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What's on The agenda today?
Greetings of the New Year! (I'll reserve my full blown new millennium wishes until next year!) The Open Line has begun its 38th year on the air at WMT. The reach of the show continues to expand throughout the Midwest with our listeners that call in from Minneapolis to Missouri: Chicago to The Black Hills (really!) And readership of the Bulletin stretches from North Carolina to the Pacific Northwest and California to the heart of New England. Thanks for the support!
The middle of winter brings some hearty recipes for soups, casseroles and homemade breads. We can tickle your sweet tooth for Valentine's Day and dress up that St. Patrick's Day Parade. We've even slipped in a few entrees for Lent (can it start any later than it does this year?)
SALMON LOAF W/SAUCE
3 eggs
1 large can salmon, reserve juice
½ cup milk
salt and pepper
1 tbsp. butter
14 soda crackers, crushed fine
Sprinkle a layer of cracker crumbs over bottom and sides of a greased 9x13" baking dish. Combine ingredients; form into a loaf and place in baking dish. Sprinkle loaf with some cracker crumbs. Bake at 350°, 20-25 minutes.
Sauce:
Combine salmon juice with ½ cup ketchup, some salt and pepper, a dash of red pepper, and 1 tbsp. flour. Heat mixture, stirring, until thickened. Serve over baked salmon.
SALMON DILL PIE
(w/Bisquick)
1 cup sour cream
½ tsp. dried dill weed
1 can (7¼ oz.) salmon, drained
½ tsp. dried dill weed
1½ cups milk
1 tsp. lemon juice
3 eggs
¾ cup Bisquick
½ tsp. salt
¼ tsp. pepper
Mix sour cream with ½ tsp. dill weed: refrigerate. Preheat oven to 400°. Spray 10 inch pie plate. Sprinkle salmon and dill weed in plate. Beat the rest of ingredients in blender, on high, 15 seconds (hand beater 1 min.) Pour over salmon; bake about 35 minutes, until knife comes clean from center. Let cool 5 minutes. Serve with sour cream garnish.
CHEESE SALMON LOAF
2 cups flaked salmon, cooked or
canned and drained
½ cup grated sharp cheddar
cheese
1 egg, well beaten
3 tbsp. milk
1 tbsp. melted butter
½ tsp. salt
A few grains of red pepper
Cracker or bread crumbs
Combine ingredients and mix well, adding enough crumbs to make loaf slightly stiff. Pack into a loaf pan, top with some buttered crumbs. Bake at 375° until golden brown.
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Sweets for your sweetheart
CHOCOLATE CHERRY UPSIDE DOWN CAKE
21 oz. cherry pie filling
2¼ cups all purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsps. baking soda
¾ tsp. salt
1½ cups water
¼ cup cooking oil
¼ cup vinegar
1½ tsps. vanilla
Preheat oven to 350°. Spread pie filling into a greased 9x13" pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30-35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.
MAGIC COOKIE BARS
½ cup margarine/butter
1½ cups graham cracker crumbs
1 can sweetened condensed milk
1 cup (6 oz.) semi sweet chocolate
chips
3½ oz. can flaked coconut
1 cup chopped walnuts
Preheat oven to 350°. If using glass dish, preheat to 325°. Melt the margarine in a 9x13" pan. Sprinkle crumbs over butter; pour sweetened condensed milk over crumbs; top with rest of ingredients. Press mixture down firmly. Bake for 25-30 minutes, until lightly browned. Let bars cool before cutting.
CHOCOLATE TRUFFLES
½ cup unsalted butter. softened
2½ cups confectioners sugar
½ cup cocoa
¼ cup heavy cream or whipping
cream
1½ tsps. vanilla
Centers: almond, cherries, mints,
pecans, etc.
Coatings: powdered sugar, coconut,
chopped nuts, etc.,
Cream butter in a large mixing bowl. Combine sugar with the cocoa in a separate bowl. Add this mixture to butter alternately with cream and vanilla; blend well; chill until firm. Shape small amount of chocolate around selected center; form into a ball. Drop into coatings; roll to coat; chill until firm. To make rum flavored: substitute ½ tsp. rum extract plus 1 tsp. vanilla.
