Page 1 Top of Page

We always try to strike a balance of recipes on the Open Line, from snacks to main dishes to desserts. Our callers have taken care of that for us this time, and I think you'll find that good variety in this issue. We've also focused on nutrition a great deal during March with the dieticians from St. Luke's and the Iowa Home Economists in Business.

I love spring, the new, fresh, warm and beautiful things it brings. I hope you enjoy, and share your spring with us on the radio!

Gary Edwards

1 pkg. German Chocolate Cake Mix, prepared per package directions
2 (8 oz.) pkgs. cream cheese, softened
1½ cups sugar
4 eggs
1 tsp. vanilla

Mix cream cheese, sugar, eggs and vanilla in separate bowl. In a greased 9 x 13" pan, pour half of cake mix, and half of cheese mixture over batter, then layer other half of cake and half of cheese mixture. Bake at 300° for 1½ hours. Let cool.

1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick margarine
1 tsp. vanilla

Cook ingredients over low heat, until thick, about 12 minutes. Add 1 1/3 cups coconut and 1 cup pecans. Spread over cooled cheese cake.


Combine Elmers glue with enough water to make a milky consistency. Food color can be added. Wrap string around ruler to make 12" strips. Dip string in glue, let extra drip off. Wrap around balloon. Dry and pop balloon.

"The runaway favorite this winter. We first got it last spring."


1 (24 oz.) pkg. O'Brien Hash browns with onion & pimento
2 cups diced ham
6 ozs. cheddar cheese, shredded
6 ozs. mozzarella cheese, shredded
3 eggs, beaten
½ tsp. salt
1 cup milk
1 medium onion, minced

Put potatoes in bottom of 9 x 13" pan. Sprinkle with ham and cheeses. Beat eggs. Add milk, salt & onion. Pour over the meat and potatoes. Cover and refrigerate at least 3 hour. Bake at 350° for 1 hour. Let stand 10 minutes. Cut in squares.


1 cup flour
¾ cup oatmeal
1/3 cup firmly packed brown sugar
1 tbsp. baking powder
1 cup milk
½ cup peanut butter
½ cup mashed ripe banana (11 large)
1 egg, beaten
2 tbsps. vegetable oil
1 tsp. vanilla

¼ cup oatmeal
¼ cup flour
2 tbsps. melted margarine
2 tbsps. firmly packed brown sugar

Preheat oven to 375°. Grease 12 medium muffin cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla. Add to dry ingredients. Mix just until moistened. Fill muffin cups ¾ full. Combine topping ingredients and sprinkle on muffins. Bake 16-18 minutes, until golden brown. Serve warm. (Can be frozen.)

Page 2 Top of Page


5 lbs. potatoes
1 large yellow onion
1 lb. cocktail smokers, diced
8 cups cold water
¾ lbs. Velveeta cheese
1 tsp. garlic salt
2 tsps. sweet basil
½ stick butter
a little milk

Peel and dice potatoes and onion (large tater chunks.) Put in large kettle: add smokies. Add garlic, basil and water. Cover, boil rapidly for 45 minutes, stirring occasionally. Broth will be thick. Add cheese and butter. Let simmer to melt cheese. Let cool. add 1-2 cups milk to get desired consistency.


2 large potatoes, peeled and diced
1 onion, diced
1 carrot, peeled and grated (optional)

Put in 3 qt. saucepan; add water to cover, plus 1 inch. Cover and cook until potatoes are tender. Add a 6½ oz. can of chopped or minced clams, (including juice). Add 1 pint half 'n half, whole milk, or 2% milk. Add salt and pepper to taste. Bring to the boiling point, turn off heat. Serve with ½ tsp. margarine or butter in plate.


2 yellow onions
1 red onion
2 lbs. 80% lean ground beef
2 tsps. garlic salt
1 (46 oz.) can tomato juice
2 cans chili beans w/sauce
2 (8") sticks Italian sausage
2/3-¾ cup brown sugar

Cut and slice onions, brown with ground beef. Add beans, garlic salt, and brown sugar. Simmer till sugar is dissolved. Cut sausage into ½" pieces and add with tomato juice. Cook fill heated.


1 (16 oz.) bag frozen broccoli
2 cups chicken broth
2 cups Half & Half
2 cans cream of potato soup
1 cup diced Velveeta cheese

Boil first two ingredients for 8 minutes, covered. Add Half & Half and potato soup. Melt cheese in soup. Serve.


