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Happy New Year!
With this edition, I'm pleased to debut a new feature for Bulletin subscribers only. From the Mailbag will feature recipes sent to us by listeners that just never made it to the airwaves. We've acquired so many in the past two years that I'm sure you'll find one to enjoy soon. It's just a small way to say "thank you" for having the Bulletin sent to your home. Enjoy!
TURKEY BACON & WILD RICE SOUP
1 lb. turkey bacon, cooked per package
directions and chopped
1 med. onion, peeled and chopped
1 med. carrot, peeled and chopped
1 med. potato, peeled and chopped
1 cup water
4 cups whole milk
2/3 cup wild rice, cooked and drained
1 can (10¾ oz. ) cream of
potato soup
½ cup American cheese, shredded
In a 3 qt. sauce pan, over high heat, boil bacon, onion, carrot, potato and water until vegetables are tender. Reduce heat to medium low; add milk, wild rice and potato soup. Simmer mixture six minutes, stirring frequently until soup is heated through. Just before serving, fold in cheese. Garnish each serving with additional cheese, if desired. Serves 6.
HOT CHICKEN SALAD
1 can cream of chicken soup
2 cups diced, cooked chicken
1 tbsp. lemon juice
¾ cup mayonnaise
2 tbsps. minced onion
1 cup celery
1/3 cup pimento
½ cup chopped nuts
crushed potato chips
Layer chips in bottom of casserole. Combine other ingredients and place on top of chips. Top with more crushed chips. Bake at 400 degrees for 15 minutes.
ARTICHOKE STUFFED WITH CHICKEN & GRAPES
4 cups cooked chicken, cubed
1 tbsp. lemon juice
1 cup celery, finely chopped
1 cup green grapes, halved
1 cup mayonnaise
2-3 tbsps. cream pepper to taste
8 artichokes, cooked*
Combine cream and mayonnaise. Combine chicken, lemon juice, celery, and green grapes. Lightly toss together with dressing. Chill. Stuff chilled artichokes.
*To cook artichokes:
8 whole artichokes, trimmed
4 carrots, peeled and finely diced
1 lg. yellow onion, peeled and
finely diced
2/3 cup olive oil
1/3 cup chopped, fresh parsley
(reserve a bit for garnish)
1/3 cup lemon juice
4 tsp. dried oregano
4 tsp. dried basil
1¼ tsp. freshly ground black
pepper
¾ tsp. salt
Place artichokes in deep heavy pot and just cover with water. Add remaining ingredients. Cook, partially covered, at a gentle boil, about 40 minutes, until leaves pull away easily. Transfer artichokes to platter and chill.
HONEY MUSTARD DRESSING
2 cups mayonnaise
½ cup prepared yellow mustard
½ cup salad oil
½ cup honey
pinch red pepper
¼ tsp. onion salt
¼ cup apple cider vinegar
Combine all ingredients and refrigerate. Good for approximately 21 days.
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Early in December a caller shared this easy bread recipe with our listeners. Be sure and add the full amount of eggnog.
EGGNOG CHERRY NUT BREAD
Sift together:
2½ cups flour
¾ cup sugar
1 tsp. salt
2 tsps. baking powder
Mix together:
1 beaten egg
1¼ cups eggnog
1/3 cup oil
Add to dry ingredients. Mix well.
Fold in:
½ cup chopped nuts, or more
1 cup maraschino cherries, drained
and sliced
Spoon into two greased and floured 4 x 7" loaf pans. Bake at 350 degrees 45-50 minutes or till tests done with a toothpick. Cool for 10 minutes. Remove to wire rack and cool completely.
MORNING GLORY MUFFINS
4 tsps. baking soda
4 cups flour
2½ cups sugar
4 tsps. cinnamon
1 tsp. salt
4 cups coarsely ground carrots
1 cup raisins
1 cup chopped pecans
1 cup sweetened, shredded coconut
2 tart apples, peeled and grated
6 large eggs
2 cups vegetable oil
2 tsps. vanilla
Sift together first five ingredients. Stir in next five ingredients. Whisk together last three ingredients and add to flour mixture. Stir till just combined. Spoon into well buttered 1/3 cup muffin tins (pour to top). Bake on middle rack at 350 degrees for 30-35 minutes. Cool five minutes and turn out onto wire rack.
CRANBERRY FLUFF
2 cups ground cranberries
3 cups mini marshmallows
¾ cup sugar
Combine and chill overnight.
