2010 Recipes

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KLTF PARTY LINE RECIPES FOR DEC. 27th TO DEC. 30th , 2010
            If you have questions, e-mail dhilmerson@clearwire.net

SPICED PERCOLATOR PUNCH

1 (64 oz.) Bottle Unsweetened Pineapple Juice    1 (64 oz.) Bottle Cranberry Juice Cocktail
4 1/2 Cups Water           1 Cup Brown Sugar, packed
2 Tbs. Whole Cloves          4  (4 inch) Cinnamon Sticks
1/4 Tsp. Salt
Pour the pineapple juice, cranberry juice and water into a clean, well-washed coffee percolator.  Place the brown sugar, cloves, cinnamon sticks and salt in the basket of the percolator and assemble the coffee percolator.  Cover, plug in the cord and perk.  Serve hot.
Calories per serving 142

BEN AND JERRY’S CHERRY CARCIA ICE CREAM (Thanks to Lois Mechels)

1/4 Cup Shaved Semi-sweet Chocolate Bars          2 Eggs
1/4 Cup Fresh Bing Cherries (you may use canned cherries but drain the syrup)
2 Cups Heavy Whipping Cream                              3/4 Cup Sugar
1 Cup Milk
Place the shaved chocolate flakes and the cherries in separate bowls.  Cover and refrigerate.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar a little at a time and then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.  Transfer to ice cream maker and freeze following the manufactures instructions.  After the ice cream stiffens (about 2 minutes before it is done) add the chocolate and the cherries and then continue freezing until the ice cream is ready.  (Wonderful ice cream YUM, per Lois !!)

MELISSIA’S PEANUT BUTTER CRISPY BALLS (Thanks to Melissa Otremba)

2 Cups Rice Krispies in a separate bowl
2/3 rds of a 40 oz. Container of Creamy Peanut Butter
1 Full Package Almond Bark (8 Squares)
Cut 2 separate sheets of wax paper long enough to hold 40 balls and butter one of them.  Coat hands with butter and form 40 one inch size peanut butter balls.  Roll balls in Rice Krispies and coat evenly.  Place on unbuttered sheet of wax paper.  Melt almond bark in microwave.  Dip balls in almond bark, rolling gently until covered and lift out with spoon.  Place on buttered sheet of wax paper to cool.  Eat as desired, room temperature, cold or frozen!   (This recipe was entered in the Christmas Dairy Contest)

FAVORITE DEVILED EGGS (Thanks to Mary Kokett- Christmas Dairy Contest Entry)
6 Hard Cooked Eggs, finely chopped 3 Bacon Strips, cooked and crumbled
1/4 Cup Mayonnaise   1 Tsp. Minced Onion
2 Tsp. Salt (optional)   1/4 Tsp. Pepper
1/4 Tsp. Prepared Mustard  1 Cup Shredded Cheddar Cheese
In a bowl, combine the eggs, bacon, mayonnaise, onion, salt, pepper and mustard. Until creamy.  Shape into 1 inch balls.  Roll in cheese.  Cover and refrigerate until serving time.

Hope you all had a very Merry Christmas and I wish you all a Happy and Healthy New Year in 2011  !  Also thanks for being such wonderful friends to all of us on Party Line!

KLTF PARTY LINE RECIPES FOR DEC.20th TO DEC. 23rd, 2010
            If you have questions, e-mail dhilmerson@clearwire.net

PEPPERMINT PATTIE PUNCH (Thanks to a call from a Party Line Listener)
1 Quart Peppermint Ice Cream 1 Cup Milk 2 Liters Ginger Ale
Combine and serve.

HOLIDAY WHTE BREAD (Thanks to Bud and Delores Zyvoloski)
1 White Cake Mix 1 Small Pkg. Instant Vanilla Pudding 3/4 Cup Water
3/4 Cup Vegetable Oil 1 Tsp. Vanilla    4 Eggs
1 Cup Red and 1 Cup Green Maraschino Cherries, drained  1 Cup Crushed Walnuts
Mix all together and put in 4 small bread pans.  Bake at 350 degrees about 20-30 minutes or until a toothpick inserted comes out clean.

LEMON POPPY SEED BREAD (Thanks to Bud and Delores Zyvoloski)
1 Small Box Instant Lemon Pudding 1 Box Lemon Cake Mix 1 Cup Water
1/2 Cup Vegetable Oil   ¼ Cup Poppy Seeds 4 Eggs
In mixing bowl, combine the lemon pudding  and cake mix.  Add the remaining ingredients and mix well.  Pour into 4 small, greased and floured  bread pans.  Bake at 350 degrees  for 20-30 minutes or until toothpick inserted comes out clean.

BAKED APPLE FRENCH TOAST (Thanks to Jan Kimman)
1/4 Cup Sweet Cream Salted Butter  1/2 Cup Brown Sugar 1 Tbs. Light Corn Syrup
2 Apples, peeled and thinly sliced  6 Slices Texas Toast or 1/2 Loaf French Bread sliced 1” thick
9 Large Eggs    1 Cup Milk  1 Cup Half and Half
1/2 Cup Walnuts or Pecans, chopped 2 Tbs. Sugar  1 Tsp. Vanilla Extract
Pinch Cinnamon    Powdered Sugar, optional 
Flavored Cream Cheese, optional   Strawberries (for garnish) optional        Syrup
The night before, melt butter in a small sauté pan and then stir in the brown sugar and corn syrup.  Spread butter mixture into a greased 9×13” baking dish.  Arrange apples over butter mixture and top with bread slices.  Beat eggs in bowl of an electric mixture and beat on medium speed until light, about 3-4 minutes.  Add milk, half and half, sugar and vanilla  and mix on medium speed for an additional 1-2 minutes.  Pour mixture evenly over bread slices.  Cover and refrigerate overnight..  The following morning, top bread slices with nuts and cinnamon and bake, uncovered, at 350 degrees for  40 minutes or until bread is golden brown.  Dust with powdered sugar, top with flavored cream cheese and garnish with strawberries, if desired.  Serve with warm syrup.

All of us Little Falls Radio want to thank you all for listening to Party Line and sharing your recipes with us this past year and we wish you and your family a very Merry Christmas!!

KLTF PARTY LINE RECIPES FOR DEC. 13th TO DEC. 17th , 2010
            If you have questions, e-mail dhilmerson@clearwire.net

GREEN EGGS AND HAM (Thanks to Christina Winkelman)
1 Pkg. (10 oz.) Frozen Chopped Broccoli, cooked and Drained
6 Hard-Cooked Eggs, halved  1/4 Cup Mayonnaise  2 Tbs. Dijon Mustard 
1/4 lb. Fully Cooked Ham                1 Tbs. Sliced Green Onions
Cheese Sauce:     2Tbs. Butter 2 Tbs. Flour   1 1/4 Cups Milk
Dash of Salt and Paprika  2 Tbs. Grated Parmesan Cheese 1 Cup Shredded Cheddar Cheese
In a greased 11x7x2 inch baking dish, layer broccoli and eggs.  Combine the mayonnaise, mustard, ham and onions.  Spread over eggs.  In a saucepan, melt butter.  Add flour.  Cook and stir until bubbly.  Gradually add milk, salt and paprika.  Cook and stir 2 minutes more.  Remove from the heat.  Stir in cheddar cheese until melted.  Pour over casserole.  Sprinkle with Parmesan Cheese.  Bake, uncovered at 400 degrees for 12-15 minutes or until heated through.  Makes 6 servings.

CHOCOLATE CHIP CHEESE BALL (Thanks to Rosalie Beam)
8oz. Pkg. Cream Cheese, softened  1/2 Cup Butter, softened (no substitutes)
1/4 Tsp. Vanilla    3/4 Cup Powdered Sugar
2 Tbs. Brown Sugar   3/4 Cup Mini Semi-Sweet Chocolate Chips
3/4 Cup Finely Chopped Pecans  Graham Crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars and beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap.   Shape into a ball and refrigerate for at least 1 hour.  Just before serving, roll cheese ball in pecans.  Serve with graham crackers.  Makes 1 cheese ball (about 2 cups)

BUFFALO BURGER STROGANOFF (Thanks to Laura Lodermeier)
1 1/2 LBS. Ground Buffalo (Bison)  1 Medium Onion, diced  1 Tsp. Salt
1 Tsp. Garlic Powder   1/2 Tsp. Pepper   1/4 Tsp. Paprika
10 3/4 oz. Can Cream of Mushroom Soup 4 oz. Can Sliced Mushrooms, drained
8 Hamburger Buns, Toasted and Buttered 1 Cup Sour Cream
In a Dutch Oven, brown ground buffalo and onion.  Drain.  Mix in salt, garlic powder, pepper and paprika.  Stir in soup and mushrooms and cook for 10 minutes more on low.  Remove from heat and stir in sour cream.  Spoon mixture onto toasted and buttered buns.  Makes 8 servings.
Note:  Buffalo (Bison) is available at our local Coborns.

“EGG NOG-NO EGG” (Thanks to Romaine Seppelt)
1 Pkg. (4 1/2 Cup Serving Size) Sugar Free Instant Vanilla Pudding 4 Cups  Skim Milk
1/2 Tsp. Rum Extract      Pinch of Nutmeg or to taste
Mix together and enjoy!  (Sugar free and Fat free!)
Note:  Instant French Vanilla Pudding can be substituted for the regular instant vanilla pudding.

 PENNE GORGONZOLA WITH CHICKEN (Grace Dembouski)  
1pkg (16oz) penne pasta   1lb boneless skinless chicken breast, cut into ½ inch pieces
1 Tablespoon olive oil    1 large garlic clove, minced
¼ cup white wine    1 cup heavy whipping cream
¼ cup chicken broth   2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced Salt and pepper to taste
Grated Parmigiano-Peggiano cheese  Minced fresh parsley
Cook the pasta according to the package directions.  Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides, add garlic; cook 1 minute longer.   Add wine, stirring to loosen browned bites from pan.   Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink.   Stir in the Gorgonzola cheese, sage, salt and pepper, cook just until cheese is melted.  Drain pasta, toss with sauce.  Sprinkle with Parmigiano-Reggiano cheese and parsley.   Serves 8

KLTF PARTY LINE RECIPES FOR DEC. 6th TO DEC. 10th, 2010
            If you have questions, e-mail dhilmerson@clearwire.net

BUFFALO CHICKEN DIP (Thanks to Audrey Lange-3rd Winner in the Dairy Recipe Contest)
2 8oz. Pkgs. Of Cream Cheese, softened 1 Cup Ranch Dressing
3/4 Cup Pepper Sauce (Franks Red Hot or your favorite)  Use amount to your taste
2 Cups Diced Cooked Chicken  1 Cup Shredded Cheddar Cheese (or Mexican Cheese)
Just mix all ingredients together and put in crock pot.  Heat until melted and hot.  Enjoy with chips!!

CHRISTMAS CRANBERRY MUFFINS WITH CREAM BUTTER SAUCE
(Thanks to Wendy Young-4th Winner in the Dairy Recipe Contest)
2 Cups Flour   1 Cup Sugar    1/2 Tsp. Salt
2 Tsp. Baking Powder  
In a bowl, mix together the above ingredients.  Then add:
1 Cup Whole Milk  3 Tbs. Melted Butter   2 Cups Uncooked Fresh Cranberries
Mix to combine.  Then dived batter between 12 cupcake muffin tins.  Bake at 350 degrees for 20 minutes.  Cool.  Place on individual serving plates and top with the following warm sauce.
Sauce:  In a saucepan, heat 2/3 Cup Heavy Whipping Cream, 1/2 Cup Butter and 1 Cup Sugar until dissolved.  Do not boil!  Pour over each muffin and enjoy!

NUTTY CRACKER DELIGHTS (Thanks to Leora Poster-5th Winner in the Dairy Recipe Contest)
42 Club Crackers  1/2 Cup Butter  1/2 Cup Sugar
1 Tsp. Vanilla  1 Cup Sliced Almonds
Put crackers in a single layer on a foil lined 15X10” sheet pan.  In a saucepan, over medium heat, melt the butter and add sugar.  Bring to a boil and boil for 2 minutes over low heat, stirring constantly.  Remove from heat and add vanilla.  Drizzle evenly over crackers and sprinkle with almonds.  Press nuts down a little.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Store in air-tight containers or freeze.  Note:  These are very easy to make and look nice on a tray of cookies!!

GREEN EGGS AND HAM (Thanks to Christina Winkelman-6th Winner in the Dairy Recipe Contest)
10 oz. Pkg. Frozen Chopped Broccoli, cooked and drained            1/4 Cup Mayonnaise
6 Hard Cooked Eggs, halved               2 Tsp. Dijon Mustard
1/4 lb. Fully Cooked Ham               1 Tbs. Sliced Green Onions
Cheese Sauce:  2 Tbs. Butter       1 Cup Shredded Cheddar Cheese     1 1/4 Cups Milk
Dash of Salt and Paprika            2 Tbs. Grated Parmesan Cheese      2 Tbs. Flour 
In a greased 11X7X2 inch baking dish, layer broccoli and eggs.  Combine the mayonnaise, mustard, ham and onions.  Spread over eggs.  In a saucepan, melt butter.  Add flour.  Cook and stir until bubbly.  Gradually add milk, salt and paprika.  Cook and stir 2 minutes more.  Remove from the heat.  Stir in cheddar cheese until melted.  Pour over casserole.  Sprinkle with parmesan cheese.  Bake uncovered at 400 degrees for 10-12 minutes or until heated through.  Makes 6 servings.

GRANDMA[S OLD FASHIONED CHEESECAKE (Thanks to Jan Roering who got it from Grandma Sczublewski, who got it from her mom!!)-7th Winner in the Dairy Recipe Contest)
Crust: 2 Cups Graham Cracker Crumbs 1/2 Cup Sugar    1/2 Cup Butter, melted   1 Tsp. Cinnamon
Mix together and press into a 7X13 inch pan.
Filling: 4 Eggs     1 Cup Sugar      1 Tsp. Lemon Juice     1 Tsp. Lemon Rind       1 Cup Cream    
3 Tbs. Flour    1/2 Cup Cottage Cheese       1/4 Cup Chopped Pecans       Red Cherry Halves/Pecans
Beat eggs, sugar, lemon juice and rind.  Slowly add cream and flour.  Fold in cottage cheese and chopped pecans.  Pour into unbaked crust.  Top with cherry halves and whole pecans.  Bake at 350 degrees for 
20-25 minutes until solid—and filling is puffy.  (Grandma said cheesecake should be solid when you move it—then it’s done!)  Delicious served warm!  (Grandma topped it off with a dollop of whipped cream!)

KLTF PARTY LINE RECIPES FOR NOV. 29th  TO DEC. 3rd , 2010
            If you have questions, e-mail dhilmerson@clearwire.net

CRESCENT ROLLS (Thanks to Addie Youczek)
Put in your bread machine in order given:
4 Tbs. Butter  1 Egg  1/4 Cup Sugar  1/2 Cup Milk
1/4 Tsp. Salt  2 Cups Flour 1 Tsp. Yeast (from jar)
Before adding the yeast, make a little indention in the middle of the flour and put the yeast in the indention. Turn on to the “dough” cycle for 1 hour and 50 minutes. Divide dough in half.  Roll out each half into a large circle and cut into pie wedges.  Roll up starting at the wide end of the triangle (pie wedge)  Place on greased baking sheet and let rise until double in size.  Bake at 375 degrees for 15 min. or until done.
Note: Addie said that she uses dry milk and that she dissolves the dry milk in the warm water and adds the butter to it so that the butter softens and then she puts it in the bread machine.  Then she adds the dry ingredients as directed above.  This dough makes a great pizza crust also.

EZ ICE CREAM (Thanks to Betty Brezinka, 1st Winner in the Christmas Dairy Contest)
1 Can Sweetened Condensed Milk     3/4 Cup Milk     1 Tsp. Vanilla      2 Cups Whipping Cream
In a bowl, put the milk, whipping cream and vanilla and fold together.  Freeze in a 9X9 glass pan two hours.  Then stir well and freeze overnight.  Make flavors by adding your favorite fruits.

CHEESE RING AND JAM (Thanks to Karen Trutwin, 2nd Winner in the Christmas Dairy Contest)
1 lb. Bacon 1 lb. Sharp Cheddar Cheese, grated (4 cups)  2 Cups Mayonnaise
1 Tsp. Pepper 1 Bunch Green Onions, chopped   1/2 Cup Slivered Onions
Strawberry or Raspberry Jam
Fry bacon until crisp and drain.  Mix cheese, green onion, mayonnaise and pepper.  Crunch bacon into mixture.  In a bundt pan, place saran wrap, then almonds, then fill in cheese mixture.  Refrigerate for several hours.  Serve with jam, crackers and French Bread.

PARTY LINE RECIPES FOR DEC. 2, 2010   (LIVE AT COBORNS)
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 lightly, one peanut butter cup or rolo into batter in each cup.  (Don’t let the peanut butter cup touch the bottom of the pan)  Bake 10-12  minutes or until brownie is set.  Don’t overbake.  Cool Completely. Makes about 48 
BACON, LETTUCE AND TOMATO DIP
8 oz. Cream Cheese, softened 1/2 Cup Ranch Salad Dressing   1 Tomato, diced & seeded  1/2 Cup Celery, finely chopped 2 Tbs. Finely Chopped Onion   1 Tsp. Sugar 
6 Bacon Slices, crisply cooked, drained and chopped     Bread Slices        Lettuce Leaves     
Combine cream cheese and Ranch Dressing.  Add tomato (reserve 1 Tbs. for garnish), bacon, celery, onion and sugar.  Mix well.  Cover and refrigerate to allow flavors to blend.  At serving time, garnish with reserved
 tomato.  Serve with bread slices. 
CARAMEL DIP SERVED WITH SLICED APPLES
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.

KLTF PARTY LINE RECIPES FOR NOV. 22nd TO NOV. 26th , 2010
            If you have questions, e-mail dhilmerson@clearwire.net

TURKEY INJECTION (Thanks to Party Line Listener, Bunny Tabatt)
1 Cup Lemon Juice 1 Cup Water  1 Tbs. Tabasco Sauce 
1 Tsp. Liquid Garlic 1/8 Tsp. Regular Salt
Mix all ingredients together.  Fill injector and inject the turkey and refrigerate overnight.
Before baking, pour juice from pan back into the injector and inject bird again.  Bake in oven as usual.

TIPS FOR COOKING YOUR TURKEY
Turkey by the Numbers
Turkey Size (8 – 12 lb.) (12 – 14 lb.) (14 – 18 lb.) (18 – 20 lb.)
Thawing time
(in the refrigerator) 2 – 3 
days 3 – 3½ days 3½ – 4½ days 4½ – 5 days
baking time
(at 325°F) 2¾ – 3 hours 3 – 3¾ hours 3¾ – 4¼ hours 4¼ – 4½ hours
Number of servings 8 – 12 12 – 14 14 – 18 18 – 20
How many boxes
of STOVE TOP Stuffing
you’ll need to serve 2 – 3 pkg. 3 – 4 pkg. 4 – 5 pkg. 5 – 6 pkg.

Never thaw the bird at room temperature
unless using the cold-water method (see below). 
Allow several days for the bird to thaw.
It takes 3-4 days to thaw in the refrigerator, the method most recommended.
Recommended: Thawing in the refrigerator.  Leave the bird in its original wrapping and place it on a tray in the refrigerator.  Allow 5 hours per pound or 3-4 days for a 14-19 pound turkey to defrost.
“Quick” Thawing: Place turkey in its original wrapping in sink and cover with COLD water. Change the water every 1/2 hour to maintain the temperature. Allow 1/2 hour per pound to defrost the turkey. Most turkeys will take from 5 to 10 hours to thaw.
Turkey Thawing Time in the Refrigerator (40 degrees F):
Approximately 24 hours per 5 pounds
Turkey Thawing Time in Cold Water: Approximately 30 minutes per pound.
Change water every 1/2 hour

SWEET POTATO CASSEROLE

5 Sweet Potatoes, peeled and sliced  1/2 Cup Brown Sugar 1/4 Cup Butter
1 (10.5oz.) Pkg. Mini Marshmallows 2 Pinches Cinnamon 2 Tbs. Orange Juice
Boil sliced sweet potatoes in water until tender.  Drain.  In a large bowl, blend the potatoes until creamy.  Stir in the butter, brown sugar, orange juice to taste and a dash of cinnamon.  Spread the sweet potato mixture into a greased 9X13 inch pan.  Sprinkle the mini marshmallows over the top and bake at 350 degrees until golden brown.

