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I'm probably not the first to say this to you, but I can't believe the holiday season is upon us again. I must be having fun, because 1991 just flew by If I had several pages, I would be able to say "Thank you" to all that have contributed their time & effort to the Open Line this year But I'm sure you know who you are ... We couldn't have done it without you. Please accept my heart felt wishes for a warm & merry holiday season, and here's to a happy & prosperous 1992.


2 cups packed brown sugar
¾ cup butter flavored Crisco
1 (16 oz.) can pumpkin
4 eggs
¼ cup water
2 cups flour
1 1/3 cups raw oats
½ cup nuts or raisins
4 tsps. baking powder
1 tbsp. pumpkin pie spice
1½ tsps. baking soda
¾ tsp. salt (optional)

Preheat oven to 350°. Grease a Bundt or tube pan. Beat sugar and Crisco till fluffy. Add pumpkin, eggs, and water. Blend and combine remaining ingredients; mixing well. Add to pumpkin mixture; mixing well. Pour into prepared pan. Bake 60-70 minutes or until tests done.

1 cup powdered sugar
4 tsps. orange juice
¾ tsp. grated orange peel.
Mix till smooth and drizzle over cake.


1 (3 oz.) pkg. cherry Jello
1 c. hot water
1 can cranberry sauce or cherry pie filling

Dissolve Jello in hot water. Stir in cranberry sauce or pie filling. Chill and serve on a lettuce leaf with mayonnaise topping.

This recipe has been the Open Line favorite for the last two months. A good choice for the holidays.


1 cup flour
1/3 cup packed brown sugar
5 tbsps. butter
½ cup chopped walnuts or pecans
8 ozs. softened cream cheese
¾ cup sugar
½ cup pumpkin
2 eggs, slightly beaten
½ tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla

Mix flour and brown sugar in bowl and cut in butter till crumbly. Add nuts and set aside ¾ of the crumb mixture. Press remaining crumb mixture into an 8 x 8 x 2" pan. Bake at 350° for 15 minutes. Cool slightly. Mix remaining ingredients till smooth and pour over crust. Sprinkle with reserved topping. Bake 30-35 minutes more.


½ cup shortening
2 cups sugar
2 eggs
2 tsps. vanilla
2 cups flour
2 tsps. baking soda
2 tsps. nutmeg
2 tsps. cinnamon
1 tsp. salt
4 tbsps. hot water
5 cups apples, peeled, cored and diced
1 cup chopped nuts

Cream shortening and sugar. Stir in eggs and vanilla. Sift together dry ingredients and stir half the flour mixture into shortening. Beat in half of the water. Stir in remaining flour mixture. Stir in remaining water; beating after each addition. Stir in apples and nuts. Spread in a greased 13 x 9" pan. Bake at 350° for 50-60 minutes.

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7 cups flour
2 pkgs. dry yeast
1 cup warm water
1 cup cold water
½ cup sugar
2 eggs
2 sticks butter or margarine
1 tsp. salt

Pan dressing:
2 cups brown sugar
1/8 tsp. salt
8 tbsps. butter
4 tbsps. honey
4 tbsps. water pecans

Combine yeast and warm water. Melt butter or margarine. Add cold water Beat in eggs, sugar and salt. Add yeast mixture. Gradually add flour. Let rise overnight in covered container Roll out and divide in four portions. Brush with melted butter and cinnamon/sugar and chopped pecans. Roll up and slice. Prepare pan dressing by heating until all is blended. Divide dressing in pans. Add whole pecans in pan. Let rise. Bake at 350° for 30 minutes. Makes 4 round pans, 9 rolls each.


½ cup shortening
½ cup brown sugar
1 cup white sugar
2 eggs
1 cup sour cream
2 cups sliced raw apples
2 tsps. cinnamon
2 tsps. soda
2¼ cups flour
salt to taste

¼ cup white sugar
¼ cup brown sugar
½ tsp. cinnamon
½ cup chopped nuts (optional)

Mix together cake ingredients and pour into 9 x 13" pan. Mix together topping ingredients and spread over cake batter. Bake at 350° for 35 minutes.


