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1/3 cup milk
3 tablespoons sugar
¾ teaspoon salt
3 tablespoons margarine
1 package dry or compressed yeast
1/3 cup warm water
½ teaspoon sugar
2 eggs
1½ cups flour, sifted
Additional flour

Scald milk and stir in the 3 tablespoons sugar, salt and margarine. Let cool until lukewarm. Combine yeast, warm water and ½ teaspoon sugar. Add to milk mixture. Then add eggs and 1½ cups sifted flour. Beat until smooth, then add more flour (usually ¾ to 1¼ cups) to make a stiff batter. Cover and let rise one hour or until double in bulk.

¼ cup margarine
8 ounce package pitted dates
1 cup nuts, chopped
¼ cup milk
3 tablespoons honey
2 teaspoons cinnamon

Snip dates fine with scissors, then combine all ingredients for the filling. Stir cake batter and turn out onto floured board. Roll out into a 12 by 15 inch rectangle. Spread out filling to 1 inch of batter and roll up like a jelly roll. Pinch edges to seal. Make into a circle and place seam side down in a 9 inch pan and let rise again. Then brush with a beaten egg and sprinkle with 2 tablespoons sugar and ¼ cup slivered nuts. Bake at 350° for 35 to 40 minutes. Remove from pan immediately when done baking.


2 cups flour
2 teaspoons baking powder
1 teaspoon soda
¼ teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs
2 cups pumpkin
1 cup oil
Chopped nuts

Sift dry ingredients, including sugar. Add slightly beaten eggs, pumpkin and oil. Mix and blend in nuts. Bake in two greased and floured 9 by 13 inch cake pans. Bake at 350° for 25 minutes.

3 ounce package cream cheese
¾ stick margarine
1 teaspoon milk
1 teaspoon vanilla
1¾ cups powdered sugar

Blend all ingredients for frosting for pumpkin bars. Cool cake, frost and cut into bars.


2 eggs, separated
1 heaping cup sugar
1 heaping cup pumpkin
1 scant teaspoon nutmeg
1 cup milk

Beat egg yolks and sugar. Add pumpkin, nutmeg and milk. Beat egg whites until stiff and fold into pumpkin mixture. Bake at 375° for about an hour or until done,

The third Open Line Cookbook, MEATS AND CASSEROLES and OTHER OPEN LINE FAVORITES is now expected by the end of this month This will be the only printing before Christmas, so we are accepting orders now reserving a copy in your name. These orders will be filled before accepting future orders. To avoid disappointment, we are suggesting you place your order now, assuring delivery before the holidays. This cookbook features an 80 page chapter on just meat dishes alone with additional pages on meat casseroles, outdoor cooking and vegetable casseroles. Also salads, yeast breads and desserts are included. To order now, send $5.30 per book to OPEN LINE COOKBOOK NUMBER THREE, WMT Radio. Cedar Rapids, Iowa 52406. Checks or money orders should be made payable to WMT Radio.

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1½ cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 ounce carton pineapple yogurt
½ cup cooking oil
2 eggs
1 cup coconut
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 350. Grease a 9 inch square pan or an 11 by 7 inch pan. In a large bowl, combine flour, sugar, baking powder, salt, yogurt, oil and eggs. Beat until well blended. Pour into prepared pan. In a small bowl, combine remaining ingredients and sprinkle over the batter. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Makes 9 to 12 squares.


4 cups Robin Hood Pumpernickel Rye Graham Flour
1½ teaspoons baking powder
1½ teaspoons soda
1½ teaspoons salt
1½ cups milk
3 tablespoons brown sugar
¼ cup molasses or sorghum
¼ cup honey
¼ cup margarine, melted
1 egg

Spoon flour into bowl. Add soda, salt and baking powder. Combine remaining ingredients in a small bowl and beat well. Add to dry ingredients and stir until all mixed well. Bake in a greased loaf pan for 1 hour and 15 minutes at 350°. Cool 5 to 10 minutes in pan. Makes one loaf.


