Page 1 Top of Page


2½ cups flour
2 tsps. baking soda
1 tsp. cinnamon
1 tsp. salt
2 cups sugar
1 cup oil
2 tsps. vanilla
2 eggs
2 cups shredded carrots
1 (8¼ oz.) can crushed pineapple, well drained
½ cup raisins
½ cup chopped, toasted pecans

Preheat oven to 350°. Grease and flour 9" x 13" pan. Combine first four ingredients, set aside. Combine sugar, oil, vanilla and eggs. Beat well. Stir in flour mixture. Mix well. Stir in remaining cake ingredients. Pour into pan. Bake 50-60 minutes. Cake should spring back when touched. Cool completely

1 (8oz.) package cream cheese, softened
2½ cups powdered sugar
6 tbsps. butter, softened
2 tsps. vanilla
1 cup flaked coconut
½ cup chopped, toasted pecans

Combine cream cheese, butter, powdered sugar and vanilla. Beat until smooth. Stir in coconut and nuts. Spread on cooled cake.


1 cup oatmeal
1¾ cups boiling water

Mix together, let stand.

Cream together:
1 cup brown sugar
1 cup white sugar
1 stick margarine

Add two beaten eggs. Add oatmeal mixture to this. Add 1¾ cups flour, 1 tsp. baking soda, ½ tsp. salt and 1 tbsp. cocoa powder; mix well. Add a 12 oz. package chocolate chips. Pour into lightly greased 9" x 13" pan. Sprinkle with nuts. Bake at 350°, 30-35 minutes.


1½ cups flour
¼ cup sugar
1 large egg white
½ cup softened butter

Mix flour and sugar. Add egg white and butter. Blend with fingers. Shape into ball. Press into 9" spring form pan. Prick dough with fork. Bake at 400° 15-20 minutes. Let cool.

2½ lbs. cream cheese, at room temperature.
1 cup sugar
4 large eggs
3 egg yolks
2 tbsps. flour
2 tsps. cinnamon
½ tsp. cloves
1 tsp. ginger
1 cup heavy cream
1 tbsp. vanilla
1 lb. cooked, pureed pumpkin (or canned)

Beat cream cheese, sugar, eggs and egg yolks in a large bowl. Add flour and spices. Beat in cream, vanilla and pumpkin on medium speed. Pour into prepared crust. Bake at 425°, 15 minutes. Reduce to 275° and bake an additional hour. Turn off heat. Let stand in oven for 2 hours to cool slowly. Refrigerate.


¾ cup cocoa
½ tsp. baking soda
2 scant cups oil
½ cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 tsp. vanilla
¼ tsp. salt

Add cocoa, ¼ cup oil and soda to ½ cup boiling water. Add eggs and remaining oil. Stir till smooth. Add flour, vanilla, sugar and salt. Blend together. Bake in greased 9" x 13" pan at 350° for 40-45 minutes. Add nuts if desired. Garnish as desired.

Page 2 Top of Page


2 cups sugar
½ cup shortening
2 eggs
2 cups flour
1 tsp. baking soda
½ tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
4 cups raw apples, chopped and peeled
½ cup nuts (black walnuts)

Cream sugar and shortening. Add eggs. Mix well. Add all of the dry ingredients. Mix well. Fold in apples and nuts. Bake in 9" x 13" pan at 350° for 50-60 minutes.

½ cup brown sugar
2 tbsps. flour
¼ cup melted butter
2 tbsps. water
½ cup nuts

Mix well. Spread over cake. Bake an additional 5 minutes. Serve with whipped cream or hot butter sauce.

Hot Butter Sauce:
½ cup butter
1 cup sugar
½ cup half n' half
1 tsp. vanilla

Combine ingredients. Boil till sauce coats spoon.


¾ cup butter, softened
½ cup sugar
1 tsp. vanilla
2 eggs
2 cups flour
3 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 cups chopped, peeled apples
½ cup chopped, slivered almonds toasted

½ cup powdered sugar
2 tsps. lemon juice

Preheat oven to 350°. Grease and flour a 9" x 9" pan. Cream butter and sugar until light and fluffy Add vanilla and eggs, blend well. Combine dry ingredients. Alternately add dry ingredients and milk to butter mixture, beating well after each addition. Stir in apples and almonds. Pour into prepared pan and bake 40-50 minutes. Test with toothpick. Cool 10 minutes. Combine glaze ingredients until smooth. Drizzle over warm cake. Cool completely


Prepare double pastry for 9" pie.

