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2½ cups flour, sifted
1 tablespoon sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
Milk as needed
2/3 cup cornflakes, crushed
5 cups apples, peeled and sliced
1½ cups sugar
1 teaspoon cinnamon
1 cup powdered sugar
2 tablespoons lemon juice

Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 by 11 inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake at 400° for 40 minutes. Drizzle glaze of powdered sugar and lemon juice (may require more lemon juice) over top after baking.


3 cups apples, diced
2 eggs, beaten
1 cup salad oil
2½ cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
½ cup nuts, optional

Mix apples, eggs and salad oil together. Mix flour, sugar, salt and soda together. Fold apples into dry mixture. Sprinkle with cinnamon on top. Nuts are mixed in before cinnamon, if used. Bake at 350° for one hour in 9 by 13 inch pan.


1 cup butter
1 cup sugar
2 eggs
2 teaspoons vanilla or other flavoring
4 cups flour

Cream butter and sugar together. Add eggs and vanilla or other flavoring and beat until light. Add flour and stir until stiff. Refrigerate several hours. Roll out, cut out and bake at 375° for 10 to 12 minutes or just until lightly brown around the edges. Frosting improves the cookie. (Margaret McLaughlin, Marion, Iowa)


1 cup flour, sifted
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons butter
1 egg, beaten
2 tablespoons milk
3 cups raw rhubarb, diced
3 ounce package strawberry Jello
½ cup flour, unsifted
1 cup sugar
½ teaspoon cinnamon
¼ cup butter, melted

Sift one cup flour, baking powder and salt. Cut in butter. Add egg and milk and mix well. Press into greased nine-inch pie plate. Arrange rhubarb in pie shell. Sprinkle with gelatin. Combine remaining ingredients and sprinkle over pie. Bake at 350° for 50 minutes or until rhubarb is tender.

STILL TIME TO ORDER a special reprinting of the first BEST OF THE OPEN LINE COOKBOOK with the new improved index. To order, send $5.30 per copy to OPEN LINE COOKBOOK, WMT RADIO, CEDAR RAPIDS, IOWA 52406.

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1 quart flour
1 quart corn meal
1½ cups bacon bits (fried bacon crumbled)
1 cup onions, chopped
½ cup sugar
4 ounces vegetable shortening
½ teaspoon soda
½ teaspoon baking powder
3 eggs

Mix all but the buttermilk which you add last, adding just enough to make a batter that can be molded with hands into small balls and dropped in deep fat. Cook hush puppies at 360°. Note this is a quantity recipe. It makes one gallon of hush puppies. They are served in Armstrong's Cedar Room.


2 slices bread
2 eggs
Grated cheese

Toast bread on one side. Turn and toast other side very lightly. Butter lightly toasted side and keep hot. Separate eggs. Add seasoning, then a pinch of nutmeg to egg whites and beat until stiff. Spread egg white over buttered toast. Make a slight indentation in middle. Drop in egg yolk. Sprinkle with grated cheese and put under hot broiler for a few minutes until egg yolk has set.


In a cast iron kettle (or rosin cooker) put 2 to 5 pounds raw rosin and bring to boil. Scrub potatoes completely. Idaho Bakers are preferred. Drop in potatoes. When done, they come to the top. Remove with tongs and wrap in 5 or 6 thicknesses of newspaper. Roll up and twist each end. To serve, slice open newspaper and potato together with a sharp knife. Be careful, overheated rosin could possibly combust and burn.


Cook small fresh beets. Wash and skin. Refrigerate. Canned beets can also be used. Scoop out centers making little cuts. Return to refrigerator. For twelve little beets, mix 2 tablespoons horseradish sauce and 2 tablespoons sour cream. Fill cuts with horseradish sauce and sour cream mixture just before serving. Beets must be drained thoroughly.


1 green pepper
2 medium onions
2 cups celery
½ cup oil
3½ pounds lean, ground beef
1 heaping tablespoon horseradish
Salt and pepper
2 tablespoons chili powder
3 large cans tomato sauce
1½ cups water
1 cup catsup, more or less
1 can mushrooms

Sauté green pepper, onions and celery in oil. Add remaining ingredients and cook covered for 2 hours. Pre-cook Mostaccoili noodles, then add to above sauce. Sauce can be frozen but not with noodles. (Sherry Dawson, North Liberty, Iowa)


3 pounds veal steak, cut ¼ to 1/3 inch thick
½ cup flour
Dash of salt
Dash of pepper
2 teaspoons paprika
6 ounce can mushrooms
1 bouillon cube
8 ounce can tomato sauce
¼ cup green pepper, chopped

Pound meat thoroughly with a meat pounded. Cut into serving pieces. Coat meat with flour and seasoning mixture. Brown in hot fat. Put in 9 by 13 inch baking dish. Drain mushrooms, saving liquid. Add enough water to mushroom liquid to make one cup. Heat to boiling. Add bouillon cube. Pour over meat. Bake, uncovered at 350° for 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat. Bake 15 minutes more.


3 medium zucchini, grated
2 eggs, unbeaten
3 tablespoons flour
2 tablespoons Parmesan cheese, grated
1 teaspoon chives, chopped
¼ teaspoon parsley, chopped
Garlic powder, salt and pepper to taste

Grate fresh, unpeeled zucchini and let drain. Combine remaining ingredients. Add zucchini and mix well. Thicken with more flour if needed. Fry on hot griddle.

