MAY/JUNE  PAGES 12345678

Page 1 Top of Page

The miraculous variety of Spring is reflected in the pages that follow. Hearty main dishes, fresh fruits and vegetables, and some timely, worm weather ideas are served up in a sort of seasonal smorgasbord. We hope you enjoy it all. By the way, we'll soon have exciting news about new, 3 ring binders for your collection of Open Line "Bulletin". Keep listening!


1 package dry onion soup mix
8 ounce jar apricot preserves
1 small jar of Russian salad dressing

Mix together well and store overnight in the refrigerator.


2 pounds lean ground beef
1 8 ounce can of stewed tomatoes
½ cup chopped onions
¼ cup chopped green pepper
2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon ground black pepper
3 Shredded Wheat biscuits

Mix all ingredients together thoroughly. Form into loaf and place in a greased baking pan. Bake at 375° for about 1 hour or until done. Drain. Serve.


3 carrots, cut in 3 inch pieces
3-4 pounds corned beef brisket
2 3 medium onions, quartered
1 or 2 cups water

Put all ingredients into the crockpot, in the order given. Push wedges of cabbage into the liquid to moisten. Cover. Cook on low for 10-12 hours or on high for 3 hours.


1 can Del Monte "Peg Leg" corn, drained
1 can French cut green beans, drained
1 can small peas, drained
1 can full chopped celery
½ can chopped onions, red
1 red and 1 green pepper, chopped
1 can full chopped carrots

Combine all of the vegetables and set aside. Meanwhile, bring to a boil:

1 teaspoon salt
½ teaspoon pepper
½ cup oil
¾ cup vinegar
1 cup sugar
1 teaspoon water
1 teaspoon celery seed

Boil and stir for 2-3 minutes. Cool, pour over the vegetables and let stand overnight in the refrigerator.


1 pound ground ham
1 pound ground lean pork
1½ cups bread (or cracker) crumbs
2 beaten eggs
1 cup milk
1 can sliced pineapple, drained
½ cup pineapple juice
½ cup vinegar
½ cup brown sugar

Mix the meats, crumbs, eggs and milk. Make into thin patties. Make a sandwich with 2 patties of the meat mixture and a slice of pineapple in between. Poke a hole in the center to make a donut shape. Then, mix the pineapple juice, vinegar and brown sugar well. Put the donuts in a shallow pan. Bake at 300° for 1¼ hours, basting frequently with the pineapple sauce.


Wrap a slice of bacon around a plain bread stick and microwave for about 1 minute per stick. Serve hot.

Page 2 Top of Page


4 cups uncooked, long grain rice
4 tablespoons instant chicken bouillon
1 teaspoon salt
2 teaspoons dried tarragon
2 teaspoons dried parsley flakes
¼ teaspoon white pepper

Combine all ingredients, in a bowl, and mix well. Store in an airtight container To prepare: use 1 1/3 cups of the "mix" with 2 cups of cold water and 1 tablespoon butter or margarine. Bring to a boil; cover; and reduce heat to simmer until all liquid is absorbed (about 15-20 minutes.)


Put 4 tablespoons of butter into the bottom of a 1½ quart casserole. Melt in the oven. Then, add 1 cup of raw rice, 2 cans of plain onion soup, and 1 cup water. Bake at 350° for about 45 minutes, uncovered. Some mushroom stems and pieces are optional.


8 strips of bacon, diced
3 eggs
1½ cups milk
½ cup Bisquick
½ cup butter, melted
a dash of pepper
1 cup shredded cheddar or American cheese

Fry the bacon until crisp. Drain well. Next, in a blender, combine the eggs, milk, Bisquick, melted butter and pepper. Cover and blend on high for about 15 seconds. Pour into a greased, 9 inch glass pie plate. Sprinkle with the bacon and cheese. Gently press the bacon and cheese below the surface (with the back of a spoon). Bake at 350° for 30 minutes. Let it set for 10 minutes before serving.


