THE BEST OF THE OPEN LINE BULLETIN

SEPTEMBER/OCTOBER PAGES 12345678

Page 1 Top of Page

NAPA CABBAGE SALAD

1 head Napa cabbage, shredded
5 or more green onions, thinly sliced
2 packages Ramen noodles, crushed (flavor pack can be added to dressing)
¾-1 cup sliced almonds, browned in
½-1 cup margarine
Dressing:
1 cup sugar
½ cup vinegar

Bring to a boil, remove from heat and cool. Mix in 1 cup salad oil and 2 tsps. soy sauce. Pour over cabbage mixture.

CRAB SALAD

Cook an 8 oz. package of colored rotini pasta, cool and add:
¾-1 lb. chopped imitation crab meat
½ cup sliced celery
1/3 cup chopped onion
¼ cup mayonnaise
3 ozs. cream cheese, softened
½ cup sour cream
¼ cup white vinegar
1/3 cup Ranch dressing
½ cup milk
½ tsp. each sweet basil, garlic powder, dill weed
2 tsps. lemon juice

Mix well and chill.

CARROT FLUFF SALAD

3 oz. pkg. lemon gelatin
2 cups hot water
12 marshmallows
3 oz. pkg. softened cream cheese
1 cup grated carrots
1 cup crushed pineapple, drained
½ cup chopped nuts
1 cup whipped cream

Dissolve gelatin in hot water. Add marshmallows & cream cheese. Beat with mixer until thoroughly combined. Cool until thickened. Add carrots, pineapple & nuts. Fold in whipped cream. Chill until set.

EARTHQUAKE OR WATER OVER THE DAM DESSERT

coconut
1 cup chopped nuts
1 German chocolate cake mix (2 layer size)
1 stick softened margarine
1 lb. powdered sugar
8 ozs. cream cheese

Cover the bottom of a 9" x 13" x 3" baking dish with coconut. Cover with nuts. Prepare cake mix per package directions. Pour over nuts. Combine margarine, powdered sugar and cream cheese and beat until smooth. Spread over cake batter. DO NOT STIR! Bake 1 hour at 350°. Turn out onto tray. Coconut should be on top.

PINA COLADA SALAD DESSERT

8 oz. cream cheese
1/3 cup sugar
2 Tbsp. rum or ½ tsp. rum extract
3½ cups Cool Whip
8½ oz. can crushed pineapple, undrained
2½ cups finely chopped coconut
½ cup chopped nuts

Combine cream cheese, sugar & rum. Beat until smooth. Fold in Cool Whip, pineapple & juice and coconut. Add nuts. Refrigerate until set.

DATE BARS

1 cup flour
1 cup sugar
1 tsp. baking powder
¼ tsp. salt
1 cup chopped dates
1 cup chopped nuts
3 eggs, separated
3 Tbsp. water

Combine all ingredients except the egg whites. Mix well. Whip the egg whites, then told into the batter. Bake at 325° until toothpick inserted in middle comes out clean. Sprinkle with powdered sugar while still warm.

Page 2 Top of Page

APPLE CUSTARD

6 medium baking apples, pared & cored
¾ cup brown sugar
2 Tbsp. softened butter
¾ tsp. cinnamon
2 eggs, beaten
1/3 cup sugar
¼ tsp. salt
2 cups scalded milk
½ tsp. vanilla

Preheat oven to 350°. Place apples in individual custard cups. Combine brown sugar, butter and cinnamon. Place in center of apples. Raisins & nuts can be added, if desired. Beat together remaining ingredients. Divide among the apples. Place custard dishes in baking pan and fill pan with 1" hot water. Bake 45-60 minutes until knife inserted in custard comes out clean. Serve warm with whipped cream.

CANDY BAR PIZZA

1½ cups flour
½ tsp. soda
½ tsp. salt
8 Tbsp. butter
½ cup sugar
½ cup brown sugar
1 egg
½ tsp. vanilla
2 cups chocolate chips
½ cup peanut butter
2 cups assorted chocolate candy bars

Combine first nine ingredients. Add 1 cup chocolate chips. Spread into greased 12-14" pizza pan or 15½" x 10 ½" pan. Bake 20-24 minutes at 350°. Melt together remaining chips and peanut butter. Spread over baked cake. Cut up 2 cups assorted chocolate candy bars and sprinkle over top. Return to oven several minutes to melt.

