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Our latest collection of soon to be favorites includes an "intentional" flair ... with Danish and German soups, English Muffin Loaf and a Venezuelan Chicken Salad. But that's not all! You'll find chocolate recipes from our annual Chocolate Fest Roundup, and cancer fighting dishes. Enjoy them all!

From this year's Chocolate Fest comes this twist on an old favorite. Thanks to Alex Hadjis of the Vernon Inn Catering Kitchen!


Nut mixture:
1½ lbs. chopped nuts
1 tbsp. cinnamon
1 tbsp. sugar
¼ tsp. ground cloves
¾ cup melted butter
1 lb. phyllo (Greek pastry sheets)

3 cups sugar
Juice of one lemon
1½ cups water
½ cup honey
Chocolate syrup

Mix nuts, cinnamon, clove and sugar. Butter a 9" x 13" pan. Line bottom with 6 sheets of phyllo, brushing each layer with butter. Sprinkle half of the nut mixture evenly over the phyllo. Repeat 6 more sheets of phyllo, brushing each layer with butter. Sprinkle the remaining half of the nut mixture over the phyllo. Top with 6 more sheets of phyllo, brushing each layer with butter. Cut into triangle shaped pieces. Bake at 350° until golden brown.

Combine sugar, lemon juice, honey and water. Cook syrup one minute. Let cool. Pour cooled syrup over baklava immediately after removing from oven. After baklava has cooled, drizzle chocolate syrup over the top.


½ cup softened butter or margarine
2/3 cup packed brown sugar
2 eggs
1 cup mini semi sweet chocolate chips
1½ cups applesauce
2 tsp. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ cup mini semi sweet chocolate chips

½ cup chocolate chips
1 tbsp. butter
2-3 tbsps. half & half or cream
½ cup powdered sugar
¼ tsp. vanilla
Pinch of salt

Cream the butter and sugar together. Add eggs. Melt the 1 cup of chocolate chips and stir into creamed mixture. Add applesauce and vanilla. Combine and add dry ingredients. Stir in the ½ cup of chips. Turn out into 4 mini loaf pans. Bake 350° for 35-40 minutes. Let cool 10 minutes before removing from pans.

For topping melt the chips and butter together. Add remaining ingredients and glaze the loaves.


1 cup brown sugar
2 tbsps. butter or margarine
2 tbsps. corn syrup
1 cup evaporated milk
1 cup golden raisins
2 tbsps. honey mustard

Stir the first three ingredients into a saucepan. Cook over a medium heat until the sugar dissolves. Increase heat, add evaporated milk and bring to a boil. Lower heat and cook 3-4 minutes until the mixture thickens. Remove from heat and add raisins and mustard. Cool slightly. Serve with ham.

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1 pkg. (about 12) crushed chocolate graham crackers
1 tbsp. sugar
2 tbsps. melted margarine
3 (8 oz.) pkgs. cream cheese (at room temperature)
5 eggs
1¼ cup sugar
2 tsp. vanilla flavoring
1 cup melted chocolate chips
½-1 cup light sour cream
1½-2 cups melted chocolate chips

Preheat oven to 350°. Cut the crust ingredients together and press into the bottom of a spring form pan. Set aside.

Beat cream cheese about 10 minutes, until light and fluffy. Add eggs, sugar and vanilla and continue beating until thick, light and creamy.

Pour half of cream cheese filling over crust. Add melted chocolate to remaining filling and mix completely. Spread over filling in pan and gently swirl through. Bake 45 minutes until lightly browned and nearly set in the center. Cool completely, then refrigerate for 2 hours.

To prepare topping, stir the melted chips until smooth. Stir in sour cream. Spread over top of cheesecake and refrigerate 2-3 hours or overnight.

*Larger amount of chips and sour cream can be used if you wish to frost the entire cheesecake.


5½-6 cups flour
2 pkgs. dry yeast
2 tsp. salt
1 tbsp. sugar
½ tsp. baking soda
2 cups milk
½ cup water

Combine 3 cups of the flour with the remaining dry ingredients. Combine and heat milk and water until very warm, but not boiling (120-130°). Add liquid to dry ingredients. Beat well. Stir in enough of the remaining flour to form stiff dough. Grease two 8½" x 4½" loaf pans and dust with cornmeal. Spoon dough into pans. Cover and let rise in a warm place for 45 minutes. Bake 400° for 45 minutes. Remove immediately from pans and cool.

