Page 1 Top of Page


2 cups shredded cabbage
5 med. tomatoes, chopped
1 hot pepper (optional)
1 lg. onion, sliced
2 lg. cucumbers, sliced
2 bell peppers, cubed

½ cup water
½ cup vinegar
½ tsp. salt
¼ cup sugar
¼ cup brown sugar
1 Tbsp. honey
½ cup olive oil dressing

Combine dressing ingredients and toss vegetables together. Add dressing to vegetables. Mix well. Place in
an airtight container and chill 2 days before serving.


1 cup rice
2 cups water
1 lb. lean pork, cut in bite-size pieces
1 tsp. salt
2 Tbsps. vinegar
2 Tbsps. lemon juice
2 Tbsps. vegetable oil
1 (11 oz.) can Mandarin oranges, well drained
1 lg. can chunk pineapple, drained
3 cups red or green grapes pecans (optional)
1 ½ cups celery (optional)

1½ cups mayonnaise
1½ cups whipped topping

Cook rice in water and cool. Marinate lean pork in salt, vinegar, lemon juice and vegetable oil for several
hours before cooking. Cook pork and let cool. Combine cooled rice, cooked & cooled pork, fruits, nuts
and celery. Add dressing just before serving.


1½ lg. bunches of Broccoflower
¾ cup golden raisins
½ cup toasted pine nuts

¼ cup olive oil
¼ cup honey.
¼ cup white vinegar salt & pepper
¼ tsp. garlic powder or 1 sm. clove crushed
¼ tsp. onion, minced
½ tsp. oregano
½ tsp. Italian seasoning

Cut Broccoflower into small bite size pieces, using stalk as well. Put Broccoflower, raisins and pine nuts
into salad bowl. Mix all vinaigrette ingredients in shaker. Toss dressing with salad up to 3 hours before


6 cups apples, diced
4 cups raisins
6 cups mini marshmallows
2 cups maraschino cherries, drained & halved
4 cups chunk pineapple, drained
2 cups black walnuts, chopped (optional)

2 cups mayonnaise
½ cup cherry juice (maraschino)

Toss apples with Fruit Fresh and drain. (Or 2 Tbsps. lemon juice to 1 qt. water.) Combine first 6
ingredients, Add dressing ingredients and chill.


20 oz. can crushed pineapple, undrained
8 oz. pkg. cream cheese, softened
3 oz. pkg. instant vanilla pudding
20 oz. can pineapple chunks, drained
8 oz. carton Cool Whip

Gradually stir crushed pineapple into cream cheese. Stir in pudding mix. Fold in pineapple chunks and
topping. Cover and chill.

Page 2 Top of Page

First Place Winner in the 1993 Iowa Beef Cookoff Carolyn Hufford Elwell, Ft. Madison


1½ lbs. beef chuck eye steak, cut 1" thick
3 Tbsps. Aceto balsamic vinegar
juice of 1 med. lemon & ¼ tsp. of its grated peel
6 Tbsps. olive oil (Extra Virgin, 1st pressed)
4 lg. cloves garlic, peeled and ends removed
1 Tbsp. Greek Seasoning*

Salad ingredients:
1 lg. head Romaine lettuce, coarsely shredded
3 ozs. Feta Cheese, coarsely crumbled
1 med. red onion. coarsely chopped
5 ozs. Greek or black olives, coarsely chopped
2 cucumbers, peeled, seeded and coarsely chopped (save ½ cucumber with skin for garnishing)
4 tomatoes, 2 chopped coarsely & 2 wedged for garnishing

Combine all ingredients except beef and salad ingredients in blender. Blend thoroughly, it will thicken.
Pour ¼ cup sauce over steaks placed in shallow glass dish or heavy plastic bag. Marinate and turn
occasionally for 45 minutes. Place remaining sauce in small saucepan (rinse blender with ¾ cup water
and add to sauce) and cook over medium-low heat about 10 minutes or until thickened slightly. Keep
sauce warm. Remove steaks from sauce and pat dry with paper towels. Broil (or grill on stove top grill)
for three minutes per side or until medium doneness. Remove steak and let rest for 2 minutes. Arrange
shredded lettuce, onion, olives, cucumbers, tomatoes and cheese (reserving some of mixture to garnish
salad) in mound in middle of platter or on individual plates. Drizzle with sauce. Slice steaks thinly and
arrange strips around sides of salad mound. Garnish with remaining slices of cucumber and tomato
wedges. Serve with additional warm sauce. Makes 4 servings.