CHERRY PUDDING
Batter:
1 cup flour
½ cup sugar
2 tsps. baking powder
3 tbsps. butter
½ cup milk
Combine flour, sugar and baking powder; cut in the butter. Blend in the milk. Put batter in greased, 9x9" baking dish.
Topping:
2 cups frozen cherries
½ cup water
1 cup sugar
1 tbsp. butter
Some red food coloring
Some almond flavoring
Combine all ingredients in a saucepan. Heat to almost boiling; pour over the batter. Bake at 350°, 30-45 minutes, until light brown.
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HOT FUDGE CAKE
1 cup flour
¾ cup sugar
6 tbsps. cocoa, divided
2 tsps. baking powder
salt to taste
½ cup milk
2 tbsps. vegetable oil
1 tsp. vanilla
1 cup brown sugar
1¾ cups hot water
Combine flour, sugar, 2 tbsps. cocoa, baking powder and salt. Stir in the milk, oil and vanilla; mix well. Spread in an ungreased 9 inch square pan. Combine 4 tbsps. cocoa with brown sugar; sprinkle over the batter. Pour hot water over top but do not stir. Bake at 350, 35-40 minutes. Serve warm with ice cream, whip cream, cherry garnish if desired.
CARAMEL BARS WITH PECANS
1 cup flour
¾ cup brown sugar
1 cup quick oatmeal
½ tsp. baking soda
¾ cup melted margarine
32 caramels
5 tbsps. evaporated milk
1 cup milk chocolate chips
1 cup chopped pecans
Combine flour, brown sugar, oatmeal, baking soda and margarine; mix well and save some of these crumbs for the topping. Press crumb mixture into an 11 x7" pan; bake at 350° for 10 minutes, Melt caramels with the evaporated milk. Remove crust from oven; sprinkle on the chocolate chips and pecans; spread caramel mixture over top; sprinkle on reserved crumbs. Bake additional 15 minutes. Let cool before slicing.
CHOCOLATE DECADENCE
16 ozs. semi sweet chocolate
2/3 cup butter
5 large eggs
2 tbsps. sugar
2 tbsps. all purpose flour
2 cups fresh raspberries
2 cups water
¼ cup sugar
2 tbsps. cornstarch
2 tbsps. water
Whipped cream
Fresh raspberries
Line a 9 inch springform pan with parchment paper. Combine chocolate and butter in top of a double boiler; melt. Put eggs in a mixing bowl; gradually add chocolate, beating at medium speed for 10 minutes. Fold in the sugar and flour. Pour batter into springform pan. Bake at 400° for 15 minutes. (Center will not be set) Cover pan and chill thoroughly. Combine raspberries with water and sugar in a saucepan; bring to a boil, then reduce heat to simmer for 30 minutes. Strain mixture to remove seeds. Combine cornstarch and water; add to raspberries and cook over medium heat, stirring constantly, for 1 minute. Let mixture cool. To serve, spoon raspberry mixture on serving plates; top with slice of chocolate dessert; top with whipped cream and a few fresh raspberries.
OLD FASHION LEMON PIE
1 2/3 cups water
1 cup + 2 tsp. sugar
1/8 tsp. yellow cake coloring
3 tbsps. corn starch
¼ cup water
1 medium lemon
3 egg yolks
1 tbsp. butter
1 baked pie shell
Combine first three ingredients, boil for 5 minutes. Mix cornstarch and ¼ cup water, add to sugar mixture, cook until clear. Grate the yellow peel off the lemon and juice it, and strain. Mix juice with egg yolks, add to sugar mixture, cook for 1 minute. Remove from heat, add butter, let stand 10 minutes. Put in baked pie shell. Top with your favorite meringue.
