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½ stick margarine
3 cloves garlic, minced
1 tbsp. flour (or more, if using milk)
1 pt. whipping cream (or milk)
½ cup Parmesan cheese

Mix and heat till thick, stirring constantly. Garnish with parsley.


1½ lbs. ground beef
½ cup onion, chopped
½ cup Ritz crackers, crushed
5 tbsps. BBQ sauce
2 tsps. horseradish
2 tsps. Dijon Mustard
1 egg, beaten

Combine ingredients, shape and place in a 7 x 4" loaf pan. Bake at 325° for one hour or less. Let stand 10 minutes before serving.


1 cup cheese cracker crumbs
2 The asparagus, cooked & drained (reserve 2 tbsps. liquid)
10 ½ oz. can cream of mushroom soup
1 tbsp. melted butter
4 slices bacon, cooked

Layer in a buttered 6 x 8" pan:

½ the crushed crackers
½ the asparagus
½ the soup
2 tbsps. reserved juice

Repeat  three layers. Drizzle melted butter on top. Crumble bacon over the top and bake at 350° for 20-30 minutes.


1½ lbs. ground beef
1 (15 oz.) can tomato sauce
1 cup chopped onion
1 cup chopped green pepper
½ cup water
1½ oz. pkg. spaghetti sauce mix
1 tsp. crushed dried oregano
1 clove minced garlic
2 dashes tabasco
1 cup milk
¼ cup melted margarine
1 tsp. cooking oil
2 eggs
1 cup flour
8 ozs. shredded Mozzarella choose
½ cup grated Parmesan cheese

Cook and drain meat. Add next eight ingredients. Reduce heat, cover and simmer for 10 minutes. Beat milk, margarine, oil and eggs for one minutes. Add flour and beat for two minutes. Place meat in a 9 x 11" pan. Sprinkle with Mozzarella. Top with flour mixture. Sprinkle with Parmesan. Bake at 400° for 30 minutes or till puffed and golden. Let stand 10 minutes before serving.


6 medium carrots, sliced
1 medium onion, sliced
½ cup milk
1 large can corn, drained
2 Tbsps. butter or margarine
1 tbsps. flour
¼ tsp. salt
1/8 tsp. white pepper

Cook carrots in salted water until tender. Drain. Add milk and corn. Bring to a boil. Mix butter and flour until smooth paste forms.  Add to vegetables. Cook, stirring gently till thickens. Add salt and pepper.

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The following recipe is from a listener who thought Open Line needed a new and different recipe.


1 cup raisins
1 cup boiling water
3 eggs
1 cup oil
2 cups sugar
1 (16 oz.) can pork & beans
3 cups flour
1 tsp. cinnamon
½ tsp. baking powder
1 tsp. soda
½ tsp. salt
1 tsp. vanilla
1 cup nuts

Mix raisins and boiling water. Set aside. Beat eggs, oil, sugar and pork & beans till beans are broken. Add flour and remaining ingredients. Pour into three well greased loaf pans. Bake at 325° for 50-60 minutes.


2 cups Quaker Oat Bran cereal
¼ cup brown sugar
2 tsps. baking powder
8 ozs. plain, low fat yogurt
2 egg whites, slightly beaten
¼ cup skim milk
¼ cup honey
2 tbsps. vegetable oil
1 tsp. grated lemon peel
½ cup frozen blueberries

Combine dry ingredients. In a separate bowl, combine remaining ingredients, except blueberries. Mix together till just moist. Fold in blueberries. Fill paper lined cups till almost full. Bake at 425° for 18-20 minutes, or till browned.

TIP: To test baking powder, place 1 teaspoonful in ¼ cup boiling water if powder bubbles, it is okay.


4 cups diced rhubarb
1½ cups water
½ cup sugar
2 (3 oz.) pkgs. strawberry Jello
1 cup orange juice
1 tsp. grated orange rind
1 cup sliced strawberries

Combine first three ingredients and cook till tender. Pour over Jello. Stir till dissolved. Add orange juice and rind. Cover and chill till thick and syrupy. Fold in strawberries. Pour into mold. Chill.

Rumor has it that the following recipe is similar to the biscuits at Red Lobster. Try them and see what you think.


