This book would not be possible without the support and participation from listeners that tune us in each day to complete a recipe or share a household hint. We've tried to include some old Open Line favorites and many new recipes we've collected since our last book in 1988.
 A special thank you to all of those making an appearance on the Open Line. Also, the sponsors that support the Open Line and invite us into their businesses to do a direct broadcast for their customers.
 And, of course, we cannot forget past host and originator of the Open Line Show, Jim Loyd, along with Jim Rogers, Dave Hinman, Gary Edwards, Dwayne Schmidt and currently Jerry Carr and Sharon Reeves.

 Open Line started for me with Jim Rogers, helping him to proofread each Bulletin along with typing the daily recipes. I soon learned little t from BIG T.
 When Jim decided to turn the program over to Dave Hinman, I was asked to sit in the studio until Dave felt comfortable looking up the recipes. Then one day Dave asked me a question on-the-air and we had such a good time that the rest is history. My first direct broadcast was with Dave at a local orchard and I was overwhelmed to see at least 200 people. We served a lot of apple cider that day.
 When Dave made the decision to make a career change, I welcomed the chance to work with Gary Edwards. Gary really did cook... great lasagna! We hosted with many special guests, direct broadcasts from fairs, food stores, building centers, etc. Do you remember Gary would never let us say 0--- (Creamed filled sandwich cookie), J---- (gelatin), etc.
 That rule was dropped when Dwayne Schmidt took over the Open Line, With Dwayne you could say Oreo, Jell-O and just about anything else you wanted to say. Dwayne has been my biggest challenge. I had jury duty on his first day and he had to broadcast from downtown Cedar Rapids. He stepped in like a pro and did an excellent job. His unique sense of humor made the Open Line a show you did not want to miss! I miss our daily "bickering', but I enjoy working with Marconi Award winner Jerry Carr.
 My thanks to you for your support over the years and I hope you will enjoy your WMT DIAMOND ANNIVERSARY COOKBOOK
 Sharon Reeves

 When I look back over 35 years of broadcasting, I can say honestly that the time I spent hosting the "Open Line" was, by far, the happiest, the most fun, of my career. Well, to tell the truth, editing the "Bulletin" - that is, the cutting and pasting and proof-reading -- were not among my favorite things. But the hours I spent behind the mic; chatting with listeners, sharing recipes, tips and ideas, marking the passing of the seasons, was an absolute joy, a day-in and day-out delight! I have so many wonderful memories, it's virtually impossible to single out just a few; but I'll never forget being asked to be a food judge at the State Fair (and the nearly terminal case of heartburn that resulted). I'll always remember Rose Lawrence and her marvelous rhubarb desserts; I'll never forget the goof in the "Bulletin' that turned a recipe for Homemade Kahlua into something like spicy wallpaper paste; and I'll be forever indebted to Edith Kolarik for her kindness in presenting me with a bound compilation of all our issues of the "Bulletin". Susan Stamberg's unusual recipe for Cranberry Relish was another highlight, as were the many guests who generously shared their ideas and expertise. Finally, hosting the "Open Line" gave me an appreciation of good food and also taught me how to cook, which forever changed our family life for the better. The idea for a new "Open Line" Cookbook is super - and long overdue. I hope you will enjoy it in good spirits for a long time to come. I know I will.
 Jim Rogers

 When I think of the years I was behind the mic on the Open Line my first thought is of my name. I followed two towering legends of the show, Jim Loyd and Jim Rogers. Ever since the Open Line was on the air, the host was named Jim, When I came along I became Jim Hinman whether I liked it or not. My first identity crisis! I also remember the farm progress show that was held on the Dostal farm and the great success of the Open Line before live audiences on our various remotes. I recall some unpleasant business with mock zucchini pineapple and the "Better Than Sex" Cake controversy. But the defining moment for my tenure on Open Line was the "Italian Toilet Seat" incident. For those who heard it, no explanation is needed. Those who didn't hear it would never believe it anyway, but I will always remember that great day when I was forever "stuck" with the pinching Italian toilet seat. Great days, great memories, great people. My love to all.
David Hinman

 WMT-AM was originally called WJAM. It first broadcast from a converted garage on Cedar Rapids' southwest side. In the station's first hour on the air, "The Manhattan Dance Orchestra" entertained listeners from as far away as sixty miles. WMT-AM's listening area now encompasses parts of six states: Eastern Iowa, Southeastern Minnesota, Northeast Missouri, Southern Wisconsin, Western Indiana, and the Northern half of Illinois. Soon after that first broadcast, studios were moved into the home of founder Douglas M. "Tex" Perham. Programming in those early days showcased local musicians and lecturers,

 The first sports reports on WJAM radio began on August 3,1922, in response to requests from listeners in Monticello and Central City. Sports coverage was to become a mainstay of WMT-AM's programming. A sportscaster, named Bert Puckett, originated play-by-play of Cedar Rapids Raider baseball from the roof of a nearby house. He was not allowed to broadcast from the ball park, because the ball club was afraid his broadcasts would cut down on attendance at the games. Puckett spent ten years at WMT, before going on to become "Bert Wilson," the Voice of Chicago Cubs. Another WMT sportscaster was to become a legend in his own time. Tait Cummins brought so much wit and wisdom to his sportscasting and, later, to his daily "Vignettes" that even listeners with little or no interest in sports became avid Cummins fans. WMT's current sports director, Ron Gonder, has been named Iowa Sportscaster of the Year by the National Sportcasters' and Sportswriter' Association six times since 1970 and was inducted into the Iowa Broadcasters Hall of Fame in 1997.