Add:
2 cups diced. unpeeled apples
½ cup seedless grapes
2 cup walnuts
½ tsp. salt
Fold in 1 cup whipped cream and chill.
AUNT DEAN'S GINGERBREAD WITH LEMON SAUCE
1 cup brown sugar
1 cup molasses
½ cup melted butter or margarine
2 eggs
1 tsp. baking soda
1 cup boiling water
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
3 cups flour
Combine first three ingredients. Add eggs and beat. Dissolve soda in water and stir into sugar mixture. Add ginger, cinnamon and cloves and beat. Stir in flour and mix well. Pour into 13 x 9 x 2" pan. Bake at 350 degrees for 30-35 minutes.
Lemon Sauce :
¾ cup sugar
4½ tsps. corn starch
1½ cups water
1 tbsp. margarine or butter
3 tbsps. lemon juice
4 tsps. finely shredded lemon peel
Cook sugar and corn starch in water, stirring until thick and bubbly. Add remaining ingredients and mix well. Serve warm over warm gingerbread.
MINT BARS
Crust:
1 cup sugar
½ cup butter
1 tsp. vanilla
1 cup flour
½ tsp. salt
1 can chocolate syrup
4 eggs (one at a time) nuts (optional)
Combine and mix all ingredients. Bake at 350 degrees in a greased and floured pan for 12-15 minutes. Cool completely.
Mint:
½ cup butter
2 tbsps. instant vanilla pudding
3 tbsps. creme de menthe
2 cups powdered sugar
Mix and chill to stiffen. Spread over crust.
Glaze:
8 (1 oz.) squares unsweetened chocolate
4 tbsps. butter
Melt together and drizzle over the mint layer.
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SOFT POWDERED SUGAR COOKIE
Mix together:
1 cup melted margarine
1½ cups powdered sugar
1 egg
1 tsp. vanilla
2½ cups flour
1 tsp. baking soda
1 tsp. cream of tartar
Chill 2-3 hours. Roll in walnut sized balls. Flatten with the bottom of a glass that has been greased and sugared. Bake at 350 degrees for 8-10 minutes, or till light brown on the bottom, (Cookies won't brown on the top.)
SNOWBALLS
¼ cup butter
4 cups mini marshmallows
5 cups Rice Krispies
1 1/3 cups flaked coconut
Melt butter in saucepan: add marshmallows and cook on low, stirring constantly, till melted and syrupy. Remove and add cereal. Stir till coated. With buttered fingers, shape into 2 inch balls. Roll in coconut, let stand till cool.
Tip: You can add ½ cup crushed hard peppermint candy and mix with the cereal.
PUMPKIN CRISP
2 lbs. pumpkin
3 eggs
1 cup granulated sugar
1 pkg. yellow cake mix
13 ozs. evaporated milk
1 cup chopped pecans
1 tsp. ground cinnamon
dash of ginger
dash of cloves
6 tbsps. butter or margarine
Line bottom and sides of a 9 x 13" pan with wax paper. Mix together pumpkin, milk, eggs, sugar, cinnamon, ginger and cloves. Pour into pan. Pour dry cake mix over top. Put nuts evenly on top. Spoon melted butter over nuts. Bake at 350 degrees for 50-60 minutes.
Topping:
8 ozs. cream cheese
1 tsp. vanilla
½ cup powdered sugar
¾ cup Cool Whip
Mix together and spread over cooled pumpkin crisp.
CRACKED SUGAR COOKIES
1 cup margarine
1½ cups sugar
2 egg yolks
1 tsp. soda
1 tsp. cream of tartar
2 cups flour
½ tsp. vanilla
½ tsp. lemon extract
Preheat oven to 350 degrees. Cream margarine and sugar together. Add egg yolks and beat on low. Sift dry ingredients together and add to margarine. Add flavorings and mix till smooth. Chill dough till firm. Roll into small balls and roll in sugar. Place 2½" apart on ungreased cookie sheet. Balls will flatten and crack while baking. Bake for 12-15 minutes. Remove quickly from sheets to cool.
LEMON BARS FROM SCRATCH
1 cup flour
½ cup powdered sugar
½ cup butter or margarine
Preheat oven to 350 degrees. Combine and pat into an 8 x 8" pan. Bake for 20 minutes.
