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It was a splendid Silver Anniversary celebration of the Open Line in February when nearly five hundred Open Line family members joined us at the Sheraton Inn in Cedar Rapids for a tasty luncheon, style show and two hour live broadcast of the show. What made it extra special was the reunion of all the past hosts of the show. Jim Lloyd, Jim Rogers, Maggie Lee and Dave Hinman each took a turn at hosting a segment of the show, sharing fond memories and taking recipes. It was great to hear them, again!
I must also say that it was good to meet so many of the people that go with the voices we hear on the daily broadcasts. We know there are several thousand more members of our family that could not be with us in person. and we were thinking of you, You are the special ones that have made the Open Line what it is with your recipes, tips, problems, humor, and good company.
A recipe for spaghetti sauce started it all on that first Open Line broadcast in 1963. In this edition of the Bulletin you'll find some of the best recipes from 25 years later. And, we look forward to many, many more with you!
ITALIAN BEEF
2 lbs. chuck or round roast
¼ cup vinegar
1 tbsp. Worcestershire sauce
½ tsp. oregano
small onion, sliced
salt & pepper
Mix and pour over meat in covered roaster. Bake at 375° till roast is just rare. Cool and slice.
Sauce:
4 cups water
2 beef bouillon cubes
4 tbsps. Worcestershire sauce
2 tsps. oregano
1 tsp. basil
1 pkg. Italian dressing mix
Combine ingredients. Mix in same roasting pan. Bring mixture to a boil. Add sliced beef. Continue cooking if desired. Serve on hard rolls.
WHITE CHOCOLATE PIE
2 sticks butter. melted
2 oz. white chocolate, melted
1 cup powdered sugar
4 eggs
½ tsp. vanilla
1 prepared chocolate crust
whipped cream and toasted almonds
Combine butter and chocolate: gradually add powdered sugar till well blended. Add eggs one at a time, beating well after each. Add vanilla, beat till thick. Pour into prepared pie shell. Refrigerate over night. Garnish before serving.
Crust:
1½ cups chocolate wafer
crumbs
¼ cup sugar
2 tsps. instant coffee powder
½ cup melted butter
Combine and press into 9" pie pan, Bake at 350° for 10 minutes; cool,
BAKER'S GERMAN SWEET CHOCOLATE PIE
1 pkg. German sweet chocolate
¼ cup margarine
1 can (14½ oz.) evaporated
milk
1½ cups sugar
3 tbsps. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 1/3 cups coconut, flaked
½ cup pecans
1 unbaked 10" pie shell
Melt chocolate with margarine over low heat. Stir till melted. Remove from heat. Gradually blend in milk. Mix sugar, corn starch and salt into chocolate mixture. Beat in eggs and vanilla. Add coconut and nuts. Pour into pie shell. Bake at 375° for 45 minutes. Filling is soft, but will set while cooling. Cool at least 4 hours.
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APRICOT GLAZED PORK CHOPS
6 pork chops (2½-3 lbs.)
2 tsps. marjoram
½ cup apricot syrup or jam
1 (17 oz. ) can apricot halves,
reserve juice
2 dashes sesame oil seasoning
1 dash freshly ground ginger
¼ cup flour
¼ cup oil
1 tbsp lemon juice
2 tbsps. sherry
1 tbsp. soy sauce
1 dash tabasco
1 green pepper, cut into strips
Mix flour and marjoram. Coat chops and brown in oil. Remove chops. Dip in apricot syrup. Place in 9x13" pan. Mix apricot juice, sherry, soy sauce, sesame oil tabasco and ginger. Mix with remaining syrup. Pour over chops. Bake at 325° for about 40 minutes. Baste often. Add green peppers. Bake an additional 10 minutes. Just before serving, add apricot halves. Bake till apricots are heated.
AUTUMN STUFFED PORK CHOPS
Microwave
4 rib pork chops ¼" thick
pepper to taste
½ cup finely chopped apples
¼ cup thinly sliced celery
3 tbsps. raisins
1/8 tsp. ground cinnamon
¾ cup apple juice
Browning sauce:
2 tbsps. flour
½ tsp. salt
Cut pockets in each chop. Sprinkle inside with pepper. Combine apples raisins, celery and cinnamon. Stuff into chops. Secure opening with toothpicks. In a square baking dish, arrange chops with ribs toward center. Add ¼ cup apple juice with browning sauce ingredients and brush chops. Heat covered for 14-16 minutes at medium power. Baste chops once. halfway through. Remove chops to serving platter. Leave covered for about 5 minutes. Meanwhile in baking dish add remaining apple juice and heat for 2 minutes or till thickened, stirring once. Serve over chops.
