MAY/JUNE  PAGES 12345678

Page 1 Top of Page

The 1997 Iowa Beef Cook Off was held April 2nd in Cedar Rapids, and the Open Line was there. You'll find the results on pages 4-5. Good luck to Jason Sparrow of Osage. He'll represent Iowa in the National Finals this September. Hope he comes back a winner! Hope you find our latest collection a winner, too.


4 boneless chicken breasts
1 small can undrained sauerkraut
4 slices swiss cheese
1¼ cups thousand Island dressing

Place chicken in a casserole and top with sauerkraut. Arrange cheese slices over kraut and top with dressing. Cover with foil and bake of 325°- 350° for 90 minutes. Remove foil and bake an additional 10 minutes. Sprinkle with parsley, if desired.


6 cups torn spinach
½ tsp. toasted sesame seeds
2 cups fresh strawberries

Toss together in a bowl.

¼ cup salad all (do not use olive oil)
2 Tbsp. red wine vinegar
1½ Tbsp. sugar
½ tsp. dill weed
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp.  dry  mustard

Combine dressing ingredients and toss with salad.

*Substitute finely sliced red delicious apples and sliced almonds for the strawberries and sesame seeds, if desired.

The Iowa Pork Producers Association reminds you to use pork this barbecue season. Here are two delicious ideas to help you remember!


4 (1½ inch thick) boneless center loin, chop (America's cut)
1 cup teriyaki marinade
1 teaspoon hot pepper sauce (optional)
¼ cup chopped green onion

Combine all ingredients in a bowl or a self sealing plastic bag and marinate 30 minutes to overnight in the refrigerator. Remove chops discard marinade, and grill chops directly over medium hot coals for 12-15 minutes, turning once.


4 pounds pork spareribs cut into serving size pieces
1 (8 ounce) can undrained apricot halves
3 tablespoons catsup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
1 teaspoon dry ginger
Dash of salt

Bank medium hot cools in covered grill. Place ribs on grill over drip pan. Cover grill and cook ribs over indirect heat for 1½ hours. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and cook 30 minutes more. basting and turning often.


1 box Jiffy yellow cake
2 eggs
5 Tbsps. instant vanilla pudding mix
¼ cup soft butter or margarine
½ cup of water

Combine all ingredients and beat for 3 minutes. Pour in 8" dish. Bake 350° for 35-40 minutes. *For chocolate cake mix, use 6 Tbsps. chocolate pudding mix.

Page 2 Top of Page

Leroy Scheffler is an expert candy maker. Unfortunately, he won't tell us how he does it! He did agree to share these two recipes, however.


3 cups unsifted flour
1 tsp. baking soda
1 tsp. salt
1½ cups corn oil
2 cups sugar
3 eggs
2 tsp. vanilla
2 cups finely pared and chopped apples
1 cup chopped pecans
½ cup butter or margarine
½ cup firmly packed brown sugar
2 tsp. milk

Preheat oven to 325°. Grease and flour a 10x14 inch bundt pan. Thoroughly sift together the flour, baking soda and salt. Beat the oil, sugar, eggs and vanilla together with on electric mixer at medium speed until smooth. Gradually beat flour mixture into oil mixture. Fold in apples and pecans. Turn into pan and bake until cake tests done; about 1 hour and 20 minutes. Place cake pan on wire rack for 20 minutes to cool. Bring butter, brown sugar and milk to a boil, stirring constantly. Boil for 2 minutes. Loosen cake from pan with a small spatula and turn out onto rack. Spoon the hot sugar mixture immediately over warm cake, allowing it to run down the sides. Cool completely. Garnish with whole pecans. if desired.


1½ cups sugar
2/3 cup shortening
2 eggs
1 tsp. vanilla
3½ cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 cup boiled raisins
1½ tsps. baking soda

Drain raisins, reserving liquid. Beat the sugar and shortening together. Add eggs and vanilla. Mix flour, cinnamon and nutmeg together. Add raisins. Stir baking soda into 2/3 cup of the raisin liquid. (It will foam, so do this while holding over the creamed mixture.) Add soda mixture to creamed mixture. Fold in raisin mixture. Drop by teaspoons onto baking sheet or parchment paper. Bake 350° until lightly browned.

This dates back to 1993. It's been an Open Line favorite, but has never been in a Bulletin until now.