Sift together:
1 cup sugar
2 tsps. flour
½ tsp. baking powder
Add 2 beaten eggs. Add 2 tbsps. lemon juice. Pour into baked crust. Bake at 350 degrees for 25 minutes. Frost with powdered sugar icing.
CHOCOLATE KRINKLES
1 cup semi sweet chocolate chips
1 cup brown sugar
1/3 cup vegetable oil
2 eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup chopped nuts
½ cup sifted powdered sugar
Melt chips; combine with sugar and oil. Add eggs, one at a time, and beat well. Add vanilla. Sift flour baking powder and salt. Add to mixture. Stir in nuts. Chill till firm. Roll into balls. Drop in powdered sugar and roll to coat. Place on greased cookie sheet about 2 inches apart. Bake at 350 degrees for 10 minutes. Cool on rack. Makes 3 to 4 dozen.
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The plus factor of this pie is that it is lowfat, has a low sugar content AND tofu is an excellent source of calcium! Try it!
PUMPKIN TOFU PIE
9" or 10" single crust
1 cup soft tofu
1½ cups cooked pumpkin
½ cup sugar
2 tbsps. cornstarch
½ cup milk
1 egg (optional)
2 to 3 tsps. pumpkin pie spice,
or to taste
½ tsp. salt (optional)
Preheat oven to 400 degrees. Prepare a pie crust and pre bake for 5-7 minutes. Remove from oven and cool. Reduce oven temperature to 350 degrees.
Combine all other ingredients in a blender or food processor. Blend until very smooth.
Pour into prebaked pie shell. Bake for one hour, or until a knife blade inserted in the center comes out almost clean.
Cool on a rack and serve at room temperature. Store unused portions in the refrigerator.
Makes 8 servings.
Variation: You can also serve this as a custard. Spray 8 custard cups and divide the blended mixture equally; set cups in a 9 x 13" pan in oven and add hot water to custard line. Bake at 325 degrees for 45 minutes or until blade of knife comes out clean.
DATE LOAF CANDY
3 cups sugar
1½ cups milk
1 lb. dates, cut up
3 tbsps. butter
1 cup nuts
Cook sugar and milk to soft ball stage. Remove from heat and add nuts, dates and butter. Mix well. Pour onto dampened towel, roll up and chill. Slice when cool.
BRAISED VENISON CHOPS WITH CURRANT JELLY
2 lbs. chops
1 medium onion, minced
4 tbsps. butter
¼ tsp. each, salt and pepper
½ cup beer
3 tbsps. flour
½ cup currant jelly
Sauté chops with onion in butter till chops are browned. Sprinkle with salt and pepper and add beer. Cover and cook over low heat till meat is tender (about 15 minutes). Remove chops to platter and keep warm. Mix flour and jelly and stir into skillet. Cook over low heat till sauce thickens. Pour sauce over chops.
MEAT CRUST PIE
(Can be frozen ahead)
1 lb. ground beef
¼ cup grated onion
2 tsps. salt
2 (8 oz.) cans tomato sauce
1 1/3 cups Minute Rice
½ cup dry bread crumbs
¼ cup chopped green pepper
1/8 tsp. oregano
1/8 tsp. pepper
1 cup water
¾ cup grated cheddar cheese
4-6 tomato slices (optional)
Combine beef, crumbs, onion, green pepper, 1/8 tsp. pepper, 1½ tsps. salt and ½ cup tomato sauce. Mix well and pat into bottom and sides of 9" pie pan. Combine 1½ cups tomato sauce, ½ tsp. salt, water, rice, oregano and ½ cup cheese. Spoon into meat shell. Cover and bake at 350 degrees for 25 minutes. Remove cover and add tomato slices and remaining cheese. Bake, uncovered, an additional 10-15 minutes.
REUBEN CASSEROLE
16 ozs. sauerkraut, rinsed and drained
1 lg. fresh tomato, peeled and
sliced
1/3 cup + 2 tbsps. Thousand Island
dressing
¼ tsp. caraway seed
9 ozs. shredded, cooked corn beef
8 ozs. shredded Swiss cheese
¾ cup rye crackers, crushed
1½ tbsps. melted butter
or margarine
In a 2-2½ qt. casserole, layer sauerkraut, caraway, dressing, tomato, corned beef and cheese. Top with crackers and butter. Bake at 400 degrees for 20 minutes.
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Here is a popular snack recipe that came in just before Christmas. Try it and enjoy!