¼ cup butter or margarine
1 diced onion
1 can cream of mushroom soup
¼ cup diced celery
½ cup flour
6 cups chicken stock
2 cups cooked wild rice
½ tsp. salt
¼ tsp. black pepper
½ tsp. dried mustard
½ tsp. curry powder
1 cup half 'n half

Melt butter, sauté onions and celery until tender. Add flour and stir. Add remaining ingredients, except half 'n half. Bring mixture to a boil and simmer for 30 minutes. Add half 'n half. Reheat to serve.


½ lb. red beans
½ lb. ham, chopped
1 lge. onion, sliced or chopped
3 ribs of celery, chopped
½ of green bell pepper, chopped coarsely
1-2 tbsps. chopped parsley
1-2 bay leaves
2 cloves garlic, crushed

Soak beans overnight. Next day, drain and simmer beans uncovered, for two hours, with enough water to cover beans. Add 1/8 lb. margarine, some pepper, 1 tbsp. WOR sauce, some tabasco. ham and remaining ingredients. Simmer 1 hour. Remove bay leaves before serving over rice.

"Try this one plain, rolled in cinnamon. sesame seeds, or your own idea."


2 pkgs. dry yeast
4 tsps. sugar
1 tsp. salt
1 cup warm water
2 cups flour

Dissolve yeast in warm water. Add other ingredients. Mix well. Form into ball. Cover Let rise 30 minutes. Knead dough on floured surface. Roll into pencil sized strips. Brush with melted butter. Bake at 375° for 20 minutes, on a greased cookie sheet.


Put in blender 1 cup oil, 1 cup sugar, ½ cup vinegar, ½ cup ketchup, 1 tbsp. WOR sauce, 1 clove garlic (minced). and some salt to taste. Blend until smooth.

Page 3 Top of Page

"This is a longtime favorite from our good friend, Dottie Cummins. It came back with her from one of the famous trips she and Tait made to Hawaii with WMT listeners."


3 lbs. round steak. cut into strips

½ cup soy sauce
1-2 tbsps. Sugar
¼ tsp. garlic powder
¼ tsp. ground ginger

Marinate steak strips for about a half hour or more. Stir fry meat in Wok or skillet.


2 cans cream of chicken soup
12 oz. tub of sour cream
1 onion, diced
1 pkg. soft flour tortillas
2-3 tsps. hot peppers, diced
1 lb. shredded cheddar cheese
3 lbs. chicken breasts

Cook and dice chicken. Mix soup, sour cream, onion and peppers. Heat in pan about 5 minutes. Assemble tortillas with 2-3 tbsps. chicken, 2 tbsps. sauce, and a sprinkle of cheese. Roll up shells secure with a toothpick. Place in greased baking pan. Cover with remaining sauce. Bake at 350° for 30 minutes, or microwave on high for 10 minutes.


1 lb. raw shrimp, peeled and deveined
¼ cup milk
1 egg
½ cup dried bread or cracker crumbs
½ tsp. paprika
½ cup margarine
3 tbsps. finely minced onion
¼ cup minced green pepper
½ lb. imitation crab meat. coarsely chopped
1 tsp. WOR sauce
½ tsp. salt
1/8 tsp. hot pepper sauce
2 tbsps. mayonnaise
1 tsp. Dijon mustard
3 slices fresh white bread, remove crusts and cube

Pat shrimp dry. Slightly beat egg and milk. Dip shrimp in egg mixture, then in crumbs, mixed with paprika. Place in single file on lightly greased baking pan. Sauté onion and green pepper in margarine until tender. Mix remaining ingredients in pan until blended. Spoon this filling on shrimp in mounds, until all filling is used. Bake at 400° for 20-30 minutes, until lightly browned.


1 cup packaged herbed seasoned stuffing crumbs or croutons
1/3 cup evaporated milk
1 lb. ground beef
1 can cream of mushroom soup
2 tsps. WOR sauce
1 tbsp. ketchup

Prepare stuffing per package directions. Combine evaporated milk and meat. Divide into 5 patties. Press into 6" circles. Put ¼ cup stuffing in center of each patty. Draw meat over stuffing and seal. Place in 1½ qt. casserole. Combine remaining ingredients and pour over meat. Bake uncovered at 350° for 45 minutes. Some chopped onion, celery or pepper could be added.


