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Well ... Christmas has come, again, and gone. And I trust it was filled with warm fellowship, fun and good cheer for you and your friends. As you might expect, our telephones were also filled with "topical" items; and also we offer you a smorgasbord of late Fall and Holiday fare from the "Open Line".

$2500 COOKIES:

2 pounds pitted chopped dates
½ pound candied cherries
3 slices candied pineapple
1 pound walnuts (in shell)
1 pound almonds (in shell)
1 pound Brazil nuts (in shell)

Cut fruit, not too fine. Coarsely chop nuts. Combine nuts and fruit and sift ½ cup flour over them, mixing gently. Cream 1 cup butter and 1½ cups brown sugar, packed. Add two well beaten eggs, 2 cups flour, 1 tsp. soda, 1 tsp. cinnamon, 1 tsp. baking powder, ½ tsp. salt and 1 tsp. vanilla.

Combine creamed mixture and fruit and nut mixture. Do not use mixer. Hands do nicely. Drop cookies on greased cooky sheets. Bake at 350° for approximately 15 minutes. Makes 14 dozen. A family recipe, sent in by: Linda Strope, West Branch


1/3 cup butter
½ cup sugar
2 eggs, well beaten
2 Tbsp. heavy cream
½ tsp. vanilla
½ cup flour
4 large Tbsp. cornstarch
½ tsp. baking powder
1 cup coconut
6 crushed vanilla wafers (crumbs)

Cream the butter and sugar. Add the eggs, cream and vanilla. Sift the dry ingredients. Add to the first mixture. Add the coconut and wafers. Drop by teaspoonful one inch apart on a greased cookie sheet. Bake at 350° for 10 minutes. Makes 3 dozen.


2½ cups flour
1½ cups sugar
1½ tsp. soda
½ tsp. salt
1 tsp. vanilla
2 eggs
¾ cup chopped nuts
1¼ cups (1 10 oz. pkg.) frozen strawberries (partially thawed and undrained) 1 11 oz. can mandarin oranges, undrained
1½ cups flaked coconut

Grease a 15 x 10 x 1 jellyroll pan. In large bowl, combine all ingredients EXCEPT coconut. Blend (low speed) until moistened, then beat three minutes on medium. Pour the batter into the pan, spread to edges. Sprinkle with coconut. Bake at 350° for 25-30 minutes. Let cool.
Prepare glaze:
¾ cup sugar
¼ cup evaporated milk (or whole milk)
½ tsp. vanilla
½ cup softened butter

Combine all ingredients, mix well and bring to a boil. Boil for two minutes, stirring constantly. Spread over cake bars.


Preheat oven to 400°. Arrange on baking sheet 24 soda crackers. Beat two egg whites (with rotary beater) just until frothy. Gradually beat in ¼ cup sugar. Continue beating until stiff peaks form. Stir in ¼ tsp. vanilla and add ½ cup chopped nuts. Spoon the meringue onto the crackers (spread to the edge of each cracker). Bake 6-8 minutes, or until golden brown.

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1 pkg. (7 oz.) coconut
2 Tbsp. flour
2 egg whites
1/3 cup sugar
1/8 tsp. salt
½ tsp. almond extract (or vanilla)

Combine everything but egg whites, then add egg whites ... mix well, drop by tsp. onto a lightly greased cookie sheet. (Optional ... top with candied cherry). Bake at 325° for about 20-25 minutes or until lightly browned around the edges. Remove at once. Cool. Makes about two dozen.

Our own Urban "Mac" McMann brought in not one but two batches of his wife's Christmas confections. They were scrum shus, and became "instant hits" on the "Open Line":


2 cups powdered sugar
1½ cups peanut butter
2 tbsp. melted margarine
1 cup dates, chapped
1 cup nuts, chopped

Combine ingredients and form into balls. Chill 2 to 3 hours or overnight.

Melt together in double boiler:
1 cup chocolate chips
1 cup butterscotch chips
½ bar paraffin

Insert toothpick in balls and dip into this mixture. Then lay balls on wax paper or brown paper bag, (remove toothpick) until cool. Cover toothpick hole with chocolate.


