PAGES 12345678
Page 1 Top of Page
Responding to countless inquiries, yes, the Rhubarb Swirl recipe is included in this edition of your bulletin. Remember that frightening, stormy Thursday afternoon when funnel clouds were forming all over the area? From that afternoon came one of the most popular desserts we've run across in some time. Everyone seems to enjoy the Rhubarb Swirl. I hope you do too.
Your editor is excited about the up coming Ancient and Holy Lands tour leaving in late October. Perhaps we'll be able to share some authentic Israeli and Egyptian dishes with you when we return in November... but for now please enjoy the very best of the Open Line for July/August.
BILLIE OAKLEY'S BEAN CASSEROLE
1 (16 ounce) green beans, drained
1 (16 ounce) can yellow beans,
drained
1 (16 ounce) can baby limas
1 (16 ounce) can pork'n beans
Combine beans in 9x13 inch pan. Fry 8 slices bacon. Sprinkle over beans. Sauté ½-1 cup onion. Sprinkle over beans.
Mix:
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
½ cup ketchup
½ cup brown sugar
3 tablespoons wine vinegar
Pour over beans, heat in oven.
ORANGE BEAN BAKE
1 (15 ounce) can baked beans
¼ cup ketchup
½ cup brown sugar
1 tablespoon onion
½ teaspoon Worcestershire
sauce
3 tablespoons orange juice concentrate
Microwave on high 7-8 minutes, covered with paper towel.
RHUBARB SWIRL
1 box (3 ounce) strawberry jello
¼ teaspoon strawberry flavoring
3 cups diced rhubarb
¾ cup sugar
1 box instant vanilla pudding
1½ cups milk
¼ teaspoon vanilla
1 (8 ounce) carton whipped topping
1 graham cracker crust, baked and
cooled
Pour sugar over rhubarb and let set 1 hour. Place in sauce pan and simmer till tender (10-15 minutes.) Stir in jello and flavoring till dissolved. Set aside to cool (till syrupy.) Prepare pudding with 1½ cups milk and ¼ teaspoon vanilla. When thick, add whipped topping. Stir pudding and rhubarb mix into pie crust and swirl. Refrigerate overnight.
RHUBARB FOOL
1¼ pound rhubarb (trimmed)
1 cup plus 1 tablespoon sugar (divided)
¼ cup orange juice
1 pint (2 cups) heavy cream
Cut rhubarb into 1 inch pieces, combine with 1 cup sugar and orange juice in medium saucepan. Bring to boil. Cover and simmer till rhubarb is tender (25 minutes). Cool completely. Refrigerate till well chilled. Place rhubarb in blender and process till blended. Beat cream and remaining sugar until mixture mounds slightly. Spoon a thin layer of rhubarb puree in the bottom of 6 parfait glasses, add 1 layer whipped cream, continue layering ending with cream. Push knife down side of glass every ¾ inch to make "feather" appearance
REDUCED SUGAR FOR RHUBARB:
Cut up rhubarb and place in saucepan. For every 4 cups rhubarb add enough boiling water to cover. Add 2 tablespoons baking soda. Stir and let sit 15-20 minutes. Drain. Rinse and drain again. Use ½ amount of sugar normally used. Cook till tender.
Page 2 Top of Page
We were told this can no longer be purchased. You might want to file away for recipes using Whip & Chill.
HOMEMADE WHIP & CHILL
1
package vanilla pudding, cooked with 2 cups water. Cook till thick. Add
1 (3 ounce) package jello
(strawberry)
and mix till jello dissolves. Chill till cool. Fold in 1 medium carton
Cool Whip.
JELLY ROLL WITH STRAWBERRIES
3
large eggs
2/3
cup sugar
1
cup sifted flour
1
teaspoon baking powder
Beat eggs and sugar till fluffy. Mix flour and baking powder. Fold into egg mix. Spread in a jelly roll pan lined with buttered foil. 450° 5 minutes. Turn on to wax paper and sprinkle with sugar. Remove foil. Recover with pan and let cool.