1 cup tonic water
2 Tbsps. sugar
2 Tbsps. sour cream
1 beaten egg
6 cups Bisquick

Combine ingredients and mix. Kneed 12 times and cut into 14 biscuits. Bake at 450° for 12-15 minutes.


1 quart mayonnaise (do not use salad dressing)
1/3 cup buttermilk
1 Tbsp. lemon juice
1 Tbsp. garlic powder
1 Tbsp. Accent
1 Tbsp. dried chopped Chives
8 oz crumbled blue cheese
½ cup cottage cheese

Combine the buttermilk, lemon juice, garlic powder, Accent and chives until smooth. Stir in the mayonnaise. Add blue cheese and cottage cheese

*More or less cottage cheese may be added, according to taste. It may also be left out entirely, and more blue cheese added.


3 lbs. fresh yellow fin tuna
4 seeded and chopped jalapeno peppers
1 coarsely chopped medium size onion
1 coarsely chopped green pepper
1 Tbsp. ground cumin
1 Tbsp. ground black pepper
1 Tbsp. basil
½ Tbsp. cinnamon
3 minced garlic cloves
1 bay leaf
Juice of 2 limes
18 oz. Original COOKIES BAR-B-Q SAUCE

Sauté until charred all ingredients, except tuna, lime juice and COOKIES. Add lime juice, let cool. After cooling, marinate tuna for 3 hours. Reserve marinate, add COOKIES and bring to a boil. Use as basting sauce and serve on side.

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

Page 3 Top of Page

What does ostrich taste like? More like beef than chicken! It you can find some, try it! Here's a few ways you can do it .... courtesy of Ostrich Acres in Perry, IA.


1 lb. ground Ostrich meat
4 large green peppers (seeded & halved)
4 Tbsp. onion, chopped
1 cup diced canned tomatoes with juice
12 Tbsp. tomato sauce
2 cups water
4 cups cooked rice

Blanch pepper. Spray skillet with non stick cooking spray. Brown meat with onion, garlic, salt and pepper to taste. Add tomatoes, juice and water. Simmer until thoroughly warm and mix with rice. Stuff pepper with mixture and drizzle top with tomato sauce. Before serving, heat for 10-15 minutes in 300° oven. Serve with a fruit plate.


1 lb. Ostrich strips
8 (6 inch) flour tortillas
2 cups sliced green pepper
2 cups sliced onion
8 Tbsps. low fat sour cream
8 Tbsps. guacamole
Picante sauce
2 cups sliced tomato
4 tsps lemon juice
2 tsps oil
Chili powder
Garlic powder

Marinate the ostrich strips in 4 tsp. lemon juice 2 tsp. oil, pinch of chili powder, pinch of garlic, and a pinch of pepper. Stir to coat all the meat. Refrigerate overnight. Brown the meat in a pan sprayed with non stick cooking spray. Add the onions and peppers, cooking until tender. Serve in warmed tortillas with available garnishes.


Replace 1 cup of solid shortening with ¾ cup of oil.

WMT News Director Jim Boyd has fond memories of his grandma's Gullets while growing up in Western Pennsylvania. Here's her original recipe. Thanks Gladys!


5 eggs
½ lb. butter or margarine
1 heaping Tbsp. Crisco
1 lb. brown sugar (all light or half light/half dark)
1 cup white sugar
½ heaping tsp. cinnamon
1 tsp. vanilla
¼ pint Half & Half
6½ cups flour (divided)
½ tsp. baking powder
½ tsp. baking soda

Separate eggs and beat the whites. Set aside. Cream the egg yolks, butter, Crisco, sugars, cinnamon and  vanilla together. Blend in Half & Half. Add 2 cups flour, baking powder and baking soda. Mix well. Blend in two more cups of flour and half the beaten egg whites. Add remaining flour and egg whites. Blend well. Refrigerate several hours to overnight for better ease in handling. Roll into small walnut sized  balls. (If balls are too sticky, roll in a small amount of flour; too much flour will cause a drier gullet!) Place balls individually on heated gullet iron or waffle iron (medium setting). Cook approximately 30 seconds Yield: 10-11 dozen.

