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At last, springtime. Soon, you'll be working in your garden, if you haven't done so already. And before you know it, you'll be enjoying the first rhubarb and asparagus of the year. While you wait for that moment, I hope you'll enjoy this edition of The Bulletin. I feel it's only fair to warn you, however, that we're not really sure how the "Best Ever Rum Cake" on page 2 will turn out. But if you follow the directions exactly you won't care.


1 pkg. dry yeast
¼ cup sugar
3 cups flour (divided)
1 tsp. salt
2 eggs, beaten
¼ cup salad oil

Scald milk. When lukewarm add yeast, sugar and 1½ cups flour. Let rest till bubbly; add remaining ingredients. Knead and let rise till doubled. Roll out to ¼ thickness and slice. Place in pan and let double in size. Sprinkle with brown or white sugar and cinnamon. Let rise till doubled again. Frost and bake in a 10 x 14" pan at 350° for 20 minutes.


1 cup brown sugar
1 cup ice cream
½-¾ cup butter

Melt together in microwave and pour over rolls just before baking.


Mix together:

1 (20 oz.) can crushed pineapple, w/juice
1 pkg. instant lemon pudding
1 pkg. Dream Whip or 2 cups Cool Whip

Spread into a 90 graham cracker crust. Sprinkle crushed graham cracker crumbs over top and chill.


4 eggs
1½ cups sugar
¼ cup oil
2½ cups flour
1 tsp. salt
2 tsps. soda
20 ozs. crushed pineapple, undrained
1½ cups oatmeal
1 cup coconut
1 cup chopped nuts

Beat eggs, sugar and oil. Mix flour, salt and soda. Add to egg mixture and beat well. Add remaining ingredients. Mix well. Pour into two greased and floured 9 x 5" loaf pans. Bake at 325° for 55-60 minutes.


2½ squares unsweetened chocolate
½ cup butter or margarine, room temperature
1 cup sugar
1 large egg
½ cup milk
½ tsp. vanilla
1½ cups flour
1 tsp. soda
1 cup chopped nuts

Preheat oven to 350º. Melt chocolate. Cream butter and sugar. Add egg, milk and vanilla. Beat till smooth. Sift dry ingredients and gradually add to creamed butter mixture, beating well after each addition. Stir in melted chocolate and nuts. Drop by tablespoonfuls onto greased cookie sheets. Bake for 12-15 minutes.


2 tbsps. butter or margarine
2 cups sifted powdered sugar
2½ tsps. unsweetened cocoa
2-3 tbsps. hot, strong coffee

Combine butter, sugar and cocoa. Mix well. Add coffee one tablespoon at a time to thicken frosting. Frost Lumpies generously.

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The following two recipes are the ones Dwayne tried at the Ar-Jay Center. His first at attempt at baking was a success!


1 (8") Pie crust
2 cups rhubarb
1 cup sugar
2 tbsps. flour
1 egg, beaten
dash of salt


¼ cup sugar
¼ cup oatmeal
2-4 tbsps. flour
1-2 tbsps. butter

Beat egg; add sugar, flour and fruit. Place in unbaked pie shell. Crumble topping on top. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 to 35 minutes longer. For a 9" pie, use 3 cups fruit and 1½ cups sugar.


¾ cup shortening
1 cup brown sugar, packed
½ cup granulated sugar
1 egg
1 tbsp. water
1 tsp. vanilla
1 cup flour
1 tsp. salt
1 tsp. cinnamon
½ tsp. soda
½ tsp. cloves
1 cup raisins or chocolate chips
1 cup nuts, chopped
3 cups quick cooking oats
1 cup mashed bananas (2-3)

Mix thoroughly, shortening, sugar, egg, water and vanilla. Stir in remaining ingredients. Drop by teaspoonfuls, 1 inch apart on greased baking sheet. Bake at 350° for 12-15 minutes or until almost no imprint remains when touched with finger. Remove immediately from baking sheet. Store in tightly covered container. Yields 5 dozen.


4 baking potatoes
¼ cup skim milk, heated
½ cup lowfat grated cheese

Bake potatoes and cut in half. Mash pulp with hot milk. Replace in skins and sprinkle with cheese. Reheat 20 minutes or till cheese melts.


