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A Happy 1966! Our first bulletin of the new year looks very much like the last bulletin of the old year. In this month's Best of The Open Line are the recipes that were most requested but not in the big Christmas bulletin because they were aired or received after the Christmas bulletin had already been sent to the printers. But, as we have noted so many times on the Open Line, the good recipes are welcome all the time and are just as good the month after Christmas as they are during Christmas month. If you have no need or them now, just put them aside and before you know it, it will be Christmas time again.


¼ pound butter
1 cup graham crackers
1 cup flaked coconut
1 six ounce package butterscotch chips
1 six ounce package chocolate chips
1 cup pecans, salted peanuts, mixed nuts or cashews
1 fourteen ounce can Borden's sweetened milk

Melt butter in 9 by 14 inch pan. Add graham crackers, flaked coconut, butterscotch chips, chocolate chips, and nuts in layers. Carefully spoon milk over top. Bake for 25 minutes at 325°. Cut in small squares.


2½ cup white sugar
¾ cup white syrup
¼ cup hot water
2 stiffly beaten egg whites

Boil sugar, syrup and water until it spins a thread. Pour 2/3's of the syrup over the two stiffly beaten egg whites. Cook remaining 1/3 to boiling point and add to other mixture. Drop from spoon onto waxed paper and let set.


Fold one box of powdered sugar into two stiffly beaten egg whites, until mixture is firm enough to roll in small balls. Add vanilla or almond flavoring with sugar. Roll in small balls and refrigerate or freeze until firm. Dip in chocolate,

In answer to a listeners request for a Jelly Roll recipe this was called in by Miss Kathryn Claney of Clarence. Miss Claney and another young lady used this recipe to win first prize in 4-H competition at the State Fair.


2 cups milk
½ cup sugar
2 egg yolks
2 level tablespoons flour
2 level tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla

Mix a little of the cold milk with flour, cornstarch, sugar, salt and beaten yolks until its smooth. Stir gradually into remaining milk and over medium heat, stirring constantly until thick. Add vanilla and let cool before spreading on jelly roll.

4 eggs beaten
¾ cup sugar
1 teaspoon vanilla
¾ cup sifted cake flour
¾ teaspoon baking powder
¼ teaspoon salt

Beat eggs seven or eight minutes. Add sugar and beat until well mixed. Add vanilla. Sift cake flour, baking powder and salt together. Fold into egg mixture with wire whisk. Spread batter on greased and wax paper lined jelly roll pan. Bake at 375° for thirteen to fifteen minutes. When cake is done, turn onto tea towel that has been sprinkled with sugar. Remove wax paper, roll in towel and let cool before filling.

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1 package cherry jello
1 cup hot water
½ cup cold water
1 can mandarin oranges
½ cup drained pineapple
1 one pound can whole cranberry sauce
½ cup nuts

Combine ingredients in order given and chill in refrigerator before serving.


1 one pound package cranberries, ground
½ cup crushed pineapple, drained
1½ cup sugar
2 packages strawberry jello
3 cups boiling water

Mix cranberries, crushed pineapple and sugar well and allow to stand for two hours. Dissolve jello in boiling water and cool. Add cranberry mixture to jello and pour into 13 by 9 inch baking dish and chill till firm.


Cook 1 cup pineapple juice, ½ cup sugar, 1 egg beaten, 2 tablespoons flour and 2 tablespoons butter till thick. Cool. Whip 1 cup whip cream and fold into topping.


½ cup soft butter
¾ cup sifted confectioner's sugar
1 tablespoon vanilla
food coloring if desired
1½ cup sifted flour
1/8 teaspoon salt

Heat oven to 350°. Mix butter, sugar, vanilla and food coloring. Blend in salt and flour thoroughly with hands. Wrap a level tablespoon dough around "surprise" filling. Bake one inch apart on ungreased baking sheet for 12 to 15 minutes until set but not brown. Dip top of warm cookie in your favorite icing.


Using coarse blade, grind 2 cups fresh cranberries, and 2 oranges, cored and
seeded. Stir in one cup sugar and let stand at least five to ten minutes until sugar is dissolved.


1 cup margarine
1 cup shortening
1 cup white sugar
1 cup powdered sugar
2 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon soda
1 teaspoon cream of tartar

Make dough. Chill for several hours. Roll by teaspoonfuls into balls. Roll in sugar. Flatten with fork. Bake for 20 minutes on greased cookie sheet at 350°. Makes six dozen.


3½ cup sifted flour
1 teaspoon salt
1 cup shortening
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon extract

Cream shortening and sugar till fluffy. Beat in salt, eggs, and extract. Mix well. Add flour, a cup at a time. Mix only enough to combine ingredients thoroughly. Chill dough. Take part of dough and roll out to 1/8 inch thickness on a lightly floured board. Keep rest of dough chilled. Bake on ungreased baking sheet at 375° for six to eight minutes or until done. Remove at once to cake rack.


3 large oranges
3 large lemons
5 pounds sugar
2 quarts boiling water
2 ounces of citric acid.

Grind oranges and lemons in grinder. Combine with sugar, boiling water and citric acid. Let stand overnight. Strain the next morning, and add four gallons water. Chill with ice chunks to serve.


Mix one egg yolk with one fourth teaspoon water. Divide into amount desired. Color each with food coloring. Paint or print on cookies before baking.

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1. Cook candy in a smooth, deep, clean vessel.

2. Dissolve the sugar before the boiling point is reached, for one crystal of undissolved sugar may crystallize the whole mass.

3. It is impossible to dissolve sugar crystals after the syrup becomes concentrated. It begins to concentrate after the boiling point is reached, and continues to be more and more concentrated as the moisture evaporates.

