MAY/JUNE  PAGES 12345678

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I'm happy and excited to announce a trip to Alaska with my better half, Jennette. We would like to invite you to travel with us to rugged, unspoiled Alaska. Just drop me a note here at WMT, and I'll send you complete information. We're working with American Travel and Tour on this one. . . everyone is committed to having a terrific tour beginning August 16. Won't you join us!

The spring of '85 has been simply magnificent weather wise. Everything that grows outside is probably way ahead of schedule. Here's hoping your garden yields the bounty of the good earth this season. Perhaps some of the home grown "stuff" will find its way into the recipes here in your bulletin.


1 cup dates
1 cup boiling water
2 tablespoons soda
1 cup sugar
1 cup Miracle Whip
dash of salt
2 cups flour

Combine first three ingredients. Let cool. Add remaining ingredients. Mix well. Spread in prepared 9 x 13 pan.

½ cup brown sugar
½ cup nutmeats
1 (6 ounce) package chocolate chips

Combine all ingredients. Sprinkle over cake. Bake at 350° for 40 minutes.


½ gallon vanilla ice cream, softened
1 large tub Cool Whip, softened
2 stacks Oreos, coarsely crushed

Blend ice cream and Cool Whip together. Add Oreos. Freeze in a 9 x 13 inch pan.


2 cups flour
2 cups sugar
2 teaspoons soda
½ cup cocoa
¼ teaspoon salt
1 cup oil
1 cup buttermilk
2 eggs

In a large bowl sift first five ingredients. Blend in remaining ingredients. Add one cup boiling water. Mix well. Batter will be thin. Pour in a well greased and floured 9 inch cake pan or a 9 x 13 inch pan. Bake at 375° for 35-40 minutes.


1 can Eagle Brand milk
1 tablespoon water
1/8 teaspoon salt
2 squares unsweetened chocolate
½ teaspoon vanilla

Combine first four ingredients. Mix well. Cook in double boiler until thick. Add vanilla. Mix well. Frost cake.

(Mock Twix Bars)

Club crackers
1 cup graham cracker crumbs
¾ cup brown sugar
½ cup white sugar
1/3 cup milk
½ cup oleo
2/3 cup peanut butter
1 cup chocolate chips

Butter a 9 x 13 inch pan. Place a layer of club crackers whole in pan. Boil next five ingredients. Boil for five minutes. Pour over crackers in pan. Place another layer of crackers on top. Melt peanut butter and chocolate chips until smooth. Spread over crackers. Refrigerate until firm.

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Twice a week on Open Line the area county Pork Producers provide us with recipes that we air. We receive a lot of requests for these recipes. . . so Dave and I thought we'd share one of the most requested. Try and enjoy!


2 (10 ounce) packages frozen chopped broccoli
2 cups cooked ham, ½ inch cubes
1 (3 ounce) can french fried onion rings
1 cup shredded cheddar cheese
1 (10 ¾ ounce) can cream of mushroom or chicken soup
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1 tablespoon parsley flakes

Place broccoli in a 12 x 8 inch baking dish. Cover. Microwave on high 5 minutes, rotating once. Drain. Top broccoli with ham, half the onion rings and half the cheese. Blend together soup, pepper and dry mustard. Pour over casserole. Cover with waxed paper. Microwave on high 8 to 10 minutes or until broccoli is tender crisp, rotating once. Sprinkle with remaining onion rings and cheese. Sprinkle parsley over top. Microwave, uncovered, 5 to 6 minutes or until heated throughout. Makes 6 to 8 servings.


Cook broccoli as directed on package, drain. Spread broccoli in a 12 x 8 or 9 x 13 inch baking dish. Top broccoli with ham, half of the onion rings and half the cheese. Pour soup, pepper and dry mustard mixture over casserole. Bake, uncovered, in a 325° oven for 30 minutes. Sprinkle with remaining onion rings and cheese with parsley over the top. Bake another 10 to 15 minutes or until heated throughout.


1 cup flour
1 cup corn meal
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 cup milk
¼ cup cooking oil
2 eggs
8-10 (1 pound) wieners
1½ cups shredded cheddar cheese
2 cans chili beef soup
2/3 cup water

Preheat oven to 400°. Grease a 9 x 13 inch pan. In a large bowl combine first eight ingredients. Blend well. Pour half of batter into greased pan. Arrange wieners over batter. Top with cheese. Pour remaining batter over cheese. Bake for 25-30 minutes or until golden brown. In medium saucepan combine soup with water. Heat until bubbly. Serve over each serving.


