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Even though we're just beginning to enjoy the beauty and bounty of Autumn, it's time to start thinking about the holidays. If you have a favorite holiday recipe that you would like to share with the Open Line family now is the time to send it to us. The sooner we receive it, the quicker we can get the November/December Bulletin to you. And the sooner we got the Bulletin to you, the more time you'll have to prepare your holiday goodies. So send those recipes to us now. (Hey! Other people ask for money. We just want recipes!)


1 lb. lean ground beef, browned & drained
½ tsp. garlic salt
¼ tsp. garlic powder
¼ tsp. pepper
1 16 oz. can red kidney beans, undrained
½ head cabbage
1 qt. tomatoes, with juice
1 qt. water
4 beef bouillon cubes

Combine. Bring to a boil. Reduce heat cover and simmer for one hour. Garnish with parsley.


½ 1b. ham, cut in ½" cubes
2 onions, chopped
2 carrots, chopped
1 small head of cabbage, chopped
a peppercorn
6 parsley sprigs
2 cracked bay leaves
¼ tsp. thyme
2 cloves garlic, finely minced
2 ribs celery, chopped
46 oz. can chicken broth
1 tsp. seasoned salt
¼ tsp. seasoned pepper

Combine and simmer till vegetables are tender; about one hour. Cubed potatoes may be added.


1½ pounds lean ground beef
1 can (10 ozs.) tomatoes
1 can (8 ozs.) unsalted tomato juice
1 cup chopped onion
¼ cup thinly sliced fresh carrots
1 cup diced raw potatoes
1 cup chopped cabbage
1 cup diced green pepper
1 package (10 ozs.) frozen cut green beans
1 package (10 ozs.) frozen whole kernel corn
1 bay leaf
½ tsp. basil
¼ tsp. dill weed
¼ tsp. pepper
¼ tsp. thyme
½ tsp. garlic powder
6 cups water

Brown meat in large skillet. Pour off fat. Add remaining ingredients. Bring mixture to a boil. Reduce heat, cover and simmer 1 hour or until vegetables are tender. Stir occasionally. Remove bay leaf before serving. Makes 8 servings, 170 calories per serving.


2 tbsps. margarine, melted
1 tbsp. oil
2 medium onions, sliced
1/8 tsp. sugar
2 tsps. All purpose flour
2½ cups water
2 unsalted beef bouillon cubes
2 tbsps. vermouth or dry white table wine
1/8 tsp. pepper
1 slice bread, toasted and cut into cubes

Combine margarine, oil and onions in saucepan. Cover and cook over low heat 16 minutes. Add sugar and cook uncovered 10 minutes, stirring occasionally, until the onions are a deep golden brown. Mix in flour. Stir in water. Add bouillon cubes, vermouth and pepper; simmer 15-30 minutes. Place soup in cups and top with seasoned croutons. Makes 3 servings, 185 calories per serving.

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2 cups diced, cooked chicken
1 cup chopped onion
½ cup chopped green pepper
2 tbsps. margarine
1 (4 oz.) can green chilies, chopped


3 tsps. margarine
¼ cup flour
1 tsp. coriander
1 tsp. cumin
¾ tsp. salt
¼ cup mild salsa
2½ cups chicken broth
1 cup sour cream
1½ cups Monterey Jack cheese, divided
12 flour tortillas (7-8 inches)

Sauté onion and peppers in 2 tbsps. margarine. Add chilies, salsa and chicken. Set aside. In another pan, melt 3 tbsps. margarine. Stir in flour to make roux. Add spices and broth slowly. Cook till thick and bubbly. Cook for 2 more minutes. Remove from heat and add sour cream and ½ cup of Monterey Jack cheese. Take ½ cup of sauces and add to chicken mixture. Dip tortillas into sauce one by one. Spoon chicken mixture in tortilla and roll up. Place in a 9 x 13" pan. Pour remaining sauce over top and sprinkle with cheese. Bake at 350° for 25 minutes. Can double sauce if desired.


¼ cup orange juice
2 tbsps. margarine
½ tsp. pepper
½ tsp. salt
4 boneless chicken breasts

In microwave dish, combine orange juice, margarine and seasonings. Cook on high for 2 minutes. Pour liquid over chicken. Cover. Cook on high for 12 minutes. Let stand 5 minutes before serving.

A good recipe for new cooks. Sometimes we take these things for granted.