¾ cup sugar
2 tbsps. all purpose flour
1 tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground allspice
dash of ground cloves
8 cups thickly sliced, peeled & cored cooking apples
¼ cup brandy
1 tbsp. lemon juice
1 tbsp. butter or margarine

In a bowl, combine sugar, 2 tbsps. flour and spices. Add apples, brandy and lemon juice. Mix well. Turn into pastry lined pie plate. Dot top of filling with 1 tbsp. butter. Top with crust. Flute edges. Cover the fluted edges of pie crust with foil. Bake at 375°, 25 minutes. Remove foil. Bake 20 minutes more or until golden brown. Cool on rack.


½ cup butter or margarine
½ cup packed brown sugar
1 cup flour
2 tsps. cinnamon
3 tbsps. water
½ cup chopped pecans
6 cups sliced apples, peeled
½ cup sugar

In a medium bowl, beat butter and brown sugar till fluffy. Stir in flour, 1 tsp. cinnamon and water till smooth and thick. Stir in pecans. Put apples in a 9" pie pan or square pan. Mix white sugar with 1 tsp. cinnamon. Sprinkle over apples. Spoon pecan topping over apples. (Leave in globs.) Bake at 375° on lowest rack for 45-50 minutes till apples are tender.


2 cups sugar
1 cup oil
3 eggs
3 cups chopped apples
1 tsp. salt
1 cup nuts
1 cup coconut
1 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
3 cups flour

Beat eggs. Add sugar, oil, apples, nuts and coconut. Add dry ingredients. Bake at 350° for 1 hour Makes 2 loaves.

Page 3 Top of Page


½ cup brown sugar
½ cup white sugar
¼ tsp. ginger
½ tsp. cloves
1 tsp. cinnamon
4 eggs, separated
1 cup pumpkin
1 (12 oz.) can evaporated milk

Beat egg whites in separate bowl. Set aside. Mix all remaining ingredients in order given. Gently fold in egg whites, Pour in unbaked 9" deep pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for an additional 50 minutes, or until firm.


1 unbaked 9" pie shell

1 (16 oz.) can pumpkin
¾ cup honey
½ tsp. salt
1¼ tsps. cinnamon
½ tsp. ginger
¼ tsp. cloves
¼ tsp. nutmeg
3 eggs, slightly beaten
1 (12oz.) can evaporated milk

Preheat oven to 425°. Combine first seven filling ingredients. Mix well. Add eggs and blend well. Gradually add milk, beating at low speed till well blended. Pour into pie crust. Bake for 15 minutes. Reduce oven to 350°. Continue baking for 45-55 minutes. Test by knife coming out clean. Cool completely


1 cup firmly packed brown sugar
1 cup canned pumpkin
½ cup oil
½ cup apple cider
1 egg
1¾ cups flour
½ cup whole wheat flour
3 tsps. baking powder
1½ tsps. cinnamon
½ cup chopped, toasted pecans
½ cup seeded raisins

Preheat oven to 350°. Grease and flour the bottom only of a 9" x 5" loaf pan. Combine sugar, pumpkin, oil, cider and egg. Mix well. Add dry ingredients, stirring till moistened. Stir in pecans and raisins. Pour into pan. Bake 55-65 minutes. Test with toothpick. Cool 10 minutes. Remove from pan. Cool completely


2 cups flour
2 tsps. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsps. cinnamon
2 cups sugar
4 eggs
2 cups pumpkin
1 cup oil (omit if you want a crispy bar)

Thoroughly mix all ingredients. Bake in greased 9" x 13" pan at 350° for 30 minutes.

3 ozs. cream cheese, softened
¾ stick butter, softened
1 tbsp. milk
1 tbsp. vanilla
1¾ cups powdered sugar

Mix all ingredients together and frost completely cooled bar.


1 cup oil
4 eggs
2 cups pumpkin
2 cups sugar
2 cups flour
2 tsps. baking powder
2 tsps. baking soda
¼ tsp. cloves
2 tsps. cinnamon

Combine all ingredients. Beat till smooth. Pour into a greased 12" x 18" pan. Bake at 350° for 20 minutes. (Recipe may be reduced to half, using a 9" x 13" pan.)

