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2 cups flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
3 eggs
2 cups buttermilk
6 tablespoons oil

Separate eggs. Beat yolks till foamy and light. Add 1 cup of the buttermilk and beat together. Meanwhile, measure and sift together the flour, salt, soda, and baking powder. Add to egg yolks and beat well. Beat in remaining buttermilk. Add oil. Beat egg whites until stiff, then fold in and batter is ready to use.


1 cup corn syrup (light or dark)
1 cup sugar
3 eggs, slightly beaten
½ teaspoon vanilla
1/3 cup chunk style peanut butter

Mix ingredients thoroughly and gut in unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and finish baking as if baking custard pie.


Put ¼ cup peanut butter in saucepan. Prepare cooked pudding according to directions using pan with peanut butter in it. Pudding must be cooked, as instant will not work with peanut butter. Pour into baked pie shell.


1 cup soft butter
1¾ cups sugar
2 cups flour
3 tablespoons cocoa
1 teaspoon soda
1 teaspoon vanilla
2 eggs
½ cup buttermilk
1 cup cola soft drink
1½ cups miniature marshmallows

Combine all ingredients except cola and marshmallows. Blend at low speed of mixer, then beat for one minute at medium speed. Add cola and blend well. By hand, add marshmallows. Pour into greased 13 by 9-inch pan and bake in a preheated 350° oven for 40 to 45 minutes or until done. Cool cake before icing.


Mix ½ cup soft butter, 1/3 cup cola, 4 cups powdered sugar and 3 tablespoons cocoa until smooth, then stir in 1 cup chopped pecans. (Marie Kelty, Fanny Farmer Candy Shop, Cedar Rapids, Iowa)


Make a layer of vanilla wafer crumbs in a 9 by 13-inch pan. Mix 1 package of lemon and 1 package orange Jello with just 3 cups water. When it starts to thicken, pour over crumbs. Cover with 2 cans apricot pie filling. Mix 3 egg yolks, 2 cups powdered sugar and 1 cup margarine. Fold in 3 egg whites, beaten stiff. Pour over apricot pie filling and spread evenly. Cover that with 1 pint of Cool Whip. Top with a few more vanilla wafer crumbs and chill overnight. Serves 15.

FROM ANYWHERE IN THE STATE OF IOWA, CALL US ON OUR SPECIAL IOWA LINE. THE NUMBER IS 800-332-5401. You do not need our area code with this number.

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½ cup shortening
1½ cups sugar
1 egg
2 cups sifted flour
1 teaspoon soda
½ teaspoon salt
1 teaspoon vanilla
1 cup sour milk
1½ cups sliced rhubarb
Sugar and cinnamon

Cream shortening and sugar well and add the egg. Sift dry ingredients and add alternately with sour milk. Add vanilla and rhubarb last. Bake in a 9 by 13-inch pan, for 40 minutes at 350°. Sprinkle sugar and cinnamon on top after baking while cake is hot.


Melt 1 stick of butter or margarine in bottom of 10-inch torte pan and add 1½ to 2 cups brown sugar. Stir well. Add 3 cups rhubarb, cut up and remove from heat. For cake batter, mix 1 cup sugar, 2 egg yolks, and ½ cup hot water. Sift 1½ cups flour with 2 teaspoons baking powder and a dash of salt and add to sugar, egg yolks and hot water. Fold in two beaten egg whites and 1 teaspoon vanilla. Pour over margarine, sugar and rhubarb in pan. Bake at 350° for 35 to 45 minutes. (No shortening in cake batter).


1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons shortening or butter
1 egg
2 tablespoons milk
3 cups cut-up rhubarb
1 package strawberry jello
1 cup sugar
½ cup flour
1/3 cup melted butter

Mix 1 cup flour, 1 teaspoon baking powder and ¼ teaspoon salt. Cut in the 2 tablespoons shortening or butter. Beat the egg and milk together and add to make batter for the crust. Press into bottom of 9-inch square pan. Spread rhubarb over dough. Sprinkle jello (dry) over rhubarb. Mix sugar, flour and melted butter for topping and sprinkle on top. Bake 40-45 minuets at 350° to 375°.


Unbaked pie shell
2½ cups rhubarb
1½ cups sugar
1 egg, beaten
1 1/3 cups soft bread crumbs
dash of salt

Mix until rhubarb and crumbs are coated with egg and sugar mixture. Put in unbaked pie shell. Dot with butter and bake in preheated oven at 425° for 10 minutes. Reduce heat to 375° and bake for 25 minutes longer or until done.


1½ cups sugar
3 tablespoons quick tapioca (¼ cup)
¼ teaspoon salt
¼ teaspoon nutmeg
3 cups rhubarb, cut in ½-inch pieces
1 cup sliced fresh strawberries (or 1 can drained sour tart red pie cherries)

Combine sugar, tapioca, salt and nutmeg and stir together real well. Add strawberries and rhubarb and stir just enough to coat rhubarb and strawberries. Let stand about twenty minutes. Make pastry for two crust nine-inch pie. Spoon into pie shell. Dot with 1 tablespoon butter. Top with lattice crust and bake at 400° for 35 to 40 minutes.


1 cup flour
½ cup soft margarine or butter
5 tablespoons white sugar
pinch of salt

Mix and put in 9 by 13-inch cake pan. Pat down and bake at 350° for 10 minutes.

2 eggs
1½ cups sugar
orange rind (optional)
¼ cup flour
¾ teaspoon baking powder
3 cups rhubarb

Mix together and spread over baked crust. Bake for 35 to 40 minutes at 375° for metal pan or 350° for glass baking dish.