The next time you see Beth Pospisil from Tea and Treasures in Cedar Rapids, tell her "Thanks" for the great show she did at the Ar-Jay Center. For proof, try her salad, chicken ring and cake!


½ cup chopped broccoli
¼ cup chopped water chestnuts
2 tbsp. chopped onion
¾ cup chopped cooked chicken or 1 (5 oz.) can drained chicken
2/3 cup cream of chicken soup
1 cup shredded cheddar cheese
2 tubes refrigerator crescent rolls

Preheat oven to 350°. Combine the first six ingredients. Arrange crescent rolls in a circle, pointed ends out, on a sheet or baking stone. Spoon filling onto fat part of crescent rolls. Fold pointed ends over to form a ring. Bake 25-30 minutes.


1 fresh pineapple
1¼ cup chopped cooked chicken
½ cup chopped celery
1 tsp. curry powder
2 tbsps. chopped water chestnuts
½ cup mayonnaise
1 sliced banana

Split pineapple in half lengthwise. Remove core. Cut out and chop remaining pineapple. Combine chopped pineapple with remaining ingredients. Spoon into pineapple shell. Garnish with salted peanuts, coconut and mandarin oranges.


1 (2 layer) pkg. white cake mix
½ cup raspberry pie filling
2 cups powdered sugar
¼ cup milk
1 stick softened butter
1 tsp. vanilla

Prepare cake mix and bake per package directions in two 9" layer pans. Spread the raspberry pie filling onto the top of one layer. Top with second layer cake. Combine remaining ingredients and frost. Top with an additional ½ cup of raspberry pie filling.

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Jan Temple of the ISU Extension stopped by the studio to talk about decreasing our risk for cancer Here's two suggestions...


2 (10 oz.) pkgs. frozen chopped broccoli
1 (17 oz.) can cream style corn
½ medium onion, chopped
6 tbsps. saltine cracker crumbs
1 well beaten egg or 2 egg whites or egg substitute
Dash pepper
2 tbsps. melted margarine

Preheat oven to 350°. Prepare broccoli per package directions. Drain. In a large bowl, combine broccoli, corn, onion, 4 tablespoons of the cracker crumbs, egg and pepper. Mix well. Spoon into a 1½ quart casserole. In a small bowl, combine margarine and remaining 2 tablespoons cracker crumbs. Toss to mix. Sprinkle over the casserole. Bake for 1 hour.


2 cups water
2 tsps. or 2 cubes chicken bouillon
4 cups skim milk
1 tsp. crumbled dried parsley flakes
2 cups potato flakes
3 cups cauliflower pieces or broccoli pieces or combination of both
1 tbsp. water
½ cup shredded cheese
Pepper as desired

Combine 2 cups water, bouillon, milk and parsley. Heat to simmer. Microwave cauliflower or broccoli in a covered dish with 1 tbsp. of water until vegetables are tender. Add potato flakes to simmering liquid. Stir in cauliflower, broccoli, and cheese. Heat until cheese is melted and serve. Refrigerate leftovers.

Can't get the darn things open? Try a few of these methods:


Freeze for 24 hours; or place in cold water and bring to a boil. Boil 3 minutes and drain.
Black Walnuts:
Soak for 15 minutes in cold water; or cover with a wet cloth overnight.
Pecans: Soak in a solution of 1/3 cup salt and 3 cups water for 6-8 hours.
Place nuts on a cookie sheet. Roast 30 minutes at 250°. Cool and crack with a hammer. Store in refrigerator.

How old is this recipe? Old enough not to give a baking time or temperature! You're on your own with this one, but 350° would be a good start!


½ lb. ground meat
1 cup water
1 tsp. salt
3 heaping cups grated apples
½ lemon with rind
½ orange with rind
1 cup raisins
1¼ cups sugar
1 tbsp. cinnamon
¼ tsp. cloves
¾ cup sweet pickle brine

Cook meat, water and salt for 30 minutes. Grind together the apples, lemon and orange. Add to cooked mixture. Stir in remaining ingredients. Cook until thick. Spoon into a 9" crust and bake.


