Page 1 Top of Page

During the past 30 years at WMT Radio, I have had the opportunity to sit in as guest host of the Open Line almost from its inception. For Jim Loyd, Jim Rogers, Dave Hinman, Gary Edwards and most recently Dwayne Schmidt. When I announced my retirement, I was delighted that WMT asked me to co-host the Open Line with Sharon Reeves. I'm looking forward to learning from the experts something about the kitchen. Working with you and Sharon on the Open Line will be something to look forward to.

Here is a favorite recipe that my wife Patty and I enjoy!


1 lb. ground beef
1 small onion, diced
1 (15 oz) can red beans or chili beans
1 (15 oz) can tomato sauce
salt and pepper to taste
1 box Jiffy Corn bread mix

Sauté beef and onions, drain. Add beans, tomato sauce, salt and pepper and bring to a boil. Prepare the Jiffy mix per package directions. Pour bean mixture into an 8 x 8" square pan, pour the corn bread mix over top. Bake 20 minutes at 400°


½ cup soy sauce
½ cup water
½ cup lemon juice
2 Tbsps. brown sugar
2 dashes Tabasco sauce

Marinade salmon 20 minutes. Grill skin side down for 8 minutes, turn and grill 6 minutes more. Drizzle with wedges of lemon when serving.

This has become an Open Line favorite and one of the most repeated in the last couple of months.


4 eggs
2 cups sugar
7 Tbsps. cocoa
2 sticks melted margarine
2 cups flour
2 tsps. vanilla
1 tsp. salt

Combine the first four ingredients. Stir in remaining ingredients. Spread into a greased 9 x 13 inch dish. Freeze 10-15 minutes.

2 (8 oz.) pkgs. softened cream cheese
1½ tsps. lemon juice
½ cup sugar
1 egg
1 egg yolk

Combine and spread completely over frozen filling. Bake 300° (if dish is metal) or 275° (if glass) for 50-60 minutes.


4 cups sliced unpeeled zucchini (or broccoli)
1 cup Bisquick
½ cup shredded cheese, your choice
½ tsp. salt
½ tsp. oregano
1 clove garlic, or ½ tsp. powder
4 eggs, beaten
¾ cup chopped onion
1 Tbsp. chopped parsley
½ tsp. seasoned salt
½ cup vegetable oil
½ tsp. Accent

Mix all ingredients and pour in a 9 x 13" dish, bake 20-25 minutes at 350°. Ham is optional.


Pour one can 7-Up in crockpot and cook precooked ham.

Page 2 Top of Page


1½ Tbsps. unflavored gelatin
1/3 cup cold water
¾ cup hot water
3 (10 oz.) pkgs. frozen raspberries
3½ cups sour cream
1 1/3 cups pineapple juice
1 1/3 cups Half & Half
1 1/3 cups dry sherry
1/3 cup grenadine
2 Tbsps. lemon juice

Soak gelatin in the cold water for 5 minutes. Stir in hot water. Place over a low heat until gelatin dissolves. Push raspberries through a strainer to remove seeds. Puree berries. Combine all ingredients in a glass bowl. Cover and refrigerate overnight. Garnish with mint leaves or whole raspberries, if desired.


1½ cups cider vinegar
¼ cup lemon juice
6 cups unpeeled Ontario peaches, chopped
1 large sweet red pepper
¼ lb. hot red, yellow or green peppers
¼ tsp. Tabasco sauce
1 tsp. butter
6 cups sugar
2 pouches Certo pectin

Combine vinegar, lemon juice and peaches. Mash with potato masher. Bring to a boil, reduce heat and simmer 10 minutes, stirring frequently. STRAIN. Sterilize eight ½ pint jars & lids. Seed and finely chop hot & sweet peppers. Measure 3 cups of peach mixture (add water to make 3 cups if necessary). In a steel or enamel saucepan, add pepper, Tabasco and butter. Boil and reduce heat, simmer 5 minutes. Add sugar and stir constantly to full boil, boil for 1 minute. Remove from heat, stir in pectin and stir for 3 minutes. Pour into jars leaving ¼" head space. Adjust lids and process 5 minutes in boiling bath.


1 can corned beef
1 small jar pimentos
½ cup sweet pickle relish
2 cups cooked macaroni
2 chopped hard cooked eggs

Drain the beef, pimentos and macaroni. Combine all ingredients and moisten with salad dressing. Serve on a lettuce leaf.


