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Just after our last bulletin went to press we received notice that the Zucchini Mock Pineapple recipes that
have been popular lately were unsafe. Here is part of the information from Susan Uthoff, of the Iowa
State Extension service..

"I'm sure you are aware of the Pineapple Zucchini recipe that people have been making this year. People
are supposed to use this recipe instead of pineapple....

The initial research showed that the PH after the first two months of storage was fine. The third month
though showed a drastic rise in PH and this rise has the possibility of producing botulism in this pineapple
zucchini. Iowa State University is now recommending that persons NOT use the recipe and throw out any of the recipe that they have already made. I just wanted you to be aware of this latest development."
Susan Uthoff Extension Home Economist.

Your editors have packed this holiday issue of the Open Line bulletin with tasty delights for you to enjoy
during this season of peace, joy, love and celebration. Warmest wishes for the happiest of holidays.


½ cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1½  cups raisin bran (crushed to ½ cup)
1/3 cup butter or margarine
¾ cup sugar
1 egg, slightly beaten
1 tablespoon milk
½ teaspoon vanilla
½ cup semi-sweet chocolate chips

Mix flour, baking powder and salt. Add cereal. Cream butter and sugar in bowl. Blend in egg, milk and
vanilla. Gradually add flour mixture and blend well. Spread into greased 9 inch pan. Sprinkle with
chocolate chips. Bake 350° 30-35 minutes. Makes 20 bars.


2 cups whole cranberries
1½ cups sugar
½ cup chopped walnuts
2 eggs
1 cup sifted flour
½ cup melted butter or margarine
¼ cup shortening, melted

Grease 10 inch pie plate. Spread cranberries over bottom. Sprinkle with ½ cup of the sugar. Top with
½ cup chopped nuts. Beat eggs well. Add remaining 1 cup sugar, gradually, till thoroughly mixed. Add
flour, melted butter and shortening. Bake 325° 60 minutes or till top is golden brown.


1 pastry lined 9 inch pie pan
5 large tart apples
1 tablespoon lemon juice
¾ cup sugar
1/3 cup flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup oleo
½ cup commercial sour cream

Peel and cut apples into pastry lined pan. Sprinkle with lemon juice. Mix sugar, flour, cinnamon and
nutmeg. Cut in oleo till crumbly and spoon over apples. Spread sour cream over top. Bake 400° 25
minutes, reduce heat to 350° 20-25 minutes more.


1 cup shortening (½ of that butter)
2 cups brown sugar
2 eggs

Mix well and stir in ¼ cup water and 1 teaspoon vanilla. Sift together and stir in 4 cups flour with 1½
teaspoons baking powder plus ½ teaspoon soda, ¼ teaspoon salt and mix in 1 cup coconut. Mix well
and chill 2 hours. Roll in walnut size balls. Place 2 inches apart on un-greased baking sheet. Flatten to 1
½ x 2½ inch oblong cookies. Press lengthwise with tines of floured fork. Bake till lightly browned 400°
8-10 minutes.

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For those not wanting the traditional turkey for the holidays.


One 5 pound duck
salt, pepper, clove/garlic to taste
3 cups pared, quartered apples
1 cup seedless raisins
1 cup orange juice

Wash, singe and clean duck. Season and rub with garlic. Stuff with apples mixed with raisins. Place in
pan. Roast uncovered. 325° 20-30 minutes per pound. Baste every 10 minutes using 1 cup orange juice.


Two 4 pound ducks
1½ teaspoons salt
1 orange cut in wedges
celery leaves

Preheat oven to 400°. Season each duck inside and out with salt. Place ½ orange and celery leaves in
each bird's cavity. Close openings with skewers or sew with needle and coarse thread. Place ducks breast
side up on racks in shallow baking pan. Roast uncovered 1½ hours. During last 10 minutes baste with
apricot sauce.

Apricot Sauce:

½ cup apricot preserves
¼ cup water
1 tablespoon prepared mustard
1 tablespoon soy sauce
1 tablespoon lemon juice

Combine in sauce pan. Mix till smooth and well blended. Cook over low heat, stirring constantly for 5
minutes. Baste ducks with sauce. Serve remaining sauce.


