Page 1 Top of Page

Gary Edwards & Sharon Reeves Open Line Hosts from Januray/February 1988 to May/June 1990.

Welcome to 1988 and the "Best of the Open Line" Bulletin. If you are a new subscriber we hope you enjoy receiving this bi-monthly publication ... if you've been a friend of the Open Line, we hope you, too, enjoy this year's Bulletins. As you'll notice we still had a lot of holiday offerings to include in this issue. Gary Edwards and I enjoyed having Beth Kraeger from the Iowa Egg Council in Ames and Julie Gibson, Home Economist with Rice Council of America in Houston, Texas with us in December. Some of their recipes have been included for you to try. Just a word on the "Silver Anniversary Cookbook," with the overwhelming response we received prior to the holidays our printers and shippers worked many long hours trying to assure pre holiday delivery WMT apologizes for any order that did not reach you in time. If you have problems or questions concerning the Cookbook, please direct them to my attention. We are currently having more books printed, so if you're interested in a copy send $14.50 (shipping and handling included) to Silver Anniversary Cookbook, PO Box 2147, Cedar Rapids, Iowa 52406. Please allow 8-10 weeks delivery. For those wondering about 1987 Indexes. Yes, they are available for $1.00 per copy. Mail us a stamped, self-addressed business size envelope along with your check or money order to Open Line Index, PO Box 2147, Cedar Rapids, Iowa 52406. We do ask that you send separate checks for indexes, cookbooks and bulletin renewals. S.K.R.


1¼ cups sugar
1 stick butter or margarine
4 tbsps. cocoa
½ cup milk or cream
¼ tsp. salt
1 tsp. vanilla
3 cups oatmeal
½ cup coconut

Mix first 4 ingredients. Boil hard for 2-3 minutes. Remove from heat. Add remaining ingredients. Mix together. Drop on wax paper.


1 cup mini marshmallows
2 tbsps. peanut butter
2 tbsps. cream
1 cup sugar
½ cup butter
1 egg
1 tsp. vanilla
½ tsp. salt
2 squares chocolate, melted or 6 tbsps. cocoa
1 cup flour
½ cup oatmeal

Melt and stir first 3 ingredients. Cream sugar and butter together. Blend in egg, vanilla, salt and chocolate. Stir in flour and oatmeal. Spread half the batter into a greased 8x8 pan. Top with marsh mallow/peanut butter mixture. Top with remaining batter. Bake at 350° for 20-25 minutes.

¼ cup chocolate chips
1 tbsp. peanut butter
1 cup powdered sugar
1 tbsp. milk

Melt chocolate chips and peanut butter together. Add powdered sugar and milk. Mix together. Frost brownies.


1 cup flour
½ cup quick cooking rolled oats
¼ cup brown sugar
½ cup butter

Mix all ingredients together. Press into 9x9" pan. Bake at 350° for 15 minutes.

3 eggs
¼ tsp. salt
1 tsp. vanilla
¾ cup corn syrup
1 cup pecans
½ cup brown sugar
1 tbsp. flour

Pour on top of first layer. Bake for 25-35 minutes at 350°.

Page 2 Top of Page


1½ cups sugar
½ cup margarine
2 eggs
1 cup sour cream
3 large, ripe bananas, mashed (1½ cups)
2 tsps. vanilla
1 tsp. salt
1 tsp. soda
2 cups flour

Cream sugar and margarine. Add eggs and sour cream. Mix in bananas and vanilla. Add dry ingredients. Spread dough in greased and floured jelly roll pan. Bake at 375° for 20-25 minutes or till top is firm. Cool and frost. Cut into 2" squares.

Creamy Frosting:
¼ cup margarine
2 cups powdered sugar
3 tbsps. sour cream

Melt margarine in saucepan over low heat, stirring constantly until lightly brown and bubbly Remove from heat. Add sugar and sour cream. Beat with mixer till creamy.


40 pitted dates
40 pecan halves
¼ cup shortening
½ tsp. vanilla
½ cup sour cream
¾ cup brown sugar
1 egg, beaten
1¼ cups flour
¼ tsp. salt
¼ tsp. baking powder
½ tsp. soda

Fill each date with a pecan half. Cream shortening, vanilla and sugar. Add egg. Mix well. Sift all dry ingredients. Add to cream mixture. Stir the filled dates into the batter. Drop by teaspoons onto a greased cookie sheet with 1 date per cookie. Bake at 350° for 10-12 minutes. Frost with a butter frosting.

