup kettle.  Add water to cover by 2 inches.  Bring to a boil for 2 minutes.  
Remove from the heat and cover and let stand for 1 hour.  Drain.  Add broth, water, ham
bone, bouillon and seasonings.  Bring to a boil.  Reduce heat and cover and simmer for 
2 hours.  Saute onions, carrots and celery in oil.  Add to soup.  Cover and simmer 1 hour 
longer.  Debone ham and cut into chunks and return to the soup.  Skim fat. 
Makes 10 servings (2 3/4 quarts)

GAIL’S QUICKER BEAN AND HAM SOUP(Thanks to Gail Leikvoll)
You can get the 15 bean or 7 bean mixture with the other dried beans and green peas, etc. 
At the grocery store.  I still use onion, celery and carrots in it and put in a nice meaty 
smoked ham hock.  Usually I don’t need any salt and I never use the seasoning packet that 
comes with the bean mixture..My mom makes this with a smoked turkey carcass also.  
And any bean soup is great.  It’s just the after product that’s kind of dangerous!!!

S’MORE BROWNIES 
1 Pkg. (21.5 oz.) Brownie Mix  6 Graham Crackers 
1 1/2 Cups Mini Marshmallows
8 Milk Chocolate Candy Bars (1.5 oz.), coarsely chopped
Prepare brownie mix according to package directions.  Spread into a greased 9×13” pan.  
In a medium bowl, break graham crackers into 1 inch pieces and toss with mini 
marshmallows and milk chocolate.  Set s’more mixture aside.  Bake brownies for 15 
minutes at 350 degrees.  Remove and sprinkle the s’more mixture evenly over the top.  
Bake for 15-20 minutes more or until a toothpick inserted in the center comes out clean. 
Let brownies cool before cutting into squares.

CORDON BLEU APPETIZERS
4 oz. Cream Cheese, softened  1 Tsp. Dijon Mustard
1 Cup Shredded Swiss Cheese  3/4 Cup Diced, Full Cooked Ham
1/2 Cup Minced Chives, divided  10 Slices French Bread (1/2 inches thick)
In a small bowl, beat cream cheese and mustard until smooth.  Stir in the Swiss cheese, 
ham and 1/4 cup of the chives.  Spread 1 Tbs. mixture over each bread slice and place on 
an ungreased baking sheet.  Bake at 350 degrees for 12-15 minutes or until lightly browned.  
Sprinkle with remaining chives.

HOW TO USE EGG WHITE POWDER (Thanks to the Internet)
Use this formula to substitute egg white powder for fresh egg whites in your favorite recipes!
1 Egg White  =  1 3/4 Tsp. Egg White Powder plus 2 Tbs. Water
In recipes requiring whipped egg whites, sprinkle the egg white powder over the water in the 
mixing bowl and IMMEDIATELY whip to the desired foam stage (soft peak, stiff peak)  In 
most other recipes, the egg white powder may be added to the dry ingredients and the water 
to the liquids for ease of mixing. Refrigeration is not required.  Store egg white powder tightly
sealed in a cool place.

KLTF PARTY LINE RECIPES FOR THE WEEK OF March 16TH h  to March 20TH , 2009
With questions, E-Mail  dhilmerson@clearwire.net

CREAMY SPINACH (Thanks to “Taste of Home”)
2 Cans (10 3/4 oz. each) Reduced-fat, Reduced-sodium  Condensed Cream of Chicken Soup
8 oz. Pkg. Reduced-fat Cream Cheese, cubed 1/2 Cup Fat-free Milk
4 Cups Herb Seasoned Stuffing Cubes  1/2 Cup Grated Parmesan Cheese
1 Pkgs. (10 oz. each) Frozen Chopped Spinach, thawed and Squeezed Dry
In a large bowl, beat the soup, cream cheese, milk and Parmesan Cheese until blended. 
Stir in stuffing cubes and spinach.  Spoon into a greased, 2 qt. baking dish.  Bake, uncovered 
at 350 degrees for 35-40 minutes or until heated through.

CHICKEN STIR FRY
2 lbs. Boneless, Skinless Chicken Breast, cut into 1/2 inch pieces
1 Tbs. Vegetable Oil  1 Tbs. Sesame Oil 
1 Bunch Broccoli, cut into florets 1 Pkg. Shitake Mushrooms
2 to 3 Carrots, thinly sliced 1 Red Bell Pepper, chopped
1 Cup Onion, diced  6oz. Can Sliced Water Chestnuts, drained
1 Cup Chicken Broth  1/4 Cup Hoisin Sauce 
1 Tbs. Soy Sauce   1 Tsp. Powdered Ginger
2 Tbs. Cornstarch   Serve over Hot Cooked Rice Noodles
(I used Rice Noodles, similar to chowmein noodles)
In a large skillet, heat the oils over medium-high heat.  Add the chicken and cook for 
4-5 minutes or until lightly browned.  Add broccoli, mushrooms, carrots, pepper and 
onion.  Cook 5 minutes more, stirring frequently.  Stir in the water chestnuts.  In a small 
bowl, combine broth, hoisin sauce, soy sauce, ginger and cornstarch.  Add to chicken  
mixture and bring to a boil over medium-high heat.  Reduce heat to medium low and 
simmer for 4-5 minutes, or until sauce thickens.  Serve over hot, cooked rice noodles.

SHERI’S 3 MINUTE CHOCOLATE CAKE IN THE MICROWAVE
4 Tbs. Sugar  2 Tbs. Baking Cocoa 4 Tbs. All Purpose Flour
1 Egg   3 Tbs. Milk  3 Tbs. Vegetable  Oil
Small Splash of Vanilla 3 Tbs. Chocolate Chips (Jan used 2 Tbs. Chips)
In a 2 Cup Pyrex Measuring Pitcher, mix together  with a fork, the sugar, cocoa and flour.
(She did not spray or grease the cup).  Add egg and mix thoroughly.  Pour in milk and oil 
and mix well.  Add chocolate chips and vanilla and mix again.  Cook in a 1000 watt microwave.  
Cook time will need adjusting on the power percentage.  She used a 1100 watt and used 
Power Level 9  She said is dense, but very good.  Next time she is going to use 
Power Level 8 to see if it makes a difference.

