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It's August and WMT's 65th anniversary celebration has faded away. Time for a little reflection of some of those 65 years. The ones which Open Line has been on the air.
The wise people who molded this radio station took a hard and expensive path to success. It is summed up in two words . . . "Full Service". What that basically means is providing useful and accurate information as well as entertainment. We hope the Open Line is a happy mixture of both. Information from how to get rid of Box Elder bugs, to how to remove crayon stains from a white shirt, to how to prepare an excellent Madeira sauce. And for entertainment, remember an episode about a pinching Italian Toilet Seat?
We want you to know we consider it a real privilege to be in your homes and cars each afternoon from 2-3. Thanks for your support for 65 years. We are working hard to keep earning it.
We need to thank the thousands of listeners that joined us for our August 1 celebration at Pioneer Village. I know a lot of you were Open Line listeners.
RAW VEGETABLE SALAD
1 small head cauliflower, cut in
flowerets
1 (10 oz.) pkg. frozen peas, rinsed
& drained
1 red sweet onion, chopped
Dressing:
1 (8 oz.) plain low fat yogurt
1 cup salad dressing
1 env. dry Ranch dressing
Mix together. Pour over vegetables. Top with cheese. Let set for 6-8 hours.
CHERRY SALAD
1 (3 oz.) box cherry jello
1 cup boiling water
1 can cherry pie filling
1 cup chopped apples
1 cup diced celery
nuts (optional)
Dissolve jello in boiling water. Stir in remaining ingredients. Mix in bowl. Let set.
OVERNIGHT PASTA SALAD
12 oz. spiral macaroni, cooked &
drained
1 lb. carrots, sliced
1 bunch broccoli, chopped
1 head cauliflower, chopped
1 onion, diced
3 tomatoes, cut into cubes
celery to taste green
pepper to taste
1 cucumber, sliced
1 can black olives, pitted and
sliced
¾-1 bottle Viva Italian
dressing
Mix all ingredients. Top with dressing. Let set overnight.
DILL CRAB SALAD
3 lbs. crab
1½ lbs. celery, diced small
1 pint mayonnaise
2 tbsps. lemon juice
2 tsps. dry dill weed or 2 tbsps.
chopped fresh dill
½ tsp. salt
25 lettuce leaves
50 tomato wedges
Dice crab. Combine with celery in bowl. For dressing: mix mayonnaise, lemon juice, dill and salt. Add dressing to crab mixture. Mix thoroughly. Arrange lettuce leaves on cold salad plate. To serve, use one scoop crab mixture and 2 tomato wedges per plate.
SHRIMP SALAD
1 can small shrimp, crumbled, undrained
2 hard boiled eggs, diced
½ cup celery, chopped
½-1 cup green pepper, chopped
1 medium onion, diced
6 green onions, chopped with tops
1 cup dry macaroni, boiled, rinsed
and drained
Mix ingredients. Refrigerate overnight. Next day chop 1 head lettuce. Add Miracle Whip to moisten. Mix together.
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If you're looking for that unusual recipe, or one to take to a gathering, then perhaps this is for you.
SALAD BOWL PUFF
2/3 cups water
¼ cup margarine
1 cup Bisquick
4 eggs
In 2 quart saucepan, heat water and margarine to boiling. Add Bisquick all at once. Over low heat, stir vigorously till ball forms (1½ minutes). Remove from heat. Beat in eggs, one at a time. Beat till smooth. Spread only in bottom of well greased 9" pie plate. Bake at 400° for 35-40 minutes.
Ham Salad:
1 (10 oz.) pkg. frozen peas
2 cups cubed ham
1 cup shredded cheddar
2 tbsps. chopped onions
Dressing:
¾ cup mayonnaise
1½ tsps. prepared mustard
Rinse, drain and dry peas. Mix ingredients. Stuff shell.
