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Busy, Busy, Busy!
Between the Ar-Jay Center, the St. Luke's Dieticians, the Iowa Pork Producers and the Iowa Beef Cookoff, we've managed to put together the latest issue of the Bulletin. (What's this 'we' stuff? Sharon does all the work!) Anyway, I hope you'll find a recipe that strikes your fancy in this issue. As always, thanks so much for listening, writing and calling. It couldn't be the Open Line without you.


2 cups crushed cream filled vanilla cookies
6 tbsps. melted margarine
14 ozs. caramels
5 ozs. evaporated milk
1 cup pecans, chopped
3 (8 oz.) pkg. cream cheese
½ cup brown sugar
1 tsp. vanilla
4 eggs
3 large Milky Way candy bars, broken into small pieces
1/3 cup semi sweet chocolate chips
1 tsp. shortening
whipped topping

Combine cookie crumbs and margarine. Press into bottom and sides of 9" spring form pan. Bake at 350° for 10 minutes.

In saucepan over low heat, melt caramels and milk stirring until smooth. Pour into crust. Place pecans on top.

Beat cream cheese, sugar and vanilla at medium speed. Add eggs one at a time, mixing well after each. Stir in broken candy bars. Pour over crust. Bake 350° for 45-50 minutes.

Melt semi sweet chocolate and shortening together, drizzle over cake. Top with whipped topping.


3-4 cups rhubarb, cut up
(3 oz.) box strawberry Jello
3 cups mini marshmallows
1 yellow cake mix

Grease and flour a 9x13" pan. Put rhubarb in and add marshmallows. Sprinkle dry Jello on top. Mix cake as usual and pour over first three ingredients. Bake at 350° for 40-45 minutes.


1 cup oatmeal, raw
½ cup flour
1 cup brown sugar, packed
½ cup butter or margarine

Mix oats, flour and sugar. Cut in butter till crumbly Place half of mixture in 8x8" pan.

3-4 cups rhubarb
1 tbsp. flour
½ cup sugar
1 tsp. cinnamon

Mix together and place over crumb mixture. Sprinkle with remaining crumbs. Bake at 350° for 45 minutes. Recipe can be doubled and is good for apples, peaches, cranberries. etc.


Mix together:
3½ cups diced rhubarb
1½ cups sugar
2 tbsps. tapioca

Set aside.

Mix together:
3 eggs, beaten
½ cup evaporated milk
1 tsp. vanilla

Add to rhubarb mixture and mix well. Pour into unbaked pie shell. Bake at 425° for 20 minutes. Reduce to 350° and bake 25 additional minutes. Top with whipped cream.

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(From Scratch)

1¼ cups chocolate wafers or graham cracker crumbs, finely crushed
¼ cup sugar
¼ cup butter, melted

Combine and press in bottom and sides of a 9" spring form pan. Chill.

2 (4 oz.) pieces German chocolate
½ cup margarine
3 (8 oz.) packages cream cheese, softened
3 eggs
1 cup sugar
2 tsps. vanilla
¼ cup flour
1 cup (pint) sour cream

Melt chocolate and margarine over low heat. stirring constantly. Remove from heat. Beat cream cheese till light and fluffy. Beat eggs and add to cream cheese. Gradually add sugar. Beat till thick and light in color. Add vanilla, flour and sour cream: beating after each addition till blended. Combine mixtures and pour into chilled crust. Bake at 300° for 1½ hours. Turn off and put oven door ajar for 1 hour. Cool on rack. Chill for 2 hours before serving.

(Anise Seed Cookies)

1 lb. lard
1½ cups sugar
2 tsps. anise seed
2 eggs, beaten
6 cups flour
3 tsps. baking powder
1 tsp. salt
½ cup brandy
4 cup sugar combined with 1 tbsp. cinnamon

Cream the first three ingredients together in a large bowl. Add eggs and beat well after each. Combine flour, baking powder and salt. Alternate flour and brandy to creamed mixture till stiff dough has formed. Knead dough slightly and roll to ¼" thickness. Cut out and dust tops with sugar and cinnamon. Bake in preheated 350° oven for 10-12 minutes or till lightly browned. Freeze well.