 During those early weeks of broadcasting, social clubs were forming in Marion, with WJAM programs a, the featured entertainment. Eastern Iowa listeners were introduced to jazz over WJAM Radio on March 7,1924. Western music was also popular in those early years.

 WJAM became WMT in 1928, when Harry Shaw bought the station and moved it to Waterloo. WMT stands for Waterloo Morning Tribute. Shaw was a broadcast pioneer in his own right. He was one of the first presidents of the National Association of Broadcasters and also helped found "Broadcasting" magazine.

 WMT was owned by Harry Shaw until 1934. In October of that year, John and Mike Cowles of the Des Moines Register and Tribune Company bought WMT and seven months later moved its transmitter and towers back to Cedar Rapids where it was combined with the Cowles' other radio station, KWCR.

 In October of 1934, WMT became associated with the Mutual Radio Network and the NBC Blue Network. Radio was moving into the era known as the Golden Age. This was the era of traveling bands, such as WMT's own Cedar Valley Hillbillies and Tom Owen's Cowboys. Tom Owen's Cowboys traveled under his leadership until his death in 1956. Two veterans of this band have become well-known band leaders themselves. Leo Greco traveled with his own band, "Leo and His Pioneers" for many years before "settling down" to television and radio. Leo is the host of one of WMT-AM's most popular and longest running programs, Variety Time, heard every Sunday morning. Johnny Ketelsen took over leadership of the band after Tom Owen's death.

 The Golden Age also saw the rise of the man-on-the-street type of interview. Art Shepard hosted the first local broadcast to interview passers-by on a street corner. His program, Question Man, was heard on KWCR. Benne Alter continued the program as "The Man On The Street". Dean Landfear, who joined the station in 1943, was to host the longest-running spontaneous interview program in WMT's history. "The Voice Of Iowa" broadcasts took Dean to the All Iowa Fair and Dairy Cattle Congress, year after year, as well as to countless county fairs and grand openings. But, it didn't take an event to get Dean Landfear out among his listeners. And, listeners were welcome in the studio on the fifth floor of the Paramount Theatre building for the midday "Voice of Iowa" broadcasts. Dean Landfear was a household name in Eastern Iowa for more than thirty years. At the time of his retirement from WMT in 1975, Dean Landfear was Program Director. "The Voice of Iowa" had become WMT-AMs legal trademark. He had left an indelible mark on the radio station.

 WMT-AM is still "personality" radio. The tradition of keeping in close touch with its listeners, (which started with Art Shephard, Benne Alter and Dean Landfear) continues today. General Manager Rick Sellers says, "At WMT, we like to feel we are on a one-to-one basis with individual listeners. WMT, more than any station I know in a market this size, is in touch with the moods and tastes of its audience. There is a unique mutual respect and loyalty between this radio station and its listeners and advertisers. That attitude is not about to change." WMT is known for special events which take its announcers out of the studio and put them into direct contact with listeners.

 Personalities from WMT's early years often were veterans of vaudeville and the chatauqua circuits. Bob and Babe Leefers were well-known regulars of the "Family Party" broadcasts. Libby Vaughan's Magic Kitchen, dating back to the early thirties, was the forerunner of WMT's current Open Line program for homemakers. Other well-known WMT characters included Lyle Harvey's "Joe Doakes," Dempsey Jones and the Jones Boys, Fran Allison's "Aunt Fanny" and Uncle Elmer and his Daffy Doodlers. Neil and Caroline Schaffner were enormously popular as "Toby and Susie". Their four-year run on WMT in the late thirties and early forties was just a part of their forty-year career in show business. Their traveling tent show made its last circuit in 1962.

 Not every entertainer on WMT assumed a character. Many musicians performed under their own names: Red Rowe, "Sunny" Sue Webb, Rose Marie Jun, and Jerry Smith, the "Yodeling Cowboy." Many were to become famous in the music business, having launched their careers at WMT,

 Possibly the best-known of all WMT personalities came to the station in 1935 from Iowa State Teachers' College, as University of Northern Iowa was then called. He was to devote his entire career to entertaining WMT listeners. At the time of his retirement in 1975, thousands of Eastern Iowans had literally grown up, and then raised their own families, listening to Howdy Roberts and his morning "Musical Clock" broadcasts.

 Bob Leefers was also "Neighbor Bob." His "Tall Com Time," heard at 5:30 every morning, was the start of WMT-AM's farm broadcasting. What started as entertainment has evolved, over the years, into a serious commitment to agribusiness journalism. The names of Farm Directors such as Andy Woolfries Chuck Worchester, Bob Nance, Jerry Passer, and now, Rich Balvanz are well-known to farmers who have relied on WMT-AM for market and weather information for decades.

 Today's farm broadcasting on WMT-AM reflects the sophistication of today's farming industry. Satellite-delivered as well as Internet fed or telephoned market information has become marketing information. Prices are no longer sufficient. Farmers require market analysis and information reported on a global scale. The emphasis on todays farm reports is on agri-business and its relationship to consumers.

 "The Voice of Iowa" has always been an authoritative voice. WMT Meteorologist, Conrad Johnson, became an institution in Eastern Iowa. In bringing weather radar to the WMT Stations, he was instrumental in bringing weather radar into non-govemmental use. Conrad Johnson began an important tradition, in having earned the Seal of Approval of the American Meteorological Society.