MOLDED CHEF SALAD
1 (6 oz.) lemon jello
2 tsps. salt (or less)
2 cups boiling water
1 cup cold water
3 tbsps. vinegar
1/8 tsp. red pepper sauce
¾ cup thin ham strips
¾ cup thin American cheese
strips
½ cup shredded lettuce
¼ cup finely sliced onions
1 small tomato, cut in thin wedges
½ small green pepper, cut
in strips
Dissolve jello and salt in boiling water. Add cold water, vinegar, red pepper sauce. Chill till thickens. Fold in remaining ingredients. Place in 5 cup mold. Chill till firm. (6 hours or overnight)
EGG & PRAWN MAYONNAISE SALAD
¼ cup mayonnaise
2/3 cup sour cream
1 tsp. curry powder
6 hard boiled eggs
4 oz. peeled shrimp, cooked (or
any fish)
Blend first 3 ingredients. Chill for 1 hour. Cut eggs. Arrange on plate. Add fish. Cover with mayonnaise. Fill center with green peppers and onion rings.
GARDEN CHICKEN SALAD
1½ cups boiling water
1½ cups Minute Rice
small onion, diced
1½ cups cubed cooked chicken
16 oz. pkg. frozen cut broccoli.
thawed
½ cup sliced celery
8 cherry tomatoes, halved
In a 2 quart bowl, pour boiling water over Minute Rice and onion. Cover with foil. Let stand for 5 minutes. Stir in dressing and remaining salad ingredients. Mix lightly. Refrigerate.
Sour cream dressing:
1/3 cup sour cream
2 tbsps. water
4 tsps. prepared mustard (optional)
½ tsp. oregano
½ tsp. garlic powder
½ tsp. salt
1/8 tsp. pepper
1 tsp. white vinegar
2 tbsps. chopped parsley
Combine ingredients.
BROCCOLI/CAULIFLOWER SALAD
1 small head cauliflower
2 stalks fresh broccoli
2 bunches green onions, finely
chopped
Dressing:
¾ cup mayonnaise
1 tbsp. sugar
dash tabasco sauce
1 tbsp. salt
¾ cup sour cream
1 tbsp. vinegar
1 tbsp. WOR sauce
Wash cauliflower and broccoli. Break into small flowerets. Use broccoli blossoms only Add onions. Cover with dressing. Let stand overnight. Serve with lettuce cups.
TACO SALAD
1 lb. ground beef, browned
¼-½ cup chopped onions
1 can drained chili beans, chilled
1 head lettuce, cut up
1 tomato, chopped
1 cup shredded cheddar cheese
Brown ground beef. Add remaining ingredients. Toss together. Top with crushed taco chips. Add sauce to taste.
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COTTAGE CHEESE/SPINACH SALAD
1 (10 oz.) pkg. frozen or fresh
garden spinach
1 cup coarsely chopped peanuts
12 oz. dry curd cottage cheese
1 cup sour cream
½ cup sugar (or less)
3 tbsps. vinegar
1½ tsps. dry mustard
4 tsps. horse radish
½ tsp. salt
Combine spinach, nuts and cottage cheese. Blend remaining ingredients. Toss with spinach mixture.
BING CHERRY COLA SALAD
1 pkg. cherry jello
1 cup hot water
1 (8 oz.) bottle cola
1 pkg. Philly cream cheese pecans
1 (#2) can dark Bing cherries
1 small can crushed pineapple,
drained
Dissolve jello in hot water. Add cola. Let cool and thicken slightly. Roll cream cheese into ¾" balls. Roll into chopped pecans. Place in bottom of dish. When jello begins to thicken, add cherries and crushed pineapple. Pour over cheese balls. Allow to set.
BING CHERRY SALAD
1 pkg. cherry jello
1 cup water
2 cups Bing cherries, pitted &
cut
1 cup cherry juice
1 small pkg. Philly cream cheese
½ cup chopped pecans (optional)
½ cup chopped celery
Dissolve gelatin in hot water. Add cream cheese. Whip till dissolved. Add cherry juice. When jello and cheese mixture begins to congeal, add cherries, nuts and celery. Pour into large flat pan. When set, cut into squares.
