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This month's bulletin begins with a couple of recipes I can recommend personally. Both the apple pie and the enchiladas were enjoyed by the Loyds before they were aired on the Open Line. Also this month finds the first of the many rhubarb recipes we'll have on the air and in the bulletin before the rhubarb season ends. If you have a favorite, I hope you'll send it along.

Mrs. Simanek sent this recipe with a note to take it home first and let Barbara try it out on me before I put it on the air. After one bite I knew this would be an Open Line favorite.


¾ sugar cups
2 level tablespoons flour
1 cup sour cream
1 egg, well beaten
½ teaspoon vanilla flavoring
1/8 teaspoon salt
2 cups raw apples, finely chopped
1/3 cup chopped black walnuts (or other nut meats)
¼ teaspoon black walnut flavoring (or other flavoring)
1 unbaked 9-inch pie shell

Combine sugar and flour. Add sour cream and well beaten egg, vanilla, and salt. Next add chopped apples, nuts and black walnut flavor my. Pour into unbaked pie shell and bake in preheated oven 450° for 15 minutes. Remove from oven, put on topping and return to oven at reduced heat, 325° and bake 20 minutes more. To make the topping combine 1/3 cup sugar, 1/3 cup flour, teaspoon apple pie spice and ¼ cup butter. After one bite you will see why it is called Deliciously Different. (Mrs. Marie Simanek, Walker, Iowa )

Barbara found this recipe at a tasting buffet at St. Paul's Methodist Church in Cedar Rapids. This recipe, using frozen tortillas makes it easy to enjoy one of Mexico's favorite dishes.


2 tablespoons minced onion
2 tablespoons fat or drippings
1 tablespoon flour
1 clove minced garlic
2 teaspoons chill powder
1 #2 can tomatoes, drained (save juice)
¼ teaspoon tabasco, sauce
1 teaspoon salt
2 or 3 cups grated sharp yellow cheese
1 or 2 cups grated or chopped fresh onion
½ teaspoon salt
1 package Frozen Rosarita tortillas

First, make the sauce by browning onion in fat or drippings. Then stir in flour, then garlic, chili powder, drained tomatoes, salt, tabasco sauce and about ½ of the tomato juice you saved from the tomatoes. Simmer until about like gravy or tomato sauce. Then make filling by combining cheese, onion and salt. Dip each tortilla in melted fat, then into sauce. Place large spoonful of tortilla filling on each and roll up. Arrange in, serving dish or baking dish. Cover with remaining sauce and sprinkle with remaining filling. Bake 20 minutes at 350°. (Mrs. Carole Muret, Cedar Rapids, Iowa)

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The first winner of Tone's Spice Of The -Month Contest for apple pie spice was announced last month on the Open Line. The lucky winner of a Tone's Home Spice Center was Mrs. Howard Fountain, RFD 4, Iowa City, Iowa. Here is the winning recipe.


For each serving: 1 cup sweet cider, 2 scoops of vanilla ice cream, ¼ teaspoon Tone's Apple Pie Spice. Put all ingredients in blender or mixer bowl. Blend or mix rapidly. Serve at once.

A request for sweet and sour pork produced this call and recipe on the Open Line. Sounds as good as it is.


4 to 6 pounds pork roast
1 cup celery, chopped
1 cup onion, chopped
1 cup green peppers, chopped
Cooking oil
1½ cups pineapple juice
2 tablespoons cornstarch
1/3 cup soy sauce
1/3 cup malt vinegar
½ can crushed pineapple
1 #2 can pineapple chunks, drained

Cut pork into one inch cubes. Spread in shallow pan or cookie sheet and bake 45 minutes at 325°. Mix celery, onion, green peppers and sauté lightly for 10 minutes in a little oil. Then add the pineapple juice, cornstarch, soy sauce, malt vinegar, crushed pineapple and drained pineapple chunks. Combine with meat and bake for additional 30 minutes at 325° in casserole.  Serve over rice.

Anyone for pickled beef heart? Just for fun, serve this one as a mystery dish.


