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We have lots of terrific recipes for you in this issue of the Bulletin. We don't, however want to be accused of being concerned only with food... so here are some current events celebrated in June:

Early Bird Day                              Rose Month
Dairy Month                                 Safe Boating Week
Marilyn Monroe's Birthday            Simple Speak Day
Adopt-A-Cat Month                      Teacher Thank You Week
Ragweed Control Month               Brigham Young's Birthday
                         Zoo and Aquarium Month

There you go... now we're totally informed and well rounded. Now, let's eat!


1 lb. loaf frozen bread dough
1 (10 oz.) pkg. frozen broccoli, thawed & drained
1 cup shredded cheddar cheese
2 tbsps, chopped onions
1 egg
2 tbsps, melted margarine
1 cup diced cooked ham, chicken or turkey (optional)

Thaw dough till pliable. On a lightly floured surface, roll dough out to 12" square. Combine ingredients except margarine in a bowl. Spread filling mixture over dough. Roll up tightly in jelly roll fashion. Pinch along edge to seal. Slice into 8 pieces. (Each should look like large cinnamon roll.) Place on lightly greased cookie sheet. Brush with melted margarine. Let rise for 45 minutes. Bake at 375° for 25 minutes or till golden brown.


2 cups chicken, cut up
1 pkg. Creamettes, uncooked
1 can mushrooms
1 cup milk
2 cans mushroom soup
7 oz. Velveeta
4 eggs, hard cooked
1 cup chicken broth

Mix all ingredients together and let stand overnight in refrigerator. Bake at 325° for 1 hour


2 chicken breasts (1½ lbs.), sliced and boned
salad oil
1 tsp. salt
dash pepper
6 medium dried Chinese mushrooms
1 large red pepper
2 whole lemon
6 scallions
½ tsp. fresh grated ginger
2 tsps. cornstarch
1½ tsps. sugar
½ cup chicken broth
¼ cup dry sherry or fruit juice
2 tbsps. soy sauce
6 lemon slices

Step by step method:
1. Slice chicken into ¼" wide strips. Combine and mix well; chicken, 1½ tbsps. oil, salt & pepper Set aside 2 tbsps. melted margarine for 30 minutes.
2. Soak mushrooms in 1½ cups warm 30 minutes.
3. Wash and cut pepper. Remove seeds. Julienne slices.
4. Remove very outer part of lemons. Peel into 1/8" wide pieces. Squeeze lemons to tbsps. juice. Set aside.
5. Wash scallions. Cut into ½" diagonal mushrooms. Remove and discard stems. Slice caps golden brown, into 1/8" strips.
6. In wok, heat ¼ cup salad oil. Add for 2 minutes. Remove from skillet. Keep warm.
7. Add ginger, mushrooms, and red pepper. Stir fry for minute.
8. Combine cornstarch, sugar, chicken broth, sherry, soy sauce and reserved lemon juice. Mix till smooth. Add vegetables. Cook till thickened.
9. Return chicken to skillet. Stir for 1 minute till well coated. Turn into warm serving dish. Garnish with lemon slices. Serve with rice and soy sauce.

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1½ lbs. red snapper, cut diagonally across grain, into ½" thick slices
4 tbsps. cornstarch, divided
2 tbsps. soy sauce
2 tbsps. sherry
2 tbsps. lemon juice
1 tbsp. finely minced ginger root
1 tsp. finely minced garlic
1 tsp. sugar
½ tsp. salt
6-8 tbsps. peanut oil, divided
1 medium onion, cut in eighths
1 large carrot, thinly sliced
1 stalk celery thinly sliced
1 bell pepper, cut in 1" pieces
1 (8 oz.) can bamboo shoots, drained
1 cup pineapple juice
½ cup chicken broth or water
¼ cup vinegar
¼ cup brown sugar, firmly packed
1 tsp. WOR sauce
1 cup pineapple chunks

In medium bowl, combine 2 tbsps. cornstarch, 1 tbsp. soy sauce, sherry, lemon juice, ginger root, garlic, sugar and salt. Mix well. Add fish slices. Let stand for 20 minutes. In a wok or large skillet, heat 2 tbsps. peanut oil over medium heat till very hot, but not smoking. Very gently stir fish, 1/3 at a time till it flakes easily (3-4 minutes). Remove and drain on paper towels. Repeat, adding 2 tbsps. peanut oil each time till all fish is cooked. Set aside and cover to keep warm. If necessary add 2 tbsps. peanut oil to wok.  Turn heat to high. Stir fry onions, carrots, and celery for three minutes. Add green pepper. Stir fry till vegetables are crisp tender (about 3 minutes). Add bamboo shoots. Stir briefly. Remove vegetables to bowl. Reduce heat to medium. Combine pineapple juice with remaining 2 tbsps. cornstarch. Pour into wok. Add chicken broth or water, vinegar, brown sugar, remaining soy sauce and WOR sauce. Cook, stirring till thickened and boiling. Add pineapple chunks. Cook till hot. Return fish and vegetables to wok. Mix gently with sauce. Reheat briefly Makes 6 servings.


