MARCH/APRIL  PAGES 12345678

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Spring Greetings! If your schedule is like mine, you are busy. Most of the cooking at my house has moved out to the grill. The neighborhood has come to life with kids playing, lawn mowers humming, and the smack of a ball hitting the glove. I know there are many events and activities that draw your attention, and we appreciate the time you give us on The Open Line each day! This bulletin covers nearly the whole range of home cooking, including award winners, knock offs and zesty new creations.


1½ lbs. ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground all spice
1½ tsp. dried oregano
Salt and pepper to taste
1 tsp. dried parsley
¼ cup dried bread crumbs
½ cup water
Pita bread

In a big skillet combine, beef, onion and garlic; brown and drain. Add remaining ingredients; simmer for 10 minutes. Stuff the pita bread; top with lettuce, chopped tomatoes, black olives, etc. Top with ranch dressing, or Greek dressing, tzatziki (a cucumber sauce).


3 Tbsps. butter or margarine, melted
2 cups macaroni
½ lb. Velveeta, cubed
1 qt. milk

Melt margarine in 3 qt. casserole dish. Slowly stir in macaroni until well coated. Add cheese; stir in. Remove from heat. Add milk; stir well. Bake at 350°, uncovered, for 1 hour.


8 oz. carton whipped topping
1 can cherry pie filling
1 can fruit cocktail drained (regular size can)
2 apples, cored and chopped
2 bananas, sliced
½ cup walnuts, broken

Mix all ingredients together. Chill 2 hrs before serving.


1 lb. fresh spinach (or fresh greens)
3 medium oranges, peeled and sectioned
4 radishes, sliced
½ cup almonds, sliced
2 apples, chopped

Put all ingredients in a large bowl, toss together.


1½ cups plain yogurt
½ cup apple cider
4 tsp. lemon juice
2 Tbsps. honey
1 tsp. ground cardamon

Put all ingredients in bowl, combine with a wire whisk. Store in refrigerator. Before serving, toss with greens.


6 medium potatoes, peeled and sliced fine
½ cup milk
1-2 Tbsps. onion, finely chopped
1 can cream of chicken soup

Layer potatoes and onions in baking dish. Sprinkle each layer with salt and pepper. Drain off excess moisture. Heat milk and soup in saucepan over low heat. Pour over potato mixture. Bake, covered at 350° for 1½ hours, until tender.

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I don't recall such great interest in recipes using cabbage as we've had lately, from soup to sauerkraut.


1 cup onion, chopped
2 Tbsps. butter
2 cups shredded cabbage
1 pkg. frozen lima beans, cooked and drained
1 cup carrots, sliced
1 cup potatoes, diced
1 cup chicken broth
½ tsp. salt
¼ cup butter
¼ cup flour
¼ tsp. paprika
¼ tsp. pepper
3 cups milk
2 cups shredded cheddar

Sauté onion in butter in heavy saucepan until tender. Add cabbage, beans, carrots, potatoes, broth and salt. Cover, bring to a boil. Reduce heat, simmer until tender (about 20 minutes). Put ¼ cup butter in saucepan; blend in flour, paprika and pepper. Remove from heat. Add milk; return to heat, bring to a boil, stirring constantly for 1 minute. Remove from heat. Stir in cheese until melted. Add the vegetables, including the liquid it was cooked in, to cheese soup. Heat through to serve.


2 qts. sauerkraut, undrained
2½ cups packed brown sugar (dark)
3 Tbsps. caraway seed
1 lb. (yield) pork chops (or spare ribs)

Mix together. Put in 3 quart casserole dish. Bake at 350°, for 1 hour.


4½ cups water
4 medium potatoes, peeled and cubed
½ tsp. salt
½ lb. smoked sausage, cut up
1 16 oz. can sauerkraut, undrained
½ cup chopped onion
1 tsp. dill weed
¼ tsp. caraway seed
1 cup sour cream
1 Tbsp. flour

Combine water, potatoes, salt, cook until tender. Add meat, sauerkraut, onion, dill weed, and caraway seed. Bring to a boil. Combine sour cream and flour. Stir 1 cup of hot mixture into sour cream. Return to main pot. Heat through.


