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Next time you try a recipe that someone has given you that doesn't quite turn out, keep in mind this little ditty...

"Course I'd gladly give de rule I make Dees biscuits by, but dat don't mean you can make dem biscuits same as I, 'cause cookin's like religion, some's selected and some ain't, and rules don't no more make a cook than prayin' makes a saint!"

Cooking for a crowd this summer? Here's a few ideas from Jan Temple of the
ISU Extension.


3 lbs. 8 oz. green beans, French style or cut
2 lbs. 8 oz. cut wax beans
¼ cup soy sauce
3 lb. canned kidney beans
¼ teaspoon celery salt
3 cups onion, thinly sliced
2 teaspoons salt
¾ cup diced green pepper
2 teaspoons black pepper
3 cups vinegar
1 cup salad oil
3 cups sugar

Drain green and wax beans. Rinse kidney beans. Add onion, green pepper and seasonings to beans. Cover. Marinate overnight in refrigerator. Just before serving, drain vegetables, add oil and toss lightly.


5 (3 oz.) packages lemon flavored gelatin
10 cups boiling water
5 (6 oz.) cans frozen orange juice
5 (20 oz.) cans pineapple chunks, undrained
5 (11 oz.) cans mandarin oranges, drained
5 bananas, sliced

Dissolve gelatin in a mixing bowl. Stir in partially thawed orange juice. Stir in remaining ingredients. Pour into individual serving containers. Freeze. Remove from freezer at least 1 hour before serving. Will hold shape well even when thawed. NOTE: May use other fruits in season.

TIP: Use ketchup to clean copper


1 cup flour
2 tsp. baking powder
½ tsp. salt
2/3 cup sugar
1 egg
½ cup milk
1 tsp. vanilla
2 cups sliced apples

Sift the dry ingredients together. Add egg, milk and vanilla. Beat 1 minute. Pour into a greased & floured 8 inch square pan. Arrange apple slices on top.

3 tsp. cinnamon
3 Tbsp. softened butter
1/3 cup brown sugar
¼ tsp. black walnut flavoring

Combine and sprinkle over top of cake. Bake 350° degrees 30-40 minutes. Serve warm with whipped cream.

Thirty three years ago in the Best of the Open Line... Submitted by Mrs. Glenn
Burkholder, Kalona, Iowa.


1 (20 oz.) can pineapple tidbits
1 (16 oz.) can spiced white grapes
1 (11 oz.) can mandarin orange sections
1 (8 oz.) pkg. miniature marshmallows
1 cup assorted miniature gumdrops (remove black ones)
½ cup chopped nuts

Drain pineapple, grapes and orange sections. Combine with marshmallows and nuts. Set aside.

½ cup sugar
¼ cup flour
dash salt
¼ cup lemon juice
1 cup pineapple juice
1½ cups cream, whipped

Combine sugar, flour and salt in sauce pan. Stir in lemon and pineapple juices. Cook over low heat till thickened, stirring constantly. Cool. Fold in whipped cream and fruit mixture. Chill in covered bowl 12 to 24 hours.

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Like it Hot? Kirkwood College Chef Dave Dettman has a menu for you that will heat things up. I suggest ice cream for dessert!


1 grapefruit, peeled and sectioned
2 oranges, peeled and sliced
2 kiwi fruit, peeled and sliced
1 pint strawberries, cored
1 star fruit sliced
1 cup grapes, stems removed
1 head Belgian endive

¾ cup canola oil
2 tablespoons lime zest
2 red chili peppers
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 teaspoons honey
½ teaspoon habanero pepper powder
¼ teaspoon salt
½ cup fresh coconut, toasted

Line salad plates with Belgian endive. Arrange cut fruits on plate, leaving space for some of endive to show. Heat canola oil, 2 tablespoons, lime zest and red chili peppers in a sauce pan to 212°. Steep oil mixture for 5 minutes, then strain and cool. Combine strained oil, remaining lime zest, honey, habanero pepper powder and salt. Beat well. Drizzle vinaigrette over citrus salad. Garnish with fresh toasted coconut. Serve at once.