2 cups Bisquick baking mix
2/3 cup milk
½ cup shredded cheddar cheese
¼ cup margarine or butter, melted
¼ tsp. garlic powder

Preheat oven to 450°. Mix baking mix, milk, and cheese until soft dough forms and beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder, brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.


1/3 cup instant dry milk
¾ cup hot water
1 stick margarine, melted
1-1½ tsps. salt
½ cup sugar
½ tsp. vanilla
½ cup warm water
2 pkgs. dry yeast
1 egg
4 cups flour

Mix dry milk with hot water. Stir in sugar. salt, vanilla and margarine. Dissolve yeast in warm water and stir in first mixture. Add egg; beat lightly. Add half the flour, beat. Stir in remaining flour. Cover and refrigerate overnight. Roll out in rectangular shape. Brush with margarine. Sprinkle with 1 cup sugar and 1 ½ tsps. cinnamon. Roll up from long side and cut. Let rise till doubled. Bake at 375° for 20 minutes. Frost while warm.


2 cups powdered sugar
1 tsp. vanilla
1 tbsp. butter or margarine
milk for desired consistency


¼ cup milk
¼ cup butter or margarine
1 cup sugar

Bring to a rapid boil. Remove from heat. Add ½ cup chocolate chips. Stir often till smooth. Frost while cake is still warm.

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2 tsps. unflavored gelatin
1 cup cold water
¾ cup instant dry nonfat milk crystals
1½ cups skim milk
2/3 cup sugar, or equivalent sugar substitute
2 tsps. vanilla
1 tbsp. lemon juice
1 cup fresh or frozen unsweetened strawberries, mashed or pureed

Soften the gelatin in ½ cup of the cold water. Combine ¼ cup of the milk crystals with the skim milk and heat gently in a saucepan. Add the gelatin mixture and heat until dissolved. Stir in ½ cup sugar until dissolved. Stir in vanilla. Chill until slightly thickened. Beat remaining ½ cup milk crystals with remaining ½ cup cold water until it begins to thicken slightly. Add the lemon juice and remaining sugar and beat 5 minutes or until the consistency of whipped cream. Fold in the chilled gelatin mixture. Spoon into refrigerator trays. Freeze until the edges are set. Remove to mixer bowl and beat on high speed until fluffy. Cover and freeze until firm. Allow to soften slightly before serving. Makes 8 servings.

Hints: For vanilla ice milk, omit strawberries. For banana ice milk, substitute 2 very ripe bananas, mashed, for strawberries. For chocolate ice milk, omit strawberries. Add 3 tbsps. unsweetened cocoa and 3 additional tbsps. sugar (or equivalent sugar substitute) when adding the ½ cup sugar to the warm milk mixture.

(from Old Thrasher's Cookbook)

½ lb. lasagna noodles, cooked per package directions
1 lb. beef
1 clove garlic, minced
1 envelope French Onion soup mix, dry
1½ cups water
1 (6 oz.) can tomato paste
2 (8 oz.) can tomato sauce
½ tsp. salt
½ tsp. sugar
¼ tsp. pepper
1 tsp. oregano
1 lb. Mozzarella choose, grated
1 lb. cottage cheese
Parmesan cheese

Cook beef and garlic. Drain if necessary. Blend in remaining ingredients except cheeses. Stir well and cook slowly for 15 minutes. In a 9 x 13" pan layer meat sauce, noodles, Mozzarella and cottage cheese. Repeat layers and end with meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 46-60 minutes.


6 hard cooked eggs
2 tbsps. mayonnaise, dairy sour cream or plain yogurt
¾ tsps. prepared mustard
½ tsp. lemon juice, herb or seasoning blend
¼ tsp. salt
1/8 tsp. pepper

Cut eggs in half lengthwise. Place yolks in 1 qt. plastic bag. Place remaining ingredients in bag with yolks. Press out air. Close bag. Knead until contents are thoroughly blended. Push contents toward corner. Snip about ½" off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.


12 ozs. fettuccine, cooked and drained
¼ lb. fresh mushrooms, quartered
3 green onions, sliced
2 tbsps. butter
1 cup Half & Half
1 cup frozen peas
2½ cups cooked chicken
½ tsp. salt
1/8 tsp. pepper
¼ cup Parmesan cheese

Sauté onions and mushrooms till tender. Do not brown! Add Half & Half and simmer several minutes. Add peas, chicken, salt and pepper. Heat through. Pour over fettuccine and top with Parmesan cheese.