1 head Nappa cabbage
5 green onions
2 pkgs. Ramen noodles (crushed)
½ cup sliced almonds
½ cup sunflower seeds (meat only)
4-6 Tbsps. margarine


1 cup (or less) salad oil
1 cup sugar
½ cup white vinegar
2 Tbsps. soy sauce

Melt margarine, add crushed noodles; brown slightly; set aside to cool on paper towel. Slice cabbage and onion thin. Mix cabbage and onions with noodles; toss with nuts and seeds. Combine dressing ingredients. Add dressing just before serving.

Try these toppings on your favorite ice cream!


4 squares unsweetened chocolate (or ¾ cup cocoa)
3 cups sugar
½ tsp. salt
1  13 oz. can evaporated milk
½ cup butter or margarine

Combine ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes.


½ cup dark corn syrup
¼ cup cream
4 Tbsps. sugar
1/8 tsp. salt
1 Tbsp. butter
1 tsp. vanilla

Blend syrup, cream and sugar. Cook until sugar dissolves. Remove from heat. Add salt, butter and vanilla. Beat until smooth. Keep refrigerated.


½ cup non fat sour cream
2 tsp. reduced calorie mayonnaise
1-2 tsp. prepared horseradish
½ small clove garlic, minced

Combine ingredients in bowl. Keep refrigerated until serving. Will keep for two days.

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1 large head cauliflower, broken into flowerets
½ tsp. salt
1 can cream of chicken soup
4 oz. shredded cheddar cheese
1/3 cup mayonnaise
¼ tsp. curry powder
¼  cup dried bread crumbs
2 Tbsps butter or margarine, melted

Preheat oven to 350°. Cook cauliflower in water, with salt. Drain well. Stir together soup, cheese, mayo and curry powder. Add to cauliflower and mix well. Toss bread crumbs in melted butter. Sprinkle on top. Bake in 2 quart casserole dish at 350°, for 30 minutes. Can be frozen for up to one month.


1 pkg. small tortillas
Vanilla ice cream
Cinnamon Toast Crunch cereal, crushed

Fry the shells in deep fat fryer, holding under with a ladle to form a cup. Coat with cinnamon and sugar while hot.

Filling: Scoop ice cream balls, roll in cereal crumbs. Place on waxed paper on cookie sheet. Freeze.

When ready to serve, place ice cream on cups. Toppings can be added: honey, chocolate, brickle bits, sprinkles, berries, etc.


2 lbs. ground beef
½ medium onion, chopped
1  32 oz. jar of spaghetti sauce
1  12 oz. pkg. of spaghetti
4 Tbsps. margarine
3½ Tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti Combine margarine, flour, salt, milk and water, Cook until slightly thick. Add 1 cup cheese, melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.


12 slices bread, crusts removed
6 slices American cheese
6 eggs
18 slices bacon (could use equal amount ham or sausages)
3 cups milk
½ tsp. salt

Cook meat; then chop. Butter a 9x13" pan. Butter both sides of each bread slice. Line bottom of pan with 6 slices of bread. Top each slice with meat and cheese, then top with remaining bread. (NOTE: you could use some vegetables if you want mushrooms, olives, onions, peppers, etc.) Beat eggs with milk and salt; pour over bread and refrigerate overnight. Bake at 325° 1 hour. Cut into squares, and serve.

When you have a dish that's so good that people eat it like pigs, you call it:


1 pkg. (10 oz.) frozen peas, uncooked, unthawed
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle Whip)

Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight.


1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs, well beaten
1 tsp. vanilla
1½ cups flour
1 tsp. salt
1 tsp. baking soda
3 cups quick oatmeal
1½ cups nuts
1 cup coconut
1 16 oz. pkg. semi sweet chocolate

Thoroughly cream shortening and sugars. Add eggs and vanilla; beat well. Sift flour, baking soda, and salt, and add. Add oatmeal, nuts, coconut and chocolate; mix well. Bake on ungreased cookie sheet at 350°, for 10 minutes.

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Our thanks to St. Luke's  Hospital registered dieticians for these very tasty, and very healthy items.


1½ cups dried Great Northern or other white beans, picked over
1½ tsp. salt
2 bay leaves
1 Tbsp. coriander seeds, crushed coarse

For dressing:

2 garlic cloves, if desired
2 to 3 Tbsps. fresh lemon juice
¼ cup extra virgin olive oil, or to taste

1 cup thinly sliced red onion
½ cup chopped fresh coriander sprigs or parsley leaves

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1¼ hours, or until beans are just tender but not mushy. Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 Tbsps. water. Makes about 5 cups.