1 pkg. tube biscuits
1/3 cup sugar
1/3 cup melted margarine

Cut biscuits into quarters. Combine sugar, margarine and cinnamon to taste. Pour into a 9" glass pie plate. Place biscuits on plate. Microwave on "HIGH" 2-2½ minutes.

Crumpet Tea Room Rogers, Ak.

3 cups sugar
5 tsp. dry mustard
4 tsps. salt
4 tsps. onion powder
1½ cups apple cider vinegar
4 cups oil
6 tbsps. poppy seeds

Combine the first 5 ingredients. Slowly mix in the oil. Add seeds. Mix well and refrigerate. Makes 1 quart.


½ lb. cubed ham
½ cup chopped onion
4 tbsps. butter or margarine
1 cup frozen peas
2 cups cubed potatoes
4 cups milk
4 tbsps. flour

Brown ham and onion in butter. Cook peas and potatoes. Drain and add to ham. Slowly stir in milk and flour. Heat through and serve.

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About once a year, Leon Metz from the Metz Honey Farm in Wisconsin blows into town to share a recipe and show off his new car. This year, it was a Lincoln. Here's the recipe..


1 cup honey
½ cup vegetable shortening
½ cup butter or margarine
2 eggs
1 tsp. vanilla
2 cups all purpose flour
1 cup quick cooking rolled oats
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup semi sweet chocolate chips
½ cup chopped pecans

Cream honey, shortening and butter in large bowl with electric mixer until smooth. Beat in eggs, one at a time, then add vanilla. Combine flour, oats, baking powder, baking soda and salt in medium bowl. Mix well. Add dry ingredients to honey mixture. Mix thoroughly. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet.

Place cookie sheet above center of preheated 350° oven. Bake 12 to 16 minutes or until lightly browned. Let cookies stand 1 minute, then remove to wire racks to cool.


2½ cups oatmeal
1 cup sifted flour
1 cup brown sugar
½ tsp. salt
½ tsp. baking soda
1 cup butter or margarine

20 oz. drained crushed pineapple
½ cup cream
1 tbsp. corn starch
½ cup sugar
1 egg yolk

To prepare crust, combine the dry ingredients. Cut in the butter. Press into a 9" x 13" dish.

To prepare filling, combine and cook over a medium heat until thickened. Spread over crust. Garnish with maraschino cherries or chopped nuts, if desired. Bake 375° for 30 minutes.

Don Novick and Shane Burns from the American Ak Gothic Cafe in Marion did some cookin' for us recently at the ArJay Center Enjoy their salad and pork at home. For a taste of their Chocolate Bliss dessert, you'll have to stop in to the Cafe!


2 anchovy filets
½ tsp. fresh minced garlic
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
½-1 tsp. tabasco sauce
2 coddled eggs (place fresh eggs in boiling water for 30 seconds)
¾ cup virgin olive oil
¼ cup fresh, finely grated Parmesan cheese
1 cup croutons
2 heads romaine lettuce, outer leaves removed, cored, washed, dried, cut or torn into 1.5" squares and chilled.

Place first eight ingredients in a blender or a food processor. Blend thoroughly on high speed. Slowly add olive oil. (Dressing will begin thickening.) Turn off machine when all oil is incorporated. In a chilled bowl, place romaine, cheese, croutons and enough dressing to coat all lightly. Toss gently but thoroughly.


1½ lbs. boneless Iowa pork loin
1 lb. undrained sauerkraut
3 cored and quartered fresh apples
1 cup packed brown sugar
½ tsp. ground cinnamon
¼ tsp. ground allspice
½ tsp. caraway seed

Place loin in a 9" x 13" baking pan, fat side up. Top with remaining ingredients in the order listed. Cover pan with a tent of foil and seal. Bake in preheated oven at 325° for approximately one hour or until pork is tender. Serve with mashed potatoes topped with butter or your favorite gravy.


4 cups cooked cubed chicken
1 qt. mayonnaise
2 lbs. cooked diced potatoes
1½ lbs. cooked carrots
2 cups cooked peas
1 head shredded raw cabbage
Salt and pepper to taste
Vinegar to taste

Combine and refrigerate.

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Hans Dokl, the Executive Chief of Wetherby's in Coralville, shared these two chocolate ideas with us at the National Kidney Foundation 's Chocolate Fest. For variety, Hans says to use white chocolate if you prefer.


