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WMT is a proud sponsor of the National Kidney Foundation's Chocolate Fest. On February 2nd we again invited our listeners to bring in their best chocolate creations to be judged at the ArJay Center for the Chocolate Preview. The chocolate categories were: Cookies, Candies, Bars, Cakes and Other. Included in this issue (on page 2) are the winning recipes from The Chocolate Preview and other favorites from the Open Line. Enjoy!


1½ cups coarsely chopped pecans
1 cup chocolate chips
2 cups brown sugar
1 cup butter
1 cup light corn syrup
¼ cup water
1 can sweetened condensed milk
2 tsps. vanilla

Line an 8½ x 11" cake pan with foil; grease lightly.  Sprinkle the pecans and chocolate chips evenly over the bottom of the pan. In a heavy saucepan, combine the brown sugar, butter, corn syrup and water; bring to a boil; add the sweetened condensed milk; cook to the firm ball stage (248 degrees.) Stir in the vanilla and pour over the chips and nuts. Let cool.



1 cup flour
2 tbsps. sugar
1/3 cup butter
½ cup finely chopped pecans


1¼ cups sugar
2 tbsps. flour
2 eggs, beaten
2 tbsps. milk
2 tbsps. grated orange peel
1 tsp. vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

Combine the 1 cup flour with the sugar; cut in the butter; mix in ½ cup pecans. Press mixture in bottom of a 9x13" pan. Bake at 350° for 15 minutes. Combine remaining ingredients, mix well and pour over crust. Bake for 25-30 minutes.


4 cups rhubarb, cut up
1 cup sugar
1 pkg. gelatin
1 cake mix, yellow or white
1 stick butter, melted
1 cup boiling water

Layer ingredients in a 9x13" cake pan. Bake at 350° for 45 minutes.


1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
3 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla

Cream both sugars with the shortening; add peanut butter and mix well. Stir in the eggs and remaining ingredients. Form dough into small balls. press down with fork in two directions. Bake at 350° for 10 minutes.

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(Betty Lou Hyde)

1 cup semi sweet chocolate chips
2 squares baking chocolate
1 cup sugar
½ cup butter flavored shortening
2 eggs
1 tsp. salt
1 tsp. vanilla
1½ cups plus 2 tbsps. flour
½ tsp. baking soda
¾ cup finely chopped nuts
64 mini peanut butter cups
1 cup peanut butter chips

Combine chocolate chips and squares in a bowl and melt over hot water, stirring often, cool slightly. Combine sugar and shortening in a large bowl; beat until blended. Beat in the eggs, one at a time; add salt and vanilla. Reduce mixer to low; add melted chocolate slowly; mix until blended. Stir in the flour and baking soda with a spoon until blended. Shape into 64 balls; roll in nuts. Place balls on an ungreased baking sheet about 2 inches apart. Bake at 350° for 8-10 minutes, until set. Remove from oven and immediately press peanut butter cups into center of each cookie. Let cool for 2 minutes on baking sheet before removing to rack. For drizzle, place peanut butter chips in a sealable plastic bag; place bag in hot water and work the bag with fingers to mix up. Cut a tiny tip from corner of bag, squeeze the drizzle over cookies.

(Genevieve High)

1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioner's sugar until combined. Shape dough into 1 inch balls; press one on top of each pretzel. Place balls on waxed paper lined baking sheets; refrigerate until peanut butter mixture is firm (about 1 hour.)

(Cecelia Gulrud)

½ cup margarine/butter
1 pkg. Pillsbury Moist Supreme Devils Food Cake mix
6 oz. pkg. butterscotch chips
6 oz. pkg. semi sweet chocolate chips
1 cup coconut
1 cup nuts (optional)
1 can sweetened condensed milk

Preheat oven to 350°. In a large bowl, cut the margarine into the cake mix with a fork, or pastry blender, until crumbly; sprinkle evenly over bottom of an engrossed 10x15" baking pan, press down lightly. Sprinkle on the butterscotch and chocolate chips, coconut and nuts. Pour sweetened condensed milk evenly over the top. Bake at 350° for 20-30 minutes, until light golden brown. Cool completely, cut into bars.

(Mabel Fisher)


2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
¼-1/3 cup cold water

Blend all ingredients until pea sized clumps form. Add just enough water to form dough. Refrigerate dough for 30 minutes; press into 10 inch tart pan; let stand awhile. Preheat oven to 375°; bake for 15-20 minutes, until golden: cool completely.


