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The "Dog Days" of summer are almost over. In a few weeks the kids will be back in school. The vacation season for most folks is winding down. For your Open Line correspondent, however, mid August brings the king waited trip to Alaska. Your ambassador of culinary adventures promises to make sure everything is fasted. We'll report back on the quality of the food in our Northernmost state, as well as the meals on the Sun Princess.. the Love Boat. Jeannette and I would like to have you all come along with us, but since that can't happen, we'll try to return with as much flavor of the trip as possible,
Lots of good food ideas in the bulletin this time. Try some.. and enjoy!
ONE CUP OF EVERYTHING COOKIES
1
cup white sugar
1
cup brown sugar
1
cup margarine (2 sticks)
1
cup vegetable oil
1
egg
3½
cups flour
1
teaspoon soda
1
teaspoon cream of tartar
1
teaspoon vanilla
1
cup oatmeal
1
cup Rice Crispies
1
cup coconut
1
cup nutmeats
Cream first four ingredients. Add remaining ingredients. Roll dough in balls. Flatten with fork. Bake at 350° for 10 minutes.
CHARLES CITY CHOCOLATE PIE
2
small packages instant chocolate pudding
1
small package instant vanilla pudding
1
cup milk
1
quart vanilla ice cream, softened
Mix ingredients until thoroughly blended. Pour into pie shell. Chill until firm. Top with Cool Whip and chocolate chips. Freeze.
BANANA CHIP BARS
¾
cup oleo
2/3
cup sugar
2/3
cup brown sugar, packed
1
egg
1
teaspoon vanilla
2
ripe bananas, mashed
2
cups flour
2
teaspoons baking powder
¼
teaspoon salt
1
(6 ounce) package chocolate chips
Cream together first three ingredients. Add egg and vanilla. Mix well with creamed mixture. Add bananas. Stir well. Add flour, baking powder and salt. Mix well. Add chocolate chips. Spread on greased jelly roll pan (11 x 15 inch). Bake at 350° for 25 minutes.
PEACHY GINGER BAR
21
ounce can peach pie filling
1
package yellow cake mix (regular size)
½
teaspoon ginger
2
tablespoons molasses
2
eggs, slightly beaten
Frosting:
1¾
cups powdered sugar
1/3
cup reserved peach pie filling
1/3
cup butter, softened
Preheat oven to 350°. Grease a 10 x 15 inch jelly roll pan. Coarsely chop fruit pie filling (reserve 1/3 cup.) Stir in remaining ingredients to remaining pie filling until well blended. Spread in prepared pan. Bake at 350° for 25-30 minutes or until tests done. COOL. Beat all frosting ingredients until smooth; spread over bars.
ICE CREAM CONE CUPCAKES
1
box cake mix (one that does not require oil)
24-30
ice cream cups
Prepare cake mix according to instructions. Fill flat bottomed cones ¾ full. Place on 9 x 13 inch pan. Gently place in oven. Bake at 350° for 15-20 minutes. Test with toothpick.
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EASY UPSIDE DOWN PIZZA
1 pound ground beef
1 medium onion, chopped
¼ cup green pepper, chopped
8 ounces shredded Mozzarella
2 tablespoons flour
15 ounce can pizza or tomato sauce
2 eggs
1 teaspoon oil
½ teaspoon salt, optional
1 cup milk
1 cup flour
¼ cup Parmesan cheese
Brown meat with onion and green pepper. Drain. Place in ungreased 9 x 13 inch pan. Sprinkle with Mozzarella on top. Sprinkle with 2 tablespoons flour. Spread pizza sauce on top. Beat eggs, oil, salt, milk and flour together. Pour over mixture in pan. Top with Parmesan cheese. Bake at 350° for 25-30 minutes.
VEGETABLE PIZZA
2 packages crescent rolls
½ teaspoon garlic salt
2 (8 ounce) packages cream cheese
1 cup sour cream
1 cup chopped celery
1 tablespoon onion flakes
1 cup grated carrots
2 cups grated cheese
1 teaspoon dill weed
1 cup chopped green pepper
Heat oven to 375°. Use jelly roll or pizza pan. Press rolls on pan for crust. Bake 8-10 minutes, prick with fork. Mix cream cheese, sour cream, onion flakes, dill weed, garlic salt and 1 teaspoon parsley. Beat until smooth and creamy. Spread over crust. Top with remaining ingredients. Top with cheese.
