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Here's our holiday bulletin ... and I trust you'll find a recipe or two that will turn some heads at your table this holiday season.

My wife Anne and I would like to pass along to you and your family warm holiday greetings to last the whole year through. Merry Christmas, Happy New Year, and Happy Birthday if that applies. See you in 1991.

Dwayne Schmidt


2 cups fresh pumpkin puree
1 cup sugar
3 tsps. pumpkin spice
1¾ cups undiluted evaporated milk
2 eggs

Mix all ingredients together and stir until smooth. Pour into unbaked 9" pie shell. Bake at 425° for 15 minutes; then lower heat to 350° and bake for 45 minutes, or until inserted toothpick comes out clean.


4 eggs
2¾ cups sugar
2 cups pumpkin
2/3 cup dates, cut up
2/3 cup water
2/3 cup margarine or butter
3 1/3 cups flour
2 tsps. soda
½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
2/3 cup nuts

Combine dates, water and margarine. Simmer till margarine melts. Set aside to cool. Beat eggs, sugar and pumpkin. Combine with date mixture. Sift dry ingredients together and add to mixture. Fold in nuts. Pour into 2 large or 3 medium well greased loaf pans. Bake 350° for 1 hour.


1½ cups pumpkin
½ cup sugar
¼ cup honey
2 slightly beaten eggs

¼ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
¼ tsp. nutmeg

Add :
2/3 cup sweetened condensed milk
1 cup water

Mix ingredients thoroughly and pour into an uncooked 10" pie shell. Bake at 425° for 15 minutes; reduce heat to 350° and bake an additional 45 minutes. Tests done when inserted knife comes out clean.


¼ cup butter
1¼ cups ginger snap cookies, crushed

Melt butter in sauce pan and mix in ginger snaps. Press into ungreased 9x9" pan. Bake at 350° for 10 minutes.

2 (8 oz.) pkgs. cream cheese, softened
2/3 cup granulated sugar

Mix together and add 2 unbeaten eggs and stir till blended.

Mix in:
1 (14 oz.) can pumpkin
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. salt

Pour into crust and bake at 350° for 50-60 minutes till firm. Chill. Garnish with whipped cream and chocolate curls.


1 cup sugar
1 cup light corn syrup
1 (3 oz.) pkg. gelatin, your choice flavor and color

Bring ingredients to a boil. Pop 1 cup corn and pour hot syrup over popped corn. Form into balls.

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1 cup margarine
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsps. vanilla
2½ cups flour
¾ cup cocoa
1 tsp. soda
48 Rollo caramels
1 cup chopped pecans
1 Tbsp. sugar
1 cup vanilla coating wafers or chopped almond bark

Combine flour, cocoa, and soda. Set aside. Cream margarine and both cups of sugar. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. Chill dough 1 hour. Combine 1 Tbsp. sugar with remaining pecans. Turn dough out on waxed paper and divide into 4 equal sections. Divide each section into 12 balls. Enclose 1 Rollo candy into each ball, covering well. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 8-10 minutes. Let cool and drizzle with melted vanilla coating wafers or almond bark.

We regret this recipe was omitted in our July/August issue that featured the recipes from the Ox Yoke Inn Golden Anniversary Recipe Contest. One more dessert just in time for the holidays!

Agnes Robertson, Waterloo, IA.

2¼ cups finely crushed vanilla wafers
1 stick melted margarine
3-5 bananas
2¼ cups crushed, lightly sweetened strawberries
14 oz. can sweetened condensed milk
¼ cup lemon juice
1 cup well drained, crushed pineapple
8 oz. carton whipped topping
½ cup flaked coconut
¼ cup chopped pecans
¼ cup cut up, well drained maraschino cherries chocolate topping, optional

Combine crumbs and margarine. Press in bottom of a 9x13x2" pan. Chill for at least one hour. Slice bananas over crust and arrange evenly. Spoon strawberries over bananas. Combine condensed milk and lemon juice until thickened, spoon over strawberries, spoon on drained pineapple, and top with whipped topping. Sprinkle with coconut and nuts. Garnish with cut up cherries. Refrigerate 6-8 hours or overnight. Cut into squares and serve. Chocolate topping may be drizzled over each serving, if desired. Serves 18-24.