CHOCOLATE CHIP COOKIES IN A JAR
1¼ cups all purpose flour
½ tsp. baking soda
½ tsp. salt
½ cup firmly packed light
brown sugar
1/3 cup sugar
1 cup chocolate chips, or chunks
½ cup chopped pecans or
walnuts
Sift the flour, baking soda and salt. Layer ingredients in a wide mouth, quart jar in the order given, packing down after each layer. Gift tag instructions: Cream together 2/3 cup softened butter with 1 egg until light and fluffy. Add 1 tsp. water and ½ tsp. vanilla. Stir in the contents of the jar; mix well. Drop by teaspoons on greased cookie sheets. Bake at 375° for 8-10 minutes, until lightly browned. Makes 3 dozen.
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Soups to warm the soul
NEW ENGLAND FISH CHOWDER
2 tbsps. margarine
¼ cup minced onion
1 lb. frozen fish, partially thawed
and cut in pieces (cod, walleye, any firm fish can be used)
1 cup water
1 pkg. frozen creamed onions
1 pkg. frozen broccoli
1 can stewed tomatoes
1 cup peeled and cubed potatoes
½ tsp. Tabasco sauce
1 cup light cream, or milk
Sauté onion in the margarine. Add remainder of ingredients. Bring to a boil, then simmer for 45 minutes to an hour; until potatoes are done. Serve with oyster crackers.
CORN CHOWDER
1 lb. pork sausage
1 cup onion, chopped
4 cups cubed potatoes
1 tsp. salt
½ tsp. marjoram
1/8 tsp. pepper
2 cups water
1 can cream style corn
1 can whole kernel corn
12 ozs. evaporated milk
Brown meat and onion; drain. Add potatoes, salt, marjoram, pepper and water; bring to a boil; reduce heat and simmer about 15 minutes until potatoes are tender. Add the cans of corn, milk and heat through.
GOLDEN GROUND PORK CAULIFLOWER SOUP
1 small head cauliflower, separated
½ cup chopped onion
1¼ cups water
2 cups milk
2 cups shredded cheddar cheese
1 lb. ground pork, cooked and drained
½ cup flour
¾ cup water
Salt and pepper to taste
Cook the cauliflower and onion in the water until tender; do not drain. Add the milk, cheese and ground pork. Add ¾ cup water to the flour to make a paste; stir until smooth. Stir paste into cauliflower mixture; simmer slowly, stirring, until cheese melts and soup is thickened.
WILD RICE & CHICKEN SOUP
4 tbsps. margarine
½ cup chopped onion
1½ cups cubed Velveeta cheese
3 cans chicken broth
1 cup wild rice
2 cans mushrooms, cut up
4 cans cream of potato soup
2/3 cup grated carrots
½ tsp. salt
1/8 tsp. pepper
2 cups Half n Half
Some cooked, chopped chicken
Soak rice over night in salt water; drain. Add fresh water to rice, bring to a boil, then simmer for 30 minutes; turn off heat and let stand 30 minutes. In soup pot, melt margarine and sauté onion. Add chicken broth and cheese; bring to a boil, and stir for 1 minute. Stir in potato soup, carrots, seasonings, mushrooms, rice, Half n Half, and chicken. Simmer for 5 minutes.
BEEF CHILI SOUP KIT (makes 8 servings)
Layer following ingredients in a 1 pint jar:
½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
1/3 cup dried minced onions
2-3 tbsps. chili powder
2 tbsps. dried cilantro or parsley
flakes
2 tsps. ground cumin
1 tsp. salt
½ tsp. dried minced garlic
Close jar securely; decorate top with cloth and ribbon. Attach a gift tag with instructions:
In a Dutch oven, brown 2 lbs. ground beef; drain. Add ingredients from the jar, plus 6 cups water; bring to a boil, reduce heat, cover and simmer for 1½ to 2 hours, until beans are tender. Add 3 cans (14½ oz.) tomato juice bring to a boil; reduce heat, cover and simmer for 15 minutes. You could substitute 2 lb. boneless beef chuck just brown half of the meat in 1 tbsp. vegetable oil; remove meat and brown other half of meat. Drain off the oil and proceed with above directions.
POTATO SOUP IN A JAR
1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsp. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsp. seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.