2 pounds while chocolate
3 cups Rice Krispies
3 cups (colored) miniature marshmallows
3 cups (peanut butter flavor) Captain Crunch
3 cups dry roasted nuts

Melt while chocolate in cake pan in 200° oven. It doesn't take long. Then stir in rest of ingredients and drop by teaspoonfuls on wax paper and let set. Makes 90 to 100 pieces.

This is the recipe that prompted a lovely "thank you" note from a blind lady in Oklahoma. What a small, small world!


Can be made right in the pan
1 stick butter or margarine
1 cup flour
2 Tbsp. powdered sugar

Crumble together in the pie pan and press out. Shape and bake.


Beat together:
1 egg
1 Tbsp. lemon juice
¼ cup milk

Combine 2¼ cups flour, 1 tsp. salt, 1 Tbsp. sugar. Cut in ¾ cup shortening. Add liquid mixture, and roll out.


1½ cups white sugar
1 Tbsp. cornstarch
½ cup water
3 cups raw cranberries
½ cup broken walnut meats
2 Tbsp. butter
pinch salt
3 egg whites
6 Tbsp. brown sugar

Blend the white sugar and cornstarch, add water and stir ... bring to a boil. Add the nuts and cranberries. Cook VERY slowly until the cranberries pop open. Then, add butter and salt. Remove from heat, set aside, but DO NOT STIR. Make a meringue of egg whites and brown sugar. Add the berry mixture to a baked pie shell. Cover with meringue. Brown in oven.


Use yellow cling peaches, sliced in heavy syrup
3½ cups = 29 oz. can - drain the peaches
Heat together:
½ cup of the peach syrup
¼ cup brown sugar
1 Tbsp. wine vinegar

Bring this mixture to a boil, simmer for five minutes. Remove from heat. Add ¼ cup brandy (apricot brandy). Add the drained peaches. Cool overnight in jars in the refrigerator.

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2 cups cranberries
1 orange, peeled
1 cup almonds or black walnuts
¼ cup sugar
2 Tbsp. brandy
2 Tbsp. lemon rind
2 tsp. lemon juice

Grind the fruit and the nuts. Combine the remaining ingredients and chill. Serve generously.

Fruitcakes, both the kind you bake for the Holidays, and the kind you "give away"  occupied a good deal of our time recently on the "Open Line". A sample following:


1 pint of bourbon
2 cups sugar
1 cup brown sugar
¾ pound butter (3 sticks)
6 eggs, separated
1 pound candied red cherries, cut in pieces
½ pound of white raisins, cut in half
4 cups shelled pecans, chopped (optional mixture with black walnuts)
5 cups all purpose flour, sifted
2 tsp. nutmeg
1 tsp. baking powder

Soak cherries and raisins in the whiskey overnight. Cream the sugar and butter until fluffy. Add the beaten egg yolks and beat well. Add the soaked fruit and remaining whiskey. Reserve a small amount of flour for the nuts. Add remaining flour with baking powder and nutmeg. Add the creamed mixture. Beat egg whites, and fold in. Add pecans, dredged in flour. Bake in two GREASED AND FLOURED loaf pans, about 8" x 11". Bake in slow oven, 250°, for 2 to 3 hours or until it tests done. Cool. When cold, cover with cloth, soaked in whiskey. Wrap in heavy wax paper. Let stand for about one month.


3 quarts of popcorn
½ cup butter (margarine)
½ cup (packed) brown sugar
1 cup nuts

Cream the butter and brown sugar well in a large bowl or pan. Mix the warm popcorn with the creamed mixture. Add the nuts and mix. Bake on jellyroll pan at 350° for 8 minutes.

The kids will LOVE this confection, which was given to us by a neighbor of Scotty's baby sitter:

From E. R. Ford

Pop a small turkey roaster or small dishpan of pop corn. Remove all hard kernels. Sprinkle in 1 cup of peanuts or mixed nuts. In a large saucepan, mix:
1 cup brown sugar
1 cup white sugar
4 Tbsp. dark corn syrup
½ stick margarine
8 Tbsp. of water

Cook and stir constantly until syrup will form a rather hard ball when dropped in water. Remove from fire, add 1 tsp. of vanilla and 1 tsp. soda. Pour in fine stream over corn, working corn up from bottom of pan so all is coated. Remelt last drops in saucepan by putting over flame for a moment, then add to corn.