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10 cups carrots, winter squash or pumpkin
2 lemons, juice and rind
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon allspice
2½ pounds brown sugar
1 cup water

Peel vegetables. Extract juice from lemon. Put vegetables and lemon rind through food chopper. Add spices, sugar and lemon juice. Let stand overnight. Next morning, add water and boil gently until vegetables are clear and mixture is thick. Pour into sterilized jars and seal while hot.


Wash peppers. Puncture each in several places with a fork or sharp knife point. Place peppers in a brine of one gallon water and 2 cups salt. Weight down under brine. Next day make a solution of one gallon water, 1 cup salt and 1 cup vinegar. Bring to boil. Pack peppers into sterilized jars with 1 clove garlic, 1 bunch of dill and a grape leaf. Pour pickling solution over peppers and seal.


3 quarts tomatoes, peeled, chopped
3 cups celery, chopped
2 cups onions, chopped
1 cup green pepper, chopped
¼ cup salt
1¾ cups sugar
¼ cup brown sugar
1½ teaspoons pepper
1½ teaspoons mixed pickling spices, tied in bag
1 cup white vinegar

Combine tomatoes, celery, green pepper and salt. Let stand overnight. Drain into colander but do not press vegetables. Put into large kettle with remaining ingredients. Bring to boil. Reduce heat and simmer 15 minutes. Place in hot, sterilized jars and seal. Process in boiling water. Makes 5½ pints.

SPICY PREPARED MUSTARD: Mix 4 tablespoons dry mustard, 4 tablespoons flour, 2 tablespoons sugar and a pinch of salt. Moisten with vinegar to reach desired consistency.

ONION RING BATTER: 1 cup flour, 1 teaspoon salt, ½ cup cream or milk, 2 tablespoons fat or oil, melted, 1 egg white, unbeaten, and 6 tablespoons water.


½ cup margarine or butter
½ cup sugar
3 egg yolks
½ cup prepared yellow mustard
½ cup tomato soup
1/3 cup cider vinegar

Cream margarine or butter and sugar in top part of a double boiler. In a bowl, beat egg yolks until fluffy. Combine with butter and sugar mixture. Add mustard, soup and vinegar. Stir in double boiler until thick. Serve cold or warm with ham.


2 cups vinegar, diluted (half water)
1 cup sugar
2 tablespoons mixed spices
Medium size carrots

Boil carrots until tender. Pack in clean, hot jars. Fill jars with pickling syrup which has been boiled together 5 minutes. Seal at once.


Put cucumbers in brine overnight. Next morning, combine 2 cups vinegar and 1 cup water. Bring to boil. Cut up pickles in chunks and add to boiling syrup. Add 7 teaspoon mixed pickling spices and bring all to boil. Add 1 cup sugar to each quart jar and fill with hot pickles and syrup. Shake jar to dissolve sugar.


To each sterilized quart jar add:

sprig dill
Clove of garlic
1/8 teaspoon alum
1 teaspoon pickling spices

Make syrup with:

2 quarts cider vinegar
2 quarts water
½ cup coarse pickling salt

Bring to boil. Pack cucumbers in jars with dill, garlic, and pickling spices. Pour boiling syrup over cucumbers.

Don't forget to order your special reprint of the first BEST OF THE OPEN LINE COOKBOOK - Details on Page 1.

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2 boxes orange pineapple Jello
1 package Dream Whip, prepared
1 large can fruit cocktail, drained
1 small can mandarin oranges, drained
1 regular size can pineapple tidbits, drained
2 cups boiled juice

Dissolve Jello in boiled juice. Cool. Cooling process can be sped up by stirring in three or four ice cubes until melted. Fold in Dream Whip and fruit. Turn into 9 by 13 inch dish. Refrigerate until set.


Fill muffin cups 2/3 full with chocolate cake mix, prepared according to directions.

8 ounce package cream cheese
1 egg
Dash of salt
6 ounce package chocolate chips

Cream cream cheese. Beat in egg and salt. Stir in chocolate chips. Drop by 1 or 2 teaspoons full into unbaked batter in each muffin cup. Bake at 350° for 30 minutes, or until done.


6 ounce can salmon, deboned
1 package cauliflower, cooked until soft and mushy and mashed well
1/3 cup powdered milk
Onion flakes and parsley

Mix well. Make into patties. Put in pie pan and cover with foil. Bake at 350° for 30 minutes.

When shoestrings lose their plastic tips, dip the ends in clear finger-nail polish.


2 packages frozen brussel sprouts
½ cup salad oil
2 tablespoons lemon juice
2 tablespoons onion, chopped
1 clove garlic, minced
½ teaspoon dill weed
Salt and pepper to taste

Cook brussel sprouts until crisp and tender. Immediately drain and rinse in cold water. Combine oil, lemon juice, onion, garlic and dill in bowl. Add sprouts, salt and pepper and mix lightly. Chili overnight. Stir occasionally.


1 cup fresh orange juice
½ cup powdered, non-fat dry milk
1½ tablespoons sugar or to taste
Few drops vanilla extract
½ cup shaved ice

Combine in blender. Process until frothy. Drink at once.


To each cup of juice, use 7/8 cup sugar. Bring juice to boil slowly. Add sugar and cook until it gels. Peels can be used for color.


1 cup egg yolks
1 cup sugar
1 cup vinegar
1 teaspoon prepared mustard
½ teaspoon salt

Cook until it coats the spoon. Remove from heat and beat in 1 cup salad dressing.


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