HAPPY THANKSGIVING TO ALL AND GOD BLESS!!

KLTF PARTY LINE RECIPES FOR NOV. 15TH TO NOV. 19TH , 2010
            If you have questions, e-mail dhilmerson@clearwire.net

CREAM OF BROCCOLI SOUP (Thanks to Party Line Listener, Jeanette Retka)
1 Cup Water  1 Pkg. (10oz.) Frozen Chopped Broccoli (You can use fresh broccoli)
2 Cups Milk  2 Cups Processed Cheese, cubed (You can use Velveeta)
2 Cups Chicken Broth 1/2 Cup Flour 1 Cup Half and Half          Croutons for garnishing
In large saucepan, cook broccoli in 1 cup water.  Do not drain.  In your blender, put the milk, cheese cubes and flour.  Cover and process to blend together.  Add mixture to broccoli in saucepan.  Stir in the half and half along with the chicken broth.  Cook stirring frequently over medium heat until mixture is hot and mixture thickens.  Serve garnished with croutons.  Makes 6 servings.

CRANBERRY SALAD (Thanks to Party Line Listener, Inez Scholz)
2 3oz. Pkgs. Cherry Jell-O  2 Tbs. Orange Rind    Juice of 2 Oranges
2 Cups Boiling Water  3/4 Cup Sugar    1 Cup Undrained Crushed Pineapple
2 Cups Fresh Ground Cranberries Nuts and Apples, optional   2 Stalks Celery, cut in small pieces
Dissolve Jell-0 and sugar in boiling water.  Add orange rind, orange juice, ground cranberries, celery and crushed pineapple with the juice.  Stir in nuts and apples if you want to.  Pour into a 5 cup mold and refrigerate for 4 hours.  Unmold onto a plate lined with crisp lettuce leaves.

LAYERED CRANBERRY SALAD (Thanks to an e-mail from a listener)
In a pretty glass bowl, layer crushed graham crackers, whipped cream or Cool Whip and cranberry sauce, (He usually uses the whole cranberry sauce from a can.)

QUANTITY PIE CRUST (Thanks to a call from a Party Line Listener)
5 lbs. All Purpose Flour  3 Lb. Can of Crisco    2 Cans of  7-UP
In a large bowl, combine the flour and Crisco with your hands to make fine crumbles.  Work in the 7-UP and then roll out onto a floured board or counter into your favorite size of a pie crust.  It will make 10-20 crusts depending on the size that you make.  You can shape them into round disks and put in zip-lock bags and freeze for later use.  Note:  Another listener called and she said that she makes this same recipe but she uses the Butter Flavored Crisco.  Note:  I looked it up on the Betty Crocker Web-site and found out that a 
5 lb. bag of flour is equal to 20 cups of flour and a 3 lb. can of Crisco is equal to 7 cups.  So if you want to cut the recipe in half, you will use 10 cups of flour and 3 1/2 cups of shortening and 1 can of 7-UP.

SLOW COOKER STUFFING
1 Cup Butter or margarine  2 Cups Chopped Onion  2 Cups Chopped Celery
1/4 Cup Chopped Fresh Parsley 12 oz. Sliced Mushrooms  1 Tsp. Poultry Seasoning
1/2 Cup Dry Bread Cubes  1 1/2 Tsp. Dried Sage  1 Tsp. Dried Thyme
1/2 Tsp. Dried Marjoram  1 1/2 Tsp. Salt   1/2 Tsp. Ground Black Pepper
4 1/2 Cups Chicken Broth  2 Eggs, beaten
Melt butter or margarine in a skillet over medium heat.  Cook onion, celery, mushrooms and parsley in butter, stirring frequently.  Spoon cooked vegetables over bread cubes in a very large mixing bowl.  Season with poultry seasoning, sage, thyme, marjoram and salt and pepper.  Pour in enough broth to moisten and mix in eggs.  Transfer mixture to slow cooker and cook on HIGH for 45 minutes.  Reduce heat to LOW and cook for 4-8 hours.

KLTF PARTY LINE RECIPES FOR Nov. 8th to Nov. 12th, 2009
              If you have questions, e-mail dhilmerson@clearwire.net

CHOCOLATE SAUERKRAUT CAKE (Thanks to Jill Mackissock)
3/4 Cup Sauerkraut, drained and chopped  1 1/2 Cups Sugar
1/2 Cup Butter    3 Eggs
1 Tsp. Pure Vanilla   2 Cups Flour
1 Tsp. Baking Powder   1 Tsp. Baking Soda
1/2 Tsp. Salt    1 Cup Water
1/2 Cup Unsweetened Cocoa Powder
Sift all dry ingredients together.  Cream sugar, butter and vanilla.  Beat eggs in one at a time.  Add dry ingredients to creamed mixture alternately with water. Add sauerkraut and mix thoroughly.  Pour into greased pan.  Bake 30-40 minutes until cake tests done.  Frost with the following recipe for frosting.

CHOCOLATE FUDGE FROSTING: (Thanks to call from a Party Line Listener)
2 Cups Sugar 1/2 Cup Butter 1/2 Cup Milk    1/2 Cup Hershey’s Cocoa Powder   Pinch of Salt
Melt butter in a saucepan over medium heat.  Add remaining ingredients.  Bring to a boil and cook to soft ball stage.  Stirring occasionally.  Remove from heat.  Beat with a wooden spoon until thick and creamy for spreading on the cake.  (Note:  You don’t add powdered sugar—you just beat it until it’s of spreading consistency.)

ED’S VENISON ROAST (Thanks to a call from a Party Line Listener)
3 lbs. Venison Roast 2 Tsp. Butter 1 Pkg. Dry Onion Soup Mix Red Wine or Beef Broth
Take  a big piece of heavy duty aluminum foil.  Put the roast in the center of the foil. Dot with the butter.
Sprinkle on the dry onion soup mix.  Drizzle on some red wine or beef broth.  Wrap the roast very tight with the foil.  Put in a roaster and bake at 250 degrees for 8 hours. 

FESTAL GOLDEN PUMPKIN PIE
1 (15oz.) Can Festal Golden Pie Canned Pumpkin 1 9” Deep Dish Pie Shell
3 Eggs, slightly beaten    1 Cup Granulated Sugar or 1 Cup Brown Sugar
1/2 Tsp. Salt     1 Tsp. Cinnamon
1/4 Tsp. Cloves     1/4 Tsp.  Nutmeg 
1/4 Tsp. Ginger     1 Cup Carnation Evaporated Milk or 1 Cup Milk
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.

LEMON MERINGUE PIE (Thanks to a call from a Party Line Listener)
2 Tbs. Sugar 1 Tbs. Cornstarch  1/2 Cup Cold Water
Combine the sugar and cornstarch in a saucepan.  Stir in the cold water.  Over medium heat, cook and stir until thick.  Set a side to cool.
Beat 3 Egg Whites until light and fluffy.  Gradually stir in the cooled sugar mixture. Then add 1/4 Cup sugar, 1/4 Tsp. Salt and 1 Tsp. Vanilla.  Beat until stiff, but not dry.  Spread over hot lemon pie filling.  Be sure to spread the meringue to the edges of the pie crust.  Bake at 350 degrees for about 20-30 minutes, or until it gets the light brown color look that you like.

KLTF PARTY LINE RECIPES FOR Nov. 1st TO Nov. 5th , 2009
              If you have questions, e-mail dhilmerson@clearwire.net

COTTAGE CHEESE PIE (Thanks to a Party Line Listener)
2 Large Eggs, beaten  1 Cup Sugar  1 Cup Light Cream or Half and Half
1  1/2 Cups Cottage Cheese Pinch of Salt  1/2 Tsp. Vanilla
In a mixing bowl, beat the eggs.  Add sugar and beat again.  Stir in the remaining ingredients.  Pour into prepared pie crust.  Bake at 425 degrees for 10-15 minutes and then reduce heat to 350 degrees for 
20-30 minutes.  If you add rhubarb, put it in the crust first and then add the cheese mixture and add 1/3 cup more sugar to custard along with 2 Tbs. Flour.

FRESH APPLE CAKE (Thanks to Grace Dembouski)
1/2 Cup Butter, melted  2 Cups Sugar  2 Large Eggs
1 1/2 Cups Chopped Pecans 1 Tsp. Salt  2 Cups Flour
2 Tsp. Cinnamon   1 Tsp. Baking Soda 
4 large Granny Smith Apples or your favorite apples for baking, sliced or chopped
Put your pecans on a baking sheet and bake them at 350 degrees for 5-7 minutes or until they turn light brown and start to smell.  
In a bowl, combine the sugar, butter, eggs and vanilla.  In another bowl, combine the flour, cinnamon, baking soda and salt.  Add to the creamed mixture and combine.  Fold in the apples and 1 cup of the nuts.
Batter will be thick.  Pour into a greased 9X13 inch pan.  Bake at 350 degrees for 45 minutes.  Let cool for 1 hour and then frost.
Browned Butter Frosting:  1 Cup Butter 1/4 Cup Milk 3 Cups Powdered Sugar   1 Tsp. Vanilla
Melt butter over medium heat for 6-10 minutes until light brown and caramel looking.  Watch closely.
Remove from heat and refrigerate until it thickens.  Then add a little sugar and beat at medium speed with your mixture and then add a little milk and vanilla and  continue beating.  Add more sugar and milk alternately, starting and ending with sugar.

APPLESAUCE BREAD (Thanks to a Party Line Listener)
2 Cups Flour plus 1 Tbs.  1 Tsp. Baking Powder 1/2  Tsp. Baking Soda
1 Tsp. Cinnamon   1/2 Tsp. Nutmeg  1/2 Tsp. Cloves
1 Cup Chopped Golden Raisins 1 Cup Chopped Walnuts 1/2 Cup Butter or Margarine
2 Eggs well beaten  1 1/2 Cups Sugar  1 Cup Applesauce
Sift together, 2 cups flour, baking powder, baking soda, cinnamon, nutmeg and cloves.  Set aside.
Mix together the remaining tablespoon of flour with the raisins and set aside.  In a bowl, beat together well,  the beaten eggs, margarine or butter and the sugar.  Add the dry ingredients alternately with the applesauce.  Fold in the nuts and raisins.  Pour into a well greased and floured 9x5x3 inch loaf pan.  Bake 1 hours at
350 degrees.  Cool for 10 minutes and then invert bread onto a cooling rack to cool completely.

PUMPKIN BUTTER (Thanks to a Party Line Listener)
1 Can (15oz.) Pumpkin Puree (Not pie mix)   1 Tsp. Cinnamon
1/4 Tsp. Ground Ginger  3/4 Cup Sugar  1/4 Tsp. Ground Nutmeg
1/8 Tsp. Ground Cloves  Pinch of Salt
Heat the pumpkin in a saucepan over low heat.  Add the spices and stir to combine.  Cook for 1-2 hours stirring frequently until it gets thick and coats the back of a spoon.  Let cool and put in a small jar with cover and refrigerate.  Great on muffins, toast or bread!

SAUERKRAUT SOUP (Thanks to a Party Line listener)
1 Medium Potato, quartered 32 oz. Can Sauerkraut, rinsed and drained
1/2 lb. Fresh Mushrooms, sliced 1 Cup Cubed Cooked Chicken  2 Celery Ribs, diced
2 Tsp. Dill Weed   2 Tsp. Chopped Onion   4 Cups Chicken Broth
1 Can Cream of Mushroom soup 2 Medium Carrots, cut in 1/4 inch pieces  2 Tbs. Vinegar
1 lb. Smoked Kielbasa Sausage, cut in 1/2 inch cubes    1/2 Tsp. Pepper
Put all the ingredients into a 5 quart Slow Cooker and cook on HIGH for 5-6 hours or until vegetables are tender.  Note:  Great topped with cooked and crumbles bacon.  Makes 3 quarts.  Serves 10-12

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

NUTTY GHOSTS
1 Pkg. Nutter Butter Cookies 1 Pkg. White Almond Bark 
Mini Semi-Sweet Chocolate Chips
Line a cookie sheet with parchment paper or wax paper.
Melt almond bark and dip cookie into the melted bark and put on a parchment paper.  Put on a couple of mini chocolate chips for the eyes.

CHEESEY FINGERS
String Cheese  Cream Cheese  Slivered Almonds
Cut the string cheese in half to make them kid-sized.  Use the flat side of a knife to make the knuckle marks and attach slivered almonds with a dash of cream cheese for the nails.  You might also want to use a knife to shave off just a bit of the cheese at an angle before attaching the almond.

PRETZEL WANDS
Dip large pretzel sticks in melted white almond bark and sprinkle with colored candy sprinkles.  Put them in a glass container with candy corn to hole them up.

OVEN FRIED PORK CHOPS
4 Pork Chops, trimmed  2 Tbs. Butter, melted  1 Egg Beaten
2 Tbs. Milk   1/4 Tsp. Black Pepper  
1 Cup Herb-Seasoned Dry Bread Stuffing Mix
Pour butter into a 9X13 inch baking pan.  Stir together the egg, milk and pepper.  Dip pork chops in egg mixture.  Coat with stuffing mix and place in pan.  Bake at 425 degrees for 10 minutes.  Turn chops and bake for another 10 minutes or until no pink remains in the meat and juices run clear.

EASY CARAMEL ROLLS REVISED

1 Cup Brown Sugar  1/2 Cup Whipping Cream       18 Frozen Rhodes Dinner Rolls
Mix brown sugar and whipping cream.  Put in bottom of a bundt pan.  Place frozen dinner rolls in pan.  Let set overnight on counter.  Bake the next morning at 350 degrees for 30 minutes.  Flip rolls upside down in another pan so caramel sauce will run down through rolls.  Note:  I add a tsp. of cinnamon to the caramel mixture.

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

CRANBERRY COFFE CAKE (Thanks to Party Line guest, Kathy Kahlhammer)
8oz. Cream Cheese, softened 1 Cup Butter  1 1/2 Cups Sugar
4 Eggs    2 1/4 Cups flour  1 1/2 Tsp. Baking Powder
2 Cups Fresh Cranberries  1/2 Cup Chopped Nuts Powdered Sugar
Cream together the cream cheese, butter and sugar.  Add eggs one at a time, mixing well after each addition.  Gradually add 2 cups of the flour and the baking powder.  Combine remaining 1/4 cup flour with the cranberries and nuts.  Fold into batter.  Pour into greased and floured bundt pan.  Bake at 350 degrees for 1 hour and 15 minutes.  Let stand for 5 minutes before removing from pan.  Dust with powdered sugar.  Note:  Looks great and needs no extra butter!  Kathy bakes it in a 13×9 inch pan instead of the bundt pan.

The following recipes are great for Halloween Parties!

EYEBALL SOUP
1/4 Cup Butter    1/4 Cup Flour  1 Tsp. Salt
1/2 to 1 Tsp. Coarsely Ground Pepper  46 oz. Can V8 Juice 5 Cups Milk
1 Cup Frozen Pearl Onions, thawed or 1 Jar of Pearl Onions, drained
In a large saucepan, melt butter.  Stir in the flour, salt and pepper until blended.  Gradually whisk in milk.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  In another saucepan, bring V8 juice to a boil.  Reduce heat.  Gradually whisk in the white sauce.  Add onions and heat through.  Makes 2 3/4 quarts.

DONNA’S FAVORITE POPCORN BALLS
1 Cup Butter  1 1/3 Cups Sugar  1/2 Cup White Corn Syrup
In a medium saucepan, combine the butter, sugar and corn syrup.  Bring to a boil and then simmer for 
3 minutes.  Remove from heat and add 1/2 Tsp. Vanilla Extract.  Pour over 4 quarts of popped popcorn.  Stir to combine.  Let cool a few minutes and then dip your hands in cold water and shape into balls.

HALLOWEEN POPCORN MIX
1 Pkg. Almond Bark 12 Cups Popped Popcorn  1 Cup Dry Roasted, Salted Peanuts
1 Cup Candy Corn 1/2 Cup Reeces Pieces Candy
Put popcorn in a large bowl.  Pour peanuts, candy corn and reeces pieces on top.  Melt almond bark according to package directions in the microwave until smooth and melted.  Pour over popcorn mixture.  Stir to combine.

JACK-O-LANTERN BURGERS
1 Envelope Onion soup Mix 1/4 cup Ketchup 2 Tbs. Brown Sugar
2 Tsp. Prepared Horseradish 2 Tsp. Chili Powder 2 1/2 Lbs. Ground Beef
10 Slices American Cheese 10 Hamburger Buns, split
In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili 
powder.  Crumble beef over mixture,  mix well.  Shape into 10 patties.  Grill, broil
or pan fry until the meat is no longer pink.  Cut eyes, nose and mouth out of each 
cheese slice to create a jack-o-lantern.  Place cheese on burgers.  Cook until 
cheese is slightly melted, about 1 minute.  Serve on buns.

SLIMY WORMS ON A BUN
Just slice hotdogs and drop them into boiling water for just a minute or two and they’ll curl a bit. Dunk them in some BBQ sauce and you have slimy worms to put in a bun!

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

FALL SNACK MIX
1 Box of Peanut Butter Ritz Crackers 1 Bag of Mini Pretzels, any preferred shape
1 Large Jar of Roasted Peanuts   1 Bag of M & M’s
1 Bag of Candy Corn   1/2 Cup Light Corn Syrup
1/2 Cup Butter    2 Tbs. Vanilla Extract
1 Tsp. Baking Soda   1 Cup sugar
In a very large, sprayed roasting pan, mix together the pretzels, crackers and peanuts.
In a medium saucepan, mix together the sugar, butter and corn syrup.  Over medium heat, bring to a boil, stirring constantly for 5 minutes.  Remove the mixture from the heat and add the baking soda and vanilla.  Pour the hot mixture over the pretzel mixture and stir to coat everything.  Bake at 250 degrees for 30 minutes, stirring every 15 minutes.  Pour contents onto wax paper immediately upon removal from the oven.  Let it cool for just a few minutes and then start breaking apart the pieces that are stuck together.  Cool completely.  Add M & M’s and candy corn.  Put in airtight containers. 

YUMMY BROWNIES ( Thanks to Sue Anfinson-Hudson and Shirley Opatz)
1 Small Box of Instant Chocolate Pudding and Pie Filling Mix
1 Box of Pillsbury Chocolate Cake Mix with Pudding in the Mix
12 oz. Bag of Semi-Sweet Chocolate Chips 1 Cup Chopped Walnuts
Prepare pudding according to package directions with a whisk.  Stir in dry cake mix and pour into a greased 9X13 inch pan.  Sprinkle with chocolate chips and then sprinkle on the nuts.  Bake at 350 degrees for 
35 minutes.  Note:  Sue says that they are absolutely moist and delicious and she will never make a boxed one again.  Enjoy!

CHOCOLATE CHIP CUPS (Thanks to Party Line Guest, Nina Frank)
1 Cup Butter, softened  3/4  Cup Granulated Sugar  3/4 Cup Packed Brown Sugar
2 Eggs    2 1/4 Cups All Purpose Flour 1 Tsp. Vanilla Extract
1/2 Tsp. Salt   1 Tsp. Baking Soda
Combine flour, baking soda and salt in a small bowl.  In another bowl, beat the butter, granulated sugar, brown sugar and vanilla extract until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips.  Spray mini muffin tins with a non-stick spray.  Drop dough by rounded teaspoon into prepared muffin tins.  Bake at 350 degrees for 9-11 minutes or until golden brown.  Cool in pan for at least 5 minutes and then remove to cooling rack to cool completely.   Once cooled, fill with frosting.
Decorating Butter Cream Frosting: 1 Cup Crisco 1 1/2  to 2 Cups Powdered Sugar
1/4 Cup Evaporated Milk    1/2 to 1 1/2 Tsp. Vanilla Extract
1/ 2 to 1 Tsp. Almond Extract   A Pinch of Salt
Beat shortening at high speed for at least 5 minutes.  Turn to low speed and add sugar a little at a time.  Add part of the milk and flavorings.  Add the rest of the milk if needed.  More sugar may be added to thicken if necessary.