¾ cup brown sugar
¾ cup white sugar
¾ cup shortening
½ teaspoon salt
1 egg
2¼ cups quick oatmeal

Cream sugars, shortening and salt well. Add egg and oatmeal. (No liquid is shown, so expect batter to be stiff.) Drop oil a cookie sheet about 2 inches apart and bake at 350° for 13 minutes. Let cool on cookie sheet for 3 or 4 minutes before removing.

When shoestrings lose their plastic tips, dip the ends in clear fingernail polish.


½ cup cooking oil
2 cups sugar
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
4 cups fresh, diced apples
Nuts or raisins, optional

In a large bowl, put oil, sugar and eggs. Beat well. In another bowl, put flour, soda, baking powder, salt and cinnamon. Stir to mix and mix into first mixture. Then stir in apples and nuts or raisins, if used. Turn into a greased 9 by 13 inch pan and bake at 350° for 30 to 40 minutes.

6 tablespoons margarine, melted
½ cup canned milk
1 cup shredded coconut
1 teaspoon vanilla

Mix all together and use over cake after finished baking. Return to oven and brown under broiler.


1 cup sugar
½ cup brown sugar
¾ cup Waconia Molasses
¼ cup light corn syrup
1 teaspoon vinegar
¼ cup butter or margarine
1/8 teaspoon salt
½ teaspoon ginger (scant)

Mix thoroughly and heat on medium heat until sugar is dissolved. Stir occasionally and cook to 252° on candy thermometer (hard ball stage). Pour into a buttered 9 by 9 inch pan and cut into squares.


8 ounce package cream cheese
2 cups milk
1 package Jello Instant Lemon Pudding
8 ounce graham cracker crust

Stir cream cheese until very soft, then gradually blend in ½ cup milk until smooth and creamy. Add rest of milk and pudding mix. Beat slowly with egg beater for one minute (do not over beat). Pour into cooled graham cracker crust and sprinkle with graham cracker crumbs on top. Chill in refrigerator until set.

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1 cup brown sugar, firmly packed
8 ounce can crushed pineapple, juice and all
Juice of one lemon
2 teaspoons prepared yellow mustard
1 teaspoon dry mustard

Mix well. Grill pork chops or ham until seared. Finish cooking by basting chops or ham with just juice from the above mixture. Just before serving, add pineapple and remaining glaze.


1½ pounds pork shoulder steaks or chops
½ cup onion, chopped
½ cup green pepper, chopped
½ cup celery, chopped
2½ cups canned tomatoes
1 cup water
2 teaspoons salt
1/8 teaspoon black pepper
1 teaspoon paprika
2 teaspoons sugar
1 cup uncooked rice

Brown meat slowly. Heat remaining ingredients, except rice, in a large pan. Add heated ingredients and cover pan and simmer 30 minutes over very low heat. Then add rice and simmer 30 to 40 minutes longer until rice is tender.


1 roasting chicken cut into serving pieces
½ teaspoon marjoram
½ teaspoon salt
10 ounce can mushrooms, drained
½ cup green pepper, chopped
½ cup celery, diced
¼ cup onion, chopped
½ cup pineapple chunks

Brown chicken in frying pan. Drain off excess grease. Sprinkle with salt, marjoram and mushrooms. Cover tightly. Bake at 325° for 2 hours. Add green pepper, celery, onions and pineapple 30 minutes before serving. Serves four to five.

TO ROAST PUMPKIN SEEDS (OR SUNFLOWER SEEDS), first soak overnight in salt water. Measure out 1¾ cup seeds and spread on shallow pan and toast at 300° for 10 minutes. Then drizzle 1 tablespoon oil over seeds and sprinkle with 2 teaspoons seasoned or garlic salt. Mix well and toast another 30 minutes stirring often.


