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Chocolate Pies, Homemade Ice Cream and Sticky Buns dominate this issue of the Best of the Open Line. I hope you enjoy the recipes, as they all sound delicious. Jim Wicks said to pass along to you his thanks for making him at home on the Open Line during my vacation. My thanks, too. As we go into the last month of Summer Vacation, we'll be looking for your favorite pickle and preserve recipes for next month's bulletin, so be thinking about one you can send for us to use on the air and in the Best of the Open Line.


1 package dry yeast
¼ cup warm water
1 cup milk, scalded
3 tablespoons sugar
½ teaspoon salt
3¼ cup sifted flour
3 tablespoons soft butter
½ cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
¼ cup firmly packed brown sugar
½ teaspoon cinnamon
3 tablespoons brown sugar

Soften yeast in warm water and let stand 5 to 10 min. Add milk to sugar & salt, mix & cool to lukewarm. Add 1 cup flour & mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double. Punch down dough, roll into rectangle about ¼ inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, ¼ cup brown sugar and cinnamon. Roll up like jelly roll and cut into ¼ inch thick slices. Lay the slices in buttered pan 13 by 9 by 2. Cover and let rise until doubled. Sprinkle top with the 3 tablespoons brown sugar. Bake 375° for 20-25 min. (Sent in by an Ottumwa listener from the Pennsylvania Dutch Cook Book).

SHORT CUT STICKY BUNS: Using your favorite yeast dough or prepared roll mix and this topping, you can make sticky buns quickly for breakfast. Melt 2 tablespoons butter in bottom of the Pan Mix in ½ cup brown sugar and ¼ cup light or dark corn syrup. Sprinkle with nuts and cinnamon. Place rolls in mixture and bake as directed for dough used.


5 eggs
1¾ cups sugar
pinch of salt
2 cups cream
1¾ quarts milk
2 tablespoons vanilla

Beat eggs and add sugar and salt. Let set until sugar melts. (Or heat milk slightly to speed dissolving of sugar and salt. Let cool if heated). Add milk, cream and vanilla. Pour into freezer can and freeze. Makes 1 gallon. (To avoid crystals, sugar must be thoroughly dissolved.)


1 can Pet Milk (1 2/3 cup)
2 cups sugar
4 eggs
3 tablespoons vanilla
1 pint of cream or half and half
Milk as needed

Refrigerate large bowl, beaters and Pet Milk ahead of time to cool thoroughly. Beat milk until thick. Add sugar gradually. Blend in eggs. Turn into freezer. Pour in cream or half and half. Add vanilla. Fill just about to the top with milk and freeze.

REFRIGERATOR ICE CREAM: Empty one tall can of evaporated milk into ice tray. Place in freezing compartment until it starts to crystallize around the edges. Empty in mixing bowl and whip at high speed until fluffy. Add 2/3 cup sugar and one envelope of any flavor Kool-aid. Whip again until stiff. Return to ice tray and freeze until firm. This can also be used in graham cracker crusts for frozen pie.

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¾ cup sugar
2 tablespoons all purpose flour
¼ teaspoon salt
2 cups milk
2 beaten eggs
2 cups whipping cream
1½ tablespoons vanilla

Combine sugar, flour and salt. Gradually stir in milk. Cook and stir in a double boiler till thick. Add small amount of hot mixture to eggs and mix well. Return to hot mixture, cook and stir one minute. Chill. Add cream and vanilla. Freeze in two quart (or larger) ice cream freezer. Let ripen. Makes 1¼ quarts. (Mrs. Lucia Stilson, Cedar Rapids, Iowa).


Peel 24 peaches. Put through food chopper. Peel three oranges and run peeling through food chopper. Then pour boiling water over orange peeling. Let stand a few minutes. Do this three times. Mix and weigh chopped peaches and orange rind and add same amount of sugar. Cook for 40 minutes and seal.


2 cups gooseberries
½ cup water
1 cup sugar
¼ cup flour
1/8 teaspoon salt
1 nine inch baked pastry shell
2 stiffly beaten egg whites
4 tablespoons sugar

Cook gooseberries in water till tender. Mix sugar, flour, salt and cook with gooseberries until thick. Cool and pour into baked pie shell. Spread with meringue made with egg whites and sugar. Bake 350° 12 to 15 minutes.