EGG SUBSTITUTE
6 egg whites
1 tbsps. corn, sunflower, or safflower
oil
¼ cup non fat dry milk powder
6 drops yellow food coloring
Blend till smooth, Store in jar. ¼ cup = egg. Best for baking,
MOCK SOUR CREAM
1 cup rinsed and dried cottage cheese
2 tbsps. buttermilk
½-1 tsp. fresh lemon juice
Blend together till smooth.
LO-CAL MAYONNAISE
1 cup oil
2 tsps. salt
3 tbsps. sugar
¼ tsp. pepper
1/8 tsp. paprika
1 tbsp. dry mustard
¼ cup vinegar
1 egg white
1½ cups water
¼ cup + 1 tbsp. corn starch
2/3 cup buttermilk
Blend all but last 3 ingredients till smooth. Over medium heat, cook water and corn starch till thick. Add a small amount at a time to blender. Add buttermilk. Whip again. Refrigerate.
RHUBARB DUMPLINGS
2 cups rhubarb, chopped and packed
(set aside)
2 cups water
2 cups sugar
pinch salt
1 tbsp. margarine
Combine ingredients except rhubarb. Place in skillet. Set heat to 250°. Stir often.
Mix 2 cups Bisquick, 1 egg and milk to make dough. Knead slightly. Roll Out to ½" rectangle. Pour rhubarb over. Top with cinnamon. Roll up. Slice. Lay in syrup. Cover Cook for 25 minutes.
POTATO & FRANKS AUGRATIN
2 tbsps. margarine
¼ cup flour
1 cup milk
¼ tsp. salt
dash pepper
½ lbs. Velveeta cheese
1 quart potatoes, chopped &
cooked
1 lb. franks, cut diagonally in
1" pieces
1 (10 oz.) pkg. frozen peas &
carrots
Make white sauce with first 5 ingredients. Add cheese. Stir till melted. Add remaining ingredients. Mix well. Pour in 1½ quart casserole. Bake at 350° for 55-60 minutes.
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With the outdoor cooking season still with us here are a few recipes to try ...
POTATOES ON THE GRILL
Wash and slice potatoes ¼-½" thick. Blend 1 stick margarine and pkg. onion soup mix together. Spread between each layer of potatoes. Wrap in heavy foil. Seal well. Grill for 1 hour. Turn occasionally.
GRILLED PORK LOIN ROAST
1 (3 lb.) boneless pork loin roast
1 (12 oz.) can beer
¼ cup molasses
¼ cup white Karo syrup
1 onion, chopped
2 tbsps. prepared mustard
¼ cup cooking oil
1 tsp. garlic powder
In medium bowl, stir everything together except roast. Place roast in shallow glass dish. Pour marinade over roast. Cover Refrigerate overnight. Turn occasionally. Use Weber kettle method. Place pork on grill. Turn and baste every 10 minutes. Cook for about 1-1½ hours or till meat thermometer reaches 155°.
BAR-B-QUE RIBS
5 lbs. beef or pork ribs
1 gallon water
1 tbsp. chili powder
1 quart ketchup
2 tbsps. lemon juice
2 cloves garlic
2 tbsps. mustard
¼ green pepper, chopped
2 tbsps. vinegar
¾ cup brown sugar
1½ tsps. smoked salt
Boil ribs in water and chili powder till tender (30 minutes). Drain. Combine remaining ingredients for sauce. Pour over ribs in large baking dish, roasting pan or grill. Bake at 350° for 1½-2 hours.
GRILLED HONEY APPLE PORK LOINS
4 (4 oz.) boneless loin chops, cut
1" thick
½ cup apple cider
¼ cup lemon juice
¼ cup soy sauce
2 tbsps. honey
1 clove garlic. minced
¼ tsp. pepper
Combine all ingredients except for meat. Mix well. Place all in plastic bag for 6-24 hours in refrigerator. Grill for 10-15 minutes per side. Baste occasionally.