 The WMT-AM News department has introduced a number of innovations in radio news; reporting to Eastern Iowa listeners. The stations first News Director, Doug Grant, joined such distinguished CBS reporters as Edward R. Morrow and Eric Sevareid in bringing news of World War II to WMT listeners. Grants successor as News Director, Al Haugner, first instituted the news correspondent system. In the late forties, Jim Bormann introduced statehouse reporting and expanded on-the-scene news reporting. In 1955, the Radio-TV news Directors, Association named WMT-AM's news staff "best in the nation." News Director, Jim Boyd continues to uphold high journalistic standards in the WMT Newsroom.

 A young newsman who was heard on WMT in the early 1960's, Richard Threlkeld, has gone on to become a correspondent for CBS and ABC News. Another newsman who was to achieve national prominence joined the WMT news team in 1949. Walter Cronkite was Washington D.C. correspondent for WMT and several other radio stations, providing daily reports and commentary.

 Voices and personalities change, but the 75 years of tradition continue with WMT still the place for listeners to turn to for information and entertainment.
The following recipes from The 75th Anniversary Cookbook did not appear in the open line bulletins that we found.



Moisten one tablespoon cornstarch with one or two tablespoons water. Stir in one half cup of boiling water. Cook until thick and clear. Set aside and allow to cool. Beat three egg whites with a pinch of salt and six tablespoons sugar. Beat till peaks are firm. Beat in cornstarch with beater. Brown at 350° for fifteen to twenty minutes.



3 medium avocados
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon pepper
2 (10½ ounce) cans bean dip
1 package taco seasoning
½ cup mayonnaise
1 cup sour cream
1 bunch chopped green onions
2 (3½ ounce) cans pitted black olives
3 tomatoes, chopped
8 ounces grated cheddar cheese

Mix avocados, lemon juice, and salt and pepper and set aside. Mix bean dip and taco seasoning. Spread in bottom of 9 by 11 inch dish or platter. Next, layer with avocado mixture. Mix mayonnaise and sour cream and place on top of avocado mixture. Top with green onions, olives, and tomatoes. Cover with grated cheese and serve with chips.
Mary Ann Wetherbee, WMT Traffic Assistant



1½ quarts water
4 chicken bouillon cubes
1 cup celery
1 cup onion

Boil for 20 minutes. Add 2½ cups potatoes, 20 ounces frozen vegetables (broccoli, cauliflower, and carrot mix). Cook 30 minutes. Add 2 cans cream of chicken soup, 1 pound Velveeta cheese. Heat through and serve. (Optional: Add 2 cups of chicken, turkey or ham.)
Ruth Anne Denker, WMT Human Resource Director


1 (6 ounce) package raspberry gelatin
2½ cups water
1 (16 ounce) cart whole cranberry sauce
1 (15 ounce) can crushed pineapple, undrained
½ cup chopped walnuts

Dissolve gelatin in boiling water. Stir in the cranberry sauce and pineapple. Chill until partially set and stir in walnuts. Four in mold or 9 by 12 inch pan. Chill until firm.

Cheese Fluff Topping:

1 small container Cool Whip
8 ounces cream cheese
1 teaspoon grated orange peel

Combine Cool Whip and cream cheese until creamy. Fold in orange peel. Spread over firm gelatin.
Sharon Reeves, Open Line Host



2 cans Hy-Vee white corn, drained
1 can LeSueur peas, drained
¾ cup green onion
¾ cup red pepper
¾ cup green pepper
1 small jar pimentos, chopped

Mix together the following and add to the above:

2/3 cup sugar
2/3 cup vinegar
2/3 cup oil
½ teaspoon pepper
1 teaspoon salt

Marinate overnight.
Bobbie Bowman, WMT Traffic Manager



1 cup pineapple juice or boiling water
1 small package lime or lemon Jello
1 large can crushed pineapple
2 small (8 ounce) packages cream cheese
½ cup chopped celery
2/3 cup chopped walnuts
1/8 teaspoon salt
½ pint whipping cream

Boil pineapple juice or water, mix with Jello and gel slightly. Add crushed pineapple and cream cheese mashed with the celery, walnuts, and bake. Fold in the whipped cream. Pour into mold or 9 by 13 inch dish and chill until set. (Just one clip liquid, no more.)
Sharon Reeves, Open Line Host



Soak 2 tablespoons dried onion flakes in red wine vinegar for 10 minutes. Slice 6 or 7 small zucchini into thin slices (about 7 cups).


1 cup celery (small bits)
1 medium green pepper


1 teaspoon salt
½ teaspoon pepper
½ cup olive oil
¾ cup sugar or 12 packets Equal

Pour over all ingredients and add one 4 ounce jar red pimentos, drained.


