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3 oz. pkg. cherry gelatin
1 cup boiling water
1 (6 oz.) can frozen lemonade concentrate or pineapple/orange concentrate
3 cups cold water
1 qt. cranberry juice, chilled
44 oz. ginger ale, chilled

Dissolve gelatin in boiling water. Stir in concentrate. Add cold water and cranberry juice. Pour into punch bowl and add ice ring or 2 trays of ice. Add ginger ale right before serving.


Boil sweet potatoes until soft. Cool & peel. Slice in half lengthwise. Grease baking dish with butter, and sprinkle lightly with brown sugar. Place potatoes in dish. Top with 1 cut up stick of butter and 2/3 cup brown sugar. Sprinkle with cinnamon. Bake 375° until butter and brown sugar caramelize.


1 cup chopped celery
1 cup chopped onion
½ cup butter or margarine
16 oz. can cranberry sauce
2 Tbsps. instant chicken bouillon
12 cups dry bread crumbs
1 cup chopped pecans
2 tsp. poultry seasoning
1 tsp. sage

Cook celery & onion in margarine until tender. Cook and stir cranberry sauce and bouillon over a low heat until bouillon dissolves. Combine remaining ingredients in a bowl. Add vegetables and cranberry mixture. Mix well. Loosely stuff turkey just before baking, if desired. Bake remaining stuffing in greased dish 30 minutes at 350°.


½ cup butterscotch chips
¼ cup butter or margarine
¾ cup flour
1/3 cup brown sugar
1 tsp. baking powder
¼ tsp. salt
½ tsp. vanilla
1 cup mini marshmallows
6 ozs. semi sweet chocolate chips
¼ cup chopped nuts (optional)

Preheat oven to 350°. Grease bottom and sides of a 9" square pan. Melt butterscotch chips and margarine together in a 3 quart heavy sauce pan. Remove from heat and cool to lukewarm. Stir in flour, sugar, baking powder, salt and vanilla. Fold in marshmallows, chocolate chips and nuts. Spread into pan and bake 20-25 minutes. Do not over bake. The middle will not appear to be set at the end of baking time, but will firm as the brownies cool.


¾ cup firmly packed brown sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
2 cups cooked or canned pumpkin or squash
2 eggs, slightly beaten
1½ cups light cream or evaporated milk
9 inch pastry shell

Combine sugar, salt and spices. Add pumpkin and eggs. Stir to blend. Add cream and stir until  the mixture is smooth. Pour into unbaked pastry shell. Bake in preheated hot oven, 425° F, for 15 minutes. Reduce heat to moderate, 350° F, bake 40 to 45 minutes, or until tested done (when knife inserted in center comes out clean). Remove from oven and cool on wire rack. If not to be eaten within 2 hours after baking, refrigerate.

Could substitute eggs and/or skim milk to "lighten" this recipe.

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1 cup butter or margarine
4 squares unsweetened chocolate
2 cups sugar
1½ cups flour
4 eggs, slightly beaten
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
1 cup semi sweet chocolate chips

Preheat oven to 350°. Heat butter and chocolate squares over medium heat until melted, stirring occasionally. Remove from heat and stir in remaining ingredients, except chips. Fold in chips. Spread half the batter into a greased 9" x 13" dish.


¼ cup sugar
2 Tbsps. butter
3 oz. softened cream cheese
1 egg
1 Tbsp. flour
½ tsp. vanilla

Combine together in a small bowl. Spread filling over baffler in dish. Spread remaining batter over filling. Swirl with a knife, if desired. Bake 30-35 minutes.


1½ cups flour
¾ cup brown sugar
1 tsp. baking powder
½ tsp. ground ginger
¼ tsp. baking soda
2 slightly beaten eggs
1½ cups shredded carrots
1 cup shredded zucchini
½ cup raisins
½ cup walnuts
½ cup oil
¼ cup honey
1 tsp. vanilla

Combine the first five ingredients. Separately combine the remaining ingredients. Add flour mixture to egg mixture and stir until just combined. Place batter in ungreased 13" x 9" pan. Bake 350° for 25 minutes or until toothpick inserted in the middle comes out clean.


8 oz. lite cream cheese
½ cup sifted powdered sugar
2 Tbsp. orange juice
1 Tbsp. finely shredded lemon or orange peel.