JAN’S 3 MINUTE CHOCOLATE CAKE IN THE MICROWAVE
5 Tbs. Flour  4 Tbs. Sugar  2 Tbs. Cocoa
1 Egg   3 Tbs. Milk  3 Tbs. Vegetable Oil
3 Tbs. Chocolate Chips Splash of Vanilla  
In a large microwave safe coffee mug, mix together the flour, sugar and cocoa.  In a small bowl, 
beat the egg really good and then add the milk and oil and mix well.  Add to the dry ingredient 
along with the chocolate chips and mix well.  Microwave for 3 minutes.  As Jan said in her note
to me, “There is nothing like having warm chocolate cake on a snowy day!!!

KLTF PARTY LINE RECIPES FOR THE WEEK OF March 9th  to March 13th , 2009
With questions, E-Mail  dhilmerson@clearwire.net

EASY DESSERT (Thanks to Mary Geise)
1 Cup Flour   1/2 Cup Butter, melted
2 Tsp. Sugar   8oz. Cream Cheese
2/3 Cup Powdered Sugar  16 oz. Cool Whip
2 Pkgs. Pistachio Instant Pudding 2 1/2 Cups Milk
Mix together the flour, butter and sugar.  Pat into a 9×13 inch pan.  Bake at 350 degrees for 15 minutes.  Coo.  Beat together the cream cheese, powdered sugar and 8oz. Cool Whip.  Spread on first layer.  Beat together the pudding and the milk.  Spread over the second layer.  Cover with the rest of the Cool Whip.
Very Good!

3 MINUTE MICROWAVE CHOCOLATE CAKE IN A COFFE MUG
4 Tbs. Cake Flour  4 Tbs. Sugar  2 Tbs. Cocoa
1 Egg    3 Tbs. Milk  3 Tbs. Oil
Microwave Safe Cup  2 Tbs. Chocolate Chips, optional
Spray cup with a non-stick spray.   Add the flour, sugar and cocoa.  Stir to combine.  Add the egg.  Pour in the milk and oil and mix well.  Put in microwave for 3 minutes on maximum power (1000 watt).  Wait until it stops rising and sets in the mug.  Tip contents of the mug onto a saucer and enjoy!
Note:  One of our Party Line Listeners, Sheri, said that she tried it but she used only 90 percent power.
She thought it was a little better.  She also added 2 Tbs. Chocolate Chips. The next time, she is going to try adding a little baking soda also.  Sheri and I are still trying to make this recipe better.  If you try it and are really happy with it, please let me know.

SLOW COOKER REUBEN SANDWICHES 
2 Pound Pkg. Refrigerated Sauerkraut 2-3 Pounds Corned Beef Brisket
1 Cup Thousand Island Dressing  16 Slices Pumpernickel Rye Bread, toasted
8 Slices Swiss Cheese
Place sauerkraut in a 3-4 quart slow cooker.  Place beef brisket on sauerkraut.  (If brisket includes packet of spices, sprinkle spices over brisket)  Cover and cook on low heat setting 9-11 hours.  Remove beef from cooker, place on cutting board.  Cut beef into slices.  To serve, spread one tablespoon dressing on each toast slice.  Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each.  Top sauerkraut with beef slices and cheese slice.  Top with remaining toast.  Note:  To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut.  Place the dressing in a squeeze bottle (like for ketchup) and set out a basket of rye buns and smaller slices of Swiss Cheese to make it easy for guests to make their own sandwiches.

PASTA CRAB CASSEROLE (Thanks to Party Line Listener, Grace Dembowksi)
8 oz. Spiral Pasta, cooked as package directs and then drained, cooled and set aside
2 Large Onions, chopped   1/2 Pound Sliced Fresh Mushrooms
1/2 Cup Chopped Green Pepper  2 Garlic Cloves, minced
1/2 Cup Butter    2 Pkgs. Crab Meat, chopped
1/2 Cup Sour Cream   2 Tsp. Salt 
1 1/2 Tsp. Basil    1 1/2 Cups Shredded Cheddar Cheese
In a skillet sauté until crisp and tender in butter, the onions, green peppers, mushrooms and garlic.
Add  to the cooked pasta and mix well.  Fold in the crab meat, sour cream, salt and basil.  Divide the mixture between two 8 inch pans that have been sprayed with a non-stick spray.  Sprinkle each pan with 3/4 cup each of the cheese.  Cover and bake at 350 degrees for 20 minutes and then bake 5 minutes more uncovered.  Note:  You can substitute 4 cans of crab meat for the fresh crab meat if you want to.  Also, you can bake one pan and freeze the other for later on.  When ready to bake the frozen one, just remove the pan from the freezer the day before and put in the refrigerator.  Then the next day, bake the casserole covered, for 55 minutes. 

KLTF PARTY LINE RECIPES FOR THE WEEK OF March 2nd to March 6th, 2009
With questions, E-Mail  dhilmerson@clearwire.net

CROCKPOT POTATO CHEESE SOUP
8 Potatoes, cubed    1 1/2 Cups Celery, chopped 
1 Tbs. Chives, chopped   1/2 Cup Chopped Onion  
1/3 Cup Chopped Parsley   1/4 Tsp. Paprika
1/4 Tsp. Celery Seed   1 Tsp. Savory   
1/2 Tsp. Salt    1 Cup Milk   
2 Tbs. Flour    2 Tbs. Butter
2 1/2 Cups Grated Cheddar Cheese
Put the potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in your slow 
cooker.  Add water to cover.  Cook o HIGH for one hour.  Turn heat to low and cook 4-5 hours 
or until potatoes are done.  Combine milk and flour thoroughly.   In a small saucepan, melt butter 
over medium heat.  Add flour mixture slowly and stir constantly 3-4 minutes.  Add cheese, stir
until melted.  Turn crock pot to HIGH setting.  Add cheese mixture to soup and cook until slightly thickened. 