Peel 3 or 4 of the broccoli stalks. Cut into 2 inch by ¼ inch pieces. Parboil until tender, but crisp. Remove to a serving plate. Prepare oyster sauce:

1 clove garlic, minced fine
1 slice ginger root, minced fine
1 tablespoon sherry wine
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 tablespoon sugar

Combine all ingredients and heat to boiling. Mix well. Pour over the broccoli stalks.


1½ pounds ground pork
1 teaspoon salt
1/8 teaspoon pepper
1 can cream of celery soup
1 can (7 ounce) whole kernel corn, drained
1 medium onion, finely chopped
3 large green peppers
6 tomato slices, cut 1¼ inch thick
Parmesan cheese

Lightly brown ground pork in large frying pan, pour off drippings. Sprinkle salt and pepper over meat. Add celery soup, corn, and onion and cook slowly 10 to 12 minutes, stirring occasionally. Cut green peppers in half lengthwise and remove membrane and seeds; cook in boiling salted water for 2 minutes; invert and drain thoroughly. Fill pepper halves with meat mixture and place on rack in roasting pan. Bake in moderate oven (350°) for 15 minutes. Sprinkle salt on both sides of tomato slices and place on top of stuffed peppers. Sprinkle with Parmesan cheese and bake 15 minutes longer. 6 servings.


½ pound pork sausage
½ pound ground beef
1 tablespoon chopped onion
½ teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon basil
1½ cups cooked elbow macaroni
1 12 ounce can tomato sauce
1 can cheddar cheese soup
1 cup grated mozzarella cheese
some sliced pepperoni

Brown the ground meat and drain well. Next, add the onion and seasonings and cook a little more. To this, add the macaroni, tomato sauce and the cheddar cheese soup. Pour into a greased 9 x 9 inch pan. Sprinkle the mozzarella cheese on top. Add some pepperoni over the cheese. Bake at 350° for about 30 minutes.


1 medium onion
2 cups diced, cooked chicken
2 cans cream of mushroom soup
2 cups elbow macaroni, uncooked
2 cups chicken broth or milk
¼ pound of cubed American cheese
1 small can mushrooms, pieces and/or chopped
pimento are optional

Combine ail ingredients and mix well. Refrigerate overnight. The next day, bake at 350° for 1 hour.

Page 3 Top of Page


½ cup shortening
1½ cups brown sugar
1 egg, beaten
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups flour
1½ cups rhubarb
½ teaspoon cinnamon
½ cup sugar (additional)
½ teaspoon cinnamon (additional)

Cream the shortening and the brown sugar. Add the remaining ingredients, in the usual way. Mix well. Pour into a 9 x 13 inch pan. Sprinkle with a topping made of the additional sugar and cinnamon. Bake at 350° until it tests done.


6 tablespoons butter
2/3 cup brown sugar
½ cup milk
1 cup flaked coconut
½ teaspoon vanilla

Mix all ingredients and beat until smooth. Frost the cooled cake.


Melt ½ cup of margarine and set aside to cool. Meanwhile, blend 1 cup of flour and 5 tablespoons powdered sugar. Add the cooled margarine and mix well. Press into the bottom of a greased 8 x 12 inch pan. Bake at 350° for 15 minutes. Meanwhile, sift together.

1½ cups sugar
¼ cup flour
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg

Then, beat 2 eggs and stir into the dry ingredients. Fold in 2 cups of finely cut rhubarb. Mix well. Pour into the baked pie crust. Bake for 35 minutes more at 350°. Serve either warm or cold, with ice cream or whipped cream.


Thoroughly blend about 1 pound of graham cracker crumbs with ¾ cup melted butter and 2 tablespoons sugar. Press into the bottom of a 9 x 13 inch pan. Bake at 350° for 8 Minutes. Cool. Meanwhile, mix 2 packages of Dream Whip, per package directions. Mix  1½ cups powdered sugar into 1 8 ounce package of softened cream cheese. Then, carefully blend the cream cheese mixture with the Dream Whip and spread over the cooled crumb crust. Chill. Top with 2 cans of cherry pie filling. Refrigerate until serving.