3½ pounds ground beef
1 large onion, chopped
1 tablespoon chili powder
1½ teaspoons salt
½ teaspoon pepper
1 jar cheese spread with hot peppers
1 (15 ounce) can chili beans


2 packages yeast
2/3 cup warm water
2/3 cup warm milk
¼ cup sugar
¼ cup shortening
2 teaspoons salt
2 eggs
4½-5 cups flour

In large mixing bowl dissolve yeast in warm water. Add milk, sugar, shortening, salt, eggs and 1½ cups flour. Blend well with mixer for 2 minutes. Turn out on floured surface. Knead in remaining dough. Cover and let rise until doubled (about 1½ hours.)

Meat Mixture:

Brown and drain meat. Add remaining ingredients. Roll dough out and divide into four pieces. Roll out to a 11 x 14 rectangle. Cut into 6 squares. Place 2/3 cup of meat mixture on each square. Seal sides. Bake at 375° for 12-15 minutes.


2½ pounds straight out boneless beef brisket
½ cup ketchup
½ cup water
1½ cups instant minced onions
1 tablespoon cider vinegar
1½ teaspoons bottled white horseradish
1½ teaspoons prepared mustard
½ teaspoon salt
1/8 teaspoon pepper

Place brisket fat side up in heavy casserole. Mix remaining ingredients together. Pour over beef. Cover tightly. Bake at 300° for 3½ hours or until very tender. For leftovers refrigerate beef and gravy separately overnight.


Cook two different shapes pasta. Place in casserole. Layer chopped green pepper, chopped onion, fresh or canned mushrooms, chopped precooked hamburger, sausage or Italian sausage and sliced pepperoni. Cover with spaghetti sauce and top with mozzarella cheese. Bake in moderate oven until heated through.

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8 soft corn tortillas
1 pound lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon oregano leaves, crushed
¼ teaspoon thyme leaves, crushed
¼ teaspoon ground cumin
2 cups (8 ounces) shredded Monterey Jack cheese
8 eggs
2½ cups milk
1 cup dairy sour cream
2 medium tomatoes, sliced
1 small head lettuce, shredded
pitted ripe olives, sliced

Line a lightly greased 13 x 9 x 2 inch baking dish with tortillas, tearing to fit, if necessary. In a 10 inch omelet pan or skillet over medium heat, cook ground beef and onion, stirring occasionally to break beef apart, until browned, about 5 minutes. Pour off and discard drippings. Stir in garlic and seasonings. Spoon beef mixture into tortilla lined dish. Sprinkle with cheese. Beat together eggs and milk until well blended. Pour over beef and cheese. Bake in preheated 350° oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving. Spread with sour cream. Top with tomatoes, lettuce, and olives.


2 cans crescent rolls
1 (8 ounce) package corn beef, thinly sliced
1 (6 ounce) package Swiss cheese slices
1 (8 ounce) can sauerkraut, drained
½ teaspoon caraway seed
½ teaspoon sesame seed

Preheat oven to 400°. Separate one can of rolls into 4 rectangles. Press in bottom and ¼ inch up sides of a 12 inch pizza pan, ungreased. Seal perforations. Arrange meat, cheese and sauerkraut over dough. Sprinkle with sesame seed. Separate second can of rolls into 8 triangles. Arrange spoke fashion over filing. Sprinkle with sesame seed. Bake 20-25 minutes.


1 (15 ounce) jar corned beef, thinly sliced
1 (16 ounce) can sauerkraut, drained well
1 (10½ ounce) condensed cream of chicken soup
½ cup grated Swiss cheese
½ cup grated cheddar cheese
1 cup buttered bread crumbs

Layer sauerkraut, beef, cheese and soup in greased 2 quart casserole. Repeat layers. Top with buttered crumbs. Bake uncovered at 350° for 45 minutes.