24 ounces beef tenderloin
4 tablespoons dijon mustard
½ teaspoon habanero pepper powder
1 teaspoon coarse salt
¼ cup cracked peppercorns

Trim tenderloins, then cut into 6 oz. filets. Combine dijon mustard and habanero pepper powder in a small mixing bowl. Coat sides of the filets with spicy dijon mustard. Combine coarse salt and cracked peppercorns in small bowl. Roll the coated sides of the filets into cracked peppercorn mixture. Broil filets over medium high heat to the desired degree of doneness. Serve with Chilpotle Pepper Sauce.


6 chilpotle peppers
2 ancho peppers
1 teaspoon garlic, minced
2 cups water
1 shallot, chopped fine
1 teaspoon beef base

Bring water to boil. Add the chilpotle peppers, ancho peppers, garlic, shallots and beef base to sauce pan. Simmer for 20 minutes. Place mixture into food processor and puree until smooth, adding pepper liquid as needed. Adjust seasoning with salt and pepper, if desired.


10 whole jalapeno peppers

Spicy Cheese Filling
4 ounces cream cheese
4 ounces cheddar cheese, shredded
1 teaspoon cayenne pepper
½ teaspoon cumin
10 jalapeno peppers, chopped fine
1 red bell pepper, chopped fine
½ teaspoon dry mustard

Breading Mixture
4 ounces flour
½ teaspoon seasoned salt
½ teaspoon pepper
½ teaspoon cayenne pepper

Egg Wash
1 egg, beaten
½ cup milk
1 cup bread crumbs

Cut a big enough hole in the bottom of each pepper to allow for filling. Put cream cheese and cheddar cheese into electric mixer or food processor. Cream until smooth. Add cayenne pepper, cumin, jalapeno peppers, red bell pepper and dry mustard to creamed cheese mixture and mix until combined. Pipe the cheese filling mixture into the bottom of each jalapeno pepper. Combine flour, seasoned salt, pepper and cayenne pepper in a mixing bowl. Combine beaten eggs and milk. Dredge Jalapeno popper in seasoned flour mixture. Dip into egg wash. Coat with bread crumbs. Deep fat fry the jalapeno poppers in 350° fryer until golden brown, with an internal temperature of 160°. Serve at once.


4 cups water
1 cup cornmeal
1 tsp. salt
3 cups boiling water

Combine the cornmeal and salt with the 4 cups of water. Slowly pour into hot water. Cook and stir constantly until mixture thickens. Cover and cook 5 more minutes, stirring frequently. Pour into an 8x4 inch iron dish. Do not cover. Chill 8 hours. Slice and fry.

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1 (16 ounce package) hot roll mix
¼ cup sugar
2 cups finely chopped rhubarb
2/3 cup sugar
2 tablespoons all purpose flour
1 beaten egg
1 tablespoon water
1 cup sifted powdered sugar
3 to 4 teaspoons milk

Prepare hot roll mix according to package directions, adding ¼ cup sugar to the mixture. Let dough rest 5 minutes. Combine rhubarb, 2/3 cup sugar and flour in a saucepan. Cook and stir till thickened and bubbly. Cook 2 minutes more, cool and set aside. Stir together egg and water; set aside. Roll dough on a lightly floured surface into 15x4 inch rectangle. Cut into three 14x5 inch strips. Spoon 1/3 of rhubarb mixture lengthwise down the center of each strip. Brush egg mixture on edges. Fold long sides of dough over filling and seal edges. Grease a 12 inch pizza pan. Hold the end of one strip in the center of the pan. Wrap the strip around its end, forming a coil. Brush end with egg mixture. Pinch the end of the second strip to the end of the first strip; continue coiling dough. Repeat with remaining strip, tucking the end of the last strip underneath the coil. Brush with egg mixture. Cover and let rise till nearly doubled (30 to 45 minutes). Brush again with egg mixture. Bake in a 375° oven for 35 to 40 minutes, or till bread sounds hollow when you tap the top with your fingers. If necessary, loosely cover with foil the last 10 minutes of baking to prevent over browning. Immediately remove bread from pan. Cool on a wire rack. Stir powdered sugar and enough milk together to make a glaze of drizzling consistency. Drizzle over cooled bread.


1 cup oats
1/3 cup melted butter
½ cup coconut
½ cup brown sugar

Toast the oats on a cookie sheet 10 minutes at 350°. Stir occasionally and watch carefully to avoid burning. Combine ingredients and mix well. Reserve 1/3 cup. Press remaining mixture into a pie plate. Chill.