GLAZED ANGEL FOOD DESSERT

1 large angel food cake
1 package Knox gelatin
½ cup cold water
½ cup boiling water
¾ cup sugar
1 cup orange juice, prepared
juice of 1 lemon or 1 Tbsp. Real Lemon
8 ozs. Cool Whip

Dissolve gelatin in cold water. Let stand 5 minutes. Add boiling water and sugar stir until dissolved. Add juices and refrigerate till syrupy. Fold in Cool Whip. Remove brown from cake and break into pieces. Place half of the cake pieces in a 9" x 13" pan, pour half of mixture over cake and repeat. Refrigerate.

REAL NEAT MARSHMALLOW BROWNIES

Preheat oven to 350°. Combine in order given:
1 cup sugar
2 beaten eggs
1 square melted chocolate
½ tsp. baking powder
½ cup butter
1 tsp. vanilla
¾ cup flour
½ tsp. salt
½ pt. marshmallow cream or 2 cups mini marshmallows

Mix together for 30 seconds. Pour into greased 9" x 13" pan. Bake 20 minutes. Remove from oven and top with ½ pt. marshmallow cream or 2 cups mini marshmallows. Return to oven three minutes. Remove from oven and spread marshmallows over top of brownies. Sprinkle on 1 cup Rice Krispies. Melt together 1 pkg. chocolate or butterscotch chips and 1 cup peanut butter. Spread over Rice Krispies.

CHERRY COFFEE CAKE

1 cup butter or margarine
1¾ cups sugar
4 eggs
1 tsp. vanilla
½ tsp. almond extract
3 cups flour
½ tsp. salt
1½ tsp. baking powder
1 can cherry pie filling

Cream together butter and sugar. Beat in eggs one at a time. Add remaining ingredients except pie filling. Remove 1 cup batter. Spread remaining batter into greased jelly roll pan. Spread pie filling over batter. Drop reserved batter by spoonfuls over filling. Bake at 350° for 30-35 minutes. Drizzle with powdered sugar frosting.

AMARETTO CAKE

1 pkg. plain yellow cake mix
1 small pkg. lemon instant pudding
2 Tbsps. Amaretto
½ cup + 2 Tbsps. water
½ cup oil
4 eggs

Combine cake mix, pudding mix. Amaretto, water and oil. Add eggs one at a time, beating well after each addition. Pour into greased and floured bundt or tube pan. Bake at 325°, 45 to 60 minutes till done. Add topping when cool.

Topping:
2 cups powdered sugar
2 Tbsps. orange juice
2 Tbsps. Amaretto
1 tsp. orange rind

Mix together and pour over cake.

Page 3 Top of Page

DIABETIC PINEAPPLE CAKE

½ cup margarine
1 cup rolled oats
1 cup flour
½ tsp. salt
½ tsp. soda
2 Tbsps. sweet & low
2 eggs
1 cup crushed pineapple, drained
½ cup nuts

Combine and drop by Tbsps. onto greased cookie sheet. Bake at 350° for 25 minutes. Refrigerate and keep frozen.

DOUBLE CHOCOLATE BUNDT CAKE

1 pkg. chocolate cake mix (any kind)
2/3 cup water
3 eggs
1 cup sour cream
1 cup mini chocolate chips

Preheat oven to 350°. Grease & flour bundt pan. Beat first four ingredients together at medium speed till just moist. Fold in chips. Bake 40-45 minutes. Allow to cool 10 minutes before removing from pan. Serve with glaze of ½ cup Creamy Deluxe Chocolate Frosting and 2 tsp. water or hot fudge sauce & ice cream.

BREAKFAST COOKIE

1 cup flour
¾ cup sugar
¼ tsp. soda
½ cup butter or margarine, softened
½ cup cooked, crumpled bacon
1 egg
2 cups cereal flakes (any kind)

Combine dry ingredients. Cut in butter. Mix in bacon. Add egg & mix. Stir in cereal. Drop by teaspoonful onto ungreased sheet. Bake at 350° 12-15 minutes.