3 ozs. cream cheese
1 stick butter
2 cups powdered sugar
2 tsps. vanilla

Cream till smooth, Frost bars.


2 layer spice cake mix, use dry
1 (16 oz.) can pumpkin
1½ sticks butter or margarine
1 or more cups chopped pecans

Mix canned pumpkin per directions for pie. Pour into greased  9" x 13" pan. Sprinkle dry cake mix on top. Drizzle melted butter over top. Sprinkle pecans on top. Bake at 350° for 1 hour.

Page 4 Top of Page


½ cup sugar
½ cup packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
¾ cup chopped, toasted pecans

3 tbsps. butter
½ cup packed brown sugar
¼ cup milk
2 cups powdered sugar

Preheat oven to 350°. Cream sugar, brown sugar and butter till light and fluffy. Blend in pumpkin, vanilla and egg. Add dry ingredients. Blend well. Stir in nuts. Drop by rounded teaspoons onto ungreased cookie sheet, about 2" apart. Bake for 10-12 minutes or till light golden brown around the edges. Remove cookies from cookie sheet and cool. Combine butter and brown sugar. Bring to a boil. Cook over medium heat, stirring constantly for about 1 minute till slightly thickened. Cool for 10 minutes. Add milk. Beat till smooth. Beat in powdered sugar till spreadable. Frost cookies. Allow frosting to set before storing.


2 cups flour
½ tsp. baking soda
¾ tsp. salt
¾ cup butter
¾ cup brown sugar
¾ cup white sugar
1 egg, beaten
2 tsps. orange juice
rind of 1 orange
1 cup chopped pecans

Combine flour, soda and salt. Cream butter, sugars. egg, juice and rind. Add dry mixture. Add nuts. Make two log rolls on wax paper. Chill for several hours. Slice thinly. Bake at 375° for 8-10 minutes.


In double boiler, melt 1 (6 oz.) package milk chocolate bits. Add 1 can sweetened condensed milk. Stir well over low heat, cooking for 10 minutes, stirring occasionally. Add ¼ tsp. salt, 1 cup seedless raisins and 1½ cups nuts. Stir and drop by teaspoonful on waxed paper. Refrigerate.


½ cup butter or margarine
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
½ tsp. almond extract
2 (1 oz.) squares, unsweetened chocolate, melted and cooled
2 cups flour
½ tsp. baking soda
¼ tsp. salt
¾ cup dairy sour cream
½ coconut
½ cup maraschino cherries, chopped & drained
½ cup chopped walnuts
1 cup coarsely chopped mushrooms

Cream butter and sugar till fluffy. Add eggs. vanilla and almond extract. Beat well. Stir in chocolate. Sift flour, baking soda and salt. Add to creamed mixture, alternately with sour cream. Mix well. Add remaining ingredients. Drop by rounded teaspoon onto greased cookie sheet. Bake at 350° for 12 minutes.


¼ cup oil
1½ cups sugar
1 egg
1 cup buttermilk
1 tsp. baking soda
½ tsp. salt
2 cups flour
1 tbsp. cinnamon

Mix everything except ½ cup sugar and cinnamon. Pour half of batter in greased loaf pan. Mix ½ cup sugar and cinnamon. Sprinkle half over batter. Then pour remaining batter on top. Sprinkle remaining sugar/cinnamon mixture on top. Bake at 350°. 50-60 minutes.


1 cup warm water
1 pkg. dry yeast
1 tsp. honey or sugar
1 tbsp. oil
½ tsp. salt
1½ cups whole wheat flour
1 to 1½ cups all purpose flour

Mix yeast and honey in warm water to dissolve. Let stand 5 minutes till yeast starts to work. Add oil, salt and whole wheat flour. Let stand 5-10 minutes. Add all purpose flour. Knead for 5 minutes. Let rise about 45 minutes. Will make 2 crusts. Can be frozen. Preheat oven to 450°. Roll out dough on pan. Bake for 7 minutes. Add toppings. Bake an additional 15 minutes.