Combine with a mixer at medium speed until fluffy. Spread over cooled cake. Keep refrigerated.


1 cup raisins, coarsely chopped
1 cup dried apricots, coarsely chopped
½ cup non fat dry milk
¼ tsp. baking powder
¾ tsp. salt
¼ tsp. baking soda
¾ cup whole wheat flour
1/3 cup wheat germ
½ cup margarine or butter
½ cup peanut butter
1 cup brown sugar
1 egg
1 tsp. vanilla
3 Tbsps. milk
1/3 cup unsalted sunflower seeds
1 cup quick cooking oats

Sift together dry milk, baking powder, salt & baking soda. Cream butter. Cream peanut butter into butter. Add sugar and cream until fluffy. Add egg. Beat well. Add vanilla. Mix well. Slowly add flour mixture alternately with milk to creamed mixture. Stir in seeds and oats. Dough will be very stiff. Work in raisins and apricots. Place a heaping tablespoon of dough onto greased sheet. Spread dough out into 4 ½" circle. Bake 375° for 12 minutes. Cool on sheet 5 minutes, then remove to wire rack to cool completely.


2½ cups Rice Krispies
2 cups oatmeal
1/3 cup sesame seeds
1 cup raisins
1 cup unsalted peanuts

Combine together and set aside.

Melt together:
¾ stick butter or margarine
½ chunky peanut butter
10 oz. marshmallows

Pour over dry ingredients. Press into 9" x 13" pan. Cool and out into bars.


8 medium sized apples, pared & cored
¾ cup red cinnamon candies
¼ cup sugar
2 cups water
3 oz. cream cheese
chopped walnuts or pecans
crushed pineapple, drained

Combine candies, sugar and water. Cook until candies dissolve. Add apples. Cook slowly 15 minutes, gently turning over halfway through cooking time. Remove from heat and chill completely in syrup. Combine cream cheese, nuts and pineapple. Stuff into cored apples.

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1 egg
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 Tbsp. vegetable oil

Beat egg slightly. Add remaining ingredients. Mix until just moistened.

Fold in:
½ cup coarsely chopped peanuts
½ cup semi sweet chocolate chips
¼ cup peanut butter

Grease bottoms only of 12 muffin cups. Pour batter into cups. Bake 15-18 minutes at 400°.


1 can sweetened condensed milk
½ cup granulated sugar
1/3 cup brown sugar
½ cup light syrup

Combine in heavy saucepan and cook to soft ball stage (234°). Remove from heat and add:

1 Tbsp. butter
1½ tsps. vanilla

Stir quickly and dip apples. Let cool on wax paper. Apples should be at room temperature for best results.


Brown 1 lb. ground beef (80% lean) and drain. In blender, puree 1 small onion, chopped and ¾ large green pepper, chopped along with a small amount of water.

Add to blender:
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
3 cups tomato juice
1 tsp. chili powder
½ tsp. caraway seed
1 tsp. salt
¼ tsp. pepper
1 tsp. WOR sauce
9 drops tabasco sauce
2 Tbsps. parsley flakes
½ tsp. thyme
1½ Tbsps. Italian seasoning
1/3 cup brown sugar (optional)

Puree all ingredients and pour into kettle. Simmer 5 hours, stirring often so meat doesn't stick to bottom of pan. Can be covered or uncovered. Add water as needed. Freezes well.


2 cups water
1 cup dried apricots, diced
1 1/3 cups instant rice
1-4 serving pkg. sugar free instant butterscotch pudding
2/3 cup non fat dry milk powder
1½ cups water
¼ cup Cool Whip Light
1 tsp. vanilla

Mix together the 2 cups water and the apricots. Bring to a boil. Remove from heat and stir in rice. Cover and let stand 15 minutes. Combine the pudding, milk powder and remaining water. Blend well with a wire whisk. Blend in Cool Whip and vanilla. Fold into cooled rice. Mix gently. Spoon equally into 6 dessert dishes. Chill.


8 cups instant dry milk
2 cups flour
2 cups margarine

Combine together until consistency of corn meal. Seal tightly and store in refrigerator. To equal 4 serving size box of instant vanilla pudding, take 2 cups of magic mix and add:

½ cup sugar
2 cups water
3 Tbsps. cocoa (if chocolate pudding is desired)

Place in saucepan and cook over medium heat until mixture begins to bubble, stirring constantly. Remove from heat and add 1 tsp. vanilla. Beat 1-2 minutes. Place in serving dish and cool, or use as you would instant pudding mix.