CROCKPOT MEATBALLS
1 1/2 lbs. Ground Beef   1 Can Evaporated Milk  
1 Cup, Finely Chopped Onion  1 Cup Quick Cooking Oatmeal 
1 Egg     1/4 Tsp. Garlic Powder
1/4 Tsp. Salt    1/4 Tsp. pepper   
1 Tsp. Chili Powder
Sauce: 1 Cup Ketchup   3/4 Cup Brown Sugar
1/4 Tsp. Garlic Powder   1 Tsp. Liquid Smoke 
Mix ground beef, evaporated milk, oatmeal, onion and egg together.  Mix in garlic powder, salt,
pepper and chili powder.  Shape into walnut sized meatballs.  Place meatballs in bottom of slow
cooker.  Mix together sauce ingredients and pour over meatballs.  Cover and cook on low for 
8 hours

KIDS MAC AND CHEESE
1 Pound Elbow Macaroni   3 Cups Half and Half or Milk
12-18 Slices American or Cheddar Cheese 12 Ritz Crackers
Salt, Pepper and Paprika to taste
Cook and drain elbow macaroni and let it cool slightly.  Meanwhile, heat the oven to 350 degrees 
and grease a 13×9” baking pan or a large casserole dish with butter.  Spoon 1/3 of the pasta into 
the baking dish.  Pour in 1 cup of the half and half and cover it all with 4-6 slices of American 
Cheese.  Add two more layers of pasta, half and half and cheese in the same manner.  Crush a
dozen Ritz Crackers in a zip lock plastic bag.  Add the salt, pepper and paprika.  Shake to mix.  
Sprinkle the crumbs over the top layer of pasta and cheese.   Bake at 350 degrees for 30-40 
minutes or until bubbly.  Serves 6-8.

SHAMROCK CUPCAKES (Thanks to familyfun.com )
Cooled Cupcakes (Baked from your favorite recipe) White Icing
Green Bum Drops or Spearmint Leaves  Rolling Pin
Heart Shaped Cookie Cutter
Frost a cooled cupcake (baked from your favorite recipe) with white icing.  For the shamrock, flatten 3 green gumdrops or spearmint leaves with a rolling pin.  Sprinkle on a little sugar, if necessary, to keep the candies from sticking.  Use a small heart shaped cookie cutter (1 ½ “ across) to cut a heart from each flattened leaf.  Place the hearts together on the cupcake to form a shamrock.  Cut a stem from the excess of one of the flattened candies and set it in a place below the 3 hearts.

KLTF PARTY LINE RECIPES FOR THE WEEK OF FEB.  23rd h to FEB. 27th, 2009
With questions, E-Mail  dhilmerson@clearwire.net

BROILED SOUR CREAM AND DILL SALMON
2 ( 7oz.) Boneless, Skin-on Salmon Filets      2 Tsp. Extra Virgin Olive Oil
2 Tbs. Lemon Juice        1/2 Tsp. Lemon Pepper
1/8 Tsp. Garlic Powder or 1/4 Tsp. Granulated Garlic     1/4 Tsp. Onion Salt
Lemon Slices for Garnish        2 Tbs. Sour Cream
1/4 Tsp. Fresh Dill, chopped ( plus sprigs for garnish)
Preheat broiler to HIGH.  Place oven rack 4-5 inches from top of oven.  Coat both sides of salmon filets with olive oil.  Place salmon, skin side up, in a baking dish.  Broil salmon until skin is lightly browned, about 3-5 minutes.  Turn salmon over.  Pour lemon juice over salmon and sprinkle with garlic powder, onion salt and lemon pepper.  Broil salmon, checking the oven often, until lightly browned and opaque throughout, about 4-5 minutes.  Combine the sour cream and dill and spread evenly over the top of each salmon filet.  Broil approximately 3-4 minutes or until the sour cream topping  is lightly browned and a thermometer inserted into the thickest part of the salmon reaches 145 degrees.  Remove skin from filets and serve.  Garnish with lemon slices, if desired. 

CRINKLE MOLASSES COOKIES
(Thanks to Party Line Guest, Miss Teen Minnesota Contestant, Chelsea Rutz)
1 Cup Sugar   3/4 Cup Vegetable Shortening (Crisco)
1/4 Cup Light Molasses  1 Egg
2 Cups All Purpose Flour  2 1/2 Tsp. Baking Soda
1 Tsp. Ground Cinnamon  1 Tsp. Ground Ginger
1/2 Tsp. Ground Cloves  1/4 Tsp. Ground Cardamom
1/4 Tsp. Salt
In a bowl, combine the sugar, shortening, molasses and egg.  Beat until well blended.  Add the dry ingredients and beat at slow speed until well mixed.  Shape dough in 1 inch balls and roll in sugar.
Place on a cookie sheet and bake at 350 degrees for 8-12 minutes. Note:  I did make this recipe without the cardamom (because I didn’t have any) and they turned out fine.  The following is what I found on the internet in regard to the spice, cardamom.  Nothing tastes quite like cardamom. It’s a relative of ginger, but has a musky aroma. For a somewhat similar effect, you could use a mixture of cinnamon and nutmeg (or cloves or allspice) as a replacement for ground cardamom in a 1:1 ratio. The substitute won’t taste exactly like cardamom (the musky aroma will be missing), but you will be using similar “warm” spices in place of the cardamom and the recipe will not fail.

GRANOLA BARS (Thanks to a call from a Party Line Listener)
1/2 Cup Chopped Dried Apples  1/3 Cup Honey  1/4 Cup Raisins
1/3 Cup Peanut Butter   1/4 Cup Apple Butter 1/2 Tsp. Cinnamon
1/2 Cup Old Fashioned Oats  1/3 Cup Honey Crunch or Toasted Wheat Germ
1/4 Cup Chopped Pecans   2 1/2 Cups Corn Flakes
In a kettle, bring to a boil over medium heat, the dried apples, honey, raisins and brown sugar stirring constantly.  Add the peanut butter and cook and stir one minute longer.  Remove from heat and stir until melted.  Add the apple butter and cinnamon and stir to combine.  Stir in the oats, honey crunch or wheat germ and pecans.  Fold in the corn flakes and then press firmly into a greased, 8 inch square pan.  Refrigerate one hour and then cut into bars.  Store any leftovers in an airtight container and refrigerate.

