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The Holiday Issue! It's full of a variety of dishes for desserts, side dishes, party snacks, decorating ideas, and an interesting shopping list for gift giving.

We thought it would be more timely to share these with you in this issue, before the holidays, than after. Most of the recipes are family favorites new to the Open Line, along with some fresh ideas from the dieticians at St. Luke's, and a few items from last year.

I admit it seemed a bit odd talking about "Santa's Whiskers" and "Brandied Butter Wreaths" during some of those balmy Indian Summer days of October, but it should add some zest to your holiday entertaining, and fill your home with warm spice aromas.

This bulletin comes to you at such a special time of year, a time for family, laughter, love and sharing. As I reflect on our year on The Open Line, it has been just that with my radio family. My very best wishes to you for a blessed holiday filled with peace and happiness.

Gary Edwards


6 ozs. turkey breakfast sausage (85% lean)
8 slices day old bread, cubed
4 ozs. low fat cheese, grated
2½ cups skim milk
1/3 cup dry skim milk powder
4 tsps. margarine. polyunsaturated, melted
1 cup low cholesterol egg substitute
1 tsp. prepared mustard
1 tsp. minced onion

Brown turkey sausage and drain well. Toss together sausage, cheese and bread cubes in lightly greased 8 or 9" square pan. Combine skim milk, skim milk powder, margarine, egg substitute, mustard, and minced onion. Pour over bread mixture and cover. Refrigerate overnight. Bake at 325° for one hour, or until knife inserted in the middle comes out clean. Cut in 6 portions.


2 cups chocolate sandwich cremes, crushed
2 tbsps. butter, melted

3 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
4 eggs
1½ cups sour cream
1 tsp. grated lemon peel
1 tsp. vanilla

3 tbsps. cornstarch
2 (16 oz.) cans, pitted dark sweet cherries, undrained
½ cup brandy

Preheat oven to 350°. Combine crust ingredients: blend well. Press into bottom and ½-1" up sides of ungreased, 10" spring form pan. Beat cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add remaining filling ingredients. Blend well. Pour into the crust. Bake 50-60 minutes until cake is set. Cool cheese cake, refrigerate. In skillet. combine cornstarch and cherries. Cook over medium heat, until it boils and thickens, stir occasionally. Heat brandy until vapors are visible. Carefully ignite brandy with long handled match. Pour brandy on cherries and stir gently. Spoon over wedges of cheesecake.


1 lb. ground turkey
½ tsp. salt
½ tsp. pepper
½ tsp. paprika
1 tsp. ground sage
1 small onion, diced
½ cup dry bread crumbs
1 tbsp. oil

Mix all ingredients well in bowl. Chill overnight. Form into patties. Pan fry slowly until brown on each side. Yield: 8 patties. Per serving: 129 calories. 5 grams fat.

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1½ lbs. smoked turkey breast, cubed (95% lean)
8 ozs. Neufchatel cream cheese (4 oz. Ricotta)
3 tbsps. Chablis
2 tsps. finely grated onion
¼ tsp. white pepper
¼ tsp. celery seed
1/8 tsp. ground nutmeg
Parsley for garnish

Blend all ingredients except parsley. Chill overnight. Makes 2 ½ cups. 32 cal./tbsp.


¼ cup butter
2 lb. fresh mushrooms, cut in quarters
1 lb. chicken livers
1 clove garlic, finely minced
1/3 cup chopped onion
1 tsp. seasoned salt
1 tsp. paprika
1/3 cup dry white wine
1/8 tsp. dill weed
1/8-¼ tsp. hot pepper sauce
½ cup butter at room temperature

In skillet, simmer first 7 ingredients for 10 minutes. Add wine, dill weed, and hot pepper sauce. Cook an additional 10 minutes. Remove mushrooms, chop fine, and reserve. Put liver mixture in blender or sieve, blend until smooth. Blend in ½ cup butter. Add mushrooms. Mix well. Salt to taste. Chill overnight. Serve with rye bread or crackers.