¾ cup sugar
1/3 cup oil
1 egg
1 teaspoon vanilla
1 cup rhubarb sauce, unsweetened
¼  teaspoon cinnamon
¼ teaspoon salt
½ teaspoon soda
½ teaspoon baking powder
1 1/3 cups flour
2 cups quick oatmeal
½ cup chopped walnuts

Combine the sugar and oil. Add the beaten egg, vanilla, rhubarb sauce and the oatmeal. Mix. Sift the dry ingredients together. Add to the rhubarb mixture. Stir in the walnuts. Mix well. Drop by teaspoons onto a cookie sheet. Bake at 375° for about 15 minutes. Watch them carefully. Makes about 3½ dozen.


4 cups rhubarb, cut up
1 cup sugar
1 package red jello (strawberry, etc.)

Sprinkle the cut rhubarb into the bottom of a 9x13 inch cake pan. Sprinkle the dry jello and the sugar over the top. Then, prepare 1 package of white or yellow cake mix according to the package directions. Pour the batter over the rhubarb, etc. Bake at 350° for about 1 hour (Or a little less). Test for doneness. Cool and invert on a cookie sheet, if desired, and top with whipped cream or ice cream.



1½ cups flour
¾ cup margarine
½ teaspoon salt
1/3 cup brown sugar

Mix well, as if for a pie crust. Press into the bottom of a 9 x 13 inch pan. Bake at 350° for 12-15 minutes...or until golden brown. Meanwhile, cut up 4 cups rhubarb. In a saucepan, add 1 cup sugar to the rhubarb, plus 3 tablespoons cornstarch and ½ cup water. Cook, stirring constantly, until thick. Remove from heat and cool. Spread the cooled rhubarb mixture into the cooled crust and spread with an 8 ounce carton of Cool Whip. Finally, prepare 1 6 ounce package of instant vanilla pudding according to the package directions. Carefully, spread the pudding over the Cool Whip. Refrigerate completely. Cut into squares and serve.

TIP: To help preserve cut flowers to the water, in the vase. add 2 tablespoons of white corn syrup and a penny.

Page 4 Top of Page


5 cups rhubarb cut in pieces
3 cups sugar
1 pound orange candy slices cut in pieces

Cook rhubarb and Sugar until it begins to thicken. Add candy, cook 5-10 minutes stirring constantly. Makes 6-8 small  of marmalade


6 large bananas sliced
1 tablespoons lemon juice
¾ cup brown sugar
½ cup oatmeal
½ cup whole wheat flour
½ cup unprocessed bran
¼ teaspoon salt
1/3 cup softened butter

Arrange the banana slices in the bottom of a greased 8 x 8 inch pan. Sprinkle with the lemon juice Combine the remaining ingredients till sprinkle over the bananas. Bake at 350° until golden brown about 30-35 minutes. Serve warm. Serves six.

For Microwave Bake in an ungreased glass dish, uncovered, on full power about 12-14 minutes.


½ cup shortening
1 cup sugar
3 eggs
2 cups sifted all purpose flour
1 teaspoon soda
3 bananas mashed
½ cup chopped nuts
1 teaspoon vanilla

Add the soda to the flour. Then, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Add the flour one third at a time. Add remaining ingredients. Mix well. Pour into a greased tube or a loaf pan Bake it 350° for about 60 minutes.


6 cups water
4 cups sugar
24 ounces can frozen orange juice concentrate
12 ounce can frozen lemonade concentrate
46 ounce can pineapple juice
5 mashed bananas

Boil the water and sugar for 3 minutes. Cool. Mix in the remaining ingredients. Freeze. To serve: fill glasses half full of the "slush". Fill up with 7 Up.

TIP: To substitute brown sugar for white sugar; 1 1/3 cups granulated brown sugar equals 1 cup granulated sugar, or 1 to 1 packed brown sugar.


½ cup (1 stick) butter or margarine
1½ cups sugar
2 eggs
¼ cup sour milk (or buttermilk)
¾ teaspoon soda
½ teaspoon salt
1 cup mashed bananas (about 2 large ones)
1 teaspoon vanilla
2 cups flour

Combine all ingredients in a large mixing bowl. Mix well. Bake in 2 greased loaf pans at 350° for 45-50 minutes.