Drain large can pineapple. Reserve syrup.
2 cups sugar
½ cup light corn syrup
1 2/3 cup of pineapple syrup

Using a heavy 10" skillet, cook over medium heat until thick at 234 degrees. Add 1/3 of pineapple slices. Bring to boil. Reduce heat and simmer for 25 minutes or until fruit is transparent around the edge. Remove and drain. Repeat with remainder of the pineapple.

Three jars of maraschino cherries (8 oz) and do the same way. Dry for about 24 hours. Note, Mary Ellen tried this method and raved about the results ... Use remaining syrup for gourmet fruit flavored pancake/waffle syrup.


As a gift from "your kitchen" ...

1 small pkg. of Jello (any flavor)
½ cup sugar
2 Tbsp. corn starch
1 cup water

Mix the dry ingredients, then add the water. Mix. Boil until it thickens to the right ("syrupy") consistency. Put into pretty bottles and decorate for gifts.

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12 eggs (separated)
1 pound (2 cups) butter
1 pound (2 cups) sugar, half brown, half white
1 pound (4 cups) flour
1 cup liquid (milk, fruit juice, cider or ½ cup brandy or whiskey plus ½ cup molasses)
6¾ pounds of combined fruit and nuts:
2 pounds raisins
1 pound currants
½ pound chopped dates
½ pound cherries, chopped
½ pound maraschino cherries (drained and cut in circles)
1/8 pound orange peel
1/8 pound candied lemon peel
¼ pound candied pineapple
¼ pound citron
1½ pounds shelled nuts (pecans, walnuts, almonds)
5 tsp. spice:
1½ tsp. each of cinnamon, nutmeg, allspice
½ tsp. cloves

Cream together the butter and sugar, beat in the egg yolks. Add liquids. Sift all dry ingredients (then take 1 cup dry ingredient mixture and add to the fruits). Add the rest of the dry ingredients to the butter/sugar/egg /liquid, mix and add fruits and nuts. Mix in stiffly beaten egg whites. Put into loaf (or tube) pan. Bake at 250° for 4-5 hours (ungreased pan).

Note: If you're using several small pans, check after 2½ -3 hours (finger test). Pan of water in oven helps too, but not under the cake! Can grease the pan and then line with brown paper. Remove the cakes when cool enough to handle. When cold, wrap the cakes in a brandy or sherry soaked cloth and aluminum foil. Store in an air-tight container. Allow about four weeks to season.


Chestnuts for roasting can be found in the produce department. They are seasonal. Chestnuts must be cooked. Their starchy, firm consistency is changed by heat into a moist, slightly sweet food. With a sharp, pointed knife cut a slit about ½ inch long through shell into the meat of each chestnut. Arrange the slashed chestnuts in a single layer on baking sheet; bake at 400° for 30-40 minutes, tossing occasionally. If desired, the roasted nuts can be cracked open and saturated in a mixture of ½ cup Port wine and ¼ cup sugar; then, they are peeled and eaten while warm. Courtesy of Susie Uthoff of the Linn County Extension Service.


Cook together for about 10 minutes or until butter is melted in a large saucepan:
2 cups sugar (1 brown and 1 white, if desired)
1 cup butter
1 cup water
*1 large jar of maraschino cherries (cut in pieces)  including juice
1 pound of pitted dates, cut in half
2 cups of seedless raisins
1 #303 can crushed pineapple
2 tsp. cinnamon
2 tsp. cloves
1 tsp. salt

Let the mixture cool. Add two cups flour, 1 tsp. baking soda, 2 cups chopped nuts, and blend. Bake for 1 hour to 1¼ hours at 350°.

Perhaps it was the advent of the Holiday Season, or maybe it was the appearance of Lois Kiester, of the Iowa Egg Council, that sparked such a burst of interest in egg nog recipes. Here is a potpourri of some of the most interesting:


4 cups milk
¾ cup. sugar
3 eggs, separated
1/8 tsp. salt
¼ tsp. salt

Make in top of double boiler ... scald the milk. Mix ½ of the cup of sugar into the egg yolks and then add the ¼ tsp. salt. Stir VERY slowly. Then add to the milk. Cook very slowly, stirring gently, until it coats the spoon. Place the pan in another larger pan of cold water to cool. Add the 1/8 tsp. salt to the egg whites and beat until stiff. Add the remaining ¼ cup sugar to the egg whites and mix well. Fold in the egg mixture. (Add a dash of vanilla.) Chill. Serve topped with nutmeg.


