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Here is the first edition of the 1987 WMT Best of The Open Line bulletin! About 2 thousand subscribers have been added to our mailing list because of our holiday bulletin offer and we welcome all of you and hope you enjoy both the Open Line on radio and our bi-monthly bulletin!

I'm afraid calorie counters are out of luck with this bulletin. As you know our holiday recipes appear in the January/February issues of the new year and as such are LOADED with calories. So weight conscious folks should file this edition for future use after you've reached your ideal goal weight. Then use this bulletin with great care lest those unwanted pounds suddenly reappear. Here's to the New Year....good health and good food.


5 eggs
2 sticks margarine
2 cups sugar
1 tbsp. white vinegar
1 tsp. vanilla
1 cups golden raisins
1 cups chopped pecans
1½ cups coconut
2 unbaked 9" pie shells

Mix all ingredients. Pour into pie shells. Bake at 350° for 45 minutes or till tests done. For 1 pie use 3 eggs and half the amounts of remaining ingredients.


6 egg yolks
¾ tsp. salt
½ cup sugar
6 cups scalded milks
1 tbsp. almond flavoring
1 tbsp. vanilla
6 egg whites
slivered almonds

Beat yolks till light. Add salt and sugar. Blend well. Add scalded milk, almond flavoring and vanilla. Beat whites till stiff. Fold into mixture. Pour into punch bowl. Sprinkle with nutmeg and slivered almonds.


3 squares semi sweet chocolate
1 pkg. chocolate cake mix (2 layer size)
4 eggs
¾ cup water
½ cup sour cream
¼ cup oil
chopped chocolate

Combine ingredients. Beat at medium speed for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9" pans. Bake at 350° for 35 minutes. Cool for 10 minutes. Remove from Pan Cool on a rack.

Base Mix:

Beat ¾ cup butter till soft. Blend in 3 cup confectioners sugar. Add 1 egg add 1 tsp. vanilla. Add 3 more cups confectioners sugar, alternately with 3 tbsps. milk. Mix till spreading consistency. Place 1 cup mix in small bowl. Stir in 1/3 cup chopped dates, 1/3 cup raisins and  1/3 cup chopped almonds. Spread between layers.


Melt 5 squares unsweetened chocolate. Cool Add to remaining base mixture. Add 2 tbsps. milk. Frost cake.


1½ cups flour
¾ cup sugar
1½  tsps. baking powder
¼ tsp. salt
1½ cups fresh cranberries, chopped
¾ cup milk
2 tbsps. butter, melted

½ cup sugar
1½ tsps flour
¼ cup half n' half
¼ cup butter
2 tsps. rum or ¼ tsp. rum extract

Heat oven to 350°. Grease and flour bottom of 8" square pan. Combine dry ingredients. Stir in cranberries. Add milk and butter. Stir till just moist. Pour into prepared pan. Bake for 30-35 minutes. Combine first 2 sauce ingredients. Stir in half n' half and butter. Cook over medium heat till thick and bubbly stirring constantly. Remove from heat. Stir in rum. Serve over cake.

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2 tbsps butter
3 cups sugar
1 cup light cream
¼ cup light Karo syrup
½ tsp. salt
½ cup milk
2 tsps vanilla
1 cup coarsely chopped almonds or pecans.

Combine all ingredients except vanilla and nuts in saucepan. Cook over medium heat. stirring constantly to soft ball stage. Remove from heat. Add vanilla. Cool to lukewarm. Beat until thickened and mixture loses gloss. Fold in nuts. Quickly spread into buttered 8" square pan. Cut when cooled.


2 cups sugar
½ cup maple syrup
1 cup light cream
dash salt
½ cup chopped walnuts or pecans

Combine all ingredients, except nuts in 2 quart saucepan. Stir over low heat till sugar is dissolved and mixture comes to a boil. Increase heat medium. Cook, stirring occasionally to 236° (soft ball stage). Pour into lightly buttered platter. Cool to lukewarm. Beat with spoon till creamy and mixture loses its gloss. Add nuts. Turn into pan lined with wax paper. Cut into squares.