2 cups graham cracker crumbs
½ cup softened butter or margarine
¼ cup white sugar

Mix together well and press into a 9 x 13 inch pan (glass is preferred). Set aside. Meanwhile. soften an 8 ounce package cream cheese. To the softened cream cheese, add ½ cup white sugar. Mix well. Then, add 2 whole eggs and 2 tablespoons of  lemon juice. Mix well and pour over the graham cracker crust. Bake at 350° for 20 minutes. Remove from the oven and cool completely. Next, spread a #2 size call of either blueberry or cherry  pie filling over the baked torte. Chill for several hours Top with whipped cream. Refrigerate until serving.


1 cup brown sugar
¾ cup shortening (Crisco)
2 eggs
1 cup sour milk
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
the rind of 1 orange
1 cup raisins
NOTE: Grind the raisins and the orange rind together with a little flour.

Mix ingredients in the usual way. Fill the cupcake holders about 2/3 full. Bake at 350° for about 15 minutes.


Dissolve two 3 ounce packages of wild strawberry (or plain Strawberry) jello in 2 cups boiling water. Add 2  pints of vanilla ice cream and stir until melted. NOTE: You may also use strawberry ice cream. Next, break up a large angel food cake in a 9x13 inch dish (glass). Pour the ice cream, jello mixture over the top. Top with a layer of Cool Whip. Refrigerate. Serve cold.

Page 5 Top of Page


3 cups sifted flour
1 teaspoon soda
½ teaspoon salt
1 cup margarine
1 cup sugar
½ cup brown sugar
2 eggs
2 tablespoons water
1 teaspoon vanilla
mint wafers

Cream the margarine and the sugars. Blend in the eggs, water and vanilla. Mix the dry ingredients together and blend. Cover and refrigerate. Then, enclose each mint water in about 1 tablespoon of the dough. Bake on greased cookie sheets at 375° for 10-12 minutes.


1½ cups sugar
2 sticks margarine
2 egg yolks

Mix well.

1½ cups potato chips, crushed fine
2 teaspoons soda
3 cups plus 2 tablespoons flour
1½ teaspoons vanilla

Combine with the first mixture. Mix well. Refrigerate for 1 hour. Form into balls and place on greased cookie sheets. Bake at 350° for about 15 minutes.


In a large bowl, with the electric mixer, dissolve 1 package dry yeast in 1 cup warm water. Add ¾ cup evaporated milk (undiluted). 1½ teaspoons salt, 1/3 cup honey, 1 egg. 2 cups whole wheat flour. Beat at medium speed until smooth. Stir in ¼ cup melted (and cooled) butter. Set aside. Meanwhile, in another large bowl, stir together: 1 cup whole wheat flour and 3 cups all purpose flour. Cut in 1 cup butter. Next, pour the yeast batter into the butter flour mixture. Gently stir until flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours (or up to 4 days). Turn dough out onto a well floured board and knead for 5 minutes. Divide into 4 equal parts; working with one part at a time, roll into 17 inch circles. Then, cut the circle into 8 equal "wedges". Loosely roll wedge toward the point to create a crescent shape. Place with point down 1½ inches apart on an ungreased cookie sheet. Cover again with plastic wrap, and let rise until almost doubled ... about 2 hours. Brush rolls with 1 beaten egg (with 1 tablespoon water). Bake at 325° for 25 minutes. Sprinkle with sesame seeds and serve.


2½ cups warm water
2 packages active dry yeast
1 regular package yellow cake mix
4½ cups flour

Combine all ingredients and knead as you would for bread. Let rise until doubled in bulk. Divide dough into thirds. Roll out each into a rectangle (about ½ inch thick). Spread each rectangle with melted butter and brown sugar. Sprinkle with cinnamon. Roll up each rectangle and cut into ½ inch slices. Makes 12 slices. Set pieces into a pan, cover with melted butter and brown sugar in the bottom. Let rise, again. Until doubled in bulk, covered. At this point. you can refrigerate for up to 24 hours. Bake at 350° for 15-20 minutes.