PIZZA CUPS
¾ pound ground beef
½ cup pizza sauce
½ teaspoon instant minced
onion
1 tube refrigerated biscuits
½ cup shredded cheese
Brown meat and crumble. Drain. Add sauce and onion. Line greased muffin tins with biscuits. Spoon in meat mixture. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until golden brown.
"JUST FOR FUN" MISSISSIPPI RIVER CARP
1 clean soft 12 inch Pine board
salt and pepper
1 bay leaf
¼ cup butter
1 huge carp
onion, chopped to taste
parsley
thyme
Butter board all over. Clean carp. Place on board. Add seasonings. Bake at 350° for 60 minutes. When brown remove from oven. Carefully remove carp from board. Eat board.
STUFFED SALMON
3 or 4 pound fresh whole salmon
1 pound bulk sausage
2 medium onions, chopped
1 medium green pepper, seeded and
diced
2 cups small bread cubes
2 eggs, slightly beaten
1 teaspoon poultry seasoning
1 teaspoon paprika
1 cup dry white wine
parsley
lemon rounds
Sauté sausage until partially browned. Add onions and green pepper. Cook vegetables until they are tender. Drain well. Mix remaining ingredients, except wine. Stuff fish. Tie with string. Pour wine in baking dish. Bake at 350° for 30-40 minutes or until white and flaky.
STUFFED MUSHROOMS WITH CRAB MEAT
12 large mushroom
1 (8 ounce) can crabmeat
juice of ½ lemon
½ cup white bread crumbs
1 tablespoon chopped green onion
1 tablespoon coarsely chopped walnuts
Clean mushrooms. Remove stems. Lightly sauté stems and onions in 1 tablespoon of butter. Add walnuts and coarsely chopped crabmeat. Sprinkle with lemon juice. Add enough bread crumbs to hold mixture together. Fill caps with mixture. Bake at 425° until bubbly. Serve hot.
BEST OF THE OPEN LINE
P.O. Box 2147
Cedar Rapids, Iowa 52406
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"Compliments of the Jones County Pork Producers."
CALIFORNIA HAM SALAD
1-1¼
pounds cooked smoked ham, cut in julienne strips
1
tablespoon sugar
1
teaspoon cornstarch
1
egg yolk, beaten
¼
cup orange juice
1
tablespoon lemon juice
1
teaspoon orange rind
¼
cup dairy sour cream
½
honeydew melon, cut in chunks
4
plums, quartered
4
nectarines, quartered
1
cup seedless green grapes
2
oranges, pared and sectioned
1
banana, peeled and sliced
¼
cup slivered toasted almonds
Combine sugar and cornstarch in a double boiler or heavy saucepan. Stir in egg yolk, orange juice, lemon juice and orange rind. Cook over low heat, stirring constantly until thickened. Cook very slowly 2 minutes longer. Cool, fold in sour cream and chill. Combine ham strips, honeydew melon, plum, nectarines and grapes. Stir in chilled orange dressing. Chill until ready to serve. Fold in orange, banana and almonds. 8 servings.
FANTASTIC SALAD
1
(8 ounce) package Routini macaroni (Gooches brand)
1
red medium onion, chopped
1
medium cucumber, chopped
1
medium green pepper, chopped
1
small jar pimento
Dressing
½
cup salad oil
½
cup white vinegar
½
cup sugar
2
tablespoons parsley flakes
1
tablespoon dry mustard
1½
teaspoons salt
1½
teaspoons Accent
1½
teaspoons pepper
1½
teaspoons garlic
Combine ingredients. Pour over vegetables. Let set overnight.
SEAFOAM SALAD
1
can crushed pineapple, drained
1
small carton cottage cheese
1
small carton Cool Whip
1
package lime jello, use dry
1
cup pecan bits
Mix all ingredients except jello. Add dry jello; fold until seafoam green. Refrigerate.
SUMMER SALAD
Layer in bowl.
2
bunches broccoli, cut in pieces
1
small head cauliflower, cut in pieces
½
medium onion, diced fine
1
green pepper, diced
1
cup grated Colby cheese
Dressing:
1
cup mayonnaise
1
cup sour cream
½
cup sugar
Mix well. Pour over vegetables. Do not stir. Let set overnight. Stir just before serving.
PICKLED CAULIFLOWER
1
quart vinegar
2
tablespoons mustard seed
1
cup sugar
8
whole cloves
4
sticks cinnamon
2
heads cauliflower
Simmer all ingredients except cauliflower for 15 minutes. Wash cauliflower. Cut off leaves. Break into uniform flowers. Bring kettle of water to boil. Place flowers in wire basket, boil for 2 minutes. Remove and pack into jars. Leave ½ inch on top. Pour hot syrup over cauliflower. Strain out spices. Process 5 minutes in hot water bath.
