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The time has rolled around again for your editor to greet you with the happiness and cheer of the holiday season. As the year draws to a close, it is appropriate to reflect on the blessings of living here in the midwest where life has a different tempo, where the quality of life reaches dimensions not enjoyed on other parts of this planet, and where our children can play learn, and grow without the fears that face other children today. May your Holidays reflect thankfulness, happiness and peace. Wishing you a healthy and happy 1983!


2¼ cups unsifted all purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened
¼ cup granulated sugar
¾ cup firmly packed light brown sugar
1 teaspoon vanilla
1 package vanilla instant pudding
2 eggs
1 package (12 ounce) chocolate chips
1 cup chopped nuts, optional

Combine butter, sugar, vanilla, pudding mix, and beat till smooth and creamy. Beat in egg and gradually add flour and baking soda. Stir in chips and nuts. Batter will be stiff. Drop by teaspoons 2 inches apart an ungreased baking sheet. 375° 8-10 minutes.


(No Bake)

1 can sweetened condensed milk
1 cup flaked coconut
1 tablespoon sugar
¾ pound almonds, ground
½ teaspoon almond extract
½ teaspoon vanilla extract
2 packages strawberry jello (reserved ½ package)

Mix well. Let stand in refrigerator 1 hour. Shape in strawberries. Roll in remaining jello. Make powdered sugar frosting. Tint green for stems.


2 scant cups sugar (1 cup white, 1 cup brown)
¾ cup shortening
½ teaspoon salt
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda (Dissolved in small amount of vinegar)
1 cup sweet milk
3 teaspoons baking powder
flour to make dough manageable


1 pound raisins, grind in food grinder
1 cup sugar
1 cup water
2 tablespoons flour
1 teaspoon vanilla

Combine sugar, shortening, and salt. Mix till creamy. Add eggs, vanilla, baking soda, milk, baking powder, and flour. Refrigerate overnight. For filling: cook raisins, sugar, and water over low heat for 5 minutes. Thicken with flour and add vanilla. Cool. Roll out dough ¼ inch thick. Dip cutter in sugar. Make small as they will double when baking. Place 1 tablespoon filling in center and cover with another cookie. Crimp edges to seal. Beat egg in small container and with pastry brush, brush each cookie. Bake 350° 10 minutes or till light brown.


½ pound large marshmallows
¼ cup milk
1 cup whipping cream, beaten till stiff
½ cup chopped nuts
1-2 tablespoons candied cherries, chopped

Cut marshmallows in small pieces. Add milk, cook in double boiler till melted. Remove from heat. Stir well. When cool fold in whipped cream, most of the nuts, and candied cherries. Pour into mold and chill at least 8 hours. Place on serving dish and garnish with reserved nuts and cherries. Surround with fresh fruit or whipped cream topped with cherry.

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Dave and I would like to share these two recipes with you. They are from our trip to Sycamore Mall in Iowa City. Thank you for letting us be a part of your Food Fest.


2-1/3 cups flour
2 cups sugar
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup margarine
2 eggs
4 cups chopped apples

Method as for any other cake. Bake for 45 minutes at 325° in a 9 x 13 inch pan.

Caramel frosting

Melt ½ cup butter or margarine. Add 1 cup brown sugar, boil. Stir 1 minute, or until slightly thick. Cool slightly. Add ¼ cup milk, beat smooth. Beat in about 3¼ cups sifted confectioners sugar till it is of spreading consistency.


1 medium potato, peeled and quartered
2 tablespoons milk
1 teaspoon salt
1 teaspoon vanilla
2 boxes powdered sugar, sifted
food coloring and flavoring

Boil potatoes in a small amount of water. When tender, remove cover and boil out all of the water. Beat until fluffy with electric mixer. Add milk, salt and vanilla. Slowly add powdered sugar until mixture is very thick. Divide mixture into thirds or quarters. Add flavoring and coloring as desired. Yield: 150 mints. Drop by teaspoon onto waxed paper or push through cookie press. Let stand until firm. Store in air tight container (Use the rubber molds).