¾ cup sugar
Pinch salt
2 Tbsps. flour
1 slightly beaten large egg
½ tsp. vanilla or almond extract
1 cup sour cream
2 cups sliced peaches (if using canned, drain)

Combine and turn out into a 9 inch pie shell. Bake 400° for 15 minutes. Reduce oven to 350° and bake 30 minutes. Add topping.

1/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
¼ cup softened butter or margarine

Cut together and sprinkle over pie. Return to oven and bake 10 minutes at 400°.

Doug and I had fun with this recipe one Saturday. Our thanks to the Friends of the Norway Public Library Cookbook and Pam Schmidt. No used ingredients please!


1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with ½ of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on top of green crumbs. Keep refrigerated. Serve with the pooper scooper.


¾ cup plaster of Paris or patching plaster
¼ cup warm water
Liquid or powdered tempera paint

Combine until mixture resembles mashed potatoes. Fill a four inch toilet paper tube with mixture. Tap down to remove air pockets. Place on wax paper to dry; 3-4 hours. Remove tube and let set for 24 hours.

Page 3 Top of Page

Our thanks to Mary Jane Johnson from the Iowa Egg Council. All three of these were wonderful.

serves 6

This home style hot salad is a favorite when the garden lettuce is ready. Leaf lettuce is a tasty alternative the rest of the year.

4 medium potatoes; peeled, cubed, and boiled
4 hard cooked eggs, sliced
6 cups coarsely chopped lettuce
¼ cup chopped onion
6 strips bacon, cut into small pieces
3-4 Tbsps. sauce (recipe follows)
1/3 cup cider vinegar
1/3 cup water

Working quickly, fry bacon in a small skillet until crisp. Add sauce, vinegar. and water. Bring to a boil in skillet and keep hot. Place one third of the hot potatoes in a large serving bowl, top with one third of the lettuce, one third of the onion, 2 sliced eggs and several tablespoons of the hot bacon dressing. Layer remaining potatoes, lettuce, onion, and sliced eggs. Pour the remaining dressing over all and serve immediately.

To make the sauce for the hot bacon dressing: makes 1 ½ cups, enough for 8 salads

1 Tbsp. butter
1 Tbsp. flour
½ cup water
2 egg yolks, or 1 whole egg
½ cup sugar
½ cup cider vinegar

In a small saucepan over medium heat, melt butter, then blend in flour. When well blended, add water and bring to a boil, stirring constantly. Beat egg yolks with sugar and vinegar; add a small amount of the hot mixture then blend all with the remaining hot sauce. Let come to a boil and remove immediately from heat. Set aside. (Keeps for several weeks refrigerated.)


To every four cups seeds use to ½ cup oil or butter. Mix and place on cookie sheet or broiler pan. Roast at 350° until light brown, about 10-12 minutes. Salt to taste and store in air tight container.

(sohr-BAY) makes about 4 cups

Sorbet is nearly mainstream today. In Iowa, sorbet is generally served as a dessert. Originally, sweet and savory sorbets were served between courses to cleanse and freshen the palate.

Frozen limeade concentrate, thawed
2 egg whites
1 cup ice cubes
2 packages solidly frozen, sweetened strawberries

Combine the limeade concentrate and the egg whites in a small saucepan. Gently heat to 140° F (or until you just start to see steam). Place ice in a blender. Pour limeade mixture over the ice. Add the frozen strawberries. Puree until smooth. Mixture will be perfectly smooth but still partially frozen when done. Spoon into a resealable rigid plastic container and store in the freezer. When ready to serve, allow the sorbet to sit at room temperature a few minutes to make it easier to scoop.

A new twist to an old Open Line favorite Try and enjoy.



20 peanut butter sandwich cookies, crushed. Add 5 Tbsps. melted butter and ¼ cup chopped peanuts. Pat into a 9" pie pan.


½ gallon soft vanilla ice cream
20-24 mini Snicker bars, chopped

Combine and stir well. Pour into shell and freeze 4 hours. Serve with heated caramel or hot fudge


½ cup sour cream
2 Tbsps. snipped parsley
2 Tbsps. tarragon vinegar
1 Tbsp. sugar
1 Tbsp. snipped chives
3 small cucumbers

Thinly slice the cucumbers. Do not peel. Combine the first 5 ingredients. Gently fold in the cucumbers. Cover and chill.

