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The Open Line has a very good friend in The ArJay Center. Each month we originate one of our programs from their showcase kitchen. The ArJay Center also arranges their showroom area to accommodate a live audience: attendance has swelled to nearly 200, at times! And, here is a picture of our genial host, Ralph Palmer, owner and president. The February Open Line at The ArJay Center featured a preview of The National Kidney Foundation and their annual fundraiser called Chocolate Fest. Our listeners were invited to enter their own creations for judging and prizes at this preview. The winners and their recipes are highlighted on page 3.

Each year at Easter, we get requests for the candy and cookie recipes that can be formed into nests, then decorated with jelly beans or candy eggs. Take your pick from these new offerings:


2 cups sugar
½ cup butter
½ cup milk
1 tsp. vanilla
3 cups oatmeal
1 cup coconut
6 tbsps. cocoa
½ cup nuts (optional)

Mix sugar, butter, milk; bring to a boil for 1 minute, stirring constantly. Combine remaining ingredients pour boiling mixture on top. Mix well. Drop by spoonsful on waxed paper; Cool. (To make nests, form with fingers while still warm).


Melt together a 6 oz. pkg. butterscotch chips and a 6 oz. pkg. chocolate chips; stir. Add enough coconut to make mixture that can be formed into nests on waxed paper. Let cool. Decorate with jelly beans and small candy eggs.


1 stick margarine
3 cups small marshmallows (or 35 large)
½ tsp. vanilla
4 cups cornflakes
Some food coloring

Melt margarine and marshmallows together. Add the vanilla, cornflakes and desired food coloring. Drop by spoonsful on waxed paper. Form into nests.

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As we tend to our gardens for a season of fresh produce, one of the earliest arrivals comes from the asparagus patch. I love it sautéed in butter with a little seasoning, and here are a couple more ideas:

(from Taste of Home magazine)

3 tbsps. butter
2 tbsps. brown sugar
2 lbs. asparagus
1 cup chicken broth

In skillet over medium high heat, cook butter with brown sugar until dissolved. Add asparagus, sauté 2 minutes; stir chicken broth, bring to a boil. Reduce heat, cover and simmer for 8-10 minutes until tender crisp. Remove asparagus to serving dish to keep warm. Cook sauce until reduced by half. Pour over asparagus when serving.


Cut 1 lb. fresh asparagus into 1 inch diagonal strips. Heat 1-2 tbsps. oil in skillet. Add 3-4 pieces of sliced ginger root. Sauté over low heat for 5 minutes crush occasionally. Increase heat, add asparagus and stir fry 1-2 minutes. Add 2-3 tbsps. chicken broth. Cover and cook just until tender crisp.

Many food experts extol the virtues of cooking with olive oil; perhaps you've already discovered it. Here are some tips for using and storing it.


Can be stored at room temperature up to 6 months; in refrigerator up to 1 year.
To substitute olive oil for margarine:
¼ cup margarine = 3 tbsps. olive oil
½ cup margarine = ¼ cup plus 2 tbsps. olive oil
1 cup margarine  = ¾ cup olive oil


3 lbs. pork loin ribs
¼ cup salsa
¼ cup red currant jelly

Place ribs in baking pan. Cover and roast at 325° for 1-1½ hours, or until tender. Mix salsa and jelly together. Place cooked ribs on the grill over medium coals. Lightly baste meat with salsa mixture. Grill 5-10 minutes per side until ribs are glazed and browned. Serve additional glaze on the side.

Each Memorial Day Weekend there is a special gathering at Hawkeye Downs in Cedar Rapids to celebrate the diversify and heritage of our people. Ethnic Fest features over a dozen of the prominent settlements of this community. We feature some of their recipes on The Open Line, and on occasion include them in these pages The NAACP shared this secret to their smooth, creamy, hot Sweet Potato Pie.