1 tsp. sugar
1 cup dried fruit
1 tsp. soda
2 large eggs
Lemon juice
1 or 2 quarts rum
Brown sugar
1 cup butter
Baking powder

Before starting, sample, rum to check quality. Good, isn't it? Now proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right To be sure rum is of proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With electric mixer, beat 1 cup of butter in a large, fluffy bowl. Add 1 teaspoon of thugar and beat again. Meanwhile, make sure run in still alright Try another cup. Open second quart if necessary. Add 1 eggs, 2 cup of fried druit and beat til high. If druit gets stuch in beaters, pry loose with drewscriber. Sample rum again, checking for tonscisticity. Next sift 3 cups pepper or salt (realty doesn't matter). Sample rum. Sift ½ pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar, or whatever color you can find. Wix mell. Grease oven. Set cake pan at 350 gredess. Pour into boven and ake. Check rum again. Bo to ged.

TIP: To replace oil in box cake recipes, use no oil and the same amount of unsweetened applesauce.


½ cup pecans
½ cup butter (room temp.)
1/3 cup sugar
1½ tsps. grated orange peel
¾ tsp. vanilla
1 cup flour
2½ tbsps. cornstarch
1/8 tsp. salt
1/3 cup mini semi sweet chocolate chips
3 tsps. sugar

Cream butter and 1/3 cup sugar. Beat till light. Add orange peel and vanilla, beat till fluffy. Mix together flour, cornstarch, and salt. Add to butter mixture and mix well. Mix in pecans and chips. Roll dough into ball. flatten between sheets of wax paper. Roll out to ¼" thickness. Cut with heart shaped cookie cutter and place on ungreased cookie sheet Sprinkle with remaining sugar. Bake at 350° for 20 minutes or till firm and light.

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1½ cups sugar
1 cup butter
4 eggs
2 taps. vanilla
2 cups flour
½ cup cocoa
½ tsp. salt

Beat all of the ingredients together. Batter will be stiff. Put rounded teaspoonfuls on waffle iron (each section). Bake 1-2 minutes. Watch carefully. Cool and frost


3 tbsps. butter, melted
2 tbsps. cocoa
1½ cups powdered sugar
1 tsp. vanilla milk

Add cocoa to melted butter and stir with mixer. Add sugar and vanilla. Add enough milk until spreading consistency.


¾ cup butter or margarine
2/3 cup powdered sugar
1 tsp. vanilla
¾ cup oats
1¼ cups flour
¾ cup finely chopped pecans
¼ salt

Beat butter and sugar till light and fluffy. Blend in vanilla. Add remaining ingredients and mix well. Roll into 10 balls. Place on an ungreased cookie sheet Bake at 325° for 20 minutes. Cool on wire rack. Melt 25 caramels over low heat in 2 tsps. water, stirring constantly. Drizzle 1 tsp. of caramel topping over each Cookie. Melt 6 ozs. Semi sweet chocolate with 1 tbsp. vegetable oil. Spoon 1 teaspoonful over each cookie. Refrigerate.


1 whole egg + 1 egg yolk (reserve egg white)
1½ cups flour
¼ tsp. soda
1 tsp. salt
2 tsps.. vanilla
¼ tsp. maple extract
1 stick butter or margarine
½ cup brown sugar

Cream butter and sugar. Add vanilla and maple extract. Add egg and yolk. Combine dry ingredients and add to mixture. Chill dough 90 minutes. Place pecan halves on cookie sheet. Roll dough into 1" balls. Dip in egg white and press on top. Bake at 350° for 10-12 minutes.


1 cup butter
1 cup brown sugar
1 tsp. salt
1 egg yolk, beaten
2 cups flour
1 tsp. vanilla
9 plain chocolate bars

Cream first three ingredients for three minutes. Add yolk, flour and vanilla. Press into ungreased 12 x 17" pan. Bake at 350° for 16-20 minutes, on lowest rack. Break candy into four square sections. Place on warm crust. As chocolate melts, press and spread with a rubber spatula.


1 cup finely chopped pecans
1½ tsps. vegetable oil
dash of salt

Sprinkle and press onto chocolate. Bake at 350° for 5-7 minutes. Watch carefully!


1 cup flour
1½ tsps. cinnamon
½ tsp. salt (optional)
1 tsp. soda
¼ tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 cup quick oats
1 cup raisins
1 cup unsweetened apple juice
½ cup oil
2 eggs
1 tsp. vanilla
½ cup chopped nuts

Add dry ingredients and mix well. Add liquids and mix again. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375° for 10-12 minutes. Cool on pan.