1½ cups unsalted butter
3½ cups brown sugar
1½ cups light corn syrup
21 oz. sweetened condensed milk
2 tsp. vanilla
2 lbs. pecan or walnut halves
½ lb. chocolate

Melt butter. Add sugar, then corn syrup. Add condensed milk, stirring over medium heat. When boiling, reduce heat, stirring constantly, until it coats the spoon. Remove from heat and fold in vanilla. Spread pecan or walnut halves on buttered baking sheet. With a teaspoon, drop caramel onto pecan or walnut halves as close as possible. When caramel has set, remove turtles onto a cooling rack. Melt chocolate until lukewarm. Coat caramel with chocolate.


Use either 1 lb. bittersweet (preferably imported) or plain semi sweet chocolate melted over hot, not boiling, water. (Always melt chocolate by this method and never over direct heat. Overheating makes chocolate lose its glossy smoothness, becoming gritty and dull.) Try dipping various fruits, such as strawberries, bananas, kiwi, cherries, pineapple or orange segments. All of them make stunning garnishes or desserts.

Dip fruits into the melted chocolate so the coating is halfway up the fruit. Allow the excess chocolate to drip off, then leave to set on foil lined trays.

For chocolate dipped nuts insert cocktail stick (toothpick) into each nut. Dip the nut into the melted chocolate, then push the cocktail stick into half an orange or grapefruit to allow the chocolate to set evenly.

For chocolate dipped pretzels, coat whole pretzel with chocolate. Allow the excess chocolate to drip off, then set on cooling racks.


Tenderize one thinly cut steak. Cut diagonally into 1" x 2" strips. Before separating, sprinkle with grated parmesan cheese, Italian bread crumbs and garlic salt. Tightly roll up each strip, securing with a toothpick. Place on top of boiling spaghetti sauce. Cook 10 minutes.


1 large sweet onion
2 tbsps. flour
½ tsp. salt
1 large beaten egg
1 cup crushed saltines

Peel onion, leaving root intact. Cut onion vertically into fourths, up to ½" of root. Cut fourths into thirds. Place onion in boiling water for 5 minutes. Remove and place in ice water for five minutes. Loosen petals and drain upside down. Put flour and salt in plastic bag. Place onion in a bag and shake to coat. Dip onion in egg and cracker crumbs. Freeze 30 minutes, then refrigerate 30 minutes. Fry 5-7 minutes in 3" of hot oil (375°).


2 cans artichoke hearts
2 pkgs. frozen spinach
2 (8 oz.) pkgs. softened cream cheese

Preheat oven to 350°. Drain artichokes. Thaw spinach and squeeze out liquid. Place artichokes into a greased casserole. Top with spinach. Season with salt, pepper and a dash of worcestershire sauce. Top with cream cheese. Bake for 1 hour until firm. Turn upside down to remove from casserole.

Kaerne Maelk Velling

½ gallon buttermilk
1 tbsp. butter
Pinch of salt
1 cup cooked raisins
½ cup cooked rice
1 cup sugar
3 beaten egg yolks

Combine and heat all but the eggs. Add a small amount of heated mixture to the yolks. Add yolks to pot. Bring to a boil and boil several seconds.


1 (3 oz.) pkg. regular pudding
4 tsps. corn starch
1 cup liquid non dairy creamer
¾ cup water

Combine and cook per package directions. Use as you would any filling.

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The next time you decide to enjoy pork, why not try one of these winning recipes from the 1997 Iowa Pork Taste of Elegance Contest...

Adam & Abby's Casual Dining
Cumming, Iowa
Chef: Robert Beasley

3 (3 oz.) medallions boneless center cut pork loin
2 tbsps. olive oil
1 cup flour, seasoned with the following:
1 tsp. white pepper
1 tsp. granulated garlic
1 tsp. seasoning salt
2 tbsps. pine nuts
2 tbsps. green onions
3 tbsps. Frangelico Liquer
4 oz. Demi Glace

Heat 10" skillet over medium high heat. Add olive oil. Dust pork loin with seasoned flour and add to skillet. Lightly brown on one side. Turn, add pine nuts and continue cooking until lightly browned. Add Frangelico. Flame. Add Demi Glace and green onions. Sauté until slightly reduced and serve medallions at once.