Filling:
1
pint strawberries
¾
cup whipping cream
Slice and sweeten berries. Beat cream till almost stiff. Fold in berries. Do NOT use juice. Spread over cake. Roll up from short side. (Lift paper as you roll)
FROZEN STRAWBERRY DESSERT
1
3-4 quart bowl
3
unbeaten egg whites
2/3
cup sugar
1½
cups mashed, slightly sweetened fresh strawberries
1
teaspoon vanilla flavoring
¼
teaspoon almond flavoring
1
tablespoon lemon juice
Beat on high 5-10 minutes till thick and fluffy. Fold in 8 ounce container Cool Whip (thawed). Pour in 9x13 inch pan with crust or in Dixie cups, to eat with spoon.
GOOSEBERRY PIE
Pastries
for a 2 crust pie
3
cups gooseberries
1½
cups sugar, divided
½
cup water
2
tablespoons flour
¼
teaspoon salt
½
teaspoon cloves, optional
1
teaspoon cinnamon, optional
1/8
teaspoon nutmeg, optional
Combine berries with 1 cup sugar and water. Cook till tender. Sift remaining sugar, with flour, salt and spice. Stir into cooked mixture. Place in pie shell. Cover with top crust. Bake 450° 10 minutes. 350° 25 minutes.
STRAWBERRY MINT PIE
1
tablespoon unflavored gelatin
dash
salt
1
cup sugar
1¾
cups water
½
teaspoon mint flavoring
few
drops of red food coloring
3
cups sliced strawberries, drained
1
baked 9 inch pie crust
Combine: gelatin, salt, sugar, and add water. Cook and stir till gelatin is dissolved. Cool. Add mint flavoring and red food coloring. Chill till partially set. Fold in berries. Pour into pie crust and chill till firm. Top with whipped cream
DIP FOR STRAWBERRIES
8
ounces cream cheese, soft
7
ounce jar marshmallow cream
¼
teaspoon ginger
Mix well.
A fast and easy summer treat..
STRAWBERRY ICE CREAM
2
bottles strawberry pop (16 ounce size)
1
can Eagle Brand milk (chilled)
1
(13 ounce) carton Cool Whip
1
large box fresh strawberries, mashed
Mix and freeze.
HOMEMADE
ICE CREAM
(Strawberry
or Peach)
4
eggs
2½
cups sugar
1
pint half 'n half
1
can evaporated milk
1
teaspoon vanilla
¼
teaspoon salt
1
quart berries, mashed (peaches can be substituted)
Beat eggs 10 minutes till thick. Add remaining ingredients. Use enough milk to fill a one gallon freezer can (leave 3 inches of space at the top.)
CAN CAN ICE CREAM
1
cup cream
1
cup milk
1
egg
½
cup sugar
Flavoring
Use two different size coffee cans. Combine ingredients in first coffee can. Place inside other can. Pack rock salt and ice around other can. Roll back and forth on floor 15 minutes.
Page 3 Top of Page
We want to thank Nina Swan from National Oats for passing on these recipes. She brought us samples and all was very delicious!
VERY CHERRY PIZZA
½ cup 3 Minute Brand Oats
or
2 packets Harvest Instant Oatmeal*
1 package (1 layer size) white
cake mix
3 tablespoons butter or margarine,
softened
1 egg, beaten
1 package (3 ounces) cream cheese,
softened
1 can (21 ounces) cherry pie filling
2 tablespoons 3-Minute Brand Oats
1 tablespoon brown sugar
1 tablespoon chopped nuts
If using Harvest Instant oatmeal, reserve about 2 tablespoons oats from 1 packet. Combine ½ cup oats, cake mix, and butter; mix till crumbly. Reserve ¼ cup crumbs for topping. Add about half of the egg to crumbs; press into a 12 inch pizza pan to form crust. Add remaining egg to cream cheese; beat till smooth. Spread on crust. Spoon pie filling atop. To reserved crumbs, add 2 tablespoons oats, brown sugar, and nuts. Sprinkle over all. Bake in a 350°F. oven about, 35 minutes, or till golden. Make 1 12 inch pizza.