2 cans (15 oz. each) fat free chili (mild or spicy according to taste)
2 cups cooked black beans, drained
¾ cup corn kernels, fresh or frozen
½ cup chopped onion
2 Tbsps. whole wheat flour
½ tsp. chili powder (optional)


¾ cup corn meal
1 cup whole wheat flour
1 tsp. baking soda
¾ cup buttermilk (nonfat if available)
2 egg whites
¼ cup honey

Preheat oven to 375°F. Mash black beans with fork in medium saucepan. Stir in chili, corn, chopped onion, flour and chili powder if desired. Cook on medium high heat for 10 minutes, stirring frequently. Transfer mixture to an 8x11" glass rectangular baking dish. In a small bowl, mix topping ingredients together with a fork until well blended, and spread on top of chili mixture. Bake in the center of the oven for 20-25 minutes or until topping is set and nicely browned.


1  15 oz. can beets, sliced and drained (save juice)
½ cup sugar
¼ cup beet juice
¼ cup vinegar

Combine beet juice with vinegar and sugar; bring to a boil. Add beets, return to a boil. Add a small piece of cinnamon stick and a small slice of onion. Remove from heat and cool, then place in a jar and refrigerate.


1  8 oz. pkg. shredded coconut
2/3 cup sweetened condensed milk
1 tsp. vanilla

Combine coconut and condensed milk. Add vanilla. Drop by teaspoonful on well greased baking sheet about 1 inch apart. Bake at 350°, 8-10 minutes until lightly.


3 Tbsps. chopped onion
6 Tbsps. chopped green pepper
1 cup chopped celery
1 can flaked tuna
1 can flaked shrimp
1 can flaked crabmeat
1 cup mayonnaise
½ tsp. salt
½ tsp. pepper
½ tsp. Worcestershire sauce

Mix above ingredients well refrigerate overnight. The next day, mix mixture with 3 cups cooked rice and 1 can cream of celery soup. Spread in a 9x13" pan. Top with ¾ cup crushed potato chips. Bake at 350°, 45 minutes, until bubbly and brown.

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1 egg
1 can (10.5 oz. ) French onion soup, undiluted and divided
½ cup dried bread crumbs
¼ tsp. salt
Pinch of pepper
1½ lb. ground beef
1 Tbsp. flour
¼ cup water
¼ cup ketchup
1 tsp. Worcestershire sauce
½ tsp. prepared mustard
6 cups hot, cooked noodles
Chopped fresh parsley

In a large bowl, beat the egg, Stir in 1/3 cup soup, bread crumbs, salt and pepper. Add beef. Mix gently; shape into 6 oval patties. Brown in skillet over medium heat 3-4 minutes on each side. Remove and set aside. Discard drippings. Combine flour and water until smooth. Add ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer 15 minutes, until meat is done. Serve over hot noodles, garnish with parsley.


5 cups flour
2 envelopes yeast
¼ cup sugar
1 Tbsp. salt
4 cups hot tap water

Mix dry ingredients. Add water, until "dough" consistency. Knead for a few minutes. Grease enough cookie sheets to make 2 dozen muffins. Pull off ball of dough, 3 inches in diameter. Roll until nicely round. Place on cookie sheet. Flatten to ¼ inch thickness. Cover; allow to rise for 45 minutes. Bake at 425°, 15 minutes (flip muffins over after first 7 minutes).


2 cups oat bran
¼ cup firmly packed brown sugar
2 tsp. baking powder
1 cup skim milk
2 egg whites (or 2 oz. egg substitute)
¼ cup honey
2 Tbsps. oil

In large bowl, stir together dry ingredients; set aside. In a small bowl, mix liquids until well blended. Add liquid mixture to dry mixture, stir until moistened. Line muffin tin with paper cups, or spray tins. Fill almost full with batter. Bake at 400°, 15-18 minutes.

Busy season! Here are some on the go snacks.


1¾ cups quick cooking oatmeal (toasted on sheet at 250° 10 minutes
1¼ cups Rice Krispies
½ cup coconut
½ cup sugar
½ cup light corn syrup
¾ cup crunchy peanut butter

Combine sugar and syrup; bring to a boil for 1 minute. Add peanut butter; stir until combined. Add remaining ingredients. Put in greased 9x13" pan. Cool; cut into bars. (Can add raisins or M&Ms.)