1 box German chocolate cake mix
1 (14 ounce) package caramels
1 stick butter or margarine
1/3 cup milk
¾ cup chocolate chips
1 cup pecans

Prepare cake mix per package directions. Pour ½ into greased 9 x 13 inch pan. 350° 20 minutes. Meanwhile: melt caramels, margarine, and milk in double boiler. Remove cake from oven. Pour caramel mixture over it. Top with chocolate chips and pecans. Dot remaining batter over top. Return to oven 250° 20 minutes. Turn oven to 350° 10-15 minutes.


4 cups sifted flour
2 teaspoons baking powder
1½ teaspoons nutmeg
2 teaspoons cinnamon
½ teaspoon salt
2 cups butter or margarine
2 cups brown sugar, firmly packed
12 eggs
1 tablespoon grated lemon peel
3 cups coarsely chopped pecans and walnuts
candied pineapple and cherries, cut up
1 cup raisins

Sift flour, baking powder, nutmeg, cinnamon and salt together. Reserve 1/3 cup. Cream butter and brown sugar. Add eggs one at a time. Beat well. Gradually add flour mix, mixing well. Add lemon peel. Take 1/3 cup flour and mix with fruit/nut mix. Stir into batter. Spoon into 12 greased and floured soup cans. Leave 1½ inches at top. Bake 275° 1 hour 15 minutes or till cake tests done. Cool and frost before serving.


2 cups sifted powdered sugar
1 tablespoon soft butter
1 tablespoon milk
½ teaspoon vanilla

Mix well and drizzle over cake.


¾ cup maple blended syrup
½ cup sugar
¼ cup butter or margarine
1 egg
2 cups sifted flour
1½ teaspoons baking powder
1 teaspoon ginger (optional)
½ teaspoon soda
½ teaspoon salt
1 cup sour cream
1 cup chopped pecans

Beat first three ingredients till creamy. Blend in eggs. Sift flour, baking powder, ginger, soda, and salt. Add to creamed mixture alternately with sour cream. Blend well. Stir in nuts. Pour into prepared 11x17 inch pan. 375° 35-40 minutes. Cool and frost.


13 ounce package cream cheese, softened
1½ cups confectioners sugar, sifted
2 teaspoons maple syrup


1¼ cups shortening equals 1 cup oil. 1 cup shortening equals ¾ cup oil.

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3 eggs
2 cups sugar
1¼ cups salad oil
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
4 ounce jar applesauce, baby food
4 ounce jar apricots, baby food
4 ounce jar carrots, baby food
1 cup pecans or other nutmeats

Mix in order given. Beat eggs and sugar, add oil and blend. Sift dry ingredients together. Combine baby foods in bowl. Add alternately to first mixture. Add nuts. Grease 10x15 inch pan. (Jelly roll pan) Bake 350° 20 minutes. Frost with cream cheese hosting.


2 pounds apples, cored and quartered (DO NOT peel)
¼ cup lemon juice
½ cup sugar
1 teaspoon cinnamon

Cook apples till just slightly mushy. Put lemon juice in blender, gradually add apples. Puree and pour into bowl, adding sugar and cinnamon. Mix. Fruit Fresh can also be added at this time. Pour on trays covered with plastic wrap. Pour to ¼ inch thick. To dry, bake 6-10 hours in dehydrator. 25-30 hours (200-300°) in oven.


1 (3 ounce) package cream cheese, softened
½ stick oleo
1 tablespoon evaporated milk
1 tablespoon mint extract
1 teaspoon wintergreen extract
2 drops red food coloring, if desired
4½ cups powdered sugar
7 squares chocolate almond bark

Blend cheese and oleo. Stir in milk. Add 2 cups powdered sugar. Divide in ½, put ½ in another bowl. Put mint flavoring in one bowl and wintergreen in another. Add the other 1¼ cups of powdered sugar to each bowl. Shape into acorn sized balls. Place on foil lined cookie sheet. Push a round toothpick into the center of each ball. Freeze for 2-3 hours. Melt almond bark in a small deep container over hot but not boiling water. Dip balls in melted chocolate. Place balls back on foil and refrigerate. Store in tight container in cool place. Bring out into room temperature 1 hour before serving. Makes about 40.

A lot of discussion on the air about this recipe. Try it and enjoy!