9 ounce package frozen tortillas
8 ounces Monterey or Longhorn cheese
2 (1 pound) cans tomatoes, undrained
1¾ envelope chili seasoning mix
shredded lettuce

Grate 3 cups cheese. Thaw tortillas. In medium saucepan cut up tomatoes. Add chili seasoning mix. Stir. Cook over medium heat until mixture comes to a boil. Cover. Simmer for 10 minutes. Pour ½ cup tomato sauce in a 9 x 13 inch pan. Place 3 tortillas on top of sauce (overlap). Top with half of cheese. Cover with 3 more tortillas. Pour half of remaining sauce over tortillas. Add 3 more tortillas and remaining cheese. Add last 3 tortillas and remaining tomato sauce. Bake at 350° for 30-40 minutes. Remove from oven. Let set for 10 minutes. Cut into portions. Serve with lettuce.


1 (14 ounce) can beef broth
¾ cup regular rice
3 tablespoons butter or margarine
3 tablespoons all purpose flour
1 cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green pepper
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon cayenne pepper
1 pound chicken livers
1 (3 ounce) can mushrooms, sliced

Combine first two ingredients in saucepan. Bring to boil. Cover and cook per rice directions. Melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green pepper, garlic powder, salt and cayenne. Cook until onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover and cook over low heat until livers are tender, about 6-8 minutes. Stir often. Fold liver mixture into hot rice.


1 tablespoon green onion, diced
1-2 tablespoons peanut oil
¼ cup cooked ham, diced
¼ cup cooked vegetables, diced (your choice)
1 cup cold, cooked rice
1 egg, beaten
2 teaspoons soy sauce

Sauté green onions in oil until tender. Add ham, rice and vegetables. Stir fry until heated thoroughly. Add egg and soy sauce. Cook a few minutes. Season to taste.

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1 (16 ounce) can peas, drained
2 (16 ounce) cans whole green beans
½ cup stuffed olives, sliced
4 carrots, cut in 1 inch match sticks
4 ounces slivered almonds
4 cups celery, cut in 1 inch match sticks
6 green onions, sliced
1½ cups dressing

Combine vegetables. Toss with dressing. Cover and refrigerate overnight.


1 cup salad oil
¼ cup vinegar
1 teaspoon Worcestershire sauce
½ teaspoon paprika
2 teaspoons salt
1 clove garlic, crushed
1/3 cup orange juice
¼ cup lemon juice
1/3 cup powdered sugar
½ teaspoon dry mustard

Mix all ingredients. Shake. Chill.


2 heads cabbage
2 carrots
1½ tablespoons salt

Prepare and grate cabbage and carrots. Combine with salt. Let set for 30 minutes. Drain.


1½ cups sugar
½ cup vinegar
2½ cups Miracle Whip
1½ cups Coffee Rich, thawed

Pour over vegetables and freeze.


1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
¼ teaspoon ground oregano
½ teaspoon ground dried sweet basil leaves
¼ teaspoon ground thyme or marjoram
½ teaspoon celery seed
¼ teaspoon garlic powder
2 tablespoons Parmesan cheese
1½ teaspoon granulated sugar
1/8 teaspoon salt
pinch of ground pepper

Can use with 1/3 cup garlic wine vinegar and ¾ cup vegetable oil.


1 pound fresh asparagus
2 cups crushed, seasoned dressing mix
8 ounces shredded cheddar cheese
1 (10 ½ ounce) can cream of chicken soup
½ cup chopped almonds, unblanched
1 tablespoon melted butter

Wash and cut asparagus into ¾ inch pieces. Cook in 1 cup slightly salted, boiling water until tender crisp. Drain and reserve liquid. Combine seasoned crumbs and cheese. Set aside. Combine soup, asparagus liquid and asparagus. Layer half crumb mixture in buttered 2 quart casserole. Top with half the asparagus. Repeat with remaining ingredients. Toss almonds with melted butter. Sprinkle over casserole. Bake at 350° for 30-35 minutes.


4 cups rhubarb, cut in 1 inch pieces
3 tablespoons corn starch
¼ teaspoon salt
1 9 inch unbaked pie crust
1 (8 ounce) package cream cheese
2 eggs
1 cup sour cream

In a 2 quart saucepan over medium, heat cook rhubarb, corn starch, salt and 1 cup sugar. Stir often until mixture boils and thickens. Preheat own to 425°. Pour rhubarb mixture into pie crust. Bake for 10 minutes. Remove from oven. In small bowl beat cream cheese, eggs and ½ cup sugar until smooth. Mix at medium speed. Pour over rhubarb mixture. Bake for 30-35 minutes at 350°. Cool on wire rack. Chill. Spread 1 cup sour cream on top. Garnish with almonds.