Found this one on the Internet, on a web page entitled "Driveways of the Rich & Famous",


2 tsp. curry powder
1 tsp. cumin
½ tsp. ground ginger
½ tsp. turmeric
½ crushed garlic clove
1 onion, chopped
1 tsp. fresh ginger. grated
1 med. chicken, skinned and cut into serving pieces

Combine dry ingredients with garlic, onion and fresh grated ginger. Coat chicken with mixture and  refrigerate for 2 hours, preferably longer. Place on moderately hot barbecue grill; or broil in oven approximately 30 minutes until done, turning once.

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1997 Iowa Beef Cook-Off, 1st Place Jason Sparrow, Osage, Iowa

2 pounds lean ground beef
1 cup medium picante sauce
¾ teaspoon salt
6 slices (1 oz) Monterey Jack cheese
Leaf Lettuce
6 tablespoons prepared guacamole
1 small sliced onion
1 thinly sliced tomato
6 buns

Lightly mix ground beef, Picante sauce and salt. Form into six patties, ¾ inch thick. Grill over medium heat for about 7 minutes per side until no longer pink (medium well, 160° in center). Add cheese slice. Cover and cook an additional 1 to 2 minutes. To serve: place lettuce leaf on each bun. Top with burger,  1 slice tomato, 1 slice onion, and tablespoon guacamole.

1997 Iowa Beef Cook-Off, Runner Up Sharon Nagel, Fort Madison, Iowa

1 pound boneless beef top sirloin steak, cut ½ inch thick
1 pkg. (16 oz) fresh stir fry vegetables (such as broccoli, carrots, celery, snow peas)
2 tablespoons vegetable oil
½ cup dry roasted salted peanuts
2 cups instant rice
2 cups water


¼ cup soy sauce
¼ cup water
½ tablespoon cornstarch
¾ teaspoon garlic powder
¾ teaspoon black pepper
¼ teaspoon salt

Cook rice in 2 cups water according to directions, omitting salt and margarine. Trim fat from meat. Cut steak in half lengthwise, then crosswise into ¼ inch thick strips. Slice baby carrots in half lengthwise. Cut large broccoli pieces in half. Heat large non stick skillet on medium high heat until hot. Add 1 tablespoon oil. When hot, add vegetables, stir frying until crisp tender (5-6 minutes). Heat remaining oil in skillet. Add one half of beef and stir fry 1-2 minutes, until beef is no longer pink. Remove beef, leaving juices in pan. Add remaining beef and repeat, leaving juices in pan. Lower heat and add sauce ingredients to juices. Stir until mixture thickens. Return beef and vegetables to pan; add peanuts. Toss to  coat. Cover and heat through. Serve over rice.

1997 Iowa Beef Cook-Off, 2nd Place Sue Julison, Wapello, Iowa

1 pound beef stir fry strips*
¾ cup sliced green onions, including tops
2 cups chopped cucumber, peeled if desired
2 cups baby carrots, sliced lengthwise into quarters
1½ cups sliced (thin strips 1" long) green pepper
8 oz spaghetti noodles, broken into quarters
½ cup bottled lime juice
¾ cup bottled teriyaki stir fry sauce

Cook spaghetti in boiling water until barely done (about 8 minutes). Drain and rinse with cold water until  cool. Heat large, non stick skillet or wok over medium high heat. When hot, add one half of the beef  and stir fry until beef loses pink color (about 1-2 minutes). Remove beef to large salad bowl. Stir fry  remaining beef. Add ¼ cup water to any remaining cooking juices. Stir to remove beef drippings. Add  to beef in bowl. Wash and prepare vegetables. Add to cooled beef in salad bowl. Add cooled spaghetti. Combine lime juice and teriyaki stir fry sauce. Pour 1 cup of this mixture over salad and toss. Serve  salad with remaining sauce, if desired.

*may use 1 lb. boneless beef top sirloin, ¼ inch thick, cut into strips that are ¼ inch thick and about 1" long.

1997 Iowa Beef Cook-Off, Runner Up Sarah G, Kobliska, Cedar Rapids, Iowa

1 pound boneless beef top sirloin steak, 1 inch thick, cut into two pieces
2 tablespoons olive oil
6 cups fresh spinach
1 navel orange
2 tablespoons orange juice
1 teaspoon garlic powder
½ teaspoon cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground black pepper