Baked and cooled 8-9 inch crust
½ cup soft butter
¾ cup sugar
2 (1 ounce) squares unsweetened chocolate, melted
3-4 eggs
1 teaspoon vanilla
1 cup whipped cream, whipped and sweetened
2 tablespoons finely cut pecans

Beat butter and cream sugar. Mix in chocolate and vanilla. Beat in eggs one at a time. Beat 3-5 minutes on high after each egg. Fold in cream and pour into crust. Chill. Sprinkle nuts on top.


1 package (11 ounce) pie crust mix
2 tablespoons sugar
¼ cup cocoa
1/3 cup finely chopped pecans
1/3 cup water
1 can (1 pound 14 ounce) sliced cling peaches, drained
4 eggs
1 cup (½ pint) heavy cream
¼ cup sugar
1 tablespoon vanilla
¼ teaspoon nutmeg or cinnamon (if preferred)

Mix pie crust mix with sugar, cocoa, and pecans. Stir in water. Knead dough till forms ball. Roll out on floured surface 12 inches round. Place into ungreased 9 inch pie pan. Fold over edge. Flute to high edge. Place drained peaches in pie shell. Beat remaining ingredients till smooth. Pour over peaches. 350° 40-45 minutes (preheated). Bake till golden brown, puffed up and firm. Cool.


2 cups mashed potatoes
1 cup white shortening
1 quart milk
1 cup sugar
1½ teaspoons salt
2 beaten eggs
Soak 3 packages yeast in ½ cup very warm water plus 1 tablespoon sugar
11-12 cups flour

In a large bowl, mix shortening, potatoes, milk, 1 cup sugar and salt. Heat till warm. Add eggs. Add dissolved yeast and flour till handles well. Cover. Let rise till doubled, knead down, let rise again and roll out. Cut and let rise. Fry 350° in deep fat,

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This was probably our most unusual and popular recipe for this bulletin. Our thanks to Steve Carpenter for hosting the show the day this came in.



1½ cups brown sugar
1½ cups hot water
2 tablespoons butter
pinch of salt

Heat together, while stirring up dumpling batter. . .

½ cup sugar
1 tablespoon butter
¼ teaspoon salt
1 cup flour
1½ teaspoons baking powder
1 teaspoon vanilla
½ cup milk

Mix together and drop by spoons into heated sauce. Cover and cook for 20 minutes over medium heat. LEAVE LID ON. . . DO NOT PEEK. Serve hot or warm.


1½ pounds trimmed stew meat
2-3 carrots, chunked
1 onion, sliced or diced
2 medium potatoes, quartered
½ (10 ounce) package frozen peas
1 teaspoon salt
2 cans tomato soup
1 can water

Combine in large casserole. Cover and bake 275° for 4½-5 hours.

Dumpling: 20 minutes before serving. . .

¼ teaspoon poultry seasoning
2 cups Bisquick
2/3 cup milk

Mix and drop by spoonful in hot stew mix. Cook uncovered 10 minutes. Cover and cook an additional 10 minutes.

An Open Line favorite, and time for a reprint in the bulletin.


1 quart boiled ham, cut into small pieces
2 cups water
1 cup vinegar
1 large onion, chopped

Combine and let stand overnight in porcelain crock or bowl.


Heat 2 tablespoons fat in pressure cooker. Add 2 pounds cubed beef and brown 15-20 minutes. Slice large onion and add 4 cups hot water.

1 tablespoon salt (or to taste)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons dark brown sugar
1 bay leaf
¼ teaspoon pepper
¼ teaspoon paprika

Cover and simmer at 15 pounds pressure for 15 minutes or cover and simmer 2 hours. Cool. Add 6 carrots, quartered, and 1 pound small white potatoes. Cook at 15 pounds pressure for 5 minutes or cover and simmer 30 minutes. Pour ½ cup cold water into small container. Add ¼ cup flour. Push vegetables and meat to one side and add flour/water mix. Stir till stew is thick.