1½ pounds broccoli or 1 medium head cauliflower (separated into florets)
1 can (10¾ ounce) condensed cream of mushroom soup
¼ cup milk
½ cup shredded cheddar cheese (2 ounces)
1 cup Bisquick
¼ cup firm margarine or butter

Heat 1 inch of salted water (½ teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to
boiling. Cook till stems are tender (10-12 minutes.) Drain. Place broccoli in ungreased 1½ quart round
casserole. Heat oven to 400°. Beat soup and milk with hand beater till smooth. Pour over broccoli.
Sprinkle with cheese mixture and Bisquick plus margarine till crumbly. Sprinkle over cheese. Bake till
crumbs are lightly browned. (20 minutes.)


1 pound ground beef
2 cans tomato soup
2 cans vegetable soup with beef stock
1 can dark red kidney beans, undrained
1 onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
dash hot sauce

Garnish: corn chips shredded cheddar cheese 1 onion chopped fine.

Brown onion and garlic in 1 tablespoon oil. Add ground beef and brown well. Place beef in bottom of
crockpot. Add remaining ingredients (except garnish). Mix well. Bring to boil on high and turn to low.
Simmer 5-6 hours. When serving put chips in bottom of bowl, stew and top with cheddar cheese and
chopped onion.


1 pound ground beef
1 medium onion, diced
1 can mixed vegetables
1 can cream of mushroom soup or 1 can (10½ ounce) beef gravy with ½ can water

Brown beef. Sauté onion. Set aside. Make a batter of:

2 eggs
1 cup milk
¼ teaspoon salt
1¼ cups flour

Mix well. Pour into greased square casserole. Make sure batter is pushed up against the sides. Combine
meat and vegetables and add to casserole. 350° 30-35 minutes.


One 3 pound head cabbage, cut in small pieces. Cook in salted water. Drain. Set aside.

Make a cheese sauce:

3 tablespoons butter, melted
Add 3 tablespoons flour, stir till smooth
3 cups milk, stir
1 cup grated cheese
salt and pepper to taste

Cook till thick, stirring occasionally. Layer cabbage, cheese sauce, cabbage, etc. in casserole. Top with
bread cubes browned in butter. Bake 30 minutes at 400°. Uncovered.

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Melt ¼ stick butter. Spread around 9 x 13 inch pan. Sprinkle ¾ cup regular rice in pan.


1 can cream of chicken, celery, asparagus or onion soup
1 can water
salt and pepper to taste

Mix together and pour over rice. Place 1 frying chicken (cut-up) over mixture. Top with 1 package dry
onion mix. Bake 350° covered for 90 minutes, uncover last 15 minutes to brown.


10 pounds ground meat:
5 pounds venison
3 pounds low grade beef
2 pounds ground pork
8 teaspoons Morton tender, quick salt
5½ teaspoons garlic salt
5 teaspoons mustard seed
5 teaspoons cracked pepper
1½ teaspoons ground sage leaves
2 teaspoons Hickory smoke flavoring

Mix well. Refrigerate 2 days, mixing each day. On day 3 form into rolls. Store in elevated pan. Bake on
lowest oven temperature for 8 hours, turning each hour.


1 pound sausage, browned and drained
½ cup chopped onions
2 cups chicken, cut-up (cooked)
1 cup chopped celery
1 can cream of chicken soup
1 can broth or water
1 cup uncooked rice
½ cup chopped almonds

Mix well, Bake 325° 90 minutes or till done. Garnish top with slivered almonds.


1 can drained hominy
1 large avocado, diced
1 large tomato, diced
2 tablespoons vinegar from jalapeno peppers
½-1 teaspoon chili powder
½ teaspoon garlic powder
salt and pepper

Mix well. Makes own dressing.


1½ cups sugar
3 eggs
1 cup oil
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
2 small jars (4 ounce) baby food, plums
1 cup nuts

Mix well. Bake 350° 1 hour.


1/3 stick oleo
½ cup sugar
¼ cup milk
1/8 teaspoon soda
½ teaspoon vanilla

Boil 3 minutes. Beat and spread on warm loaves.


