Open Line Bulletin January/February 1984

THE BEST OF THE OPEN LINE BULLETIN

JANUARY/FEBRUARY PAGES 1 2 3 4 5 6 7 8

Whew! We actually made it through '83 although there were times it seemed doubtful the year would ever end. So here we are with a hearty welcome aboard to all our new subscribers to the Open Line Bulletin. In case you're wondering what this year offers, here are a few examples from Chase's Annual Events:

National Pig Day in March, Publicity Stunt Week in April, Correct Posture Month in May; Fight the Filthy Fly Month in June, Man watchers Compliment Week in July; Chief Kanosh Pagent in August; Klondike International Outhouse Race in September; CB Radio Ten Four Day in October (10,14) Mischief Night in November, and the Elgin Catfish Stomp in December.

What more could anyone ask?

FUDGE BARS

1 cup butter or margarine
2 cups light brown sugar
2 eggs
2 teaspoons vanilla
2½ cups sifted flour
1 teaspoon soda
1 teaspoon salt
3 cups quick rolled oats, uncooked

Fudge Filling:
1 (12 ounce) package chocolate chips, semi sweet, milk chocolate, or half of each
1 can Eagle Brand sweetened condensed milk
2 tablespoons butter or margarine
½ teaspoon salt
1 cup chopped nuts, optional
2 teaspoons vanilla.

Cream together butter and sugar. Mix in eggs and vanilla. Sift together flour, soda and salt; stir in rolled oats. Add dry ingredients to creamed mixture. Set aside while you make filling. In a saucepan over boiling water, mix together chocolate pieces, sweetened condensed milk, butter, and salt. Stir until mixture is smooth. Stir in nuts and vanilla. Spread about 2/3 of oatmeal mixture in bottom of a greased 10 x 15 inch jelly roll pan. Cover with chocolate mixture. Dot with remaining of oatmeal filling. Bake in moderate oven (350°) for 25 to 30 minutes or until lightly browned.

A substitute for your store bought Fudge Jumbles.

RASPBERRY RIBBON PIE

Red:
1 (9 or 10 inch) baked pastry shell
1 (3 ounce) package raspberry Jello
¼ cup granulated sugar
1¼ cups boiling water
1 (10 ounce) package frozen red raspberries
1 tablespoon lemon juice

White:
1/3 cup sifted, confectioner's sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla
dash of salt
1 cup heavy cream, whipped

Dissolve gelatin and granulated sugar in boiling water. Add frozen berries and lemon juice, stirring until the berries thaw. Chill until partially set. Meanwhile blend cheese, confectioners sugar, vanilla and salt. Fold in a small amount of whipped cream; fold in the remaining whipped cream. Spread ½ of the white mix into the bottom of the pastry shell, cover with ½ of the red mix. Repeat and chill.

APPLE CINNAMON PULL-APARTS

2 cups Bisquick
½ teaspoon cinnamon
1 cup apples (Golden)
½ cup milk
2 ounce package cream cheese
1/3 cup sugar
1/3 cup brown sugar
½ teaspoon cinnamon
¼ cup melted butter

Mix first 3 ingredients. Add milk. Stir until dough forms. Cut cream cheese into 16 cubes. Divide dough into 16 pieces. Wrap dough around cheese. Combine sugars and cinnamon. Roll pieces in butter then in sugar/cinnamon mixture. Place in ring mold. Bake at 400° for 15-20 minutes. Invert and serve.

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A big thanks to Gene Barnes and his family for letting us come into his store in Vinton to do Open Line. Clara was a good sport being on the air with Dave and sharing her stew recipe..

BEEF STEW
(Clara Guynn, Mt. Auburn)

2 pounds beef stew meat (not browned)
1 cup canned tomatoes
1 tablespoon sugar
6 small carrots, cut in strips
3 medium potatoes, quartered
½ cup diced celery
1 diced onion
3 tablespoons tapioca
1 cup water
1½ teaspoons salt
1 slice bread, broken in bits.