PROLOPES (Thanks to Party Line Guest, Phyllis Cleys)
Line a cookie sheet, with sides, with parchment paper.  Place small round pretzels on prepared cookie sheet.  Top each pretzel with a Rolo candy.  Bake at 250 degrees for 2-3 minutes or until the Rolo starts to soften.  Top each Rolo with a Pecan or Cashew.  

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

CRISP AND CREAMY CHICKEN BAKE

4 Small Boneless Skinless Chicken Breast Halves (1 lb.) 
6 Tbsp.  (1/2 of 1 pouch) SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix 
2 Cups Instant White Rice, uncooked 
1 Can Condensed Cream of Celery Soup   1/4 Cup Milk 
1 Cup KRAFT Shredded Cheddar & Monterey Jack Cheeses .
Coat chicken with coating mix as directed on package; place in greased 
13×9-inch baking dish. Discard any remaining coating mix. 
Bake at 400 degrees for 20 min. or until chicken is done (165°F). Meanwhile, cook rice as 
directed on package. Mix soup and milk until well blended; pour over chicken. Top with cheese. 
Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.

PASTA ALFREDO

3/4 Lb. Spaghetti, uncooked   3 Cups Small Broccoli Florets
3 Carrots (3/4 lb.), cut into thin slices  4 oz. Cream Cheese, cubed
1/3 Cup Grated Parmesan Cheese   1 Cup Milk
1/4 Cup Butter     1/2 Tsp. Garlic Powder
Cook spaghetti in a large saucepan as directed on package, adding vegetables to the boiling water the last 
3 minutes.  While the spaghetti is cooking, put the remaining ingredients in a saucepan over medium-low heat and cook until cream cheese is completely melted and mixture is well blended, stirring constantly.
Drain spaghetti mixture and then return to pan.  Add sauce and toss to coat.
Note:  For a variation, you might want to add some cooked and chicken or ham.

HOW TO FREEZE FRESH PEACHES OR CANTALOPE
(Thanks to a call from a Party Line Listener) 
In a saucepan, heat together 1 Cup Sugar and 2 Cups Water.  Stir to dissolve.  Pour hot over fresh sliced peaches or cantaloupe.  Let cool.  Pack in airtight containers and freeze.

GARDENING AND STORAGE TIPS FROM HUBERT LEY 
(Guest on Party Line

When Squash is ready to pick:  
If you can’t pierce the shell of the squash (Butternut, Acorn, etc.) with your finger nail and the stem is brown, the squash is ready to pick.
What Pumpkins are better for making pies:
Usually you look for the smaller pumpkins, 3-5 lbs.

How to store Potatoes over winter:
Put them in a dark, cool closet with a little air flow.

How to store Carrots over winter:
Store carrots in a container with wet sand

KLTF PARTY LINE RECIPES FOR September 27th  to Oct. 1st , 2010
    With questions, e-mail    dhilmerson@clearwire.net KLTF

CHOKECHERRY JELLY
3 Cups Chokecherry Juice (from 3 1/2  lbs. of ripe chokecherries)
6 1/2 Cups Sugar  3 Cups Water  1 Bottle Certo Fruit Pectin
Preparing Juice:  Steam about 3 1/2 lbs. of fully ripe cherries.  Add 3 cups water and bring to a boil, then simmer, covered for 15 minutes.  Place in jelly bag and squeeze out juice.  Measure 3 cups into a very large saucepan.  Add sugar, mix well.  Place over high heat.  Bring to a boil, stirring constantly.  At once stir in Certo.  Then bring to a fully rolling boil and boil vigorously for one minute.  Remove from heat and skim off foam with a metal spoon.  Pour quickly into glasses.  Cover at once with hot paraffin wax.

FR, LEO’S CHILI
1 Cup Kidney Beans  1 Cup Diced Tomatoes  1 Cup Browned Hamburger
3 Cups Diced Jalapeños  Season as necessary
Onions, Celery and chili powder as desired.
Note:   As you can tell, Fr. Leo likes his chili HOT !

FRIED SQUASH, PUMPKIN OR ZUCCHINI BLOSSOMS
12 Squash, Pumpkin or Zucchini Blossoms 1 Egg Beaten
5 Tbs. Fine Breadcrumbs   4 Tbs. Vegetable Oil Parsley for garnish, optional
Clean the blossoms, removing the stems, if desired and the small green spikes at the base.  Press the hard bulbs to flatten.  Then separate and extend the petals until the flower shape is visible.  Dip the flowers in the egg, then in the breadcrumbs.  Heat the oil in a frying pan over medium heat and fry flowers until crisp and golden.  Drain on paper towels.  Serve, garnished with chopped parsley, if desired.  Makes 6 servings.

SLOW COOKER CHICKEN CHOW MEIN
6 Boneless Skinless Chicken Thighs (about 1 1/2 lbs.) 1 Tbs. Vegetable Oil
2 Medium Carrots, sliced diagonally (1 Cup)   1/2 Cup Chopped Onion
2 Medium Stalks Celery, coarsely chopped (1 Cup)  2 Cloves Garlic, finely chopped
8oz. Can Sliced Water chestnuts, drained   2 Tbs. Soy Sauce
1/2 Tsp. Finely Chopped Gingerroot    1 Cup Chicken Broth
2 Tbs. Cornstarch      3 Tbs. Cold Water
1 Cup Snow  (Chinese ) Pea Pods    1 Cup Sliced Fresh Mushrooms Chow Mein Noodles, if desired 
Remove fat from chicken.  Cut chicken into 1 inch pieces.  In a 10 inch skillet, heat oil over medium-high heat.  Cook chicken in oil about 5 minutes, turning once, until brown.  In a 3 ½ to 6 quart slow cooker, place carrots, celery, onion, garlic and water chestnuts.  Add chicken in small bowl, mix broth, soy sauce and gingerroot.  Pour over chicken.  Cover and cook on LOW heat setting 6-8 hours.  In a small bowl, mix cornstarch and water until smooth.  Stir into chicken mixture.  Stir in mushrooms and pea pods.  Increase het setting to HIGH.  Cover and cook 15 minutes.  Serve over noodles.  Makes 4 servings.

CREAM SOUP SUBSTITUTE (Thanks to a call from a Party Line Listener)
2 Cups Non-fat Dried Milk Powder        3/4 Cup Corn Starch 
1/4 Cup Reduced Sodium Flavored Chicken Bullion Granules      2 Tbs. Dried Onion Flakes
1 Tsp. Dried Basil, crushed 1/2 Tsp. Pepper                    1 Tsp. Dried Thyme
Mix together and store in an airtight container.
When you need a substitute for a can of cream soup, mix together in a saucepan, 1/3 cup of the dry mix with 1 1/4 cups of water.  Heat to boiling.  Cook and stir until thick.

KLTF PARTY LINE RECIPES FOR September 20th  to September 24th , 2010
    With questions, e-mail    dhilmerson@clearwire.net KLTF

SOUR CREAM RAISIN BARS (Thanks to Mary Wielenberg and St. Mary’s Catholic Church in Upsala, Mn.Cookbook)
1 1/2 cup Oatmeal  1 1/3 Cup Flour  1 Cup Margarine
1/2 Cup Brown Sugar  1 Tsp. Baking Soda
Mix like pie crust and pat 3/4 of dough in 9X13” pan and bake at 350 degrees for 10 minutes or until golden brown.  Cool.
Filling:  4 Egg Yolks, beaten 1 Cup sugar  3 Tbs. Corn Starch
2 Cups Sour Cream  2 Cups Raisins
Put ingredients in a saucepan and boil until thick.  Put on  top of first mixture in pan and then sprinkle remaining dough on top and bake 20 minutes more at 350 degrees.

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 4 Medium Carrots, sliced
4 Garlic Cloves, minced   1 Medium Onion, chopped
2 Tsp. Salt    1/2 Tsp. Pepper
2 Tbs. Instant Beef Bouillon Granules  1 Can (14 1/2 oz.) Diced Tomatoes
1 Pumpkin (10-12 Pounds)
In a Dutch oven, brown meat in 2 tbs. oil.  Add water, potatoes, carrots, green pepper, 
garlic, onion, salt and pepper.  Cover and simmer for 2 hours.  Stir in bouillon and tomatoes. 
Wash pumpkin, cut a 6-8” circle around top stem.  Remove top and set aside.  Discard seeds 
and loose 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.   

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
Cream together the Crisco, sugars, egg and vanilla until light and fluffy.  Beat in the pumpkin.
Add the dry ingredients and mix until blended.  Drop by teaspoonfuls onto baking sheet.
 Bake @ 350* for 12 minutes. Frost with Cream cheese frosting…..

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

Note:  The Pumpkin Cookies and the Party Pretzels were served on our bus trip to see “All Shook Up” at the Chanhassen Theatre on Sat. Sept. 25, 2010

KLTF PARTY LINE RECIPES FOR September 13th  to September 17th , 2010
    With questions, e-mail    dhilmerson@clearwire.net KLTF

WARM CARAMEL APPLE CAKE (Thanks to Betty Crocker)
1 Box Betty Crocker Super Moist Yellow Cake Mix
2 Large Cooking Apples, peeled, cored and thinly sliced (about 2 1/3 Cups) 
1/2 Cup Butter    1/4 Cup Whipping Cream 1 Cup Brown Sugar
1/2 Cup Pecans, chopped   1 1/4 Cups Water  1/3 Cup Vegetable Oil
1/4 Tsp. Apple Pie Spice   3 Eggs
2/3 Cup Betty Crocker Whipped Fluffy White Frosting (from a 12 oz. container)
1/2 Cup Frozen Whipped Topping, thawed           Caramel Topping, if desired
In a 1 quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted.  Pour into 13×9 inch pan.  Sprinkle with pecans and top with sliced apples.  In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened.  Beat on medium speed 2 minutes.  Carefully spoon batter over apple mixture.  
Bake at 350 degrees for 40-45 minutes or until toothpick inserted near center comes out clean.  Cool in pan 10 minutes.  Loosen sides of cake from pan.  Place heatproof serving platter upside down on pan and then carefully turn platter and pan over.  Let pan remain over cake about 1 minute so caramel can drizzle over cake.  Remove pan.  In a small bowl, mix frosting and whipped topping.  Serve warm cake topped with frosting mixture and drizzled caramel topping. Note: Granny Smith or Braeburn apples are recommended. 

SUMMER VEGETABLES WITH CHICKEN
½ Tbs. Olive Oil  1/2 Cup Chopped Onion  1 Cup Chopped Red Pepper
1 Cup Chopped Zucchini 1 Cup Chopped Yellow Squash 2 Cups Cubed, Cooked Chicken
1 1/2 Tbs. Reduced Sodium Soy Sauce or Liquid Aminos   Pepper to taste
In a large skillet, heat the olive oil over medium high heat.  Add onion, red pepper, zucchini, yellow squash and sauté for 6 minutes until vegetables are tender.  Add the chicken and soy sauce and cook 2-3 minutes until hot.  Serve over rice or whole wheat Couscous.) 4 Servings.

APPLE JUICE (Thanks to Ball Blue Book, Guide to Canning)
24 lbs. Apples  2 Quarts Water
Wash apples and drain.  Remove stem and blossom ends.  Chop apples and place in a large saucepot.  Add water and cook until tender, stirring to prevent sticking.  Strain through a damp jelly bag or several layers of cheesecloth.  Heat juice just to a boil.  Ladle hot juice into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling water canner.  Makes about 6 quarts.

DILL DELIGHT (Thanks to Party Line Guest, Judy Cantelberry)
1 lb. Imitation Crab Meat  1 Cup Mayonnaise 1 Cup Celery, sliced
1/3 Cup Green Onion, sliced 1 Tbs. Dill Weed  1/4 lb. Shredded Cheddar Cheese
Mix altogether in a bowl and then refrigerate until needed.

PUMPKIN PIE (Thanks to a call from a Party Line Listener)
Cut washed and cleaned pumpkin into medium size pieces.  Steam or bake until tender.  Remove pumpkin from the shell.  Pack into clean jars.  Put on covers and process in a hot water bath for 3 hours or pressure cook according to directions that come with your pressure cooker.
Note:  If you have questions about canning procedures, call the Minnesota. Extension Office 320-632-0161

KLTF PARTY LINE RECIPES FOR September 7TH  to September 10TH , 2010
    With questions, e-mail    dhilmerson@clearwire.net KLTF

MANGO PEACH SALSA (Thanks to Julie Kletscher, guest on Party Line)
1 Cup Mango, diced 1/4″ 2 Cups Tomatoes, Peeled & diced 2 Cups Peaches, pealed & diced
1 Jalapeno Chile, stem, seeds and veins removed, finely minced
1 Tbs. Fresh Lime Juice 1 Tsp. Lime Zest, grated  1/2 Cup Cilantro, coarsely chopped
1/4 Cup Onion ringlets, sliced crosswise, 1/4 inch thick 1/2 Tsp. Salt     1/4 Tsp. Pepper
In a mixing bowl, combine the mango, tomatoes and peaches.  In a small bowl, combine the jalapeno, lime juice, lime zest, onion, cilantro, salt and pepper.  Mix together these ingredients.  Gently fold them into the mango mixture.  Avoid crushing the mango.  Makes 3 cups.

CROCK POT APPLE BUTTER 
2 (50oz.) Jars Unsweetened Apple Sauce 3 lbs. Granny Smith Apples
4 Cups Sugar    1 /2 Cups Apple Juice
2 Tsp. Cinnamon    1 Tsp. Cloves  1 Tsp. Allspice
Peel and cut apples into small chips.  Place all ingredients in the crock pot and stir.  Cover and cook on low overnight, 8-10 hours.   Remove cover, stir and taste.  Add more spices or sugar if desired.  Continue cooking for a few more hours, uncovered, until some of the liquid has gone and butter has cooked sown a bit  Pour into jars and refrigerate (unless it is canned properly)  Serve on toast, scones or just eat it.  8 pints

SLOW COOKER APPLE BUTTER (Thanks to a call from a Party Line Listener)
5 1/2 lbs. Apples, peeled and chopped  Put in slow cooker.
Combine 2-3 Tsp. Cinnamon, 1/4 Tsp. Cloves, 1/4 Tsp. Salt.   Pour over apples and mix well.
Cover and cook on HIGH for 1 hour.  Reduce heat and cook 9-11 hours until thick.  Stir occasionally 
Uncover and cook on LOW one hour more.  If you have little lumps, mix with a whisk or use your hand mixer.  Refrigerate or freeze.  Makes 4 pints.

HOMEMADE RELISH
12 Large Cucumbers  6 Onions  1 Bunch Celery
Peel cukes.  Grind together with the celery and onion.  Sprinkle with 1 1/2 Tbs. Salt.  Let stand 2 hours.  Drain, rinse well.  Put in kettle 3 Cups Sugar, 1 Tsp. Mustard Seed, 1/4 Tsp. Turmeric.   Stir to combine.  Add cucumber mixture and bring to a boil and boil 5 minutes.  Stir occasionally. Put in jars and seal .

DILL PICKLES BY THE JAR (Thanks to a call from a Party Line Listener, Marcie Selinski)
Put dill and garlic, to taste, in the bottom of each quart jar.  Fill with your cucumbers. Add more garlic and dill on the top.   To each jar, add 1/2 cup white vinegar, 1 Tbs. Canning Salt, and a pinch of Alum. Then fill the jar with cold water.  Put on lids and rings and then put jars into a canner with warm water.  Bring water to a boil .  Remove canner from the heat. and leave jars in canner until next day.  Then remove from canner.  Ready to eat in 2 or 3 weeks. Note:  Marcie softens her lids in hot water before putting on jars.  Sometimes Marcie’s family will open and eat the pickles sooner!  Enjoy!

KLTF PARTY LINE RECIPES FOR AUGUST 30th to September 3rd, 2010
    With questions, e-mail    dhilmerson@clearwire.net KLTF
         
MICROWAVED SWEET CORN (Thanks to Eileen Olson)
For one ear of sweet corn:  Remove husk and hair.  Wrap in a soaking wet paper towel.
Put in microwave for 2 minutes on HIGH.  Turn corn over and microwave 2 minutes more.   Carefully remove the sweet corn from the paper towel and brush with butter and enjoy!!

CRSIPY COD OR POLLACK 
1 Lb. Fish Fillets  Vegetable Cooking Spray  1 Tbs. Lite Mayonnaise
1 Tbs. Lite Soy Sauce 1/8 Tsp. Paprika   1/8 Tsp. Black Pepper
1/2 Cup Corn Flakes, crushed
Coat fish with vegetable spray.  Place fish in a baking dish.  In a bowl, combine the mayonnaise, soy sauce, paprika and pepper.  Spread mayonnaise mixture over fish.  Sprinkle crushed corn flakes on top of the fish.
Bake at 400 degrees for 10-15 minutes or until fish flakes when tested with a fork.  Makes 4 small servings.
115 Calories, 1 Gram Total Fat, 0 Sat. Fat, 42 Milligrams Cholesterol, 265 Mill Sodium
Diabetic Exchange 3 meats.

Sliced Apples with Caramel 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 and a pinch of salt. 
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 but 
prefer to leave it out.

FROZEN PEACHES (Thanks to a call from a Party Line Listener)
1/4 Cup White Sugar 2 Tbs. Frozen Juice Concentrated 4 Cups Sliced Peaches
Put all ingredients in a bowl and mix well.  Put in zip-lock bags and freeze.

FROZEN PICKLES (Thanks to a call from a Party Line Listener)
2 Quarts of Sliced Cucumbers 2 Onions, sliced  
Clean and cut off ends of cucumbers.  Leave peelings on.  Slice about 1/8-1/4 inch thick.
Put cucumbers and onions in a bowl and set aside.
1/4 Cup Cold Water  2 Tbs. Regular Table Salt
Mix together the water and salt until salt is dissolved.  Pour over cucumbers and onions.  Stir to combine.  Let sit for 2 hours stirring 4 or 5 times.  Then drain  and rinse and then drain again.
Then combine:
1 1/2 Cups Sugar and 1/2 Cup Apple Cider Vinegar.  Do not boil.  Pour over cucumbers and pack into zip loc bags or airtight containers and freeze.

REFRIGERATED DILL PICKLES (Thanks to Nipper at the Canteen)
6 Cups Water (well water) 2 Cups White Vinegar  2 Tbs. Sugar
1/2 Cup Pickling Salt
Mix together the above ingredients until sugar and salt is dissolved.  Pack jars with cleaned cucumbers, dill and garlic.  Pour brine over cucumbers.  Set on counter for 5 days and then refrigerate.  Keeps up to 6 months.

KLTF PARTY LINE RECIPES FOR AUGUST 23rd to AUGUST 27th , 2010
               With questions, e-mail    dhilmerson@clearwire.net

LEFTOVER SALAD (Thanks to a call from a Party Line Listener)
1 Cup Tomato 1 Cup Celery 1 Cup Onion 1 Cup Green Pepper 1 Cup Cucumber
Cut all the above into bite size pieces.
Combine the following ingredients: 1 Cup Sugar 1 Tsp. Salt  Pepper to taste 
1/2 Cup Salad Oil  7/8 Cup (14 Tbs.) White Vinegar
Shake to combine the ingredients and pour over vegetables.  Let stand over night and then eat and enjoy!

EASY CARAMEL ROLLS (Thanks to cooks.com)
1 Cup Brown Sugar 1/2 Cup Whipping Cream 1 Pkg. of Rhodes Dinner Rolls (frozen)
Mix brown sugar and whipping cream.  Put in bottom of Bundt pan.  Place frozen dinner rolls in pan.  Let set overnight.  Bake the next morning 1/2 hour at 325 degrees.  Flip rolls upside down in another pan so caramel sauce will run down through rolls.  Enjoy!

PEACHEESY PIE (Thanks to Eileen Hoheisel)
4 Peaches 1/2 Cup Sugar
Peel and slice the peaches.  Combine with the sugar and set aside.
In a bowl, combine the following ingredients:
2 Tbs. Cornstarch 2 Tbs. Corn Syrup 2 Tsp. Pumpkin Pie Spice 2 Tsp. Vanilla
Remove 2 Tbs. juice from peaches and set aside.  Add the cornstarch mixture to the peaches and pour into an unbaked pie shell.
Combine and cook in microwave, stirring every 15 seconds until thick:  
2 Eggs      1/2 Cup Sugar      1 Tbs. lemon Juice      Reserved Peach Juice (2 Tbs.)      
Soften:  3 oz. Cream Cheese    Blend in:  1/2 Cup Sour Cream
Add hot mixture and beat until smooth.  Pour over peaches in crust.  Bake 425 degrees for 
10 minutes.  Cover edges with foil.  Bake at 350 degrees for 30-35 minutes until deep golden brown.   So Good!!!!
              