WHITE SAUCE HELPER
1 cup butter softened
1 cup flour
Mix together Put into ice cube tray. When frozen. store cubes in a bag. Use once cube when you need to thicken a sauce.
A new recipe to add to our collection. We received a lot of calls requesting this.
KRAUT PORK PINWHEEL
1 lb. ground pork
½ cup dried bread crumbs
1 egg. beaten
1 tsp. salt
1 tsp. pepper
½ tsp. Worcestershire sauce
2 cups sauerkraut, drained &
snipped
¼ cup chopped onion
5 slices bacon
Combine pork, crumbs. egg. salt, pepper and Worcestershire sauce. Mix thoroughly. Put meat mixture on wax paper. Shape into 7x10" rectangle. Combine kraut and onions. Spread evenly over meat. Starting with narrow side. roll up meat in jelly roll fashion. Put bacon slices across top, Bake at 350° for 40-45 minutes. Slice to serve.
NEW ENGLAND CLAM CHOWDER
2 dozen shucked, soft shell clams
¼ lb. salt pork, diced
4 medium onions, sliced
5 medium potatoes, sliced very
thin
2 tsps. salt
¼ tsp. pepper
3 cups boiling water
1 quart milk
Put clams in cheesecloth, drain the juice and save. Cut away soft part of clams and save. Chop the hard parts of clam. Cook salt pork until crisp and golden brown. Remove pork from pan and save. Cook onions in grease until soft, but not brown. Add potatoes, salt, pepper, water and chopped clam parts. Simmer till potatoes are tender (about half hour). Add soft clams. pork bits and milk. Heat, but don't boil. Serves 8-10.
HEARTY TURKEY CHOWDER
3 strips bacon, cut up
1 large onion, chopped
2 (17 oz.) cans cream style corn
3 cups milk
2 cups cooked potatoes, cubed
2 cups cooked turkey diced
1 large carrot, shredded
1 tsp. salt
¼ tsp. pepper
Brown bacon. Remove from pan Set aside. Sauté onion in bacon drippings. Add remaining ingredients. Simmer for 20 minutes.
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Gary and I almost have this recipe memorized. A lot of cooks wanted it for the cold winter Iowa days we were having. Very unusual with the pearl onions in it.
SIMMERING BEEF STEW
1½-2 lbs stew meat
4 cups boiling water
1 large onion, sliced
1 clove garlic
1 tbsp. lemon juice
1 tbsp. salt (scant)
1 tsp. sugar
½ tsp. pepper
1 tsp. Worcestershire sauce
½ tsp. paprika
1 bay leaf
dash of allspice (no more)
dash cloves (no more)
In Dutch oven. brown stew meat in 2 tbsps. oil. Do not flour. Add remaining ingredients. Simmer for 2 hours. Thicken with corn starch. Add cooked potato cubes. diagonally sliced carrots and 1 pkg. Frozen pearl onions. Just before serving add 1 pkg. frozen peas. Simmer till done (10-15 minutes).
The following recipe along with the Charlie Brownies from the January/February issue continue to be favorites of the Open Line. NOTE. If using the 6 tbsps. of cocoa in the Charlie Brownies you WILL NEED to add 2 tbsps. shortening. This was omitted from the original notes.
BUTTERMILK BROWNIES
2 cups sugar
2 cups sifted flour
4 tbsps. cocoa
1 cup cold water
½ cup margarine
½ cup salad oil
½ cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Sift flour, sugar and cocoa in bowl. In a saucepan, bring water oil and margarine to a boil. Pour this over dry ingredients. Beat till smooth. Add buttermilk, soda, eggs and vanilla. Beat well. Bake in greased 10x15" pan at 350° for 25 minutes.
Frosting:
½ cup margarine
¼ cup cocoa
1/3 cup buttermilk
Combine ingredients. Bring to a boil. Add 1 box powdered sugar and ½ tsp. vanilla. Mix well. Spread over brownies
A lot of interest in this noodle recipe. Something different and not a dessert!
FRIED NOODLES
2 eggs
1 cup flour
1/8 tsp. salt
¼ cup butter
¾ cup soda cracker crumbs
Mix first 3 ingredients together to form dough. Add more flour if necessary to roll out. Put dough on floured surface and cut noodles. Drop in pan of boiling salt water. Boil till done. Drain in colander. Melt butter in fry pan. Add crumbs and drained noodles. Stir till noodles are coated and slightly browned. Serve warm.