4 cups diced rhubarb
1/3 cup sugar
¼ cup water
1 Tbsp unflavored gelatin
½ cup cold water
1 cup whipping cream
¼ cup sugar

Combine the first three ingredients in a saucepan. Slowly bring to a boil. Reduce heat and simmer 8 minutes. Dissolve gelatin in cold water. Stir rhubarb mixture into gelatin. Add several drops of red food coloring to obtain pink color. Cool. Beat whipping cream until almost thick. Beat in sugar with electric mixer at low speed. Continue beating until thick. Fold into cooled rhubarb mixture. Pour into pie shell and sprinkle with reserved crumb mixture. Chill


1 beaten egg
1 cup sugar
¼ cup margarine or butter, melted and cooled
1 cup buttermilk or sour milk
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups chopped rhubarb

Combine egg, sugar and margarine. Stir in buttermilk. Combine flour, baking powder, soda and salt; add to buttermilk mixture, stirring just till combined. Fold in rhubarb. Spread in greased 9x9x2 inch baking pan.

1/3 cup sugar
2 tablespoons all purpose flour
2 tablespoons margarine or butter, melted

Combine sugar, flour and margarine; sprinkle over batter. Bake in a 350° oven about 45 minutes. Cool in pan on wire rack.


½ cup sugar
½ cup margarine or butter
½ cup evaporated milk
2 teaspoons vanilla

Combine sugar, margarine and evaporated milk. Bring to boil. Reduce heat and boil gently 8 to 10 minutes; stirring occasionally. Stir in vanilla. Cool to room temperature. Stir and drizzle over cake.


1 cup sugar
¼ cup cornstarch
¼ cup water
5 cups chopped rhubarb
1 (9") baked pastry shell with edges crimped high
1 (8 ounce) package cream cheese, softened
¼ cup sugar
1 teaspoon vanilla
2 eggs
1 (8 ounce) carton sour cream
1/3 to ½ cup orange juice

Combine 1 cup sugar and corn starch in medium saucepan. Add water. Add rhubarb. Cook and stir till mixture is thick and rhubarb is tender. Remove from heat. Stir in red food coloring, if desired. Spread 2 cups rhubarb mixture in bottom of pie shell. Set aside. Cover and set remaining rhubarb mixture aside. (Chill when cool.) Beat cream cheese, ¼ cup sugar, vanilla and a few drops of almond extract till fluffy. Add eggs, one at a time, beating at low speed just till combined. Pour over rhubarb layer. Bake in 350° oven 25 to 30 minutes. Remove from over, and immediately spread top with sour cream. Cool on wire rack. Chill till serving time. To serve, stir together reserved rhubarb mixture and enough orange juice to make a spoonable sauce. Cut cheesecake into wedges. Spoon sauce atop each piece

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Thanks to Popcorn Charlie of Davenport for making these delicious treats at the
Ar-Jay Center, May 1 st.


15 cups popped popcorn
½ cup butter or margarine
1 (3 ounce) package gelatin, any flavor
¼ cup light corn syrup
¼ teaspoon baking soda

Measure popped corn into large bowl. Set aside. Microwave butter on HIGH for 45-60 seconds until melted. Stir in gelatin and corn syrup. Cover and microwave 2-3 minutes on HIGH, stirring once, until mixture comes to a boil. Stir in soda until foamy. Pour mixture over popcorn. Using a spatula, continue stirring to thoroughly coat.

Place in a brown paper bag, folding top over to close. Microwave on HIGH for 2 minutes. Carefully shake bag. Microwave on HIGH 1 minute, shake and microwave 1 additional minute. Carefully open bag and spread popcorn on cookie sheet to cool. Stir popcorn as it cools to prevent large clumps. Store in covered container.


6 quarts unsalted popped corn
1 cup brown sugar, packed
½ cup butter
¼ cup brown corn syrup
½ teaspoon salt
½ teaspoon soda
1 teaspoon vanilla

Put popped popcorn in large brown grocery bag, (double bags) and set aside. Combine brown sugar, butter, syrup, and salt, in a 2 quart bowl. Microwave on HIGH uncovered 3-3½ minutes or until mixture boils. Stir once. Microwave on HIGH 3 more minutes, stirring after each minute. Stir in soda and vanilla. Pour mixture over popcorn in bag, and shake well. Fold top of bag over. Microwave on HIGH for 45 seconds, 6 times, shaking after each 45 second period. Tear bag open and let popcorn cool. When cool, popcorn can be removed from bag and stored in container.