1 cup light mayonnaise
1 cup non fat plain yogurt
1 bunch fresh spinach
1 cup chopped green onion
1 tsp. lemon juice
2-3 drops Tabasco
Ground pepper to taste
1 cup fresh parsley

Cut up spinach. Put mayonnaise and yogurt in blender. Add spinach and onion. Whirl for 2 minutes. Fold in the remaining ingredients. Chill. 36 calories/tbsp.


1 cup mayonnaise
2 tbsps. onion flakes
1 tsp. horseradish
1 tsp. curry powder
½-1 tsp. garlic salt
1 tsp. tarragon vinegar

Mix all ingredients. Keep refrigerated.


½ cup fine, dried bread crumbs
½ cup parmesan
1 tsp. dried basil
½ tsp. whole thyme
Dash of onion powder and pepper

Coat pan with vegetable spray. Cut 2 lbs. fresh chicken breasts in 1" and 4" pieces. Coat chicken in egg white with ¼ cup skim milk. Dip in crumbs. Bake at 400°. for 18 minutes. 50 cal./piece.


2 pkgs. oyster crackers
1½ cups oil
1 tsp. garlic powder
2 tsps. lemon pepper
2 tsps. dill weed
1 pkg. original Ranch Style Dressing mix

Mix seasonings in oil. Pour crackers in big paper bag. Pour oil on crackers. Stir gently. Close top. Shake occasionally for 1 hour Store tightly covered.


50 round snack crackers
2 cups peanut butter
3 blocks white chocolate some orange food coloring

Melt white chocolate in double boiler. Blend in food coloring. Spread about 1 tsp. peanut butter on cracker, top with another cracker, and dip in chocolate. Let set up on wax paper. Decorate with raisins or some dark chocolate. Could use some green food coloring in part of melted chocolate to make stems.


3 qts. popped popcorn

Boil for 3 minutes:
1 cup sugar
3 tbsps. water
3 tbsps. margarine or butter

Add some red food coloring. Mix sugar mixture with popcorn until coated. (It dries quickly.) Could make another batch with green food coloring. Mix the two colored batches together for serving.


Mix 1 pt. sour cream with a small can of green chili peppers. Add ½ tsp. crushed garlic. Prepare 1 pkg. of small flour tortillas. Let cool. Spread sour cream mixture over tortillas. Roll them up. Cut in 1" pieces. Use toothpicks to hold together. Dip in salsa.

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1½ cups flour
¼ cup sugar
¼ cup dark brown sugar
2 tsps. baking powder
¼ tsp. salt
1 tsp. ground cinnamon
1 egg, lightly beaten
½ cup unsalted butter, melted
½ cup milk
1¼ cups raspberries
1 tsp. lemon zest, grated

½-¾ cup chopped pecans
½ cup dark brown sugar
¼ cup flour
1 tsp. cinnamon
1 tsp. lemon peel, grated
2 tbsps. unsalted butter. melted

½ cup sugar
1 tbsp. fresh lemon juice

Preheat oven to 350°. Line 12 muffin cups with paper liners. Prepare batter. Sift together first 6 ingredients into medium bowl, making a well in the center. Combine egg, butter and milk. Pour in center of well. With wooden spoon, stir just until moistened. Quickly stir in raspberries and lemon peel. Fill each cup ¾ full.

Streusel Topping: Combine all ingredients. Sprinkle on top of each muffin. Bake for 20-25 minutes, until brown. For glaze: Mix sugar and lemon juice. Drizzle over warm muffins.


1¾ cups sifted flour
2 tsps. baking powder
1¼ tsps. salt
½ tsp. baking soda
1 cup finely cut pitted dates
¾ cup firmly packed brown sugar
¾ cup rolled oats, uncooked
1 tsp. grated lemon peel
1¼ cups buttermilk
2 eggs, beaten
¼ cup vegetable oil
½ cup nuts

Mix and sift flour, baking powder, salt and soda. Coat dates with 2 tbsps. of the flour mixture. Add dates, brown sugar, oats and lemon peel. Combine buttermilk, eggs and oil. Add all at once to flour mixture. Stir until dry ingredients are thoroughly moistened. Pour batter into greased 8 ½ x 4 ½" loaf pan. Bake at 375° for 55 to 60 minutes. Let stand 10 minutes before removing from pan. Store overnight before serving.