Mix all ingredients in a casserole. Bake covered in a 325° oven for 3½ hours.

RICE STUFFING

2 tablespoons slivered almonds
2 tablespoons finely chopped onions
2/3 cup uncooked long grain rice
3 tablespoons butter or margarine
1 cup water
1 chicken bouillon cube
1 teaspoon lemon juice
½ teaspoon salt
1 (3 ounce) can chopped mushrooms, drained
2 tablespoons finely chopped green pepper

Cook almonds, onions, green peppers and rice in the butter 5-10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and salt. Bring to a boil and stir to dissolve the cube. Reduce heat, cover and cook slowly for 20-25 minutes or until liquid is absorbed and the rice is fluffy. Stir in the mushrooms.

TURKEY-HAM BALLS

1½ pounds ground turkey ham
1 pound ground turkey
1 cup crumbs
1 cup milk
2 eggs
salt and pepper

Form into 12 balls, bake at 350° for 10 minutes. Top with sauce:

1 cup brown sugar
½ teaspoon dry mustard
½ cup vinegar
¼ cup water

Mix well and pour over the balls and bake 40-45 minutes more.

SPINACH BALLS

2 (10½ ounce) packages frozen chopped spinach, cooked and drained well
2 cups Pepperidge Farm herbal stuffing
1 onion, chopped
6 eggs, beaten
¾ cup melted butter or margarine
½ cup Parmesan cheese
1 tablespoon garlic salt
1 teaspoon pepper
½ teaspoon thyme
1 tablespoon Accent

Mix and shape into balls and freeze. Thaw 1 hour before baking. Bake at 350° for 20 minutes.

SALMON PARTY BALL

1 pound canned red salmon
1 (8 ounce) package cream cheese
1 tablespoon lemon juice
2 teaspoons grated green onion
¼ teaspoon salt or No-Salt (optional)
1 tablespoon horseradish
1 tablespoon Liquid Smoke
½ cup chopped pecans
3 tablespoons chopped or snipped parsley or chives

Drain and flake salmon. Remove skin and bones. Combine ingredients in bowl. Chill several hours, covered. Mix nuts and parsley. Shape salmon into ball. Roll in nuts and parsley. Chill.

SWEET POTATO CASSEROLE
(Arlene Straut)

3 cups mashed sweet potatoes or squash
2 eggs
½ cup melted oleo
1 cup sugar
½ cup milk
1 teaspoon vanilla cinnamon and allspice, optional
½ cup chopped pecans

Mix sweet potatoes, eggs, sugar, butter and vanilla together. Pour into a buttered baking dish.

Topping:

¼ cup butter
½ cup brown sugar
½ cup flour

Mix until crumbly. You can add pecans and coconut sprinkled on top. Bake at 350° for 35-45 minutes. (You may not need ½ cup of milk.)

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Our first big snow storm in Cedar Rapids didn't stop Dave and me from doing the show from Peck's Green Thumb, it was the perfect Christmas atmosphere! The following are a few of the recipes we brought back with us.

EGGLESS PUDDING
(Fran Sonka)

2 cups water
½ pound or 1¼ cups brown sugar

Cook while preparing batter.

1 cup white sugar
2 teaspoons butter
½ cup milk
1¼ cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
pinch of salt

Mix the batter and put into a baking dish. Pour sugar mixture over the batter. Bake 40 minutes in a 375° oven. The cake will be on top and the pudding on the bottom when baked. Can be topped with whipped cream if desired.