(from Brenda Bounds @ Ethnic Fest)

4 sweet potatoes, baked, peeled and mashed
½ cup butter
2 cups sugar
4 eggs
1 tsp. cinnamon
½ tsp. salt
1 tsp. nutmeg
¼ tsp. cloves
1 2/3 cups evaporated milk
15 marshmallows

Combine all ingredients, but marshmallows. Pour into two pie shells. Bake at 350°, until firm. Remove and top with marshmallows. Return to oven until it turns light brown.


1 large egg
1½ cups whipped topping
1 lemon cake mix, dry

Whisk the egg with whipped topping until well blended. Stir in cake mix by hand. Shape into small balls; roll in some powdered sugar. Flatten. Bake on lightly greased cookie sheet at 350° for 7 minutes. Remove and let cool.

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Sue Deyen , Hiawatha


2 eggs
1½ cup whipped topping, thawed
1 pkg. 2 layer dark chocolate fudge cake mix
½ cup chocolate chips
½ cup black walnuts, chopped

Whisk together the eggs and whipped topping. Add cake mix; stir with a spoon until well blended. Stir in chocolate chips and nuts. Drop by tablespoons on a greased cookie sheet and bake at 350°, for 9-10 minutes. Let cool on a rack. Makes 3 dozen.

2 cups powdered sugar
½ cup cocoa
¼ cup semi sweet chocolate chips, melted
2 tbsps. boiling water
1 tbsp. vanilla

Sift the powdered sugar and cocoa in a medium bowl. Stir in margarine and chips. Add the rest of ingredients and beat until creamy. Frost the cooled cookies.


1 lb. deli sliced ham
1 lb. deli sliced Swiss cheese
8 eggs, slightly beaten
½ pint whipping cream

Layer ingredients, in order given, in a sprayed 9x13" pan. Bake at 400° for 10 minutes. Sprinkle on some white pepper, paprika and grated parmesan cheese. Bake, and additional 10 minutes. Let stand for 10 minutes. Garnish with parsley.

Betty Lou Hyde, Shellsburg


2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
14 oz. bag caramels
5 oz. can evaporated milk
1 cup chopped pecans
2 pkgs. (8oz.) cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup chocolate chips, melted

Combine crumbs and margarine; press into bottom of 9 or 10 inch spring form pan. Bake at 350° for 10 minutes. In a saucepan, melt caramels with evaporated milk; blend until smooth. Pour over crust; top with pecans. Combine cream cheese, sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each. Add melted chocolate chips to cheese mixture: pour over pecans. Bake at 350° for 20 minutes. Turn oven off and leave in oven for 1 hour. Remove and let cool. Drizzle chocolate on top. Keep refrigerated.


2 cups sugar
1 cup brown sugar
1 stick butter
½ cup milk
½ cup Half n Half
2 tbsps. white corn syrup
4 cups pecan halves

Put all ingredients, except nuts, in a 3 quart saucepan; bring to a boil; reduce heat to simmer for 20 minutes, stirring occasionally. Add nuts and cook mixture to the softball stage; stir well. Drop by spoonsful on waxed paper; let cool.

Dorothy Mumm, Cedar Rapids


Layer 1:
½ cup butter, or margarine
4 tbsps. cocoa
½ cup powdered sugar
1 egg, slightly beaten
2 tsps. vanilla
½ cup chopped nuts
1 cup flaked coconut
2 cups graham cracker crumbs

Melt the butter and add cocoa; blend. Add powdered sugar, egg and vanilla. Combine nuts, coconut and cracker crumbs; blend well with first mixture. Press into bottom of 9x13" pan; chill.

Layer 2:
¼ cup butter/margarine
3 tbsps. cream
2 tsps. dry vanilla pudding mix (not Instant)
1 tsp. vanilla
3 cups powdered sugar

Melt butter then add cream, pudding mix and vanilla. Cook for 1 minute, stirring constantly. Remove from heat and add powdered sugar; blend until smooth, Spread over first chilled layer.

Layer 3:
1½ cups chocolate chips (half milk chocolate/semi sweet)

Melt chips; stir to blend. Pour over first layers; chill. Remove from refrigerator; bring to room temperature before slicing. Keep refrigerated.