3 pounds chicken breasts
8 ounces butter
1 egg
2 ounces mushrooms
½ cup bread crumbs
1 teaspoon salt
Cayenne pepper to taste
1 lemon
1 cup oil

With a sharp pointed knife, carefully bone chicken breasts. Flatten meat into thin pieces and divide each breast into two parts. On each piece of chicken meat, place 1 ounce of cold, firm "finger shaped" butter and finely chopped mushrooms. Sprinkle with salt and a pinch of pepper. (Paprika is an optional ingredient.) Roll the filet into tubes. Tuck ends in so butter is enclosed. Put in refrigerator to keep cool. Before cooking, dip each roll in egg and bread crumbs and fry in deep hot fat for 5 minutes, turning until golden brown. Garnish with lemon slices. Serve with rice or potatoes.


1 cup yellow corn meal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs
1½ quarts hot milk

Mix all ingredients with ¾ quart of the milk. Bake in a hot oven until it boils. Then stir in remaining ¾ quart of hot milk and bake in a slow oven for 5 to 7 hours. Bake in a stone crock, well greased inside. Serve with cream or hard sauce. The secret is slow, careful cooking. Left over pudding can be stored in Number Two cans, covered with wax paper and reheated in a steamer. (Esther Armstrong, Cedar Rapids, Iowa)


Over slow heat, cook 2 cups sugar, 1 cup water, ¼ teaspoon cream of tartar or 2/3 cup light corn syrup (use one or the other, not both), and a few drops of red food coloring. Cook ingredients to 290° on candy thermometer (crack stage), then place over hot water to keep from hardening,

Put skewers in apples and dip the syrup on the apples until well coated. Place on a well greased surface or on waxed paper to cool and set.

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2 eggs
2 tablespoons cake flour
1½ tablespoons sugar
½ teaspoon baking soda
1 small carton sour cream
Pinch of salt

Beat eggs and add remaining ingredients and beat well. Fry like dollar sized pancakes. Serve with warm maple syrup and butter.


1 quart milk
4 tablespoons white cornmeal
3 eggs
4 tablespoons sugar
Scant teaspoon salt
½ teaspoon powdered ginger
1 tablespoon light molasses
1 tablespoon butter
1 cup cream

Preheat oven to 350°. Heat milk in top part of double boiler over hot water. Add cornmeal gradually, stirring constantly. Cook about 12 minutes or until thickened, stirring occasionally. Beat eggs, sugar, salt, ginger and molasses together. Stir butter into milk until melted. Pour gradually into egg mixture. Pour into a lightly buttered one and one half quart dish. Bake slowly about 50 to 60 minutes. Serve hot with cream.


Grind together one package fresh cranberries and about 40 marshmallows. Add a small can drained, crushed pineapple, 1 cup whipping cream (whipped) and 1 cup sugar. Mix all together and turn into two ice cube trays. Freeze. Slice and serve.


6 cups quick cooking oats
½ cup vegetable oil or margarine
1/3 cup honey
1½ teaspoons vanilla
½ teaspoon cinnamon
½ to 1 cup chopped nuts, optional

In a large pan, heat oats in a 350° oven for 10 minutes. In the meantime, combine oil or margarine, honey, vanilla and cinnamon. Drizzle over oatmeal after 10 minutes in the oven and stir until well coated. Add nuts if used. Divide onto 2 cookie sheets and return to 350° oven for 20 to 25 minutes or until golden brown, stirring once or twice. Let cool until crunchy, and put in airtight bowl or bag and refrigerate. Serve with milk, like cereal.


Grind one pound fresh cranberries and one whole orange together using fine blade. Add 2 cups sugar and boil for 5 minutes. Dissolve one box lemon Jello in one cup water and add to cranberry mixture when Jello starts to set. Cool together and add 1 cup diced celery and one cup chopped walnuts. Refrigerate.


Wash and sort out 2 cups fresh cranberries. Cut one orange in pieces and remove seeds. Grind cranberries and orange together, including orange peel. Add ¾ cup sugar and mix thoroughly. Let stand one hour or more before serving. An apple, unpeeled, cored and seeded can also be added if desired.

UNSHRINKING WOOL GARMENTS: To 1 pint of vinegar (any kind) add two pints water. Boil garment for 25 minutes. Reblock to original shape and size desired before drying. Works best on tight weaves and in all cases is used at your own risk.


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