3 cups flour
1½ teaspoons cinnamon
1 teaspoon soda
1 teaspoon salt
½ teaspoon baking powder

Mix well and set aside.

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 big cups cooked squash
½ cup walnuts, chopped
1 package (12 ounce) butterscotch morsels

Beat eggs well. Add sugar, oil and vanilla. Mix well. Add dry ingredients. Stir in squash and mix well. Add
walnuts, morsels and mix well by hand. Use 2 greased loaf pans, 300° 1 hour till done.


2 cups flour
3 teaspoons baking powder
½ teaspoon salt cut in 4 tablespoons shortening

Gradually add 2/3 cup cream. Knead slightly. Roll out to 1/3 inch thick. Spread with 3 cups finely
chopped sweetened cranberries. Roll dough up like a jelly roll. Cut into 1 inch slices. Place on a buttered
pan. Sprinkle with 1 tablespoon sugar. Bake 20 minutes. 425°. Serve hot with whipped cream.

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One of our most popular recipes. Thank you National Oats for sharing this with us.


2/3 cup 3-Minute Brand Oats
2/3 cup butter or margarine, melted
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
2 eggs, beaten
1 teaspoon vanilla
½ teaspoon salt
1 tablespoon brown sugar

Mix all ingredients together. Pour into unbaked 10 inch pie shell. Bake in 350° oven for 45 minutes or
until done.


1 cup pumpkin
1½ cups cottage cheese
3 eggs
1 tablespoon brandy or rum flavoring
1½ teaspoons pumpkin pie spice
pinch of salt
½ cup plus 1 tablespoon brown sugar
1 graham cracker crust

Combine ingredients in blender. Blend till smooth. Pour in pie shell. Bake 250° 1 hour or till set.


1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs (add one-at-a-time)
2 teaspoons baking powder
1 teaspoon soda
1¾ cups flour
2 cups oatmeal
1 cup coconut
2 cups crushed Cracker Jacks or 2 cups rice crispies

Sift flour. Add remaining ingredients, gradually. Drop on a greased cookie sheet. 350° 10 minutes.


21 light caramels
4½ teaspoons water
2 cups raisin bran flakes

Melt caramels with water, stir till smooth. Stir in 1-½ cups cereal. Form into 1 inch balls. Crush
remaining cereal. Roll dough balls to coat. Place on wax paper to dry.


1/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter

Press gently into a prepared 9 inch pie shell. Prick sides of shell. Bake 425° 10 minutes or till lightly


3 eggs, slightly beaten
½ cup white sugar
½ cup brown sugar
2 tablespoons flour
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon mace
1½ cups cooked pumpkin
1½ cups light cream (warmed)

Combine all ingredients except cream. Mix well, gradually add cream. Mix well. Turn into cooled pie
shell. Bake 350° 50-60 minutes.


1 pie crust, unbaked
2 large eggs
1 cup firmly packed dark brown sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice (optional)
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup maple flavored syrup
1½ cups canned pumpkin
1 cup undiluted evaporated milk
whipped cream

Beat eggs till whites and yolks are combined. Add brown sugar, salt, pumpkin pie spice, cinnamon and
nutmeg. Stir to blend. Then, blend in syrup, pumpkin and evaporated milk. Place in pie shell. Bake 425°
45-50 minutes


7 ounces stale, rye bread
4 ounces cooked beets
2 eggs
¾ cup sugar
1¾ ounces raisins
¾ ounce butter or margarine

Cut bread in small cubes. Moisten slightly with water. Grate beets. Add eggs and raisins. Grease pie dish.
Sprinkle bottom with sugar. Cover bottom of dish with ½ of bread crumbs. Spread with beet/sugar/raisin
mixture. Add 2nd layer of bread crumbs. Bake 45 minutes (no temperature given.)

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For those of you who are able to listen to the program you probably have this memorized from repeats,
but here is our most popular cake recipe...


Peel, core and slice 2 cups apples. Add 1 cup sugar. Stir and let set till juicy (15-30 minutes.) Add 1 egg,
1 teaspoon vanilla and mix well. Sift together 1 cup flour, ¼ teaspoon salt, 1 teaspoon baking soda, 1
teaspoon cinnamon. Stir well. Add ½-1 cup chopped nuts. Add to apple mix and stir till well blended.
Pour into 9x13 ungreased pan. 350° 40-45 minutes.