*Regular, Maple and Brown Sugar, or Cinnamon and Spice Instant Oatmeal can be used.
CHEESY FRUIT PIZZA
1 cup 3-Minute Brand Oats or
3 packets Regular Flavor Harvest
Instant Oatmeal
¾ cup all purpose flour
½ cup shredded Cheddar cheese
6 tablespoons butter or margarine,
melted
1 package (3 ounces) cream cheese,
softened
1 cup whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
Assorted fresh or canned fruits,
well drained (We like peach slices, strawberries, and kiwi fruit.)
Shredded Cheddar cheese, optional
Stir together oats, flour, ½ cup cheese, and butter. Press onto a greased pizza pan. Bake in a 400° F. oven for 8 to 10 minutes. Cool. Beat cream cheese till smooth; blend in whipping cream, powdered sugar, and vanilla. Beat till thickened. Spread cream cheese mixture onto crust. Arrange fruit pieces in attractive pattern on pizza. Sprinkle with additional cheddar cheese, if desired. Refrigerate till serving time. Makes 1-12 inch pizza.
HOT CURRIED FRUIT
1 (29 ounce) can pear halves
1 (29 ounce) can peach halves
1 (16 ounce) can pineapple chunks
1 (16 ounce) can apricots small jar maraschino cherries
Drain fruit and place in baking dish. Heat 1/3 cup butter. Mix in ¾ cup brown sugar and 2 teaspoons curry (to taste). Pour over fruit. Bake 350° 1 hour.
FRUIT COCKTAIL PIE
30 large marshmallows
1 large can fruit cocktail
½ cup fruit cocktail juice
½ pint whipping cream (whipped)
1 9 inch graham cracker crust
Dissolve marshmallows in ½ cup fruit cocktail juice in top of double boiler. Cool. Fold in fruit cocktail and whipped cream. Pour into crust and refrigerate.
PURPLE LADY
2 boxes black raspberry Jello
1 cup hot water
1 can crushed pineapple with juice
1 can blueberries with juice
1 envelope Dream Whip, whipped
3 ounces cream cheese
Dissolve Jello in hot water. Add cream cheese with juices. Allow to partially set. Fold in Dream Whip. Pour into 9 x 13 inch pan. Chill.
PINEAPPLE PECAN BARS
½ cup margarine
¼ cup sugar
1 cup sifted flour
1/3 cup sifted flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup firmly packed brown sugar
½ teaspoon vanilla
½ cup chopped pecans
1 (13½ ounces) can crushed
pineapple, drained
Crust:
Cream first 2 ingredients. Add 1 cup flour. Mix till smooth. Pat in greased 9 inch square pan. 350° 25 minutes.
Mix:
1/3 cup flour, baking powder, salt, and beat eggs slightly. Beat in sugar till thick. Combine with dry ingredients. Add vanilla, pecans and pineapple. Spread on cooled crust. 350° 30 minutes.
Page 4 Top of Page
Sharon's family enjoyed this recipe over the 4th of July. Very good, but you must be a peanut butter lover!
PEANUT BUTTER FUDGE CAKE
1 cup margarine or butter
¼ cup cocoa
1 cup water
½ cup buttermilk
2 eggs
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
Mix well. Pour in prepared 9 x 13 inch pan. Bake 350° 25-35 minutes. Spread cake with 1½ cups creamy peanut butter and 1½ teaspoons vegetable oil. Mix well. Spread over cake.
Frosting:
½ cup margarine or butter
1 package powdered sugar
¼ cup cocoa
6 tablespoons buttermilk
1 teaspoon vanilla
Heat and mix well till bubbly. Add powdered sugar. Beat well. Add vanilla. Frost cake.