GRILLED BLADE STEAK & SAUCE
4 blade steaks, pork shoulder ¾-1"
thick
½ cup bar-b-que sauce
1/3 cup red wine vinegar
1 tbsp. liquid smoke
1 tbsp. WOR sauce
1 tsp. garlic salt
½ tsp. prepared mustard
Combine all ingredients except meat. Mix well. Place meat in plastic bag. Pour marinade over steaks. Marinate for 6-24 hours in refrigerator. Grill on medium temperature for 10-15 minutes per side. Baste occasionally.
BAR-B-QUE SAUCE
1 (14 oz.) bottle ketchup
½ cup white vinegar (pour
into ketchup bottle to rinse)
1 tsp. sugar
1/8 tsp. salt
cayenne pepper, to taste
black pepper, to taste
Simmer in saucepan for 15 minutes.
BEEF MARINADE
1/3 cup soy sauce
¼ cup beer
1 tbsp. sugar
½ tsp. ground ginger
¼ tsp. Accent
dash cayenne or red pepper
Place in plastic bag with meat. Turn occasionally
SPECTACULAR SPINACH CASSEROLE
2 lbs. lean ground beef
2 cloves fresh garlic, finely minced
1 tsp. oregano
1 can cream of celery soup
1 tsp. salt (optional)
½ tsp. ground black pepper
¼ cup coarsely grated Swiss
or cheddar
2 (4 oz.) cans mushrooms, sliced
and drained or ¼ lb. fresh
2 (10 oz.) pkgs. frozen chopped
spinach
1 pint dairy sour cream, at room
temperature
½ tsp. onion, chopped
Brown beef; break apart. Add mushrooms, garlic and oregano. Stir fry for 5 minutes till lightly brown. Add spinach. Heat till thawed and almost all juices are evaporated. Stir in remaining ingredients. Spoon into buttered 2½-3 quart casserole dish. Scatter cheese over top. Bake at 350° for 30-40 minutes or till done.
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STUFFED MUSHROOMS PARMESANIA
1 lb. hamburger
1 medium onion, finely chopped
½ cup pork sausage
1 clove garlic, minced
½ cup finely crushed Ritz
crackers
¼ cup green pepper, finely
chopped
3 tbsps. grated parmesan cheese
½ tsp. seasoned salt
1 tbsp. snipped parsley
¼ tsp. crushed oregano
dash pepper
1/3 cup chicken broth
whole mushrooms
Remove stems from mushrooms. Place caps, rounded side down in shallow baking pan. Chop stems. Sauté sausage and cook through. Reserve sausage grease. Cook stems in grease. Add remaining vegetables. Cook just till tender. Do not brown. Add crumbs, cheese, parsley seasoned salt, oregano and pepper Stir in sausage and chicken broth. Mix well. Spoon stuffing into mushroom caps. Bake uncovered at 350° for 30 minutes.
EASY ITALIAN CASSEROLE
1 lb. ground beef
½ cup chopped onion
1 clove garlic, crushed
1 tsp. sugar
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
¼ tsp. salt
¼ tsp. pepper
1 can (16 oz.) tomato sauce
1 can mushroom stems and pieces,
drained
2 cups Bisquick
1 egg
½ cup milk
6 slices American cheese
¼ cup grated parmesan cheese
Cook and stir first 3 ingredients. Drain. Stir in next 7 ingredients. Stir constantly. Simmer for 10 minutes. Stir occasionally Preheat oven to 400°. Grease and flour a 9 x 9 x 2 pan. Mix baking mix, eggs and milk. Pour into pan. Top with 4 cheese slices. Spoon beef mixture on top. Top with remaining cheese. Sprinkle with parmesan. Bake uncovered for 20 minutes.