*Greek Seasoning is available in ethnic departments of most supermarkets. If not available combine: 2
tsps. Greek Oregano, ½ tsp. dried mint, 1 tsp. dried mustard & ¼ tsp. freshly ground black pepper


3 cups apples, chopped, unpeeled
2 cups cranberries. raw
1¼ cups sugar
½ cup margarine, melted
l/3 cup flour, self-rising
1½ cup oatmeal, uncooked
1/3 cup brown sugar
1/3 cup pecans, chopped

Place apples, cranberries and sugar into a casserole dish. Combine all other ingredients and put over top
of mixture. Cook in oven at 350° for 45 minutes. Serves 8-10.

Second Place, Iowa Beef Cookoff
Kim Landhuis, Fort Dodge


1 lb. beef top sirloin steak, cut ¾" thick
2 cloves garlic, crushed & minced
1 tsp. fresh ginger. crushed & minced
2 cups chopped, seeded ripe tomatoes
1 Tbsp. each cornstarch and sugar
4 green onions, chopped
salt & seasoned pepper to taste
vegetable cooking spray

15 snow peas (optional)
1 pkg. (3 oz.) instant ramen Chinese noodles

Spray nonstick cooking spray onto large heavy skillet. Panbroil sirloin steak over medium-high heat for 8
minutes per side or to desired doneness. Remove beef and keep warm. Sauté garlic and ginger in skillet;
add tomato, cornstarch and sugar. Stir and cook 5 minutes or until sauce is clear. Add onion, season with
salt and seasoned pepper to taste. Turn off heat. Soak noodles in hot water 5 minutes. Drain and arrange
around edges of serving plate. Arrange snow peas on inside edge of noodles. Slice beef across the grain
and arrange in center of plate. Spoon sauce over beef and noodles. Serve immediately. Makes 4 servings.


1 box chocolate, yellow or white cake mix
2 eggs
½ cup oil
1 cup chocolate chips
½ cup chopped walnuts (optional)

Combine first 3 ingredients. Add chocolate chips and nuts. Batter will be stiff. Roll into balls or drop by
teaspoonfuls onto greased cookie sheet. Bake at 350° for 10-11 minutes.


Melt 1 stick butter (not margarine) over low heat. Lightly dust 4 boneless chicken breasts with flour, sear
both sides in butter and place in baking dish.

1 can artichokes, drained & cut in half
4-5 asparagus spears per person

Lightly sauté vegetables in remaining butter & place over chicken, over high heat; add ¼ cup champagne
to pan. Beat with wire whisk till syrupy and reduce to 3 Tbsps. liquid over high heat. Add 1½ Tbsps.
flour and whisk to make roux. Pour in 1 cup whipping cream and ¼ cup champagne. Whisk till smooth.
Add 3 Tbsps. hard butter; 1 Tbsp. at a time to thicken. Pour over chicken. Sprinkle with Parmesan
cheese. Bake at 350° for 30 minutes.

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4 cups chopped chicken, turkey or ham
2 cups sliced celery
2 cups croutons, seasoned or plain
2 cups shredded Swiss cheese
1 cup Miracle Whip (regular or light)
½ cup milk
¼ cup onion, chopped
1 tsp. salt (omit salt if using ham)
1/8 tsp. pepper
½ cup chopped walnuts

Preheat oven to 350°. Mix all ingredients together except nuts. Spoon into a 2 quart casserole. Sprinkle
nuts on top. Bake 40 minutes or till done. Serves 6.

A "Marconi" Cookoff entry of Sara Sorensen of Cedar Rapids. It didn't make the finals . . . which just
shows how great all the recipes were!