1 can refrigerated biscuits
½ cups milk
1 (9¼ oz.) can tuna
2 (10 oz.) cans cheddar cheese soup
2 tbsps. onion, minced
2 cups frozen peas

Arrange biscuits in ungreased 9 x 13 pan. Combine remaining ingredients. Pour over biscuits. Bake at 400° for 25-30 minutes. Biscuits will rise.

(Low cholesterol)

1¼ cups all purpose flour
¾ cup ground oat flour (blend 1 cup oatmeal)
1 tsp. baking powder
½ tsp. salt (optional)
2/3 cup skim milk
¼ cup vegetable oil

Preheat oven to 425°. Spray or lightly oil 14" round pizza pan or 10 x 15 jelly roll pan. Combine first 4 ingredients. Add milk and oil. Stir with fork till mixture forms a ball. Knead on lightly floured surface about 10 times. Press dough into pan with greased fingers. Make a rim. Bake for 15 minutes.

Sauce: 2 cups sliced mushrooms
1½ cups shredded carrots
1 cup thinly sliced zucchini
½ cup chopped onion
2 tbsps. vegetable margarine
2 cups (8 oz.) shredded mozzarella cheese
½ tsp. Italian seasoning

Sauté first 5 ingredients for 3 minutes. Spoon sauce over crust. Top with vegetables. Sprinkle with cheese and seasoning. Bake for 15 minutes more.


4 lbs. bottom round beef
1 cup vinegar
2 cups water
2 bay leaves
1 tsp. mixed spices
2 tbsps. flour
2 tsps. salt
pepper to taste
2 large onions
browned flour

Put first 5 ingredients in crock for 2-3 days. Baste frequently. Turn once per day. Drain and save liquid. Sprinkle with flour. salt and pepper. Brown in hot fat on all sides. Add marinade and onion. Cover and cook slowly for 1½ hours or till tender. Remove meat. Strain liquid. Thicken with browned flour to make gravy. Slice meat. Add to gravy.


2 lb. fish fillet
1 cup buttermilk
1 cup biscuit mix
salt & pepper

Soak fish in buttermilk for 30 minutes. Drain. Sprinkle with salt and pepper. Dip in biscuit mix. Deep fry fish in hot shortening (375°) till tender and crisp.

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1½ lbs. coarse ground beef
2 large onions, ground
2 large potatoes, ground
1 quart tomatoes
¼ cup white vinegar
2 tbsps. sugar
1 tsp. cinnamon
1 tsp. cloves
1 tsp. paprika
1 bottle hot ketchup
½ tsp. celery seed
1 tsp. nutmeg
½ tsp. allspice
1 tsp. salt
¼ tsp. pepper

Brown meat slightly. Add 2 cups water. Bring to boil over low heat. Boil for ½ hour Add remaining ingredients. Cook over low heat for 1 hour Add water as needed.


1 lb. hamburger (very lean)
1 medium onion, chopped fine
1 rounded cup macaroni, raw
2 cups tomato juice
½ cup ketchup
½ tsp. chili powder
chopped green pepper (optional)

Place ingredients in large (3 quart) casserole with lid. Microwave on high for 8-9 minutes. Stir well. Microwave for 8-10 minutes more. Let stand for 5-10 minutes before serving.


2 lbs. fish
1 lb. raw potatoes
½ lb. raw onions
flour to make stiff

Form into patties, and fry in skillet.


1 (8 oz.) pkg. Philly cream cheese
2 tbsps mayonnaise
1 tbsp. lemon juice
2 tbsps. grated onion
1 tsp. horseradish
¼ tsp. salt
¼ tsp. liquid smoke
1 (15 oz.) can salmon. flaked

Add mayonnaise to cream cheese. Add remaining ingredients except salmon. Mix in salmon. Shape into ball. Roll in ½ cup finely chopped pecans or 3 tbsps.