3 envelopes unflavored gelatin
¾ cup cold water
1 cup boiling water
½ cup sugar
2 cups Hershey semi sweet mini chips

In a blender sprinkle gelatin over cold water. Let stand for 5 minutes. Add boiling water and sugar. Cover and blend on low speed till gelatin is dissolved, about 2 minutes. Continue to blend, adding chips until melted and smooth. Pour into an 8" pan and refrigerate till set.

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1 egg, slightly beaten
1½ tsps. Worcestershire sauce
1 tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
1¼ lbs. ground beef (90% lean)
1 cup lowfat cottage cheese
6 tbsps. Parmesan cheese
¼ cup minced onion
¼ cup minced green pepper

Combine egg, Worcestershire sauce, mustard, salt and pepper. Add meat, cottage cheese, Parmesan, onion and green pepper. Mix lightly, but thoroughly. Press into 8½ x 4½" loaf pan. Bake in preheated 350° oven 50 to 60 minutes. Let stand a few minutes before removing from the pan to serve. Serves 6.

Serving: 1/6 of meat loaf Calories: 250 Fat: 10 g. Calcium: 107 mg. Cholesterol: 64 mg.


4 lbs. corned beef
1 large sliced carrot
2 large onions, 1 stuck with 4 cloves
1 large cabbage or 2 small ones
1 tsp. dry mustard powder
sprig of thyme and sprig of parsley
cold water

It is advisable to soak the meat for at least 3 hours before cooking, which will lower salt some; otherwise, the stock from the meat can be used for split pea soup.

Put the meat into a large saucepan with all the ingredients except the cabbage. Cover with cold water and bring to a boil; then skim off any scum. Cover and simmer very gently for ¾ of an hour, then put in the cabbage, trimmed and cut into quarters. Leave a little of the stump on, as this adds flavor. Cook the meat for 30 minutes to the pound and serve on a dish surrounded with cabbage.

The dry mustard powder will tenderize the beef and keep it moist.

Serving: 3 ozs. meat plus vegetables
Calories: 230 Fat: 10-12 g.
Diabetic exchanges: 3 meat
Sodium Not recommended for low sodium diets
From A Taste of Ireland, by T Fitzgibbons, 1969

This Irish dish is known all over the Western world. It was originally made with either mutton or kid (no farmer would be so foolhardy as to use his lambs for it), potatoes and onions. The pure flavor is spoiled if carrots, turnips or pearl barley are added, or if it is too liquid. A good Irish stew should be thick and creamy, not swimming in juice like soup.


3 lbs. best end of neck chops, trimmed of fat, bone and gristle
2 lbs. potatoes
1 lb. onions
1 tbsp. chopped parsley and thyme, mixed
2 cups water (approximately)
salt and pepper

Cut the meat into fairly large pieces and see that the fat, bone etc. is trimmed off. Peel and slice the potatoes and onions. Put a layer of potatoes in a pan. then herbs, then sliced meat and finally onion. Season each layer well and repeat this once more, finishing with a thick layer of potatoes. Pour the liquid over, cover with a sheet of toil, then the lid, and either bake in a slow oven (250°) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours. Add a very little more liquid if it seems to be getting very dry.

Another method is to place the trimmed neck chops around the inside edge of a saucepan, and put the sliced onions and small potatoes with herbs and seasonings in the middle. Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender. If the meat is so placed, you will have no difficulty in serving.

Serving: 1 cup Calories: 195 Fat: 8 g. Diabetic exchanges: 1 starch, 1 meat From A Taste of Ireland, by T Fitzgibbons, 1969


2 tbsps. margarine
2 tbsps. flour
2 cups skim milk
2 (16 oz.) cans creamed corn
½ tsp. salt
½ red or green pepper, chopped

In a large pot, melt margarine. Remove pot from heat and mix in flour until smooth. Slowly stir in 1 cup skim milk. Return pot to burner and heat slowly until milk thickens. Stir creamed corn and salt into milk. Slowly stir in the remaining 1 cup of skim milk. Heat, but do not boil. Stir in peppers and serve. Makes 6 servings.

Serving: One cup Calories: 192
Saturated Fat Calories: 8

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(Traditional Irish Recipe)

2 cups freshly mashed potatoes
2 taps. diet margarine
4 tbsps. flour
salt or seasoning of choice
1 tbsp. milk
Pam spray oil

Mash the potatoes well, add margarine and milk, then work in the flour. Season to taste and turn onto a floured board. Roll out to a ½" thickness and cut into rounds or triangles. Cook in a sprayed pan for 3 minutes on each side and prick with a fork while cooking. Makes 20.