¾ cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened

Whisk the chocolate into the hot cream until blended. Whisk in the butter until combined. Wash and thoroughly dry 2 cups of fresh strawberries; slice and line the bottom of the crust. Spoon white chocolate mixture over berries; chill thoroughly. Before serving, garnish with whole or sliced berries or shaved chocolate. Could also be made with cranberries.

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 (Carolyn Junge)

2 cups chocolate chips
2 6 oz. chocolate candy bars
1 tsp. vanilla
2 tsps. paraffin

Melt the chips, candy bars and paraffin; stir in the vanilla. Make some forms/molds for the teacups, e.g.: a small cottage cheese or yogurt container. Coat the inside of the forms with a thick layer of chocolate mixture; quickly, place in refrigerator to harden. Remove chocolate from forms, gently, by dipping forms in hot water to loosen. Connect the two pieces together with some frosting or extra chocolate. Mix some cocoa into some whipped topping; spoon into top of each cup. Keep chilled.

(Homemade Shake n Bake)

1/8 tsp. black pepper
2 cups dry fine bread crumbs
¼ cup chopped parsley
2 tsps. salt
1 clove garlic, crushed
¾ cup grated parmesan cheese

Combine all ingredients, well. Use to coat chicken/pork in a paper sack, one piece at a time. Dip meat in some melted butter; place on a cookie sheet, skin up. Bake at 350° for 1 hour, turning halfway through.


½ cup flour
1 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. paprika
1 tsp. dried mustard
1 tbsp. parsley flakes

Mix all ingredients, place in a paper sack. Shake a piece of chicken in the bag, to coat; dip in ¼ cup melted butter. Place chicken, skin side down, in a 9x13" pan. Bake at 375° for 1 hour, turning halfway through.

(or turkey or ham)

3-4 cups diced cooked chicken, turkey or ham
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups uncooked, crumbled noodles or macaroni or lasagna
¾ cup chicken broth, or milk
2 tbsps. onion flakes
½ lb. American cheese, cubed

Mix all ingredients; put in a greased 3 qt. casserole dish; refrigerate overnight. Sprinkle on some crumbled potato chips and paprika. Bake at 325° for 1¼ hours, until bubbly or cheese melts.


Bones and trimmings from a turkey (or 2 chickens)
6 cups water
3 cubes chicken bouillon
1½ tsps. salt
¼ tsp. poultry seasoning, or ground sage
1 bay leaf
3 medium carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
½ cup rice, or 1 cup noodles (uncooked)
2 tbsps. minced parsley

Combine the bones and trimmings: add next ingredients through the bay leaf. Cover pot and let simmer for 1½ hours. Remove the bones; cut off the meat and return to pot. Add remaining ingredients, except parsley. Cover the pot and simmer another 30 minutes. Garnish with parsley before serving.

(serves 24)

10 cups diced cooked chicken
10 cups chopped celery
2 bunches of green onions, tops sliced
2 cans (4 oz.) chopped green chilis
1 can (5¾ oz.) pitted, ripe olives, drained and sliced
2 cups slivered almonds
5 cups (20 ozs.) shredded cheddar cheese, divided
2 cups mayonnaise
2 cups sour cream
5 cups crushed potato chips

Combine first 6 ingredients: add 2 cups cheese. Mix the mayonnaise and sour cream; add to chicken mixture; toss. Put mixture in two. greased 9x13" pans; sprinkle chips over the top; sprinkle on remaining cheese. Bake, uncovered, at 350° for 20-25 minutes, until hot.

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1½ lb. boned pork shoulder, chopped very fine
½ tsp. salt
1 tsp. MSG (mono sodium glutamate)
1 tsp. rice wine/dry sherry
1 tbsp. sesame oil
½ tsp. fresh, minced ginger root
2 tsps. finely chopped green onion
1 egg, slightly beaten
2 tbsps. corn starch
1 tbsp. water
Oil for frying

Mix all ingredients well; knead thoroughly until smooth. Shape into small meatballs. Roll balls in additional cornstarch. Heat oil and fry balls until done. Serve with cabbage or rice.


1 pkg. hash browns
½ cup finely chopped onion
2 cups finely diced ham
6 ozs. shredded cheddar cheese
3 eggs
Salt to taste
1 cup milk
6 ozs. shredded mozzarella cheese

Grease 9x13" pan. Layer the hash browns, onions, ham and cheddar cheese. Beat the eggs, salt and milk together; add to pan. Refrigerate for at least 3 hours, or overnight. Bake at 350° for 1 hour. Top with the mozzarella cheese, bake additional 30 minutes. Let stand for 15-20 minutes outside the oven.