Rinse, dry and chop spinach. Peel orange and cut into bite size pieces. Combine spices. Add one teaspoon of the spice mixture to 2 teaspoons orange juice: set aside. Rub remaining seasoning over both sides of sirloin. Let steaks stand 15 minutes. Place spinach onto serving plates or platter, about 3 cups fresh spinach for each 8 ounces top sirloin. Grill steaks over medium hot coals to desired doneness (about 3 to 5 minutes per side). Combine olive oil, orange juice and spices to make dressing. When steaks are done, remove from grill and let stand 3 minutes. Stir dressing and heat in microwave on HIGH for 30 seconds. Slice sirloins on the bias (across the grain) and place slices on bed of spinach. Drizzle sirloin and spinach, with dressing. Garnish with orange pieces

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1997 Iowa Beef Cook-Off, Runner Up Lorna Brandt, Cherokee, Iowa

2 pounds lean ground beef
1 can (14.5 oz) diced tomatoes with garlic & onion
1 can (8 oz) tomato sauce
4 cups water
2 teaspoons beef bouillon granules
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ cup uncooked small elbow macaroni
1 can (15.4 oz) undrained dark red kidney beans
1 pkg. (16 oz) frozen mixed vegetables (carrots, green beans & cauliflower)

Brown beef in 5 quart Dutch oven on top of stove, about 8-10 minutes, until beef is no longer pink. Drain fat. Put cooked beef into a large strainer or colander and rinse with hot water to remove fat drippings. Place beef back into pan. Add remaining ingredients, except kidney beans and vegetables. Bring to a boil. Reduce heat to medium and simmer for 10 minutes, stirring occasionally. Add kidney beans and mixed vegetables. Return to a boil. Cover and simmer until vegetables are crisp tender (about  8-10 minutes),


4 cups chopped cherries
1 cup water
2 Tbsp lemon juice
1¼ cups sugar
1/3 cup corn starch
3 cups flour
1 cup sugar
1 Tbsp baking powder
1 tsp. cinnamon
Dash salt
1 cup butter
2 slightly beaten eggs
1 cup milk
1 tsp. vanilla

Combine the cherries and water. Cover and simmer 5 minutes. Stir in lemon juice. Combine the next 2 ingredients. Stir into cooked mixture. Cook and stir until thick and bubbly. Cool. Stir together the remaining dry ingredients. Cut in butter to form fine crumbs. Combine eggs, milk and vanilla. Stir into butter mixture. Add cooled fruit mixture. Spread into a greased 9x13 inch dish or two greased 8x8 inch pans. Bake 350° 45-50 minutes (9x13"); 40-45 minutes (8x8"s).

Top with:
½ cup sugar
½ cup butter
½ cup flour
½ cup chopped nuts

Eileen has left us for the bright lights of television, but her mom is still crankin' out great cheesecake!


1 pkg. graham crackers (rolled to make crumbs)
2 Tbsp sugar
2 Tbsp melted margarine

Combine in small bowl. Press into a 10 inch spring form pan.

3 (8 oz pkgs.) cream cheese (at room temperature)
4 eggs
1 cup sugar
2 tsp. vanilla flavoring
2 cups strawberry or raspberry preserves
2 Tbsp water
Red food coloring (optional)

Blend the cream cheese 5-10 minutes in a large bowl until smooth (the longer the better). Add eggs, sugar and vanilla. Continue beating until thick; about 5 minutes. Pour half of filling over crust. Thin the preserves with the water to make it more spreadable. Add food coloring if desired. Drop preserves by small spoonfuls over filling in pan. Fill with remaining filling and preserves, stirring carefully to swirl, if desired. Bake in a preheated 375° oven for 35-45 minutes, until top is browned and center is set.

8 oz sour cream
2 Tbsp sugar
1 tsp. vanilla flavoring

Combine and spread over hot cheesecake. Return to oven for five minutes. Cool 30 minutes on wire rack: then refrigerate 5 hours to overnight. Cut into thin wedges and serve garnished with a small amount of preserves, if desired.


2 sliced medium zucchinis
½ cup chopped onion
2 crushed garlic cloves
½ cup butter
1 tsp. basil
½ tsp. salt
1/8 tsp. pepper
15 oz. snow crab meat (or imitation crab)
1½ cups shredded swiss cheese
1 cup soft buttered crumbs
3 fresh tomatoes

Cook zucchini, onion and garlic in butter for 5 minutes. Stir in seasonings, crab, cheese and crumbs. Chop and seed tomatoes. Dice and toss with casserole. Bake 375° 30-35 minutes until heated through.

