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First, before anything else, let me say CONGRATULATIONS and THANK YOU to all the WMT OPEN LINE listeners for winning last month's recipe collecting contest between us and the K-WMT Open Line in Fort Dodge. The final total in round figures was 17,700 for us and 1,800 for Fort Dodge. That is just wonderful. I wish I could divide the world's largest milk shake that goes to the winning Open Line host with everyone who sent in, recipes. But then again, if it is the world's largest milk shake quantity shouldn't be the big problem. Distribution has me stumped, though. Maybe if you sent a self addressed stamped envelope, I could mail you your share. Here's hoping the world's largest milk shake doesn't lead to the world's largest stomachache. One thing for sure, it does lead me to the world's largest thank you, from me to you. Thanks everybody.

Now, to the recipes and here one that I know you all want and will enjoy time and time again. A Cedar Rapids listener sent in that wishes to be anonymous but I'll bet she makes the best potato salad in her end of town.


Six or seven medium sized potatoes
¼ cup oil
1/8 cup vinegar
½ teaspoon sugar
1 teaspoon prepared mustard
Sliced stuffed olives
Sweet relish or chopped dill pickles
Hard boiled eggs
Commercial salad dressing

Boil potatoes with their jackets on. Cool them just enough to peel and dice them without burning your fingers. (They must still be warm when they are ready for the marinade because cold potatoes will not absorb flavors. The dressing, no matter how flavorful it is, just wraps itself around the outside and you still have a cold flavorless potato in the middle. This is the big secret to making potato salad according to Mrs. D.). After potatoes are peeled and diced, put them in a marinade made of the oil, vinegar, sugar, mustard and onions. Salt and pepper to taste at this stage. Refrigerate it until cool (it will wait overnight very well). Just before serving add generous amounts of hard boiled eggs and commercial salad dressing. The olives, and relish or pickles are optional

Here's another fun recipe, one that was phoned in an answer to a request from one of our long distance Open Line listeners, how to make homemade ginger ale.


1 cup sugar
¾ teaspoon ginger
baking soda

Stir ginger and sugar together. Add enough vinegar to moisten sugar (from ¼ to ½ cup) and fill with water to make two quarts. Add a pinch of soda to each glass for the fizz.

If you have a bumper crop of green beans this year, put some up or serve them this way.


1 cup strong vinegar
1 cup water
1 cup sugar
1/8 teaspoon salt
hot cooked whole beans

Boll vinegar, water, sugar and salt two minutes. Pour over beans and let stand several hours before using or seal in jars.


Combine 1 cup chocolate flavored drink mix with two cups dry milk. Stir in 2½ cups water. Pour into molds and freeze.

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Recipes for cherry olives were requested and turned up on the Open Line last month. One caller later said it was the first time she had heard of cherry olives in over forty years. I had to admit it was the first time I ever heard of cherry olives, period.


Wash cherries, leaving on the stems. Place in pint jars with 1 teaspoon salt on top. Pour over equal parts of cider vinegar and cold water. Seal immediately. Nothing is heated. Let stand several months before opening. These are a delicious and attractive garnish for meat. This recipe calls for red sour cherries, but it was also suggested that bing cherries may be used. (Mrs. Leo McCoy, Welton, Iowa)

From a Des Moines listener, a never fail pie crust mix.


3 cups flour
1 1/3 cups shortening
1 tablespoon salt
1 egg
1 tablespoon vinegar
5 tablespoons cold water

Beat salt, egg vinegar and cold water together and mix with flour and shortening. This will make more than one crust, but what's left may be saved and used later. Keep tightly covered and refrigerated.

Here's a recipe that didn't get on last month's bulletin, but was used on the air and sounds delicious.


Cream together:

1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar


2 teaspoons vanilla
3½ cups flour
2 teaspoons soda
2 eggs

Form balls, roll in white sugar. Bake 10 minutes at 350 degrees. Remove and put a chocolate star in middle of cookies, press down. Place in oven for 3 to 5 minutes more. (Mrs. Donald Rigel, Cedar Rapids)

Here are some yogurt recipes for those of you who are yogurt users. One lady said after seeing my picture on the front of the bulletins, I should get started using yogurt for those gray spots and thin places in my hair. I explained it just looked thin in the picture. It was caused when the photo was retouched to remove all those wrinkles.