DARK CHOCOLATE CAKE
(with NO sugar or honey)
2 ounces unsweetened chocolate
½ cup shortening
6 ounces frozen unsweetened apple
juice (thawed)
2 eggs
1 cup flour
¾ cup whole wheat flour
½ teaspoon baking soda
1½ teaspoons baking powder
¾ cup milk
1 teaspoon vanilla extract
Melt chocolate. Combine with shortening, juice, eggs, and add dry ingredients alternately with the milk. Add vanilla and bake 350° 25-30 minutes.
CHOCOLATE RAISIN CAKE
(or cherries)
1 box chocolate cake mix
1 can cherry or raisin pie filling
3 farm fresh eggs
1½ teaspoons cinnamon
Mix cake mix and cinnamon dry, add eggs. Batter will be thick. Add pie filling. Place in greased and floured bundt pan, 350° 30-35 minutes (may need to bake 40-45 minutes). Cool 15 minutes. Turn out and finish cooling. Frost with 1 chocolate, cherry, or your own.
For past subscribers this will be a repeat, but a most requested recipe, so thought we would include it in the bulletin for a second time.
MISSISSIPPI MUD BARS
2 sticks oleo (melted)
4 eggs, beaten
1½ cups coconut
1 teaspoon vanilla
2 cups sugar
1½ cups flour
2 tablespoons cocoa
1½ cups nuts
Mix ingredients well. Pour in ungreased 9x13 inch pan. Bake 35-40 minutes (no temperature given). While bars are hot, cover with marshmallow cream. Let set till Cool. Frost.
FROSTING FOR MUD BARS
1 pound powdered sugar
½ cup evaporated milk
1 teaspoon vanilla
1/3 cup cocoa
1 stick margarine
Melt margarine and mix in remaining ingredients.
OVERNIGHT REFRIGERATOR COFFEE CAKE
2/3 cup oleo
1 cup sugar
½ cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 cup buttermilk
Cream oleo and sugar. Add eggs. Sift dry ingredients together. Add 1 cup buttermilk.
Topping.
½ cup brown sugar
½ cup nuts
1 teaspoon cinnamon
½ teaspoon nutmeg
Pour batter into greased 9x13 inch pan. Top with topping. Cover and refrigerate overnight. 350° 45 minutes.
Page 5 Top of Page
An unusual recipe and a popular one with Open Line listeners.
OATMEAL SKILLET COOKIES
½ cup (1 stick) butter
2 cups sugar
½ cup cocoa
½ cup milk
3 cups quick oats
2 tablespoons peanut butter
1 teaspoon vanilla
1 cup salted peanuts
Melt butter in large skillet. Add sugar, cocoa, milk; stir till sugar is dissolved. Bring to boil over medium heat. Remove from heat, stir in remaining ingredients. Mix well. Cool slightly. Beat till stiff, drop by tablespoons on aluminum fail. Cool completely.
CZECH SUGAR COOKIES
1 cup margarine
1 cup shortening
1 cup powdered sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon cream of tartar
4 cups flour
Cream shortening and sugar. Add eggs and vanilla. Stir in remaining ingredients. Roll dough into balls (walnut size). Roll in powdered sugar. Do not Flatten. Place on greased cookie sheet. 375° 10-12 minutes.
ARROZ POLLO
(A Spanish treat)
3½ cups rice
1 small chicken, cut up
(it's best to use white meat)
1 (8 ounce) can tomato sauce
Saffron (a Spanish colored spice)
1 can green peas
1 tablespoon garlic
1 tablespoon oregano
2 tablespoons salt
Season chicken with spices and simmer on low till partially done. Add 6-6½ cups water. Bring to boil. Add rice and peas. Boil till water is gone. Cover and heat 15-25 minutes. Garnish with avocado slices.