1 lb. ground beef
1 cup raw Minute Rice
1 egg
¾ cup grated raw carrots
½ cup finely cut celery
1 onion or onion flakes
salt and pepper

Mix all ingredients together and roll into balls. Fry or grill until brown and baste with COOKIES BAR-B-Q SAUCE. Yield: 30 meatballs.

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¼ cup plus 2 tbsps, sugar
¼ cup vegetable oil
1 egg
1½ cups all purpose flour
1 tsp. baking soda
¼ tsp. ground nutmeg
1/8 tsp. salt
1 medium mango, peeled and coarsely chopped
1 tbsp. plus 1½ tsps. lime juice
1 tsp. grated lime rind
½ tsp. vanilla extract
¼ tsp. almond extract
Vegetable cooking spray

Combine sugar, oil, and egg in a medium bowl. Beat at medium speed with electric mixer until well blended; set aside. Combine flour, soda, nutmeg, and salt; set aside.

Process mango and next four ingredients in food processor until smooth. Add flour mixture to sugar mixture alternately with mango mixture, beginning and ending with flour mixture. Beat just until blended.

Spoon batter into an 9" square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan. Yield: 9 servings (196 calories per serving).


10 spring onions, scallions or 2 leeks ½ cup milk
1½ lbs. (2½ cups) freshly cooked hot mashed potatoes
salt and pepper

Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk. Mash the potatoes, season to taste, then add the spring onions. Beat well together and add enough hot milk to make the dish creamy and smooth.

Options: Champ can also be made with chopped parsley, chives, young nettle tops and freshly cooked peas. In the latter case the peas are kept whole and added last. For a supper dish, scrambled eggs are often served in a well in the center. Sprinkle with chopped parsley, it makes an attractive dish.

Serving: ½ cup Calories: 90 Fat: 1 gram Diabetic exchange: 1 starch

From: A Taste of Ireland, by T. Fitzgibbons, 1969



1½ cups whole wheat flour
1 cup shredded cheddar cheese
½ tsp. salt
½ tsp. paprika
½ cup butter
1/3 cup finely chopped almonds

Mix first four ingredients and cut in butter. Add almonds and mix well. Reserve 1 cup for topping. Press remaining mixture into a 9" pie plate.


2 (7 ¾ oz.) cans salmon
3 eggs, beaten
¼ cup mayonnaise
1 tbsp. grated onion
3 drops Tabasco sauce
1 cup sour cream
½ cup shredded cheddar
1¼ tsps. dill weed

Flake salmon including juice and bone. Combine with remaining ingredients. Place in crust. Sprinkle with reserved crumbs. Bake 1½ hours at 350° or until tests done.


¾ cup margarine
1 cup brown sugar
1½ cups flour
1 tsp. salt
½ tsp. soda
1½ cups Quick Rolled Oats
10 ozs. raspberry preserves

Cream margarine and sugar till light and fluffy. Combine dry ingredients. Add to sugar mixture. Mix till crumbly. Spread ½ crumbs into a sprayed 9 x 13" pan. Spread preserves over crumbs. Sprinkle top with remaining crumbs. Bake at 400° for 20-25 minutes.


½ cup cold water
1 tbsp. cornstarch
2 tbsps. sugar

Combine ingredients and cook until thick. Let cool and add to three well beaten egg whites.

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The most requested recipe Open Line has had in a while, but comes with mixed reviews.


1 (18 oz.) butter pecan box cake mix
2 small pkgs. instant butterscotch pudding
1 cup Bisquick
1 2/3 cups mayonnaise
1 cup chopped pecans
12 ozs. Semi sweet chocolate chips

Combine first 3 ingredients with mixer. Work in mayonnaise. Add nuts, chips and blend well. Drop grape size balls about 2" apart on greased cookie sheet. Bake 10-15 minutes at 350°. Allow to cool 5 minutes on cookie sheet. Makes 100 bite size cookie. TIP: dough can be chilled before baking.