½ stick margarine
¼ cup chopped onion
1 can mushroom soup
1 (4 ounce) can mushrooms, drained
1 (10 ounce) package frozen chopped broccoli, thawed

Simmer above ingredients together, then add ½ small (8 ounce) jar of Cheez Whiz and ¾ cup uncooked minute rice. Place in 7 by 10 inch baking dish. Bake in 350 degree oven for 30 minutes.
Wayne Johnson, WMT AM Personality



2 cans creamed corn
1 can corn, undrained
1 cup uncooked macaroni
1 cup Kraft Velveeta Cheese, cubed

Stir the macaroni into the corn. Pour into casserole dish and top with cheese. Cover and bake at 350 degrees for 45 minutes.
Renee Corkery WMT Account Executive


First you will need:
1 egg
½ cup milk
1½ cups bread crumbs
3 tablespoons onion, chopped
1½ teaspoons salt
½ teaspoon sage
1½ pounds ground beef
¾ cup applesauce
dash of pepper

Later you will add:
1 can cream of mushroom soup
1 can water

Whip egg and milk together until fluffy. Let stand 5 minutes. Add all remaining ingredients except the mushroom soup and the water. Make into small balls and place into a shallow pan. Then mix the cream of mushroom soup with the can of water and pour over top of the balls. Bake for 1 hour at 350 degrees.

*For convenience, this dish can be frozen and still taste excellent after being reheated.
Karen Schulte, WMT  Farm Editor



2 lemons
1 teaspoon coarse salt
2 whole chicken breasts, skinned and boned
¼ cup + 3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon low fat margarine or low fat butter
1 onion, peeled, halved and cut into slivers
2 large cloves of garlic, finely minced
1 tablespoons finely minced crystallized ginger
1 teaspoon powdered ginger
Pinch of ground turmeric
1½ cups defatted chicken broth
1/3 cup imported black olives
1/3 cup imported green olives
3 tablespoons chopped parsley

With a vegetable peeler, remove peel from lemons in long strips. Drop strips in a saucepan of boiling water and cook for 2½ minutes. Remove from water. When cool enough to handle, scrape any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch slivers. Place in a bowl and toss with coarse salt. Let sit at room temperature for 1 hour. Clean chicken well. Remove excess fat. Cut breasts in half, removing center cartilage. Fan out the fillets on back of breasts. Place breasts in a bowl and pour ¼ cup lemon juice over them. Let rest for 30 minutes. Place oil and margarine in a 3 quart microwave safe casserole. Cover, cook on HIGH for 30 seconds. Add onion, garlic, crystallized and powdered gingers, turmeric, and broth. Stir well. Return to microwave and cook, covered, on HIGH for 5 minutes. Add lemon peel, olives, remaining lemon juice, and 2 tablespoons parsley to casserole. Stir and cook sauce, covered, on HIGH for 2 minutes. Drain chicken. Place in casserole in one layer, covering with sauce. Cook covered, on HIGH for 8 minutes or until breasts are tender but not overcooked, Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top, garnish with remaining parsley. Serves 4.
Dwayne Schmidt, Former Open Line Host


1 (10 ounce) can cream of chicken soup
1 (10½ ounce) can chicken noodle soup
1 small can chow mein noodles
1 (5½ ounce) evaporated milk
1 (5 ounce) can boned chicken

Mix all together in an 8 inch pan.

For topping on above mixture:

Sauté croutons, in ¼ cup oleo.

Bake at 350 degrees for 45 minutes.
Leo Greco, WMT Variety Time Host


Crock Pot Casserole

2 (ounce) packages frozen cauliflower (or fresh)
1 (10 ounce) package frozen broccoli (or fresh)
1 can golden mushroom soup
1 can cream of chicken soup
1 (8 ounce) jar Cheez Whiz
½ cup minute rice
½ cup milk

Combine ingredients in crock pot. Mix and cook 3 to 4 hours or bake in casserole dish in oven at 350 degrees for 1 hour.
Connie Switzer, WMT Receptionist



2 eggs
2 tablespoons melted margarine or butter
2 cups milk
2 cups flour
2 teaspoons baking powder
4 tablespoons sugar
½ teaspoon salt

Beat eggs, margarine, and milk in a large bowl until well blended. Add flour, baking powder, sugar, and salt to liquid ingredients, and mix just enough to make a creamy batter with some lumps. Spoon or ladle batter onto hot griddle. Turn pancakes over when edges look dry and bubbles cover the top.

Hint: If you substitute vegetable oil for margarine or butter in the recipe, you'll get less saturated fat, but the pancakes won't brown as much. If the tops of the pancakes bubble and the bottoms don't brown, the heat source is too low, if they brown before they bubble, the heat is too high. Have the milk and eggs at room temperature so the melted butter doesn't harden. Batter thickens as it stands; if you start out with thin batter, then run off to talk on the phone for a few minutes, you will spoon thicker batter onto the griddle, unless you add more milk or water.

Variations: For blueberry pancakes, lightly fold in 1 cup frozen or well drained canned blueberries after the batter is mixed. For whole wheat pancakes, substitute whole wheat flour for half the white flour. For buttermilk pancakes, (these are the best!) substitute buttermilk for the milk, and ½ teaspoon of baking soda for 1 teaspoon of the baking powder.
Rick Sellers, WMT General Manager



1 cup tonic water
2 tablespoons sugar
2 tablespoons sour cream
1 beaten egg
6 cups Bisquick

Combine ingredients and mix. Kneed 12 times and cut to 14 biscuits. Bake at 450 degrees for 12 to 15 minutes.



