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With the arrival of cooler weather comes this issue of the Bulletin. I'm happy to present to you the top three finishers from the Washington Festival of the Arts Chili Cookoff, held this summer in Washington, Iowa. I guarantee all are winners, and will hit the spot this fall and winter. Try them all and enjoy! As always, thanks to everyone whose recipes make their way into the Bulletin. We couldn't do this without your support!


4 cups tomatoes
1 box Sure Jell
4 cups sugar
2 small pkgs. red raspberry gelatin

Peel, seed and chop tomatoes into small pieces. Cook tomatoes until nearly done. Add sugar and Sure Jell. Bring to a boil and cook 4 minutes. Remove from heat and stir in gelatin until dissolved. Ladle into jars. Refrigerate or freeze.


5 lbs. ripe tomatoes
8 cups sugar
2 thinly sliced lemons

Scald, peel and quarter tomatoes. Mix together with sugar. Let stand 6-8 hours. Drain off and reserve juice. Bring juice to rapid boil until it "spins a thread". Add tomatoes and lemon slices. Boil until thick and clear. Pour into sterile jars, leaving 1/2" head space. Adjust, seal and process in hot water bath 10 minutes.


20 cups raw corn
1 pint half & half
1 lb. butter or margarine, cut into chunks

Combine all ingredients in large roasting pan. Cover with foil. Bake at 350° for one hour, stirring occasionally. Cool completely. Package and freeze.


6 cups grated, peeled zucchini (use young squash)
1 cup water
6 cups sugar
2 Tbsps. lemon juice
1 can (20 oz.) crushed pineapple, well drained
two pkgs. (3 oz.) gelatin (apricot, peach, orange or pineapple)

Combine water and zucchini in a heavy saucepan. Bring to a boil and boil 6 minutes. Add sugar, lemon juice and pineapple. Boil 6 more minutes. Add gelatin & boil 6 more minutes. Pour into freezer containers. Let stand at room temperature 12-24 hours. Store up to 4 weeks in refrigerator or 3 months in freezer. Thaw in refrigerator


8 lbs. small yellow tomatoes, washed & dried
8 lbs. sugar
3 lemons, thinly sliced
6 cups water

Boil lemon slices in the water 15 minutes. Add sugar and cook until mixture becomes a thick syrup. Prick tomatoes with a needle, and add to syrup mixture. Add a piece of ginger root, if desired. Let the tomatoes cook until they can be pierced with a fine straw. Drain tomatoes and place in jars. Boil syrup down and pour over tomatoes. Seal.


6 cucumbers, sliced
1 cup sliced onion
1 cup coarsely chopped green pepper
¼ cup canning salt
1½ cups sugar
1 cup white vinegar

Layer or mix vegetables in containers. Sprinkle with canning salt & sugar. Pour vinegar over top. Do not stir. Top with fresh dill, as desired. Cover and refrigerate at least 2 weeks.

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DO try this with the brown beef stock. It's a little more effort, but it's worth it.


¾ cup vegetable oil
4 lbs. round steak, coarsely ground
1 large onion, chopped
2 large garlic cloves, minced
1 Tbsp. + 1 tsp. minced Mexican oregano
1 Tbsp. ground cumin
4 Tbsps. (or more) dried ancho chilies, ground
5 large, ripe tomatoes, blanched, peeled, seeded & diced
3 Tbsps. tomato paste
3 cups (or more) Pedernales brown beef stock (opposite)
salt & pepper to taste

Prior to browning meat, mix with chopped onion and minced garlic. Heat oil in heavy pan over medium heat and add steak mixture. Cook until lightly browned. Add remaining ingredients, except salt & pepper, and bring to a boil. Lower heat and simmer, uncovered, for about 1 hour. Skim occasionally and season with salt.

Tom and Dan make a pretty chili. They DO NOT make pretty grandmas!

Tom Dawson and Don Swift

1½ lbs. ground beef
½ lb. butter
3 medium onions
1 quart canned tomatoes, diced
2 pints tomato sauce
1 can tomato juice
1 bunch celery
2 jalepeno peppers, diced
2 cans (8 oz.) red beans
chili powder
black pepper

In a Dutch oven, fry the ground beef, peppers and onions in the butter. Once meat is medium well done add the tomatoes and tomato sauce. Bring this to a boil. Dice the tops from the bunch of celery and add them and the beans. Add 3 tablespoons chili powder, 1 teaspoon salt, two tablespoons of black pepper and one teaspoon cumin. Cook chili one hour on high heat stirring continuously. Add tomato juice to personal liking for soup consistency. Serve with fresh carrots, celery and grated cheese. This is a two alarm chili.