MINTS
(Marlis Jacobsen)

White of 1 egg
1 tablespoon cream or evaporated milk
1 tablespoon vanilla (if making white mints use white vanilla flavoring, wintergreen oil, peppermint, etc. What ever you like.
Use only drop or two. Add food coloring until you get color desired.)
1 tablespoon soft butter
1 pound powdered sugar (more if needed)

Beat egg white until frothy. Add flavorings you want and milk plus 1 tablespoon soft butter. Beat in 1 pound powdered sugar. Add food colorings. Work on sugared board until stiff. Keep working small amounts of sugar into dough until stiff enough to mold. Dip molds into granulated sugar before each molding. Keep unused dough wrapped in Saran Wrap so it won't dry out. Let dry on tray or wax paper. Store in tight container. Can be kept in refrigerator for weeks.

CRANBERRY - APPLE PUNCH

1 pint apple juice, chilled
1 pint gingerale, chilled
1 pint cranberry juice, chilled
Juice from 2 small oranges

Combine all the ingredients and mix well. Serve.

WINTER PEACH PIE
(Evelyn Tish)

Fill any 9 inch unbaked pie crust shell with 3 cups (crammed) canned peaches, drained.

Cream together:

2/3 cup (scant) sugar
1 heaping tablespoon regular flour
2 heaping tablespoons butter
2 tablespoons lemon juice

Add 1 egg, ¼ teaspoon cinnamon, 1/3 cup juice (drained from the peaches). Pour over peaches. Bake for 10 minutes at 475°. Then 50 minutes at 325°. Decorate with whipped cream and sliced peaches. AND, OH WHAT A DESSERT!!

YULETIDE CRANBERRY LOAF
(John Wilts)

2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup sugar
¼ cup margarine, melted
½ cup orange juice
1 egg, well beaten
1 tablespoon grated orange rind
1½ cups fresh cranberry halves
¾ cup chopped nuts

Preheat oven to 350°. Grease well an 8 x 4 x 2 inch loaf pan, Sift together flour, salt, baking powder, baking soda and sugar. Combine margarine with orange juice and egg. Add to dry ingredients, stir just to moisten. Stir in cranberries and nuts. Bake 1 hour.

SALMON PARTY LOAF
(Shirley Peckosh)

1 can red salmon
1 teaspoon horseradish
1 (8 ounce) package cream cheese
2 teaspoons grated onion
¼ teaspoon salt
1 tablespoon lemon juice
½ cup chopped pecans
parsley flakes

Drain salmon; remove skin and bones; and flake. Combine and thoroughly mix remaining ingredients except pecans. Chill overnight. Shape into ball and roll in chopped pecans and parsley. Refrigerate until serving. Serve with crackers.

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A sampling of candy recipes to file away and try for the '84 holidays. Enjoy!

QUICK CARAMELS

2-1/3 cups brown sugar
¾ cup white Karo syrup
1 cup Eagle Brand milk
½ cup butter

Cook, stirring constantly to 240°. Add 1 teaspoon vanilla, and ½ cup pecans (optional). Pour into a buttered pan. Cool. Cut into pieces, and wrap in wax paper.

GOLDEN FUDGE

1 pound light brown sugar
1 cup granulated sugar
1 stick butter
1 cup evaporated milk
2 (6 ounce) packages butterscotch morsels
1 jar (7½ ounce) plus 1 cup marshmallow cream
½ cup golden raisins (white)
1 teaspoon rum extract
½ teaspoon vanilla extract

Combine sugars, butter and milk. Place over medium heat. Stir until butter is melted. Cook over medium heat, stirring occasionally until mix forms soft ball stage (238°) 15-18 minutes. Remove, stir in morsels, marshmallow cream until thoroughly blended. Add remaining ingredients. Pour into 2 buttered 8 inch pans. Cut when cooled.

KARO FUDGE

3 cups white sugar
3 squares chocolate, grated
3 tablespoons butter
3 tablespoons Karo syrup
1 cup light cream or evaporated milk
dash salt
1 teaspoon vanilla
nuts, optional

Combine all of the ingredients, except vanilla and nuts, in a heavy large saucepan. Bring to a boil and stir until the sugar is just dissolved. Cover and boil on low heat 3 minutes. DO NOT STIR.

