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It's remarkable to note the changes in food preparation during the 80's. The demands on our time and diet have been the major causes, the nifty new appliances, convenience products, and label reading are the results. The Open Line has tried to stay current with the trends, but not lose sight of where we've been. We need the new, we cherish much of the old. We'll keep our ears and eyes open to you, and hope you keep us company on the radio.

Imagine the aroma that'll fill your house when baking this, and it tastes just as good!


3 cups sugar
3 1/3 cups flour
2 tsps. soda
1½ tsps. salt
3 tsps. cinnamon
3 tsps. nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin (1 lb. can)

Sift together dry ingredients. Cream oil, eggs. water & pumpkin. Stir in dry ingredients. Add spices. Mix till smooth. Place in greased & floured loaf pans. Bake at 350° for 1 hour. Cool on racks for 15 minutes. Remove from pans. Makes 3 leaves.

"The most requested recipe this winter.


1 stick margarine, softened
12 oz. carton cottage cheese

Stir together and add 2 cups flour. Blend. Refrigerate overnight. Divide into two halves. Roll into two circles. Cut into 10 pie shaped pieces per circle. Roll up each piece, beginning with wide end, into crescent shape. Place on greased cookie sheet. Bake at 350° for 20 minutes

3 ozs. cream cheese, softened
¼ cup butter
2 cups powdered sugar

Blend ingredients. Frost while warm.

"I can't remember when we didn't have these around my house. Mom consented to share this with you. since you are family!


1 pkg. light caramels
1/3 cup evaporated milk
1 pkg. Pillsbury German Chocolate cake mix
¾ cup butter, melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup semi sweet chocolate pieces.

Melt caramels and 1/3 cup evaporated milk in double boiler. Grease and flour 13 by 9" pan. In a large bowl, mix dry cake mix, butter 1/3 cup evaporated milk. Stir by hand until dough holds together. Press half of dough in pan. Bake at 350° for 6 minutes. Sprinkle chocolate pieces and nuts over baked part. Spread caramel mixture over nuts. Crumble reserved dough over caramel mixture. Bake for 15-18 minutes. Cool. Cut into bars.

(Cottage Cheese Biscuits)

2 pkgs. dry yeast
½ cup warm water
2 tbsps. caraway seed
2 cups small curd cottage cheese
¼ cup sugar
2 tsps. salt
½ tsp. baking soda
2 eggs
4 cups unsifted flour

Dissolve yeast in warm water. Heat cottage cheese on low until warm. Stir seed, sugar, salt, and soda into cheese. Grease a large mixing bowl. Slightly beat eggs with wire whip. Add cheese and mixtures to eggs. Beat in flour with wooden spoon. Beat until well mixed. Cover bowl, let dough rise until doubled, in a very warm place. Heavily grease muffin tins. Stir dough down with spoon. Spoon 1 rounded tablespoon into each cup. Cover and let double in size. Bake at 375° for 15-20 minutes, until browned. Brush with butter. Remove from tins. Can be frozen. Reheat in tins. Makes 2 dozen. NOTE: To make Dilly Bread: follow Caraway Puff directions. substituting dill weed for caraway seed. Bake in greased 1½ qt. casserole.

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2 pkgs. frozen French style green beans
½ lb. fresh mushrooms, sliced
½ cup chopped celery
½ stick butter or margarine
1 tbsp. flour
1 tsp. seasoned salt
1/8 tsp. seasoned pepper
1 can cream of celery soup
1 cup milk
1 can water chestnuts, drained and sliced
2 tbsps. pimento
1 cup shredded cheddar
1 can French fried onions

Cook beans per label directions. Drain. Cook celery in butter until tender. Add mushrooms. Cook 5-10 minutes more. Add flour, salt, pepper, soup, and milk. Cook, stirring constantly, until thickened. Put ½ of the beans in 1½ quart casserole. Top with ½ of water chestnuts, pimento, cheese and sauce. Add rest of beans and then rest of mixture. Bake at 325° for 45 minutes. Sprinkle on onions and bake another 5 minutes.