2 cups non fat dry milk powder
¾ cup sugar
½ cup cocoa
½ cup powdered non dairy creamer

Mix and store tightly covered. 1 mug = ¼ cup mix and  ¾ cup boiling water


¾ cup Crisco
¾ cup margarine
2 cups sugar
½ cup honey
2 eggs
4 cups flour
2 tsps. ginger
2 tsps. cinnamon
4 tsps. baking soda

In a large bowl, combine the first 5 ingredients and mix with a mixer or by hand. Add the next 4 ingredients and stir by hand till well mixed. Drop by teaspoonsful on to a greased cookie sheet and bake at 350° for 6-10 minutes. Makes approx. 6 dozen.


1 cup honey
2 sticks margarine
2 eggs
1 tsp. vanilla
3 cups flour
1 tsp. soda
½ tsp. baking powder
1 tsp. salt
12 oz. pkg. chocolate chips

Cream together honey and margarine. Add eggs and vanilla. Add dry ingredients and chocolate chips. Mix well. Bake on an ungreased cookie sheet at 350° for 10-12 minutes,


3 cups sifted flour
1½ tsps. baking soda
¾ cup shortening
2 cups brown sugar
¾ tsp. salt
1½ tsps. cinnamon
1½ tsps. cloves
¾ tsp. nutmeg
2 eggs
1½ cups chopped walnuts
1½ cups chopped apples
1 cup raisins
1/3 cup apple juice or milk

Preheat oven to 400°. Sift flour and soda. Mix together shortening, brown sugar, salt, cinnamon, cloves, nutmeg and eggs. Stir in half of the flour mixture, half of the nuts, half of the apples, and half of the raisins. Blend in apple juice or milk and add remaining ingredients. Drop by rounded tablespoons onto a greased cookie sheet. Bake 11-14 minutes.

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3 c. Rice Krispies
3 c. Peanut Butter Captain Crunch
3 c. Trix
3 c. Kix
1 c. coconut
2 cans mixed nuts

Mix together, pour 2 pounds melted almond bark over the mixture. Spoon in small amounts on wax paper.


1 pkg. almond bark
1 pkg. salted peanuts
12 oz. pkg. chocolate chips
1 c. Rice Krispies

Melt almond bark and chocolate chips. Stir in peanuts and Rice Krispies. Drop by teaspoonsful on wax paper.


1 c. butter
1 lb. light brown sugar
1 c. light corn syrup
Dash of salt
1 (15 oz.) can condensed milk

Melt butter on high for 1½ minutes. Mix together remaining ingredients and microwave on high for 15 minutes, stirring after each 5 minutes. Test in water to form a firm ball. Add 1 teaspoon vanilla and pour in a 7x12" pan. Cut the candy in small pieces and wrap in wax paper.


½ c. sugar
¼ c. flour
1 env. flavored gelatin
½ tsp. salt
1¾ c. milk
¾ tsp. vanilla
3 egg whites
¼ tsp. cream of tartar
½ c. sugar
1 ctn. Cool Whip
1 c. moist coconut
Maraschino cherries

Mix sugar, flour, gelatin, salt and gradually stir in milk. Cook over medium heat, stirring constantly. Boil 1 minute. Place in cold water until mixture mounds. Add vanilla. Fold in meringue made of egg whites, cream of tartar and sugar. Gently fold in the Cool Whip, then coconut and pile in cooled pie shell. Sprinkle with moist coconut and garnish with maraschino cherries.


3 cups quick cooking rolled oats
2½ cups flour
1 tsp. baking soda
1 cup butter or margarine
2 cups packed brown sugar
2 eggs
4 tsps. vanilla, divided
1 (14 oz.) can sweetened condensed milk
1½ cups semi sweet chocolate chips
2 tbsps. butter or margarine
½ cup chopped nuts
salt (optional)

Preheat oven to 350°. Combine dry ingredients and set aside. Beat 1 cup butter for 30 seconds, add brown sugar and beat till fluffy. Add eggs, 2 tsps. vanilla and beat well. Gradually add dry ingredients, beating well after each addition. Heat milk, chocolate chips, 2 tbsps. butter and ½ tsp. salt over low heat; stirring till smooth. Remove from heat; add nuts and vanilla. Pat 2/3 of oat mixture into an ungreased 15x10x1" jelly roll pan. Spread with chocolate mixture and dot with remaining oat mixture. Bake 25-30 minutes. Cool and cut.