Line two baking sheets with waxed paper Line a loaf pan with foil. Melt a 12 oz. package semi sweet or milk chocolate chips with 1 Tbsp. vegetable shortening (not oil). Melt till smooth and pour in loaf pan. Refrigerate till firm in center or about one hour (Not too firm.) Turn onto board. Cut in half lengthwise. Then cut crosswise in four bars (the same width as vegetable peeler), Scrape peeler lengthwise across bars forming curls. Lift curls off blade with wooden pick and set on waxed paper. Refrigerate 30 minutes before serving. NOTE: Double the recipe to cover an entire cake.


3 cups flour
1 cup sugar
1 tsp. soda
½ tsp. salt
1 cup peanut butter, any kind
1 cup shortening
½ cup light corn syrup
2 Tbsps. milk

Mix dry ingredients together and cut in shortening and peanut butter. Blend in syrup and milk. Shape dough into two rolls, any size. Wrap in waxed paper and place in refrigerator overnight. To bake, slice into ¼" thick slices. Place a slice on an ungreased cookie sheet, place about ½ teaspoonful of peanut butter on slice. Top with another slice. Edges do not need to be sealed. Bake at 350° for 12 minutes. Makes about 4 dozen.


2 ozs. margarine or butter cut up
2/3 cup water
2/3 cup flour
2 eggs, beaten

Filling :
2/3 cup cream
1½ cups raspberries
sugar to taste

6 ozs. chocolate
2 Tbsps. butter

Place margarine and water in pan. Bring to a boil. Remove from heat. Add all of the flour at once. Beat with wooden spoon. Form a ball. Let cool. Whip eggs into pastry till glossy Put paste into piping bag with large muzzle. Pipe 3" lengths onto greased baking sheet. Bake at 400° for 25 minutes or till golden brown. Remove from oven and slit sides several times to allow steam to escape. Return to oven to dry. Then cool on wire rack. Whisk cream till stiff. Fold in raspberries and sugar. Spread into eclairs. Melt chocolate and butter. Drizzle over eclairs.

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(without eggs)

½ cup softened butter or margarine
1 cup packed brown sugar
1 cup unsweetened applesauce
1½ cups flour
1 tsp. baking soda
1 tsp. cocoa
½ tsp. ground cinnamon
1 cup raisins
½ cup chopped nuts

In a bowl, cream butter and brown sugar till fluffy. Add applesauce. Sift dry ingredients; add raisins and nuts. Combine both mixtures and beat well. Pour into a greased and floured 9x9" pan. Bake in preheated 350° oven for 40 minutes or till tests done. (Doubling recipe is NOT recommended.)


1 cup granulated sugar
¼ cup shortening
1 egg

Cream together the above ingredients and add the
1 cup flour
¼ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. soda
2 cups fresh cut apples
¼ cup nuts

Combine well. Bake in a greased 9x9" pan at 350° for
30-45 minutes.
¾ cup granulated sugar
¾ cup brown sugar
2 Tbsps. cornstarch
2 Tbsps. butter or margarine
pinch salt
1 tsp. vanilla

Mix together topping ingredients. Then, pour 1 cup boiling water over mixture and cook till thick. Serve over pudding.


Blend together:
¾ cup soft shortening
1 cup brown sugar
1 egg
¼ cup molasses

Sift and stir in:
2¼ cups flour
2 tsps. soda
¼ tsp. salt
½ tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough and roll into walnut size balls. Dip tops in sugar and place sugar side up on greased baking sheet, about 3" apart. Sprinkle each cookie roll with 2-3 drops of water to produce crinkled surface. Bake at 375°, till set, but not hard, about 10-12 minutes.


