THE BEST OF THE OPEN LINE BULLETIN

MAY/JUNE PAGES 12345678

Page 1 Top of Page

MERINGUE TOPPED RHUBARB AND FRUIT

3 cups sliced, fresh rhubarb (½" slices)
2 cups sliced, fresh strawberries
1 (8 oz.) can unsweetened pineapple chunks, undrained
¼ cup water
4 whole cloves
¼ cup + 2 tbsps. sugar
2 tbsps. quick cooking tapioca
4 egg whites
Dash of salt
Dash of cream of tartar

Combine first five ingredients and ¼ cup sugar in 1 quart baking dish. Toss well. Sprinkle on tapioca. toss gently. Let stand 15 minutes. Bake at 325° for 35 minutes. Remove from oven and set aside. Increase oven temperature to 375°. Beat egg whites at room temperature. Add salt and cream of tartar. Beat on high until foamy. Add 2 tbsps. sugar, 1 tbsp. at a time, beating until stiff peaks form. Spread egg white mixture over rhubarb mixture, sealing to the edge of dish. Bake for 8 minutes. until lightly browned. Let stand 5 minutes before serving. Makes 6 servings.

RHUBARB BREAD

1½ cups brown sugar
2/3 cup salad oil
1 egg
1 cup sour milk
2½ cups flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla

Combine all ingredients. Mix. Add 1½ cups diced rhubarb.

Topping:
½ cup sugar
1 tbsp. melted butter

Combine sugar and butter. Sprinkle on top. Bake at 325° for 50-60 minutes. Makes 2 large, or 3 medium loaves. Optional: add 1½ cups nuts after rhubarb.

APPLE SCOTCH CRISP
 (with pudding mix)

4 cups sliced apples
½ cup firmly packed brown sugar
1 tbsp. flour
¼ cup milk
½ cup water

Preheat oven to 350°. In large bowl, combine first 5 ingredients, mix well. Pour into ungreased 9" square pan, or 11 x 7" pan.

Topping :
2/3 cup flour
½ cup quick cooking oatmeal
½ cup chopped nuts
¼ cup sugar
1 tsp. cinnamon
1 (4 oz.) pkg. butterscotch or vanilla pudding and pie filling mix (not instant)
¼ cup butter or margarine, melted

In bowl, combine all topping ingredients. Mix until crumbly. Sprinkle over apples. Bake for 45-60 minutes, until apples are tender and topping is golden brown.

2 cups flour
1 cup margarine
2 tbsps. sugar
½ tsp. salt

APPLE DELIGHT
(with pudding filling)

Blend for pie crust. Pat into a 9 x 13 x 2" pan. Set aside. Peel and slice 12 cooking apples. Add 1¾ cups sugar. 1 tsp. cinnamon, ¼ tsp. nutmeg, and mix well. Pour over crust. Bake at 350° for 1 hour. Make sauce.

Sauce:
2 cups milk
¼ cup sugar
2 tbsps. cornstarch
4 egg yolks (reserve whites)

Mix well and cook till thickened. Spread over hot apples. Make meringue by combining 4 egg whites, ½ cup sugar and 1 tsp. vanilla. Spread over pudding. Bake till browned, about 10-15 minutes. (Meringue does weep.)

Page 2 Top of Page

CHICKEN BRUNCH CASSEROLE

10 slices bread, crusts removed
4 cups cooked chicken, cubed
½ lb. mushrooms, cleaned and sliced
1 can water chestnuts, drained and sliced
10 slices cheddar cheese some mayonnaise
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp. salt
¼ tsp. pepper
1 cup milk
4 eggs, slightly beaten
some pimento for garnish
bread or cracker crumbs

Butter bread, place buttered side down in greased 3 quart casserole. Put chicken on next. Sauté mushrooms in 1 tbsp. butter. Layer over chicken with chestnuts. Spread each slice of cheese with mayonnaise. Layer with mayonnaise side down over vegetables. Mix eggs and milk. Pour on top. Combine soups, salt and pepper. Spoon on top. Sprinkle on pimento. Cover Refrigerate several hours or overnight. Bake, covered, at 350° for 1 hour. Remove cover, sprinkle on crumbs. Dot with butter. Bake an additional 15 minutes, uncovered.

