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Published bi-monthly as a service to its listeners by 600-WMT Radio Cedar Rapids

What's on the agenda today?

This edition of The Bulletin comes to you with best wishes for the summer ahead and some new ideas for those family reunions, picnics and  barbecues, for the harvest from your garden and for quick and cool dishes  on the hot days to come. Special guests on The Open Line this spring have  brought recipes that are good for our heart, great for the grill and straight from the Farmer's Markets. As you receive this issue we are just finishing a fun contest with The Midland Dairy Council and Mr. Food, the TV chef, where our listeners prepared original recipes for mega cheese sandwiches to win many great local prizes from The Kitchen Experts in Cedar Rapids and Coralville, and a chance at the national prize of a trip for two to The Super Bowl plus $3000!! Watch these pages for award winning recipes, soon.

This is a creamy, cool, dressed up version of a smoothie.

1 cup fat free or lowfat milk
1 large ripe peach, peeled, pitted and cut into eighths (could also use
2 canned peach halves, drained)
5-6 ice cubes
2 tbsp. brown sugar
¼ tsp. almond extract

Combine all ingredients in a blender; blend on high speed until very smooth and foamy, about 1 minute. Pour into a chilled glass to serve. Makes 1 serving.


12 ozs. frozen raspberries
¼ cup red wine vinegar
¼ cup olive oil
1-2 tbsps. sugar
¼ tsp. cinnamon

Process the berries in the blender; strain out the seeds through a sieve. Add vinegar, olive oil, sugar and cinnamon; mix together; cover and chill.


16 oz. can Navy beans, rinsed and drained
1½ cups orange juice
2 cups strawberries, quartered
2-3 tbsps. honey
1½ tsps. ground cinnamon
1/8 tsp. ground nutmeg
6-8 ice cubes

Process all ingredients, except ice, until smooth. Add ice and serve.


1 pkg. dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp. vanilla
2½ cups sifted flour
½ tsp. salt
1 tbsp. sugar
½ cup melted butter

Sprinkle yeast over milk, stir to dissolve. Beat egg yolks and add to the yeast mixture with vanilla. Sift together the dry ingredients; add to the liquid mixture. Stir in the butter, combine thoroughly. Beat egg whites until stiff; carefully fold into the batter. Let the batter stand in a warm place for 45 minutes until doubled in size. Use ¾-1 cup mixture per waffle. This makes enough for 4 large waffles.

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Do you have a farmer's market nearby? They're a great resource for produce, crafts, bakery items, flowers and wisdom. As the season began this year we had special guests from the Marion Farmers Market and the markets in Cedar Rapids at Noelridge Park and The Riverside Roundhouse in the Czech Village

From Deb Klouda @ Noelridge Park Farmers Market

1 zucchini (8-10")
1 large can pizza sauce
Pizza toppings (sausage, mushrooms, olives, onions, etc.)
16 ozs. shredded Mozzarella cheese

Cut ends off the zucchini; slice lengthwise and remove the pulp to make a dip through the middle of each strip. Spread some pizza sauce over the middle of strips and top with favorite toppings (any meat must be precooked.) Bake on a cookie sheet at 375°, for 45 minutes. Remove from oven, add cheese and bake additional 10 minutes.

South American salsa using radishes, from Vicki Hansen @ Marion Farmer's Market

4 medium tomatoes, chopped
1 red onion, chopped
10 radishes, chopped
2 green chilies/jalapeno, seeded and chopped
2 tbsps. fresh cilantro, chopped
1 lime, juice only
¼ tsp. salt

Toss ingredients together and serve with tortilla chips. Refrigerate and use within 2 days.

