Page 1 Top of Page


3 cups milk, scald and cool to lukewarm
2 packages yeast
½ cup sugar
4 egg yolks
1½ teaspoons salt
6 cups flour (approximately)
½ cup melted lard, not hot

Dissolve sugar and yeast in milk. Add 2 cups flour and mix. Let stand until spongy, about 30 minutes. Then add salt, beaten egg yolks, lard and mix. One at a time, add remaining 4 cups flour, mixing each cup thoroughly with electric mixer at medium speed. The dough will get too heavy for mixer before you add last cup so that it will have to be beaten in by hand. Beat until smooth and glossy. Cover and let rise about 40 minutes. Punch down and beat again until smooth. If dough, at this point, is sticky, add ½ cup more flour. Dough is soft and not stiff enough to knead. Let rise 2 more times for 40 minutes each time, beating after each rising. Repeated risings and beatings make a soft, yeasty flavored dough. Flour hands, form and put pieces of dough the size of an egg on well greased cookie sheet. Brush with melted butter. Let rise about 30 minutes. With fingers, make depression about 1 to 1½ inches across, fill and let rise 15 to 20 minutes. Brush with butter. Bake at 475° or until lightly brown. Do not overbake. Brush again with butter.

CORRECTION IN AUGUST 1971 BULLETIN: The Norwegian Raspberry Tapioca needs a slight adjustment. It should read 1½ cups plus 1 tablespoon water and 3 tablespoons of minute tapioca. Sorry.


1 package lime Jello
1 cup boiling water
1¼ cup sugar
1/8 teaspoon salt
1 can frozen limeade concentrate
8 drops green food coloring
4 cups milk
2 cups light cream

Dissolve Jello in water, then add sugar and salt. Stir limeade concentrate until thawed and then stir into above. Stir in remaining ingredients. Pour into one gallon freezer. Container should be about ¾ full. Freeze. Makes 1 gallon.


3 cups sugar
3 cups water
3 ounce package orange Jello
1½ cups cold water
2 tablespoons grated orange rind
¾ cup orange juice
6 cups (1½ quarts) milk

Combine sugar and 3 cups water in sauce pan. Boil gently in saucepan for 2 minutes. Remove from heat, add Jello and stir until dissolved. Add 1½ cups cold water, rind and juice. Chill until syrupy. Add milk gradually, stirring constantly. Pour into 3 refrigerator trays and when partially firm, (about 1 hour), turn into a cold bowl and beat with a rotary beater until smooth but not melted. Return to trays and freeze.

THE REST OF THE BEST OF THE OPEN LINE COOKBOOK will be available the first part of October. This is the second Open Line Cookbook, like the first it will be hard bound and contain 256 pages of meats and casseroles, yeast breads, vegetable dishes and homemade punches. You can order now by sending $5.30 for each book you wish reserved, to Open Line Cookbook, WMT Radio, Cedar Rapids, Iowa. Make checks payable to WMT Radio.

Page 2 Top of Page


1 cup sugar
3 cups milk
1 cup light corn syrup
2 cups mashed fresh peaches
½ cup orange juice
2 tablespoons lemon juice
1 tablespoon grated lemon rind

Heat milk slightly to dissolve sugar. Stir in syrup. Combine remaining ingredients. Put into two freezer trays or one large tin and let freeze until almost firm. Turn out and beat thoroughly. Return to freezer and freeze.

THE PEACH FUZZ recipe in your JULY 1971 bulletin should indicate that the recipe requires only one large fresh peach to make this delightful beverage.


15 pounds ripe, firm tomatoes
2 cups finely diced celery
6 onions, peeled and diced
6 red sweet peppers
6 green sweet peppers
½ cup pickling salt
2 cups brown sugar
1 tablespoon ground cinnamon
White vinegar
2 tablespoons mustard seed

Scald, peel and chop tomatoes. Drain in colander. Add vegetables and chop in blender. Mix salt, brown sugar and cinnamon with vegetables. Mix well. Add mustard seed and vinegar to cover. Put in small jars and seal.


8 quarts peeled, chopped and cored tomatoes (about 4 dozen large ones)
1½ cups chopped sweet red peppers (about 3)
2 bay leaves
1 tablespoon salt
1 clove garlic, optional

Combine first four ingredients and cook slowly one hour. Press through a fine sieve. Add garlic if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2½ hours. Stir frequently to prevent sticking. Remove garlic and while still hot, pour into hot Ball jars, leaving ¼ inch head space. Adjust caps. Process ½ pints 45 minutes in boiling water bath. Makes 9 one half pints.


12 red peppers
12 green peppers
15 large onions
4 green tomatoes
1 quart pure vinegar
2 tablespoons salt
1½ cups sugar

Grind peppers, onions and green tomatoes coarsely. Pour boiling water over them and let stand 5 minutes. Drain. Pour more boiling water over and let stand 10 minutes. Drain again. Add vinegar, salt and sugar to vegetables. Stir together and boil 15 minutes. Seal.


24 green tomatoes
12 green peppers
12 red peppers
12 onions
3 quarts vinegar
6 to 8 cups sugar
1 cup coarse pickling salt
4 ounces mixed pickling spices
4 ounce package cinnamon sticks
2 tablespoons celery seed

Seed peppers and peel onions. Chop coarsely. Cover with water and bring to boil with tomatoes for 5 minutes. Let drain overnight. Tie pickling spices, cinnamon sticks and celery seed in a sack. Bring vinegar, sugar, salt and spices to a boil and let boil about 15 minutes. Add vegetables and cook until tender. Seal in jars.