RHUBARB JAM WITH APRICOTS
6
cups rhubarb, cut up
4
cups sugar
1
can apricot pie filling
1
(3 ounce) package apricot jello
grated
rind of 1 orange
Mix first two ingredients. Let stand overnight. Next morning boil 10 minutes. Add pie filling and orange rind. Bring to boil. Add jello. Stir until dissolved. Pour into glasses. Seal. Freeze.
AMARETTO
2
cups sugar
2
cups water
2
cups vodka
2
cups brandy
3-4
teaspoons almond extract
Combine sugar and water in saucepan. Bring to boil. Reduce heat. Simmer uncovered for 10 minutes. Stir occasionally. Remove from heat. Stir in remaining ingredients. Pour into container. Seal.
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MICROWAVE TACO CASSEROLE
1
pound hamburger
1
medium onion, diced
1
can kidney beans, drained
½
package taco seasoning mix
1
can olives
1
package frozen corn or 1 can, drained
1
cup crushed Doritos
1
(8 ounce) can tomato sauce
Brown first two ingredients in microwave on high for 5 minutes. Add remaining ingredients. Heat through. Cover with grated cheese.
EGG ASPARAGUS CASSEROLE
2
tablespoons butter
3
tablespoons flour
½
teaspoon prepared brown mustard
1
can mushroom soup (not cream of mushroom)
1
can green asparagus
4
hard cooked eggs
½
cup rice flakes or bread crumbs (crushed before measuring)
¼
cup grated American cheese
Combine first two ingredients in saucepan. Combine next two ingredients. Add to first mixture, cook, stirring until thick using asparagus liquid. In greased casserole, layer asparagus, sliced hard cooked eggs and sauce. Combine crumbs and cheese. Top casserole. Bake at 350° for 30 minutes.
TACO CASSEROLE
1½
pounds ground beef
1
large clove garlic or 1/8 teaspoon garlic powder
1
(8 ounce) can tomato sauce
1
(16 ounce) can kidney beans
1
teaspoon chili powder
1
teaspoon oregano
1
medium onion, chopped
1
medium bag corn chips
shredded
lettuce
onion
rings
grated
cheese
Brown and drain beef. Add next six ingredients. Simmer until hot. Layer corn chips and meat mixture. Start with chips and end with meat in casserole. Bake at 350° for 20 minutes or until hot. Garnish with lettuce, onion rings and grated cheese.
CHINESE
PILLOWS
(Blueberry
wontons)
48
wanton skins
¾
cup plum sauce
¾
cup lemon sauce
1
egg, beaten
oil
for deep frying
1
cup powdered sugar
Drop 1 teaspoon lemon or plum sauce in middle of wanton. Moisten edges with beaten egg. Place another skin on top. Press edges to seal. Deep fry in ad over medium high heat until golden. Drain on paper towels. Sift powdered sugar over sides. Cool.
BIG "D" CRISPS
1
package flour tortillas
oil
for deep frying
cinnamon
and sugar taste
honey,
optional
Cut tortillas into tortillas. Deep fry until light brown (10 seconds). Drain. Sprinkle with sugar mixture. Drizzle honey on top.
ZUCCHINI CASSEROLE
1
cup butter or margarine
12
ounce herb mix
3
cups sliced, diced, cooked, and drained zucchini
1
can cream of mushroom or chicken soup, undiluted
1
large onion, grated
3
large carrots, grated or shredded
¼
teaspoon black pepper
Melt butter. Toss with seasoned dressing mix. Mix half of dressing mix with remaining ingredients. Place in greased 9 x 13 inch dish. Add remaining dressing on top. Bake at 350° for 45-50 minutes.
FRESH CHERRY COBBLER
3
cups fresh fruit
2/3
cup sugar (for cherries use 1 cup sugar)
1
tablespoon corn starch
1
cup water
1
cup flour
1
tablespoon sugar
1½
teaspoons baking powder
½
teaspoon salt
3
tablespoons shortening
½
cup milk
Combine first four ingredients. Bring to boil. Boil for one minute stirring. Pour into a 1½ quart baking dish. Dot with butter. Sprinkle with cinnamon. Sift together flour, sugar, baking powder and salt. Cut in shortening. Stir in milk. Drop onto hot fruit mixture by teaspoonfuls. Bake at 400° for 25-30 minutes. Serve warm.