1 tbsp. cornstarch
½ tsp. salt
1/8 tsp. pepper
¾ cup milk
2 tbsps. margarine
3 tbsps. snipped fresh dill, or 1 tsp. dried dill
2 tbsps. lemon juice
1 tbsp. chopped parsley
6 cups cut up fresh vegetables, cooked to tender crisp
¾ cup parmesan crumb topping (below)

Preheat oven to 350°. In small saucepan, combine first 3 ingredients. Heat and gradually stir in milk. Add margarine, stir constantly, bring to a boil over medium heat. Remove from heat, add the next 3 ingredients. Keep stirring. Toss with vegetables. Put in 1½ qt. baking dish. In small bowl make topping:

½ cup soft bread crumbs
¼ cup grated parmesan
2 tbsps. chopped parsley
2 tbsps. melted margarine

Combine ingredients. Sprinkle over vegetables. Bake for 20 minutes, or until bubbly and lightly browned.


3-4 lbs. meat
1 cup flat beer
1 cup chopped tomatoes
¼ tsp. basil
¼ tsp. oregano
¼ tsp. tarragon
2 tsps. flour
1 cup sour cream
1 tsp. paprika
1 tbsp. chopped, fresh parsley

Put beer, tomatoes, basil, oregano, and tarragon in sauce pan; heat to boiling. Reduce heat, cover, simmer 10 minutes. Let cool thoroughly. Place roast in dish to marinate. Cover with sauce. Refrigerate at least 24 hours. Turn occasionally to baste. Remove from sauce, pat dry with paper towels. Place in roasting pan, put in  preheated 450° oven for 20 minutes. Heat marinade sprinkle with flour, stir to thicken. Add sour cream and  paprika. Mix well. Remove roast at 20 minutes, reduce heat to 350°. Pour hot marinade over roast. Return to oven for 40-60 minutes. Sprinkle with parsley when served.

"This has raised eyebrows, but it's certainly pleased plenty. Bon Appetite!"


1 can cream of asparagus soup
1 (3 oz.) pkg. lime gelatin
1 (8 oz.) pkg. cream cheese
½ cup cold water
½ cup mayonnaise
¾ cup celery, chopped
½ cup green pepper, chopped
½ cup pecans, chopped
1 tbsp. grated onion

Bring soup to a boil. Remove from heat. Add gelatin. Dissolve. Add cream cheese; mix until melted. Add  water and mayonnaise. Beat until blended. Stir in remaining ingredients. Turn into mold. Chill until firm.


6 ozs. white chocolate
¼ cup half and half
2 tbsps. unsalted butter, cut in pieces
2 egg whites
1 cup whipping cream, whipped

Heat chocolate and half and half in top of double boiler until melted. Remove from heat. Whisk butter until well  blended. Cool slightly. While cooling, beat egg whites until stiff, but not dry. Fold chocolate mixture into egg whites. Fold in whipped cream. Spoon into serving glasses. Chill several hours. Serves 6-8.

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"GOOD FOR YOU" from St. Luke's Hospital ...


¼ cup margarine, softened
½ cup firmly packed brown sugar
2 cups + 2 tbsps. all purpose flour
2 tsps. ground cinnamon
1½ tsps. ginger
¾ tsp. baking soda
½ tsp. ground cloves
4-8 tbsps. ice water
vegetable spray
½ cup sifted powdered sugar
1½-2 tsps. water

Cream margarine, add brown sugar, beating at medium speed until light and fluffy. Combine flour, cinnamon, ginger, soda, and cloves. Gradually add flour mixture to creamed mixture, beating until it is like coarse meal. Sprinkle ice water, 1 tbsp. at a time over surface. Toss with a fork until moistened. Gently press into ball. Wrap in heavy duty plastic wrap. Freeze 30 minutes. Roll out to 1/8" thickness on lightly floured surface. Cut with 3" gingerbread people cutter. Place on sprayed baking sheet. Bake at 375° for 7-10 minutes. Cool on wire racks. Combine powdered sugar and water. Use as frosting. Decorate with raisins. Yields 50 cookies. 44 calories each.


½ cup chicken or turkey broth
1 clove grated garlic
½ cup pineapple juice
1 lb. turkey breast, sliced in Julienne strips
2 onions, halved and sliced
2 chopped green bell peppers
2 chopped red bell peppers
4 tbsps. soy sauce
Pinch of fennel seed

Combine broth, garlic, and pineapple juice. In Wok or large frying pan, bring to a boil, continue boiling 10-15 minutes, to reduce liquid. Place turkey in Wok, stir fry about 10 minutes. Add sliced onions, peppers, soy sauce, and fennel seed. Stir and cook an additional 4 minutes. Makes 5 servings/160 calories.