Pepperidge Farm Rolls
1 package Cheddar cheese, shredded
2 or 3 tablespoons mayonnaise
garlic salt
dill weed

Split rolls. Mix cheese and mayonnaise together, and spread on rolls. Sprinkle with garlic salt and dill weed. Bake at 350 degrees until bubbly about 8 to 10 minutes.
Leo Greco, WMT Variety Time Host


Oatmeal Cookies

1 cup margarine
¼ cup sugar
¾ cup brown sugar
2 eggs
1 package vanilla pudding
1¼ cup flour
1 teaspoon soda
3½ cups rolled oats
1 cup raisins (optional)

Cream margarine, sugars, eggs, and pudding. Gradually add flour and soda. Stir in oats and raisins. Roll into balls or drop from spoon. Bake at 375 degrees for 10 to 12 minutes.
Gretchen Boyd, WMT Account Executive



½ cup salad oil
4 ounces melted chocolate
2 cups sugar
2 teaspoons vanilla

Combine first four ingredients then add...

4 beaten eggs
2 teaspoons baking powder
2 cups flour

Mix well and chill overnight. (The dough will be thin at first but will get thick as it chills.) Shape in balls and roll in powdered sugar. Place on a non-stick cookie sheet and bake. Optional: Place ½ of a walnut in each cookie as it is cooling.
Karen Schulte, WMT Farm Editor



3½ cups coarsely chopped fresh rhubarb
1½  cups sugar
3 eggs, slightly beaten
¼ cup half 'n half
1/8 teaspoon salt
1 tablespoon flour
1 8 inch unbaked pie shell

Preheat oven to 375 degrees. Combine the first five ingredients in a large bowl. Mix well. Sprinkle flour evenly over bottom of pie shell. Pour rhubarb mixture into pie shell. Bake in lower third of oven for about 1 hour or until set.



2 cans sweetened condensed milk, remove wrappers, DO NOT open can. Place In a large pot of rapid boiling water. Boil for 2½ hours, adding water as needed. The milk will caramelize.

Scoop out the milk and put in a baked Keebler's Butter Pie Crust Let cool 5 to 10 minutes. Spread with Cool Whip and drizzle with chocolate syrup. Garnish each slice with a maraschino cherry.
Renee Corkery, WMT Account Executive


1 cup flour
½ cup butter
1 cup pecans, finely chopped

Mix together flour, butter, and pecans until crumb like. Press into a 9 by 13 inch pan and bake until golden brown. (350 degrees for 15 to 20 minutes.)

1 (8 ounce) package cream cheese
1 cup powdered sugar
1 (8 ounce) carton frozen whipped topping thawed
1 large package instant vanilla pudding mix
1 large package instant chocolate pudding mix
3 cups cold milk
chocolate bar grated

Make a mixture of cream cheese, powdered sugar and half the whipped topping. Spread mixture over cooled crust. For the top layer, mix pudding mixes with milk until smooth and thickened, Spread over cream cheese mixture. Spread remaining topping over top and sprinkle with grated chocolate bar. Refrigerate until serving.

Hint: I usually use more than ½ of a carton of topping for the top.
Gretchen Boyd WMT Account Executive



1 package white cake mix (2 layer size)
2 egg whites
2/3 cup cherry wine or champagne
2/3 cup water

Combine these ingredients and beat for 4 minutes. Pour into 2 prepared (greased and floured) 9 inch layer pans. Bake at 350 degrees for 20 minutes.


1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
4 drops red food coloring
½ pint whipping cream, whipped

Combine shortening, milk, powdered sugar, and food coloring. Beat well. (NOTE: use half of this mixture as the filling between layers.) Gently fold in the whipped cream to the remaining half. Ice the cake. Refrigerate.



1 pound great northern beans
6 cups water
6 cups chicken broth
1 large onion, chopped
2 cloves garlic, minced
2 (4 ounce) cans diced green chili pepper
1 tablespoon dried oregano, crushed
1 tablespoon ground cumin
½ teaspoon ground red pepper
½ teaspoon salt
½ teaspoon pepper
4 cups chopped, cooked chicken
½ cup shredded Monterey Jack Cheese (2 ounces)
fresh chili peppers, sliced (optional)

Rinse beans. Place in a Dutch oven and add water. Bring to a boil. Reduce heat and simmer, uncovered 2 minutes. Remove from heat. Cover and let beans soak for 1 hour. (Or, cover and soak the beans oven tight.) Drain off water. In the same Dutch oven, combine the beans, broth, onion, garlic, chilies, oregano, cumin, red pepper, salt, and pepper. Bring to boiling. Reduce heat Cover and simmer for 1 hour more. Stir in chicken and simmer, covered, for ½ to 1 hour or more. Before serving, stir in the cheese just until melted. Serve with sliced chili peppers or additional cheese. Makes 5 or 6 servings.



1 package frozen hashbrowns
¼ cup + 2 tablespoons margarine
1 can cream of chicken soup
12 ounces sour cream
½ cup milk
½ cup chopped onions
2 cups shredded cheddar cheese
1 cup crushed corn flakes

Preheat oven to 350 degrees. Melt ¼ cup margarine and pour into a 9 by 12 inch dish. Add half the hashbrowns and set aside. Combine soup, sour cream, milk and onion. Pour half over hashbrowns. Sprinkle with 1 cup cheese, repeat layers. Top with corn flakes and melt 2 tablespoons margarine. Drizzle over top. Bake 45 minutes.



3½ ounce package instant pistachio pudding
20 ounce can crushed pineapple, undrained
8 ounces whipped topping
4 cups mini marshmallows
½ cup chopped pecans

Mix together pudding and pineapple. Stir in whipped topping, marshmallows, and nuts. Let set overnight to chill.