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1 pkg. Spanish rice mix, prepared
1½ lbs. pork loin butterfly chops, cubed
1 tbsp. olive oil
½ cup sour cream
2 cans (10 oz.) diced tomatoes with green chilies
1 can (15.5oz.) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup (4 oz.) shredded Mexican cheese blend
¼ cup coarsely chopped fresh cilantro

Spray an 8x12" baking dish. Heat oil in large skillet over medium high heat, until hot. Add pork, stir fry 4-5 minutes until lightly browned. In a large bowl, combine rice, pork, sour cream, one can tomatoes with green chilies, half of the beans and half of the corn; mix well. Spread mixture evenly in baking dish. Top with the remaining beans, corn, tomatoes and cheese. Bake at 375° for 20-25 minutes until heated through. Sprinkle on cilantro.

(w/instant pudding)

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 oz. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.
Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's.


6 oz. pkg. long grain and wild rice
3 cups chicken, cooked, cut up
1 can cream of celery soup
2 tbsps. minced onion
2 oz. pimento
2 cups mayonnaise
1 can sliced water chestnuts, drained
2 cans French cut green beans, drained

Prepare rice per package directions. Add the rest of the ingredients to the rice, mix thoroughly. Spread in a greased 9x13" pan. Sprinkle on some paprika and grated parmesan cheese. Cover with foil. Bake at 350° for 1 hour, uncover and bake until brown. (Can be made day before and refrigerated. Bake an additional 45 minutes.)


Put a stick of butter in a glass baking dish, add some chopped chives and stir. Cut a whole chicken into pieces and place in dish. Sprinkle chicken with some tarragon spice and a splash of cooking wine. Bake at 350°. uncovered, for about half an hour per side, basting occasionally. When chicken is done, beat six egg whites until stiff, then dollop on the chicken pieces and sprinkle with Parmesan cheese.


1 large egg
1½ cups whipped topping
1 lemon cake mix, dry

Whisk the egg with whipped topping until well blended. Stir in cake mix by hand. Shape into small balls; roll in some powdered sugar and flatten. Bake on lightly greased cookie sheet at 350° for 7 minutes. Remove and let cool.


2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

(Stovetop substitute)

3 tbsps. dried celery flakes
1 tbsp. dried parsley flakes
2 tsps. dried, minced onion
2 tsps. chicken bouillon granules
¼ tsp. poultry seasoning
¼ tsp. rubbed sage

Put all seasonings into saucepan; add 1 cup water and 2 tbsps. butter or margarine. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and add 3½ cups bread cubes.

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1 large onion, chopped
1 (7 oz.) can green chilies, undrained
1 (15½ oz.) can stewed tomatoes
5 cups chicken broth
4 cups cooked chicken, diced
1 tsp. ground cumin
½ tsp. dried red pepper
2 tsps. Worcestershire sauce
2 cups whipping cream
3 large avocados, skinned and cubed
1 pkg. restaurant style tortilla chips

In a large kettle, sauté onion and chilies. When onions are limp add all but last 3 ingredients. Cover kettle and simmer slowly for 1-2 hours. Turn off the heat, stir in the cream. To serve, place avocado slices in six bowls, fill with soup and sprinkle on chips.


2 cups milk
1½ cups oatmeal
1 cup flour
2½ tsps. sugar
2½ tsps. baking powder
1 tsp. salt
2 eggs, well beaten
1/3 cup oil

Pour milk over oatmeal; let stand 5 minutes. In a bowl, sift together the flour, sugar, baking powder and salt. Add the eggs, oil and oatmeal mixture; beat well. Prepare in hot oil in skillet like regular pancakes.


1 cup sugar
½ cup sour cream
½ tsp. baking soda

Combine ingredients in a saucepan. Heat until it boils, stirring constantly. Pour over warm cake.