From Eleanor Bowen

1½ cups margarine
3½ cups sugar
7 eggs
1 tbsp. baking soda
1 tbsp. vanilla
2 cups soured milk
7 cups flour
2¼ cups mashed bananas
1½ cups chopped pecans

Cream the margarine and sugar with a hand mixer. Beat in the eggs, milk, baking soda, vanilla and flour. Stir in the banana and nuts by hand. Bake in greased 8x4" loaf pans at 325° for 60-70 minutes. Makes 6-7 loaves. Let cool in pans for 10 minutes, then turn out on wire racks to cool. Wrap loaves in plastic if freezing. To sour milk, add ½ tbsp. cider vinegar to 2 cups fresh milk and let set at room temperature for 2-3 hours.

From Sharon Scherbaum @ Marion Farmer's Market

1 stick butter or margarine
½ cup sugar
2 cups scalded milk
2 tbsps. yeast
4 eggs
1 tsp. vanilla
½ tsp. salt
6-7 cups flour

Combine hot milk with butter and sugar. Dissolve yeast in ¼ cup warm water; add to first mixture. Mix in the eggs, vanilla and salt. Gradually beat in the flour until dough is soft, but not sticky. Divide in half, put in greased bowls; let rise for 1½ hours. Roll dough out on floured surface. Cut with 3 inch round cutter. Place on greased cookie sheets; let rise 1 hour. Fill with desired filling. Bake at 400° for 10-12 minutes,


4 chicken breasts; boneless and skinless
¼ cup honey
2 tbsps. lemon juice
2 tbsps. soy sauce
1 tsp. dijon mustard

Place chicken in an ungreased 7x11x2" dish. Combine the rest of the ingredients and pour over chicken. Bake uncovered at 350° for 35-40 minutes, turning and basting with its own juices every 15 minutes.

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3 eggs, beaten
13 oz. can evaporated milk
¼ tsp. cinnamon
20 oz. can apple pie filling
¾ cup sugar
1 cup milk
¼ tsp. nutmeg
6 cups bread cubes
1 cup raisins

Combine eggs, sugar, both milks and the spices in a 3 qt casserole dish; stir until blended. Add the bread cubes, apples and raisins; let stand until bread is saturated. Microwave on medium for 15-20 minutes, until a knife inserted comes out clean.


1 lb. ground turkey
½ cup butter cracker crumbs
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/3 cup chopped onion
6 tbsps. Dijon mustard
¼ tsp. salt
¼ cup sliced roasted red peppers
4 oz. mozzarella cheese, cut in 1 inch slices

In a large bowl, combine turkey, crumbs, spinach, onion, 4 tbsp. mustard and salt. Shape mixture into four patties; chill for 30 minutes. Grill burgers over medium heat for 8-10 minutes on each side, until cooked through. Top each burger with 1 ½ tbsp. mustard, 1 tbsp. red peppers and 1 slice of cheese. Close grill lid; cook until cheese is melted. Serve on rolls.


1 tsp. chill powder
1 tsp. cumin
1 tsp. salt
¼ tsp. cayenne pepper
1 lb. turkey tenderloins
1/3 cup chopped onion
1 jalapeno pepper, seeded and minced
2 tsps. olive oil
1 can (1 15 oz.) black beans, rinsed and drained
1 can (8 ¾ oz.) corn, drained
1/3 cup chopped tomato
2 tbsps. fresh cilantro, chopped
1 lime, quartered

In small bowl, combine chill powder, cumin, salt and cayenne pepper; sprinkle half of this mixture over turkey. Preheat grill for direct heat cooking. Grill meat for 16-20 minutes, or until no longer pink in center and meat thermometer in center reads 160°. Turn meat to stand for 10 minutes before serving. In a medium, non stick skillet over medium high heat, sauté onion and jalapeno pepper in oil for 2-3 minutes, until onion softens. Add beans, corn, tomatoes, remaining chill powder, cumin, salt, cayenne pepper and cilantro. Cook for 25-30 minutes, until mixture is heated through. When serving, squeeze a lime wedge on each piece.


4 top loin pork chops
¾ cup Italian dressing
1 tsp. Worcestershire sauce

Place all ingredients in a self sealing bag; seal bag and place in refrigerator for at least 20 minutes, or overnight. Remove chops from bag, discard marinade, and grill the meat over medium hot coals until done (about 8-15 minutes total time, depending on thickness.)


