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Here comes the fall with plenty of observances to celebrate!

In October,
 Mountaineer Heritage Month
 National Adopt a Dog Month
 National Apple Jack Month
 National Popcorn Poppin' Month
 National Pretzel Month
 National Roller Skating Month
 Spectacle of the Geese in Wisconsin

Be sure to look at the insert in this bulletin. It has a special offer for those who order multiple
subscriptions of the bulletin as holiday gifts. All the best from the Open Line!



1 pkg. Devil Food Cake mix (regular)
½ cup butter, melted
¼ cup milk
1 egg
¾ cup peanuts


¾ cup peanut butter
1½ cups powdered sugar
8 oz. pkg. cream cheese, softened
2½ cups milk
8 oz. carton frozen whipped topping
5½ oz. pkg. instant vanilla pudding


½ cup peanuts
1½ oz. bar milk chocolate, chilled & grated

Preheat oven to 350°. Grease and flour bottom only of 9 x 13 pan. Combine all the base ingredients at
medium speed till, well blended, Spread evenly in pan. Bake for 20-25 minutes. Do not overbake. Cool.
Combine peanut butter and powdered sugar at low speed till crumbly, set aside. Beat cheese fit smooth.
Add milk, topping and pudding. Beat at low speed for two minutes. Pour half of mixture over cooled
base. Sprinkle first mixture over cheese mixture. Repeat layers. Sprinkle with peanuts and press into
mixture. Sprinkle with grated chocolate. Cover. Let set overnight.


1 9" baked pastry shell

Chocolate filling:

½ cup butter, softened
½ cup sugar
1 egg
¼ cup semi-sweet chocolate chips, melted
¾ tsp. vanilla
½ cup peanuts, finely chopped
chocolate curls for topping

Peanut Butter Filling:

8 oz. pkg. cream cheese, softened
½ cup creamy peanut butter
1 cup powdered sugar
1 egg
1½ cups frozen whipped topping, thawed
¼ cup finely chopped peanuts

chocolate curls

Cream butter and ½ cup sugar till light and fluffy. Add egg and beat at medium speed for 3 minutes.
Blend in chocolate and vanilla. Mix well. Spread 1 cup chocolate filling over pie crust. Sprinkle with ½
cup peanuts. Combine cream cheese and peanut butter at medium speed till well blended. Add powdered
sugar and egg. Beat till smooth and creamy. Fold in whipped topping. Spoon peanut butter filling over
chocolate filling. Spread remaining chocolate filling in circle over peanut butter filling. Sprinkle peanuts
over peanut butter part. Sprinkle chocolate curls over chocolate part. Refrigerate overnight.


1 baked 9" pie shell
½ cup butter, softened
¾ cup sugar
2 (1 oz.) squares chocolate, melted
3-4 large eggs
1 tsp. vanilla
1 cup whipping cream, whipped
2 tbsps. pecans, chopped fine

Beat butter and sugar. Add melted chocolate and vanilla. Beat in eggs, one at a time. Beat for 5 minutes
on high after each addition. Sweeten whipping cream to taste. Fold whipping cream into egg mixture. Pour into shell. Chill until ready to serve. Top with nuts just before serving.

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2 lbs. fresh pork sausage
½ cup onion, chopped
1 clove garlic, minced
½ cup carrots, finely chopped
½ cup celery, finely chopped
3 eggs, beaten
3 tbsps. pickle relish
¾ cup bread crumbs
2 tbsps. Worcestershire sauce
½ tsp. salt
1/8 tsp. pepper
¼ cup parsley. chopped
1 cup elbow macaroni, cooked (½ cup uncooked)

Cook sausage till just about gray. Drain all but ¼ cup fat. Remove sausage. Sauté next 5 ingredients in
fat for 5 minutes. Combine with sausage. Add remaining ingredients. Mix well. Pat into greased 9 x 5 loaf
pan. Bake at 350° for 45-50 minutes.


2 lbs. ground pork
1 tbsp. fennel, ground
1 tbsp. dried parsley
3 cloves garlic, minced or crushed
1/8 tsp. hot pepper flakes
salt to taste
pepper to taste
4 tbsps. water

Mix all ingredients. Let set for a day.