½ cup white sugar
½ cup brown sugar
2 tablespoons flour

Mix, gradually add 1 cup warm water. Cook till thick and clear. Stir constantly. Remove from heat. Add 1
stick butter or margarine. Stir till melted. Pour over warm cake.


2 cups sugar
1 cup butter or shortening
1 cup milk
1 teaspoon vanilla
½ teaspoon salt
3 eggs, well beaten
3 teaspoons baking powder
3 cups flour
1 cup chopped Hickory nuts

Sift and measure flour. Sift together dry ingredients. Cream shortening and gradually add sugar. Cream
well, add beaten eggs and mix. Add nuts. Then flour and milk, mix well after each addition. Bake in three
8 inch pans. 350° 40 minutes or until done.

1 egg white, unbeaten
¾ cup sugar
¼ teaspoon cream of tartar
1 teaspoon pure vanilla
¼ cup boiling water

Mix egg whites, sugar, cream of tartar and vanilla in small, deep bowl. Add boiling water. Beat until stiff
peaks form. Add ¼ cup coconut if desired.


Boil in skins till ½ done. DO NOT OVERCOOK. Drain, cool, peel, grate and pat down 1-½ -2 inches
in depth. Freeze.


2 cups sugar
2 cups sifted flour
4 tablespoons cocoa
1 cup cold water
½ cup (or 1 stick) margarine
½ cup salad oil
½ cup buttermilk
1 teaspoon soda
2 eggs

Sift sugar, flour and cocoa together. Bring water, margarine and salad oil to boil, pour over dry
ingredients. Mix till creamy. Add buttermilk, soda and eggs. Beat thoroughly. Bake in greased jelly roll
pan 18 minutes at 400°.

½ cup margarine
¼ cup cocoa
1/3 cup buttermilk

Bring to a boil. Add 1 box powdered sugar and ½ teaspoon vanilla. Mix well and frost.


1 cup sugar
1 cup flour
1 stick butter or oleo
4 eggs
1 (16 ounce) can Hershey's Chocolate syrup


8 teaspoons margarine
4 cups powdered sugar
4 tablespoons milk
2 teaspoons peppermint flavoring
15 drops green food coloring


8 tablespoons margarine
12 ounces chocolate chips

Mix first 5 ingredients together. Pour in a greased 9x13 inch pan. Bake 350° 35 minutes. Refrigerate 10
minutes. Mix filling ingredients. Spread over brownies. Refrigerate 20 minutes. Melt margarine and
chocolate chips. Spread over filling.


½ cup white sugar
½ cup white corn syrup
1 cup peanut butter
2 cups chow mein noodles

Bring sugar and syrup just to a boil. Remove from heat. Dissolve peanut butter in syrup mix. Stir in chow
mein noodles. Drop from spoon on cookie sheet or foil.

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CHEER (fruit starter)

2 cups well drained fruit (fresh, canned or frozen). Add 2 cups sugar. Place in a 2 quart container. Cover
fruit with rum or brandy. Cover container (not too tightly). Let stand 1 month before using. Stir daily.
Add equal amounts of fruit and sugar every two weeks.

(What to do with starter)

To 1 cup starter add 1 cup canned peaches plus 1 cup sugar. In two weeks add 1 cup canned apricots
plus 1 cup sugar. Two weeks later, add 1 cup pineapple tidbits and 1 cup sugar. Two weeks later, add 1
cup maraschino cherries plus 1 cup sugar. Repeat process as often as needed. NOTE: Fruit cocktail and
sugar will work also.


1/3 cup canned peaches (cut in chunks)
1/3 cup canned apricots (cut in chunks)
1/3 cup canned pineapple (cut in chunks)
¼ cup maraschino cherries (cut in wedges)
1 cup granulated sugar

Combine in an apothecary jar or a jar with loose fitting lid... Stir once a week. Every 14 days add 1 cup
sugar plus 1 cup canned fruit. DO NOT add juice, fresh fruit, refrigerate or let fruit fall below the 2 cup
level (or fermentation will stop and fruit will spoil.) Keep at room temperature in an open, light area.