4 cups pinto beans (2#)
1 tbsp. baking soda
2 chopped onions
2 chopped garlic cloves
4 slices bacon
1 tbsp. salt
½ tsp. sugar
2 tbsps. chili powder (optional)
1 tbsp. cumin (optional)
1 tsp. oregano (optional)
1 can beer

Cover beans with water. Soak overnight. Drain and discard any bad beans. In large pot (4 times as deep as beans) cover beans with water, one inch above beans. Bring to a boil. Boil 15 minutes. Reduce heat. Slowly add baking soda. Stir until mixture foams to top of kettle, about 1 minute. Quickly drain beans and rinse in colander. Return beans to pot. Add onion, garlic, bacon and water to 2" above mixture. Cover kettle. Cook slowly 2-4 hours. Add salt, spices. and beer during the last half hour. Serves 8-10.


3 tsps. coarse ground mustard
3 tsps. Dijon mustard
1-2 tsps. olive oil
1 clove minced garlic
1 tsp. dried tarragon (optional)
½ tsp. paprika
¼ tsp. ground red pepper
4-5 large baking potatoes, cut in 1" chunks

Mix all ingredients, except potatoes, in bowl. In large bowl, put potato chunks. Stir seasoning mixture with potatoes until well coated. Put on lightly greased baking sheet in single layer. Bake at 450° for 30-35 minutes. until potatoes are tender.

Page 4 Top of Page

Our thanks to the Iowa Home Economists in Business for being guests on the Open Line and for these excellent recipes and tips. Here's the basic recipe with several variations.


1½ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup butter, melted

Combine ingredients. Press into bottom and sides of 10" spring form pan. Chill for 10 minutes.

In large bowl, whip 4 (8 oz.) pkgs. cream cheese

4 eggs
1¾ cups granulated sugar
½ tsp. salt
2 tbsps. vanilla

Whip until smooth. Pour into crust. Bake at 350° for 1½ hours. After first ½ hour add water bath. Place 9 x 13" pan, ½ filled with water, on rack below cake. Shield top with foil, not touching cake. Turn oven off. Let stand in oven one hour. Remove from oven for 1 hour. Chill 2-3 hours. Top with 2/3 cup toasted, slivered almonds.

Microwave almonds: In glass dish place almonds with 1 tsp. butter or margarine. Microwave on high 3-5 minutes, stirring every 2 minutes.

NOTE: To make Amaretto Cheesecake use the Rich and Creamy Cheesecake recipe, add ½ cup Amaretto or other almond flavor liqueur, after you have mixed together the cream cheese, eggs, sugar, salt and vanilla. Combine thoroughly. Continue as before. After baking, top with 2/3 cup toasted, slivered almonds.


½ cup butter
1 cup sifted flour
1/3 cup granulated sugar
¼ tsp. vanilla

Process until crumbly. Press into bottom of pan.

NOTE: To make Bailey's Irish Cream and Pecan Cheesecake just substitute Bailey's Irish Cream for the Amaretto (above), and toasted, chopped pecans for the almonds.

Substitute For Buttermilk: Combine 1 tbsp. lemon juice or vinegar, along with enough milk to make 1 cup.


½ cup butter
½ cup brown sugar
juice of half lime
juice of half lemon

Boil in pan. Don't burn. Add 1 tbsp. Grand Marnier, and 2 tbsps. Raspberry flavored brandy. Could flame sauce here. Add 12 oz. pkg. frozen unsweetened raspberries.


2/3 cup whipping cream
5 ozs. semi-sweet chocolate, finely chopped

Combine in saucepan. Heat over low heat, stirring constantly until blended and smooth. Blend in 2 tbsps. butter, stirring until melted. Serve over cheesecake.


Have all ingredients at room temperature. Use knife around edge after baking. Heat knife. Cut pieces with dental floss.


2 cups fresh raspberries or 2 (10 oz.) pkgs. frozen raspberries, thawed
1½ cups water
1 cup cranberry juice cocktail
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 tbsp. lemon juice
1 (8 oz.) carton raspberry yogurt
1/3 cup dairy sour cream

Place raspberries and ¼ cup of the water in blender container; blend until smooth. In large saucepan, combine pureed fruit, remaining 1¼ cups water, cranberry juice cocktail, sugar, cinnamon stick and cloves. Cook over medium heat until mixture begins to boil, remove from heat. Cool. Strain soup into large bowl. Add lemon juice and yogurt; whisk until well blended*. Cover; refrigerate until cold. Pour into
individual serving dishes. Top each with sour cream; sprinkle with cinnamon. Makes 9 (½ cup) servings, 140 cal, 2 g. pro, 29 g. carb, 2 g. fat, 20 mg. sodium, 115 mg. potassium.