Makes about 6 cups

6 lbs. beef soup bones
2 lbs. calves feet (optional!)
1 large onion, halved
½ head garlic
1 cup chopped turnips
1 cup chopped carrots
1 cup chopped celery
6-8 sprigs of thyme OR 1 tsp. dried thyme
6 bay leaves
1 cup chopped parsley
½ tsp. black peppercorns
6 large tomatoes, chopped
6 ozs. canned tomato paste
2 quarts (8 cups) red wine
6 quarts (1½ gallons) chicken stock

Preheat oven to 450°. Place bones in a roasting pan and bake in oven about 2 hours until deeply browned on all sides. Add the onions, garlic, turnips, carrots & celery during the last 30 minutes. Remove pan from oven and transfer ingredients to a large stock pot. Add all remaining ingredients except red wine and chicken stock. Place roasting pan over high heat on stove and deglaze with red wine by cooking for 2 minutes while scraping to dissolve any brown particles. Pour into stock pot and add enough chicken stock to cover. Bring to a boil, reduce heat and simmer strongly for at least 6 hours. Reduce heat further and simmer gently for an additional 4 hours. Add more stock as necessary and let simmer for 1 hour after last addition of stock. Remove from heat and let cool. Skim off any fat and strain into clean pan. Reduce the stock by half over medium heat, skimming and stirring occasionally.


4 lbs. 3" to 4" cucumbers

Wash cucumbers and slice off tips. Cut into ¼" slices.

1 qt. distilled white vinegar
1 Tbsp. canning salt
1 Tbsp. mustard seed
½ cup sugar

1 2/3 cups distilled white vinegar
3 cups sugar
1 Tbsp. whole allspice
2¼ tsps. celery seed

Combine syrup ingredients and bring to a boil. Keep hot. Mix brine ingredients together and add cucumbers. Cover and simmer until cucumbers turn dull green (about 5-7 minutes). Drain. Pack jars with cucumbers and fill with hot syrup; leaving ½" head space. Adjust lids and process 10 minutes in hot water bath. Store in cool, dry place.

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Chili with a Chinese twist! Very original and quite good.


1 whole garlic bulb
1 bunch scallions
1 large onion
1 large green bell pepper
½ lb. ground pork
½ lb. ground beef
1 Tbsp. Chinese chili paste
1 Tbsp. Szechwan peppercorns (whole or ground)
1-2 quarts cooked tomatoes, pureed in food processor
1 Tbsp. chili powder
salt to taste
1 pkg. firm tofu
cooked rice

Finely chop garlic bulb and scallions. Heat about 2 tablespoons of peanut oil in wok. Stir fry garlic and scallions until fragrant.

Coarsely chop onion and bell pepper. Add peppers to wok and stir fry about five minutes. Remove pepper with slotted spoon or strainer. Add and heat more oil if necessary. Add onions to wok and stir fry about five minutes. Return peppers to wok, stir and remove from heat.

Brown meat in second wok about 5 minutes. Add chili paste and peppercorns. Stir fry about 5 minutes over low heat. Add this combination to first wok. Stir fry 1 minute. Add tomatoes, chili powder, black pepper and salt. Simmer at least 1 hour, preferably longer, stirring occasionally and adjusting spices to taste. Add tofu and stir gently until heated through; maybe as long as 5 minutes.

Serve over cooked rice, if desired.

Note: All measurements are very flexible, according to taste. American pans or skillets may be used instead of woks.


2 cups powdered sugar
2 cups finely crushed graham cracker crumbs
1 cup smooth peanut butter
½ cup-2 Tbsps. melted butter or margarine
2 cups (12 ozs.) milk chocolate chips

Combine first 4 ingredients and spread in an ungreased 9 x 13" pan. Melt chips and spread over top. Refrigerate until firm. Let stand at room temperature 15-20 minutes before cutting, to keep chocolate from cracking.