3 Tbsps. butter
1 cup sliced mushrooms
3 garlic cloves, minced
1 pkg. chopped spinach (pureed)
1 cup heavy cream
1/3 cup chopped sun dried tomatoes
2 sprigs of basil, chopped
1 cup grated Reggiano Parmesan cheese
2 Tbsps. Pecorino Romano
4 Tbsps. toasted pine nuts

Melt butter in skillet over med. heat. Add mushrooms and garlic. Sauté about 5 minutes. Puree spinach
and add to mushroom garlic mixture. Add cream and sun dried tomatoes and boil until thickened to sauce
consistency, stirring occasionally, about 10 minutes. Season with salt and pepper, add Parmesan.

Cook tortellini in salted water drain, add to sauce and mix lightly and carefully. Fold in basil, spoon on
plates, add pine nuts to top and pass more Parmesan.


Remove crust from 6 slices of white bread. Spread with margarine. Spread with salad dressing or
mayonnaise. Add 1 slice American cheese (or whatever kind you like). Top with slice of bread. Slice
diagonally and freeze for 1 hour Crush and combine 4 cups corn flakes & ½ cup bread crumbs. Beat 2
eggs with 2 Tbsps. water. Dip each sandwich in egg mixture. Freeze 30 minutes or longer (the longer the
better). Deep fry in hot oil for 1 minute. Tuna or ham can be added to sandwich if desired.


¾ to 1 lb. ground beef
1 tsp. salt
1 Tbsp. instant minced onion
1 can (10 oz.) refrigerator biscuits
½ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese

In large skillet, brown beef with salt; drain. Add COOKIES BAR-B-Q SAUCE and onion. Separate
biscuit dough. Pat each one into a flat circle, place in muffin cups, pressing dough up sides to edge of cup.
Spoon meat into cups. Sprinkle with cheese. Bake at 400° for 10-12 minutes until golden brown.


3 tsps. olive oil
1 eggplant
3 cloves garlic, minced
2 med. yellow onions
1 or 2 zucchini squash
1 bell pepper
1 can stewed tomatoes, drained
1 clump of fresh basil or dill
½ tsp. oregano
salt & pepper, to taste

Peel eggplant and cut in large cubes. Place with 2 tsps. oil in baking dish with garlic and salt, toss to coat.
Cover tightly and bake at 400° about 20 minutes. In remaining oil, sauté onions, sliced zucchini (peel on)
and seeded, and slivered pepper for 20 minutes. If vegetables are too dry add a little water. Add tomatoes.
spices and simmer 10 minutes. Add the eggplant, garlic, salt and oil mixture, simmer 10 minutes. Serve
hot, room temperature or cold, today or tomorrow. Serves 3. Excellent with toasted wedges of Pita bread.


Divide a vanilla bean in thirds. Place each piece in a jar and cover with vodka. Let stand for 30 days.

Page 4 Top of Page

Our thanks to Gretta Irwin of the Iowa Sheep Industry for sharing these recipes . . .

(6-8 servings)

6 ozs. lean fresh ground American lamb
½ tsp. onion salt
½ tsp. fennel seed
¼ tsp. dried oregano leaves, crushed
¼ tsp. dried basil leaves, crushed
1/8 tsp. crushed red pepper flakes
2 tsp. olive oil
½ cup chopped bell pepper
½ cup chopped Italian plum tomatoes
1 (10 to 12") pre baked pizza shell
½ cup pizza sauce
1 Tbsp. grated Parmesan cheese
¼ cup thinly sliced fresh basil leaves (optional)
½ cup (2 ozs.) grated mozzarella cheese

In small bowl combine lamb, onion salt, fennel, oregano, basil, crushed red pepper flakes and knead until
well blended.

In 10" skillet, heat oil and sauté lamb, crumbling and cooking until lightly browned. Drain on paper towel.
In same skillet sauté bell pepper for 3-4 minutes; stirring occasionally. Add tomatoes and sauté additional
minute. Place pizza shell on cookie sheet or pizza pan, spread on pizza sauce and top with sautéed
vegetables. Sprinkle with Parmesan cheese, fresh basil if desired, cooked lamb and mozzarella cheese.
Bake in preheated 450° F oven for 8-10 minutes. Cool for 5 minutes and slice into wedges. Serve.
Preparation time: 15 minutes. Cooking time: 8-10 minutes.