2 cups sugar
1 cup water
¾ cup light Karo syrup
2-3 cups shelled raw peanuts
2 tbsps. butter or margarine
1 tsp. soda

In a heavy 3 quart saucepan combine first 3 ingredients. Bring to boil. Stir constantly. Add peanuts to mixture. Cook and stir often to 260° on candy thermometer. Add  2 tablespoons butter. Stir till butter melts. Cook and stir till thermometer reaches 300°. Remove from heat. Stir in baking soda. Pour and spread on 2 ungreased cookie sheets. Break into pieces when cooled.


2 cups sugar
1 cup water
6 drops food coloring
2/3 cup light corn syrup
½ tsp. oil flavoring
powdered sugar

Combine all ingredients except powdered sugar. Bring  to brisk boil. Pour into well in powdered sugar. Mix and snip.


3 cups sugar
1 cup Carnation milk
¾ stick margarine
12 oz. coconut chips
1 pint marshmallow creme
1 cup chopped walnuts

Cook sugar, milk and margarine in heavy pan. Watch carefully. Cook to soft ball stage. Add chopped nuts, marshmallow creme and nuts. Stir until blended. Pour into buttered 9 X 13 pan. Cool and cut.


5 cups sugar
1 tsp. Karo syrup
1 stick butter
1 can evaporated milk

Combine and boil to soft ball stage. Remove from heat. Add 1 small jar marshmallow creme and 1 tsp. vanilla. Cool slightly and beat. Add nuts. Pour into greased pan and slice.


2 cups sugar
1 cup evaporated milk
24 caramels
1½ cups chocolate chips
1 tsp. vanilla
1 lb. salted peanuts

Mix and dissolve sugar and milk. Add caramels. Bring to boil for 4 minutes. Remove from heat. Add chips, vanilla and nuts. Stir. Drop on waxed paper.


1 cup sugar
½ cup light corn syrup
dash salt
1-1½ cups raw peanuts

Combine all ingredients in 2 quart microwave safe casserole. Microwave on high till light brown (8-10 minutes). Stir twice. Remove from mircowave. Stir in 1 tbsp. butter, 1½ tsps. baking soda and 1 tsp. vanilla. Pour peanut brittle on greased cookie sheet. When dry break into pieces.


2 egg whites
2/3 cup sugar
1 cup chocolate chips
2 drops mint flavoring

Beat whites till frothy. Gradually add sugar. Beat till stiff. Fold in chocolate chips and mint flavoring. Drop by small teaspoons on ungreased cookie sheet. Place in  400° oven. Turn off heat. Leave kisses in oven for 8-10 hours.

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¼ cup butter or margarine
¾ cup flaked toasted coconut
¾ cup vanilla wafer crumbs

Place butter in 9" microwave pie plate. Microwave on high for 45 seconds to 1 minute. Blend all but 1 tbsp. coconut. Press mixture on bottom and sides of plate. Microwave on high for 1 minute. Rotate dish half turn after 30 seconds.

1 small pkg. vanilla pudding
1 can (15 oz.) crushed pineapple, undrained
1 cup sour cream
¼ cup milk
½ tsp. rum extract

In medium microwave bowl, combine pudding mix and pineapple. Stir in sour cream and milk. Microwave for 6-8 minutes on high till mixture boils. Stir after 2 minutes, then every minute after. Stir in rum extract. Let stand 5 minutes. Pour into crust. Top with meringue.


3 large egg whites, at room temperature
¼ tsp. cream of tartar
½ tsp. vanilla
6 tbsps. sugar

Beat egg whites, cream of tartar and vanilla until thick and foamy. Add sugar. 1 tbsp. at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of crust. Microwave on high for 1-1½ minutes or until meringue is set. Sprinkle remaining toasted coconut on top. Chill for 3 hours before serving. To toast coconut, place coconut in pie plate and microwave on high for 3½-5 minutes, stirring every half minute.


