Page 1 Top of Page

It's so good to talk with you, again! While more than seven years have passed since our daily visits on The Open Line, it feels like little time has gone by. Thank you for making me feel welcome. This is our first bulletin of the year and comes to you with recipes for nearly every course of a great meal. I've included a few new favorites from the holidays, too..just save them for next year's parties.


1 pork loin
1 cup brown rice (dry)
¼ cup soy sauce
1 can mushrooms
1 can water
½ cup celery
½ cup onions
1 can creme of chicken soup

Place loin in pan and cover with remaining ingredients. Spread soup on top. Slow bake uncovered for 3 hours at just under 350°. Add water as needed to keep moist.


½ cup melted butter
1 egg
1 package yellow cake mix
½ cup brown sugar
1½ cups Karo syrup
1 tsp. vanilla
3 eggs

Reserve 2/3 cup cake mix. Mix butter, egg, and cake mix and press into a 9x13" pan. Bake 350° for 15-20 minutes. Mix reserved cake mix, brown sugar, syrup, vanilla and eggs. Beat 1-2 minutes. Fold in pecans. Pour into already baked portion and bake an additional 30 minutes.


2 cups packed brown sugar
1 cup butter
2 eggs
1 cup sour cream
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cloves
½ tsp. cinnamon
3 cups flour
1½ cups chopped dates
1 cup chopped nuts

Combine ingredients and bake on greased cookie sheet 12-15 minutes at 375°.


1 pound lean ground beef
½ cup seasoned, dry bread crumbs
½ cup chopped onions
1 egg, slightly beaten
2 tbsps. water
1 tbsp. Worcestershire sauce
¼ tsp. ground black pepper
2 cups hot mashed potatoes
8 ozs. sharp cheddar, cut in ¼" cubes
1 cup mixed frozen peas and carrots, cooked

Preheat oven to 400°. Combine beef, bread crumbs, onions, egg, water, Worcestershire sauce, and pepper. Mix well. Press into bottom and sides of lightly greased 9 inch pie pan. Bake 15 min., until set.

Remove from oven, reset to 350°. Combine potatoes, cheese, and veggies. Spoon onto meat mixture. Bake 10-15 min., until heated through.

Page 2 Top of Page


2 tbsps. oil
1 large onion, sliced
2 medium green peppers, sliced
2 tsps. minced hot chili peppers or ¼ tsp. cayenne pepper
4 cups canned stewed tomatoes
1 lb. carrots, coined
½ tsp. salt

In a 3 quart pan, sauté onion and peppers in oil. Add tomatoes, carrots and salt. Bring to a boil and reduce heat. Cover and simmer till carrots are tender, 30-40 minutes.


1½ cups mini bite size Oreo cookies (or whole ones in half)
1 quart ice cream, flavor your choice
1 (9") baked pie crust

Stir together cookies and ice cream. Spread in crust and freeze 2-3 hours. Let stand 5 minutes and slice.


3¼ cups flour
1 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
2/3 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1½ tsps vanilla
1 cup chopped walnuts

Cream shortening and sugars. Add eggs and vanilla, then sifted dry ingredients and nuts. Form into two logs, wrap in waxed paper and refrigerate to chill. Slice with sharp knife. Bake on ungreased cookie sheet at 350°, 5-8 minutes.


4-6 peppermint tea bags
1 pkg. brownie mix
Amount of water required by brownie mix plus 2 Tbsps

Bring water to boil and steep tea for 5-10 minutes. Remove tea bags and let cool 5 minutes. Prepare brownie mix using brewed tea in place of water. Bake per package directions.


2 lbs. ground beef
2 cups seasoned bread crumbs
1 cup milk
¼ cup dried, minced onions
2 tsps garlic salt
¼ tsp. pepper
8 oz block of mozzarella cheese
1/3 cup flour
¼ cup oil
Large bottle of pizza sauce

In a bowl, combine the first six ingredients and shape into 48 meatballs. Cut cheese into 48 cubes and press them into the meatballs, covering them completely. Roll in flour, place in skillet with oil, brown and drain. Add sauce to skillet and simmer 25-30 minutes over medium heat. Serve over pasta or alone with toothpicks.


1 stick margarine
2 tbsps. honey
2 tbsps. orange juice concentrate
½ tsp. cinnamon
1 orange rind, grated

Mix in order.