*TIP: If desired, pour mixture into blender container and blend at low speed until smooth.

Page 5 Top of Page

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

Piquant, aromatic and richly flavored, yet cool, thick, and creamy, this dressing is almost like a cold Italian pesto, an ideal dressing for pasta and cooked vegetable salads. It's also a good sauce for artichokes, asparagus, or steamed potatoes.


½ cup buttermilk
6 tbsps. diet mayonnaise
1 tbsp. vinegar
1/3 cup fresh parsley, chopped
3 tbsps. grated parmesan cheese
3 cloves garlic, minced
1-3 tbsps. water

Measure all ingredients except water into a small bowl. Stir until thoroughly combined. Add enough water to thin to desired consistency. Makes 1½ cups.

Serving suggestion: To make savory garlic cheese bread, spread on split loaf of French bread and broil 6 inches from heat for 8 to 10 minutes, until top bubbles and begins to brown. Serving size: 1 tbsp., 16 cal, 0 fiber, 44 mg. sodium.

Make the cheese, then go savory by adding herbs, pepper, spices, or garlic. Or go sweet by serving with a little sugar or honey and fresh berries.


2 cups plain nonfat or low fat yogurt chopped herbs (optional)
pepper or other spices (optional) sugar and fresh berries (optional)

Place yogurt in a cone type coffee filter with paper liner; cover top with plastic wrap and let drain over a bowl for about 12 hours. Whey will drip into the bowl, leaving a creamy cheese. Discard whey and use cheese plain, or add herbs and spices to taste for a savory spread. Or sprinkle with a little sugar or drizzle
with honey and surround with fresh berries; spread on breakfast or tea breads. Makes 1 cup.

TIP: To Remove Old Water Stains: Mix cigarette ashes with mayonnaise, rub in, let stand before removing.

TIP: To Remove Fresh Water Stains: Blot dry with soft cloth.


4 chicken breasts, split and skinned
4 tbsps. margarine
3 tbsps. flour
½ cup chicken broth
¾ cup low fat yogurt
¼ cup white wine
2 tsps. grated lemon rind
freshly ground black pepper
½ cup sliced mushrooms

Melt two tbsps. margarine in a shallow baking pan; place chicken breast in the pan. Bake at 350°. uncovered, about 30 minutes. Meanwhile. melt remaining margarine in a saucepan, add flour and cook briefly, stirring. Add broth, stirring constantly until mixture is thick and smooth. Add yogurt, wine, lemon rind, and pepper, stirring until blended.

Remove pan from oven. Turn each chicken breast. Cover each with sliced mushrooms, and pour sauce over all. Bake, uncovered, for 30 minutes, or until tender. Serve garnished with a lemon twist or sprig of parsley Yield: 8 servings, 230 cal. per serving. From: The American Heart Association Cookbook.

Recipe can be prepared ahead. covered and refrigerated until ready to bake. Or bake ahead and serve cold or reheat.


1 lb. skinned, boned chicken breast
2 cups dry bread crumbs
½ cup grated parmesan cheese
½ cup ½% fat buttermilk
1 tsp. basil
1 tsp. parsley

Cut chicken into 48 bite size pieces. In shallow pie pan, mix bread crumbs. cheese, basil and parsley. Set aside. In medium bowl, mix chicken and buttermilk. Preheat oven to 350°. Spray 10 x 15" baking sheet with nonstick coating. Using slotted spoon to drain excess buttermilk, transfer chicken pieces by spoonfuls to bread crumb mixture. Roll until welcomed. Place pieces on baking sheet close together but not touching. Repeat until all chicken is coated. Bake for 20 to 25 minutes. Check after 10 minutes if bottoms are well browned, use spatula to turn pieces over for even browning. Do not over bake. Check after 20 minutes. Serve immediately with dipping sauce like tomato. BBQ, spicy mustard or sweet 'n
sour, or wrap and refrigerate for later use.

Page 6 Top of Page

If you thought Out of This World Cherry Pie was good, wait till you give this a try. Enjoy!


4 egg whites
1 cup sugar
1 tsp. vinegar
1 tsp. baking powder
1 tsp. vanilla
28 crushed Ritz or Townhouse crackers
½ cup chopped pecans

Beat egg whites until soft peaks form. Gradually add sugar. Beat until very stiff. Sprinkle vinegar, baking powder and vanilla over egg whites. Then sprinkle cracker crumbs and nuts on top. Fold all ingredients until well blended. Spoon into lightly buttered 9 x 13 x 2" pan. Bake at 325° for 20 minutes. Cool.