Microwave preparation of lamb: In 2-quart microwave-safe dish, cook lamb (eliminate oil) on HIGH
power for 3 minutes; stirring several times to crumble lamb. Add bell pepper and tomato, microwave on
HIGH power for 2 additional minutes; stirring once. Drain well. Assemble pizza as directed above.
Preparation time: 10 minutes. Cooking time; 8-10 minutes.


1 pkg. (4 oz.) wild rice pilaf (Rice-A-Roni)
1 cucumber, peeled, slice & cut into thin strips
1 tsp. sesame oil (optional)
2 cups cooked, chopped lamb
2 carrots, sliced thin and halved
1 Tbsp. oil
½ cup red bell pepper strips
¼ cup Lite Italian dressing
1 Tbsp. Lite soy sauce

Prepare rice pilaf according to package directions. But substitute oils for the margarine. Toss together with
the remaining ingredients. Serves 6.

(Iowa Cooks)

2 cups flour
½ cup sugar
1 tsp. baking powder
½ tsp. baking soda
2/3 tsp. salt
1 cup Grape Nuts

Mix all ingredients together in a large 4 qt. bowl.

2 well-beaten eggs
1 Tbsp. grated orange peel
1/3 cup salad oil
1 cup orange juice

Combine ingredients in small 2 qt. bowl. Add to the flour/sugar mixture.

Cook's tips: Do not over stir the final mixture, just enough to moisten all the flour. Oil muffin tins. Use
medium-size ice cream scoop in dipping. Fill the muffin tins to the rim. Bake at 400° about 20-25
minutes, until golden.


1 pkg. frozen bread dough balls (1 -1½ lbs.)
¼ cup nuts or raisins
¼ cup margarine
1 pkg. regular butterscotch pudding
½ cup sugar
2 tsps. cinnamon

Place dough balls in buttered bundt pan or a 9" x 12" pan. Sprinkle on nuts or raisins. Sprinkle on
pudding mix. Boil margarine, sugar and cinnamon. Drizzle over pudding. Cover with a damp cloth and let
stand at room temperature overnight. Bake at 325° for 25-30 minutes. Turn upside down. Remove.


1 envelope Lipton's Dry Onion Soup Mix
1 tsp. salt
½ tsp. dry mustard
¼ tsp. pepper
1/8 tsp. garlic salt
1 egg
1 cup milk
1 Tbsp. Worcestershire sauce
½ cup dry bread crumbs
1½-2 lbs. (85%-90% lean) ground beef

Mix first 5 ingredients thoroughly. Add egg, milk and Worcestershire sauce. Stir and add bread crumbs,
stir again. Break ground beef into pieces and add to mix-ture until all are blended with liquid and no
lumps. Pack into regular meat loaf pan. Bake at 350° for 50-60 minutes or until done. (Make each loaf
separately if doubling the recipe.)

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Thanks to The Ox Yoke Inn in Amana for sharing this To delicious way to prepare Orange Roughy. The
orange sauce would be great on pork or ham.


1 (8 oz.) piece orange roughy pinch of parsley
2 Tbsps. melted butter or margarine
1 lemon wedge, squeeze evenly over top

Place in refrigerator until ready to use, so butter sets up. Bake in oven at 350° for 8-12 minutes, or until
fish is flaky. Serve with Orange Sauce.


Step #1 2 oranges (seedless), grated, peel only, squeeze remaining oranges into saucepan with grated peel
2 (12 oz.) cans orange juice, DO NOT ADD WATER
3 (6 oz.) cans pineapple juice
1 (10 oz.) jar maraschino cherries (dice cherries into small pieces, save juice)
1 Tbsp. Grand Maranier

Mix all ingredients together; cook over low heat until sauce boils, 20-30 minutes. Make sure orange rinds
are tender, if not cook longer.

Step #2
Add 12 cups powdered sugar
4 Tbsps. Grand Maranier

Let simmer an additional 5 minutes on low heat.