1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

Combine oil, sugar, buttermilk, eggs and coconut extract. Mix the flour, baking powder, baking soda and salt. Add dry mixture to first mixture; beat well. Stir in the nuts and coconut. Pour into greased and floured loaf pans: Two 9x5" pans, bake at 350° for 60 minutes. Four mini loaf pans, bake at 350° for 45 minutes.


1 pork tenderloin, about 1 lb.
3 tbsps. apricot preserves
5 tbsps. honey mustard

Season meat with salt and pepper to taste. In a small bowl, stir together the preserves and mustard. Grill meat over medium hot fire, brushing with mustard mixture frequently turning once or twice, until meat is done (about 15 minutes.)

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The Sweetness of Summer

The luscious fruit of the vine is fabulous on it's own, on cornflakes, frozen drinks and my these:


1 baked pie shell
1 pint sliced strawberries
1 cup sugar
5 tbsps. strawberry gelatin (dry)
2 tbsps. cornstarch
1 cup boiling water
Whipped topping

Cook sugar, gelatin and cornstarch in boiling water until clear and thickened. Cool. Place strawberries in bottom of pie crust. Cover with the cooked mixture. Top with whipped cream. Refrigerate.


1 baked pie shell
1 qt. strawberries, sliced
1 pkg. sugarfree instant vanilla pudding
1 pkg. (3 oz.) sugarfree strawberry gelatin
1¾ cups water

Mix in pudding per package directions. Mix in gelatin and water. Put berries in bottom of pie shell. Pour mixture over berries. Top with whipped topping.

****Sugar Free Fruit Pie****
Follow above recipe and substitute to make:
Apple Pie: Use sliced apples and lemon gelatin,
Peach Pie: Use sliced peaches and orange gelatin,


½ cup part skim Ricotta cheese
3 tbsps. non fat cream cheese
2 tbsps. powdered sugar
½ tsp. grated orange zest
¾ cup lite Cool Whip
2 pts. strawberries, sliced (reserve 6 berries for garnish)
3 tbsps. sugar
2 tbsps. orange flavored liqueur
2 tbsps. orange juice
3 ozs. pkg. Lady Finger cookies

Combine Ricotta, cream cheese, powdered sugar and orange zest; puree. Put the puree into a bowl; fold in the Cool Whip. Combine strawberries, sugar, liqueur and orange juice; puree. Into parfait glasses, layer 1 tbsp. strawberry puree, 2 cookie halves, 1 tbsp. strawberry puree, half of a sliced strawberry, 1 tbsp. of the cheese mixture, 2 cookie halves, 1 tbsp. strawberry puree, 1 tbsp. cheese mixture. Cover each glass with plastic wrap; refrigerate overnight. Garnish with a whole berry before serving.


1 cup strawberries, stemmed and quartered
1½ tbsps. balsamic vinegar
1 tbsp. hazelnut or sunflower oil
2 tsps. honey
¼ tsp. salt
1/8 tsp. freshly ground pepper

Puree all ingredients in a blender.


8 oz. pkg. cream cheese, softened
6 oz. pkg. semi sweet chocolate morsels, melted
¾ cup vanilla wafer crumbs
¼ cup strawberry preserves
½ cup toasted almonds, finely chopped

Beat Cream cheese until creamy. Add chocolate; beat until smooth. Stir in the crumbs and preserves. Cover and chill for 1 hour. Shape into 1 inch balls; roll in the nuts. Keep refrigerated. Makes 4 dozen. (Can be frozen for up to 2 months.)


1 tbsp. olive oil
1 small onion, chopped
16 ozs. frozen raspberries, unsweetened
¾ cup packed brown sugar
¼ tsp. salt
¼ tsp. chili powder
8 oz. can crushed pineapple, drained well
4 oz. can chopped, green chilis, drained
5 sprigs cilantro, chopped
¼ tsp. grated lemon rind

In a 3 quart saucepan, cook onions in oil over medium heat until tender. Stir in berries, brown sugar, salt, chili powder and 2 tbsps. water; cook until berries are mushy. Remove from heat. Stir in pineapple and chilis; let cool. Refrigerate, covered. Before serving, mix in cilantro and lemon rind. Serve with crackers, or on the side with poultry or pork.