SPAM SAUCE
1/3 cup brown sugar
½ tsp. vinegar
1 tsp. mustard
1 tsp. water
Mix well. Baste Spam.
SPAM BURGERS
1 can Spam or 12 oz. ham
1 (8 oz.) Velveeta cheese
1 small green pepper
1 onion
¼ cup red wine vinegar
½ cup chili sauce
½ tsp. dry mustard
3 tbsps. packed brown sugar
Grind Velveeta with onions and green pepper. Add remaining ingredients. Mix well. Split 6 buns in half. Spread mixture on each half. Refrigerate. Bake at 325° for 15 minutes.
SPAM CHEESE BALL
1 (8 oz.) pkg. cream cheese
1 can Spam chopped
2 tsps. lemon juice
2 tsps. WOR sauce
2 tsps. chopped onion
Cream Spam and cream cheese. Add remaining ingredients. Mix well. Chill, serve with crackers.
PIZZA WITCHES
1 can Spam
1 lb. cheddar cheese, shredded
1 small onion, chopped
1 can ripe olives, chopped
1 can tomato soup, undiluted
½ cup salad oil
1 tsp. garlic powder
½ tsp. oregano
Grind Spam. Mix all ingredients except cheese. Let stand for 4 hours. Spread 1 tbsp. mixture on each half of hamburger buns. Garnish with cheese, and broil to melt.
MINI CHEESE MEAT LOAVES
2 lbs. ground beef
2¾ cups bread crumbs
¾ cup chopped onions
½ cup chopped green pepper
2 tbsps. parsley
salt & pepper (optional)
1 (10 ½ oz.) can vegetable
soup
¼ cup milk
½ cup cubed Swiss or cheddar
cheese
1 lb. jar meatless spaghetti sauce
Mix all ingredients except cheese and sauce. Shape into 8 loaves. Place on cookie sheet with sides. Press cheese into loaves. Cover with sauce. Bake at 400° for 35 minutes.
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CAJUN CAKE
¼ cups semi sweet chocolate
morsels
3 cups flour
2 tsps. baking powder
½ tsp. salt
1½ cups sugar
1 cup vegetable oil
¾ tsp. almond extract
5 eggs
1 cup milk
powdered sugar
Preheat oven to 350°. Melt ½ cup chocolate morsels over hot water. Stir till smooth. Combine next 3 ingredients. Set aside. Combine next 3 ingredients. Add eggs, one at a time. Beat after each. Beat in flour mixture alternately with milk. Divide in half. Stir melted chocolate and remaining morsels into half of batter. Mix well. Pour half of plain batter into 10" tube pan. Top with half of chocolate batter. Repeat layers. Bake for 65-70 minutes. Cool for 15 minutes. Remove from pan. Cool and sprinkle with powdered sugar.
GLAZED RHUBARB ALMOND PIE
4¾ oz. Danish dessert &
pie glaze
¼ cup sugar
4 cups rhubarb, cut in 1" pieces
1 (8 oz.) pkg. cream cheese. softened
¼ cup sugar
1 tbsp. milk
½ tsp. vanilla
¼ cup slivered almonds
1 9" baked pie shell
Prepare glaze per directions. Cover with wax paper. Set aside. Bring ¼ cup sugar and 1 cup water to boiling. Add rhubarb. Bring to boil. Reduce heat. Simmer covered for 2-3 minutes. Carefully remove rhubarb with slotted spoon. Set aside. Beat cream cheese and remaining sugar with milk and vanilla till fluffy. Fold in almonds. Spread pastry with cream cheese. Top with rhubarb. Pour glaze on top. Garnish with almonds if desired.
MAMIE EISENHOWER'S FUDGE
4½ cups sugar
¼ tsp. salt
2 tbsps. butter
1 large can evaporated milk
12 oz. sweet German chocolate
12 oz. semi sweet chocolate bits
1 pint marshmallow creme
2 cups nut meats
Combine first 4 ingredients. Bring to boil. Boil for 6 minutes. Mix remaining ingredients. Beat till chocolate is melted and candy is smooth. Place in buttered pan. Cool.