1 lb. lean boneless pork
2 cloves garlic, minced
1 tsp. oregano, crumbled
½ tsp. cumin
1 tsp. seasoned salt
2 tbsps. orange juice
2 tbsps. vinegar
dash hot pepper sauce (tabasco)
1 tbsp. cooking oil
1 medium onion, peeled & sliced
1 green pepper, seeded & sliced
4 flour tortillas
green onion tops (optional)
shredded lettuce (optional)
bottled salsa (optional)

Slice pork across grain into 1/8" strips. Marinate in next seven ingredients for 10 minutes. Heat heavy
skillet or griddle till hot. (400° in electric skillet). Add 1 tbsp. oil and pork strips. Stir fry till meat is no
longer pink. Remove meat. Add pepper. Stir fry. Serve on flour tortillas.


3-4 lbs. stewing chicken. cut up
½ cup celery, chopped
1 medium carrot, sliced
1 bay leaf, crumbled
1 tsp. salt
2 tsp. pepper
4 cups water

Place in large kettle. Cover and simmer till done (2½-3 hours). Refrigerate chicken in broth till cool.
Remove chicken from bones when cool. Remove skin. Cut into pieces. Arrange in ungreased loaf pan.
Skim fat from broth. Strain. Heat to boiling. Boil till reduced to 2 cups. Pour over chicken. Refrigerate till
firm (12 hours). Unmold on salad greens. Serve with mayonnaise or salad dressing.


2 lbs. chicken
¼ cup seasoned flour
¼ cup oil
1 small can onions, drained
1 medium green pepper chopped
1 can sliced mushrooms, drained
1 small clove garlic
1 can tomato soup
½ cup water
2 tbsps. vinegar or lemon juice
1 tbsp. Worcestershire sauce
½ tsp. thyme

Dust chicken with flour. Brown in oil. Remove. Add vegetables and garlic. Brown lightly. Blend in
remaining ingredients. Add chicken. Cover and simmer for 45 minutes. Stir often.


3 lbs. chicken pieces
2 tbsps. oil
1 small onion, sliced in rings
1 (4 oz.) can mushrooms, drained & sliced
1 (15 oz.) can Italian tomato sauce
¼ cup white wine or water

Brown chicken. Season with salt and pepper. Remove from skillet. Keep warm. Sauté onion rings in
drippings till tender. Remove from skillet. Drain fat. Arrange chicken pieces in skillet. Top with onion
rings and mushrooms. In a small bowl combine tomato sauce and white wine or water. Pour over
chicken. Cover and simmer for 35-45 minutes or till tender. Baste once or twice.

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1 small clove garlic
1 tsp. salt
1/3 cup minced green onions or scallions
½ cup chopped green peppers (optional)
½ cup chopped celery
2 medium tomatoes, coarsely chopped & peeled
3 tbsps. snipped parsley

Smash or press garlic with salt on board. Mix remaining ingredients and combine garlic. Will stuff 6-7 lbs.
of fish. Spread fish with prepared mustard. Stuff fish. Lace together. Top with some stuffing. Drizzle with
3 tbsps. salad oil on top. Put ½ cup boiling water in pan. Bake for 15 minutes per pound at 350°.


Mushroom Stuffing:

¼ cup celery, minced
¼ cup onion, minced
¼ cup butter or margarine
¼-½ lb. sliced fresh mushrooms
1 tbsp. parsley, snipped
2 cups coarsely crushed crackers
¼ tsp. poultry seasoning
½ tsp. salt
¼ tsp. MSG (optional)

In a large skillet, cook celery, onion and butter till golden. Add mushrooms. Cook for 3 more minutes.
Add remaining ingredients. Will stuff 4-6 lb. salmon, (For mushroom stuffing). Preheat oven to 350°.
Lace salmon with skewer after stuffing. Place on celery and parsley leaves. Brush with melted butter or
margarine. Sprinkle with salt and pepper. Bake for 1 ¼-1 ¾ hours. (About 18 minutes per pound.)
(Recipe can be cut in half.)


2 whole avocados
8 oz. small shrimp
6 tbsps. olive oil
2 tbsps. white wine vinegar
1 tbsp. lemon juice
1 tsp. sugar
¼ tsp. dry mustard
½ tsp. salt
freshly ground pepper to taste
2 tbsp. chopped chives
½ tbsp. chopped parsley

Cut avocados in half lengthwise. Remove stone. Prepare shrimp. Place all ingredients, but shrimp in
covered jar. Shake till well mixed. Pour dressing over shrimp. Marinate for 10 minutes. Serve shrimp mix
in center of avocado half. Garnish with extra shrimp.