6 tbsps. jellied cranberry sauce
1 cup quick cooking rolled oats
1 cup milk
1 cup flour
½ cup firmly packed brown sugar
2 tsps. baking powder
l/4 tsp. salt
1/8 tsp. nutmeg
¼ cup butter, melted
1 egg

Preheat oven to 400°. Generously grease 12 muffin tins. Spread one heaping teaspoon of cranberries in each tin. Combine oats and milk. Let stand 5 minutes. Combine dry ingredients, mix well. Add butter and egg to mixture, beat well. Add to dry ingredients, mixing well until moistened. Fill tins 2/3 full. Bake 15-20 minutes or until light brown. Cool in tins for one minute. Invert on rack to finish cooling.


½ cup butter
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups flour
1 tsp. soda
1¼ cups nuts
¼ cup chocolate chips
¼ cup maraschino cherries

Cream butter and sugar and add beaten eggs, then mashed bananas. Sift flour, salt and soda together. Stir just to moisten and then stir in nuts, chocolate chips and maraschino cherries. Bake in a greased 9 by 5 by 3 inch loaf pan at 350° for about 40 minutes.


1. Non stick teflon cookware.
2. Gravy skimmer.
3. Frozen dessert maker
4. Loaf pan with drain holes.
5. Poultry shears.
6. Sharp knives.
7. Food processor, even have mini ones.
8. Vegetable steamer rack/bamboo steamer
9. Wok.
10. Drink maker
11. Meat tenderizer
12. Scale,
13. Wire grilling basket.
14. Microwave pop corn popper
15. Skewers for kabobs.
16. Homemade jelly jam, breads.

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½ cup shortening
1 1/3 cups brown sugar firmly packed
1 egg
2¼ cups sifted flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. nutmeg
1 cup grated and peeled apples
1 cup light raisins
½ cup apple juice
1 cup English walnuts, chopped

Cream shortening, sugar and eggs until light and fluffy. Sift dry ingredients and add to creamed mixture. Add remaining ingredients. Drop by level tablespoonfuls on greased cookie sheet. Bake at 350° for 12 minutes.

Caramel Frosting:
Melt ¼ cup butter and ¼ cup brown sugar. Cook for 3 minutes until sugar dissolves. Add ¼ tsp. salt, 1½ cups sifted powdered sugar, and 2 ½ tbsps. light cream. Spread on cooled cookies.


1 cup butter, softened
1 cup sugar
2 tbsps. milk
1 tsp. vanilla or rum flavoring
2½ cups flour
¾ cup finely chopped red & green cherries
½ cup pecans, finely chopped
¾ cup flaked coconut

In mixing bowl, cream together butter and sugar. Blend in milk and flavoring. Stir in flour, cherries, and pecans. Form dough into two, 8" rolls. Roll in flaked coconut, to coat evenly. Wrap in waxed paper or plastic wrap. Chill several hours. Cut into ¼" slices. Place on ungreased cookie sheet. Bake at 375° for 10-12 minutes, until edges start to brown. Makes 60.


1 cup butter
½ cup brown sugar
1 egg yolk
2 tsps. vanilla
2 cups sifted all purpose flour
1 cup chopped pecans

Cream butter and sugar until light and fluffy. Add egg yolk, vanilla, and beat thoroughly Add pecans, flour, and mix well. Use a teaspoon of dough per cookie and shape into balls on ungreased cookie sheets. Press each cookie gently with tines of a fork. Bake at 400° about 8 to 10 minutes or until delicately browned.