Butter Frosting:
¼ cup butter
1 cup powdered sugar
½ tsp. vanilla

Brown butter. Add powdered sugar and vanilla. Mix and add enough hot water to spreading consistency.


Spread Ritz crackers with either creamy or chunky peanut butter. Melt 8 squares of chocolate and 8 squares of almond bark or butterscotch. Dip crackers in mixture. Roll in nuts if desired. Dry on wax paper.


½ cup shortening
½ cup margarine
1 cup sugar
3 eggs
3 squares chocolate. melted
1½ tsps. vanilla
3½ cups sifted flour
2 tsps. baking powder
¼ tsp. soda

Cream shortening and margarine well. Gradually add sugar and cream together. Add eggs and beat well. Blend in chocolate and vanilla. Stir in dry ingredients. Chill dough. Roll out and cut into shapes. Bake at 400° for 8-10 minutes. (Watch closely and do not grease pan.)


1 cup sugar
1 egg
1 cup chunky peanut butter
2 dozen chocolate stars or sweet chocolate pieces

Mix first 3 ingredients together. Shape into balls. Place on greased cookie sheet. Put chocolate pieces into the middle of the balls. Bake at 350° for 10-12 minutes


1 cup butter
1½ cup powdered sugar
1 egg
1 tsp. vanilla
2½ cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt

Cream the butter in large mixing bowl, gradually add sugar, mix till light and fluffy. Beat in egg and vanilla. Mix in dry ingredients. Chill dough in bowl. Roll into 2 inch rolls. Wrap in wax paper and chill overnight. Cut into 1/8 inch slices. Bake at 400° on unbuttered cookie sheet for 6-8 minutes. (You could also roll out chilled dough and use cookie cutter)


1 stick margarine
½ cup chocolate chips
½ cup peanut butter
1 box Crispex cereal
1 cup powdered sugar

Combine first 3 ingredients and melt. Pour over cereal and mix well. Pour into brown paper sack. Sprinkle powdered sugar over cereal mixture. Shake well.

Page 3 Top of Page

Not to be confused with Open Line's Sharon ... thanks to one of our listeners for phoning this in.


1 graham cracker or chocolate cookie crust bananas, sliced
1 pkg. chocolate instant pudding
1 pkg. vanilla instant pudding
1½ cups milk
Cool Whip
chocolate syrup
chocolate curls

Layer bananas in crust. Mix puddings with milk. Pour over bananas. Cover with Cool Whip. Pour chocolate syrup over top. Top with chocolate curls. Top with pecans. Refrigerate.


1 lb. graham crackers
1 lb. dates, chopped
½ lb. marshmallows
½-1 cup walnuts
1 cup cream (evaporated milk or half & half)

Crush crackers, reserving ½ cup of crackers. Snip the marshmallows, or use a half package of the miniature size. Put all dry ingredients in large bowl and mix. Drizzle the cream over the mixture. Mix together very well, it will make a big sticky ball. Tear off about 2 feet of foil & wax paper and put on the counter Take reserved crackers, and sprinkle in a line about a foot long in middle of wax paper. Take the mixture and work around on top of crumbs, you want to coat the roll. This roll is about 2½-3 inches in diameter. Wrap wax paper, then foil around roll. Refrigerate. This will be a firm dessert, and will keep for weeks. (Can be topped with whipped cream.)


2 eggs, separated
1 tbsp. sugar
¼ to ½ tbsp. ground allspice
¼ cup light rum
1/8 tsp. cream of tartar
1 1/3 cups hot milk

Beat egg yolks, sugar and allspice until thick. Beat in rum. Beat egg whites with cream of tartar until stiff, but not dry. Fold in yolk mixture.

To Serve: Take ½ cup of mixture, put in 4 (8 oz.) preheated mugs, add 1/3 cup of hot milk. Sprinkle with nutmeg and serve.

Three of the most popular recipes during this past holiday season. Some new ideas for using pumpkin.


1 cup canned pumpkin
½ cup brown sugar
¼ tsp. salt
¼ tsp. nutmeg
¼ tsp. cloves
1 tsp. cinnamon
1 quart vanilla (or butter pecan) ice cream

Combine all ingredients except ice cream. Stir till well blended. Add softened ice cream. Mix well. Spoon into graham cracker crust or pie shell. Garnish with pecans. Return to freezer. Take out about 20 minutes before serving.