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BEST
EVER ORANGE CAKE
(serves
12)
6
egg whites
1¾
cups sifted all purpose flour with ½ teaspoon salt added
1½
cups granulated sugar
6
egg yolks
6
tablespoons fresh orange juice
1
tablespoon freshly grated orange peel
powdered
sugar to dust cake
Let whites warm to room temperature. Beat until foamy on medium speed. Gradually beat in ½ cup sugar, beating well after each addition. Continue beating until stiff peaks form. Preheat oven to 350°. Beat egg yolks at high speed until very thick and lemon colored (3 minutes). Do not over beat. Gradually beat in remaining 1 cup granulated sugar. Beat until mixture is smooth. Blend flour/salt mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour. Add orange peel. Fold egg yolk mixture into whites gently. Pour batter into a UNGREASED 10 x 4½ inch tube pan (do not use pan with removeable bottom) or a 9¾ to 10 x 4½ inch Kugelhopf pan. Bake at 350° for 50-55 minutes in kugelhopf pan or 35-40 minutes in tube pan or until cake tests done. If pan has non stick finish, cool on wire rack. If pan has regular finish, let cool by inverting over a kettle. Place cake on serving plate. Sift powdered sugar over cake.
YELLOW CAKE
1
yellow cake mix prepared per package directions.
Cool
cake.
1
cup soft cream cheese
1
cup powdered sugar
1
cup Cool Whip
Mix well. Add 1 large can crushed pineapple, drain. Mix well. Pour on top of cake.
2
small packages pineapple cream instant pudding
3
cups milk
Mix well. Pour on top of cake. Frost with Cool Whip. Top with coconut. Refrigerate.
RASPBERRIES WITH CREAM
1
pound raspberries or strawberries
sugar
to taste
1¼
cups whipping cream
½
cup soft brown sugar
Use fireproof dish. Place sweetened fruit in bottom of dish. Whip cream until very stiff. Spread over fruit smoothly so there is no peak. Freeze until very hard. Preheat broiler to red hot. Sprinkle brown sugar over cream covering completely. Place under broiler for two minutes at the most. Watch carefully. Remove just when sugar melts. Serve immediately.
TEA CAKES
1
cup Angel flake coconut
1
cup sugar
¾
cup firmly packed brown sugar
1
cup butter, softened
2
eggs
3
cups flour
1
teaspoon baking powder
1
teaspoon soda
½
teaspoon salt
1
teaspoon allspice
1
cup Macadamia nuts, chopped
1
(8¼ ounce) can crushed pineapple, drained, (reserve 1/3 cup for
frosting)
Frosting:
4
cups powdered sugar
½
teaspoon salt
1
teaspoon ginger
½
cup butter, softened
1/3
cup reserved pineapple liquid
Preheat oven to 350°. Toast coconut 4-6 minutes. Stir occasionally on greased cookie sheet. Cream sugars and butter until fluffy. Add eggs. Mix well by hand. Stir in dry ingredients. Mix well. Stir in toasted coconut, nuts and pineapple. Mix well. Drop by teaspoonfuls 2 inches apart onto cookie sheet. Bake at 350° for 8 10 minutes just until golden brown. Remove from sheet. Cool completely. Beat frosting ingredients until smooth and fluffy. Frost tea cakes.
RED, WHITE & BLUE BERRY SHORTCAKE
1
(10 ounce) can Hungry Jack refrigerated biscuits
2
tablespoons margarine or butter, melted
2-4
tablespoons sugar
½
pint (1 cup) whipping cream, whipped and sweetened
1
pint (2 cups) hulled strawberries
1
pint (2 cups) fresh blueberries
Heat oven to 400°. Grease cookie sheet. Separate dough into 10 biscuits. Dip top and sides in melted margarine and then in sugar. Place on cookie sheet. Bake for 10-12 minutes or until brown. Cool. Split biscuits. Top with whipped cream and berries.
VALENTINE TEA
Boil 2 cups sugar with 6 cups water. Add 6 tea bags. Remove after 6 minutes. Add 3 cinnamon sticks and 2 whole cloves. Let sit for half hour. Remove spices. Add 1 cup lemon or pineapple juice, 1 quart apple juice, 1 quart cranberry juice and 1 (6 ounce) package strawberry jello. Mix and refrigerate.