Page 4 Top of Page


1 pound pork tenderloin, trimmed and cut into 8 crosswise pieces
Cayenne pepper, to taste
2 Tbsps. margarine
2 kiwi fruit, peeled, thinly sliced

Raspberry Sauce:

6 Tbsps. red raspberry preserves
2 Tbsps. red wine vinegar
1 Tbsp. reduced calorie ketchup
½ tsp. horseradish
½ tsp. soy sauce
1 clove garlic, minced
Fresh raspberries (optional)

Press each pork tenderloin slice to 1 inch thickness, lightly sprinkle both sides of each slice with cayenne pepper. Heat margarine in large heavy skillet over medium high heat. Add pork slices; cook 3 to 4 minutes on each side. Meanwhile combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm. Place cooked pork slices on warm serving plate. Spoon sauce over: top each pork slice with a kiwi slice. Garnish serving plate with remaining kiwi slices and fresh raspberries, if desired. Makes 4 servings.


1½ cups light brown sugar
¼ tsp. salt
2 Tbsp. flour
3 Tbsp. corn starch
1½ cups hot water
2 egg yolks
1 Tbsp. butter
1 tsp. vanilla extract

Combine the first four ingredients. Add water. Stir well. Cook until mixture thickens and clears. Beat yolks. Add a small amount of hot mixture to yolks. Slowly blend yolk mixture back into saucepan, stirring constantly. Cook and stir over a low heat for 1 minute. Remove from heat and stir in butter and vanilla. Cool slightly before filling a prepared 9 inch pie shell. Top with meringue, if desired. Chill.


Eggplant is ready when shiny in color and about 4" to 6" long. Push with thumb and it should NOT spring back. When cut open, if seeds are white it is okay, if brown it is bad!

A good thirst quencher for those hot "Indian summer" days.


½ cup brown sugar
1 tsp. powdered ginger
½ cup cider vinegar
2 quarts water

Combine and chill.


1/3 cup raisins
1 Tbsp. Jack Daniels
1 cup finely chopped country ham
3 Tbsps. softened butter
¼ cup chopped pecans
3 Tbsps. brown sugar
2 Tbsps. lemon juice
4 large baking apples
¼ cup cider vinegar

Core, but do not peel, the apples. Soak raisins in the whiskey for 30 minutes, stirring often. Combine raisins, ham, butter, pecans and brown sugar. Stuff apples with filling. Sprinkle the outside of the apples with lemon juice. Bake 40-45 minutes, basting with vinegar.


25 lbs. potatoes
2 lbs. butter
1 gallon milk
3 cups flour
4 cans cream of celery soup
4 cans cream of chicken soup

Make a white sauce by cooking the butter, milk and flour together. Season with salt and pepper. Add soups and heat through. Slice potatoes and place in roaster. Cover with sauce. Bake 250° for 2 hours. Cheese may be added, if desired.

Jerry Carr tried this and claims they're cricket free!


5 ozs. turpentine
5 ozs. liquid soap
5 gallons water

Spray around foundation of house or garage.

Page 5 Top of Page


2 cups berries
1/3 cup sugar
1 Tbsp. lemon juice
¼ cup grated lemon rind
2 tsp. corn starch
2 Tbsp. brandy

Cook berries and sugar until just hot. Add lemon juice and rind. Simmer 5 minutes. Force through a sieve. Combine corn starch and brandy until smooth. Add to berry mixture. Cook over a low heat, stirring constantly, until thickened and cleared. Serve cold or hot.


1/3 cup corn starch
2/3-¾ cup sugar
1¼ cup non fat dry milk powder
Pinch salt
3-4 egg yolks
½ cup cold water
1 Tbsp. vanilla
2½-3 cups boiling water

Combine the first four ingredients. Beat yolks together with the cold water. Add vanilla. Beat in dry ingredients. Slowly add boiling water, beating continuously. Cook and stir until thickened.
To make chocolate cream filling, use ¾-1 cup of sugar, and ¼-½, cup cocoa.
For peanut butter cream filling, whisk in ½-1 cup peanut butter (any style) after removing from heat.
You may also add coconut, bananas, peanut butter & chocolate, etc.


2 cups fresh cooked corn
1 cup diced carrots
1 cup diced green peppers
½ cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 tsp. vinegar
1 tsp. sugar
1 tsp. yellow mustard
¼ tsp. salt

Toss the vegetables together. Combine the remaining ingredients. Mix together and refrigerate several hours.