Make a crust of

1 package yellow cake mix reserving 2/3 cup
½ cup butter, melted
1 egg
1 cup chopped pecans

First, grease the bottom and sides of 9 x 13 inch pan. Then, in a large mixing bowl, combine: the cake mix (minus the 2/3 cup), butter, and the egg. Mix until ''crumbly'' and press into the pan. Bake at 350° for 15-20 minutes. Cool. Next, prepare the filling:

2/3 cup reserved yellow cake mix
½ cup packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs

Combine  these ingredients in a large mixing bowl. Beat at medium speed for 1-2 minutes. Pour the filling over the crust and sprinkle with the chopped pecans. Bake again at 350° for 30-35 minutes. Cool. Cut into 36 bars.


1 8 ounce package refrigerator Crescent rolls
1 egg, beaten
½ cup chopped pecans
½ cup sugar
½ cup corn syrup
1 tablespoon melted margarine
½ teaspoon vanilla

Grease a 9 x 13 inch pan. Separate the Crescent rolls into 2 large rectangles and  press into the bottom and up the sides of the pan. (NOTE. Seal all the little perforations.) Bake at 375° for about 5 minutes, until very light brown. Then. combine all remaining ingredients and pour over the crust. Bake again at 375° for 18-22 minutes. Cool and cut into bars.

Page 6 Top of Page

 ("Snow Pie")

2 cups water
1 cup sugar
1 small can crushed pineapple, undrained
4 tablespoons cornstarch

Bring to a boil, stirring constantly until thick and glossy. Remove from heat and cool. Then, beat 2 egg whites until stiff; gently. fold into the cooled mixture along with 1 teaspoon vanilla. Pour into deep 10 inch pie pan with either a graham cracker or regular pie crust. Top with whipped cream.


1 box Instant French vanilla pudding
1 yellow "Jiffy" cake mix
1 small carton Cool Whip
1 large can crushed pineapple, drained
1 8 ounce package cream cheese, softened

Mix the cake according to package directions and bake in a 9 x 13 inch pan. Bake it 350° for about 7 minutes. Remove from oven and cool completely. Next prepare the pudding according to package directions. Then, beat in the cream cheese. Spread the pudding mixture over the cooled cake Then spread the drained pineapple over the pudding mixture. Top with Cool Whip. Refrigerate until serving. (NOTE: Can also be made with "Pineapple Cream" Pudding.)


1 package yellow cake mix
1 package instant vanilla pudding mix
½ cup oil
½ cup water
½ cup light rum
4 eggs

Blend the cake mix and the pudding mix. Add oil, water and rum. Beat well. Beat in the eggs, one at a time, until smooth. Lightly grease and flour a tube or bundt pan. Line the bottom of the pan with some chopped pecans (about ½ cup or so). Pour the batter into the pan. Bake at 325° for 1 hour. Glaze:

1 stick margarine or butter
2 ounces water
1 cup sugar
2 ounces Rum

Combine the margarine sugar and water in a saucepan and boil for 1 minute. Mix well. Remove from heat and add in 2 ounces rum. Spoon over cake while still hot. Let stand in the pan, until cooled. Invert and serve with Cool Whip.


1 package Duncan Hines yellow cake mix
1 small package instant French vanilla pudding
¾ cup oil
4 eggs
1 cup sherry wine (or other red wine)
some chopped nuts are optional

Prepare the cake mix and pudding mix per package directions, adding the eggs one at a time. Beat for 5 minutes at medium speed. Pour the batter into a lightly greased and floured tube (or bundt) pan. Bake at 350° for 50-60 minutes. Cool at least 15 minutes before inverting. Glaze (when cool) with a powdered sugar glaze.