APPLE CHIP COOKIES (Sometimes called Caramel Apple Cookies)
1/4 Cup Butter, softened  1 Cup Packed Brown Sugar 1 Egg
2 Cups Flour   1/2 Tsp. Baking Soda  1/2 Tsp. Salt
1/4 Tsp. Nutmeg   1 Cup Chopped Peeled Apples 1/2 Cup Heavy Whipping Cream
1/2 Cup Butterscotch Chips 1 Cup Chopped Nuts, optional
In a bowl, cream butter and brown sugar until light and fluffy.  Beat in cream and egg.  Combine dry ingredients and add to creamed mixture.  Fold in the apples, chips and nuts.  Drop by teaspoonfuls onto greased baking sheet.  Bake at 350 degrees 12-15 minutes.  
Note:  Be sure that the apple pieces are small.
This is a very soft cookie and  I used a medium cookie scoop and I baked them about 16-18 minutes. They are very good with or without the glaze!
Glaze:  In a bowl, mix together, 3 Tbs. Melted Butter, 1 Tsp. Cinnamon, 3 Tbs. Heavy Whipping Cream and 2 cups Powdered Sugar.  If too thick, add more cream to get the right consistency.  Drizzle over cookies.  I make half of the glaze recipe and only frost half of the cookies.  Hope you enjoy them!
Note:  The whipping cream amount was missing on last week’s recipe flyer.

PEACH BUTTER (Thanks to Party Line Listener, Dee Wielinski)
4 1/2 Cups Prepared Peach Pulp (3 3/4 lbs. Peaches) 5 1/2 Cups Sugar 1 1/2 Cups Brown Sugar 
2 Tbs. Lemon Juice 1/4 Tsp. Lemon Rind   1/4 Tsp. Cinnamon 1/2 Tsp. Ginger 1/8 Tsp. Cloves
1 Box Powdered Pectin
To prepare fruit, peel and pit peaches.  Chop fruit or crush.  Bring to a boil and simmer uncovered
10 minutes.  Put fruit through a sieve.  (Dee likes hers with chunks in it)  Measure sugar and set aside.
Put 4 1/2 Cups of the peach pulp into a large kettle.  Add lemon juice, rind, spices, pectin and mix well.  Bring to a hard boil.  Stir in sugar and bring back to full rolling boil for 1 minute.  Put in jars and seal in hot water bath, for 10 minutes.  Enjoy!!
Note:  Correction—It’s a recipe for Apple Butter, not Apple Pie as stated on a previous flyer.

KLTF PARTY LINE RECIPES FOR AUGUST 16th to AUGUST 20th , 2010
                                    With questions, e-mail    dhilmerson@clearwire.net
 
APPLE CHIP COOKIES (Sometimes called Caramel Apple Cookies)
1/4 Cup Butter, softened                     1 Cup Packed Brown Sugar                1 Egg
2 Cups Flour                                         1/2 Tsp. Baking Soda                          1/2 Tsp. Salt
1/4 Tsp. Nutmeg                                   1 Cup Chopped Peeled Apples          1/2 Cup Heavy Whipping Cream
1/2 Cup Butterscotch Chips               1 Cup Chopped Nuts, optional
In a bowl, cream butter and brown sugar until light and fluffy.  Beat in cream and egg.  Combine dry ingredients and add to creamed mixture.  Fold in the apples, chips and nuts.  Drop by teaspoonfuls onto greased baking sheet.  Bake at 350 degrees 12-15 minutes.  
Note:  Be sure that the apple pieces are small.
This is a very soft cookie and  I used a medium cookie scoop and I baked them about 16-18 minutes. They are very good with or without the glaze!
Glaze:  In a bowl, mix together, 3 Tbs. Melted Butter, 1 Tsp. Cinnamon, 3 Tbs. Heavy Whipping Cream and 2 cups Powdered Sugar.  If too thick, add more cream to get the right consistency.  Drizzle over cookies.  I make half of the glaze recipe and only frost half of the cookies.  Hope you enjoy them!

SOLAR PICKLES (Thanks to a call from a Party Listener)
Pack cucumbers in a 2 quart or 1 gallon jar with dill and garlic. If the pickles are bigger, slice them in quarters.  Put a slice of bread on the top of the cucumbers.   Set jars aside and make the brine.
Brine:  2 1/2 cups White Vinegar, 6 1/2 Cups Cold Water, 1/2 Cup Canning Salt
Mix together until salt is dissolved.  Pour over bread slowly in jars.  Put covers on and set jars in the sun for 3-4 days.  Will keep in the refrigerator for several months.

DILL PICKLES (Thanks to my sister-in-law, Evelyn and her sister, Margaret Piekarski)
3 Quarts Water  1 Quart Dark Vinegar 1 Cup Canning Salt
1 Tsp. Alum  Dill Garlic  Cucumbers
Put dill in the bottom of the jar and at the top of the jar.  Also put garlic, to taste in the bottom of the jar.
Pack the cucumbers into the jar, preferably small ones.  In a kettle, put the water, vinegar, canning salt and alum.  Bring to a boil, stirring to dissolve the salt.  Pour hot liquid over cucumbers in the jars.  Put on the lids and tighten the rings as tight as you can.  Note:  She has the lids in boiling water for about 10 minutes before she uses them.  She does not put the jars in a hot water bath.  She just sets them on the counter.  We like to start eating them in about 5 days! 

CHOCOLATE CHIP ZUCCHINI MUFFINS OR BREAD (Thanks to Jeanette Retka)
1 Cup Vegetable Oil   `2 Cups Sugar  3 Eggs
2 Cups Shredded Zucchini   2 Tsp. Vanilla    2 Tsp. Baking Soda
1 1/4 Cups Crushed Pineapple, drained 3 Cups Flour  1 Tsp. Salt
1/4 Tsp. Baking Powder   1 1/2 Tsp. Cinnamon 3/4 Tsp. Nutmeg
1 Cup Chocolate Chips   1 Cup Chopped Walnuts 
Combine eggs, oil, sugar and vanilla.  Beat until smooth and thickened.  Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt and spices.  Fold in the chocolate chips and walnuts.  Spread batter into 2 greased 9x5x3 loaf pans or in muffin cups, filling cups to about 1/2 full.  Bale loaves at 
350 degrees for 1 hour or until wooden toothpick comes out clean.  Bake muffins at 350 degrees for 20minutes.

MICROWAVED SWEET CORN (Thanks to Eileen Olson)
For one ear of sweet corn:  Remove husk and hair.  Wrap in a soaking wet paper towel.
Put in microwave for 4 minutes on HIGH.  Carefully remove the sweet corn from the paper towel and brush with butter and enjoy!!

Note:  Sorry that there isn’t enough room for all the recipes.  They will be on next week’s flyer.

PARTY LINE RECIPES FOR AUGUST 9TH to AUGUST 13TH , 2010
    With questions, e-mail    dhilmerson@clearwire.net KLTF
         
WATERMELLON RIND PICKLES (Thanks to a call from a Party Line Listener)
Rind of a Large Watermelon.  Peel and remove all the green and pink.  Cut into 1 inch cubes.  Soak overnight in salt water (4 Tbs. to 1 quart water)  
Brine:  In a kettle, put 4 cups Sugar and 2 Cups White Vinegar. Tie in a cheesecloth bag, 4 Tsp. Whole Cloves, 8 Sticks Cinnamon, a little Mustard Seed.
Add cheesecloth bag with spices to the kettle and heat mixture to boiling.  Let simmer 15 minutes.  Drain watermelon chunks and add to the kettle and cook until clear and transparent.  Remove spice bag and pack in jars and seal.

HOW TO FREEZE FRESH PEACHES (Thanks to a call from a Party Line Listener)
Clean, peel and slice your peaches.  Pack into jars.
In a kettle, put 1 Cup Sugar and 2 Cups Water.  Heat and stir until sugar is dissolved.  Pour hot over your peaches in the jar.  Let cool down and then freeze.
For Canning:  Simmer the peaches in the sugar and water mixture for 15 minutes and pack into jars and seal.  Note:  A call from another listener said according to the Minnesota Extension office, they should be put in a hot water bath to seal.  
With questions, call the Extension Office at 320-632-0161 .

FRESH PEACH PIE (Thanks to a call from a Party Line Listener)
4 Quarts Peaches, sliced  3 1/2 Cups Sugar  1/2 Cup Tapioca
1 ½ to 2 Tbs. Lemon Juice  2 Tsp. Fruit Fresh  1 Tsp. Salt
In a big bowl, combine the sugar, tapioca, lemon juice, fruit fresh and salt.  Stir to mix well.
Stir in the sliced peaches.  Put in quart plastic zip-loc bags and freeze.  Use 1 quart per pie.
Note:  Another listener called and said to place each filled quart bag into a pie dish and freeze.  That way, when you take it out of the freezer to make a pie, it will fit perfectly in your pie shell.  Makes 4 pies.

GRACE’S AWESOME PEACH PIE (Thanks to Grace Dembouski)
2 Cups Flour  1 Tsp. Salt  1/2 Cup Crisco  1/4 Cup Butter
2 Tbs. Water  1/2 Cup Sugar  1/3 Cup Brown Sugar 3 Tbs. Cornstarch
2 Tbs. Water  1/4 Tsp. Salt  1/4 Tsp. Nutmeg  1 Tbs.. Lemon Juice
2 Cups Peaches, crushed 4 Cups Peaches, sliced
Mix together the flour, 1 tsp. salt, Crisco, butter and 2 tbs. water.   Mix until crumbly and pat into a 9 inch pie plate, reserving 2 cups of the crumbs for later.  Then in a bowl, mix together the sugar, brown sugar, cornstarch, 2 tbs. water, salt, nutmeg, crushed peaches and lemon juice.  Then fold in the sliced peaches.  Pour into the 9 inch pie pan.  Sprinkle the reserved crumb mixture over the top of the filling.  Bake at 
400 degrees for 10 minutes and then reduce heat and bake at 375 degrees for 30-35 minutes.

PEACH PIE (Thanks to Party Line Listener, Dee Wielinski)
4 1/2 Cups Prepared Peach Pulp (3 3/4 lbs. Peaches) 5 1/2 Cups Sugar
1 1/2 Cups Brown Sugar 2 Tbs. Lemon Juice 1/4 Tsp. Lemon Rind
1/4 Tsp. Cinnamon 1/2 Tsp. Ginger  1/8 Tsp. Cloves
1 Box Powdered Pectin
To prepare fruit, peel and pit peaches.  Chop fruit or crush.  Bring to a boil and simmer uncovered
10 minutes.  Put fruit through a sieve.  (Dee likes hers with chunks in it)  Measure sugar and set aside.
Put 4 1/2 Cups of the peach pulp into a large kettle.  Add lemon juice, rind, spices, pectin and mix well.  Bring to a hard boil.  Stir in sugar and bring back to full rolling boil for 1 minute.  Put in jars and seal in hot water bath, for 10 minutes.  Enjoy!!

Note:  I am sorry that I ran out room for all the recipes.  Next week’s flyer will have the 
recipe for Grace’s Awesome Peach Pie and Jeanette’s Chocolate Chip Zucchini Muffins or Bread.

KLTF PARTY LINE RECIPES FOR AUGUST 2ND  to AUGUST 6TH , 2010
               With questions, e-mail    dhilmerson@clearwire.net

COUNTRY BREAKFAST SKILLET
16oz. Pkg. Frozen Hash Browns, thawed  Salt and Pepper to taste
Garlic Powder to taste    6-8 Eggs
1/4 lb. Cooked Ham, chopped   1/3 Cup Milk
4-6 Green Onions, thinly sliced   1-2 Tomatoes, chopped
1/2 Cup Shredded Cheddar Cheese
In a skillet, cook hash browns according to package directions.  Season with salt, pepper 
and garlic powder.  Set aside.  In a bowl, beat eggs with milk.  Add ham, tomatoes and 
onions.  Over medium heat, stir egg mixture into hash browns.  Stir quickly to scramble.  
As the eggs begin to get firm, add cheese and continue to stir until eggs are cooked and set. 
Serves 4.

ORANGE JULIUS
1 Can (6oz.) Frozen Orange Juice 1/2 Cup Sugar 1 Cup Milk
1 Tsp. Vanilla   1 Cup Water 6-8 Ice Cubes
Put all ingredients in the blender and mix until well blended, 30-60 seconds.

PICKLED VEGETABLES
2 1/2 Cups Apple Cider Vinegar 2 1/2 Cups Water  1/4 Cup Sugar
1 Tsp. Black Peppercorns  2 Tsp. Salt  1 Bay Leaf
2 Cups Baby Carrots  2 Red Bell Peppers, cut into strips
1 Head Cauliflower, broken into bite-size florets
2 Jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)
In a kettle over medium-high heat, bring vinegar, water, sugar, salt, peppercorns and 
bay leaf to a boil, stirring until sugar dissolves.  Add vegetables and reduce heat to a 
simmer.  Cook until vegetables are tender, about 10-12 minutes.  Remove from heat
and let cool completely.  Transfer to an airtight container and refrigerate until serving.   
(Keeps about 2 weeks)  Drain before serving.  Makes 6 Servings.

CHOCOLATE CARAMEL CRUNCH (Thanks to Doug Luepke)
8 Cups Chocolate Chex Cereal 3 Tbs. Light Corn Syrup 6 Tbs. Butter  
3/4 Cup Packed Brown Sugar 1/4 Tsp. Baking Soda
1/4 Cup White Vanilla Baking Chips     
In a large microwavable bowl, put cereal and set aside.  Line a cookie sheet with wax 
paper. In a microwave safe bowl, microwave brown sugar, butter and corn syrup, uncovered 
on HIGH for 1-2 minutes, stirring after one minute, until melted and smooth.  Stir in baking 
soda until dissolved.  Pour over cereal, stirring until evenly coated.  Microwave on HIGH for 
3 minutes, stirring every minute.  Spread on cookie sheet.  Cool 10 minutes.  Break into bite 
sized pieces.  Microwave vanilla baking chips on HIGH about 1 minute 30 seconds or until
chips can be stirred smooth.  Drizzle over snack.  Refrigerate until set.  Store in airtight containers.

CHOKECHERRY JELLY (Thanks to a call from a Party Line Listener)
3 1/2 Cups Chokecherry Juice 1 Box Sure Jell  4 1/2 Cups Sugar
Put in kettle and follow the directions in the Sure Jell Box to make jelly.

KLTF PARTY LINE RECIPES FOR JULY 26th to July 31st, 2010
               With questions, e-mail    dhilmerson@clearwire.net

RANCH-STYLE COLESLAW WITH BACON(Thanks to Kraft Foods)

16oz. Pkg. Coleslaw Blend 4 Slices Bacon, cooked and crumbled
1/2 Cup Kraft Ranch Dressing
Combine all the above ingredients in a bowl.  Toss to combine and serve.  Serves 6
Variations:  Asian-Style Coleslaw–Same as above but substitute Kraft Asian Toasted 
Sesame Dressing and substitute 1/4 cup chopped cocktail peanuts for the bacon
Catalina Coleslaw—Same as above but use Catalina Dressing and substitute 1 small 
chopped apple for the bacon.
Italian-Style Coleslaw—Same as above but use Kraft Tuscan House Italian Dressing 
and Marinade and substitute 1 small red pepper, cut into short strips for the bacon.

KEY LIME BANANA SMOOTHIE

8oz. Yoplait Fat Free Key Lime Pie Yogurt      1 Ripe Banana, sliced
1/2 Cup Milk             1 Tbs. Lime Juice  1 Cup Vanilla Frozen Yogurt
1/4 Tsp. Dry Lemon Lime Flavored Soft Drink Mix (from 0.13oz.Pkg.)
Place all ingredients except frozen yogurt in blender.  Cover, blend on HIGH speed until 
smooth.  Add frozen yogurt.  Cover and blend until smooth. 

ALL AMERICAN POTATO SALAD (Thanks to Cooks Country TV)

2 Lbs. Yukon Gold Potatoes, peeled and cut into 3/4 inch cubes
3 Tbs. Dill Pickle Juice, plus 1/4 Cup, finely chopped dill pickles
1 1/2 Tsp. Salt  1 Tbs. Yellow Mustard 1/4 Tsp. Ground Black Pepper
1/2 Tsp. Celery Seed 1/2 Cup Mayonnaise 1/4 Cup Sour Cream
1/2 Red Onion, chopped  fine 1 Rib Celery, chopped fine
2 Hard-Cooked Eggs, peeled and diced
Put potatoes in large saucepan with cold water to cover by 1 inch.  Bring to a boil over 
high heat. Add 1 tsp. salt and reduce heat to medium low and simmer until potatoes are 
tender, about 15 minutes.  Drain potatoes thoroughly and then spread out on rimmed 
baking sheet.  In a small bowl, mix together 2 tbs. pickle juice and the mustard.  Drizzle 
pickle juice mixture over potatoes and toss until evenly coated.  Refrigerate until cooled, 
about 30 minutes. In a large bowl, mix together the remaining pickle juice, remaining salt, 
pepper, celery seed, mayonnaise, sour cream, red onion and celery.  Toss in cooled potatoes.  
Cover and refrigerate until well chilled, about 30 minutes.  Just before serving, gently stir in 
the diced eggs.  Salad can be refrigerated in airtight container for up to 2 days.  Makes 4-6 servings

PICKLE RELISH (Thanks to a call from a Party Line Listener)

8 Cucumbers  1/2 Green Pepper, optional     1/2 Red Pepper
2 Medium Onions 1 Stalk Celery      
Put all the above through a food grinder.  Add 2 Tsp. Canning Salt.  Let stand 3 hours, stirring 
occasionally.  Drain.  In a kettle, put 1 1/2 Cups Sugar, 1 1/2 Cups Vinegar, 1 Tsp. Mustard Seed, 
1 Tsp. Celery Seed and 1 Tsp. Turmeric.  Bring to a boil. Add cucumber mixture.  Let sit until it
comes back to a boil.  Boil for 5 minutes and stir well.   Pour into hot sterilized jars and seal.  

KLTF PARTY LINE RECIPES FOR JULY 19th to July 23rd, 2010
               With questions, e-mail    dhilmerson@clearwire.net

FRUIT PIZZA
1 Cup Butter  2/3 Cup Sugar  1/2 Cup Powdered Sugar
2 Cups Flour  2 Tsp. Vanilla  2 Pkgs. (8oz. each) Cream Cheese
Fresh or Canned Fruit, save the juice
In a bowl, combine the butter, sugar and flour.  Pat into a 14” pizza pan.  Bake at 
350 degrees for 10 minutes.   Cool.   In a bowl, mix together the cream cheese, powdered 
sugar and vanilla until smooth.  Spread on crust.  Put fruit pieces on top.
Glaze:  3 Tbs. Cornstarch  1/2 Cup Sugar 1 Tsp. Lemon Juice
1 Cup Reserved Fruit Juice or Water
 In a saucepan, mix together the cornstarch, sugar, lemon juice and reserved fruit juice.
Cook until thick stirring constantly.  Cool and pour over fruit.

EASY FRUIT PIZZA 
1 Pkg. (18oz.) Refrigerated Cookie Dough  1/3 Cup Powdered Sugar
8 oz. Pkg. Cream Cheese, softened   1/2 Tsp. Vanilla or Almond Extract
Assorted Fruits like Blueberries, Strawberries, Grapes, Banana Slices, Kiwi, Mandarin 
Oranges, etc.
Preheat oven to 375 degrees.  Line an ungreased 14 inch pizza pan with cookie dough cut
In 1/8 inch slices, overlapping slightly or roll out to make one big cookie.  Bake 12 minutes 
or until  light brown.  Remove from the oven and cool on a wire rack.  In a bowl, mix together 
the cream cheese, sugar and vanilla or almond extract until light and fluffy.  Spread over 
cookie crust.  Arrange fruit over cream cheese layer in any design you want.
Note:  This does not keep well, so plan on using it up.  You may also use your oven sugar 
cookie recipe in place of the refrigerated dough.