1 pint cream
1 pint milk
1 dozen eggs
1 cup sugar
½ cup whiskey
½ cup light rum

Separate the eggs. Beat the whites until stiff. Fold in ½ cup sugar. Beat the egg yolks into the whites, in the serving bowl. Whip cream separately, until stiff. Fold this into the egg mixture. Gently add the milk and then the liquor. Sprinkle the top with nutmeg. Serves a crowd!

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And finally, here's Lois Kiester's IOWA EGG COUNCIL recipe for "Quick Egg Nog" ... plus some luscious sounding variations:


5 eggs
2 cups cold milk
½ cup chilled apple juice
¼ cup sugar
½ tsp. cinnamon
¼ tsp. salt

Combine all ingredients in blender container. Cover; blend at high speed just until thoroughly combined. Serve immediately. One recipe makes approximately 4½ cups or 8 to 10 half cup servings. Repeat the recipe as necessary for additional servings.

Coffee: Substitute 1 tbsp. freeze dried coffee and 1 tsp. vanilla for apple juice and cinnamon.
Chocolate: Substitute ¼ cup chocolate syrup or 1½ tbsp. cocoa for apple juice and cinnamon.
Brandy: Substitute 1/3 cup fruit flavored brandy (apricot, blackberry, cherry or peach) for apple juice and cinnamon.

The Holidays are a traditional time for "imbibing", but anytime good friends get together can be the occasion for celebration. So, here are several punch recipes that sounded like a good way to start off a party. (But please find someone else to drive home!):


Use equal parts of white wine/apple cider/ champagne/ club soda or sparkling water. Mix the while wine and apple cider together, then add the champagne and sparkling water. (Always add the "bubbly" ingredients last.) Garnish with orange and lemon slices. Optional: a dash of lemon juice or orange liqueur.


1 bottle Southern Comfort
1 cup cranberry juice
1 quart sparkling water
1 dash bitters
¾ cup lemon (or lime) juice
2 quarts of champagne

Pre cool and pour into punch bowl over a large chunk of ice. Add champagne last. Garnish with fruit slices. Serves 20.


3 lemons
¼ pound sugar
1 Tbsp. ground ginger
1 pint of dark rum
1 pint of brandy
½ pint of sherry
1 quart boiling water

Grate the rinds from the lemons. Add sugar and mix. Add the juice of lemons and the ginger. Mix. Put in a heated, earthenware bowl. Add the liquor and then the water. Stir well. Set over LOW heat or over a "candle warmer" for about 20 minutes. Dust with nutmeg, when serving. Serves 16.

The opening of the hunting season in Iowa prompted a number of hunter's wives to call for "help." There follow a couple of sure fire solutions, including one from the indefatigable Mary Ellen:


Cut fowl in serving pieces, and lightly brown in butter. Place in a flat casserole. Combine:
1 can cream of chicken soup (undiluted)
1 cup sauterne wine
½ cup of water
1 can water chestnuts, drained and sliced
salt, pepper to taste

Pour above mixture over browned fowl and bake for 1¼ hours at 350° (or until fork tender). Mary Ellen


1 pheasant, quartered
1 can cream of chicken soup
½ cup apple cider (or white wine)
1 Tbsp. plus 1 tsp. WOR sauce
¾ tsp. salt
1/3 cup chopped onion
1 clove garlic, minced
1 3 oz. can mushrooms, drained

Heat oven to 350°. Place the bird in ungreased baking dish 9 x 9 x 2. Mix soup, cider (wine), salt, WOR sauce, garlic, onion and mushrooms. Pour over the pheasant. Sprinkle generously with paprika. Basting occasionally, bake uncovered for 1½ hours (fork tender) at 350°. NOTE: Can add more paprika in final 30 minutes. This recipe works equally well with squirrel, rabbit, quail or chicken.

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1 bottle red wine
1 cup wine vinegar
3 cloves
1 tsp. crushed peppercorns
1½ Tbsp. salt
3 sliced onions
3 sliced carrots
3 crushed garlic cloves
2 crushed bay leaves
pinch of thyme
1 cup olive oil

Soak for several days, turning frequently. Steaks should be cooked rare.