Boil heart till fork tender. When cooled enough to handle, trim membranes, veins, and muscle from heart. Make a syrup of 1 cup water, 1 cup vinegar, and 1 cup sugar. In a soft clean cloth or spice bag, combine 3 tablespoons mixed pickling spices and a stick of cinnamon. Add to syrup. Bring to boil. Add heart. Bring back to boil.

Here's another recipe that has received good words on the air since it was on the Open Line. It too, answered a request for a coffee cake recipe that could he prepared the night before and left in the refrigerator until baking the next morning.


2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
1 cup sugar
½ cup brown sugar
2/3 cup shortening
2 eggs
1 cup buttermilk

Sift first five ingredients together and set aside. Cream sugar, brown sugar and shortening. Add eggs. Beat well. Add sifted dry ingredients with buttermilk. Pour into greased 9 by 12-inch pan and sprinkle with topping. .


½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup pecan meats
½ cup chopped dates (optional)

Bake 35 minutes at 350°. Can be mixed up the night before and left in the refrigerator overnight. Topping can also be added the night before.

Mixes are fine, but sometimes it's handier to make some things from scratch. Here's a tested pudding recipe from scratch.


2 cups milk
2/3 cup white sugar
1/3 cup flour
1 whole egg

Mix sugar and flour, beat egg and add along with milk. Cook till thick. Add vanilla to taste.

INSTANT CREAM SAUCE: Mix 1 cup flour, 1 cup margarine, 2½ cups dry milk and 3 teaspoons salt. Mix like pie dough. Store in refrigerator until you need a cream sauce in your cooking. Then add 1 cup hot water to ½ cup mix for medium cream sauce.

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Before using either of the two preparations for killing ants and crickets, please be absolutely sure children and pets will have no opportunity to contact them. Both contain deadly poisons and should be used accordingly.


9 ounces borax
2½ ounces cornstarch
2½ ounces plaster of Paris
1½ ounces cocoa

Mix altogether and spread in areas populated by crickets.


2 parts mercury bichloride
5 parts powdered sugar

Mix and place on a small piece of paper where ants have been noticed. Do not leave unattended for any length of, time. Mercury bichloride is a deadly poison. After exposing ants to the mixture, dispose of mixture.


It takes too much time and removes too much silver to polish silverware. Experiments and practice have shown that if silver is cleaned in the following way, none of the metal is removed an results are obtained more quickly then if subjected to the old fashioned hand polishing method.

Lay the silver in an enameled pan or other dish pan, covered with boiling water and then add one teaspoon of salt and one teaspoon of soda. If there is a good deal of silver, use two teaspoons of each. In a few seconds the silver will be bright and clean. Then it should be removed and thoroughly rinsed and dried. This method is recommended by the Home Economics experts at Iowa State College.

TO CLEAN TEFLON PANS, that something has been allowed to burn in, mix 1 cup water, two tablespoons baking soda, and one half cup liquid household bleach and boil in the Teflon pan for five minutes.


For salt shakers with hard to remove tops mix 1 teaspoon soda and ½ cup water and let your salt shaker top set in it for awhile.

To clean artificial flowers, put ½ cup salt in a paper bag. Put flower in with the stem end sticking out of the top of the bag, twist the bag shut around the end of the stem and shake for a few minutes.

When you wish to spray your artificial flowers, put a plastic bag over each hand. This serves as an inexpensive glove that can easily be disposed of when you finish spraying.

Plastic bags are also handy to use over your hands when you are mixing pie dough and the telephone rings or you have to handle something you don't wish coated with pie dough.

For a moister cake when you use a mix, add ¼ cup salad oil and ¼ cup white syrup to the cake, otherwise mix as directed. This can be used with any full size cake mix except Duncan Hines.

Keep a pair of ice tongs handy for reaching the muffin pan in the back of the oven. They are also good for lifting dripping macaroni from the hot water.

For easy hamburger patties for the grill, roll the meat out between wax paper with rolling pin to about ½ inch thick and cut with a cup or large drinking glass like big biscuits. The wax paper saves clean-up time and can be used to wrap the unused patties for freezing.