MOLASSES CUPCKAES (Thanks to a call from a Party Line Listener)
3 Tbs. Shortening  1/4 Cup Brown Sugar 1/2 Cup Lite Molasses
1 Egg, beaten  1 1/4 Cups Flour  3/4 Tsp. Baking Powder
½ Tsp. Baking Soda 1/4 Tsp. Salt  3/4 Tsp. Cinnamon
3/4 Tsp. Ginger  1/2 Cup Buttermilk or Sour Milk
In a mixing bowl, beat together the shortening, brown sugar and egg.  Add the molasses and 
beat well.  In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and 
ginger.  Add alternately with the buttermilk to the molasses mixture.  Pour into paper lined 
cupcake pans.  Bake at 325 degrees for 25 minutes.

HOW TO GET RID OF FLIES AND BEES (Thanks to a call from a Party Line Listener)
Take a 2 Liter Bottle and cut off the top where it starts to taper.  Turn cut part upside down into 
top of the bottle.  Fill part way with pop or sweetened water.  You can also add a little fruit to 
the bottle or even chunks of meat.  Flies and bees will go into the bottle and can’t get out.

HOW TO GET RID OF FRUIT FLIES (Thanks to a Party Line Listener)
Put a little brandy in a small glass (Like a shot glass).  Add a couple drops of liquid dish soap.
Set on counter and the flies will go into the glass and drown.  

KLTF PARTY LINE RECIPES FOR JULY 12th   to July 16th , 2010
               With questions, e-mail    dhilmerson@clearwire.net

HORSERADISH PICKLES
Buy Kosher Pickles, can be either sliced or whole.  If you buy whole pickles, you sill need to quarter them.
2 Cups Sugar  1 Cup Vinegar  3 Tbs. Horseradish
Drain juice from the pickles.  Top pickles with horseradish.  In a saucepan. Cook the vinegar and sugar until sugar is dissolved.  Then let cool and then pour over pickles and enjoy!

DILLY BEANS
1 Quart Jars
In each jar, put
Beans, cut off ends 2 Chunks of garlic  1 Sprig of Dill
1/4 Tsp. Red Pepper or a pinch of cayenne pepper
Brine:  (Makes enough for about 2 quarts)
1/4 Cup Canning Salt 2 1/2 Cups Distilled Water  2 1/2 Cups White Vinegar
Put all ingredients into a kettle and bring to a boil and stir until clear.  Pour over beans in the jars.
Put on lids and rings and put in canner and boil for 10 minutes. (No longer or they will get soggy!)  Ready to eat in 2 weeks!

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

COMMERCIAL PRODUCTS THAT REPEL MOSQUITOES
(Thanks to the Internet)
Bounce Sheets (hanging out of a pocket or waistband)
Listerine (mixed 50/50 with household vinegar and then sprayed all over body)
Vicks Vapo Rub

WAYS TO GET RID OF SLUGS (Thanks to the Internet and from a Party Line Listener)
Beer. Place margarine tubs on top of the soil close to the damaged plants, wait until dusk and then fill them with the cheapest—but freshest—beer you can find. The next morning, they should be filled with dead drunken slugs. Dump this defeated debris nearby (where it will attract their cannibalistic pals) and repeat every evening.
Boards. Lay some old planks between your garden beds. The slugs will crawl underneath to hide from the sun. Come morning, lift the boards and scrape the slugs into a bucket with a flat piece of metal.
Copper. Slugs get shocked when they touch this shiny metal. You can buy ready-made copper plant guards or just adorn your raised bed frames with copper flashing. Hot-glue rings of pennies around the tops of your containers. Drop captured slugs into a jar of pennies and watch ‘em spark!

HOW TO GET RID OF FLYS
1 Quart Zip Lock Bags  Water  Pennies
Fill each bag about 1/2 full with water.  Add 4-6 pennies to each bag.  Zip the bag shut and hang around the area where you are eating outside.  We had a buffet table next to the house and taped two bags on the house above the buffet table and the flies disappeared!!  It’s worth a try!

Note:  We had a busy week on Party Line with no time for recipes, so hope you can use the above tips for summer. 

KLTF PARTY LINE RECIPES FOR JULY 6TH  to July 9TH , 2010
               With questions, e-mail    dhilmerson@clearwire.net

STRAWBERRY RHUBARB COFFEE CAKE (Thanks to Grace Dembouski)
Filling: 3 Cups Rhubarb, cut up in 1” pieces  1 Qt. Fresh Strawberries, mashed
2 Tbs. Lemon Juice 1 Cup Sugar  1/3 Cup Cornstarch
Cake:   3 Cups Flour 1 Cup Sugar  1 Tsp. Baking Powder
1 Tsp. Baking Soda 1/2 Tsp. Salt  1 Cup Butter, cut into pieces
1 1/2 Cups Buttermilk 2 Eggs   1 Tsp. Vanilla Extract
Topping: 1/4 Cup Butter 3/4 Cup Flour  3/4 Cup Sugar
In a large saucepan, combine rhubarb, strawberries and lemon juice.  Cover and cook over medium heat about 5 minutes.  Combine sugar and cornstarch and stir into saucepan.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from heat and set aside.  In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Cut in butter until you have coarse crumbs.  Beat the buttermilk, eggs and vanilla extract.  Stir into crumb mixture.  Spread half of the batter evenly into a greased 9X13” pan.  Carefully spread filling on top.  Drop remaining batter by tablespoonfuls over filling.  For topping, melt butter in a saucepan over low heat.  Remove from heat and stir in flour and sugar until mixture resemble coarse crumbs.  Sprinkle over batter.  Lay foil on lower rack to catch juice fruit spillovers.  Put coffee cake on middle rack.  Bake at 350 degrees for 40-50 minutes.  Cool in pan.  Cut in squares.

RED RASPBERRY JAM (Thanks to Heidi Van Slooten)
8 Cups Raspberries 5 Cups Sugar  2 Tbs. Lemon Juice
Combine the above ingredients in a sauce pan.  Bring to a boil and boil until thick, about 25 minutes.  Skim off foam and pour into hot sterilized jars.

PICKLE RELISH (Thanks to a call from a Party Line Listener, Arlene Beniek)
8 Cucumbers   2 Medium Onions 1 Stalk Celery
1/2 Green Pepper, optional     1/2 Red Pepper, optional
Put all ingredients through a meat grinder.  Put all in a bowl and add 2 Tbs. Canning Salt.  Let stand about 
3 hours.  Drain.   In a saucepan, combine 1 1/2 Cups Sugar, 1 1/2 Cups Vinegar, 1 Tsp. Mustard Seed, 
1 Tsp. Celery Seed and 1 Tsp. Turmeric.  Bring to a boil.  Add cucumber mixture.  Stir well and bring to a boil.  Boil 5 minutes and then pour into hot, sterilized jars.

RED, WHITE AND BLUEBERRY FRUIT SALAD (Thanks to Allrecipes.com)
1 Pint Strawberries, hulled and quartered  2 Tbs. Lemon Juice
1 Pint Blueberries  4 Bananas 1/2 Cup White Sugar
Mix the strawberries and blueberries together in a bowl.  Sprinkle with sugar and lemon juice and toss lightly.  Refrigerate until cold, at least 30 minutes.   About 30 minutes before serving, cut the bananas into 3/4  inch slices and toss with the berries.

How to get rid of black ants in the kitchen, Tip from a Party Line Listener:
Put bay leaves around where the ants come in, etc.

How to get rid of burnt smell in your microwave, Tip from John Roufs, a Party Line Listener:
In a microwave safe bowl, combine water and baking soda and cook on HIGH for awhile.  If it doesn’t work the first time, do it again.

KLTF PARTY LINE RECIPES FOR June 28th th to July 2nd  2010
               With questions, e-mail    dhilmerson@clearwire.net

KICKIN’ GRILLED NACHOS
1 Pkg. (8oz.) Kraft Mexican Style finely Shredded Four Cheese 
10 oz. Tortilla Chips    1/2 Cup Red Onion, finely chopped
1 Jalapeno Pepper, seeded and finely chopped 1 Tomato, chopped
1/2 Cup Sour Cream
Heat grill to medium-high heat.  Double Fold edges of large sheet of heavy-duty aluminum foil to make rimmed 12×10” tray.  Spread chips onto bottom of tray.   Cover with cheese, onions and peppers.  Place on center of grill.  Turn off burners directly below tray, or if using charcoal, move charcoal to the opposite side so that you have indirect heat.  Cover grill with lid.  Grill 5 minutes or until cheese is melted.  Top with tomatoes.  Serve with sour cream.  Variation:  You can add more of your favorite toppings, such as chopped cilantro, sliced black olives and/or guacamole, just before serving.

A&W COPYCAT CHILI DOGS
1 Lb. Ground Chuck   6oz. Can Tomato Paste 1 Tbs. Minced Onion  
1 Tbs. Sugar   1 Tbs. Yellow Mustard 2 Tsp. Chili Powder
1 Tsp. Worcestershire Sauce 1 Tsp. Salt  1/2 Tsp. Celery Seed  
1/2 Tsp. Ground Cumin  1/4 Tsp. Black pepper 1 Cup Water
Cook the ground chuck in a pan and break into small pieces.  Season with salt and pepper.  Add in the remaining ingredients.  Simmer for about 30 minutes until thickens.  In the meantime, grill or boil your favorite hot dogs.  When ready to serve, put your hot dog in a bun and spread on 3 Tbs. of the sauce.  Sprinkle on some cheddar cheese and 1 Tbs. of chopped white onion.

KEY LIME CUPCAKES 
1 Box Betty Crocker Super Moist Lemon Cake Mix 3/4 Cup Water
1 Box (4-serving size) Lime-Flavored Gelatin 1/3 Cup Key Lime Juice
1/3 Cup Vegetable Oil    3 Eggs
2-3 Drops Green Food Color, if desired
Glaze:  1 Cup Powdered Sugar       2 to 2 1/2 Tbs. Key Lime Juice
Frosting:  8oz. Cream Cheese, softened  1/4 Cup Butter, softened
3 1/2 Cups Powdered Sugar   1 Tsp. Vanilla
Grated Lime Peel, if desired
Put paper baking cup in each of 24 regular size muffin cups.  In large bowl, beat cake mix with gelatin with electric mixer on low speed 30 seconds.  Add remaining cupcake ingredients.  Beat on medium speed 2 to 3 minutes, scraping bowl as necessary.  Divide batter evenly among muffin cups, filling each about 2/3 full.  Bake at 350 degrees for 17-22 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove from pan to cooling rack.  With toothpick or wooden skewer, piece tops of cupcakes in several places.  In a small bowl, mix 1 cup powdered sugar and enough of the 2-2 1/2 tbs. lime juice until glaze is smooth and thin enough to drizzle.  Drizzle and spread glaze over cupcakes.  Cool completely, about 30 minutes.  In large bowl, beat cream cheese and butter on medium speed until light and fluffy.  On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed.  Beat on medium speed until fluffy.  Frost cupcakes, mounding and swirling frosting in center.  Garnish with lime peel.  Store covered in refrigerator.

BEST LEMONADE EVER (Thanks to Allrecipes.com)
1 3/4 Cups White Sugar  1 1/2 Cups Lemon Juice  8 Cups Water
In a small saucepan, combine sugar and 1 cup water.  Bring to a boil and stir to dissolve sugar.  Allow to cool to room temperature.  Then cover and refrigerate until chilled.  Remove seeds from lemon juice, but leave pulp in pitcher.  Stir together chilled syrup, lemon juice and remaining 7 cups water.  Serve over ice.

KLTF PARTY LINE RECIPES FOR June 21st to June 25th, 2010
               With questions, e-mail    dhilmerson@clearwire.net

CHICKEN RANCH TACOS

1 Box (4.7oz.) Old El Paso Stand ‘N Stuff Taco Shells 1 Pkg. Taco Seasoning Mix
3 Cups, Cut up Deli Rotisserie Chicken    1/2 Cup Ranch Dressing
1 1/2 Cups Shredded Lettuce    3/4 Cup Tomato, chopped
1 Cup Shredded Cheddar Cheese    1/4 Cup Sliced Green Onions
Heat taco shells in oven as directed on the box.  Put chicken in a microwave safe bowl.  Sprinkle with taco seasoning mix.  Toss gently to coat.  Microwave uncovered on HIGH 2-3 minutes or until hot.  Stir in the Ranch Dressing.  Spread mixture into the hot shells.  Top with lettuce, tomato, cheese and onion.  Drizzle with more dressing if desired. 

STRAWBERRY PRETZEL SQUARES

2 Cups Finely Crushed Pretzels 1/3 Cup Sugar  2/3 Cup Melted Butter
Mix pretzels, sugar and melted butter together and then press firmly onto the bottom of a greased 
9X13 inch baking pan.  Bake at 350 degrees for 10 minutes.  Cool.  
12 oz. Cream Cheese, softened 1/4 Cup Sugar  2 Tbs. Milk
1 Cup Thawed Cool Whip Topping
Combine the cream cheese, sugar and milk until smooth.  Gently stir in the Cool Whip.  Spread over crust.  Refrigerate.
1 Pkg. (8 Serving) Strawberry Jell-O 2 Cups Boiling Water 1 1/2 Cups Cold Water
2 pints Strawberries, sliced
In a large bowl, stir boiling water into the Jell-O for about 2 minutes or until completely dissolved.  Stir in the cold water.  Refrigerate 1 1/2 hours or until thickened (when spoon drawn through leaves definite impression), but not firm.  Stir in the strawberries.  Spoon over cream cheese layer.  Refrigerate 3 hours or until firm.  Cut into squares.  Garnish with additional whipped topping and strawberries, if desired.

ROAST ON THE GRILL (Thanks to my daughter, Sherrie and her husband, Jay)

4-5 lb. Chuck Roast  Mustard, any flavor 
Garlic Salt   Lawry Seasoning
Season the roast with the garlic salt and Lawry Seasoning, really good.  Then coat the roast on both sides with mustard.  Put in a cake pan and cover with foil and cook on the grill on low heat about 1 1/2  to 2 1/2 hours or until nice and tender.

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

KLTF PARTY LINE RECIPES FOR June 14th  to June 18th, 2010
               With questions, e-mail    dhilmerson@clearwire.net

FRESH SQUEEZED LEMONADE
7 Cups Water   3/4 Cup Sugar  4 Medium Lemons
Put water and sugar into a 2 quart pitcher.  Mix well to dissolve sugar.  Zest lemon for 1 Tbs. of zest.  Juice lemon for 1/2 cup of juice.  Add zest and juice to sugar and water mixture.  Mix well.  Serve over ice.  Garnish with fresh mint and a slice of lemon.

CITRUS SUMMER COOLER (A favorite of my children when they were young)
2 Small Cans Frozen Lemonade Concentrate  2 Small Cans Frozen Orange Juice Concentrate
1 1/2 Cups to 2 Cups Sugar   2 Oranges
Put orange juice concentrate and lemonade concentrate into a 5 quart ice cream pail.  Add sugar.  Cut oranges in half and squeeze juice into pail.  Then cut up the rest of the orange and add the chunks to the pail.  Fill the pail with cold water.  Stir until all is dissolved and combined.  Serve over ice in glasses.
  
BACON-CHEDDAR BURGERS
1 Cup Shredded Cheddar Cheese   1/2 Cup Mayonnaise
1 Cup Sliced Fresh Mushrooms   6 Strips Bacon, cooked and crumbled
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.

SIRLOIN ON THE BBQ
1 Lb. Boneless Beef Sirloin Steak (cut 1 to 1 1/2 inch thick
2 Tbs.  Grey Poupon Dijon Mustard  2 Tbs. Lemon Juice  1 Tbs. Oil
2 Cloves Garlic, minced    1/4 Cup A-1 Original Steak Sauce
Mix together the mustard, lemon juice, oil and garlic.  Brush onto steak and refrigerate 30 minutes.  Grill steak on medium-high heat for 4-6 minutes on each side or until medium doneness (160 degrees).  Remove from grill.  Cover and let stand 5 minutes.  Slice steak and serve with steak sauce.   Note:  Let cooked steak stand 5 minutes before slicing to allow the meat juices to set.  Then cut the steak across the grain into thin slices. 

GRILLED “BAKED” POTATOES
4 Baking Potatoes (2lbs.)    1/2 Cup Sour Cream  1 Tbs. Oil
1/2 Cup Shredded Cheddar Cheese   2 Green Onions, sliced  1 Tsp. Salt
1/4 Cup Real Bacon Bits.
Pierce potatoes with fork or small sharp knife.  Rub with oil.  Sprinkle with salt.   Microwave on HIGH 8 minutes or until tender, turning after 4 minutes.  Transfer from plate to grate of grill.  Grill on medium-high heat for 12-15 minutes or until potatoes are crisp and lightly browned, turning occasionally.  Split potatoes.  Serve topped with onions, cheese and bacon bits.  Note:  After you microwave the potatoes, you can also wrap them individually in foil.  Grill 12-15 minutes or until potatoes are tender, turning occasionally.  Potatoes will be less crispy than when grilled without the foil. 

HOMEMADE JEWELRY CLEANER (Thanks to Sandy Smith from Gold Smith Jewelers)
Use equal parts of sudsy ammonia and water.  Mix to combine and then add the jewelry and let soak for 
15 minutes.  Brush with a soft tooth brush if necessary.  Rinse well and dry with a soft towel.  If jewelry is greasy, you can use Dawn Detergent.  Note:  Do not use toothpaste!  If in doubt or if it is really good jewelry, it is always best to bring it in to the jewelry store.  Most clean jewelry for free!!

KLTF PARTY LINE RECIPES FOR June 7th to June 11th, 2010
               With questions, e-mail    dhilmerson@clearwire.net

MINNESOTA BURGERS FOR 50 (Thanks to Party Line guest, Barbara Davis, wife of Ken Davis, check out their website for more recipes at www.kendavis-bbg.com )
1 Lb. Wild Rice, well rinsed 2 Quarts Hot Water  1 Tbs. Salt
12 Lbs. Ground Beef  3 Cups Ken Davis BBQ Sauce 50 Hamburger Buns
Mix wild rice, hot water and salt in a heavy 3 quart saucepan.  Heat to boiling.  Reduce heat, cover and simmer until grains are open, 45 to 55 minutes.  Pour rice into colander, rinse with cold water to cool.  Drain well.  In a very large bowl, thoroughly mix wild rice, ground beef and 1 1/2 cups Ken Davis BBQ Sauce.  Form mixture into 50 patties, about 4 oz. each.  Grill directly over the coals in your grill until meat is no longer pink, 10-15 minutes, turning once.  Brush with remaining Ken Davis BBQ Sauce.  Serve on buns.  Makes 50 servings.

BEEF AU JUS SANWICHES
1 Large Sweet Onion, sliced 4 lbs. Beef Boneless Rump Roast, trimmed of fat
14 oz. Can Beef Broth  2 Tbs. Balsamic Vinegar  1/2 Tsp. Salt
1/4 Tsp. Black Pepper  1 Envelope (0.7 oz.) Italian Dressing Mix
12 Hoagie Buns, split  1 Large Green Bell Pepper, thinly sliced
12 Slices Provolone Cheese, cut in half
Place onion slices and broth in 4 quart slow cooker.  Brush all surfaces of beef roast with vinegar.  Place on onions.  Sprinkle with dry dressing mix, salt and pepper.  Cover and cook on low heat setting for 8-10 hours or until beef is tender.  About 5 minutes before serving, remove beef from cooker and put on cutting board.  Cut beef across grain into thin slices.  Return slices to cooker and mix well.  Serve beef mixture on buns with bell pepper and cheese.  Beef mixture will hold on low heat setting up to 4 hours. Note:  The balsamic vinegar is used to tenderize the meat and add even more flavor.

RECIPE FOR BIRD SUET (Thanks to a Party Line Listener and “Birds and Blooms”)
In a microwave safe bowl, put 1 Cup Corn Meal, 1 Cup Peanut Butter, 1 Cup Sugar, 1/2 Cup Flour and
1 Cup Water.  Microwave on HIGH for 3-5 minutes.  Stir in 1 Cup Bird Seed.  Let cool.  Press into 
2 Sandwich size plastic containers.  Refrigerate to set.

RECIPE FOR BIRD SUET FROM BIRDS AND BLOOMS OCT./NOV. 2009
Melt 2 Cups Lard with 1 Cup Peanut Butter.  Then add 2 Cups Corn Meal.  You can add sime nuts, raisins, crushed cereal or a little oatmeal.  You don’t have to add seed because the seed-eating birds have other feeders.  The woodpeckers, nuthatches and chickadees really love it.