 RASPBERRY SAUCE (Thanks to Terry Bedrnardy)
1 Jar (10 oz.) of Seedless Raspberry Preserves 1 Cup Fresh or Frozen Raspberries
In a saucepan, heat the jar of raspberry preserves over low heat until melted.  Add the raspberries and heat until sauce just simmers.  Cool.  Cover and refrigerate until served.    Makes 1 1/2 Cups
Serving suggestions:   Great on pancakes.  Great as a topping on cheesecake just before serving.
For a light dessert, top over plain or nonfat yogurt.  For added flavor, you can add 1-2 tablespoons of raspberry wine.  Store up to one week in a small bowl with a lid in refrigerator.

KLTF PARTY LINE RECIPES FOR THE WEEK OF FEB.  16th to FEB. 20th, 2009
With questions, E-Mail  dhilmerson@clearwire.net

MAGIC MOCHA MOUSSE (Thanks to Party Line Guest, Gina, from “Healthy Exchanges”)
1 (4 Serving) Pkg. Sugar-Free Instant Chocolate Fudge Pudding Mix
2/3 Cup Nonfat Dry Milk Powder  1 Tsp. Instant Dried Coffee Crystals
1 Cup Water    3/4 Cup Plain Fat-Free Yogurt
3/4 Cup Cool Whip Free   1 Tsp. Vanilla Extract
6 (2 1/2 inch) Chocolate Graham Cracker Squares, coarsely crushed
In a large bowl, combine dry pudding mix, dry milk powder and dry coffee crystals.  Add water and yogurt.  Mix well using a wire whisk.  Blend in Cool Whip Free and vanilla extract.  Add graham cracker crumbs.  Mix gently to combine.  Evenly spoon mixture into 4 dessert dishes.  Refrigerate for at least 15 minutes.

HONEY FRUIT DIP (Thanks to Taste of Home)
1 Carton (6oz.) Lemon Custard-Style Yogurt   3oz. Pkg. Cream Cheese, softened
1 Tbs. Honey     2 Apples, sliced
2 Pears, sliced
In a food processor or blender, combine yogurt, cream cheese and honey.  Cover and process until smooth.  Serve with apples and pears.  Store in the refrigerator.  Makes 1 cup.

CARAMEL APPLE DIP(Thanks to Party Line Guest, Gina, Author of Healthy Exchanges)
1 (4 Serving Size) Pkg. Sugar Free Vanilla Cook and Serve Pudding Mix
1 (4 Serving Size) Pkg. sugar-Free lemon Gelatin 1/4 Cup Brown Sugar Twin
1 Tsp. Apple Pie Spice    1 1/4 Cups Water
1 8oz. Pkg. Fat-Free Cream Cheese   1 Tsp. Vanilla Extract
1/4 Cup Finely Chopped Dry-Roasted Peanuts
In a medium saucepan, combine dry pudding mix, dry gelatin, Brown Sugar Twin, apple pie spice and water.  Cook over medium heat until mixture thickens and starts to boil, stirring constantly.  Remove from heat.  Stir in vanilla extract.  Place pan on a wire rack and allow to cool for at least 5 minutes.  Meanwhile, in a medium bowl, stir cream cheese with  a sturdy spoon until soft.  Add chopped peanuts.  Mix well to combine.  Stir in slightly cooled pudding mixture.  Refrigerate for at least one hour.  Gently stir again just before serving.

DONNA’S FAVORITE CARAMEL APPLE DIP 
1In a medium saucepan, over medium heat, combine: 
1/2 Cup Butter  1 1/2 Cups Brown Sugar   3/4 Cup Light Corn Syrup 
14oz. Can Sweetened Condensed Milk   
Heat for 5 minutes, stirring frequently, until sugar is dissolved. 
Stir in:  1 Tsp. Vanilla 
Pour caramel dip into a small serving bowl and serve with apple slices. 
Note: You can add 1/4 Tsp. Cinnamon if you want to, but I tried it and I prefer to leave it out.

EFFORTLESS EGG ROLLS (Thanks to Simple & Delicious Magazine)
1/2 lb. Bulk Pork Sausage  2 1/2 Cups, Frozen Stir-Fry Vegetable Blend, thawed and chopped 
1 Tbs. Teriyaki Sauce  10 Egg Roll Wrappers
Oil for Deep Fat Frying
In a large skillet, cook sausage and vegetables over medium heart until meat is no longer pink.  Drain.  Stir in teriyaki sauce.  Place 3 Tbs. sausage mixture in the center of each egg roll wrapper.  Fool bottom corner over filling.  Fold sides toward center over filling.  Moisten remaining corner with water.  Roll up tightly to seal.  In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry egg rolls in batches for 3-4 minutes on each side or until golden brown.  Drain on paper towels.  Makes 10 egg rolls.

KLTF PARTY LINE RECIPES FOR THE WEEK OF FEB.  9TH TO FEB. 13TH, 2009
With questions, E-Mail  dhilmerson@clearwire.net

LYNDA’S SEAFOOD LASAGNA (Thanks to Lynda Lochner)
1 Large Onion, chopped  1 1/2 Cup Small Curd Cottage Cheese 2 Tbs. Butter  
2 Tsp. Dried Basil Leaves  8 oz. Cream Cheese, softened and cubed 1/2 Tsp. Salt
1/8 Tsp. Pepper   2 Cans Cream of Mushroom Soup  1 Egg, slightly beaten
1/3 Cup Milk   1 Clove Garlic, minced   1/2 Cup Dry White Wine
I Pkg. Imitation Crab  1 Pkg. Frozen, Small Shrimp, cubed and deveined (without tail)
1 Pkg. Imitation Lobster  16 oz. Pkg. Lasagna Noodles  
2 Tbs. Grated Parmesan Cheese 1 Cup  Shredded Mozzarella Cheese
Cook, rinse and drain the noodles.  Lay noodles out separately in a single layer on wax paper until needed.  In a saucepan, melt butter and cook onion until tender, stirring frequently.  Stir in cottage cheese, cream cheese, basil, salt and pepper.  Mix well.  Stir in egg and set aside.  In a large bowl, combine the soup, milk and garlic until well blended.  Stir in the wine and seafood..  Set aside.  Put a layer of overlapping noodles in a greased 9×13 inch pan.  Spread half of the cottage cheese mixture over the noodles.  Top with half of the seafood mixture.  Repeat layers.  Finally, top with the mozzarella cheese and then sprinkle on the Parmesan cheese.  Bake at 350 degrees for 45 minutes or until bubbly.  Let stand 10 minutes.. Serves  8-10. 