2 small packages vanilla tapioca pudding
1 package orange jello
3 cups boiling water
1 package Prepared Dream Whip
1 can mandarin oranges, drained
1 small can crushed pineapple, drained
2-3 small bananas, sliced
1 cup marshmallows

Combine first three ingredients. Cook until thick. Cool. Fold in prepared Dream Whip. Add remaining ingredients.

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.

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5 cups all purpose flour
2 packages instant blend dry yeast
¼ cup sugar
2 teaspoons salt
1 cup water
¾ cup evaporated milk
¼ cup margarine
1 egg
1 cup margarine, cold and cut into pieces
1 egg
1 tablespoon water

In a large mixing bowl combine 1 cup flour, yeast, sugar and salt. Mix well. In a saucepan heat 1 cup water, evaporated milk and ¼ cup margarine. Heat to 120°-130°. Add to flour mixture. Add 1 egg. Blend at low speed until moist. Beat 3 minutes at medium speed. Set aside. In another large bowl cut 1 cup cold margarine into remaining 4 cups flour until crumbs the size of large peas are formed. Pour yeast mixture into butter and flour mixture. Fold together until flour is moist. Cover and refrigerate 2 hours. Place dough on floured surface. Knead 6 times. Divide dough into 4 parts. Roll each into 14 inch circle. Cut into 10 pie shaped wedges. Roll up from wide side. Place on ungreased cookie sheet, point side down. Curve into croissant shape. Cover. Let rise in warm place until doubled, about 1-1½ hours. Beat egg slightly with 1 tablespoon water and brush rolls. Bake at 350° for 15-18 minutes or until golden. Remove from sheet. Let cool.


3 eggs
2½ cups sugar
1½ teaspoons salt
1½ cups milk
1 1/8 cups oil
1½ teaspoons vanilla
1 teaspoon almond extract
3 cups flour
1½ teaspoons baking powder
3 tablespoons poppy seed

Combine all ingredients. Bake in two greased loaf pans at 350° for 60-70 minutes.


1 package fudge frosting mix
6 tablespoons warm water
4 cups Chow Mein noodles
2 cups mini marshmallows
2 cups peanuts

Blend first two ingredients. Beat until smooth and creamy. Stir in remaining ingredients. Drop on wax paper.


1 cup sifted, enriched, all purpose flour
2½ teaspoons baking powder
¼ teaspoon salt
1 cup all bran cereal
3 tablespoons honey
1 egg, beaten
1 cup mashed bananas (2-3 bananas)
¼ cup milk
2 tablespoons melted shortening or cooking oil

Sift first three ingredients together. Combine remaining ingredients. Let stand several minutes so bran can absorb mixture. Add bran mixture to flour mixture. Stir just to combine. Fill greased muffin tins 2/3 full. Bake at 400° for 20-25 minutes.


35-40 Ritz crackers
¼ cup butter, melted
2 boxes instant pistachio pudding
1½ cups milk
1 quart ice cream, softened
Cool Whip
Heath bars, crushed

Crush crackers. Combine with butter. Press into a 9 x 13 inch cake pan. Bake at 325°-350° for 10 minutes. Mix pudding with milk. Beat until thick. Add ice cream. Pour into cake pan. Freeze for 30 minutes. Top with Cool Whip and crushed Heath bars.



½ cup flour
1/3 cup cocoa
¼ teaspoon soda
¼ teaspoon salt

Beat 4 egg whites until stiff, but not dry. Blend in ¾ cup sugar on lowest mixer speed until just blended. Beat 4 egg yolks with 1 teaspoon vanilla until thick. Fold gently but thoroughly into whites. Fold in dry ingredients gently, but thoroughly. Spread in a 10 x 15 x 1 inch jelly, roll pan, greased on bottom, lined with wax paper and greased again. Bake at 400° for 12-15 minutes. Turn out immediately onto towel. Sprinkle generously with powdered sugar. Remove paper. Spread filling over cake. Sprinkle with 2 cups mini marshmallows and ½ cup chopped pecans. Roll up starting with 10 inch end. Chill. Serve with whipped cream.


