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By the way, with the number of football games on television this year, everyone who wants to can have their own tailgate party at home with some friends right in the living room. You should be able to find quite a few ideas in the bulletin for your own pre game get togethers. Even if you're not a sports fan you can still enjoy the company of others and good food as you celebrate the beautiful Iowa autumn.


3 pounds round steak, ¼ inch thick
2 tablespoons butter
½ cup seasoned flour
4 bacon slices, cut in half
1 cup beef broth
1 cup dry wine
2 bay leaves
2/3 cup filling (parsley, onion, green pepper and celery)

Cut steak into strips, 3 x 5 inches. Place ½ slice bacon on each strip with 1 tablespoon filling. Roll it up and fasten with toothpicks. Roll in flour. Melt butter and sauté rolls. In a Dutch oven, add broth, wine and bay leaves. Simmer 1 hour covered. Add small onions and carrots. Cook 20 minutes.


2 pounds ground chuck
1 envelope onion soup mix (dry)
2 tablespoons Worcestershire sauce
2 cups Pepperidge stuffing mix
½ cup tomato juice
8 strips bacon

Mix well and make into patties. Wrap with bacon strips. Fry until done.


2 pounds round steak flour
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon mustard
1 garlic clove, pressed
1 pinch garlic powder
½ cup chopped onion
¼ cup oil
3 tablespoons butter
¾ cup water
3 tablespoons soy sauce
3 tablespoons brown sugar
¾ cup sour cream

Preheat oven to 300°. Cut meat into serving size pieces. Pound flour into each piece (as much as it will hold). Mix salt, pepper, paprika, and mustard. Dust on the meat. Heat the oil in a pan. Add butter. Sear steak on 1 side and turn. Add garlic, onion, and the remaining ingredients. Cover and bake 1 hour until tender.


For each roll up use 1 piece round steak, 4-5 inches long; sprinkle with barbecue spice. Add one slice bacon, onion and stuffing. Roll up and skewer with toothpicks. Fry in Crisco and brown each side. Boil in water until done.


½ pound margarine
1 large onion, chopped
2 tablespoons oregano
2 cups water
1 can sliced mushrooms
2 cups long grained rice
3 cans beef consommé

Melt butter, brown onion, rice, mushrooms and oregano. Simmer 20 minutes. Add liquids. Bake 60 minutes at 400° or until rice is cooked. Serves 10-12.

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Our thanks to the folks at the City Market for letting us do our show from there and for sharing the following recipes...

(Stall 11-12 Lenora Watson)

1 large head cabbage
1 can tomato soup
1 pound hamburger
1 small onion, sliced thin
salt and pepper

Cut up cabbage in a casserole. Pour the soup over the cabbage. Let set while you prepare the following: In a small skillet, brown hamburger and onion. Pour over the cabbage and tomato soup. Stir. Add salt and pepper. Bake 1 hour at 350°. If you want it more juicy, dilute tomato soup with ½ to 1 can water.

(Stall 8 Frances Jandik, Swisher)

Cook 2 cups cut up green beans, and pour off liquid. Put into skillet with 1 tablespoon shortening, add onion and sauté until done. Scramble 3-4 eggs over this and cook.

(Stalls 20-21 Diane Bizek)

½ pound ham, cubed
½ pound American cheese, cubed or grated
1/3 cup onion, diced
2 hard boiled eggs, chopped
½ cup olives and pimentos, chopped
3 tablespoons mayonnaise or salad dressing
½ cup chili sauce

Mix up and put on buns; wrap each in foil. Bake 20 minutes. Can be frozen and reheated. (Rewrap in Saran Wrap for microwave.)


½ cup finely diced bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon garlic salt
¼ teaspoon pepper
6 breasts of chicken, halved and skinned
¼ cup red Catalina Italian dressing
Vegetable cooking spray

Combine the first 5 ingredients and set aside. Dip the chicken into salad dressing; dredge in bread crumb mixture. Place chicken, bone side down in a 9 x 13 x 2 inch baking pan, coated with cooking spray. Bake for 45 minutes at 350° or until tender. Serves 6. 190 calories per serving.