TIP To prevent colors from bleeding, soak garment for 10 minutes in ¼ cup salt and 1 gallon COLD water


½ cup butter, room temperature
½ cup sugar
1/8 tsp. salt
4½ tsps. fresh lime juice
1½ cups sifted flour
2 tbsps. sugar mixed with 2 tsps. grated lime rind

Cream butter and sugar. Beat in salt and juice. Add flour with a WOODEN SPOON (metal changes consistency of dough). Chill covered lightly till stiff. Shape into two rolls 4" long. Wrap in plastic wrap and chill. Slice 1/8" thick and place on ungreased cookie sheet, 1" apart. Sprinkle with sugar mixture. Bake at 375° for 6-8 minutes or till bottoms are lightly browned. Cool on rack. Makes 5 dozen.

TIP: To whiten hankies, use some cream of tartar in wash water. To remove red dye from whites, soak in 2 tsps. cream of tartar to 1 gallon of water.


3-4 mashed bananas
¼ cup sugar
¼ tsp. salt
6 oz. pineapple juice
4 tbsps. rum or amaretto
½ pt. heavy cream, whipped
1/3 cup toasted almonds, chopped

Combine all but the nuts. Pour into freezer tray and freeze till firm. Beat till frothy. Fold in nuts. Freeze.


¼ cup shortening
½ cup sugar
1 small egg
½ cup molasses
1 tsp. soda
½ cup hot water
2 cups flour
½ tsp. salt
1 tsp. ginger
½ tsp. nutmeg
½ tsp. cloves
½ tsp. cinnamon

Cream together shortening, sugar, egg and molasses. Dissolve the soda in hot water and add to first mixture. Sift together flour, salt, and spices. Stir into mixture. Chill dough. Drop by teaspoons onto lightly greased cookie sheet. Bake at 400° till set (about 7-8 minutes).


¾ cup powdered sugar
¼ tsp. vanilla
enough cream to make a spreading consistency


¾ cup softened shortening
1 cup sugar
1 egg
¼ cup light molasses
2 cups flour
2 tsps. soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. cloves
¾ tsp. ginger

Cream first four ingredients. Sift dry ingredients. Combine both mixtures and form dough into balls. Dip tops in sugar and place on a greased cookie sheet. On each cookie add two drops of water (to crack while baking). Bake at 375° for 10-12 minutes.


2 cups flour
1 ¾ cups sugar
½ cup cocoa
1 tbsp. baking soda
2/3 cup oil
1 cup buttermilk
1 cup strong coffee, boiling

Sift first four ingredients together. Add oil and buttermilk. Stir till blended. Stir in boiling coffee slowly. It will be soupy. Pour into liners ½ to 2/3 full. Bake at 350° for 35 minutes or till tests done.

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Ar-Jay Contest 1st Place Winner at Chocolate Fest

from Carol Carlson, Coralville


6 ozs cream cheese, softened
2 tbsps. milk or cream
4 cups powdered sugar
4 sqs. melted unsweetened chocolate
2 tsps. vanilla
dash salt
¾ cup nuts
1¼ cups mini marshmallows.

Beat cream cheese and cream until smooth. Gradually beat in sugar; blend in chocolate. Stir in remaining ingredients. Coat greased 9 x 13" spring form pan with fine graham cracker crumbs to form a crust. Press fudge mixture into pan. Place pan in freezer while making the rest of cheesecake.

Cheesecake batter:

4 eggs, room temperature, divided, add 1/8 tsp. cream of tartar to whites
1 cup sugar, dissolved in 1/3 cup whipping cream in small bowl
32 ozs. cream cheese, slightly softened
1½ tbsp. vanilla
3 tbsps. flour
6 envs. ChocoBake pre melted unsweetened chocolate
1½ cups nuts
2 cups mini marshmallows
chocolate syrup for decoration

Combine cream cheese and sugar. Beat egg yolks with fork until bubbly. Add beaten yolks to cream cheese mixture and stir until smooth. Add flour and vanilla. Best egg whites in a large bowl until stiff (3-5 minutes). Combine batter mixture with the beaten egg whites in the large bowl. Fold in chocolate, nuts and marshmallows. Pour cheesecake batter into springform pan on top of semi frozen fudge. Squirt with chocolate syrup and swirl with fork. Bake at 325° for 25 minutes. Reduce heat to 225° and bake two hours more. Avoid opening oven door. After 1½. hours, check the cheesecake to see that it has not risen more than a half inch over the edge of the pan. If it has, turn off oven and open the door until it is ajar. Do not remove the cheesecake from the oven until it has cooled. In an ideal situation, you will simply turn off the oven at the end of the two hours and leave the cheesecake in the oven without opening the door for another 2-3 hours or until cool. Cheesecake should be chilled about 24 hours before serving. Cut the cheesecake when it is well chilled or even slightly frozen with a hot, wet knife.