Mix 2/3 cup sugar, ¼ cup flour and 3 cups gooseberries. Turn into unbaked pie crust. Top with second crust and bake at 425° for 35 to 40 minutes.

HOMEMADE POP SICKLES: Mix one package jello, one package Kool-aid, one cup sugar and add 2 cups hot water and 2 cups cold water. Freeze.


Beat four eggs until light. Add in 2/3 cup sugar gradually beating until mixture thickens. Add 5 cups milk, 4 cups light cream, 2 tablespoons vanilla and ½ teaspoon salt. Mix thoroughly and freeze.


2 eggs
2 tablespoons flour (heaping)
2 cups sugar
pinch of salt
1 tablespoon vanilla
1½ quarts milk
1½ quarts cream

Beat eggs separately. To egg yolks add one cup of the sugar, the flour and the salt and one cup of the milk. Mix well. Add one quart milk and cook to a thin custard. Strain and cool. Add cream, the other cup of sugar, the vanilla and beaten egg whites. Turn into freezer can and freeze.


2 cups sugar
2 cups flour
2 tablespoons baking powder
½ teaspoon salt
2 beaten eggs
2 cups fruit cocktail

Combine all ingredients and beat. Pour into greased and floured large cake pan. Sprinkle one cup brown sugar and nuts over top. Bake at 350° 45 to 55 minutes.


1 pound ground beef
¼ cup chopped onion
¼ cup chopped green pepper
1 can condensed vegetable soup
¼ teaspoon salt
dash of thyme (optional)
Seasoned mashed potatoes (about one cup)

Brown beef and cook onion and green pepper. Pour in soup, salt and thyme. Spoon into greased one quart casserole. Place potatoes in mounds around the edge of casserole. Bake 425° for fifteen minutes uncovered. Leftover mashed potatoes are perfect for this recipe if you have them.

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4 tablespoons sugar
2 tablespoons flour
1 teaspoon salt pepper
¼ teaspoon dry mustard or 1 tablespoon prepared mustard
½ cup vinegar
1 egg
butter, size of walnut

Cook until thick. If too thick, thin with canned milk or cream.


4 tablespoons butter
2 tablespoons sugar
1 tablespoon flour
1 tablespoon prepared yellow mustard
1 scant teaspoon salt
1 teaspoon Coleman's Dry mustard
¾ cup vinegar
¼ cup water
3 lightly beaten egg yolks

Mix all ingredients but egg yolks. Boil slowly for 2 to 3 minutes. Stir often. Remove from stove. Cool a bit, stirring occasionally. Add beaten eggs slowing beating to mix smoothly. One cup of Whipped cream can be added if desired. Amount of sugar can be determined by tasting. (Mrs. Frank Kelley, Waterloo, Iowa).


1 cup vinegar
1 cup water
¼ cup butter
4 eggs, well beaten
1 cup sugar
1 teaspoon dry mustard
½ teaspoon red pepper
1 teaspoon salt
2 tablespoons flour

Cook vinegar, water and butter together until boiling. Combine remaining ingredients in order shown then thoroughly blend well. Add slowly to first mixture, continue over medium-low heat until thick. Set off heat, let cool. Store in quart jar (covered) in refrigerator. (Mrs. Eugene R. Graff, Sterling, Illinois).

CARMEL CORN: Melt ¼ cup butter in a large sauce pan. Add 4 cups packed brown sugar and 1 cup water. Boil to soft ball stage stirring constantly. Pour mixture over 4 quarts popped lightly salted corn and stir until every kernel is coated.



In mixer or blender, combine one tablespoon seedless black raspberry preserves, two scoops lemon sherbet and a dash of salt. Beat until smooth. Gradually add one and one-half cups Home Town milk and beat at a low speed until blended. (Raspberry Lemon Shake).

Soften a pint of ice cream in a pitcher or bowl, then add a quart of Home Town Tastee-D. Stir or beat until both the ice cream and Tastee-D are smoothly blended. Add a dash of vanilla flavoring and you have a rainbow drink.

In a blender or electric mixer combine one half cup of Tastee-D and one pound of peaches. Mix to mush. Then blend in two and a half cups more of Tastee-D and a quarter teaspoon mace. Serve in big glasses. (Peach Bounce).