(Mock Lasagna)

1½ lbs. ground beef
1 medium onion
1 medium green pepper, chopped
1 large can tomatoes
1 can tomato sauce (about 16 oz.)
1-2 bay leaves
1 bag Gooches dumpling noodles
1 lb. Velvetta cheese

Brown ground beef with onion and green peppers. Add tomatoes, sauce and bay leaves. Let simmer for 20-25 minutes. Remove bay leaves. Cook noodles separately. Drain. In a 9 x 13 baking dish layer noodles, beef, cheese. Repeat layers until all ingredients are used. Sprinkle with Parmesan cheese on top. Bake at 350° till all cheese is melted and hot.

(Korean Beef)

2 lbs. beef sirloin or strip loin, cut into 10 strips

2½ oz. soy sauce
2 chopped scallions or green onions
½ tsp. sesame seed
1½ tsps. sugar
1/3 tsp. ground ginger
1 tsp. chopped garlic or ¼ tsp. garlic powder
2 tbsps. white wine or brandy
1 tbsp. sesame oil or cooking oil

Marinate strips in mixture for 3 hours. Turn half way through. Fry in iron skillet in marinade. Serve over bed of rice or lettuce.


5 cups cubed, cooked chicken
2 tbsps. salad oil
2 tbsps orange juice
2 tbsps vinegar
1 tsp. salt
3 cups cooked rice
1½ cups small green grapes
1½ cups sliced celery
1 (13½ oz.) can pineapple tidbits, drained
1 (11 oz.) can mandarin oranges, drained
1 cup toasted slivered almonds
1½ cups mayonnaise

Combine chicken and next four ingredients. Let stand. Combine remaining ingredients. Toss gently. Add chicken mixture. and toss well.


Place some cornmeal on floor. Place a few bottle caps on floor filled with water. Crickets will eat cornmeal and drink water and swell and die.

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5 cups cooked carrot slices, cold
1 green pepper, sliced in thin rings
1 onion, sliced in rings

1 can tomato soup
½ cup salad oil
¾ cup sugar
¼ cup vinegar
1 tsp. prepared yellow mustard
1 tsp. salt
¼ tsp. pepper
1 tsp. celery seed
½ tsp. sweet basil leaves
1 tsp. WOR sauce

Combine dressing ingredients. Pour over vegetables.


3 cups cooked ham
1½ cups uncooked macaroni
1 (17 oz.) can peas, drained
1 (13¾ oz ) can pineapple chunks, drained
2/3 cup celery
1¼ cup mayonnaise
2 tbsps. lemon juice
1 tsp. salt
¼ tsp. pepper

Cook macaroni according to directions. Rinse and drain thoroughly. In a large bowl, combine ham, macaroni, peas, pineapple and celery. Blend mayonnaise, lemon juice, salt and pepper. Lightly stir into ham mixture. Cover and chill thoroughly.


1 can shoe peg corn, drained
1 can tiny tot peas, drained
1 can French style green beans, drained
1/3 cup vinegar
1/3 cup oil
1/3 cup sugar

Combine vinegar, oil and sugar. Bring to boil. Let cool. Pour over drained vegetables.


½ lb. margarine
1 large onion, diced
2 tbsps. oregano
2 cups water
1 can sliced mushrooms
2 cups long grain rice
3 cans beef consommé

Melt butter. Brown onion, rice and mushrooms. Simmer for 20 minutes. Add liquids. Bake at 400° for 1 hour Serves 10-12.


4 cups cut celery
½ cup mushrooms, sliced
1 can water chestnuts, drained & sliced
½ cup slivered almonds
1 can cream of chicken soup
bread crumbs
grated cheese

Boil celery in salted water for 5 minutes. Drain. In mixing bowl combine soup, celery, chestnuts. mushrooms and almonds. Pour into greased 2½ qt. casserole. Top with crumbs and cheese. Bake at 350° for 15-20 minutes or until bubbly,


3 cups corn meal
½ tsp. soda
2½ cups liquid (½ buttermilk & ½ water)
1 tsp. salt
1 tsp. sugar
1 tsp. baking powder
3 tbsps. shortening

Mix all ingredients together. Form into pones. (Flattened cakes the size of your hand.) Place on baking sheet. Bake at 425° for 25 minutes.


4 cups sliced onions
3 tbsps. butter
¼ cup rice
1/3 cup half'n half
6 oz. grated cheese

Sauté onions in butter Cook rice in 5 cups boiling salted water. Drain rice. Mix onion and rice together Add half'n half. Place in casserole. Top with grated cheese. Bake at 325° for 1 hour.