20 cups popped white popcorn
1 cup peanuts
1 lb. M&M's
1 cup gum drops, chopped
1 cup candy orange slices, chopped
1 lb. marshmallows
½ Tablespoon oil
½ cup butter or margarine

Combine popcorn, peanuts, M&M's, gum drops and orange sliced in a large bowl. Set aside. Melt marshmallows, oil and butter. Pour over mixture. Mix well and pack tightly in a greased angel food cake pan. Remove by turning upside down onto a plate.


1 cup finely chopped celery
½ cup finely chopped green onion
½ cup sliced water chestnuts
1 cup shredded cheddar
1 lb. fried, crumpled bacon
1 cup mayonnaise
2 teaspoons sugar

Combine and mix well. Two hours before serving, mix in 6 cups popped, small white kernel popcorn.


1 beef rib eye roast (about 4 pounds)
2 teaspoons dried rosemary leaves, crushed
4 cloves garlic, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons vegetable oil
3 medium baking potatoes, peeled & quartered
4 small onions, peeled & cut in half
2 large sweet potatoes, peeled, halved and cut into quarters

Combine rosemary, garlic, dry mustard, salt and pepper. Rub half of herb mixture evenly over surface of beef roast. Add oil to remaining herb mixture. Place vegetables in large bowl. Add herb oil mixture, tossing to coat evenly. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in the thickest part but not resting in fat. Arrange coated vegetables around roast. Do not add water. Do not cover. Roast in 350° oven to desired degree of doneness. Roast vegetables 1½ hours or until tender. For roast, allow 20-22 minutes per pound for medium rare or medium. Remove roast when thermometer registers 140° for medium rare, and 155° for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minutes before carving. Carve roast into slices and serve with vegetables and sauce.

Easy Savory Sauce

1½ teaspoons dry mustard
1 teaspoon water
1 (12 ounces) jar prepared brown gravy
¼ cup currant jelly

Combine mustard and water in small saucepan, stirring to dissolve mustard. Stir in brown gravy and jelly. Cook over medium heat about 5 minutes, or until bubbly and jelly is melted: stirring occasionally.

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1½ cups bread crumbs
2 eggs
1 cup milk
1/3 cup sugar
¼ cup raisins (optional)
1 tsp. vanilla
2 Tbsp butter or margarine
Cinnamon & nutmeg to taste

Place the crumbs in a microwave safe dish. Combine the remaining ingredients and pour over bread crumbs. Microwave on "HIGH" for 5 minutes. Let stand 5 minutes before serving.


Peel and slice 1 apple.
Place in a 4x7x2 inch glass dish.
Sprinkle with 2 tablespoons of sugar.
Drizzle with 2 tablespoons of corn syrup.
Sprinkle with cinnamon.
Cut together:
4 tablespoons flour
1 teaspoon sugar
Cinnamon to taste
2 tablespoons butter.

Mix until crumbly. Sprinkle over apples. Microwave on "HIGH" 5 minutes.


1 (6 ounces) jar marinated artichoke hearts
2 bunches romaine lettuce
2 tablespoons vinegar
¼ teaspoon oregano, crushed
¼ teaspoon salt
1 small clove garlic, crushed
1 green, red or yellow pepper, cut in strips
8 ounces Mozzarella Cheese, cut in ½ inch cubes
6 slices salami, folded in quarters
2 small tomatoes, cut into quarters

Drain artichoke hearts, reserving marinade. Remove outer leaves of romaine; reserve. Tear remaining lettuce into bite size pieces; chill. For dressing, combine marinade, vinegar, oregano, salt and garlic. Set aside to blend flavors. To serve: line large salad bowl with romaine leaves. Fill with torn greens. Arrange artichoke hearts, green pepper, Mozzarella, Cheese, salami and tomatoes over the top. Pour dressing over salad. Serve immediately.


