Page 1 Top of Page

This recipe came to us last year. However, once we repeated it the recipe received a lot of discussion, and we had several requests for repeats. The original recipe we had did not include any seasonings, which our callers told us it needed. We have since heard that the following seasonings can be used: 1 tsp. each of dry thyme, basil, oregano and ¼ tsp. celery seed. Some chopped onion and nutmeg was recommended for the white sauce. As we say on Open Line, "season to taste."


6 cups mozzarella cheese
(10 oz.) pkg. frozen spinach
(10 oz.) pkg. sliced carrots
(10 oz.) pkg. broccoli
(10 oz.) pkg. cauliflower
(8 oz.) pkg. lasagna noodles

Cook vegetables till tender Chop and set aside. Cook lasagna noodles. Rinse and drain.

½ cup margarine
6 tbsps. flour
3 cups milk

Make a white sauce. Stir vegetables and recommended seasonings into sauce. Layer vegetable sauce, cheese and noodles. Repeat till ingredients are all used, ending with cheese. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving.


3 egg whites, beaten
dash of salt
¾ cup sugar
¾ cup chocolate wafer crumbs
½ cup chopped walnuts
½ tsp. vanilla

Combine beaten egg whites and salt. Beat till soft peaks form. Gradually add sugar. Beat till stiff. Fold in chocolate wafer crumbs, walnuts and vanilla. Place in lightly buttered 9" pie pan. Bake at 325° for 35 minutes. Cool. Spread on whipped topping.


1 pork loin roast (about 6 lbs.)
2 unpeeled apples, cored & chopped
1 large onion, chopped
3 tbsps. margarine
1 (4 oz.) can green chilies, drained & dried
½ cup fine dried bread crumbs
2 tsps. garlic powder
2 tsps. thyme
dash of cayenne pepper
stuffing of your choice

Trim excess fat from meat. Make slits about 2" deep around roast. Sauté apple and onion in margarine till softened. Stir in green chilies. Cook for 2 minutes. Stir in bread crumbs. Combine garlic powder, thyme and cayenne in small bowl. Spread seasonings over roast and slits. Take stuffing and stuff about ½ cup into each slit. Grill over medium fire about 3 hours. Meat thermometer should read about 170°.


2¼ cups flour
1¼ cups sugar
½ tsp. baking powder
½ tsp. salt
1 cup butter or margarine
2 eggs, separated
4 cups sliced apples
1 tsp. cinnamon

Combine 2 cups flour, ½ cup sugar, baking powder and salt. Cut in butter. Stir in egg yolks. Divide in half. Press half of mixture in bottom of 9 x 13 ungreased pan. Mix together apples, cinnamon and remaining flour and sugar. Arrange apple mixture over crust. Crumble remaining dough over apples. Brush with beaten egg whites. Bake at 350° for 35-40 minutes. Cool. Drizzle with powdered sugar glaze.


Wash cherries. Leave the stems on. Place in pint size jars with 1 tsp. picking salt on top. Pour equal amounts of cider vinegar and cold water over the cherries. Seal immediately. Let stand several months before opening.

Page 2 Top of Page

Here's a section you may want to mark for future reference. If you're cooking for a class reunion, family reunion, church gathering or just a neighborhood party the following recipes will serve a crowd. From the comments Gary and I have received many of them are crowd pleasers.


10 lbs. ground beef
¼ cup instant onion
2 tbsps. salt
1½ tsp. pepper
3 tbsps. ketchup
2 tbsps. mustard
2 cans chicken gumbo soup

Cook meat, onion, salt and pepper. Add ketchup mustard and soup. Makes 5 sandwiches per 1 lb. Of hamburger


10 lbs. ground beef
3 cups chopped onions
3 tbsps. salt
¾ tsp. pepper
3 cups tomato juice
3 cups ketchup
1 cup brown sugar
¼ cup prepared mustard
¼ cup vinegar
4 tsps. WOR sauce
3-4 cups regular rolled oats

Brown meat and onions. Drain. Add remaining ingredients, except oats. Simmer, stirring frequently for 30 minutes. Add oats. Cook an additional 10 minutes.


Place 18 lbs. of chicken in 2-3 Dutch ovens along with 4 tbsps. salt and hot water to cover. Heat till boiling. Reduce heat. Cover and simmer about 45 minutes or till fork tender. Remove chicken and cool. Remove meat from bone. Cut into chunks. Refrigerate.

