THE BEST OF THE OPEN LINE BULLETIN

SEPTEMBER/OCTOBER PAGES 12345678

Page 1 Top of Page

"Each time we prepare a new Best of the Open Line bulletin, Sharon asks me for 'a statement' and I'm never sure what to say. It reminds me of the man who saw a sign in a floral shop window that said. 'Say it with flowers!' The man went inside and ordered a single rose. 'Only one?' asked the florist. The man answered, 'Yes, I'm a man of few words.' I'll just let the recipes do the talking now. Thanks for listening, I'll talk to you soon.''

"Food is my life."
Dwayne Schmidt

CARAMEL BANANA CAKE

Use a 9x9" pan, or recipe can be doubled in a 9x13" pan.

Use a 9x9" pan, or recipe can be doubled in a 9x13" pan.

1 1/3 cups flour
1 cup sugar
1 single package of instant oatmeal or ½ cup Quick Cooking Oats
2½ tsps. baking powder
½ tsp. baking soda
¼ tsp. salt, optional
1 cup mashed bananas
1 1/3 cup oil
1/3 cup buttermilk or sour milk
2 large eggs
1 tsp. vanilla

Heat oven to 350°. Mix all of the dry ingredients in baking pan with fork. Stir in remaining ingredients till smooth. Use rubber spatula to clear sides of pan. Bake 30-35 minutes till cake tests done with toothpick.

Caramel Cream Glaze: Place 5 Tbsps. margarine in a heavy saucepan with 1 cup brown sugar. Stir over low heat till margarine is melted and smooth. Add ¼ cup half 'n half, a pinch of salt, and bring to a boil over medium heat. Reduce heat and simmer four minutes. Remove from heat and add ½ tsp. vanilla. Cool 10-15 minutes till slightly thickened. Pour over cake.

Iowa's only full time Radio Meteorologist Mark Allen shared his famous shrimp recipe with us ...

MARK ALLEN'S BBQ SHRIMP

3 slices bacon, chopped
½ lb. margarine
2 tbsps. Dijon mustard
1½ tsps. chili powder
¼ tsp. basil
¼ tsp. thyme
1 tsp. oregano
2 cloves garlic, crushed
2 tbsps. Crab Boil
2 tsp. tabasco
1½ lbs. shrimp with shells, deveined

Preheat oven to 375°. Fry bacon and add all ingredients, except shrimp. Simmer for 5 minutes. Place shrimp in baking dish & pour sauce over top. Stir once to coat all the shrimp. Bake uncovered 20 minutes, stirring twice.

MILK CHOCOLATE MINTS

2 ozs. cream cheese, room temperature
¼ tsp. vanilla
1 2/3 cups powdered sugar
2 Tbsps. cocoa

Mix vanilla, sugar, and cocoa together. Add to cream cheese. Mix and knead all ingredients together. Chill. Pinch pieces off and press into sugar mold. Let dry. Refrigerate or freeze.

DWAYNE'S CAJUN SPICE

1 Tbsp. salt
½ Tbsp. garlic powder (not garlic salt)
1 Tbsp. ground black pepper
1 tsp. cayenne pepper
½ Tbsp. thyme
½ Tbsp. oregano
1 Tbsp. paprika
½ Tbsp. onion powder

Combine ingredients. Mix well and store in an airtight glass container NOTE: Some anise seed is optional. About ½-1 tsp.

Page 2 Top of Page

Back by popular demand. A Bulletin repeat for a most requested recipe.

CROCK POT TOMATOES

8 cups tomatoes, chopped and peeled
2 cups chopped onions
1 (12 oz.) can tomato paste
2 Tbsps. dried oregano
2 tsps. basil
2 bay leaves
4 tsps. sugar
1 Tbsp. salt
pepper to taste
garlic powder to taste

Combine ingredients in crockpot. Cook uncovered 3-4 hours on high. Sauce freezes easily.

JALAPENO PEPPERS OR CUCUMBERS

Brine:
3 cups water
3 cups white vinegar (5 or 6% acidity)
6 Tbsps. table salt

Spices:
1 tsp. mustard seed
1 tsp. dill seed
¾ tsp. minced garlic
½ tsp. alum

Cucumbers: Slice lengthwise and in fourths. Place in quart jars. Add 1-3 jalapeno peppers, if desired.