Here is a good idea on how to use that leftover turkey or pork roast.


2 cups onion, browned
2 tbsps. butter
1 cup soft bread crumbs
3 lbs. meat (ground turkey or ground pork)
½ cup beef broth
2 large eggs
2/3 cup grated cheddar cheese
1 tbsp. salt
½ tsp. pepper
2 tsps. thyme
2 tsps. paprika
1 tsp. allspice
1 tsp. oregano

Combine ingredients. Make 2 loaves. Bake at 350° for 1 hour.


1 lb. ground turkey
1½ cups long cooking rice
1 lb. mixed Japanese blend vegetables
1 can pinto beans without sugar
½ tsp. seasoning salt
salt & pepper to taste
1-2 cups shredded cheddar cheese

Brown turkey. Cook rice. When about done add vegetables. Drain liquid from mixture. Mix ingredients in
9 x 13 pan. Top with cheese. Pop in microwave for 60-90 seconds or fill cheese melts.

This caller told us she never ate liver until she tried this recipe!


Soak liver in milk overnight. Drain. Dredge in flour. Brown in oil. Drain. Return liver to skillet. Add 1 can
onion soup and 1 large raw onion. Cover and simmer on low for 2 hours.

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1 large head cabbage. shredded
1 carrot, grated
1 green pepper, chopped
1 tsp. salt

Mix salt with cabbage. Let stand for 1 hour. Squeeze out excess moisture. Add carrot and green pepper.


1 cup vinegar
¼ cup water
1 tsp. celery seed
2 cups sugar
1 tsp. whole mustard seed

Combine ingredients. Boil for 1 minute. Cool to lukewarm. Pour over slaw mixture. Put into container.
Cover and freeze. Leftover slaw may be refrozen.


3 cups shell macaroni
2 cups velveeta, cubed
1 cup celery, chopped
½ cup green pepper, chopped
¼ cup onion, chopped
1 box frozen peas

Cook. drain and cool macaroni. Add remaining ingredients.


1 cup sour cream
1 cup Miracle Whip
¼ cup pickle relish

Mix and toss.


1 cup Swiss cheese, shredded
1 cup cooked & drained elbow macaroni
2 Delicious apples
lemon juice
½ cup celery, diagonally sliced
¼ cup green pepper, chopped
¼ cup green onion, chopped
1 tbsp. pimento, chopped & well drained
½ cup mayonnaise
½ tsp. salt
½ tsp. dry mustard
1/8 tsp. thyme

Core and chop apples. Drizzle with lemon juice. Combine with remaining ingredients up to pimento. Mix
remaining ingredients. Combine mixtures. Cover and chili 3 hours before serving.


¾ cup mayonnaise
1½ trips. lemon juice
¾ tsp. curry powder
1 tbsp. grated onion
1 (7 oz.) can shrimp or 1 cup diced cooked ham
1 cup celery. chopped
2 2/3 cup cooked rice

Combine first 4 ingredients. Mix well. Add to shrimp or ham. Add celery and rice. Mix with fork. Chill
and serve on crisp lettuce. Garnish with tomato wedges. Serves 4-6.


8 oz. thin spaghetti, cooked
1 onion, chopped
1 green pepper, chopped
several tomatoes, chopped
½ cup parmesan cheese, grated
½ bottle Zesty Italian dressing
½ jar salad supreme spices
½ cup shredded cheddar cheese

Mix, chill and serve.


2 cups cooked spiral pasta
1 cup cheddar cheese, cubed
4 oz. pepperoni, chopped
1 cup broccoli flowerets
1 green pepper, chopped
1 tomato, cut in wedges
½ medium red onion, chopped
¼ cup black olives, diced
¼ tsp. oregano
2 tbsps. parsley
1 bottle Kraft Presto Italian dressing
salt & pepper to taste
parmesan, cheese (optional)

Stir ingredients together. Sprinkle parmesan on top.


