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IT IS OFFICIAL! The Best of the Open Line Cookbook will be available November 15. By the time you receive this bulletin, the manuscript will be in the hands of the printer for November 15th delivery of almost 275 pages of the Open Line's favorite recipes, hints and home formulas. We are pleased to offer the Open Line Cookbook as a hard cover, permanently bound book. Most of the summer was spent going through six years of Open Line bulletins and countless boxes of recipes sent in by Open Line listeners over the years. From these recipes, almost 1000 of them have been selected to represent the Open Line's proudest moment. Most requested, most complimented and most used recipes fill the pages of a cookbook you'll use again and again. And what a lovely gift it would make.

The price of the book is only $5.00 if picked up here at the station or $5.30 if delivered by mail. We are accepting advance orders now for November 15th delivery. You may reserve your copy by sending $5.00 if you plan to pick it up yourself or $5.30 if you wish it mailed. We will also be happy to mail a copy to someone other than yourself, if ordered. Make your check payable to WMT Radio and send your orders to OPEN LINE COOKBOOK, WMT, Paramount Building, Cedar Rapids, Iowa, 52406. Please try to avoid sending cash. Please clearly mark on the outside of the envelope that it is a cookbook order to prevent your letter from mixing in with regular Open Line mail.

Only 1500 are to be printed for November 15th delivery. Reservations will be on a first received, first reserved basis. Additional orders will be filled at a later date. To save yourself a disappointment if you wish November 15th delivery, please order at your earliest convenience.


2 cups sugar
2/3 cup milk
1 teaspoon vanilla
6 tablespoons peanut butter
¼ pound soda crackers, crumbled

Boil sugar and milk for three minutes. Remove from heat and add vanilla and peanut butter. Start with ¼ pound of crumbled soda crackers, adding more if needed. You may need twice that much. Stir all ingredients and drop by teaspoons on wax paper.


Measure out one cup unpopped popcorn. Pop and season with ¼ pound margarine and salt to taste. Set aside. Combine 2/3 cup white corn syrup and 1 cup packed brown sugar in a saucepan and stir and cook until hot and bubbly. Stir in 1 cup peanut butter and cook till blended. Pour over popcorn and form into balls quickly. (Joyce Maxey, Marion, Iowa)


1 cup sugar
½ cup shortening
2 unbeaten eggs
1 cup flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cloves
1 cup rolled oats
1½ cups diced apples
½ cup nuts

Mix all ingredients except apples and nuts together. After mixing well, add apples and nuts. Bake at 375° for 25 minutes in a 9 inch greased pan.

WHEN A COLOR RUNS AND FADES ONTO OTHER CLOTHING IN THE WASH, try this. Mix 2 tablespoons liquid detergent, 1 tablespoon peroxide and 1 gallon warm water together. Soak the materials with the extra unwanted color in the mixture for a couple of hours and wash again.

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1 quart thick tomato pulp
½ teaspoon salt
1 teaspoon paprika
1 slice onion
½ teaspoon mustard seed
½ teaspoon cloves
½ teaspoon cinnamon
½ teaspoon crushed celery seed
½ teaspoon bay leaf
¼ teaspoon whole black pepper
sprig of mace

Tie mustard seed, cloves, cinnamon, celery seed, bay leaf, black pepper and mace in bag and cook with other ingredients in a pan over water until thick. Cooking over water prevents burning of the sauce while cooking. Some cook it directly over low heat, but it must be watched carefully and stirred quite frequently.


19¾ pounds of grape pulp and skins
18 pounds of sugar
1 quart vinegar
6 tablespoons cinnamon
3 tablespoons mace
3 tablespoons ground cloves

Separate pulp and skin by cooking down in a big saucepan with just a little water. Then strain, add remaining ingredients to juice and cook until thick.


12 large ripe cucumbers, peeled, seeded, and cubed in one inch cubes
12 large onions, cubed
12 large sticks celery
½ cup salt
3 tablespoons flour
2½ cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 tablespoon dry mustard
2 teaspoons turmeric
1 quart of vinegar

Stir cucumbers, onions, celery and salt together and let stand two hours or overnight. Rinse well. Combine remaining ingredients and heat to boiling. Stir frequently to make a smooth sauce. Add vegetables and cook over low heat for one hour or until vegetables are transparent. Pour into hot sterilized jars and seal.


Use oil or fry out about 3 strips of bacon for cooking fat. In the fat, combine 4 cups shredded cabbage, 1 cup water, 6 tablespoons sugar and salt and pepper to taste. Cover and cook until tender. Add 4 tablespoons vinegar. Keep covered and cook a few minutes longer.


Cook cabbage in the usual way. Drain. Make a dressing of 1 egg, well beaten, 3 tablespoons sugar, ½ cup sweet cream and ½ cup vinegar. Pour over cabbage slowly and bring to a good boil just before serving.


2 tablespoons lard
1 medium cabbage, about 4 cups, shredded
2 medium size apples, chopped
1 cup water
3 tablespoons vinegar
2 tablespoons flour
3 tablespoons sugar
salt and pepper to taste

Melt lard, add cabbage, apples and water. Cook until tender. Add blended flour, vinegar, sugar and seasonings and cook just a few minutes longer.