3 whole broilers fryer breasts, skinned, boned, and cut into 1½ inch pieces. Mix:
1 egg, slightly beaten
½ cup water
¼ teaspoon salt
2 teaspoons sesame seed
½ cup flour
1 quart oil for frying

Pour oil into fryer and heat to 375°. Dip chicken into batter and fry 3-5 minutes or until golden brown.


1½ pounds zucchini (6 small) cooked until tender in salt water and drain
1 pound ground beef
½ cup chopped onion
½ cup bread crumbs
¾ teaspoon salt
¼ teaspoon thyme
½ teaspoon pepper
¼ cup flour
2 cups milk
4 ounces cubed American cheese
1 cup bread crumbs (pour 1 tablespoon melted oleo over the bread crumbs)

Cook beef and onions until brown and drain. Stir in ½ cup bread crumbs and seasonings. Add flour and milk and blend until thick. Stir in cheese. Put zucchini in a 1½ quart casserole and top with meat mixture. Toss lightly and top with 1 cup buttered bread crumbs. Bake at 350° for 30-35 minutes.


1 (8 ounce) can chunk pineapple (or fresh), drained
½ green pepper, cut in strips
¼ cup sliced green or regular onion
1 teaspoon instant vegetable bouillon
½ cup water
2 tablespoons brown sugar
1 tablespoon corn starch
2 teaspoons vinegar
4½ ounce can shrimp, drained and rinsed

Combine all of the ingredients, except shrimp, in a 1½ quart casserole. Cover with a lid or plastic wrap. Microwave on full power for 3-4 minutes or until slightly thickened. Stir halfway through. Add shrimp and cover. Cook full power until heated through (1-2 minutes)

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Believe it or not, but Open Line did find a new way to use zucchini.. a recipe we did not have in our notes.


1 cup shredded zucchini
1 beaten egg
2 teaspoons baking powder
2 cups flour
salt to taste.

Add milk as needed. Mix well and fry.


Cook 2 cups cabbage (cut fine) until tender. Drain. Mix in ½ cup onions (chopped fine), 1 beaten egg, ½ cup Bisquick mix, salt and pepper to taste. Stir to make a stiff batter. Drop by teaspoons on a greased fry pan. Spread dough out to make circles. Brown on both sides.


3 ounce package lime jello
1 cup boiling water

Stir until dissolved and add ¾ cup cold water, dash of salt, and 2 teaspoons white vinegar. Cool in the refrigerator until syrupy.

1 cup grated, peeled cucumber cup grated, unpeeled zucchini or ½ cup grated, unpeeled summer squash
1 small grated carrot
1½ teaspoons grated onion

Add to the cooled syrup and stir; cover and refrigerate.


1 cup sugar
½ teaspoon salt
½ teaspoon pepper
½ cup oil
¾ cup white vinegar
1 tablespoon water

Boil to dissolve sugar and cool.

1 (16 ounce) can white kernel corn
1 (16 ounce) can French style green beans
1 (16 ounce) can small peas
1 small jar pimentos
1 cup (or less) sliced black olives (optional)
1 cup diced celery
2 tablespoons minced onion or 1 small diced onion
1 cup green pepper, diced
1 cup shredded carrots

Add cooked syrup and let stand at least overnight. Stir once in awhile.

Our thanks to Susan Uthoff from the Linn County Iowa State Extension Service for being on our show and sharing this recipe with our listeners.


6 cups grated, peeled zucchini
6 cups sugar
½ cup lemon juice
1 cup crushed pineapple
2 (3 ounce) packages apricot gelatin

Cook the grated zucchini until transparent (12-15 minutes.) Add sugar and lemon juice and heat almost to boiling or until sugar dissolves. Add crushed pineapple and boil 6 minutes. Remove mixture from heat and add gelatin stirring until dissolved. Pour jam into sterilized jars and seal. Let stand at room temperature 24 hours. Refrigerate and/or freeze.