1½ cups fresh raspberries
2 cups white wine vinegar
¼ cup sugar

Rinse berries and air dry on paper towels. Place in a 3 cup jar and set aside. In a medium saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly until sugar dissolves. Do not boil. Pour hot vinegar mixture over berries. Cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a clean bottle or jar. Seal tightly with cork or lid. Store in a cool, dark place.


4 Catfish filets, ½ inch thick (white fish such as cod and orange roughy can be
Juice of 1 lime
1/3 cup ground pecans
8 fresh pepper rings, sliced thin
2 ripe nectarines, sliced in ¼ inch wedges

Sprinkle both sides of filets with lime juice and let stand for 5 minutes at room temperature. Place pepper rings in glass pie pan; dot with butter. Microwave at full power 1½ minutes. Dip filets in ground pecans and place fish on microwave pan with thickest portion of filets to outside. Pour on sauce, cover with waxed paper and microwave at full power for 3½ minutes. Rotate pan and remove waxed paper. Arrange pepper rings and nectarine wedges around fish. Cover with waxed paper, microwave 3 or 4 minutes more or until fish is opaque and flakes easily. Cover and let stand for 3 minutes.


2 chicken breast halves
1 teaspoon safflower oil
¼ cup frozen orange juice concentrate
1 cup canned tomatoes
½ cup chopped onion
2 cloves garlic, minced or mashed, or ½ teaspoon minced dry garlic
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon freshly grated nutmeg
3 tablespoons chopped fresh mint, or 1 tablespoon dried pepper to taste

Remove skin from chicken. Slowly brown chicken in oil in nonstick frying pan. Drain and discard any fat that accumulates in the pan. Combine remaining ingredients. Pour over chicken. Cover and cook over medium low heat for 25 to 30 minutes


2½ lbs. pre frozen pork liver, trimmed and cubed
1/3 cup ice water
2 T finely minced onion
¼ tsp. allspice
¼ cup non fat dry milk
2 tsp. white pepper
½ tsp. saltpeter
2 1/3 lbs. pre frozen pork butt with fat, cubed
3 T coarse salt
1 tsp. crushed mustard seed
4 feet medium hog casings
1 T sugar
1/3 tsp. marjoram

Grind the liver and pork butt separately through fine blade and mix together. Add the remaining ingredients. Mix well. Chill in the freezer 30 minutes, then regrind through fine disk. Prepare casings. Stuff into casings and tie off into 6 or 6 inch lengths. Simmer in a large kettle of 180-190 degree water for 1 hour. Remove sausage. Dry thoroughly and smoke at 150 degrees for 2 hours. Place braunschweiger in cool water for 30 minutes. Dry and store in refrigerator.

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1¼ cup cornmeal
¾ cup flour
1/3 cup sugar
2 Tbsp baking powder
½ tsp. salt
½ tsp. cinnamon
1 egg
¾ cup milk
¾ cup applesauce
¼ cup melted butter

Combine the dry ingredients. Add remaining ingredients. Beat with a rotary mixer until smooth. Pour into a greased 8 inch pan. Bake 425 degrees 20-25 minutes until browned.


46 oz. can apricot nectar
1 Tbsp lemon juice
1½ cups sugar
6-7 Tbsp corn starch

Combine together and bring to a boil.

1 envelope unflavored gelatin
½ cup cold water

Dissolve gelatin in water and add to hot mixture.

Tear 1 angel food cake into small pieces. Place pieces in a 9x13 inch dish. Top with sauce. Combine 1 cup of whipped cream, 8 oz. cream cheese and ¾ cup powered sugar. Spread over whipped cream.


1 cup flour
1½ tsps. baking powder
½ tsp. baking soda
3 Tbsps. sugar
2 Tbsps. unsweetened cocoa
¼ tsp. salt
1 cup 1% chocolate milk
1 egg, slightly beaten
1½ Tbsps. margarine, melted

Combine the first 6 ingredients. Make well in center. Combine milk, egg and margarine. Pour in well. Stir until just moistened. Use 2 Tbsps. per pancake.


2 Tbsps. sugar
2 tsps. corn starch
¼ cup water
¼ tsp. lemon juice
8 ozs. frozen cherries, thawed

Combine first 3 ingredients. Stir until smooth. Add remaining ingredients. Stir well. Cook over heat until thick & bubbly.