1 can French apple pie filling
2 cups flour
1 cup sugar
1½ tsps. baking soda
½ tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 cup oil
¾ cup nuts

Preheat oven to 350°. Spread pie filling in 9"x13" pan. Combine flour, sugar, soda, and salt; sprinkle over pie filling. In a bowl, beat eggs, add vanilla, oil and nuts; mix well. Pour over dry ingredients in pan: stir until well blended. Smooth batter evenly in pan. Bake for 40-50 minutes. With a fork, prick the entire surface of the warm cake. Pour hot topping over cake and sprinkle with nuts.


1½ lbs. ground beef
¼ cup old fashioned oatmeal
2 eggs, beaten
1 tbsp. Worcestershire sauce
1 tsp. pepper
8 oz. cream cheese
4 oz. can chopped green chilies, drained
¾ cup salsa

Combine meat, oats, eggs, Worcestershire sauce and pepper; mix well. Press meat into a 10x20 inch pan. Combine cream cheese and chilies; mix well and spread over meat to within 1 inch of edge. Roll up the mixture, jellyroll fashion. Place roll in an 8x12" baking dish. Bake at 350° for 40 minutes. Top with salsa, and bake additional 10 minutes.


2 cups Bisquick
2 eggs
1 cup milk

Combine ingredients and mix thoroughly. Pour half of batter into a sprayed 9x13" cake pan. Bake at 400°, 10 minutes.

2-3 chicken breasts, cooked and cubed
1 lb. frozen mixed vegetables
1 can (family size) cream of chicken soup

Combine ingredients, pour over baked crust. Top with remaining batter. Bake for 30 minutes, until golden brown.


2 cups flaked salmon, cooked or canned and drained
½ cup fine bread crumbs
¼ cup butter
2 eggs, slightly beaten
1 tbsp. chopped parsley
Salt, pepper and Worcestershire sauce to taste
Chopped onion, green pepper and celery, if desired.

Combine ingredients and place in a greased baking dish. Set in a pan of hot water, 1 inch deep. Bake at 350°, about 30 minutes, until firm.

OUTDOOR FURNITURE CLEANING Commercial products: "Pro Formula 409" Fantastik; All Purpose Cleaner."

Combine 2 cups baking soda with 1 cup vinegar to ½ gallon of warm water. Scrub with Johnson's Baby Shampoo. Protect furniture by applying a layer of auto wax.

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Rhubarb Anyone?

Spring brings so many beautiful things to life! One of the all time Open Line favorites is harvesting the fresh rhubarb; here are some new ideas for whipping up breads, muffins, jam and desserts.


3 cups rhubarb, chopped fine
1½ cups sugar
2 tbsps. cornstarch
¼ cup water
1 tsp. vanilla

Crust & topping:
1½ cups flour
1½ cups quick cooking oats
1 cup margarine
1 cup brown sugar
½ tsp. baking soda
1 pkg. (3oz.) strawberry or raspberry gelatin (dry)

Cook filling ingredients, except vanilla, until thick. Let cool. Add vanilla. Combine crust ingredients, except gelatin. Put half into bottom of 9x13" pan. Spread filling on crust. Sprinkle on gelatin. Top with remaining crust. Bake at 375° for 30-35 minutes. Refrigerate before slicing.


4 cups rhubarb, chopped
1 cup sugar
1 yellow cake mix, dry
1 3 oz. pkg. Strawberry gelatin, dry
1 stick margarine
1 cup water

Place rhubarb in 9x13" pan. Sprinkle on sugar. Sprinkle on cake mix. Sprinkle on gelatin. Drizzle on melted margarine. Pour on water. Bake at 350°, 45-60 minutes. Until done.


5 cups diced rhubarb
½ cup water
2 pkgs. (3 oz.) raspberry gelatin
4 cups sugar
1 can (21 oz.) blueberry pie filling

Cook rhubarb in water to a mush. Add sugar and cook over low heat until dissolved. Bring to a boil, continue boiling for 2 minutes. Add gelatin and pie filling; stir until gelatin is dissolved. Pour into jars and cool. Store in refrigerator.