2 pounds sour cherries
¾ cup water
1½ cups drained, canned pineapple chunks
7 cups sugar
1 bottle liquid fruit pectin

Pit cherries and add water, bringing to a boil. Cover and simmer for 15 minutes. Measure 3½ cups cherries with juice. Add pineapple, sugar and mix well. Heat to full, rolling boil. Stir constantly and boil hard for 3 minutes. Remove from heat and stir in fruit pectin. Skim and stir 15 minutes. Pour into hot jars and seal.


Wash and crush 1 quart blueberries and 1 quart red raspberries; combine. Reserve 4 cups fruit. If necessary, fill the last cup with water. Add 7 cups sugar, heat to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in ½ bottle liquid fruit pectin. Skim and pour into hot sterilized jars. Seal. Makes 11-6 ounce jars.


12 pounds tomatoes (24 large)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
4 teaspoons salt
4 tablespoons lemon juice
2 teaspoons Worcestershire sauce
dash hot pepper seasoning

Bring to a boil and lower heat. Cook 25 minutes. Press through a strainer. Ladle into quart jars. Juice should be hot. Process 5 minutes per quart in hot water.

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Gardening, gardening, gardening... Cucumbers, cucumbers, cucumbers. Pickles, pickles, pickles... Canning, canning, canning...

What more can we say about all the good things from your garden, hope some of the following recipes will help you to store your produce.


8-9 cucumbers, about 4 inches long
1 large onion
1 large green pepper
¼ cup salt
2¼ cups water
2 cups cider vinegar
2½ cups sugar
3 tablespoons white or yellow mustard seed
1½ teaspoons celery seed
1 teaspoon ground turmeric
¼ teaspoon ground cloves

Wash cokes. DO NOT peel but trim ends and slice thin (8 cups). Peel onion, quarter and slice thin. Quarter green pepper, remove seeds and membranes, rinse. Slice thin, crosswise. In a large bowl; stir salt, water, and vinegar. Add cukes, onion, green pepper and mix well. Cover and let stand at room temperature (about 3 hours). Drain, reserve liquid and cukes. Mix separately and pour reserved liquid into a saucepan. Add sugar, mustard seed, turmeric, celery seed and cloves. Stir over moderate heat until sugar dissolves. Bring to a boil and simmer, covered 15 minutes. Add reserved cucumber mixture. Bring to a boil and simmer, covered until cokes start to become transparent. Refrigerate or can.


12 cups cukes, sliced
2 pounds onions, peeled and sliced
2 green peppers, seeded and shredded

Mix well and add ½ cup salt, cover and let set 3 hours.

4 cups brown sugar
1 teaspoon turmeric
½ teaspoon ground cloves
2 tablespoons mustard seed
1 tablespoon celery seed
4 cups mild cider vinegar

Mix well and add vegetables. Place in sterile jars and seal.


2 medium heads cabbage
8 medium carrots
8 sweet green peppers
8 sweet red peppers
12 medium onions

Grind together and mix with 1½ cups canning salt. Let stand 2 hours and drain well.

1½ pints vinegar
6 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Heat to dissolve sugar. Mix the vegetables and liquid. Pour into sterilized jars and seal.


4 quarts cokes, cut in chunks. Slice 2 onions. Mix ¼ cup salt in water to cover the cukes and add 1 tray ice cubes. Let stand 3 hours, stirring occasionally. Drain. Mix and heat just to boiling: 5 cups sugar, 3 cups vinegar, 1½ teaspoons celery seed, 2 teaspoons mustard seed, and 1 teaspoon turmeric. Add pickles and onions when just ready to boil. Heat until mixture begins to simmer, stir occasionally. Pack in jars and seal.


Wash and trim okra. Soak in ice water 24 hours. In jars, place 1 clove garlic, 1 clump dill and a strip of red pepper. Rinse the okra and place in jars.

Mix together:
1 quart vinegar
2 quarts water
1 cup pickling salt
1 pea size piece alum

Bring to a boil for 10-15 minutes. Pour into jars and let stand 1 hour or until it stops bubbling. Refill jar and tighten lid.