SATIN SMOOTH CHOCOLATE PIE
1 Baked 9” Pie Shell  6 Hershey’s Milk Chocolate Almond Candy Bars
20 Marshmallows   1 Pint Whipping Cream   1/2 Cup Milk
Combine marshmallows and milk in saucepan.  Cook over low heat, stirring occasionally until marshmallows are melted.  Add 5 candy bars and continue cooking until chocolate melts.  Cool thoroughly.  Beat 1 cup of the whipping cream and fold into cooled chocolate mixture.  Spoon filling into baked shell.  Whip remaining cream.  Spread over filling.  Grate remaining candy bar and sprinkle over whipped cream.  Chill 3-4 hours or overnight.

CHOCOLATE TURTLE PIE(Thanks to Party Line Guest, Gina, Author of Healthy Exchanges)
1 (4 Serving Size)Pkg. Sugar Free Instant Butterscotch Pudding Mix 
1 (4 Serving Size)Pkg. Sugar Free Instant Chocolate Fudge Pudding Mix
1 Cup Nonfat Dry Milk Powder   2 Cups Water
1 (6oz.) Keebler Chocolate Piecrust   1/4 Cup Chopped Pecans
3/4 Cup Plain Fat Free Yogurt   1/2 Cup Cool Whip Lite
In a medium bowl, combine the dry butterscotch pudding mix, 1/3 cup dry milk powder and 3/4  cup water.  Mix well using a wire whisk.  Pour mixture into piecrust.  Sprinkle pecans evenly over top.  In a large bowl combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder and remaining 1 1/4  cup water.  Blend in yogurt and cool whip lite.  Spread mixture evenly over pecans.  Refrigerate for at least one hour. 

CARAMEL APPLE DIP(Thanks to Party Line Guest, Gina, Author of Healthy Exchanges)
1 (4 Serving Size) Pkg. Sugar Free Vanilla Cook and Serve Pudding Mix
1 (4 Serving Size) Pkg. sugar-Free lemon Gelatin 1/4 Cup Brown Sugar Twin
1 Tsp. Apple Pie Spice    1 1/4 Cups Water
1 8oz. Pkg. Fat-Free Cream Cheese   1 Tsp. Vanilla Extract
1/4 Cup Finely Chopped Dry-Roasted Peanuts
In a medium saucepan, combine dry pudding mix, dry gelatin, Brown Sugar Twin, apple pie spice and water.  Cook over medium heat until mixture thickens and starts to boil, stirring constantly.  Remove from heat.  Stir in vanilla extract.  Place pan on a wire rack and allow to cool for at least 5 minutes.  Meanwhile, in a medium bowl, stir cream cheese with  a sturdy spoon until soft.  Add chopped peanuts.  Mix well to combine.  Stir in slightly cooled pudding mixture.  Refrigerate for at least one hour.  Gently stir again just before serving.

KLTF PARTY LINE RECIPES FOR THE WEEK OF FEB. 5TH TO FEB. 9TH, 2009
(With questions, e-mail dhilmerson@clearwire.net)

BLUEBERRY BUTTERMILK PANCAKES
1 1/2 cups Flour  3 Tbs. Sugar  2 1/2 Tsp. Baking Powder
1 1/4 Cups Buttermilk 3/4 Tsp. Salt  2 Large Eggs
2 Tbs. Butter, melted 2 Cups Fresh Blueberries
In a bowl, whisk together the flour, sugar, baking powder and salt.  In another bowl, whisk the buttermilk, eggs and butter.  Stir in the dry ingredients.  Fold in the berries.  Heat a large nonstick pan or griddle over medium heat.  Brush with butter.  Drop 1/3 cup batter for each pancake on grill and cook pancakes until brown, about 3 minutes per side.  Serve with warm maple syrup.

CINNAMON PULL-APART MONKEY BREAD
1 Cup Sugar     2 Tsp. Cinnamon  
3 Cans (7.5 oz. each) Refrigerated Buttermilk Biscuits 1/2 Cup Butter, melted
Mix cinnamon and sugar in a plastic bag.  Cut biscuits into quarters.  Shake 6-8 pieces at a time in cinnamon-sugar mixture.  Place biscuit pieces in a greased 10 cup Bundt pan.  Mix leftover cinnamon sugar mixture with melted butter.  Pour over biscuits.  Bake at 350 degrees for 35 minutes or until golden brown.  Cool in pan 5 minutes.  Invert onto serving plate.  Serve warm.  Note:  Best eaten the same day.

GRILLED CHOCOLATE SANDWICH (Thanks to Julie Hasson, Party Line Guest and Author of “125 Best Chocolate Recipes)
4 Slices Soft White Bread  3 oz. Bittersweet Chocolate, chopped, divided
4 Tsp. Unsalted Butter, softened 6 Large Marshmallows, sliced in half lengthwise
Top each of 2 slices of bread with half of the chocolate and 6 marshmallow pieces.  Cover with remaining bread.  In a large nonstick skillet over medium heat, melt 2 tsp. of the butter.  Carefully place one of the sandwiches in the hot skillet.  Cook, turning once, for 3 to 5 minutes or until lightly golden and chocolate is melted.  Repeat with remaining butter and sandwich.  Let cool slightly.  Cut in half and serve immediately.  Note:  Omit the marshmallows and spread one side of the bread with peanut butter, then top the chopped chocolate and second slice of bread. Proceed with recipe.