Jalapeno peppers: With fork, poke holes in peppers and place in jars. For each quart add spices.

Boil water. vinegar, and salt. Fill jars with brine. Leave ½" head space. Seal. Use hot water bath for 10 minutes. Wait 60-90 days to eat.

ZUCCHINI RELISH

10 cups unpeeled zucchini, ground
4 cups onion. ground
1 green pepper, ground
3 Tbsps. salt

Mix and cover with water. Let stand overnight. The next day, drain in colander, rinse, and drain again.

Mix together:
2¼ cups cider vinegar
½ tsp. pepper
¾ tsp. turmeric
6 cups sugar
1½ cups water
2 Tbsps. celery seed
1 tsp. nutmeg
¼ tsp. allspice

Add vegetable mixture and simmer 30 minutes. DO NOT BOIL! Seal in jars. Makes 5 pints.

PIZZA POTATOES
(MAKES 2 QTS.)

6 med. potatoes, peeled and thinly sliced
1 large onion, thinly sliced olive oil
½ lb. grated mozzarella cheese
2 ozs. sliced pepperoni
1 tsp. salt
8 ozs. pizza sauce

In skillet, sauté potatoes and onion in small amount of olive oil till onions become transparent; stirring constantly. Do not let them brown! Drain. Combine potatoes, onions, cheese, pepperoni. and salt in crockpot. Pour sauce over top. Cover and cook on low for 5-10 hours.

EASY FROZEN POTATOES

1 (2 lb.) pkg. frozen shredded hash browns
1 can cream of celery soup
1 can cheddar cheese soup
½ cup grated onion
1 cup milk
1 tsp. salt
¼ tsp. pepper

Combine ingredients and put in a greased glass 8x12" baking dish or 2 qt. casserole. Bake at 350° for 1 hour and 15 minutes. Check for doneness.

POTATO KUGEL

3 cups grated, raw, peeled potatoes
1 cup grated carrots
½ cup grated onions
1 tsp. salt
1/8 tsp. pepper
¼ cup flour
6 Tbsps. margarine, melted (about 4 stick)
3 eggs, beaten

Combine all ingredients, except eggs. Mix well. Add eggs. Mix well. Spread into greased 9x9x2" pan. Bake at 350° for 40 minutes or until wooden pick comes out clean. Cut into squares and serve hot.

SALMONETTES

1 large can salmon
1 egg
heaping tsp. baking powder
½ cup flour

Pour salmon juice in cup. Beat egg and add to salmon. Add flour. DO NOT ADD SALT. Take ¼ cup juice and add baking powder. Beat with fork till foamy. Add to salmon. Mix well, make patties and fry.

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CRAB CAKES

1 egg, plus 1 egg yolk
4½ tsps, heavy cream
1 tsp. lemon juice
½ tsp. ground red pepper
½ tsp. ground dry mustard
½ tsp. salt
½ tsp. Worcestershire sauce
¼ tsp. black pepper
2 Tbsps. chopped green onion
2 Tbsps. parsley
2 Tbsps. cracker crumbs
1 lb. crab meat
¼ cup dry bread crumbs

In medium bowl, mix egg and egg yolk with next 7 ingredients. Mix till well blended. Add onion, parsley cracker crumbs, and crab meat. Mix till well blended. Divide into 8 equal portions and shape into patties. Mixture will be crumbly. Sprinkle both sides with bread crumbs. Place on greased cookie sheet. Drizzle with butter and refrigerate 1 hour. Place oven rack on top setting. Bake at 475° for 10 minutes or until slightly brown. Serve with basil, tartar, or Creole sauce.

DILLY CASSEROLE BREAD

2½-3 cups flour
2 Tbsps. sugar
1 Tbsp. instant minced onion
2 tsps. dill seed
1¼ tsps. salt
¼ tsp. soda
1 pkg. active dry yeast
1 cup creamed cottage cheese
¼ cup water
1 Tbsp. butter or margarine
1 egg

Combine 1 cup flour with all the dry ingredients. Heat cottage cheese. water, and butter/margarine till warm. Add egg and warm mixture to dry ingredients. Blend till moist and beat with electric mixer on medium for 3 minutes. Stir in remaining flour and form stiff dough. Cover and let rise 1 hour Stir and turn into a 1½-2 qt. casserole. Cover and let rise 30-45 minutes. Bake at 350° for 35-40 minutes till golden brown. Brush with butter and sprinkle with salt.