2 lbs. round steak, cubed
2 tbsps. butter
1 large onion, chopped fine
4 whole cloves
4 whole allspice
1 bay leaf
1 tbsp. brown sugar
2 tbsps. vinegar
2 tbsps. flour
¼ cup (plus) water

Melt butter in the skillet. Add the onion and sauté to golden brown. Add the cloves, allspice, bay leaf, brown sugar and vinegar. Add the meat; stir to coat meat. Cover skillet tightly; let simmer until tender, about 1-1½ hours. Add the flour and brown it. Add enough water to make a thick gravy, about ¼ cup. Add cooked noodles or dumplings.


1 lb. ground ham
½ lb. grated cheddar cheese
8 ozs. Kluski noodles, broken in small pieces
2 cups milk
1½ tsps. dry mustard
1 tsp. horseradish

In a 9x13" casserole pan, mix the ham, cheese and noodles. Combine the milk, mustard and horseradish, pour over noodles. Cover the dish and bake at 350° for 45 minutes. If noodles are too dry, just add a little milk to noodles, especially around the edges.


1 egg, slightly beaten
½ cup milk
2 tbsps. yellow corn meal
1 cup Bisquick
¼ tsp. paprika
½ tsp. dry mustard
1/8 tsp. cayenne pepper

Mix all ingredients together well. Insert sticks in hot dogs, dip in batter and deep fat fry until golden brown.


1½ lbs. Bok Choy
½ cup shredded Swiss cheese
1 tbsp. butter
1 tbsp. flour
¼ tsp. salt
1/8 tsp. ground nutmeg
1 cup Half 'N Half
2 tbsps. fine dried bread crumbs
1 tbsp. butter

Wash the bok choy; cut off the leaves and set aside. Cut the stems into ¼ inch slices, cut leaves into ½ inch strips; place in a 6x10" pan. Sprinkle on the cheese. Put the butter in a skillet, melt. Add the flour, salt and nutmeg; cook over low heat until smooth and bubbly: remove from heat and stir in the Half 'N Half; pour mixture over the bok choy. Mix the bread crumbs with butter; sprinkle on top. Broil. about 4 inches away, until golden brown and bubbly.


2 lbs. Southern style frozen hash browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese, divided
8 ozs. sour cream
1 can cream of chicken soup

In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done: sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray, layer ingredients in order given, cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.

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8 ozs. sausage meat, crumbled
¼ cup finely chopped onion
1 can (14 oz.) sauerkraut, well drained and snipped
2 tbsps. dry bread crumbs
3 ozs. cream cheese, softened
2 tbsps. parsley
1 tsp. prepared mustard
Some garlic salt
¼ tsp. pepper
1 cup all purpose flour
¼ cup milk
2 eggs, well beaten
1 cup bread crumbs

In a skillet, brown the sausage and onions; drain. Add the sauerkraut and 2 tbsps. crumbs. Combine the cream cheese with parsley mustard, garlic salt and pepper; stir this into the sausage mixture; chill. Shape the meat into balls; coat with flour. Combine milk and eggs; dip balls into this mixture, then roll balls in the bread crumbs. Deep fry the balls just until brown. Place on jelly roll pan and bake at 375° for 15-20 minutes.


3-4 medium potatoes, peeled and cubed
2 large onions, cubed
1 tbsp. caraway seed
½ tsp. salt
¼ tsp. pepper
3 pieces fried down pork (old time method)
2 tbsps. flour
¼ cup water

Boil the potatoes, onions, caraway seed, salt and pepper in 1 qt. water until potatoes are tender. When potatoes are nearly done, add the pork and heat through. Combine flour and water, beat well, then quickly stir into potato mixture.


1 medium onion
¼ cup margarine
½ cup water
¼ cup flour
1 lb. sauerkraut, drained
¼ cup flour
1 egg
¼ cup milk
Bread crumbs

Sauté the onion in the margarine. Blend the flour and water; add to onion. Add the sauerkraut and cook over low heat until mixture thickens and boils; let cool thoroughly. Chill the mixture for easy handling. Shape mixture into small balls; roll in ¼ cup flour. Combine the egg with milk; dip balls in this mixture, then roll in the bread crumbs to coat. Deep fat fry the balls until golden brown.