1½ cups vanilla wafers or graham cracker crumbs
6 tbsps. butter, melted
1 tbsp. sugar

Mix and place in 9x13" pan. Cover with half gallon soft vanilla ice cream. Put in freezer to set up. Meanwhile make filling.

1 cup pumpkin
1½ cups sugar
1 tsp. vanilla
½ tsps. salt
1½ tsps pumpkin pie spice
1 medium size carton of Cool Whip

Combine filling ingredients and spread on top of ice cream. Sprinkle with a few remaining crumbs and freeze.

(using dry cake mix)

1 can (29 oz.) pumpkin
4 eggs
1 (13 oz.) can evaporated milk
1½ cups sugar
2 tsps. cinnamon
1 tsp. ginger
½ tsp. nutmeg
1 yellow cake mix

Mix all ingredients. Place in ungreased 9x13" pan. Sprinkle 1 yellow cake mix over top. Drizzle 1 cup melted margarine over top. Sprinkle 1 cup chopped nuts over top. Bake at 350° for 1 hour. Serve with Cool Whip.


1 whole chicken
2 cloves garlic, pressed
4 handfuls parsley

Stuff bird with garlic and parsley.  Baste in own juice. Cook till done.

Page 4 Top of Page

The Iowa Egg Council created a new interest in baking with and using eggs.

(About 2½ dozen)

4 eggs, separated
½ tsp. cream of tartar
½ cup butter, softened
½ cup sugar
½ cup (3 oz.) semi sweet chocolate pieces, melted
1 tsp. vanilla
1 tsp. almond extract
½ cup all purpose flour
maraschino cherries (optional)

In a large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry just until whites no longer slip when bowl is tilted. Set aside. In small bowl at medium speed beat together butter and sugar till light and fluffy. Beat in egg yolks, chocolate and flavorings until blended. At low speed, gradually blend in flour. Gently, but thoroughly fold in chocolate mixture into reserved whites. With mini paper baking cups. line about 2½ dozen muffin or cupcake pan cups. Spoon about 1 tbsp. batter into each cup. Top each with a maraschino cherry, if desired. Bake at 325° until puffed, about 15 minutes. Remove from pans. Cool on wire rack. Garnish as desired. 52 calories per piece.


1 quart milk
4 egg yolks
½ cup sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla

Place milk in 2 quart casserole. Heat on full power for 9-11 minutes or till heated through (190°), stirring halfway through. Mix egg yolks, sugar and spices together in a bowl. Stir one cup of hot milk into egg mixture. Beat mixture back into milk. Heat on full power for 2-3 minutes or till heated through, stirring halfway through. Stir in vanilla. Can be served hot or cold.


2 eggs
2 tbsps. half & half
2 green onions
2 mushrooms
1 thick slice Swiss cheese, cubed

Whip half & half into eggs. Sauté green onions and mushrooms in butter. Pour egg mixture into pan. Sprinkle with Swiss cheese. Tip onto serving plate, folding as you pour. Top with soy sauce.


3 egg yolks
1 whole egg

Beat till light and frothy. Add 1 tsp. salt. Beat till golden in color. Add 3 tbsps. cold water Beat till well blended. Add 2 cups sifted flour and mix till flour is absorbed. Divide into 3 parts, about baseball size. Roll out on floured board or counter top until chamois thin. Let rolls dry until they feel leathery Stack 3 circles and cut into 4 equal strips. Cut crosswise very thin. Cook in your favorite meat broth. Makes a big batch.


1 lb. fresh spinach or 1 (10 oz.) pkg. frozen spinach,thawed
2 tbsps. butter
1 cup chopped onions
½ pint yogurt or sour cream
4 oz. cheese (any flavor)
3 eggs. beaten
1 tbsp. Worcestershire sauce

Cook fresh spinach and drain well. Thaw frozen spinach and squeeze out water. Sauté onions in butter until brown. Combine all ingredients in 12x9 baking dish. Bake at 350° for 40 minutes or till eggs are set and mixture is firm. Serves 6 generously


3 strips bacon, cut in 1" pieces
4 tbsps. flour
1 (10½ oz.) can cream of mushroom soup
¼ lb. American cheese, grated
4 egg yolks. well beaten
4 egg whites, beaten stiff

Fry bacon; drain well. Add flour to bacon drippings. Blend well. Add soup and cheese. Stir until smooth. Gradually add sauce to egg yolks. Carefully fold into egg whites. Pour into ungreased 1½ quart casserole. Place in shallow pan with 1" of hot water surrounding. Bake at 350° for 55 minutes. Serves 6.