1 8 ounce package cream cheese, softened
1 cup dried beef, chopped
½ cup pimiento
2 tablespoons horseradish mayonnaise

Mix all ingredients, using just enough mayonnaise to moisten the dip.


1 cup sugar
2 eggs
1 cup top milk
pinch of salt
¼ teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder, approximately
2½ cups flour, sifted

Use enough flour to make a dough in which a spoon stands straight up. Drop in hot grease by teaspoonsful.

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½ cup melted shortening
1¼ cups molasses
1 egg, beaten
2½ cups sifted enriched flour
1½ teaspoons soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¾ cup hot water

Combine shortening, molasses, and then eggs. Blend thoroughly. Mix and sift dry ingredients and add in thirds, alternately with hot water, added in halves. Beat until blended after each addition. Bake in well greased loaf pan at 350° until done. In cupcakes, bake at 375° for 25 minutes.


5 tablespoons cottage cheese
2 tablespoons butter or margarine
1 teaspoon sugar
1 egg
1 cup flour
1 pinch of salt

Cream cottage cheese, butter and sugar. Add egg, mix well. Add flour and salt. Roll out on floured board. Cut into squares to wrap fruit. Pinch together. Boil for 15 minutes. Serve with buttered bread crumbs, sugar and melted butter.


1 quart boiled potatoes, sliced
1 onion, cut fine
1 teaspoon salt
1/8 teaspoon pepper
¼ pound bacon, sliced and cut fine
1 scant tablespoon flour
¼ cup sugar
½ cup vinegar
½ cup hot water

Add onions, salt and pepper to potatoes. Fry bacon until light brown and stir in flour. Do not drain off bacon fat. Add hot water, vinegar and sugar and let boil up to a good boil. Pour over hot potatoes. If sauce is too thick, add equal parts of vinegar and water.


1 package compressed yeast
¼ cup lukewarm water
1 cup yellow corn meal
2 cups milk
½ cup shortening
½ cup sugar
1 teaspoon salt
2 beaten eggs
5 cups sifted flour
Melted butter

Soften yeast in lukewarm water. While yeast is softening, in the top of a double boiler mix corn meal, milk, shortening, sugar and salt. Bring to boil, stirring constantly over direct heat. Then place over boiling water and cook for 10 minutes, stirring frequently. Remove from heat and cool to lukewarm, about 80°. Then stir in eggs and 2½ cups of the sifted flour. Add enough of the remaining flour to make a soft dough. Turn out on lightly floured board and knead until smooth and elastic. Round dough into ball. Place in lightly greased bowl and cover with cloth and let rise until double in bulk. Punch down. Turn over and let dough rest 10 minutes. Have a small pan of melted butter ready. Shape into small walnut sized balls and dip in melted butter. Place three balls in well greased muffin tins. Rise to double again. Bake in preheated oven at 400° for 20 to 25 minutes.


1½ cups sugar
1 cup flour
2 eggs
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon vanilla
2 cups chopped apples
1 cup chopped nuts

Mix all ingredients and pour into two greased 9 inch pie plates. Bake at 350° for 30 minutes.

GRAPE NUTS: Mix 3½ cups graham flour, 1 teaspoon soda, buttermilk to make a stiff dough, 1 teaspoon salt together and bake in an oven until brown. Take out and let cool and break in small pieces. Return to oven and let dry slowly. Run through a coarse food chopper or crush with rolling pin.

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Cut tops from peppers, making a cap. Remove seeds and midribs. Soak tops and peppers in strong salt water overnight. Rinse and drain. Cut cabbage real fine, salt cabbage and refill peppers (any sweet pepper can be used.) and cap. Use twine or heavy thread to tie cap on pepper. Make a pickling syrup of:

1 cup vinegar
½ cup water
½ cup sugar
Pickling spices

Tie spices in a bag and boil in vinegar about 8 minutes, before adding peppers. Stick cinnamon, pickling spices, whole cloves (removing little black ball to eliminate black or discoloration of fruits, etc.) makes a nice combination of pickling spices. Place peppers in boiling syrup and let come to a boil. Place peppers in jars, cover with hot vinegar syrup and seal.


Bring 1 cup sugar, ½ cup vinegar and ½ cup water to a boil. Turn off heat, Dissolve 1 package lemon or lime jello in syrup. Add 1 teaspoon salt, and celery salt or ½ teaspoon celery seed. Let cool and beat in ½ cup oil. Pour over cole slaw ingredients. Mix thoroughly and let stand four hours before serving.


1 teaspoon salt
½ cup flour
2 cups sugar
½ cup milk
6 eggs
¼ cup vanilla
1 quart cream or rich milk
Milk as needed

Put salt, flour, sugar and the ½ cup milk in double boiler and cook till it thickens for 20 to 30 minutes. Watch carefully and stir most of the time. Beat eggs until nice and fluffy. Combine with cooked mixture, stirring constantly. Add vanilla and cream or rich milk. Pour into 6 quart freezer. Add enough milk to bring the mix to within 6 inches from the top of the freezer container. Freeze.


Brown a three pound chuck roast. Mix two packages spaghetti sauce with mushrooms, 1 can tomato paste and 2 cans of water. Pour over roast. Cook for an hour after adding 4 carrots, cut in strips and 2 cups chopped celery. Cook covered and baste occasionally.

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