Cut about 1 inch off the top of an angel food cake. Hollow out the center, leaving about 1 inch shell. Pull out the cake in small pieces and add 1 cup of whipped cream (Cool Whip, etc.) to them. Also, mix in 1 cup of well drained chunk pineapple, 1 small bottle of maraschino cherries, cut up and well drained and some mini marshmallows (about ½ cup.) Combine and fill the cake with this mixture. Replace the top. Chill for several hours or overnight. Cut in slices to serve (Can be topped with whipped cream and some chopped nuts.)


In a 4 quart bowl (or a dough mixer), add 2 cups of warm water, 1½ tablespoons (about 2 packages) dry yeast, 2 tablespoons honey (or molasses or sugar). Stir to dissolve and let it set for about 5 minutes. Then, add 1 cup plain yogurt, 1-2 teaspoons salt and mix thoroughly. Next, using a heavy spoon, stir in about 7 cups of flour (all purpose or unbleached white flour, whole wheat flour or a combination of 4 cups rye and 3 cups white flour). Mix well, mixing gradually. Knead on a floured surface about 5-10 minutes. Do NOT raise! Cut the dough in half and form into loaves. Place in a well greased loaf pan. Cover and let rise about 30 minutes. Bake at 350° for about 40 minutes. Cool on a wire rack.


1 quart milk
1 pint bread crumbs
3 tablespoons melted butter
½ cup sugar
6 tablespoons grated chocolate (semi sweet)
a pinch of salt
3 eggs

Pour the milk over the crumbs. Add the beaten eggs. Then, add the rest of the ingredients. Bake at 350° for about 20 minutes. Bake in a dish standing in a pan of water. Serve with hot hard sauce.

Page 7 Top of Page


1 #303 can of sauerkraut, drained
1 cup chopped green peppers
1 cup chopped celery
½ cup chopped onions

Heat 1/3 cup oil, 1/3 cup vinegar, and 1 cup sugar. Mix well. Then, let cool before pouring over the vegetables. Mix all ingredients together well. Cover and refrigerate overnight.


1 large can of sauerkraut, well drained
1 cup sugar
1 medium size can crushed pineapple, undrained
1 cup chopped celery
½ cup chopped pimento

Mix all ingredients together well. Refrigerate several hours or overnight before serving.


1 3 ounce package lime jello (1)
1 3 ounce package orange jello (2)
1 3 ounce package lemon jello (3)
1 3 ounce package strawberry jello (4)

Dissolve the lime jello in 1 cup boiling water. Then, add ½ cup cold water. Pour into a 9 x 13 inch glass pan. Chill in the refrigerator until it "sets". Meanwhile, in a saucepan, prepare the filling:

2 cups milk
1 cup sugar
2 cups sour cream
2 teaspoons vanilla
2 packages Knox unflavored gelatin dissolved in ½ cup cold water

Bring the milk to a boil. Add the sugar. Stir in the Knox gelatin mixture. Blend well. Cool. Last, add the vanilla and sour cream. Mix well. Set aside to cool, but do NOT refrigerate. After the lime jello has set up, pour ½ cup of the filling over it and refrigerate again until it "sets". Repeat with remaining jello layers. Chill until time to serve.


1 3 ounce package raspberry (or strawberry) jello
1 cup hot water
1 scant cup cold water

Mix the jello and the hot water in a large bowl. Stir to dissolve. Add the cold water. Mix well. Refrigerate until partially set ("rubbery"). Then, beat the jello with a rotary beater. Add 1 pint of whipped cream. Mix gently, but thoroughly. Finally, add some chopped walnuts and mini marshmallows. Mix well. Chill until set. (NOTE: For "green delight", use lime jello.)


1 3 ounce package black cherry jello (1)
1 3 ounce package cherry jello (2)
1 3 ounce package lime jello (3)
1 3 ounce package lemon jello (4)
1 3 ounce package orange jello (5)
1 3 ounce package orange pineapple jello (6)
1 3 ounce package strawberry jello (7)

Dissolve 1, 3, 5, and 7 each in 1½ cups of hot water. Pour number 1 into a 9 x 13 inch pan. Set in the refrigerator until it sets. Then dissolve 2, 4, 6 in 1 cup of hot water. Into each of these add ½ cup evaporated milk. Alternate odd and even number layers, allowing each to "set" before adding the next. Chill.