2 c. whole cranberries
1½ c. sugar
½ c. chopped walnuts
2 eggs
1 c. sifted flour
½ c. melted butter
¼ c. melted shortening

Grease a 10 inch pie plate. Spread cranberries in dish. Sprinkle with ½ cup sugar. Top with nuts. Beat eggs wells. Add 1 cup sugar. Add flour, butter, and shortening. Mix well. Pour over cranberries. Bake in 325° oven for 60 minutes, or until golden brown.


4½ c. sugar
½ lb. butter or margarine
13 oz. can evaporated milk
1 tbsp. vanilla
3 (6 oz.) pkgs. chocolate chips
2 c. mini marshmallows
2 c. chopped nuts

Mix sugar, butter, milk and vanilla and bring to boil. Boil 11 minutes, stirring constantly. Remove from heat. Add chocolate chips, marshmallows and nuts. Mix well until chocolate and marshmallows are melted. Beat until thick; pour into greased 9x18" pan or 2 (9x9") pans. Cool before cutting. Does not get real hard.

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Here are some recipes you can plan on using after Thanksgiving or Christmas dinner. A good way to use any turkey that doesn't get eaten right away ... just substitute the chicken with turkey.


1½ cups water
1/3 cup butter or margarine
1½ cups Bisquick
½ tsp. ground ginger
4 eggs
1 cup finely chopped cooked chicken
1 green onion, chopped

Mustard Sauce:
2/3 cup sour cream
2 tbsps. milk
1 tbsp. honey
1 tbsp. Dijon mustard

Combine mustard ingredients and mix till smooth. Bring water and butter to a boil. Stir in Bisquick and ginger; stirring vigorously for 1 minute, over low heat. Remove from heat and beat in eggs till smooth. Stir in chicken and onions. Drop by scant ¼ cup fulls onto greased cookie sheet. Bake 30-35 minutes at 400° or till golden brown. Serve with warmed mustard sauce.


2 cups chopped chicken or turkey
1 can condensed cream of celery soup
1 (4 oz.) can mushroom slices or pieces, drained
½ cup milk
4 ozs. macaroni, fettuccini or linguini, cooked & drained
1 cup shredded, sharp cheddar cheese
2 tbsps. chopped pimento
corn flake crumbs

Combine chicken, soup, mushrooms, pasta, pimentos and ½ cup cheese. Lightly mix and pour into greased 1½ quart casserole. Bake at 350° for 45 minutes. Top with remaining cheese and sprinkle corn flake crumbs on top and bake till cheese melts.


2 (10 oz.) pkgs. frozen, chopped spinach
2 cups bread crumbs or croutons, finely crushed
1 cup parmesan cheese
6 eggs
¾ cup butter or margarine
thyme, dill, etc., seasonings to taste

Thaw and drain spinach. Spinach must be dry. Mix all ingredients together and roll into balls. Place on wax paper lined cookie sheet. Bake at 350° for 10 minutes. Serve with hot mustard or sweet n' sour sauce. Can be frozen.


3-4 cups chicken, cooked & diced
2 cups macaroni, uncooked
2 cans mushroom soup
1¾ cups chicken broth
1 small onion, chopped
½ green pepper, chopped
2 oz. jar pimentos
5 oz. can chopped chestnuts
½ lb. grated cheddar
½ tsp. salt

Mix together ingredients and place in greased casserole. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 1 hour. Let stand 15 minutes before serving.


1 lb. lean ground beef
½ cup uncooked rice
½ cup water
1 tsp. salt
1/3 cup chopped onion
½ tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. pepper
15 oz. can tomato sauce
1 cup water
2 tsps. Worcestershire

Preheat oven to 350°. Mix meat with next 7 ingredients. Shape into balls and place in 8 or 9 inch pan. Mix tomato sauce, Worcestershire and 1 cup water. Add dash of garlic powder and chili powder. Pour over meatballs. Cover and bake for 45 minutes. Uncover and bake for 15 minutes.


1 lb. Great Northern beans
7 cups chicken broth
1 clove garlic, minced
1 medium onion, chopped
1 can mild green chilies
2 tsps. cumin
1½ tsps. oregano
¼ tsp. ground cloves
¼ tsp. cayenne pepper
4 cups cooked chicken, diced

Combine beans, broth, garlic, onion and simmer for 3 hours. Add chilies, cumin, oregano, chicken, cloves and simmer for 1 hour. Add more broth if too thick.