Servings: 4 Calories: 110 Fat. 2 g. Diabetic exchanges: 1 starch, ½ fat
From A Taste of Ireland, by T Fitzgibbons, 1969


10 spring onions, scallions or 2 leeks
½ cup milk
1½ lbs. (2½ cups) freshly cooked hot mashed potatoes
salt and pepper

Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk. Mash the potatoes, season to taste, then add the spring onions. Beat well together and add enough hot milk to make the dish creamy and smooth.

Options: Champ can also be made with chopped parsley, chives, young nettle tops and freshly cooked green peas. In the latter case the peas are kept whole and added last. For a supper dish, scrambled eggs are often served in a well in the center. Sprinkled with chopped parsley, it makes an attractive dish. Serving: ½ cup Calories: 90 Fat: 1 Diabetic exchange. 1 starch From A Taste of Ireland, by T
Fitzgibbons, 1969


½ cup buttermilk
¼ cup lowfat cottage cheese
1½ tbsps. lemon juice
1 tsp. dillweed or 1 tbsp. chopped fresh dill
1 clove garlic, minced
freshly ground pepper to taste.

In blender, mix together buttermilk, cottage choose, lemon juice, dill, garlic and pepper until smooth and creamy. Refrigerate until well chilled. Makes about ¾ cup dressing. Serving: 1 tbsp. Calories: 9 Fat: Trace Calcium: 15 mg. Cholesterol: Less than 1 mg.


2 cups lowfat cottage chassis
2 cups unsweetened crushed pineapple, well drained
3 oz. pkg. sugar free orange gelatin
2 cups whipped topping (see below)

Gently fold cottage cheese, pineapple and gelatin into whipped cream. Cover and chill. Spoon into dessert dishes and garnish with sliced strawberries and mint sprig. Makes 8 servings.
Serving: ¾ cup Calories: 78 Fat: Trace: Cholesterol: 3 mg. Carbohydrates: 10 g. Protein: 7 mg. Fiber: Trace Sodium: 137 mg. Diabetic exchange: 1 skimmed milk

Whipped Topping:

¼ cup ice water
¼ cup instant non fat dry milk
1 tbsp. lemon juice
sugar substitute to equal 1/3 cup sugar

Put water in bowl. Gradually add powdered milk and beat on high till soft peaks form. Fold in lemon juice and sugar substitute. Cover and chill. Makes 10 servings.
Serving: ¼ cup Calories: 11 Fat: Trace: Cholesterol: 0 Carbohydrates: 2 g. Protein: 1 g. Sodium: 15 mg.


3 lbs. ground ham
1 lb. lean ground pork
1 lb. lean ground beef
1 tsp. salt
2 tsps. liquid smoke
1 can tomato soup + ½ soup can water
¼ cup vinegar
2 cups milk
3 cups graham cracker crumbs
1 tsp. onion flakes
¼ tsp. pepper
3 eggs, beaten
1 tsp. dry mustard
2 cups brown sugar

Make a sauce of the soup, water, vinegar dry mustard and brown sugar. Combine meats and eggs. Mix well. Add remaining ingredients and mix well. Form into balls (38-40). Place in large baking dish, top with sauce, cover with foil and bake at 325° for 30 minutes. Remove foil and bake 15-45 minutes more, basting often.

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From Cyndie Balch, Consumer Foods Specialist

1 cup plus 2 tbsps. heavy whipping cream
¾ cup sour cream
2¼ lbs. semi sweet chocolate morsels (for centers)
¾ cup unsalted butter (1½ sticks)
¼  cup plus 2 tbsps. Bailey's Irish Cream or orange flavor liqueur
1¾ lbs. semi sweet or milk chocolate morsels, melted (for coating)
1½ cups powdered sugar or 1½  cups unsweetened cocoa powder (for rolling truffles)
6 ozs. white chocolate, cut into pieces, melted (for zigzag lines)

Bring cream and butter to boil in large heavy saucepan. Reduce heat to medium and continue to stir until butter melts. Whisk in chocolate morsels. When melted, remove from heat. Whisk in sour cream and liqueur. Pour into 9 x 13" baking pan; chill for 1 hour. When firm enough to hold shape, line cookie sheets with foil. Place powdered sugar or cocoa powder on trays. Use a cookie scoop or 1½ tbsps. of truffle mixture and form into ball. Release onto lined trays. Roll each truffle in sugar or cocoa and between palm of hand to shape smooth balls. Set on same cookie sheet and freeze for 1 hour. While truffles are freezing, melt chocolate chips in double boiler or in microwave. Let chocolate reach 115°. Submerge 1 truffle at a time in chocolate. Lift out with large 2 prong fork. Set on parchment or wax paper to dry. Dip spoon in melted white chocolate and wave quickly over chocolate truffles creating zigzag lines. Place each truffle in candy paper. Refrigerate for up to 3 weeks. Makes 76 truffles.

