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Some time ago, Marguerite Burns of Hopkinton sent the following helpful (?) Ten calorie diet:

Monday
Breakfast - Weak Tea
Lunch - 1 Bouillon Cube in ½ cup Diluted Water
Dinner - 1 Pigeon thigh and 3 ounces Prune Juice
 (gargle only)

Tuesday
Breakfast - Scraped crumbs from burnt Toast
Lunch - Doughnut Holes (without sugar) & 1 Glass Dehydrated Water
Dinner - 2 Jelly Fish Skins

Wednesday
Breakfast  - 1 Cup boiled out Stains from Tablecloth
Lunch - ½ Dozen Poppy Seeds
Dinner - Bee's Knees & Mosquito Knuckles sautéed in Vinegar

Thursday
Breakfast - Shredded Egg Shell Skins
Lunch - Bellybutton from Naval orange
Dinner - 2 Eyes from Irish Potato (diced)

Friday
Breakfast - 2 Lobster Antennas
Lunch - 1 Guppy fin
Dinner - Filet of Soft Shell Crab Claw

Saturday
Breakfast - 4 Chopped Banana Seeds
Lunch - 1 Broiled Butterfly Liver
Dinner - Jelly Fish Vertebras a la bookbinder

Sunday
Breakfast - Pickled Hummingbird Tongue
Lunch - Prime Rib of Tadpole
Dinner - Aroma of empty Custard Pie Plate. Tossed paprika & Clover Leaf (1)

FIRST WEEK - You lose One Hundred Pounds

SECOND WEEK - You lose another Hundred Pounds, and the

THIRD WEEK - We lose you!

MOM'S MACARONI SALAD
(Creamy, Just like deli's make)

1 pint Hellman's mayonnaise
1 cup white vinegar
1 can Eagle brand sweetened condensed milk
1½ cups sugar (or less)
1 lb. curly macaroni
1 green pepper, chopped
3 carrots, grated
1 onion, chopped

Mix first 4 ingredients. Cook macaroni per package directions. Cool. Add vegetables, dressing, mix and refrigerate overnight.

ORANGE FRENCH TOAST WITH CRUMBS

2 beaten eggs
1 cup orange juice
10 slices raisin bread
1½ cups crushed vanilla wafers (33 wafers) or (23 graham crackers)
butter or margarine

Combine beaten eggs and orange juice. Quickly dip bread into egg mixture, then into crumbs. Fry on both sides in 1 tbsp. butter or margarine till brown, (add additional butter each time more bread is added). Serve with butter and warm maple syrup.

BAKED RICE AND RAISINS

3-3½ cups milk
1/3 cup rice (brown or white)
½ cup raisins
1 tbsp. butter
1 tbsp. honey

Put rice and milk in pan. Simmer for 20 minutes. Add raisins, butter and honey till butter melts. Grease a 9" pie pan. Place mixture in preheated 350° oven for 45 minutes. Let cool.

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WINIFREDS "BEST BEEF" RECIPE - Grand Prize Winner and Runners Up June 9, 1986 Live broadcast from Winifreds Restaurant

GRAND PRIZE WINNER
SASSY BEEF ON SPINACH NOODLES

1½ pounds beef tenderloin
2 tbsps. butter
2 tbsps. oil
1 tbsp. chopped shallots or onion
1 red or green pepper, cut in thin strips
½ cup white wine
½ cup chicken broth
½ cup chunky peanut butter
¼ tsp. ground coriander
½ tsp. red pepper flakes
½ cup heavy cream

Slice beef tenderloin into thin strips. Heat butter and oil in large skillet. Sauté shallots two minutes. Add beef strips and brown evenly. Add red and green pepper strips; cook till tender. Stir in wine, chicken broth, peanut butter, coriander and red pepper flakes. Simmer until beef is tender, stirring occasionally. Stir in heavy cream and continue cooking, stirring frequently till sauce thickens slightly. Serve over hot buttered spinach noodles. Serves 6.

From Ruth Snider
Iowa City, LA

Honorable Mention and served at the remote.

ZIPPY STEAK STRIPS

Thinly slice 2 pounds steak (any kind desired sirloin). Marinate 8 hours or overnight in following sauce and refrigerated...