2 cups applesauce
2 egg whites
¼ tsp. cinnamon
1/8 tsp. nutmeg
1 yellow cake mix
1 cup Grapenuts

Combine the first four ingredients. Beat at low speed for 2 minutes. Add cake mix and beat 2 more minutes. Blend in cereal and beat 1 minute. Spread into greased & floured 9" x 13" pan. Bake 350° for 18-20 minutes.

2 Tbsps. sugar
2 tsps. corn starch
¼ tsp. cinnamon
1/8 tsp. ginger

Combine and sift over cooled bars.

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Our thanks to Gary & Virginia McCurdy from The Home of the Tubador in Washington, IA. for sharing these three wonderful recipes. Just a sample of what they serve!


4 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1 Tbsp. dried basil
1 tsp. salt
½ tsp. black pepper

Combine together and bake in a covered pan, 30-45 minutes at 350°.


1 cup cream (or half & half or evaporated skim milk)
1 Tbsp. chopped garlic
1 tsp. salt
½ tsp. white pepper
2 cups parmesan cheese

Combine ingredients and cook over low heat, stirring constantly, until smooth. Add 8 cups of cooked fettuccini and continue to stir. Add ½ cup chopped pimentos and serve when fettuccini is completely warm.


12 oz. frozen raspberries
2 cups white vinegar
1 cup olive oil
1 tsp. black pepper
2 cups sugar

Combine in a blender and puree until smooth.


Choose young squash with tender skin. Wash & cut into ½" slices. Blanch in water 3 minutes. Cool promptly, drain and package, leaving ½" head space. Seal & freeze.


Wash, peel, slice and cube eggplant. Soak 45 minutes in a solution of 1 tablespoon salt to 1 quart of water. Drain. Boil eggplant 5 minutes in fresh water. Pack in jars and cover with boiling water. Seal. Process 3 hours in hot water bath, or 55 minutes at 10 pounds in pressure canner.


1 pkg. (3 oz.) raspberry gelatin
1 cup hot water
1 cup prepared applesauce
1 pkg. frozen raspberries, thawed and undrained

Dissolve gelatin in hot water. Stir in applesauce. Mix well. Add berries and juice. Pour into small, flat casserole. Chill until firm. Beat together:

1 container raspberry yogurt
½ cup mini marshmallows

Spread over top of chilled salad. Return to refrigerator until chilled through.


2 (3 oz.) pkgs. raspberry gelatin
1½ cups boiling water
2 (10 oz.) pkgs. frozen raspberries. undrained
1 (15½ oz.) can crushed pineapple, undrained
1/3 cup chopped pecans
2 cups sour cream

Combine all ingredients except sour cream. Spread half of mixture into 9"x 13" glass dish. Chill until set. Spread with 1 cup of the sour cream. Chill. Top with remaining gelatin mixture. Top with remaining sour cream. Chill.


¾ cup buttermilk
¾ cup mayonnaise
¾ cup sour cream
1 Tbsp. dried chives or 1 Tbsp. chopped fresh parsley
1 Tbsp. vinegar
1 tsp. kosher salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. fresh ground black pepper

Combine all ingredients in a bowl and whisk until well blended. Keep refrigerated.


1 cup sugar
1 cup water
1 cup apple cider vinegar
2 sticks cinnamon

Cut off top of pumpkin and remove seeds. Slice pumpkin down sides into strips. Peel strips. Combine sugar, water, apple cider & cinnamon sticks. Bring to a boil. (NOTE: If more liquid is needed, use additional sugar, water and cider vinegar in equal amounts.) Add pumpkin "pickles" and boil until tender, but not mushy. Pack pumpkin into jars. Return brine to a boil, then pour over pumpkin, leaving ½" head space. Seal.