STIR FRY CHICKEN & CASHEWS

1 lb. boneless, skinless chicken breasts, cut in thin strips
2 tbsps. soy sauce
1 tbsp. cornstarch
1 small cabbage, shredded (about 4 cups)
2 tbsps. oil
1 tsp. sugar
6 oz. pkg. cashews
1 small onion chopped
1 tsp. cornstarch
¼ cup soy sauce
½ lb. mushrooms
2 tbsps. oil
3 oz. Chinese noodles or rice

In bowl, place chicken with 2 tbsps. soy sauce and 1 tbsp. cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 tbsps. oil in wok or skillet on high. Add chicken, stir fry until white and firm. Add onion and mushrooms, stir fry until tender and soft. Place in heated bowl. Add 2 tbsps. oil to wok. Stir in cabbage and sugar. Stir fry 3-4 minutes, until cabbage is tender crisp. Return chicken and vegetable mixture to wok. Add nuts. Toss to combine. Add 1 tbsp. cornstarch to ¼ cup soy sauce. Add to wok. Stir Cover and steam for 1 minute. Uncover, stir until thickens. Serve over noodles or rice.

BAKED CHICKEN PARMESANA

2 cups bread crumbs
½ cup grated parmesan
1/3 cup chopped fresh parsley
3 oz. can French fried onions, crushed
½ cup butter or margarine
2 cloves garlic, crushed
1 tsp. Worcestershire sauce
1 tsp. dry mustard
4 whole chicken breasts, halved, boned. skinned

Preheat oven to 350°. Combine first four ingredients in shallow dish. Add garlic to butter. Stir in Worcestershire and mustard. Dip chicken pieces in butter, then crumbs to coat both sides. Put chicken in baking dish. Drizzle remainder of butter on top. Bake uncovered at 350° for 50-60 minutes.

CHICKEN ALMOND BAKE

1 can cream of chicken soup
4 oz. mushrooms, drained
3 cups cubed, cooked chicken
½ cup white wine or chicken broth
½ cup blanched, slivered, or chopped almonds
¼ cup chopped pimento
3 tbsps. chopped onion
½ tsp. salt

Combine all ingredients, but ¼ cup almonds, in an 8 x 8" baking dish.

Topping:
1 cup water
2 tbsps. margarine
½ tsp. salt
¼ cup milk
1½ cups mashed potato flakes
½ cup sour cream
1 egg, slightly beaten

Boil water, milk, margarine and salt. Remove from heat. Stir in flakes until moistened. Let stand until liquid is absorbed. Blend in sour cream and egg. Drop this by tablespoons on chicken. Sprinkle on remaining almonds. Bake at 375° for 40-45 minutes.

FRENCH BLENDER DRESSING

1 cup sugar
1 cup oil
1 cup vinegar (or sweet pickle juice)
1 chopped onion
1 tsp. garlic salt
1 carrot
some green pepper
1 cup ketchup

Blend well and serve. Keep refrigerated.

Page 3 Top of Page

MEATBALL STROGANOFF

1 lb. ground round
1 cup cracker crumbs
½ cup milk
2 eggs, slightly beaten
¼ tsp. salt
1/8 tsp. pepper

Combine ingredients and blend. Shape into meatballs. Slowly brown in 2 tbsps. shortening, until cooked. Reserve. Meanwhile, cook an 8 oz. pkg. of noodles until tender. Drain. Stir in 1 tbsp. butter. Keep noodles hot.

Sauce:
1 can cream of mushroom soup
1 cup milk
1 tsp. dillweed
1 tbsp. chopped parsley
1 cup sour cream

In saucepan, heat soup, milk, dilated and parsley, bring to a simmer. Add meatballs, heat through. Remove from heat, add sour cream. Place hot noodles on large platter. Place meatballs on noodles. Sprinkle with paprika.

GARDEN VEGETABLE QUICHE/VEGETABLE PUFF

Preheat oven to 325°. Grease 1½ qt. casserole. Cook a 16 oz. bag frozen vegetables. Drain. Beat 1 cup Bisquick, 1 cup milk, and 2 eggs until smooth. Mix with vegetables, plus 1 cup cheddar cheese. Put in casserole. Bake for 1 hour.

