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This was probably the most requested recipe the last couple of months. I tried it and will keep the recipe. Good for the holidays.


1 pkg. spice cake. dry
1 30 oz. can pumpkin pie mix, as is, do not mix anything in
1/3 cup water
2 tsp. baking soda
2 eggs

Dissolve soda in water Combine ingredients and pour in a greased 9" x 13" pan. Bake at 350° for 45-50 minutes or till tests done.

Topping: 8-10 oz. whipped topping
1/3 cup brown sugar
1 tsp. vanilla

Combine. frost and refrigerate.


1 can pumpkin
1¾ cups milk
¼ cup sugar
2 tsp. pumpkin pie spice

Combine together


1 reg. size chocolate cake mix
¼ tsp. soda
2 eggs
1/3 cup boiling water

Combine ingredients and mix for 2 minutes. Fold in 1 can cherry pie filling. Pour in a greased & floured 9" x 13" pan or (2) 9" x 9" square pans. Bake at 350° for 35 minutes.

In a saucepan combine:
1 cup sugar
5 Tbsps. butter
1/3 cup milk

Bring to a boil, stirring constantly for 1 minute. Remove from heat and stir in 1 (6 oz.) package chocolate chips. Stir till smooth and frost cake.

(for higher & lighter cakes)

1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water

Prepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9" x 13" pan and bake per package directions. adding fifteen extra minutes to baking time.


¼ tsp. salt (opt.)
2  1 lb. cans pumpkin
3 extra large eggs, slightly beaten
1¼ cup sugar
1 large can evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger

Mix together, put into 13" x 9" ungreased pan. Sprinkle 1 box of yellow cake mix. Drizzle ¾ cup melted butter. Bake at 350° for 30 minutes. Remove from oven, sprinkle 1 cup chopped walnuts. Bake 30 to 35 minutes more, until golden brown. Cool four hours on wire rack. Serve with Cool Whip or whip cream. Keep in refrigerator.


6 Tbsp. butter or margarine. softened
¾ cup sugar
1 egg
½ cup flour
1 cup fresh cranberries; washed. stemmed & dried
¼ cup chopped walnuts

Preheat oven to 350°. Cream butter and sugar till fluffy. Beat in egg. Add flour till well blended. Stir in cranberries and walnuts. Grease pie plate and pour pudding into plate. Bake 45 minutes until firm and golden. Cool and cut in wedges.

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1 (16 oz.) pkg. pound cake mix
3 eggs
2 Tbsps. melted butter
4 Tbsps. pumpkin pie spice
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) can pumpkin
1 (8 oz.) pkg. cream cheese

Combine cake mix, 1 egg, butter and 2 Tbsps. spice until crumbly. Press into bottom of 9" x 13" pan. set aside. Beat cream cheese until fluffy, add sweetened condensed milk, 2 eggs, pumpkin, and 2 Tbsps. pumpkin pie spice. Pour over crust and bake at 350° for 20-25 min. (Ovens vary so watch until brown on top.)


1 cup cooked pumpkin. mashed
½ cup vegetable oil
1 egg. beaten
1 tsp. baking soda in 1 tsp. milk
1 tsp. vanilla
2 cups flour
1 cup sugar
2 tsps. baking powder
1 tsp. cinnamon
½ tsp. salt
1 (12 oz.) pkg. chocolate chips


2 cups sugar
¾ cup butter or margarine
2/3 cup milk
1 small pkg. instant pudding (any flavor)
3½ cups quick oatmeal
½ tsp. vanilla

Combine first 3 ingredients. Bring to a rolling boil and boil 3 minutes. Remove from heat and stir in next 3 ingredients. Mix well and let stand 5 minutes. Drop by rounded teaspoonful onto wax paper. Let cool and refrigerate.


½ cup white corn syrup
½ cup sugar
1 cup peanut butter
3 cups corn flakes

Combine sugar and syrup in saucepan. Bring to a boil. Turn off heat. but leave pan on burner. Stir in peanut butter. Stir in corn flakes. Remove from burner and spoon onto wax paper.


6-8 apples, sliced
In a bowl combine:
3 Tbsps. flour
¾-1 cup sugar
half pint whipping cream
half pint ½ & ½

Place apples in an ungreased 9" x 13" pan. Pour cream mixture over. Sprinkle with cinnamon. Bake at 350-375° for 1 hour or until apples are tender.