PEACH PIE FILLING

4½ cups sugar
1 cup corn starch
1 tsp. cinnamon
¼ tsp. nutmeg (optional)
3 Tbsp. lemon juice
yellow food coloring (optional)
1 lug of peaches, peeled & sliced

Combine first four ingredients together with 1 tsp. salt (optional). Stir in 10 cups water. Cook until thick & bubbly. Add lemon juice and food coloring. Place peaches in jars leaving 1" head space. Fill jars with hot syrup, leaving ½" head space. Remove air bubbles. Seal & process. (15 minutes for pint jars/20 minutes for quart jars.)

CHIP CHIP COOKIES

½ cup shortening, butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
1 tsp. soda
2 cups flour
2 cups crumbled potato chips
6 oz. butterscotch chips

Cream together shortening & sugars. Blend in eggs. Combine dry ingredients together and add to creamed mixture. Stir in chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 325° 12-20 minutes. Makes 6-8 doz.

MRS. FIELD'S MARSHMALLOW CLOUD COOKIES

3 cups flour
2/3 cup unsweetened cocoa powder
½ tsp. soda

Combine in medium bowl. Set aside.

1 cup sugar
1 cup brown sugar
1 cup salted butter, softened
2 eggs
2 tsps. real vanilla extract
2 cups mini semi sweet chocolate chips
8 ozs. mini marshmallows, frozen

Cream sugars and butter. Add eggs and vanilla. Blend well. Add dry ingredients. Gradually beat in chocolate chips at low speed. Take 1 Tbsp. of dough and flatten by hand into flat cookie. Place 4-5 frozen marshmallows into center. Wrap dough around marshmallows, covering completely. Place on shiny cookie sheet. Bake at 400° for 8-10 minutes. Remove from oven when cookies start to crack. Let cool 2 minutes on sheet. Remove to wire rack and cool completely.

WILD RICE CASSEROLE

2/3 cup wild rice
1½ lb. ground beef
1 lg. onion, chopped
2 Tbsp. salad oil
1 can cream of mushroom soup
1 can chicken rice soup
1 can mushrooms, drained
1 Tbsp. thyme
1 Tbsp. parsley flakes
¼ tsp. garlic salt
1/8 tsp. pepper

Wash rice and cover with boiling water. Cool. Brown ground beef and onion in oil. Add remaining ingredients in order given. Add drained rice. Mix well. Place in baking dish. Sprinkle with grated parmesan cheese. Bake at 350° for 90 minutes.

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DWAYNE'S PRE-SEASON CHILI

1 lb. pork sausage
1½ lb. top round steak, trimmed & cubed
2-16 oz. cans chopped tomatoes, undrained
1 bottle chill beer
2 medium red onions, coarsely chopped
3 large cloves garlic, minced
12 jalepeno peppers, 2 sliced, 2 whole & 8 chopped
2 Hungarian wax peppers, sliced
8 Tbsp. chili powder
3 Tbsp. cumin
dash crushed red pepper
dash cayenne
dash cilantro
salt & pepper to taste
3 shakes tabasco sauce

Brown sausage. Remove from skillet and drain well on paper towels. Brown steak in sausage drippings. Drain well. Place meat, beer & tomatoes in pot. Cover and simmer 15 minutes. Add onion, garlic and peppers. Simmer 5 minutes. Add spices and tabasco. Simmer 1 hour, seasoning to taste.

CATFISH CHILI

2 lbs. catfish fillets, chunked
1 cup chopped green pepper
2 Tbsp. butter
2 cloves minced garlic
1½ tsp. salt
pepper to taste
1 lb. red kidney beans
1 lb. can tomatoes, undrained
6 oz. tomato paste

Sauté green pepper & garlic in butter until tender. Add seasonings. Mix well. Add beans & tomatoes. Cover & simmer 15 minutes. Add fish. Cover & simmer 15 more minutes until fish flakes easily.