15 oz box wheat cereal
12 oz box corn & rice cereal
15 oz Cheerios
2 boxes stick pretzels
1 box Bugles
3 lbs. peanuts
3 cups Crisco oil
3 tbsps Worcestershire sauce
1½ tbsps seasoning salt
1½ tbsps garlic salt

Mix first six ingredients, then combine the last four ingredients and pour over party mix. Bake 250° for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.


1 cup chopped nuts (optional)
1 pint Cool Whip
18 smaller or 9 larger crushed macaroon cookies
1 pint each of lemon, orange, lime and raspberry sherbets

Mix cookies, nuts and Cool Whip. Press one half on bottom of 9x13" pan. Spoon on sherbets (separately). Top with remaining crumbs/Cool Whip. Freeze.

Page 3 Top of Page


2 lbs. ground beef or turkey (beef can be browned)
1 medium onion, diced
1 small head cabbage, chopped
1 can cream of cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Libby Ro-Tel spiced tomatoes

Place ingredients in crockpot and cook 6-8 hours on medium.


3 pkgs. Jiffy fudge brownie mix
3 eggs
3 tbsps water
¾ cup chocolate chips

1/3 cup sugar
1/3 cup margarine
¾ cup super crunch peanut butter
2 tbsps flour
¾ tsp. vanilla
2 eggs

Preheat oven to 350°. Grease 9x13" pan. Mix together the first four ingredients and pour half into pan. Mix filling and pour over top of mix. Pour rest of mix on the filling. Optional: add extra chocolate chips and extra nuts on top. Bake for 40-50 minutes, remove and cool.


¼ cup shortening
1/3 cup sugar
2 well beaten eggs
2 cups sifted flour
½ tsp. salt
½ tsp. baking soda
1 cup orange (or ¾ cup juice + ¼ cup water or sour milk)
1 tbsp. grated orange peel
1 cup Grape Nuts

Cream together the first two ingredients. Add and beat in eggs. Sift together and add all ingredients down to Grape Nuts. Stir in Grape Nuts. Fill 12 greased muffin tins 2/3 full. Bake at 400° for 20-25 minutes.


¼ cup salad oil
1 tbsp. Worcestershire sauce
1 tbsp. hickory liquid smoke
1½ cups soy sauce
1 tbsp. vinegar
2 cloves minced garlic
1 tsp. curry powder

Mix ingredients. Marinate meat in refrigerator 24 hours.


Start one year before killing date.

Feed the steer only on wild berries, slough grass, weeds, sage, and tree bark. About two hours before you are ready to butcher, have a friend chase the beef around to get the blood and the adrenaline into the meat. Shoot the beef immediately after it has been chased (make sure it's a gut shot, and try to do this via hind quarter). A good shot will tenderize the meat and get as much hair as possible in the impact area.

Drag the beef to a slough and field dress it in the slough. Make sure to get as much grass, weeds, cattails and debris in as possible.

Drag the beef at least one mile across a summer fallow field to get plenty of dirt mixed into the wound and the interior of the carcass.

Load the beef on a car/truck and drive down first a gravel road at least 5 miles and then down a highway. This will get as much highway grime, bugs, and rocks imbedded in the meat as possible. (For extra flavor this should be done in the rain.) Hang the beef in the garage. (Make sure it is low enough so the dog can chew on the hind quarter and then properly mark it as his territory.)

At least once a day have your wife idle a vehicle for 5 minutes in the garage. Carbon Monoxide adds greatly to the flavor. When the carcass smells so bad that you can hardly stand being in the garage, the beef is ready to process.

Properly following the steps will ensure that your BEEF is mistaken for VENISON by even the most avid sportsman. Everyone will marvel at how much venison you have and how good it tastes... and you won't have to put on that crazy outfit and walk for 300 miles ever again.

Page 4 Top of Page


3 eggs
1 tbsp. water
2 cups firmly packed brown sugar
½ tsp. salt
1½ cups orange slices, cut up (use scissors dipped in water)
1¼ cups flaked coconut
½ cup broken nuts
2 cups flour
1 tsp. cinnamon
½ tsp. baking soda

Beat first two ingredients until foamy. Gradually add brown sugar and salt and beat till fluffy. Combine remaining ingredients and add to batter. Spread in a greased jelly roll pan. Bake 375° for 18-20 minutes. Cool and cut. (NO There is no oil in this recipe.)