1 stick butter or margarine. softened
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
¾ cup flour
¼ tsp. each ground ginger, cinnamon and nutmeg
1/8 tsp. salt
1 large Granny Smith apple, cored but not peeled
¼ cup chopped walnuts
½ cup chocolate chips

Preheat oven to 350°. Grease and flour a 9" x 9" x 2" pan. Combine first 2 ingredients and beat 2 minutes. Beat in eggs one at a time and beat till creamy. Stir in vanilla. Sift dry ingredients onto waxed paper. Add to creamed mixture. Coarsely chop apple in chunks. Fold in batter with nuts and chips. Batter will be thick. Bake 30 minutes or until it tests done and lightly browned.


2 large cans sliced peaches. drained (reserve ½-¾ cup juice)
1 box butter brickle or butter pecan cake mix
1 stick butter, melted

Dump peaches and juice in a 9"x 13" pan. Sprinkle half the dry cake mix over fruit. Drizzle with melted butter Bake at 350° for 30 minutes. Serve warm. Note: Keep remaining cake mix for another cake.


2 cups flour
¼ cup poppy seeds
½ tsp. baking soda
½ tsp. salt
1 stick margarine
¾ cup sugar
2 eggs
¾ cup sour cream
1½ tsps. vanilla

Combine the first 4 ingredients. With a mixer combine the margarine and sugar till fluffy. Beat in the eggs one at a time. Blend in sour cream and vanilla. Gradually beat in dry ingredients. Fill 12 muffin tins two thirds full. Bake 30 minutes at 375°.

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1½ cups coarsely ground walnuts
3 Tbsp. melted butter
2 Tbsp. sugar

Combine and press into bottom and sides of 9" pie plate. Bake at 325° for 10 minutes or until golden brown. Cool.

6 Hershey candy bars with almonds
15 lg. or 1½ cups mini marshmallows
½ cup milk
1 cup whipping cream
½ tsp. vanilla
1 walnut crust

In a pan combine the first 3 ingredients, heat and stir till melted. Remove and cool to room temperature. Chill bowl and beaters. Whip cream and vanilla to soft peaks. Fold into chocolate mixture. Spoon into crust. Freeze 5 hours or overnight. Remove 10 minutes before serving and garnish with more whipped cream. crushed candy bars & nuts.


graham cracker crust
1 pkg. (8 oz.) cream cheese
1 cup canned pumpkin
¾ cup packed brown sugar
3 eggs
1½ Tbsp. all purpose flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. vanilla

Prepare crust. Set aside. Place cream cheese in medium bowl. Microwave at medium (50%) until softened. 1 to 2 minutes. Add remaining ingredients. Beat at medium speed of electric mixer until smooth and well blended.

Microwave at medium high (70%) until hot and thickened, 6 to 8 minutes, stirring every 2 minutes. Pour into crust. Reduce power to medium (50%). Microwave until filling is firm to the touch, 10 to 15 minutes. Center may appear soft set. Garnish with pecan halves, if desired. Refrigerate until set.


1½ cup half & half
1½ cup milk
½-¾ cup sugar
4 Tbsp. corn starch
4 egg yolks

Combine milk and half & half. Scald. Add remaining ingredients, bring to a boil and boil until thickened. Remove from heat and add: 2 tsp. vanilla, 2 Tbsp. butter and ½ cup vanilla ice cream. Banana or coconut cream may then be added.


2 eggs, beaten
1 can (16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
¾ cup sugar
2 tsps. pumpkin pie spice
1½ cups coarsely chopped chocolate covered toffee candy bars (1 cup for deep dish), divided 2 frozen
pie crust shells or 1 deep dish shell

In a large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, sugar and pumpkin pie spice. Sprinkle ¼ cup chopped candy in bottom of each pie crust (½ cup for deep dish). Pour filling into pie crusts. Bake in a preheated 375° oven on a preheated baking sheet 30 minutes. Sprinkle ½ cup remaining candy on top of each pie. Bake regular crusts an additional 15 to 20 minutes (30 to 40 for deep dish) or until knife inserted in center comes out clean. Cool completely.