ASPARAGUS AU GRATIN

1 lb. fresh asparagus spears
 vegetable cooking spray
1 tsp. margarine
¼ cup soft whole wheat bread crumbs
¼ tsp. dried mustard
1/8 tsp. salt
1/8 tsp. ground red pepper
2 tsps. chopped fresh parsley

Snap off tough ends of asparagus. Remove scales from stalks with knife. Cook, covered. in a small amount of boiling water. about 6-8 minutes, until tender crisp. Drain. Transfer to a 10 x 6 x 2" dish. Set aside and keep warm. Coat a small iron skillet with spray. Add margarine. Heat over medium high heat. Add bread crumbs, cook 2 minutes, stirring constantly. Add mustard, salt, and red pepper; stir well. Spoon over asparagus. Bake uncovered. at 400°, 5 minutes, until thoroughly heated. Sprinkle on parsley. 4 servings/38 calories/½ g. fat

CHEESY POTATO SOUP

6 cups chopped potatoes
2 cups water
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
2 tsps. parsley flakes
2 chicken bouillon cubes
1 tsp. salt
Dash of pepper
3 cups milk
4 tbsps. flour
1 lb. processed cheese, cubed

In large pan, combine first 9 ingredients. Cover pan. simmer 15-20 minutes, until vegetables are tender. Gradually blend flour into milk. Add milk to vegetables. Cook until thickened. Add cheese, stir until melted.

HERBED OATMEAL PANBREAD

2 cups water
1 cup rolled oats
3 tbsps. butter or margarine
3¾- 4¾ cups flour
¼ cup sugar
2 tsps. salt
2 pkgs. active dry yeast
1 egg

Herb topping:
1 tbsp. grated parmesan cheese
½ tsp. basil leaves
¼ tsp. oregano leaves or powder
¼ tsp. garlic powder
6 tbsps. butter or margarine, melted

Grease 9 x 13" pan. Bring water to a boil, stir in rolled oats. Remove from heat. Stir in margarine. Let cool to 120-130°. Measure 1½ cups flour into large bowl. Combine with sugar, salt and yeast. Blend well. Add rolled oats mixture and egg. Blend at low speed until moist. Beat at medium speed. for 3 minutes. By hand. stir in 1¾-2½ cups flour, to form stiff dough. On floured surface, knead 1 cup flour until dough is smooth and elastic, about 5 minutes. Shape into ball, cover with large bowl. Let rest 15 minutes, punching down a couple of times to release air bubbles.  Press into pan. With very sharp knife, cut diagonal lines. about 1½ inches apart completely through dough. Cut line in opposite direction to form diamond shape. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 375°. Uncover dough. With sharp knife, redefine the original cuts. (Do not pull knife through dough.) In small bowl, combine first four topping ingredients. Set aside. Spoon 4 tbsps. butter over dough. Bake 15 minutes. Brush on remaining 2 tbsps. butter. Sprinkle on topping mixture. Bake an additional 10-15 minutes.

Page 4 Top of Page

DANISH PUFFS

1 cup flour
½ cup butter
2 tbsps. water

Mix until consistency is like pie dough. Press into 9 x 13" pan, or 2 round cake pans.

Filling:
½ cup butter
1 cup water
1 tsp. almond flavoring
1 cup flour
3 eggs

In heavy saucepan, bring water and butter to a boil. Remove from heat, add flavoring. Beat in flour quickly or use mixer. Add eggs, one at a time, beating until smooth. Spread over pastry. Bake at 350° for 45-60 minutes, until it puffs up and gets real brown. Cool. Frost with powdered sugar frosting with 1 tsp. almond extract. Sprinkle some chopped almonds on top. Serve on cake plate.

WAFFLES

3 egg whites
2 cups buttermilk
2 cups white flour, or 1 cup white flour and 1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
¼ cup oil

Heat waffle iron. Lightly beat egg whites until frothy; fold in remaining ingredients until smooth.

Pour ½ cup batter onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. Makes 8 waffles (7 inches each).

