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The Open Line Bulletin will now be on the World Wide Web!

You can download all your favorite recipes on the W. M. T. Website on a weekly basis for free!

All you need to do is go to the W. M. T. Web site at and click on the Open Line button.  There you will find new recipes from each Saturday show.  This is a new feature that will start Monday, January 7th 2002. The Open Line bulletin will no longer be published.  We are grateful to all of you who have subscribed to it for many years.  We are very excited to be able to offer you the recipes via our website free of charge.  Again the Web site is


1/4 cup tomato soup
1/4 cup uncooked rice
1/4 cup minced onion
1 tsp. salt
1 pound ground beef
1 egg, slightly beaten
2 tsps. minced parsley

Mix ingredients together and shape into balls about 1 1/2 inches in diameter.  Brown the meatballs with small clove garlic (or sprinkle of garlic powder) in a large skillet. Blend the rest of tomato soup and 1 cup of water.  Pour into pan with brown meatballs.  Simmer for about 40 minutes, until rice is tender.  Stirring occasionally.


2 pounds lean ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
Stovetop stuffing mix
1 can cream of celery soup
1 soup can of milk

Crumble uncooked ground beef in a  9 by 13" pan.  Place the dry stuffing mix over the top.  Mix soups, milk and stuffing seasonings together.  Pour over the stuffing and meat.  Bake at 350 degrees for one hour.


1 pound lean ground beef
1/2 cup onion
2 tbsps. water
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
1 egg, beaten
1 tbsp. WOR sauce

Combine the above ingredients and mix well.  Pressed into a nine inch pie shell.  Bake at 375 degrees for fifteen minutes, or until set.

2 cups hot mashed potatoes (prepared per directions for instant potatoes)
1 cup frozen mixed peas and carrots
8 ozs. cheddar cheese

Combine ingredients and spoon into the meat mixture. Bake at 350 degrees for an additional 15 minutes.

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2 pounds of ground beef
1/4 cup chopped onion
salt to taste
1 cup herb seasoned stuffing mix
pepper to taste

Combine the above ingredients and then add:

2 large eggs, slightly beaten
2 tablespoons barbecue sauce
3/4 cup milk

Place in a bread/loaf pan. Add the following to the top of the meat loaf:

1/4 cup ketchup
1 tsp. dry mustard
2 tbsps. brown sugar


1 tsp. olive oil
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
¼ cup finely chopped red bell pepper
1 tbsp. allpurpose flour
3/4 cup evaporated skim milk
1 (12oz.) container select oysters, drained
2 tsps. chili sauce
1 tsp. WOR sauce
dash ground red pepper
1/4 teaspoon paprika

Heat oil in medium saucepan over medium-high heat. Add carrot, celery and bell pepper.  Sauté for five minutes or until tender.  Combine flour and milk a small bowl.  Stir with a whisk.  Add to the vegetable mixture in the saucepan; cook over medium heat three minutes or until thick and bubbly, stirring constantly. Add oysters, cook for two minutes or until edges of oysters curl.  Stir in chili sauce, WOR sauce and pepper. Sprinkle with paprika.


4 medium russet potatoes, cut into large wedges
1 tsp. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 garlic cloves, minced (optional)
reduce sodium ketchup (optional)

Place potatoes in a large bowl.  Add cold water to cover.  Let stand for 15 minutes.  Preheat, to 425 degrees.  Spray a nonstick baking sheet with cooking spray.  Set aside.  Drain potatoes in a colander.  Spread on a double layer of paper towels.  Cover with the second layer of paper towels.  Pressed down on the towels to dry potatoes.  Transfer potatoes to a clean large bowl.  Sprinkle with oil, pepper and salt; toss gently to combine.  Arrange season potatoes in a single layer on prepared baking sheet.  Using a spatula, turn potatoes, sprinkle with garlic.  Bake until golden, about 20 more minutes, turning baking sheet after ten minutes for even browning.  Serve immediately.

For a sweeter flavor, use sweet potatoes instead of the russet potatoes.  Proceed as directed, but add 1/2 teaspoon of paprika when tossing potatoes with spices.