CRAB STICKS
6 ozs. cheese spread
½ cup butter or margarine,
softened
½ tsp. seasoned salt
¼ tsp. garlic powder
1 tbsp. mayonnaise
7½ ozs. crabmeat, drained
and flaked
6 English muffins
Mix cheese spread and butter together till smooth. Add seasonings and mayonnaise. Stir in crab meat. Spread on split, untoasted muffins. Freeze 10 minutes. Cut muffins in half, then in quarters. Bake at 375 degrees for 15 minutes. Serve warm.
PORK SHISH KEBOBS
1 can chunk pineapple
1 green pepper (cubed)
1 onion (cubed for skewer)
1 onion chopped fine
2/3 cup orange marmalade
Dash of salt and pepper
1 cup COOKIES BAR "B" "Q" SAUCE
1 pint fresh mushrooms
Marinate meat in soy sauce, COOKIES BAR "B" "Q" SAUCE, chopped onions and marmalade for 4 hours. Alternate fruit, meat and vegetables on skewers. Baste with remaining sauce and pineapple juice while cooking for approximately 30-40 minutes in grill.
CHILI CON QUESO (CASO)
1 cup grated American cheese
½ cup grated sharp cheddar
cheese
¼ cup cream
1 med. tomato, chopped
chopped green chilies, to taste
1/8 tsp. garlic powder
Combine cheeses in medium weight pan and melt over low heat. Add cream and stir constantly. Stir in remaining ingredients. Add more cream if needed. Serve warm with tacos. Makes 1¾ cups.
Our thanks to the Iowa Turkey Federation for sharing some recipes from their files. Good ones to save for the holidays.
TURKEY QUICHE IN TATER SKINS
4 large potatoes, baked and cooled
¼ cup margarine, melted
1 lb. cooked turkey breast, cut
into ½" cubes
5 large eggs, beaten
2 ozs. cream cheese, softened
¼ cup green onion, finely
chopped
¼ cup red bell pepper, seeded
and chopped into ¼" cubes
salt and pepper, to taste
½ cup sour cream (optional)
1 cup cheddar cheese, shredded
(optional)
Slice potatoes in half lengthwise. With a spoon, remove center of potato to within ¼ inch of potato skin. Save removed potato for another use. Place potato shells on a 2 x 10 x 15" jelly roll pan. Brush inside of each potato shell with margarine. In large bowl, combine turkey, eggs, cream cheese, onion, red pepper, salt and pepper. Divide turkey mixture evenly among potato shells. Bake at 400 degrees for 15-20 minutes or until mixture is puffed and knife inserted in center of mixture comes out clean. Serve with sour cream and cheese, if desired. Serves 8.
Our thanks to Nancy Degner at the Iowa Beef Council for her trip to Cedar Rapids and sharing this recipe. It turned out to be Open Line's most requested recipe the last couple of months.
POTTED REUBEN
¾ lb. corned beef, minced
1 cup sauerkraut, drained
2 cups onion, minced
2 tbsps. butter
¾ cup mayonnaise, homemade
or purchased
4 ozs. cream cheese
1 cup Swiss cheese, grated
2 tbsps. Dijon style mustard
1 tsp. caraway seed, or more to
taste
½ cup fresh parsley, minced
1 tsp. dried dill weed
white pepper, to taste
Brown the onion in butter. Combine all the ingredients in a food processor fitted with the metal blade. Process until smooth. Taste and adjust the seasonings. Pack the mixture into small crocks or serving containers. Chill for several hours. Fast: Can prepare up to two days in advance and refrigerate or freeze for up to three months. Flashy: Serve with assorted breads, crackers and melbas. Fabulous! In croutades made with rye bread, or with small pieces of rye bread.
Enjoy COOKIES Regular or Western
Style
BAR "B" "Q" SAUCE
Have You tried our Precooked boneless
ribs?
For more recipes send self addressed
stamped envelope to:
Cookies Food products 104 R Cornfield
Rd.
Wall Lake, Iowa 51466
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"GOOD FOR YOU" from St. Luke's Hospital ...
BARBECUE PORK SANDWICHES
1 (1 pound) pork tenderloin
Vegetable cooking spray
1 teaspoon vegetable oil
½ cup no salt added tomato
sauce
¼ cup light beer
2 tbsps. brown sugar
1 tbsp. lemon juice
1 tbsp. low sodium Worcestershire
sauce
¼ tsp. garlic powder
Dash of hot sauce
2 whole wheat hamburger buns, split
and toasted
Trim fat from pork. Butterfly pork, and place between two sheets of wax paper. Pound to ¼ inch thickness using a meat mallet or rolling pin. Cut into 4 cutlets.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add cutlets, and cook three minutes on each side or until browned. Remove cutlets from skillet. Drain and pat dry with paper towels. Wipe pan drippings from skillet with a paper towel.