½ cup sugar mixed with ½ cup cooking oil. Add 2¼ cups brandied fruit. Sift 3 cups flour with 1
teaspoon soda, 1 teaspoon cinnamon, ½-1 teaspoon nutmeg and ½ teaspoon salt. Add to sugar, oil and
fruit mix. Add 1 teaspoon vanilla, 1 cup raisins, 1 cup nuts (batter is very stiff). Bake 60 minutes at 350°.
Use a greased 9 x 5 inch loaf pan.


¾ cup butter or margarine
2 cups sugar
4 eggs, beaten
3 cups flour
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
1 teaspoon soda
1 cup buttermilk
2/3 cup cherry preserves
2/3 cup apricot preserves
1 cup chopped nuts

Mix well. Bake in a greased bundt pan. 325° 90 minutes.


1 cup grated carrots
1 cup raisins
¾ cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cloves
2 tablespoons margarine
1½ cups water
1½ cups whole wheat flour
1 teaspoon baking soda
½ cup wheat germ
½ cup chopped walnuts

Cook carrots, raisins, honey, margarine and spice in water 10 minutes. Cool. Mix flour, baking soda,
wheat germ and nuts. Combine with carrot mix. Pour into 2 small well greased loaf pans. 300° 45


2 cups flour
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon cloves
½ cup margarine or corn oil
1 cup brown sugar (firmly packed)
1 cup apple butter
1 teaspoon baking soda
1 egg, well-beaten
1 package butterscotch chips (6 ounce)
1 cup crushed walnuts
1 cup chopped apples

Measure flour and spices. Cream margarine and sugar till light and fluffy. Add baking soda to apple
butter. Add egg, creamed shortening and sugar. Add dry ingredients and mix well. Add butterscotch chips,
nuts and apples. Place on greased cookie sheet 3 inches apart. Bake 350° 12-15 minutes. Makes 4 dozen.


Wash, place on cookie sheet and bake at 350° 15-20 minutes. Season to taste.


½ box spice cake mix
2 (16 ounce) cans sliced apples
¾ cup brown sugar
1 cup chopped pecans
1 stick margarine or butter, melted

Lightly grease 9 inch pie plate. Pour in apples. Sprinkle with brown sugar. Cover with cake mix. Top with
pecans. Then add melted butter. 325° 1 hour.

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½ cup shortening
1 cup sugar
1 cup canned pumpkin
1 cup dates or raisins
1 cup nutmeats
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
2 cups flour

Cream shortening and sugars, add pumpkin and mix well. Add dates or raisins, nutmeats and vanilla. Mix
well. Sift dry ingredients together and add to mix. Drop on greased cookie sheet. 375° 8 minutes.

PUFF COOKIES (NO eggs or salt)

1 cup margarine
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon almond flavoring
1 teaspoon soda
1½ cups flour
1½ cups chopped nuts

Cream everything but nuts. Cream for NO LESS than 15 minutes. Stir in nuts. Drop by teaspoons on
ungreased cookie sheet. Let set 5 minutes and bake 300° 15-18 minutes or till lightly browned. Cool on
paper towel.


Pop 8 quarts popcorn
2 cups brown sugar (or 1 cup white and 1 cup brown)
1 cup butter (for richer flavor)
½ cup corn syrup (white)
½ teaspoon soda
½ teaspoon salt
½ teaspoon cream of tartar (or 1 teaspoon vinegar)
1 10 ounce package peanuts (optional)

Bring sugar, butter and syrup to boil. 5 minutes. Remove, from heat and add soda, salt, tartar (or
vinegar.) Put popcorn in large paper bag. Pour syrup over top and place in microwave for 1 minute.
Remove and shake, place back in oven for an additional minute, repeat till it has cooked 5 minutes.


Place peanuts (1 or 2 layers deep) in a shallow baking pan. Roast 350° 25-30 minutes. Stir occasionally.
Sample peanuts last few minutes to make sure they are right.

A few leftover canning recipes to tuck away till next season.....