Combine the following dressing ingredients and stir with wire whisk:

2 2/3 cups mayonnaise
1 cup half 'n half
½ cup cider vinegar
3 tbsps. grated onion
½ tsp. pepper
5 tsps. salt

Combine till smooth. Combine chicken with 7 cups seeded, halved grapes, 4 cups thinly sliced celery and 2 cups slivered almonds. Add dressing. Toss and refrigerate.


12 lbs. hamburger
2 lbs. onions. chopped
1 cup vinegar
1 cup sugar
1/3 cup salt
8 tbsps. chili powder
2 cups water
8 cups ketchup
1 small jar mustard
1 cup flour

Brown meat and onions. Drain. Add remaining ingredients, except flour. Make a paste with flour and some water. Simmer meat mixture for half hour. Add flour paste. Cook a few more minutes.

(Serves 75)

20-22 lbs. chicken
5 cups broth
10 cups milk
5 cups rice, uncooked
10 cups bread. cubed
12 eggs
1 large can pimento
salt to taste

Cook chicken and debones. Combine chicken with remaining ingredients. Place in baking dishes. Bake at 350° for 1 hour or more till rice is cooked.


12 lbs. potatoes, cooked & diced
1½ tbsps. salt
½ cup vinegar
12 hard cooked eggs, diced
3 cups celery diced
2 cups mayonnaise
1 cup chopped onions
1½ cups sweet pickle relish

Mix everything together with fork. Add more mayonnaise for additional moisture.

(Serves 24)

8 cups deboned chicken
4 cans mushroom soup
4 cans chicken broth
4 tbsps. onion, chopped
2 cups celery, diced
4 cans Chinese noodles
½-2 cups slivered almonds

Mix all ingredients together. Place in greased baking dish. Top with crushed potato chip. Bake at 350° for 1 hour.

Page 3 Top of Page


4 large tomatoes
2 small cucumbers
¼ cup low fat plain yogurt
¼ tsp. curry powder
1/8 tsp. salt
1½ cups low fat cottage cheese
½ cup sliced celery

Tomatoes should be at room temperature and fully ripe. Core tomatoes. Turn tomatoes stem side down and slice each into four wedges, like a star. Set aside. Peel the cucumber. Cut in half lengthwise and scoop out seeds. Dice to make 1¼ cups. Place 1 cup cucumber in blender Add yogurt, curry powder and salt. Whip on high till smooth. Pour into serving bowl. Stir in remaining ¼ cup cucumbers. Set aside. Combine cottage cheese and celery. Spoon ½ cup of this mixture into each tomato. Serve with reserved cucumber dressing on bed of lettuce.


Cook 1 lb. Mostaccoili till tender, but not soft. Drain and rinse well with cold water. Coat tubes with 2 tbsps. salad oil Add to brine.

3 cups white vinegar
1½ cups sugar
1 tsp. salt
1 tsp. pepper
1 tsp. msg
2 tbsps. parsley flakes
1 tsp. garlic powder
1 tbsp. dry mustard
1 medium onion, chopped
1 medium cucumber, chopped
1 small jar chopped pimento

Mix together with pasta and refrigerate.


4 cups shredded cabbage
½ cup sliced green onion
2 oz. American cheese, sliced
¼ cup sliced ripe olives
12 oz. can Mexican (corn with red peppers), drained
1 cup Miracle Whip
2 tbsps. sugar
1 tbsp. prepared mustard
½ tsp. celery seed
2 tbsps. vinegar

Combine cabbage, onion, cheese, olives and corn. In a separate bowl, combine remaining ingredients. Mix well. Add cabbage mixture. Toss to evenly coat. Cover and refrigerate.


1 small head cauliflower, separated into bite size flowerets
3 stalks celery sliced thinly
3 apples, cored & diced
1 cup salted peanuts
1 cup plain yogurt
½ cup orange juice, prepared
salt & pepper to taste

Combine cauliflower, celery, apples and peanuts in large serving bowl. In a small bowl, combine yogurt, juice, salt and pepper. Pour over salad. Toss to coat. Cover and refrigerate till ready to serve.


1 can green beans, drained & rinsed
1 can yellow beans, drained & rinsed
1 can kidney beans. drained & rinsed
2/3 cup white vinegar
1/3 cup oil
¾ cup sugar
1 tsp. salt
½ tsp. pepper
2/3 cup green pepper coarsely cut
2/3 cup celery, coarsely cut
2/3 cup onion, coarsely cut

Toss and marinate overnight.