If you choose not to dip truffle centers into chocolate, you may roll them in the following items to decorate: unsweetened cocoa, chocolate sprinkles, finely chopped nuts, or shredded coconut.

NOTE May use pastry tip and tube for designs. Also may crisscross 2 types of chocolates with spoon. Candy spoons or 2 prong long forks may be used for dipping truffle into coating. Recipe derived from Silver Palate cookbook and Bon Appetit December 1991 magazine.


1 lb. ground beef
1 egg
1 scant tbsp. cornstarch
salt and pepper, to taste
3 tbsps. milk

Mix and form into balls. Brown and remove balls from pan. Make your own gravy in pan and put balls back into pan; simmer till heated through.

We always receive good recipes from Joyce Binning and the National Pork Producers Council. Thank you once again.


2 lbs. boneless pork shoulder or sirloin, ½" cubes
1/3 cup all purpose flour
1½ tsps. salt
¼  tsp. black pepper
2 tbsps. vegetable oil
4 large onions, peeled and sliced, ½" thick
1 clove garlic, minced
¼  cup chopped, fresh parsley
1 tsp. caraway seed
1 bay leaf
1 (14½ oz.) can chicken broth
1 (12 oz.) can beer
2 tbsps. red wine vinegar
1 tbsp. brown sugar, packed

Coat pork with combined flour, salt and pepper. Heat oil in deep skillet or Dutch oven; brown meat over medium high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Lower heat, cover and simmer for 1-1½ hours or until meat is very tender. Stir occasionally. Serves 8.

Calories: 252 Fat: 12 g. Cholesterol: 63 mg.


6 uncooked lasagna noodles
1 onion, chopped
1 cup thinly sliced fresh mushrooms
3 garlic cloves, minced
2 tbsps. water
1 cup lowfat part skim Ricotta or cottage cheese
½ cup shredded carrot
9 oz. pkg. frozen chopped spinach, thawed and dried
2 egg whites
14 ozs. spaghetti sauce
¾ cup shredded lowfat, part skim Mozzarella cheese
2 tbsps. grated Parmesan cheese

Preheat oven to 350°. Cook noodles per package directions. Drain and rinse with hot water. Spray medium sized skillet with non stick spray. Heat pan over medium high heat. Add onion, mushroom and garlic. Cook and stir 1 minute. Add water, cover and cook 3-4 minutes till crisp tender. Combine Ricotta, carrot, spinach and egg whites. Mix well. In an ungreased 12 x 8" or 2 quart baking dish, layer half the noodles, ½ sauce, ½ mushroom. Mix and ½ Ricotta mix. Repeat. Sprinkle with Mozzarella and Parmesan. Bake 30-35 minutes till hot and bubbly. Let stand 10 minutes before serving.

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1½ cups flour
1 cup sugar
3 tbsps. cocoa
1 tsp. soda

Stir dry ingredients together in a mixing bowl. Make a small well in center.

In a small saucepan, melt 6 tbsps. margarine. Let cool slightly then add 1 cup cold water, 2 tbsps. vanilla.

In the well, pour 1 tbsp. vinegar. Add margarine mixture and beat till blended (about 1-2 minutes). Pour into greased and floured 9 x 9" pan. Bake 25 minutes at 350°.


½ cup butter or margarine, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted all purpose flour
½ tsp. soda
¼ tsp. salt
¾ cup Quaker or Mother's Oats (quick or old fashioned, uncooked)

Beat butter and sugar together until creamy. Blend in eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture, beating well. Stir in oats. Chill dough several hours or overnight. Roll out on lightly floured board to 1/8" thickness. Cut with floured rabbit cutter. Place on ungreased cookie sheets. Bake in preheated moderate oven (375°) 10 to 12 minutes. When cool, frost with white confectioners' sugar frosting. For "eyes" use red cinnamon candies. Dip miniature marshmallows into pink confectioners' sugar frosting; drain; attach for "tails". Outline ears with pink frosting. Makes two dozen.