LEMON LUST
1.
1 cup flour
1 stick margarine, slightly softened
2.
1 cup powdered sugar (measure,
then sift)
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed, divided
in half
3.
2 regular size packages lemon instant
pudding
3 cups milk
remaining Cool Whip
Mix firsts 2 ingredients with pastry blender. Press into 9 x 13 pan. Bake in preheated 350° oven for 15 minutes. Cool. Mix next 3 ingredients till fluffy. Spread over crust. Mix next 2 ingredients till thick. Spread over cream cheese. Top with remaining Cool Whip. Refrigerate for 4-6 hours,
LAYERED STRAWBERRY PIE
Crust:
½ cup margarine
2 tbsps. sugar
1 cup flour
Mix on low speed. Press into 9" pie pan. Bake at 350° for 11 minutes or till light brown. Cool.
Cream Center:
1 (8 oz.) pkg. softened cream cheese
½ cup sugar
1 cup Cool Whip
Beat cream cheese and sugar till creamy. Fold in Cool Whip.
Filling:
½-¾ cup sugar
1 tbsp. corn starch
1 1/3 cups water
½ pkg. strawberry jello
½ tsp. vanilla
1 pint frozen berries
Cook sugar, corn starch and water till clear. Add a few drops of red food coloring. While still hot add vanilla and jello. Let cool. Fold in berries. Spread on top.
SOUR CREAM GOOSEBERRY PIE
1 unbaked pie shell (9")
1 cup sour cream
1 cup sugar
3 eggs
¼ tsp. cinnamon
¼ tsp. salt
¼ tsp. vanilla
¼ tsp. butter flavoring
1½ cups gooseberries
Beat eggs. Add sugar, sour cream and flavoring. Beat well. Fold in berries. Spoon into shell. Bake at 350° for 1 hour.
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CHOCOLATE CHEESE CREAM COOKIES
(Sour Cream Softies)
3 cups sifted flour
1 tsp. salt
½ tsp. baking powder
½ tsp. soda
½ cup butter or margarine
1½ cups sugar
2 eggs
1 tsp. vanilla
1 cup dairy sour cream
cinnamon/sugar mixture
chocolate chips
Measure first 4 ingredients into sifter. Cream butter or margarine with sugar Beat in eggs and vanilla. Sift in flour mixture alternating with sour cream. Blend to make a thick batter Stir in chocolate chips. Drop by tablespoons 4" apart on greased cookie sheet. Spread into 2" rounds. Sprinkle with cinnamon/sugar mixture. Bake at 400° for 12 minutes or golden around edges.
OLD FASHIONED RICE PUDDING
1/3 cup converted rice
1½ cups water
1/3 cup sugar
1 tsp. corn starch
¼ tsp. salt
1 1/3 cups milk
1 tbsp. butter or margarine
½ tsp. vanilla
2 egg yolks, beaten
Combine rice and water. Bring to boil. Simmer covered for 25 minutes or till tender and water is absorbed. Mix next 3 ingredients. Add milk and sugar mixture to rice. Heat to boiling. Boil for 1 minute; stirring constantly. Remove from heat. Add butter and vanilla. Slowly stir 1 cup hot rice into beaten yolk. Blend with remaining mixture. Cook over medium heat. Stir frequently just till bubbly
CHERRY PINEAPPLE DUMP CAKE
1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple
1 pkg. yellow cake mix
2 sticks margarine
1 cup flaked coconut
1 cup chopped pecans
Pour first 2 ingredients in bottom of greased 9 x 13 baking pan. Sprinkle dry cake mix on top. Pour margarine on top. Sprinkle with coconut and pecans. Bake at 350° for 50 minutes.