4 cups rhubarb, cut in ½ inch pieces
2 eggs, lightly beaten
2 cups sugar
2 tsps. cinnamon
½ cup oil
1 cup chopped nuts (optional)
2 cups flour
1 tsps. salt
2 tsps. baking soda

Put rhubarb in a large bowl. Stir in eggs. Add sugar, cinnamon, oil and nuts; mix well. In separate bowl, combine flour, salt and soda. Add to rhubarb mixture. Stir only enough to dampen. Pour into a greased 9x13" pan.

Combine 3 tbsps. brown sugar with 1½ tsps. cinnamon. Sprinkle over cake batter. Bake at 350°, 45-50 minutes. A very moist cake.


3 cups rhubarb, chopped
½ cup water

Boil until rhubarb is tender. Add 1 package (3 oz.) strawberry gelatin and 2½ cups sugar. Stir well until dissolved. Cool. Pour into sterilized jars. Freeze or refrigerate.


8 cups chopped rhubarb
4 cups sugar

Combine and let set overnight in non metal container. Bring to a boil; let simmer for 10 minutes. Stir in your choice of pie filling (see below) and return to a boil. Stir in 2 (3 oz.) boxes of gelatin (not sugarfree) stir until dissolved. Ladle into jars, refrigerate or freeze.

If you use: Apricot pie filling, use apricot gelatin. Strawberry, use strawberry, Cherry, use cherry. Blueberry, use raspberry.

(from "Really Rhubarb" cookbook)

2½ cups rhubarb, chopped
2½ cups all purpose flour
½ cup chopped walnuts or pecans
1 tsp. baking powder
2 tsps. baking soda
1 tsp. salt
¼ tsp. ground nutmeg
1 cup firmly packed brown sugar
1¼ cups buttermilk
½ cup vegetable oil
1 large egg
2 tsps. vanilla extract

Heat oven to 375°. Use paper cups or greased muffin tins. In a large bowl, mix flour, nuts, baking powder, soda, salt and nutmeg. In small bowl, beat brown sugar, buttermilk, oil, egg and vanilla. Stir into flour mixture just until moist. Fold rhubarb into batter. Spoon into muffin cups. Bake 18-20 minutes or test in center for doneness. Makes 18.

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1 cup sugar
2 tbsps. quick cooking tapioca
¼ tsp. nutmeg
¼ cup orange juice
3 cups cut rhubarb
1 cup sliced strawberries
1 tbsp. butter or margarine

Combine sugar, tapioca, salt, nutmeg, orange juice and rhubarb. Place in 9 inch pie pan. Top with strawberries. Dot with butter. Preheat oven to 400°. Bake 40-50 minutes.

One of our special guests this year was Hayley Matson, from Farmland Foods in Kansas City. She prepared the following recipes for the show; absolutely fabulous! The dip was a huge favorite with the WMT staff. It's prepared in a hollowed out bread; Haley did it with a Hawaiian bread which made a unique combination of flavors.


16 oz. smoked bacon
1 lb. loaf bread: Hawaiian, sour dough, pumpernickel or rye
8 oz. cream cheese, softened
16 oz. sour cream
4 oz. chopped green chilies, drained
6 green onions, chopped

Cook bacon until crisp; drain, crumble and set aside. Cut top off bread to form a cover. Remove bread inside loaf, leaving a ½ inch shelf of bread. Cut removed bread into 1 inch cubes. Combine cream cheese, sour cream, chilies, and onions. Stir in the bacon. Spoon mixture into bread and replace the cover. Wrap bread in heavy foil and bake at 350° for 1¼ hours. Serve bread with bread cubes, crackers or veggies for dipping.

Have you ever wanted to try to make your own cookies that are like the Girl Scout Thin Mints? One of our listeners thinks this recipe comes very close:


1 box at butter crackers (Ritz, etc.)
Some chocolate almond bark
Some oil of peppermint, to taste

Melt chocolate, add peppermint; mix well. Dip crackers in mixture. Set on wax paper to harden.