1 cup sifted powdered sugar
¼ cup butter or margarine
1 egg
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder

Cream together sugar and butter. Beat in egg and vanilla. Stir together flour and baking powder. Stir into creamed mixture. Divide dough in half. Chill. Roll half of dough 1/6" thick on lightly floured surface. (Keep remaining dough chilled). Cut to desired shapes with cookie cutters. Place on ungreased cookie sheet. Make a hole in each one so they can be hung on the tree. Bake at 375° for 6-8 minutes. Remove from pan. Repeat with remaining dough. Makes 48 medium sized cookies. (Decorate with your choice of icings or sugars),


2¼ cups flour
1/3 cup sugar
2/3 cup butter or margarine, softened
1 egg
1 tsp. nutmeg
¼ tsp. salt
2 tbsps. grated orange peel
2 tbsps. brandy
½ cup chopped maraschino cherries. drained

1¼ cups powdered sugar
1 tbsp. milk
1 tbsp. brandy
1/8 tsp. nutmeg

Some additional red and green cherries for garnish.

Grease cookie sheets. In 3 qt. mixing bowl, combine all cookie ingredients. except cherries. Beat at high speed, 1-2 minutes. Stir in cherries. Shape into balls. using 1 tsp. dough. Roll balls into strips. Form a circle. like a wreath, or like a candy cane. Place 2" apart on cookie sheet. Bake at 350° for 8-12 minutes. until edges are lightly brown. In small bowl, combine glaze ingredients. Dip cookies, while warm, in glaze. Decorate top with cherries to look like holly.

(Refrigerator Cookies)

1 lb. butter
1½ cups sugar

Cream together. Add 3 cups flour, combine with creamed mixture. Add 1 cup sesame seeds, 2 cups flaked coconut, and ½ cup almonds. Stir. Divide dough into thirds. Make into 2" roll. Wrap in wax paper Chill several hours. Cut in slices. Bake on ungreased sheets at 300° for 25-30 minutes. Makes 6-7 dozen.

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1 (8 oz.) pkg. cream cheese, softened
¼ cup sugar or honey
½ tsp. vanilla
1 egg, slightly beaten
1 unbaked pie shell (deep)
1¼ cups canned pumpkin
1 cup evaporated milk
2 eggs, beaten
¼ cup brown sugar, packed
¼ cup white sugar
¼ tsp. salt
¼ tsp. nutmeg
½ cup chopped pecans
2 tbsps. butter, softened
2 tbsps. all purpose flour
2 tbsps. brown sugar

In small mixing bowl, beat together first four ingredients until smooth. Pour into crust. Chill for 30 minutes. Combine remaining ingredients, through pecans. Pour over chilled mixture. Cover edges with foil. Bake at 350° for 25 minutes. Combine rest of ingredients. When pie is done baking, sprinkle crumbly mixture on top. Bake an additional 15 minutes. Test with knife. Cool.


1 pkg. yellow cake mix, minus 1 cup
½ cup margarine, melted
1 egg

Combine and press into greased. 9 x 13" cake pan.

3 cups pumpkin
2½ tsps. pumpkin pie spice
½ cup brown sugar
2 eggs
2/3 cup milk

Mix all ingredients until smooth. Pour over crust.

¼ cup margarine
1 cup cake mix
¼ cup sugar
1 tsp. cinnamon

Combine and sprinkle over filling. Bake at 350° for 4 minutes until knife comes out clean. Serve with ice cream or whipped cream.


1 stick margarine
1 cup flour
Pinch of soda or baking powder
1 pint cream
4 cups flour

Cut margarine into the 1 cup flour. Add pinch of soda or baking powder. Stir in cream and 4 cups flour. Roll into strips 6 inches wide and ¼ inch thick. Roll in sugar. Cut in strips ½ inch wide. Form into bows. Dip in sugar. Bake 10 to 15 minutes at 400° on ungreased sheets.