2 tsps. butter
2 tbsps. flour
¼ tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter over low heat, blend in flour, salt and pepper. Remove from heat and stir in milk. Return to heat, cook till thick, stirring constantly.

(Healthy Exchanges)

2 cups frozen corn, thawed
¼ cup each, chopped green pepper, onion, cucumber & shredded carrots
1½ ozs. shredded low fat cheddar cheese (1/3 cup)
2 tbsps. sweet pickle relish
1/3 cup fat free Thousand Island dressing (16 cal. per tbsp.)

In large bowl, combine corn, green pepper, onion, cucumber, carrot, cheese and pickle relish. Add Thousand Island dressing. Mix well to combine. Cover and chill until ready to serve.

(Iowa Sheep Industry)

½ cup celery, thinly sliced
1 lb. cooked leg of lamb, thinly sliced
2 ozs. green or black olives, sliced
½ cup carrots, coarsely grated
½ cup broccoli
½ cup red onion, thinly sliced
4 ozs. mushrooms, drained & sliced
1 cup cherry tomatoes, halved
8 ozs. wheat pasta, cooked & rinsed
1 (8 oz.) bottle of no oil, reduced calorie Italian dressing
1 tbsp. sugar (more if desired)

Mix dressing and sugar. Pour over rest of ingredients tossing gently. Refrigerate at least 4 hours or overnight.  Serve on lettuce leaf. Serves 8. 256 calories.


2 cups flour
1 tsp. poppy seed
¼ tsp. soda
1 cup sugar
½ cup butter or margarine
2 eggs
1 tsp. vanilla
1 tsp. finely shredded lemon peel
¼ tsp. almond flavoring
1 cup plain yogurt

Combine and blend. Fill 18 greased or lined cups 2/3 full. Sprinkle with additional sugar if desired. Bake at 375° for 20 minutes, till golden. Glaze when cool.


¼ cup orange juice
½ tsp. vanilla
½ tsp. butter flavor extract
½ tsp. almond extract
¾ cup powdered sugar

Combine and frost.

Tip: Tastier corn on the cob. After boiling, add ½ cup milk and some sugar. Let stand covered before serving.

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What would fall be on the Open Line without the Z word? We have a good harvest of zucchini recipes for '92.


2 eggs
1 cup sugar
2/3 cup oil
1¼ cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
½ tsp. salt
1 cup grated carrot
1 cup grated zucchini, unpeeled & drained
½ cup chopped nuts

Beat eggs and sugar till frothy. Gradually beat in oil. Add dry ingredients. Beat on high for 4 minutes. Stir in carrot, zucchini and nuts. Pour into greased 90 square pan. Bake at 350° for 35 minutes.


3 ozs. cream cheese
3 tbsps. margarine
2 cups powdered sugar
1 tsp. vanilla

Beat till smooth. Spread over cooled cake.


2 large zucchini, peeled & sliced
2 lbs. ground beef
½ cup chopped onion
2 beaten eggs
2 cans tomato sauce
1 pkg. sharp Cracker Barrel cheese, cubed
1 cup cracker crumbs
½ tsp. salt
½ tsp. oregano
Mozzarella cheese, grated

Season and brown ground beef, drain. Combine zucchini and beef in a bowl. Add onions, eggs, sauce, cubed cheese, crumbs, salt and oregano. Pour into baking dish. Top with Mozzarella. Bake at 350° for 45 minutes.


4 cups zucchini, finely chopped
½ cup onion, finely chopped
salt & pepper, to taste
dash nutmeg
2 eggs, well beaten
½ cup dry bread crumbs

Blend together and press into 9" pie plate. Bake at 375° for 25 minutes. Cut into wedges. Serve hot.

A tried and tested recipe by Susan Uthoff with the Iowa State Extension Service. Susan recommends following the recipe and using good tomatoes.


3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chilies
¾ cup chopped onions
1 Jalapeno pepper, seeded, finely chopped
6 cloves garlic finely chopped
1½ cups vinegar
½ tsp. ground cumin (optional)
2 tsps, oregano leaves (optional)
1½ tsps. salt

Combine all ingredients in a large saucepan and heat stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner; 15 minutes at 0-1,000 feet attitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet. Yield, 3 pints.