BAKED FRENCH TOAST

Mix ¼ cup brown sugar and ½ tsp. cinnamon. Melt ¼ cup margarine and spread in 10x15" pan. Sprinkle sugar/cinnamon mix into pan. In a bowl, mix 3 eggs, 2 tsps. sugar. and 2 cups milk. Dip bread in mixture. Place bread in pan and pour remaining mixture over bread. Cover and chill overnight. Preheat oven to 400°. Bake for 20 minutes. Top with additional sugar and cinnamon.

STUFFED ZUCCHINI

6 medium zucchini
½ lb. ground beef
½ cup chopped onion
½ cup chopped green pepper
2 tsps. oregano
1 clove garlic, minced
1 Tbsp. oil
1 can tomato soup, undiluted
1 cup Parmesan cheese

Cut each zucchini in half lengthwise. Scoop out pulp leaving ¼" shell. Chop pulp and set aside. Sauté next five ingredients in oil till tender. Stir in zucchini pulp, 1 cup tomato soup, and ½ cup cheese. Place shells in 9x13" dish. Spoon meat mixture into shells. Pour remaining soup over zucchini and sprinkle with remaining cheese. Cover and bake at 375° for 30 minutes. Uncover and bake 5 more minutes. Some shredded cheddar cheese can be added for the last 5 minutes.

BLACK-EYED PEA SALAD

1½ cups peas, drained
½ cup cheese. diced (any kind)
2 Tbsps. chopped onion
2 hard boiled eggs, chopped
1 cup celery, chopped
1/3 cup salad dressing (any kind)
celery seed.
salt and pepper, to taste

Combine first 5 ingredients. Add dressing and spices. Chill till ready to serve.

SWEET & SOUR SAUCE

1 Tbsp. soy sauce
2/3 cup sugar
1/3 cup pineapple juice
¼ cup ketchup
1/3 cup vinegar
2 Tbsps. corn starch
2 Tbsps. water
1 chopped green pepper
1 chopped onion
pineapple chunks

Blend all ingredients and puree. Serve.

Here are some tips you can use to make your own recipes lower in fats, cholesterol and calories.

Use lowfat cheeses (5 grams or less)
Use skim milk instead of whole or 2%  milk
Use vegetable cooking spray
Limit sugars and sweeteners when preparing foods
Use reduced calorie mayonnaise and salad dressing
Use smaller portions of seeds, nuts and olives
Experiment using ½ the fat called for in recipe

Page 4 Top of Page

"GOOD FOR YOU" from St. Luke's Hospital

SKINNY-DIP TARTAR SAUCE

¾ cup low fat cottage cheese
¼ cup low fat yogurt
1 Tbsp. onion, chopped
2 Tbsps. cucumber, grated
1 Tbsp. fresh parsley minced
1 tsp. celery flakes

Blend cottage cheese in blender until smooth. Mix all other ingredients and refrigerate. Makes 1 cup.
12 calories per tablespoon; .2 grams fat per tablespoon: 25 mg sodium per tablespoon, 1 mg cholesterol per tablespoon.

ORIENTAL BEEF-NOODLE SOUP

½ pound lean boneless top round steak
4½ cups water
1 Tbsp. cornstarch
2 tsps, beef flavored bouillon granules
Vegetable cooking spray
2 tsps. peanut oil
½ cup thinly sliced celery
¼ cup sliced green onions
1 tsp. minced fresh ginger root
2 cups sliced fresh mushrooms
1 (8 oz.) can sliced water chestnuts, drained
½ tsp. cracked pepper
2 cups hot cooked fine egg noodles (cooked without salt or fat)
1½ cups fresh snow pea pods, trimmed and cut diagonally into 1 inch pieces
2 tsps. sesame oil

Partially freeze steak, trim fat from steak. Slice steak diagonally across grain into ½ inch strips. Set aside.

Combine water, cornstarch, and bouillon granules in a medium bowl, stir until smooth. and set aside.