1 pizza crust mix
2 tsps. sugar
½ cup hot water
1 can pie filling (any flavor)
¼ cup flour
¾ cup brown sugar
¾ cup oatmeal
¼ cup melted butter
1 cup powdered sugar
1 Tbsp. water

Preheat oven to 450°. Combine the first three ingredients. Spread onto a pizza pan. Spread pie filling over crust. Make a crumb mixture with the flour, brown sugar, oatmeal and melted butter. Sprinkle over filling. Bake 12-17 minutes. Cool completely before glazing with the powdered sugar and water.


1¼ cups ketchup
1 Tbsp. WOR
1 Tbsp. lemon juice
1 Tbsp. honey
½ tsp. hot sauce
½ cup brown sugar

Combine and beat for 1 minute. Place in jar and refrigerate.


Brown 1½ lbs. hamburger. Drain. Add 1 cup COOKIES TACO SAUCE, if desired.


1 can red beans
1 head lettuce, cut up
1 small red onion, chopped fine
4 diced tomatoes
2  8 oz. pkgs. sharp cheddar cheese

Toss with COOKIES TACO SAUCE. When ready to serve crush Doritos and mix with the rest of the salad.

Page 6 Top of Page


8 oz. softened cream cheese
1 cup whipped topping
1 cup powdered sugar

Combine and whip until smooth. Turn out into a prepared and cooled pie shell. Sprinkle 1 cup of whole, fresh raspberries over top.

2 cups fresh raspberries
1 cup sugar
3 Tbsp. corn starch
½ cup water

Mash the berries. Combine with the remaining ingredients. Bring mixture to a boil. Boil 2 minutes. Let mixture cool to room temperature. Spread over top of pie. Chill several hours before serving.


2 lbs. lean beef, cooked and ground
4½ lbs. peeled and chopped apples (if you grind them, save juice)
½ lb. good suet
1½ lbs. each raisins and currants
3½ lbs. sugar
2 Tbsps. nutmeg
2 Tbsps. salt
3 Tbsps. cinnamon
½ tsp. allspice
1 scant Tbsp. cloves

Combine and stir. Add 1 cup meat broth, 1½ cups apple cider vinegar, cook slowly until it boils down, about 1 hour. Process in pint jars or cool, bag and freeze.

For Pie: Use 1 cup sweetened applesauce to a 1 pint mincemeat. Makes 10 pints.


10-12 small young carrots, washed and trimmed
Salted water
2 Tbsps. melted margarine
1 Tbsp. brown sugar
1 Tbsp. honey
2 Tbsps. finely chopped parsley or mint

Cook carrots in water 10-15 minutes until tender, drain. Add margarine, sugar and honey and cook over low heat turning frequently until glazed. Before serving sprinkle with parsley or mint. 4 servings.


1 cup warm water
2 packages dry yeast
2 Tbsps. instant minced onion
2 Tbsps. sugar
2 Tbsps. margarine
¾ tsp. salt
3½ cups flour
4 cups chopped, cooked roast beef
½ cup thick BBQ sauce
¼ cup ketchup

Mix water and yeast until dissolved. Add next 3 ingredients plus 1½ cups flour. Beat like batter to add air. Slowly add flour and knead 4 minutes. Let rest 20 minutes. Combine beef, sauce and ketchup. Divide dough into 8 balls. Roll out to 5" circles, place ½ cup beef on each, fold up like dumpling and seal. Place on greased cookie sheets 2" apart. Sit sheet over a 9 x 13" pan of boiling water, cover with towel and let rise 15 minutes. Bake 375° for 20 minutes.


10 cups tomatoes, skinned and chopped
2 cups apple juice
2 cups honey
2 lemons, sliced
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground allspice

In a 6-8 quart stainless steel or enamel pan, stir all ingredients on high heat to a rapid boil, stirring constantly until thick. Pour into half pint jars, leaving ¼" head space. Seal and process 15 minutes in hot water bath.


Pre boil ribs half hour in water. Drain and refrigerate for 30 minutes.

2 cups chili sauce
1 cup grape jam
2 Tbsps. garlic salt
1 tsp. onion salt
½ tsp. Italian seasoning

Whisk together and brush on ribs while grilling.


1 cup water
½ cup Wisk
½ cup white vinegar
½ cup ammonia

Combine and spray on garment. Launder as usual.