OVEN SALSA (Thanks to Party Line guest, Sr. Loretta)
16 Cups Tomatoes, chopped  3/4 Cup White Sugar    2 Tsp. Pepper
4 Cups Chopped Onion   2 Tbs. Chili Powder  2 Tsp. Cumin
2 Cups Chopped Green Pepper  3 Tbs. Garlic Salt   1 Tsp. Alum
1/3 Cup Canning Salt   2 1/2 Cups White Vinegar  
1/2 Cup Chopped Jalapeno Peppers
Put all the ingredients into a large roasting pan.  Bake 2 hours at 350 degrees.  Stir a few times.  Put into hot sterilized jars and seal.  Makes 10 pints.

KLTF PARTY LINE RECIPES FOR June 1st to June 4th, 2010
               With questions, e-mail    dhilmerson@clearwire.net

(Party Line was live at Coborn’s on June 3rd and June 4th, 2010) and these are the recipes that I brought) 

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

DONNA’S FAVORITE BOSTON CREAM PIE CUPCAKES (Served on Thursday)
1 Box Yellow or White Cake  Mix and the ingredients asked for on the box 1 Cup Cool Whip, thawed 
1 Small Box French Vanilla Instant Pudding           1 Can Prepared Chocolate Frosting           1 Cup Milk
Prepare cake as directed on the box and make cupcakes from the batter.  Bake as directed on the box.
Cool completely.  In a bowl, combine the instant pudding with  the milk.  Mix until it thickens.  Let cool in the refrigerator for about 10 minutes.  Then add the Cool whip and stir until combined.  Cut a small hole in the corner of a pastry or plastic bag and insert a small decorating tip.  Fill with pudding.  Push the tip through the top to fill each cupcake.  Then frost with the chocolate frosting.
Note:  If you want to top with ganache, in a small saucepan, bring 1/2 cup of heavy whipping cream just to a boil.  Pour over 1 cup of semi-sweet chocolate chips.  Whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.  Spoon over cupcakes.  Let stand until set.  Store in airtight container in the refrigerator. 

CARAMEL BANANA MUFFINS (Served on Friday)
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.

STRAWBERRY CREAM PUFF KABOBS (Served on Friday)
18 Tiny Frozen Cream Puffs (from 13.2 oz. box), thawed       6 (10 INCH) Bamboo Skewers
12 Fresh Strawberries, stems removed if desired  2 Tbs. Semi-Sweet Chocolate Chips
1 Tbs. Butter
Line cookie sheet with waxed paper.  On each skewer, alternately, thread 3 cream puffs and 2 strawberries.  In a microwave-safe bowl, combine the chocolate chips and butter and microwave on High for 30 seconds or until melted.  Drizzle chocolate over the kabobs.  Note:  You could drizzle with chocolate ice cream topping instead of the melted chocolate chips and butter, if desired.

Donna’s Chocolate Brownies (Served on Thursday)
Just make a box of brownies as the box tells you to.  When you take them out of the oven, sprinkle on 1/2 cup of chocolate chips and let them sit for about 3-4 minutes and then carefully spread and frost the brownies and sprinkle with nuts.

On Next Weeks Recipe flyer will be:
***Recipe for Beef au Jus Sandwiches given on June 1, 2010 
***Recipe for Minnesota Burgers for 50 from Party Line guest, Barbara Davis

KLTF PARTY LINE RECIPES FOR May 24th  to May 28th , 2010
               With questions, e-mail    dhilmerson@clearwire.net

RHUBARB SLUSH (Thanks to Karen Meyer)
8 Cups Rhubarb Chopped  8 Cups Water   3 Cups Sugar
Cook until soft and strain
After rhubarb is cooked, use strainer to strain juices from rhubarb. Take a spoon and mush rhubarb in strainer to get juices out.  To the juice, add
1 Small Box Strawberry Jell-O 1/2 Cup Lemon Juice 2 Cups Vodka
Stir until all is well mixed and Jell-O is dissolved.  Pour all ingredients in ice cream pail. (You can add some of the rhubarb particles, but not a lot.) Freeze. When ready to serve, fill glass half full with the slush and then fill glass with 7up or sprite. ENJOY!

PINA COLADA SLUSH (Thanks to Karen Meyer)
12oz Frozen Lemonade  46oz Pineapple Juice 1 Bottle of Pina Colada Mix
2 Cups Vodka   20 oz Bottle of 7up
Mix together in ice cream pail and Freeze. When ready to serve, fill glass half full with the slush and then fill glass with 7up or sprite. 
 
RASPBERRY SLUSH (Thanks to Karen Meyer)
1 Large Can of Pineapple Juice 12oz Frozen Lemonade 6oz of Lemon Juice
3 Cups Sugar   1 1/2 Cups of Vodka 3 Packages of Raspberry Kool-Aid
2 Packages of Frozen Raspberries
Stir all together in ice cream pail. Add enough water to fill the pail. Stir well and freeze. When ready to serve, fill glass half full with the slush and then fill glass with 7up or sprite
 
RUTH’S FROZEN FRUIT SLUSH (Thanks to my sister, Ruth Lucas)
2 Cups Sugar   3 Cups Water
Put in kettle and bring to a boil and let cool.
Combine the following fruit in a plastic 9×13 or bigger container.  
1 Can Pineapple Tidbits with juice  3 Firm Bananas, sliced
4 Cups Watermelon Chunks  1/2 Cup Big Cantaloupe, cut into chunks
1 Quart Fresh Strawberries, cut into chunks or (2 10oz. Pkgs. of Frozen Strawberries)
1 Pint Blueberries   3 or 4 Kiwis, cut into chunks
12oz. Can Frozen Orange Juice Concentrate, thawed
12 oz. Can Frozen Lemonade Juice Concentrate, thawed
Pour the sugar and water mixture over the top and stir carefully to combine.  Freeze at least for 24 hours. 
At serving time, remove from freezer at least 10 minutes ahead of time.  Fill glass half full with the fruit 
mixture and top with 7-up or any lemon-lime drink that you prefer.

TO PREVENT TOMATO ROT
(Thanks to call from a Party Line Listener. A Long Prairie Mail Carrier)

Mix together 1 gallon of water and 4 Tbsp. Epson Salt.  Put one pint of the mixture with each tomato plant.

Or, mix together the shells from 2 eggs and 1 Tsp. Epson Salt and put in with the tomato when you plant it.

For healthier tomato plants, add 1 Tbs. of Non-Fat Dry Powdered Milk to the soil by each tomato plant, once every 3 weeks.

For sweeter tomatoes, add a tsp. of sugar to the soil by  each tomato plant.

KLTF PARTY LINE RECIPES FOR May 17th  to May 21st , 2010
             With questions, e-mail    dhilmerson@clearwire.net

STEVE’S CUBAN IRISH SHEPARD’S PIE (Originally from Steve’s friend, Angie)
1 lb. Ground Turkey or Beef  1/2 Large Vidalia Onion, chopped
2-3 Garlic Cloves, chopped  1 Tbs. Olive Oil
1 Small Can Tomato Sauce  1/2 Cup Dry White Wine
10 or fewer Pimiento Stuffed Olives 2 Tbs. Liquid from the Olives
5-8 Capers    1/4 cup Yellow Raisins
1 Tsp. Cumin    Salt and Pepper to taste
1 Can Green Beans, drained  1 Can Peas and Carrots, drained
1 Can Whole Kernel Corn, drained  1 Cup or more of Shredded Sharp Cheddar Cheese
6-8 Red Skinned Potatoes, cubed  Milk to taste
1/4 Cup Butter, or to taste   Salt and Pepper to taste
In a kettle, cook the potatoes until tender.  Drain and then mash the potatoes with the milk, butter and salt and pepper to taste.  Be careful not to over mash.  You want the potatoes to be “lumpy”. Note:  You can add a few tablespoons of cream cheese to the mashed potatoes.   Set aside.  In a large skillet, sauté the onion and garlic in the olive oil over medium heat until tender and the onions are almost translucent.  Set aside in a separate dish.  In the skillet, brown the turkey or beef and drain off any excess fat.  Add back the onions and garlic to the skillet.  Turn the heat down to medium low.  Add the tomato sauce and wine.  Blend together and add the cumin.  While the mixture simmers, chop up the olives and capers.  Add the olives,, olive liquid, capers and raisins to the meat mixture.  Add salt and pepper and adjust the seasonings.  I typically add a lot more cumin, raisins and wine.  This mixture is called Cuban Picadillo.  Some like their picadillo wet or soupy.  I prefer somewhere in the middle…say “saucy”.  To do this, either add more wine or simmer longer to burn off the excess wine.  Put in a greased, deep pie pan or a big loaf pan. Then spread on layers of the green beans, peas and carrots, corn and then put on as much cheese as you like.  Spread the mashed potatoes over the cheese.  It can be tough to spread the potatoes over the cheese, so you can use the back of a wooden spoon or (CLEAN) wet hands.  Sprinkle with a bit more salt and pepper.  The potatoes should bring all the ingredients to about 1/2 inch from the top of the pan.

EASY WILD RICE CASSEROLE (Thanks to Steve Vanslooten)
1 Cup Wild Rice  2 1/2 Cups Water   1 Tsp. Salt
1 lb. Ground Beef 1 Green Pepper, chopped     1 Medium Onion, chopped
1 Can Sliced Mushrooms 1 Can Cream of Mushroom Soup 1 Can Cream of Chicken Soup
In a kettle, put the water, rice and salt.  Bring to a boil and boil 45 minutes or until tender.  In a skillet, brown the hamburger with the green pepper, onion and mushrooms.  Mix in the soups and cooked rice.  Put in a buttered casserole dish.  Bake at 350 degrees for 45 minutes.

SOUTHWESTERN BLT TACO SALAD 
1 Lb. Lean Ground Beef   2/3 Cup Water     
1 Pkg. Taco Seasoning Mix  1/2 Cup Thick and Chunky Salsa  
1/2 Cup Precooked Bacon      1/2 Cup Southwest Ranch Sour Cream Dip
4 Plum Tomatoes, each cut in 8 pieces     2 1/4 oz. Can Sliced Ripe Olives, drained
10 oz. Bag Ready-to-eat Romaine Lettuce 1 Cup Shredded Cheddar Cheese
1 Cup Chili Cheese-Flavored Corn Chips
In a 10 inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked.  Drain.  Stir in taco seasoning mix and water.  Reduce heat to medium.  Cook uncovered 2-4 minutes, stirring occasionally, until most of liquid is absorbed.  In a large bowl, mix sour cream dip and salsa.  Stir in beef mixture, bacon and olives.  Gently fold in tomatoes and lettuce.  Sprinkle with cheese and chips and serve immediately.  Note:  In place of the Southwest Ranch Sour Cream Dip you can use 
1/2 cup of sour cream mixed with 1-2 tsp. of taco seasoning mix.

HOMEMADE PANCAKE SYRUP
1/2 Cup Water      1/4 Cup Butter          3/4 Cup Brown Sugar    1/2 Tsp. Maple Flavoring
Put all the above ingredients in a saucepan and bring to a boil.  Remove from heat and add maple flavoring. 

KLTF PARTY LINE RECIPES FOR May 10th  to May 14th , 2010
             With questions, e-mail    dhilmerson@clearwire.net

HOW TO KEEP BUGS OUT OF YOUR APPLE TREES 
Mix together, 1 Quart Vinegar, 1 Quart Water, 1 Cup Sugar and 1 Banana Peel, cut up.
Put in a plastic gallon milk carton without the cover and hang in the tree at an angle so it doesn’t rain in.  Note:  Another lady called in and said that she puts the cover on but makes a few v cuts in the plastic milk carton.  The bugs find their way in and then can’t get out! This recipe is from previous years.

HOW TO KEEP BUGS OUT OF YOUR APPLE TREES
(Thanks to Bernie Gallus who got it from Margo Tiemann)
Combine 1 Cup Brown Sugar, 1 Cup Apple Cider Vinegar and 1 Cup Water.
Put in plastic milk carton, without cover, and hang in the tree at an angle so it doesn’t rain in.

COUNTRY BBQ CHICKEN (Thanks to Taste of Home)
3/4 Cup Ketchup  1 Tbs. Molasses  2 Tsp. Brown Sugar
1 Tsp. Chili Powder 1 Tsp. Canola Oil  1/2 Tsp. Worcestershire Sauce
1 Garlic Clove, minced 2 Tbs. Butter, melted 
 1 1/2  to 2 lbs. Boneless, Skinless, Chicken Breast Halves
In a small bowl, combine everything but the chicken and butter.  Cover and refrigerate until ready to use.
Brush chicken with butter.  Grill, uncovered, over medium heat for 3-4 minutes on each side or until browned.  Baste with barbeque sauce.  Grill 4-6 minutes longer or until a meat thermometer reads 
170 degrees, basting and turning often.  Makes 4-6 servings and 3/4 cup barbeque sauce.

GRILLED MARGARITA CHICKEN (Thanks to Betty Crocker)
1/2 Cup Liquid Nonalcoholic Margarita Mix  3 Tbs. Lime Juice
3 to 3 1/2 Lb. Cut-up Broiler-fryer Chicken  1 Garlic Clove, finely chopped
1 Tsp. Coarse Salt
Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food storage bag.  Add chicken.  Seal bag and turn to coat with marinade.  Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24  hours.  Remove chicken from marinade, reserve marinade.  Heat coals or gas grill for direct heat.  Place chicken, skin sides up, on grill.  Brush with marinade.  Sprinkle with 1/2 Tsp. of the salt.  Cover and grill 5-6 inches from medium heat 15 minutes.  Turn chicken.  Brush with remaining marinade, sprinkle with remaining 1/2 tsp. salt.  Cover and grill 20-40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.  Note:  This marinade also works nicely with boneless skinless chicken breast halves.  Cover and grill chicken 8-10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. 

CARAMELIZED BEEF SKEWERS
1 lb. Beef Sirloin Steak, thinly sliced 1/4 Cup A-1 Original Steak Sauce, divided
1 Tsp. Grey Poupon Dijon Mustard  1/4 Cup Kraft Original Barbecue Sauce
Toss meat with 2 Tbsp. Steak Sauce.  Let stand 10 minutes.  Meanwhile, combine remaining steak sauce, barbecue sauce and mustard.  Thread meat onto 8 skewers.  Grill over medium-high heat for 6-8 minutes or until meat is done, turning after 3 min. and brushing occasionally with barbecue sauce mixture.. Note:  To make ahead, toss meat with steak sauce as directed.  Refrigerate up to 24 hours before grilling as directed.

KLTF PARTY LINE RECIPES FOR May 3rd  to May 7th , 2010
             With questions, e-mail    dhilmerson@clearwire.net

SOFT BREAD PRETZELS(Thanks to Party Line Listener, Muriel Poehler)
1 1/2 Cups Water  1 Tbs. Sugar  1 Packet Yeast
1 Tbs. Oil or Butter 1 Tsp. Salt  4 1/2 Cups Flour
1/2 Cup Baking Soda Coarse Salt
Mix 1 1/2 Cups Warm Water with 1 Tbs. Sugar and 1 packet yeast.  Let sit 10 minutes.  Stir in the salt, oil or butter and 2 cups of the flour and as much additional flour as you can.  Then turn onto a floured board and knead for 7-8 minutes, adding flour as necessary.  Important—don’t add baking soda to the dough!  Put dough in a lightly oiled bowl and rest in a warm place for 1 hour.  In the mean time bring 4 cups water and 1/2 cup baking soda to boil in a large pot.  Heat oven to 450 degrees.  Punch down dough and divide into 16 equal pieces.  Roll each piece into a rope 16-20 inches long.  To form pretzel shape, fold rope in half, twist twice and fold over.  Boil each pretzel for 1-2 minutes, turning once.  With a slotted spoon transfer to a cookie sheet lined with parchment paper and sprinkle with course salt.  Bake pretzels at 
450 degrees for 10 minutes. Note:  For variations, Instead of sprinkling with salt, you can sprinkle with a sugar-cinnamon mixture, or brush with garlic butter, or just melted butter and sea salt, or serve warm with honey-mustard dip!! Note:  Forgot to put the baking time on last weeks flyer.

RHUBARB AND STRAWBERRY CRISP (Thanks to my daughter, Linda Posterick)
5 Cups Diced Rhubarb  2 Cups Sliced Strawberries
1 Cup Sugar   2 Tbs. Flour
1/2 Tsp. Cinnamon
Combine the above ingredients  and put into a greased 9” baking dish.
Topping:  1 Cup Flour  3/4 Cup Sugar 
1/2 Cup Butter, melted  1/2 Cup Rolled Oats (not instant)
Combine the topping ingredients and sprinkle over the rhubarb mixture.  Bake at 
375 degrees for 35-40 minutes.  Great served, warm out of the oven with ice cream!

STRAWBERRY MALLOW RHUBARB DESSERT 
(Thanks to my daughter Sherrie, in Cloquet)
4 Cups Rhubarb     4 Cups Mini Marshmallows
1 Cup Sugar     1 Pkg. (3oz.) Strawberry Jell-O
1 White or Yellow Cake Mix (also eggs, oil and water as directed on box)
Put rhubarb in a greased 9X13 inch pan.  Sprinkle marshmallows over the rhubarb.  
Combine the sugar and dry Jell-O and sprinkle over marshmallows.  Mix cake as 
directed on the box and pour over top of marshmallows.  Bake 350? for 1 hour.

CUCUMBER SALAD (Thanks to my daughter, Linda Posterick)
5 Cucumbers, sliced thin                         2 Tbs. Salt
1 Small Onion, thinly sliced                    4 Tbs. Sugar
3 Tbs. Vinegar                                         Dash of Pepper       2 Tbs. Cream or Milk
Peel and slice cucumbers very thin.  Sprinkle with salt.  Cover with a plate and put a
 bowl  on top of plate to weight it down.  Let stand about 1  hour or more.  Drain and 
squeeze excess juice out and throw away.  Then add thinly sliced onion, sugar, vinegar,
 pepper and milk or cream.

USES FOR CUCUMBERS (Thanks to the Internet)
Out of WD40 and need to fix a squeaky hinge?  Take a cucumber slice and rub it along the problematic hinge, and the squeak is gone!  Note:  More hints next week on uses for cucumbers!

KLTF PARTY LINE RECIPES FOR April 26th  to April 30th, 2010
                With questions, e-mail    dhilmerson@clearwire.net

EASY CROCK-POT PULLED PORK
1/2 Cup Ketchup  1/3 Cup Worcestershire Sauce 1/3 Cup Apple Cider Vinegar
1 Tb. Ground Mustard 1/2 Tsp. Liquid Smoke  1/2 Tsp. Paprika
1 Tbs. Garlic Powder 1/4 Cup Brown Sugar  Dash Red Chili Pepper Flakes
Pinch Salt and Pepper 1 Medium Onion, chopped  3 lbs. Pork Shoulder, trimmed of fat
Combine all ingredients except for onion and pork into crock pot.  Whisk all ingredients until well blended.  Put pork and onions into mixture, coating both sides of meat.  Cook for 8-10 hours on LOW.  After meat is cooked, remove from crock pot onto plate and bread apart with fork.  If meat  has any bones, discard them at this time.  Put meat back into warm sauce in crock pot and reheat.  Serve on hamburger buns.

SHREDDED BBQ PORK FOR SANDWICHES
2 lbs. Boneless Pork Roast  1 1/2 Cups Onion, chopped
1 Cup Diet Soda, any kind  1 Cup Low Sodium BBQ Sauce
Put pork in slow cooker.  Combine all other ingredients in a bowl and then pour over
Pork in slow cooker.  Cover and cook on HIGH  4-6 hours or until meat is very tender.  
Shred pork and put back into sauce.  Serve on whole wheat or multigrain buns.

EASY LAYERED RHUBARB DESSERT
4 Cups Rhubarb, diced  1 Cup Sugar  1 Small Box Red Jell-O
1 Box White Cake Mix  1 Cup Coconut  1/2 Cup Walnuts
1 1/2 Sticks Melted Butter
Butter a 9X13 inch pan.  In the pan, sprinkle in the rhubarb.  Then top rhubarb with the sugar.  Then top the sugar with the Jell-O, then top the Jell-O with the dry cake mix, then top the cake mix with the coconut and then sprinkle on the walnuts.  Pour melted butter over the top of everything. 
 Bake at 350 degrees for 40-45 min.