½ cup margarine
½ cup sugar
½ cup peanut butter
½ cup brown sugar

1 egg
½ tsp. vanilla
¾ tsp. soda
½ tsp. salt
1¼ cups flour

Press dough into small ungreased muffin tins. Bake at 350° for 10 minutes. Middle should collapse. Press peanut butter cup (mini) into center. Cool for 10 minutes. Remove from pan.


1 (8") pie shell
1½ cups chopped pecans
6 oz. chocolate chips
½ cup corn syrup
2 large eggs
½ cup sugar
¼ cup margarine, melted

Preheat oven to 325°. Sprinkle pecans and chocolate chips in pie shell. Mix remaining ingredients. Pour over pecans and chips in pie shell. Bake for 70 minutes or till  top is firm. Serve with Cool Whip.


1½ cups vanilla wafer crumbs
½ cup chopped nuts
½ cup chopped dates
½ cup chopped candied fruit, peeled
grated lemon rind of ½ lemon
¼ tsp. cinnamon
¼ tsp. nutmeg
8 large marshmallows, quartered
¼ cup hot orange juice
¼ cup sugar
1 cup heavy cream, whipped

Combine first 7 ingredients. Dissolve marshmallows in hot juice. Add sugar to juice mixture. Mix well. Combine with first mixture. Fold in whipped cream. Place in refrigerator. Garnish with green gum drops and red cinnamon candy.


3 cups lukewarm milk
1 pkg. yeast
¾ cup sugar
½ tsp. salt
2 eggs, beaten
4 cups flour, sifted
½ cup raisins

Dissolve yeast in ¼ cup of warm milk. Mix sugar, salt and remaining milk. Stir till dissolved Add yeast. Blend in 1 cup flour. Beat till smooth. Add beaten eggs and raisins. Add half of remaining flour. Beat till smooth. Add more flour as needed to make batter that will drop from spoon. Cover and let rise till doubled (90 minutes). Drop by spoonfuls into hot fat. Fry 2-3 minutes or till lightly browned. Turn and brown other side. Remove from pan. Drain on paper toweling. Roll in sugar.

To allow for slow mail deliver, please wait a minimum of 3 weeks after publication before inquiring by mail about the lost or missing issues.

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2 cups French market soup mix (bean mixture follows)
2 quarts water
1 ham hock
1¼ tsps. salt
¼ tsp. pepper
1 (16 oz.) can tomatoes, undrained & coarsely chopped
1 large onion, chopped
1 clove garlic, minced  diced
1 chili pepper, coarsely chopped
¼ cup lemon juice

Sort and wash two cups bean mix. Place in Dutch oven. Cover with water 2" above beans. Soak overnight. Drain. Add two quarts water and next three ingredients. Cover and bring to boil. Reduce heat. Simmer for 1½  hours or till beans are tender. Add remaining ingredients. Simmer 30 minutes; stirring occasionally. Remove ham hock from soup. Remove meat. Return meat to soup mixture. Yields 2½ quarts.

(makes 13 lbs.)

1 lb. of the following red ingredients:
dried navy beans
pinto beans
great northern beans
green split peas
yellow split peas
black eyed peas
baby lima beans
large lima beans
black beans
red beans
soy beans
barley pearls


 1 cup sugar
 2 eggs
 ½ cup chopped nuts
 scant ½ cup milk
 ½ cup shortening
 1½ cups flour
 ½ tsp. salt
 2 tsps. baking powder
grated rind of 1 lemon

Combine ingredients Place in greased and floured 9 X 5" loaf pan. Let set for 20 minutes before baking. Bake at 350° for 1 hour Cool. Invert on tray.

juice of 1 lemon
½ cup sugar
Combine ingredients. Heat till sugar is dissolved. Cool. Drizzle over bread.