Second place winner

from Jinggy Cigrand, Monticello

1 9" graham crust pie shell


1¼ cups evaporated milk, low fat
2 tbsps. margarine
1½ cups chocolate chips, semi sweet
1¼ cups sugar
3 egg yolks (reserve whites)
3 tbsps. all purpose flour
1 tsp. vanilla
1-1½ cups walnuts, chopped


3 egg whites
¼ tsp. cream of tartar
4 tbsps. corn syrup


chocolate shavings
½ cup chocolate chips


Mix together butter, chips and milk in bowl. Microwave on high 7 minutes or till chocolate is melted, stirring halfway through cooking time. Mix egg yolks, sugar, flour and vanilla. Pour into chocolate mixture. Blend well. Microwave on high 10 minutes and stir well. Sprinkle walnuts on bottom of pie shell. Pour filling on top. Bake in preheated 375° oven for 25 minutes. NOTE: after 10 minutes, put foil on edges to prevent burnt crust.


Beat egg whites and cream of tartar till stiff peaks form. Add 1 tbsp. corn syrup at a time, beating after each addition. Pour on pie, bake at 350° for 10 minutes.


Melt ½ cup chocolate chips in microwave for 5 minutes. Spread 3/8" thin on waxed pan. Cool and chill till hard. Use veggie peeler on edges to shape shavings. Sprinkle on top of pie.


18 ½ oz. packaged chocolate cake mix with pudding
12 ozs. chocolate chips
½ cup apricot brandy
½ cup apricot preserves
¾ cup sour cream
½ cup pecans, chopped

Prepare cake per package directions. Add 1 cup chocolate chips to batter. Pour in two 9" prepared cake pans. Bake at 350° for 30 minutes. Cool 10 minutes. Remove and cool completely. Brush brandy on top of each. Spread preserves between layers. Melt remaining chips, remove from heat, add sour cream and stir to blend. Spread on cake. Top with pecans.

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From the Ar-Jay Building Products


2 cups sugar
2 cups flour

Sift together and set aside. In small pan combine:

2 sticks margarine
4 tbsps. cocoa
1 cup hot water

Bring to a boil and pour over flour and sugar. Mix well on low speed. Add:

½ cup buttermilk or sour milk
2 eggs, beaten
1 tsp. vanilla
½ tsp. cinnamon
1 tsp. soda

Mix well and pour into greased and floured jelly roll pan (18 x 12"). Bake at 350° for 20 minutes.


1 stick margarine
4 tbsps. cocoa
4-5 tbsps. milk (more if necessary)

Bring to a boil. Add 1 lb. pkg. powdered sugar and 1 tsp. vanilla. Beat well and spread over brownies. Top with chopped nuts.

From Jan Williams, Executive Assistant at Ar-Jay Building Products


2 (16 oz.) cans cream style corn
20 ozs. frozen chopped broccoli
2 eggs, well beaten
1 cup cracker crumbs
2 tbsps. minced onion
4 tbsps. butter
1 tsp. salt
¼ tsp. pepper


½ cup cracker crumbs
2 tbsps. melted butter

In microwave, defrost broccoli for 10 minutes. The cook on high for 5 minutes. Add corn, salt, pepper, eggs, 1 cup crumbs, onion and 4 tbsps. butter. Mix topping and sprinkle over other ingredients. Cover with lid or plastic wrap and cook on high for 10 minutes. Uncover and cook an additional 1 minute and 40 seconds.

TIP: To help clogged drains, use ½ cup vinegar, ¼ cup baking soda, pour into drain, cover and let sit till fizzing stops. Flush down with 1 gallon boiling water.


24 Oreo cookies, crushed
1/3 cup butter, melted

Mix together and press into a 9 x 13" pan. Refrigerate for one hour.

