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Spring Greetings! If your schedule is like mine, you are busy. Most of the cooking at my house has moved out to the grill. The neighborhood has come to life with kids playing, lawn mowers humming, and the smack of a ball hitting the glove. I know there are many events and activities that draw your attention, and we appreciate the time you give us on The Open Line each day! This bulletin covers nearly the whole range of home cooking, including award winners, knock offs and zesty new creations.
GREEK TACOS
1½ lbs. ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground all spice
1½ tsp. dried oregano
Salt and pepper to taste
1 tsp. dried parsley
¼ cup dried bread crumbs
½ cup water
Pita bread
In a big skillet combine, beef, onion and garlic; brown and drain. Add remaining ingredients; simmer for 10 minutes. Stuff the pita bread; top with lettuce, chopped tomatoes, black olives, etc. Top with ranch dressing, or Greek dressing, tzatziki (a cucumber sauce).
E-Z MACARONI AND CHEESE CASSEROLE
3 Tbsps. butter or margarine, melted
2 cups macaroni
½ lb. Velveeta, cubed
1 qt. milk
Melt margarine in 3 qt. casserole dish. Slowly stir in macaroni until well coated. Add cheese; stir in. Remove from heat. Add milk; stir well. Bake at 350°, uncovered, for 1 hour.
CHERRY PIE SALAD
8 oz. carton whipped topping
1 can cherry pie filling
1 can fruit cocktail drained (regular
size can)
2 apples, cored and chopped
2 bananas, sliced
½ cup walnuts, broken
Mix all ingredients together. Chill 2 hrs before serving.
SPINACH ORANGE SALAD
1 lb. fresh spinach (or fresh greens)
3 medium oranges, peeled and sectioned
4 radishes, sliced
½ cup almonds, sliced
2 apples, chopped
Put all ingredients in a large bowl, toss together.
Dressing:
1½ cups plain yogurt
½ cup apple cider
4 tsp. lemon juice
2 Tbsps. honey
1 tsp. ground cardamon
Put all ingredients in bowl, combine with a wire whisk. Store in refrigerator. Before serving, toss with greens.
JANE'S SCALLOPED POTATOES
6 medium potatoes, peeled and sliced
fine
½ cup milk
1-2 Tbsps. onion, finely chopped
1 can cream of chicken soup
Layer potatoes and onions in baking dish. Sprinkle each layer with salt and pepper. Drain off excess moisture. Heat milk and soup in saucepan over low heat. Pour over potato mixture. Bake, covered at 350° for 1½ hours, until tender.
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I don't recall such great interest in recipes using cabbage as we've had lately, from soup to sauerkraut.
CABBAGE SOUP
1 cup onion, chopped
2 Tbsps. butter
2 cups shredded cabbage
1 pkg. frozen lima beans, cooked
and drained
1 cup carrots, sliced
1 cup potatoes, diced
1 cup chicken broth
½ tsp. salt
¼ cup butter
¼ cup flour
¼ tsp. paprika
¼ tsp. pepper
3 cups milk
2 cups shredded cheddar
Sauté onion in butter in heavy saucepan until tender. Add cabbage, beans, carrots, potatoes, broth and salt. Cover, bring to a boil. Reduce heat, simmer until tender (about 20 minutes). Put ¼ cup butter in saucepan; blend in flour, paprika and pepper. Remove from heat. Add milk; return to heat, bring to a boil, stirring constantly for 1 minute. Remove from heat. Stir in cheese until melted. Add the vegetables, including the liquid it was cooked in, to cheese soup. Heat through to serve.
BAKED SAUERKRAUT DINNER
2 qts. sauerkraut, undrained
2½ cups packed brown sugar
(dark)
3 Tbsps. caraway seed
1 lb. (yield) pork chops (or spare
ribs)
Mix together. Put in 3 quart casserole dish. Bake at 350°, for 1 hour.
HOMEMADE SAUERKRAUT SOUP
4½ cups water
4 medium potatoes, peeled and cubed
½ tsp. salt
½ lb. smoked sausage, cut
up
1 16 oz. can sauerkraut, undrained
½ cup chopped onion
1 tsp. dill weed
¼ tsp. caraway seed
1 cup sour cream
1 Tbsp. flour
Combine water, potatoes, salt, cook until tender. Add meat, sauerkraut, onion, dill weed, and caraway seed. Bring to a boil. Combine sour cream and flour. Stir 1 cup of hot mixture into sour cream. Return to main pot. Heat through.
NAPPA CABBAGE SALAD
1 head Nappa cabbage
5 green onions
2 pkgs. Ramen noodles (crushed)
½ cup sliced almonds
½ cup sunflower seeds (meat
only)
4-6 Tbsps. margarine
Dressing:
1 cup (or less) salad oil
1 cup sugar
½ cup white vinegar
2 Tbsps. soy sauce
Melt margarine, add crushed noodles; brown slightly; set aside to cool on paper towel. Slice cabbage and onion thin. Mix cabbage and onions with noodles; toss with nuts and seeds. Combine dressing ingredients. Add dressing just before serving.