1 (10 oz.) pkg. frozen spinach
1 cup mayonnaise
1 cup sour cream
1 pkg. Knorr vegetable soup mix
1 can water chestnuts

Drain and squeeze dry, chopped spinach. Blend all ingredients, except water chestnuts. Cut water chestnuts fine and add. Stir to blend.

With boating season just about here, we thought we should share this recipe that was so hard to understand, the day we tried to take it down.


4 uncut French rolls or baguettes, about 6 x 3"
2 tbsps. butter or olive oil
2 cloves garlic, minced
4 eggs
1 cup (8 oz.) lowfat (11%) cottage cheese
¾ tsp. dill weed
½ tsp. salt
¼ tsp. ground nutmeg
1 package (10 oz.) frozen, chopped spinach, thawed and well drained or 1 pound fresh spinach, cleaned cooked, chopped and well drained
¼ cup grated Parmesan cheese

Slice off tops of rolls at about 1½ inches from bottom crust. Using fingers or fork, pull or scrape out insides of bottom pieces, leaving about ½ inch wall all around. Reserve crumbs for another use. In small saucepan, melt butter with garlic. Brush on insides of rolls and cut sides of tops. Place rolls on baking sheet or in baking pan. Bake in preheated 375° oven for 10 minutes.

Meanwhile, beat together eggs, cottage cheese and seasonings. Stir in spinach. Pour about 2/3 cup spinach mixture into each roll. Sprinkle each with 1 tablespoon Parmesan cheese. Bake 20 minutes. Remove from oven. Add roll tops to sheet. Continue baking until knife inserted near center of spinach mixture comes out clean, about 10 to 15 minutes. Serve filled rolls with toasted tops alongside. Serves 4.


1 smoked ham slice, cut 1½" thick
1 cup Cookies Bar-B-Q Sauce
1 tsp. celery seed, it desired
1 large onion, sliced ½" thick
2 tbsps. dry sherry, it desired

On the grill, center ham and onion slice and grill 6 to 8 inches from hot coals. Cook 20 to 25 minutes, until heated, turning two to three times and brushing occasionally with "Bar-B-Q Sauce". Brush with additional sauce before serving.

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1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
2 cups milk
1 tsp. vanilla
1 pt. vanilla ice cream
graham cracker crust

Blend first four ingredients together till smooth. Add softened ice cream and pour into crust. Bake per package directions and chill.


½ lb. marshmallows
½ bar German sweet chocolate
¾ cup milk
½ pt. whipping cream, whipped
1 tsp. vanilla

Combine first three ingredients in top of double boiler. Melt and set aside. Add cream and vanilla. Place in graham cracker crust and chill for two hours.

Try this and let us know what you think. One listener said it was more like stick pudding and not real fudgy.


1 cup sugar
2 tbsp. cornstarch
3 tbsp. cocoa
dash of salt

Combine ingredients and add 1 cup boiling water. Cook 3 minutes on high, stirring after 2 minutes. Add 1 tsp. vanilla and 3 tsps. butter. Stir and cook 1 minute more. Can be cooked on stove.


16 oz. can crushed pineapple, drained (reserve like)
1 pkg. lemon, or orange gelatin
1 cup boiling water
2 cups cooked rice
1 cup whipped cream or topping
½ cup sugar

Dissolve gelatin, sugar and pineapple juice in boiling water. When thickened, whip and fold in fruit and whipping cream. Chill and serve when set.


1 can cream of mushroom soup, undiluted
1 (8 oz.) pkg. cream cheese
1 (6 oz.) can crabmeat drained, rinsed and flaked
1 cup mayonnaise
1 cup chopped celery
1 cup minced onion
1 envelope unflavored gelatin
3 tbsps. cold water

Heat soup and add cheese. Stir until blended. Remove from heat. Add crab, mayonnaise, celery and onions. Dissolve gelatin in water and add to spread. Pour into 1½ quart greased mold. Chili.

Who would have thought January and February would bring so many good recipes to the Open Line. Thanks to all of the callers that shared them with us.

Plus, we have included some of our mail bag recipes. You will enjoy the fun of the Best Ever Rum Cake!

Wishing each of you a Happy Spring and I hope the Easter Bunny hides your eggs in special places and you find nice surprises.

Six issues per year published bi-monthly by the WMT
Stations, Inc., PO. Box 2147, Cedar Rapids, IA 52406
Subscription Rate $5.00 per year
Sharon Reeves, Open Line Co-Host and Editor
Dwayne Schmidt, Line Co-Host

Click here to go to the next month of 1992.

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