8 large cabbage leaves
1 can tomato soup
1 lb. ground beef
1 cup cooked rice
¼ cup chopped onion
1 egg, slightly beaten
1 tsp. salt
¼ tsp. pepper

Cook cabbage leaves in salted boiling water till softened. Drain. Mix 2 tbsps. tomato soup with remaining ingredients. Divide meat mixture among leaves. Fold in sides and roll up, Secure with toothpick. In skillet, place cabbage rolls seam side down. Pour remaining soup over rolls. Cover and cook on low 30-40 minutes. Spoon sauce over rolls occasionally while cooking.


¼ cup sugar
1 cup water
red food coloring

Boil water and sugar till sugar dissolves. Add food coloring. Cool. Put in feeders.

Page 4 Top of Page

Gyros - Iowa Style and Gyros Cucumber Sauce recipes courtesy of Priscilla Root, Belle Plaine, Iowa.


2 lbs. ground lamb
1/8 tsp. onion powder
1/8 tsp. garlic powder
½ cup dry bread crumbs
2 tsps. mint leaves
2 tsps. salt
dash pepper
2 tsps. oregano leaves
2 tsps. ground cumin

Mix all ingredients and shape in an 8 inch roll. Bake at 350° about 45 minutes (microwave 25 minutes). Cool chill and slice in thin slices. Use in pocket bread. Heat after filling. Serve with tomatoes, onions and cucumber sauce. Do not overcook.


1 small cucumber, chopped finely or grated
½ cup plain yogurt
1 clove garlic, crushed
1 tsp. oil
¼ tsp. salt

Mix all ingredients and chill at least 30 minutes.


2½ cups seasoned croutons
2 cups shredded cheddar cheese
2 lbs. precooked sausage links, cut in quarters

Layer in 9x13 baking dish in order given. In a bowl,

4 eggs
2½ cups milk
1 tbsp. dry mustard
¼ cup dry onion flakes

Beat and pour over croutons. Cover and refrigerate overnight. The next morning, blend 1 can cream of mushroom soup 1 can milk. Pour over casserole. Bake at 300° for 90 minutes. Cut in squares and serve. Recommended for early tailgate parties.

(Fanny Farmer Cookbook)

Allow ½ lb. frog legs per person. Sprinkle legs with salt, pepper and lemon juice. Dip in crumbs, beaten egg and more crumbs. Chill for 1 hour. Sauté in butter till brown. Fry for 3 minutes in deep fat (375° ). Serve.


1 lb. skinned chicken breasts, cut in 2" pieces
1 tsp. rice wine or dry sherry
a little salt
1 tbsp. sesame oil
1 egg white

Combine ingredients. Let stand and marinate for 20 minutes.

1 cup oil
¼ tsp. cornstarch
3 tbsps. chicken broth
¼ cup chopped garlic
1/3 cup sliced water chestnuts
1/3 cup sliced bamboo shoots or cooked carrots
½ tsp. salt
½ tsp. sugar
3 tbsps. soy sauce
½ cup water
1 tsp. sesame oil

Combine first 3 ingredients. Mix and set aside. Put chicken in hot oil and stir fry for 3-4 minutes. Remove and drain well. Set aside. Remove all oil except 4 tbsps. Heat oil over medium heat for 1 minute Add chicken, garlic, bamboo shoots and water chestnuts. Stir fry for about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir fry till sauce slightly thickens (about 30 seconds). Stir in 1 tsp. sesame oil. Serve hot.


2¼ cups cake flour
1½ cups sugar
3 tsps. baking powder
1 tsp. salt
½ cup cooking oil
5 unbeaten egg yolks
3 tbsps. cold water
1 cup mashed ripe banana
1 tsp. grated lemon peel
8 egg whites
½ tsp. cream of tartar
1 cup whipping cream
2 tsps. sugar
1 banana
some lemon juice

Mix flour, sugar, baking powder and salt. Make a well in the center. Add oil, egg yolks. water, mashed banana and lemon rind. Beat till smooth. Beat egg whites and cream of tartar till very stiff peaks form. Pour batter over the egg whites. Fold all together very gently. Bake in air ungreased, 10" tube pan at 325° for about 55 minutes. Invert and cool. Whip cream with remaining sugar (2 tsps.) till soft peaks form. Frost cake. Slice banana and dip in lemon juice and decorate over frosting.