TURKEY NOODLE CASSEROLE
½ cup milk
1 can cream mushroom soup
3 eggs, beaten
2½ cups uncooked noodles,
cooked water and drained
2 cups cooked turkey. cut in small
cube
1 cup bread or cracker crumbs
¼ cup melted butter or margarine
1 cup shredded Velveeta cheese
¼ cup green pepper chopped
2 tbsps. pimento. chopped
Blend milk with soup. Stir in eggs. Add remaining ingredients. Pour into greased 9x13" pan. Bake at 350° for 30-45 minutes or longer
PEPPER CHEESE BREAD
2 tbsps. oil
2 tbsps. honey or sugar
1 tbsp. pepper
½ tsp. basil
1 cup very warm water (115-120°)
1 pkg. yeast
pinch of sugar
½ cup warm water
3 cups flour
1 tsp. salt
½ cup grated cheddar cheese
Mix first 5 ingredients in large bowl. Set aside. Mix next 3 ingredients together in small bowl. Set aside and when the bubbles form, add to. Mixture in large bowl. Gradually stir in the last 3 ingredients. When dough soft, turn out on floured board and knead. (If air is humid, you may have to add more flour). When kneeding dough, it should be smooth, elastic and uniform in color. Let rise in greased bowl until it has doubled in size. Punch it down. Form into one loaf. Put into loaf pan. Let rise till doubled in size. Bake at 325° 45 to 60 minutes or till golden brown.
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This is probably a recipe you would not make all the time, but one you will want to try. Sounds very good.
CUSTARD CORN BREAD
2 eggs
½ cup sugar
1 cup sweet milk
1 cup sour or buttermilk
1 tsp. baking soda
1½ cups corn meal
½ cup flour
1 tsp. salt
2 tbsps. butter
1 cup sweet milk
Beat eggs. Add sugar and mix thoroughly. Add first cup of sweet milk. Dissolve soda in sour or buttermilk. Add to egg mixture. Mix corn meal with flour and salt. Add to egg mixture, beating till smooth. Melt butter in shallow 8x13" pan. Pour in batter. Pour 1 cup sweet milk over mixture. DO NOT STIR. Bake at 400° for 30 minutes. A custard will form on top of corn bread. Serve with butter.
FLUFFY CLOUD BISCUIT
2 cups sifted flour
1 tbsp. sugar
4 tsps. baking powder
½ tsp. salt
½ cup shortening
1 egg, beaten
2/3 cup milk
¼ tsp. butter flavoring
Preheat oven to 425-450°. Cut shortening into flour. sugar, baking powder and salt till consistency of coarse crumbs. Combine all liquid ingredients. Beat with fork. Add all at once to dry ingredients. Mix till well blended. Turn on to floured board: knead 20 times. Roll Out to ¾" thickness. Cut. Place on lightly greased baking sheet, 1" apart. Chill for 1-3 hours. Bake in preheated oven for 10-14 minutes or till golden brown.
RICE A DILLY SALAD
1 (10 oz.) pkg. frozen peas
½ tsp. salt
1½ cups water
1 1/3 cups instant rice
1 tbsp. instant minced onion
1-1½ cups mayonnaise
¾ cup crisp dill pickles,
chopped
In covered saucepan, bring first 3 ingredients to a boil. Remove from heat. Stir in rice and onion. Cover and let stand for 15 minutes. Cool in refrigerator Remove from refrigerator and stir in mayonnaise and pickles. Chill to serve.
NOTE: The Iowa State Extension Service sent us a fast note and said do not use the recipe we received with honey in it. However. they did offer the following recipe in its place ...
LOW SUGAR TEETHING BISCUITS
1 egg, beaten
¼ cup sugar
1 tbsp. water
2 tbsps. oil
1 tsp. vanilla
¾ cup flour (white and/or
whole wheat)
1 tbsp. soy flour
1 tbsp. wheat germ
Combine ingredients. Roll out dough thinly and cut in finger length rectangles. Bake at 350° on an ungreased cookie sheet for 15 minutes. Cool and store in an airtight container.
ORANGE & ALMOND TOSSED SALAD
½ head leaf lettuce, chopped
1 cup finely chopped celery
1 tbsp. minced parsley (optional)
2 green onions with tops, chopped
1 can mandarin oranges. drained
To make candied almonds: Stir ¼ cup slivered almonds and 2 tbsps. sugar in frying pan. Cook over very low heat till sugar is melted and almonds are brown and coated. Cool on aluminum foil.