1 cup yogurt
1 large package Creamed Cheese (9 oz.)
1 tablespoon honey
½ teaspoon vanilla extract

Combine all ingredients and whip to the consistency of whipped Cream. Pour into a baked pie shell and put in refrigerator until it sets. Sprinkle with fresh fruit if desired just before serving. (Mrs. Bob Stolba Cedar Rapids)


1 cup strawberries
¼ cup honey
1 tablespoon gelatin in ¼ cup water
1 cup yogurt
1 cup cottage cheese

Heat softened gelatin until dissolved. Mix with all other ingredients and pour into baked graham cracker trust. Chill until set for a few hours overnight.


4 cups yogurt
¼ cup rice
1 egg
1 teaspoon whole wheat flour
1 teaspoon salt
4½ cups water

Combine all ingredients, except water, in a 3 quart pot and beat well. Stir in the water. Cook over a very low flame until the mixture thickens (about 20 minutes). Stir constantly while cooking. Next, add meat balls, and simmer for another ten minutes.


Any good meat ball recipe will do for this. Mix all ingredients and add some chopped parsley, chopped green onion to taste, ½ cup cooked garbanzo beans. Continue to simmer for 15 minutes, still stirring. Sauté 1 or 2 cloves of garlic in butter. Add 1 tablespoon of dried powdered mint. Ladle a teaspoon of this sauce into each plate of soup when serving. (Mrs. Stolba)

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Gather rose petals early in the morning while dew is still on. Lay on a screen until dew dries. Place in small jar in ½ inch layers. Sprinkle each layer lightly with salt. When jar is full, let stand ten days stirring each morning. Make a mixture of ¼ ounce mace, ½ ounce allspice, ½ ounce cloves, ¼ tablespoon nutmeg, ½ ounce stick cinnamon broken into bits, ¼ pound dried lavender flowers, and 1 ounce powdered orris root. Fill rose jar in alternate layers with other mixture. Drop a few drops each of rose oil, bitter almond oil, geranium oil and orange flower oil on each layer. Top all with 1 ounce of your favorite toilet water. Do not stir after this.

The small lattice weave baskets in which tomatoes and strawberries are now purchased can be turned upside down and used as holders in deep flower vases.

If you are going to cut out a pattern on dark fabric, follow the pattern on the underside of the goods with a nail white pencil. It will not create the dust made by the customary chalk and will not rub off easily.

If you do not have a rolling pin, a tall glass makes a satisfactory substitute. Dust 2 large pieces of wax paper with flour. Place the ball of dough between the papers and , using the glass, roll the dough out evenly and to the desired thickness.

Aluminum foil wrapped around the bottom half of a cold drink serves as a coaster, as insulation to keep the drink cold, and as a mitten for the hand in which it is held.

If your paraffin shrinks back from the edge of the jar, melt the paraffin until it is warm enough to pour and let it spread out evenly. Then put another thin layer of paraffin on top of the first one.


½ cup flour
2 tablespoons sugar
1 tablespoon salt
½ cup water

Cook over low heat till thick and form into balls. Cinnamon may be added if you wish.


To keep your cut flowers looking fresh and alive longer, use the following to one quart of water. Change water as often as you would if using fresh water, trimming the bottom of the stem each time,

SNAP DRAGONS, ROSES, AND BEGONIAS, use two tablespoons salt.
PEONIES AND PETUNIAS, use three teaspoons sugar
MARIGOLDS AND ASTERS, use two teaspoons sugar and one teaspoon salt.
IRIS, use six drops of peppermint.
GLADS, LILACS, LILIES, use one tablespoon vinegar.
SWEETPEAS, SALVIA, DAHLIAS, AND LARKSPURS, use one tablespoon rubbing alcohol.

For heat rings on tables, make a paste of salt and olive oil. Apply with a brush. Let stand about an hour before removing with a clean cloth. Or let a thick coat or petroleum jelly stand on the marks for about 48 hours before rubbing off with a soft rag.

It is very discouraging to be able to remove a stain successfully and find that the cleaning fluid has left a ring. It sometimes seems that the cure is worse than the original trouble. Let the cleaning fluid dry and then hold the material over a steaming kettle until the mark vanishes.