2 slices bacon, chopped
1 large onion, chopped fine
1 pinch caraway seeds (12 seeds)
3 tablespoons Hungarian paprika (Barlows)
1 pound chuck roast, cubed 1 inch
1 large fresh tomato, chopped or 1 (8 ounce) can tomato sauce
1 medium bell pepper, sliced thinly lengthwise

Sauté bacon, do not burn. Add onion and caraway seed and cook until transparent. Add paprika, meat, and brown the whole dish. Add tomato and pepper. Simmer 2-2½ hours until meat is tender. Best served 24 hours later. (Can substitute chicken, lamb, veal, pork, pheasant.) Can add 8 ounces drained sauerkraut and 4 ounces sour cream; makes Transylvania Goulash.


3 quarts water
2 cups chopped cabbage
1 onion, chopped
2 cups carrots, sliced or diced
1½ cups diced zucchini
1 cup diced kohlrabi
1 tablespoon salt
½ teaspoon black pepper

Bring to boil. Simmer 1 hour. Add 2 to 3 cups diced or chunks potatoes. Stir well. Drop ½ pound lean ground beef in small chunks over vegetables. Stir. Cover, simmer 45 minutes. Add 1-2 tomatoes the last 20 minutes.

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For the "wild game" hunters in your family, here is an easy recipe for them to use.


1-2 squirrels, cut. Dredge in flour and brown in vegetable oil. Season with salt and pepper to taste. Add carrots, potatoes, celery and onion (cut up). Add 1 small jar mushrooms, drained. Top with 2 cans golden mushroom soup. Add a bit of water. Cook on low for 8-10 hours.


2 tablespoons butter
1 cup chopped onions
¾ cup chopped green pepper
2 (15½ ounce) cans dark red kidney beans, drained
1 (16 ounce) can tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
few drops hot pepper sauce
8 ounces shredded cheddar cheese
2 cups cooked elbow macaroni

Melt butter in 4 quart dutch oven. Sauté onion and green pepper till tender, about 5 minutes. Stir in beans, tomatoes, tomato sauce, and seasonings. Bring to boil, stirring frequently. Reduce heat. Simmer covered 30 minutes, stirring occasionally. Remove from heat. Stir in cheese till melted. Do NOT boil. Stir in cooked macaroni and heat to serving temperature. Serve. (9 cups)


1 package dry yeast
1 cup warm water
2 cups rye flour

Next day:

1 package yeast
1 cup warm water
3 cups rye flour

Combine two mixtures and let rise 2 hours.

1 tablespoon salt
1 cup warm water
1 tablespoon malt
caraway seeds
2 cups all purpose flour
1 cup rye flour

Mix and add to other mixture. "Round up and let recover." Use long or round loaf pans. Should be greased and sprinkled with corn meal. Rise 12 minutes, 375° 55 minutes.

Not to be confused with recipes in the past. . . . this has been approved by the Extension Service, Please follow as directed.


4 quarts zucchini, grated or diced
1¼ cups bottled lemon juice
1 (46 ounce) can unsweetened pineapple juice
3 cups sugar

Coarsely grate or chop peeled zucchini. Mix with lemon juice, pineapple juice, and sugar. Simmer 20 minutes, stirring frequently. Fill hot mixture, leaving 1½ inch head space. Be careful to distribute the solids and liquids evenly between the jars. Wipe jar rims and adjust lids. Process in boiling water bath 20 minutes for pints and 25 minutes for quarts. Yields 3-4 quarts or 6-8 pints. NOTE: This is not a jam recipe.


1 cup butter
2 cups sugar
3 eggs
¼ cup milk
#2 can pineapple tidbits and juice
4 cups finely cubed white bread, toasted

Cream butter and sugar. Add eggs and milk. Fold in pineapple and bread. Pour in ungreased 9x13 inch pan. 350° 1 hour.


4 pounds pumpkin
2½ pounds sugar
1 pound dried apricots

Peel and cut pumpkin in small pieces. Put sugar over pumpkin. Let stand overnight. Wash and cut apricots in small pieces. Add 2 cups warm water. Let stand 2 hours. Add apricots to pumpkin. Bring to slow boil and cook till clear. Put in sterilized jars. Cover with paraffin.


2 ounce package cream cheese
¼ teaspoon any flavoring
1 2/3 cups powdered sugar
any coloring

Have the cheese at room temperature. Mash with spoon. Add flavoring, add sugar a little bit at a time, while kneading. Form into ball, pinch off portions, roll in granulated sugar, and place in mint molds. Unmold and ready to serve. Makes 40-50 mints.