CHOCOLATE CHERRY BUNDT CAKE (Thanks to Julie Hasson, Party Line Guest and Author of “125 Best Chocolate Recipes)
1/2 Cup Unsalted Butter  8oz. Unsweetened Chocolate, chopped  2 Cups Flour
2 Tsp. Baking Soda   2 Cups Granulated Sugar   1/2 Tsp. Salt
1/2 Cup Vegetable Oil  1 Tsp. Vanilla    4 Eggs  
1 Tsp. Almond Extract  1 Can (21 oz.) Cherry Pie Filling  1/2 Cup Chocolate Chips
In a large microwave-safe bowl, combine butter and unsweetened chocolate.  Microwave, uncovered, on medium heat for 1 to 2  minutes, stirring every 30 seconds, or until chocolate is shiny and almost melted.  Stir until smooth.  In a bowl, mix together, flour, baking soda and salt.  Add to chocolate mixture, stirring until smooth.  Beat in sugar and oil until smooth.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla and almond extract.  Add cherry pie filling, stirring well.  Stir in chocolate chips.  Spread batter in a greased 10 inch Bundt pan, smoothing top.  Bake at 350 degrees for 50-60 minutes or until a tester inserted into center comes out clean.  Let cake cool in pan, on a rack for 10 minutes.  Invert cake onto rack and let cool completely.  Lightly dust with powdered sugar or top with chocolate glaze before serving.  Glaze: In a microwave-safe bowl, combine 5 oz. semisweet chocolate, chopped and 1/2 cup whipping cream.  Microwave, uncovered, on medium or 50 % power, for 1 minute, stirring every 30 seconds, or until cream is not and chocolate is starting to melt.  Stir well until chocolate is melted and mixture is thick and smooth.  If chocolate is not completely melted, return to microwave for another 10-20  seconds or until chocolate is soft and melted.  Stir well.  If glaze is very thin, let stand for a few minutes to thicken slightly.  Pour glaze over top of cake.  Refrigerate until glaze is firm.  Note:  You can make this cake in two 8 or 9 inch round pans and layer the two together with some frosting in the middle.

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 9×9 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!!!

KLTF PARTY LINE RECIPES FOR THE WEK OF JAN. 26th and JAN. 30TH, 2009

HAWIIAN PINEAPPLE BARS (Thanks to Michelle Schneider, a Party Line Listener)
Crust: 1 Cup Butter 2 Cups Flour 1 Cup Sugar
Blend until crumbly.  Pat into an ungreased jelly roll pan.  Bake at 375 degrees for 10-15 minutes and cool.  
Filling:  1 Can (12 oz.) Crushed Pineapple, drained 2 Tsp. Vanilla
2 (8oz.) Pkgs. Cream Cheese 1/4 Cup Sugar  1/4 Cup Milk
Beat the vanilla, cream cheese, sugar and milk until smooth.  Stir in the pineapple, mixing well and pour filling over cooled crust.
Topping:    2 cups shredded coconut
Sprinkle coconut over filling and bake at 350 for 20 -25 minutes or until the filling is set and some of the coconut is toasted. Chill

STRAWBERRY ANGEL COOKIES (Thanks to a call from a Party Line Listener)
1 Box of Angel Food Cake Mix 3/4 Cup Sugar-Free Strawberry Preserves
3 Tbs. Mini Chocolate Chips
Combine all ingredients until well mixed.  Drop by teaspoonfuls onto greased cookie sheet and bake at
325 degrees for 10-12 minutes or until the top is lightly browned.  Cool 1 minute on the cookie sheet before removing to a cooling rack.  Don’t overbake.

RUEBEN SOUP (Thanks to Allrecipes.com )
1/2 Cup Chopped Onion      1/4 Cup Chopped Celery 3 Tbs. Butter
1/4 Cup All Purpose Flour      4 Beef Bouillon Cubes  3 Cups Water
8 oz. Shredded Corned Beef   1 Cup Sauerkraut, drained 3 Cups Half and Half
3 Cups Shredded Swiss Cheese        8 Slices Rye Bread, toasted and cut into triangles
In a large sauce[pan, cook onion and celery in butter until tender.  Stir in flour until smooth.  Gradually stir in water and bouillon.  Bring to a boil.  Reduce heat to low and simmer for 5 minutes.  Stir in corned beef, sauerkraut, cream and 1 cup of the cheese.  Cook and stir for 30 minutes or until slightly thickened.  Preheat broiler.  Ladle soup into 8 ovenproof bowls.  Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread.  Place in oven under broiler until the cheese melts and lightly browns. 

TOFFEE CHOCOLATE SAUCE (Thanks to Julie Hasson, Author of “125 Best Chocolate Recipes”)
1 Cup Whipping Cream   3/4 Cup Packed Dark Brown Sugar
2 oz. Unsweetened Chocolate, chopped 2 Tbs. Salted Butter
In a saucepan over medium-high heat, whisk together cream and brown sugar.  Bring to a boil.  Reduce heat to medium and simmer for 5 minutes, whisking continuously, until sauce is darker and somewhat thickened.  Remove from heat and whisk in chocolate and butter until smooth.  The sauce will thicken as it cools.  Let sauce cool slightly before serving over ice cream, sorbet or other dessert.

CHEESY MOVIE DIP (Thanks to Food Network Magazine)
1 Cup Milk    2 Tbs.  Flour  1 Chopped Garlic Clove
1 lb. Grated Sharp Cheddar Cheese  Horseradish  Grainy Mustard
Pretzel Rods
In a saucepan, combine the flour, milk and garlic.  Bring to a simmer, whisking constantly..  Stir in the shredded cheese until smooth.  Add horseradish and grainy mustard to taste.  Serve with pretzel rods for dipping. 

BACON POPCORN (Thanks to Food Network Magazine)
Place 16 slices bacon on a rack in a baking pan.  Top with 1/2 cup brown sugar and bake at 400 degrees until crisp, about 12 minutes.  Break into pieces.  Make stove-popped corn, using bacon drippings in place of oil.  Toss the popcorn with the bacon and sprinkle with smoked paprika and salt.