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31 lbs. ground meat (1/3 pork)
12 eggs
8 pkgs. dried, minced onion or 2 lbs. frozen onion, chopped
2 Tbsps. pepper
1 tsp. allspice or nutmeg
5 lbs. bread crumbs
10 Tbsps. salt
2 cans beef Consommé

Preheat oven to 350°. Grind meats together. If using cubed bread crumbs, use 4 large bags of plain & 2 large bags of seasoned cubes. Crush cubes, or run them through a blender. Beat eggs slightly and sprinkle over remaining ingredients. Mix well. Form into desired size balls. Place meatballs in cake pan and bake about 1 hour, until browned. The meatballs should brown evenly, and hardly ever need turning.


3 lbs. ground beef
1 can crushed pineapple, undrained
1 large onion, chopped
4 ribs celery, diced
garlic powder, to taste
salt & pepper, to taste
3 eggs
¼ cup milk

Combine all ingredients and add enough dried bread crumbs to absorb some of the moisture. Place 3 raw bacon strips into bottom of loaf pan. Top with meat mixture and form into loaf. Top loaf with 3 raw bacon strips. Bake at 350° for 60-90 minutes.


6 hard cooked eggs, peeled & chopped
¼ cup mayonnaise
2 Tbsps. Dijon mustard
2 Tbsps. sweet pickle relish
lettuce leaves
4 croissants, split

In a small bowl mix the eggs, mayonnaise, mustard & relish until well blended. Cover and chill 1 hour. To serve: spoon one quarter of the egg salad onto a lettuce lined croissant bottom. Top with croissant top.


2 lbs. frozen hash browns, thawed
2 cans cheddar cheese soup
1 can evaporated milk
1 large can french fried onion rings

Combine potatoes, soup, evaporated milk and half the onion rings. Mix well and place in greased 9"x 13" pan. Top with remaining onion rings. Bake 45 minutes at 350°.


3 lbs. ground round
3 Tbsps. grated onion
3 garlic cloves, minced
6 tsps. salt
1½ tsp. pepper
¾ cup heavy cream
1½ cups ground walnuts

Mix ingredients and form into 1" balls. Fry in skillet until brown. Serve hot on toothpicks.


4 boneless chops, ¾" thick
¼ tsp. freshly ground pepper
¼ cup apple juice or cider
½ cup whole cranberry sauce
2 Tbsps. honey
2 Tbsps. frozen orange juice concentrate
¼ tsp. ground ginger
1/8 tsp. ground nutmeg

Heat nonstick skillet over medium high heat. Sprinkle both sides of chops with pepper. Brown on each side. Add cider. Cover tightly and cook over low heat 5-6 minutes until chops are just done. Drain. Combine remaining ingredients in small bowl. Pour over chops. Cook 1-2 minutes until heated through.


1 cup saltine cracker crumbs
1 stick margarine
2 cups thinly sliced onion
2 Tbsps. butter
¾ cup milk
1 tsp. salt
1 egg, slightly beaten
½ cup grated cheddar

Melt margarine and combine with the crumbs. Press into a 9" pie plate. Sauté onion in butter until soft. Do not brown. Place onions on top of crust. Combine milk, salt and egg. Pour over onions. Top with cheese. Sprinkle with paprika. Bake at 350° for 30 minutes.


½ lb. lean ground beef
¼ cup chopped onion
dash salt & pepper
½ cup milk
3 beaten eggs
2 cups shredded cheddar cheese
½ cup mayonnaise

Brown together the ground beef and onion. Drain. Stir remaining ingredients into beef. Pour into an unbaked 9" or 10" pie shell. Bake at 350° for 40 minutes.

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3 cans beef bouillon or broth
2 cans water
1 can (16 oz.) tomatoes
3 stalks celery & leaves, chopped
1 carrot, chopped
1 tsp. oregano
1 cup shell pasta

Heat broth until boiling. Add all ingredients except pasta. Simmer for 12 minutes. Add pasta and cook until pasta is almost done. Add meatballs.


2 slices dry bread, soaked in water
1 lb. ground beef
1 slightly beaten egg
1 tsp. garlic salt
1 tsp. salt

Squeeze moisture from bread and lightly mix with remaining ingredients. Form into 5 dozen balls and brown in oil. Add to soup and simmer 2 minutes.


Chop 1 peck green tomatoes or run through food chopper with coarse blade. Measure drained juice, discard and replace with equal amount of water.