CHICKEN RICE CASSEROLE

2 cups Minute rice, cooked per directions
2 cups diced celery
1 small jar mushrooms, drained
1 tsp. minced onion
4 chicken breasts, cooked & cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1½ cups grated sharp cheddar cheese
½ tsp. salt
dash pepper

Combine all ingredients and pour into a 9" x 13" or 2 8" x 8" pans. Bake at 350° for 30-45 minutes. Optional: Small jar sliced pimentos, drained ½ to 1 cup slivered almonds.

MEXICAN CHICKEN ROLL UPS

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, sliced
1 garlic clove, minced
½ cup Miracle Whip or Miracle Whip Light Dressing, divided
4 boneless skinless chicken breast halves (about 1¼ pounds), cut into strips
3 Tbsps. lemon or lime juice
1 Tbsp. chili powder
Flour tortillas (6 inch), warmed

Cook and stir bell peppers, onion and garlic in ¼ cup of the dressing in large skillet on medium heat 3 minutes. Stir in chicken, juice, chili powder and remaining ¼ cup dressing. Cook 7 minutes or until chicken is cooked through. Serve with tortillas. Makes 4 servings.

OKRA STIR FRY

12 young okra pods, sliced ¼" thick
1 medium onion, diced
1 cup diced eggplant
1 small zucchini, sliced
1 clove garlic, crushed
1 medium tomato, sliced
4 ozs. hot cheese, shredded
1 Tbsp. oil

In the oil, fry first five ingredients until tender. Add tomato and cheese. Stir until cheese melts.

GIRL SCOUT CHICKEN IN THE WOODS

5 oz. can Swansons Mixin' Chicken
1 can cream of chicken soup
1 soup can water (or ½ can water & ½ can milk)
1½-2 cups Minute Rice, raw

Combine all ingredients in skillet. Cook five minutes. Any type of chopped vegetables may be added before cooking.

CABBAGE GOULASH

1 lb. pork sausage
1 lb. ground beef
1 lg. onion, chopped
28 oz. can chopped tomatoes, undrained.
6 oz. tomato paste
2 Tbsp. vinegar
1 Tbsp. chili powder
1 tsp. garlic powder
¼ tsp. crushed red pepper (optional)
10 cups shredded cabbage

Brown first three ingredients. Drain. Add all remaining ingredients except cabbage. Mix well. Stir in cabbage. Simmer 15-20 minutes until cabbage is tender.

Page 5 Top of Page

MANICOTTI

1 lb. ground beef, browned and drained
2 cups water
2 (6 oz.) cans tomato paste
½ cup onions
2 ozs. mushroom pieces, drained
2 Tbsps. snipped parsley
2 tsps. oregano
2 tsps. salt
1 tsp. sugar
1 lg. clove garlic, minced
2 slightly beaten eggs
3 cups Ricotta cheese
½ cup grated parmesan
¼ cup parsley
8 Manicotti shells

Combine meat and next 9 ingredients. Simmer, uncovered for 30 minutes. Separately combine next 5 ingredients. Cook shells in boiling salted water. Drain. Rinse. Drain. Stuff shells with 1/3 to ½ cup cheese mixture. Pour half of meat sauce into a 13" x 9" x 2" pan. Top with stuffed shells and remaining sauce. Bake at 350° for 30-35 minutes. Let stand 10 minutes before serving.

TOSTADA BAKE

2 cups Bisquick
½ cup corn meal
½ cup milk
3 Tbsps. vegetable oil
1 lb. ground beef
½ cup chopped onion
1 envelope Taco Seasoning Mix
8 ozs. tomato sauce
16 ozs. refried beans
4 oz. can chopped green chili's, drained
½ cup shredded cheddar
½ cup shredded Monterey Jack

Grease a 15" x 10" jelly roll pan. Combine first 4 ingredients till moist. Beat 30 seconds. Place in pan. Bake at 375° for 10 minutes. Cook beef and onions: drain. Stir in next 4 ingredients. Spoon meat mixture onto crust. Top with cheese. Bake for 15 minutes, till heated through. Cut and garnish with sour cream, sliced green onion and cheese.