5 lbs. tart apples, washed and peeled
6 cups sugar
3 cups water
9 ozs. red cinnamon candy
3 drops red food coloring

Cut apples crosswise into ¼ inch slices. Core. Put rings into salt water solution to prevent browning. Combine sugar, water, candy and coloring. Boil 6 minutes, stirring constantly. Drain apples and rinse well. Add to syrup. Cook till tender (5 minutes). Pack rings into hot pint jam. Fill With syrup to ½ inch head space. Seal and process for 25 minutes.


Dissolve 2 cups sugar in 1 cup cider vinegar and pour over 9 cups of sliced, unpeeled cucumbers.


2 tbsps. canning salt
1 tbsp. celery seed
1 cup green pepper, sliced
1 cup onion, sliced

Mix and let stand for 1 hour. Put in containers and refrigerate 1 to 2 days, turning occasionally.

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10-12 dill size cucumbers
1 tbsp. dill seed or 3 heads fresh dill
1 tbsp. whole pickling spice
2 garlic cloves
1/8 tsp. alum
2 grape leaves, optional
2¼ cups water
1½ cups cider vinegar
1 tbsp. sugar

Wash cucumbers thoroughly. Soak overnight in cold water. Dry cucumbers and place in a clean, hot quart jar. Add dill, pickling spice, garlic, alum and grape leaves to the jar. Mix water, vinegar and sugar and bring to boil. Fill jar to within ½ inch of the top with boiling liquid. Wipe rim of jar, screw lid on tightly, and place in a Dutch oven or other deep pan. Cover jar completely with water. Bring to a boil and boil for 20 minutes (at higher attitudes longer processing is necessary). Store pickles 2 weeks before using. When cucumbers are plentiful, this recipe may be made in large quantities.


1 pound fresh spinach
1 cup chopped apple
½ cup chopped celery
1 tbsp. lemon juice
¼ cup cider vinegar
¼ cup vegetable oil
2 tsps. sugar
1 tsp. caraway seeds
¼ tsp. ground white pepper

Remove stems from spinach, wash leaves thoroughly, and pat dry. Tear into bite size pieces. Combine spinach, apple, and celery in a large bowl. Sprinkle with lemon juice; toss well. Combine vinegar and remaining ingredients in a small saucepan; bring to a boil. Pour over spinach mixture, and toss well. Serve immediately.

Yield: 12 servings Exchanges per 1 cup serving: 1 vegetable, 1 fat Source: Cooking Light 1990 Cookbook


2 tbsps. dried dill, crushed
2 tbsps. onion powder
1 tsp. oregano, dried & crushed
1 tsp. celery seed
¼ tsp. dried, grated lemon peel

Mix together. Makes 1/3 cup.


1 lb. very lean ground beef
½ cup chopped onion
1 can (28-32 ozs.) vegetarian baked beans
½ tsp. salt
¼ tsp. pepper
½ cup catsup
3 tbsp. vinegar
¼ tsp. red pepper sauce

Brown beef with onion. Drain off fat. Stir in baked beans and seasonings. Simmer, stirring frequently, or pour into a casserole and bake in a preheated 350° oven for 30 minutes. Yield: 6 servings.


3 cups apples, finely chopped
14 ozs. sweetened condensed milk
16 oz. pkg. nut bread mix
1 cup nut chopped
3 eggs
2 tsps. vanilla
1½ tsp. cinnamon
½ tsp. nutmeg

Preheat oven to 350°. Combine all ingredients. Mix well. Pour into greased and floured 15 x 10"  jelly roll pan. Bake 30 minutes or till golden. Cool and frost.


3-4 slices bacon
¼ cup chopped onion
2 soft corn tortillas
2 tsp. COOKIES TACO SAUCE & DIP (hot or mild)
2 eggs
1 tbsp. sour cream shredded sharp cheese

Fry bacon until crisp. Set aside. In small amount of bacon grease, sauté onions for about three minutes. Tear tortillas into about ½ or 1 inch pieces. Add to onions and stir often to coat with bacon grease. Fry about two minutes. Add 2 teaspoons of sauce; cooking a few minutes longer. In a small bowl whisk eggs and sour cream. Add to onion and tortilla mixture. Cook as you would scrambled eggs. Place mixture onto a serving plate, top with crumbled bacon, cheese, and more sauce. Good for breakfast or a light supper.

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3-4 large green peppers
¼ cup cayenne pepper
6 cups sugar
1½ cups apple cider vinegar
2 boxes liquid Certo (4 packages)

Place peppers, cayenne pepper and half of the apple cider vinegar in blender. Blend. In a saucepan, put sugar and remaining cider vinegar. Add green pepper mixture. Bring to a rolling boil and boil 5 minutes. Cool for two minutes. Add Certo and stir well. Cover and keep in refrigerator. Serve with crackers and cream cheese.