Add tomato sauce and next six ingredients to skillet; stir well. Bring sauce to a boil; add cutlets. Cover, reduce heat, and simmer 30 minutes, turning cutlets often.
Spread 1½ tsps. sauce on each bun half; top with cutlets and two tbsps. sauce. Yield 4 servings (250 calories per serving).
Protein 27.9 / Fat 6.9 / Carbohydrate 17.2 / Cholesterol 90 / Iron 1.9 / Sodium 195 / Calcium 25
CHICKEN LIVER PATE
¼ cup butter
½ lb. fresh mushrooms, sliced
in half
1 lb. chicken livers
1 tsp. garlic salt
1 tsp. paprika
1/3 cup chopped onion
1/3 cup white wine
¼ cup dill weed
¼ tsp. hot pepper sauce
½ cup softened butter
Place first 6 ingredients in skillet and simmer for 10 minutes. Add wine, dill and pepper sauce. Simmer till livers are no longer pink. Remove from heat. Remove mushrooms. Place in blender and blend till smooth. When smooth, add softened butter and blend till smooth. Finely mince mushrooms and stir into pate. Chill.
On a low sodium diet? You need not miss out on party mix now! These recipes will delight any munching need.
PARTY MIX
½ cup diet margarine
1 tsp. garlic powder
2 cups unsalted pretzels
2 cups puffed rice
2 cups spoon size shredded wheat
2 cups unsalted peanuts
Melt margarine in skillet or wok. Add garlic powder. Stir. Add remaining ingredients and toss together. Serve warm. Makes 2 quarts.
Hint: Vary the cereals, choosing ones which are salt free. Walnuts, pecans or a mixture of nuts may be used in place of peanuts. One cup raisins may also be added, but omit garlic powder
Oven instructions: Preheat oven to 250 degrees. Bake party mix a total of 45 minutes. Stir twice during that time period.
Variation:
1 tsp. Italian seasoning
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. liquid red pepper
½ cup margarine
Cook seasonings two minutes in margarine. Add cereal and peanut ingredients from above.
DIABETIC VEGETABLE DIP
1 cup lowfat cottage cheese
1 cup "Lite" mayonnaise
1 tsp. dill weed
1 tsp. Beau Monde seasoning
1 tbsp. parsley
¼ cup onion, or to taste
Blend all ingredients until smooth and serve with raw vegetables. (2 tbsps. = 1 fat serving)
LO-CAL FRENCH DRESSING
1 (8 oz.) can tomato sauce
1 (6 oz.) can frozen apple juice,
undiluted
6 tbsps. white wine vinegar
¼ cup oil
1 med. onion, grated
1½ tsps. dry mustard
1 tsp. salt
1 tsp. WOR sauce
½ tsp. white pepper
1 clove garlic, crushed
Place ingredients in blender and blend till smooth. (1 gram fat, 21 calories.)
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FROM THE MAILBAG ...
SPANISH BEAN SOUP
¾ lb. Garbanzo beans
1 onion
1 beef bone
1 Chorizo (Spanish sausage)
1 pinch saffron
1½ qts. water
½ lb. potatoes
4 ozs. bacon
1 ham bone
2 ozs. lard
1 tsp. salt (more or less)
Soak beans overnight with 1 tsp. salt in enough water to cover beans. Before cooking, drain salted water from beans and put Garbanzos, beef bone and ham bone in 1½ qts. of water. Cook 45 minutes over low heat, Fry bacon and finely chopped onion. Place in pot; add potatoes, saffron and salt. When potatoes are done, remove from heat and add thinly sliced Chorizo. Serves 4.
BARBECUED CHUCK ROAST
1 tbsp. brown sugar
1 tbsp. mustard seed
1 tsp. oregano
1 tsp. chili powder
½ tsp. salt
½ tsp. ground cloves
¼ cup red wine vinegar
1 cup catsup
½ cup water
2 tbsps. Worcestershire sauce
1 bay leaf unseasoned meat tenderizer
3½ to 4 lbs. beef chuck
roast
Combine seasonings in saucepan. Simmer about 15 minutes. Remove and discard bay leaf and cool. Apply tenderizer to meat according to package directions. Pour cooled marinade over roast, cover and refrigerate for several hours or overnight. Grill. Baste with marinade. Reheat remaining marinade to serve as sauce with meat.