5 lbs. brown sugar
2 lbs. chopped raisins

Cook slow till tomatoes are tender


2 Tbsps. each: cloves, cinnamon, allspice & salt
1 cup vinegar

Boil 45 minutes, stirring often and add 6 large sour apples (peeled, cored & chopped). Cook til apples are tender. Place in jars, seal while hot, leaving head space and process. 1 quart jar, 2 pies.


Place 8 oz. of cream cheese in a shallow serving dish. Add one small can of crab meat or cocktail shrimp. Mix lightly and pour 13 oz. COOKIES BAR-B-Q SAUCE over the cream cheese mixture. Serve with crackers or chips. Your guests will be surprised at how quick and easy it is to make.


To Cook. Boil unpeeled whole squash in water to cover in a large pot until tender crisp about 20-25 minutes. Turn squash halfway through cooking time,

To Bake: Pierce washed squash with fork several places. Bake for 40-45 minutes at 400° F until tender crisp.

To Microwave Cook: Pierce squash several times with a fork. Place on paper towels in microwave oven. Cook 12-15 minutes or till shell is softened. Turn 3 or 4 times during the cooking period.

Serving Suggestions: Cut squash in half lengthwise in a pan. (Squash may be juicy.) Discard seeds and fine strings. With fork fluff up pulp. It will separate into spaghetti like strings. Then follow one of these serving suggestions.
1 . Drizzle with a small amount of butter and season lightly with salt and pepper.
2. Season with one of the following before serving: garlic salt; nutmeg; cinnamon; chopped onion; crumbled cooked bacon; chopped or diced cooked ham; shredded cheese.
3.  For wheat free diets, use in place of spaghetti as a base for meatballs or meat sauce.
4.  Chill and use in place of bean sprouts in tossed salads.

To Freeze: Cooked, cooled, fluffed spaghetti squash may be frozen. Place in moisture vapor resistant containers leaving head space. Freeze and store at 0° F or below. Partially thaw before using.


To Boil: Halve pumpkin, and remove seeds and stringy portion. Cut pumpkin into small pieces. then peel. Cook in boiling salted water making sure to cover pumpkin. Cook for 25 to 30 minutes, or until tender. Drain and mash, or force through a food mill. Use in making pies or other desserts. Or reheat, season with butter, salt and pepper and serve as a vegetable.

To Bake: Halve pumpkin, and remove seeds and stringy portion. Cut into 2 inch pieces and peel. Put in shallow baking dish and brush generously with melted butter or margarine. Sprinkle with salt and pepper. Bake, uncovered, in preheated moderate oven (350° F) for 45 minutes, or until tender, brushing several times with melted butter. Serve as a vegetable.

To Steam: Halve pumpkin, and remove seeds and stringy portion. Cut into small pieces and peel. Put in a vegetable steamer large strainer or colander. Put over boiling water, cover tightly and steam for about 50 minutes, or until tender. Mash or force through a food mill. Use in making pies or other desserts. Or reheat, season with butter, salt, and pepper and serve as a vegetable.

NOTE: 3 pounds fresh pumpkin = 3 cups cooked & mashed

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½ cup butter or margarine
2 cups sugar
2 eggs
2½ cups flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground nutmeg
½ tsp. salt
1/8 tsp. cloves
4 cups apples, peeled & grated
1 cup raisins

Cream the first 2 ingredients. Add eggs and beat after each. Sift together the next 6 ingredients. Alternately add apples and dry mixture, mixing well after each addition. Blend in nuts and raisins. Spread in greased 9"x 13" x 2" pan. Bake at 350° until done, about 45 minutes.

Lemon Sauce:

4 Tbsps. corn starch
½ cup sugar
1/8 tsp. salt
¼ tsp. nutmeg
1 cup water
1 tsp. grated lemon peel
2 Tbsps. lemon juice
2 Tbsps. butter or margarine

Place first 4 ingredients in pan. Gradually stir in water. Cook, stirring constantly till thickened. Boil and stir 1 minute. Remove from heat and add last 3 ingredients. ENJOY!


1 cup whipping cream
5 Tbsps. butter
12 ozs. semi sweet chocolate chips
2 Tbsps. light corn syrup

Combine whipping cream and butter in a saucepan. Bring to a full rolling boil. Remove from heat. Add chips and syrup. Stir until melted and smooth. Pour 1¼ cups of mixture into baked 9" pie shell. Chill 30 minutes until set.