2 eggs whites, whipped
1 tsp. poultry seasoning
3 cups crushed cornflakes in a zippered plastic bag
1 pound skinless, boneless chicken pieces
1 1/2 cups skim evaporated milk

Preheat oven to 400 degrees. Combine egg whites, evaporated milk and seasonings in shallow mixing bowl. Whip for two minutes. Drop chicken in milk mixture and shake in bag with the cornflakes. Place on baking sheet that has been sprayed with cooking spray. Bake 40 to 50 minutes.

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1 small onion, chopped
olive oil
1 can tuna, drained (give liquid to cat!!)
lemon juice
salt and pepper
2 Kaiser rolls
tomato slices
hard boiled egg, sliced
radishes, sliced
olives, sliced (optional)

Add olive oil and vinegar to chopped onion in bowl.  Add tuna.  Squeeze in lemon juice.  Toss with fork, then salt and pepper to taste.  Top kaiser roll (brushed with a little oil, if desired) with slice of tomato, scoop of tuna, tomato slice, eggs, radishes and olives.


1 tsp. olive oil
1 tsp. bottle minced garlic
2 cups uncooked Long Grain Rice
1/2 cup water
2 (14¼ oz.) can fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cups (2 oz.) pre shredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 tsp. dried basil
1/4 tsp. pepper

Thaw the peas while the rice is cooking.  Heat oil in a large saucepan over medium-high heat.  Add garlic.  Sauté 30 seconds or until lightly browned.  Add rice.  Cook for two minutes, stirring constantly.  Stir in water and broth.  Bring to a boil.  Cover; reduce heat to medium low.  Cook for 20 minutes, or until liquid is almost absorb.  Remove from heat.  Fluff with a fork.  Add remaining ingredients, tossing well.


1 (10 oz.) package frozen brussels sprouts
1/4 cup water
1 tbsp. stick margarine
2 tbsps. allpurpose flour
1 1/2 cups 1 percent low-fat milk
1/4 tsp. salt
1/8 tsp. white pepper
cooking spray
1 cup cooked long grain rice
1 oz. thinly sliced Proscitto ham, cut into thin strips
1/4 cup fresh bread crumbs
2 tbsps. grated fresh Parmesan cheese

Preheat oven to 350 degrees.  Combine brussels sprouts and water in medium saucepan.  Bring to a boil.  Cover, reduce heat and simmer for five minutes.  Uncover sprouts and cook one minute.  Drain.  Melt margarine in a small saucepan over low heat.  Add flour, stirring with a whisk.  Gradually add the milk to saucepan.  Bring to a boil.  Cook three minutes over medium heat or until thick and bubbly, stirring constantly.  Stir in salt and pepper.  Set aside.  Coat a 9" quiche or round baking pan with cooking spray.  Pat rice into bottom of dish.  Arrange brussels sprouts, stems side down, on top of rice.  Sprinkle sprouts with ham or Proscitto.  Pour sauce over.  Combine bread crumbs and cheese.  Sprinkle over sauce.  Bake at 375 degrees for 20 minutes or until lightly browned.


1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breast halves, cut into small pieces (chicken is easier to cut into small pieces if it is partially frozen!)
1 cup each of grated carrots, grated zucchini and finely chopped mushrooms
3 tbsps. minced, fresh parsley (or 1/2 tsp. dried)
1 tbsp. minced, fresh oregano (or 1 teaspoon dried)
1/4 teaspoon black pepper
4 oz. light cream cheese, cut into cubes
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups of your favorite low-fat tomato based pasta sauce
½ cup shredded part skim mozzarella cheese (2 oz.)
chopped, fresh parsley (for garnish)

To make filling: spray a large nonstick skillet with cooking spray.  Add garlic and onions.  Cook onions over medium heat until softened, about two minutes.  Be careful not to burn them!

Add the chicken, increasing heat to medium-high.  Cook until no longer pink.  Add carrots, zucchini, mushrooms, basil, oregano and pepper.  Cook for three more minutes.  And cream cheese and stir until melted.  Remove from heat.  Sir and Ricotta cheese and Parmesan cheese.  Transfer filling to a large bowl and refrigerate for 20 minutes.