Source: The New American Diet, William Connor & Sonja Conner, 1986

TUNA-VEGGIE & CHEESE SALAD OR SPREAD

1 (6½ oz.) can tuna (oil or water packed), drained
¼-½ cup green onions, cut-up
½ cup grated carrots
½ cup finely chopped celery
1/3-½ cup cleaned, finely chopped, asparagus
½ cup grated cheese, any flavor
1/3-½ cup salad dressing
2 tsps. yellow mustard
1 tsp. horseradish sauce
2 tsps. BBQ sauce

Mix all ingredients well. Serve on lettuce leaf for salad. Can be used as sandwich spread.

RHUBARB TEA BREAD

3 eggs
1 cup oil
2 cups brown sugar
2 tsps. vanilla
2½ cups diced rhubarb
1/3 cup chopped walnuts
3 cups flour
2 tsps. soda
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. allspice
1 tsp. salt
½ tsp. baking powder

Combine eggs, oil, sugar and vanilla. Beat until thick and foamy. Add rhubarb and walnuts. In separate bowl. stir together remaining ingredients. Add to rhubarb mixture, stir until blended. Divide batter between 2 greased 5 x 9" loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in pan. Put out on rack to cool.

ORANGE CREAM SALAD

1 pkg. orange gelatin
1 cup boiling water
¼ cup sugar
1 (8 oz.) pkg. cream cheese
1 cup evaporated milk
2 tbsps. orange juice
1 small can Mandarin oranges, drained

Dissolve gelatin in boiling water. Set aside to cool. Cream together sugar and cream cheese. Gradually add milk and orange juice. Combine gelatin with cream cheese mixture: add oranges. Pour into all 2 quart mold. Chill.

CARROT AND RAISIN SALAD

3 large carrots, grated
8 oz. can crushed pineapple, drained
1 cup mini marshmallows
½ cup coconut
½ cup nuts
½ cup raisins
1 cup sour cream
2 tbsps. sugar

Mix together. Chill.

SPAGHETTI PIE

Line 9" pie plate with cooked. buttered spaghetti. Layer 1 cup cottage cheese over spaghetti. Layer spaghetti sauce over cottage cheese. Cover with mozzarella cheese. Bake at 350° until heated through and cheese melts.

Page 5 Top of Page

COLONEL'S MACARONI SALAD

Dressing:
½ cup  sour cream
½ cup salad dressing
1 cup mayonnaise
2 tbsps. mustard
3 tbsps, sugar
1 tsp. onion salt
½ tsp. pepper
2 tbsps. chopped onion
2/3 cup chopped celery
2/3 cup sweet pickles. chopped
2 tbsps. pimento

Prepare three cups uncooked macaroni per directions. Combine first 7 ingredients. Set aside. Combine remaining ingredients in bowl. Add first mixture. Add macaroni. Chill several hours. Serves 6-8.

CATHEDRAL WINDOWS SALAD

1 pkg. orange gelatin
1 pkg. lime gelatin
1 pkg. grape gelatin
1 pkg. strawberry gelatin
1 pkg. black cherry gelatin
1 envelope unflavored gelatin
1 cup hot pineapple juice
2 cups whipped cream
½ cup sugar
1 tsp. vanilla
2 dozen graham crackers, crushed
½ cup butter
½ cup sugar

Dissolve each (3 oz.) pkg. of flavored gelatin in 1½ cups hot water. Pour each into an 8" pan, let set. Cut into bite sized pieces. Soften unflavored gelatin in ¼ cup cold water. Mix with hot pineapple juice. Let partially congeal. Add ½ cup sugar, and 1 tsp. vanilla to whipped cream. Combine with unflavored gelatin. Fold the gelatin cubes into mixture. Combine graham crackers, sugar and butter. Press into pans. Pour gelatin mixture into pans. Chill several hours. Serves 12-16.

FRUGAL OKLAHOMA COCONUT CAKE

1 pg. yellow or white cake mix
1 cup milk
½ cup sugar
2 cups coconut, chopped fine
3½ cups whipped topping

Prepare cake per package directions. Bake in a 9 x 13" pan. Remove from oven, poke holes in cake. Combine milk and sugar with ½ cup coconut. Pour on hot cake and work into holes. Cool completely. Fold ½ cup coconut in with whipped topping. Spread on cake. Sprinkle remaining coconut on top. Chill a few hours.