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SPICY MEXICAN MEATBALL SOUP MEATBALLS:
1 lb. ground beef
1 can whole kernel corn, drained
1/3 cup picante salsa
½ cup thinly sliced green
onions
2 tbsps. chopped cilantro
½-1 tsp. salt
1 tsp. cumin
1 tsp. finely chopped garlic
1 egg white
SOUP:
28 ozs. whole tomatoes, cut up
15 ozs. kidney beans, drained
1 cup beef broth
2/3 cup picante salsa
2 tbsps. chopped cilantro
1 cup chopped green bell pepper
1 tsp. cumin
1 tsp. chili powder
½ tsp. finely chopped garlic
Combine the meat with half of the corn, and remaining ingredients; mix well. Shape mixture into 1 inch balls. Place balls on cookie sheet; refrigerate until set, about 30 minutes. In a 5 qt. pot, combine remaining corn with all the soup ingredients; bring to a boil over high heat; reduce to low heat and carefully add the meatballs; simmer for 45-60 minutes, until meat is done. Garnish before serving with ¼ cup chopped cilantro, ¼ cup chopped green onions, ¼ cup sour cream.
QUICK & EASY CHICKEN NOODLE SOUP
2 cans chicken broth
1 chicken breast, skinned, boned
and diced (½ inch cubes)
1 rib celery diced
½ onion, diced
1 tsp. parsley flakes
Bring all ingredients to a boil, then simmer for 20 minutes, until chicken is done. Add 1 package of frozen noodles; simmer for about 15 minutes, until noodles are tender.
Cakes
IOWA APPLESAUCE CAKE
½ cup butter
¾ cup sugar
¾ cup packed brown sugar
1 egg
2 cups all purpose flour
2 tsps. baking powder
2 tsps. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
1½ cups applesauce
1 cup raisins
½ cup chopped walnuts
In a large bowl, beat the butter about 30 seconds. Add both sugars and egg; beat until combined. Stir together flour, baking powder, soda and spices; add alternately with applesauce. Stir in the raisins and nuts. Pour into greased 9x13" pan. Bake at 350° for 30-35 minutes. Test with toothpick for doneness. Spread frosting on when cooled:
6 ozs. cream cheese, softened
½ cup butter
2 tsps. vanilla
2 cups sifted powdered sugar
Beat cream cheese until fluffy. Add butter and vanilla; beat until light and fluffy. Gradually beat in the powdered sugar until spreadable.
BAKING A LEVEL CAKE
1. Pour batter in cake pan; lift
1 foot above counter and drop the pan, carefully.
2. Start baking the cake in a cold
oven.
3. After pouring batter in cake
pan, gently push batter towards the sides.
CARROT CAKE
(w/crushed pineapple)
2 cups flour
2 tsps. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsps. cinnamon
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped nuts
Combine the flour, baking powder, baking soda, salt and cinnamon; sift together and set aside. Mix together the remaining ingredients in order given, adding eggs one at a time. Stir dry ingredients into this mixture; beat well. Bake in a greased 9x13" pan at 350°, for 30-45 minutes, until it's firm in the middle.
Frosting:
8 ozs. cream cheese, softened
½ stick margarine
1 lb. powdered sugar
2 tsps. vanilla
Cream the cream cheese and margarine; beat in the powdered sugar and vanilla. Spread frosting on when cake is cool.
TAFFY APPLE CAKE
1 box yellow cake mix (no pudding)
5 apples, slice as for a pie
1 cup pecans, chopped
1 can sweetened condensed milk
1 stick margarine/butter
Grease a 9x13" pan. Spread 2 cups of cake mix in pan (dry.) Add the apples; cover with rest of cake mix. Sprinkle on nuts; drizzle milk over the top. Dot mixture with butter. Bake at 325° for 40-50 minutes. Serve with ice cream.
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Breads
OATMEAL BREAD FOR 1½ lb. BREAD MACHINE
1
cup water
3
tbsps. oil
3
tbsps. sugar
1½
tsps. salt
½
cup oatmeal (quick or old fashioned)
¼
cup oat bran
2½
cups bread flour
2¼
tsps. yeast
Add ingredients to bread machine in order given. Use the "normal" setting and bake on a "medium."