2 envelopes unflavored gelatin
¼ cup sugar
1 qt. eggnog
1 cup heavy cream, whipped until stiff
1 Brazil nut chocolate crust

In top of double boiler, stir together gelatin and sugar Stir in 1 cup eggnog. Cook and stir constantly over boiling water until gelatin is dissolved. Remove from heat. Stir in remaining eggnog. Chill until thickened. Strain out lumps. Beat until fluffy and uniform in texture. Fold into whipped cream. Chill a few minutes until a little of mixture mounds when lifted and drops back with spoon. Turn into crust. Chill until set. Cover and refrigerate several hours.

1 cup finely ground Brazil nuts
2 tbsps. sugar
¼ cup chopped chocolate chips

In a 10" pie plate, mix nuts, sugar. and chips. Press mixture onto bottom and sides. Bake at 300° for 15 minutes. Remove from oven and cool. Add the filling. Before serving, top with half cup of whipped cream flavored with 1 tbsp. powdered sugar and ½ tsp. vanilla. Garnish the cream with cherries & nuts.


2 eggs
1 cup sugar
2 cups dairy eggnog
1½ cups whipping cream
2 tsps. vanilla extract
1 tsp. rum extract
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt

Beat eggs until foamy. Gradually add sugar. Beat until thickened. Add remaining ingredients; mix well. Chill 1 hour. Churn freezer according to manufacturer's instructions. After freezing. transfer to plastic container. Let set (ripen) in freezer at least 2 hours before serving. Makes ½ gallon.


Mix 2 cups molasses with 2 tbsps. baking soda. Set aside. Mix 2 cups shortening, 2 ½ cups sugar. And cream together. Add molasses mixture. Mix well. Add 2 cups cold coffee. Add 2 tsps. cloves, 2 tsps. cinnamon and 2 tsps. ginger. Mix well. Add enough flour (10-12 cups) to make dough stiff enough to roll out. Cut into shapes. Bake at 350° for 10-15 minutes. Makes 12-14 dozen.

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"GOOD FOR YOU" from St. Luke's Hospital

2 medium apples, peeled, cored, cut into pieces
1¼ cups cranberries
2 eggs
½ cup cooking oil
1 tsp. vanilla
1 cup quick cooking rolled oats
1 cup sugar
1 2/3 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
1/3 cup finely chopped walnuts

In a blender container (or food processor bowl with steel blade) process apples, cranberries, eggs, oil, and vanilla till fruit is finely chopped. Combine oats, sugar, flour, soda, cinnamon, and salt. Stir in fruit and walnuts. Pour into greased and floured 13 x 9 x 2" pan. Bake at 350° for 40 minutes or until cake tests done. Cool on wire rack. If desired, top each serving with whipped topping and pieces of apple. Yield: 16 servings.


1/3 cup reduced calorie mayonnaise
2 tbsps. all purpose flour
1 cup skim milk
2 tbsps. grated parmesan cheese
¼ tsp. salt
¼ tsp. pepper
3 eggs, separated
3 cups chopped. cooked chicken or turkey breast  (skinned before cooking, cooked without salt)
½ cup chopped green onion
¼ cup chopped celery
¼ cup chopped green pepper
1 (2 oz.) jar diced pimento, drained
Vegetable cooking spray

Combine mayonnaise and flour in a large heavy saucepan: stir until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add milk; cook over medium heat. stirring constantly, until thickened and bubbly. Remove from heat. Stir in cheese, salt and pepper. Beat egg yolks until thick and lemon colored. Gradually stir ¼ of hot cheese sauce into yolks; add to remaining sauce, stirring constantly. Add chicken, onion, celery, green pepper, and pimento; mix well. Beat egg whites (at room temperature) in a medium bowl until stiff, but not dry; gently fold into chicken mixture. Spoon mixture into a 9" square baking dish coated with cooking spray. Bake at 350° for 35 minutes or until puffed and golden brown. Serve immediately Yield: 6 servings. Source: American Heart Association's Healthy Holiday Cookbook.