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1 pound lean pork shoulder, cut in ¾ inch cubes
1 (14 oz.) can stewed tomatoes
2 tbsps. dry red wine
1 tsp. Italian seasoning, crushed
¼ tsp. salt
¼ tsp. black pepper
1/8 tsp. ground red pepper
3 medium carrots or parsnips, cut in ½ inch slices
1 cup frozen pearl onions
1 (9 ounce) package Italian green beans
1 tbsp. cornstarch
1 tbsp. water

In a 3 quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro cook on high for 10 minutes. Stir; micro cook on medium for 10 minutes. Stir in carrots and onions. Cover and micro cook on medium for 20 minutes. Stir in green beans. Cover and micro cook on medium for 10 minutes. Combine cornstarch and water. Stir in hot mixture. Micro cook, uncovered, on high for 3 minutes, stirring twice, or until thickened and bubbly. Serve over hot cooked paste, topped with grated Parmesan cheese, if desired. Serves 4.


3-5 lb. pork roast
2 cups water
¼ cup sherry
1 cup soy sauce
3 or 4 pieces ginger root
1 lge. onion, cut into 4-6 wedges
1 tsp. sugar
cooked rice

Combine roast and water in large saucepan. Bring to a boil. Add wine, soy sauce, ginger and onion. Reduce heat. Cover and simmer for 2 hours, turning roast after one hour. Turn roast and sprinkle with sugar. Simmer 30 more minutes. Serve with rice.


2 cups BBQ sauce
1¾ cups ketchup
1 onion, chopped
3 tbsps. sugar
½ cup packed brown sugar
1 cup unsweetened pineapple juice
salt & pepper to taste

Combine all ingredients and simmer 10-15 minutes. Cube roasted, 5-6 lb. pork roast and place in crock pot. Pour sauce over top. Cook on low 5-6 hours. Serve on warm buns.


12 ozs. raw Spanish peanuts
1 c. sugar
½ c. water

Put all ingredients in an electric fry pan at 300°. Cook until water is gone, about 10 minutes. Butter a cookie sheet, pour mixture on the cookie sheet and bake in a 300° oven for 15 minutes. Take from oven and stir: return to oven for 15 more minutes. Remove from oven, salt: store in a glass jar.


1 lb. cranberries
2 c. water
2 c. sugar
2 tbsps. lemon juice (bottled or fresh)

Cook cranberries and water, and put through a food mill or sieve. While hot, add sugar and lemon juice. Stir well. Freeze, stirring while partially frozen.

May use electric mixer, but it lightens color. Serve with roast turkey or chicken.


1 qt. apple cider
3 c. cranberry juice
2 tbsps. brown sugar
2 (3") sticks cinnamon
½ tsp. whole cloves

Mix all ingredients in a 2½ quart glass bowl. Microwave uncovered until hot (10 to 12 minutes). Remove spices. Makes 12 servings.

Can also be heated in a Dutch oven or electric coffee pot.


1 peck green tomatoes, chopped
3 lbs. brown sugar
2 lbs. raisins
1 cup suet
2 tbsps. canning salt
½ cup water
2 tbsps. ground cinnamon
2 tbsps. ground cloves
2 tbsps. nutmeg
grated rind from 1 orange
2 cups apples, chopped
3 lemons, pulp & juice only

Slice & chop tomatoes. Sprinkle with salt and let stand 1 hour to drain. Cover with cold water and boil for 5 minutes. Drain. Add suet and ½ cup water. Return to heat and simmer 20 minutes. Stir in sugar till dissolved. Add remaining ingredients and boil about 20 minutes or till thick. Ready for canning.

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3 quarts popped corn (about 1 cup unpopped)
½ cup sugar, brown or white
½ cup honey or light corn syrup
2 tbsps. margarine
1 tsp. vanilla

Pop corn and set aside in a large bowl.

In a small saucepan, combine sugar and honey. Heat and stir to dissolve sugar. Boil to hard ball stage (260°). Add margarine and vanilla. Stir the syrup slowly into the popped corn until every kernel is covered.

Shape the corn into balls with lightly oiled or floured hands as soon as it is cool enough to handle. Wrap balls in waxed paper or plastic wrap. Makes 10 balls.