Page 5 Top of Page


1 young wild goose (6-8 lbs. desired)
juice of 1 lemon
some salt, pepper & favorite seasonings
4-6 slices bacon
melted butter or drippings

¼ cup butter
¼ cup chopped onion
1 cup chopped tart apple
1 cup chopped dried apricots
3 cups soft bread crumbs
½ tsp. salt
¼ tsp. pepper

Rub cleaned goose inside and out with lemon juice and seasonings. Melt butter in heavy skillet. Sauté onion till clear. Spoon stuffing lightly into cavity. Close opening with skewers. Truss the bird. Cover breast with bacon slices and a cheese cloth soaked in melted fat. Place breast side up in roasting pan, Roast at 325°, allowing 20-25 minutes per pound, till tender. Baste frequently with drippings. If you're uncertain of age, add 1 cup of water to pan for the last hour of cooking and cover.


2 lbs. beef tenderloin roast
1 tbsp. oil
4 cups water
1 (10½ oz.) can condensed beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tsp. dried marjoram leaves
4 black peppercorns
3 whole cloves

Tie beef tenderloin roast with heavy string at 2" intervals. In Dutch oven, brown beef roast in oil over medium high heat till all sides are browned. Pour off drippings. Add water, beef broth, wine, garlic, marjoram, peppercorns and cloves. Bring to a boil. Reduce heat to medium low. Cover and simmer for 10 minutes per pound. Temperature will register 130°F Do not overcook. Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to "stand" 10 minutes before carving. During standing time roast will rise approximately 100° in temperature to 140° for rare.


3 cups ground green tomatoes

Boil tomatoes for 10 minutes. Add 2 cups sugar. Boil another 10 minutes. Add 1 pkg. raspberry gelatin. Pour into jars. Seal, Freeze or refrigerate.


2 lbs. beef chuck or stew meat, cut in 1" cubes
¼ cup flour
1½ tsps. salt
½ tsp. pepper
1½ cups beef broth
1 tsp. WOR sauce
1 clove garlic
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced
2 tsp. Kitchen Bouquet

Place meat in crockpot. Mix flour, salt and pepper. Sprinkle over meat. Stir to coat meat with flour. Add remaining ingredients. Mix well. Cover. Cook on low for 10-12 hours or cook on high for 4-6 hours. Stir before serving. Remove bay leaf.


2½ lbs. pork roast, cubed & browned
½-1 cup water
1 (#2) can pineapple, drained & reserve syrup
½ cup brown sugar
3 tbsps. cornstarch
¼ cup vinegar
2-3 tbsps. soy sauce
½ tsp. salt
½ cup onion, thinly sliced
1 green pepper, cut into strips

Combine water, pineapple syrup, brown sugar, cornstarch, vinegar, soy sauce and salt. Add to meat. Cook till thickened. Add pineapple, green pepper and onion. Cook 2-3 minutes. Serve over rice or Chinese noodles.


Cut 6 ozs. of mozzarella or Monterey cheese into 4 pieces. Cut each piece into 6 sections. Pour a small amount of milk in a saucer, just enough to dip cheese into. In a separate bowl, put 1 cup flour. In another bowl, 1 beaten egg. In another bowl, ¾ cup seasoned bread crumbs. Dip cheese in bowls, in given order. Freeze on cookie sheet for 25 minutes. Fry several sticks at a time for 30-45 seconds, in hot oil in deep fryer or saucepan. Can be frozen for a long period of time. Frozen sticks may take up to 60  seconds to cook.

Page 6 Top of Page

"GOOD FOR YOU" From St. Lukes Hospital ...


¾ cup oat bran
1 cup buttermilk
1 egg or equivalent egg substitute (2 egg whites)
1/3 cup brown sugar
1/3 cup vegetable oil
½ cup raisins
½ cup shredded carrots
1¼ cups all purpose flour
1 tsp. baking soda
¼ tsp. salt
1 tsp. nutmeg

In a bowl, combine bran, buttermilk, beaten egg, sugar, oil, raisins and carrots. Let stand 10 minutes Preheat oven to 425°. Lightly grease muffin tins. In a larger bowl, sift flour, baking soda, salt and nutmeg together. Make a well in the center and add the buttermilk bran mixture. Stir just enough to dampen the flour; batter should be lumpy. Do not over mix. Spoon batter into muffin tins, filling each three quarters full. Bake for 15-20 minutes or until tester comes out clean when inserted in center of muffin. NOTE: This recipe can be doubled if you wish to make a larger quantity of muffins. Baked muffins can be frozen if removed from tins, allowed to cool and wrapped in plastic or aluminum foil.
Yield., 1 dozen. Approx. cal serv: 1 muffin = 177

A low calorie, lowfat substitute for sour cream appropriate to use in dips, as a mayonnaise replacement or with the mustard as a sandwich spread.