½ lb. caramels
½ cup water
2 Tbsp. butter
¾ cup sugar
¼ tsp. salt
½ tsp. vanilla
2 eggs, slightly beaten
1 cup pecan halves
9" unbaked pie shell

Combine caramel, water and butter in saucepan. Cook over medium heat until caramels melt and mixture is smooth. Combine sugar, salt, vanilla and eggs. Gradually add sugar mixture to cooked sauce mixture. Mix well. Add pecans. Pour into pie shell. Bake 10 minutes at 400°. Reduce heat to 350°, and bake 20 more minutes. Cool.


6 Tbsp. butter or margarine
1/3 cup cocoa
14 oz. can sweetened condensed milk
1/3 cup water
2 eggs, well beaten
2-3 Tbsp. instant coffee
1 cup semi sweet chocolate chips
1 cup pecans, chopped
1 tsp. vanilla
1 9" unbaked pie crust

Preheat oven to 350°. In a saucepan over low heat, melt butter, add cocoa and stir till smooth. Stir in next 5 ingredients. Whisk till blended. Remove from heat and add pecans and vanilla. Pour in crust. Bake 50 minutes until set.

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

Blend butter, sugar, eggs and bananas. Add remaining ingredients. Spread in a buttered 9" x 5" loaf pan. Bake at 350° for 40-60 minutes.


3½ cups flour
1 tsp. salt
1 cup margarine
1 pkg. yeast dissolved in ¼ cup warm water
8 oz. sour cream
1 egg plus 2 egg yolks
1 tsp. vanilla
1 cup sugar (for rolling dough)

Sift flour and salt into a bowl. Cut in margarine. Add remaining ingredients except sugar. Mix well, cover with a damp cloth and refrigerate at least 2 hours. Roll out on sugared board to 8" x 16" rectangle. Fold ends together to the center overlapping. Sprinkle with sugar and roll again. Repeat the third time and roll to ½" thick. Cut into 1" x 4" strips by cutting down the middle of the length, then across every inch. Twist, stretching dough a little. Form into horseshoe and press ends down onto well greased cookie sheet to keep shape. Bake 375° for 15 minutes until delicately browned. Remove immediately from pan.


2½ cups all purpose flour
2 cups sugar
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
½ tsp. salt
2 large eggs, lightly beaten
1 cup cooked, mashed pumpkin
½ cup vegetable oil

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine eggs, pumpkin, and oil add to dry ingredients, stirring just until moistened.

Spoon into greased and floured miniature bundt pans or paper lined muffin pans, filling three fourths full. Bake at 350° for 20 to 25 minutes or until done. Remove from pans immediately and allow to cool completely on wire racks. Yield: 6 Bundt cakes or 1½ dozen muffins.


Mazola No Stick cooking spray
1½ cups flour
½ cup sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
2 egg whites
1 cup canned pumpkin
1 cup natural high fiber bran cereal shreds
¾ cup skim milk
½ cup Karo light or dark corn syrup

Spray 12 (2½ inch) muffin cups with cooking spray. In medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. In large bowl, using a fork or wire whisk, beat egg whites lightly. Stir in pumpkin, cereal, milk and corn syrup. Add flour mixture, stir until well blended. Spoon into prepared muffin cups. Bake in 400° F oven 18 to 20 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes. Remove: cool on wire rack. Makes 12 muffins.
Each muffin provides: 0 g fat, 0 mg cholesterol. 160 calories, 4 g protein, 38 g carbohydrate, 290 mg sodium.


1 cup buttermilk or sour milk
½ cup cornmeal
½ cup quick rolled oats

Mix together and let stand 1 hour or overnight

1 egg
½ cup brown sugar, packed

Blend together then add:
1 cup flour
¾ tsp. salt
1 tsp. baking powder
½ tsp. soda
½ cup oil

Stir till well blended. Don't beat! Pour into greased muffin cups and bake at 400° for 20 minutes.


1 yellow cake mix, dry
1 package (3 oz.) lemon or coconut instant pie filling
4 eggs
½ cup salad oil
1 cup warm water
1/8 cup poppy seed

Combine ingredients and pour in 2 loaf pans. Bake 350° for 50 minutes. Pan should be greased and floured.