Step #3
½ cup corn starch
½ cup water

Make sure there are no lumps. Add to orange sauce mixture, thicken to desired consistency


3 Northern fillets white vinegar onions, sliced
1 cup wine

1 cup water
2 cups white vinegar
¾ cup sugar
1 Tbsp. pickling spice

Fillet Northern. Cut into bite-size pieces (bones and all will dissolve). Soak fish in water. salty enough to
float an egg (1 cup salt to 1 qt. water) in a very large pan. Soak for 24 hours. Wash with cold water.
Cover with white vinegar and soak another 24 hours, then drain. Put in layers, alternately with sliced
onion, into quart jars. Make syrup; boil 5 minutes. Cool syrup and add wine. Pour over fish. Cover and
refrigerate 3-4 days.


¼ cup (½ stick) butter, divided
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
½ lb. raw medium shrimp in the shell
½ cup chicken stock OR canned broth
½ cup dry white wine OR dry vermouth
 OR additional broth
1 bay leaf
6 peppercorns
3½ Tbsps. all-purpose flour
1 tsp. paprika
3 cups milk
1 tsp. salt
¼ tsp. hot pepper sauce
2 Tbsps. cream sherry (optional)

Melt 1 Tbsp. butter in 10" skillet over medium heat. Add vegetables; sauté 4 minutes. Add shrimp; sauté
3 minutes. Add chicken stock, wine, bay leaf and peppercorns; simmer uncovered 10 to 12 minutes, or
until shrimp are opaque. Strain and reserve the liquid. Cool and peel shrimp. Discard vegetables, bay leaf
and peppercorns. Reserve 4 whole shrimp for garnish; chop remaining shrimp. Melt remaining 3 Tbsps.
butter in large saucepan. Add flour and paprika; cook over medium heat, stirring constantly until flour is
bubbly, about 2 minutes. Add milk; cook, stirring frequently until thickened, about 5 minutes. Add
reserved broth mixture, salt and pepper sauce. Cook over medium-low heat 10 minutes, stirring
occasionally Stir in chopped shrimp; heat through. Ladle into shallow soup bowls; garnish with reserved
whole shrimp. Add sherry to each bowl just before serving, if desire. Per 1 cup serving: 304 calories, 17
g. protein, 16 g. fat, 18 g. carbohydrate, 266 mg. calcium, .39 mg. riboflavin (B2).


1 cup flour
½ cup margarine
1/3 cup packed brown sugar
1/3 cup chopped nuts

Combine ingredients and place in a 9" x 13" pan. Bake at 350° for 8-10 minutes. Cool. Whip 1 large can
chilled evaporated milk until thick; add a 3 oz, package lemon gelatin, prepared with 1 cup hot water.
(Cool) and whip again.

1 (8 oz.) pkg. softened cream cheese
¾ cup sugar
2 tsps. vanilla
2 tsps. lemon juice

Add cheese mixture and whip. Pour into crust and refrigerate.

Page 6 Top of Page


½ cup butter
1 cup sugar
1 Tbsp. grated orange peel
1 tsp. vanilla
2 eggs
¾ cup buttermilk
2½ cups flour, divided
¼ tsp. salt
1 tsp. baking soda
¾ cup chopped nuts
1½ cups coarsely chopped fresh or frozen rhubarb (DO NOT thaw frozen rhubarb)

Preheat oven to 350°. Butter bottom only of a 9" x 5" loaf pan. Beat butter, sugar, orange peel and vanilla
in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine 2¼ cups flour, baking soda and salt; add to creamed mixture alternately with buttermilk,
beating at low speed just until blended. Toss rhubarb with remaining ¼ cup flour; fold into batter with
nuts. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out
clean, about 80 minutes. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Yield: 1 loaf.


Melt ¾ cup butter in a 9" x 9" dish. Sprinkle ¼ cup brown sugar over melted butter. Arrange drained
peaches in dish.