1 egg white
1 tbsp. water
2 cups whole blanched almonds
2 tsps. chili powder
½ tsp. ground cumin
½ tsp. red pepper
¼ tsp. salt
vegetable spray

Beat egg white and water in medium bowl until foamy (This works best if at room temperature). Add almonds. tossing gently to coat. Combine chili powder, cumin, red pepper, and salt; stir well. Add to almonds, tossing well to coat. Spread almonds in a single layer on a baking sheet coated with cooking spray. Bake at 275° for 45 minutes. Transfer almonds to wax paper to cool. Break almonds apart, and store in an airtight container. Yield: 22 appetizer servings of 10 almonds each. Source: Cooking Light. Per serving: 79 calories, 7 grams fat.


¼ cup, plus 1 tsp. sugar
¼ cup unsweetened cocoa
1 cup water
4 cups skim milk
¼ cup, plus 1 tbsp. peppermint schnapps
½ tsp. vanilla extract

Combine sugar and cocoa in medium saucepan, stirring well. Stir in water, and bring to a boil. Add milk, and reduce heat to medium. Cook, stirring constantly, until thoroughly heated. Remove from heat; stir in schnapps and vanilla. Beat at medium speed in an electric mixer until frothy. Serve immediately. Yield: 6 cups.
Per serving: 149 calories, 0.8 grams fat per serving.


1 (10 oz.) pkg., frozen, chopped spinach
¼ pkg. dry vegetable soup mix
1 ¾ cups plain low fat yogurt
¼ cup imitation mayonnaise
1 (8 oz.) can water chestnuts, drained and chopped
2 tbsps. chopped chives or green onions

Thaw spinach, drain and squeeze until fairly dry. Stir dry soup mix before measuring, to ensure that it is evenly mixed. Mix all ingredients together when spinach is ready. Chill and serve with raw vegetables. Makes 4 cups. NOTE: For an unusual serving dish, slice top off a round loaf of unsliced sourdough bread and hollow out inside. Fill with cold dip. Save insides to use for bread crumbs, or cube and use for dipping. Source: New American Diet.

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2 cups sugar
½ cup water
¼ cup light corn syrup
1 cup butter or margarine
1¾ cups finely chopped, blanched shelled almonds
1¼ cups grated milk chocolate
1 cup finely chopped walnuts

Cook sugar. water, corn syrup. margarine or butter, and almonds in a large heavy frying pan over medium heat stirring constantly, until a teaspoon of syrup dropped into cold water forms a brittle mass (285°). At the end of the cooking time, syrup will be thick and amber in color. Be careful not to let it scorch. Keep heat low. Pour at once into jelly roll pan (15 x 10 x 1"), spread evenly. Cool 5 minutes, then sprinkle grated milk chocolate in even layer on top. When heat melts chocolate, spread it smoothly over candy. Pat finely chopped walnuts in even layer on top of chocolate. Cool candy completely, then break into pieces, like peanut brittle. Store in cool place. Makes about 2 pounds of crunch.


1 cup, plus 2 tbsps. granulated sugar
½ lb. butter
¼ tsp. salt
4 ozs. milk chocolate, melted
2 ozs. coarsely chopped almonds

Put the sugar, butter and salt into a large, heavy skillet. Cook over medium high heat, stirring constantly until it reaches the hard crack stage, 300-310° on a candy thermometer. Pour into a heavily buttered 8" square pan. Let cool. Remove from pan (it will just drop out) and spread with the melted chocolate. Sprinkle with almonds, pressing them into the chocolate. Break into pieces. Makes about one pound.


3 cups sugar
½ cup water
½ cup orange juice
12 oz. pkg. real semi sweet chocolate pieces
1 tbsp. grated orange peel
2 cups coarsely chopped walnuts

In 3 qt. saucepan, combine sugar, water and juice. Put on medium heat, stir until sugar dissolves. Cool syrup, while stirring, until 234°, softball stage. (Test with candy thermometer.) Remove from heat. Add chocolate, stir until well blended. Stir in orange peel and walnuts. Line a small Pyrex pan with foil. Spread candy onto foil. Chill until set. Turn out of pan. Peel off foil. Cut into squares or bars. Keep covered in cool, dry place.