½ cup soy sauce
¼ cup white wine or water
2 tbsps. cornstarch
2 tsp. sugar
1 tsp. ground ginger
½ tsp. dried garlic

Place meat and sauce in large shallow baking dish. Cover and microwave on high 8-10 minutes depending on desired doneness. Stir once or twice during cooking time. Serve over combination vegetables.

1 cup thinly sliced carrots
1 cup onion wedges
1 cup thinly sliced celery
1 cup peeled and cubed potatoes

Microwave on high about 5 minutes or till crispy tender. Add 1 can drained and sliced water chestnuts to vegetables and cook to heat through. Garnish with toasted almonds if desired. Serves 6-8.

Runners Up...

STUFFED BEEF TENDERLOIN

¼ cup butter
1 medium onion, chopped
½ cup, celery, diced
4 oz. mushrooms, sliced
2 cups soft bread crumbs
½ tsp. salt
1/8 tsp. pepper
½ tsp. basil leaves
1 tsp. fresh parsley, minced
3 pounds beef tenderloin
4 slices bacon

Melt butter in small skillet. Sauté onion, celery and mushrooms till onion is transparent. Place bread crumbs in bowl, adding salt, basil, pepper and parsley. Add onion mixture; toss until well blended. Make a lengthwise cut, ¾ of the way through the tenderloin. Place stuffing in the pocket. Close by securing with wooden toothpicks. Place bacon strips diagonally across the top. Place in oblong baking dish. Bake uncovered in 350° even for one hour. Meat will be medium rare. Bake longer if you prefer. Serves 8.

From Pauline Leu
Walker, IA.

TANGY ITALIAN BREADED BEEFSTEAK

Cut 2 pounds tenderized round steak into 6-8 serving sized pieces. In a small bowl, blend:

½ cup lemon juice
3 tbsps. olive oil
2 tsps. dry onion flakes
2 tsps. parsley flakes
¼ tsp. salt
¼ tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. oregano

Toss together on square of wax paper:

1¼ cups dry bread crumbs
2 tbsps. grated Romano or Parmesan cheese

Garnish with 6-8 thin lemon slices and 6-8 cherry tomatoes.

Dip and swish each piece of round steak in liquid mixture. Then coat evenly with crumb mixture. Place close together on greased baking dish. Sprinkle remaining crumbs and drizzle remaining liquid evenly over meat. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil and continue baking for 15 minutes. Garnish each serving with a twist of lemon and a cherry tomato speared on a toothpick. Serves 6-8.

From Joe Palumbo
Cedar Rapids, IA.

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WESTERN CHEESY ONION PIE

9" pie shell, chilled (do not bake)
2 cups any kind cheese, grated
2 tbsps. flour
2 large onions, thinly sliced
2 tbsps. butter
2 tsp. basil
½ tsp. oregano
¾ half n' half

Toss cheese with flour. Sauté onion slices in butter. Spread half the cheese mixture in pie shell. Cover with sautéed onion slices. Sprinkle with basil and oregano. Cover with remaining cheese mixture. Beat eggs. Combine with half n' half. Pour mixture over pie. Bake at 350° for 40-45 minutes.

NANCY'S BAR-B-QUE ON BUNS

1 lb. ground beef
½ cup ketchup
2½ tbsps. WOR sauce
½ tsp. mustard
½ cup water
1 tbsp. lemon juice
onion, optional

Brown and drain ground beef. Mix remaining ingredients. Simmer with ground beef. Place on buns. Wrap in foil. (Can be frozen.)

BAKED VEAL PARMESAN

1/3 cup fine, dry, bread crumbs
1/3 cup grated parmesan cheese
¼ tsp. salt
dash pepper
1 beaten egg
1 tbsp. water
4 veal cutlets, ¼" thick
1 (8 oz.) can tomato paste
½ tsp. dried oregano
½ tsp. sugar
1/8 tsp. onion salt
3 oz. mozzarella cheese

Combine first 4 ingredients. Combine beaten egg and water. Dip veal cutlets in egg mixture then in crumb mixture. Arrange in 12 x 7 ½ x 2" baking dish. Bake uncovered in dish at 400° for 20 minutes. Turn meat. Bake until tender (15 minutes more). Meanwhile prepare sauce. Combine tomato sauce, oregano, sugar and onion salt. Bring to boil. Stir frequently. Pour over baked meat. Top with cheese. Return to oven to melt cheese.