¼ cup oil
1 cup white sugar
1 egg
1 cup buttermilk
1 tsp. soda
2 cups flour
½ tsp. salt
1 tbsp. cinnamon
1/3 cup sugar

Combine all but the last two ingredients. Combine last two ingredients. Layer 3-4 times in a greased loaf pan, ending with cinnamon mixture. Bake 350° for 50-60 minutes.


4 tbsps. butter, melted
1 tsp. mustard seed
2 tsps. Worcestershire sauce
½ tsp. curry powder
¼ tsp. salt
½ tsp. cinnamon
Sprinkle of pepper

Melt butter and mustard seed till seeds pop. Stir in remaining ingredients and pour over:

1½ cups each Rice, Wheat & Corn Chex
1 cup peanuts
¾ cup cashews

Layer on cookie sheet and bake 1 hour at 350°, stirring every 15 minutes.


5 cups flour
1 cup sugar
4 eggs
2 lbs. raisins
Gumdrops and nuts optional
4 cups ground suet
1 tsp. cinnamon
½ tsp. nutmeg, allspice & ground ginger
1 tsp. salt
½ cup molasses
2 tsps. baking powder
2 cups milk

Wet down a dish towel and wring out. Dust flour on towel. Mix ingredients and dump on towel. Cover with flour then tie up. Place a platter in bottom of kettle and cover with hot water. Boil for 4 hours.


1 cup white sugar
1 cup margarine
1 (3 oz) pkg. cream cheese
2 eggs
2 tbsps. grated orange peel
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips
2 cups flour
2 tsps. baking powder
½ tsp. salt

Cream together the first three ingredients. Add and beat well the next three ingredients. Stir in the chips. Add dry ingredients and mix well. Bake on ungreased cookie sheets at 350° for 15 minutes.


1¼ cups fresh, frozen or jelly sauce cranberries
½ cup light corn syrup
2 cups chocolate chips
½ cup powdered sugar
¼ cup evaporated milk
1 tsp. vanilla

Line an 8x8" dish. Bring the first two ingredients to a boil, cook 5-7 minutes till reduced to about 3 tablespoons of liquid. Remove from heat and add chips and stir till non glossy. Add remaining ingredients and stir till thick. Pour into pan and chill.

Page 5 Top of Page


Rye Sour Mix:
1 tbsp. dry yeast
2 cups warm water
3 cups medium rye flour
Thick slice raw onion

Dissolve yeast in 1 cup warm water plus 1½ cups flour. Stir in onion and set aside. Let rise and fall back. Stir 2 times per day for 3 days. Remove onion and add 1 cup warm water and remaining flour. Cover and set aside. Let rise and fall for 1 day.

1½ cups warm water
2 tbsps instant dry yeast
1 tsp. sugar
6½-8½ cups flour
2 cups boiling water
1 cup pumpernickel or rye meal
½ cup shortening or oil
1 tbsp. salt
½ cup molasses
3 tbsps. instant coffee
1 oz. unsweetened chocolate
3 cups rye sour mix
2 cups medium rye flour

Combine ½ cup warm water, yeast, sugar and ½ cup all purpose flour. Cover and set aside 15 minutes. Combine boiling water, pumpernickel, shortening, salt, molasses, coffee and chocolate. Mix well. Cool. Add rye sour and yeast mixture; add rye flour and flour 1 cup at a time till dough pulls away from sides of bowl. Knead and add flour so it doesn't stick, 4-5 minutes. Rest dough and knead 4-5 minutes more. Dough will be sticky. Place in greased bowl till doubled in size. Punch and divide into 4 pieces. Shape in round loaves and place on sheet greased and sprinkled with corn meal. Rise till doubled. 15 minutes before baking, place pan of water (2-3 cups) in oven. Preheat to 375°. Bake 35-40 minutes. Slash loaves ¼" and brush with cold water before baking.


1 lb. ground turkey
¾ cup tomato juice
1 egg
3 tbsps. chopped onion
1 tsp. celery salt
1 tsp. Worcestershire sauce
½ cup quick oatmeal

Combine ingredients and shape into loaf. Place in greased pan. Bake at 350° for 1 hour.


1 large box yellow cake mix
4 eggs
3 oz box orange jello
2/3 cup oil
¾ cup boiling water
2 tsps lemon extract

Mix jello and boiling water. Mix oil in cake mix, add eggs, then the jello mixture. Beat 3 minutes.