KLTF PARTY LINE RECIPES FOR THE WEK OF JAN. 19th  TO JAN. 23RD , 2009
( with questions, e-mail dhilmerson@clearwire.net

PINEAPPLE ZUCCHINI BREAD (Thanks to a call from a Party Line listener)
3 Eggs   1 Cup Salad Oil   2 Cups Sugar
2 Tsp. Vanilla  2 Cups Shredded Zucchini  3 Cups Flour
1 Can (8 1/2 oz.)Crushed Pineapple, well drained  2 Tsp. Baking Soda
1 Tsp.  1 Tsp. Salt 1 1/2 Tsp. Cinnamon  1/2 Tsp. Baking Powder
3/4 Tsp. Nutmeg  1 Cup Finely Chopped Walnuts
Beat together the eggs, salad oil, sugar and vanilla until thick and foamy.  Stir in the zucchini and pineapple.  Stir gently into the zucchini mixture the flour, baking soda, salt, baking powder, cinnamon, nutmeg and walnuts until blended.  Pour into 2 greased bread loaf pans.  Bake at 350 degrees for 1 hour.

THE FOLLOWING ARE SOME RECIPES FOR SUPERBOWL SUNDAY!

CHICAGO STYLE HOT DOGS (Thanks to Allrecipes.com)
1 All Beef Not Dog 1 Poppyseed Hot Dog Bun  4 Tomato Wedges
1 Tbs. Yellow Mustard 1 Tbs. Sweet Green Pickle Relish 2 Sport Peppers
Dash of Celery Salt 1 Dill Pickle Spear  1 Tbs. Chopped Onion
Bring a pot of water to a boil.  Reduce heat to low.  Put hot dog in water and cook 5 minutes or until done.  Remove hot dog and set aside.  Carefully place a steamer basket in to the pot and steam the hot dog bun 2 minutes or until warm.  Place hot dog in the steamed bun.  Pile on the toppings in this order:  yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers and celery salt.  The tomatoes should be nestle between the hot dog and the top of the bun.  Place the pickle between the hot dog and the bottom of the bun.  Don’t even think about using ketchup!!

MINI CRESCENT DOGS
2 Cans (8oz. each) Crescent dinner rolls 48 Cocktail-sized Smoked Link Sausages 
Heat oven to 375 degrees.  Unroll both cans of the dough.  Separate into 16 triangles.  Cut each triangle lengthwise into 3 narrow triangles.   Place sausage on shortest side of each triangle.  Roll up each, starting at shortest side of triangle and rolling to opposite point.  Place point side down on 2 ungreased cookie sheets.  Bake 12-16 minutes or until golden brown, switching position of cookie sheets halfway through baking.  Immediately remove from cookie sheet.  Serve warm. 

CHEESY DIPPED PRETZEL RODS
1 Cup Milk    2 Tbs. Flour  1 Chopped Garlic Clove
1 Pound Grated Sharp Cheddar Cheese Horseradish to taste Grainy Mustard to taste
Pretzel Rods
In a saucepan, put the milk, flour and garlic.  Bring to a simmer stirring constantly.  Whisk in the cheese until smooth.  Add some horseradish and mustard to taste.  Serve with the pretzel rods for dipping.

BACON POPCORN (Thanks to Food Network Magazine)
Place 16 slices bacon on a rack in a baking pan.  Top with 1/2 cup brown sugar and bake at 400 degrees until crisp, about 12 minutes.  Break into small pieces.  Make stove-popped corn using the bacon drippings instead of the oil.  Toss the popcorn with the bacon.  Sprinkle with a little smoked paprika and salt.

KLTF PARTY LINE RECIPES FOR THE WEK OF JAN.12th to Jan. 16th, 2009
(With questions, e-mail dhilmerson@clearwire.net)

PERFECT PIE CRUST ( Thanks to a Party Line Listener)
3 Cups Flour   1 Cup Lard or 1 1/4 Cup Crisco
1 Tsp. Vinegar   1 Tsp. Salt
1 Egg    5 Tbs. Cold Water
In a bowl, combine the flour and salt.  Cut in the lard or Crisco until particles are size of peas.  Mix together the egg and vinegar and add to the flour mixture.  Sprinkle with the water, one tablespoon at a time, mixing lightly with fork or your fingers until all the flour is moistened.  This will make 5, 8 inch crusts or 3 big ones.

 POTATO AND HAM SOUP (Thanks to Genevieve Zimmerman, Randall, Mn.)
5 lbs. Russet Baking Potatoes, cut into 1 inch pieces
1 Thick Slice of Cooked Ham, cut into small pieces (you can add more if you want to)
Note: She said,  don’t use Country Ham because it is too salty.
1/2 Cup Butter   Salt and Pepper,  to taste
1 Cup Half and Half  1/2 Cup Sour Cream
Place the potatoes in a large pot and add enough water to just cover the potatoes.  Too much water will make the soup too thin.  Cover and bring to a boil.  Then uncover and cook over medium higjh heat for 20 minutes.  Reduce the heat and add the ham and butter.  Season with salt and pepper.  Taste again and add more salt and pepper if necessary.  Reduce the heat to low and add the half and half and sour cream.  Be careful not to boil or else the sour cream will curdle.  Keep warm until serving time.

HONEY MUSTARD CHICKEN WINGS
4 Pounds Whole Chicken Wings, cut into three pieces and discard the wing tips
1/2 Cup Spicy Brown Mustard 1/2 Cup Honey  1/4 Tsp. Ground Turmeric
1/4 Cup Butter, cubed  2 Tbs. Lemon Juice
Line two 15×10 inch baking pans with foil and grease the foil.  Place wings in prepared pan.  In a small saucepan, combine the mustard, honey, butter, lemon juice and turmeric.  Bring to a boil.  Pour over chicken wings.  Turn to coat.  Bake at 400 degrees for 1 to 1 1/4 hours or until chicken juices run clear and glaze is set, turning once.  Makes 3 dozen.