Soak kitty litter with coca cola and place on rusted and greasy areas.

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1 pack German sweet chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 unbeaten egg yolks
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
2½ cups cake flour
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time. Beat well after each addition. Add chocolate and vanilla. Mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well; beat till smooth. Fold in beaten egg whites. Bake in either 8 or 9 inch layer pans (3) or loaf pan. Bake at 350° 30-40 minutes for layers or 40-50 minutes for loaf.


1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ pound margarine
1 teaspoon vanilla
1½ cups coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks and margarine. Add vanilla, cook over low heat, stirring constantly until thickened. Add coconut and chopped pecans. Beat until thick enough to spread.


1 package lemon cake mix
1 package (4 serving) lemon pudding, instant
4 eggs
1 cup water
¼ cup oil

Combine ingredients in large mixing bowl. Mix well. Beat at medium speed 4 minutes. Pour in greased and floured 9 x 13 pan. 350° 45-50 minutes or till tests done. Cool in pan for 6 minutes. Prick cake all the way to bottom all over top. Spoon lemonade glaze over.


1 (6 ounce) can lemonade concentrate, thawed
1 cup powdered sugar

Blend till smooth. Spoon over cake.


2 eggs, slightly beaten
2 cups water
2 packages Date Nut Quick Bread

Blend together.

4 cups candied fruit, cut in small pieces
2 cups chopped nuts
2 cups raisins

Mix. Grease and four tube pan. 300-325° 1 hour and 15 minutes.


1 egg, separated
1 slice bread, finely crumbled
1/3 cup non fat milk
1 banana, mashed
½ teaspoon baking soda
1 tablespoon flour
1 teaspoon vanilla
1 teaspoon cinnamon

Mix egg yolk, bread crumbs, powdered milk, banana, baking soda, cinnamon and flour plus vanilla together. Beat egg whites till stiff and fold into mixture. Pour into 8x8 sprayed pan. Bake 30 minutes at 350°.


5 pears or more
¾ cup sugar
½ cup coconut
1½ tablespoons tapioca
2 tablespoons butter
1 teaspoon grated orange rind
¼ cup orange juice
½ teaspoon nutmeg

Mix altogether, place in unbaked pastry shell (2 crust). Bake 30-40 minutes at 400°.


1 cup softened margarine
½ cup brown sugar
½ cup sifted powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened

Cream margarine, sugars, and spices (electric mixer can be used.) Blend in ice cream and turn into freezer container. Seal and freeze. Will not freeze solid. To use, spoon 2-4 tablespoons of mix into mug and 3 tablespoons rum plus ½ cup boiling water. Stir well. A cinnamon stick can be added.

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3 acorn squash, halved and remove seeds
¼ cup butter or margarine
1 onion (small), chopped
2 winter pears, peeled, cored and chopped
½ teaspoon ground ginger
½ teaspoon mace
½ teaspoon nutmeg
2 tablespoons brown sugar
2 tablespoons bourbon

Preheat oven to 400°. Place squash halves cut side up in baking pan. Pour 1 inch of water in bottom of pan. Cover with foil. Bake 30 minutes. Meanwhile heat butter, and sauté onion till soft. Stir in pears, spices, sugar, and bourbon. Simmer for 5 minutes until blended. When squash is tender, fill halves with pear mixture. Return to oven and bake another 15 minutes. Serves 6.


How to keep from curdling. Slice potatoes, place in casserole dish. Layer with salt and butter plus flour. Put in oven at 350°, bake with NO liquid 15 minutes. Heat milk to warm temperature and pour over already baked potatoes. Bake for remainder of time.


6-8 medium tomatoes, chopped
3 onions, chopped
5 jalapeno peppers
2 tablespoons oregano leaves, crushed
½ teaspoon garlic powder (optional)
2 teaspoons salt

Mix well. Make about 3 pints.


Layer all of this in big bowl and seal shut:

1 head lettuce, cut up
½ cup green pepper, cut up
½ chopped onion
1 box frozen peas, rinsed and drained
1 cup salad dressing
2 tablespoons sugar
4 ounces cheddar cheese, shredded
crispy bacon or Baco bits

Cover after putting all of this in layers and store overnight in refrigerator. Serve in layers or toss lightly to mix.