Place in 5 greased and floured loaf pans. Bake at 350° for 30-40 minutes,


1½ cups sugar
1 cup butter
1 egg, beaten
¾ cup cocoa
2½ cups unbleached flour
¼ tsp. baking powder
½ tsp. salt
1 tsp. vanilla

Cream together the first 2 ingredients, add egg and vanilla. Stir in dry ingredients. Roll and cut or make balls and press flat. Bake at 400° till crisp, about 8-10 minutes.

8 ozs cream cheese, softened
¼ cup honey
1 tsp. vanilla

Mix in enough powdered sugar till thick and spreadable.

-Or -

½ cup softened butter
2 cups powdered sugar
1 cup marshmallow cream
1 tsp. vanilla
3-4 tsps. milk, if needed

Combine first 4 ingredients. Add milk if too thick and dry.


1 cup mayonnaise or salad dressing
2 tbsps. chili sauce
2 tbsps. chopped olives (pimento)
2 tbsps. minced onions
2 chopped hard boiled eggs
½ tsp. paprika
Salt and pepper taste

Page 6 Top of Page


1 pkg. instant vanilla pudding
1 quart milk
½ tsp. rum flavoring
¼ tsp. nutmeg
½ cup vanilla ice cream

Mix pudding with ½ cup milk and shake. Rest 5 minutes. Shake. Add the rest of the ingredients and refrigerate.


1 cup softened butter
½ cup sifted powdered sugar
1 tsp. vanilla
2¼ cups flour
¼ tsp. salt
¾ cup finely chopped nuts

Mix the first three ingredients together, stir in flour and salt. Add nuts. Chill dough 1 hour or overnight. Roll into 1" balls. Place on an ungreased sheet and bake at 400° for 10-12 minutes till set but not brown. Roll warm in powdered sugar, cool and roll again. Makes 4 dozen.


1 lb. deli roast pork or ham, thinly sliced
1 tub (8 ozs) Garden Vegetable soft cream cheese*
4 large (10 inch) flour tortillas
1 cup shredded cheddar cheese
4 leaves green leaf lettuce
1/8 tsp. pepper
1/8 tsp. seasoned salt

Spread cream cheese evenly over one side of each tortilla; top with cheddar cheese. Layer roast pork or ham and lettuce leaves. Leave ½" border around edge. Roll up tightly, wrap in plastic wrap. Refrigerate 30 minutes or up to 8 hours before serving. To serve, cut each roll in slices ¾" to 1" thick (4 tortillas makes 32 slices) or cut rolls in half and serve as a sandwich.

Make your own spread by combining one package (8 ozs) reduced fat cream cheese with 1 tsp. garden herb seasoning or 1 tbsp. horseradish and ¼ tsp. black pepper.


1 cup bread crumbs
¼ tsp. nutmeg
1 egg, well beaten
1/8 tsp. pepper
1 cup applesauce
½ cup ketchup
1 tsp. salt
1½ lbs. ground beef
¼ cup minced onion
¼ cup water

Combine crumbs, egg, ½ cup applesauce, ¼ cup ketchup and seasonings. Blend in beef and onion. Form into balls and bake 15 minutes at 425°. Combine remaining applesauce, ketchup and water. Spoon over balls and bake 10 minutes more.


2¼ cups sugar
¼ cup butter
1 cup marshmallow cream
¾ cup evaporated milk
½ cup chocolate chips
½ cup butterscotch chips

Combine first four ingredients in a 2 quart pan. Cook and stir to all over boil. Boil over medium heat, stirring constantly for 5 minutes. Remove from heat and pour half in another bowl. Add chocolate chips to one half and butterscotch chips to remaining half. Stir each until melted. Layer chocolate in 9" buttered pan. Let cool and add butterscotch layer. Refrigerate and cut in squares. Store in air tight container.


2 cups sugar
2 cups light corn syrup
¼ tsp. salt
½ cup butter or margarine
2 cups cream
1 tsp. vanilla

Cook the first three ingredients to soft ball stage. Cut up butter and add to boiling mixture. Stir together cream and vanilla. Add gradually to mixture and cook to firm ball stage. Pour into a buttered 9x13" dish. Nuts may be added before pouring. Cool and cut into squares.

Page 7 Top of Page


1 can Eagle Brand sweetened condensed milk
2 squares bitter chocolate
3 cups flaked coconut
1 bag whole almonds
1 tsp. vanilla
pinch salt

Melt first two ingredients in top of double boiler. Stir in vanilla and salt. Pour over coconut and nuts. Mix well. Drop by spoonful on baking sheets. Bake 350° for 10-12 minutes. Watch carefully.