USES FOR CUCUMBERS (Thanks to the Internet)
Feeling Tired in the afternoon?  Put down the caffeinated soda and eat some fresh cucumbers.  They are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours
Tired of your bathroom mirror fogging up after a shower?  Try rubbing a cucumber slice along the mirror.  It will eliminate the fog and provide a soothing, spa-like fragrance.
Are grubs and slugs ruining your planting beds?  Place a few slices in a small pie tin and your garden will be free of pests all season long.  The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
*** More uses for cucumbers next week***

KLTF PARTY LINE RECIPES FOR April 19th  to April 23rd , 2010
                With questions, e-mail    dhilmerson@clearwire.net

OVEN-BAKED CHICKEN FINGERS
1 Cup Dry Italian Bread Crumbs  1/4 Cup Oil  2 Tbs. Grated Parmesan Cheese
6 Boneless,  Skinless Chicken Breasts 1 Clove Garlic, minced 
Shake bread crumbs and cheese together in a plastic zipping bag and set aside.  Combine garlic and oil in a small bowl and set aside.  Flatten chicken to 1/2 inch thickness.  Cut into one-inch wide strips.  Dip strips in oil mixture and then coat with crumb mixture.  Arrange on a greased baking sheet.  Bake at 350 degrees for 20 minutes, tuning after 10 minutes.

ANGEL FOOD TORTE
1 Prepared Angel Food Cake (10 inches) 1 Pkg. (3.4oz.) Instant Vanilla Pudding Mix  
8oz. Cool Whip, thawed   1 Can (8oz.) Crushed Pineapple, undrained
1/2 Cup Cold Milk   1/2 Cup Flaked Coconut
Maraschino Cherries for garnishing
In a bowl, combine milk, pudding mix and pineapple.  Mix well.  Fold in the whipped topping.  Cut cake horizontally into three layers.  Place the bottom layer on a serving plate.  Spread with 1 1/3 cups pineapple mixture.  Repeat.  Place top layer on cake.  Spread with remaining pineapple mixture.  Sprinkle with coconut and garnish with cherries.  Makes 12 servings.

RHUBARB PUNCH (Thanks to Party Line Listener, Margaret Kaiser)
1 Gallon Cut Up Rhubarb   1 Gallon Water
1 1/2 Cups Sugar    1 Pkg. (3 oz.) Strawberry Jell-o
In a kettle, combine the rhubarb and water and cook until rhubarb is tender.  Strain.  Combine the strained juice and sugar in the kettle and cook until clear.  Add Jell-o and stir until dissolved.  When serving, pour into a punch bowl and add ginger ale or 7-Up to taste.  Note: Margaret has her own strawberry rhubarb so if you don’t, you might want to check to see if the punch  is sweet enough.

1. MARK’S ITALIAN APPETIZERS 

   (Thanks to Fr. Mark Innocenti of Our Lady of Lourdes Church)

   2 lbs. Ground Beef 2 lbs. Ground Pork 2 lbs. Ground Chicken 2 lbs. Ground Venison

   2 Pkgs. Frozen Spinach, thawed   3 Cheese Blend  Parmesan Cheese

   1/2 to 1 Pkg. Frozen Chopped Onions  Italian Seasoning  Fennel, to taste 

   Garlic, Red Pepper Flakes, to taste   Salt and Pepper to taste

   1 Pkg. Wonton Wrappers    I Can’t Believe It’s Not Butter Spray

   In a skillet, brown all the meat together.  Drain and cool.  In a large bowl, combine the meat, onions, spinach, cheese blend and seasonings.  Press each wonton wrapper into a mini muffin pan.  Put some meat mixture into each wonton.  Dip your fingers into cold water and then pinch and twist tops of each wonton together to form a package.  Spray the tops with I Can’t Believe It’s Not Butter Spray.  Sprinkle a little Parmesan Cheese over the top of each package.  Bake at 350 degrees for 15 minutes. Note:  Fr. Mark said that he also puts them under the broiler just for a little bit to brown the edges a little more.  Just in case you haven’t noticed, this does make quite a big batch and it is mostly done by the tasting of Fr. Mark, “a little of this and a little of that”.  They are very good and they do have a little bite to them and we hope you will give them a try!!

TURKEY BURGERS
3 Lbs. Ground Turkey 1/4 Cup Seasoned Bread Crumbs  1/4 Cup Onions, finely diced
2 Eggs, lightly beaten 1/4 Cup Chopped Fresh Parsley  1 Clove Garlic, minced
1 Tsp. Salt  1/4 Tsp. Ground Black Pepper
In a large bowl, combine all the ingredients.  Form into 12 patties.  Cook patties in a skillet over medium heat, turning once until meat thermometer reaches 180 degrees.  ( Can be cooked on the grill also.)

KLTF PARTY LINE RECIPES FOR April 12th  to April 16th , 2010
             With questions, e-mail    dhilmerson@clearwire.net

STRAWBERRY CREAM PUFF KABOBS

6 (10 INCH) Bamboo Skewers 
18 Tiny Frozen Cream Puffs (from 13.2 oz. box), thawed
12 Fresh Strawberries, stems removed if desired
2 Tbs. Semi-Sweet Chocolate Chips
1 Tbs. Butter
Line cookie sheet with waxed paper.  On each skewer, alternately, thread 3 cream puffs and 2 strawberries.  In a microwave-safe bowl, combine the chocolate chips and butter and microwave on High for 30 seconds or until melted.  Drizzle chocolate over the kabobs.  Note:  You could drizzle with chocolate ice cream topping instead of the melted chocolate chips and butter, if desired.
Note:  In case you want to make your own Cream Puffs, use the following recipe.
I
CREAM PUFFS

¾ Cup Water 1/4 Cup Butter 1/4 Tsp. Salt
3/4 Cup Flour 3 Eggs, lightly beaten
In a saucepan, combine water, butter and salt.  Bring to a boil over high heat.  Add flour all at once.  Stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball.  Remove from heat, add eggs and whisk until smooth and very thick.  In a greased mini muffin pan, using a small cookie scoop, put a scoop of dough into cups.  Bake at 375 degrees for 22-25  minutes or until deep golden brown.  Remove from oven.  Make a small cut into side of each puff to release excess steam.  Remove puffs from pan to cooling rack.  Cool completely.

Filling:
8 oz. Cool Whip, thawed         1/2 Cup Powdered Sugar     1/2 Tsp. Vanilla Extract
1/4  Cup Chocolate frosting, melted        2 Tbs. Chopped Nuts, optional 
Combine whipped topping, powdered sugar and vanilla.  Mix gently until well blended.  Pipe filling into center of each puff and drizzle with melted chocolate frosting and sprinkle with chopped  nuts, if desired.

CHICKEN CAESAR SALAD

1 Pkg. (6 oz.) Grilled Chicken Breast Strips  8 Cups Torn Romaine Lettuce
1/2 Cup Caesar Dressing    Freshly Grated Parmesan Cheese
In a non-stick skillet, spread chicken evenly.  Heat on medium high 3-5 minutes or until warm, turning frequently.   In a bowl, combine chicken and lettuce.  Drizzle with dressing and toss.  Sprinkle with cheese.

EASY STRAWBERRY SHORTCAKE

1 White or Yellow Cake Mix and ingredients called for on the recipe.
Prepare and bake cake as directed on the box in a 9×13” pan.  Cool and then frost with the following Topping:  1 Cup Whipping Cream  8 oz. Cream Cheese, softened
1/3 Cup Powdered Sugar   1 Tsp. Vanilla
In a chilled bowl, beat whipping cream on HIGH speed until soft peaks form.  Set aside.  In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended.  Fold in whipped cream.  Spread on top of cooled cake.  To serve, cut cake into squares and place on individual dessert plates and top with fresh strawberries.

KLTF PARTY LINE RECIPES FOR April 5th  to April 9th , 2010
             With questions, e-mail    dhilmerson@clearwire.net

CARAMEL APPLE BREAD
1 Cup Fat-Free Plain Yogurt  3/4 Cup Sugar  2 Eggs
2 Tsp. Vanilla Extract   2 Cups Flour  2 Tsp. Baking Powder
1/2 Tsp. Baking Soda   1/2 Tsp. Salt  3/4 Cup Chopped Pecans
1 1/2 Cups Chopped, Peeled Tart Apples 1/4 Cup Brown Sugar 2 Tbs. Butter
1 Tbs.  Fat-Free Milk
In a large mixing fowl, beat the yogurt, sugar, eggs and vanilla.  Combine the flour, baking powder, baking soda and salt.  Add to the yogurt mixture and beat until just combined.  (Don’t overbeat or the bread will get tough).  Fold in apples and pecans.  Pour into a greased, 9×5” loaf pan.  Bake at 350 degrees for 45-55 minutes or until a toothpick, inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  In a small saucepan, bring the brown sugar, butter and milk to a boil, stirring constantly.  Cover and cook for 1 minute.  Cool slightly.  Spread over cooked bread.  Let stand for 15 minutes before serving. 

DEVILED EGGS (Thanks to Paula Deen-Food TV Network)
7 Large Eggs, hard-boiled and peeled Salt and Pepper to taste  1 Tsp. Prepared Mustard
1 1/2 Tbs. Sweet Pickle Relish  1/4 Cup Mayonnaise  
Sweet Gherkin Pickles Sliced, for garnishing Pimentos, for garnishing
Paprika or Paula Deen Paprika Spice Blend, for garnishing
Cut the eggs in half, lengthwise.  Remove yolks and place in a small bowl.  Mash yolks with a fork and stir in mayonnaise, pickle relish, mustard and salt and pepper to taste.  Fill egg whites evenly with yolk mixture.  Garnish with paprika, pickles and pimentos.  Store covered in the refrigerator. 

TURTLE COOKIES MADE IN A WAFFLE IRON (Thanks to Jan Albrecht)
2 Squares Chocolate or 6 Tbs. Cocoa 1/2 Cup Butter or Margarine 2 Eggs
3/4 Cup Sugar    1 Cup Flour   1 Tsp. Vanilla
Melt chocolate or cocoa and butter.  Beat eggs and sugar.  Add the chocolate and butter.  Fold in the flour and add the vanilla.  Drop from teaspoon for each turtle on a greased waffle iron.  Bake less than one minute.  Take off waffle iron with a fork.  Let cool and frost.
Frosting:  1/2 Square Chocolate or 1 tsp. Cocoa 1 1/2 Cup Brown Sugar 1/4 Cup Water
1 Cup Powdered Sugar    1/2 Tsp. Vanilla  Nuts, if desired
Melt chocolate or cocoa with sugar, water and butter.  Boil 3 minutes.  Add vanilla and cool.  Add powdered sugar when cool.  Place nuts on top if desired.  Note: Jan said that she got this recipe from the 
1962 VFW Auxiliary Cookbook and it was submitted by Mrs. Victor Boser.

CRANBERRY BREAD (Thanks to a call from a Party Line Listener)
1/2 Cup Butter  1/2 Cup Sugar  1/2 Cup Brown Sugar  2 Eggs
2 Cups Flour  1/2 Tsp. Baking Soda 1 1/2 Tsp. Baking Powder  1/2 Tsp. Salt
1 Cup Sour Cream 3/4 Cup Chopped Pecans 1 1/2 Cups Chopped Fresh Cranberries   
1 Tsp. Vanilla
In a mixing bowl, beat until creamy the butter, sugar and brown sugar.  Add the eggs and beat until fluffy.
In a bowl, combine the flour, baking powder, baking soda and salt.  Gradually add the dry ingredients to the creamy mixture.  Stir in the sour cream, cranberries, pecans and vanilla.  Put in 3 medium loaf pans or 4 small ones.  Sprinkle with the following topping.
In a bowl, combine 1/2 cup brown sugar, 1/2 cups quick oats, 1/3 cup flour and 6 tbs. butter.  Sprinkle over the bread and bake at 350 degrees for 35-40 minutes or until done.  Serve with the following cranberry butter.  
CRANBERRY BUTTER SPREAD
In a mixing bowl, beat together 1 Cup Butter, softened, 3 Tbs. Powdered Sugar and 2 Tbs. Cranberry Preserves.  Chill.  Bring to room temperature when ready to use.

LITTLE FALLS RADIO– HOME, GARDEN & LEISURE SHOW-2010
With questions about the recipes or Pampereed Chef Parties, Orders, etc.
Call Donna Hilmerson, Ind. Pamp. Chef Sales CONSULTANT  320-632-8352
E-MAIL   dhilmerson@clearwire.net and to order products 24/7 go to my 
Website at     www.pamperedchef.biz/pcdonna

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

RANCH/CHIP APPETIZERS
1 Bag “Scoop” Chips 2 Large Carrots, finely grated or chopped
Ranch Dressing  1 Bunch Broccoli, cleaned and broke into small florets
Put scoop chips onto serving platter in a single layer.  Put a tsp. of Ranch Dressing in the middle of each scoop chip.  Top with broccoli florets and a little grated carrot.  Eat and enjoy!

PARTY PRETZELS
4 lb. Bag of Small Twisted Pretzels 1 Tsp. Garlic Salt    1 Pkg. (Dry) Hidden Valley Ranch Dressing Mix 
1 Tsp. Dill Weed   8oz.  Orville Redenbacher Buttery Flavored Popcorn Oil
Put pretzels in a large container or in a tall kitchen garbage bag.  In a bowl, combine  the oil, dry Ranch Dressing Mix, garlic and dill weed.  Stir until well blended.  Pour over the pretzels. Stir or shake until well mixed.  Let stand 
overnight.  In the morning, stir or shake again and then put into airtight  containers.  You do not bake these!!

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. 

TUXEDO BROWNIE CUPS
1Pkg (19-21oz.) Fudge Brownie Mix (plus ingredients to make cake-like brownies)
2 Squares (1oz. each) White Chocolate for baking   2 Tbs. Milk 
8oz. Cream Cheese, softened         1/4 Cup Powdered Sugar  1 Cup Cool Whip
1 Pint Strawberries, sliced orange zest, melted semi-sweet chocolate, optional
Prepare brownie mix according to package directions for cake-like brownies. Put paper liners into mini muffin pans. Using small scoop, place level scoop of batter in each muffin cup, filling cups 2/3 full.  Bake 12 to 14 minutes or until edges are set (do not over bake). Remove pan to cooling rack and immediately press tops of brownies with a mini tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter. Put the white chocolate and milk into a microwave safe bowl and cook on high for 1 minute. Stir until smooth. Cool slightly. In another bowl, combine the cream cheese and powdered sugar and mix well. Gradually stir in white chocolate mixture until smooth. Fold in Cool Whip. With a cake decorator, pipe cream cheese mixture into cooled brownie cups. Decorate with strawberry slices. Makes 4 dozen.

KLTF PARTY LINE RECIPES FOR March 29TH to April 2nd , 2010
             With questions, e-mail    dhilmerson@clearwire.net

MAKE-AHEAD MASHED POTATOES (Thanks to Kraft Foods)

4 lbs. White or Yukon Gold Potatoes (about 10) peeled and cubed
1 Cup Sour Cream  4 oz. Cream Cheese
2 Tsp. Onion Powder  1 Slice Bacon, cooked and crumbled
2 Green Onions, sliced
Cook potatoes in large saucepan of boiling water 10-15 minutes or until tender.  Drain.  Place potatoes in large bowl.  Add sour cream, cream cheese and onion powder.  Mash until creamy.  Spoon into lightly greased 2 quart casserole and cover with plastic wrap.  Refrigerate up to 2 days.  Remove from refrigerator 30 minutes before baking.  Discard plastic wrap.  Make in 350 degree oven for 1 hour or until heated through.  Sprinkle with bacon and onions.   Note:  You can substitute light sour cream and light cream cheese if you want to.

HOLIDAY HAM GLAZE
10 lb. Fully Cooked Boneless Ham  1 Cup Brown Sugar 2 Tbs. Dry Mustard
1/4 Cup Worcestershire Sauce  12 oz. Can Cola
Make diagonal cuts in the ham to form a criss-cross pattern and bake uncovered for about 2 hours on a baking sheet.  Combine cola and Worcestershire sauce in a saucepan and bring to a boil.  Reduce heat to low and simmer for 1 hour.  Add the sugar and mustard and stir until dissolved.  During the last hour of baking, brush sauce mixture on ham every 15 minutes.  Serve warm with remaining sauce.

CHICKEN FINGERS AND FRIES
1  lb. Boneless Skinless Chicken Breasts, cut into strips 2 Large Baking Potatoes
1/4 Cup Grated Parmesan Cheese    1/4 Cup Zesty Italian Dressing
1 Pkt. Shake and Bake Chicken Coating Mix   1/4 Cup Grey Poupon Dijon Mustard
1 Tbs. Honey
Cut potatoes into 1/2 inch thick strips.  Place in a large bowl.  Add dressing and cheese.  Toss to coat.  Spread onto large baking sheet sprayed with cooking spray.  Bake at 425 degrees for 12 minutes.  Meanwhile, coat chicken with coating mix as directed on package.  Turn potatoes over.  Add chicken to baking sheet.  Bake 15 minutes or until potatoes are tender and chicken is done.  Mix mustard and honey.  Serve as a dipping sauce with chicken.  Note:  For a creamy dip, mix honey mustard mixture with 1/4 cup Miracle Whip Dressing.

RECIPE FOR JELL-O JIGGLERS (Thanks to a Party Line Listener)
Combine 2 1/2 Cups Boiling Water with 4 small pkgs. Of Jell-O.  Stir until dissolved, about 3 minutes.  Pour into a 13×9” glass pan.  Refrigerate about 3 hours or until firm.  Dip bottom of pan into warm water, about 15 seconds.   Cut into squares or use small cutters for different shapes.  Remove carefully to serving platter.

HOMEMADE CLEANER FOR YOUR WOOD CUPBOARDS AND WALL PANELING
(Thanks to a call from a Party Line Listener)
1/2 Cup Turpentine 1 Cup Boiled Linseed Oil  1 Tbs. Vinegar
Combine all the ingredients.  Using a soft cloth, wipe down your cupboards.  Note:  When finished be sure to dispose of the cloth very carefully.  Don’t get it near fire. 

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

COLCANNON (A Favorite Irish Dish of The musician, Mick Bolger, whose Denver-based contemporary Celtic Band is called Colcannon)
3 Cups Lightly packed Chopped Kale or Assorted Chopped Greens, such as spinach, broccoli, spinach
2 1/2 lbs. Russet Potatoes   8 Tbs. Butter  1 1/3 Cups Milk
4 Scallions, green part only, minced Salt and Pepper
Put the potatoes into a large pot, with the larger ones on the bottom.  Add water to come halfway up the potatoes.  Cover the pot and bring to a boil over high heat.  When it comes to a boil, drain off about half of it .  Return pot to heat, cover and reduce heat to low.  Let the potatoes steam for about 40 minutes.  Turn off heat.  Cover potatoes with a clean, damp tea towel and let sit for 5 minutes more.  Melt 4 Tbs. Butter in a large skillet over medium heat and add the greens.  Stir well.  Remove from heat, cover and set aside.  Drain and carefully peel the potatoes and then return to the pot.  Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes.  Season with salt and pepper.  To serve in the traditional Irish manner, push the back of a large spoon down the middle of each spoon making a crater.  Put a large pat of butter into each one to make a “lake”.  Diners dip each forkful of colcannon into the butter until its walls are breached.(broken).

APPLE BREAD (Thanks to a call from a Party Line Listener)
1/2 Cup Shortening   2 Eggs, beaten well 1 Cup Sugar
1 1/2 Tbs. Buttermilk or Sour Milk  1/4 Cup Nuts  1/2 Cup Raisins
1/2 Cup Raw Unpeeled Apples, grated 2 Cups Flour  1/4 Tsp. Salt
1 Tsp. Baking Soda
Cream together the shortening, sugar, eggs and buttermilk or sour milk.  Stir in the apples, raisins and nuts.
Blend in the flour, salt and baking soda.   Pour into a greased loaf pan and bake at 350 degrees for 
45 minutes to 1 hour.  Note:  The caller said that she uses bread flour.