This could be a good project for those stay at home wintery days ahead.


4 cups apple pulp
1 heaping tablespoon cloves
1½ teaspoons ginger
1 tablespoon nutmeg
3 tablespoons orris root

Mix well. Shape into balls.


6 tablespoons orris root
10-12 drops essence oil (essence of rose)
½ cup cinnamon
½ cup ground cloves

Roll balls in above mixture until they begin to feel dry. Makes 50 pomanders. Let dry. Wrap in square of organdy. Hang up to dry.


1 cup crushed pineapple, drained (or tidbits)
1 cup apricot brandy
1 cup drained maraschino cherries
1 cup chopped peaches, drained
3 cups sugar

Mix and let stand at room temperature for 4 weeks. Then, every 2 weeks add 1 cup sugar and 1 cup fruit alternating the fruits each time. Stir every day and keep the lid loose.


1 cup finely crushed vanilla wafer crumbs
¾ cup soft butter or margarine
2 cups sifted powdered sugar
2 egg yolks (room temperature)
2 stiffly beaten egg whites (room temperature)
1 (9 ounce) can crushed pineapple (well drained)
¼ cup chopped California walnuts

Spread ½ of crumbs in bottom of 10 x 6 x 1½ inch pan. Cream butter. Gradually add powdered sugar till light and fluffy. Add egg yolks, one at a time, beat well after each addition. Beat 1 more minute. Fold in egg whites (mix may looked curdled). Beat at medium speed a few seconds or till smooth. Fold in pineapple and nuts, spread over crumbs. Top with remaining crumbs. Chili till firm (5 hours or overnight). Cut into 10 squares, garnish with cherries.


1½ cups diced beets
1 cup crushed pineapple
1½ cups beet juice

Heat to simmer. Add 1 package lemon jello, ¼ cup sugar, 1 teaspoon salt, and ½ cup nuts.

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A few more microwave recipes to add to our growing collection.


1 cup sugar
2 tablespoons corn starch
¼ cup minced onion
½ cup green pepper
1 tablespoon mustard seed
¼ teaspoon celery seed
¼ teaspoon turmeric
1 cup vinegar
½ cup hot water
4 cups cooked corn

Cook green pepper and onion 1-2 minutes on high in a 3 quart casserole. Combine dry ingredients. Gradually add vinegar and water. Cook on full power 5 minutes or till thick and clear. Add corn and return to oven for 15-17 minutes on full power. Stir well after 7 minutes. Place in prepared jars.


1 cup corn flake crumbs
¼ cup finely chopped almonds
1 tablespoon dried parsley
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon garlic powder

Dip thicken in melted butter. Roll in crumbs mix. Microwave 7 minutes per pound. Cover tightly with paper towel (not waxed paper) when in microwaving.


2 cups dry beans, peas, lentils, etc. Any combination using ¼ cup of 8 kinds. Soak overnight and drain. Add 2 quarts water (4 quart or larger casserole or pot) and cover tightly. Microwave on high 15-20 minutes. Microvave on simmer (3 or 1/3 power) 90 minutes.


1 large onion, chopped
2-3 cups tomatoes (#202 can)
1 (8 ounce) can tomato sauce
¼ teaspoon cayenne pepper or 1 teaspoon chill powder, or 1 dry red chili
2 tablespoons molasses
1-2 tablespoons lemon juice
salt and pepper to taste

Cover loosely. Microwave high 5 minutes and then simmer 25-30 minutes.

A Halloween treat and tip on make up to tuck away for next year.


9 cups popped corn
1 cup white corn syrup
small package orange jello
½ cup sugar

Heat all ingredients, except popcorn, to just boiling point. Do NOT boil. Pour mix over popped corn. Stir and shape into balls.


1-2 drops food coloring to 2 teaspoons cold cream.

P 0. BOX 2147
393-5050 1-800-332-5401

THE WMT OPEN LINE six issues per year published bi-monthy
WMT Stations, Inc.,
P. 0. Box 2147,
Cedar Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

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