2½ cups all purpose flour
2 cups sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
2 cups peeled, finely chopped apples
½ tsp. salt
2 eggs, lightly beaten
1 cup solid packed pumpkin
½ cup vegetable oil

In a large bowl, combine flour, sugar, pumpkin pie spice, soda and salt. Set aside. In a medium bowl, combine eggs, pumpkin and oil. Add to dry ingredient. Stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups, filling ¾ full. Sprinkle streusel topping over batter.


In a small bowl, combine 2 tbsps. flour, ¼ cup sugar and ½ tsp. cinnamon. Cut in 4 tsps. butter until mixture is crumbly. Makes 18 muffins. Bake at 350° for 35-40 minutes.


1 pkg. chocolate cake mix
1/3 cup oil
1 egg
1 cup chopped nuts
14 oz. can sweetened condensed milk
6 oz. pkg. semi sweet chocolate chips
1 tsp. vanilla extract

Preheat oven to 350°. Beat dry cake mix, oil and egg at medium speed till crumbly. Add nuts. Reserve 1½ cups of mixture. Press remaining mixture firmly into 13 x 9" pan. in saucepan, combine remaining ingredients and heat till chips melt, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake 25 to 30 minutes or until it bubbles. Cool and cut.


½ cup margarine
1½ cup graham cracker crumbs
1 14 oz. can sweetened condensed milk
1 12 oz. pkg. chocolate chips
1 cup peanut butter chips

Preheat oven to 350°. in 9 x 13" pan melt butter in oven, sprinkle crumbs evenly over margarine, pour milk over crumbs. Top with chips and press down firmly. Bake 25-30 minutes or until lightly browned. Cool and cut into bars.


1 lb. ground beef
2 tsps. cooking oil
1 med. onion, chopped
1 tsp. salt
1 can tomatoes
1 can kidney beans
1 cup instant rice, uncooked

Brown beef and onion in oil. Add the remaining ingredients. Cook on high heat for 5 minutes. Then cover and reduce heat and simmer for 30 minutes. Add water if needed.


8 ozs. cream cheese, softened
½ lb. butter, softened
3 cups flour
1/3 tsp. salt

Mix ingredients together and chill overnight. Set dough out and prepare filling.


½ lb. dried apricots, cooked till tender. Add 1½ cups sugar and mash. Form dough into small balls and roll in powdered sugar. Press flat. Fill each with 1 tsp. filling. Sprinkle with sugar (optional) and reshape into ball. Bake 15 minutes at 350°.

Winner of the 1st Annual Jackson County Fair "Chocolate Lovers Contest".


3¼ cups fondant (dry)
½ cup evaporated milk
1 tbsp. light corn syrup
1/16 tsp. peppermint oil
5/8 lb. melted dark chocolate coating

Mix fondant, corn syrup, evaporated milk and peppermint oil in mixer, 12-15 minutes. Add melted chocolate. Beat at medium speed to blend. Whip at high speed for 30 seconds. Refrigerate in airtight container for 24 hours before rolling or cutting into squares. Dip balls or squares into chocolate coating. Makes 100.

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From an OPEN LINE newsletter of 25 years ago comes the basis for this Healthy Exchanges recipe.


1 purchased 9" butter cookie pie crust
2 medium bananas
2 cups canned cherries, packed in water, drained
1 pkg. (4 servings) sugar free vanilla cook and serve pudding
1 pkg. (4 servings) sugar free cherry gelatin
1 1/3 cups water
1 tsp. almond extract
1 cup reduced calorie whipped topping (8 calories per tbsp.)
¾ cup plain non fat yogurt
1/3 cup dry skim milk powder
Sugar substitute to equal 2 tbsps. sugar
½ oz. finely chopped almonds (2 tbsps.)

In a medium saucepan combine pudding mix, gelatin, water, and cherries. Cook over medium heat until mix comes to a boil, stirring constantly. Remove from heat, stir in ½ tsp. almond extract. Cool. Slice bananas into cooled cherry mixture and stir gently to blend. Pour into pie crust.