Coat a wok or large nonstick skillet with cooking spray; add peanut oil. Place over medium high heat until hot. Add celery, onions. and ginger root; stir fry 3 minutes or until vegetables are crisp tender. Remove from wok. Add steak, stir fry 3 minutes or until browned. Add cornstarch mixture, mushrooms, water chestnuts, and pepper, stirring well. Cover and cook over medium heat 10 minutes. Stir in noodles, snow peas, and sesame oil; cook an additional 5 minutes or until thoroughly heated, Yield: 7 cups (181 calories per 1 cup serving).

Protein 10.71 Fat 5.1/ Carbohydrate 22.41 Cholesterol 331 Iron 2.01 Sodium 3021 Calcium 24

From Cooking Light 1990 Cookbook.

BERRY-PEACH SOUP

1 cup fresh raspberries
3 cups fresh or frozen sliced peaches, thawed
3 Tbsps. lemon juice
1 cup peach nectar
1 (8 oz.) carton plain nonfat yogurt
1 tsp. almond extract

Place raspberries in container of an electric blender or food processor. Top with cover, and process until smooth. Press berry mixture through a sieve: discard seeds. Cover and chill.

Place peaches and lemon juice in container of an electric blender: top with cover and process until smooth. Pour into a large bowl. Stir in nectar, yogurt and extract. Cover and chill.

Spoon peach mixture into individual soup bowls. Drizzle 1 tablespoon raspberry sauce in a circle on top of each serving. Draw a wooden pick through sauce, spoke fashion at regular intervals to create a webbed effect. Yield: 4 cups (141 calories per 1 cup serving).

Protein 4.61 Fat 0.51 Carbohydrate 31.81 Cholesterol l/ Iron 0.51 Sodium 481 Calcium 130. From Cooking Light 1990 Cookbook.

SASSY BLACK BEAN SOUP

Preparation time: 5 minutes
Cooking time: 25 minutes

1 Tbsp. olive oil
1 cup chopped onion
2 small cloves garlic, minced
2 (15oz.) cans black beans, drained
1 (14½ oz.) can no salt added stewed tomatoes, undrained and chopped
1 (10½ oz.) can low sodium chicken broth
½ cup commercial picante sauce
¼ cup water
1 tsp. ground cumin
2 Tbsps. fresh lime juice
Chopped fresh cilantro (optional)

Heat oil in a large nonstick saucepan over medium heat until hot. Add onion and garlic, sauté until tender Add beans and next 5 ingredients, stir well. Bring to a boil: reduce heat, and simmer, uncovered, 15 minutes.

Remove from heat: stir in lime juice. Ladle soup into bowls; garnish with cilantro, if desired. Yield: 6 cups (about 129 calories per 1 cup serving).

Protein 6.1/ Fat 31 Carbohydrate 20.81 Cholesterol 0/ Iron 21 Sodium 305/ Calcium 56

From Cooking Light Magazine: Jan-Feb 1990.

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TORTILLA SOUP

This is an instantaneous soup that always gets rave reviews.

6 corn tortillas*
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp. olive oil
2 Tbsps. chili powder
1 tsp. oregano
1 large (28 oz.) can heavy concentrated crushed tomatoes
1 (10¾ oz.) can chicken broth. strained, + 1 can water
1 green pepper. diced
1 cup frozen corn
Salt and pepper to taste

About 15 minutes before you serve soup, heat tortillas in a slow oven (325°), until crisp. In a soup pot, sauté onion and garlic in oil until soft. Stir in chili powder and oregano. Stir in tomatoes, chicken broth, and water. Bring to a boil and simmer for a few minutes. Add green pepper and corn. Add salt and pepper to taste. For each serving, break a tortilla into small pieces and place at the bottom of a soup bowl. Ladle soup over the tortilla and serve. Makes 7 one cup servings. *Corn tortillas can be found in the refrigerator section of most supermarkets. Be sure they contain no lard or other saturated fat. Per serving: 155 Total calories: 4 Sat fat calories. From Eater's Choice Cookbook

CURRY CHICKEN SALAD

2 cups cooked & diced chicken or turkey
1 (5 oz.) can water chestnuts, drained & sliced
½ lb. seedless grapes, sliced
½ cup thinly sliced celery
½ cup slivered, toasted almonds
¾ cup mayonnaise
1 tsp. curry powder
2 tsps. soy sauce
2 tsps. lemon juice
1 (11 oz.) can mandarin oranges, drained

In a large bowl; mix together chicken, water chestnuts, grapes, celery, and almonds. In small bowl: mix together mayonnaise, curry powder, lemon juice, and soy sauce. Combine with chicken mixture and add mandarin oranges. Chill. Serve on lettuce leaf.