½ gallon ice cream, softened, your choice

Place in chilled crust and freeze.

3-4 ozs. unsweetened Hershey's chocolate
2 tbsps. butter
1 cup sugar
12 ozs. evaporated milk

Melt and whisk together. Cook till thick. Remove from heat and add ½ tsp. vanilla. Chill and spread on frozen layer and freeze again. Top with Cool Whip or a mixture of 1½ cups whipping cream, ¼ cup powdered sugar, and 1½ ozs. Kaluha. Spread on top and add shaved chocolate, etc.


1 (8 oz.) pkg. cream cheese (room temperature)
¾ cup peanut butter (crunchy or creamy)
1 cup powdered sugar
6 tbsps. milk
1 (8 oz.) carton. Cool Whip
Graham cracker crust or chocolate cookie crust
Crushed peanuts (optional)

Combine cream cheese, peanut butter, sugar and milk. Beat on medium till blended. Fold in whipped topping. Spoon into crust and sprinkle with the crushed peanuts. Chill 4 hours or more.


1 (3 oz.) pkg. cream cheese
1 cup powdered sugar
2¼ cups Cool Whip
1/3 cup peanut butter

Stir cheese till creamy. Add sugar and peanut butter, beat well. Fold in Cool Whip. Put in a graham cracker crust and refrigerate for 2 hours.


2 lbs. ground beef
1 package beef flavored Stove Top Stuffing, dry
1 cup beef broth

Mix and form into loaf, place in pan and cover with your favorite cream soup. Bake at 360° for 60 minutes.

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2 eggs, beaten
1/3 cup sugar
1 tsp. vanilla
2/3 cup light corn syrup
3 tbsps. melted butter
dash salt
½ cup (3 oz.) semi sweet chocolate morsels, melted
1 cup coarsely chopped natural California pistachios
pastry for angle crust 9" pie

Cut pastry into four 6" circles; fit circles into 4" tart pans. Combine all ingredients except semi sweet chocolate and pistachios, stir in chocolate, then ¾ cup pistachios. Pour into pastry shells, sprinkle with remaining pistachios. Bake at 375°, 25-35 minutes or until center is set. Cool on wire rack. Makes four 4" tarts.


1 beef sirloin steak, about 3½-4 lbs., cut 2" thick
1 tbsp. oil
2 tbsps. butter
½ tsp. salt
¾ tsp. thyme
1 clove garlic, minced
¼ lb. fresh or 1 (3 oz.) can mushrooms
½ cup Burgundy
2 tbsps. chopped parsley
1 tbsp. butter

Brown steak in ovenproof skillet in oil, 5 minutes on  each side. Pour off fat. Spread steak with 2 tbsps. butter, sprinkle with salt, thyme and garlic. Bake, uncovered, at 375° for 25-30 minutes. Remove steak and keep warm. Add mushrooms to skillet; sauté 3 minutes. Add wine and bring to a boil, stirring. Remove from heat. Stir in remaining butter and parsley. Serve sauce over meat.


3 qts. plus 3 cups sugar
7½ lbs. butter
1/3 cup soda
1/3 cup cream of tartar
7½ qts. flour
12 eggs
2-3 tbsps. vanilla

Combine ingredients. Bake on ungreased cookie sheet 350° for 8-10 minutes. Makes 410 cookies.

Remember May is beef month and the Iowa Beef Council will be hosting their annual Beef Cookoff in Cedar Rapids on May 14. Open Line will be there and we will share the recipes from the five state finalists in the next issue of THE BEST OF THE OPEN LINE

I know you will enjoy the recipes featured in our special features From The Mailbag, Good For You from St. Luke's and Cookies BBQ. Also included in this issue are two of the winning recipes from Ar-Jay Building Products chocolate contest they held during the National Kidney Foundation's Chocolate Fest. As one of the judges, I must say, "All of the recipes were winners."

Many of you are receiving the bulletin for the first time and we went to welcome you to the Open Line family of listeners and subscribers. I hope you enjoy your Mother's Day Open gift subscription.

WMT and Open Line am looking forward to a fun and busy summer as we celebrate 70 years of service to the midwest. We look forward to meeting many of you at out special events!

Have a safe and fun filled summer.


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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