CHECKERBOARD COOKIES

1 cup softened margarine or butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
½ tsp. salt
1 cup quick or old fashioned oats
2 (2 oz.) squares unsweetened chocolate, melted

Cream butter and sugar. Add egg and vanilla. beat well. Sift flour, baking powder. and salt together; add to cream mixture. Beat well. Stir in oats. Divide dough in half, add chocolate to one half. Chill dough thoroughly. Divide each half into six parts. Shape each part into 1" diameter roll, 6 inches long. Press gently to square edges. Place a chocolate roll and plain roll side by side, press together. Alternate pattern to make a checkerboard. Press all layers together. Chill. Slice dough into ¼" slices. Place on ungreased cookie sheet. Bake at 350° for 10 minutes.

BUTTER BRICKLE COOKIES

1 cup brown sugar
1 cup sugar
1 cup butter or margarine
½ tsp. salt
3 eggs, beaten
2 tsps. soda
2 tsps. cream of tartar
3½ cups flour
1 tsp. vanilla
1 bag butter brickle chips

Mix all ingredients in order given. Roll into small walnut sized balls. Place on greased cookie sheet. Flatten with sugar dipped glass bottom. Bake at 350° for 10-12 minutes, until light brown.

CRISP GELATIN COOKIES
(Use seasonal colors of gelatin.)

¾ cup shortening
½ cup sugar
2 eggs
1 tsp. vanilla

Mix together: add the following ingredients:
1 tsp. baking powder
1 tsp. salt
1 (3 oz.) package gelatin, your choice
2½ cups flour

Mix together. Roll into balls. Butter and sugar bottom of glass and flatten each ball. Bake on ungreased cookie sheet, 6-8 minutes, at 400°. Watch carefully.

Page 6 Top of Page

CHICKEN AND WILD RICE CASSEROLE

¼ cup margarine
¼ cup flour
1½ cups chicken broth (may use low salt)
1 (14 oz.) can evaporated skim milk
1½ tsps. salt (or less)
¼ tsp. pepper
3 cups cubed chicken
1 (3 oz.) can sliced mushrooms, drained
¼ cup chopped pimento
½ cup sliced water chestnuts
1/3 cup chopped green pepper
½ cup toasted almonds
3 cups cooked wild rice (may use wild rice blend)

Melt margarine, add flour and blend. Add broth, milk and cook over low heat until thick, stirring constantly. Stir in pepper, salt, rice. chicken, and vegetables. Pour into a greased 11½ x 7½" baking dish. Bake at 350° for 30 minutes. Top with almonds. Serves 8 to 10

Source: Adapted from In Good Taste, Vol. 11, St. Luke's Hospital, Davenport, Iowa

FRESH SPINACH APPLE SALAD

1 lb. fresh spinach
1 cup chopped apple
½ cup chopped celery
1 tbsp. lemon juice
¼ cup cider vinegar
¼ cup vegetable oil
2 tsp. sugar
1 tsp. caraway seeds or poppy seeds
¼ tsp. ground white pepper

Remove stems from spinach, wash leaves thoroughly, and pat dry. Tear into bite size pieces.

Combine spinach, apple, and celery in a large bowl. Sprinkle with lemon juice; toss well. Combine vinegar and remaining ingredients in a small saucepan; bring to a boil. Pour over spinach mixture, and toss well. Serve immediately.

Yield: 12 servings (70 calories per 1-cup serving): Protein 1.6, Fat 4.8, Carbohydrate 6.6, Cholesterol 0, iron 1.5, Sodium 45, Calcium 56

Source: Cooking Light '89, Oxford House 1989

CREPES

1 cup cold water
1 cup cold skim milk
6 egg whites
½ tsp. Lite Salt or less
2 cups sifted flour
2 tbsp. oil

Put liquids, egg whites and salt into blender jar; add flour, then oil. Blend at top speed, scraping any flour adhering to the sides of the jar. Cover, refrigerate 2 hours. This is an important step, it allows the flour particles to expand in the liquid and ensures a tender thin crepe. The batter should be a very light creamy texture, just thick enough to coat a wooden spoon.