TANTE NANCY'S APPLE CRUMB CAKE
(Aunt Nancy in German)

2-2½ pounds tart apples*
(about 6-7 large), peeled, cored, and sliced
1/3 cup water
¼ cup sugar
2 cups unbleached white flour
¾ cup sugar
1½ tsps. baking powder
½ cup margarine
1 egg yolk
2 tsps. margarine

Preheat oven to 350°. Grease an 8 inch spring form pan with margarine.

In a large pot, cook apple slices with water and ¼ cup sugar until apples are tender but not mushy. Drain and reserve.

In a small bowl, mix flour, ¾ cup sugar, and baking powder. With a pastry blender, cut in ½ cup Margarine. Cut in egg yolk. Reserve 1 cup of flour mixture for the topping. Press remainder into bottom and sides of pan. Spoon drained apples into pan. Cover with reserved topping and dot with 2 teaspoons margarine. Bake for about 1 hour or until crust is golden brown. Makes 12 slices. *You can use as few as 5 large apples, but more is better. Or substitute 2-2½ pounds peaches or 4 cups blueberries.

Per slice: 225 Total calories; 15 Sat fat calories,
From Eater's Choice Cookbook

APPLE-PEANUT BUTTER SPREAD

¼ cup part skim ricotta cheese
3 Tbsps. creamy peanut butter
2 Tbsps. unsweetened apple juice
½ tsp. vanilla extract
¼ tsp. lemon juice
1/8 tsp. ground cardamom
1 small apple, shredded (about 1 cup)

Combine ricotta cheese, peanut butter, apple juice, vanilla, lemon juice, and cardamom in a small bowl beat at low speed with electric mixer until smooth.
Add shredded apple, stirring until thoroughly combined. Serve spread at room temperature with sliced apples. sliced pears, rice cakes, or graham crackers. Yield: 1¼ cups (25 calories per tablespoon).

Protein 1.1/ Fat 1.5/ Carbohydrate 2.01 Cholesterol 1/ Iron 9.1/ Sodium 161 Calcium 10.
From Cooking Light 1990 Cookbook.

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If you and your family like thick and chewy cookies, you'll want to mark this recipe for future reference.

SOFT AND THICK CHOCOLATE COOKIES

2 cups margarine
1 cup sugar
1 lb. brown sugar
2 tsps. vanilla
5 eggs, beaten
5½ cups flour
2 tsps. soda
1½ tsps. salt
1 (12 oz.) pkg. chocolate chips

Combine all ingredients. Bake at 325° for 10-12 minutes on a greased cookie sheet.

TIP: To put crease in, or out of knits. Wet old T shirt till just less than dripping, put over crease and iron till T shirt is dry (Do not use steam setting.)

TIP: When working with Jalapeno peppers be sure to wear rubber gloves.

CINNAMON ORANGE STREUSEL CAKE

1 package Duncan Hines Deluxe Orange Cake Mix (not moist mix)
1 (3 oz.) package instant vanilla pudding

Mix together dry and add the following ingredients:

2 eggs
2 Tbsps. oil
1 1/3 cups water Mix together to blend.

Streusel:
½ cup flour
½ cup brown sugar
1 tsp. cinnamon, or more
2 Tbsps. margarine, melted

Preheat oven to 375°. Prepare cake batter. Prepare streusel by mixing first three ingredients together in small bowl. Cut in margarine last. Place half of batter in greased and floured Bundt pan. layer with half the streusel, and repeat. Bake for 40-50 minutes. Cool upright in pan for 25 minutes. Remove cake from pan and cool completely. Ice with 1 Tbsp. milk and ¾ cup powdered sugar Mix and drizzle over cake.

To Perk Up Bent Bows: Place bows on ironing board. Set iron on steam setting, hold over bows till they bounce back. For additional help: wad Kleenex or tissue paper in between the folds and steam.

It seems we have started a Death by Chocolate craze!