1 lb. raw shrimp, peeled & deveined
1 cup sour cream
½ cup onion, finely chopped
¼ cup margarine or butter
1 (6 oz,) can mushrooms, drained
1 tbsp. flour
¼ tsp. salt
dash cayenne pepper
1½ cups rice, cooked

Sauté shrimp and onion in butter or margarine till tender. Add mushrooms. Cook 2-3 minutes Sprinkle in
flour, salt and pepper. Stir in sour cream. Gently cook for 10 minutes. Do not bring to boil. Serve over

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1 pkg. hot roll mix (Pillsbury)
1 egg
½ tsp. sesame seed
½ tsp. salt
¼ cup celery, finely chopped
½ cup carrots, grated
2 tbsps. green onion, chopped very fine (include greens)
1 pimento, chopped
½ cup nuts, chopped (pecans or walnuts)

Preheat oven to 350° . Mix hot roll mix per package directions, using egg. Add remaining ingredients.
Place on floured board. Knead for 5 minutes. Place in greased bowl. Butter top slightly. Cover and let rise
in warm place till doubled. Punch down and shape into ball. Place in 1½ quart greased bowl. Let rise
for 30 minutes. Brush top with vegetable oil. Bake for 40 minutes. Turn out on rack to cool.


2 tbsps. onion, minced
3 tbsps. oleo or butter
3 tbsps. flour
1 tsp. salt
3 cups chicken broth
2 cups broccoli, chopped
2 cups carrots, thinly-sliced
3 cups milk

Sauté onion in butter. Stir in flour and salt. Add chicken broth to flour mixture. Stir fill blended. Add
chopped broccoli and thinly sliced carrots. Simmer for 20 minutes or till tender. Add milk. Heat to serve.


7 lbs. cucumbers, sliced
¼" thick

Place in stone crock. Pour in 2 cups dehydrated lime. Mix with 2 gallons cold water. Soak for 24 hours.
Rinse in cold water. Soak in clear water for 3 hours. Drain and place in crock.


2 quarts white vinegar
4½ lbs. sugar
1 tsp. celery seed
1 tbsp. whole doves
1 tsp. pickling spice
3 tsps. salt

Combine celery seed, cloves and spice in cloth bag. Soak cucumbers overnight in solution. Place on stove
till boils. Cook for 35 minutes. Pack in pint jars. Makes 14 pints.

1 gallon pickles
½ cup pickling salt

Cover pickles with boiling water and salt. Let stand overnight. Drain off salt water. Rinse with hot water.

Bring to boil:

1 tbsp. alum
1 tbsp. turmeric
1 pint vinegar
3 pints water

Simmer for ½ hour. Let stand for 3 hours. Drain well. Rinse with hot water.



1 pint vinegar
1 pint water
4 cups sugar
1 tsp. whole allspice
1 tsp. mustard seed
1 tsp. celery seed

Boil. Pour hot syrup over pickles in jars. Seal.


14 cups water
5 cups vinegar
1 cup pickling salt
1 grape leaf per jar
1 clove garlic per jar
2 heads dill per jar
1/8 tsp. alum per jar

Combine first 3 ingredients together. Bring to boil. Wash and dry cucumbers. Place grape led and garlic
clove in each jar. Place cucumbers in jars. Top with 2 heads dill and 1/8 tsp. alum per jar. Pour boiling
vinegar solution over cucumbers. Seal. Process for 10 minutes in boiling water.


2 cups prepared fruit (1 qt. strawberries)
½ tsp. grated lemon rind
¼ tsp. nutmeg
4 cups sugar
2 tbsps. lemon juice
1 pouch fruit pectin

Wash and stem fruit. Place berries a little at a time in blender just so blades are covered. Turn on and off
on low several times till chopped. Do not puree. Measure 2 cups into large bowl. Add lemon rind and
nutmeg. Make butter by mixing sugar into fruit. Let stand for 10 minutes. Add lemon juice to fruit pectin
in small bowl. Stir into fruit Stir for 3 minutes. Ladle into scalded containers. Cover at once with tight lids.
Let stand at room temperature for 24 hours. Store in freezer.

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One of our callers remembered her mother making these. She asked if anyone had the recipe, and sure


½ cup butter
½ cup sugar
1/3 cup dark molasses
½ cup flour
pinch salt
1 tsp. ground ginger
1 tsp. lemon juice
½ tsp. vanilla

Preheat oven to 325°. Melt butter, sugar and molasses. Stir till butter is dissolved. Cool slightly. Sift flour,
salt and ginger into mixture. Stir well. Add lemon juice and vanilla. Drop by level teaspoons, 4" apart on
well greased baking sheet. Bake 7-8 minutes or till brown. Remove from cookie sheet. Turn over; mold
cookie around basic wooden spoon. Store in airtight tin. Just before serving, fill with whipped cream.