2 pounds turnips, washed and sliced thin
1 cup sugar
1 cup water
¼ cup white vinegar
¼ cup canning salt
¼ teaspoon yellow food coloring

Bring the last 5 ingredients to a boil. Boil hard for 2-3 minutes. Pour over turnips and cover tightly. When cool, refrigerate.

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Wow! A couple of recipes only for the brave...


1 gallon hot peppers
1½ cups salt
2 tablespoons sugar
1 clove garlic
1 tablespoon horseradish
5 cups vinegar

Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water and pour over peppers. Let stand 12-18 hours. Rinse and drain. Add sugar, garlic, horseradish and 1 cup water to vinegar. Simmer 15 minutes. Remove garlic. Pack peppers into hot jars. Heat pickling liquid to boiling and pour over peppers. Seat at once.


Pack tightly in jars. Heat to boiling:

1 cup vinegar
¼ cup water
¼ cup olive oil
1 teaspoon canning salt
1 teaspoon pickling spices

Pour over peppers in jar. Secure tightly. Process 10 minutes in boiling water bath.


2 cups chopped hot peppers (remove seeds)
½ cup white vinegar
1½ cups white vinegar
2 (12 ounce) bottles ketchup

Mix 2 cups chopped hot peppers with 1½ cup vinegar. Let stand 30 minutes. Add 1½ cups vinegar and 2 bottles ketchup. Simmer 15-20 minutes. Pour into sterilized jars. Cool and seal. NOTE: Wear rubber gloves.


Fill jar with ½ water and ½ vinegar
1 tablespoon salt
½ teaspoon red pepper powder
2 garlic cloves, mashed
Dill to taste

Pack whole green beans into jar. Heat solution and poor over the beans. Seal.


1 cup boiling water. Dissolve 3 ounce package lemon jello in water. Add 1 ¼ cups sugar and 1/8 teaspoon salt, stir. Add 1 (6 ounce) can thawed lemonade concentrate, 2 cups whipping cream, and 4 cups half 'n half. Mix well and place in an ice cream freezer. Prepare as usual.

An annual favorite on Open Line. Guess it's about time to have it in the bulletin for your convenience.


¾ cup vinegar
1½ teaspoons celery salt
1½ teaspoons mustard seed
½ teaspoon sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic salt
¼ cup cold water

Combine all the ingredients and bring to a boil 1 minute. Set aside. Take 6 large peeled tomatoes, 1 large green pepper (cut into strips), 1 large red onion, 3-4 stalks of celery (cut into pieces) and 2 large cucumbers in pieces. Pour hot brine over the vegetables and refrigerate overnight.


Make a syrup:

½ cup vinegar
2 cups sugar
3½ cups water
1 stick cinnamon, broken

Cook until sugar dissolves. Use small, whole crabapples. Do not peel or seed. Poke with a needle a few times. Place apples in syrup and gently boil until translucent. Place in jars; pour in syrup and seal.

(Cold Pack)

Use ripe, but not over ripe pears; cut in half. Remove core. Drop in brine of: 2 tablespoons salt, 2 tablespoons vinegar to 1 gallon water. This will prevent fruit from browning while you are preparing to can. Pack in jars and add Fruit Fresh or similar product. Cover with syrup and leave ½ inch head space. Adjust lids. Thin syrup: 2 cups sugar to 4 cups water. Thick syrup: 3 cups sugar to 4 cups water. Hot pack: Same procedures as above, but boil syrup before packing in the jars.

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P.O. Box 2147
Cedar Rapids, Iowa 52406

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If we had to pick a favorite recipe for each bulletin, I suppose this would have to be it. We received a lot of requests.


2 gallons cucumbers, peeled, cut and seeded. Soak 24 hours in 2 cups slack lime and 8 ½ quarts water. Drain and rinse three times.

Simmer: 1 cup vinegar, 1 ounce red food coloring, 1 tablespoon alum and enough water to cover cucumbers. Add the cucumbers and simmer 2 hours. Drain and discard liquid.