SPANISH MEAT LOAF

1½ lb. lean ground beef
salt & pepper to taste
1 chopped onion
1 can El Paso spanish rice

Mix together and pat into loaf pan. Bake at 350° for 40 minutes.

SKILLET LASAGNA

1 lb. ground beef, cooked
32 ozs. spaghetti sauce
1 lb. creamed cottage cheese
8 ozs. mini lasagna noodles
4 ozs. shredded mozzarella
parmesan cheese

Pour half of sauce over meat in skillet. Layer with cottage cheese and noodles. Pour remaining sauce over top. Cover and simmer 35 minutes until noodles are tender. Sprinkle with mozzarella. Cover and let set 5 minutes with heat off. Top with parmesan cheese and serve.

TEX-MEX MEAT LOAF

1½ lb. ground beef
16 oz. can kidney or pinto beans, rinsed and drained
1 cup picante sauce
1 medium onion, chopped
1 clove garlic, minced
½ cup dry bread crumbs
2 eggs
¼ tsp. salt
1½ tsp. cumin

Combine all ingredients and press into 9" x 5" loaf pan. Bake at 350° for 1 hour. Combine 2 Tbsp. brown sugar and ½ cup picante sauce. Pour over meat loaf. Return to oven and bake 15 minutes more.

STUFFED CABBAGE ROLLS

8 large cabbage leaves
1 can tomato
1 lb. ground beef
1 cup cooked rice
¼ cup chopped onion
1 egg, slightly beaten
1 tsp. salt
¼ tsp. pepper

Cook cabbage leaves in boiling salted water several minutes to soften. Drain. Mix 2 Tbsps. soup with remaining ingredients. Divide mixture among cabbage leaves. Fold in edges of leaves and roll up. Secure with toothpicks. Place in skillet seam side down. Top with remaining soup. Cover & cook over low heat 40 minutes. Baste with sauce occasionally

DEEP FRIED CHEESE STICKS

6 ozs. cheese, cut in 4 pieces and cut again, or string cheese

In 4 bowls place: milk, ¼ cup flour, beaten egg, 4 cup seasoned crumbs. Dip strips of cheese in each bowl in order given. Freeze on cookie sheet 25 minutes and deep fry 35-40 seconds.

Page 6 Top of Page

MUSHROOM RICE PILAF

1 Tbsp. olive oil
2 cups sliced fresh mushrooms
½ cup sliced green onions (including tops)
½ cup julienned fresh carrots
¼ cup slivered almonds
2 cups brown rice, cooked in beef broth
¼ cup rice bran
¼ tsp. ground black pepper
¼ tsp. dried thyme leaves

Heat oil in large skillet over medium heat until hot. Add mushrooms, carrots, onions & almonds. Cook until vegetables are tender crisp. Stir in remaining ingredients with ¼ cup water. Cook until thoroughly heated. Makes 4 servings.

PICKLED WAX BEANS

Wash & slice beans diagonally. Place in pot or kettle. For each quart of beans, add 1 tsp. salt and enough water to cover. Boil 15 minutes until tender. Pack beans in jars.

Combine
1 cup vinegar
1 cup sugar
1 cup water

Bring to a rolling boil. Drain beans. Pour over beans in jars. Seal.  To Serve. Drain beans and mix with sliced onions. Combine 1 cup evaporated milk and 1/3 cup sugar. Pour over beans right before serving.

HOME MADE KETCHUP

5 pints tomato juice
6 oz. paste
1 cup white vinegar

Combine & cook 20 minutes.
Add:
1 pkg. Mrs. Wage's Tomato Ketchup Mix
1½ cups sugar

Cook 20 minutes, stirring constantly till desired consistency

GARLICKY SWEET-SOUR DIP

2/3 cup brown sugar
1/3 cup chicken broth
1 Tbsp. soy sauce
1 garlic clove, minced
2 Tbsps. cider vinegar
1 Tbsp. cornstarch

In small saucepan, combine first four ingredients. Mix well. In cup, blend vinegar and cornstarch until smooth; stir into saucepan and place over medium heat. Bring to a boil. Cook 3-5 minutes until mixture thickens and becomes slightly reduced, stirring frequently. Serve warm or at room temperature. Makes about ¾ cup.