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STUFFED MEATLOAF

2 lbs. ground chuck
2 cups soft bread cubes
½ cup milk
¼ cup minced onion
1 tsp. nutmeg
1 tsp. salt
½ tsp. pepper
1 egg

Soak bread cubes in milk. Combine remaining ingredients. Mix thoroughly. Pat into 9x15 rectangle on double sheet of aluminum foil.

Filling:

1 cup minced celery
1 cup mushroom pieces
1 cup minced onion
½ cup butter
2 cups soft bread crumbs
½ cup parsley
4 oz. cheese of your choice

Sauté celery, onion and mushrooms in butter. Add remaining ingredients. Mix well. Spread over meat mixture. Roll up like a jelly roll. Wrap foil around roll. Freeze, if desired. Bake at 450° for 1 hour 25 minutes. Open foil for last 15 minutes. If unfrozen bake for 1 hour.

SWEET POTATO PIE

½ cup sugar
½ cup butter
½ cup mini marshmallows
2 cups cooked, mashed sweet potatoes
1 tsp. cinnamon
1 tsp. nutmeg
½ cup brown sugar
3 eggs, beaten
1 (5 1/3 oz,) can evaporated milk
1 9" pastry shell, unbaked

Melt marshmallows and butter over low heat. Stir till smooth. Combine with sweet potatoes. Blend in spices and granulated sugar. Add brown sugar. Mix well. Blend in eggs and milk. Pour into pastry shell. Bake at 425° for 10 minutes, then 350° for 50-60 minutes.

CHICKEN THAT BITES BACK

6 chicken legs, thighs & drumsticks
juice of 3 lemons
½ cup olive oil
2 cloves crushed garlic
¼ cup soy sauce
1 tbsp. crushed rosemary leaves

Mix and marinate chicken from 2 hours to 3 days. Baste while barbecuing.

CHICKEN & BROCCOLI CASSEROLE

4 whole chicken breasts, boil till tender
2 pkgs. frozen broccoli spears, cooked & drained
1 can cream of chicken soup
2/3 cup mayonnaise
1/3 cup evaporated milk
¾ cup (or more) grated American or cheddar cheese
1 tsp. lemon juice
1 cup (or more) buttered bread cubes
½ tsp. curry powder (optional)

Skin and bone boiled chicken. Place broccoli in 10x13 casserole. Top with sliced chicken. Combine soup with mayonnaise, milk, cheese, lemon juice and curry. Pour over chicken. Sprinkle with bread cubes. Bake uncovered at 350° for 30 minutes maximum.

TENNESSEE BROCCOLI CASSEROLE

2 Pkgs. frozen broccoli, chopped
1 can mushroom soup
½ cup sharp grated cheese
1 egg, well beaten
½ cup mayonnaise
1 small onion, chopped fine
salt & pepper to taste
½ cup bread crumbs

Cook broccoli. Drain. Place in baking dish. Add next 6 ingredients. Mix well. Cover with bread crumbs. Bake at 400° for 20 minutes uncovered.

RED BEANS & RICE

1 lb. pinto beans
2 onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 clove garlic, mashed

Sort, wash and soak pinto beans overnight. Next day drain and rinse. Combine with remaining ingredients. Place in heavy saucepan, cover with water and bring to boil. Reduce heat, cover and simmer for 1 hour. Add 1 pound smoked sausage, cut into pieces. Cook for 1½ hours or till beans are tender and thick gravy forms. (May have to add a bit of water). Stir in salt, pepper, tabasco and parsley to taste. Add 2 cups cooked rice the last 30 minutes.

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Not your simple everyday meal, but a real treat I understand from those who have tried it.

TURTLE SOUP

3½ lbs. veal knuckles, cracked into 2" pieces
2 sticks butter (1 cup) or chicken fat
3 onions, finely chopped
2 stalks celery, chopped
2 carrots, diced
½ tsp. thyme
½ tsp. marjoram
3 cloves
1 bay leaf
salt & pepper to taste.

Place veal knuckles in roasting pan. Combine remaining ingredients. Roast in 400° oven for 30 minutes. Stir in 1 cup flour. Roast in moderate 350° oven for 30 minutes. Remove mixture to large kettle. Add 4 qts. beef broth or stock and 2 cups strained tomatoes. Simmer soup for 3½ hours. In saucepan combine meat from snapping turtle, cut into very small pieces, and add 1 cup dry sherry, 3 lemon slices and dash of salt and tobasco. Simmer for 10 minutes. Strain soup. Combine with snapper meat mixture. Stir in 1 chopped hard boiled egg, and 1 cup dry sherry. Heat and serve.