2 cups vinegar, 2 cups water, 6 ounce candied red hots, 8 cups sugar, 6 sticks cinnamon. Bring to a boil and pour over the cuke rings and let stand overnight. Heat and pour syrup over the rings for 3 mornings. On the 4th morning, heat the syrup, put cukes in a jar and pour the syrup over. Pack and seal. Boil in hot water for 10 minutes.


Wash, stem and pit light colored cherries. Save the juice and pits. Place the cherries in a shallow pan. Make syrup with 3 parts sugar to 1½ parts cherry juice. Add a few drops red coloring. Boil gently 10 minutes. Remove from the heat and let stand 6-12 hours. Drain the cherries and pack into hot canning jars. Crush pits, using ½ cup pits to 1 quart syrup. Put pits into cheese cloth, tie securely. Add to syrup and boil 5 minutes. Remove pits and pour hot syrup over the cherries and let set at least one week.


1 large melon (cantaloupe)
½ package raspberry jello
½ cup boiling water
½ cup fruit juice and cold water
½ cup mixed sliced peaches and blueberries
2 packages cream cheese

Cut slice from one end of melon. Scoop out seeds. Dissolve gelatin in boiling water. Add fruit juice and cold water, when chilled, add fruits and stuff melon with mixture. Replace slice. Pare melon (remove skin), frost with cream cheese. Chill, cut and serve.

How about you. . . I had forgotten about graham crackers and some of the good things they can be made in to?


1 pound graham cracker crumbs
1 pound diced marshmallows
1 pound chopped dates
1 cup chopped nuts
½ cup sweetened, condensed milk
½ cup milk

Mix well and place in a 9 x 13 inch pan and chill.


6 ounce package lemon jello
1½ cups sugar
¼ teaspoon salt
2 cups boiling water
1½ teaspoons grated lemon rind
1/3 cup lemon juice
3 2/3 cups (2 cans) undiluted evaporated milk, chilled
2/3 cup melted butter
4 cups vanilla wafers or graham cracker crumbs

Dissolve jello, sugar, and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until very fluffy. Meanwhile, mix butter and crumbs. Press firmly into a 9 x 13 inch pan. Reserve 1/3 cup of crumbs for garnish. Spoon gelatin mixture into pan and sprinkle with the reserved crumbs. Chill until firm.


¼ cup butter or margarine
4 slices bread (fresh and cubed)
2/3 cup sugar
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 cup whole milk
3 eggs
1/3 cup raisins
cinnamon to taste

Melt butter in a 1 quart casserole. Add bread, lemon peel, juice, sugar, and raisins. Toss lightly. Combine milk and eggs. Pour over bread. Sprinkle on cinnamon and place casserole in a larger dish and fill with 1 inch water. Microwave 10-12 minutes.


Dissolve 1 package yeast in ¼ cup warm water. Add 1 teaspoon sugar and stir well. Let set 10 minutes. The yeast will bubble if active. If the yeast does not bubble it is inactive.

The post office does not forward 3rd class mail. If you move, you must tell us your new address. Otherwise, the bulletin will not reach you. Remember, we must have your old address and zip code, as well as the new. Please allow at least 30 days for the change to be made.

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Crust Mix:
3 egg whites
¼ teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
12 soda crackers, crushed
½ cup broken pecans

Filling Mix
1 pint fresh or 16 ounce package frozen berries
½ pound marshmallows
½ pint heavy cream, whipped
Few drops red food coloring (optional)


Beat whites and baking powder until frothy and soft peaks form. Add sugar gradually and beat until whites are stiff and glossy. Add vanilla. Fold in cracker crumbs and pecans. Spread in buttered 9 or 10 inch pie plate. Build up the sides to form shell. Bake at 325° for 30 minutes and cool.


Prepare berries and let stand while preparing crust. Drain, reserve juice or thaw and drain frozen berries. Heat ½ cup berry juice and add marshmallows. Cook. Stir until marshmallows melt and chill until partially set. Fold whipping cream and berries into marshmallows. Add few drops food coloring it desired. Pile into cooled crust; chill and serve. Garnish with berries.

