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I know I've said it before, but Fall is truly my favorite season of the year. However, this autumn has been very, very special for me; and I want to thank my friends, colleagues, and countless WMT listeners for helping make my 40th birthday such a memorable and happy event. I was deeply touched. At my rate, they say that "life begins at 40, " and it's time to begin this bi-monthly compilation of the "Best of the Open Line. "


2 sticks margarine, melted
1¾ cups white sugar
4 whole eggs
1 tsp. vanilla
½ tsp. almond extract
1½ tsp. baking powder
1 tsp. salt
3 cups flour

Combine all ingredients and mix well. Next, grease and flour a jellyroll pan. Then, reserve one cup of the dough and spread the rest into the jellyroll pan. Pour 1 can of cherry pie filling evenly over the dough. Finally, drop the reserved 1 cup dough by teaspoons into the cherry pie filling. Bake at 350° for 40 minutes. Remove from oven. Frost with a thin powdered sugar icing. Cool and cut into bars.


½ pound butter
½ cup powdered sugar
2 cups flour
¼ tsp. salt
¼ tsp. baking powder

Pre heat oven to 350°. Cream the butter; then, gradually add the sugar, beating well. Mix the flour, salt, and baking powder together and add to the creamed mixture. Mix well. Next, roll out the dough (about ¼ inch thick). NOTE: You might want to roll the dough in a pizza pan. Bake at 350° for about 20-25 minutes or until the edges are slightly browned.

This up to date version of an old "Open Line" favorite caused quite a stir. I leave it to you to "take your pick".


1 box yellow cake mix with pudding
3 eggs
¾ cup oil
1 can mandarin oranges, undrained (4 oz. size)

Combine these ingredients and beat until smooth. Bake at 350° for 30-35 minutes (in a 9 x 13 inch pan.) Let the cake cool completely. Then, in a large bowl, combine:

½ tsp. vanilla
1 box instant lemon pudding
1 tall can of crushed pineapple, undrained

Beat this mixture until it starts to thicken. Fold in 1 8 oz. carton of Cool Whip. Spread over the cooled cake and refrigerate.


4½ cups sugar
1 cup cornstarch
1 tsp. cinnamon
¼ tsp. nutmeg

Mix together well (with a whisk). Next, bring 10 cups of water to a boil. Add 3 tbsps. lemon juice and the sugar/cornstarch mixture. Stir until it thickens. Meanwhile, fill quart jars ¾ full with sliced apples. Pour the syrup over the apples, filling up to the neck of the jars. Process in a boiling water bath, 20 minutes for the quarts or 15 minutes for pints. Yields 7 quarts.


1 6 oz. package of peach (orange or lemon) jello
1 package of regular vanilla pudding
3 cups boiling water
2 cups mini marshmallows

Cook in large pan, stirring occasionally, until all ingredients are dissolved. Pour over a 29 oz. can of sliced peaches, juice and all, in a 9 x 13 inch pan. Refrigerate until it sets up.

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The Reuben sandwich has become an American staple, and we are happy to supply some variations to the principle melody.


1 pound can sauerkraut, well drained
2 medium tomatoes (peeled and sliced)
2 tbsps. Thousand Island dressing
2 tbsps. butter
2 packages Corned beef, sliced
2 cups shredded Swiss cheese
1 tube buttermilk or baking powder biscuits
2 rye crackers, crushed
¼ tsp. caraway seed

Spread the sauerkraut in the bottom of a greased 9 x 13 inch pan. Top with the tomato slices and dot with the salad dressing and butter. Cover this with the sliced corned beef. Sprinkle with the shredded cheese. Bake at 425° for 15 minutes. Remove from oven. Separate each biscuit into 3 layers. Arrange the biscuits over the top of the casserole. Sprinkle with the crushed rye crackers and caraway seed. Bake for 15-20 minutes more at 400-425°.


1 cup sour cream
¼ cup chili sauce
1 tbsp. sugar
½ tsp. salt
½ tsp. dill weed

Combine and mix well. Cover and chili for 1-2 hours.