Another caller suggested the following for lessening the wild or "gamey" taste of venison:

Soak in milk ... for a young deer maybe 1½ hours and for older deer up to four hours.


2 cups dry, red wine
¼ cup soy sauce
¼ cup salad oil
2 Tbsp. lemon juice
1 bay leaf
6 whole peppercorns

Soak meat in non metal container in the refrigerator, overnight. Turn once or twice. Marinade can be saved, briefly two or three days and reused, but be careful, since the wine will start to deteriorate after a day or two.


Soak in salt water for about ½ hour, then dry. Roll in seasoned flour. Brown in a skillet, just like chicken. Cook in oven with a little water. (Optional: wrap in bacon.) OR ... you can take some tart apples, peel and cut into slices, and wrap around the meat to take out the wild taste.

Finally, BE SURE to take out the sweat glands up under the front legs. Look like little tan colored pieces of sponge.


Sift the following and set aside:
2 cups flour
½ tsp. salt
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder

Cream the following:
1 cup sugar
½ cup brown sugar
2/3 cup shortening

Then add 2 eggs, beaten well to the creamed mixture. Add the dry ingredients with 1 cup of buttermilk. Pour into a greased 9 x 13" pan. Refrigerate.

½ cup brown sugar
½ tsp. cinnamon
¼ tsp. nutmeg
½ cup pecans
½ cup dates (optional)

The next day, bake at 350° for 35 minutes or until done.

It's difficult, of course, to prepare a truly elegant meal anytime; but to do so on a limited budget is a real problem. Maybe that's why the "mock lobster" recipes are SO popular and they "really, really work"! Here's sampling for you to choose from:


Monkfish or haddock
Boiling water to cover fish
2 Tbsp. vinegar
1 tsp. salt

In a kettle large enough to hold the fish, bring to a boil enough water to cover the fish. Add vinegar and salt. Drop the fish into the boiling water and cook slowly about 15 minutes. Cook approximately 5 minutes longer if using frozen fish. Remove fish from boiling water and place flesh side down on a broiler pan. Fish should be slashed, or cut into serving pieces, so that it does not curl. While fish is cooking, melt butter in a pan and add lemon or lime juice, and salt and pepper to taste. Seasoned salt and pepper, or lemon pepper, may be used, as desired. Before broiling fish, brush generously with lemon butter mixture. Broil 3 to 5 minutes. Serve immediately with pan drippings and additional hot melted lemon butter for dunking. Note: Salt in the boiling water keeps the fish from flaking, and vinegar enhances the flavor of the fish and the broth, which may be saved for chowders, fish soups and sauces, if desired. From: Mr. Fred Cornette; 2

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In a large saucepan or deep fry pan, place ½ inch of water, 1 tsp. salt, 1 bay leaf, a few slices of onion, 1 slice lemon, ½ cup (white) chablis wine. Bring to a boil. Place two pounds of Iceland cod, or similar fish, in saucepan, bring to simmer and cover. Cook for 5-8 minutes until fish flakes. Serve with white sauce.

"Funnel Cake also called "Plowlines", for obvious descriptive reasons is originally a Pennsylvania Dutch recipe, transplanted to the Ozarks and the Great Plains. We had some fun with a couple of variations (and a bunch of nice phone calls):


3 eggs, well-beaten
2 cups milk
4 cups sifted flour
1/3 cup sugar
½ tsp. salt
1½ tsp. vanilla
1 Tbsp. baking powder
Oil for deep frying
Confectioner's sugar

Beat the eggs with the milk, and gradually beat in the flour, sugar, salt and baking powder. Add vanilla and beat until VERY smooth. Holding the opening of a funnel CLOSED, fill the funnel with batter; open the end of the funnel, allowing dough to run out in a stream into deep fat at 375°. Move the funnel in a circle pattern from inside to out. Fry for 2-3 minutes, turning once until both sides are brown. Drain on paper. Sprinkle with confectioner's sugar.


Sift together:
1 1/3 cups flour
¼ tsp. salt
½ tsp. soda
2 Tbsp. sugar
¾ Tbsp. baking powder

In another bowl:
Beat 1 egg, 2/3 cup milk (or slightly more). Mix the egg and milk with dry ingredients, beat until smooth. Same method as above.