2 eggs, beaten
1/3 cup margarine
½ lb. dates, finely cut
1½ cups Rice Krispies
½ cup nuts
1 tsp. vanilla

Combine first 3 ingredients over low heat till boiling. Boil 2 minutes. Remove from heat and add remaining ingredients. Cool. Shape into balls. 78 Calories each.


1 cup margarine or butter
1½ cups sugar
2 eggs
1 tsp. vanilla
8 tsps. milk
3¼ cups flour
1 tsp. salt, optional
¾ tsp. soda
2 cups chopped dates
1 cup chopped nuts

Mix flour, salt and soda together. Drop in dates and nuts to coat. Cream butter and sugar. Add eggs, milk and vanilla. Add dry ingredients to mixture and mix well. Drop by teaspoonfuls on greased cookie sheets. Bake at 375° for 10-15 minutes. Makes 6 dozen.


1½ cups quick oats
½ cup flaked coconut
½ cup chopped walnuts
½ cup flour
¾ cup brown sugar
½ cup margarine
2 Tbsps. honey

Combine oats, coconut, and flour in a large bowl. In heavy pan, mix brown sugar, margarine and honey. Bring to a boil, and pour over dry mixture. Press 1 tablespoon of mixture into greased 1¾" muffin cups. Top with candied cherries and allow to cool 10 minutes in the pan. Remove from pan and allow to cool completely. Makes 3 dozen.


32 large marshmallows
1 can drained. crushed pineapple
½ pint whipping cream
4 ozs. pecans
1 box vanilla wafers

Cut up marshmallows Pour pineapple over them. Mix and chill 1 hour. Whip the cream, chop the nuts and combine. Fold into marshmallow/pineapple mixture. Chill 1 hour Roll into balls. Roll balls in crushed vanilla wafers.

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1 (10 oz.) pkg. frozen chopped broccoli
1 egg, slightly beaten
1 lb. can cream style corn
1 Tbsp. chopped onion
½ tsp. salt
pepper to taste
3 Tbsps. melted butter
1 cup seasoned bread stuffing

Pour boiling water over broccoli and drain once. Mix first six ingredients. Melt butter and add bread stuffing. Reserve ¼ cup butter mixture. Pour remainder over broccoli and toss. Place in greased dish and top with reserved butter mix. Bake at 350° for 30-40 minutes.


4 med. zucchini, sliced lengthwise in ½" thickness
1 cup carrots, shredded
½ cup onion, chopped
6 Tbsps. butter or margarine
2½ cups herbed stuffing cubes
1 can condensed cream of chicken soup
½ cup sour cream

Cook zucchini in lightly salted, boiling water till tender. Drain. In skillet, cook carrots and onions in butter, till tender. Remove from heat and stir in stuffing cubes, soup and sour cream. Mix and gently stir in zucchini. Turn into 1½ qt. greased casserole. Sprinkle grated parmesan or cheddar on top. Bake at 350° for 30-40 minutes.


½ cup chopped onion
2 Tbsps. butter or margarine
4 med. potatoes, diced
1½ tsps. salt
¼ cup flour
1½ tsps. paprika
1 cup sour cream
2½ cups milk

Cook onion in butter till tender. Add potatoes, salt, and 1 cup water. Cover and cook 15 minutes or till tender. Blend flour, paprika and sour cream till smooth. Stir into potato mixture. Add milk. Heat to boiling, stirring constantly. Cook 1 minute. Season and serve.

(Green or Jalapeno)

Clean, seed and cut peppers in ½" strips. Pack tightly in jars. Add to each jar:
1 red hot pepper and 2 buds of garlic.
2 qts. vinegar
1 qt. water
1 cup canning salt

Boil and pour over pepper. (1½ times the brine = 12 pints) Refrigerate.


2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
¾ cup buttermilk
½ cup honey
2 Tbsps. vegetable oil
1 egg, beaten
½ cup chopped plums (canned or fresh)
½ cup chopped walnuts

Combine first six ingredients. Combine buttermilk, honey, oil and egg. Mix till well blended. Stir into flour mixture. Fold in plums and nuts. Mix well. Pour into a greased and floured 8½x4½x2½" loaf pan. Bake at 325° for 50-55 minutes, or till tests done. For muffins: Fill 12 muffin cups, ¾ full and bake at 325° for 30 minutes.