¼ cup sugar
½ tsp. cinnamon
3 raw, medium sweet potatoes, peeled, sliced ¼ inch thick
2 medium apples, sliced
3 tbsps. margarine

Mix sugar and cinnamon together. Place a layer of sweet potatoes in a lightly oiled 1½ quart casserole. Add a layer of apples, sprinkle with cinnamon sugar mixture and dot with margarine. Repeat layers. Cover and bake at 350° for 1 hour. Six servings.


4 medium sweet potatoes
1 tbsp. margarine
¼ cup orange juice
2 tbsps. chopped walnuts
¼ teaspoon nutmeg

Cook whole sweet potatoes in boiling water 25-30 minutes or until tender. Peel and mash. Add remaining ingredients. Mix thoroughly. Place in a lightly oiled l quart casserole. Bake uncovered at 375° for 25 minutes. Six servings.


7 frozen strawberries
1 cup nonfat strawberry yogurt
¼ cup nonfat liquid milk
Dash of vanilla extract

Mix all ingredients in a blender until smooth.


1 (10½) ounce can mandarin orange sections (water pack)
2 cups torn mixed salad greens
¼ cup slivered almonds
¼ cup reduced calorie buttermilk salad dressing
¼ tsp. dried tarragon, crushed
2 large pita bread rounds
1 (6 ounce) package sliced fully cooked turkey breast

Drain mandarin orange sections.

In a large mixing bowl, combine orange sections, salad greens, and almonds. Stir together buttermilk dressing and tarragon; pour over salad mixture and toss lightly to coat well.

To serve, cut pitas in half crosswise. Open pockets. Place 1½ or 2 slices of turkey breast in each pita half. Divide salad mixture among the 4 pocket halves. Makes 4 servings.


2 tbsps. miniature semi sweet chocolate pieces
1/8 to ¼ tsp. frozen, finely shredded orange peel
4 small firm bananas
Orange juice
¼ cup frozen whipped dessert topping, thawed
1 tbsp. chopped peanuts
Ground cinnamon
Fresh strawberries

In a small bowl, toss together chocolate pieces and orange peel; set aside. Peel bananas: brush with a little orange juice. Arrange bananas; brush with a little orange juice. Arrange bananas in an 8x8x2" microwave safe baking dish. With the tip of a spoon, hollow out a very shallow lengthwise groove in each banana. Divide the chocolate mixture among the bananas, spooning mixture into the grooves.

Cover with vented microwave safe plastic wrap. Micro cook on high about 2 minutes, or till bananas are warm and chocolate is soft.

To serve, halve bananas crosswise and place 2 halves on each dessert plate. Top each serving with some of the dessert topping and nuts. Sprinkle lightly with cinnamon. Garnish with fresh strawberries. If desired. Serve immediately. Makes 4 servings.


1 whole wheat English muffin
1 oz. grated or sliced part skim mozzarella cheese
2 tbsps. tomato sauce
1 tsp. Italian herbs

Spread tomato sauce on each half of English muffin. Sprinkle with Italian herbs. Place cheese on bread. Microwave until cheese is melted.

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4 ounces Canadian bacon, diced
1 tbsp. margarine
1 medium onion, chopped
2 cups water
1 cup diced celery (with leaves)
1 medium potato, diced
2 carrots, diced
3 sprigs parsley, chopped
2 tbsps. low sodium, chicken flavored bouillon granules
¼ tsp. dried basil, crushed
2 dashes Tabasco sauce
freshly ground pepper to taste
¼ cup flour
3 cups skim milk
1 (7 oz.) can clams. drained
1 (15.5 oz.) can corn, drained

In a heavy saucepan, lightly sauté the Canadian bacon in margarine.

Add the onions and cook until onions are wilted.

Add the water, celery potato, carrots, parsley, bouillon granules, basil, Tabasco and pepper. Bring to a boil and simmer until the vegetables are tender (about 15 minutes).

Dissolve the flour in one cup of milk. Add to vegetable mixture and bring to a boil. Cook a minute or two until chowder is slightly thickened. Add the remaining milk, clams and corn. Heat thoroughly and serve.


3 to 3½ pounds frozen boneless turkey roast
2 stalks celery
1 small onion
1 medium carrot
½ cup water
½ tsp. dried rosemary crushed
1 tbsp. reduced calorie orange marmalade

About 12 hours before cooking, place frozen turkey roast in the refrigerator to partially thaw.