1 large onion, diced
2 leeks, diced (white part only)
3 tbsps, butter or olive oil
2 large tomatoes, peeled & chopped
3 quarts water
2 cups raw potatoes, diced
2 cups green beans, cut up
2 zucchini, diced
1½ cup navy beans, cooked & dried
½ cup broken spaghetti

Sauté onion and leeks in butter. Add tomatoes. Cook  for 2 minutes. Add water. Bring to boil. Add potatoes  and green beans. Simmer uncovered for 15 minutes.  Add zucchini, navy beans and spaghetti. Cook till  tender. For sauce: pound 3 cloves of garlic and ½ cup fresh basil (or 1½ tbsps. together. Add ½ cup fresh grated parmesan cheese and ¼ cup olive oil. Add oil 1 tbsp at a time while mashing. Beat to make thick paste. Slowly stir into hot soup. Serve at once. Garnish with more parmesan.


½ cup oatmeal
½ cup whole wheat flour
2 tsps. salt
¼ cup shortening
2 tbsps. molasses
2 tbsps. honey
1 cup boiling water
2 pkgs. dry yeast
½ cup warm water
1 tsp. honey
1 egg
3 cups white flour

Mix first six ingredients. Pour boiling water over  mixture. Let rise. Dissolve yeast, warm water and honey. Add egg to first batter and mix. Combine with yeast mixture and blend well. Mix in white flour. Knead  10 times. Place in greased bowl. Cover let rise till doubled (90 minutes). Punch down. Cut in half. Roll each half into 12 balls. Place in ungreased 9 X 13 pan  Let rise for 90 minutes. Bake at 350° for 20-25 minutes.  Butter tops while warm.


1 pkg. yellow cake mix with pudding
4 eggs
½ cup hot oil
1 cup hot water
1/8 cup poppy seed

Combine ingredients; mixing well. Pour into two greased loaf pans. Bake at 350° for 30 minutes.

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1 pkg. yeast
¼ cup warm water
1 cup milk scalded
¼ cup sugar
¼ cup butter
½ tbsp. salt
1½ cup flour
1 egg
2/3 cup yellow corn meal
2½- 2 2/3 cups flour

Soften yeast in warm water. Add scalded milk. Add sugar, butter and salt. Cool to lukewarm. Add yeast and 1½ cups flour. Beat in egg and cornmeal. Add 2½-2 2/3 cups flour as needed. Knead for 10 minutes. Place in greased bowl. Let rise till doubled. Shape in 9 X 5 loaf  pan. Let rise till doubled. Bake at 350° for 40-45 minutes

Arlington, Iowa

½ pkg. dry yeast
3 cups lukewarm water
1 cup sugar
2 eggs
1 tsp. salt
1 stick butter or margarine
10-12 cups flour

Start about 5:00 PM. Mix yeast, water and sugar. Let stand until a head forms. Add softened margarine, beaten, eggs, and salt. Mix well with liquid. Add flour, one cup at a time. When all flour is added knead very  well. Put in a greased pan. Let rise until 9:00 p.m. Roll out, spread with butter, sugar and cinnamon. Roll up, cut into appropriate sizes, put into pans. Allow to rise until 6:00 a.m. the next day. Bake at 350° for 15-17 minutes. Frost and serve. Makes about 4 dozen.


1 pkg. butter recipe cake mix
½ cup butter, softened
1 egg
¼ cup chopped pecans


1 (8 oz.) pkg. cream cheese, softened
¼ cup powdered sugar
½ tsp. vanilla
1 egg
1 (16 oz.) can whole cranberry sauce
¼ tsp. nutmeg

Preheat oven to 350°. Combine first 3 crust ingredients on low speed till crumbly. Add pecans. Mix well. Press into ungreased 9 X 13 pan. Bake for 5-8 minutes, just till set do not brown. Combine first 4 filling ingredients. Beat till smooth Add nutmeg to cranberry sauce. Blend  well. Carefully pour cream cheese mixture over crust.  Spoon in 3 lengthwise rolls in pan. Swirl with  knife. Bake at 350° for 30-40 minutes. Cool.