Spread one-third cup Home Town Sour Cream on eight graham crackers. Break two plain chocolate bars into four pieces and place on four of the sour creamed graham crackers. Cover with a toasted marshmallow and top with the other four graham crackers, sour cream side in.

Take one and a half cups of Home Town Cottage Cheese and one third cup of creamy style peanut butter and beat them in a blender or electric mixer until smooth. Add two tablespoons Home Town Milk, one fourth cup catsup and three tablespoons sweet pickle relish. Mix well and chill. Serve on celery sticks.


1 pound ground beef
1½ cups medium noodles
1 tablespoon onion
½ cup tomato puree
1 teaspoon salt
½ teaspoon pepper
½ cup chicken broth

Crumble noodles and cook in salted water. Drain and rinse in clear water. Add noodles to ground beef which has been seasoned with remaining ingredients and mix well. Divide into six equal portions. Bake in 325° oven. Also cream of mushroom soup is delicious poured over this while baking. (Mrs. Forrest Baker, Waterloo, Iowa).

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Combine ½ cup milk, 4 candy bars with almonds, 15 big marshmallows in a sauce pan or double boiler and melt until smooth. Cool. Whip ½ pint whipping cream and when first mixture cools, mix thoroughly. Turn into graham cracker pie crust and chill thoroughly before serving.


1 cup sugar
6 tablespoons flour
6 tablespoons cocoa
½ teaspoon salt
2½ cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 baked nine inch pie shell

Mix sugar, flour, cocoa, and salt together and add milk and egg yolks. Cook until thick. Add butter and vanilla. Cool and turn into pie shell. Top with meringue.


1 cup sugar
2 tablespoons cocoa
2 tablespoons flour
2 egg yolks
1 cup boiling water

Beat egg yolks. Mix dry ingredients in as much as possible and add water slowly. Boil until thick, stirring constantly. Turn into baked nine inch pie shell.


1 cup sugar
1 tablespoon butter
3 tablespoons flour

Add 3 beaten egg yolks 1 teaspoon vanilla

Melt 2 squares chocolate and .....

Add 2 cups hot water and stir well. Pour into raw crust and bake in hot oven 400° for 15 minutes, then reduce heat to 350° and bake until silver knife comes clean. Top as desired.

ICE CREAM CHOCOLATE PIE: Blend a pint of ice cream, ¼ teaspoon unflavored gelatin and 1 cup milk. Do not whip. Add 1 package instant chocolate pudding. Stir in well. Chill in graham cracker pie crust for one hour or it may be frozen.


Dissolve 1 cake yeast in ¼ cup lukewarm water. Then combine:

½ cup boiling water
2 tablespoons margarine
¼ cup sugar
1½ teaspoon salt
½ cup cold water
1 egg, beaten
2 teaspoons vanilla
3¾ cup flour, sifted

Melt the margarine and sugar and salt in the boiling water and let cool before adding remaining ingredients. Knead and let rise in bowl in refrigerator for two and a half hours. Roll on floured board until ¼ inch thick. Cut in shapes and lay on floured cookie sheets. Let raise for about one hour. Fry in hot fat and frost. (Sheila Pauly, Cedar Rapids, Ia.)


Pastry for 1 crust pie, uncooked
2 squares unsweetened chocolate
2 tablespoons butter
3 eggs
½ cup sugar
¾ cup dark corn syrup
¾ cup pecan halves
½ teaspoon salt

Heat oven to 375°. Melt chocolate and butter or oleo over hot water. Beat salt, eggs, sugar, chocolate mixture and syrup well and pour in pastry-lined pie pan. Place nutmeats on top. Bake 40 to 50 minutes just until set. May be garnished with whipped cream. (Maquoketa listener).


½ cup oleo/margarine
1½ cup sugar
2 eggs
2 squares chocolate, melted and cooled
2 tablespoons vanilla
½ teaspoon mint extract
½ teaspoon salt
1 baked pie shell or graham cracker crust

Cream margarine well at creaming speed. Add sugar gradually. Blend in chocolate and remaining ingredients, mixing at blending speed. Add eggs, one at a time, beating for five minutes after each egg. Pour in shell and chill. Decorate with whipped cream. To make a richer pie use 1 cup margarine and 3 squares of chocolate. (Maquoketa listener).

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