6 egg whites
¼ cup non fat dry milk
1 tbsp. oil
some yellow food coloring

Combine and blend well. Store in refrigerator for up to one week. ¼ cup = 1 whole egg.


½ cup egg beaters
¼ cup dry non fat milk
½ tsp. salt
½ tsp. baking powder
flour to make stiff dough

Mix egg beaters and milk. Combine salt and baking powder. Combine ingredients and add flour to make dough. Roll out dough thin. Cut into noodles. Let dry.


4 lbs. spareribs
1 cup sliced onion
1 cup ketchup
1 cup water
2 tsps. salt
2 tbsps. Worcestershire sauce
¼ cup vinegar
¼ cup brown sugar
2 tsps. dried mustard
1 tsp. paprika

Cut ribs into serving pieces. Brown in pan. Combine remaining ingredients. Pour over ribs. Cover pan. Bake at 350° for 1¾ hours. Spoon sauce over ribs occasionally while baking. Bake uncovered an additional 15 minutes.

"Thanks to Beth Kraeger from the Iowa Egg Council for this snack idea."


8 eggs
½-1/3 cup salsa
½-1/3 cup shredded cheddar cheese

Scramble eggs over low heat until soft set. Fold in salsa and cheese until cheese melts.

Top with:
1½ cups shredded lettuce
¼ cup onion. chopped
¼ cup green pepper, chopped
1 small tomato, chopped

Serve with tortilla chips. Top with extra salsa and sour cream if desired.

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6½ cups flour
1 cup lard
2/3 cup sugar
1½ tsps. salt
2 pkgs. dry yeast
1 tsp. sugar
2 eggs

Pour 1 cup scalded milk over lard, sugar, and salt. Stir until melted. Add 1 cup cold water to make lukewarm. Dissolve yeast in ½ cup lukewarm water. Add 1 tsp. sugar. Let dough raise. Beat eggs: add to the scalded milk mixture. Add flour, mix with wooden spoon. Let raise once to double. Shape into walnut size servings. Add your filling. Bake at 450° for 8-10 minutes. Makes 6 dozen.

(Crumbly topping for kolaches and breads)

1½ cups flour
1 cup sugar
¼ cup butter

Combine and mix ingredients with pastry blender until crumbly. Add to filling just before baking. (Could also be added to the bottom of a runny filling).


2 doz. frozen dinner rolls
1 pkg. regular butterscotch pudding
¼ cup melted butter
½ cup chopped nuts
½ cup brown sugar

Grease and flour angelfood cake pan. Arrange frozen rolls in bottom of pan. Sprinkle with dry pudding mix. Sprinkle on nuts. Mix butter and brown sugar. Sprinkle on top. Store in cold oven overnight. Bake at 350° for 35 minutes. Let stand in pan 2 minutes. Turn out on rack to cool.


9" unbaked pie shell
3 eggs, slightly beaten
1 cup sugar
½ cup dark corn syrup
1 cup canned pumpkin
1 tsp. vanilla

Preheat oven to 375°. Mix all ingredients. Stir in 1 cup pecan halves. Pour into pie shell. Bake 55-60 minutes. Test with knife.

(For those who don't like fruit cake)

1½ cups whole Brazil nuts
1½ cups English walnuts, halved
1 (7½ oz.) bag dates
3 slices candied pineapple, cut up
1 cup drained maraschino cherries
½ cup whole green candied cherries
½ cup golden raisins
¾ cup flour
¾ cup sugar
½ tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla

Grease a 9½x5½" loaf pan or two 7 x 3½" pans lined with waxed paper and greased again. Place first seven ingredients in mixing bowl and leave nuts & fruit whole (except for pineapple). Sift dry ingredients over nuts & fruit. Mix till well coated. Beat eggs and vanilla till light. Stir in the nut mixture till well blended. Batter will be stiff. Spoon evenly into prepared pans. Bake at 300° for 1 hour & 45 minutes for large pan, and 1 hour & 15 minutes for smaller pans. Cool on rack 15 minutes. Remove from pan, remove waxed paper, and wrap to store. Store in refrigerator, slice when cooled to avoid crumbling.


1 pkg. white cake mix
1½ cups strawberry pop
2 egg whites & 1 egg (or 3 whole eggs)

Blend cake mix, pop, and eggs till moistened. Beat per package directions. To darken, add food coloring to desired color. Pour into greased & floured 9 x 13" pan. Bake at 350° for 25-30 minutes or till done.