1 (8") graham cracker crust or pastry shell
1 envelope plain gelatin
5 tbsps. cold water
1 lb. plain pumpkin
sugar substitute to equal 2/3 cup (15 packs or to taste)
2 tsps. pumpkin pie spice
2 egg whites
1 pinch cream of tartar optional

Combine gelatin and water in saucepan. Wait one minute. Heat slowly till gelatin melts. Remove from heat. Stir in pumpkin, sweetener and spice. Beat whites and cream of tartar till stiff. Fold in pumpkin mixture. Mound  into pie shell. Chill three hours. Serves 8


3 eggs, slightly beaten
1 cup Karo syrup, light or dark
1/3 cup sugar
2 tbsps. melted margarine
1 tsp. vanilla
1½ cups pecan halves
1 unbaked 9" pie shell
4 oz. melted semi sweet chocolate

Stir first five ingredients till blended. Add nuts and chocolate. Pour into pie shell. Bake at 350° for 50-60 minutes or till tests done.


1 (12 oz.) pkg. semi sweet chips
1 (14 oz.) can sweetened condensed milk
2 tbsps. butter
1 (10½ oz.) bag mini marshmallows (5½ cups)
1 (8 oz.) jar dry toasted unsalted peanuts

Combine chips, milk and butter. Heat over low heat till chocolate is melted. Remove from heat. Combine marshmallows and peanuts in large bowl. Fold in chocolate mixture. Spread in 9 X 13 pan lined with wax paper. Chill 2 hours or till firm.


2½ cups Triscuit crumbs (60 crushed)
1 cup honey
1 cup dark seedless raisins
1 cup chunky peanut butter
1 cup instant non fat dry milk

In large bowl, combine two cups crumbs with remaining ingredients. Mix well.  Shape into 1" balls Roll in remaining crumbs. Serve immediately, or chill.

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1½-2 lbs. ground beef
2 (4 oz.) cans mushrooms, drained or ¼ lb. fresh mushrooms
2 cloves fresh garlic, finely minced
1½ tsps. leaf oregano (or to taste)
1 medium onion, chopped
2 (10 oz.) pkgs. frozen chopped spinach, drained
1 can condensed cream of celery soup
1 pint dairy sour cream
1 tsp. salt
½ tsp. freshly ground black pepper
1 cup freshly grated Swiss cheese

Place beef in skillet. Break into chunks. Add  mushrooms, garlic, oregano and onion. Sauté 5 minutes or till tender. Drain. Add spinach to meat mixture. Fold in remaining ingredients. Pour into 2½-3 quart casserole. Scatter cheese on top. Bake at 350° for  40-45 minutes or till done.


2 pkgs. (10 oz.) frozen, chopped spinach
1 (6 oz.) roll Jalapeno cheese, cut in chunks
4 tbsps. butter
1 tsp. Worcestershire sauce
2 tbsps. chopped onions
2 tbsps. flour
½ cup reserved liquid from spinach
½ cup evaporated milk
¾ tsp. celery salt
½  tsp. black pepper
½ tsp. salt
¾ tsp. garlic powder

Cook spinach. Reserve ½ cup liquid. Melt butter. Add  flour. Blend till smooth, but not brown, and thick. Add seasonings and cheese. Stir till melted. Combine with spinach. Best when made 24 hours in advance. Cover with bread crumbs. Bake at 350° for 30-35 minutes.


2½ cups seasoned croutons
2 cups shredded cheddar cheese
2 lbs. pork sausage links, sliced & browned
4 eggs
2½ cups milk
1 tbsp. dry mustard
¼ cup dry onions
1 can cream of mushroom soup
1 can milk

Layer first 3 ingredients in greased 9 x 13 pan. Combine eggs, milk, mustard and onions. Pour over mixture in pan. Refrigerate overnight. Add soup and  milk before baking. Bake at 300° for 90 minutes.