NO BAKE BUTTERSCOTCH BARS
1 cup sugar
2 beaten eggs
¾ cup margarine
2 cups graham cracker crumbs
2 cups mini marshmallows
1 cup coconut
½ cup nuts (pecans)
½ cup peanut butter
1 (6 ounce) package butterscotch
chips
Cook sugar, eggs, and margarine over low heat, stirring constantly (5 minutes). Cool and add crumbs, marshmallows, coconut, and nuts. Put mixture in lightly greased 9x13 inch pan. Melt peanut butter and butterscotch chips. Spread over top for frosting. Refrigerate.
WHOLE WHEAT BLENDER PANCAKES
1 cup milk
¾ cup whole, uncooked wheat
Blend milk and wheat on high for 4 minutes. Add 3 eggs, 1 tablespoon sugar, ¼ teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ cup oil, or melted butter. Put in blender with wheat and milk. Blend together. Cook as for pancakes.
APPLE BLINTZ
1 stack pancakes (8-10 inches in diameter)
Place wax paper between pancakes. Prepare your favorite apple pie filling (slightly warmed). Spoon row of pie filling across pancake. Roll up pancake. Place in roasting pan. Brush top with butter or margarine. Top with shredded cheddar cheese. Roast till cheese melts. Serve with skinless sausages.
QUICK FRUIT SALAD
1 small box Americana Tapioca Pudding
(regular)
1 small box vanilla pudding (regular)
1 (16 ounce) can pineapple chunks,
drained
1 (16 ounce) can peaches, drained
1 (16 ounce) can mandarin oranges,
drained
2 bananas
Drain fruit and add water to make 3 cups. Mix with pudding mixes. Put in microwave. Cook 8 minutes on full power, stirring twice. Let cool. Add fruit and refrigerate.
Page 6 Top of Page
POTATO HAM PIE
3 tablespoons salad oil
½ cup chopped onion
3 cups frozen hash browns
½ teaspoon salt
3 eggs, slightly beaten
¾ cup milk
3 tablespoons canned green chili
peppers
1 (6½ ounce) can chunked
ham
1 cup grated cheddar cheese
Preheat oven to 400°. Heat oil in skillet. Add onions. Sauté till soft (3-5 minutes.) Add hash browns, salt, and cook over medium heat till potatoes begin to brown. Turn occasionally. Place potatoes in 10 inch pie plate along bottom and sides (like crust). Bake 20 minutes. In medium sized bowl, combine milk, eggs, and chili peppers. Place ham and cheese on potatoes. Top with egg mix. Bake 375° 30 minutes or till done.
5 BEAN CASSEROLE
½ pound bacon, cut up in
small pieces
4 small onions, cut up in small
pieces
½ cup brown sugar
Drain: 1 can kidney beans, 1 can
waxed beans, 1 can green beans, and 1 can butter beans 1 can pork 'n
beans
Cut-up bacon. Sauté in skillet. Add onions and brown. While cooking bacon, combine all ingredients in casserole. Bake 350° 1 hour.
TIP: To deactivate beans, use 1 teaspoon unseasoned meat tenderizer per pound of beans.
TURKEY LOAF IN CROCKPOT
2 pounds ground turkey
1½ cups soft bread crumbs
2 eggs, slightly beaten
1 small onion, minced
1 teaspoon salt
1 teaspoon dry mustard
¼ cup ketchup
¼ cup evaporated milk
Mix well. Place in crockpot. Cover, cook on low 5-6 hours.
CORNISH HENS
2 hens
1 cup instant rice plus 1 cup milk
1 cup regular rice plus 2 cups
milk
4 ounce can mushrooms
10¾ ounce can mushroom soup
1 package, dry onion soup mix
bread stuffing
Bake 1½ hours at 350°.
POTATO SUPREME
2 pound bag frozen, diced hash browns
1 medium onion, diced fine
¼ cup margarine
4 ounces grated sharp cheddar cheese
1 cup sour cream
1 can cream of mushroom soup
Thaw potatoes. Toss with onion and melted margarine. Blend cheese, sour cream, and soup together. Add a dash of salt and pepper. Place in Lightly greased rectangular casserole. Cover with 2 cups corn flakes (crushed) tossed with ¼ cup melted margarine. Bake at 350°. Cover with foil the first 25 minutes. Remove foil and bake 20-25 minutes more.