LEE'S FISH BATTER

1 cup pancake batter
1 tsp. tarragon leaves
1 tsp. salt
½ tsp. onion powder
1 tsp. dill
½ tsp. pepper
1 beaten egg
1 Tbsp. melted margarine
¾ cup club soda

Combine dry ingredients. Combine egg, margarine and soda. Add to dry ingredients. Dip fish in batter. Deep fry at 365° till golden brown.

TACO SNACKS

1½ cups sharp cheddar cheese (shredded)
4 green onions (cut up)
1 cup Cookies Taco Sauce
3 Tbsps. bacon bits

Mix together. Spread on quartered English muffins. Place on cookie sheet and place under broiler 2-3 minutes or until golden brown. Serve warm.

PEACH BUTTER

10 cups peeled, pitted, sliced ripe peaches
1/3 cup lemon juice
4 cups sugar

Puree peaches in blender or food processor. Heat lemon juice & sugar in 6-8 qt. pan. Add peaches & sugar. Bring to a boil. Reduce to medium heat & cook, stirring constantly, till thickened to "applesauce" consistency. (About 30 minutes)

BULLSEYE

1 Tbsp. butter
1 piece of bread
1 egg

Cut hole in center of bread with cookie cutter. Melt butter in skillet. Cook bread in skillet for three minutes. Turn it over. Break egg into hole. Cover & cook three minutes.

Page 7 Top of Page

One of my mom's recipes that I've been meaning to share. With the apple season a little late this year, I guess my timing is okay. I hope you enjoy these as much as I do.

PUMPKIN APPLE MUFFINS
(makes 18)

2½ cups flour
2 cups sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
2 eggs, slightly beaten
3 cups peeled, finely chopped apples
1 cup pumpkin
½ cup vegetable oil

In a large bowl, combine first 5 ingredients, set aside. In a medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry. Stir until moistened. Stir in apples. Spoon batter into greased muffin pans, fill ¼ full. Sprinkle streusel topping over batter. Bake in preheated 350° oven for 35-40 minutes or until toothpick comes out clean.

Streusel Topping: In a small bowl, combine:
2 Tbsps. flour
¼ cup sugar
½ tsp. cinnamon

Cut in 4 tsps. butter or margarine until mixture is crumbly. For 6 giant muffins, increase baking time to 40-45 minutes.

SUPERB STUFFED FRENCH TOAST
Iowa Egg Council

2 cups sliced fresh or frozen strawberries
2 Tbsps. sugar
3 ozs. cream cheese
½ cup strawberry yogurt
1½ tsps. vanilla, divided
8 slices whole wheat bread
4 eggs
¼ cup milk
1 Tbsp. butter

In medium bowl, stir together strawberries and sugar. Set aside. In food processor, blend cream cheese, strawberry yogurt, and ½ tsp. vanilla, until smooth. Spread 2 Tbsps. of cream cheese mixture between 2 slices of bread. Repeat for remaining bread. Beat together eggs, milk and remaining vanilla until well blended. Place filled bread slices in egg mixture. Turn to coat opposite side. Melt butter in a 10" skillet
over medium heat or on griddle (350° for electric griddle). Place bread in pan and cook on each side until lightly browned. Top each bread slice with 1 Tbsp. of remaining cream cheese mixture and ¼ cup of reserved strawberries. Serve immediately.

HAM & GREEN BEAN BAKE CASSEROLE

10 oz. package green beans
12 thin slices of bread, remove crust
1 cup shredded
2 cups cooked diced ham
2 tsps. onion flakes or powder
6 eggs, slightly beaten
3½ cups milk
½ salt (optional)
½ tsp. dry mustard

Grease a 9" x 13" pan. Partially cook beans and drain. Place 6 slices of bread in bottom of dish. Layer with cheese, beans and ham. Sprinkle with onion. Top with remaining bread slices. Combine eggs, milk and mustard. Pour over bread and chill at least 6 hours. Bake uncovered 1 hour at 325°. Remove from oven and let stand 10 minutes.