6 cups torn lettuce
1 1 pound can of sauerkraut, drained
2 3 ounce packages of corned beef, cut into strips
1/3 cup chopped dill pickle
¼ cup sliced green onion
1½ cups Swiss cheese, cut in strips
2 slices of rye bread, toasted, buttered & cut into ½ inch cubes

In a large salad bowl, layer 3 cups lettuce. Then, layer remaining ingredients in the order given. Top with the remaining 3 cups of lettuce. Cover and chill for 2 hours. Spoon the dressing over the salad just prior to serving.


Beat 3 eggs, mix in ¼ cup sugar and 2 tbsps. flour. Add ¼ cup vinegar and ¼ cup water. Stir constantly as it cooks 3-5 minutes. Cool. Fold in 1 pint Miracle Whip. Makes 1 quart. (Also good on pea, shrimp or other salads.)


1 pound ground beef or ground chuck
1 12 oz. can of corned beef, finely chopped
2½ cups soft bread crumbs
2 eggs, slightly beaten
2 tbsps. minced onion
8 oz. sauerkraut, finely chopped and well drained
½ tsp. caraway seed (optional)
1 cup shredded Swiss cheese
2 slices of Swiss cheese, cut into 8 triangles for garnish

Mix the first five ingredients together. Pat into 15 x 12 inch rectangle on a sheet of plastic wrap. Sprinkle the meat with sauerkraut and caraway seeds (to within 1 inch of the edge). Then, top with the shredded Swiss cheese. Roll up, tightly, starting with the narrow edge. Seal the ends. Place the loaf, seam side down, in a 2 quart glass dish. Cover with wax paper, loosely. Microwave for 15 minutes on full power, or until done. Turn the dish 1 quarter turn each 4 minutes. Remove from oven: remove the wax paper and top with the Swiss cheese triangles. Cook just enough to melt the cheese. Let stand for 5-10 minutes before serving.

Here's a variation on an old. familiar theme supplied by a "regular."


1 egg
1½ tsp. Wor sauce
1 tsp. salt
1/8 tsp. pepper
¾ tsp. dry mustard
1½ pounds ground beef
½ cup chopped onion
¼ cup chopped green pepper (optional)
1 cup cottage cheese

Mix all ingredients together well. Pack into a greased loaf pan. Bake at 350° for about 1¼ hours. Serve with chili sauce.


Grease 9 x 13 x 2 inch pan. Cut off crusts of 16 slices of sandwich bread. Put 8 slices in bottom of pan. On each slice put 1 slice Canadian bacon or bologna or ham. On top of that put 1 slice cheddar or American cheese. Put other 8 slices on top, buttered side up. Beat 6 eggs. Add ½ tsp. salt, ½ tsp. pepper, ¼ cup minced onion, ¼ cup finely chopped green pepper, 1 to 2 tsps Wor sauce, and 3 cups whole milk (must be whole milk). Pour into pan over bread. Can be frozen at this point up to 2 days. Before baking, melt 1/8 lb. butter. Pour over eggs and bread. Sprinkle 1 cup crumbled potato chips over top. Bake at 350° for 1 hour. (If frozen, add 15-20 minutes.) Makes a nice brunch for 8-12 people.

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The "Pineapple Ball'' and our "Pineapple Saturdays" were a huge success again this year. Over $30,000 was raised for Camp Courageous. We also owe these Island delicacies to United Airlines.


Make a light syrup: 2 cups sugar to 1 quart water. Cook until sugar dissolves. Keep hot. Scrub pineapple. Cut thin slices from bottom. Cut fruit into ½ inch slices crossways. Remove skin, eyes and core. Cut slices into serving size pieces. Simmer in syrup until tender. Pack hot into hot Ball jars with ½ inch head space; cover with boiling syrup, again with head space.

Process in boiling water: 15 minutes for pints, 30 minutes for quarts.


You can perk up salads, main dishes, desserts, and even breakfast cereal with fresh pineapple - but first you have to "unwrap" it.