DJ'S PORK OVER RICE

(8 oz.) boneless pork, cut in bite size pieces
½ cup flour
1 tsp. garlic powder
1/3 cup chopped onion
½ tsp. ground cloves
1 can cream of mushroom soup
1½ cans water
1 (4 oz.) can mushrooms

Combine flour & garlic powder in bag & shake. Add meat; shake to coat. Brown meat & onion. Add cloves, soup, water, mushrooms and remaining seasoning. Simmer 30 min., covered. Serve over rice.

CANNED BAR-B-QUE SAUCE

1 #10 can ketchup (1 gallon)
1½ pints vinegar
3 cups celery
3½ cup green peppers, chopped
1 tsp. garlic powder
1 tsp. black pepper
1 tbsp. salt
½ bottle Wright's Liquid Smoke
1 cup brown sugar
2 Tbsps. chili powder

Mix all ingredients well. Bring to boil, stirring occasionally. Blend till smooth. Simmer for 30 minutes. Process as per usual.

WINE & HERB MUSTARD

2 egg yolks, slightly beaten
3 Tbsps. cold water
1/3 cup dry mustard (1 oz.)
2/3 cup dry white wine
2/3 cup vinegar
2 Tbsps. sugar
2 tsps. onion, chopped
4 whole allspice
1 bay leaf
½ tsp. salt
½ tsp. dry basil, crushed

In small bowl combine egg yolks and water. Stir in dry mustard. Set aside. In small saucepan combine remaining ingredients. Bring to boil. Reduce heat. Boil gently, uncovered for 20 minutes or till mixture reduces to 2/3 cup. Strain into mustard mixture. Discard solids. Return all to saucepan. Cook and stir over medium heat till thick and bubbly.

VINEGAR SAUCE FOR GINGERBREAD

1 cup sugar
1 tbsp. flour
½ tsp. nutmeg
1 tbsp. butter
2 tbsps. vinegar
2 cups water

Combine dry ingredients. Add vinegar and enough water to make smooth paste. Add remaining water and butter. Cook to boiling. Stir constantly. Serve hot or cold.

GUMDROP FRUIT SALAD

1 #2 can pineapple tidbits
¼ cup sugar
2 tbsps. flour
¼ tsp. salt
3 tbsps. lemon juice
1½ tsps. white vinegar
2 cups seedless grape halves
2 cups white mini marshmallows
1/3 cup gumdrops, halved (don't use black)
1 (4 oz.) bottle maraschino cherries, drained & halved
¼ cup pecans, chopped
1 cup whipping cream, whipped

Drain pineapple and reserve 1/3 cup syrup. Combine sugar, flour and salt. Add syrup, lemon juice and vinegar. Cook till thickens and boils. Stir constantly. Cook for 1 minute. Set aside. Combine remaining ingredients except whipped cream. Fold into dressing mixture. Fold in whipped cream. Cover and refrigerate for 8 hours.

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Several Mexican dishes, and you could only end it with a Fried Ice Cream Dessert!

FRIED ICE CREAM

1 pint vanilla ice cream
2 cups crushed corn flake crumbs
2 tsps. sugar
1 tsp. cinnamon
1 egg
oil for deep frying
honey
whipped cream
cherries

Scoop 5 balls frozen ice cream. Mix next 3 ingredients. Roll ice cream balls in half of mixture. Refreeze. Beat egg. Dip frozen ice cream balls in egg. Roll in remaining crumbs. Freeze till ready to use. Heat oil to 350°. Lower balls in hot oil for 1 minute. Place in fancy champagne glasses. Drizzle with honey. Top with whipped cream and cherry.

MEXICAN FRUIT or WEDDING CAKE

1 (20 oz.) can crushed pineapple, UNDRAINED
2 cups flour
1 cup chopped nuts
2 tsps. baking soda
2 cups sugar
2 eggs

Combine ingredients & mix thoroughly with mixer. Pour into 9x13 pan. Bake 350 degrees for 45 min.

Frosting

1 (8 oz.) cream cheese
2 cups powdered sugar
1 stick melted butter or margarine
1 tsp. vanilla

Mix and spread on warm cake.