12 oz. cottage cheese
2 cups flour
dash salt
1 cup butter

Beat cottage cheese until smooth. Cut flour and salt into the cold butter. Blend cottage cheese into butter mixture. Chill overnight. Divide dough into 4 equal parts. Roll into circles and cut each circle into 16 crescents. Roll up each crescents. Bake 30 minutes at 325 degrees on an ungreased cookie sheet. Cool.

Frost with:
¼ cup margarine
2 Tbsp. milk
2 cups powered sugar
½ tsp. vanilla


2 cups sugar
1 cup shortening
5 cups flour
1 cup sour cream
½ cup milk
1 tsp. baking soda
1 tsp. vanilla
3 tsps. baking powder
2 eggs
pinch salt, optional

Cream sugar and shortening, Add eggs and sour cream. Blend in dry ingredients with milk. Chill. Roll out and cut. Bake 400 degrees on an ungreased sheet 8-10 minutes.


2½-3 cups all purpose flour divided
2 cups medium rye flour divided
2 pkgs. dry yeast
½ cup non fat dry milk powder
2 Tbsp. sugar
1 Tbsp. caraway seeds
1½ tsp. salt
¼ tsp. ginger
1¼ cup warm water (120-130 degrees)
2 Tbsp. oil
1 (8 oz.) can undrained sauerkraut (at room temperature)

Combine 1 cup of the all purpose flour and ¼ cup of the rye flour with the next 6 ingredients. Mix well. Add warm water and oil. Blend at low speed until just moistened. Beat 3 minutes at medium speed. Gradually stir in the sauerkraut by hand, along with the remaining rye flour and enough of the all purpose flour to form dough. Kneed dough on floured surface for 5 minutes. On a lightly floured surface, divide dough into 2 equal parts. Pat each portion into a 14x7 inch rectangle. Tightly roll up each rectangle from the short side, pressing dough into roll with each turn. Pinch edges and ends to seal. Place loaves in greased 8x4 inch pans. Cover and let rise in a warm place until doubled; about 1 hour. Bake 375 degrees 35-40 minutes, until loaves sound hollow when tapped. If bread gets too dark, loosely cover with foil during the last 5-10 minutes of baking time. Remove from pans to cool completely.


1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco

2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)

Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350 degrees 12-15 minutes.

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1 ½ Tbsp unflavored gelatin
½ cup water
1 can tomato soup
8 oz. cream cheese
1 cup chopped onion
3 Tbsp. lemon juice
1 cup mayonnaise
2/3 Tbsp. ketchup
1 cup chopped celery

Combine gelatin and water. Heat until dissolved. Combine soup and cream cheese. Add to gelatin. Cool. Blend in remaining ingredients. Chill until set. Garnish with sliced, stuffed olives.


12 slices bread
2 cups cooked, chopped chicken
2 celery stalks, finely diced
1 small onion, grated
3-4 Tbsp mayonnaise
1 can cream of mushroom soup
5 eggs
3 cups milk
¾ cup grated cheese

Butter a 9x13x2 inch dish. Butter 6 slices of bread and place in dish, buttered side up. Combine chicken, celery, onion and mayonnaise. Spread over bread. Butter the remaining bread slices and place on top of chicken mixture, buttered side up. Spread soup over the bread. Beat eggs and milk and pour over the top. Chill at least 5 hours. Bake 325 degrees 45-60 minutes. Sprinkle with cheese and return to oven until cheese is melted.


6 Tbsp. melted butter
3 Tbsp. grated parmesan cheese
8 unpeeled potatoes

Pour melted butter into a 9x13 inch dish. Sprinkle with cheese. Cut potatoes in half lengthwise. Place potatoes, cut side down, in dish. Bake 400 degrees, uncovered, 40-45 minutes until potatoes are tender.


3 large vadalia onions
1 (10 oz.) pkg. frozen chopped spinach
3 Tbsp. mayonnaise
1 Tbsp. lemon juice
½ tsp. seasoned salt
dash nutmeg
1/3 cup grated parmesan cheese

Peel and halve onions. Parboil gently in salted water until barely tender; about 10 minutes. Drain. Remove center from each half, leaving a thick shell. Chop center portions to equal ¾ cup. Cook or thaw spinach, pressing out liquid. Combine spinach with chopped onion center, mayonnaise, lemon juice, cheese, salt, nutmeg and black pepper to taste. Place onion shells in a shallow dish. Spoon mixture into center. Bake uncovered 20 minutes at 350 degrees. Garnish with pimento strips.