While filling is chilling, cook manicotti according to directions on the package.  Rinse with cold water and drain well.  Using a teaspoon, stuff the shells equally with the filling.  Spread a thin layer of pasta sauce over the bottom of two baking dishes.  Arranged six manicotti in each dish.  Pour remaining sauce over the manicotti and sprinkle with mozzarella.

Cover  with foil and bake at 350 degrees for 40 minutes.  Let cool for five minutes before serving.  Garnish with chopped parsley, if desired.

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8 ozs.  elbow macaroni, uncooked (about two cups dry)
1 can (6 oz.) water packed tuna, drained
1 cup sliced celery
1/3 cup chopped green onions
1/4 cup diced green bell peppers
1/4 cup diced pimento
1 can (10¾ oz.)  reduced fat  cream of celery soup,  undiluted
1/2 cup 1% milk
1 cup shredded, reduce fat sharp cheddar cheese (4 ozs.)
1/2 lowfat mayonnaise
1/4 teaspoon black pepper

Cook the macaroni according to package directions.  Drain.  Rinse with cold water and drain again.  In a large bowl combine the cooked macaroni, tuna, celery, onions, green pepper and pimento.  Mix well.  In a small saucepan combine the soup and milk.  Heat over medium heat until smooth.  Add cheese and continue to cook until cheese is melted.  Remove from heat and stir in mayonnaise and pepper.  Pour sauce over macaroni mixture.  Mix well.  Pour  into a 1½ quart casserole dish that has been sprayed with nonstick spray.  Bake at 350 degrees, uncovered, for 30 minutes.


4 pounds chicken parts, rinsed and drained
1/3 cup molasses
1/3 cups spicy brown mustard

Heat the oven to 450 degrees.  Season that chicken with salt and pepper.  Arrange it in a single layer in a nonstick baking dish.  Bake for 20 minutes, or until the  skin loses its raw look.  Meanwhile, mix the molasses with the mustard.  Spoon off any excess fat in the pan.  Pour about two thirds of the molasses mixture over the chicken and turn to coat.  Bake for 25 to 30 minutes for thighs, basting with some of the sauce in the pan every 5 to 7 minutes.


3 large sweet potatoes (about two pounds), peeled and cut into two inch pieces
1 large orange, for the grated rind and all of the juice
2 tsps. unsalted margarine
1 large yellow onion, chopped
1 medium sized carrot, peeled and chopped
1 medium sized stalk celery, chopped
1/2 cup peeled and chopped parsnips
1 tsp. dried stage, crumble
1 fresh turkey breast (about five pounds)
nonstick cooking spray

Preheat oven to 450 degrees.  Places sweet potatoes in a medium size saucepan, cover with boiling unsalted water, and cook covered for 15 minutes or until tender.  Drain well and mash.  Stir in the grated orange rind.  Meanwhile melt one tablespoon of the margarine in a 10 inch skillet over moderate heat. Add the onion, carrot, celery, and  parsnip. Cook for ten minutes, stirring frequently.  Add sage.  Blend mixture into the   mashed sweet potatoes.  Let the mixture cool slightly, then spoon into both cavities of the turkey breast.  Secure the neck with toothpicks.  Lightly coat a 9 x 13" baking pan with the cooking spray.  Place the turkey breast in the pan and rub with the remaining margarine.  Roast, basting occasionally with orange juice, 45 more minutes, or until the thermometer registers 180 degrees.  If the turkey browns too quickly, cover it loosely with aluminum foil.  Remove from oven and let stand at room temperature for ten minutes before carving.


1 small onion, sliced
2 tsp. olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leaks, halved lengthwise and cut into slices
2 cup chopped fresh spinach
1 cup vegetable broth
2 tsps. allpurpose flour
3 tbsps. minced fresh parsley
1 tbsp. soy sauce
1/2 tsp. salt
cornbread topping (see recipe below)

Sauté sliced onions and hot oil in a large saucepan over medium high heat until tender.  Add potatoes, carrots and spinach.  Cook for three minutes, or until the spinach wilts.  Whisk together vegetable broth and flour until smooth.  Stir broth mixture, minced parsley, soy sauce and salt into spinach mixture.  Bring to a boil.  Cook, stirring constantly for one minute.  Reduce heat to low.  Cook, stirring often, for five minutes or until thickened.  Spoon vegetable mixture into a lightly greased eight inch baking  dish.   Drop cornbread topping by heaping tablespoonful.  Drop onto hot vegetable mixture.  Bake at 400 degrees for 30 minutes, or until golden brown.