Place 1½ cups salted, roasted peanuts in a blender. Blend at medium high speed till desired consistency. If dry roasted peanuts are used, add 1 teaspoon oil into blender


2 eggs, slightly beaten
½ cup canned pumpkin
½ cup milk
¼ cup vegetable oil
1½ cups flour
1/3 cup sugar
3 tsps. baking powder
½ tsp. salt
1¼ tsps. ground cinnamon
¼ tsp. ground nutmeg

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. sugar
1 tbsp. milk

Cream till smooth.

Heat oven to 400°. Grease bottoms only of 12 muffin cups, or use papers. Prepare cream cheese filling and reserve.

Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients till flour is moistened. Fill cups 2/3 full. Divide filling among muffins (1 tsp. each). Swirl with knife. Bake 20-22 minutes. Immediately remove from pan.


1 cup sifted flour
pinch salt
3 tbsps. cocoa
2 sticks (8 ozs.) butter or margarine
2 ozs. unsweetened chocolate
2 ozs. semi sweet chocolate
1½ cups sugar
4 eggs
1 tsp. vanilla
¼ tsp. almond extract
2 cups toasted pecans

Line 12 muffin cups. Sift flour, salt, and cocoa. Melt butter and chocolates. Stir sugar into chocolate mixture. Add eggs one at a time. Add vanilla and almond extract and blend. Add dry ingredients, stirring just till moistened. Stir in nuts. Drop into muffin cups. Bake 30-35 minutes at 350°.


9" graham cracker crust
1 can sweetened condensed milk
2 eggs, separated
½ cup key lime juice
grated peel of two lemons

Beat yolks till thick and lemon colored. Add milk and blend. Add juice 2 tablespoons at a time, blending after each addition. Add lemon rind and pour into pie crust. Freeze. Top edges with whipped cream.

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Carolyn Hufford Elwell, Ft. Madison

1½ pounds beef tenderloin steaks (4), cut 1 inch thick

Bombay paste*:
1 small dried red chili with seeds removed
1½ tbsps. whole coriander seed
1 tsp. whole cumin seed
1/8 tsp. freshly ground black pepper
1 tsp. salt (non iodized)
½ tsp. whole mustard seed
½ tsp. turmeric
1 clove garlic, crushed
2 tbsps. rice vinegar
3 tbsps. unsalted butter, softened

Peanut oil
Hot rice cooked in beef broth and 1½ tsps. Bombay paste
Chopped salted peanuts Accompaniments**

Grind dry spices in small food processor or blender. Add fresh garlic, vinegar and butter. Process until a paste forms. Rub mixture very lightly on top, bottom and sides of steaks. Refrigerate 3 hours or overnight. Before cooking, wipe off paste mixture with paper towel. Smooth remaining paste over steaks.

Place steaks in preheated (hot) 375° non stick skillet brushed with 2 drops peanut oil. Sear each side of steak and reduce heat to medium low and continue to cook 3 minutes per side for rare, 4 for medium and 5 for medium well. Serve with rice: sprinkle steaks and rice with chopped salted peanuts. 4 servings.

*May use pre ground spices in same amounts; substitute 1/16th teaspoon cayenne pepper for dried red chili.

**Accompaniments: Cantaloupe diamonds, cucumber yogurt relish served in cucumber barges***,
chutney and garnish with celery leaves and green onions.

***Cucumber barges and relish: Split one medium peeled cucumber in half lengthwise and cut into 3 inch lengths. Using a small paring knife, carve the ends to form a barge shape. Take a thin slice off the underside to give the "barge" a secure base. With a teaspoon, hollow out the barge to within ¼ inch of the edge. Make four. Cucumber relish: Combine ½ peeled, seeded cucumber, chopped finely; 1 small clove garlic, run through garlic press; 1 Roma tomato, peeled, seeded, finely chopped, 1 teaspoon lemon juice; 1/16 teaspoon ground black pepper, ¼ to ½ teaspoon crushed mint; ¼ teaspoon salt, and ½ cup plain yogurt. Combine. refrigerate and serve in cucumber barges.

TIP: Angel Food Cake in 9x13 pan or two 9x5 loaf pans. Bake at 375° for 30-35 minutes. Cool inverted.