Beat 1 (8 oz.) package cream cheese, at room temperature, with ½ cup powdered sugar, until blended. Fold in half of large container of whipped topping. Spread over crust and chill. Place sliced bananas over cheese filling. Spread cherry filling over bananas. Top with remainder of whipped topping. Keep refrigerated.

Cherry Filling:
1 (20 oz.) can cherry pie filling
2/3 cup sugar
1 (20 oz.) can crushed pineapple with juice
1 tbsp. cornstarch

Cook ingredients until thickened. Add a few drops of red food coloring. Stir in 1 pkg. of dry raspberry gelatin. Let Cool.


½ cup sugar
½ cup brown sugar
½ cup margarine
2 eggs
2 cups flour
½ tsp. salt
1 cup chocolate chips
1 tsp. vanilla
¾ cup milk
1½ tsps. baking powder
1 cup chopped nuts
1 cup quartered, maraschino cherries

Preheat oven to 325°. Cream sugars and margarine. Add eggs, beating well. Sift dry ingredients, add alternately with milk and vanilla. Add nuts, chips and cherries. Beat until smooth. Bake in greased jellyroll pan for 30 minutes. Frost while warm with powdered sugar icing made with some cherry juice.


18 crushed graham crackers
3 tbsps. melted margarine

Combine and press in a 9 x 12" pan.

1 cup powdered sugar
1 (8 oz ) pkg. cream cheese
3 cups whipped topping

Whip together. Spread on crust.

Top with 1 can cherry pie filling. Bake at 350° for 10 minutes. Remove from oven, top with about 1 cup whipped topping, and some pecan pieces. Chill in refrigerator.


¾ cup sugar
¼ cup margarine, softened
2 tbsps. water
2 tsps. vanilla extract
1 egg
¾ cup all purpose flour
1/3 cup unsweetened cocoa
¼ tsp. baking powder
1/8 tsp. salt
8 Starlight mints, finely crushed
1 egg white
some vegetable cooking spray

Combine sugar and margarine in large bowl. Beat at medium speed until crumbly. Add water, vanilla and egg. Beat at low speed until well blended. Combine flour, cocoa, baking powder, salt and candy pieces at low speed until well blended. Add to sugar mixture. Combine until moistened. Set aside. Beat egg white at room temperature, until stiff peaks form. Gently fold into flour mixture. Pour into sprayed 8" pan. Bake at 350° for 25 minutes. Test with toothpick. Let cool in pan.


1 can peach pie filling
1 small box (8 oz.) cake mix
1/3 cup water
1 egg
1 cup coconut, flaked
½ cup pecans, chopped
½ cup butter, melted

Spread pie filling in bottom of greased 9" square pan. Combine cake mix, water and egg in mixing bowl. Blend on low speed, then increase to medium speed, beat 4 minutes. Spoon batter over pie filling. Sprinkle on pecans and coconut. Drizzle butter on top. Bake at 350° for 45 minutes, until cake is done. Cut in squares. Serve warm with whipped topping.

Page 7 Top of Page

"A caller was looking for a chocolate pie that would hold up well during a bake sale, this one shouldn't weep on you!"


10" baked pie shell
1 cup sugar
1/3 cup flour
3 tbsps. cornstarch
½ tsp. salt
3 egg yolks, beaten
¾ cup cold milk
3 cups warm milk
2 squares unsweetened chocolate, grated
2 tsps. vanilla
2 tbsps. butter

Mix first four ingredients. Blend in egg yolks and cold milk. Add warm milk slowly, cook until thick. Remove from heat. Add chocolate, vanilla and butter. Stir until melted. Cool until lukewarm. Pour into pie shell. Top with meringue or whipped cream.


1 cup sugar
¼ cup cornstarch
1 tsp. salt
1½ cups boiling water
½ cup egg substitute
1/3 cup lemon juice
1 tbsp. lemon rind
1 tbsp. butter
9" baked pie shell

Combine first four ingredients, adding water gradually Micro cook on high 4 minutes, stirring after 2 minutes. Remove from oven, gradually add egg substitute, stirring to mix well. Micro cook for 30 seconds. Remove, stir in rind, butter and lemon juice. Mix well. Cool.