Cornbread topping:

1 cup allpurpose flour
1/2 cup cornbread mix
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tbsps. butter or margarine, softened
3/4 cup buttermilk
2 tsp. honey

Combined first five ingredients.  Cut in butter with a fork or pastry blender until crumbly.  Stir together the buttermilk and honey, stir into flour mixture. Combine the above ingredients in a heavy frying pan. Cook until apples are soft. Place in a serving dish and sprinkle top with cinnamon.

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6 apples, preferable Rome Beauty or Golden Delicious
2 tbsps. apple juice concentrate
1 tbsp. plus 2 tsps. sugar
1 tbsp. cornstarch
2 tsps. lemon juice
1/2 tsp. cinnamon

Crisp topping:

2/3 cup rolled oats
1/3 cup grape nut cereal

Preheat oven to 375 degrees.  Peel, core and quarter four the apples.  Cut them into 1/2 inch pieces.  In a large saucepan combine apples, apple juice concentrate, sugar, cornstarch, lemon juice, cinnamon and two cups of water. Bring to a simmer over medium heat, adjusting the heat to maintain a simmer, cook for fifteen minutes.  The syrup should thicken slightly, and should fall below the level of the apples.

Make the crisp topping:

Combined oats (set aside 1 tbsp.), Grape Nuts and jam in a food processor and process until the jam is evenly distributed and mixture has a streusel like feel. Transfer to a bowl and stir in the reserved 1 tablespoon of rolled oats.

Transferred apples to a 9 inch pie pan. Spread the crisp topping evenly over the apples, pressing it lightly into place. Bake until the apples are bubbly and topping is lightly browned, about 20 minutes.


nonstick cooking spray
1/4 cup fine ginger snap crumbs (about six ginger snaps)
1/2 cup sugar
1 cup evaporated milk
1 envelope unflavored gelatin
1 1/4 tsps. ground ginger
1 large egg yolk
1 can (1 pound) solid pack pumpkin
3 large egg whites
1/4 tsp. cream of tartar

Lightly coat the bottom and sides of  9" pie pan with the cooking spray. Place the ginger snap crumbs into the coated pie pan.  Tilt the pan from side to side until the sides and bottom are lightly but evenly dusted with the crumbs. Refrigerate while you prepare the filling. In a small saucepan, combine 1/4 cup of the sugar and 1/4 cup of the milk; sprinkle the gelatin and ginger evenly over the surface and let soften for five minutes.  Set the saucepan over moderately low heat and cook, stirring for five to six minutes or until the gelatin and sugar dissolve. Remove from heat. In a small bowl beat the egg yolk and remaining milk together, then slowly whisk in the hot gelatin mixture. Transfer the mixture back to the saucepan, set over low heat, and cook, stirring, for two to three minutes, or until slightly thickened. Be careful not to boil or the mixture will curdle. Transfer the filling to a large bowl.  Blend in the pumpkin.  Cover and refrigerate for 20 to 30 minutes, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. In the large bowl of an electric mixer, beat the egg whites and cream of tartar at moderate speed until foamy.  Slowly add the remaining 1/4 cup sugar and beat at moderately high speed until the whites hold soft peaks.  With a rubber spatula, fold the egg whites into the pumpkin mixture and spoon into the crust.  Refrigerate at least eight hours before serving.


4 cups apples, sliced
3/4 tsp. cinnamon
3/4 cup brown sugar, packed
1/2 cup flour
1/3 cup butter, softened
1/2 cup rolled oats

Preheat oven to 375 degrees. Grease and 8 by 8 inch baking dish.  Arrange apples in the pan.  In a medium sized bowl mix remaining ingredients with a fork.  Sprinkle on top of the apples.  Bake for 30 minutes, or until the apples are tender and the topping is browned.