Mary Kay Bishop, Conrad

1½ pounds boneless beef sirloin steak

¼ cup reduced sodium soy sauce
2 tbsps. brown sugar
½ tsp. ground ginger
¼ tsp. cracked black pepper
1 clove garlic, minced

2 pkgs. (3 oz.) quick cooking Oriental noodles (Ramen)
2 tbsps. reduced sodium soy sauce
2 tbsps. catsup
1 tbsp. Worcestershire sauce
1 tsp. sugar
½ tsp. sesame oil
2 tbsps. vegetable oil
3 cloves garlic, minced
½ tsp. crushed red pepper
4 green onions, cut into 2 inch lengths
1 cup julienne sliced carrots
¾ cup bias cut celery
1 sweet red pepper, cut into ¼ inch strips
1 can (8 oz.) sliced water chestnuts, drained

Partially freeze beef. Cut beef across the grain into thin strips (about 1/8 by 1½ by ½ inches). Combine marinade and pour over beef strips. Cover and refrigerate 2 to 4 hours. Cook noodles in 4 cups boiling water for 3 minutes or until just tender. Drain and rinse noodles. Set aside. For sauce, combine soy sauce, catsup, Worcestershire sauce, sugar, and sesame oil. Set aside. Pour vegetable oil down sides of wok. Heat wok (or skillet) on high heat. Add minced garlic and crushed red pepper. Stir fry for 10 seconds. Add beef that has been drained of marinade. Stir fry several minutes or until beef is done. Add green onions, carrots, celery red pepper, and water chestnuts. Stir fry until vegetables are crisp tender Add noodles and sauce. Stir gently to mix and coat. Garnish with red pepper rings. 6 servings.


Several chicken breasts, skinned, boned and cut into ½" strips
2 tbsps. oil
1 onion, quartered
3 tsps. garlic
½ cup honey

Place chicken in a wok or non stick frying pan, in oil, and brown slightly. Add garlic, onion and honey. Stir fry for 10 minutes.

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(Stir-Fry with an Italian Flair)
Judith Saeugling, Dubuque

1 pound top round steak, cut 1 inch thick
2 tablespoons oil, divided
2 to 3 green peppers, cut in ¼ inch strips (3 cups)
2 medium onions, thinly sliced (2 cups)
2 large tomatoes, seeded and chopped (2 cups)
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon ground oregano
¼ teaspoon oregano leaves, crushed
1 teaspoon dried leaf basil, crushed
2 tablespoons water
1 teaspoon red wine vinegar
½ cup whole pitted ripe olives, sliced thickly
3 cups cooked (8 ounces) flat noodles, rotini pasta or 3 cups hot cooked rice.

Partially freeze steak and cut into 1/8 inch strips. Heat 1 tablespoon oil in wok at high heat. Stir fry beef strips in oil, ½ pound at a time, leaving the meat slightly pink. Remove cooked beef to warm platter. Clean out wok with paper towels. Reduce heat to medium, add remaining tablespoon oil to wok. Add sliced onions and green peppers. Stir fry 3 minutes. Add tomatoes, salt, black pepper and all other seasonings. Stir fry 1 minute. Add water and red wine vinegar. Cover wok and simmer 2 minutes. Add cooked meat and olives to wok and stir fry until meat is hot (about 1 more minute). Remove ingredients from wok; turn off or remove from heat. If using pasta or noodles, toss them lightly in juice remaining in wok. Serve stir fry over rice, noodles or pasta. Spoon small amount of liquid over top before serving. 4 servings. Garnish with cherry tomatoes cut in quarters and topped with grated Parmesan cheese, whole ripe olives stuffed with cream cheese or fresh parsley.

Koreen Anderson, Cleghorn

1 pound lean ground beef
1 can (8 oz.) sauerkraut, drained
2 teaspoons instant onion flakes
2 cups shredded cheese (Mozzarella or Cheddar)
½ teaspoon white or black pepper
1 teaspoon salt
1 pound loaf of frozen bread dough, thawed
1 egg. beaten
1 teaspoon sesame or caraway seeds (optional)