Page 7 Top of Page


3 hard boiled eggs, chopped
2 Tbsps. chopped onion
2 Tbsps. diced green pepper
¼ cup black olives, sliced
6 slices fried bacon, crumbled
Salt and pepper to taste
1/3 cup Miracle Whip

Mix ingredients and chill for at least 1 hour. Spread on buns or bread.


½ cup margarine
½ cup oil
1¾ cups sugar
2 eggs
½ cup buttermilk
4 Tbsps. cocoa
2½ cups flour
2 cups grated zucchini
½ tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1 Tbsp. vanilla


½ cup chocolate chips
¼ cup nuts

Cream first 3 ingredients, add eggs. Add dry ingredients alternately with milk. Bake in 9 x 13" greased pan. Sprinkle with chips and nuts before baking at 325° for 40 minutes.


1 large head cabbage, shredded
1 onion, finely chopped
½ green pepper, finely chopped
shredded carrot


2 cups sugar
1 cup vinegar (white only)
1 tsp. celery seed
1 tsp. mustard seed
1 Tbsp. salt

Stir well and let set ½ hour, stir and store in refrigerator.


1¾ cups water
¼ cup liquid Joy or Dawn
1 tsp. glycerine (found at craft or drug store)

Mix and pour into container, cover, tip and use.


1 (8 oz.) cream cheese, softened
¾ cup powdered sugar
½ cup creamy peanut butter
6 Tbsps. milk
1 (8 oz.) carton Cool Whip
1 (9") graham cracker crust
¼ cup chopped peanuts

Beat cream cheese until fluffy. Add sugar and peanut butter, mix well. Gradually add milk. Fold in whipped topping and spoon into crust. Sprinkle with nuts and refrigerate.


1 cup peanut butter
2½ cups skim milk
2 small sugar free instant butterscotch pudding mix
4 ozs. Cool Whip
1 chocolate pie shell

Mix the first two ingredients together with mixer, beat in pudding and beat well. Fold in Cool Whip, pour into shell. Refrigerate.


10" graham cracker crust
3 cups rhubarb, cut into ½" pieces
¾ cup sugar
3 oz. package strawberry Jello
3 oz. package instant vanilla pudding and pie filling
½-1 tsp. vanilla
1¾ cup milk

Combine rhubarb and sugar, boil until soft but not mushy. Add Jello and cool. Add pudding, vanilla and milk. Pour into crust and refrigerate.


4 cups diced rhubarb
2 cups mini marshmallows
1 cup sugar
1¼ cups flour
2 tsps baking powder
1 tsp. salt
½ cup butter or margarine
1 cup sugar
2 eggs
½ cup milk
1 tsp. vanilla

Layer first 3 ingredients in a 9 x 13" dish. Mix remaining ingredients and pour over. Bake 45 minutes at 350°.

Page 8 Top of Page


2 packages yeast
1/3 cup oil
2½ cups luke warm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 cup flour
3 eggs
Soft butter, sugar and cinnamon


1 lb powdered sugar
½ stick melted butter
1½ tsps vanilla
½-¾ cup milk

Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms. Knead on floured board 5 minutes. Place in a greased bowl. Let rise until doubled, punch down and divide in two parts. Roll out on floured board. Spread with softened butter, sprinkle with sugar and cinnamon. Roll up, cut with dull knife to 1" thickness. Place in greased pan. Rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot. Can be frozen. Makes 3-4 dozen.

First let me officially welcome Jerry Carr to the Open Line. We have worked together over the years on the Open Line, but the "Shari, Jerry & You" show can be heard Monday-Friday at 9:00 am on 600 WMT-AM

Secondly, I want to thank you for responding to the WMT Diamond Cookbook offer that was in your last issue. I have received thousands of orders and if you have not already received your order, I'm sure you soon will. If you are a new subscriber, we are offering a Diamond Anniversary Cookbook in honor of WMT's 75th Anniversary. The cookbook sells for $15 including shipping and handling. Just send check to: Diamond Anniversary Cookbook, WMT Radio, P.O. Box 2147, Cedar Rapids, IA 52406. I have received many multiple orders with people using the books for Christmas gifts. Let us not forget the gift subscriptions to The Best of the Open Line bulletin. You will find an order form included in this issue. The cost remains at $5.50 for a one year subscription and with every six brand NEW subscriptions you will receive a year FREE. We look forward to adding new subscribers to our growing family. Also we will mail a gift card announcing your gift!


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

Click here to go to the next month of 1997.

Top of Page

Click here to go to the list of bulletins.