1 (3 ounce) package orange gelatin
1 (3 ounce) package vanilla tapioca pudding
1 cup mini marshmallows
3 cups of water
1 large can mandarin oranges
2 cups cool whip

Combine the liquid from the mandarin oranges with enough water to equal 3 cups liquid. Bring to a boil and add gelatin and pudding. Cook until thickened. Cool and fold in the oranges, marshmallows and cool whip. Chill until firm.



4 medium sized oranges
2 pounds cranberries
2 unpeeled apples

Grind everything together. Add 4 cups sugar and chill. Nuts are optional. Makes 4 pints. Will freeze.



2 cups frozen corn, thawed
¼ cup each, chopped green pepper, onion, cucumber and shredded carrots
1½ ounces shredded low fat cheddar cheese (1/3 cup)
2 tablespoons sweet pickle relish
1/3 cup fat free Thousand Island dressing (16 calories per tablespoon)

In a large bowl, combine corn, green pepper, onion, cucumber, carrot, cheese and pickle relish. Add Thousand Island dressing. Mix well to combine. Cover and chill until ready to serve.



1 (12 ounce) package medium barley
1 teaspoon salt
3 cups boiling water
2 cups sliced mushrooms
1 cup thinly sliced carrots
¼ cup chopped green onion
½ cup vegetable oil
1/3 cup lemon juice
1½ teaspoons garlic salt
1 teaspoon mustard
½ teaspoon crushed tarragon leaves
1/8 teaspoon pepper

Cook together first 3 ingredients. Cover and simmer 10 to 12 minutes until tender. Stir occasionally. Drain and cool. Combine barley, mushrooms, carrots and onion, Add remaining ingredients and add to barley. Chill 3 to 4 hours, serve on lettuce leaves.


6 or 8 tomatoes (cut into chunks)
1/8 teaspoon minced garlic
½ teaspoon salt
½ teaspoon sugar
½ teaspoon pepper
½ teaspoon oregano leaves
½ teaspoon basil leaves
1 teaspoon cider vinegar
2 tablespoons olive oil

Chill and serve.



5 cups cooked chicken, cubed
2 cups green grapes, cut in half
1 cup snow peas
2 cups spinach, torn
2½ cups celery, sliced
7 ounces corkscrew pasta
6 ounces marinated artichoke hearts, drained
½ sliced cucumber
3 large onions, with tops, sliced
¼ cup green olives with pimentos
¼ cup black olives
¼ cup radishes, sliced
5 orange slices


½ cup vegetable oil
¼ cup sugar
2 tablespoons white wine vinegar
1 teaspoon salt
½ teaspoon dry minced onion
1 teaspoon lemon juice
2 tablespoons minced fresh parsley

Combine all salad ingredients, except orange slices and refrigerate, Combine dressing ingredients and store in jar in refrigerator. Combine vegetables with dressing and garnish with orange slices.



9 medium tomatoes, chopped
1-2 jalapeno peppers, chopped
½ or more onion, chopped
¼-½ cup fresh cilantro, chopped juice of one small lime or 2 tablespoons lime juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon cumin

Mix all ingredients and serve with tortilla chips.

Amounts can be adjusted to taste.


(For any kind of meat, including turkey)

2 cups dry milk powder
1 cup cornstarch
½ cup dry bouillon (your choice of flavors)
5 tablespoons dry onion flakes
1 tablespoon dry thyme
1 tablespoon dry basil
1 tablespoon pepper

In a large bowl, combine dry milk powder, cornstarch, and dry bouillon. Add onion flakes, thyme, basil, and black pepper. Mix well to combine. Store in a covered container. To use, combine 1/3 cup soup mix and 1 cup water. Stir well and use as you would cream soups.



6 hard boiled eggs (toss out yolks)
1 teaspoon sugar
1 tablespoon vinegar
1 (16 oz) can chick peas (garbanzo beans)
2 tablespoons non fat mayonnaise
2 tablespoons non fat sour cream
2 tablespoons yellow mustard
¼ teaspoon ground red pepper
2 tablespoons minced green onion
1 clove

Dissolve the sugar in vinegar. Process mayonnaise, sour cream and mustard until smooth. Blend into the sugar/vinegar mixture. Add the remaining ingredients, tube into egg shells and sprinkle with ¼ teaspoon paprika.



1 envelope unsweetened grape Kool-Aid
1 envelope unsweetened orange Kool-Aid
2 cups sugar
3 quarts water
1 liter ginger ate

Combine Kool-Aid, sugar and water. Add ginger ale just before serving. Serve with orange slices or orange ice cubes.


¼ cup fresh lemon juice
1¼ cups water
¼ sugar
16 ounce glass with ice

Shake well and pour into glass with fresh lemon slice.



1 (10¾ ounce) can Campbell's Healthy Request Cream of Mushroom Soup
1 tablespoon dried parsley
4 (1½ ounce) slices Dubuque 97% fat free or other extra lean ham
2 English muffins, split, toasted, and lightly sprayed with butter flavored cooking spray
4 eggs, poached

In a medium saucepan, combine mushroom soup and parsley flakes. Simmer over low heat while browning ham. In a large skillet sprayed with butter flavored cooking spray, lightly brown ham slices. For each serving, place slice of ham on muffin half. Cover ham with poached egg. Spoon soup mixture evenly over egg. Serve at once. Serves 4.