1/3 cup instant dry milk powder
¾ cup hot water
½ cup sugar
1 to 1½ tsps. salt
½ tsp. vanilla
1 stick melted margarine
2 pkgs. active dry yeast
½ cup warm water
1 egg
4 cups all purpose flour, divided

Mix dry milk and hot water together. Stir in sugar. salt, vanilla and margarine. Dissolve yeast in warm water. Stir into milk mixture. Add egg. Beat lightly. Add 2 cups of the flour. Beat well. Stir in remaining flour. Cover and refrigerate overnight. Roll into rectangle and spread with melted butter or margarine. Sprinkle with mixture of 1 cup sugar and 1½ teaspoons of cinnamon. Roll rectangle up from long side and cut with string. (Dough will be sticky and soft. It's best worked while cold.) Let rise until doubled. Bake at 375° for 20 minutes. Drizzle with powdered sugar icing; brush with butter or sprinkle with additional sugar/cinnamon mixture.


3 cups zucchini, thinly sliced
½ cup shredded Parmesan
1 tsp. salt
dash pepper
½ cup oil
1 cup Bisquick
1/3 cup chopped onion
2 garlic cloves, minced
1 tsp. dried parsley
4 eggs
1 Tbsp. Italian seasoning

Combine all ingredients and place in lightly greased loaf pan. Bake at 350° until brown.


1 cup Grape Nuts cereal
2 cups buttermilk
2 cups sugar
2 eggs
4 cups flour
2 tsps. baking powder
1 tsp. baking soda
dash salt

Combine cereal and buttermilk. Add sugar and eggs. Sift together dry ingredients and add to cereal mixture. Pour into two greased 9 x 5" loaf pans. Bake 1 hour at 350°. While still warm. smear with butter and wrap in foil.

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Thanks to Gretta Irwin of the Iowa Sheep Industry Association for cooking up these ideas at the Ar-Jay Center


12 ozs. lean ground American lamb
1 cup salsa
1 can (8 oz.) red kidney beans, drained
1 carton (8 oz.) light sour cream
¼ cup canned chopped green chilies (about ½ of 4 oz. can)
¼ cup shredded cheddar cheese
1 Tbsp. flour non stick spray vegetable coating
3 (10") flour tortillas
1 cup shredded lettuce
¼ cup chopped tomato
¼ cup additional shredded cheddar (optional)
¼ cup additional salsa (optional)

In large saucepan, cook ground lamb till no pink remains. Remove from heat; drain well. Stir in 1 cup salsa and drained beans. Set aside.

In a bowl mix sour cream, chilies, ¼ cup cheese, and flour.

Spray a 10" pie plate or quiche dish with non stick spray. Place one tortilla in pie plate or quiche dish. Top with ¾ cup of the meat mixture and ½ of the sour cream mixture. Top with a second tortilla and repeat with ¾ cup meat and remaining sour cream. Top with a third tortilla and remaining meat.

Bake in 350° oven for 25 minutes or till heated through. Let stand 5 minutes before cutting into wedges to serve. Top each serving with shredded lettuce and chopped tomato. Garnish with additional cheese and salsa if desired.

Serves 4-6. Preparation time: 15 minutes. Cooking time: 25 minutes. Nutrition information per serving: 440 calories, 17 g. total fat, 79 g. cholesterol, 986 mg. sodium.


2 eggs
½ cup unsifted flour
½ cup sugar
½ cup firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup semi sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 325°. In large bowl, beat eggs until foamy. Beat in flour and sugars until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into unbaked 9" pie shell. Bake 1 hour. Remove from oven and serve warm with whipped topping or ice cream, if desired.


1 lb. cubed lamb
1 large onion
3 cloves garlic, minced
1 qt. tomatoes
1 cup Italian green beans
1 small zucchini
1 cup diced celery
¼ lb. raw spinach, chopped
1 can pinto beans
6 cups water
1 Tbsp. basil, crumbled
¼ tsp. pepper
4 to 5 ozs. spaghetti
2 Tbsps. salt
½ tsp. thyme, crumbled
2 beef bouillon cubes
1 carrot, diced
1 large potato, diced

Sauté lamb, onion, and garlic in large pot. Add all of the remaining ingredients except pintos and spaghetti. Cook till tender. Add beans and spaghetti and cook until spaghetti is tender.

303 calories / 52 mg. cholesterol / 7 g. fat


1 12 oz. boneless American leg of lamb or shoulder, sliced in thin strips*
1 Tbsp. olive oil
1 chopped onion
2 cloves garlic, minced
1¼ cups thinly sliced zucchini
1 cup (4 oz.) sliced mushrooms
1 can (14.5 oz.) diced tomatoes & juice
3 Tbsps. chopped fresh basil leaves, OR 1 Tbsp. dried basil leaves, crushed
½ tsp. ground black pepper
¼ tsp. seasoned salt, optional
8 ozs. pasta, cooked and drained
¼ cup sliced & drained ripe olives, optional

*12 ozs. of lean ground lamb may be substituted.