1 1/3 cups flour
1 cup sugar
2 tsps. baking powder
½ tsp. salt
1/3 cup softened margarine
2/3 cup milk
1 egg
1 tsp. vanilla

Sift together dry ingredients. Add all other ingredients except egg. Beat 2 minutes. Add egg and beat 2
minutes more. Pour over fruit. Bake at 350° for 40-50 minutes. Turn upside-down on plate and remove


½ cup baking coca
¾ cup flour
1 tsp. baking powder
½ tsp. salt
1½ cups sugar
2 egg whites
½ cup + 2 Tbsps. unsweetened applesauce
1 tsp. vanilla

Combine first four ingredients. Mix liquid ingredients with sugar. Stir in applesauce. Combine with dry
ingredients. Pour into prepared 8" x 8" pan. Bake at 350° for 35 minutes.


2/3 cup light corn syrup
2 Tbsps. margarine or butter
12 ozs. chocolate chips
1 tsp. vanilla
8 cups Golden Graham cereal
3 cups mini marshmallows

Heat syrup, margarine and chips in a saucepan, stirring constantly. Remove from heat and stir in vanilla.
Pour over cereal and toss till coated. Fold in marshmallows, one cup at a time. Press evenly into greased
13" x 9" x  2" pan. Chill.


5 cups mini marshmallows
1/3 cup brown sugar
¼ cup butter or margarine
4 cups Rice or Corn Chex
4 cups Berry Berry Kix
1 cup chocolate chips

Microwave first 3 ingredients in bowl on HIGH for 2 minutes or till melted. Stir and add remaining
ingredients. Stir to coat evenly. Spread into greased 9" x 13" pan. Refrigerate for 1 hour Cut into bars.


1 pkg. graham crackers, crushed
1/3 cup sugar
1 stick margarine, melted

Combine and press into a 9" x 13" pan.

1 lg. pkg. instant vanilla pudding
1 qt. softened vanilla ice cream
2 cups milk

Mix together and spread over crust. Refrigerate 2-3 hours and top with a small carton of whipped topping.
Crush 2-3 Butterfinger candy bars and sprinkle on top.

Page 7 Top of Page


1 pkg. (9 oz.) devil's food cake mix
1 egg
½ cup milk
2 cups whipping cream, divided
1 quart chocolate ice cream, softened
1 quart peppermint ice cream, softened
2 tbsps. peppermint schnapps, if desired
Whipped cream
Peppermint candy

Prepare cake mix according to package directions, using egg and ½ cup milk. Bake in one 9" round cake
pan. Cool in pan 15 minutes; remove from pan and cool completely on wire rack. Meanwhile, whip 1 cup
cream until soft peaks form. Beat in softened chocolate ice cream. Return to freezer until firm but not
hard, about 45 minutes. Repeat with remaining whipping cream and peppermint ice cream. Stir in
peppermint schnapps. Cut cake layer horizontally in half. Place one half, cut side up, on bottom of 9"
spring form pan. Spoon half of chocolate ice cream mixture and half of peppermint ice cream mixture
over cake. Swirl to combined. Repeat. Cut remaining half of cake into 8 wedges. Trim off edges. Place
on top of ice cream mixture. Return cake to freezer for several hours or overnight.

To serve, place cake on serving plate. Run a knife sharply around outside edges. Carefully remove sides
of pan. Garnish with additional whipped cream and peppermint candy. Refrigerate up to 20 minutes
before serving. Makes one 9" round cake.


1½ cups sugar
1½ cups chopped pecans
1½ cups (6 ozs.) coconut
1½ cups graham cracker crumbs
7 egg whites, unbeaten
1 (10") pie shell, unbaked unsweetened whipped cream
1 lg. banana
1 tsp. vanilla

Combine first 5 ingredients in a large bowl. Add vanilla mix well. Do Not Beat! Turn into pie shell and
bake 35 minutes at 375°, till set. DO NOT OVER BAKE! Serve warm or cool, with whipped topping and
sliced bananas.

The post office does not forward 3rd class mail. If you move, you must tell us your now address.
Otherwise, the bulletin will not reach you. Remember, we must have your old address and zip code, as
well as the new. Please allow at least 30 days for the change to be made.