STRAWBERRY PIE
1 9" pie shell, baked
1 quart berries
1 cup sugar
1¼ cups water
2 tbsps. corn starch
1 regular pkg. strawberry jello
Boil sugar and water for 4 minutes. Dissolve corn starch in syrup. Boil till smooth and clear. Dissolve jello in liquid. Refrigerate till starts to thicken. Stem, wash and cut berries. Drain well. Line shell. Top with partially thickened jello. Refrigerate.
STRAWBERRY OAT SQUARES
1½ cups flour
1 tsp. baking powder
1 cup sugar
1½ cups quick oats
1 stick margarine, melted
Combine ingredients. Mix together Place half in 9 x 9 greased pan. Spread 1 cup strawberry jam over top. Cover with remaining mixture. Bake at 400° for 25 minutes. Cool. Cut into squares.
SALSA
4 medium tomatoes, peeled &
chopped fine
½ cup chopped onion
½ cup chopped celery
¼ cup chopped green pepper
¼ cup vegetable oil
1 tbsp. vinegar
1-2 tsps. sugar
1/8-¼ tsp. salt
dash pepper
2-3 tbsps, jalapeno or green chilies,
chopped & seeded
Combine ingredients. Refrigerate several hours. Stir occasionally.
SALSA
3 medium tomatoes, peeled &
chopped
1 (4 oz.) can diced green chili
peppers, drained
¼ cup sliced green onions
¼ cup chopped green peppers
2 tbsps. lemon or lime juice
1-2 tbsps. snipped parsley or cilantro,
1 clove garlic, minced
1/8 tsp. black pepper
½ cup tomato sauce
In medium bowl, stir all ingredients except tomato sauce. Place 1 cup of mixture with tomato sauce in blender. Cover and blend till just pureed. Stir in remaining tomato mixture. Cover and chill several hours or overnight. Store in refrigerator tightly covered.
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Not a new recipe to Open Line, but one that resurfaces every now and then.
ORANGE JULIUS
1 cup fresh orange juice
½ cup dry milk
1½ tsps. sugar
few drops vanilla to taste
½ cup shaved ice
Blend all ingredients. Serve.
PEACH MARGARITA MIXTURE
29 oz. can cling peaches, drained
16 ice cubes
6 shots peach schnapps (or more)
Place in blender. Blend till smooth. Pour into chilled sugar dipped glasses. Garnish with fruit.
LO-CAL SALSA DIP
3 tomatoes, chopped fine
3 green onions, chopped fine
1 (4 oz.) can ripe olives
1 (4 oz.) can dices green chilies
with liquid
¾ cup Lo-Cal Italian dressing
Mix and chill.
WINDOW WASHING SOLUTION
1 gallon warm water
½ cup vinegar
½ cup ammonia
2 tbsps. corn starch
Mix and stir into water. Stir frequently while using.
Doesn't this sound interesting! May be one to earmark for the holiday season that will be here before we know it.
AMARETTO MICRO FUDGE
1 (16 oz.) pkg. unsweetened baking
chocolate
1 (12 oz.) pkg. semi sweet chocolate
chips
1 (12 oz.) pkg. milk chocolate
chips
2 (14 oz.) cans Eagle Brand Sweetened
Condensed Milk
½ cup Amaretto
¾ cup butter, softened
Combine all but Amaretto in bowl. Microwave on medium high or high for 5 minutes. Stir occasionally. Turn dish once each minute. Line 11 x 17 pan with wax paper. Stir Amaretto into fudge. Pour into pan. Chill till hard.
With all of the promotional activities surrounding WMT's 65th Anniversary I haven't been able to donate as much time to Open Line as usual. I do miss it. However, I've enjoyed working on this issue of the bulletin, and I hope you enjoy the variety of selections offered. I know there are several I look forward to trying.
We need to thank the thousands of listeners that joined us for our August 1 celebration at Pioneer Village. I know a lot of you were Open Line listeners.
Does it seem possible there are only two more issues before the year ends? I hope you've had a fun and memorable summer.
S. K. R.
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