BEEF BARLEY SOUP (Thanks to Dorothy Allen, Little Falls, Mn.)
2 lbs. Beef Stew Meat, cut into 2 inch pieces   1 Tbs. Vegetable Oil
5 Cups Water   1/2 Tsp. Salt  4 Celery Ribs, chopped  
4 Carrots, chopped  1 Onion, chopped  14 1/2 oz. Can Diced Tomatoes, undrained
2 Tbs. Tomato Paste  1 Tsp. Basil  1 Tsp. Parsley
4 Tsp. Beef Bouillon Granules 1 Tsp. Oregano  1 Tsp. Thyme
1 Cup Quick Cooking Barley
Brown meat in vegetable oil.  Drain.  Add all the remaining ingredients excerpt the barley.  Bring to a boil.  Reduce heat and cover and simmer for50 minutes.  Stir in barley.  Cover and simmer 10-15 minutes more or until barley is tender.  Makes 2 quarts.  Note:  If you let the soup stand for awhile, you might want to use less barley, because the barley swells and the soup get quite thick.. Otherwise just add more beef stock.

STEAK ‘N SMAP PEA STIR FRY
1 lb. Minute Steaks, cut into 1/4 “ wide strips  1 Tbs. Plus 1/3 Cup Bottled Stir-Fry Sauce
8 oz. Linguine Pasta      2 Tbs. Chopped, Peeled Fresh Ginger
8 oz. Pkg. Frozen Sugar Snap Peas, thawed & drained 2 Carrots, cut into 2”x1/4 “ Matchsticks
1/4 Tsp. Salt      1/4 Tsp. Pepper
Toss steaks with 1 tbs. stir-fry sauce, salt and pepper.  Let stand 10 minutes.  Meanwhile, cook pasta according to package directions.  Drain, reserve.  In large skillet, heat 1 tbs. oil over medium-high heat.  Add steak mixture and stir fry until browned, 3-5 minutes.  Transfer to plate, reserve.  To skillet, add 1 Tbs. oil and ginger.  Stir-fry until fragrant, 30 seconds.  Add snap peas and carrots and stir fry until just tender, 5 minutes.  Add reserved beef and remaining 1/3 cup sauce.  Cook until thickened, 3 minutes.  Serve over pasta.  If desired, garnish with fresh cilantro. 

KLTF PARTY LINE RECIPES FOR THE WEK OF JAN 5TH TO JAN. 9TH, 2009

PASTIES (Thanks to Party Line Listener, Margaret May)
Crust:  4 Cups All Purpose Flour 1 1/4 Tsp. Salt 1 Cup Shortening       3/4 Cup Cold Water
In a bowl, combine the flour and salt.  Cut in the shortening like for a pie crust.  Add the water one tablespoon at a time until the flour is moistened.  Divide in 5 portions.  Roll each portion into a 10 inch circle.  Put one cup of the filling over half of each dough circle.  Fold other half over the filling and press edges together to seal with a fork.  Cut a few slits in each pastry top to let steam escape.
Filling:  3 Cups Diced Peeled Potatoes 1 Cup Diced Carrots 1 Onion, chopped
1/2 Pound Ground Beef   1/4 Pound Ground Pork 3/4 Tsp. Salt
1 Tbs. Melted Butter   1/4 Tsp. Pepper  Rutabagas, optional
In a bowl, combine the uncooked beef and pork, butter, salt, pepper, onion and butter.  Add the potatoes, carrots and rutabagas.  Mix well.

PASTIES (Thanks to a good friend, Ellen Krummi, Virginia, Mn.)
(She use to make these in quantity for a Masonic Lodge Fundraiser at Christmas time)
Filling:  1 lb. Sirloin, diced (or ground beef)  1/4 lb. Coarse Ground Pork
3-4 Medium Potatoes, diced   1 Medium Onion, diced
2-3 Carrots, diced     1/2 Pkg. Dry Onion Soup Mix, optional
Diced Rutabagas, optional    Salt and Pepper
In a bowl, combine all the above ingredients and mix well and set aside.
Pastry:  4 Cups Flour  2 Tsp. Salt 1/4 Tsp. Baking Powder
1 Cup Shortening   2 Tbs. Butter 2/3 Cup Water
1 Egg, beaten   1 Tbs. Cream or Mil
Combine flour, salt and baking powder.  Cut in shortening and butter.  Add enough water to make dough that will hold together.  Divide dough into 10 pieces.  On a lightly floured board, roll each piece into 6 or 7  inch circle.  Moisten edges with water.  Put about 3/4 cup filling on half of each circle.  Fold other half over the filling, pressing edges together with a fork to seal.  Trim edges.  Cut a few slits in each pasty top.  Place on baking sheet.  Brush with combined egg and cream over top of pasty.  Bake at 350 degrees for 50 minutes or until golden brown. Note:  Some people like gravy over pasty but most of us “Finns”  do butter and ketchup on top as we eat them—yum!!  They do freeze well after baking  for later use.

FREEZING POTATOES FOR HASH BROWNS (This is a repeat due to a call  from a listener)
To freeze potatoes for has 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 in resealable bags.  Store in the freezer for up to one year.  Use frozen in favorite dishes calling for frozen hash brown potatoes.

#2 FREEZING POTATOES FOR HASH BROWNS (Thanks to call from a Party Line Listener)
Wash and peel fresh potatoes.  Cut in quarters and cover with water and boil about 5 minutes to get out the starch.  Drain and put potatoes on a cookie sheet to cool.  Then shred potatoes with grater or food processor.  Take a 1/2 cup shredded potatoes and shape into a circle or patty.  If you have a hamburger press, that works fine.  Then put patties individually on a baking sheet and freeze, and that way they won’t stick together.  When frozen, you can put the patties into zip-lock bags for longer freezing

#3 FREEZING POTATOES FOR HASH BROWNS (Thanks to call from a Party Line Listener)
I tend to like things simple and it honestly works fine just freezing them raw. No problem. I also freeze mashed potatoes for patties but first mix in an egg (or  
2 depending on how many potatoes) then form into patties and freeze on  
cookie sheet. Before you fry them dip in flour. 

[/fusion_text][/fullwidth]