3 cups flour
2 cups sugar
1 tsp. cinnamon
2 eggs
2 teaspoons vanilla
1 1/4 cups oil
2 apples, chopped
1 tsp. salt
1 cup chopped nuts (optional)
1 tsp. baking soda

Preheat oven to 300 degrees.  In a large bowl mix together all ingredients until well blended.  Pour batter into two greased loaf pans.  Bake for about one hour.

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Baking apples, uniform size
1 to tbsps. brown sugar per apple
1/2 tsp. butter per apple
1 tbsp. raisins per apple (optional)
cinnamon or nutmeg

Conventional oven:

Wash apples and remove cores, do not cut all the way down to the bottom of the apples.  Peel the upper third of the stem ends of the apples. Place apples in a deep baking dish and put brown sugar and butter in the center of each one. Sprinkle with cinnamon or nutmeg. Pour one cup water around the apples, or to a depth of 1/2 inch. Cover with aluminum foil and bake for 45 to 60 minutes.  Serve warm or cold.


1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2 inch pieces
1 tbsp. unsweetened cocoa powder
2 cups bleached allpurpose flour
1 tsp. baking soda
1/8 tsp. salt
1/2 cup bourbon
1 1/2 cups strong, brewed coffee, cooled
5 ozs. unsweetened chocolate, chopped
1 3/4 cup sugar
1 tsp. pure vanilla extract
2 large eggs, lightly beaten

Preheat oven to 275 degrees.  Grease a bundt pan with 2 tsps. of the butter.  Lightly dust with the cocoa powder.  Sift the flour with the baking soda and salt in a bowl and set aside. Warm the Bourbon and coffee in the top of a double boiler or stainless steel bowl set over a pan of simmering water for five minutes. Add the chocolate and remaining butter.  Cook, stirring, until melted and smooth, about three minutes. Remove from the heat.  Add the sugar and stir to dissolve. Cool slightly.  Using a whisk or an electric mixer, stir in the flour, 1/2 cup and a time, into the chocolate. Add the vanilla and egg whisking to mix well. Pour the batter into the prepared pan and bake for one hour.  (Cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes.  Then turn out onto a cooling rack to cool for at least 30 minutes before serving.


1 pound ground beef
1 cup raw rice
2 eggs
2 cans and tomato soup (or one large can of tomatoes)
1 medium head cabbage
2 tsps. salt
1 tbsp. chopped onion

Separate leaves from head of cabbage and boil in large saucepan for two minutes.  Drain. In a mixing bowl combine ground beef (cooked and drained), rice, eggs, onion and one can of tomato soup. Place approximately 1 tablespoon of mixture on each leaf and roll tightly. Place side by side in a baking pan.  Cover with second layer.  Mix one can tomato soup and 1/2 cup water. Pour over the top of the rolls.  Bake at 350 degrees for 1 1/2 hours.


Can also use tomato juice instead of tomato soup.  Instead of boiling the cabbage leaves, place in a large microwave dish with a little water.  Microwave for a short time; don't have to be fully cooked just soft enough to roll.


16 oz. fat free cottage cheese
1 clove garlic
1-2 tablespoons dried onion soup mix

Blend together in a blender or food processor.  Serve over hot, large, pasta, like mostaccioli or shells.


2 bottles of fruity red wine
15 oz. cranberry juice
10 oz. Grenadian
8 ozs. Sweet Vermouth

Mix all the above ingredients together. Stir well.  Add in a few cherries and orange circles.  Let's set overnight in the fridge.  Serve over ice the next day.

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2 hard boiled eggs
1 quart chopped and endive, washed and drain


3 tbsps. vinegar
2 tsps. sugar
dash of pepper
1 cup sour cream
1/4 cup water
1 1/2 teaspoon salt
1 tsp. baking grease

Combine the vinegar, water, sugar, salt, pepper and bacon grease in a saucepan.  Bring to a boil, stirring constantly.  Remove from heat and cool slightly.  Add sour cream and toss with prepared greens and eggs.  Serve slightly warm or at room temperature.


1 can cream style corn
1/4 cup onion, chopped
3/4 cup sliced American cheese
2 eggs, well beaten
2 tbsps. melted margarine
1 cup cracker crumbs
1/3 cup celery (optional)
1 teaspoon salt
1/4 tsp. paprika
1 cup milk

Place all ingredients in casserole dish.  Bake at 350 degrees for 50 to 60 minutes.