1 pound sausage
6 slices bread, cubed
6 eggs, beaten
1½ cups milk
1 teaspoon salt
pepper to taste
2 cups (8 ounces) shredded cheddar cheese
2 small cans mushroom pieces, drained
1 can chopped green chilies (optional)

Cube bread and place in bottom of greased 9 by 13 inch pan. Crumble sausage, brown and drain well. Sprinkle sausage over bread. Follow with mushrooms, green chilies and cheese. Beat eggs and milk together with salt and pepper. Pour over mixture in pan. Cover tightly and chill overnight Bake at 350 degrees for 45 to 60 minutes or until sot Can be served plain, or with sour cream and salsa.
Ellie Osborn, Owner, Marion Maid-Rite



1 can salmon
1 egg
¼ cup crushed soda crackers
a dash of pepper and a dollop of cream or half and half

Mix like you would meat loaf. Form into patties; roll the patties in some more cracker crumbs and brown in a little butter, about 3 minutes on each side.



6 chicken breasts
2 teaspoon, parsley
1 teaspoon salt
2 small cans mushroom pieces, drained
1 can sliced water chestnuts, drained
2 cups (8 ounces) cheddar cheese, shredded
1½ cups chicken broth or bouillon
1  can cream of chicken soup
2 cups sour cream
2 tablespoons flour
1 stick margarine or butter
8 ounces stuffing mix

Cook chicken in skillet with parsley and salt. Cool and cut into bite sized pieces. Line a 9 by 13 Inch pan with chicken. Top with mushrooms, water chestnuts and cheese. Make sauce of 2/3 cup broth, cream of chicken soup, sour cream and flour. Pour over chicken. Melt butter and add 2/3 cup broth and stuffing crumbs. Mix well and spread over top of soup mixture. Bake at 350 degrees for 35 to 40 minutes, or until warmed through and browned on top. Ellie Osborn, Owner Marion Maid-Rite

PAGE 104


2 pounds ground beef
1½ cups finely crushed Italian croutons,
2 eggs
1 package Lipton Onion soup mix
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon Italian salad dressing
1 teaspoon All Season seasoning
1 tablespoon oregano
1 teaspoon salt (optional)
1/3 cup molasses
1/3 cup ketchup

Combine beef and croutons. Mix in remaining ingredients except molasses and ketchup. Form into loaf and place in pan. Combine molasses and ketchup and heat in microwave. Poke holes in meat loaf. Pour glaze over loaf. Bake uncovered 20 minutes at 350 degrees, Cover and bake 25-30 minutes longer.

PAGE 124


3 tablespoons Wesson Oil
½ cup sugar
2 slightly beaten eggs
2 packages yeast
1 cup milk
4½ cups flour, sifted

In a large mixing bowl, combine oil and sugar. Add the slightly beaten eggs and mix Scald milk. Dissolve yeast in ½ cup lukewarm water. Add yeast to egg mixture and when milk is lukewarm, add it to mixture and mix well. Add flour. Dough should be sticky. Brush with oil. Cover bowl with cloth. Set bowl in warm place away from drafts and allow to rise. Knead dough slightly and roll out on floured board. Form rolls. Brush top with melted butter, if you want them soft, and allow to rise in warm place. Bake from 425 to 450 degrees for 8 to 10 minutes.

PAGE 129


½  cup butter or margarine
½ cup sugar
1/3 cup frozen orange juice concentrate
½ cup pecans

Combine together in a saucepan, Cook and stir over a low heat until butter is melted. DO NOT BOIL! Cool 10 minutes. Beat with rotary beater until slightly thick. Stir in ½ cup pecans

PAGE 136


1 cup sugar
½ cup salad oil
2 eggs, beaten
1 cup ripe bananas, mashed
2 cups flour
1 teaspoon soda
½ cup nuts, (optional)
¼ teaspoon salt
½ teaspoon vanilla

Stir together the sugar and salad oil. Add beaten eggs and mashed bananas. Mix well. Sift together into above mixture the flour, soda, and salt. Mix gently. Add vanilla and nuts.

Start in a cold oven and bake one hour at 325 degrees in a regular size loaf pan or two 3 by 7¼ inch pans. Adjust time. Can also use 6 miniature pans and bake for 30 minutes. (These make great little gifts).

Ripe bananas but no time to bake? just mash and freeze. Small margarine tubs hold 1 cup.
Cecilia Hatcher, Antiques of Anamosa

PAGE 139


6 eggs, slightly beaten
2 cups sugar
2 quarts, divided
2 cups crushed peppermint candy (approximately 16 ounces)
½ pint whipping cream
1 teaspoon peppermint extract
rock salt

Mix eggs, sugar and 1 quart milk together until well blended. Cook in heavy saucepan over low heat stirring constantly until mixture thickens and just coats a metal spoon. Cool immediately. Cover with protective wrap; chill thoroughly. When ready to freeze, combine remaining ingredients with chilled custard. Pour into 1 gallon ice cream freezer can. Freeze according to manufacture's directions using 6 part, ice to 1 part rock salt.

PAGE 150


Peel and boil three small potatoes, mash potatoes as if to serve. While warm, stir in powdered sugar until stiff and enough to roll out like pie dough. When rollable, sprinkle powdered sugar onto counter or bread board to prevent sticking. Roll out potatoes to ¼ inch thickness. Spread with peanut butter, roll up like jelly roll. Chill thoroughly slice off into pieces. Eat like candy.
Coleen Antwerp, Owner Manager, Clothes Horse of Anamosa

PAGE 162


1 small package Oreo cookies, crushed
1 stick margarine, melted
½ gallon softened ice cream
12 ounce jar hot fudge sauce
11 ounce package salted peanuts
9 ounce carton Cool Whip

Mix Oreos and margarine (reserving 1 cup for topping.) Press remainder into 9 by 13 inch pan. Spread with ice cream. Freeze. Put fudge sauce on top and sprinkle with peanuts. Spread Cool Whip on top and sprinkle reserved cookie crumbs on top. Refreeze. Remove 10 minutes before serving.