(no eggs)

1 pkg. instant vanilla pudding mix
1 quart milk
½ tsp. vanilla
½ tsp. rum flavoring
¼ tsp. nutmeg
½ cup brandy or rum
¼ cup sugar

Beat first 2 ingredients together for 1 minute on medium speed. Add remaining ingredients. Beat together and chill.

Page 5 Top of Page

Thanks to Julie Gibson for sharing this Rice Council recipe with us on Open Line.


1 lb. spicy pork sausage
3 cups cooked rice
1 tart, red cooking apple, cored and soaked lightly in
 lemon juice
½ cup chopped onion
½ cup chopped celery
½ cup raisins
1 tbsp. brown sugar
¼ tsps salt
¼ tsp. allspice
1/8 tsp. black pepper

Cook sausage; drain. Combine with remaining ingredients. Put in large casserole. Cook at 350° for 25 minutes. 10-12 servings.

If cooking in pumpkin, hollow out inside removing all seeds. Put filling in pumpkin, place on cookie sheet and bake at 350° for 1½ hours.


2 cups uncooked wild rice
½ cup melted butter
4 dozen raw oysters (or less)
salt & pepper
tabasco sauce
1 can cream of chicken soup
1 cup light cream
1 tsp. instant minced onion
¾ tsp. thyme
1 tbsp. curry powder
¼ cup hot water

Cook rice. Toss with melted butter. Put half of rice in shallow baking dish. Arrange well drained oysters on top. Season with salt, pepper and tabasco. Top with remaining rice. Gently heat soup and cream. Add onion, thyme and curry powder to hot water. Mix well. Blend into sauce. Pour sauce over oysters into rice. Bake at 300° for 45 minutes.


2 cans chicken broth
2 cups brown sugar
½ cup soy sauce
1 pkg. Italian salad dressing mix
2 tbsps. lemon juice
1 tbsp. prepared mustard
dash pepper
5 lbs. disjointed wings

Lay chicken wings side by side in 15x18" baking pan. Combine remaining ingredients, Bring to boil. Pour over wings. Bake at 350° uncovered for 1 hour. Turn wings over. Increase oven to 400°. Bake another half hour.


6 cups dried bread cubes or unseasoned bread stuffing
2½ cups cooked, diced turkey
2½ cups shredded Swiss cheese
1 tsp. dried onion
4 eggs, beaten
2½  cups milk
¾ tsp. salt
¼ tsp. white pepper
1/8 tsp. poultry seasoning

Place 3 cups bread cubes in the bottom of a well greased 12 cup bundt pan. Place turkey evenly over bread. Spread the cheese over turkey. Sprinkle dried onions over cheese. Top with remaining bread cubes. Combine eggs with milk and seasonings. Pour over the mixture in pan. Place bundt pan in pan of water. Bake at 350° for 1 hour. Remove from water pan. Bake an additional 10 minutes or till knife comes out clean. Cool for 10 minutes. Lift out by running spatula away from edges.

(Serves 35)

2½ lbs. ground cured ham
2 lbs. lean ground pork
1 lb. lean ground beef
2 cups milk
3 eggs
3 cups crushed graham crackers

2 (15 oz.) cans tomato sauce
¾ cup white vinegar
1 lb. brown sugar
2 tsps. dry mustard

Combine and grind meats 3 times. Mix in milk. eggs and cracker crumbs. Use 1/3-½ cup of mixture for each ball. Combine sauce ingredients. Pour over meatballs. Bake at 350° for 1 hour.


1½ lbs. ground beef
½ lbs ground pork
1-2 eggs
½ cup corn flake crumbs
1 tsp. salt
1 tsp. pepper
1 can cream of mushroom soup
½ can water
½ tsp. salt
dash pepper

Combine meats, eggs, crumbs, salt and pepper. Shape into oval balls. Brown and pour off fat. Stir in soup, water, ½ tsp. salt and dash of pepper. Pour over meat. Bake at 350° till done.

Page 6 Top of Page

It seems oranges and orange flavoring for holiday cooking was also popular this past year Enjoy!