2 cups flour
1 cup oleo
½ cup peanut butter
1 cup packed brown sugar
2 pkgs. Jiffy fudge frosting mix
1 (8 oz.) pkg. cream cheese
2 eggs
¼ cup chopped nuts (optional)

Combine flour, oleo, peanut butter and brown sugar. Mix to resemble crumbs. Pat into lightly greased 9 x
13 pan. Bake at 350° for 10-12 minutes. Combine frosting mix and cream cheese. Add eggs. Beat till
smooth. Spread over warm crust. Top with chopped nuts. Bake at 350° for 30 minutes. Cool and cut.


1 9" unbaked pie shell
1 pkg. (8 oz.) cream cheese
2 eggs
2 tbsps. milk
½ cup sugar
1 tsp. vanilla
1 large can sliced peaches, drained, reserve juice
1 tbsp. corn starch
½ tsp. lemon juice
¼ tsp. almond extract
¼ cup sugar

Combine cream cheese, eggs, milk, sugar and vanilla. Blend in blender. Pour into pie shell. Bake at 375°
for 30 minutes. Cool. Top with peaches. Combine juice with remaining ingredients. Cook. Pour glaze
over peaches.

One recipe you might want to mark and consider for the holidays. They will be here before you know it.


¼ cup butter or margarine
¾ cup light brown sugar
3 tbsps. milk
½ tsp. vanilla
1 egg
1½ tsp. grated orange peel
1½ cups flour
½ tsp. soda
¼ tsp. salt
½ cup chopped nuts
¼ cup chopped cranberries

Cream butter and sugar. Beat in next four ingredients. Combine dry ingredients. Gradually mix into
creamed mixture just to moisten. Fold in nuts and cranberries. Drop by teaspoons on greased cookie sheet
2" apart. Bake at 375° for 10-12 minutes.


1½ cups brown sugar
1 cup oleo, at room temperature
2 eggs
½ tsp. vanilla
1½ cups shredded zucchini
2 cups flour
1 tsp. soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. ginger
½ tsp. nutmeg
½ cup old fashioned oatmeal
1/3 cup toasted sunflower seeds
1 tsp. grated orange peel

Beat first 4 ingredients till fluffy. Add dry ingredients alternately with zucchini. Fold in last 3 ingredients.
Chill for 1-2 hours. Drop by tsps. on greased cookie sheet. Bake at 375° for 12 minutes. Make 3-4 dozen.


½ cup shortening
1 cup sugar
2 eggs
2 ¼ cups flour
½ tsp. salt
3 tsp. baking powder
¾ cup milk
1 tsp. vanilla

Cream shortening, sugar and vanilla till light and fluffy. Add eggs. Beat thoroughly. Add sifted dry
ingredients alternately with milk. Bake in two round 8" cake pans or one 9 x 13 pan. Bake at 350° for 30

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An unusual treat and a recipe not on file in the Open Line notes. Thank you for sharing this with us.


4 cups fresh plums (2 lbs. or 12 plums)
1 ¼-1½ cups sugar
3 tbsps. corn starch
1 tsp. cinnamon
¼ tsp. salt
1 tbsp. butter
1 tbsp. lemon juice or vinegar
2 crust pastry

Quarter plums before measuring. Mix next 4 ingredients. Add butter and lemon juice. Bring to boil. Cook
for 3 minutes. Set aside. Make pastry. Add mixture to plums. Pour into crust. Bake at 425° for 10
minutes, then at 350° for 40 minutes.


Prepare 9" pastry crust
2/3 cup sugar
1 env. unflavored gelatin
¼ tsp. salt
½ tsp. finely shredded lime peel (set aside)
1/3 cup lime juice
1/3 cup water
3 slightly beaten egg yolks (reserve whites)
6-8 drops green food coloring
¼ cup light rum
3 egg whites
1/3 cup sugar

Combine first 3 ingredients. Stir in lime juice, water and yolks. Cook over medium heat till slightly
thickened. Remove from heat. Stir in lime peel and coloring. Cool slightly. Stir in rum. Chill to
consistency of corn syrup. Stir occasionally. Beat egg whites till stiff peaks form. Gradually add 1/3 cup
sugar. Beat till peaks stand. When gelatin is partially set, stir in beaten egg whites. Chill till mounds. Pile in
shell. Chill for several hours.