Try these toppings on your favorite ice cream!
CHOCOLATE TOPPING
4 squares unsweetened chocolate
(or ¾ cup cocoa)
3 cups sugar
½ tsp. salt
1 13 oz. can evaporated milk
½ cup butter or margarine
Combine ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes.
BUTTERSCOTCH TOPPING
½ cup dark corn syrup
¼ cup cream
4 Tbsps. sugar
1/8 tsp. salt
1 Tbsp. butter
1 tsp. vanilla
Blend syrup, cream and sugar. Cook until sugar dissolves. Remove from heat. Add salt, butter and vanilla. Beat until smooth. Keep refrigerated.
BLOOMIN ONION DIP (Lo-cal)
½ cup non fat sour cream
2 tsp. reduced calorie mayonnaise
1-2 tsp. prepared horseradish
½ small clove garlic, minced
Combine ingredients in bowl. Keep refrigerated until serving. Will keep for two days.
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CURRIED BAKED CAULIFLOWER
1 large head cauliflower, broken
into flowerets
½ tsp. salt
1 can cream of chicken soup
4 oz. shredded cheddar cheese
1/3 cup mayonnaise
¼ tsp. curry powder
¼ cup dried bread
crumbs
2 Tbsps butter or margarine, melted
Preheat oven to 350°. Cook cauliflower in water, with salt. Drain well. Stir together soup, cheese, mayo and curry powder. Add to cauliflower and mix well. Toss bread crumbs in melted butter. Sprinkle on top. Bake in 2 quart casserole dish at 350°, for 30 minutes. Can be frozen for up to one month.
FAUX FRIED ICE CREAM
1 pkg. small tortillas
Cinnamon
Sugar
Vanilla ice cream
Cinnamon Toast Crunch cereal, crushed
Fry the shells in deep fat fryer, holding under with a ladle to form a cup. Coat with cinnamon and sugar while hot.
Filling: Scoop ice cream balls, roll in cereal crumbs. Place on waxed paper on cookie sheet. Freeze.
When ready to serve, place ice cream on cups. Toppings can be added: honey, chocolate, brickle bits, sprinkles, berries, etc.
SPAGHETTI BAKE
2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti
sauce
1 12 oz. pkg. of spaghetti
4 Tbsps. margarine
3½ Tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)
Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti Combine margarine, flour, salt, milk and water, Cook until slightly thick. Add 1 cup cheese, melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.
MOM WAGNER'S BREAKFAST SQUARES
12 slices bread, crusts removed
6 slices American cheese
6 eggs
18 slices bacon (could use equal
amount ham or sausages)
3 cups milk
½ tsp. salt
Cook meat; then chop. Butter a 9x13" pan. Butter both sides of each bread slice. Line bottom of pan with 6 slices of bread. Top each slice with meat and cheese, then top with remaining bread. (NOTE: you could use some vegetables if you want mushrooms, olives, onions, peppers, etc.) Beat eggs with milk and salt; pour over bread and refrigerate overnight. Bake at 325° 1 hour. Cut into squares, and serve.
When you have a dish that's so good that people eat it like pigs, you call it:
PIG SALAD
1 pkg. (10 oz.) frozen peas, uncooked,
unthawed
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle
Whip)
Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight.
AGGIE COOKIES
1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs, well beaten
1 tsp. vanilla
1½ cups flour
1 tsp. salt
1 tsp. baking soda
3 cups quick oatmeal
1½ cups nuts
1 cup coconut
1 16 oz. pkg. semi sweet chocolate
Thoroughly cream shortening and sugars. Add eggs and vanilla; beat well. Sift flour, baking soda, and salt, and add. Add oatmeal, nuts, coconut and chocolate; mix well. Bake on ungreased cookie sheet at 350°, for 10 minutes.
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Our thanks to St. Luke's Hospital registered dieticians for these very tasty, and very healthy items.
WHITE BEAN AND RED ONION SALAD
1½ cups dried Great Northern
or other white beans, picked over
1½ tsp. salt
2 bay leaves
1 Tbsp. coriander seeds, crushed
coarse
For dressing:
2 garlic cloves, if desired
2 to 3 Tbsps. fresh lemon juice
¼ cup extra virgin olive
oil, or to taste
1 cup thinly sliced red onion
½ cup chopped fresh coriander
sprigs or parsley leaves
In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1¼ hours, or until beans are just tender but not mushy. Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
Serve salad at room temperature, thinning if necessary with 1 to 2 Tbsps. water. Makes about 5 cups.