1/2 tsp. olive oil
1 medium onion, chopped
3 garlic cloves, sliced
1 cup brown rice
3 cups vegetable stock
juice and grated zest of 1 lemon
2 tbsps. crumbled feta cheese
1 scallion, sliced
1 tbsp. chopped fresh cilantro

In a deep sauté pan or saucepan, keep the oil over medium heat and sauté onion and garlic for two to three minutes. Add the rice and continue cooking, stirring, for two minutes, until coated with oil. Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt. Cover and simmer over low heat for 25 to 30 minutes.  Set aside, covered, to steam for five to six minutes.  Uncover and test for doneness.  If the liquid is not absorbed in the rice is not tender, return to the stove for a few minutes.  Then add the feta, scallions and cilantro.  Stir gently just to mix.  Serve immediately.


1 large acorn squash (about 1 3/4 pounds)
1 small pumpkin (about 2 1/2 pounds)
vegetable cooking spray
1/3 cup maple syrup
1/2 tbsp. margarine, melted
1/4 cup sugar
1/4 tsp. salt

Cut squash and pumpkin in half vertically.  Discard seeds and membranes.  Cut each squash and pumpkin half into eight wedges.  Place wedges in the 9 by 13 inch baking dish coated with cooking spray.  Drizzle syrup and margarine over wedges.  Sprinkle with sugar and salt.  Bake at 400 degrees for 45 minutes or until tender and lightly browned, turning wedges every 15 minutes.


Vegetable oil spray
3 cups crumbled cornbread
2 cups chicken broth (low sodium)
1 cup fat free, no salt added cracker crumbs
3 ribs celery, finely chopped (about 1 1/2 cups)
1 large onion, finely chopped (about 2/3 cup)
whites of 2 medium eggs
1/2 tsp. pepper, or to taste
1/2 tsp. dried sage or poultry seasoning

Preheat oven to 350 degrees.  Lightly spray and nine inch round or square baking dish with vegetable oil spray.  In a large bowl combine remaining ingredients, stirring well.  Pour into baking dish.  Bake, covered for 45 minutes.


1 pound carrots, peeled and cut into 1/4 inch thick pieces
1 tbsp. minced garlic in oil
2 tbsp. honey

In a large nonstick skillet tossed the carrots and minced garlic in oil over medium high heat until thoroughly mixed. Add 3/4 cup water and bring to a boil. Add the honey and salt and pepper to taste.  Simmer, stirring occasionally, until all but of thin film of honey glaze is left, 7 to 10 minutes.  Watch the care it's carefully, since as the glaze reduces, it has a tendency to burn.

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5 cups chicken stock
4 tbsps. butter
3/4 pound butternut squash, peeled and cut into 1/2 inch cubes
1 yellow onion, diced
1 garlic clove
1 1/2 cups Arborio rice
1/2 cup Chardonnay
1/2 cup grated Parmigiano Reggiano
1 tbsp. chopped fresh parsley
kosher salt
fresh black pepper

Bring the stock to a boil over medium heat.  Reduce the heat and let simmer.  Melt the butter in a large saucepan add the squash, onion and garlic.  Cook until soft, about five minutes.  Add the rice and cook two minutes.  Add the wine.  Bring to a boil.  Reduce the heat and simmer until the wine is completely absorbed, about five minutes.  Add the chicken stock, one cup at a time, stirring frequently, until the rice is tender but not mushy, about 20 minutes.  Add the Parmigiano and parsley.  Taste.  Add a pinch of salt and pepper, stir to dissolve and taste again.  Add more salt and pepper if desired.


1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 oz.) black beans, rinsed and drained
1/3 cup shredded cheddar cheese
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick and chunky salsa
2 eggs
additional salsa

Heat to 400 degrees.  Greece and nine inch pie plate.  Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir Bisquick, milk, 1/2 cup salsa and the eggs until blended. Pour into the pie plate.  Bake 35 to 40 minutes, or until knife inserted in center comes out clean.  Cool five minutes.  Serve with salsa.

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