To peel the whole pineapple, first remove the crown. Hold the crown in one hand and the pineapple in the other. Then twist your hands in opposite directions. The crown should come off easily.

Trim the top of the pineapple, cut off the base, and stand the fruit upright. Cutting from top to bottom with a sharp knife, slice off wide strips of peel, leaving as much fruit as possible.

Remove the eyes by cutting away thin diagonal grooves of fruit.

For spears or chunks, cut the pineapple into eighths lengthwise. Slice off the center core from each wedge. Cut fruit into desired shape.

For slices or tidbits, cut the fruit horizontally. Remove the core from each slice. For tidbits, cut the slices into 10 or 12 pieces. (An electric knife is ideal for cutting pineapple.)


1 pound (8 to 10) frankfurters
mustard and catsup
8 to 10 pineapple spears
8 to 10 slices bacon

Slit frankfurters lengthwise; spread cut surfaces lightly with mustard, then catsup. Insert pineapple spears. Wrap slice of bacon around each frank; secure with toothpicks. Place cut side down on broiler rack broil 6 inches from heat 7 to 8 minutes or till bacon is done on one side. Turn; broil 6 to 7 minutes. Remove toothpicks. Serve in warm buns. Makes 4 or 5 servings.


½ cup mint flavored apple jelly
¼ cup water
Chopped Macadamia nuts or toasted, slivered, blanched almonds
1 large pineapple, chilled
1 cup chilled whipping cream

Heat jelly and water over low heat until smooth, stirring occasionally. Chill until thick and syrupy. Cut pineapple in half lengthwise (through the green top). Then cut each in half again making 4 pieces, each with part of green top. Remove fruit from pineapple by cutting along curved edges with grapefruit knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.


1 cup butter
1 cup sugar
2 eggs
½ tsp. salt
1 small can crushed pineapple, drained (reserve the juice)
3 cups flour
1 tsp. soda
1 tsp. baking powder
½ cup chopped pecans
1 tsp. vanilla

Cream the butter and sugar together. Add the eggs. Mix well. Sift the dry ingredients together and add alternately with drained pineapple. Add the nuts and vanilla. Mix well. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 10-15 minutes. When cool, frost with powdered sugar icing, using the reserved pineapple juice instead of milk.


2 pounds Concord grapes
4½ cups sugar

Rinse the grapes; discard the skins and blemished grapes. Drain and put into a large heavy saucepan. Add the sugar and mix thoroughly. Stir over medium heat, until sugar is dissolved. Increase the heat and cook rapidly for 20 minutes, stirring frequently. Remove from heat and force through a course sieve or food mill. Return the pulp to the saucepan. Bring to boiling over high heat, stirring constantly. Boil for 1 minute. Remove from heat and skim off the foam. Pour into jars and process in a boiling water bath for 10 minutes. Yields about 3 pints.

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There follow some interesting ideas for an all time favorite from Eastern Iowa gardens


4-6 cups grated zucchini
1 cup chopped celery
1 medium onion, chopped

Sauté these ingredients in about 3 tbsps oil. Next, add 1 15 oz. can tomato sauce, 1 can water, 1 28 oz. can whole tomatoes, 2-3 tbsps. chili powder (or a little less), 1 tsp. garlic salt, 2 tsps. salt and 1 tsps crushed red peppers. Simmer for 1 to 1½ hours. (NOTE: Any or all of the following may be added: 10-12 cherry tomatoes, 1/3 to ½ cup sliced ripe olives, 1 15 oz. can kidney beans, 1 cup sliced mushrooms.)


½ cup soft margarine
½ cup oil
1¾ cups sugar
2 eggs
1 tsp. vanilla
½ cup sour cream
2 cups chopped zucchini, unpeeled
2½ cups flour
4 tbsps. cocoa
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking powder
1 tsp. soda

Mix margarine, oil and sugar well. Then, add eggs, vanilla, sour cream, and zucchini. Next, add the sifted, dry ingredients and mix well. Pour into a greased and floured 8 x 11 inch loaf pan. Bake at 325° for 50 minutes or until it tests done.