1 pkg. Jiffy honey date muffin mix
1 egg
¼ cup milk
½ cup mince meat

Preheat oven to 350°. Use three #3 cans. Mix all together. Fill cans to one half full, place on cookie sheet and bake 30-35 minutes. Cool for 2 minutes and remove and slice.


3 cups sugar
3 tbsps. white syrup
3 tbsps. butter or margarine
3  1 oz squares semi sweet chocolate
Pinch salt
1 cup light cream or evaporated milk
1 tsp. vanilla

Mix all, except vanilla. Bring to a boil, stirring until sugar is dissolved. Cover and simmer for 3 minutes. Uncover and cook to firm softball stage. Cool slowly. Add vanilla, beat until glaze gone.


Wrap a chestnut in 1/3 strip bacon. Secure with toothpick. Bake 350° for about 30 minutes. Add BBQ sauce and bake 30 minutes more.

1 cup brown sugar
1 cup ketchup
3-4 dashes Worcestershire sauce
soy sauce, optional


4 ozs. cream cheese, softened
1 tbsp. milk or half & half
1 tbsp. sugar
1½ cup Cool Whip
One prepared crust (e.g. Graham Cracker)
1 cup cold milk
2  4 oz. pkgs. instant vanilla pudding
1  16 oz. can pumpkin
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves (optional)

Mix first three ingredients and whisk. Stir in topping, spread on prepared crust. Add milk and pudding together and beat. Stir in pumpkin and spice. Spread on top and refrigerate.


3 cups popped popcorn
2 cups fish shaped crackers
2 cups Cheerios
2 cups pretzel sticks
2 cups oyster crackers
1 cup unsalted peanuts
1 (4 oz.) pkg. buttermilk salad dressing mix
1 tsp. dry dill weed
1/3 cup cooking oil

Combine all but oil. Drizzle oil over mixture and mix well. Makes 12 cups. HOT


2 cans cream of chicken soup
1 cup mayonnaise
1½ cups grated cheddar cheese
1 tsp. each salt & pepper

Combine ingredients and add:

4 cups cooked chicken
2 cups chopped celery
1 cup slivered almonds
8 ozs. water chestnuts, drained

Mix all ingredients together and place in baking dish. Layer with crushed potato chips. Bake 45 minutes at 350°.

Page 8 Top of Page


1½ cups fresh cranberries
¼ cup brown sugar
¼ cup chopped walnuts
1 egg
½ cup sugar
½ cup flour
1/3 cup butter or margarine, melted
Pint of vanilla ice cream

Preheat oven to 325°. Grease a 9" pie plate and layer cranberries in the bottom. Sprinkle in the brown sugar and nuts. In a separate bowl, beat the egg until fluffy; gradually add sugar to the egg and blend in flour and melted butter. Mix well and pour this mixture over the top of the cranberries and nuts. Bake for 45 minutes, cool and serve with ice cream.

Moving? Just a reminder that you need to let us know in advance, as your Open Line Bulletin will not be forwarded to your new address. Send us your old address, as well as your new one, and we will change your records.

This new year has brought some changes for us at WMT, including The Open Line. Just a note about them

Sharon is no longer with us. As I explained on the show it was an unfortunate situation resulting from corporate down sizing. Sharon was a significant constant for all the hosts over the past 20 years, and as you know, she was the editor of this bulletin and her organization of information is still evident in this issue. To say she will be missed is an understatement. She is doing well, and wishes all of you only the best.

Jerry Carr has made the decision to retire from daily broadcasts. His award winning humor and style can still be heard every Sunday evening on the Pop Concert from 6-9 AM, on 600 WMT

And, Dwayne Schmidt checks in from Sioux Falls, all's well with his wife and him. Dwayne has taken a position with a legendary station, there. And, he misses you all from time to time.

I'm glad I had so many years with these great professionals prior to returning to WMT last fall, it helps me to know the extent of caring and effort of their jobs that I now have, and just how important you were to them. That's the magic of WMT and its listeners-- I won't forget it.

The WMT Diamond Anniversary Cookbooks are still available for $15 each. Just mail orders to. Diamond Anniversary Cookbook, PO Box 2147, Cedar Rapids, IA. 52406

Click here to go to the next month of 1998.

Top of Page

Click here to go to the list of bulletins.