The "Rhu-Fruit" is still growing and here are some brand new entrees to add to your never ending rhubarb file...

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½ cup sugar
½ cup chopped walnuts
2 tbsps. melted butter
1 tsp. cinnamon
¼ tsp. ginger (opt.)
1 lemon rind, grated
1½ cups brown sugar
½ cup butter/margarine
1 egg
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
1½ cups rhubarb, diced into ½ inch pieces

Preheat oven to 350°. In a small bowl, mix the sugar, nuts, butter, cinnamon, ginger and lemon rind until crumbly; set aside. Cream the brown sugar and butter, until light. Beat in the egg. In a separate bowl combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Stir in the rhubarb. Pour batter In a greased and floured 9x9" pan. Sprinkle the nut mixture on top. Bake for 45-50 minutes, until center tests done. Serve warm with ice cream or whipped cream.


12 cups fresh rhubarb (cut into 1 inch pieces)
2 cups sugar
½ cup (heaping) flour
½ tsp. salt

Mix dry ingredients. Stir with rhubarb, until coated. Place in a 9x13" cake pan. Combine 2 cups quick cooking rolled oats with 1 cup firmly packed brown sugar, 1 tsp. cinnamon, and 1 stick melted butter; mix until crumbly. Spread on top of rhubarb. Bake at 350°, 1 hour, or until bubbly.


1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
3 tbsps. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

Combine the milk, 1 cup sugar, flour, baking soda, butter and salt, mix well and pour in a greased 9x13" pan. Mix the rhubarb with water and sugar; pour over batter but do not mix. Bake at 350° for 45-60 minutes.

Variation: Add ¼ tsp. nutmeg to both the batter and the rhubarb mixtures. Combine the rhubarb mixture first and allow to set to soften rhubarb. Bake for only 35 minutes; test in center for doneness. Mix all ingredients well; put in a greased 9x13" pan.


18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

Cook rhubarb with sugar until tender, about 10 minutes. Add gelatin; let stand until cool and syrupy. Mix pudding and milk until smooth; add whipped topping. Fold in the cooled rhubarb, in a swirl. Pour into the crust. Cool until set.


1 10 inch angel food cake, baked
3 oz. pkg. gelatin (your favorite fruit flavor)
1 cup boiling water
2/3 cup cold water or fruit juice
1 cup fresh, frozen or canned fruit reserve juice
2 cups whipping cream

Cut a half inch slice horizontally across top of cake; carefully remove. Hollow out the cake leaving a half inch shell on the sides and bottom. Dissolve gelatin in boiling water; add cold water and fruit. If using canned or frozen fruit you can substitute the drained liquid for the cold water to equal 2/3 cup. Chill mixture until slightly thickened. Whip the cream; blend 2 cups into the gelatin. Cut the cake pieces into small pieces. Layer some gelatin in bottom cake; then some cake pieces; repeat until hollow is filled. Replace top of the cake. Spread the rest of the cream on the top and sides. Chill at least 3 hours. Keep refrigerated.


6 slices bread, cubed
3 tbsps. butter
1 cup hot milk
4 eggs, beaten
1/8 tsp. salt
½ cup sugar
½ tsp. cinnamon
1 cup currants (or 2 cups apples and 1 small box raisins)
1 cup diced apples

Fry the bread in butter until light brown. Add the milk and let stand for 30 minutes. Add the rest of ingredients. Sprinkle on the brown sugar. Put in a greased 9½ inch pie plate. Bake at 300° for 45 minutes.