Let dough thaw and begin to rise. (Place frozen loaf in plastic bag that has been sprayed with pan coating and let thaw in refrigerator overnight and rise partially before rolling.) Brown ground beef in skillet and drain. Add sauerkraut, onion flakes. cheese. salt and pepper. Mix together and refrigerate until dough is ready to roll. Divide dough in four equal sections. Roll each section of dough on floured surface to an approximately 8 inch square. Place ¼th of the meat mixture (1¼ cups) in center of square and spread to within one inch of each end. Brush each edge of square with beaten egg. Fold dough sides of square over filling, overlapping sides. Pinch seams to seal. Fold up ends and pinch to seal. Place loaves seam side down on greased baking sheet. Let Runza Loaves rise 20 to 30 minutes. Cut 3 shallow diagonal slashes in top of each loaf. Brush loaves with remaining beaten egg. Sprinkle top with sesame or caraway seeds, if desired. Bake in 375° F oven for 20 to 25 minutes or until golden brown. Serve warm. 4 servings. (Baked loaves may be frozen for later use. Thaw by reheating in 325° F oven for about 15 minutes.)

Garnish with dill pickles, carrot curls, radishes and parsley.

Eileen Gannon Williams, Ames

3 pounds boneless beef chuck arm roast, cut 1½ inch thick
3 tablespoons vegetable oil, divided
1 cinnamon stick
7 whole cloves
1 bay leaf
2 medium onions, chopped
8 cloves garlic
1½ inch piece ginger root peeled and cut into chunks
1/3 and ½ cup water
1 tablespoon ground cumin
1 tablespoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon salt
1 can (16 ounces) tomatoes, drained and chopped
½ cup plain yogurt
1¼ pounds fresh spinach, washed and drained
¾ teaspoon lemon juice
1 tablespoon pine nuts or chopped cashews. optional
Fresh lemon peel and cinnamon sticks for garnish

Cut beef roast into 1½ inch cubes trimming off any fat. Brown cubes in several batches in 2 tablespoons oil in 4 quart kettle. Remove to a bowl. Add remaining tablespoon oil, onions, cinnamon, cloves, and bay leaf to kettle. Cook until onions are golden. In blender, puree garlic. ginger root, and 1/3 cup water. Add to kettle and cook until liquid evaporates. Add remaining spices, tomatoes, yogurt, beef and ½ cup water. Bring to a boil, cover, and braise in oven at 350° F for 1½ hours or until beef is tender. Remove bay leaf, cinnamon stick, and cloves. Remove stems from spinach and tear leaves in half. Stir spinach and lemon juice into beef mixture and let stand 10 minutes so spinach wilts. Sprinkle with nuts and garnish. 8 servings. Rice may be served as a side dish.

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1 (3 lb.) lean boneless beef rump roast
Vegetable cooking spray
½ cup no salt added tomato sauce
¼ cup reduced calorie catsup
¼ cup red wine vinegar
2 tbsps. brown sugar
2 tbsps. chili powder
2 tbsps. no salt added tomato paste
1 tsp. liquid smoke
2 bay leaves,
¼ tsp. salt
¼ tsp. pepper
¼ tsp. ground red pepper
12 reduced calorie whole wheat hamburger buns

Trim fat from roast; set aside. Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add roast, and cook on all sides until browned. Remove roast from pan; drain and pat dry with paper towels. Wipe drippings from pan with a paper towel. Return roast to pan and set aside. Combine tomato sauce and next 10 ingredients in a small bowl, pour over roast. Bring to a boil cover, reduce heat, and simmer 2½ to 3 hours or until roast is tender. Remove and discard bay leaves. Remove roast and shred meat. Return shredded meat to sauce in pan, stir well. Cook over low heat until thoroughly heated. Serve warm on buns. Yield: 12 servings. 281 calories per serving.


Vegetable cooking spray
½ cup thinly sliced fresh mushrooms
¼ cup chopped onion
¼ cup chopped green pepper
3 egg substitutes or 6 egg whites, beaten
½ cup diced, cooked lean meat (turkey, chicken or seafood)
¼ cup low fat cottage cheese
1/8 tsp. pepper
¼ cup (1 ounce) shredded low fat cheese
2 (6 inch) whole wheat pita bread rounds, cut in half crosswise

Coat medium skillet with cooking spray; place over medium heat until hot. Add mushrooms. onion, and green pepper to skillet; sauté until tender. Combine eggs, meat, cottage cheese, and pepper in a small bowl. pour over vegetables. Cook over medium heat, stirring often, until eggs are firm but still moist. Stir in cheese. Spoon ½ cup mixture into each pita half. Serve immediately. Yield: 4 servings. (143 calories per serving.)