DEATH BY CHOCOLATE BROWNIE PIE

10" unbaked pie crust
Filling:
21 oz. package fudge brownie mix
6 oz. bag semi sweet chocolate chips
1 cup chopped pecans
½ cup oil
¼ cup water
1 tsp. coffee liqueur (optional)
1 egg

Topping:

1½ cups whipping cream
1 Tbsp. powdered sugar
1 Tbsp. chocolate flavored syrup
1 tsp. chocolate liqueur (optional)
Chocolate curls for topping (optional)

Preheat oven to 375°. Prepare pie crust in 8-10" spring form pan, lightly pressing bottom and sides down. Combine all filling ingredients and beat 50 strokes by hand. Pour into crust and bake 50-55 minutes. Let cool one hour. Remove sides of pan and let pie cool completely. Combine topping ingredients and beat till stiff peaks form. Spoon over filling. Top with chocolate curls and refrigerate.

HOMEMADE CHOCOLATE MOUSSE

Soften 1 envelope Knox gelatin in ¼ cup cold water. Dissolve over low heat and add 2 Tbsps. soft butter or margarine and blend. In a blender or food processor mix 1¼ cups milk, ½ cup sugar, 1/3 cup cocoa, and 1 tsp. Vanilla; blend together. Add gelatin and blend well. Fold in 1½ cups whipped topping and chill.

ZUCCHINI SPICE COOKIES

3 cups flour
1½ tsps. soda
1 tsp. baking powder
1½ tsps. salt
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
¾ cup margarine
½ cup sugar
1 cup brown sugar, packed
2 eggs
2 tsps. vanilla
¾ cup raisins
2 cups zucchini, grated & unpeeled
½ cup nuts

Combine ingredients as usual for cookies. Chili dough one hour, if desired. Drop on greased cookie sheet by teaspoonsful. Bake 8-10 minutes at 350°.

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PEANUT BUTTER ROUND-UPS

1 cup shortening, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 cup peanut butter
2 cups sifted flour
½ tsp. salt
2 tsps. baking soda
1 cup oats, uncooked

Beat shortening and sugars till creamy. Add eggs and beat well. Blend in peanut butter. Sift together dry ingredients. Add to creamed mixture. Mix well; stir in oats. Roll dough to form 1" balls. Place on ungreased cookie sheet. Flatten with fork tines to make crisscrosses. (If dough sticks to fork, dip tines in water or flour.) Preheat oven to 350° and bake 12 minutes.

Our thanks to the Volunteer Soybean Promoters for this recipe.

TOFU-PEANUT BUTTER COOKIES

1 cup margarine
¾ cup brown sugar
½ cup honey
¼ lb. tofu (½ cup)
1 tsp. vanilla
1 cup peanut butter
3 cups all purpose flour
1½ tsps. baking soda

Preheat oven to 350°. Beat shortening, brown sugar, and honey until smooth. Beat in tofu, vanilla, and peanut butter until well blended. Sift flour and baking soda onto waxed paper. Stir into peanut butter mixture to make a soft dough. Roll dough into 1 inch balls. Place on ungreased cookie sheets about 3 inches apart. Press with a fork dipped in flour to make a crisscross design. Bake 10 minutes or until light golden.

MOIST SIX WEEK MIX, BRAN MUFFIN MIX

15 oz. box Raisin Bran cereal
1 cup oil
3 cups sugar
4 eggs, beaten
1 qt. buttermilk
5 cups flour
5 tsps. baking soda
2 tsps. salt
4 tsps. cinnamon
1 (17 oz.) can fruit cocktail, drained

Mix cereal, sugar, flour, cinnamon, soda, and salt in large bowl. Add eggs, oil, and buttermilk. Mix well. Fold in fruit. Refrigerate at least one day. To bake, dip out batter. DO NOT STIR. Bake at 350° for 20-25 minutes. Does not raise like other muffins. Can be baked in microwave.

ZUCCHINI BUNDT CAKE

1 package coconut frosting mix
1¼ cups sugar
1 Tbsp. cinnamon
1 tsp. baking soda
¼ tsp. baking powder
2 cups grated zucchini
1 cup salad oil
1 Tbsp. vanilla
3 eggs
2½ cups flour

Preheat oven to 325°. Grease and flour Bundt pan. Mix dry ingredients. Add remaining ingredients. Stir with spoon by hand till well blended. Pour in pan. Bake 60-70 minutes. Cool and glaze.