Mix in bowl:
4 tbsps. salad oil
2 tbsps. cider vinegar
2 tbsps. sugar
½ tsp. salt
½ tsp. almond extract
1/8 tsp. tabasco sauce
Pour over salad. Toss well.
LOW CHOLESTEROL APPLE PUDDING
Grease 8x8" dish. Fill half full with sliced apples. Add sugar and cinnamon to taste.
Batter:
1 tbsp. margarine
½ cup sugar
½ cup water
1 cup flour
1 tsp. baking powder
pinch of salt
Pour batter over apples and bake at 350° for ½ hour. Serve warm with whipped topping.
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Do you suppose the big response for cherry recipes had anything to do with it being February and President's Day? Try some of these and enjoy.
CHERRY CAKE
1 1/3 cups sugar
½ cup butter
1 (16 oz.) bottle maraschino cherries,
reserve juice
3 tsps. baking powder
2 cups + 2 tbsps. flour
4 egg whites
Cream sugar and butter. Cut cherries in half. Add to sugar and butter. Save cherry juice in measuring cup. Add enough water to make 1 cup. Sift baking powder and flour into mixture. Add cup of juice and egg whites. Beat till smooth. Pour into greased 9x13" pan. Bake at 350° for 35-40 minutes.
Frosting:
1 cup milk
3 tbsps. flour
1 cup butter
1 cup granulated sugar
1 tsp. vanilla
Cook milk and flour till thick. Let cool. Cream butter and sugar. Add vanilla. Beat till fluffy. If frosting isn't fluffy. cool in refrigerator for a couple of hours. Then continue beating till fluffy. Store in a cool place.
CHERRY NUT TORTE WITH CHERRY SAUCE
1¼ cups sugar
1 cup sifted flour
1 tsp. soda
¼ tsp. salt
1 tsp. cinnamon
1 egg, beaten
1 tbsp. butter. melted
1 can pitted red pie cherries,
drained & reserve juice
½ cup chopped walnuts
1 cup whipping cream
In medium bowl, sift flour. soda, sugar and salt. Stir into the dry mixture. the egg. butter and cherries. Fold in the nuts. Grease 7x11" or 9x9" pan. Spoon batter into the pan. Bake at 350° for 45 minutes. Serve with whipped cream and cherry sauce.
Cherry Sauce:
In saucepan, measure 1 cup reserved cherry juice. Add 1 tbsp. cornstarch, 2 tbsps. butter, ½ cup sugar and 1/8 tsp. salt. Mix till blended. Cook till thickened. Add a few drops of red food coloring. Cool. In chilled bowl, whip the cream with 1 tbsp. powdered sugar. Beat till stiff. Spread over torte. Gently spoon cherry sauce over the cream. Serves 9.
One of our listeners was so kind as to bring us a slice. Believe me it lives up to its name . . . ''out of this world.
OUT OF THIS WORLD CHERRY PIE
1 (20 oz.) can cherry pie filling
2/3 cup sugar
1 (20 oz.) can crushed pineapple
with juice
1 tbsp. cornstarch
few drops red food coloring
1 (3 oz.) pkg. dry raspberry gelatin
6 bananas (or less)
½ cup chopped pecans
(2) 9" baked pie shells
Cook first 4 ingredients till thickened. Add food coloring. Stir in dry gelatin and let cool. Slice bananas in bottom of baked pie crusts. Sprinkle on pecans. Spoon pie filling over bananas. Chill. Cover with whipped cream before serving.
SOUR CREAM COFFEE CAKE WITH CHERRIES OR BLUEBERRIES
Cake Batter:
In a large bowl mix:
½ cup butter or margarine
2 eggs
1 cup sugar
1 cup sour cream
1 tsp. vanilla
Sift before adding:
2 cups flour
½ tsp. soda
½ tsp. salt
Topping:
In another pan, mix and set aside:
¼ cup margarine
½ cup flour
½ cup sugar
½ cup nuts
1 tsp. cinnamon
Spread half of the first cake mixture in a greased 9x13" pan. Pour on a can of cherry pie filling and a cup of chopped nuts. Pour remaining batter over this. Sprinkle with topping that was set aside. Bake at 350° for 45 minutes to 1 hour.
CHERRY DELIGHT SALAD
1 can cherry pie filling
1 (8 oz.) carton whipped topping,
thawed
1 can sweetened condensed milk
1 small can crushed pineapple,
drained
½ cup nuts
Mix all ingredients well. Refrigerate overnight.