1 large orange
1 cup raisins
1/3 cup walnuts
2 cups sifted flour
1 tsp. soda
1 tsp. salt (optional)
1 cup sugar
1 cup shortening
¾ cup milk
2 eggs
¼ cup milk

Grind together orange, pulp, rind, raisins and walnuts. Reserve juice. Set aside. Sift flour, soda, salt and sugar together. Add shortening and ¾ cup milk. Blend and beat for 2 minutes on medium speed. Add eggs and ¼ cup milk. Beat for 2 minutes. Fold in orange, raisin and nut mixture. Place in greased and floured 12x8" or 13x9" pan. Bake at 350° for 40-50 minutes.

1/3 cup orange juice
1/3 cup sugar
1 tsp. cinnamon
¼ cup chopped walnuts

Drizzle orange juice over warm cake. Combine sugar, cinnamon and walnuts. Sprinkle over cake. Serve when cake is cooled.


1 cup sugar
1 tsp. soda
2 cups flour
½ tsp. salt
½ cup corn oil
2 eggs
½ cup orange juice, undiluted
½ cup buttermilk
1 cup mandarin oranges, drained and cut in pieces

Sift dry ingredients. Make a well in center. Pour into center remaining ingredients and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour

¼ cup orange juice
¾ cup powdered sugar

Mix together. Pour over hot loaves.


½ cup cooked rice
1 (6 oz.) can crushed pineapple
1 pkg. whipped topping, prepared as directed
¼ cup mini marshmallows
¼ cup flaked coconut.

Toss together and serve.


1 cup butter or margarine
2 cups white sugar
5 eggs
1 tbsp. vanilla
1 lb. orange slice candy cut up
1 cup dates or raisins, chopped
2 cups pecans or walnuts, coarsely chopped
1 cup shredded coconut
4 cups flour
½ tsp. baking soda
¾ cup buttermilk
¼ tsp. salt
candied cherries, optional

Mix and coat orange candy pieces, dates, coconut and nuts in ¼ cup flour. Set aside. Beat butter and sugar till fluffy. Add eggs one at a time, beating well after each. Mix flour. baking soda and salt. Add alternately with buttermilk to cream mix. Mix well. Stir in fruit mixture. Spoon into tube pan or large loaf pan. Bake at 300° for 2-2½ hours.

¼ cup orange juice
1 tsp. orange rind
¼ cup lemon juice
1 tsp. lemon rind
1 cup powdered sugar (or more)

Heat till sugar dissolves. Pour over cake. Wrap and freeze.


1 cup margarine
2 cups sugar
5 eggs
1 tsp. vanilla
1 lb. orange slices, cut up
1 cup dates or raisins, chopped
2 cups pecans or walnuts, coarsely chopped
1 cup shredded coconut
4 cups flour
½ tsp. baking soda
¾ cup buttermilk
¼ tsp. salt
candied cherries

Mix and coat candy pieces, dates or raisins, coconut, nuts in ¼ cup flour. Set aside. In a large bowl, mix the margarine and sugar till fluffy. Add eggs, one at a time, beating after each. Mix flour. soda and salt. Add alternately with buttermilk to the cream mixture. Mix well. Stir in fruit mixture. Grease and flour either a 10" tube pan or 2 loaf pans. Spoon batter into pan. Top with cherries. Bake at 300° for 2-2½ hours.

Page 7 Top of Page


1 cup water
4-5 ozs. dried beef, chopped
1 (8 oz.) pkg. cream cheese, cubed
½ cup dairy sour cream
1/3 cup chopped pecans
¼ cup parmesan cheese
¼ cup mayonnaise
2 tbsps. sliced green onions
2 tbsps. chopped green pepper
1 (2 oz.) jar pimento, drained
½ tsp. garlic powder
½ tsp. dill weed
¼ tsp. tabasco

Combine water and beef in 1½ quart casserole. Cook covered on full power for 3-4 minutes until boiling. Drain water. Add remaining ingredients and blend well. Heat, covered on full power for 2½-3½ minutes until heated through. Stir halfway through. Serve warm.


1 lb. Italian sausage
1 cup bacon, diced
1 large onion, chopped
1 cup celery chopped
½ lb. mushrooms, sliced
1 tsp. sage
1 tsp. thyme
1 loaf firm white bread, cut into 1" cubes
2 cups chicken broth
salt & pepper, to taste
2 apples, cored & diced
1 cup parsley (optional)

In a large Dutch oven, fry sausage and bacon till crisp. Remove sausage. Cut into 1" cubes. Replace to skillet. Add onion, celery mushrooms, apples, parsley and herbs. Sauté for 5 minutes. Stir occasionally. Stir bread crumbs in broth. Season. Pour into bowl. Cover and cool. Spoon into greased 2 quart casserole. Bake at 350° for 1 hour


1¾ cups Bisquick
½ cup milk
2 tbsps. honey
½ cup yellow corn meal

Mix ingredients until dough forms. Beat for 30 seconds more. Drop by spoonsful on an ungreased sheet. Bake at 450° for 8-10 minutes or till golden brown.