The Brownstone Cherokee, Iowa
Chef: Holly Ohlson

5-6 lb. boneless pork loin
3 cups R&H brandied peach topping*

1 cup water
½ cup soy sauce
2 cups apple juice

Marinate meat for a minimum of 4 hours. Place pork loin, fat side up, in shallow roasting pan. Add enough water or apple juice to cover the bottom of the pan. Cover and bake at 325° for 1 hour. Top the pork loin with 1½ cups of R&H Brandied Peach Topping. Bake uncovered for 30 minutes or until internal temperature reaches 155°. Remove from the oven and slice. Serve with remaining heated peach topping.

*R&H Brandies Peach Topping Substitute:
3 cups peach jam
2 tbsps. brandy

Warm together and serve.

Alpha's on the River front
Fort Madison, Iowa
Chef: Kumar K. Wickramasingha

1 lb. boneless pork loin
1 lb. small mushrooms
¼ sliced medium red onion
1 sliced small red bell pepper
1 sliced small yellow bell pepper
12 sun dried tomatoes
1 head Romaine lettuce
Salt and pepper to taste

1 cup vegetable oil
½ cup Balsamic vinegar
¼ cup soy sauce
1 tbsp. fennel seeds

Season pork loin with salt and pepper. Bake until done, then cool. Thinly slice the pork loin and mix with the rest of the ingredients except the Romaine lettuce. Pour the marinade over and marinate overnight. Place torn Romaine lettuce over a plate. Arrange the marinated pork loin, mushrooms, tomatoes and peppers over the lettuce.


1½-2 lbs. round steak
2 tbsp. oil
¼ cup soy sauce
1 cup chopped onion
1 minced garlic clove
1 tsp. sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. ginger
4 tomatoes or 1 (16 oz.) can chopped tomatoes
2 large green peppers
½ cup cold water
1 tbsp. corn starch

Cut the steak into 3½" x 1" strips. Brown in oil. Place meat in crockpot and add the next 7 ingredients. Cover and cook on "LOW" for 5-6 hours. Cut the tomatoes into eighths. (If using canned, do not drain). Cut the green peppers into strips. Add to crockpot and cook 1 hour more. Combine water and corn starch to make a paste. Stir into crockpot and cook on "HIGH" until thickened.

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1 lb. green or yellow peas
2 small whole onions
½ lb. uncut salt pork
1 heaping tsp. salt
½ tsp. pepper
½ tsp. parsley
½ tsp. celery leaves
¼ tsp. thyme
1 bay leaf

Prepare peas by washing and soaking overnight. Drain and place in kettle with 1 ½ quarts of water. Stick one whole clove in each onion and add to kettle with salt pork, salt and pepper. Place remaining ingredients in a cheesecloth bag and add to soup. Bring to a boil. Reduce heat and simmer gently, half covered, for 2½-3 hours. Remove salt pork. Set aside. Remove and discard cloves. Run peas and onions through a sieve or food processor. Return to kettle and bring to a boil. Season as desired. Remove cheesecloth bag and serve with sliced salt pork and croutons.


1 cup hot mashed potatoes
1 cup sugar
3 eggs
½ cup milk
3 tsps. melted shortening
2¾ cups flour
3 tsps. baking powder
1 tsp. mace
1 tsp. salt
½ tsp. nutmeg
1 tsp. vanilla

Combine the hot potatoes with the sugar. Slightly beat the eggs. Blend in shortening and milk. Add to potato mixture. Sift the dry ingredients. Add to mixture. Blend in vanilla. Roll out, cut and fry in deep fat.


1 tbsp. sugar
1 cake yeast
1½ cups lukewarm water
4 cups flour
2 tsp. salt
½ cup finely chopped onion

Mix the sugar, yeast and water, stirring until dissolved. Add flour, salt and onion. Kneed until smooth. Place dough in a bowl that has been greased with olive oil. Let rise until doubled. Punch down. Place on an oiled sheet and flatten down to 1" thickness. Spread some olive oil over top of dough. Let rise until doubled. Sprinkle with salt and dried rosemary. Bake 400° for 10-25 minutes.