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CREAM CHEESE BROWNIES
½
cup butter
1
square unsweetened chocolate
1
cup sugar
1
cup flour
1
cup chopped nuts
1
teaspoon baking powder
1
teaspoon vanilla
2
eggs
Filling:
1
(8 ounce) package cream cheese, softened (reserve 2 ounces)
½
cup sugar
2
tablespoons flour
¼
cup butter, softened
1
egg
½
teaspoon vanilla
¼
cup chopped nuts
1
(6 ounce) package semi sweet chocolate chips
Frosting:
2
cups mini marshmallows
¼
cup butter
1
square unsweetened chocolate
2
ounces reserved cream cheese
¼
cup milk
3
cups powdered sugar
1
teaspoon vanilla
Heat oven to 350°. Grease and flour a 9 x 13 inch pan. Melt butter and one square chocolate over low heat. Add remaining brownie ingredients. Mix well. Spread in prepared pan. Combine 6 ounces cream cheese with next five filing ingredients. Beat one minute at medium speed until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. Sprinkle with chocolate chips. Bake for 25-30 minutes. Remove from oven and sprinkle with marshmallows. Bake 2 minutes more. Melt ¼ cup butter, one square chocolate, 2 ounces cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Pour over marshmallows. Cut in bars.
RHUBARB CREAM PIE WITH EAGLE BRAND MILK
1
unbaked deep 9 inch Pie shell
3
cups rhubarb
2
eggs
3
tablespoons water
1
(14 ounce) can Eagle Brand Sweetened Condensed Milk
¼
teaspoon nutmeg
Cut up and wash rhubarb. Place in pie shell. Combine eggs and water. Mix until frothy. Pour in milk. Add nutmeg. Mix well. Pour over rhubarb. Bake at 400° for 15 minutes and 350° for 35 minutes or until set.
MACAROON BROWNIES
4
squares unsweetened chocolate
1
cup butter
2
cups sugar
1
cup flour
¼
teaspoon salt
1
teaspoon vanilla
3
eggs
6
ounce package semi sweet chocolate chips
½
cup chopped nuts
Filling:
3
cups flaked coconut
14
ounce can sweetened condensed milk
1
teaspoon vanilla
¾
teaspoon almond extract
Preheat oven to 350°. Grease a 9 x 13 inch pan. Melt chocolate and butter over low hot. Remove from heat. Add sugar, flour, salt, vanilla and eggs. Mix well. Spread ½ batter in greased pan. Combine all filling ingredients. Mix well. Spoon over chocolate batter. Top with remaining batter. Bake at 350° for 35-40 minutes. immediately sprinkle with, chocolate chips. Top with nuts. Let stand and spread over bars.
BLUEBERRY PIE
½
cup butter
¾
cup flour
½
cup rolled oats
½
cup nuts, chopped
2
tablespoons sugar
3
ounce package lemon jello
½
cup boiling water
21
ounce can blueberry pie filling
½
cup sour cream
Preheat own to 400°. Melt butter. Stir in remaining crust ingredients. Mix. Pat into 9 inch pie pan (ungreased). Bake for 12-15 minutes. Dissolve jello in boiling water. Stir in pie filling. Chill until thickens. Pour into cooled crust. Spoon sour cream over filling. Swirl sour cream over filling. Chill.
STRAWBERRY PIE
crust
of your choice
1
quart berries
¾
cup sugar
1
cup water
2
heaping tablespoons corn starch
Clean berries. Boil ¾ cup berries with water until color is nearly gone from berries Drain in strainer. Dissolve sugar and corn starch in small amount of water. Add to berry juice. Cook until thick. Cool. Pour over berries in pie shell.
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CHOCOLATE
ICE CREAM
(Chocolate
Chip)
1½
cups sugar
1
tablespoon flour
¼
teaspoon salt
2
cups milk
4
eggs, slightly beaten
3
squares unsweetened chocolate, melted
2
cups heavy cream
1
tablespoon vanilla
2
squares German sweet chocolate, chopped
Combine first three ingredients. Gradually stir in milk. Add eggs. Cook until thickens, stirring constantly. Stir in melted chocolate. Cool. Add cream and vanilla. Pour into one gallon freezer can. Freeze until mushy. Add chopped chocolate. Freeze ice cream.
CHERRY CHOCOLATE HOMEMADE ICE CREAM
3
eggs, slightly beaten
4
cups milk
2
cups whipping cream
1
cup sugar
1
tablespoon vanilla
1
cup chocolate syrup
1
(10 ounce) jar maraschino cherries, drained and chopped
3
(1½ ounce) milk chocolate bars, chopped
In a large bowl combine all ingredients. Pour mixture into freezer can. Adjust dasher. Cover. Prepare according to freezer instructions.