KARO FUDGE

Grate 2 squares (2 ounces) chocolate. Stir into ½ cup milk; add 2 cups granulated sugar and 1/3 cup Karo syrup. Place over the heat; stir in 2 tablespoons butter when the chocolate is melted. Cook slowly, stirring occasionally to a soft ball stage. Remove from heat. Add 1 teaspoon vanilla; beat well. Turn immediately into buttered pan. Mark deeply in cubes when nearly cold.

BRIGATINE MONKS FUDGE

4½ cups sugar
13 ounce can evaporated milk
9 ounce package semi sweet chocolate chips
9 ounce package bitter sweet chocolate chips
7 ounce jar marshmallow cream
½ pound butter
1 tablespoon vanilla
2 cups chopped walnuts, optional

Bring the sugar and milk to a boil. Cook 6 minutes over a medium heat. Remove from the stove and add remaining ingredients. Beat until firm. Pour into a 9 x 13 inch buttered pan. Cool and store overnight in the refrigerator.

NO COOK DIVINITY

1 package Betty Crocker fluffy white frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
½ cup boiling water
1 pound package powdered sugar
1 cup chopped nuts

Mix the first 4 ingredients in a small bowl. Beat on high until stiff peaks form, about 5 minutes. Transfer to a larger bowl. Gradually beat in the powdered sugar on low. Stir in the nuts. Drop by teaspoonful on wax paper. When firm on the outside, turn over and let dry 12 hours. Store in a tight container.

ALMOST TURTLES #1

28 Kraft caramels
1 tablespoon cream
1¼ cups pecan halves, slivered or chopped
½ cup semi sweet chocolate chips, melted

Melt caramels in top of double boiler (or in microwave). Add cream, stirring until smooth. Add pecans to mixture. Drop by teaspoonsful onto greased cookie sheet. Let stand until firm and not sticky to touch. Spread melted chocolate chips over it.

ALMOST TURTLES #2

18 ounce package chocolate chips (use real chocolate)
1 can sweetened condensed milk
1 pint marshmallow cream
1 teaspoon vanilla
1 pound pecans
½ teaspoon salt
1 pound Kraft caramels (quartered)

Combine chocolate chips, milk and marshmallow cream. Cook over low heat. Stir until combined. Remove from heat; add vanilla, nuts and salt. Add caramels. Stir but don't allow to melt. Drop by teaspoonful on buttered pan. (Makes 50-60 pieces.)

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CRACKER TOFFEE

24 soda crackers
2 sticks margarine
1 cup brown sugar, packed
12 ounce package chocolate chips

Line a 9 x 13 inch pan with foil. Lay the crackers on the bottom, melt margarine and add sugar, bringing to a boil. Simmer 5 minutes. Pour over the crackers and bake at 400° for 5 minutes. Remove and let stand. Scatter chips on the top and spread as they melt. Refrigerate and then break into pieces.

MICROWAVE TOFFEE

In 2 quart bowl:

1 cup butter
1½ cups sugar
1 tablespoon corn syrup
2 tablespoons water

Melt chocolate and butter in saucepan over very low heat. Stir constantly. Place 19 aluminum foil baking cups in muffin pans. Use 1 teaspoon chocolate mix to coat liners. Chill till firm. Peel off foil. Scoop ice cream and coconut in shell. Refrigerate.

CHOCOLATE KRINKLE CUPS

6 squares Bakers semi sweet chocolate
2 tablespoons butter or margarine
1 quart vanilla ice cream
toasted coconut

Butter sides of heavy 3 quart saucepan. Combine sugar, eggnog and corn syrup in pan. Cook over medium heat. Stir constantly until mixture comes to boil. Cook to soft ball stage (238°) without stirring. Add butter and vanilla. Beat vigorously until very thick and candy just starts to lose gloss (8 minutes.) Quickly stir in cherries and coconut. Pour into buttered 8 x 4 x 2 inch loaf pan.