1 cup lowfat cottage cheese
¼ cup lowfat yogurt
1 tsp. lemon juice

Place cottage cheese in strainer, rinse under running water and drain well. Put cottage cheese in blender or food processor and add yogurt and lemon juice. Blend very well until completely smooth. Texture will be creamy Chill well. With fresh ingredients this will keep up to two weeks in the refrigerator.
Per tablespoon: 15 calories, 0.3 grams fat.

TIP: Add bay leaves to flour to store over long periods.

For that special gathering, at this special time of year, a delicious entree with 1/3 the fat of the original recipe.


4 half chicken breasts, boned and skinned
2 tsps margarine
1 cup sliced mushrooms (¼ pound)
1 clove crushed garlic
½ cup dry white wine
½ tsp. salt
½ cup chicken broth
1 tsp. cornstarch
¼ cup light cream
2 tsp. lemon juice

Brown chicken breasts slowly on both sides in 1 tsp. of the margarine. Remove from pan, add second tsp. of margarine, mushrooms and garlic and stir until lightly browned. Return chicken to pan, add wine and salt. Simmer for about 10 minutes, until chicken breasts are done (when pierced with fork. juices should not be pink). Shake together chicken broth and cornstarch, add to pan juices and mix well. Boil 1-2 minutes until thick, stir in cream and heat briefly until sauce is thickened slightly. Add lemon juice to taste. Serves 4.
Per serving: 230 calories, 12 grams fat.


2 cups non fat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
4 tsps. dry onion flakes
1 tsp. thyme
1 tsp. basil
½ tsp. pepper

Mix all ingredients. Store in a container. Mix 4 tbsps. mixture with 1¼ cups water. This will equal 1 soup can. Should be cooked till smooth and thick. 1/3 less calories.


Melt ½ cup butter and cool to lukewarm. Mix 2 cups flour, 3 tsps. baking powder and ½ tsp. salt. Set aside. Beat 2 eggs until thick and ivory colored. Gradually add ½ cup sugar and ¼ cup of melted butter. Add dry ingredients alternately with ¾ cup milk. Blend well after each addition. Pour into 9" x 5" x 3" loaf pan, well greased on the bottom. Combine 1/3 cup sugar and 2 tsps. cinnamon. Sprinkle over batter. Pour rest of butter over batter Cut through batter several times with knife. Bake at 375°, 40-45 minutes or until golden brown.

Page 7 Top of Page

This delicious dip has beta carotene (Vitamin A) in the spinach, and will please the "waist watchers" too low in fat and calories!

½ cup plain lowfat yogurt
¼ tsp. prepared mustard
2 drops Worcestershire sauce
Pinch garlic powder
1 tsp. grated Parmesan cheese
¼ cup cooked chopped spinach

Combine all ingredients and stir well. Stir before serving. Makes ½ cup.

(Recipe from American Institute for Cancer Research)

A tasty and trendy appetizer.

3 large potatoes, about 4" long
1 tsp. margarine
1 tsp. oil
salt and pepper toppings

Bake potatoes until done. Cool and cut a lengthwise slice, ¼" thick at edges, from one side, then turn and repeat on the other 3 sides of each potato, for a total of 12 pieces. Centers will have extra potato pulp which can be scooped out after slicing to make skins of even thickness. (This much can be done ahead and skins can be set aside, tightly covered, until ready to top.) Cut each skin in half to make a total of 24 pieces. Stir fry skins in a mixture of margarine and oil until hot and crusty. Sprinkle with salt and pepper and add desired topping.

Tomato Pizza Topping:
¼ cup tomato sauce
1/8 tsp. dried oregano
½ cup grated lowfat cheese

Spread tomato sauce on skins, sprinkle oregano over sauce and top with grated cheese. Broil until cheese melts. Serve immediately
Per 6 skins: 35 calories, 2.3 grams fat.


Mix equal parts of Mock Sour Cream and Dijon mustard. Use in place of mustard and mayonnaise on sandwiches.
Per tablespoon: 14 calories, 0.5 grams fat.

The Glazed Apple Tart is a one crust pie especially appropriate for fall festivities.

Make a single crust pastry first.

1 cup all purpose flour
¼ cup oil
½ tsp. salt
2 tbsps. cold water

Mix flour and salt in bowl. Blend in oil with fork. Sprinkle water over mixture, mixing well. Shape into ball and chill. Roll out between wax paper If prebaked shell is needed, bake in a preheated oven at 450° for 10-12 minutes.