For each crepe, heat 6 inch non stick fry pan over moderately high heat. When hot, pour a scant ¼ cup of the batter into the skillet, immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side. Slide onto warm plate and proceed in same manner with the rest of the batter. Put waxed paper between crepes. Keep covered, as they cool. to prevent them from drying out. The crepes are now ready to be filled.
Makes 20 crepes, 6 inches each.

Source: The New American Diet, William Connor & Sonja Conner, 1986

CREPE BLINTZES

1½ cups low-fat cottage cheese
3 oz. Neufchatel cheese (lower fat cream cheese)
1/3 cup sugar
1 tsp. vanilla
1 tbsp. freshly squeezed lemon juice
½ tsp. grated lemon rind
1 tbsp. oil
1 cup plain low fat yogurt
4 cups sliced fruit or berries
2 tbsp. powdered sugar

Prepare crepes. (See recipe above.)

Mix cottage cheese, Neufchatel cheese, sugar, vanilla, lemon juice, and lemon rind. Fill each crepe. Fold. Sauté in oil until slightly browned.

Serve with low fat yogurt. fresh berries or fruit and sprinkle with powdered sugar.
Makes filling for eight crepes.

Source: The New American Diet, William Connor &
Sonja Conner, 1986

Page 7 Top of Page

MOCK CHAMPAGNE PUNCH

½ cup sugar
½ cup water
½ cup grapefruit juice
¼ cup orange juice
16 oz. chilled diet ginger ale

Combine sugar and water in pan; boil slowly for 10 minutes, stirring only until sugar is dissolved; cool.

Mix sugar, water syrup, grapefruit juice and orange juice, chill thoroughly. Just before serving, add ginger ale. Serves 6-8.

Source: In Good Taste, Vol., 11, St. Luke's Hospital, Davenport. Iowa

MAROON PUNCH
(Deep red)

2 (46 oz.) cans pineapple juice
1 (12 oz.) can frozen orange juice + water
1 (12 oz.) can frozen lemonade + water
1 pkg. each lemon, orange, and cherry Kool-Aid
2 pkgs. black cherry Kool-Aid
6 qts. water
6 cups sugar
2 qts. ginger ale

Add ginger ale just before serving. For a deeper maroon, add more black cherry Kool-Aid. Makes 5 gallons. An ice ring and garnish can be used.

BURGUNDY PUNCH

2 (12 oz.) cans frozen lemonade, plus 4 cans water
2 (12 oz.) cans frozen pink lemonade, plus 4 cans water
1 (12 oz.) can frozen pineapple, plus 2 cans water
2 (12 oz.) cans citrus (5-Alive), plus 4 cans water
2 (12 oz.) cans frozen punch. plus 4 cans water
1 (12 oz.) can frozen punch (Minute Maid). plus 2 cans water
1 (12 oz.) can frozen grape, plus 2 cans water
3 (2 liter) bottles ginger ale

Combine all ingredients, except pop. Freeze part of this mixture to use as ice. Add ginger ale before serving.

FRISKY SOUR
(66 cal ea.)

2½ cups cold water
1 (6 oz.) can frozen orange juice concentrate, thawed
1 (6 oz.) can frozen lemonade concentrate, thawed
2 (16 oz.) bottles diet lemon lime pop
crushed ice

In blender, place first 3 ingredients. Blend till mixed. Add pop and stir gently. Makes 12 servings. Serve over crushed ice.

STRAWBERRY SPRITZER PITCHER
(77 cal. ea.)

3 (10 oz.) pkgs. frozen strawberries, thawed
2 (24 oz.) bottles white grape juice, chilled
1 (28 oz.) bottle carbonated (soda) water. chilled

Place 2 packages of strawberries in blender. Cover and blend till smooth. In pitcher or punch bowl, combine blended berries, grape juice, and last package of strawberries. To serve, add soda water and stir to blend.