HAM BALLS
2½ pounds ground cured ham
2 pounds ground lean pork
1 pound ground hamburger
Mix well. Add 3 eggs, 2 cups milk or 1 cup milk plus 1 cup cream, 3 cups crushed graham crackers. Mix well. Shape into balls.
Sauce:
2 cans tomato soup
¾ cup vinegar
1 pound brown sugar
2 teaspoons dry mustard
Mix and pour sauce over balls Place in long pan. 350° 60 minutes. Baste occasionally. (48 balls)
SAUCE FOR HAM BALLS
1 can tomato soup
1 cup brown sugar
1 teaspoon dry mustard
½ cup vinegar
Combine and baste.
VEGETABLE PIZZA
2 cans Crescent rolls
Spread over cookie sheet (butt up together for crust. Bake till golden brown per package directions. Let cool.
2 (8 ounce) packages softened cream
cheese
2/3 cup mayonnaise
Mix well. Spread over cooled crust. Top with onion powder, dill weed, and parsley. Top with vegetables.
Page 7 Top of Page
SODA CRACKER SALAD
(Mock Potato Salad)
¼ pound soda crackers, broken
1 cup mayonnaise (stir in 1 tablespoon
sugar)
½ cup chopped green peppers
½ cup chopped onion
½ cup chopped celery
½ cup chopped sweet pickles
or relish
3 hard cooked eggs, chopped
Mix well. Store covered overnight.
CAULIFLOWER PEA SALAD
1 medium head cauliflower, cut into
florets
1 box frozen peas, thawed
½ cup chopped onion
1 cup shredded Cheddar cheese
Ranch Dressing (l ½-2 cups)
Mix well.
SAUERKRAUT SALAD
1 large can or 1 quart sauerkraut,
drained
2 cans bean sprouts, drained
2 cups chopped onions
2 cups chopped celery
½ cup chopped green pepper
Combine and mix well.
Boil together:
¾ cup vinegar and 1½ cups sugar
Boil till syrupy, cool. Mix with vegetables.
JENNY'S BLEU CHEESE DRESSING
1 quart mayonnaise
2 teaspoons garlic salt
2 teaspoons onion salt
2 tablespoons lemon juice
8 ounces Bleu Cheese or Roquefort
(crumbled)
1 quart buttermilk
Blend well and refrigerate.
BLENDER FRENCH DRESSING
1 cup sugar
1 cup oil
1 cup vinegar or 1 cup juice from
sweet pickles
1 chopped onion
1 teaspoon garlic salt
1 carrot
1 small green pepper
1 cup ketchup
Blend in blender.
RED, WHITE AND BLUEBERRY SALAD
1st layer:
1 package raspberry jello
2 cups hot water
Dissolve and pour in 8x12 inch pan.
2nd layer:
Heat 1 cup milk and 1 cup sugar.
Add 1 envelope unflavored gelatin to ½ cup cold water. Add to hot
milk. Beat 8 ounces of softened cream cheese plus 1 teaspoon vanilla. Beat
till smooth. Add to milk/gelatin mix.
3rd layer:
Add 1 cup hot water to 1 package
raspberry jello and 1 can blueberries with juice. Pour over 2nd layer.