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Just a little bit of heaven...and it was wonderful. You really have to like chocolate. A good dessert to a luncheon birthday, party, church social, etc.
CHOCOLATE HEAVEN CAKE
1 pkg. Devils food cake mix
1 (4 oz ) pkg. instant chocolate
fudge pudding mix
4 eggs
½ cup oil
¼ cup mayonnaise
¾ cup sour cream
½ cup water
1 tbsp. vanilla tbsps. Kahlua
1 (12 oz ) pkg. real milk chocolate
chips
¾ cup chopped nuts
Mix all ingredients together. Pour into greased bundt pan Bake at 350° for 1 hour or till done. Drizzle chocolate over top.
SOUR CREAM RAISIN BARS
Crust:
1¾ cups oatmeal
1 cup margarine
1 tsp. baking soda
1 cup brown sugar
1¾ cup flour
Mix well. Reserve 1½ cups for top. Put remaining in a 9x13" pan. Bake at 350° for 10 minutes.
2 cups sour cream
4 egg yolks
3 tbsps cornstarch
1½ cups sugar
2 cups raisins
Mix egg yolks well. Add remaining ingredients. Boil slowly for about 5 minutes until thick. Pour into crust. Top with reserved crumbs. Bake at 350° for 20 minutes.
EASY CHOCOLATE DESSERT BARS
1 box chocolate cake mix
1 can cherry pie filling
2 eggs
1 tsp. almond favoring
Mix ingredients together. Pour into greased 9x13" pan or large jelly roll pan. Bake at 350° till done.
frosting:
1 cup sugar
1/3 cup milk
5 tbsps. margarine
Combine ingredients. Boil for 1½ minutes. Add 1 cup chocolate chips. Mix until chips are melted and
Some of our callers informed: us they not only dumped the cake out but the recipe along with it . The majority of the callers really liked it. We decided the secret is to make sure the melted butter is spread evenly over the top.
DUMP CAKE
1 tall can crushed pineapple. undrained
1 can cherry pie filling
1 box yellow cake mix
1 cup coconut (optional)
½-1 cup chopped nuts
1 stick melted butter or margarine,
cubed
Grease a 9x13" pan. Evenly spread all ingredients in order given. Bake at 350° for 30-40 minutes.
CHERRY BANANA PUFF (Pudding)
1 1/3 cups sugar
¼ cup quick cooking tapioca
2 (16 oz.) cans pitted tart cherries.
undrained
2 cups sliced bananas (3 medium
bananas)
4 egg whites
½ tsp. cream of tartar
¼ tsp. salt
4 egg yolks
2/3 cup sugar
¾ cup sifted cake flour
Make this in an electric skillet. Mix 1 1/3 cups sugar, tapioca and cherries. Let stand for 5 minutes. Add bananas. Bring mixture to a boil. Reduce heat. Cook and stir mixture till bubbly. Keep warm. Beat egg whites till foamy. Add cream of tartar and salt. Beat till stiff peaks form. Beat egg yolks till thick and lemon colored. Gradually add 2/3 cup sugar, beating thoroughly. Fold egg yolk mixture into egg white mixture. their fold in flour. Spread over cherry mixture in skillet. Cover and simmer at 225° for 25-30 minutes. Sprinkle sugar and cinnamon over top. Serve with cream or ice cream.
BAILEY'S IRISH CREAM
1 pint whipping cream
1 (14 oz.) can sweetened condensed
milk
3 eggs
1 cup blended whiskey
1 tsp. vanilla
¼ tsp. almond extract
½ cup rum
¾ tsp. coconut flavoring
3 tbsps. Hershey's chocolate syrup
Beat first 3 ingredients in large bowl. Blend in remaining ingredients.
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AUNT SALLY COOKIES
1 cup white sugar
1 cup lard
2 eggs
1 cup molasses
1 cup sour cream
5½ cups sifted flour
½ tsp. salt
4 tsps. baking soda
1 tsp. ginger
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
Cream sugar and lard. Add next three ingredients. Sift dry ingredients and add to first mixture. Refrigerate dough for 1 hour. Roll out dough to about ¼" thick. Cut cookies. Bake on greased cookie sheet at 350° for 8-10 minutes. Frost when cooled.
Frosting.
1 envelope Knox gelatin
1 cup cold water
1 cup sugar
1 ¾ cups powdered sugar
¾ tsp. baking powder
1 tsp. vanilla
Mix gelatin and cold water. Add sugar. Simmer for 10 minutes. Add remaining ingredients. Put in bowl. Beat for 30 minutes.