1 stick margarine
6 tbsps. milk
2 tbsps. cocoa

2 tsps. cinnamon
1 tsp. nutmeg
2 tsps. cornstarch
2 tsps. butter

Line the pie pan with pastry. Combine all ingredients, except the butter and lemon juice, mix well. Pour into the pie shell. Dot with butter and sprinkle with the lemon juice. Add top crust. Brush with milk and sprinkle with a little sugar. Bake at 400° for 55 minutes. Then, reduce heat to 350° for 10 minutes longer.


4 medium-sized cucumbers, peeled and sliced
1 medium onion, cut fine
2 hard-cooked eggs, sliced
½ tsp. salt
pepper to taste
2 tbsps. vinegar
½ cup cream

Mix all ingredients together well. Serve chilled.


1 double crust, 9-inch pie pastry
4 cups peeled zucchini, cut 1/8 inch thick
¾ cup sugar
2 tbsps. minute tapioca
4 tbsps. lemon juice
2 tsps. cinnamon
1 tsp. nutmeg
2 tsps. cornstarch
2 tsps. butter

Line the pie pan with pastry. Combine all ingredients - except the butter and lemon juice, mix well. Pour into the pie shell. Dot with butter and sprinkle with the lemon juice. Add top crust. Brush with milk and sprinkle with a little sugar. Bake at 400° for 55 minutes. Then, reduce heat to 350° for 10 minutes longer.


1 unbaked, 9 inch pie shell
3 cups shredded, peeled zucchini
1 cup crushed pineapple, undrained
1 cup sugar
3 beaten eggs
1½ tbsps. lemon juice
2 tbsps. cornstarch
1 tsp. salt
½ tsp. cinnamon
1 tsp. vanilla
¼ tsp. nutmeg

Mix all the ingredients, except the nutmeg, thoroughly. Pour into the pie shell. Sprinkle with the nutmeg. Bake at 350° for 1 to 1½ hours, or until it tests done.


½ pound candied orange slices (cut into small pieces)
½ cup brown sugar, creamed together with ½ cup oleo

To creamed mixture add 2 eggs. Beat. Sift 2 cups flour, ½ tsp. salt and 1 tsp. soda. Add to egg/sugar mixture. Add ½ cup flour to orange slice pieces. Add candy to batter. Add ½ cup fine coconut. Stir in ½ cup quick cooking oatmeal. Drop onto greased sheet. Bake at 375° for 10-12 minutes. Do not over bake.


1 8 oz. carton Cool Whip
1 can sweetened, condensed milk

Combine in a bowl, and mix until creamy. Fold in 1 can cherry pie filling and 1 pound can unsweetened, crushed pineapple, drained. Fold together. Chill.

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It was a good year for apples and this was one of the most popular ideas of the past two months


Put 4 cups sliced apples in a mixing bowl. Add 2 cups sugar plus 1 tsp. vanilla. Stir to combine. Next, add 3 eggs, one at a time, stirring well after each addition. Add ½ cup oil. Mix well. Meanwhile, in a separate bowl, sift:

2¼ cups flour
2 tsps. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg

Then, add ½ cup raisins (either dark or white). Plus ½ cup chopped nuts (walnuts, pecans, etc.). Mix to coat the raisins and nuts. Finally, add the dry ingredients to the apple mixture. Mix well. Pour into a greased and floured 9 x 13 inch pan. Bake at 350° for 45-60 minutes.

... and so was this


4 cups sifted flour
4 tsps. baking soda
1¼ tsps. salt
2 tsps. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
2 tbsps. cocoa
1 cup salad oil
2 cups sugar
3 cups unsweetened applesauce, heated
½ cup raisins
½ cup chopped walnuts

Sift the dry ingredients together. In a large mixing bowl, combine the oil and sugar. Beat until well blended. Stir in the warm applesauce. Mix well. Then, add the dry ingredients, a little at a time. Blend well. Stir in the raisins and the walnuts. Pour the batter into two, well greased and floured 9 inch, square cake pans. Bake at 375° for 30-35 minutes or until it tests done. Remove to racks to cool. (Let stand in pans for 5 minutes.) Frost.