Page 5 Top of Page


1 (9") unbaked pie shell

Filling 1 (4 oz.) bar German chocolate, cut up
1/3 cup butter
¾ cup sugar
2 tbsps. flour
3 eggs. separated
1 tsp. vanilla

½ cup sweetened condensed milk
1 egg
1 cup flaked coconut
½ cup toasted chopped pecans
1 tsp. vanilla

Preheat oven to 375°. Over low heat, melt chocolate and butter. Stir till smooth. Remove from heat. Add the remaining filling ingredients, except egg whites. Stir till well blended. Beat egg whites till stiff peaks form. Fold into chocolate mixture. Pour into pie crust. Bake for 25-30 minutes. Center should be set. Remove from oven and cool. Combine all topping ingredients. Blend well. Drop by teaspoons over baked filling, Spread carefully. Broil 6-8 inches away from heat for 2-3 minutes. Watch carefully. Coconut will begin to brown. Cool for 30 minutes on wire rack. Can be refrigerated for several hours.


1½ cups sugar
1½ cups water
½ tsp. salt
½ cup cornstarch
1/3 cup water
4 eggs, separated
½ cup lemon juice
3 tbsps. margarine
1 tsp. grated lemon rind
¼ tsp. salt
½ cup sugar
1 (9") pie shell, baked

Combine 1½ cups sugar, 1½ cups water and ½ tsp. salt in a saucepan. Heat to boiling. Mix cornstarch and 1/3 cup water to make a paste. Gradually add to boiling mixture. stirring constantly. Cook till thick and clear. Remove from heat. Beat egg yolks and lemon juice. Stir into first mixture. Return to heat. Cook, stirring constantly till boiling. Remove from heat. Stir in margarine and lemon rind. Let cool to lukewarm, keeping it covered. Combine egg whites and ¼ tsp. salt. Beat till frothy. Gradually add ½ cup sugar. Beat till peaks form. Stir rounded tablespoon of meringue into the filling. Pour into pie shell. Top with remaining meringue. Bake at 325° for 15 minutes or till lightly browned.


1 box yellow cake mix
1 small can crushed pineapple, undrained
1 cup sugar
1 small pkg. vanilla pudding, prepared & cooled slightly
1 cup whipped cream

Prepare cake mix per package directions. Remove from oven and use wooden spoon to poke holes in it. Mix pineapple and sugar. Heat till sugar dissolves. Pour over cake. Pour slightly cooled pudding over pineapple layer. Cover with whipped cream mixed with 1-2 tbsps. instant vanilla pudding. Refrigerate.


1 box yellow cake mix, without pudding
1 (8 oz.) pkg. cream cheese, softened
2 cups milk
1 small pkg. instant vanilla pudding
4 bananas
2 cups sugar
1 large can crushed pineapple
1 medium size carton Cool Whip
some chopped maraschino cherries
1 cup each pecans & coconut for garnish

Mix cake according to directions, substituting required amount of milk instead of water. Bake in 9x13" pan. Punch holes in cake. Heat sugar and pineapple till boiling. Pour over hot cake. Let cool completely. Mix cream cheese with mixer till smooth. Add 2 cups milk and instant pudding. Spread over cake. Refrigerate till set. Slice bananas over cake. Cover with whipped topping. Garnish with cherries. pecans and coconut.


2/3 cup butter or margarine
1½ cups sugar
3 eggs
1 tsp. vanilla
2¼ cups all purpose flour
1 tsp. baking powder
1 tsp. soda
¼ tsp. salt
1 cup beer
1 cup rinsed, drained & chopped sauerkraut
½ cup cocoa

Cream butter and sugar. Add beaten eggs and vanilla. Sift dry ingredients three times. Add alternately with beer to the creamed mixture. Add the kraut. Bake at 350° for 40 minutes. Two 8" round pans are recommended.

Page 6 Top of Page


1 cup flour
1/3 cup powdered sugar
1/3 cup butter

1¼ cups sugar
¼ cup flour
½ tsp. salt
2 eggs, slightly beaten
3 cups chopped rhubarb

¾ cup flour
½ cup sugar
¼ tsp. cinnamon
1/3 cup butter

Preheat oven to 350°. Combine flour and powdered sugar. Cut in butter till crumbly. Press in bottom of ungreased 9" square pan. Bake for 15 minutes. Combine filling ingredients. Blend well. Pour over partially baked crust. Combine topping ingredients to form crumbs. Sprinkle over rhubarb mixture. Bake for 45-55 minutes.