PAGE 166


2 cups sugar
3½ cups mini marshmallows
1/3 cup evaporated milk
12 ounces butterscotch chips
12 ounces chocolate chips
2/3 cup crunchy peanut butter

Microwave sugar, marshmallows and milk on high for 4 minutes, stirring every 60 seconds. Stir in butterscotch chips till melted. Spread into greased 12 by 8 inch pan. Microwave chocolate chips and peanut butter on high 2½ minutes. Stir every 60 seconds. Spread over butterscotch mixture. Chill till firm.

PAGE 171


3 cups red or black raspberries
2/3- ¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 tablespoon butter, cut up

Place berries in unbaked pie crust. Combine sugar, flour and salt. Sprinkle on berries. Pat with butter. Top with second crust. Seal and slit. Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake for 20 minutes.


3½ cups washed, stemmed elderberries
1 tablespoon vinegar or lemon juice
1 cup sugar
1/3 cup flour
dash salt

Drizzle vinegar or lemon Juice over berries. Combine sugar flour and salt Sprinkle over berries. Place in 9 inch pie crust Dot with 1 tablespoon butter. Top with crust. Seal and slit. Bake at 400 degrees for 35-40 minutes.

PAGE 172


3 cups mulberries
1 cup rhubarb, cutup
2 tablespoons Minute Tapioca
1 cup sugar

Combine, stir and let stand for half an hour. Place in bottom of unbaked pie shell. Top with second crust Seal and slit. Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and bake 45 minutes or till done.

PAGE 173


9 inch pie crust
5 Snicker candy bars, freeze and cut in pieces
½ cup sugar
4 (3 ounce) packages cream cheese
2 eggs
½ cup sour cream
1/3 cup creamy peanut butter
3 tablespoons heavy cream
2/3 cup chocolate chips

Partially bake crust 5-7 minutes at 450 degrees. Remove from oven and reduce heat to 350 degrees. Place candy pieces in pie shell. Combine sugar, cream cheese, and cream until smooth. Add eggs, beating after each. Add sour cream, peanut butter and beat until smooth. Pour in pie shell. Bake 35-40 minutes. Cool completely. Combine cream and chocolate chips and heat until melted and stir until smooth. Pour over pie and chill 2-3 hours or until set.

PAGE 175


¾ cup light process cream cheese
½ cup sugar
½ cup 1% low fat cottage cheese
2 tablespoons all purpose flour
3 tablespoons unsweetened cocoa
3 tablespoons creme de menthe
½ teaspoon vanilla extract
1/8 teaspoon salt
1 egg
1 tablespoon semi sweet chocolate mini morsels

Place first 9 ingredients in container of an electric blender, cover and process until smooth. Spoon batter evenly into 24 paper lined miniature muffin, pans. Top each with 4 to 5 chocolate mini morsels. Bake at 300 degrees for 18 minutes. Let cool in pans on a wire rack. Cover and chill at least 2 hours.

PAGE 184


2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar or orange juice
¾ cup oil
2 teaspoons lemon extract
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Combine all ingredients and blend on low for 3 minutes. Pour into pan and bake 40 to 50 minutes or when tests done with toothpick. Remove from oven and poke deep holes 1 inch. Pour glaze over cake and let stand 10 minutes. Invert on plate and spoon glaze from pan over top.


1½ cups powdered sugar and ½ cup lemon juice

PAGE 186


1½ cups boiling water
1 cup Quick cooking oatmeal (uncooked)
1 stick margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/3 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Put oatmeal and margarine in bowl. Four boiling water over, cover, let stand for 20 minutes. Add eggs and beat well. Add remaining ingredients and beat thoroughly Place in greased and lightly floured 9 x 13 inch cake pan. Bake at 350 degrees for 35 minutes. (Cake will not raise very high.)


6 tablespoons softened margarine
½ cup brown sugar
1 cup coconut
½ cup chopped walnuts
¼ cup milk or cream
1 teaspoon vanilla

Spread over warm cake. Broil for 2 or 3 minutes. Watch carefully!

PAGE 189


When hard boiling eggs, add vinegar to water. This will make the eggs peel easier.

PAGE 192

Seasoning Pork Chops

Add ¼ teaspoon ground ginger to seasoned flour you use to coat the pork chops before frying. The ginger will give them an unusually good taste.

PAGE 193

Making Rice Whiter And Fluffier

To make rice whiter and fluffier, add 1 teaspoon of lemon juice to each quart of cooking water.

Taking The "Tinny' Taste From Shrimp

Canned shrimp loses its "tinny" taste after soaking in two tablespoons of vinegar and one teaspoon sherry for 15 minutes.

PAGE 198


Cream of tartar can be used to clean aluminum pans. Fill the tarnished utensil. Add two or three tablespoons of cream of tartar for each quart of water used and boil.

PAGE 199


5 teaspoons 20 Mule Team Borax
1 quart warm water

Combine and spray over 25 square foot area. Repeat as necessary. Use on lawns only. Some garden plants might be killed if they come in contact with the spray. Most effective if used in October.

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