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2 lbs. pork, cubed
2 Tbsps. oil
¼ lb. bacon, sliced in 1/8" strips
2 large onions, finely chopped
1 clove garlic, minced
3 Tbsps. flour
2 (16 oz.) cans tomatoes, cut up
2 (10½ oz.) cans condensed beef broth
1 (4 oz.) can sliced mushrooms, drained
1 Tbsp. paprika
1 Tbsp. chopped parsley
1 bay leaf
1 (8 oz.) carton sour cream

In a large saucepan, heat the oil over medium high heat. Cook the pork cubes, a few pieces at a time, until evenly brown all over. Remove with a slotted spoon to a plate and keep warm.

Reduce the heat and cook the bacon and onion, stirring occasionally, 5-7 minutes until onions are tender. Add the garlic and cook 1 minute.

Add the flour and stir. Cook until it begins to brown. Stir in the tomatoes, beef broth and mushrooms and bring to a boil, stirring for 5 minutes. Reduce heat to simmering, return pork cubes to the pan, then add the remaining ingredients, except the sour cream. Simmer gently over low heat 1½-2 hours until the meat is tender.

Serve with sour cream and sprinkled with parsley. For a darker stew, add a few drops of Kitchen Bouquet.


¼ cup brown sugar
1 Tbsp. margarine
2 cups skim milk
1 (16 oz.) can solid pumpkin
½ cup sugar
4 eggs, slightly beaten or 1 cup liquid egg substitute
2 Tbsps. vanilla extract
1½ tsps. cinnamon
½ tsp. nutmeg
¼ tsp. ginger

Preheat oven to 350° F. In a small saucepan, combine margarine and brown sugar. Heat over medium flame, stirring until sugar starts to become brittle. Remove from heat and cool, stirring to break up sugar. Combine all other ingredients in a large mixing bowl and beat well. Spray a 2 quart baking dish with nonstick cooking spray and pour pumpkin mixture into dish. Bake for 35 minutes, then sprinkle the top with caramelized brown sugar. Continue baking for 10 to 15 more minutes, or until pudding has set. Cool for at least 30 minutes and serve. This can be made up to 2 days ahead and chilled. Yield: 8 servings, ¾ cup each.


1 (8 oz.) package cream cheese
1/3 cup sugar
1 egg

Cream together and set aside.

½ cup butter
¾ cup water
1½ squares chocolate
2 cups flour
2 cups sugar
2 eggs
½ cup sour cream
1 tsp. baking soda
½ tsp. salt
1 (6 oz.) package chocolate chips

Combine the first 3 ingredients and bring to a boil. Remove from heat and add flour and sugar. Add eggs. sour cream, soda and salt. Stir together and pour into a greased and floured 12" x 18" jelly roll pan. Spoon first mixture over the batter and cut through with a knife. Sprinkle with chocolate chips. Bake 350° for 25-30 minutes.


½ cup butter or margarine
2 cups graham cracker crumbs
¼ cup sugar
5 cups thinly sliced apples
¼ cup honey
½ Tbsp. lemon juice
1 tsp. cinnamon
¼ cup chopped walnuts

Microwave butter on high 45-60 seconds. Stir in crumbs and sugar. Reserve 1 cup crumbs. Press remaining crumb mixture in bottom and sides of pie plate. Layer with half the apples in plate. Combine honey, lemon juice and cinnamon. Drizzle half over apples. Add remaining apples and drizzle. Add nuts to reserved crumb mixture. Spoon over apples pressing in at edges. Microwave on high 9-10 minutes or until apples are tender. Rotate once or twice during baking.


1 lb. ground ham
½ lb. lean ground beef
2 eggs
1 cup cracker crumbs
1 cup milk
½ tsp. salt
2 Tbsp. celery
2 Tbsp. onion

Mix together and form into loaves. Pour Cookies Bar-B-Q Sauce over and bake 1 hour at 350°.

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10 oz. pkg. green beans
12 thin slices of bread, remove crust
1 cup shredded cheddar
2 cups cooked diced ham
2 tsp. onion flakes or powder
6 eggs, slightly beaten
3½ cups milk
½ tsp. salt (optional)
½ tsp. dry mustard

Grease a 9" x 13" pan. Partially cook beans and drain. Place 6 slices of bread in bottom of dish. Layer with cheese, beans and ham. Sprinkle with onion. Top with remaining bread slices. Combine eggs, milk and mustard. Pour over bread and chill at least 6 hours. Bake uncovered 1 hour at 325°. Remove from oven and let stand 10 minutes.