2 pints cherry tomatoes
1 cup chopped crabmeat
1½ tbsps, lemon juice
1 tsp. Worcestershire sauce
1 tbsp. finely chopped shallots
½ tsp. dried tarragon
1 small clove garlic, finely minced
1/8 tsp. cayenne pepper
½ of 8 oz. pkg. cream cheese, softened
1 tbsp. finely chopped or minced parsley

Cut tops from tomatoes. Scoop out with melon baller. Lightly salt inside. Turn  upside down on cookie sheet. Refrigerate for 2 hours. Press out all water from crabmeat. Add lemon  juice, worcestershire sauce, shallots, garlic, pepper and parsley. Refrigerate for 2  hours. Beat cream cheese till smooth and soft. Fold in crabmeat mixture. Stuff tomatoes.


4 tbsps, butter
1 medium onion, chopped
3 cups diced, cooked, sweet potatoes (¼ inch)
2 cups diced, turkey, chicken or duck. cooked
1 cup diced, peeled, roasted chestnuts
2 large egg yolks
6 tbsps. heavy cream
1/8 tsp. ground nutmeg
salt & pepper

Melt butter till foam subsides, add onion and sauté five minutes. Combine next four ingredients in bowl stirring gently. Add mixture to skillet. Cook. stirring frequently  till heated through (5 minutes). Stir in four tbsps. cream. Cook onion till soft, but not brown. Add spinach liquid. Stir till smooth nutmeg, salt and pepper. Stir until lightly browned (5 minutes). Pour two tbsps. cream around edge of skillet and shake pan so cream flows under hash. Cook till bottom is well browned (4-5 minutes).


6 medium potatoes
2 cups shredded American cheese
¼ cup butter or margarine
1½ cups sour cream
4 tsps. chopped onion
salt & pepper to taste

Cook potatoes with skins. Cool and peel. Combine cheese, ¼ cup butter in saucepan over low heat till almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Fold in potatoes. Gently place in 2 quart casserole. Dot with 2 tsps. butter. Sprinkle with paprika. Bake at 350° for 35 minutes.

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3 cups cooked  ground ham
1 lb. ground pork
½ lb. ground beef (optional)
1½ cups soda cracker crumbs
¾ cup milk
½ cup chopped onion
2 eggs slightly beaten

Mix and form into 1½ balls. Place a single layer in two  9 X 13 pans.

2 (10¾ oz.) cans tomato soup
2½ cups brown sugar
¾ cup cider vinegar
2 tsps. dry mustard

Stir and mix well. Heat to dissolve sugar. Pour over ham balls. Bake at 350° for 75 minutes. Baste a few times.


2 pkg. crescent rolls
1 (8 oz.) pkg. cream cheese, at room temperature
1 cup mayonnaise
1 tsp. dill weed
½ tsp. garlic powder
½ cup finely chopped broccoli
½ cup finely chopped cauliflower
½ cup grated cheese
½ cup bacon pieces

Unroll and place crescent rolls in bottom of greased jelly roll pan. Bake at 350° for 12-15 minutes or till brown. Set aside and cool. Mix cream cheese, mayonnaise, dill weed and garlic powder. Mix well. Spread over cooled crust. Mix together remaining ingredients. Sprinkle over  cream cheese mixture. Cut in 2" squares.


2 cups, turkey cooked & cut up
½ tsp. seasoned salt
1 cup stuffing
¼ cup thinly sliced green onion tops
½  cup green peas
1 cup milk
2 eggs
½ cup Bisquick

Preheat oven to 400°. Arrange turkey in 9 x 1 ¼" pie plate. Sprinkle with seasoned salt. Separate dressing in small pieces over turkey. Top with onions and peas. Beat remaining ingredients till smooth (15 seconds with blender or 1 minute with hand mixer). Pour into pie plate Bake for 30-35 minutes.