SUGAR COOKIE PAINT
1 egg yolk
1/8 tsp. water
Mix together. Add food coloring if desired. Brush before baking.
GLAZE FOR COOKIES OR PIES
1 egg white
Beat till bubbly Brush on before baking, then sprinkle with sugar NOTE. Our callers tell us this can be used either before or after baking cookies. They also tell us colored sugar can be added.
BROWN SUGAR COFFEE CAKE
2 cups flour
2 cups brown sugar
¼ lb. butter or margarine
Mix till crumbly. Take half of mixture (about 2 cups). Put in bottom of a lightly greased 9x13 pan. Reserve 1 cup for topping. To remaining 1 cup mixture, add 1 cup sour cream, 1 slightly beaten egg, 1 tsp. baking soda, 1 tsp. nutmeg, some nuts and raisins. Mix and spread over crust. Spread on topping. Bake at 350° for 40-45 minutes.
SODA CRACKER PIE
3 egg whites
¾ tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
16 soda crackers, crushed fine
1 cup nuts
Beat egg whites till foamy, add cream of tartar. Gradually add sugar. Add vanilla and beat until stiff. Fold in cracker crumbs and nuts. Put in buttered pie par Bake at 350° for 25 minutes. Cool.
Filling:
1 pkg. Dream Whip
1 cup milk
3 tbsps. powdered sugar
8 oz. pkg. cream cheese softened
2 tsps. vanilla
1 can pie filling, your choice
Combine Dream Whip and milk: beat till stiff. Combine powdered sugar and softened cream cheese and beat till smooth. Beat in vanilla. Spread half of mixture on bottom and sides of crust. Fill center with 1 can pie filling and top with remaining mixture.
CHOCOLATE CHEESE CAKE
1 reg. pkg. Duncan Hines Deluxe
II chocolate cake mix
2 tbsps. oil
2 (8 oz.) pkgs. cream cheese
½ cup sugar
4 eggs
1½ cups milk
3 tbsps. lemon juice
3 tsps. vanilla
pie filling for topping
Reserve 1 cup cake mix. Combine remaining mix with 1 egg and oil. Press into ungreased 9x13" pan or 2 smaller pans. Blend softened cream cheese. sugar and lemon juice. Add remaining eggs and 1 cup reserved cake mix. Beat for 1 minute on medium speed. Add milk and vanilla slowly on low speed. Mix till smooth. Pour into crust. Bake at 300° for 45-55 minutes. Let cool Chill. Top with pie filling.
BUTTERSCOTCH RICE
1/3 cup rice
2 cups milk
2 tbsps. butter
¼ tsp. salt
1 cup brown sugar
Cook rice, milk and salt in double boiler till tender. Cook brown sugar and butter in shallow pan till mixture gets very dark. Add rice. Cook till tender and caramel is melted.
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SWEETENED CONDENSED MILK
from scratch
1 cup dry powdered milk
2/3 cup sugar
1/3 cup boiling water
3 tbsps. melted margarine
Blend until smooth in blender. Makes 14 ounces.
CUPCAKE FILLING WITH EVAPORATED MILK
1/3 cup chilled evaporated milk
2/3 cup vegetable shortening
salt to taste
½ cup granulated sugar
Cream shortening and sugar. Add evaporated milk. Beat till light and fluffy
I think you, the Open Line listeners and subscribers. are the most loyal people I know. I say this because you put your trust in us for bulletins, cookbooks. aprons, indexes, etc. We apologize for the long delay to those who waited so many weeks to receive your "Silver Anniversary Cookbook. -If you ordered in December, January or February you should have your order by now.
To the hundreds of you who attended the Silver Anniversary luncheon, I say, "Thank you! WMT enjoyed presenting the spring fashions from Armstrong's and everyone felt festive with the lovely flowers from Peck's Flower Shop. However the "Best of the Open Line" for that day was sharing the program with Jim Loyd. Jim Rogers, Maggie Lee and Dave Hinman. Along with the listeners Gary and I learned some background and history of the program. I'm sure it brought back a lot of memories of Open Line days gone by.
Please note the comment attached with the Buttermilk Brownies ... it refers to the Charlie Brown recipe that was in the January/February issue. Charlie has become just about as popular as Herman was for awhile. I hope this issue finds everyone over their winter colds and flu and enjoying spring. New beginnings are always so refreshing and something to look forward to. Happy Spring!