1 large carton cottage cheese
1 large carton Cool Whip
1 can fruit cocktail, drained
1 medium can chunk pineapple, drained
1 large box of orange jello

Mix the cottage cheese gently with the Cool Whip. Then, fold in the drained fruit. Finally mix in the dry jello. Mix well. Let it set up in the refrigerator.


1 12 ounce carton cottage cheese
1 3 ounce package raspberry jello
1 medium can fruit cocktail, drained
1 8 ounce carton Cool Whip

First, mix the dry jello thoroughly with the cottage cheese. Then, fold in the fruit cocktail. Mix well. Last, fold in the Cool Whip. Mix well. Chill to set up.


1 pound macaroni
1 large green pepper, chopped
4 carrots, shredded
1 onion, chopped
1 can sweetened, condensed milk
1 cup sugar
½-1 cup vinegar
2 cups mayonnaise
1 teaspoon salt
¼ teaspoon pepper

Cook the macaroni per package directions. Drain and cool. Add the remaining ingredients and mix thoroughly. Chill at least 4 hours before serving.

Please respond promptly to your renewal notice. It is the only one you will get. Your renewal must be received by the date shown on that notice. Otherwise, you will miss at least one issue.

Page 8 Top of Page


(Amonia Cookies)

1 cup shortening (½ of which is butter)
2 teaspoons of powdered baking ammonia
2 cups sugar
2½ cups sifted flour
1½ cups shredded coconut
1 cup chopped pecans
some powdered sugar

Cream the shortening. Add the baking ammonia and sugar. Recream. Add the flour, a little at a time. Stir in the pecans and coconut. Form into ¾ inch balls. Place on greased cookie sheets. Bake at 325° for 20-25 minutes. Roll in the powdered sugar while still warm. Makes about 3 dozen.


Soak 1 envelope of Knox unflavored gelatin in ¼ cup cold water. Heat just slightly. Then, add 2 tablespoons sugar. Fold into the whipped cream (or Cool Whip, etc.)

Your address label tells when your current subscription expires. The number after your name is the month of the lost issue you will receive.


1 pound tallow
8 tablespoons cod liver oil
1 tablespoon garlic salt
¼ pound Limburger or cheddar cheese

Mix well and form into small, soft balls. Store Covered in the refrigerator.


Mix together 1 pound of Limburger and 1 pound can of wallpaper cleaner. Add 1 tablespoon vanilla. Knead thoroughly to mix well. Seal tightly in a jar. Refrigerate.

(for Bundt Cake)

1 egg white
½ cup sugar
1 teaspoon vanilla
2 cups flaked coconut
1 tablespoon flour

Beat the egg whites until stiff. Gradually, add the sugar and vanilla. When stiff peaks form, add the flour and coconut.


2 cups buttermilk
1½ cups strawberry jam

Mix in the blender. Pour into an 8 inch square pan and freeze. Then, remove from the freezer and whip again. Refreeze. Makes about 1 quart. Serve like ice cream.


3 egg whites
2 tablespoons non fat, dry milk powder
1 teaspoon water
a few drops of yellow food coloring

Blend together the egg whites and the non fat, dry milk powder and water. Add food coloring. Makes the equivalent of 2 eggs (15 grams of protein and 75 calories.)

TIP: To color Easter eggs naturally:

Red - boil the eggs with a beet, plus 1 teaspoon vinegar in 1 cup water.

Yellow - use 2 tablespoons of saffron to a cup of boiling water.

Blue - use red cabbage (1 cup chopped), 1 cup boiling water plus 1 teaspoon vinegar.

Brown - boil with onion skins.

THE WMT OPEN LINE Six issues per year published bi monthly by the WMT Stations, Inc., P.0, Box 2147. Cedar Rapids, Iowa 52406, Subscription Rate: $2.00 per year Jim Rogers, Editor.

Click here to go to the next month of 1980.

Top of Page

Click here to go to the list of bulletins.