3 Tbsps. margarine
6 cups marshmallows
5 cups Cheerios
½ cup creamy peanut butter

Microwave margarine 45 seconds. Add marshmallows, microwave for 45 seconds. Add peanut butter, microwave 45 seconds. Add Cheerios and stir. Spread in 9x13" pan; cool. Cut into bars.


6-8 slices white bread
1 stick margarine
6-8 tsp. jam or jelly
Some cinnamon/sugar

Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with margarine. Place on cookie sheet. Spoon on 1 tsp. jam per slice spread evenly. Roll up bread; place seam side down on cookie sheet. Bake at 400°, for 15 minutes. While hot, dust with cinnamon or sugar.

CHEESE BISCUITS (Like Red Lobster)

Mix together 2 cups Bisquick, 2/3 cup milk, and ½ cup shredded cheddar cheese. Add ¼ cup melted butter, ¼ tsp. garlic powder. Beat together for 30 seconds. Drop by teaspoonful on greased cookie sheet. Bake at 450° about 7-9 minutes, until lightly browned.

The knock off recipes are coming on strong. We've found some new sources. a book by Todd Wilbur, "Top Secret Recipes", also a monthly newsletter by Gloria Pitzer features many taste a likes; and two Websites,; and

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Chocolate Fest '98 was a fun raiser for The National Kidney Foundation at Lindale Mall. We got a great preview of the event with our first Chocolate Fest Bake Off at the Arjay Center. There were three categories with over 60 entries! The winners are printed here, with thanks to all our contestants, and to our professional hosts and judges from The Ox Yoke Inn in Main Amana; and Special Occasions Desserts and Catering of Kalona.

Special Occasions & Desserts

2 cups cookie crumbs
3 Tbsps. margarine, melted

Mix together and press into bottom of 9" spring form pan.

2 lbs. cream cheese
6 eggs, separated
2 tsp. vanilla
2 cups sugar
12 oz. semisweet chocolate
2 tsp. lemon juice

Beat egg whites to a soft peak; set aside. Beat cream cheese and sugar until smooth, scraping sides of bowl. Add egg yolks, vanilla, and lemon juice; beat until blended. Melt 6 oz. chocolate in double boiler. Add melted chocolate to egg mixture, stir until blended. Fold in egg whites; then fold in 6 oz. chocolate pieces. Bake at 375°, 7 minutes; then at 300°, 35-45 minutes.

12 oz. semi sweet chocolate
1 cup heavy cream

Bring cream to a boil. Remove from heat. Add chocolate and stir. Allow to cool. Frost top of cheesecake.

Chocolate Fest Preview Bake-Off Winner for "Cakes" from Diane Lawrence.


2/3 cup cocoa
2 cups flour
1 2/3 cup sugar
1 1/3 cup water
2/3 cup butter
3 eggs
2 tsp. instant coffee
1½ tsp. baking soda
1 tsp. vanilla extract
½ tsp. baking powder
½ tsp. salt

Preheat oven to 350°F. Grease two 9" round or heart pans; coat bottoms and sides of pans lightly with cocoa. Into large bowl measure cocoa and remaining ingredients. With mixer at low speed, beat until just mixed. Increase speed to high; beat 4 minutes.

Pour batter into pans. Bake 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pans on wire racks 10 minutes. Remove from pans; cool completely.

Prepare frosting (see recipe below). Place one cake layer, rounded side down, on cake plate. Spread with about 1/3 of frosting. Top with second cake layer, rounded side up; frost side and top of cake with remaining frosting. Make top and bottom borders (if desired). Spread ½ can of cherry pie filling over top inside border of cake.


1  8 oz. pkg. of regular or light cream cheese
1  12 oz. pkg. frozen whipped topping
1 cup powdered sugar and a can of cherry pie filling.

Beat together all frosting ingredients except cherry pie filling. Frost as directed. Enjoy! Be sure to refrigerate any uneaten cake.

From Chocolate Fest Preview at Arjay on Wednesday. Winner in "Other" category from Ruth Schuetz.


6 Navel oranges
1 Tbsp. salt
4 cups water
2½ cups sugar
½ cup water

Remove peel from oranges in 1 inch wedges. Soak peel in water and 1 Tbsp. salt overnight. Drain and remove as much white membrane as possible. Cut into thin strips. Cover with cold water, bring to a boil and drain. Repeat this process two more times.

Add 2 cups sugar and ½ cup water, let simmer until translucent. Drain and roll in remaining ½ cup sugar. Dip in chocolate, if desired.

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Chocolate Fest Preview Bake-Off Winner for "Bars" from Betty Lou Hyde.