Honey Butter:

Beat ½ lb. butter or margarine with ¼ cup honey


1 (4 oz.) pkg. German sweet chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp. vanilla
2¼ cups sifted all purpose flour (2½ cups cake flour)
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar till fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour, soda and salt adding alternately with buttermilk to the chocolate, beating after each addition until smooth. Fold in egg whites. Pour into three 9" layer pans, lined at bottom with wax paper. Bake at 350° for 30-35 minutes. Cool and frost tops only.


Combine 1 cup evaporated milk, 1 cup sugar 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 tsp. vanilla. Cook and stir over medium heat till thickened. (Takes about 12 minutes.) Add 1½ cups flaked coconut and 1 cup chopped pecans. Cool till thick enough to spread, beating occasionally. Makes 2½ cups.

(No sugar, no sweetener)

1 cup water
1 cup raisins
1¼ cups unsweetened applesauce
2 eggs, beaten
1 tsp. vanilla
2/3 cup oil, shortening or margarine
2 cups flour
½ tsp. baking soda
1 tsp. baking powder
2 tsps. apple pie spice
½ tsp. grated orange peel
½ cup chopped nuts

Preheat oven to 350°. In a 2 quart sauce pan with cover, place water and raisins. Cover and cook till almost all the water is absorbed. Remove from heat. Add applesauce and vanilla. Stir well. Cool. Add oil. Add eggs. Sift flour and dry ingredients together. Stir into first mixture. Add orange peel and nuts. Mix well. Pour into greased and floured 9x13" pan. Bake at 350° for 35-40 minutes.

Page 8 Top of Page


6 egg whites
¼ tsp. cream of tartar
1 tsp. vanilla
1 cup sugar
¼ cup coconut flakes
¼ cup pecans, chopped

Combine first 3 ingredients. Beat till peaks start to form. Add sugar. Beat till heavy. Fold in coconut and pecans. Bake in a graham cracker crust or cookie crust at 350° for 30 minutes till golden brown.


3 cups mashed bananas
1 cup lemon juice, frozen
2 cups sugar
2 cups light cream
(48 ozs.) 7-Up
1 pint lemon sherbet

Beat bananas, lemon juice and sugar. Chill thoroughly. Pour into punch bowl. Stir cream in slowly Add 7-up. Float spoonsful of sherbet on top. Makes about 40 servings.


1 (12 oz.) can frozen orange juice
1 (12 oz.) can frozen lemonade
1 glass iced tea
3½ cups water
1 cup sugar

Mix all ingredients together. Put into container and freeze. When ready to serve, scoop into glass, like ice cubes. Pour your favorite drink over slush.


Brown a 2-3 pound roast.
1 cup red wine
1 cup beef broth

Cook at 300° for 2 hours. Make Roux of 2 tbsps. butter, 2 tbsps. flour and combine with pan juices.


5 cups sugar
1 tsp. corn syrup
1 stick butter
1 cup evaporated milk (13 oz.)

Combine ingredients. Bring to boil. Boil to soft ball stage; stirring constantly. Remove from heat. Add 1 (7 oz.) jar marshmallow creme and 1 tsp. vanilla. Let cool. Beat till dull. Add nuts. Pour into greased 9x13" pan.


1/3 cup sugar
2 whole eggs
1 (3½ oz.) pkg. instant pudding mix
½ tsp. vanilla
6 cups milk (or use 4 cups milk and 2 cups half & half)
½ tsp. rum flavoring (optional)

Blend eggs, sugar and pudding mix. Add milk, vanilla and rum flavoring.

TIP: Freezing Cookie Dough: For refrigerator cookie dough, shape dough into rolls or bars, wrap in wax paper or pack into ice cube trays. For baking, transfer to refrigerator for about an hour, or until easily sliced. Slice and bake per directions.

Dropped or rolled dough: Store in freezer containers. For baking, transfer to refrigerator, until soft. Bake.

Click here to go to the next month of 1988.

Top of Page

Click here to go to the list of bulletins.