2 loaves frozen bread, thawed
2 eggs
1 cup chopped green onions
1 cup shredded cheese
3 tsps. garlic powder

Put bread and ingredients in bowl. Mix with hands. Let rise. Cover. Grease 2 large cookie sheets. Dig out pieces of dough with 2 forks. Place on cookie sheet. Mix ¼ cup shredded cheddar, 1 egg and ¼ cup milk. Mix over low heat. Stir constantly till thick. Spoon over bread dough. Let rise. Bake at 375° for 15-20 minutes.


Equal amounts of baking soda and red pepper.

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1½ cups flour
1 cup sugar
2½ tsps. baking powder
½ tsp. salt
2 eggs, slightly beaten
3 tbsps. shortening, melted & cooled
1 tsp. vanilla
1 1/3 cups ready to use mincemeat
½ cup walnuts

1 cup sifted powdered sugar
1 tbsp. milk

Sift first four ingredients together. Set aside. Combine eggs, shortening and vanilla. Stir in mincemeat and nuts. Fold into flour mixture. Stir just until flour disappears. Pour into greased and floured 9 x 5 loaf pan. Bake at 350° for 1 hour Cool for 10 minutes. Remove from pan. Cool completely. Drizzle with powdered sugar and milk glaze.


1½ cups brown sugar, packed
2/3 cup margarine
½ tsp. salt
1 egg
1 tsp. soda
1 cup sour milk
½ tsp. vanilla
1½ cups rhubarb, cut up fine
2½ cups flour

Mix in order given. Place in paper lined muffin tins half full. Sprinkle with topping. Bake at 350° for 20-25 minutes or till tests done.

½ cup granulated sugar
½ tsp. cinnamon
1 tbsp. soft margarine
finely chopped nuts

Mix with fork till crumbly.


1 cup sugar
½ cup oil
4 eggs
¾ cup pineapple juice
½ cup crushed pineapple & juice
3 cups flour
1 tbsp. baking powder
1 tsp. salt
½ cup macadamia nuts

Combine ingredients. Pour into greased loaf pan. Bake at 350° for 50-55 minutes.


1 cup Grape Nuts cereal
2 cups sour milk
1 tsp. soda
3 cups floor
1½ cups sugar
2 tsps. baking powder
1 tsp. salt
1 tsp. vanilla
2 eggs
2 tbsps. salad oil
dash cinnamon (optional)

Soak Grape Nuts in milk for 20 minutes. Combine remaining ingredients. Mix with spoon. Add to first mixture. Bake in 2 medium loaf pans at 350° for 45 minutes to 1 hour


5 tsps. soda
1 quart buttermilk
5 cups flour
3 cups sugar
1 pkg. (15 oz.) Raisin Bran cereal
1 tsp. salt
4 eggs, slightly beaten
1 cup salad oil

Dissolve soda and buttermilk together. Mix in container twice the size needed. Mix flour, sugar and Raisin Bran together. Mix into buttermilk mixture. Mix salt, eggs and salad oil together. Add to first mixture. Stir well. Grease muffin tins. Fill 2/3 full Bake at 400° 18-20 minutes.


2 cups rolled oats
1½ cups skimmed buttermilk
1 1/3 cups whole wheat flour
1 tsp. baking soda

Combine oats and buttermilk. Cover. Allow to soak for 1-2 hours. Combine flour and soda. Add to oat mixture. Knead to smooth stiff dough. Shape into round ½" thick. Place in 9" round cake pan. Slash top of dough twice and mark off 4 wedges. Bake at 400° for 30 minutes. Reduce heat to 350°. Bake for 10 minutes more. Remove from oven. Wrap in foil. Place on rack to cool. (50 calories per slice.)


2 tbsps, cream of tartar
1 tbsp. baking soda
1 tbsp. corn starch

Sift together. Store.

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1 cup shortening
¾ cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 tsps. baking powder
½ tsp. salt
¾ cup shredded coconut (optional)

Preheat oven to 400°. Mix first 4 ingredients. Blend next 3 ingredients into mixture. Mix in coconut. Drop by teaspoons 2" apart on lightly greased cookie sheet. Bake for 8-10 minutes. Makes 4 dozen.

2½ tbsps. butter, softened
1½ cups sifted powdered sugar
1½ tbsps. orange juice
2 tsps. grated orange rind

Blend first 2 ingredients. Stir in last 2 ingredients. Frost cookies.