¾ cup flour
½ cup milk
1 tsp. baking powder
1 egg
½ cup sugar
small regular vanilla pudding mix
1 tsp. vanilla

Mix and pour into a 9" pie tin. Drain a 29 oz. can of sliced peaches. Reserve juice. Place slices on top of

8 ozs. cream cheese
3 tbsps. reserved peach juice
½ cup sugar
1 tsp. peach flavoring

Spread over peach slices, but NOT TO EDGES. Combine 1 Tbsp. sugar and 1 tsp. cinnamon and
sprinkle over top. Bake 350° for 35 minutes (glass) or 40 minutes (metal).


9" deep pie crust
3-4 cups fresh peaches, sliced

Place peaches in unbaked pie shell.

Mix together till smooth:

5 Tbsps. flour
1 cup sugar
½ cup cream or half 'n half

Pour over peaches. Bake 20 minutes at 425° and reduce heat to 325° and bake 20-25 minutes more.


1½ cups skim milk
1 cup frozen unsweetened raspberries
1 can (8 oz.) crushed pineapple in juice, drained
½ cup nonfat plain yogurt
3 tbsps. honey
¼ tsp. almond extract

Combine all ingredients in blender container, cover. Blend until smooth and frothy. Serve immediately in
tall chilled glasses. Yield: 3 (1 cup) servings. Per serving: 199 calories, 7 g. protein. 1 g. fat, 43 g.
carbohydrate, 244 mg. calcium, .30 mg. riboflavin (8.), 27 mg. magnesium, 450 mg. potassium.

TIP: To convert all-purpose flour to cake flour, use 1 cup flour, minus 2 Tbsps. Add 2 Tbsps. cornstarch.

Page 8 Top of Page

This seems to be a Grandmother's favorite for the kids of all ages. Definitely the Open Line favorite for
this issue.


2 small pkgs. vanilla tapioca pudding
1 small pkg. wild strawberry Jello
16 oz. pkg. frozen strawberries, thawed
8 ozs. Cool Whip
2½ cups cold water

Combine pudding and Jello. Add cold water. Cook over medium heat till thick and boiling, stirring
constantly. Cool to room temperature. Stir in strawberries and Cool Whip. Chill.


¾ cup butter or margarine
1½ cups sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
½ tsp. baking powder
½ tsp. salt
3 Tbsps. baking cocoa
½ cup chopped nuts (optional)

Cream butter and sugar. Add eggs and beat till fluffy. Combine dry ingredients. Add to creamed mixture.
Stir in nuts. Pour into greased jelly roll pan and bake at 350° for 15-18 minutes. Top with 4 cups mini
marshmallows. Return to oven for 2-3 minutes more. With knife dipped in water, spread melted
marshmallows evenly over cake. Cool.

Melt together 1 1/3 cups chocolate chips, 3 Tbsps. butter or margarine and 1 cup peanut butter. Stir over
low heat till combined, then add 2 cups Rice Krispies. Spread over cooled bars.

1-2-3-4 CAKE

1 cup butter or margarine
2 cups sugar
3 cups cake flour
3 tsps. baking powder
½ tsp. salt
4 eggs
1 cup milk
1 tsp. vanilla
½ tsp. almond extract

Cream butter. Gradually add sugar, creaming until light and fluffy. Beat 10 minutes with electric mixer or
longer by hand. Sift flour with baking powder and salt. Add eggs, one at a time, beating well after each
addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.

Baking: Pour batter into 3 greased and flour 9" layer pans. Bake at 350° for 25 to 30 minutes. Cool in
pans for 10 minutes. Remove from pans and finish cooling on racks.

The secret is to beat the creamed mixture thoroughly for 10 minutes. and beat well after adding each

This issue includes recipes from generations ago to the newest 1993 Iowa Beef Cookoff winners. The
first and second place winners can be found on page 2. We have chocolate. fish. lamb. shrimp and even
rhubarb accounted for this calorie packed issue.

Rumor has it that a subscription increase is in the future. If you know of someone who would enjoy the
Best Of The Open Line Bulletin. I urge you to mail us their name. address. zip code and $5.00 to have
them included on our current mailing list. You are also welcome to renew your subscription now at the
$5. 00 annual rate. Just mail your order to: WMT Open Line. PO Box 2147. Cedar Rapids. IA 52406.

S. K. R.

Click here to go to the next month of 1993.

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