Pour hot water over the garlic bud and you will find that the tight skin comes off easily.

To wash the kid's plastic like or rubber raincoats lined or unlined, put them inside a pillow case and pin the open end closed with a couple of safety pins.

You will be able to wear clip on earrings for longer periods of time if you have pressed on the flap side of each clip a small circle cut from moleskin, which is available in drugstores, ten cent stores, etc.

If you lose your husband's bones in the laundry (read on) a toothpick in each side of his shirt collar makes a good substitute stay.

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Every year about this time the rhubarb recipes are requested and they start rolling in. Here are a few to get the season, started. You can look for more next month.


1 cup flour
1 cup brown sugar
¾ cup quick oatmeal
½ cup melted butter or margarine
1½ cups white sugar
2 tablespoons flour
1 cup water
1 teaspoon vanilla
½ teaspoon lemon extract
4 cups uncooked rhubarb, cut up

Mix flour, brown sugar, oatmeal and butter or margarine until crumbly. Cook white sugar, flour, water, vanilla and lemon extract until thick and clear. Press one-half of crumbly mixture in a 9 by 13-inch plan. Add Rhubarb. Add cooked mixture and sprinkle remaining crumbs on, top. Bake in 350° oven for one hour. (A Walker, Iowa listener)


3 cups rhubarb
1 cup honey
Cinnamon candies
2 eggs
1 tablespoon gelatin

Wash rhubarb and cut into pieces of about 1-inch in length. Place in sauce pan. Add 1 cup honey and enough water to prevent it from scorching. Cover and cook slowly until tender. During last five minutes add enough cinnamon candies to give it a deep pink color. Add a little of the hot mixture to 2 beaten egg yolks. Return to sauce pan. Soften 1 tablespoon of gelatin in a little cold water in large bowl. Gradually add hot mixture to this. Just before it begins to, set, fold in the two egg whites that have been stiffly beaten. Pour into molds and chill. Serve with whipped cream.


2 cups rhubarb
1 cup sugar
½ teaspoon nutmeg
¾ cup sour cream
2 tablespoons flour or tapioca
¼ teaspoon salt
2 eggs, beaten

Mix all but rhubarb. Pour over rhubarb and bake 35 minutes at 300°. Raisins can be added. Also orange or lemon flavoring can be added (Mrs. Donald L. Sprague; Eastman, Wisconsin)


1¼ cups sugar
½ cup vegetable shortening
2 eggs
½ cup milk
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt
½ teaspoon allspice
2 cups rhubarb, cut up

Cream sugar, shortening and eggs. Sift flour, measure, and add soda, spices and salt to it. Mix well. Stir in rhubarb. Pour into 8 by 12-inch pan and add following topping.


Mix 1/3 cup brown sugar, ½ teaspoon cinnamon, and ½ cup nuts. Sprinkle over top of batter. Bake at 350° for 30 to 35 minutes. (This recipe was taken from the Tipton Women's Club Cookbook) (Mrs. V. S. Bissell, Tipton, Ia.)


1 cup rhubarb juice
2 tablespoons granulated pectin
1 cup honey

Wash and cut rhubarb into inch lengths. Place in preserving, kettle. Add enough water to prevent it from sticking. Cook slowly in covered kettle until soft. Strain in jelly bag. Measure juice. Add pectin and stir vigorously. Bring to a boil. Add honey and continue to boil until jelly test is secured. Fill hot sterilized glasses with jelly. Cover with paraffin.


3 cups diced rhubarb
1 cup sugar
1 tablespoon butter
1 cup brown sugar
½ cup shortening
1 egg
½ cup milk
1 cup flour
1 teaspoon baking powder

Arrange sliced rhubarb in pan and cover with the sugar and dot with butter. Cream shortening and sugar. Add egg and beat. Sift dry ingredients together and add alternately with milk. Pour over rhubarb and bake 50 to 60 minutes at 350°. (Mrs. Jim Forret, Calamus, Iowa)

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