1¼ cups all purpose flour
2/3 cup sugar
½ cup Grape Nuts cereal
1 tsp. double acting baking powder
½ cup soft margarine
6 slices bacon. fried crisp
1 egg
2 tbsps. frozen orange juice concentrate
¼ cup raisins

Combine first 4 ingredients in bowl. Mix well. Add remaining ingredients. Mix till well blended. Drop 2" apart on ungreased cookie sheet. Bake at 350° for 12-14 minutes.


2 cups bisquick
1 can sweetened condensed milk
¾ cup peanut butter
1 tsp. vanilla

Cream last 3 ingredients. Add bisquick slowly. Mix well. Form into 1" balls. Dip one side in sugar. Place on cookie sheet, sugar side up. Bake at 350° for 5-8 minutes. Press chocolate star in center.


1 (7 oz.) jar marshmallow cream
2 tbsps. melted butter
3 cups or 5 oz. Chow Mein noodles
¼ cup peanut butter, smooth
1 cup crushed M & M's

Mix thoroughly. Refrigerate for 15-20 minutes. Grease hands. Form nests. Place on wax paper. Let dry.


¼ cup butter
2 tbsps. flour
¾ cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 cups chopped pecans

21½ oz. pkg. Deluxe brownie mix (family size)
½ cup very hot water
¼ cup oil
1 egg

Preheat oven to 350°. Grease bottom only of 9 x 12 pan. Melt butter. Stir in flour till smooth. Add brown sugar and 2 eggs. Mix well. Cook over medium low heat for 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and pecans. Set aside. Combine brownie ingredients. Beat 50 times with spoon. Spread in pan. Spoon filing over top. Bake 30-35 minutes. Cool.


2½ cups flour
2 tsps. baking soda
1 tsp. cinnamon
1 tsp. salt
2 cups sugar
1 cup vegetable oil
2 tsps. vanilla
2 eggs
2 cups shredded carrots
8¼ oz. can crushed pineapple, well drained
½ cup raisins
½ cup chopped nuts

1 (8 oz.) pkg. cream cheese, softened
2½ cups powdered sugar
6 tbsps. margarine or butter softened
2 tsps. vanilla
1 cup coconut, Angel Flake
½ cup chopped nuts

Heat oven to 350°. Grease and flour 9 x 13 pan. Lightly spoon flour into measurer. Level off. Combine with next 3 ingredients. Set aside. Combine sugar. oil. eggs and vanilla. Beat well. Stir in flour mixture. Mix well. Stir in remaining ingredients. Pour into prepared pan. Bake 50-60 minutes or till tests done. Cool on rack. Combine first 4 frosting ingredients. Beat till smooth. Add coconut and nuts. Spread on cake.


1 canned ham Do not open or remove top. Make holes in can with bottle opener Drain gelatin. Pour in 1 (16 oz.) can strawberry pop. Bake for 1 hour.

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1 pkg. white cake mix (pudding mix is best)
½ cup flour
¼ cup vegetable oil
2/3 cup water
2 eggs

1 cup brown sugar
¾ cup nuts
¼ cup margarine, melted
1 cup reserved cake mix

Preheat oven to 350°. Measure and reserve 1 cup dry cake mix. Set aside. Combine remaining cake mix, flour, oil, water and eggs. Beat for 2 minutes at medium speed. Pour into greased and floured 9 x 13 pan. Mix topping ingredients. Add melted margarine. Mix till crumbly. Place on top. Cut through batter with knife to marble. Bake 30-35 minutes.

1 cup powdered sugar
1 tbsp. corn syrup
1 tbsp. water

Combine ingredients. Drizzle glaze on top.


1 yellow cake mix
1 small pkg. instant vanilla pudding
1 cup sour cream
½ cup oil
1 tbsp. vanilla
2 tbsps. rum flavoring
2 tbsps. water
4 eggs
1 (12 oz.) pkg. chocolate chips
1 cup chopped pecans

Combine all ingredients except chocolate chips and pecans. Beat for 7 minutes. Add last 2 ingredients. Spray bundt pan with Pam. Pour mixture in pan. Bake at 350° for 1 hour Remove from oven. Remove from pan.


1 (8 oz.) pkg. cream cheese, softened
1 egg
1 tsp. vanilla
½ cup sugar
½ can peach or apple pie filling
3 tbsps. butter
1/3 cup sugar
1/3 cup flour
1 loaf frozen bread, well thawed.