Remove rind and seeds. Cut in small pieces. Use enough water to keep from sticking and boil till soft. Run
through a sieve. Measure 1 quart cantaloupe to 1½ cups sugar, 1 tablespoon lemon juice, 1 teaspoon
cinnamon and boil till thick. Pour into jars. Process in hot water bath.


To each cup of cooked, sieved apples add ½ cup sugar. To 9 cups apples add: ½ teaspoon allspice, ½
teaspoon cinnamon, ¼ teaspoon cloves. Place in glass or enamel cake pan. 350° till glazes on top. Stir


Cook apples in sweet cider
5 cups prepared apple pulp
7½ cups sugar
½ teaspoon allspice
1 teaspoon cinnamon cloves
½ package Certyl Pectin

Cover and simmer apples 10 minutes. Measure 5 cups pulp. Place in heavy pan. Add sugar when apples
begin to boil. Remove from heat, put in Certyl, skim off foam, place in hot, sterilized jars with paraffin.


16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 teaspoons cinnamon

Core and slice, but DO NOT peel. Add only enough water to cook apples till soft. Press through sieve
and measure. Combine ingredients and cook (1½ hours boiling) till mixture remains in smooth mass
after it cools. During cooking stir frequently. Place ingredients in jars and process in hot water bath.

GREEN PUMPKIN PIE (mock apple)

Cut pumpkin in thin slices. Place in bottom of 9 inch crust. Add brown sugar and spices as for apple pie.
Cover with more green pumpkin. Dot with butter. Add 1 teaspoon lemon juice. Top with crust. Bake as
for apple pie.

TIP: To dry herbs, wash leaves and place between 2 layers of paper toweling. Place microwave on high
and cook for about 1 minute. Test for dryness.

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2 cups warm water
½ cup sugar
1 large cake yeast or 2 envelopes of dry yeast

Mix and let stand till foamy.

2 teaspoons salt
½ cup oleo
3 eggs
3 cups flour

Mix with electric mixer. Gradually add by hand about 5 cups flour. Mix well. Place in a greased bowl,
turn to grease top. Allow to rise. Punch down. Roll out ½ inch to ¾ inch thickness. Cut out like big
cookies. Use 1 pound coffee can for cutter. Place on greased pans with butter, sugar, cinnamon mix.
Sprinkle chopped nuts on top. Allow to rise. Bake 350° 15 minutes.


½ cup scalded milk
2 tablespoons shortening
¼ cup sugar
1 egg
1 teaspoon salt
2½ cups flour
1 package yeast

Dissolve yeast in ¼ cup warm water. Add sugar, shortening and salt to hot milk. Cool to lukewarm. Add
yeast, egg, flour and beat well. Let rise 10 minutes. Mix 1½ cups sugar and 1 tablespoon cinnamon.
Divide dough in half. Roll into rectangles. Spread with soft butter. Sprinkle with cinnamon mix. Roll like
a jellyroll. Cut with thread in ½ inch slices. Place slices between wax paper. Sprinkle more cinnamon
mix. Roll thin. Grease cookie sheet. Let rise 30 minutes more. 325° 20 minutes. Remove from sheet


1 package yellow cake mix (reserve 2/3 cup)
1 egg
1 stick butter or oleo

Mix till crumbly.


2/3 cup cake mix
Add ½ cup brown sugar, firmly packed
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Grease bottom and sides of 9 x 13 pan. Place crumbled mix in bottom of pan (sides also.) 350° 15
minutes or till lightly brown. While baking... prepare filling. Combine all but nuts. Blend 2 minutes and
pour filling over partially baked crust. Top with nuts. 30-35 minutes or till set. Cut into bars.


Cut gash in flat side of chestnuts, except for one. Place in 300° oven. When ungashed chestnut explodes,
others are done.


1 cup flour equals:
¾ cup whole wheat flour
7/8 cup rice flour
1¼ cups rye flour
1 cup rye meal
5/8 cup potato flour
¾ cup buckwheat flour
7/8 cup corn meal
1½ cups oatmeal
¼ cup bean flour

The Open Line
P.O. BOX 2147
393-5050 1-800-332-5401

Six issues per year published bi-monthly by the WMT
Stations. Inc. P. 0. 2147. Cedar Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves. Production Coordinator

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