CHILI PIE
2 cans (15 oz. each) fat free chili
(mild or spicy according to taste)
2 cups cooked black beans, drained
¾ cup corn kernels, fresh
or frozen
½ cup chopped onion
2 Tbsps. whole wheat flour
½ tsp. chili powder (optional)
Topping:
¾ cup corn meal
1 cup whole wheat flour
1 tsp. baking soda
¾ cup buttermilk (nonfat
if available)
2 egg whites
¼ cup honey
Preheat oven to 375°F. Mash black beans with fork in medium saucepan. Stir in chili, corn, chopped onion, flour and chili powder if desired. Cook on medium high heat for 10 minutes, stirring frequently. Transfer mixture to an 8x11" glass rectangular baking dish. In a small bowl, mix topping ingredients together with a fork until well blended, and spread on top of chili mixture. Bake in the center of the oven for 20-25 minutes or until topping is set and nicely browned.
E-Z PICKLED BEETS
1 15 oz. can beets, sliced
and drained (save juice)
½ cup sugar
¼ cup beet juice
¼ cup vinegar
Combine beet juice with vinegar and sugar; bring to a boil. Add beets, return to a boil. Add a small piece of cinnamon stick and a small slice of onion. Remove from heat and cool, then place in a jar and refrigerate.
COCONUT MACAROON
1 8 oz. pkg. shredded coconut
2/3 cup sweetened condensed milk
1 tsp. vanilla
Combine coconut and condensed milk. Add vanilla. Drop by teaspoonful on well greased baking sheet about 1 inch apart. Bake at 350°, 8-10 minutes until lightly.
HOT SEAFOOD CASSEROLE
3 Tbsps. chopped onion
6 Tbsps. chopped green pepper
1 cup chopped celery
1 can flaked tuna
1 can flaked shrimp
1 can flaked crabmeat
1 cup mayonnaise
½ tsp. salt
½ tsp. pepper
½ tsp. Worcestershire sauce
Mix above ingredients well refrigerate overnight. The next day, mix mixture with 3 cups cooked rice and 1 can cream of celery soup. Spread in a 9x13" pan. Top with ¾ cup crushed potato chips. Bake at 350°, 45 minutes, until bubbly and brown.
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SALISBURY STEAK WITH ONION GRAVY
1 egg
1 can (10.5 oz. ) French onion
soup, undiluted and divided
½ cup dried bread crumbs
¼ tsp. salt
Pinch of pepper
1½ lb. ground beef
1 Tbsp. flour
¼ cup water
¼ cup ketchup
1 tsp. Worcestershire sauce
½ tsp. prepared mustard
6 cups hot, cooked noodles
Chopped fresh parsley
In a large bowl, beat the egg, Stir in 1/3 cup soup, bread crumbs, salt and pepper. Add beef. Mix gently; shape into 6 oval patties. Brown in skillet over medium heat 3-4 minutes on each side. Remove and set aside. Discard drippings. Combine flour and water until smooth. Add ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer 15 minutes, until meat is done. Serve over hot noodles, garnish with parsley.
ENGLISH MUFFINS
5 cups flour
2 envelopes yeast
¼ cup sugar
1 Tbsp. salt
4 cups hot tap water
Mix dry ingredients. Add water, until "dough" consistency. Knead for a few minutes. Grease enough cookie sheets to make 2 dozen muffins. Pull off ball of dough, 3 inches in diameter. Roll until nicely round. Place on cookie sheet. Flatten to ¼ inch thickness. Cover; allow to rise for 45 minutes. Bake at 425°, 15 minutes (flip muffins over after first 7 minutes).
OAT BRAN MUFFINS (w/honey)
2 cups oat bran
¼ cup firmly packed brown
sugar
2 tsp. baking powder
1 cup skim milk
2 egg whites (or 2 oz. egg substitute)
¼ cup honey
2 Tbsps. oil
In large bowl, stir together dry ingredients; set aside. In a small bowl, mix liquids until well blended. Add liquid mixture to dry mixture, stir until moistened. Line muffin tin with paper cups, or spray tins. Fill almost full with batter. Bake at 400°, 15-18 minutes.
Busy season! Here are some on the go snacks.
BLUE-RIBBON GRANOLA BARS
1¾ cups quick cooking oatmeal
(toasted on sheet at 250° 10 minutes
1¼ cups Rice Krispies
½ cup coconut
½ cup sugar
½ cup light corn syrup
¾ cup crunchy peanut butter
Combine sugar and syrup; bring to a boil for 1 minute. Add peanut butter; stir until combined. Add remaining ingredients. Put in greased 9x13" pan. Cool; cut into bars. (Can add raisins or M&Ms.)