Melt 1½ squares unsweetened chocolate with ½ cup butter in top of double boiler. Remove from heat. Blend in 1½ cups sifted powdered sugar, 1 unbeaten egg and 1 teaspoon vanilla. Beat well. Keep over hot water until ready to spread.

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½ cup soft butter or margarine
1 cup sugar
3 eggs
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon nutmeg
¼ cup milk
¼ cup molasses
¼ teaspoon baking soda
¼ cup bourbon
2 cups raisins
2 cups chopped pecans

Cream butter. Gradually add sugar. Beat well. Add eggs one at a time, beating well after each. Combine next four ingredients. Add to cream mixture alternately with milk. Combine molasses and baking soda. Add to cream mixture. Stir in remaining ingredients. Pour into greased and floured 9 x 6 x 3 inch loaf pan. Bake at 300° for 1 hour and 40 minutes.


3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda plus 1 teaspoon baking powder
1 package regular banana cream pudding mix (4 serving size)
1½ cups thinly sliced ripe bananas
1 cup butter, softened
1/3 cup milk
2 teaspoons rum extract
4 eggs


1½ cups powdered sugar
2 tablespoons butter, softened
1 teaspoon rum extract
1 tablespoon milk

Preheat oven to 325°. Generously grease and flour bundt cake pan. In a large bowl blend all cake ingredients. Beat 3 minutes at medium speed. Pour into prepared pan. Bake 60-70 minutes or until tests done. Cool in pan for 15 minutes. Turn onto serving plate. Cool. Blend glaze ingredients until smooth. Spoon over cake.


2 cups flour
2½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon mace
½ cup butter
½ cup sugar
2 eggs, unbeaten
½ cup honey
¾ cup milk
1 teaspoon almond extract

Mix first five ingredients Set aside. Cream butter with sugar. Cream well. Blend in unbeaten eggs, one at a time, beating well after each. Add honey. Combine milk with almond extract. Add to butter and sugar mixture. Add alternately with dry ingredients to cream mixture, begin and end with dry ingredients. Blend well after each addition on low speed. Turn into two well greased and floured 8" inch round layer pans. Bake at 350° for 30-35 minutes. Spread top of layers with topping. Broil 2-3 minutes until bubbly and golden brown (watch care fully). Cool in pan. Spread ½ cup sweetened whipping cream on top of 1 layer. Top with second layer. Spread remaining cream around sides of cake.


½ cup pecans, chopped
1/3 cup honey
¼ cup packed brown sugar
¼ cup soft butter
½ teaspoon cinnamon

Combine all ingredients. Mix well


2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar
¾ cup cooking oil
2 teaspoons lemon extract
4 eggs

Preheat oven to 325°. Grease and flour bundt pan. Combine all cake ingredients in a large bowl. Beat for 3 minutes at in medium speed. Pour into prepared pan. Bake 40-50 minutes. Remove from oven. Prick with fork at every inch.


1½ cups powdered sugar
½ cup lemon juice

Blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand for 10 minutes. Invert on plate. Spoon remaining glaze over cake.

P.O. Box 2147
Cedar Rapids, Iowa 52406

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¾ cup vegetable oil
1½ cups sugar
½ teaspoon salt
3 eggs
1 cup milk
2 teaspoons baking powder
3 cups flour
1 teaspoon vanilla

Mix all ingredients. Pour batter into a greased 9 x 13 inch pan. Sprinkle with following topping.


½ cup brown sugar or more to taste
3 teaspoons cinnamon
½ cup oleo
½ cup pecans, chopped

Bake at 350° for 40-45 minutes. When cake is coal drizzle powdered sugar frosting glaze on warm cake.


5 tablespoons butter
1 package coconut pecan frosting mix
1 cup rolled oats
1 cup sour cream
4 eggs
1½ cups thinly sliced, very ripe bananas
1 package yellow cake mix

Preheat oven to 350°. Grease and flour a 10 inch tube pan. In saucepan melt butter. Stir in frosting mix and rolled oats until crumbly. Set aside. In large bowl blend next three ingredients until smooth. Blend in cake mix. Beat two minutes at medium speed. Pour 1/3 batter into prepared pan. Sprinkle with 1/3 crumb mixture. Repeat process two times ending with crumb mixture. Bake 50-60 minutes. Cool in pan 15 minutes. Remove from pan. Remove cake so crumb mixture is on top.