Melt ½ cup of butter in a saucepan, over low heat. Stir in 1 cup of brown sugar and ¼ tsp. salt. Bring to a boil, over medium heat, stirring constantly. Boil hard for 2 minutes. Remove from heat. Then, stir in ¼ cup of milk. Return to heat and bring to a full boil. Remove from heat and cool to lukewarm. Stir in 2 cups sifted powdered sugar and beat until smooth. Add 1 tsp. Vanilla. Frost cake.

Here's a very popular dessert with a most intriguing name:


1 cup dates, cut fine
1¼ cups boiling water
1 tsp. soda
½ cup shortening
1 cup sugar
2 eggs, well beaten
1 tsp. vanilla
1¼ cups flour
3 tbsps. cocoa
½ tsp. salt
*½ cup chocolate chips (optional)

Add the boiling water and chopped dates. Mash and cool. Then, add the soda. Cream the shortening and the eggs together. Add vanilla. Next, sift flour and the cocoa together. Stir these three mixtures together and pour the batter into a greased, oblong baking pan. (Batter will be thin.) Mix the topping ingredients and sprinkle over the top.


½ cup sugar
½ cup chocolate chips
½ cup chopped nuts

Press the topping into the batter with fingers. Bake at 325° for 35 minutes. May be served with whipped cream.


3 eggs
1½ cups sugar
1 cup oil
1½ cups sieved, cooked beets (or blend in the blender)
2 oz. chocolate, melted (or ¼ cup cocoa)
1¾ cups flour
1½ tsps. soda
¼ tsp. salt
1 to 2 tsps. vanilla

Whip together the eggs and sugar (with the electric mixer) until light and fluffy. Add the oil, beets, and chocolate (or cocoa). Mix well. Next, add the sifted, dry ingredients. Mix, on low speed; add the vanilla and mix again. Pour into greased, and lightly floured bundt pan, or a 9 x 13 inch pan - and bake at 350° for 50-60 minutes. Sprinkle with powdered sugar.


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How about a 'south of the border" main dish to put a little "spice" in your life?


1 pound hamburger
4 servings instant mashed potatoes
1 pound grated cheddar cheese
some chopped onion to taste


1 stick margarine
2 tbsps flour
¼ tsp. Italian dressing
½ cup tomato juice
½ cup water
½ tsp. chili powder
¾ can enchilada sauce (small)

Mix all sauce ingredients and bring to a boil, stirring frequently, until it thickens. Set aside. Meanwhile, heat a little oil in a large skillet. Then, one at a time, drop frozen corn tortilla shells into the hot oil turn over and remove immediately. Dip the shells in the sauce and fill with the meat mixture. To prepare the meat mixture: brown the hamburger and onions. Add remaining ingredients and simmer for a few minutes. Place the filled shells, seam side down, in a baking dish. Bake at 350° for 15 minutes. Serves 12.


3½ cups water
2 6 oz. cans tomato paste
2 tsps. salt
4 tsps. chili powder
12 corn tortillas
1½ pounds ground beef
1 onion, chopped
2 cups shredded cheddar (or American) cheese
½ cup chopped or sliced ripe olives

Pre heat oven to 350° and grease a 9 x 13 inch baking dish. Meanwhile, in a medium saucepan, combine water, tomato paste, salt, and chili powder. Simmer for 20 minutes. Fry tortillas in a little hot oil, briefly. Drain well on paper towels. Next, in a large skillet, brown the hamburger and onions. Drain. Remove from heat and add 1 cup shredded cheese plus 1 cup sauce (and the olives). Pour the remaining sauce into the baking dish. Spoon about 2 heaping tbsps. of the meat mixture into each tortilla. Place seam side down in the baking dish. Sprinkle with remaining 1 cup of cheese. Bake, uncovered, at 350° for about 20 minutes.