1 can white hominy
1 can kidney beans
1 can pinto beans
1 can yellow corn
1 can spiced tomatoes
1 lb. ground meat, browned and drained
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
Shredded cheese
Tortilla or corn chips

Drain all the cans, pour contents into a crockpot (or stock pot.) Add tomatoes, meat, taco seasoning and dressing mix. Cook until blended and heated through. Serve with some shredded cheese, chips, etc.


1½ cups ketchup
2 tbsps. liquid smoke
¼ cup brown sugar
1 onion
2 tbsps. margarine
1 garlic clove
½ cup chopped celery
2 tbsps. Worcestershire sauce
1 tbsp. dry mustard

Sauté onion and celery in the margarine. Add rest of ingredients. Put 3-5 pounds country style spare ribs in a casserole dish; add 1 glass of water, bake ribs at 350° for 2 hours; drain off liquid. Add sauce to pan, cover and bake at 350° for 30 minutes, remove cover and bake additional 30 minutes.


1 lb. diced stew meat
1 qt. water
2 tbsps. beef base (L.B. Jamison)
1 lb. carrots. diced
1 stalk celery. chopped
1-2 cups coarsely shredded cabbage
2 qts. water
4 potatoes, peeled and diced
2 lbs. tomatoes diced

Put the stew meat in 1 qt. water; bring to a boil, reduce heat and simmer for 1½ hours. Add the beef base, carrots, celery, cabbage and 2 qt. water; bring to a boil; cover and cook for 40 minutes. Add potatoes and tomatoes; cook until heated through.

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4 large eggs
2 cups sugar
1 cup all purpose flour
1 cup cocoa
1 cup butter/margarine, melted
1 tsp. vanilla extract
½ tsp. peppermint extract
¼ cup butter, softened
2¾ cups sifted powdered sugar
2-3 tbsps. milk
½ tsp. peppermint extract
3-4 drops green food coloring
3 1 oz. squares unsweetened chocolate
3 tbsps. butter

Beat eggs lightly with a wire whisk, add sugar and stir well. Combine flour and cocoa gradually stir into egg whites. Stir in the butter, vanilla and peppermint; pour into a greased 10x15" jelly roll pan. Bake at 350° for 15-18 minutes, test with toothpick for doneness. Combine ¼ cup butter with powdered sugar; stir in the milk, peppermint and food coloring. Spread mixture over brownies; put in freezer for 15 minutes. Combine chocolate and butter, melt and pour over the top of chilled bars.


½ cup butter
1 cup brown sugar, firmly packed
¼ cup milk
1¾-2 cups confectioners sugar

Melt the butter, add sugar and cook over low heat for 2 minutes, stirring constantly. Add the milk, stirring until mixture comes to a boil, remove from heat and let cool. Add the sugar, stirring, to desired consistency.


¾ cup butter/margarine
1 cup brown sugar
1/3 cup honey
½ tsp. baking soda
2 cups oatmeal
1 tsp. salt
1 tsp. vanilla
1¼ cups flour
½ cup peanut butter
1 cup chocolate chips

Preheat oven to 350°. Melt butter in a saucepan. Add all ingredients except peanut butter and chocolate chips. Press batter into a greased 9x13" cake pan. Bake for 20-25 minutes, until golden brown (don't over bake.) Remove pan from oven and spoon peanut butter on hot bars; after melted, spread evenly. Sprinkle chocolate chips evenly over top. Cool and cut.


1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.


8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar

Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.


4 slices raisin bread
2 cups milk, scalded
1 tbsp. butter/margarine
¼ tsp. salt
½ cup sugar
2 eggs, slightly beaten
1 tsp. vanilla
Ground nutmeg

Soak the bread in the scalded milk for 5 minutes. Add the butter, salt, sugar, eggs and vanilla: mix well and pour into a greased 1 qt. casserole. Sprinkle on the nutmeg. Place dish in a larger pan of water. Bake at 350° for 50 minutes, until center is firm. Microwave method: prepare as above cook on cooking level 5 for about 15-20 minutes.


2/3 cup brown sugar
4 slices buttered bread, cubed
2 eggs
2 cups milk
½ tsp. salt
1 tsp. vanilla
¼ tsp. cinnamon
¼ cup raisins

Put brown sugar in top of double boiler: add bread cubes. Beat the eggs; mix with remaining ingredients; pour over bread; do not stir. Cover and cook for 1 hour. Release the edge by running knife around edges: turn out into a bowl. Serve warm with ice cream.