For those of you who received a Crock Pot or a Slow Cooker for Christmas, here is a recipe that generated some interest around the office one Friday in November:


1 pound ground beef
1 large onion, chopped
2 small potatoes, peeled and cubed
2 carrots, pared and sliced
2 stalks of celery, sliced
1 can (28 oz.) whole tomatoes
1 cup shredded cabbage
1 small bay leaf
1 tsp. thyme
¼ tsp. salt
¼ tsp. pepper
Grated parmesan or mozzarella cheese

Add all the ingredients together, except the cheese, stir well in the crockpot. Add water to cover. Cover and cook an LOW setting for 8-12 hours, or on HIGH for 3-5 hours. Stir well and sprinkle with cheese, just before serving. Makes 3 quarts, or about 6 servings.

For those of you who have enjoyed the visits and the recipes of Billie Oakley, here's a dee-lish-ush and elegant recipe which she demonstrated on the "Mid-Day" TV show:


2 sticks butter (1 cup)
2-3 cloves of garlic, minced
1 bunch green onions, chopped
2 small cans of mushrooms (sliced)
1 pkg. long spaghetti noodles
Parmesan cheese

Prepare noodles, per directions on package. Drain in a colander and blanche. In a large skillet, melt the butter. Sauté the chopped green onions and the minced garlic, until golden brown (3-5 minutes). Then add the mushrooms, sautéing just long enough to warm them. Finally, in a large serving bowl, pour the entire butter/ onions/ garlic/ mushroom mixture over the noodles. Garnish with lots of parmesan cheese and toss together. Serve at once. Bon appetite!

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½ pound slab bacon, diced
1 cup each chopped onion and carrot
1 pound dried green split peas, rinsed and picked over
6 cups water
1 Tbsp. salt, or to taste
Freshly ground pepper

In large skillet or Dutch oven sauté bacon until crisp. With slotted spoon remove bacon and set aside; reserve drippings in kettle. Sauté onion and carrot in drippings over low heat 10 minutes, or until crisp tender, stirring often. Stir in peas and water. Bring to boil, cover and simmer 1 hour or longer (depending on hardness of peas), or until tender, stirring occasionally. Add salt and pepper and garnish with reserved bacon. Makes about 2 quarts. Note: Refrigerate leftover soup in airtight container 4 to 5 days or freeze up to 6 months. If too thick upon reheating, thin out with a little hot water or broth.

TIP FOR CREAM PIES: To keep crust from being soggy ... beat an egg white, brush it into the pie crust. Put in refrigerator for about 10-15 minutes before baking.


For cupcakes made in flat bottomed ice cream cones ... fill the cones with any regular cake mix to about ¾ inch from top of regular cones. Bake at 350° for about 20-25 minutes. Then to decorate, just "do your own thing."


REMOVING DRIED PAINT FROM CLOTHING: Equal parts of ammonia and turpentine will take paint spots out of clothing, no matter how long the paint has had to dry. Saturate the spot several times, then wash out with warm soap suds.

CRACK FILLER: Make a paste of ½ pound flour, 3 quarts of water, and ½ pound powdered alum. Mix thoroughly and bring to a boil. Tear newspaper into small pieces and add to mixture, cooking and stirring and adding paper until mixture is of a putty consistency.

REMOVING HARDENED MASKING TAPE: Mix 1 pint rubbing alcohol, 1 ounce oil of wintergreen, 1 ounce oil of eucalyptus, and 1 ounce chloroform or chloroform liniment. This will soften the masking tape enough to yield to a razor blade. Then wash away with more of the mixture, followed with detergent.

DEAD BATTER TO CLEAN AND SEASON WAFFLE IRONS: Mix 1½ cups waffle batter with ¾ cup oil and 3 eggs. Let brown in waffle iron and throw away. Will season and clean waffle iron.

HOMEMADE BUBBLE BATH: Mix ½ cup liquid detergent, 1 cup Epsom Salts, 4 to 5 drops glycerin, and a few drops food color and a few drops favorite cologne.

THE WMT OPEN LINE Six issues per year published bi monthly by the WMT Stations, Inc., P.O. Box 2147, Cedar Rapids, Iowa 52406. Subscription rate: $2.00 per year. Jim Rogers, Editor.
P. 0. BOX 2147

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