1 cup water
½ cup honey
4 cups frozen raspberries or strawberries
2 tbsps. lemon juice

In small saucepan, combine water and honey. Bring to boil. Stir and remove from heat. In blender, blend
berries till smooth. Add lemon juice and water/honey mixture to berries. Process briefly. Pour into bowl.
Strain to remove seeds if desired. Cover and freeze till slushy. Beat with electric mixer till smooth. Return
to bowl. Freeze till firm. Let stand at room temperature for 5-10 minutes before serving.


1 unbaked 9" pie shell


1 tsp. butter
1 tsp. flour
1/8 tsp. salt
1/3 cup half n' half
¼ cup sugar
¼ cup packed brown sugar


2/3 cup sugar
½ tsp. salt
1/3 cup butter, melted
1 cup light corn syrup
3 eggs
1 cup pecan halves
2 oz. unsweetened chocolate, melted

Melt butter over medium heat. Stir in flour and salt. Gradually stir in half n' half. Add sugar and brown
sugar. Mix well. Cook over medium heat. Stir constantly till mixture boils and thickens. Boil for 1 minute.
Set aside. Combine first 5 ingredients. Beat well. Stir ½ cup filling mixture into sauce. Blend well. Set
aside. Stir pecans and chocolate into remaining filling mixture. Blend well. Pour into pie crust lined pan.
Pour sauce on top. Bake at 375° for 40-55 minutes. (middle will not be completely set). Cool on wire
rack for 1 hour. Refrigerate for 1 hour before serving.


¾ cup sugar
1/3 cup cornstarch
1½ cups water
3 egg yolks, slightly beaten
¼ cup lime juice
1 tbsp. grated lime rind
3 egg whites
¼ tsp. cream of tartar
1/3 cup sugar

Mix sugar and cornstarch in saucepan. Gradually add water. Cook over medium heat. Stir constantly till
mixture thickens. Boil for 1 minute. Slowly stir at least half of hot mixture into egg yolks. Blend into hot
mixture. Boil for 1 minute. Blend in lime juice and rind. Pour into baked 9" pie shell. Prepare meringue by
beating whites with cream of tartar. Add sugar. Beat till smooth and glossy. Top filling with meringue.
Seal edges. Bake at 400° for 8-10 minutes.

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2 eggs
¼ teaspoon salt
2/3 cup orange juice
¾ cup fine bread crumbs
1 teaspoon grated orange peel
8 slices white bread
3 tablespoons shortening


1 cup maple syrup
¼ cup orange juice
1 teaspoon grated orange peel
butter or margarine

Combine first three ingredients. Beat. Combine next two ingredients. Dip bread slices in orange/egg
mixture, then in crumb mixture. Brown on both sides in shortening. Combine syrup, orange juice and
orange peel. Simmer for 5 minutes.


2 eggs
1 cup milk
1 tsp. vanilla
1 cup sugar
3 cups flour
¼ tsp. salt
½ tsp. cinnamon
2 tsps. baking powder
½ tsp. nutmeg

Beat eggs. Add milk, vanilla and sugar. Stir till sugar is dissolved. Add remaining ingredients. Drop in hot
(400°) oil, one tsp. at a time. Cook till brown. Drain on paper towels. Roll in cinnamon or cinnamon/sugar
mixture or powdered sugar.

Casseroles, veggie salads, cookies, pies and stuffed seafood WOW! What a range of recipes, and a lot of
them new to the Open Line. Of course how could we forget a timely recipe or two for zucchini and
pickles. The directions on some of the pickle recipes seemed a little vague to me, but hopefully to makers
of pickles they are helpful.

The renewal notice in the last issue had an error in the return date, Please go ahead and mail them in, if
you haven't already done so. In the future Direct Mailing and Printing will send you a renewal notice in
your last two Issues. If you mail in the first one, please disregard the final notice. We want to make every
effort to keep you a part of the growing Open Line family.

Please find the Christmas Gift Subscription slip that has been included in this issue. Since we started this
offer in '78 your requests have grown from hundreds to thousands, WMT appreciates your interest and to
help show our appreciation WMT and Direct Mailing and Printing are offering you some added incentives
for giving NEW gift subscriptions and renewing some you have given in the past. To assure the recipients
receive a gift card; mail as soon as possible. It's always nice to give a gift people will receive the entire
year ... a way to let them know you are always thinking of them!

Remember Dave and I are always glad to hear your thoughts or comments. We thank you for your cards
letters and notes.

P.S. I will have a special invitation for you in our November/December issue!


Six issues per year published bi-monthly by the
WMT Stations, Inc.,
P. O. 2147, Cedar Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

Click here to go to the next month of 1986.

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