CHERRY WINE FROM JIM ZABEL

Our thanks to Sportscaster Jim Zabel for sharing this long time favorite from one of his cookbooks. "You love it, you'll love it, you'll love it"'

Crush 4 quarts of cherries in 2 quarts of water; being careful not to break the cherry stones. Let stand 2 days: on the 3rd day, dissolve 8 cups sugar in 2 quarts water. Add to cherry mixture. Chop 1 cup raisins: add this to cherry mixture. Moisten 1 package yeast with a little water and spread on toasted slice of bread. Float yeast side down. Let stand 2 weeks, stirring each day. At the end of this time, strain through several layers of cheesecloth, then strain again. Let settle 2 more days. Siphon into sterilized bottles. Cork lightly until fermentation is over, then put cork in tight. Seal with paraffin. Watch carefully as this is a very active wine.

PEANUTTY POPCORN SQUARES

½ cup butter or margarine
4½ cups mini-marshmallows
6 oz. pkg. butterscotch chips
2 qts. unsalted popcorn
1 cup salted Spanish peanuts

Lightly butter a 9 x 13" pan. In top of double boiler melt margarine, marshmallows and chips. Stir until smooth. In large bowl, combine popcorn and peanuts. Pour marshmallow mixture over popcorn. Mix well. Press into pan. Let cool and cut.

NO-BAKE CHEERIO BARS

1½ cups honey
1 cup sugar
1¾ cups peanut butter
1 tbsp. vanilla
10 oz. box Cheerios
2 cups chocolate chips

Combine honey and sugar in saucepan. Heat to dissolve sugar. Add peanut butter and vanilla. Fold in cereal. Mix well. Press into buttered 9 x 12" pan. Melt chips. Drizzle over top. Cut into bars. Cool.

Page 8 Top of Page

CHERRY ANGELFOOD DELIGHT

1 angelfood cake
1 can cherry pie filling
1 package instant vanilla pudding, prepared
1 cup sour cream or yogurt

Break up half of cake and place in a 9 x 13" pan. Spoon pie filling over cake. Press remaining half of broken cake into pie filling. Combine prepared pudding and sour cream. Spread over cake and chill for two hours.

CHOCOLATE ANGEL HEAVENLY DELIGHT

1 large angelfood cake
9 ozs. chocolate chips
3 tbsps. water

Melt chips in large bowl in microwave. Take 6 separated eggs, 5 tbsps. powdered sugar, 2 packages Dream Whip (prepared per package directions.) Add powdered sugar, egg yolks, and beat into melted chips. Let cool. Beat whites and Dream Whip and fold into mixture. Break up cake and put half in a 9 x 13" pan. Layer with sauce, cake, and sauce.

SACCHARIN PICKLES

Wipe cucumbers off with cloth. Place in jar.

Cover with:
1 gal. vinegar
3¼ cup salt
1 cup dry mustard
100 quarter grain Saccharin tablets, or 1 tsp. powdered Saccharin.
some grape leaves

Add pickles as desired in open jar. Cover with grape leaves. Can using cold method.

BLUEBERRY SALAD

2 (3 oz.) pkgs. grape gelatin
1 (20 oz.) can crushed pineapple, slightly drained
1 cup sour cream
½ cup sugar (more or less, to taste)
1 can blueberry pie filling
2 cups boiling water
1 (8 oz.) package cream cheese
1 tsp. vanilla
some chopped nuts

Mix gelatin with 2 cups boiling water to dissolve. Cool slightly Add pineapple and pie filling. Allow to congeal. Mix together cream cheese, sour cream, sugar and vanilla. Spread on top. Sprinkle on nuts. Keep chilled.

It's hard to believe we are three Bulletins into the year. Seems like we were just talking about holiday recipes and here we are with summer produce already. This issue always has a lot of heart healthy recipes using fruits and vegetables. We've included some popular "repeat" selections, as well as some recipes that sound good.

WMT has a busy schedule planned:

Fishing Derby at the Coralville Reservoir. June 9
"Concert Under the Stars" with Glenn Miller Orchestra, Life Investors Parking Lot. June 12.
WMT Night at the Ballpark, Veterans Memorial Stadium, July 7.
V.I.A. Golf Classic, St. Andrews Golf Course, July 11.

We would like to meet you, so please come up and introduce yourself, if you have a chance to attend any of these functions.

Have a safe and healthy summer!

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