1 cup finely crushed ginger snaps
1 cup finely chopped nuts (pecans)
1 cup powdered sugar
2 tbsps. dry cocoa powder
1½ tbsps. light or dark corn syrup
1/3 cup rum

In bowl, combine first four ingredients. Add syrup and rum. Mix well. By level tablespoon, roll into a ball. Roll in granulated or powdered sugar. Place on wax paper on cookie sheet, let dry a couple hours. If too moist roll in sugar again. Store in tightly covered container


3 cups vanilla wafer crumbs
1½ cups chopped nuts
5 tbsps. bourbon
1 cup powdered sugar
3 tbsps. White Karo syrup

Combine ingredients. Roll in small balls and dip in powdered sugar. Makes 50 to 60 balls. Do not bake. Store in air tight containers.


2 cups sugar
1 cup light corn syrup
½ cup water
½ tsp. anise extract
½ tsp. red food coloring

Cook sugar, syrup, and water to hard crack stage. Remove from heat and when bubbling stops, add anise extract and food coloring. Pour into buttered dish.


1 cup semi sweet real chocolate chips
1 cup brown sugar, packed
1/3 cup vegetable oil
2 medium eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup finely chopped nuts (pecans)
½-1 cup sifted powdered sugar

Preheat oven to 350°. Melt chips and combine with sugar and oil. Add eggs, one at a time, beating well after each. Add vanilla. Sift together dry ingredients. Stir in nuts. Add to first mixture and mix well. Chill dough till firm. Place powdered sugar in shallow dish. Drop by teaspoonfuls or balls into powdered sugar. Cover completely and place on greased cookie sheet 2 inches apart. Bake 10-12 minutes. Cool on rack. Makes 4 dozen.

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1 quart club soda
1 quart dry white or red wine
ice cubes
lime or lemon wedges

Mix soda and wine. Add ice and garnish with lime or lemon wedges. Yield: 8 servings. NOTE: May be served in pitcher or punch bowl, as well as an 8 oz. glass. Per serving: 87 cal. 12 Na, 3 Cho, 133 K, 9 g. alcohol One 8 oz. Serving, 2 fat exchanges.


2 cups strong tea
1 small can frozen lemonade
1 small can frozen orange juice
1½ cups sugar
2 qts. water
1 stick cinnamon

Prepare 2 cups strong tea. Add all the remaining ingredients. Serve in a large punch bowl over ice, with orange and lemon slices.


1 cup salt
2 cups flour
1 cup water

Blend together, a little at a time. Knead for 7-10 minutes. until firm, on floured board. Roll out to ¼ inch thickness. Cut in shapes. Make the hole to hang. Designs can be added with glaze or paints. Bake before decorating at 325° for 30 minutes, until hard. Tap with a spoon for testing.


3 cups cranberry or cran-apple cocktail
2 tbsps. honey
4 sticks cinnamon
8 whole allspice
8 whole cloves lemon, orange, lime, or apple slices for garnish

Combine all but fruit slices in 4 cup measurer. Micro cook on high for 3-5 minutes. Strain. Pour in serving  cups.

"We sure wish we'd had the November/December Bulletin before Christmas, so we could have tried all the good recipes." Well, that was Gary's and my goal this year, to bring you this holiday Open Line Bulletin prior to Christmas ... right in the midst of the baking season. We are very confident you'll be using these recipes for years to come, and one good reason why is that the recipes are from years past and already favorites in many families. Along with the favorites from years gone by, we've tried to include any holiday recipes called in before our  printing deadline.

Our thanks to Direct Mailing and Printing for arranging their production schedule to meet WMT's needs, and to St. Luke's for their early entries. Also, our thanks to the hundreds of you who purchased gift subscriptions for family members and friends. Just a reminder, their first issue will be the January/February 1990, and that issue will be packed with more good holiday recipes that come to us after our printing deadline. We always suggest you tuck them away for later use. Wishing you a season bright with memories and a home warm with love. Happy Holidays!

Sharon Kaye Reeves

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