CRANBERRY WHEAT BREAD FOR BREAD MACHINE Makes 1½ LB.
1
1/8 cups water
1½
tbsps. Canola oil
3
tbsps. honey
1
tsp. salt
2
cups whole wheat flour
1
cup unbleached flour
½
cup dried cranberries
2
tsps. yeast
Makes 1 LB.
¾
cups water
1
tbsp. canola oil
2
tbsps. honey
¾
tsp. salt
1
1/3 cups whole wheat flour
2/3
cup unbleached flour
1
tbsp. dried cranberries
1½
tsps. yeast
Add ingredients to machine in order given. Bake on "basic wheat” on “light" setting.
WHOLE
WHEAT BREAD W/BUTTERMILK
(1½
lb. bread machine)
10½
ozs. buttermilk
2
cups whole wheat flour
1
cup bread flour
2
tbsps. brown sugar, packed
1½
tsps. salt
¼
tsp. baking soda
2
tbsps. butter/margarine
2
tsps. active dry yeast or 1½ tsps. bread machine fast rise
Set machine on whole wheat adjust color. Add liquid ingredients to the pan. Add dry ingredients, except yeast. Tap the pan to settle ingredients. Level ingredients and spread into the corners. Place butter in corners of the pan. Make a well in center of dry ingredients; add yeast. Put pan in bread maker; start.
Old Favorites
BELGIAN WAFFLES
4
eggs
2½
cups milk
¾
cup salad oil
½
tsp. vanilla
4
tsps. sugar
3½
cups flour
5
tsps. baking powder
1
tsp. salt
Mix all ingredients well. Cook on hot waffle iron.
OATMEAL PANCAKES
2
cups milk
1½
cups oatmeal
1
cup flour
2½
tsps. sugar
2½
tsps. baking powder
1
tsp. salt
2
eggs, well beaten
1/3
cup oil
Pour milk over oatmeal; let stand 5 minutes. In a bowl, sift together the flour, sugar, baking powder and salt. Add the eggs, oil and oatmeal mixture; beat well. Prepare in hot oil in skillet like regular pancakes.
SLOPPY JOES
1½-2
lbs. ground beef
2
tbsps. ketchup
3
tbsps. mustard
1
tbsp. pickle juice
1-2
tbsps. brown sugar
Dash
of salt and pepper
Brown the meat; drain off most of fat. Add the rest and let simmer for 10-15 minutes, until hot.
GROUND PORK BBQ SANDWICHES
2
lbs. ground pork
½
cup onion, chopped
1
tbsp. brown sugar
1
cup ketchup
¼
cup BBQ sauce
¼
tsp. dry mustard
1/3
tsp. celery salt
1
egg
Brown meat; drain well. Stir in the remaining ingredients. Put in crockpot, heat on low several hours, until egg is done. Serve on buns.
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OLD IRISH FAVORITES
CORNED BEEF AND CABBAGE
Unwrap a package of corned beef; wash off jelly like preservative. Put meat in an 8 quart pan. Add the package of spices included with meat. Add enough cold water to completely cover the meat. Bring water to a boil: reduce heat just below boiling. Cook for 2 hours; check for doneness with a fork. Remove meat to a plate. Put a 2 lb. head of cabbage, quartered, in the same pan of water and add: 2 peeled potatoes, 1 peeled onion and 2 peeled carrots. Place meat on top veggies; cover and return to a boil; reduce heat a bit and cook for 30 minutes. Test potatoes for doneness.
ST. PADDY CAKE
(with pistachio pudding)
1 box yellow cake mix
2 boxes instant pistachio pudding
mix
½ cup milk
½ cup oil
½ cup water
5 eggs
Mix ingredients together. Pour batter into cake pans and bake per cake package directions.
Frosting:
1 cup cream
1 cup milk
1 pkg. instant pistachio pudding
mix
3 green gumdrops
Blend the cream, milk and pudding mix; frost cooled cake. Flatten the gumdrops and cut into Shamrock shapes. Place on top of frosting.