To frost: Tint your frosting with 5 drops red food coloring to desired color Other pop flavors can be substituted.


1 cup sugar
¼ cup butter or margarine
2 eggs
Dash of salt
½ tsp. vanilla
½ cup milk
¾ cup dark corn syrup
¾ cup quick oatmeal
½ cup coconut
8" or 9" pie shell

Cream sugar and butter. Add eggs, pinch of salt, and vanilla. Add milk. syrup, coconut, and oatmeal. Pour into shell. Bake at 350° for 45 minutes.

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1 lb. sugar (2 cups)
1 lb. butter
12 oz. pkg. semi sweet chocolate chips
1¼ cups finely chopped walnuts

Combine butter and sugar in heavy pan. Stir with wire whisk over medium heat till candy reaches 310° on candy thermometer. Remove from heat, add ½ cup walnuts. Pour into greased pan. Allow to cool. When cooled, melt chocolate chips. Spread half of chips over candy. Sprinkle on remaining nuts. Spread rest of chocolate chips on top. Let cool to set.

TIP: Mixture may be greasy before adding chocolate, just blot dry with paper towel, then continue.


3 cups sugar
¾ cup melted margarine
2/3 cup evaporated milk (5 oz. can)
1 tsp. vanilla
12 oz. pkg. real chocolate chips
7 oz. jar marshmallow cream
½ cup chopped pecans

Mix sugar, margarine, milk and melt together for 8 minutes, stirring every 2 minutes. Remove from heat: add vanilla and chocolate chips. Stir till melted. Add marshmallow cream and nuts. Pour into prepared 9x13" pan.


2 (8 oz.) pkgs. Nuefchatel cream cheese
1 (8½ oz.) can crushed pineapple, drained
¼ cup chopped green pepper
2 tbsps. chopped, sweet onion
1 tbsp. Beau Monde seasoning
1 cup chopped nuts

Mix all ingredients except nuts. Divide into 2 balls. Chill about 30 minutes. Roll in nuts.

"One of our over the road listeners is a trucker from Idaho Falls. Bob called this in from his home before Christmas."


1 cup white wine vinegar
1 cup dry mustard
2/3 cup tightly packed brown sugar
Dash of salt

Combine ingredients and blend well. Put in double boiler. Heat, stirring constantly, until thick. Let cool.


3 cups sugar
2 cups water
1 lemon rind
2 tsps. vanilla
1 tsp. chocolate extract
2 tbsps. almond extract
3 ozs. brandy
3 cups vodka

Place sugar, water, and lemon rind in pan. Bring to a boil. Cover; let simmer 30 minutes. Remove from heat. Discard rind. Add flavorings, brandy, and vodka. Stir well. Cool. Keep stored in dark place.


5½ cups distilled water
2 cups sugar

Bring to a full boil. Coal to room temperature. (Liquid should be clear). Add 1 pt. Everclear and 1 oz. flavoring. Stir. Keep stored in sealed container


6 ozs. frozen lemonade
6 ozs. vodka
1 peach, unpeeled, washed and pitted

Put in blender. Fill remainder with crushed ice. Blend until fuzzy. Serve in stemmed glasses.


1 bottle champagne
½ cup apricot or peach brandy
1 bottle ginger ale or 7-Up
a frozen fruit ring
some fruit slices
some maraschino cherry juice

Combine and serve with ice ring in punch bowl.


6 qt. kettle
32 ozs. apple juice
46 ozs. pineapple juice
2 cups water
2 sticks cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice
1 tsp. ground ginger

Simmer on stove. Can be stored in sealed container in refrigerator or freezer.

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½ cup butter (not margarine)
¾ cup powdered sugar
1 egg
½ tsp. vanilla
½ tsp. peppermint extract
1½ cups flour
2 tsps. baking powder
½ tsp. salt
¼ cup peppermint stick candy, crushed
some sugar

Cream butter. gradually add sugar. Beat until light and fluffy. Beat in egg. Blend in vanilla and peppermint extracts. Combine flour, baking powder, and salt. Add to creamed mixture. Fold in candy. Shape to form ¾" balls. Roll in sugar. Place on cookie sheet. Bake at 350° for 10-12 minutes. Remove. Let cool. Make a frosting: 1 cup powdered sugar and 2 tbsps. milk. Frost when cool. Top with additional crushed peppermint candy crumbs.