OVERNIGHT SALAD
1 cup (4 ounce) tiny shell macaroni
2 cups shredded lettuce
2 hard cooked eggs, sliced
1 cup fully cooked ham, Julienne
strips
1 cup frozen peas, thawed
½ cup shredded Swiss cheese
½ cup mayonnaise or salad
dressing
¼ cup dairy sour cream
1 tablespoon chopped green onion
1 teaspoon prepared mustard
1 dash hot pepper sauce
snipped parsley
Cook macaroni in boiling, salted water per package directions. Drain, rinse, drain, and cool. Place lettuce in bottom of 2 quart casserole or soufflé dish. Sprinkle with salt and pepper. Top with macaroni, sprinkle egg slices with salt. Layer a top macaroni. Layer ham strips, peas, and cheese over eggs. Combine salad dressing, sour cream, green onions, mustard, and hot pepper sauce. Spread over top of salad, sealing to edge of dish. Cover and refrigerate 24 hours or overnight. Top with paprika and snipped parsley. Toss before serving.
ORANGE-ALMOND SALAD
Dressing:
½ cup peanut oil
3 tablespoons wine vinegar
1 tablespoon lemon juice
2 tablespoons sugar
½ teaspoon each: salt, dry
mustard, grated onion
Shake and refrigerate 1 hour.
Salad:
1 (11 ounce) can mandarin oranges,
drained
Romaine or leaf lettuce, torn
Garnish with sliced red onion, top with Smoke House almonds, add diced ham (optional).
Page 8 Top of Page
It was suggested we have a microwave section. We will try and include recipes called in, and those from Judy Jardine.
MICROWAVE RICE PUDDING
1 (3 ounce) package regular vanilla
pudding
2½ cups milk
½ cup raisins
½ cup quick cooking rice
Combine ingredients in 4 cup glass measure. Cook 6 minutes on high or till boiling. Stir every few minutes. Pour into cereal bowls. Serve warm or cool.
Judy Jardine from Kirkwood Community College can be heard on Open Line the first Tuesday of every month with microwave recipes.
RAISIN ENGLISH MUFFINS
2 tablespoons sugar
1½ teaspoons salt
2 packages yeast
5½-6½ cups flour
2 cups water
3 tablespoons margarine
1½ cups raisins
Mix sugar, salt, yeast, 2 cups flour. Heat water, and margarine ½-1 minute until water is hot (120°-130° F). Beat until smooth. Stir in remaining flour. Roll out about ½ inch thick, cut 3 inches round. Makes 18-24 muffins. Preheat Browner 4-5 minutes. Microwave 6 muffins 2-3 minutes, turn over and microwave on high 1½-2½ minutes. Repeat, heat Browner 3 minutes.
GREEK STYLE MACARONI & CHEESE
2 cups cooked macaroni
1 cup stewed tomatoes (cut-up)
2 tablespoons snipped parsley
1 tablespoon all purpose flour
½ cup finely chopped onion
½ teaspoon cinnamon
1 teaspoon garlic powder
2 tablespoons butter or margarine
1 tablespoon all purpose flour
2 cups milk
1½ cups shredded cheddar
cheese
3 beaten eggs
In a 2 quart bowl, combine macaroni, tomatoes, parsley, 1 tablespoon flour, and cinnamon. Microwave on high 3 minutes or till thick. Stir once and pour into dish. Cook onion and butter on high 3 minutes or till tender. Add garlic powder with remaining flour and stir in milk. Cook on high 4 minutes or till bubbly. Stir after each minute. Stir in cheese till melted. Stir hot sauce into beaten eggs slowly. Pour over macaroni and microwave on 50% power 15-20 minutes or till done (turn ¼ turn 3 times.) Let stand 5 minutes.
SALTLESS SEASONING
½ teaspoon garlic powder
½ teaspoon powdered thyme
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon ground celery
seed
½ teaspoon white pepper
½ teaspoon dry mustard
Store in closed container.
The post office does not forward 3rd class mail. If you move, you must tell us your new address, Otherwise, the bulletin will not reach you. Remember, we must have your old address and zip code, as well as the new. Please allow, at least 30 days for the change to be made.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc. P.0. 2147,
Cedar Rapids, Iowa 52406
Subscription Rate $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
WMT RADIO
P.O. 2147
CEDAR RAPIDS, IOWA 52401
393-5050 1-800-332-5401