1 lb. butter or margarine
1 lb. lard
8 cups flour
2½ cups water
1 tsp. salt

3 lbs. almond paste
6 cups sugar
3 tsps. vanilla
3 tsps. almond flavoring
8 whole eggs

Mix butter, lard, flour and salt till it resembles a coarse meal. Add water and mix quickly. (Don't over mix). On a floured board, roll out dough to 12x18" rectangle. Fold dough into thirds. Roll out and fold dough twice. Dough will be flaky. Chill overnight. Divide dough into quarters. Roll each quarter to 10x24" piece. Divide into (8) 3x10" pieces. Make a rope filling ½" thick, roll in flour. Place on dough. Fold dough over the filling. Seal edges and ends with water Brush top of letter with egg white. Roll in sugar. Shape into letter S shape. Prick with fork. Bake at 375° for 20 minutes. (To prepare filling, mix almond paste, sugar. vanilla and almond flavoring with hands till well mixed. Add eggs, one at a time, till well mixed. Place in refrigerator overnight.)


Place 1 quart cherries with stems in a glass jar. Fill with half vinegar and half water. Add 1 tbsp. sugar and 2 tsps. pickling salt. Mix a little and seal.


2 eggs
1 cup sugar
¼ cup oil
½ cup plain yogurt or buttermilk
1 tsp. vanilla
1¾ cups chopped fresh rhubarb (frozen will be soggy)
2 cups all purpose flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon or 1 tsp. grated orange peel
¼ tsp. ground mace

Combine eggs, sugar, oil, yogurt, vanilla and rhubarb in a large bowl. Mix well. In a smaller bowl, combine remaining ingredients. Fold into first mixture. Gently mix together. Lightly grease muffin tins or use paper liners. Spoon batter into tins about half full. Bake at 375° for 20-25 minutes. Makes 1 dozen.


1 pkgs. yeast, dissolved in ¼ cup warm water
2½ cups flour
¼ cup sugar
1 tsp. salt
½ cup margarine
1 cup creamy cottage cheese (small curd)
1 egg, beaten

¾-1 cup brown sugar
3 tbsps. melted butter
1 tsp. vanilla
1 tsp. cinnamon or to taste
2/3 cup chopped pecans or walnuts

Measure flour sugar and salt into a bowl. With pastry blender, cut in margarine. Add cottage cheese and beaten egg. Add yeast mixture. Grease hands and knead dough gently. Roll out to 14" square. Spread on the filling. Roll up dough like a jelly roll. Cut into 18 slices. Place on greased baking sheet. Let rise. Bake at 375° for 20-25 minutes. Frost with powdered sugar frosting.


1 can sweetened condensed milk
1 (12 oz.) can frozen lemonade, slightly thawed
1 (12 oz.) tub whipped topping
1 (20 oz.) can crushed pineapple, drained

Combine first 3 ingredients. Whip together till thick. Add crushed pineapple. Pour into two graham cracker crusts. Refrigerate.

Page 7 Top of Page

CAUTION: What is a cinnamon roll without cinnamon? We repeated this recipe several times before anyone brought to our attention the caller gave us no cinnamon. Our unofficial opinion was to add some with sugar.


2 pkgs. dry yeast
1 cup warm water
1 cup cold water
½ cup sugar
2 eggs
2 sticks butter or margarine
1 tsp. salt
7 cups flour

Put yeast in warm water. In separate pan, melt butter. Add 1 cup cold water. Beat in eggs, sugar and salt with electric mixer. Add yeast mixture. Gradually add flour. Let rise in refrigerator overnight in tightly sealed container. The next day, make rolls. Let rise. Bake at 350° for about 30 minutes.


1 cup flour
¼ cup packed brown sugar
½ cup butter, softened

Preheat oven to 350° Combine brown sugar and flour. Cut in butter till crumbly. Press into greased 9" square pan. Bake about 20 minutes.

1 cup sweetened condensed milk
½ cup flour
½ tsp. baking powder
¼ tsp. salt
2 eggs
1 (6 oz.) pkg. chocolate morsels
(3½ oz.) can flaked coconut
½ cup chopped pecans
½ cup raspberry preserves

Combine sweetened condensed milk, flour, baking powder, salt and eggs. Mix well. Stir in morsels, 1 cup coconut and pecans. Pour over base. Bake about 25 minutes. Remove from oven. Spread preserves on top. sprinkle with remaining coconut. Cool and serve.