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For a change of pace meal, why not try this all American version of an old Cantonese favorite?


4 oz, ground meat, shredded pork, shrimp, chicken, etc.
½ lb. onion, shredded
1 lb. cabbage, shredded
2 lbs. bean sprouts, shredded
½ tsp. salt
1 tsp. MSG
2 tsps. sugar
1½ tsp. soy sauce
2 oz. peanut butter (2 tbsps)
a dash of pepper

Shred all the ingredients. Season the meat with soy sauce. Cook the seasoned meat with oil in a frying pan. Then, add all ingredients to the frying pan and stir briskly. Drain the excess water. Last, add the peanut butter and mix evenly. Place the filling onto egg roll skins. Fold up like an envelope. Moisten the last flap of the egg roll with cold water to help seal it. Deep fry the egg roll until golden brown (350° to 400° in the oil). Serve hot with sweet/sour sauce. Leftovers may be frozen. Makes 12 egg rolls.


4 pounds yellow tomatoes
1 lemon, thinly sliced
3 cups water
6 2/3 cups sugar
1 piece ginger root (about 2½ inches long)

Boil the lemon in ¼ cup water for 5 minutes. Set aside. Heat the remaining 2¾ cups water, plus the sugar, and simmer for 5 minutes. To the syrup, add the skinned and quartered tomatoes and the lemon mixture. Mix well. Boil until the tomatoes are clear and the syrup thickened. Ladle into hot, sterilized jars and seal.


1 pound ground beef
¼ cup chopped onion
¼ cup chopped celery
1 8 oz. can tomato sauce
½ cup water
¾ tsp. oregano
¾ tsp. chili powder
1 medium size eggplant, sliced in ½ inch slices

Brown and drain the ground beef, onion, and celery. Stir in tomato sauce, water, oregano, and chili powder. Mix well. Arrange the eggplant on top of the beef mixture in the skillet. Season with salt and pepper. Top with grated cheese and sprinkle with paprika. Simmer for 15-20 minutes. Serve.

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1 27 oz. can sauerkraut, drained and washed
1 cup chopped green pepper
1 cup chopped onion
1 cup chopped celery
1¼ cups sugar
½ cup salad oil
1/3 cup cold water
salt, to taste

Wash and drain the sauerkraut in a colander. Meanwhile, mix all the remaining ingredients. Then, combine with the sauerkraut and toss. Refrigerate overnight. Makes 2 quarts.


2 gallons of large cucumbers, peeled and seeded
2 cups lime mixed with  8½ quarts water

Let the cukes stand in the lime solution for 24 hours. Drain and rinse well. Soak for 3 hours in cold water. Drain. Meanwhile in a large kettle combine

2 gallons of large cucumbers, peeled and seeded
2 cups lime mixed with 8½ quarts water

Let the cukes stand in the lime solution for 24 hours. Drain and rinse well. Soak for 3 hours in cold water. Drain. Meanwhile in a large kettle combine

1 cup vinegar
1 bottle red food coloring
1 tbsp alum enough water to cover the cucumbers

Simmer for 2 hours. Drain. Prepare syrup:

2 cups vinegar
2 cups water
10 cups sugar
1 package of "red hots"

Cook until "red hats" are dissolved and pour over the cucumber rings. Let stand overnight. Repeat process for 3 days. On the third day pack into hot, sterilized jars and seal.


3 large green peppers, cut into small pieces
1½ cups cider vinegar
6½ cups sugar
1 tbsp. cayenne pepper
½ tsp. salt
1 bottle Certo jelling liquid
green food coloring

Put green pepper pieces and 1½ cups vinegar into blender. Process to liquefy. In a large pan, combine remaining 1 cup vinegar and sugar, salt, pepper and green pepper mixture. Bring to a boil. Boil 5 minutes. Let cool 2 minutes. Add Certo and food coloring. Pour into sterilized jars and seal.