(from Favorite Brand Name Recipes)

1 pkg. (16 oz.) uncooked lasagne noodles
¾ tsp. tarragon, crushed
3 cups prepared white sauce
1½ lb. seafood, cut in bite sized pieces (any firm fish)
2 cups shredded mozzarella cheese
¾ cup (3 oz.) shredded parmesan cheese

Prepare noodles; drain. Add tarragon to white sauce. Grease a 9x13" baking dish. Layer 1/3 of the noodles, half the seafood, 1/3 mozzarella, 1/3 parmesan, 1/3 white sauce. Repeat these layers. Top with remaining noodles, cheeses and white sauce. Preheat oven to 350°. Bake for 30 minutes, until bubbly. Remove from oven and let stand for 10 minutes before cutting.


12 oz. white cheddar cheese, finely shredded
¼-1/3 cup finely diced onions
1-2 tbsps. mayonnaise

Mix all ingredients in a pie plate. Top with red raspberry jam. Serve with crackers.


1 tbsp. butter
2 lbs. chicken (3 full hind quarters)
1 medium onion, chopped fine
1 medium green pepper, chopped fine
2 celery stalks, chopped fine
1 medium green apple, chopped fine
1½ tsps. salt
1/8 tsp. cloves
1/8 tsp. cayenne pepper
2 tbsps. flour
1 tbsp. curry powder
6 cups chicken broth
Juice of 1 lemon (3 tbsps.)
Hot, boiled rice

Cut chicken into pieces. Brown chicken lightly. Add onion, green pepper, celery and apples. Stir in salt, cloves and cayenne. Continue to cook, stirring, until onions are slightly soft. Sprinkle on the flour and curry powders; mix well. Add chicken broth gradually; stir until mixed through. Bring to a boil then reduce heat and simmer for 45-60 minutes, until chicken is done. Let mixture set in refrigerator overnight. (Can be frozen.) To serve. skim off the fat, heat and stir in the lemon juice. Serve over hot rice in a bowl.


4 skinless, boneless chicken breasts, thawed
1 can chicken broth
1½ cups salsa
1-1½ cups uncooked instant rice.

Put chicken, broth and salsa in a skillet; bring to a boil for 15 minutes, until it bubbles. Add rice and simmer for 10 minutes.

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1 cup brown sugar
1 cup butter, or margarine
1 egg
1 tsp. vanilla
1¾ cups flour
1 cup chopped walnuts
½ cup apricot jam

Cream together the sugar, butter, egg and vanilla. Stir in the flour and nuts. Spoon half of batter into a greased 9x9" pan. Spread jam over batter. Spread remaining batter on top of jam. Bake at 325°, for 50 minutes. Cool at least 10 minutes before slicing.


2 pkgs. crescent rolls
1 egg, divided
2 8 oz. pkgs. cream cheese, softened
1 tsp. vanilla
1 cup sugar
½ cup sugar
1 tsp. cinnamon

Preheat oven to 325°. Press 1 pkg. rolls into greased 9x13" baking dish. Combine egg yolk with cream cheese, vanilla and 1 cup sugar; beat until fluffy, then spread over rolls. Top with second package of rolls. Beat egg white until stiff; brush on top of rolls using pastry brush. Combine ½ cup sugar with cinnamon; sprinkle on top. Bake for 30 minutes.

P.O. Box 2147
Cedar Rapids, IA 52406
319-365-0600 or 1-800-332-5401


Six issues per year published bi-monthly by the WMT Stations, Inc., P.O. Box 2147, Cedar Rapids, IA 52406.

Subscription Rate: $6.00 per year
Open Line hours: 9-10am Open weekdays; 10-11 am Saturdays
Gary Edwards, Open Line Host and Editor
Doug Wagner, Saturday Open Line Host

If you would like a copy of the index of recipes from the 1998 Open Line Bulletins, just send a self addressed, stamped business envelope with a check for $1.00, to the Open Line Index at our mailing address above. Remember, if ordering a separate item from the Open Line, you must make a separate check.

Click here to go to the next month of 1999.

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