BEER CHEESE SOUP

¼ cup (½ stick) butter
1/3 cup sliced green onion
½ cup all purpose flour
1½ tsps. Dijon style prepared mustard
1½ tsps. Worcestershire sauce
¼ tsp. thyme
¼ tsp. garlic powder
¼ tsp. white pepper
3 cups condensed chicken broth
2 cups milk
1 can (12 oz.) beer
1 container (16 oz.) cold pack sharp Cheddar cheese

Melt butter in 4 quart dutch oven. Sauté onion until tender, about 3 minutes. Remove from heat. Stir in flour and seasonings. Gradually stir in chicken broth and milk. Bring to boiling, stirring constantly. Boil and stir one minute. Reduce heat to low. Stir in beer. Gradually stir in cheese until completely melted. Heat through. Serve garnished with flat leaf parsley. Serves 8.

I think this sounds good. Somehow I managed to get seven acorn squash from the three seeds that made it this year. This one I will try!

STUFFED ACORN SQUASH

1 med./large acorn squash
1 lb. ground beef
1 lb. ground pork or Italian sausage
1 egg
sour cream
salt, pepper, garlic powder

Cut squash in half. Scrape out seeds & pulp to make "bowl". Bake face down for 1 hour at 375°. Cook beef & pork; drain. Put in mixing bowl and mix in egg. 1-1½ cups sour cream and seasonings to taste. Turn baked squash over and fill each half with mixture. Bake half hour at 350°.

Page 8 Top of Page

ELDERBERRY PIE

3½ cups washed. stemmed elderberries
1 Tbsp. vinegar or lemon juice
1 cup sugar
1/3 cup flour
dash salt

Drizzle vinegar or lemon juice over berries. Combine sugar. flour & salt. Sprinkle over berries. Place in 9" pie crust. Dot with 1 Tbsp. butter. Top with crust. Seal & slit. Bake at 400° for 35-40 minutes.

MULBERRY PIE

3 cups mulberries
1 cup rhubarb. cut up
2 Tbsp. minute tapioca
1 cup sugar

Combine. stir and let stand for half an hour. Place in bottom of unbaked pie shell. Top with 2nd crust. Seal and slit. Bake at 425° for 10 minutes. Reduce heat to 400° and bake 45 minutes or till done.

RASPBERRY PIE

3 cups red or black raspberries
2/3-¾ cup sugar
2 Tbsps. flour
1/8 tsp. salt
1 Tbsp. butter, cut up

Place berries in unbaked pie crust. Combine sugar, flour and salt. Sprinkle on berries. Pat with butter. Top with second crust. Seal and slit. Bake at 425° for 15 minutes. reduce heat to 350° and bake for 20 minutes.

TIP TO KILL MILDEW: Combine ¼ cup bleach and 1 gallon of warm water Sponge onto mildew and allow to dry.

QUICK LIME CREAM PIE

14 oz. can sweetened condensed milk
½ cup lime juice concentrate
green food coloring (optional)
1 cup whipped cream. whipped
6 oz. graham cracker crust

Stir together first three ingredients. Fold in whipped cream. Pour into crust. Chill at least three hours until set.

If you think the spring and summer floods of Iowa don't effect everyone. you just have to flip through the pages of this issue. Usually we are overwhelmed with recipes using fresh produce from the gardens. Not this year. You will notice. however. more ''comfort" food recipes including casseroles and meat dishes.

You will find attached the gift form for Christmas subscriptions to "The Best of the Open Line". The form itself is a little different. but the offer is still the same. If you send us five brand new subscriptions you will receive one year FREE. We will also mail them a gift card from you. Please return the gift form no later than November 26 to guarantee a gift card. Make checks payable to Christmas Open Line in the
amount of $5.50 for each subscription. Dwayne and I always look forward to adding a lot of new subscribers to the Open Line family!

Start thinking about those family favorite holiday recipes and call us during the show to share them with our listeners. We will try and include as many as possible in the November/December issue of the bulletin.

S. K. R.

WMT RADIO
PO BOX 2147
CEDAR RAPIDS IOWA 52406
365-0600 1-800-332-5401

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