3 cups flour
1 cup butter
½ cups sugar
½ tsp. salt
2 eggs, beaten
1 cup milk
1 pkg. cake yeast

Mix flour, butter, sugar, and salt as you normally would for pie crust. Add the beaten eggs. Dissolve yeast in milk and add to egg mixture. Add another cup of flour and turn into dough. Set in cool place overnight. The next day. divide dough into five equal parts and roll each into 9" diameter. Cut each roll into eight equal pieces and brush with melted butter. Roll from wide end and place in greased pan and let stand for one hour Bake 15-18 minutes. (Original recipe didn't say at what temperature.)


2 Tbsps. melted butter or margarine
2 Tbsps. honey
2 tsps. minced garlic
1 tsp. ground red pepper
1 tsp. ground ginger
1 tsp. salt
1 lb. raw skinned peanuts

Preheat oven to 325°. Combine all ingredients (except peanuts) in medium bowl and mix well. Add peanuts and stir well. Spread in shallow pan and roast for 25 minutes, stirring once or twice. Allow to cool. Makes 3 cups.

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Our thanks to Joyce Binning and the Iowa Pork Producers Association for sharing some of their newer recipes. For more recipes write to Joyce at PO. Box 71009, Clive, lowa 50325-0009


4 chops, 1¼-1½" thick
1½ cups apple cider or juice
¼ cup lemon juice
½ cup soy sauce
2 Tbsps. honey
1 clove garlic, minced
¼ tsp. pepper

Combine and mix well all ingredients, except chops. Place chops in a shallow dish, pour marinade over chops. Cover and refrigerate 4-24 hours. Drain chops, reserving marinade. Grill chops for 15-18 minutes, turning once, and basting occasionally with marinade.


4 bread slices
1 stick margarine
3 Tbsps. flour
2 cups asparagus juice and milk
2 or 3 slices American cheese, shredded
1 large can and 1 small can asparagus, drained and reserve juice
4 hard boiled eggs

Cube or crumble bread. Melt margarine and pour ¼ over bread cubes. Add shredded cheese. Grease a 2½ quart casserole dish. Layer dish with asparagus and sliced hard boiled eggs. Make white sauce with flour, asparagus juice (and enough milk to make the 2 cups) and remaining butter. Pour half of white sauce over eggs. Repeat layers. Cover with additional crumbs. Bake at 350° till it bubbles.


1 (20 oz.) can crushed pineapple, drained
8 eggs, lightly beaten
3 cups shredded Monterey Jack cheese
2 cups small curd cottage cheese
½ cup flour
1 tsp. baking powder
½ tsp. salt
1 (4 oz.) can chopped green chilies
2 cups diced, cooked chicken
2 Tbsps. butter
1/3 cup grated Parmesan cheese

Blend first 8 ingredients together. Melt butter in shallow 3 quart baking dish. Pour mixture into dish. Add chicken. Sprinkle with Parmesan cheese. Bake at 350° for 40-45 minutes.


1 (10 oz.) pkg. frozen chopped broccoli or broccoli cuts
1 (8 oz.) can cream style corn
1 (8 oz.) can whole kernel corn, drained
1 (10¾ oz.) can cream of chicken soup, undiluted
2 cups cooked cubed chicken or turkey
2 Tbsps. butter or margarine
1 cup crushed cheese or chicken flavored crackers (your choice)

Cook broccoli by cutting a hole in the box and cook in microwave oven about 4 minutes on FULL POWER or until partially cooked. Drain. Combine broccoli, both types of corn, soup and chicken in a 2 quart casserole or an 8x12" glass pan. Melt butter in small bowl for 30-45 seconds. Sprinkle crumbs over chicken mixture. Cook, uncovered, 8-10 minutes or until bubbly.