1 quart raw cubed potatoes
2 cups water
1 tsp. salt
1 qt. buttermilk
3 tbsps. corn starch
½ cup water
½ lb. bacon

Cook the potatoes in the water and salt until done. Mix the buttermilk, corn starch and water together. Add to potatoes. Dice and fry the bacon. Stir into soup. Add sliced onion, if desired, and season with pepper to taste. Serve hot.


1 (10 oz.) pizza dough
1 tbsp. olive oil
1 cup sliced green pepper
1 tsp. basil
1 tsp. oregano
5 cloves minced garlic
14 oz. drained and quartered artichoke hearts
2½ oz. mushrooms
½ cup shredded mozzarella cheese

Heat oil. Sauté peppers, basil, oregano and garlic for 5 minutes. Add artichokes and mushrooms. Spray pan and roll out the dough. Layer dough with artichoke mixture and cheese. Bake 425° for 10 minutes.


1 (8 oz.) can crushed pineapple
1 (10 oz.) pkg. thawed frozen raspberries
1 (3 oz.) pkg. raspberry gelatin
1 cup applesauce
¼ cup chopped pecans

Drain pineapple and raspberries, combining and reserving liquid. Add water to reserved juice to equal 1 cup of liquid. Bring liquid to a boil. Add gelatin, stirring until dissolved. Pour liquid over raspberries. Stir in remaining ingredients. Chill.


1 cup margarine
2/3 cup sugar
1 egg
1 tsp. vanilla*
2½ cups flour
1 cup oatmeal

Mix. Chill. Roll Out. Cut. Bake 8-10 Minutes at 350°.

*If desired, ½ tsp. of almond or black walnut flavoring can be substituted for vanilla.

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1 cup water
1 stick margarine
1 cup flour
4 eggs
1 6 oz. pkg. vanilla instant pudding
3 cups milk
8 oz. cream cheese
8 oz. whipped topping
1 chocolate bar

Preheat oven to 400°. Bring water and margarine to a boil. Add flour, reduce heat and stir until dough forms a ball. Add eggs, one at a time. Spread into a sprayed 9"x 13" dish. Bake for 35 minutes. Cool. Prepare pudding with milk. Fold in cream cheese. Let set for 15 minutes. Spread over cooled crust. Top with whipped topping and shaved chocolate bar.


1 pint soft serve vanilla ice cream
½ cup crushed malted milk bars
1 tbsp. milk
3 tbsps. instant chocolate malted milk powder
3 tbsps. marshmallow cream
1 tbsp. milk
1 cup whipping cream
1 cup crushed malted milk balls

Stir the first three ingredients together in a chilled, medium sized bowl. Spread into a 9" graham cracker pie shell and freeze. Combine the powder, marshmallow cream, milk and whipping cream. Beat until mixture stands on its own. Spread over ice cream mixture in pie shell. Return to freezer until firm. Sprinkle with crushed malted milk balls before serving.


1 lb. browned and drained lean ground beef
6 tbsp. margarine
6 tbsp. all purpose flour
2½ cups milk
1 cup grated cheddar cheese
1 tsp. salt
½ tsp. paprika
1 tbsp. minced onion
3 tbsps. chopped green pepper
2 cups cooked and well drained macaroni
1/3 cup sliced and drained pitted ripe olives

Blend margarine and flour in heavy skillet over low heat until smooth. Add milk and stir until thick and smooth. Add remaining ingredients. Pour into buttered 2 qt. casserole. Bake at 350° for 30 minutes.

Enjoy COOKIES Regular or Western Style
For more recipes send self-addressed stamped envelope to:
Cookies Food Products 104 N. Cornfield Rd.
Wall Lake, Iowa 51466

Hurray! The birds are singing, the tulips are up and we have a supply of new recipes to share with you. We want to thank our guests for the recipes they shared with our listeners; some of which we have included for your enjoyment 600 WMT will be celebrating a 75th Anniversary this year, so we look forward to many fun activities for you. wish you a warm and happy spring!
Sharon Kaye Reeves

Six issues per year published bi-monthly by the WMT
Stations, Inc., P.O. Box 2147, Cedar Rapids, IA 52406
Subscription Rate: $5.50 per year
Sharon Reeves, Open Line Co-Host and Editor
Dwayne Schmidt, Open Line Co-Host

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