6 brats, cooked and cut in ½" slices
4 med. potatoes, cooked & cubed
1 (16 oz.) can green beans, drained
1 can cream of mushroom soup
4 oz. shredded cheddar cheese
1 onion, chopped

Combine in 3 qt. casserole and bake 45 minutes.


1 pound cooked chicken (chunked)
1 medium onion
1  8 oz. pkg. cheddar cheese (shredded)
1 can cream of chicken soup
6 or 8 corn tortillas

Mix chicken, onion, and taco sauce. Tear tortillas into chip size pieces. In large casserole dish alternate layers 2-3 times.
1. Meat mixture
2. Cheese
3. Tortillas

Pour soup over the top of casserole. Top with remaining cheese. Bake at 375° for 30-45 minutes. Serve with corn chips and avocado dip.

Our thanks to Ron Maly with the Des Moines Register for being a part of the Open Line, and to Ron's mother Alice for sharing this popular recipe with our listeners.


1 cup flour
1½ tsp. baking powder
1 tsp. salt
1 egg
¼ cup milk
1 slice toasted, cubed bread

Combine ingredients and shape into one oblong dumpling 8" long. Let rise one hour in covered dish. Place in boiling water, cover, and boil ten minutes. Turn over and boil another ten minutes. Remove and slice with string or knife.


1 lb. ground beef
2 cups chopped celery
2 medium onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1½ cup warm water
1 can bean sprouts
1 can LaChoy vegetables
½ cup rice, uncooked
¼ cup soy sauce
2 tsp. pepper

Brown and drain ground beef. Stir in remaining ingredients. Place in lightly sprayed oven pan. Cover and bake 1 hour at 300°. Uncover and bake 30 minutes longer.


1 Tbsp. butter or margarine
4 skinned, boneless chicken breasts, cut in half
1 can cream of mushroom soup
2 tsps. paprika
1/8 tsp. pepper
1/3 cup plain yogurt or sour cream
hot noodles

Cook chicken in margarine for 10 minutes. Remove and drain. In a pan combine soup and spices. Heat till bubbles. Add chicken. Cover and cook till done. Stir occasionally. Add yogurt and heat through. Serve over warm noodles with paprika and parsley.


Here's a great way to use leftover canned pumpkin or pumpkin pie filling. Mix it into vanilla pudding and add a dash of cinnamon or pumpkin pie spice for a smooth, creamy treat!

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8 oz. cork screw macaroni
1 beaten egg
¼ cup skim milk
3 Tbsp. parmesan cheese
1 lb. lean ground beef
1 clove garlic, chopped
1 small onion, chopped
1 medium green pepper, chopped
14½ oz. can Italian Style Tomatoes
½ tsp. Italian seasoning
4 oz. can mushrooms, drained
1 (4 oz.) pkg. mozzarella cheese, shredded

Cook pasta and cool. Mix the next three ingredients and combine with pasta. Spray either a 12" pizza pan or 9" x 13" dish. Bake at 350°. for 20 minutes. Cook beef and garlic. Drain. Add onion. pepper, tomatoes and seasoning. Cook 10-15 minutes till dry Add mushrooms. Spoon onto crust. Sprinkle with mozzarella cheese. Bake 10-12 minutes till browned.


2½ lbs. new potatoes, cut into quarters
½ cup butter or margarine
¼ cup water
2 Tbsps. honey
1 tsp. salt
¼ tsp. ground black pepper

In a large saucepan or Dutch oven, cover potatoes with salted water. Bring water to a boil and cook until potatoes are tender, drain. In a large skillet, melt butter over medium heat. Stir in water, honey, salt and pepper. Stirring occasionally, cook 1 layer of potatoes 10-12 minutes or until brown. Transfer to serving dish and cover with aluminum foil to keep warm. Repeat for remaining potatoes. Serve warm. 6-8 servings.

(from Ohio)

1 (15¼ oz.) can crushed pineapple, undrained
1 large box lemon Jello
¾ cup sugar
8 oz. cream cheese, softened
1 cup grated carrots
1 cup chopped celery
1 cup grated parmesan cheese
8 oz. Cool Whip, thawed
1 pt. cottage cheese
½ cup finely chopped nuts

Heat pineapple and sugar to boiling. Add Jello and cream cheese. Mix together. Cool but not set. Add celery, carrots, half the parmesan, cottage cheese and nuts. Fold in Cool Whip. Top with remaining parmesan. Place in a 9" x 13" dish and chill to set.