In large skillet with cover, heat oil and sauté onion and garlic for 2 minutes. Add lamb and sauté 1 to 5 minutes, stirring occasionally, until meat is cooked. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper, and salt. Cover and cook for 5 minutes until vegetables are crisp tender. Mix in cooked lamb and onions, pasta and olives. Heat through and serve. Serves 8.

207 calories, 5 9 fat, 1 g. saturated fat. 28 mg. cholesterol, 148 mg. sodium

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1 large eggplant, peeled & diced
4 Tbsps. margarine
2 Tbsps. margarine
1 medium onion, chopped
1 can (9 oz.) mushrooms, drained
1 cup grated cheddar cheese
1 cup soft bread crumbs
salt & pepper to taste

Sauté eggplant in 4 tablespoons of margarine. Set aside. Sauté onion in 2 tablespoons of margarine. Add mushrooms and cook 5 minutes. Add eggplant, cheese and bread crumbs. Season to taste. Place in greased casserole and top with additional 1 cup of grated cheddar. Bake at 375° for 15-20 minutes.


2 Tbsps. butter or margarine
1½ cups sliced fresh mushrooms
1 clove garlic, minced
1 cup bite sized zucchini sticks
2 green onions, thinly sliced
1 Tbsp. flour
¾ cup light cream or milk
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
½ cup ricotta or farmers cheese
½ cup shredded Swiss or Monterey Jack cheese
½ cup grated Parmesan or Romano cheese
2 Tbsps. white wine (optional)
1 lb. spaghetti squash, cooked

Melt butter in large skillet. Sauté mushrooms and garlic 3 minutes. Add zucchini and onion. Sauté 3 more minutes. Stir in flour until blended. Add cream all at once. Cook and stir constantly until mixture boils. Reduce heat to medium low and cook 1 more minute. Stir in peppers, then add ricotta cheese. Stir until blended. Repeat with Swiss and Parmesan. Stir in wine and cook 2 minutes. Shred cooked squash and spoon onto plates. Top with sauce.


4 eggs, well beaten
1 cup Bisquick
1 large onion
2/3 cup Parmesan
1/8 tsp. garlic powder
9 tsp. oregano
1 stick melted margarine
3 cups thinly sliced & quartered zucchini

Combine all ingredients and pour into a greased 9 x 13" pan. Bake at 350° for 30-35 minutes. Cut into squares and serve warm.


1½ lbs. peeled & cut-up zucchini
1 lg. onion, chopped
6 tsp. butter, divided
1½ cups soft bread crumbs
1 can (20 oz.) creamed corn
2 eggs, lightly beaten
1 tsp. monosodium glutamate
dash pepper
1 tsp. salt
1 cup grated sharp cheddar cheese, divided
¼ cup cracker crumbs
dash paprika

Cook zucchini in small amount of water until tender. Sauté onion in 4 teaspoons of butter. Mash zucchini and stir in onion. Stir in bread crumbs, corn, eggs, seasonings and ¾ cup of the cheese. Place in buttered casserole. Sprinkle cracker crumbs over top. Top with remaining cheese. Sprinkle with paprika. Bake at 350° for 45-50 minutes.


¾ cup chopped green pepper
2 Tbsps. butter
2 cans (1 lb.) hominy, drained
1 cup grated cheddar
1 can cream of celery soup
1/3 cup milk
¼ tsp. salt
1/8 tsp. pepper
½ cup cracker crumbs
2 Tbsps. melted butter

Cook green pepper in 2 tablespoons of butter until soft. Add next 6 ingredients and place in baking dish. Combine crumbs and melted butter. Sprinkle over hominy mixture. Bake at 350° for 35 minutes until bubbly & light brown.


1 box seasoned croutons
2 lbs. mild sausage
1½ cups shredded mild cheddar, divided
8 eggs
1¾ cups milk
1 tsp. salt
1 tsp. pepper
1 can cream of mushroom soup
½ cup milk

Spread croutons into a greased 9 x 13" pan. Crumble, brown and drain sausage. Layer sausage over croutons. Top with 1 cup of the cheese. Combine eggs. 1¾ cups milk, salt & pepper and pour over cheese. Refrigerate overnight. Combine soup with remaining milk. Pour over casserole. Top with remaining cheese. Bake uncovered at 250° for 90 minutes.