1 9 inch pastry shell, baked and cooled
1 cup sugar
3 tablespoons corn starch
¼ cup butter
¼ cup lemon juice
3 egg yolks, unbeaten
1 cup milk
1 cup sour cream

Combine sugar and corn starch in saucepan. Add remaining ingredients except sour cream. Cook over medium heat. Stir constantly until thick. Cool. Fold in sour cream. Spoon over baked shell. Chill at least 2 hours overnight.


Pour 1½ cups boiling water over 1 cup oatmeal. Let stand for 20 minutes.


½ cup shortening
1 cup brown sugar
1 cup white sugar

Add 2 well beaten eggs to oatmeal.


1 1/3 cups flour
1 teaspoon cinnamon
1 teaspoon soda
½ teaspoon salt

Mix well.


2 tablespoons soft margarine
3 tablespoons brown sugar
3 tablespoons white sugar
3-6 Heath bars, crushed
2 plain Hershey's bars, crushed
½ cup nutmeats, chopped or crunched

Spread over top of cake. Bake at 350° in a greased pan for 30 minutes.


1 cup chopped dates
1¼ cups boiling water
1 teaspoon soda
¾ cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons cocoa
1½ cups sifted flour
½ cup sugar
1 cup chocolate chips
½ cup chopped nuts

Pour water over dates and soda. Let cool. Cream shortening and sugar. Add eggs and vanilla; mix well. Sift dry ingredients together (except ½ cup sugar.) Fold into date mixture. Pour into greased loaf pan.


½ cup sugar
chocolate chips and nuts

Sprinkle over top of cake. Bake for 45 minutes at 350°.

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Compliments of the Cedar Rapids Area Dietetic Association.


2½ cups air popped popcorn
1 cup bite sized shredded wheat biscuits
¾ cup round toasted oat cereal
2 tablespoons margarine, melted
½ teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon onion salt

Combine popped corn and cereals in a 13 x 9 x 2 inch baking pan. Preheat oven to 300° and put in oven for 5 minutes or until cereal is warm. Remove from oven. Mix remaining ingredients and drizzle over popcorn mixture; mixing well. Makes 8 servings.

(A crunchy, spicy flavored snack. Nutritional value: 76 calories per serving, 11 grams carbohydrate, 1 gram protein, 3 gram fat and 131 mgs. sodium.)


1 pint vanilla ice cream
2 cups crushed corn flake crumbs
2 teaspoons sugar
1 teaspoon cinnamon
1 egg
oil for deep fat frying
whipped cream

Scoop five balls ice cream, frozen. Mix next three ingredients. Roll balls in half of mixture. Refreeze. Beat egg. Dip balls in egg. Roll again in remaining crumbs. Freeze until ready to use. Heat oil to 350°. Lower balls into hot oil for one minute. Place in champagne glass. Drizzle with honey. Top with whipped cream and cherry.



1 cup flour
1 cup finely chopped nuts
¼ cup firmly packed brown sugar
½ cup butter, softened


1 (8 ounce) package cream cheese, softened
½ teaspoon almond extract
1 cup powdered sugar
1 (21 ounce) can cherry pie filing
1 cup whipping cream, whipped

Preheat oven to 375°. In a 9 x 13 inch pan combine crust ingredients. Bake 15-20 minutes or until golden brown. Stir once while baking. Reserve ½ cup crumbs for topping. Press warm crust mixture into an ungreased 9 inch pie plate. Chill. Blend first three filling ingredients until smooth. Spread over crust. Pour pie filling into whipped cream. Spoon over first layer. Sprinkle with reserved crumbs. Chill at least 1-2 hours or overnight.

When it comes to bulletin the year is half over... does that seem possible?

If you are in our listening area you are familiar with our "Disgusting Stuff" promotion we are doing. I would like to congratulate the winners... especially the ones that selected The Best of the Open Line bulletin as their prize. WMT Radio and Direct Mailing and Printing hope you enjoy your subscription.

Dave and I have some summer outings coming up. We will keep you posted as to where we will be with the Open Line. . . join us if we are in your area.


P 0 BOX 2147
365-0600 1-800-332-5401

Six issues per year published bi-monthly by the WMT
Stations, Inc., P. O. 2147, Cedar Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

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