Stir in 5 cups water with 15 cups corn (cut from the cob) and put into container. Do not blanch, do not add salt or sugar. Freeze.


1/3 cup vinegar
1/3 cup salad oil
1/3 cup sugar
2 tablespoons soy sauce

Add sliced onions and sliced and peeled cucumbers to above mixture and let set a few hours before serving. Best if refrigerated (covered) overnight.

Page 3 Top of Page


Wash and cut in uniform pieces. Cover with water and bring to boil. Pack hot, filling to within ½ inch of the top of jar (Water in which vegetables were precooked or boiling water can be used.) Add 1 teaspoon salt to each quart jar. Put on cap, screwing band tight. Process in boiling bath 3 hours. (In pressure cooker, process at 10 pounds for 40 minutes. Pints should be processed for 30 minutes at 10 pounds.)


Wash and stem grapes. Put three cups grapes and 1 cup sugar in a two quart jar. Fill with boiling water and seal.


1 cup grape juice
1½ cups sugar

Bring juice to boil, then add sugar. Stir until dissolved. Pour immediately into jars. and seal.


Wash grapes in bunches and dry well. Pick off stems and mash fruit. Boil for 5 minutes. Strain as usual for jelly. Put juice in refrigerator overnight. Next morning, add 4 cups sugar, ½ cup sugar at a time, to 3 cups juice. Stir until sugar dissolves each time. Seal with paraffin.


14 cucumbers
6 onions
3 cups brown or white sugar
3 cups vinegar
1½ teaspoons ground mustard
1½ teaspoons turmeric
1½ teaspoons celery seed
1½ teaspoons salt

Slice cucumbers and onions and sprinkle with salt (not shown in ingredients). Let stand 2 hours and drain. Combine all ingredients and cook together 10 minutes. Pack and seal in pints. Makes 6 pints.


2 cups ground cabbage
2 sweet red peppers
2 green peppers
6 cups ground cucumbers
4 medium sized onions
1 cup white sugar
½ cup brown sugar, packed
1 teaspoon turmeric, optional
½ teaspoon paprika
1 teaspoon celery seed
¾ teaspoon cinnamon
¾ teaspoon curry powder
¼ teaspoon mace
½ teaspoon dry mustard
1 tablespoon mustard seed
1/8 teaspoon red pepper, optional
4½ cups vinegar

Sprinkle ½ cup salt over ground vegetables and cover and let set overnight. Next morning, drain for one hour. Boil all but the vegetables together for two minutes. Add vegetables and boil another 10 minutes. Pour into sterilized jars and seal.


3 cans tomato paste
6 cans water
3 or 4 large onions, finely chopped
2 pounds ground beef
1 clove garlic, chopped
2 tablespoons olive oil
2½ teaspoons salt
1 tablespoon whole mixed spices

Add water to tomato paste. Fry onion, beef and garlic in olive oil. Add to tomato mixture. Add salt; cook slowly for one hour, if necessary, add more water. Tie spices in cheesecloth bag and add 10 minutes before cooking time is up. Should be fairly thick after one hour cooking. Remove spice bag and pour boiling mixture into clean jars. Fill to 1 inch from the top. Put on lid, screwing band tightly. Process in pressure cooker for 60 minutes at 10 pounds or in hot boiling water for 3½ hours.

Steam unpeeled crab apples until tender. Mix together syrup (1 cup sugar to a quart of vinegar), a few whole cloves and mixed spices tied in a sack. Boil until syrupy and drop in apples for a few minutes. Put in jars and seal.

Page 4 Top of Page


Make usual pie crust for two crust pie. Wash Whitney crab apples well and core but do not peel. Cut in quarters.

1 teaspoon vanilla
1½ tablespoons lemon juice
½ cup water
1½ tablespoons butter
1 cup sugar
1 tablespoon flour
¼ teaspoon salt

Combine sugar, flour and salt and toss together with apples. Pour into a pastry lined, nine inch pie pan. Sprinkle with vanilla, lemon juice and water. Dot with butter. Add top, flute edges and cut steam vents. Bake at 400° for 50 minutes or until filling is tender and crust is browned.


2 small packages or 1 large package orange Jello
2 cups boiling water
1 pint orange sherbet
1 can mandarin oranges, drained
1 small can crushed pineapple, drained
Sliced bananas, optional
Chopped nuts, optional

Dissolve Jello in boiling water. Add sherbet while still warm. Add oranges and pineapple. Add bananas and nuts, if using. (Juice of fruit may be used in place of water.) Chill until set in refrigerator.


2 cups uncooked macaroni
¼ pound dried beef, shredded
½ pound cheese, shredded
1 small onion, dried onion can be used
4 hard cooked eggs, cut up
2 cans cream of mushroom soup
1 pint milk

Mix and let stand overnight in refrigerator. Next evening, bake for one hour at 325°. There is no salt in the recipe.


4 good sized Spanish onions
½ cup soft bread crumbs
3 tablespoons melted butter
½ cup chopped walnuts
1 teaspoon dried oregano
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
¼ teaspoon salt
¼ cup dry bread crumbs

Peel onions and cut thin slice off top. Scoop out centers to make a shell ½ inch thick. Mince removed onion and add soft bread crumbs, 2 tablespoons butter, nuts, oregano, parsley, pepper and salt. Fill onion shells. Arrange in baking pan. Blend dry bread crumbs with 1 tablespoon melted butter. Sprinkle over onion. Bake at 350° for 40 minutes. Onions should be tender, but not soft.

Click here to go to the next month of 1971.

Top of Page

Click here to go to the list of bulletins.