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Karen Kalsem from the Iowa Egg Council found this one for us at a Bed & Breakfast in Malcom, IA.


Cheese Sauce:
2 Tbsps. butter
2½ Tbsps. flour
2 cups milk
½ tsp. salt
1/8 tsp. ground pepper
1 cup American cheese, shredded
1 cup cubed ham
¼ cup chopped green onion
3 Tbsps. melted butter
1 dozen eggs, beaten
1 can (4 oz.) sliced mushrooms, drained (optional)

¼ cup melted butter
2 cups soft bread crumbs

To make cheese sauce, melt butter, blend in flour and cook for 1 minute. Gradually stir in milk; cook until thick. Add salt, pepper and cheese; stir until cheese melts. Set aside. Sauté ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in the mushrooms and cheese sauce. Spoon eggs into greased 13 x 9 x 2" baking pan. Combine topping ingredients and spread evenly over egg mixture. Cover and chill overnight. Uncover and bake at 350° for 30 minutes. Yield: 10-12 servings.


1 lb. ground beef
¼ tsp. salt
1/8 tsp. pepper
1 egg
2 Tbsps. chopped onion
¼ cup chopped celery
¼ cup dried bread crumbs
2 Tbsps. margarine

Mix together and make patties and brown on both sides. Mix 1 can cream of mushroom soup or cream of chicken soup with ½ can of water and pour over patties: cover and cook for 25 minutes.


two pastries for 9" pie
1 cup sugar
¼ tsp. salt
3 Tbsps. cornstarch
1 can (20 oz.) crushed pineapple, undrained

Combine sugar. salt & cornstarch. Stir in pineapple & juice. Cook over a low heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour into pie shell. Seal and slit top crust. Bake at 425° for 25-30 minutes.


1 lb. macaroni, cooked & drained
1 green pepper, chopped
3 medium carrots, grated
1 medium onion, diced
1 cup celery, diced

2 cups mayonnaise
1 cup vinegar
¾ cup sugar
1 can sweetened condensed milk

Combine and add to vegetables. Refrigerate.


3 pkgs. (10 oz.) frozen spinach, chopped
1 cup nonfat sour cream
1 pkg. dry onion soup mix
½ tsp. salt

Cook spinach until tender and squeeze and drain well. Combine remaining ingredients and mix in blender or by hand. Place in a prepared casserole dish and bake at 325-350° for 20 minutes or until heated through.

Tomato juice
Activated charcoal
Chlorine bleach
Loosely crumpled newspaper


1 cup crushed corn flakes
1 egg
1 lb. ground beef
1 tsp. salt
1/8 tsp. pepper

Place crushed cereal in bowl. Add egg, ½ of the Bar-B-Q Sauce, salt and pepper Mix well. Add beef. Mix only till combined. Shape into patties. Brush patties with the remaining Bar-B-Q sauce. Bake in 375° oven for about 25 minutes, or on grill.

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Our old friend Leon Metz gave us these two honey good treats!


2 level Tbsps. skim milk powder
¼ tsp. powdered ginger
1/8 tsp. powdered cinnamon
4 Tbsps. honey

Add water to skim milk powder per package directions. Combine all ingredients in a blender and mix for several seconds. You may add a dash of lemon juice to offset the sweetness. Fresh fruit or fruit juice may also be added, if desired. Drink at least 20 minutes before bedtime.


¼ cup honey
1 egg, beaten
1 tsp. vanilla
2 cups shredded coconut
1 cup coarsely chopped walnuts
1 cup chopped pitted dates
2 Tbsps. all purpose flour

Combine honey, egg and vanilla in medium bowl. Beat until blended. Stir in coconut and nuts. Coat dates with flour in small bowl. Add to mixture and stir to combine. Drop batter by tablespoonfuls onto greased baking sheet. Bake in preheated 325° oven 12 minutes or until slightly brown. Remove from pan and cool on wire racks. Makes 2½ dozen cookies.


3 cups fresh sliced peaches
1 cup sugar
¼ tsp. almond extract
1 Tbsp. lemon juice
1 tsp. grated lemon peel

Arrange peaches in a greased 8" square pan. Combine remaining ingredients and sprinkle over peaches. Place pan in warm oven while preparing the topping.

1½ cups sifted flour
3 tsps. baking powder
1 Tbsp. sugar
½ tsp. salt
1/3 cup shortening
½ cup milk
1 egg, well beaten

Sift together the first four ingredients. Cut in shortening until coarse crumbly. Add milk and egg. Stir until just moistened. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake at 375° for 35-40 minutes.