Flatten dough in large pizza pan. Cream first 4 ingredients. Spread over dough. Place half can filling on top. Cut butter or margarine in flour and sugar. Sprinkle over filling. Let rise for 25 minutes. Bake at 375° for 25 minutes.


12 cup bundt pan
2 cups flour
1¾ cups sugar
½ cup cocoa
1 tsp. salt
1 tsp. soda
2 tsps. vanilla
¾ cup cold water
½ cup margarine
½ cup sour cream
4 eggs

Mix till blended. Beat for 3 minutes at medium speed.

1 egg white, beaten till stiff

Fold in:
¼ cup sugar
1 cup coconut
1 tsp. vanilla
1 tbsp. flour

Grease and flour bundt pan. Place half of cake batter in pan. Top with macaroon filling. Do not touch sides of pan with macaroon. Pour remaining batter over macaroon. Bake at 350° for 55-60 minutes. Cool for 10 minutes. Pop out of pan.


1 large pkg. Betty Crocker chocolate chip cookie mix
2 large eggs, beaten
1 stick + 2 tbsps. melted margarine
1/8 tsp. salt
½ tsp. baking powder
1 tsp. vanilla
1½ cups quick oatmeal
½ cup coconut
1 cup chopped nuts
1 (6 oz.) pkg. chocolate chips
1 can Eagle Brand Sweetened Condensed Milk

Melt margarine. Beat eggs. Stir into cookie mix. Add sweetened condensed milk. Stir well. Add remaining ingredients. Let set. Stir again. Spread on greased and floured jelly roll pan (11 x 16). Bake at 350° for 25 minutes or till medium brown. Do not over bake. Melt 1 l6 oz.) pkg. chocolate chips. Drizzle over top.


4 cups rhubarb, cut up
1 cup sugar
1 dry yellow cake mix
1 (3 oz.) pkg. strawberry jello
1 cup water
1/3 cup margarine, melted

Place rhubarb and sugar in 9 x 13 pan. Sprinkle cake mix over top. Sprinkle jello over top. Pour water over all ingredients. Top with melted margarine. Bake at 350° for 45 minutes.

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2 cups non fat dry milk
¾ cup corn starch
¼ cup chicken bouillon (or low sodium bouillon)
2 tbsps. onion flakes
1 tsp. thyme
1 tsp. basil
½ tsp. pepper

Combine all ingredients. Store in air tight container
To use: 1/3 cup mixture plus 1¼ cups water. Cook and stir till thick. Add mushrooms.


¼ cup honey
¼ cup mayonnaise
½ cup whipping cream, whipped
3 tbsps. horseradish
1 tsp. mustard
¼ tsp. salt
1 tsp. vinegar

Add honey to mayonnaise. Fold in whipped cream. Add horseradish and remaining ingredients. Store in refrigerator till ready to use.


1 (8 oz.) pkg. dried apricots, ground or finely cut
2½ cups flaked coconut
¾ cup sweetened condensed milk

Blend well. Shape into small balls. Roll into finely chopped nuts. Let stand for 2 hours or till firm.


½ cup butter or margarine, softened
1 cup flour
½ cup chopped pecans
8 oz. cream cheese, softened
½ cup powdered sugar
2 cups Cool Whip
2 pkgs. lemon pudding and pie filling
¼ cup chopped pecans

Combine first 3 ingredients. Mix till crumbly. Press into 8 x 12 pan. Bake at 350° for 15 minutes. Watch closely Cool. Cream cream cheese and powdered sugar. Add 1 cup Cool Whip. Spread on cooled cake. Cook lemon pudding according to directions. Cool partially. Spread over cheese layer. Spread with 1 cup Cool Whip. Sprinkle with chopped pecans. Refrigerate for 6 hours or overnight.

An over abundance of bar, cookie and cake recipes it seems ... but a lot of good sounding bread and muffin recipes to try. It seemed the majority of main meal recipes were either seafood or chicken. Overall I hope there are a few you'll want to try. Don't forget to make note of a few for Easter '88.

I'm sure you noticed our new heading which includes WMT's new logo. You will soon be seeing this on all of our printed materials. news cars, Ambassador, and ads. Even though our look has changed, we hope to remain . . . Unforgettable!

Dave and I are planning some special things for Open Line during the 65th Anniversary Celebration broadcast from Pioneer Village in Cedar Rapids on August 1. Stay with us for details, and we hope to see as many of you there as possible.

Click here to go to the next month of 1987.

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