1 cup (6 ozs.) peanut butter morsels
½ cup (3 ozs.) chocolate morsels
¼ cup sifted confectioners sugar
¼ cup finely chopped salted cocktail peanuts

Melt both morsels over hot, but not boiling water. Stir until smooth. Remove from heat. Add sugar and peanuts. Mix well. Chill until firm enough to shape. Roll into ¾" balls. Set aside.

3 cups all purpose flour
1¼  cups butter, softened
1 tbsp. vanilla extract
some confectioners sugar

Preheat oven to 400°. In bowl, combine flour, butter and vanilla. Knead until well blended. Shape into one 11" log. Cut into 1" slices. Shape each dough slice around filling ball. Roll into a ball. Place on ungreased cookie sheet. Bake for 10 minutes. Cool and roll in sugar. Makes 44 cookies.


6 cups flour
1 tsp. baking powder
½ tsp. salt

In bowl, cream:
1 cup butter
2 cups sugar
1 large egg
2 tsps. vanilla

Measure 2/3 cup milk. Alternate dry ingredients and milk into creamed mixture. Chill 1 hour Roil to 3/8" thickness. Cut into shapes. Bake at 350° for 10-12 minutes. Watch bottoms, should be light brown. Cool. Frost if desired.


1 cup seedless raisins
1 cup water
½ cup shortening or oil
1 cup sugar
1 slightly beaten egg
1¾ cups sifted flour
¼ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
½ tsp. cloves
½ cup chopped walnuts

Combine raisins and water: bring to a boil. Remove from heat. Stir in shortening. Cool to lukewarm. Stir in sugar and egg. Sift dry ingredients. Beat into raisin mixture. Stir in nuts. Pour into greased 9 x 13 x 2" pan. Bake at 375° for 20 minutes, or until done. When cooled, cut into bars. Dust with powdered sugar. Makes 2 dozen.


Melt 30 marshmallows in ½ cup margarine. Add 1 tsp. vanilla, 2 tsps. green food coloring. Add 3½ cups cornflakes. Drop on greased cookie sheet by heaping teaspoonful. Put a red hot in the middle.


3¼ cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
¾ tsp. ginger
¼ tsp. nutmeg
1 cup margarine
1½ cups sugar
1 egg
2 tbsps. molasses
1 tbsp. water
½ tsp. finely shredded orange or lemon peel

Stir together flour soda, and spices in large mixer bowl. Beat margarine until softened. Add sugar beat until fluffy. Add egg, molasses, water and peel. Beat well. Gradually add flour mixture, beating until well mixed. Cover and Chill for 2 hours, or until easy to handle. On floured surface, roll out dough to 1/8" thickness. Cut with cutters. Place on ungreased cookie sheet. Bake at 375° for about 8 minutes. Remove and cool. Decorate in piping fashion.

Lace Icing: Stir together 2 cups sifted powdered sugar ½ tsp. vanilla and small amount of milk ... thick enough to make it a piping frosting.

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1 cup brown sugar
1 cup sugar
1 cup butter
3 eggs
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla

Mix all ingredients in order. Divide into 2 parts. Cook and cool 1 lb. dates, ½ cup sugar, and ½ cup water. Boil until thick. Nuts are optional. Let cool. Roll dough to ½ inch thickness. Spread date mixture on dough. Roll up like a jellyroll. Freeze until firm. Slice to bake. Bake at 350° for 10-15 minutes.

"Here's a cookie I borrowed from my mom's file. They're best when right out of the oven!"


1 cup shortening
2 cups packed brown sugar
2 eggs
½ cup water or sour milk
1 tsp. vanilla
3½ cups sifted flour
1 tsp. salt
1 tsp. soda
1/8 tsp. cinnamon

1 lb. dates
½ cup water

Boil until mushy. May need more water.

Mix cookie ingredients, then drop ½ tsp. dough on greased cookie sheet. Place ½ tsp. filling on each. Then 2 tsps. dough on top of filling. Bake at 350° until brown.


Mix thoroughly:
1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in:
¼ cup water
1 tsp. vanilla

Sift together and stir in:
4 cups flour
1½ tsps. baking powder
½ tsp. soda
¼ tsp. salt

Mix in: 1 cup moist, shredded, or flaked coconut

Chill dough 2 hours. Roll into 2" oblong shapes. Place 2" apart on ungreased baking sheet. Flatten slightly. Press each cookie lengthwise with fork tines, dipped in flour. Bake at 400° for 8-10 minutes or until lightly browned.