2/3 cup peanut butter
4 oz. cream cheese, softened
3 Tbsps. butter or margarine, softened
3 oz. white almond bark, melted
1 cup powdered sugar

Combine all ingredients and beat until smooth. Drop by tablespoonfuls over pie and spread evenly. Top with remaining chocolate mixture. Garnish with unsalted, dry roasted peanuts. Chill until firm.


1 (21 oz.) can apple pie filling
2 Tbsps. brown sugar
½ tsp. ground cinnamon
½ cup chopped pecans
½ cup half & half or light cream
4 serving package vanilla instant pudding & pie filling
1½ cups frozen whipped topping, thawed
graham cracker crumb pie crust

Combine first 3 ingredients. Stir in pecans. Spread half of this mixture into pie crust. Chill remaining apple mixture. Combine half & half and pudding. Beat 1-2 minutes with a wire whisk until well blended. Gently stir in thawed topping. Spoon over filling in crust. Freeze at least 2 hours. Remove from freezer 10 minutes before serving. To serve: garnish slices with remaining apple mixture and additional whipped topping, if desired.


2 Tbsps. flour
1 tsp. cinnamon
¼ tsp. salt
2 Tbsps. butter
1 (6 oz.) can sugar free frozen apple juice, thawed or
6 ozs. fresh apple cider
5-6 Jonathan apples, peeled & sliced

Preheat oven to 450°. Sift together dry ingredients. Gradually stir in juice or cider. Cook until mixture thickens. Stir in apple slices to coal. Fill unbaked pie shell. Dot with butter. Bake 15 minutes. Reduce heat to 350° and bake 30 minutes more.


2 eggs, slightly beaten
16 oz. can pumpkin
12 packets artificial sweetener (equal to ½ cup sugar)
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 tsp. vanilla
1 (12 oz.) can evaporated skim milk

Preheat oven to 425°. Combine ingredients in order given. Pour into 9" unbaked pie shell. Bake 15 minutes. Reduce temperature to 350° and bake an additional 45 minutes until knife inserted near center comes out clean.


3 ozs. cream cheese
¼ cup margarine or butter
1 cup flour

Combine and beat dough into round ball. Press into sprayed muffin cups. Double amounts to make enough dough for a 9" shell.

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1½ cups flour
2 Tbsps. sugar
½ tsp. salt
½ cup oil
2 Tbsps. milk

Press into a 9" pie plate. Bake at 325° for 40 minutes. Cool and fill.


3 egg whites
1 Tbsp. sugar
1/8 tsp. cream tarter for each egg white

Combine and beat until stiff peaks form. Add 1 cup marshmallow cream. Fold in, place on pie and brown as usual.


1 cup butter or margarine
2¼ cups brown sugar
1 cup white syrup
1 can sweetened condensed milk
1 tsp. vanilla

Melt the butter, add the sugar and syrup. Stir in the milk. Boil to the soft ball stage for dipping, or the firm ball stage for making candy. Remove from heat and stir in vanilla.


1/3 cup butter or margarine
1/3 cup brown sugar
1/3 cup whipping cream

Combine and cook over a low heat 5 minutes.


2 cups sifted flour
1½ tsps. salt
½ cup oil
4-5 Tbsps. water or milk

Sift together the first 2 ingredients. Pour oil and water or milk into cup, but DO NOT STIR. Add to flour mixture. Stir lightly with fork. Form into ball. Flatten slightly between two pieces of waxed paper. Dampen counter slightly to keep from sliding. Roll to edges of 12 inch square paper. Peel off top sheet. Place crust in pan and remove wax paper from top.

Can you believe we are saying good bye to another year and another year of wonderful recipes, thanks to our loyal listeners and faithful guests!

We have received hundreds of new subscriptions to add to the WMT family of subscribers to THE BEST OF THE OPEN LINE bulletin. Dwayne and I will be announcing the names of the lucky winners that will be receiving a copy of the WMT SILVER ANNIVERSARY COOKBOOK.

Please do not write or call asking how you can purchase a copy; unfortunately they are not available to buy

During this busy holiday season, I hope everyone can take a minute and say thank you to someone for something good that happened throughout this past year

I hope you find something of interest in this issue and I know the January/February '95 bulletin will be packed with new calories.

Sharon Kaye Reeves

The Open Line
PO BOX 2147

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