Meringue Topping:
2 egg whites
¼ cup sugar
1/8 tsp. cream of tartar

Beat egg whites with cream of tartar until almost stiff. Gradually add sugar. beat until stiff peaks form. Spread on cooled pie. Bake at 450° for 10 minutes, until light brown.

TIP: To Remove Stickers: Put margarine or vegetable oil on paper part. Carefully remove.


1½ cups sugar
¾ cup margarine
1 cup mashed bananas
½ cup buttermilk (or sweet milk soured with 1½ tsps. vinegar)
1 tsp. vanilla
2 eggs
½ tsp. salt
2 cups cake flour, or 2 cups sifted flour minus 4 tbsps.
1 tsp. soda
1 tsp. baking powder
½ cup nuts
1 cup coconut

Mix ingredients in order given. Put in 9 x 13" greased & floured pan. Bake at 350° for 25-30 minutes. Frost with butter frosting.


3 egg yolks
1 can sweetened condensed milk
2 tbsps. water
4 tsps. vanilla
1 cup coarsely crushed Oreo Cookies
3 cups whipping cream, whipped

In large bowl, beat yolks. Stir in milk, water and vanilla. Fold in cookies and whipped cream. Pour into foil lined 5 x 9" loaf pan, or any 2 qt. container. Cover and freeze 6 hours, or until firm. Scoop ice cream pan, or remove foil. Slice.


2 squares unsweetened chocolate
¾ cup sugar
3 eggs
3 tbsps. butter
1 cup light or dark corn syrup
1 tsp. vanilla
1 cup chopped pecans

Melt chocolate and butter. Combine sugar and syrup. Add to chocolate mixture. Slowly add 3 beaten eggs. Add vanilla and pecans. Pour into unbaked pie shell. Bake at 350° for 40 minutes.


Scrub and quarter lengthwise each potato. Coat with oil. Sprinkle with chili powder. Micro cook on high for 3-5 minutes per potato, or 6 minutes per pound of potatoes. Cover while cooking. Can be baked at 350° for 30-45 minutes in oven.

Page 8 Top of Page

As soon as we took this recipe down we knew it would be a favorite ... and we've already had a boat load of repeats.


1 box yellow cake mix (without pudding)
½ cup melted margarine
1 egg
½ cup nuts

Combine ingredients and press into an ungreased 9 x 13" pan. Mix 8 ozs. cream cheese with 1 lb. of powdered sugar and 2 eggs. Pour over cake batter. Bake at 350° for 35-40 minutes. Sprinkle with additional powdered sugar while hot.

Callers report pie is very bitter, but good!


Prepare double crust
2 large unpeeled lemons, washed
2 cups sugar
4 large eggs, well beaten

Slice lemons paper thin. (Use food processor.) Combine lemons and sugar. Let set overnight, stirring to blend. The next morning, add 4 eggs, one at a time, and stir till well mixed. Pour into an 8" unbaked pie crust. Cover with top crust and seal. Brush with egg whites and sprinkle with sugar. Bake 15 minutes at 450. Reduce heat to 375° and bake for another 30 minutes.


Place 2 tbsps. raspberry jam in blender with 1 cup milk and 2 scoops raspberry sherbet. Blend till creamy. Serve. (Any flavor jam & sherbet can be used.)


1 can sweetened condensed milk
1 (8 oz.) carton whipped topping
1 can cherry pie filling
1 cup coconut
1 cup pineapple tidbits, drained
1 cup mini marshmallows

Mix and chill. Comes out lavender!

For spring '90 we have a collection out of this world, homemade recipes that are treasured, spiced, stuffed and in one case even drunk. They range from light and lively to rich 'n creamy. You'll also find some foreign cooking opportunities. Delight your family with something new!

If you're new to the WMT Open Line Bulletin family you may not be familiar with our Good For You section provided from the dietitians at St. Luke's Hospital. They are heart healthy recipes with your dietary needs in mind.

A reminder that if you are moving, or have changed addresses, you must send us an address change. Your Bulletin(s) will not be forwarded to your new address. For best results send a current mailing label and your new address.

CORRECTION: The Never Fail Microwave Fudge from the January/February 1990 Bulletin. The 2/3 cup evaporated milk should be added along with the sugar and margarine. We apologize if this created a problem for anyone. In many cases you already knew the answer

Till next time, take care and plant some flower seeds for someone you love!

S. K. R.

Click here to go to the next month of 1990.

Top of Page

Click here to go to the list of bulletins.