Stirring or beating while boiling (unless specifically directed to do so) will cause the candy to be grainy.

Jarring, beating, or stirring before it has cooled to 105° to 110° for room
temperature, will cause the mass to recrystallize into large coarse crystals, making the candy grained or hard.

6. Introducing any foreign materials which are rough in texture or crystalline will start the formation of crystals.

7. Crystals should be washed down or steamed off during the first few minutes of boiling.

8. Undissolved crystals adhering to the side of the utensil will fall into the solution and cause crystallization.

9. Scraping the utensils when pouring out the mixture will cause coarse crystallization.

10. Cook solution to definite temperature. One or two degrees will make a difference in the final product.

11. Do not change the amount of ingredients unless you can make a substitution correctly.

12. Under cooking may keep a solution from hardening.

13. Over cooking will make the candy hard and grainy, and will destroy its creaminess. Insufficient heating will produce coarse crystallization upon standing.

14. For a creamy candy, cool the mixture before beating, pulling, or stirring it.

15. For clear candy, pour out the mixture, and do not beat, stir, or jar it until cool.

16. Too much cream of tartar, lemon juice, vinegar glucose, or corn syrup in the crystalline type of candy will destroy too much of the crystalline formation and the candy will be sticky, soft, or "runny".

17. Measure all ingredients accurately. A good recipe is well standardized and all ingredients are measured level.

18. Be patient. Good candy cannot be made in a hurry. Some kinds take but a few minutes while others take days and days.

19. All candy is affected by humidity. After it is made it should be kept in a dry airtight container or wrapped in cello wrap or wax paper and kept in a cool place.

20. Stir beat. It is not as tiring and the candy is still kept in constant motion.

(Note: This information was sent in by Mrs. Carol Gibbs, of Palo, Iowa, and if followed, you should be able to make perfect candy every time.)

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1½ cups sifted enriched flour
¼ teaspoon soda
¼ teaspoon salt
½ cup butter or margarine
½ cup firmly packed brown sugar
1 egg
1 egg yolk (reserve white)
¼ teaspoon vanilla
1/8 teaspoon maple flavoring (optional)
Pecan halves

Sift flour, soda and salt together. Cream butter and brown sugar, adding brown sugar gradually. Add egg and egg yolk and beat well. Blend in flavorings. Add dry ingredients and mix well. Dough will be soft. Chill if desired. Arrange split pecan halves in groups of three or five in greased baking sheets to resemble head and legs of a turtle. Mold dough into balls using a rounded teaspoon of dough for each so tips of nuts will show when cookie is baked. Dip bottoms in unbeaten egg white and press lightly into nuts. Bake at 350° for 10 to 12 minutes. Do not over bake. Makes 2½ dozen. Cool and frost generously.

The following recipes are diabetic recipes sent are not printed here for their medical value but in by a listener in Dundee, Iowa. They for their value as low calorie desserts.


1 envelope gelatin
¼ cup water
2½ teaspoons cocoa
¼ cup water
2 teaspoons margarine
1/8 teaspoon salt
½ teaspoon Sucaryl solution
2 tablespoons evaporated milk
½ teaspoon vanilla
1/8 teaspoon cinnamon

Soften gelatin in ¼ cup water for five minutes. Mix cocoa in ¼ cup water and heat, simmering five min. Add margarine, salt, sucaryl, and gelatin. Stir until dissolved and remove from fire. Add evaporated milk, vanilla and cinnamon. Pour into small shallow pan rinsed in cold water. Place in refrigerator to set. Makes 8 pieces. Each piece = 26 calories.


Beat three egg whites with ¼ teaspoon cream of tartar and 32 drops liquid concentrated sweetener until meringue forms soft peaks. Fold in 3 cups oven popped rice cereal and ¼ cup chopped blanched almonds. Drop by rounded teaspoons onto lightly greased cookie sheet and bake 350° for 15 minutes or until lightly browned. Remove at once to cool on wire racks. Makes 3 dozen.


Combine 2 squares or ½ cup semi-sweet chocolate pieces, ¼ cup milk and 1 tablespoon butter or margarine in top of double boiler. Heat over boiling water until chocolate melts. Blend until smooth. Remove from heat. Add 1 cup sifted confectioner's sugar. Beat until smooth and glossy. If too thin, add additional confectioner's sugar until it reaches desired consistency.


1½ cups sugar
1 cup shortening
4 eggs
½ cup cocoa
1 teaspoon vanilla
pinch of salt
2 cups flour

Cream sugar and shortening. Add eggs and cream until fluffy and well mixed. Add remaining ingredients and drop by teaspoons on waffle iron and close for one minute. Lift cookie off waffle iron with fork. (Sister Mary Petronilla, Oelwein, Iowa).


Soften one envelope gelatin in ¼ cup orange juice. Add ¼ cup boiling water and 1/8 teaspoon salt and stir until dissolved. Add 2 tablespoons orange juice and 1 tablespoon lemon juice and cool. When gelatin begins to thicken, add ¼ cup chopped pecans and ¼ cup raisins. Pour into shallow pan that has been rinsed in cold water. When thick and firm and ready to serve, loosen edges with wet sharp knife and turn onto a board lightly powdered with "sugarless sweetener", a saccharin product. Cut into squares and roll in powder


1 envelope gelatin
¼ cup water
1 square unsweetened chocolate
¾ teaspoon Sucaryl solution
¼ cup water
½ cup evaporated milk
½ teaspoon vanilla
¼ cup chopped pecans

Soften gelatin in ¼ cup water for five minutes. Melt chocolate with cinnamon and sucaryl solution. Add slowly the evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla. Cool. When mixture begins to thicken, add nuts. Turn into tin rinsed in cold water. When firm, cut into six pieces. Each piece is 91 calories.

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