A piece of lemon dipped in salt can be used to rub brass and copper articles until they are bright. Wash in lukewarm water and dry with a soft cloth.

Here's another homemade wax remover. Scrub the floor with a solution of three parts water and one part alcohol. This will leave a clean surface for your next waxing.

Some cooks find they have better results with meringue if powdered sugar is used instead of granulated.


½ cup cornmeal
½ cup oatmeal
1 tablespoon sugar
1 teaspoon cinnamon
1 cup water

Bring one cup water to a boil. Add ingredients and cook until stiff. Stir constantly. Form into balls. After balls are made, knead in vanilla or anise oil if you wish.

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Parfait pie can be a refreshing dessert, especially during the summer months. Here's something that was called in on the air.


1 package lemon Jello
1¼ cups hot water
1 pint strawberry ice cream
1½ cups sliced fresh strawberries

Dissolve Jello in hot water in a two quart saucepan. Add ice cream by spoonfuls, stirring until melted. Chill until thickened but not set. (15 to 20 minutes) Fold in drained strawberries. Turn into pie shell.

And here's three other ways to enjoy the above recipe.

CHERRY-BANANA: Cherry Jello, vanilla ice cream and 1½ cups sliced bananas.

PINEAPPLE: Lime Jello, vanilla ice cream, and 1 cup crushed pineapple.

ORANGE-COCONUT: Orange Jello, vanilla ice cream and 1 cup coconut, cut up.

And here's that custard pie that makes its own crust.


2/3 cup sugar
4 level tablespoons flour
pinch of salt
1 teaspoon vanilla
2 whole eggs
enough mix to fill mixing bowl 2/3 full.

Mix sugar, 4 tablespoons flour, and salt together in graduated one quart mixing bowl. Add vanilla, eggs and enough milk to fill mixing bowl 2/3 full. Beat with egg beater until smooth. Pour into greased pie tin and sprinkle top with nutmeg. Bake at 350 degrees until done.


Melt three miniature Milky Way bars, 1 stick of margarine, and 3 tablespoons milk together. Remove from heat and add one teaspoon vanilla and enough powdered sugar to thicken to spreading consistency.

Mrs. Cecil Reynolds of Oxford, Iowa, sent in a "master mix" which can be used in making biscuits, waffles, muffins, cakes, cookies and numerous other bakery goods. The mix was developed under the direction of Gertrude Sunderlin, now an Iowa City resident, while she was a professor of foods and nutrition at Purdue University.


9 cups sifted all purpose flour or 10 cups sifted cake flour
1/3 cup baking powder
1 tablespoon salt
1 teaspoon cream of tartar
¼ cup sugar
2 cups shortening or 1 2/3 cups lard

Stir the other dry ingredients into the flour and sift together three times into large mixing bowl or onto large square of plain paper. Cut in shortening until mix is consistency of corn meal.

If you use a shortening which doesn't need refrigeration, the mix can be stored in a covered container at room temperature and will keep six weeks or more. If an all-purpose flour is used, the mix is best for quick breads such as biscuits, waffles, pancakes and muffins. Cake flour produces lighter and finer cakes, When measuring the master mix, pile lightly in cup and level off with spatula.


To make six waffles or 18 griddle cakes, stir 1½ cups of milk and 1 beaten egg into 3 cups master mix and blend. Bake on hot griddle or in a waffle iron. For waffle variations, try adding bits of apples, ham or bacon.


Stir 1/3 cup sugar into 2¼ cups of master mix. Combine 1/3 cup milk and 1 beaten egg and stir into mix until well blended (about 7 min.) Put into shallow greased pan. Spread a topping of ½ teaspoon cinnamon, ½ cup brown sugar, 3 tablespoons butter, over the batter and bake in a hot oven (400°) about 25 minutes. The brown sugar mixture may be used as a filling instead of a topping.


Combine ½ cup brown sugar, 2 teaspoons cinnamon, ¼ cup soft butter, ¼ cup chopped nuts and ½ cut chopped dates.

Dr. Sunderlin's "master mix" has appeared in many newspapers and is widely used by many pleased homemakers.

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