½ cup butter or margarine, softened
½ cup creamy peanut butter
½ cup sugar
½ cup light brown sugar
1 egg
½ tsp. vanilla
1¼ cups flour
¾ tsp. baking soda
½ tsp. salt

Combine first four ingredients. Add egg and vanilla. Stir dry ingredients together and add to creamed mixture and mix well. Chill one hour. Roll into 48 1" balls. Press onto the sides and bottom of lightly greased mini muffin cups. Bake 14-16 minutes at 325° until slightly browned. Remove from oven and make a well in the center with a melon baller. Let cool in cups five minutes, then carefully remove to wire rack to cool completely.

1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
chopped peanuts

Melt chips together. Stir in milk and vanilla. Mix well. Using pastry bag, fill each shell with filling almost to the top. Sprinkle with chopped peanuts.


2 cans (6½ oz.) tuna, drained (water packed tuna)
3 cups cooked shell macaroni
1 cup frozen peas
¼ cup reduced calorie mayonnaise
¼ cup plain yogurt
1 tsp. lemon juice
1/8 tsp. pepper

Combine all ingredients and chill. To serve, stuff in tomatoes, if desired, or serve with tomato wedges.


¼ cup fresh lemon juice
¼ cup water
1 Tbsp. finely chopped fresh basil OR 1 tsp. dried, crushed basil
1 tsp. vegetable oil
½ tsp. grated lemon peel
¼ tsp. coarsely ground black pepper

Combine all ingredients and stir until well blended.


15 cups fresh corn, uncooked
¾ cup sugar
scant ¼ cup salt, or to taste
5 cups ice water

Mix & freeze.

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1 cup chopped celery
1 small onion, chopped
1 carrot, grated
½ green pepper chopped
¼ cup butter or margarine
4½ cups chicken broth
6-7 tomatoes, peeled & chopped
½ tsp. curry powder
4 tsps. sugar
½ tsp. salt
¼ tsp. pepper
¼ cup flour

Sauté the first 4 ingredients. Add 4 cups broth, tomatoes and spices. Heat to boiling. Reduce heat and simmer for 20 minutes. Blend together ½ cup broth and flour. Gradually add to soup mixture and stir occasionally. Freezes well.

(Good for soup and chili)

4 qts. peeled, cored tomatoes
3 cups chopped onion
2 cups sliced carrots
2 cups chopped celery
1½ cups chopped green pepper
1 Tbsp. salt

Combine and cook until tender. Press through sieve. Cook pulp until thickened, about 1½ hours. Let simmer, stirring occasionally. Pour into hot sterilized jars, leaving ¼" head space. Adjust caps and process in boiling bath for 45 minutes (½ pints or pints). Makes 9½ pints. NOTE: This can also be frozen.


Combine thinly sliced cucumbers and onions in equal amounts of sugar and vinegar. Cover and refrigerate at least 1 hour.

TIP: TO GET RID OF ANTS Sprinkle areas where ants are seen with talcum powder or cayenne pepper.

First, I want to apologize to Mary Nedved Potter for the incorrect spelling of her name in the previous bulletin. Mary is with the Amana General Store and had shared several microwave oven recipes with the Open Line listeners.

Second, you will want to take a moment to read the special offer in this issue for the holiday subscriptions to The Best of the Open Line bulletin. For every five renewals or new subscriptions you will be entered in our upcoming drawings to win a FREE copy of the WMT Open Line Silver Anniversary Cookbook, plus have your own subscription extended FREE.

The Open Line Silver Anniversary Cookbook has not been in print since 1988. Our publishers were cleaning house and discovered they had some additional copies. I hope you will take advantage of this special offer and remember the deadline is December 1. All cookbook winners will be notified by mail.

Dwayne and I tried to include a variety of recipes in this issue, including some from earlier this year that have been very popular the past few weeks. Plus some recipes for the cooler weather that will be here soon enough.

Keep a smile in your heart and an eye on the cookie jar until we visit in the next and last issue for 1994 ... wow, where has the year gone!

Six issues per year published bi-monthly by the WMT
Stations, Inc., P.O. Box 2147, Cedar Rapids, IA 52406
Subscription Rate, $5.50 per year
Sharon Reeves, Open Line Co-Host and Editor
Dwayne Schmidt, Open Line Co-Host

S. K. R.

Click here to go to the next month of 1994.

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