12 taco shells
1 lb. ground beef
1 medium onion, chopped
1 tsp. Italian seasoning
salt & pepper, to taste
3 pkgs. Monterey Jack cheese, grated
1 can chili beans

Cook hamburger with onion and seasonings. Remove from heat. Add beans and 2/3 of cheese. Fill shells Roll up. Place in baking dish. Prepare 1 pkg. of taco seasoning. Pour over top. Cover with remaining cheeses. Bake covered at 350° for 25-30 minutes.


1 (16 oz.) container sour cream
1 (8 oz.) pkg. cream cheese
1 box Knorrs Vegetable soup mix dry
2 tsps. dill weed
1 tsp. Beaumonde
1½ tsps. grated onion
1 tsp. garlic powder
1½ tsps. Worcestershire sauce
¾ cup mayonnaise

Mix till well blended. Let set refrigerated a couple days. Can add spinach if desired.

Snack for People

½ cup chocolate chip
1 stick butter
½ cup chunky peanut butter
7 cups Crispex cereal
1 1/3 cups powdered sugar
2/3 cup powdered milk

Melt first three ingredients together. Combine remaining ingredients. Combine both mixtures. Serve as desired.


1 (14 oz.) box Crispix cereal
1 (12 oz.) pkg. chocolate chips
1 cup peanut butter
1 stick margarine

Place Crispix in bowl. Melt chocolate chips, peanut butter and margarine over Crispix. Mix well. In big brown sack add 2-3 cups powdered sugar. Add coated cereal. Shake till coated. Spread on wax paper.

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1 cup whole almonds. blanched
½ cup sugar
2 tablespoons butter or margarine
½ tsp. vanilla

Heat first three ingredients in heavy skillet over medium. Stir constantly till almonds are toasted and sugar is  golden brown (15 minutes). Remove from heat. Stir in vanilla. Spread nuts on sheet of foil. Sprinkle with salt. Break into clusters.


1 lb. raw peanuts
1 cup sugar
½ cup water
¼ tsp. maple flavoring

Cook over medium heat till liquid is gone, stirring constantly. Place on greased cookie sheet. Bake at 350° for about 30 minutes


1 cup sugar
2 tbsps. corn starch
3 tbsps. cocoa
dash salt

Combine ingredients. Add 1 cup boiling water. Cook for  3 minutes on high microwave. Stir after 2 minutes. Add 1 tsp. vanilla and 3 tbsps. butter. Stir well. Cook for 1 minute more.

Good for Cider

3 tbsps. allspice
3 tbsps. broken cinnamon sticks
4 tbsps. orange peel
1 whole cloves


Slice and clean onions. Break into rings. Lightly grease 2 quart casserole. Put onion rings in bowl. Pour 1 cup undiluted mushroom soup over top. Sprinkle 1 cup grated cheddar cheese on top. Melt 1 stick margarine. Mix with 1 cup finely crushed cracker crumbs. Top the cheese with cracker crumbs. Bake at 400° for minutes.

For those who honored our holiday offer, I thank you. The subscribers that will be receiving a free year of the bulletin should have or soon will be receiving a letter stating this information. The grand prize .for sending us 25 current or new subscriptions was awarded to Marsha Towlerton of Waterloo.

If this is your first "Best of the Open Line" bulletin. I too want to welcome you to the Open Line family. Our listeners are very attentive and dedicated. We look forward to hearing from you whether on the air or by mail.

For 1986 subscribers, you'll be glad to know the 1986 index is available for the same cost of $1.00 each. Drop us a note with your check or money order payable to Open Line Index and we will send you a copy. The 1986 is the ONLY index available at this time, no back copies. Also please keep checks separate and do not include cost in with renewals. I thank all of you that joined Dave and myself for Open  Line's 24th Anniversary WMTea Party in January. We had fun at the brunch and during the bridal show that followed. 1988 will be Open Line's Silver Anniversary and we do have something very special planned for our loyal listeners. WMT is planning a lot of activities Jan '87 as this will be our 65th Fear on the air. Dave and I will keep you posted.  Have a good winter...

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