6 tbsp. sugar
1 tbsp. cornstarch
¼ tsp. ground cinnamon
6 cups (3-4) thickly sliced pared baking apples
1 tbsp. margarine
½ cup orange marmalade

Mix sugar, cornstarch, cinnamon and apple slices. Overlap apple slices in a circular pattern in prepared pastry. Dot with margarine, Cover with foil and bake at 400° for 45 minutes. Heat marmalade over low heat just until thin. Uncover tart and drizzle over apples. Continue baking tart, uncovered, for 15 minutes longer or until apples are tender. Cool. Makes 10 servings.

(Recipe from Diet for a Healthy Heart, Nabisco Brands, Inc.)

1 cup coarsely crushed Ritz crackers
¼ cup sliced toasted almonds, coarsely chopped
1 (21 oz.) can cherry pie filling
1 (16 oz.) can whole berry cranberry sauce
¼ tsp. cinnamon
1 cup whipping cream
2 tbsps. powdered sugar
½ tsp. vanilla
some sliced, toasted almonds for garnish

Combine crackers and ¼ cup almonds. Set aside. Combine pie filling, cranberry sauce and cinnamon. Mix well. Beat whipping cream till soft peaks form. Add sugar and vanilla. Beat till stiff peaks form. Cover the bottom of a 2 quart glass serving bowl with half the cracker mixture. Spoon halt the cherry mixture over crumbs. Spread half the whipped cream over cherries. Repeat layers. Garnish with almonds. Refrigerate overnight.

Page 8 Top of Page


3 qts. popcorn
1½ cups whole almonds
1 cup sugar
½ cup honey
½ cup light corn syrup
1 cup peanut butter
1 tsp. vanilla

Butter sides of 1½ qt. saucepan. Add sugar, honey and syrup. Boil, stirring constantly for 2 minutes. Remove from heat, stir in peanut butter, vanilla and nuts. Pour over popcorn, stir well. Let cool.


1 cup sugar
1/8 tsp. salt
½ cup light corn syrup

Combine in 2 quart glass bowl and microwave on high for 5 minutes. Stir in 1 to 1½ cups roasted soybeans and microwave 2 minutes and stir. Microwave at 1 minute intervals and stir until the syrup is lightly browned. Stir in 2 tbsps. margarine, 1 tsp. vanilla and 1 tsp. soda until light and foamy. Spread ¼ inch thick on buttered cookie sheet. Break up when cool. Makes 1 pound.


8 ozs. milk chocolate
1½ cups chopped peanuts
4 bananas, halved crosswise

In a small saucepan, over very low heat, melt chocolate, stirring constantly. Remove from heat. Put into a small dish. Insert wooden stick in bananas. Roll in chocolate, then peanuts. Place on baking sheet, lined with wax paper. Freeze till firm. Can be wrapped in plastic wrap. Keep in freezer for storing,

It just doesn't seem possible that it's time a again to wish each of you a happy and healthy holiday season, but as I gaze at the calendar and realize how few shopping and baking days there are left before Christmas, I know it's time. Gary Edwards, Steve Carpenter, Jerry Carr and myself included, thank each of you for listening to Open Line and for subscribing to the Bulletin. We appreciated your orders for the Silver Anniversary Cookbook, that we published in honor of this our 25th year on WMT and welcomed all of you that attended various Open Line remotes throughout the year. Thank you! It truly is an Open Line Family ... with each of you sharing your recipes, tips, hints, ideas and your valuable time. As many of you know, the originator of Open Line, Jim Loyd has retired from broadcasting and is no longer hosting the Sunshine Line. Jim and his family are planning a move out of state, I'm sure you join me in wishing Jim well in whatever he decides to do in the future. A reminder, that if you're planning a move, make sure you send us an address change. include your old address, as well as your new. Bulletins are not forwarded, they are returned to WMT. Therefore, without your address change, you could miss receiving one to two Bulletins before your new address is on file with our office. Thank you for your cooperation in this matter. From the WMT Stations, our staff and our board members, we wish you a safe, healthy and happy holiday season. We took forward to seeing or at least hearing from you in the coming year. Wishing you a Merry and a Happy ...

Sharon Kaye Reeves

Click here to go to the list of bulletins.

Top of Page