AMBROSIA EGGNOG CANDY

2 cups sugar
1 cup canned or dairy eggnog
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
½ cup chopped, candied cherries
½ cup flaked coconut

Combine cheese, ¼ cup sugar, cinnamon, 1 egg, 1½ teaspoons vanilla; beat smooth and set aside. Melt the butter and chocolate over a low heat and cool slightly. Combine the remaining 2 cups sugar, 3 eggs, 2 teaspoons vanilla and reserved chocolate mixture. Beat at medium speed until well blended. Beat in the flour and salt on low speed and stir in the nuts. Spread ½ of the mixture in a greased 9 inch square pan. Top with cream cheese filling. Top with the remaining batter and swirl to marble. Bake at 350° for 55-60 minutes. Cool and cut.

CREAM CHEESE FUDGE BROWNIES

1 (8 ounce) package cream cheese, softened
2¼ cups sugar, divided
1 teaspoon cinnamon
4 eggs, divided
3½ teaspoons vanilla, divided
1 cup butter or margarine
4 ounces unsweetened chocolate
1½ cups flour
½ teaspoon salt
1 cup chopped nuts

CLARK'S COUNTRY KIDS BROWNIES
(Kay Adams, Hopkinton, Iowa)

½ cup margarine
2 squares chocolate, unsweetened
2 eggs
1 cup sugar
½ cup flour
2 teaspoons baking powder
1 teaspoon vanilla
½ cup chopped nuts

Melt margarine and chocolate in a saucepan. Add sugar and beat in the flour and baking powder; add eggs and vanilla. Beat well; add nuts. Bake at 350° for 25-30 minutes in a 8 x 8 inch pan.

MARSHMALLOW CREAM

3 egg whites
2 cups white syrup
½ teaspoon salt
2 cups sifted powdered sugar
1 tablespoon vanilla

In a large mixing bowl, combine the first 3 ingredients. Beat at high speed until thick. Add the powdered sugar at low speed. Add the vanilla and beat until blended.

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WHITE CHRISTMAS CAKE

¾ cup coarsely chopped or broken white chocolate
½ cup hot water
2½ cups flour
1½ cups sugar
1 teaspoon soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup buttermilk
3 eggs
1 teaspoon vanilla
½ cup nuts, pecans, walnuts or almonds
½ cup flaked coconut

Melt the chocolate and hot water over a low heat, cool. In a mixer bowl combine the next 7 ingredients. Blend at a low speed until moistened. Beat 1 minute at medium speed, scraping the bowl occasionally. Add eggs, melted white chocolate mix and vanilla. Blend well. Beat 1 minute at medium speed. Stir in the nuts and coconut. Pour the batter in two 9 inch round layer pans, greased and floured on the bottom only. Bake at 350° for 30-35 minutes. Cool 15 minutes and loosen the edges carefully. Remove from pans and cool completely. Stack the layers bottom sides together.

Frosting:
¾ cup coarsely chopped or broken white chocolate
2½ tablespoons flour
1 cup milk
1 cup softened butter
1 cup sugar
1½ teaspoons vanilla

Combine white chocolate and flour. Blend in milk. Cook over medium heat stirring constantly until mix is very thick. Cool. In large bowl (mixer) cream butter, sugar and vanilla. Beat until light and fluffy (3 minutes). Gradually add completely cooled white chocolate mix. Beat on high until consistency of whipped cream. Frost between layers, on sides, and on top.

APPLE DUMPLINGS

1 (16 ounce) bottle 7up (not diet)
1 cup sugar
¼ teaspoon cinnamon
¼ cup margarine

Bring to boil and cool. Use 4 cups pie crust mix; mix with enough water to make a soft dough. Roll out and cut into 12 rounds. Peel and dice 8 apples. Place ¼ cup sliced apples on each round. Top with 1 teaspoon sugar and a dab of butter. Pinch the circles top and gather the sides. Place in a 9 x 13 inch pan. Pour the syrup on top. Bake at 425° for 35-40 minutes.