In medium bowl combine yogurt dry skim milk powder, and sugar substitute; blend in whipped topping. Spread evenly over filling. Sprinkle chopped almonds over topping. Chill until ready to serve. Serves 8. Each serving equals 1 fruit ½ bread, ¼ milk, 1 Slider, 11 optional calories.


4 cups pitted cherries
1½-2 cups sugar
¼ cup flour
1/8 tsp. salt
2 tbsps. butter
½ tbsp. almond extract (optional)

Mix all ingredients except butter in an unbaked pie crust. Cut up butter and place on top. Add top crust. Brush with milk and sprinkle with sugar. Bake 40 minutes at 400°.


4 cups blackberries
1 cup sugar
2 tbsps. flour
2 tbsps. lemon juice
¼ tsp. salt
2 (9") crusts
1 tbsp. butter

Combine first 5 ingredients and fill the crust. Dot with butter. Cover with to second crust. Bake at 400° for 10 minutes and then bake at 350° for 25-30 minutes


1 regular package lemon cake mix
2 small pkgs. instant lemon pudding mix (dry)
¼ cup poppy seed
4 eggs
1 cup oil
1 cup cold water
2 tbsps. vanilla
2 tbsps. sugar
2 tbsps. cocoa
¼ cup chopped nuts or 2 tbsps. cinnamon

Mix first 7 ingredients in large bowl with an electric mixer till smooth. Pour ½ of the mixture into a well greased bundt or tube pan. Mix sugar, cocoa, nuts (or cinnamon) and sprinkle over batter. Pour remaining batter into pan and bake at 350° for 1 hour or a little longer. Cover pan for first half hour. Use toothpick (not finger) to test for doneness. Cool 20 minutes before removing from pan.

TIP: How to set red dye before laundering. Soak in a solution of ½ cup vinegar, a handful of pickling salt and water.


1 cup sugar
1 egg
½ tsp. salt
1 cup drained pineapple
3 tbsps. flour
½ tsp. vanilla

Combine and cook till thickened, stirring constantly.

2 cups flour
1 cup sugar
1 cup margarine
1 tsp. vanilla

Mix together to form crust. Put half into a 9 x 13" pan. Spread filling over top. Sprinkle with remaining crumbs. Bake ad 350° for 30 minutes.


2 cups sugar
½ cup butter, melted
4 large eggs, well beaten
1½ cup flour, sifted
½ tsp. salt
½ tsp. baking soda
20 oz. can crushed pineapple, well drained
¾ cup chopped nuts
powdered sugar

Add ingredients in order given. Beat well after each addition. Place in well greased and lined 10 ½ x 15" pan. Bake at 350° for 30-35 minutes. Cool and dust with the powder sugar.

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¾ cup butter flavored Crisco
1¼ cups brown sugar
2 tsps. milk
1 tsp. vanilla
1 egg
1 ¾ cups flour
1 tsp. salt
¾ tsp. soda
1 cup semi sweet chocolate chips
1 cup pecan pieces

Preheat oven to 375°. Cream Crisco, sugar, milk and vanilla. Blend till creamy. Blend in egg. Combine dry ingredients. Add gradually to cream mixture. Stir in chips and nuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8-10 minutes for chewy cookies or 11-13 minutes for crispier cookies. Cool for 2 minutes before removing from cookie sheet. Remove to rack.


1 cup softened margarine
¾ cup brown sugar
¾ cup white sugar
1 tsp. vanilla
2 eggs
2½ cups flour
1 tsp. soda
½ tsp. sell (optional)
2 cups raisins (optional
12 ozs. chocolate chips

Preheat oven to 375°. Beat butter and sugars till creamy. Add vanilla, eggs and 1 tsp. water. Blend till creamy. Stir in flour, soda and salt. Mix well. Stir in raisins and chips. Drop by teaspoonfuls onto lightly greased cookie sheet, 1½ apart. Bake for 8 minutes.


1 pkg. butter pecan cake mix
½ cup softened butter
1 egg
2 cups miniature marshmallows
12 ozs. butterscotch chips
1 can prepared chocolate frosting
2 cups Rice Krispies
½ cup chopped nuts (optional)

Preheat oven to 350°. Combine dry cake mix, butter, and egg on low speed till blended. Pour into ungreased 9 x 13" pan and bake for 15-20 minutes. Cool. Heat marshmallows, chips and frosting over low heat till melted, stirring constantly. Stir in cereal. Spread over baked layer. Top with nuts. Chill for one hour.