Cut celery, onion, and carrot into large chunks. In a 3½-4 quart electric crockery cooker, combine water and rosemary. Add the partially thawed turkey, then add celery, onion, and carrot chunks. Cover cooker. Cook on low heat setting for 10 to 12 hours or until the internal temperature of the turkey roast is 180° to 185°. To serve, in a small saucepan melt the orange marmalade. Discard liquid and vegetables from turkey in crockery cooker. Remove the net webbing from the turkey roast. Place turkey on a serving platter, then brush surface with marmalade. Serves 12 to 14.


1 qt. apple juice
1 pt. orange juice
1 tsp. whole cloves
½ c. sugar (can use less)
1 pt. cranberry juice
1 tsp. whole allspice
3 cinnamon sticks

Put spices and sugar in percolator basket. Put juices in bottom of coffee pot. Let perk the same as you would for coffee.


½ cup margarine
½ cup sugar
1/3 cup honey
2 tsps. vanilla
2 eggs
½ cup unsifted flour
1/3 cup cocoa
½ tsp. salt
2/3 cup raisins or chopped nuts

Cream margarine and sugar. Then blend in honey and vanilla. Add eggs, one at a time and beat well. Combine dry ingredients and gradually add to cream mixture. Fold in raisins and nuts. Pour into greased 9" square pan. Bake at 350° for 25-30 minutes or fill edges pull away from pan. Let cool and frost with honey frosting.

Honey Frosting:
3 tbsps. butter or margarine
3 tbsps. unsweetened cocoa
¾ tsp. vanilla
1 cup powdered sugar
1 tbsp. milk
1 tbsp. honey

Mix well and spread on brownies.


¾ cup sugar
¾ cup butter
¾ cup honey
1 egg
2 cups flour
1 tsp. cinnamon
1 tsp. salt
½ tsp. baking soda
1 cup raisins
2 cups oatmeal

Cream butter and sugar, add honey and egg and mix well. Sift together dry ingredients and add to above mixture. Add oatmeal, raisins and mix to blend. Bake at 375° for 12-15 minutes.

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2 cups sugar
1 cup oil
2 tsps. baking soda (dissolved in a small amount of water)
4 eggs, well beaten
2 cups flour
1 tsp. baking powder
2 tsps. cinnamon
¾ tsp. salt
2 cups pumpkin

Mix together sugar, oil, soda and eggs. Add remaining ingredients, except pumpkin. Beat till smooth. Add pumpkin and beat well. Pour into greased jelly roll pan. Bake at 350° for 20-25 minutes or till toothpick comes out clean.

1 lb. powdered sugar
1 stick softened margarine
8 ozs. cream cheese
1 cup chopped nuts
2 tsps. vanilla

Combine ingredients and spread over cooled bars.


1 cup Bisquick
1 cup cornmeal
1 egg
¼ cup sugar
2 tsps. baking powder
1 cup milk
2 tbsps. oil

Mix together egg, milk and oil. Add dry ingredients. Mix well. Fill paper lined or greased muffin cups 2/3 full. Bake at 350° for 20 minutes.


Layer #1:
8-10 cups Rice Krispies
1 (12 oz.) package butterscotch chips
½ cup peanut butter

Melt chips and peanut butter in microwave. Blend and stir in Rice Krispies. Press into two 9x13" pans or one large pan and chill.

Layer #2:
1 (18 oz,) package semi sweet chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

Melt chocolate chips and add milk. Micro heat about 1½ minutes or just till warm. Spread over chilled Rice Krispies.

Layer #3: Repeat Layer 1 and chill.

'Tis the season for baking, entertaining, sending greetings, building snow people and sharing our love and friendship with those we care about. Dwayne and I want to thank you for sharing your friendship with us this past year, and your continued interest in WMT and the Open Line.

Our thanks to those of you that renewed your subscription and for the gift subscriptions you sent in. Just a reminder that Christmas orders will start with the January/February issue.

I hope your home will be filled with friends. family and warm traditions. Wishing you a wonderful holiday season and a healthy New Year full of happiness!

Sharon Kaye Reeves

The Open Line

PO. BOX 2147
365-0600 1-800-332-5401

Six issues per year published bi-monthly by the WMT
Stations, Inc., P.O. Box 2147, Cedar Rapids. A 52406
Subscription Rate: $5.00 per year
Sharon Reeves, Open Line Co-Host and Editor
Dwayne Schmidt, Open Line Co-Host

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