1 cup (6 oz.) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter


¼ cup butter or margarine
1 cup sugar
¼ cup evaporated milk
1½ cups marshmallow creme
¼ cup creamy peanut butter
1 tsp. vanilla extract
1½ cups chopped salted peanuts


1 pkg. (14 oz.) caramels
¼ cup whipping cream


1 cup (6 oz.) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13" pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over filling. Refrigerate until set.

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in refrigerator.


Peel 6-8 apples (pie apples), slice into 9x13" dish. In a small bowl, mix 3 Tbsps flour with ¾-1 cup sugar. Sprinkle on top of apples. Sprinkle cinnamon on top, to taste. Pour ½ pint of whipping cream or Half n Half. Bake at 350°-370° for 1 hour, until apples are tender.


1 cup shredded, peeled potatoes
½  tsp. garlic powder
1 Tbsp. margarine
½ cup red or green pepper, chopped fine
5 eggs
¾ cup sliced green onions, with tops
½ tsp. salt
1¼ cups picante sauce
8 flour tortillas, heated
¾ cup shredded cheddar

Heat margarine in non stick skillet. Mix potatoes and garlic; spread into pan in thin layer. Cook without stirring until brown on bottom. Add peppers; cook until heated through. Stir whole mixture until broken into small pieces. Add eggs, onion and salt; cook until scrambled. Stir in picante. Put half cup of mixture onto each tortilla. Roll up, tucking in ends. Place, seam side down, on jellyroll pan. Top with some picante sauce and cheese. Bake at 300°, until cheese is melted.


4 large flour tortillas
4 eggs
1 Tbsp. water
¼ tsp. salt
1/8 tsp. pepper
1 Tbsp. butter
8 Tbsps. salsa
4 Tbsps. shredded cheddar

Wrap tortilla shells in paper toweling. Microwave 30 seconds to soften. Lightly beat eggs with the water, salt and pepper. Heat butter in skillet over medium heat. Add eggs, cook and stir for 3 minutes until scrambled. Spread 2 Tbsps. salsa on each tortilla. Spoon ¼ of egg mixture on lower half of shell. Sprinkle on ¼ cheese. Roll up, tucking in the ends. Place, seam side down, on microwave safe dish; cover with paper towel. Microwave for 1 minute.


1 pkg. mini marshmallows
1 can pie filling
2 cartons real whipping cream
1 graham cracker crust in 9x13" pan

Beat whipping cream well. Fold in 1 package mini marshmallows. Spread on crust. Top with your favorite pie topping. Refrigerate overnight.

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5 cups diced, cooked potatoes
1 onion

Mix following, and add to potatoes:

2 Tbsps. vinegar
1 tsp. salt
½ tsp. sugar
1/8 tsp. pepper
6 Tbsps. salad oil
1 Tbsp. minced parsley

Add 3 hard cooked eggs. Stir in mayonnaise to make salad moist.

Moving? Just a reminder that you need to let us know in advance, as your Open Line Bulletin will not be forwarded to your new address. Send us your old address, as well as your new one, and we will change your records.

It was great to see so many Open Line folks at our late winter/early spring events at Chocolate Fest at Lindale Mall, The Arjay Center remotes, and especially at the WMT Lawn, Garden and Home Show at Hawkeye Downs! We have many more chances to get together this spring. We'll let you know on the show.

The Open Line Bulletin Index for 1997 is now available. The index lists, by category, all the recipes included in the Bulletin last year. If you'd like a copy just send $1 along with a self-addressed, stamped envelope to WMT, and request a copy.

Is it time to renew your Bulletin? The subscription for one year, 6 issues, remains at $5.50. To order, send a check or money order made out to The Open Line, in care of WMT. Remember, when ordering multiple items from The Open Line like the Index, Bulletin, or Cook Book we need to have separate checks for each different item. Multiple copies subscriptions of the same item can be included on the same check; just keep the different ones separate.

The Open Line on 600 WMT: Monday through Friday 9-10 A.M. and Saturday
10-11 A.M.

The Open Line

PO. BOX 2147
365-0600 1-800-332 5401

Six Issues per year published bi-monthly by the WMT
Stations, Inc. P.O. Box 2147, Cedar Rapids. IA 52406
Subscription Rate $5.50 per year
Dwayne Schmidt, Open Line Co-Host and Editor
Sharon Reeves, Open Line Co-Host

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