CASSEROLES
CHICKEN SUPREME
2 cups chicken, cooked and cubed
2 cups seasoned dry stuffing cubes
1 can cream of mushroom soup
1 can French style green beans,
reserve ¼ cup juice
½ cup milk
¼ cup reserved bean juice
4 tbsp. butter
Grated cheddar cheese
Combine all ingredients, except butter and cheese. Pour in a 9x9" pan. Dot mixture with butter; sprinkle on cheese. Bake at 325° for 1 hour.
3-CHEESE CHICKEN BAKE
(White lasagne)
8 ozs. lasagne noodles; cooked,
drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups cheddar cheese, shredded
½ cup Parmesan cheese, grated
Sauce:
½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 ozs. sliced mushrooms (opt.)
½ tsp. basil
Sauté the onions and green peppers in the butter, until tender; add rest of ingredients and mix well. In a 9x13" pan, layer half of the noodles, half of the sauce, half of the cottage cheese; half of the chicken; and half of the cheddar cheese; repeat layers. Top with the Parmesan cheese. Bake at 350° for 40 minutes. Remove from oven and let set for 10 minutes.
VEGETABLE RICE BAKE
4 cups water
2 tbsps. instant chicken bouillon
granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower
In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 qt. casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake, uncovered additional 5 minutes. Garnish with parsley.
CAULIFLOWER CASSEROLE
1 head cauliflower, broken in florets
1½ cups canned tomatoes,
chopped
½ cup chopped onions
½ tsp. oregano
½ tsp. salt
1/8 tsp. pepper
¾ cup shredded cheddar cheese
¾ cup coarse cracker crumbs
Cook the cauliflower until tender (about 20 minutes.) In a greased 2 qt. casserole dish, combine tomatoes, onion and seasonings. Put cauliflower over the top. Combine cheese and crumbs; sprinkle on top. Bake at 400° for 20 minutes.
QUICK BREAKFAST BAKE
1 lb. frozen hash browns
10 eggs, beaten
1 jar real bacon bits
1 bag frozen tater rounds
2-3 cups shredded Colby cheese
Grease a 9x13" pan. Layer ingredients in order given. Bake at 400°, for 30 minutes.
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VANILLA POPCORN
3 qts. popped popcorn
1 cup sugar
½ cup butter/margarine
¼ cup light corn syrup
¼ tsp. baking soda
½ tsp. vanilla
In a saucepan, combine sugar, butter, syrup and baking soda; bring to a boil over medium heat for 2 minutes, stirring. Remove from heat and add vanilla. Pour mixture over the popcorn; toss to coat. You can also add nuts, etc. Let cool and break into pieces.
CASHEW BRITTLE
(in microwave)
1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves
Grease a 2 qt. casserole dish. Add the sugar, syrup and salt; microwave on high for 2-3 minutes; stir and cook additional 4 minutes. Stir in the remaining ingredients, except baking soda; cook for 2 minutes. Immediately add baking soda and stir until foamy. Quickly pour onto a greased cookie sheet, and spread out by tilting pan back and forth (work quickly.) Let cool, then break into pieces.
1999 OPEN LINE BULLETIN INDEX
If you would like an index of all the recipes included in the 1999 Open Line Bulletins, just send $1.00 with a self-addressed, stamped, business sized envelope to: WMT Open Line Index, P.O. Box 2147, Cedar Rapids, IA 52406. Remember, if you are ordering a separate item from the Open Line (like a subscription,) you must use separate checks for each item.
P.O.
Box 2147
Cedar
Rapids, IA 52406
319-365-0600
or 1-800-332-5401
TO
ORDER THE WMT OPEN LINE BULLETIN:
Six
issues per year published bi-monthly by the WMT
Stations,
Inc., P.O. Box 2147, Cedar Rapids, IA 52406,
Subscription
Rate: $6.00 per year
Open
Line hours! 9-10am weekdays; 10-11 am Saturdays
Gary
Edwards, Open Line Host and Editor
Doug
Wagner, Saturday Open Line Host