3 envelopes unflavored Knox Gelatin
1/3 cup sugar
1 cup boiling water
3½ cups cranberry juice cocktail
1 cup chopped apples
½ cup finely chopped celery
½ cup chopped walnuts

In a bowl, combine gelatin and sugar. Add boiling water and stir till dissolved. Stir in juice and chill. Stir occasionally and refrigerate until the consistency of egg whites. Fold in apples, celery and nuts. Pour in an 8" or 9" square dish. Chill until firm. Serve on lettuce leaf.


1 cup low fat cottage cheese
2 Tbsps. minced onion
1 tsp. dill weed
½ tsp. garlic powder
¼ tsp. hot pepper sauce
salt to taste

Combine in food processor or blender. Turn out into bowl or serving dish. Stir in 6 chopped hard cooked eggs, 1 cup cooked, chopped turkey and ¼ cup dill pickle relish. Let mixture chill several hours to overnight. Makes 6-8 sandwiches.


4 oz. can mushrooms, drained
2 Tbsp. butter
2 Tbsp. flour
3 oz. cream cheese, softened
¾ cup milk
1 (15 oz.) can peas, drained
1 small can onions, drained
2 Tbsp. minced parsley

Sauté mushrooms in butter for about 5 minutes. Add flour and cream cheese. blending well. Gradually add milk and heat till smooth. Add peas and onions. Pour into a greased casserole and bake 25 minutes at 425°. Sprinkle with parsley before serving. Serves 4-6.


¾ cup pumpkin seed
1 Tbsp. butter or margarine, melted
½ tsp. Worcestershire sauce
¼ tsp. garlic salt
¼ tsp. seasoned salt

Remove membrane from seed; rinse and pat dry. Place seed in an 8" square pan; add remaining ingredients, tossing to coat. Bake at 300° for 25 to 30 minutes or until lightly toasted, stirring occasionally. Yield; 3-4 cup.

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We are told this is equivalent to a 14 oz. bag of caramels.


1 cup sugar
1 cup light or dark corn syrup
¼ cup butter
1 cup cream
½ tsp. vanilla

Stir together in heavy bottomed saucepan over high heat. Cook to firm ball stage, stirring frequently.


12 oz. caramels
2 Tbsps. water
½ cup butter
1 can sweetened condensed milk

Dissolve caramels in water. Add butter. Stir in milk and mix until smooth. Use as a dip or topping.


1/3 cup honey
2/3 cup sugar
¼ cup molasses
¼ cup corn syrup
½ cup margarine

Combine and cook to soft ball stage. Pour over 5-6 qts. popped popcorn.


Place whole head of garlic in small baking dish. Bake one hour at 325°.

To serve: Have each guest pull off a clove of the garlic and squeeze out the roasted garlic paste. Squeeze onto cracker for hors d'oeuvre, or serve alongside any meat or vegetable dish.

This recipe goes back to June '66 from the WMT Home Fair Show Enjoy!


½ cup margarine or butter
¼ cup brown sugar
1 cup flour
2 beaten eggs
1 tsp. vanilla
1½ cups brown sugar
¼ cup flour
½ tsp. baking powder
½ cup chopped nuts
1 cup chocolate chips

Blend together first 3 ingredients. Press into 9" x 13" pan. Bake at 325° 15 minutes. Remove from oven. Combine all remaining ingredients. Spread over crust. Return to oven and bake 30 minutes until done. Cut into bars. Cool completely before removing from pan.

First of all, Dwayne, Connie and I want to wish each of you a very happy holiday season. We hope you and those you care about are able to enjoy many of the good recipes you have gotten from the Open Line this past year. The Great Pumpkin Spice Cake found on page one has been the star of this holiday season on Open Line. Many have called and said they can't find pumpkin pie filling ... could be the shelves are empty due to Open Line listeners. It deserves the "Great" heading. Our thanks to all of you who ordered gift subscriptions to The Best of the Open Line Bulletin. New subscribers will receive their first issue in February. I hope a star twinkles for each and every one of you during this joyous holiday season, and best wishes for a happy, healthy and prosperous new year!

Sharon Kaye Reeves

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

Click here to go to the list of bulletins.

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