1 Tbsp. butter or margarine
1½ lbs. turkey slices or tenderloins (about 4)
¼ cup chopped green onion
1 can cream chicken soup
¼ cup water
freshly ground pepper
1 cup (4 ozs.) Swiss cheese, shredded

Melt butter Add turkey and brown on both sides. Add onion and sauté 1-2 minutes. Combine soup and water season with pepper. Reduce heat to simmer and pour soup over turkey. Cover and simmer 20 minutes. Place turkey on serving dish. Add cheese and heat till melted. Pour sauce over turkey and serve.

(Iowa Sheep Industry)

1 lb. boneless leg of lamb or shoulder (cut in thin strips)
2 Tbsps. oil
1 cup green pepper strips
¾ cup onion slices
¼ lb. Velveeta Mexican cheese, cubed (mild or hot)
1 cup chopped tomatoes
4 (8") flour tortillas

Sauté lamb in oil until pink and almost cooked. Add green pepper and onions. Mix lightly. Cook over medium heat 5 minutes or until meat is cooked. Add Velveeta cubes and stir until melted. Fill each tortilla with ¼ of the mixture. Top with tomatoes. Serves 4.


1 cup flour
½ cup salt
1 Tbsp. powdered alum
1 Tbsp. salad oil
¾ cup boiling water

Stir and knead. Add food coloring and put in air tight container. *NOT TO BE EATEN

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


A delicious non alcoholic low calorie alternative to the fat and calorie laden holiday eggnogs.

1 cup non fat dry milk powder
½ cup water
24 packets of Equal or powdered low calorie sweetener equivalent to 1 cup sugar
1 tsp. brandy extract
½ tsp. rum extract
2 eggs
¼ tsp. nutmeg
2 cups skim milk

Combine dry milk, water and sweetener in blender. Blend on high for 5-10 minutes or until smooth and Creamy. Add extracts and egg, continue blending. Add nutmeg and milk until well mixed. Refrigerate. Serve with sprinkle of nutmeg. Makes 1 quart or 8 servings, 4 ounces per serving.

Nutritive values (4 ounces): Calories: 88: Protein: 7 gm., Carbohydrates: 8 gm.: Fat: 2 gm., Sodium: 84 mg. Diabetic exchanges (4 ounces): 1½ milk, ½ fat.

(Serves 6)

1 lb. turkey breast cutlets, cut into ½" strips
1 Tbsp. dry white wine or sherry
2 Tbsps. Low sodium soy sauce
1 cup reduced sodium chicken bouillon
1 Tbsp. cornstarch
3 Tbsps. vegetable oil
6 Tbsps. slivered almonds
1/3 cup green onions, thinly sliced
2 cloves garlic. minced
1 lb. fresh broccoli, cut into 1" pieces
½ pound fresh mushrooms, sliced

In a medium bowl, combine turkey wine and 1 Tablespoon soy sauce. Set aside. In a small bowl, combine bouillon, remaining soy sauce and cornstarch. Set aside. In a wok or a large skillet over medium high heat, stir fry almonds, stirring to coat in 2 Tablespoons oil. Add turkey and stir fry until turkey loses pink color and almonds are lightly browned. Remove from pan. Add remaining oil and stir fry onions. garlic and broccoli until vegetables are tender crisp. Add mushrooms and stir fry for an additional minute. Fold in turkey and almonds. Add bouillon mixture, cook and stir until thickened. Serve over rice, if desired.

Approximate nutrient content per serving: 246 KCAL 23 gm. Protein; 13 gm. Fat; 10 gm carbohydrate; 286 mg. Sodium; 47 mg. cholesterol.