¾ cup shortening
½ cup sugar
1 pkg. gelatin, any flavor
2 eggs
1 tsp. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. salt

Mix first five ingredients. Add dry ingredients. Roll into ¾" balls. Flatten with glass bottom dipped in sugar. Bake at 400° for 6-8 minutes. Watch carefully.


2 lbs. almond bark
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups mini marshmallows
3 cups Rice Krispies

Melt almond bark and peanut butter in double boiler. Combine remainder in bowl. Pour melted mixture on top. Stir. Drop by teaspoonful on wax paper. Let set.


2 tbsps. butter
1 cup chocolate chips
1 egg
1 cup sifted powdered sugar
1 cup chopped walnuts
2 cups miniature marshmallows

Melt butter over low heat. Add chocolate chips, stirring till melted. Add egg and beat until blended. Stir in remaining ingredients. Drop by teaspoonsful onto chopped nuts on wax paper. Refrigerate.


2 cups sugar
3 tbsps. pumpkin
¼ tsp. cornstarch
¼ tsp. pumpkin pie spice
½ cup milk (could use evaporated or cream)
¼ tsp. vanilla
½-¾ cup sliced English walnuts (optional)

Mix sugar, pumpkin, cornstarch. spice, and milk in saucepan. Heat until 1 tsp. of candy dropped in cold water forms a ball. Add vanilla. Beat with mixer till very smooth, a couple of minutes. Fold in nuts. Pour into a buttered 8 x 8" pan. Cut when cooled.

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3 cups popped popcorn
2 cups cheese or pizza flavored fish shaped crackers
2 cups round toasted oat cereal
2 cups pretzel sticks
2 cups oyster crackers
1 cup unsalted peanuts or mixed nuts
4 oz. pkg. buttermilk dressing mix
1 tsp. dill weed
1/3 cup oil

Combine dry ingredients thoroughly. Drizzle oil over dry ingredients, mixing thoroughly until well coated.


In small bowl, combine 1 (4 oz.) envelope Hidden Valley Original Dressing mix with 1 tsp. dill weed and 1/3 cup oil. In large bowl, combine 3 cups popped corn, 2 cups Cheerios, 2 cups oyster crackers, 2 cups cheesy crackers, 2 cups stick pretzels, and 1 cup dry roasted peanuts. Pour oil mixture over this and toss. Store in tightly covered container.


1/3 cup unpopped popcorn
4 tbsps. margarine, divided in half
¼ tsp. chili powder
¼ tsp. garlic salt
¼ cup American processed cheese food (dry powder)

Pop the corn in ½ of margarine. Melt other half of margarine, add chili powder and garlic salt. Toss with popcorn. Add cheese powder. Toss. Serve.


In aluminum pan, bring 2 qts. water, 2 tsps. soda and 2 tsps. salt to a boil. Remove from heat. Arrange silverware in pan so that each piece is touching pan. Let set for 2 hours. Remove silver. Rinse in warm water. Dry with soft cloth.

Welcome to ''The Best of the Open Line Bulletin. We appreciate your interest in WMT and the Open Line. If you are a first time subscriber, you may not know that the show airs from 1-2:00 pm Monday through Friday, and on Saturday (except football season) from 10-11:00 am on WMT-AM 600. Gary and I always like to hear from new listeners, as well as our loyal listeners of 27 years.

Gee, 1990, a new year and a new decade of what we hope will be good recipes and good cooking. Recipes we hope you will share with all of us. Enclosed is an example of what we have received over the last couple of months. Casseroles, breads, cakes. everything including homemade egg substitute. Of course, we had to include a lot of the extra holiday recipes that came to us in December. Tuck them away for a baking day when you want something special!

As in past years, WMT is offering an index for the Bulletins from 1989. The price is still $1. Just mail us your check or money order in that amount, to OPEN LINE INDEX, PO Box 2147, Cedar Rapids, IA 52406, along with a self-addressed, stamped business size envelope. Indexes and Bulletins from past years are NOT available. NOTE: If you are renewing your subscription. please send us a separate check.

Best of wishes in the New Year!

S. K. R.

Click here to go to the next month of 1990.

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