PEANUT BUTTER BALLS (Thanks to Elvira Stumpf)
2 Cups Creamy Peanut Butter  3 1/2 Cups Powdered Sugar
1 Stick Butter, melted   3 Cups Crushed Fine, Rice Krispie Cereal
Mix together and shape into balls.  Freeze until they are real firm and then dip in melted chocolate almond bark.  Note:  Elvira said that she got this recipe from Margaret Faust and everybody loves them!!

CHICKEN BEGETABLE ALFREDO SOUP
1 Cup Chopped Broccoli  1/2 Cup Chopped Carrots  1/2 Cup Chopped Onion
1/2 Cup Diced Red Bell Pepper 1 Garlic Clove, pressed  1 Can (14 1/2 oz.) Chicken Broth
2 Cups Diced Cooked Chicken 1 Tbs. Snipped Fresh Basil 16 oz. Jar Alfredo Sauce
Grated Fresh Parmesan Cheese, optional
Put broccoli, carrots, onion, bell pepper and garlic into a 3 quart saucepan.  Add broth and bring to a boil.  Reduce heat and simmer 5 minutes or until vegetables are crisp tender.  Add chicken and Alfredo sauce to broth and simmer 5 minutes or until heated through.  Remove from heat and stir basil into soup.  When serving, sprinkle Parmesan Cheese on each bowl of soup, if desired.  Note:  If you don’t have fresh basil, you can substitute 1 Tsp. of Dried Basil or more to taste.

ROASTED ASPARAGUS
1 Lb. Asparagus, trimmed and cleaned 1/4 Tsp. Ground Black Pepper 1 Tbs. Oil
Sea Salt or Regular Salt   3 Tbs. Grated Parmesan Cheese, optional
Put asparagus in a 2 quart baking dish.  Sprinkle with the oil and black pepper. Toss to coat.  Bake at
425 degrees for 8 to 12 minutes, (depending on the thickness of the asparagus) until crisp tender.  Remove from oven and sprinkle with sea salt and parmesan cheese if desired.

KLTF PARTY LINE RECIPES FOR March 15th to March 19th, 2010
             With questions, e-mail    dhilmerson@clearwire.net

SEAFOOD SALAD (Thanks to Better Homes and Garden Cookbook)

1 1/2 Cups Chopped Sea Food  1/2 Cup Chopped Celery
1/2 Cup Chopped Cucumber  1/4 Cup thinly Sliced Green Onion
1/3 Cup Mayonnaise   1 Tbs. Lemon Juice
2 Tsp. Snipped Fresh Dill or 1/2 Tsp. Dried Dill
Chopped Water Chestnuts or Jicama, optional
Add more mayonnaise if cooked pasta is added.

REUBEN CRACKER APPETIZERS

12 Triscuit Deli Style Rye Crackers  1/4 Cup Sauerkraut, drained
6 Slices Shaved Smoked Ham, cut in half 3 Slices Swiss Cheese, cut into quarters
Place crackers in a single layer on a microwave safe plate.  Top each cracker with 1 ham piece, 
1 Tsp. sauerkraut and 1 piece of cheese.   Microwave on HIGH 30-45 seconds or until cheese is melted.  Serve warm.

GRILLED REUBEN SANDWICHES
 
8 Slices Rye Bread  1 Cup Sauerkraut, drained
3/4 lb. Sliced Corned Beef 1/2 Cup Thousand Island Dressing
8 Tsp. Butter, softened
Cover each of 4 bread slices with layers of corned beef, sauerkraut, cheese and dressing.  Top with second slice of bread.  Spread both sides of sandwiches with butter.  Cook in skillet on medium heat for 3 minutes on each side or until golden brown on both sides.

EASY PISTACHIO DESSERT (Thanks to Mary Geise, Little Falls)

1 Cup Flour  1/2 Cup Butter, melted  2 Tsp. Sugar
8 oz. Cream Cheese 2/3 Cup Powdered Sugar 16 oz. Cool Whip
2 1/2 Cups Milk  2 Small Pkgs. Instant Pistachio Pudding
Mix together the flour, sugar and butter.  Pat into a 9×13” pan.  Bake at 350 degrees for 15 minutes.  Cool.  In a bowl, beat together the cream cheese, powdered sugar and 8oz. Cool Whip.
Spread on first layer.  In a bowl, beat together the pudding and milk.  Spread over cream cheese layer.  Then top with the remaining 8oz. of Cool Whip.  Refrigerate until serving time.

SMOOTH ‘N SINFUL IRISH CREAM LIQUEUR

1 Can Eagle Brand Regular or Low Fat Sweetened Condensed Milk
1 to 1 1/2 Cups Irish Whiskey*  1 Cup Table Cream (Half ‘n Half)
1 Tbs. Chocolate Syrup   1/2 Tsp. Coconut Extract (optional)
Combine all the ingredients in a blender.  Cover and blend until smooth.  Serve over crushed ice, if desired. Note:  For non-alcoholic drink, 1 cup cold coffee can be substituted for the Irish Whiskey.

KLTF PARTY LINE RECIPES FOR March 8th to March 12th, 2010
             With questions, e-mail    dhilmerson@clearwire.net

LEMON BARS (Thanks to a very nice lady on the West Side of Little Falls)
1 Box Lemon Cake Mix  4 Eggs  1 Can (15 3/4 ox.)Lemon Pie Filling
In a mixing bowl, combine the cake mix and eggs.  Fold in the Lemon Pie Filling.  Pour into
A greased 15X10” pan and bake at 350 degrees for 18-20 minutes.  Cool completely and then
frost with the following frosting recipe.  Note:  She also says that they  freeze well!
Frosting:  
In a bowl, combine 2 cups powdered sugar, 1/3 cup butter and 3 tbs. milk.  If too thick, add a little more milk and if too thin, add a little more powdered sugar.

CORN CASSEROLE
1 Can Whole Kernel Corn 1 Can Creamed Corn  1/4 Cup Melted Butter
1/2 Cup Milk   1 Cup Long Uncooked Spaghetti, broken up
1 1/2 Cups Velveeta Cheese or 1 Jar Cheese Whiz
Mix altogether and pour into a 9X13” greased casserole and bake at 350 degrees for 1 hour, stirring occasionally.  Let stand 5 minutes before serving.
(This recipe was given to us by Edna Golombiecki back in Dec. 2005)

IRISH BEEF STEW
1/3 Cup Flour  Salt and Coarse Ground Pepper  1 1/4 lb. Beef Stew Meat
2 Tbs. Vegetable Oil 1 Tsp. Finely Chopped Garlic  1 Cup Chopped Onion
2 Cups Beef Broth 1 1/2 Cups Dark Beer   2 Tbs. Tomato Paste
1 Tsp. Dried Thyme Leaves     2 Tbs. Chopped Fresh Parsley 
1 Pkg. Simply Potatoes, Red Potato Wedges      2 Cups, Thickly Sliced Carrots
In a plastic resealable bag combine flour, desired salt and pepper.  Add stew meat.  Shake to coat meat with flour.  Heat oil in 4 quart Dutch oven over medium high heat.  Add stew meat, onion and garlic.  Cook stirring occasionally, until meat is browned.  Drain grease.  Add all remaining ingredients except parsley.  Bring to a boil.  Reduce heat to low.  Cover and continue cooking, stirring occasionally., until meat and vegetables are tender about 1-1 1/2 hours.  Stir in parsley before serving. 

FOODS THAT YOU SHOULD EAT WHEN YOU FEEL SICK WITH A STOMACH BUG
(Ron Specker shared this article with us on Party Line)
Chicken Soup has cysteine, an amino acid that’s released by cooked chicken.  It’s chemically similar to a bronchitis drug, acetylcysteine, and it works with other soup ingredients to reduce inflammation.  Salty broth also heps thin mucus.
Yogurt with active culture, that are also known as probiotics or live healthy bacteria, can help fight colds in the first place.  One, Lactobacillus reuten (found in Stonyfield Farm Yogurt) are very good.
Drink Hot Tea.  It can fight virus and acts as an inflammation-relieving antioxidants.  Drinking five cups of black tea a day for two weeks can help produce 10 times more interferon, the proteins that fight viruses, than drinking an instant coffee.
Dark Honey has a lot of protective antioxidants.  And a big squeeze of lemon in every mouthful adds a little  extra vitamin C to your virus-fighting kit, plus the tartness of stimulates saliva, which makes swallowing easier.
Oatmeal and many other whole-grain cereals delivers three nutrients known to support your immune system: selenium, zinc and beta-glucan.
Water:  Most important food or drink when feeling sick.

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

             With questions, e-mail    dhilmerson@clearwire.net

BANANA CHOCOLATE CHIP CUPCAKES

1 Box Betty Crocker Super Moist Yellow Cake Mix

2 Very Ripe Bananas Medium Bananas, mashes (about 1 cup)

1/2 Cup Water 1/4 Cup Butter or Margarine, softened

3 Eggs 3/4 Cup Mini Semi-Sweet Chocolate Chips

1 Container (16oz.) Rich and Creamy Chocolate Frosting

In a large bowl, with mixer, beat cake mix, bananas, water, butter and eggs on low speed for 30 seconds.  Then beat on medium speed 2 minutes, scraping bowl occasionally.  Using spoon, stir in chocolate chips.  Spoon batter evenly into 24 paper lined muffin cups.  Bake at 375 degrees for 

18-22 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool completely, about 30 minutes.  Frost cupcakes and serve.

LEMON FRUIT DIP

1 Cup Cold Milk 1 Pkg. (3.4oz.) Instant Lemon Pudding Mix

8 oz. Sour Cream Assorted Fresh Fruit

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until set.  Whisk in sour cream.  Chill until serving.  Serve with fruit.  Makes 1 2/3 cups. 

GRILLED PEANUT BUTTER AND CHEESE SANDWICH

(Thanks to a couple from Detroit Lakes)

2 Slices Bread 2 Tbs. Peanut Butter

1 Slice Cheddar Cheese 2 Tsp. Butter or Margarine

Heat a skillet over medium heat.  Spread peanut butter on one slice of bread.  Lay a slice of cheese over the peanut butter and then top with the remaining slice of bread.  Spread butter on the outer sides of the sandwich and place in the hot skillet.  Fry on each side until golden brown and cheese is melted, 3 to 5 minutes.

Note:  I haven’t personally tried it but I mentioned it on Party Line and the following ideas came from our Party Line listeners!!  If you try it, call me on Party Line 320-632-2306  and let me know what you think of it.  Party Line is from 10:05 to 11AM Monday thru Friday.

Other Sandwich Filling Ideas from our listeners:

Peanut Butter, Dill Pickle and Miracle Whip (Thanks to a caller)

Peanut Butter, Miracle Whip and Lettuce (Thanks to a caller)

Peanut Butter, Cheese Slice and thin slide of onion (Thanks to a caller)

Peanut Butter, Cheese Slice and Slice of Cooked Bacon (Thanks to a caller)

Peanut Butter, Limburger Cheese, Slice of Onion on White Bread (Thanks to Lenny Gamradt)

“THE ELVIS” PEANUT BUTTER, BANANA AND BACON SANDWICH

(Thanks to the Internet)

2 Slices White Bread 2 Ripe Banana, mashed 

Bacon Slices, fried in butter and drained Peanut Butter

Extra Butter to fry sandwich in 

Toast the bread and set aside while you mash the bananas and fry the bacon.  Top one slice of toast with the mashed banana, about1/4 to 1/2 inch thick.  Top with the bacon slices.  Then top the other slice of toast with lots and lots of peanut butter.  Put the two slices of toast together to form a sandwich.  Melt butter in a fry pan and fry the sandwich on both sides in the butter.

Note:  I have no idea how many calories, etc. are in this sandwich but since Party Line was on this subject, I thought I would share this recipe with you!

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

TUXEDO BROWNIE CUPS (Served on bus trip to “Foot Loose” at the Chanhassen)
1Pkg (19-21oz.) Fudge Brownie Mix (plus ingredients to make cake-like brownies)
2 Squares (1oz. each) White Chocolate for baking  
2 Tbs. Milk   8oz. Cream Cheese, softened 
1/4 Cup Powdered Sugar   1 Cup Cool Whip
1 Pint Strawberries, sliced   orange zest 
Semi-Sweet Chocolate, Melted and optional
Prepare brownie mix according to package directions for cake-like brownies. Spray cups of 
mini muffin pans with non-stick cooking spray for baking. Using small scoop, place level 
scoop of batter in each muffin cup, filling cups 2/3 full. Bake 12-14 minutes or until edge 
are set (do not overbake). Remove pan to cooling rack and immediately press tops of brownies 
with a mini tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently
remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat 
baking with remaining batter. Put the white chocolate and milk into a microwave safe bowl and 
cook on high for 1 minute. Stir until smooth. Cool slightly. In another bowl, combine the cream 
cheese and powdered sugar and mix well. Gradually stir in white chocolate mixture until smooth. 
Fold in Cool Whip. With a cake decorator, pipe cream cheese mixture into cooled brownie cups. 
Decorate with strawberry slices. Makes 4 dozen.

MEXICAN CHICKEN PIZZA (Thanks to Kraft Foods)
1/2 lb. Boneless Skinless Chicken Breasts, cut into 1/2 inch chunks
1 1/2 Cups Taco Bell Thick ‘N Chunky Salsa 1/2 Cup Red Pepper Strips
1 Ready to use 12”  Baked Pizza Crust  1 Tsp. Fresh Cilantro, chopped
1 1/2 Cups Pizzeria Shredded Mozzarella & Cheddar Cheese
Cook chicken in large skillet, sprayed with cooking spray on medium heat 10 minutes or until chicken is done, stirring occasionally.  Stir in salsa, and simmer on medium-low heat 5 minutes, stirring occasionally.  Spoon onto crust with remaining ingredients.  Bake at 400 degrees, 10-15 minutes or until cheese is melted.
Note:  You can substitute Deli Fresh Oven Roasted Chicken Breast Cuts for the cooked fresh chicken.

SEAFOOD LASAGNA (Thanks to Party Line Listener, Grace Dembouski)
9 Lasagna Noodles, cooked and drained  3/4 Cup Chopped Onion
8oz. Cream Cheese, softened   2 Tbs. Butter
1 1/2 Cups Small Curd Cottage Cheese  1 Egg, beaten
2 Tsp. Dried Basil    1 Tsp. Salt
1 Can Cream of Mushroom Soup, undiluted  1/4 Tsp. Pepper
1 Can Cream of Shrimp Soup, undiluted  1/2 Cup Milk
1/2 Cup White Wine or Chicken Broth  1 Small Can, Small Shrimp, rinsed & drained
2 8oz. Pkgs. Imitation Crab Meat    1/2 Cup Grated Parmesan Cheese
9 Lasagna Noodles, cooked and drained  3/4 Cup Monterey Jack Cheese
Saute onions in butter until tender.  Reduce heat and add cream cheese.  Stir until melted.  Add cottage cheese, basil, salt and pepper.  Remove from heat and set aside.  In a bowl combine soups, wine or broth, milk, crab and shrimp.  Arrange 3 noodles in a greased 9X13” pan.  Spread with 1/3 of the cottage cheese mixture and 1/3 of the seafood mixture.  Repeat layers two more times.  Sprinkle with Parmesan cheese and bake at 350 degrees for 40 minutes, covered.  Remove from oven and top with Monterey Jack cheese and return to the oven and bake 10 minutes more, uncovered.  Let stand 15 minutes before serving.  Serves 12.

KLTF PARTY LINE RECIPES FOR FEB. 15th   to FEB. 19th  , 2010 
With questions, e-mail    dhilmerson@clearwire.net

CHOCOLATE CHERRY MOUSSE BROWNIES

1 Box Betty Crocker Fudge Brownie Mix, Water, Vegetable Oil and Eggs as called for on the Brownie Mix box
1 Cup Betty Crocker Rich and Creamy Cream Cheese Frosting (from a 16oz. container)
3 oz. White Baking Chocolate  1/3 Cup Whipping Cream
1 1/2 Cups Semisweet Chocolate Chips 1/4 Cup Chopped Well Drained Maraschino Cherries
1 to 2 Crops Red Food Color  1/4 Cup Butter or Margarine
1 oz. White Baking Chocolate  1/4 Tsp. Vegetable Oil
Grease or spray bottom of 13×9” pan.  Bake brownies as directed on box using water, oil and eggs.  Spread into pan.  Bake  at 350 degrees for 24 to 26 minutes or until toothpick inserted 2 inches from side pan comes out almost clean.  Cool completely.  In medium microwaveable bowl, microwave 3 oz. white baking chocolate and 1/3 cup whipping cream uncovered on HIGH 1 to 2 minutes, stirring once, until chocolate is melted.  Refrigerate 30 minutes or until slightly thickened.  Stir frosting and maraschino cherries into chocolate mixture until well blended.  Spread evenly over cooled brownies.  In small microwaveable bowl, microwave chocolate chips and butter uncovered on HIGH 1 to 2 minutes, stirring once until smooth.  Carefully spread over mousse.  Refrigerate 30 minutes or until set.  In small microwaveable bowl, microwave 1 oz. white baking chocolate and oil uncovered on HIGH 30 to 60 seconds, stirring once, until smooth.  Drizzle chocolate over brownies.  Refrigerate 30 minutes or until chocolate is set.
Note: For dark or non stick pan, bake at 325 degrees.

GINGER SHRIMP STIR-FRY

2 Tbs. Ketchup   1 Green Onion, thinly sliced  1 Tbs. Water
1 Garlic Clove, minced  1 /2 Tsp. Reduced-sodium Soy Sauce 1/2 Tsp. Sugar
1 Tsp. Grated Fresh Gingerroot Dash Crushed Red Pepper Flakes
1/2 Pound Uncooked Medium Shrimp, peeled and deveined
1 1/2 Tsp. Canola Oil  1 Tbs. Minced Fresh Cilantro  1 Cup Cooked Hot Rice
In a small bowl, combine the ketchup, onion, water, garlic, soy sauce, sugar, gingerroot and red pepper flakes.  Set aside.  In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink.  Stir sauce mixture.  Add to the pan.  Bring to a boil.  Cook and stir for 2 minutes or until heated through.  Sprinkle with cilantro.  Serve with rice.  Makes 2 servings.

TUNA-MACARONI CASSEROLE

7 oz. Pkg. Elbow Macaroni (2 Cups) 2 Cups Grated Cheddar Cheese
1/2 Cup Onion, finely chopped  6 oz. Can Tuna, drained
1 Can (10 3/4 oz.)  Condensed Cream of Mushroom or Celery Soup  1 Soup Can of Milk
Cook and drain macaroni as directed on package.   Mix macaroni and remaining ingredients in a greased 
2 quart casserole.  Bake uncovered 30-40 minutes or until hot and bubbly.  Note:  A Party Line listener called and said that she prefers to use a flat noodle instead of the elbow macaroni.

CHOCOLATE-DIPPED STRAWBERRIES
1 Pint (18-20) Medium-large Strawberries 1/2 Cup Semisweet Chocolate Chips or White Vanilla Chips
1 Tsp. Shortening or Vegetable Oil  
Gently rinse strawberries and dry on paper towels (Berries must be completely dry).  Line cookie sheet with waxed paper.  In a 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently.  Remove from heat.  Dip lower half of each strawberry into chocolate mixture.  Allow excess to drip back into saucepan.  Place on waxed paper-lined tray or cookie sheet.  Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve.  Store covered in refrigerato4r so chocolate does not soften. (If made with oil, chocolate will soften more quickly at room temperature.

KLTF PARTY LINE RECIPES FOR FEB. 8th  to FEB. 12nd , 2010 
With questions, e-mail    dhilmerson@clearwire.net

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

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

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

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

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

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

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

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

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

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

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

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

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

HAM WRAPS (Thanks to Melanie Lintner)

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

LITTLE SMOKIES ‘N’ MEATBALLS

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

EMERALD SALAD

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

GAME DAY CHILI (Thanks to Pillsbury)

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

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

BAKED ZITI (Thanks to Party Line Guest, Peter Vogel)
1 Box Ziti Pasta, cooked and drained 16oz. Cottage Cheese
1 lb. Mozzarella Cheese, divided and cubed
1 Jar Marinara Sauce or make your own 
1 Small Can of Tomato Sauce if sauce is too thin
In a bowl, combine the cooked pasta with 1/2 of the marinara sauce and 1/2 of the mozzarella cheese and all of the cottage cheese.  Mix well and pour into a greased 9×13” baking dish.  Top with the remaining marinara sauce and mozzarella cheese.  Bake at 350 degrees for 30-45 minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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