SOFT ICE CREAM
2
envelopes Knox gelatin
½
cup cold water
2
cups milk
2
cups sugar
2
teaspoons vanilla
1
teaspoon salt
2
cups cream or Half n' Half
Soak gelatin in cold water for 1-2 minutes. Heat milk. Add to gelatin mixture to dissolve. Add sugar, vanilla, and at. Let cool. Add cream or Half n' Half. Freeze in ice cream freezer.
STRAWBERRY ICE CREAM
3
cans strawberry pop
1
pint (or more) fresh or frozen strawberries
1
large carton Cool Whip
1
can Eagle Brand milk
Mix well in gallon freezer. Process as for ice cream.
APPLE
JET SHAKE
(From
Dairy Council)
1
pint vanilla ice cream, softened
1
quart (4 cups) apple juice, chilled
¼
teaspoon cinnamon
¼
teaspoon nutmeg
vanilla
ice cream
cinnamon
and nutmeg
Place the one pint ice cream, half the apple juice, and spices in blender and cover. Blend until smooth. Add remaining apple juice; blend. Serve immediately in chilled glasses, topped with a scoop of vanilla ice cream and a dusting of cinnamon and nutmeg. Makes 4-6 servings.
SOUR CREAM CHOCOLATE BARS
Combine:
2
cups flour
2
cups sugar
½
teaspoon salt
Combine and set aside.
Bring to boil:
1
cup margarine
1
cup water
4
tablespoons cocoa
While still hot after boiling, combine with flour mixture.
Add:
2
eggs
½
cup sour cream
1
teaspoon soda
Beat well. Pour into greased jelly roll pan ( 12 x 17 inch). Bake at 375° for 20 minutes (no longer). Frost while hot.
Frosting:
¼
cup margarine
4
tablespoons cocoa
3
tablespoons milk
3
cups powdered sugar
1
teaspoon vanilla
chopped
nuts if desired
Bring to boil first three frosting ingredients. While still hot, add remaining ingredients. Mix well. Bars should be hot when frosted.
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VERY GOOD VEGETABLE DIP
2 cups Hellmann's mayonnaise
1 cup sour cream
4-6 ounces shredded Mozzarella
cheese
1 tablespoon Accent
1 tablespoon Parmesan cheese
1 tablespoon sugar
1 teaspoon garlic salt
Combine all ingredients. Refrigerate
VEGETABLE DIP
1 cup mayonnaise
1 small carton sour cream
2 tablespoons dill weed
1 tablespoon parsley
2 tablespoons dried minced onion
Combine all ingredients. Refrigerate.
MOCK MIRACLE WHIP
¼ cup sugar
½ cup flour
1½ cups water
3 egg yolks
3 tablespoons vinegar
¼ cup lemon juice
1½ teaspoons salt
¾ teaspoon dry mustard
1 cup oil
Combine first three ingredients. Bring to boil. Boil for 1 minute. Set aside. In a blender add remaining ingredients except oil. Blend well. Add hot mixture. Blend well. Gradually add oil. Blend while slowly adding oil.
VEGETABLE DIP
(Golden Garden Dip)
½ pound Velveeta cheese,
cubed
¼ cup milk
½ cup sour cream
2 tablespoons finely chopped green
pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped pimento
Heat cheese and milk over law heat. Stir until sauce is smooth. Add remaining ingredients. Mix well and chill.
VEGETABLE DIP
2 cups mayonnaise
2 teaspoons horseradish
2 teaspoons garlic salt
2 teaspoons tarragon vinegar
4 teaspoons onion flakes or minced
onion
2 teaspoons curry powder
Combine all ingredients. Mix well. Let set in refrigerator overnight.
Summer found Dave and myself attending the All Iowa Fair, the Jones County Fair, a picnic at Thomas Park, a Day on the Mississippi River and visiting with a variety of guests and a lot faithful Open Line listeners. On some occasions we traveled in separate directions. I enjoyed the First Annual Eggstravaganza in Des Moines that was sponsored by the Iowa Egg Council
In the middle of all the activities I missed several of the shows due to the death of my dear Grandmother. She was a faithful Open Line listener, and will be missed.
As fall approaches we are readying our files for the canning season and wishing you the best.
S.K.R.
BEST OF THE OPEN LINE
P.O. Box 2147
Cedar Rapids, Iowa 52406
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P. O. 2147, Cedar
Rapids, Iowa 52406
Subscription Rate: $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
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