2 cups cooked chicken, chopped
¾ tsp. curry powder
1/3 cup finely chopped celery
¼ cup chopped walnuts
¼ cup raisins
¼ cup skim milk yogurt
¼ cup mayonnaise (reduced fat or non fat)
16 slices bread, crusts removed

Combine all ingredients except bread. Spread on four slices bread and top with remaining bread slices. Cut each sandwich into fourths, cover with plastic, and chill until ready to serve. Yield: 16 servings, 8 sandwiches. 1 serving contains 200 calories.


1 cup milk
1 cup flour
1 tsp. baking powder
1 tsp. salt
1 egg

Slice onions and soak in ice water for 2 hours. Separate onion slices into rings. Dip into batter and deep fry at 375°.


3-3½ lbs. corned beef brisket, rinsed very well with cold water

Place corned beef in large pot or Dutch oven.

2 qts. water (or more)
2 bay leaves
1 tbsp. pickling spices
2 med. onions, sliced and separated into rings
1 stalk celery, thinly sliced

Bring to a boil. turn to low and simmer for 4 hours or until meat is tender. Strain and reserve liquid. setting meat aside. Cut meat into cubes or slivers, removing gristle and fat, then return to pot with strained liquid.

1 med. onion, diced
2 med. carrots, diced or match stick strips
2 potatoes, diced (helps absorb salt if stock is salty)
1 tbsp. coarse black pepper
chopped pimento (for color)
2 cups sauerkraut, well rinsed with cold water (cut with kitchen shears to 1" strings)
2 tbsps. chili sauce, tomato sauce or 1 tbsp. tomato paste, whatever you have handy

Simmer on medium to low heat until the vegetables are tender. Options: 1 tbsp. caraway seed, if desired. when cooking. To serve: top with shredded Swiss cheese (optional, sour cream) or dash of dill or sprig of fresh dill.

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(Macaroni Squares)
Anthy Karras

2 large onions, finely chopped
½ cup butter
2½ lbs. lean ground beef
2 (8 oz.) cans tomato sauce
2 tsps. salt
2 cloves garlic, minced
1 stick cinnamon
1 (14 oz.) pkg. large elbow macaroni
½ 1b. grated Romano cheese
custard sauce (recipe below)

Using a large frying pan, sauté onions in butter until golden. Add meat and cook until browned and crumbly. Add tomato sauce, salt, garlic and cinnamon stick ,cover and simmer for 30 minutes, or until thickened. Remove cinnamon stick. Cook macaroni in a large amount of boiling salted water until barely tender, about 12 minutes, drain and rinse under cold water, then drain thoroughly. In a buttered 9x13" baking dish, alternate layers of macaroni, meat sauce, and cheese. Dust lightly with cinnamon. Pour custard sauce over macaroni, and finish off with a sprinkling of cheese. Bake at 350° for 45 minutes, or until custard is set. Let cool slightly then cut into squares. Makes 12 squares.

Custard Sauce:
Melt ¼ cup butter and blend in ¼ cup flour; gradually stir in 3 cups milk, stirring, cook until thickened. Add ½ teaspoon salt, 1/8 teaspoon nutmeg, and 1/8 teaspoon pepper. Beat 6 eggs until light and stir the hot sauce into the eggs.

(Country Salad)
Anthy Karras

1 head chicory (curly endive)
1 head iceberg lettuce
2 cucumbers, peeled & sliced
2  tomatoes, cut in wedges, or 1 cup cherry tomatoes, halved
2 dozen Greek olives
2 green onions, chopped
2 tbsps. large capers (optional)
½ cup olive oil
3 tbsps. red wine vinegar
½ tsp. salt
½ tsp. dried oregano
freshly ground pepper
8 anchovy fillets
¼ lb. feta cheese, crumbled
8 pepperoncini peppers

Tear the chicory and lettuce into bite size pieces and place in a large salad bowl. Add cucumbers, tomatoes, olives, onions, and capers. Shake together the oil, vinegar, salt, oregano and pepper; pour over salad. Mix well. Garnish with anchovy fillets, chopped if desired, and sprinkle with cheese. Makes 8 servings.