1 cup sugar
1 cup lard or shortening
2 eggs, well beaten
½ cup molasses
1 cup sour milk or buttermilk
2 tsps. cream of tartar
3-4 tsps. soda
1 tsp. ginger
1 tsp. cinnamon
5 cups flour
1 tsp. salt

Cream sugar and lard together. Add eggs and remaining ingredients. Chill for 1 hour. Roll out on a floured board and cut. Bake ad 325° for 8-10 minutes.


1½ cups sugar
½ cup water
1 tsp. vinegar

Boil to softball stage. Pour over 2 well beaten egg whites. Add 12 cut marshmallows. Frost cookies.


1 cup + 1 tbsp. flour
1 cup sugar
¼ cup shortening
1 egg
1 tsp. soda
¼ tsp. nutmeg
¼ tsp. cinnamon
2 cups chopped apples
½ cup nuts (optional)

Combine and bake in 9" deep pie pan at 350° for 45 minutes.


½ cup sugar
2 tbsps. cornstarch
2 tbsps. butter
¼ tsp. salt
1 cup water

Combine and cook till thick and clear. Add 1 tsp. vanilla. Pour warm over pudding.


5 tsps. onion powder
2½ tsps. garlic powder
2½ tsps. paprika
2½ tsps. dry mustard
1¼ tsps. dried crushed thyme
½ tsp. pepper
¼ tsp. celery seed

Blend together. Drop in a few grains of rice to prevent mixture from caking.

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I knew as soon as the caller gave the title of the recipe we would be sharing this over and over again. Just don't confuse the Dave candy with soap!


4 large eggs, lightly beaten
2 cups sugar
¾ cup butter or margarine, melted
2 tsp. vanilla
1½ cups flour
½ tsp. baking powder
¼ tsp. salt
1/3 cup cocoa
4 regular size Snicker bars, coarsely chopped
¾ Dove candy bar, chopped

Combine first 4 ingredients. Combine dry ingredients and stir into sugar mixture. Add Snicker bars. Spoon into a greased and floured 13 x 9 x 2" pan. Top with the Dove bar and bake at 350° for 30-35 minutes.


1 cup sugar
1/3 cup butter
2 egg yolks
1 cup milk
1 cup sifted cake flour
½ tsp. salt
1 tsp. baking powder
12 graham crackers, finely crushed
2 tsps. vanilla
1 cup chopped nuts
2 egg whites, stiffly beaten

Cream together first 3 ingredients till light and fluffy. Combine dry ingredients. Add alternately with milk into creamed mixture. Mix well. Add vanilla and nuts. Fold in egg whites. Spoon into two paper lined greased and floured 9 inch pans. Bake for 350° for 25-30 minutes, oil toothpick comes out clean. Top with whipped cream.


1 cup flour
½ tsp. baking powder
2/3 cup corn meal
2 tbsps. sugar
1 tsp. salt
1 egg
¾ cup milk

Combine. Dip dry dogs in batter and fry.

Open Line can be heard on AM 600, Monday through Friday from 9:06 to 10:00 am and on Saturday from 10:06 to 11:00 am CST. Over the years we have enjoyed hearing from area listeners and those calling on the, Iowa WATS. Now even if you are out of the listening range, you can still take part by calling Open Line's toll free on air number 1-800-332-5401 (anywhere in the United States, except Hawaii and Alaska). Dwayne and I look forward to hearing from you. It will be fun sharing recipes from your home state.
Our thanks to St. Lukes, Cookies, the Iowa Sheep Producers, the Iowa State Extension Service and Healthy Exchanges for sharing some of their recipes with the Open Line family. Our best tip this Month was what to do with all the green tomatoes. It was recommended to place them in a brown paper bag along with a ripe apple. Keep the bag in a basement or closet and with time the tomatoes will ripen. You will want to check on them wary couple of days. Please note the insert promoting the holiday gift subscriptions. You will want to take advantage of this special offer ... mail us the name and address of five NEW subscribers and you will receive your subscription FREE for the following year. Make gift giving easy and memorable with a one year subscription to THE BEST OF THE OPEN LINE bulletin.


The Open Line
PO. BOX 2147
365-0600 1-800-332-5401

Six issues per year published bi-monthly by the WMT
Stations. Inc. PO Box 2147 Cedar Rapids IA 52406
Subscription Rate $5.00 per year
Sharon Reeves, Open Line Co-Host and Editor
Dwayne Schmidt Open Line Co-Host

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