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Picnic Essentials

Salads are about perfect when the weather heats up and you're looking for a different dish to take to the neighborhood block party. The listeners have given us so many new recipes, and so have two popular guests on The open Line, Jan Temple and Janet Martin from Iowa State University Extension; they're so creative with nutritious and tasty snacks and salads that really get the whole family to "buy in" to eating food that's good for them.

From Diane Bizek @ Riverside Roundhouse Farmer's Market

8 oz. pkg. rainbow rotini
1 green pepper, sliced in strips
1 yellow pepper, sliced in strips
1 red pepper, sliced in strips
1 cucumber, sliced thin
1 medium onion, sliced in rings
2 medium tomatoes, quartered
1 small head broccoli, chopped in bite sized pieces
1 small head cauliflower, chopped
16 oz. bottle light Italian dressing
½ cup Catalina dressing

Cook pasta; drain and rinse with cold water. Combine pasta with the vegetables in a large bowl; toss to mix. Combine both dressings and pour over pasta and vegetables; mix well, cover and refrigerate at least one hour.


4 cups shredded cabbage
8 ozs. pineapple tidbits, drained
1-2 cups lemon flavored yogurt

Combine ingredients; serve chilled.


1 can cream of chicken soup, plus ¼ cup milk
1 pt. sour cream
1 onion, chopped
½ cup melted butter
1¼ tsps. salt
½ tsp. pepper
3 cups grated cheddar cheese
1 large green pepper, chopped fine
2 lb. pkg. O'Brien potatoes, thawed

Mix all ingredients and put in a 9x13" pan. Top with potato chips or cornflakes; refrigerate overnight. Bake at 350° for 1 hour.


6 large hard cooked eggs
2 tbsps. mayonnaise or salad dressing
2 tbsps. cream cheese, softened
1 tsp. prepared mustard
1 tsp. lemon juice
3 tbsps. finely chopped, cooked ham
2¼ tsps. fresh dillweed
½ tsp. caraway seed
1/8 tsp. salt
1 cup finely shredded cheddar cheese

Combine all ingredients except the cheddar cheese. Roll into small balls, then roll in cheese to coat. Keep refrigerated.


4 cups packaged broccoli slaw
1 cup pineapple tidbits, drained
1 1/3 cups mandarin oranges, drained
2 cups pina colada flavored yogurt

Combine ingredients; serve chilled. If more liquid is desired, use some of liquid from oranges or pineapple.

(Diabetic recipe)

4 cups cold, cooked elbow macaroni, rinsed and drained
1¼ cups shredded carrots
¼ cup finely chopped onions
½ cup finely chopped green bell peppers
2/3 cup non fat dry milk
½ cup water
½ cup fat free mayonnaise
¼ cup white vinegar
1/3 cup sugar substitute

In a large bowl, combine macaroni, carrots, onion and peppers. In a separate bowl, combine the rest of ingredients. Add dressing to macaroni; mix well. Refrigerate at least 1 hour before serving. Stir again prior to serving. 136 calories per ¾ cup serving. 1½ cups starch. ½ cup vegetable.


1½ lbs. ground meat
2 cups shredded cheddar cheese, divided
1 pkg. taco seasoning
½ cup chopped onion
Green chilies to taste, chopped and drained
1 can tomato soup
1 can enchilada sauce
Some sliced ripe olives
6 large flour tortillas

Brown and drain the meat. Add 1 cup cheddar cheese to the pan along with taco seasoning, onions, chilies and olives. In a separate bowl combine the soup and enchilada sauce; put half of this in the meat mixture: heat through. Spoon meat mixture evenly onto each tortilla: roll up and place in a 9x13" pan. Pour the rest of the sauce mixture over top of tortillas. Top with the remaining cheese. Bake at 350° for 25-30 min.