May Novotny

1 cup shortening
½ cup sugar
2 eggs
2 cups scalded milk
2 cakes yeast
¼ cup warm water
6 cups flour
1 tsp. salt

Cream shortening with sugar, add eggs, scalded milk and mix well. Let cool slightly; add yeast dissolved in the warm water. Stir in sifted flour and salt. Dough is very soft, but don't add flour, put in greased bowl and let rise 2 hours or until light. To make kolaches roll into balls, place on a greased pan, brush with melted shortening and put in a warm place to rise. Let rise until doubled in bulk (approximately 10 minutes or light when you touch the dough). Bake at 425°. Remove from oven and brush with melted shortening. Remove from pan and let cool.

Jean Murray

2 cups sour cream
2 eggs
1 cup flour
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
2 tbsps. sugar
½ tsp. ground cardamom

Mix well and pour ½ cup into heated waffle iron (heart shaped, if possible). Serve with sour cream and jelly

*Time Honored Norwegian Recipes from American Cooks


1 stick margarine
2 cups sugar
1 egg
1 (16 oz.) can applesauce
2 tsps. soda (dissolved in ½ cup boiling water)
2 cups flour
½ tsp. cinnamon
½ tsp. allspice
½ tsp. cloves
1 cup raisins
½ cup nuts

Combine dry ingredients. Cream margarine and sugar. Add egg and applesauce. Add soda/water mixture. Quickly add dry ingredients and mix thoroughly. Add raisins and nuts. Pour into greased 9x13 pan and bake at 350° for 45-50 minutes.

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Our thanks to Joyce Binning for sharing these other white meat recipes on Open Line.

(Iowa Pork Producers)

½ lb. sliced bacon
¾ to 1 lb. cubed cooked pork
8 cups torn iceberg lettuce
1 (8 oz.) can sliced water chestnuts, drained
½ cup sliced green onion
¼ cup salad oil
3 tbsps. soy sauce
2 tbsps. honey
2 tbsps. catsup
1 tsp. dry mustard
1 (3 oz.) can chow mein noodles

In a large skillet cook bacon till crisp, drain and crumble. In a large bowl combine bacon, pork, lettuce, water chestnuts and green onion. Cover and refrigerate 2 to 3 hours. For dressing, in a screw top jar, combine oil, soy sauce, honey, catsup, and dry mustard. Cover and shake well. Chill. At serving time, add dressing and chow mein noodles to salad, stirring lightly to coat. Serve immediately Makes 4-6 servings.


½ cup margarine
½ cup sugar
½ cup honey

Cream together, then add 2 eggs and beat well.

Alternately add:
2½ cups flour
1 tsp. baking powder
1 tsp. baking soda

with ½ cup sour milk. Stir in 1 mashed banana and 1 cup nuts. Pour into greased 9x13" pan. Bake at 325° for 45-55 minutes.


1 cup sour cream
1 tsp. soda
2 eggs
1½ cups sugar
2 cups flour
½ tsp. salt
1 tsp. vanilla
3 med. bananas, mashed

Add eggs, one at a time to sour cream. Beat well. Sift and measure flour Sift with dry ingredients. Combine with sour cream mixture. Add vanilla and fold in bananas. Pour into greased loaf pan and bake for 45 minutes at 350°.

(Iowa Pork Producers)

¼ cup teriyaki sauce
¼ cup red wine vinegar
2 tbsps. vegetable oil
2 tbsps. worcestershire sauce
2 tbsps. liquid smoke
1 clove garlic, minced
1 tsp. dry mustard

Combine ingredients. Place pork in glass bowl or plastic bag. Pour marinade over pork. Cover and refrigerate, turning several times, at least 8 hours.


4 pork loins or rib chops, 1½" thick
1 tsp. salt
½ tsp. pepper
2 acorn squash, cut in half
¼ cup brown sugar
¼ cup honey
¼ cup margarine or butter

Trim fat from pork and place each piece on an 18x12" piece of aluminum foil. Sprinkle chops with salt and pepper. Fill hollow of squash with 1 tbsp. brown sugar, 1 tbsp. honey, 1 tbsp. margarine and sprinkle with paprika. Place squash cut side up on top of chop then wrap securely with foil. Cook on ungreased cookie sheet at 400° till squash is tender and meat is done; about 55 minutes.