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Royal Fork Buffet Restaurant Cedar Rapids, IA

2 cups flour
2 Tbsp. cocoa
½ tsp. salt
½ cup melted margarine
1½ cups sugar
1½ Tbsp baking powder
1 cup 2% milk
¼ cup chopped walnuts
2 cups brown sugar
6 Tbsp cocoa
3½ cups hot water

Combine the first seven ingredients until smooth. Stir in the nuts. Pour into ungreased 9x13 inch dish. Combine brown sugar and cocoa. Sprinkle evenly over batter. Gently pour hot water over batter. Do not mix. Bake in preheated 350° oven 45-50 minutes, until cake pulls away form side of pan. (Cake may not be completely set in center. It will set as it cools.) Serve warm.

Old German Saying:
I cook whatever I can. What my hog won't touch, I feed to my old man!


Cook 12 oz pkg. barley in 3 cups water for 10 minutes. Cool, add 2 cups sliced mushrooms, 1 cup sliced carrots & ¼ cup sliced green onion.


½ cup salad oil
1/3 cup lemon juice
1½ tsps. garlic salt
1 tsp. prepared mustard
½ tsp. dry tarragon
1/8 tsp. pepper


2 pkgs. crescent rolls
1 divided egg
2 (8 oz) pkgs. softened cream cheese
1 tsp. vanilla
1 cup sugar
½ cup sugar
1 tsp. cinnamon

Preheat oven to 325°. Press 1 package of crescent rolls into a greased 9x13 inch dish. Combine the egg yolk with the cream cheese, vanilla and 1 cup of sugar. Whip until fluffy. Spread over the crescent rolls. Top with second package of rolls. Beat egg white until stiff and brush over top. Combine remaining sugar and cinnamon and sprinkle over the top. Bake 30 minutes.

Submitted for approval by KGAN's Roger Evans

Recipe good for filled pie: cut ingredients in half for bottom shell only. Good for any filled fruit pie: especially apple pies based with Macs and brown sugar filling.

Time needed to complete the job: 30 minutes.

Tools needed for the job:

1 large rolling pin (suitable for burglar, as well)
pastry board
pastry cutter
kitchen knife
wax paper for rolling the pastry
large bowl for cutting the pastry
measuring cups and spoons
music to pass the time

Ingredients for the job:
2 cups sifted flour (since all flour is now sifted, just pretend and shake the bag)
¾ teaspoon salt
2/3 cup shortening (your favorite brand)
2 tablespoons white sugar
2 tablespoons artificial vanilla (unless you're really rich and won't to use real vanilla)
4 to 6 tablespoons of ice water (fill a glass with ice water)

Put flour, sugar, and salt in bowl. Add shortening and begin to cut with pastry cutter. Add vanilla and continue to cut. Add ice water and continue to cut until the pastry begins to hold together. Shape pastry  into one large ball of dough. Divide into two equal pieces with the kitchen knife. Flatten dough with hand  and place between 2 sheets of wax paper. Roll to desired shape (circular for round pie, square for pan pie*). Carefully remove pastry from wax paper. Repeat for 2nd piece of pastry.
*bachelor/college version only
For low cal version, skip the pie.


2 Tbsp diced green onion
3 Tbsp butter
¼ lb. cooked and sliced crab meat
3 eggs
1 cup whipping cream
1 Tbsp. tomato paste
¼ cup grated swiss cheese

Preheat oven to 375°. Cook the onions in the butter over a moderate heat until tender. Do not brown. Add crab meat. Stir until warm. Add a pinch of salt and pepper, bring to a boil and remove from heat. Beat the eggs, cream and tomato paste together. Blend into crab meat mixture. Season with salt and pepper. Pour into or 8 inch pastry shell and top with cheese. Bake 20-30 minutes, until top is puffed and brown. Serve hot or cold. Lobster or shrimp may be substituted for crab, if desired.

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1 lb. ground beef
3 oz drained mushrooms
2 lbs. canned bean sprouts or chinese vegetables
1 cup chopped onion
1½ cups chopped celery
½ cup uncooked rice
2 Tbsp soy sauce
2 cups hot water
1 tsp. salt

Brown meat. Combine all ingredients. Place in a greased casserole and bake 1 hour at 350°. Serve over chow mein noodles.


1 cup shortening
1 cup sugar
1 tsp. coconut flavoring
1½ cups potato buds
1 egg
1½ cups flour
1 tsp. baking powder

Combine and drop by teaspoonfuls onto an ungreased sheet. Bake 375° for 10-12 minutes.