1 (6 pound) whole turkey breast, skinned
Vegetable cooking spray
1/3 cup honey
2 Tbsps. frozen orange juice concentrate. thawed and undiluted
½ tsp. ground allspice
Leaf lettuce leaves (optional)
Seedless red grapes (optional)
Orange slices (optional)

Place turkey an a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty portion, making sure it does not touch bone. Combine next 3 ingredients, and brush over turkey. Cover and bake at 325° for 1 hour. Bake, uncovered, an additional hour or until meat thermometer registers 170°, basting frequently. Cover turkey loosely with aluminum foil, and let stand about 20 minutes. Place turkey on a lettuce lined serving platter, garnish with grapes and orange, if desired. Yield: 20 servings (about 155 calories per 3 ounce serving). Protein 25.4 Fat 2.8 /Carbohydrate 5.6 / Cholesterol 59 / Iron 1.2 Sodium 55 / Calcium 18


Vegetable cooking spray
2 eggs
2/3 cup sugar
¾ cup mashed cooked pumpkin
1 tsp. vanilla extract
¾ cup all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. salt
¼ tsp. ground nutmeg
1/8 tsp. pepper
1 Tbsp. powdered sugar, sifted

Coat a 9" round cake pan with cooking spray: line bottom with wax paper. Coat wax paper with cooking spray: set aside. Beat eggs at high speed of an electric mixer 2 minutes. Add sugar, 1 Tablespoon at a time, beating two additional minutes until thick and pale. Add pumpkin and vanilla; mix well. Combine flour and next 6 ingredients in a bowl: stir well. Add to pumpkin mixture; stir well. Spoon batter into prepared pan; bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. and cool completely on a wire rack. Sprinkle powdered sugar over top of cake. Yield: 8 servings (about 143 calories per slice). Protein 3.1 / Fat 1.7 / Carbohydrate 29.2 /Cholesterol 69 / Iron 0.9 / Sodium 129 / Calcium 41

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The Iowa Egg Council shared these new recipes with the Open Line. They are excellent ideas for holiday parties, bowl games, or just a change from the routine


6 hard cooked eggs
2 Tbsps. mayonnaise, dairy sour cream or plain yogurt
¾ tsp. prepared mustard
½ tsp. lemon juice, herb or seasoning blend
¼ tsp. salt
¼ tsp. pepper
melba rounds
Garnish Options: pimento, chopped green onion, olives

Cut eggs in half crosswise and remove yolks. Cut each egg white half into approximately 3 slices. Slices will appear round rather than oval.

Place 1 slice of egg white on each melba round.

Combine egg yolks with remaining ingredients. Stir until well blended. Fill hole of each egg white with deviled mixture and garnish as desired.

Try this short cut: In quart size self sealing bag, place egg yolks and remaining ingredients. Press out air. Close bag and 'knead' until contents are well blended.

Snip bottom corner of baggie with scissors. Squeezing bag gently pipe deviled mixture onto egg white.


4 hard cooked eggs, chopped
4 cups torn salad greens
¼ cup chopped onion
4 tsps. taco seasoning mix
4 slices bacon, crisp cooked, drained and crumbled
2 medium tomatoes, chopped
¼ cup sliced pitted ripe olives (optional)
½ cup bottled robust or zesty Italian salad dressing
1 cup tortilla chips

Wedge 1 of the hard cooked eggs and reserve 4 wedges for garnish. Chop remaining eggs. On 4 individual salad plates or in an 8x8x2" baking dish or 1½ quart serving dish, layer salad greens, onion, chopped eggs, seasoning, bacon, tomatoes and olives. Cover and chill several hours or overnight. To serve, top with dressing and cheese. Garnish with tortilla chips, reserved egg wedges and parsley, if desired.


2 small pkgs. vanilla or tapioca pudding
1 (3 oz.) pkg. raspberry gelatin
2½ cups water

Combine ingredients. Cook over medium heat till slightly thick. Cool well. Add 1 box fresh raspberries and juice. Chill. Serve on lettuce leaf.

A new twist to egg salad . . . this can be shaped into a football, snowman, Christmas tree. etc.


6 hard cooked eggs, chopped
¼ cup shredded zucchini
¼ cup shredded carrot
2 Tbsps. chopped celery
1 Tbsp. chopped green onion
¼ cup cream cheese, softened
2 Tbsps. mayonnaise or plain yogurt
¼ tsp. seasoning salt
¼ tsp. dill weed
pinch of dry mustard and pepper

Combine eggs, zucchini. carrots, celery and green onion in bowl; set aside. Mix cream cheese. mayonnaise and seasonings until thoroughly blended. Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use.