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Of course we couldn't get through an Iowa harvest without at least one request for this time honored favorite


12 dry field corn cobs
3 qts. water
1 package Sure-Gel
5 cups sugar

Break cobs into 1 inch pieces. Boil in water 30 minutes. Remove cobs and drain liquid through cloth. Bring 4 cups of this liquid to a boil with one package Sure-Gel. Add sugar. When this comes to fast rolling boil, boil 1 minute. Remove from heat. Skim. Pour into hot sterilized jars and seal.


Cover 3-4 cups of cut up beets with about 3 cups of water. Cook, covered, until beets are done. Reserve 2 1/3 cups juice. Strain. Add ½ cup lemon juice and 1 package of Sure-Gel. Bring to a boil, over high heat, stirring constantly. Then, add 4½ cups of sugar. Boil for 1 minute. Remove from heat. Pour into hot, sterilized jars. Seal. Makes about 4 cups.


3 cups peeled, thinly sliced cucumbers
1¼ cups peeled, sliced onions
2/3 cup vinegar
1/3 cup sugar
1 tsp. salt
¼ tsp. pepper

Combine the cucumbers and onions in a large bowl. Meanwhile, in a smaller bowl, combine the remaining ingredients. Blend well and pour over the vegetables. Refrigerate for an hour or two.


½ cup corn oil
½ cup vinegar

Stir together to blend. Add 1 cup catsup and mix well. Add sliced cucumbers and onion (1 onion for each cucumber), and marinate 1-2 days in the refrigerator.



4 cups sugar
2 cups water
½ cup honey

Bring to a boil, mix well. Cool thoroughly. Then, after peeling and seeding the melons, cut into squares or balls and cover with the syrup. Freeze quickly.

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A listener in Dixon, Illinois, supplied the following tidbit, It's a non political, high calorie (old. high school) favorite. For what it's worth ...


1 cup sugar
1 egg
1 tsp. soda
1½ cups flour
3 tbsps. butter
1 tsp. vanilla
1 cup chopped nuts
2 cups chopped dates

Pour boiling water over chopped dates, add soda and lot stand a few minutes. Mix sugar with egg. Add melted butter. Add flour and date mixture alternately; add vanilla and nuts. Bake in greased and floured loaf pairs at 325° for one hour. Test with toothpick before removing from oven ... it may require a few minutes over the hour for baking.

TIP: To get "whites" really clean: mix 1½ cups of dishwashing soap into a load of warm water. Mix well. Let the whites soak for about an hour. Then, launder as per usual. Rinse at least twice and cut down the amount of regular detergent.

Here are a couple of neat ideas for Fall munchies":


1 12 oz. jar of chili sauce
1 10 oz. jar of grape jelly

Pour this sauce over the meatballs and microwave for 10 minutes, stirring occasionally.

Prepare your favorite meatloaf recipe Form (with a teaspoon) into small balls. Arrange the meatballs in a  shallow baking dish. Cook (uncovered) for 5 minutes in the microwave turning half way through Drain well. Next, combine:


1 cup catsup
1 cup brown sugar
1 cup rum (light or dark)

Mix together in a baking dish. Cut 1 regular package of hot dogs into bite sized pieces stir into the sauce. Bake at 350° for 2 hours. stirring occasionally.

Looking for a Holiday party refreshment, you might give this a whirl.


6 cups cranberry juice cocktail
3 cups Red, sweet wine
1 orange, sliced (peel and all)
1 lemon, sliced (peel and all) about
½ cup sugar (or to taste)

In a tall pitcher, mix the cranberry juice, wine, and sliced fruits. Add the sugar. Mix well. Chili for several hours to blend the flavors. Serve in large wine glasses with the fruit. Makes 12 servings.

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THE WMT OPEN LINE Six issues per year published Pi monthly by the WMT Stations, Inc.  P 0 2147. Cedar Rapids, Iowa 52406 Subscription Rate $3,00 per Year Jim Rogers, Editor


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