BUTTERCREAM COFFEE CAKE

1/3 cup plus ½ cup butter
2¼ cups sifted flour
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
½ cup chopped pecans
1/3 teaspoon baking powder
¾ teaspoon soda
½ teaspoon salt
2/3 cup sugar
2 eggs
1 cup dairy sour cream
1 teaspoon vanilla

Grease bottom of 9 x 9 inch pan. Cut 1/3 cup butter into ¾ cup flour, brown sugar and cinnamon, until particles are fine. Stir in pecans. Sift 1½ cups flour with baking powder, soda, and salt. Cream ½ cup butter in large mixing bowl. Gradually add sugar and cream until light and fluffy. At medium speed, add eggs one at a time, beating well after each. Add vanilla. At low speed add dry ingredients alternately with sour cream to cream mixture. (Begin and end with dry ingredients.) Pour into pan. Sprinkle with pecan mixture. Bake at 325° for 45-55 minutes. When cake springs back, remove from pan. Cool completely. Cut in half horizontally. Fill with butter cream filling:

¼ cup flour
½ teaspoon salt
1 cup milk
2/3 cup butter
1 cup sugar
1 teaspoon vanilla

Combine flour, salt and milk in saucepan. Cook over low heat, stirring constantly until very thick. Cool. Cream butter, gradually adding sugar to cream well. Add flour mixture. Beat till light and fluffy. Blend in vanilla. After filling cake refrigerate until served. Cake should be refrigerated.

EASY BUTTERSCOTCH ROLLS

24 frozen unbaked dinner rolls
1 package butterscotch pudding (not instant)
¼ cup melted butter
½ cup chopped nuts
½ cup brown sugar

Grease and flour an angel food cake pan. Arrange the frozen dough balls in a circle, in one layer. Sprinkle the dry pudding mix and nuts over the rolls, and make sure some fills the gaps. Mix butter and brown sugar; pour over the rolls. Leave in a cold oven overnight. The next morning bake at 350° for 30 minutes. Let stand a couple of minutes before turning pan onto a serving platter.

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Our thanks to the Folgers Coffee people for sharing this recipe with one of our listeners. It has had great
reviews.

MRS. OLSEN'S COCONUT PIE

1 (9 inch) unbaked pie shell
4 eggs or 8 egg yolks
2/3 cup sugar
½ teaspoon salt
2 2/3 cups milk or cream
1½ cups fresh grated toasted coconut

Mix first 4 filling ingredients and 1 cup toasted coconut. Pour into a pie shell. Bake on the lowest rack in the oven at 400° for 15 minutes and 350° for 25-30 minutes. The last 5 10 minutes top the pie with the remaining ½ cup of coconut.

CINNAMON TWIST

1 package yeast
¼ cup warm water
1 stick butter
2 drops butter flavoring
5 cups sifted flour
1 cup lukewarm milk
½ cup sugar
3 eggs
1 teaspoon salt

Dissolve yeast in warm water and add butter, butter flavoring, and milk. Stir in sugar, salt, well beaten eggs and mix well. Add flour a little at a time. beating well. Cover and let double in size, 1½ hours. Divide into 32 balls. Roll each into a thin line and twist into a knot. Melt 1 stick butter, add sugar, and cinnamon to taste. Roll each twist in mix.

1 cup butter
1 cup brown sugar
¼ cup water
4 tablespoons corn syrup
4 teaspoons cinnamon
pecans as desired

Place pecans in the bottom of muffin tins. Place 1 teaspoon of mix per hole. Place dough balls in the pan and let rise 20-25 minutes. Bake at 375° for 25 minutes.

¼ cup dark syrup
¼ cup condensed milk
1 small package butterscotch chips

Bring to a boil and add chips, mix until dissolved. Cool rolls and brush mix over the rolls.