FIESTA BANANA CAKE

Stir ½ cup vegetable shortening to soften. Stir in 2 cups sifted cake flour, 1 tsp. baking powder, 1 tsp. soda, ¾ tsp. salt, 1 1/3 cups sugar. Add ¼ cup buttermilk and 1 cup mashed banana. Mix till flour is dampened. Beat 2 minutes on medium speed. Add 2 beaten eggs, ½ cup chopped nuts, and remaining ¼ cup buttermilk. Beat 1 minute longer. Turn batter into two well greased and floured 9" cake pans. Bake at 375° for 25 minutes or till tests done. Cool for 5 minutes. Remove from pan. Cool completely. Whip 1 cup cream with 3 tbsps. confectioners sugar. Remove half of cream. Add 1 tbsp. chopped maraschino cherries and 4 cubed medium sized banana. Spread over cake. Top with whipped cream.

MEXICAN FUDGE

1 lb. cheddar cheese
4 oz. taco sauce
3 eggs, well beaten

Spread half of cheese on greased 9 x 11" pan. Combine beaten eggs and sauce over cheese. Top with remaining cheese. Bake at 350° for 30 minutes. Cut into 1" squares. Serve with tortilla chips.

SPINACH SALAD

2 (3 oz.) pkgs. lemon jello
1 2/3 cups hot water
1 cup cold water
1 (20 oz.) can crushed pineapple, well drained & chilled
1 small carton cottage cheese
2 large stalks celery, chopped
1 small onion, chopped (to taste)
1 pkg. frozen spinach, chopped, thawed & drained

Combine first 3 ingredients. Stir in remaining ingredients. Refrigerate to set.

ESTHER'S PASTA SALAD

12 oz. spiral macaroni, cooked & drained
1 lb. carrots, sliced
1 bunch broccoli, chopped
1 head cauliflower, chopped
1 onion, diced
3 tomatoes, cut in cubes
celery to taste
green pepper to taste
1 cucumber, sliced
1 can black olives, pitted & sliced
¾-1 bottle Viva Italian dressing

Mix well. Pour dressing over top. Let set overnight.

TAHITI SALAD

4 cups cooked rice
1 (8½ oz.) can mixed vegetables, drained
1 (7 oz.) can whole kernel corn with sweet peppers
1 cup mayonnaise
¼ cup vinegar
2 hard boiled eggs, chopped
dash garlic powder
salt & pepper to taste
½ cup chopped celery
2 tomatoes, chopped
2 tbsps. chopped green peppers
2 tbsps. chopped onion

Combine all ingredients and chill.

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A new recipe that was asked for and not in our files.

JAM CAKE

1 cup brown sugar
½ cup shortening
2 eggs
½ cup sour cream
½ cup raspberry jam
2 cups flour
½ tsp. cloves
½ tsp. allspice
½ tsp. cinnamon
1 tsp. soda

Cream sugar and shortening. Add eggs, sour cream and jam. Sift dry ingredients. Add to mixture. Bake at 350° till done.

BONNIE BUTTER CAKE

2/3 cup butter or margarine, softened
1¾ cup sugar
2 eggs
1½ tsp. vanilla
2¾ cups flour
2½ tsps. baking powder
1¼ cup milk

Prepare as usual for cake. Bake at 350° for 45-50 minutes in a 9x13 pan or for 30-35 minutes in a layer cake pan.

BUTTERSCOTCH COOKIE

2/3 cup butter
1½ cups brown sugar
2 eggs
1 tsp. vanilla
1 tbsp. vinegar
1 cup evaporated milk
2½ cups flour
1 tsp. soda
½ tsp. baking powder
1 tsp. salt
1 cup chopped nuts (optional)

Cream first 2 ingredients. Add eggs. Add vanilla and vinegar to evaporated milk. Add alternately with dry ingredients. Cream well. Stir in nuts. Drop on greased cookie sheet. Bake at 350° for 8-10 minutes.

Frosting:

½ cup butter
3 cups powdered sugar
¼ cup boiling water
1 tsp. vanilla

Heat butter till golden brown. Add powdered sugar. Stir in boiling water. Beat till smooth. Add vanilla. Frost cooled cookies.