VERY SPECIAL GRAHAM APPLE CRISP
Filling:
Enough apples to fill an 8 x 8"
pan a little more than ½ full
½ cup hot water
¼ cup sugar (more if needed)
Topping:
1 cup sugar
½ cup flour
½ tsp. cinnamon
¼ tsp. salt
1 cup graham cracker crumbs
Melt ½ cup butter. Peel and slice apples. Combine hot water and ¼ cup sugar (If apples are sweet, reduce the amount of sugar.) Pour over apples in pan and stir. Combine sugar, flour, cinnamon. salt and crumbs and sprinkle over apples. Pour the ½ cup melted butter evenly over top of dry mixture. Bake in 300 degree oven until apples are tender or crust on top is a nice light brown (about 1 hour). Cool. You can eat as is or top with whipping cream or vanilla ice cream.
APPLE STRUDEL
Dough:
3 cups flour
1 tsp. salt
2 tsps. baking powder
½ cup shortening
1 egg, beaten
½ cup water
Filling:
2 lbs. apples, sliced
1 cup sugar
1 tsp. cinnamon
2 tbsps. tapioca
Sift dry ingredients and cut into shortening. Add eggs and water. Refrigerate dough while preparing filling.
Mix filling in bowl; take ¾ dough, roll out to fit a 12 x 18" greased cookie sheet. Place filling over lower crust. Roll out upper crust and place on top. Bake 1 hour at 350 degrees. (Bake 1 2 hour if using canned filling.) Frost with powdered sugar frosting while warm. (Could use cherry or pineapple instead of apple.)
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Our thanks to Wayne & Julie Johnson for sharing this family favorite. I have added it to my list of holiday treats.
TURTLES
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) package butterscotch
chips
1 (12 oz.) can of cashews
1 (5 oz.) can of chow mein noodles
Melt chips together on low heat. Remove from heat and add cashews. Stir and add chow mein noodles, stirring gently. Drop onto waxed paper with a spoon and allow to harden.
MOCK TURTLE CANDY
18 ozs. real chocolate chips
1 can sweetened condensed milk
1 pt. marshmallow cream
Mix and melt together. Add 1 tsp. vanilla and 1 pound pecans. Mix together and stir in 1 pound of quartered carmels. Don't let carmels melt. Drop onto wax paper.
DATE BON BONS
1 lb. finely chopped dates
1 cup finely chopped nut meats
1½ cups chunky peanut butter
2 cups powdered sugar
6 tbsps. butter or margarine
Melt butter or margarine. Remove from heat and add remaining ingredients. Mix well and roll into walnut sized balls. Chill one hour to overnight. Melt large package semi sweet chocolate chips. Dip balls in chocolate and chill.
REINDEER FEET
Mix 2 cups crushed graham crackers with ½ cup sifted powdered sugar and 1 cup butter. Pat into a 9 x 13" pan and bake at 350 degrees for 10 minutes. Cool.
Combine 2 cups coconut with 1 can (reg. size) evaporated milk. Mix and pour over first mixture. Bake again at 350 degrees for 10 minutes. Cool. Melt and mix 1 giant Hershey bar and 1 cup chocolate chips. Pour over top.
I would like to start the New Year with a special welcome to all of our new subscribers. I hope you'll enjoy your subscription to "The Best of the Open Line". If you have any questions or comments throughout the year, please drop us a note. Dwayne and I look forward to visiting your home this year and sharing our most requested recipes from the show
This issue starts our recipes to you in '92. Not only recipes from Open Line, but the Iowa Beef Council, the Iowa Turkey Federation, St. Luke's Hospital, Cookies BBQ Sauce, and our new feature "From the Mail Bag . . . "
Dwayne and I receive so many recipes in the mail that never make it on the air, that we thought this was a good way to share a few with each of you in the upcoming bulletins.
As always, our best holiday recipes don't come in until late December. Therefore we can't share them with you till now I know there are some you will want to try now and remember to fix later in the year.
You will want to note that the Pumpkin Crisp recipe actually calls for six (6) tablespoons of butter or margarine.
S. K. R.
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