A couple of left overs from the Farm Progress Show. .

CHOCOLATE CHIP CUPCAKES
(Colette Levsen, Clarence. Iowa)

3 cups flour
2 cups sugar
2 teaspoons soda
1 teaspoon salt
¼ cup cocoa
2 cups water
1 cup vegetable oil
2 tablespoons vinegar

Filling:

8 ounce package cream cheese, softened
1 egg
½ cup sugar
pinch of salt
1 cup chocolate chips

Beat cream cheese, egg, sugar and salt until smooth. Add chips and set aside. In another bowl, combine dry ingredients. Stir in water, oil and vinegar. Beat until smooth. Fill cupcake papers ½ full (about ¼ cup of mixture). Put one level teaspoon of filling mixture into the center of each cupcake. Bake at 350° for 30 minutes. No need to frost. Makes 3 dozen.

DATE PUDDING WITH CARAMEL BOTTOM

1 cup sugar
½ cup milk
1 cup flour
1 teaspoon baking powder
1 cup diced dates
½ cup nuts
1 teaspoon vanilla

Mix ingredients well and pour into a 8 x 8 inch pan. Cover with syrup.

1 cup brown sugar
1 tablespoon butter
2 cups boiling water

Pour over the batter. Bake at 350° for 25 minutes.

PINEAPPLE SHERBET

1 (2 ounce) can crushed pineapple, undrained
2 cups sugar
3 cups milk or 1 cup cream plus 2 cups milk

Stir; place in freezer trays and freeze.

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ORIENTAL NUTS AND BOLTS

2 cups bite sized Wheat Chex
2 cups bite sized Rice Chex
¾ cup salted mixed nuts
2 (3 ounce) cans french fried onion rings
1 (3 ounce) can Chow Mein Noodles
1/3 cup melted margarine
½ teaspoon garlic salt
1 tablespoon soy sauce

In a bowl combine first 5 ingredients. Combine remaining ingredients and toss with the first mixture. Spread in shallow pan. Bake at 200° for 60 minutes until crisp. Store in tightly covered container.

PARTY MIX

1½ cups Corn Chex
1½ cups Wheat Chex
1½ cups Rice Chex
2 cups pretzels
1 cup mixed nuts or peanuts
1/3 cup butter
½-1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon celery salt
4 teaspoons Worcestershire sauce

Mix well. Heat butter and seasonings. Pour over mix. Bake at 350°. Stir every 10 minutes until brown.

EVAPORATED MILK

1/3 cup instant non fat dry milk powder
6 tablespoons water

Mix well. Equals 1/3 cup.

MICROWAVE PARTY MIX

½ cup margarine
1¼ teaspoons seasoned salt
4½ teaspoons Worcestershire sauce
2 2/3 cups Corn Chex
2 2/3 cups Rice Chex
2 2/3 cups Wheat Chex
1 cup salted mixed nuts

In microwave melt butter on high 1 minute. Stir in salt and Worcestershire sauce. Add Checks and nuts; mix. Microwave 6-7 minutes on high. Stir every 2 minutes. Make 9 cups.

The merry, happy holidays are over and have fallen beneath the snows of winter. I hope that along with your Christmas decorations each of you were able to store away a lot of good memories to live on through out the year. Celebrate each new day as a birthday or anniversary and let everyday bring you what you want. As these long cold winter days chase us into spring, remember we at Open Line thank you for joining and being a part of our WMT family. A Happy and Healthy New Year to each of you!

For the second year we are offering an index for your 1983 bulletins. Please mail us a self addressed, stamped, legal size envelope and we will send you a copy of the index. (We have a small supply of '82 indexes left, if you missed getting one last year.)

Also, please remember if you are planning on moving to notify us as soon as possible of any address change so as not to interrupt service.

Click here to go to the next month of 1984.

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