¼ cup water
1 small onion, finely chopped
2 Tbsp. oil
1 Tbsp. curry
¾ cup coconut cream
1 Tbsp. lemon juice
1 lb. shrimp
2 cloves minced garlic
¼ tsp. cayenne
1 Tbsp. Tomato paste
1 tsp. salt

Place shrimp in water. Bring to a boil. Cover and simmer 2 minutes. Remove shell from shrimp and cut in half lengthwise. Sauté garlic and onion in oil over medium heat until onion is transparent. Stir in cayenne, curry and tomato paste. Gradually add coconut cream. Stir until blended. Add salt, lemon juice and shrimp. Cook and stir 2 minutes. Serve over hot rice.


2 Tbsp. mayonnaise
¼ cup softened cream cheese
2 Tbsp. yogurt
6 hard cooked eggs chopped
¼ cup shredded zucchini
¼ cup shredded carrot
2 Tbsp. chopped celery
1 Tbsp. onion chopped
¼ tsp. seasoned salt
¼ tsp. dill weed
dash salt
dash pepper
dash dry mustard

Blend the mayonnaise, cream cheese and yogurt together until smooth. Add remaining ingredients and chill.


1 box red gelatin
½ cup boiling water
1 can cherry pie filling
1 cup peeled chopped apples
1 cup chopped celery
½ cup chopped nuts

Dissolve gelatin in the water. Mix in remaining ingredients. Chill until set.


2 cups brown sugar
2 cups hot water
1 Tbsp. lard
2 cups raisins
2 tsp. salt
2 tsp. cloves
2 tsp. cinnamon

Combine in a saucepan and boil 5 minutes. Cool.

2 tsp. baking soda
1 Tbsp. hot water
3 cups flour

Dissolve soda in hot water. Add to cooled mixture with flour. Bake 325 degrees for 1 hour: turning off oven for the last 10 minutes baking time.

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1 head lettuce, torn
2 tomatoes, chopped
3 hard rolls, torn
6 oz. shredded swiss cheese
¼ lb. shaved ham
¼ lb. shaved turkey
¼ lb. shaved salami
¼ lb. shaved pepperoni
1 red onion, sliced and separated into rings

Toss together and chill.

¼ tsp. salt
¾ cup vegetable oil
¼ cup tarragon vinegar
1/8 tsp. pepper
½ tsp. oregano
¼ tsp. garlic powder

Combine together. Toss with salad just before serving.


Mix 1 teaspoon of baking powder with 1/3 cup hot water. If mixture does not foam, the powder is stale and should not be used.


72 hot red peppers, stemmed & washed
2 cloves garlic, peeled & minced
2 Tbsp. sugar
1 tsp. salt
4 tsp. grated horseradish
2 cups water
2 cups vinegar

Combine the garlic, peppers, and water. Cover and cook until tender. Press through a sieve. Add remaining ingredients to strained mixture. Cook until well blended and thickened. Pour into half pint jars, leaving ½ inch head space. Seal and process 10 minutes in boiling water bath.

Leon Metz dropped by the studio recently to share a batch of these.


2 cups quick cooking oats
½ cup packed brown sugar
½ cup butter
½ cup honey
½ cup semi sweet chocolate chips
¼ cup peanut butter

In medium bowl combine oats, brown sugar, butter & honey. Microwave on HIGH 4 to 5 minutes, or until bubbly. Stir once. Spread in 8 x 8 baking dish. Cool. In small bowl combine chocolate chips & peanut butter. Microwave on HIGH 1 to 1 ½ minutes. Spread over oatmeal base. Chill & cut into bars.

I sure hope by the time this reaches you the midwest will be enjoying what is left of spring and winter will be gone!

Dwayne has included a few new rhubarb recipes and some great recipes using popcorn... the cake was wonderful! Give the Cherry Delight Salad a try. I think you will like it.

Enjoy COOKIES Regular or Western Style BAR "B" "Q" SAUCE
For more recipes send self addressed stamped envelope to:
Cookies Food Products, 104 N. Cornfield Rd.
Wall Lake, Iowa 51466

The Open Line
P.O. BOX 2147

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