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2 cups yellow corn meal
2 cups all purpose flour
2½ cups milk
½ cup real bacon bits
½ cup butter, melted
2 eggs
2 tbsps. baking powder
2 tsps. salt


1½ cups milk
1¼ cups water
1 pkg. yeast
¼ cup warm water
2 eggs
1 cup sugar
2 tsp salt
½ cup vegetable shortening
8 cups flour
Some flour, margarine, sugar, cinnamon

Combine milk and water; scald. Combine yeast with warm water to soften; add eggs, sugar, salt, shortening and flour. Combine milk mixture with yeast mixture, mix well and put in a greased bowl at 5 PM, let set on counter, uncovered. At 10 PM, cut the dough in half, roll out on a floured surface; spread on some margarine; sprinkle with some sugar and cinnamon. Roll up dough, then cut into 1 inch slices and place on two, greased 9x13" pans. Let rolls set out on the counter, uncovered, until 6 AM (or a little later.) Preheat oven to 350°, bake for 10-12 minutes. Let cool. Frost with a butter creme frosting or glaze.


1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.


1 lb. loaf of sourdough bread, unsliced
1 lb. Monterey Jack cheese, sliced
½ cup melted butter/margarine
½ cup chopped green onion
2-3 tsps. poppy seed

Cut bread lengthwise and crosswise in 1 inch sections, down to within ¼ inch of bottom of the loaf. Insert cheese between cuts of the bread. Combine the butter, onion and poppy seed; drizzle over bread. Wrap bread in foil and place on a baking sheet. Bake at 350° for 15 minutes. Remove foil and bake bread additional 10 minutes, until cheese is melted.


2 cups flour
1 cup sugar
1 cup milk
1 egg
1 stick butter
1 tsp. vanilla
2 cups blueberries, or ground cherries

Cream together the flour, sugar, milk and egg. Add butter, vanilla and berries. Pour into a greased loaf pan. Bake at 350° for 40 minutes.


2¼ cup bread flour
7/8 cup warm water
1 tbsp. dry milk
1 tsp. salt
½ tsp. garlic powder
1 tbsp. sugar
1 tsp. butter, or lard
1½ tsps. yeast
¼ cup butter, softened
¼ cup olive oil

Put flour, water, dry milk, salt, garlic powder, sugar, butter and yeast in bread machine pan; put on the "dough" cycle and turn machine on. If machine does not have "dough" cycle, turn machine on and remove after 1½ hours. Remove dough onto a lightly floured surface; let rest for a few minutes. Roll dough out to ½ inch thickness; cut into diamond or random shapes. Melt the butter and combine with olive oil. Dip each piece of dough into the butter mixture and place in a greased loaf or bundt pan; continue layering the dough pieces, sprinkling some parmesan cheese on each layer. Cover the dough and let rise for 50 minutes, until doubled. Preheat oven to 375°, bake for 30 minutes, until golden brown.

CARDAMOM BREAD (Bread Machine)

2 cups flour
¾ cup oatmeal
¾ tsp. salt
3 tbsps. powdered milk
¼ cup sugar
1 tsp. ground cardamom
1 egg, plus water to make 1 cup
2 tbsps. butter
1 tsp. yeast

Mix ingredients, in order, add to machine. Bake.

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1 box cake mix (any kind)
2 eggs
½ cup oil
1 cup chocolate chips
½ cup chopped walnuts

Grease cookie sheets. Preheat oven to 350°. Combine cake mix, eggs and oil; stir in the chips and nuts. Roll dough into walnut sized balls; place on cookie sheets. Bake for 10-12 minutes. If made with lemon or pineapple cake mix, just leave out the chocolate chips.

(1½ lbs.)

½ cup + 2 tbsp. warm water
½ cup cooked or canned pumpkin
¼ cup butter, softened
¼ cup instant dry milk powder
¼ cup packed brown sugar
1 tsp. cinnamon
½-1 tsp. ground nutmeg
¾ tsp. salt
1/8 tsp. ground ginger
2¾ cup bread flour
1 pkg. dry yeast, or 1½ tsp. bread machine yeast

Layer ingredients in the order given. Select the basic setting. Select light crust color. Turn machine on; check dough after 5 minutes of mixing if needed, add 1-2 tbsps. water to make sticky dough. to pieces.

If you would like an index of all the recipes included in the 1999 Open Line Bulletins, just send $1.00 with a self-addressed, stamped, business sized envelope to: WMT Open Line Index, P.O. Box 2147, Cedar Rapids, IA 52406.

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