RHUBARB STRAWBERRY PIE

1¼-1½ cups sugar
3 tbsps. quick cooking tapioca or cornstarch
¼ tsp. salt
¼ tsp. ground nutmeg
3 cups rhubarb (1 lb.), cut into ½" pieces
2 cups sliced fresh strawberries
1 tbsp. butter or margarine
2 crusts

Stir first 4 ingredients; add fruit. Toss to coat. Let stand for 15 minutes. Line 9" pie plate with crust. Add filling. Dot with margarine. Top with second crust. Cut slits, seal and flute. Cover edges w/foil. Bake at 375° for 25 minutes. Remove foil and bake 20 minutes more.

STRAWBERRY GLAZE PIE

1 9" baked shell, cooled
1 quart strawberries, cleaned & stemmed
1 cup sugar
1 cup water
3 heaping tsps. corn starch

In saucepan combine sugar, water and 1 cup sliced berries. Place on beat and bring to boil. Dissolve cornstarch in small amount of water. Pour into boiling mixture. Stir till thick. Do not over cook. Cool completely. Slice remaining berries. Place in shell. Pour glaze over top. Refrigerate for 3 hours or more.

BLUEBERRY RHUBARB JAM or BLUEBERRY JAM

5 cups rhubarb, cut fine
1 cup water
5 cups sugar
1 can blueberry pie filling
2 (3 oz. packages raspberry jello

Cook rhubarb in water till tender. Add sugar. Cook a few minutes more. Stir constantly. Add pie filling. Cook 6-8 minutes more. Remove from heat. Add gelatin. Stir till completely dissolved. Pour into jars. Seal. Store in refrigerator or freeze.

A good way to use up that left over pop .. if you ever have any left over.

SODA POP PANCAKE BATTER

2 cups bisquick
1 egg
½ cup cooking oil
1 1/3 cups strawberry pop, ginger ale, club soda, or your choice

Prepare batter as usual.

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This was so popular and repeated so many times, that Dave finally had to say no. During the WMT Day on the River, one lady told me her son was working in the field and wrote the recipe in the dust on his tractor window. Yes, he did make them, and she said they were wonderful!

ROCK ISLAND TRIPLE CHOCOLATE BROWNIES

1 box dark chocolate cake mix
1 Large box instant chocolate pudding mix
1 (12 oz.) pkg. chocolate chips milk to prepare pudding

Prepare pudding per package directions (start with 2 cups milk, as 3 cups may be too much). Add remaining ingredients. Pour into 9x13 pan. Bake at 350° for 35-40 minutes.

MARCY'S RHUBARB MARSHMALLOW CAKE

4 cups rhubarb, chopped
½ cup sugar
15 marshmallows, cut in half

Place in 9x13 pan. Mix 1 yellow cake mix per package directions. Pour over rhubarb. Bake at 350° for 1 hour.

SUGARLESS STRAWBERRY JAM

2 env. unflavored gelatin
1 (12 oz.) can diet strawberry pop
2 cups strawberries
1 tbsp. Sprinkle Sweet

Sprinkle gelatin over pop in saucepan. Add berries. Simmer for 10 minutes. Add sweetener. Beat with mixer till smooth. Place in jars; refrigerate.

A couple of recipes that have been in the bulletin before, but surface again every now and then. Enjoy!

PUDDING POPS

1 (3 oz.) instant pudding mix, your choice
½ cup cream
¼ cup sugar
milk for pudding (per package)

Beat all ingredients. Pour into molds. Freeze.

JELLO POPS

Prepare jello per directions. Let partially set. Mix 2 parts jello, and 1 part Cool Whip. Mix well. Place in molds with stick. Freeze.

It seems like we first welcomed you to the Open Line family and here the year is half over. Summer has been busy for me with WMT and Open Line activities. 'Must think about a vacation. I hope each of you have been busy, but not so busy you haven't found time to try a new recipe or two. A lot of the recipes in this issue not only sounded good, but not to complicated for easy summer preparation.

Congratulations to our Winifred's Best Beef winners they provided us with some good recipes! Have a good summer and don't over do in the heat and humidity. Till next time...

S.K.R.

WMT RADIO
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CEDAR RAPIDS, IOWA 52408
366-0600 1-800-332-5401

THE WMT OPEN LINE
Six issues per year published bi-monthly by the WMT
Stations, Inc., P. O. 2147, Cedar Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

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