2 cups whipping cream
1 cup sour cream
1 tsp. chicken base
1 Tbsp. jalapeno juice or vinegar
2 Tbsp. butter
1 Tbsp. flour
1 finely minced jalapeno
2 oz. shredded monterey jack or monterey jack/cheddar cheese

Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and jalapeno juice. Simmer. Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated. Remove from heat and stir in  jalapenos and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.


2 cups coconut
2 tsps food coloring
¼ cup sugar
1 beaten egg

Combine ingredients and drop onto a sprayed sheet. Bake 350° for 15 minutes. Cool and fill with jelly beans or M&M's.


2/3 cup butter
2 cups sugar
2 eggs
2 squares melted chocolate
2¼ cups flour
2 tsp. baking soda
1 cup beer
¾ cup buttermilk (do not use sour milk!)
8 oz maraschino cherries
¼ cup maraschino cherry juice
½ cup chopped nuts

Cream shortening and sugar together. Mix in eggs and chocolate. Combine dry ingredients and: add alternately to creamed mixture with the buttermilk and beer. Mix in cherries, juice and nuts. Turn out into a greased and floured 9x13 inch pan. Bake 350° for 40 minutes. Cool and frost.

8 oz softened cream cheese
½ cup softened butter
2 cups powdered sugar


1 tsp. cinnamon
1 tsp. crushed anise seed
¼ tsp. crushed fennel seed
¼ tsp. freshly ground pepper or szechuan pepper
1/8 tsp. cloves

Combine and store in tightly covered container. Yields 2½ teaspoons


1 cup margarine
1¾ cup sugar
4 eggs
1 tsp. vanilla
3 cups flour
½ tsp. baking powder
1 can pie filling

Cream the margarine and sugar together. Add eggs, one at a time. Mix in vanilla. Beat the dry ingredients in by hand. Spread two thirds of this mixture into a buttered 9x13 inch dish. Spread pie filling evenly over the top. Drop remaining batter by spoonfuls over top. Spread carefully. Bake 350° for 45 minutes.

1 cup powdered sugar
1 Tbsp. milk
½ tsp. vanilla

Combine and frost while cake is warm.

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1 (3 oz) pkg. orange gelatin
1 (3 oz) pkg. vanilla tapioca pudding
1 large can mandarin oranges
3 cups of water
1 cup mini marshmallows
2 cups cool whip

Combine the liquid from the mandarin oranges with enough water to equal 3 cups of liquid. Bring to a boil and add gelatin and pudding. Cook until thickened. Cool and fold in the oranges, marshmallows and  cool whip. Chill until firm.


1 cup sugar
2 Tbsp margarine
1 can cream of tomato soup
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1½ cups flour

Combine sugar and margarine. Stir in remaining ingredients. Mix well. Pour into a greased and floured 9x11 inch dish. Bake 350° 25-30 minutes. Top with raisins or chocolate chips.


2 Tbsp white corn syrup
½ cup crushed, drained pineapple
½ cup cream
2 cups sugar
2 Tbsp. margarine
1 tsp. vanilla
½ cup chopped walnuts

Combine and heat the first three ingredients. Pour over the sugar. Boil to the medium ball stage. Add margarine and vanilla. Beat until mixture starts to harden. Stir in the nuts. Pour into a greased 9x11 inch dish.

A couple of corrections to make in your March/April '97 bulletin: The carrots and peas should be cooked and the cabbage is raw in the Chicken Salad Venezuela on page 4.

The Cream Puff Cake on page 8 uses one 16 ounce package of vanilla instant pudding. NOT 16 ounces.

We regret the errors and any inconvenience you may have had with either of these recipes.

For those of you who wish to attend the FREE Glenn Miller Orchestra Concert Under the Stars, the date this year is Wednesday, July 16. Once again it will be at AEGON/Life Investors parking lot, 42nd Street & Edgewood Rd. NE. We look forward to seeing you there!

The Open Line

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

Six Issues per year published bi-monthly by the WMT
Stations, Inc. P.O. Box 2147, Cedar Rapids. IA 52406
Subscription Rate $5.50 per year
Dwayne Schmidt, Open Line Co-Host and Editor
Sharon Reeves, Open Line Co-Host

Click here to go to the next month of 1997.

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