2½ cups flour
1 tsp. cornstarch
½ tsp. salt
½ tsp. baking powder
1 cup shortening
½ cup cold water

Mix first 4 ingredients together. Cut in shortening, 1 tsp. vinegar and cold water. Roll as usual.


1½ cups flour
1 cup sugar
1 tbsp. baking powder
½ cup vegetable oil
¼ cup milk
2 large eggs, beaten to blend
1/3 cup packed light brown sugar
2 tsps. cinnamon
3 tbsps. unsalted butter

Preheat oven to 300°. Mix first 3 ingredients in a large bowl. Add next three ingredients. Stir till moistened. Place batter in ungreased 8" pan. Sprinkle with brown sugar then cinnamon. Dot with butter on top. Bake about 50 minutes or until cake tests done. Cool slightly. Cut into bars.


1½ cups graham cracker crumbs
¼ cup sugar
6 tbsps butter, melted
1 can sweetened condensed milk
1/3 cup lemon juice
2 (8 oz.) cartons plain yogurt
2 cups mini marshmallows
½ cup chopped pecans
1 pint strawberries, sliced
1 cup blueberries

Combine crumbs, sugar and butter. Press into bottom of 7x12" dish. Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts. Spread half of mixture over crust. Top with half of berries then remaining yogurt mixture. Top with rest of berries. Cover and freeze overnight. Remove about 10 minutes before serving.


1 cup all purpose flour
2/3 cup sugar
¼ cup unsweetened cocoa powder
¾ tsp., baking soda
½ tsp. finely shredded orange peel
¼ tsp. salt
½ cup skim milk
½ cup orange juice
1/3 cup cooking oil

Stir flour, sugar, cocoa powder, baking soda and salt together. Add orange peel. Combine milk, orange juice and oil in a bowl. Stir liquid ingredients into dry mixture. Mix till well blended. Spray 8x8x2" baking pan or 9" round pan. Bake at 350° for 30-35 minutes. Top with powdered sugar.

Page 8 Top of Page

With the amount of dust and dirt in the air, due to the drought in the midwest, the Open Line started hallucinating about mud and worms. Our listeners came up with the following dirt and mud recipes.


2 pkgs. instant vanilla pudding
3½ cups cold milk
1 (8 oz.) pkg. cream cheese
½ stick margarine
1 medium carton whipped topping
2/3 pkg. Oreo cookies, crushed

Mix pudding and milk as you would for pudding. In a separate bowl, cream together cream cheese and margarine. Add pudding to this mixture. Add whipped topping. Mix 2/3 of the Oreo crumbs into the creamy mixture. Pour into a 9" square pan. Top with remaining crumbs.


½ stick margarine
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
3½ cups milk
2 pkgs. instant chocolate pudding
12 oz. whipped topping

Beat first 3 ingredients together. Set aside. Mix milk and pudding. Fold in whipped topping. Combine with first mixture. Crush 20 oz. package of Oreos. In the bottom of large flower pot (cleaned and plugged), place 1/3 of Oreos, ½ filling, 1/3 Oreos, rest of filling and remaining Oreos on top. Plant artificial flowers and gummy worms. Serve with garden trowel.


Put gummy worms, prepared chocolate instant pudding and crushed Oreo cookies in Dixie cups.


1 cup strawberries, crushed
1 cup sugar

Stir ingredients in pan. Bring to a boil. Boil for 1 minute only. Remove from heat. Cool. Spread into freezer type container. Let cool completely before freezing. With the glitter and sparkle of the 4th of July behind us and as we settle into the heat of summer, we start looking for easy meal ideas. Perhaps we have given you a few. It seems the July/August Bulletin is usually a hodge podge of summertime recipes. This issue is no exception. We go from Top Hat Pie to Mud Pudding. (I hope you get a chance to try one of the dirt, mud and gummy worm recipes. My suggestion is for a youngster's birthday party.) Also, what would summer cooking be without salads. Try the Sunburst Salad for a dinner entree or it's a nice idea for a noon luncheon, served with rolls and iced tea, or your favorite beverage. Don't let the German Pie Plant Squares confuse you ... just our way of giving you another rhubarb recipe for next year.

Don't miss the section of recipes to serve a crowd. Many of them came highly recommended. If you're in an area with 100 degree weather. try and stay cool. We'll talk with you again soon.

S. K. R.

Click here to go to the next month of 1988.

Top of Page

Click here to go to the list of bulletins.