Glaze:
1 cup powdered sugar, 1 Tbsp. melted butter and 1 Tbsp. milk.

ZUCCHINI BROWNIES

1½ cups sugar
½ cup margarine
2 eggs
2 Tbsps. cocoa
½ tsp. salt (optional)
1 tsp. cinnamon
1 tsp. soda
2 cups flour
2 cups grated zucchini
2 tsps. sugar
1 cup chocolate chips
1 cup nuts

Cream first 3 ingredients. Sift dry ingredients and add alternately with zucchini. Pour into greased 10x15" jelly roll pan. Combine last 3 ingredients and sprinkle over top. Bake at 350° for 30 minutes.

GARDEN SHEET CAKE

1 pkg. Devils Food cake mix
2 cups shredded zucchini
3 large eggs
½ cup buttermilk
½ cup vegetable oil
1 tsp. cinnamon
¼ tsp. allspice
1 cup chopped walnuts (optional)

Combine all ingredients together to prepare cake. Bake in a greased and floured 9x13" pan at 350° for 35-40 minutes or until done. May be topped with cream cheese topping.

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WMT's thanks to Jodi Day and the Iowa Turkey Federation for visiting the Open Line and sharing the recipes with us.

IOWA'S GRILLED TURKEY TENDERLOIN (STATE FAIR RECIPE)

1 lb. turkey tenderloin, ¾-1" thick
¼ cup soy sauce
¼ cup vegetable oil
¼ cup dry sherry
2 Tbsps. pure lemon juice
2 Tbsps. dehydrated onion
¼ tsp. ginger
dash black pepper
dash garlic salt

Blend all ingredients together in shallow pan for marinade with turkey tenderloins or steaks. Add meat, turning to coat both sides. Cover and marinate in refrigerator several hours, turning occasionally. Grill meat over hot coals, 6-8 minutes per side, depending on thickness. Turkey steaks are done when there is no pink in center of meat. Do not overcook. Serves 3-4.

Substitutions

Common Ingredient               Suggested Substitutes
Butter/Margarine                   = Diet Margarine
Shortening                            = Polyunsaturated Oil
Egg                                      = Egg Substitute
Evaporated Milk  Evaporated = Skim Milk
Sour Cream                          =  Nonfat Yogurt
Cottage Cheese 4%               = Cottage Cheese 1%
Bacon                                  =  Liquid Smoke
Baking Chocolate                  =  Cocoa Powder and Polyunsaturated Oil
Regular Cream Cheese          = Weight Watcher's Cream Cheese
Refined Products                  =  Whole Grain

HOMEMADE LEMONADE

Mix 1 cup sugar and 2 cups water. Heat until sugar melts. Use juice from 1 lime, 2 lemons, and 2 oranges.

Put lemon rind in syrup mixture and let cool completely. After syrup cools, remove rind and mix with fruit juices. Pour mixture in a 2 qt. container and fill with water Refrigerate.

"If The Best of the Open Line Bulletin has ever had a "spicy" issue, this is it. I suppose I should say a bulletin filled with recipes using a lot of spices. Everything from Allen's BBQ Shrimp to Zucchini Spice Cookies. and many more in between.

With garden produce being so available this time of the year we tend to have less desserts and more vegetable recipes to pass along to you. We even have some early soup recipes for the cooler weather ahead. I want to try the Baked French Toast.

If there is something special you are looking for, drop Dwayne or me a note and let us know what it is. Perhaps there is an area in the household other than cooking we could do an Open Line program on.

Between now and November 26 you If want to be thinking about the special people you need to acknowledge during the holidays with a little special something. Let that special something be a subscription to The Best of the Open Line. It will remind them six times a year how much you appreciate what they do for you, or just how much you care! You will find an order form in this issue to complete and return, along with your check, to Christmas Open Line. PO. Box 2147, Cedar Rapids, 1A 52406. Remember, if you send us five NEW orders, we will extend your current subscription for an additional year FREE of charge.

Have a colorful autumn and we'll meet again for the holiday issue in December!''

S. K. R.

Click here to go to the next month of 1990.

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