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1 pkg. flour tortillas (6 inch)
3-4 chicken breasts, cooked and shredded
8 ozs. sour cream
2 cans cream of chicken soup
4 oz. can chopped green chilies, drained
4 ozs. black olives, drained
8 ozs. shredded Monterey Jack cheese
8 ozs. shredded cheddar cheese

Spray a 9x13" pan. In a large bowl, mix the sour cream, soup, chilies, half the olives, and half of each cheese. Place a little less than half of this mixture in a separate bowl. Add chicken to larger bowl; mix well. Put 3 tbsps. of chicken mixture on each tortilla; roll up and place in bottom of the pan. Pour the remaining sauce over the top; garnish with the rest of the olives and cheeses. Bake at 350° for 40-45 minutes, until browned.


1 pkg. (3 oz.) lime gelatin
1 pkg. (3 oz.) lemon gelatin
1 small carton cottage cheese
1½ cups boiling water
1 can (8 ozs.) crushed pineapple
1 can sweetened condensed milk
½ cup salad dressing
½ cup chopped walnuts

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.


1 cup finely chopped celery
1 cup finely chopped green onion
½ cup water chestnuts
1 cup shredded cheddar cheese
1 lb. fried crumbled bacon
1 cup mayonnaise
2 tsps. sugar

Combine ingredients; mix well. Chill for 2 hours. Before serving stir in 6 cups of popped small kernel popcorn


½ onion, sliced
2 tbsps. margarine
1 tsp. dill weed
½ tsp. salt
½ tsp. pepper
4 fish filets
½ cup buttery cracker crumbs
½ cup shredded cheddar cheese
¼ cup margarine

Preheat oven to 400°. Sauté onion in margarine. In a small bowl, mix dill weed, salt and pepper. Place fish in a pan lined with foil. Sprinkle with the dill mixture. Layer onions on top. Sprinkle on crumbs and cheese. Cut the butter into pieces and place over top of fish. Bake for 15-20 minutes.


5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.


3-4 lbs. brisket
¼ cup liquid smoke
½ tsp. celery salt
½ tsp. garlic salt
½ tsp. onion salt

Lay brisket on a large piece of aluminum foil. Sprinkle on other ingredients; wrap up in foil and place in crockpot. Cook on low for 8-12 hours; high for 4-6 hours.


4 boneless top loin pork chops, cut in 1 inch cubes
4 tbsps. taco or fajita seasoning
½ green bell pepper, seeded and cut in 1 inch pieces
½ large onion, peeled and cut in 1 inch pieces

In a plastic bag or shallow bowl, toss meat with seasoning until coated. Thread pork on skewers, alternating with pepper and onion; you could also add pineapple, tomato, etc. Grill over medium hot fire, turning occasionally, until pork is browned. It using wooden skewers, soak in water for 20 minutes before using.

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1 cup carrots, thinly sliced
1 cup zucchini, sliced
½ cup onion, chopped
2 cups potatoes, diced
1 lb. chicken breast, skinned, boned and quartered
½ cup Kraft Fat Free Italian dressing

In a large bowl, combine carrots, zucchini, onion and potatoes. Tear off four 12 inch pieces of aluminum foil. Place 1 piece of chicken in center of each piece of foil. Sprinkle vegetables evenly over chicken; drizzle 2 tablespoons of dressing over each piece. Wrap each piece into a bundle; make sure to double seal edges. Place foil packages on hot grill for 30-40 minutes, until chicken and vegetables are tender. If you want to prepare this indoors, place foil packages on a baking sheet, bake at 350° for 30-40 minutes.

P.O. Box 2147
Cedar Rapids, IA 52406
319-365-0600 or 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: $6.00 per year
Open Line hours! 9-10 am weekdays; 10-11 am Saturdays
Gary Edwards, Open Line Host and Editor
Doug Wagner, Saturday Open Line Host



Go to and run a search for "cajun in the kitchen" Click onto the website listed for "Cajun In the Kitchen" with Broussard. Fun stuff with recipes, stories, jokes and cajun music!

1998 INDEX

If you would like a copy of the index of recipes from the 1998 Open Line Bulletins, just send a self-addressed, stamped business envelope with a check for $1.00, to the Open Line Index at our mailing address above. Remember, If ordering a separate item from the Open Line, you must make a separate check.

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