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¾ cup butter or margarine
1/3 cup vinegar
¼ cup honey
2 cloves garlic, minced
2 teaspoons salt
½ teaspoon dry mustard
½ teaspoon dry marjoram
dash of pepper

Combine and mix well. Does not have to be cooked.


1 3-½ pound chicken, cut in serving pieces
2 tablespoons fat
1 medium size onion, chopped
2 tablespoons vinegar
2 tablespoons brown sugar
¼ cup lemon juice
1 cup catsup
½ tablespoon prepared mustard
1 cup water
½ cup chopped celery
salt and pepper to taste
dash of red pepper
2 tablespoons WOR sauce (optional)

Brown chicken in the 2 tablespoons fat. Remove chicken and add the remaining ingredients to fat and drippings in skillet. Simmer slowly for 30 minutes. Pour over chicken and bake at 350°, covered, for 1 hour and fifteen to thirty minutes.


1/3 cup poppy seeds
1 cup water
1 package yellow batter cake mix
4 eggs
1 scant cup cooking oil
1 package instant butterscotch pudding

Soak poppy seeds in water for 10 minutes. Combine remaining ingredients and mix and beat for two minutes. Bake at 350° for 45 minutes.


Mix three 46-ounce cans Hi-C Hawaiian punch, three packages of pre-sweetened raspberry flavor Kool Ade and 4½ quarts water. Add three large bottles Seven-Up just before serving.


1½ cups sifted flour
3 teaspoons baking powder
¾ teaspoon salt
¾ tablespoon shortening or margarine
¾ cup milk

Mix dry ingredients. Cut in shortening, add milk and stir to form soft dough, 15 to 20 minutes before the chicken is done, drop by spoonfuls on top of broth. Cover tightly and cook 15 to 20 minutes. Do not remove cover during cooking.


2 cups flour, sifted
4 teaspoons baking powder
½ teaspoon salt
¾ cup milk

Mix flour, baking powder and salt. Add milk slowly until a smooth batter is produced. Cover closely and let steam 10 minutes.


1 pound navy pea or Great Northern beans
1 tablespoon salt
1 cup dark brown sugar, packed
½ teaspoon dry mustard
¼ teaspoon ground cloves
2 tablespoons minced onion
5 ounces fat salt pork, partially sliced

Cover beans amply with water in a six quart sauce pot and soak overnight. Simmer over low heat for one hour. Mix salt, sugar, mustard, cloves and onion and stir into beans. Put into 2½ quart bean pot. Bury salt pork in beans. Add boiling water to cover. Cover and bake at 350° for 6 to 7 hours. Add water from time to time to determine thickness of beans. Remove cover just before taking from oven to brown top.


Cook two pounds navy beans as for soup. Salt and pepper and add other seasonings. Then put in baking dish with 3 cups white sugar and bake at 350° for two hours. (Mrs. Harold Jones. Hayesville, Iowa)

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Prepare cauliflower by separating rosettes. Wash in cold water, drain and slice. Cover with salt and let set for 16 hours. Rinse well through three or four waters before using in pickling solution. Bring 4 cups white vinegar, 4 cups sugar, 1 tablespoon mixed spices in a cheese cloth bag to a boil. Add cauliflower to boiling syrup. Boil about 15 minutes. Remove spice bag. Put in sterilized pint jars and seal tight (the cauliflower not the spice bag.)


1 3-ounce package orange jello
1 cup orange juice, heated
1 cup ginger ale

Mix. Let thicken slightly, then beat until foamy. Chill till set.


Make a graham cracker crust with vanilla wafers. Put in bottom of 9 by 13-inch pan, reserving a few crumbs for top. Prepare two packages (makes 4 cups) Dream Whip. Add 1 pound miniature marshmallows, ¾ pound crushed peppermint sticks and 2/3 cup nuts. Fill pan, top with crumbs and chill overnight.


3 pounds ground beef
1½ cup cracker crumbs
½ teaspoon salt
½ teaspoon garlic powder
diced small onion
2 tablespoons green pepper
1 egg
1 can tomato sauce with onions

Mix and shape into meatloaf. Bake for 45 minutes at 375°. Remove from oven and spread six slices of American cheese over the top. While meatloaf is cooking, thaw 2 boxes mixed vegetables and mix with ½ teaspoon thyme. Toss well. Arrange vegetables on and around meat-loaf after topping with cheese and pour another can tomato sauce with onions over the entire dish and return to oven 45 minutes to an hour.

The following poem was composed by Mrs. Dovie Kotlinek and dedicated to Mrs. Emma Shimerda on her 98th birthday. Mrs. Shimerda is a regular caller on the Open Line.


Please do not call me "shut-in" If my eyes can't see a star. My ears can hear soft music. My soul can travel far.

My friends do not forget me, My door is open wide. There's room for everybody, Who wants to come inside.

I meet many people. By way of radio. Who keep me well informed of things that I should know.

Nothing can shut me in, As long as God is near. He tells me of His love, and takes away my fear.

I'm really not a shut-in, Tho I may be confined Within these walls of home, I travel with my mind.

Another poem close to every homemaker was called in by Mrs. Howard Crow, of Quasqueton, Iowa.


I made a cake and it was good, It came out just as good cake should. I made some tea, fragrant strong, But sadly, no one came along.

I made a cake and it was punk, It rose and then. it went kerplunk. I made some tea, 'twas weak and thin, And all that day, my friends dropped in.


Grate 4 to 6 potatoes fine. Add enough flour to make a drop dough. Fry a medium size onion and a tablespoon butter. Bring 4 to 6 quarts water with a little salt to a boil. Drop batter into boiling salted water by tablespoons. Add butter and onions after all of batter goes in. Cook uncovered for 20 to 30 minutes.

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