Serve as dip or spread with vegetables or crackers. Serve on split hard rolls, bagels, brioche or English muffins; halved or opened pocket bread pastry shells. croissants or bread slices.


About 2½ dozen

*Tip: Separate from refrigerator and beat at room temperature.

4 eggs, separated*
½ tsp. cream of tartar
½ cup butter, softened
½ cup sugar
½ cup (3 oz.) milk chocolate chips, melted
1 tsp. vanilla
¼ tsp. peppermint extract
½ cup all purpose flour
1/3 cup mint chocolate pieces, melted
Walnut pieces (optional)

In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Set aside.

In small mixing bowl at medium speed. beat together butter and sugar until light and fluffy. Beat in egg yolks, chocolate and flavorings until well blended. At low speed, gradually blend in flour. Gently but thoroughly fold chocolate mixture into reserved whites.

Use pan spray or margarine to lightly grease the bottoms of small muffin or cupcake pan cups (1¾" diameter). Spoon about 1 Tablespoon batter into each cup. Bake in preheated 325° oven until puffed, about 15 minutes. Remove from pans. Cool on wire rack.

Melt 1/3 cup mint chocolate pieces and frost bites. Garnish

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2 (3 oz.) pkgs. cream cheese, softened
2 Tbsps. sugar
2 Tbsps. mayonnaise
1 (16 oz.) can jellied cranberry sauce
1 cup crushed pineapple, drained
½ cup chopped pecans
½ cup heavy cream, whipped

Cream together cheese and sugar. Stir in mayonnaise. Fold in cranberry sauce, pineapple, nuts, and cream. Turn into a 9x5x3" loaf pan (or 1 qt. milk carton). Freeze until firm. Cut into slices. Serve on lettuce.


1 (6 oz.) pkg. raspberry gelatin
2 cups boiling water
12 ozs. raspberries
2 cups applesauce
1 cup sour cream
mini marshmallows

Dissolve gelatin in water. Mix raspberries and applesauce together. Add to gelatin. Mix and pour into 8x12" baking dish. Chill to set. Add as many mini marshmallows to sour cream as possible and let stand overnight. Spread over gelatin the next day.


¼ cup butter
½ tsp. cornstarch
¼ cup cocoa
½ cup water
½ cup honey
6 marshmallows
1 tsp. vanilla

Melt butter in saucepan. Add cornstarch and cocoa: beat well. Add honey and water; stir until blended. Cook and stir over medium heat until mixture thickens. Remove from heat. Add marshmallows and vanilla. Stir until marshmallows melt.

Happy Holidays! I'm always looking for new holiday decorating ideas and I thought I would share some new things I ran across in some old books I just found while doing some fall cleaning.

When serving a round layered cake, stand up solid chocolate Santas against the outer side of each slice. When you see all the Santas, side by side. standing in a colorful circle around the cake. you will be delighted. Place cake on a colored doily or use some springs of holly on plate.

A cute idea is to tie a candy cane, some mistletoe and a big red bow around the neck of a bottle of spirits, and give to that special someone.

Decorate your party invitations with food wrapped Santas (placing a number on each Santa) and hand deliver. Then during the party have a drawing for a special holiday treat from the numbers given out. Works especially well for children or school parties.

If flowers aren't in your budget for a centerpiece this year, try a fancy bowl or basket of fruit, nuts and candy. All of which can be enjoyed after the meal.

Best of all don't forget to decorate your mantle, chandeliers, staircases, archways, place settings, outside lanterns, windows and your gifts.

I send my best to my new co-hosts Dwayne Schmidt and Wayne Johnson and I send special holiday wishes to all of our Open Line listeners and subscribers. You make our jobs fun and entertaining. We hope the recipes we've given you this year have helped you with your entertaining, or just your everyday cooking. Comfort food is what we try to be all about.

Have a safe, healthy and happy holiday season! All of us at Open Line look forward to coming to your house again next year.

Sharon Kaye Reeves

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