To allow for slow mail delivery, please wait a minimum of 3 weeks after publication before inquiring by mail, about the lost or missing issues.

(Makes 2 Servings)

¼ cup Tang
2 tablespoons sugar
1 cup water
½ cup milk
½ teaspoon vanilla
2 cups crushed or cracked ice

Blend together.

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2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup butter or margarine
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup chopped pecans
1 (10 ounce) jar maraschino cherries, drained and chopped (1 cup)

Lightly grease loaf pan. Mix the flour, soda, salt and set aside. In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; beat until light and fluffy. Alternately add flour and buttermilk. Mix to blend. Fold in nuts and cherries. Pour into loaf pan and bake at 350° for 55-60 minutes. Remove from the pan and cool.


4 canned peach halves, drained
4 tablespoons crushed pineapple, drained
4 teaspoons lemon juice
4 tablespoons cherry preserves

Arrange peaches in a circle on microwave safe plate. Fill the center of each with 1 tablespoon pineapple and 1 teaspoon lemon juice. Top with 1 tablespoon cherry preserves. Microwave on high 2-3 minutes and serve immediately.


1 (18 ½ ounce) package chocolate cake with pudding
¼ cup oil
¾ cup water
3 eggs
1 teaspoon almond extract
1 cup cherry pie filling

Lightly oil or spray a microwave safe fluted tube pan. Sprinkle sides with granulated sugar. Shake out excess. Mix the ingredients together and beat per package directions. Microwave 10 minutes half power. Rotate once. Turn to full power and cook 6-8 minutes more, rotate once. Let stand 5 minutes in pan. Turn out and cool.

Creamy Cherry Frosting:

9 ounce carton Cool Whip, thawed
2 tablespoons maraschino cherry juice
½ teaspoon unflavored gelatin
sliced almonds

Sprinkle gelatin in juice to soften. Heat 10-15 seconds in microwave on high. Cool. Whip into topping with wire whip. Frost cake and top with nuts. Refrigerate.

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1 (2 ounce) can dry mustard
½ cup beer
½ cup vinegar
3 eggs
¾ cup sugar

In a double boiler, mix mustard, beer and vinegar. Let stand 30 minutes. Beat eggs and mix in sugar. Mix all together and cook in double boiler until thick.


2/3 cup wine vinegar
2/3 cup salad oil
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon leaf thyme
1 teaspoon salt
1 teaspoon rosemary

Mix and marinate meat for 34 hours,


1 vanilla bean
8 ounces bourbon or rum

Slice the bean lengthwise, soak in bourbon or rum for 1 month. Remove vanilla bean and place liquid in a jar and cap tightly.

(August 1971 Bulletin)

Peel, core, and slice enough green apples to fill 1 quart
3 tablespoons lemon juice
¼ cup water
1 cup sugar
1 teaspoon cinnamon
¾ cup flour
6 tablespoons butter

Sprinkle apples with lemon juice and water. Mix ½ sugar with cinnamon and sprinkle over apples. Mix remainder sugar with flour and salt. Work in butter and margarine until crumbly. Spread mixture over apples, smoothing with back of spoon. Bake 375° for 40 minutes.

Where does the time go... ? Seems like we just start planting and talking about the garden and here we are cleaning it up. If it seems like a lot of this bulletin was reserved for canning, your probably right. Seems we received page offer page of new and favorite canning recipes. If they're not too late for use this year, mark and save for next. Seems holiday gift subscriptions for "The Best of the Open Line Bulletin" have become an annual event for the last six years, so let's make it seven. Please find enclosed an order form for your use. The only change is that WMT Radio will be sending the gift card DIRECTLY to the RECIPIENT of the gift subscription (no exceptions please). Deadline is November 30, 1984. Please read carefully and complete the form correctly. Wishing everyone a healthy autumn season and a Happy Halloween!


Please respond promptly to your renewal notice. It is  the only one you will get. Your renewal must be received by the date shown on that notice. Otherwise, you will miss at least one issue.

Click here to go to the next month of 1984.

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