1 tbsp. olive oil
4 center cut pork chops
1/8 cup dry white wine
2 Granny Smith apples, peeled and cored
1 tbsp. butter
¼ cup brandy or apple juice
2 tbsps. honey

Heat oil in skillet and brown chops over medium heat 2-3 minutes per side. Place chops in a 9x13" pan. Add wine to skillet, bring to a boil and pour over chops. Cover chops with aluminum foil and bake 20 minutes at 350°. Cut apples into slices. Melt butter in skillet and sauté apples 3-4 minutes over medium heat. Add brandy and honey: cook 2 minutes. Spoon apple mixture over chops. Bake at 350° for 5-10 minutes:


Beat 1 egg yolk and add 1/3 cup beer 1 tsp. salt and ½ cup flour. Mix and let stand for one hour. Beat egg white till stiff and fold into batter.

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1½ cups flour
¾ cup brown sugar
½ cup margarine, softened

Combine these ingredients well and pat into a 9x13" sprayed pan. Bake at 350° for 10 minutes. Top with one can of deluxe mixed nuts (no peanuts). Leave nuts whole.

1 (6 oz.) pkg. butterscotch chips
2 tbsps. butter or margarine
½ cup white Karo syrup

Melt in microwave. Pour over nuts. Bake an additional 10 minutes at 350°. Let partially set before cutting. Store in air tight container.

(original recipe from can)

2/3 cup cocoa
3 cups sugar
1/8 tsp. salt
1½ cups milk
¼ cup butter
1 tsp. vanilla

In a 3 quart pan, combine the first three ingredients. Add milk gradually. Mix and bring to a boil on high heat, stirring constantly. Reduce heat to medium and continue to cook without stirring; 232° or soft ball stage. Remove from heat and add butter and vanilla.

DO NOT STIR! Cool to 110°. Beat by hand till fudge loses its gloss. Spread in an 8x8x2" lightly buttered pan. Cool and cut in squares.

(25-30 year old recipe)

Prepare one package Kraft macaroni & cheese dinner Add to one 7½ oz. can of salmon that has been drained, boned, skinned and flaked:

½ cup chopped celery
¼ cup chopped green pepper
1 tsp. grated onion
2 tbsps. Miracle Whip
dash pepper

Toss with fork. Carefully pack salmon mixture into the bottom of an 8x4x2½" loaf pan. Cover with Kraft dinner. Bake at 300° for 15-20 minutes. Unmold and serve hot. Garnish with parsley

As I sit here at my kitchen table and review what Dwayne and I have been doing on Open Line the last couple of months, I realize we have been busy and on the go a lot. May always brings us a variety of rhubarb recipes. The Rhubarb Dessert on Page 1 is an Open Line tradition. We will share it with our many new subscribers. Turtle Cheese Cake and German Chocolate Cheese Cake just about took over the show. Gee, we visited Mexico, the Keys of Florida, Texas, Bombay, touched on Italy, Greece, and the list goes on and on. But along the way we managed to bring you a lot of good recipes. Several were from the Ethnic Fast in Cedar Rapids (recipes on page 6.) Congratulations to Carolyn Huffard Elwell of Ft. Madison. Carolyn won the 1991 lowa Beef Cookoff that was held in Cedar Rapids. She took first place with her Bombay Beef, found on page 3. Second place was Mandarin Beef Squiggles, third place was Pizziarolo, fourth place was Runza Loaves and fifth place was Beef of Bengal With Spinach. They were all winning recipes in my opinion. Give them a try and see what you think. With warmer weather upon us already, St. Luke's thought sandwiches were a good idea. See what you think when you try recipes on page 5. Old recipes, new recipes, pose winning recipes, original recipes, recipes right down to homemade peanut butter. What more could you ask for in home cooking.

S.K. R.

The Open Line

PO BOX 2147
365-0600 1 800-332-5401

Six issues per year published bi-monthly by the WMT
Stations, Inc., PO. Box 2147, Cedar Rapids, IA 52406
Subscription Rate: $5.00 per year
Sharon Reeves, Open Line Co-Host no Editor
Dwayne Schmidt, Open Line Co-Host

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