CHEERIO BARS
3 Tbsps. margarine
6 cups marshmallows
5 cups Cheerios
½ cup creamy peanut butter
Microwave margarine 45 seconds. Add marshmallows, microwave for 45 seconds. Add peanut butter, microwave 45 seconds. Add Cheerios and stir. Spread in 9x13" pan; cool. Cut into bars.
FRUIT ROLL-UPS
6-8 slices white bread
1 stick margarine
6-8 tsp. jam or jelly
Some cinnamon/sugar
Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with margarine. Place on cookie sheet. Spoon on 1 tsp. jam per slice spread evenly. Roll up bread; place seam side down on cookie sheet. Bake at 400°, for 15 minutes. While hot, dust with cinnamon or sugar.
CHEESE BISCUITS (Like Red Lobster)
Mix together 2 cups Bisquick, 2/3 cup milk, and ½ cup shredded cheddar cheese. Add ¼ cup melted butter, ¼ tsp. garlic powder. Beat together for 30 seconds. Drop by teaspoonful on greased cookie sheet. Bake at 450° about 7-9 minutes, until lightly browned.
The knock off recipes are coming on strong. We've found some new sources. a book by Todd Wilbur, "Top Secret Recipes", also a monthly newsletter by Gloria Pitzer features many taste a likes; and two Websites, www.kopycat.com; and www.topsecretrecipes.com.
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Chocolate Fest '98 was a fun raiser for The National Kidney Foundation at Lindale Mall. We got a great preview of the event with our first Chocolate Fest Bake Off at the Arjay Center. There were three categories with over 60 entries! The winners are printed here, with thanks to all our contestants, and to our professional hosts and judges from The Ox Yoke Inn in Main Amana; and Special Occasions Desserts and Catering of Kalona.
CHOCOLATE CHOCOLATE CHEESECAKE
Special Occasions & Desserts
Crust:
2 cups cookie crumbs
3 Tbsps. margarine, melted
Mix together and press into bottom of 9" spring form pan.
Filling:
2 lbs. cream cheese
6 eggs, separated
2 tsp. vanilla
2 cups sugar
12 oz. semisweet chocolate
2 tsp. lemon juice
Beat egg whites to a soft peak; set aside. Beat cream cheese and sugar until smooth, scraping sides of bowl. Add egg yolks, vanilla, and lemon juice; beat until blended. Melt 6 oz. chocolate in double boiler. Add melted chocolate to egg mixture, stir until blended. Fold in egg whites; then fold in 6 oz. chocolate pieces. Bake at 375°, 7 minutes; then at 300°, 35-45 minutes.
Ganache:
12 oz. semi sweet chocolate
1 cup heavy cream
Bring cream to a boil. Remove from heat. Add chocolate and stir. Allow to cool. Frost top of cheesecake.
Chocolate Fest Preview Bake-Off Winner for "Cakes" from Diane Lawrence.
CHERRY HEART MOCHA CAKE
2/3 cup cocoa
2 cups flour
1 2/3 cup sugar
1 1/3 cup water
2/3 cup butter
3 eggs
2 tsp. instant coffee
1½ tsp. baking soda
1 tsp. vanilla extract
½ tsp. baking powder
½ tsp. salt
Preheat oven to 350°F. Grease two 9" round or heart pans; coat bottoms and sides of pans lightly with cocoa. Into large bowl measure cocoa and remaining ingredients. With mixer at low speed, beat until just mixed. Increase speed to high; beat 4 minutes.
Pour batter into pans. Bake 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pans on wire racks 10 minutes. Remove from pans; cool completely.
Prepare frosting (see recipe below). Place one cake layer, rounded side down, on cake plate. Spread with about 1/3 of frosting. Top with second cake layer, rounded side up; frost side and top of cake with remaining frosting. Make top and bottom borders (if desired). Spread ½ can of cherry pie filling over top inside border of cake.
Frosting:
1 8 oz. pkg. of regular or
light cream cheese
1 12 oz. pkg. frozen whipped
topping
1 cup powdered sugar and a can
of cherry pie filling.
Beat together all frosting ingredients except cherry pie filling. Frost as directed. Enjoy! Be sure to refrigerate any uneaten cake.
From Chocolate Fest Preview at Arjay on Wednesday. Winner in "Other" category from Ruth Schuetz.
CANDIED ORANGE PEEL
6 Navel oranges
1 Tbsp. salt
4 cups water
2½ cups sugar
½ cup water
Remove peel from oranges in 1 inch wedges. Soak peel in water and 1 Tbsp. salt overnight. Drain and remove as much white membrane as possible. Cut into thin strips. Cover with cold water, bring to a boil and drain. Repeat this process two more times.
Add 2 cups sugar and ½ cup water, let simmer until translucent. Drain and roll in remaining ½ cup sugar. Dip in chocolate, if desired.
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Chocolate Fest Preview Bake-Off Winner for "Bars" from Betty Lou Hyde.
CHOCOLATE CARAMEL CANDY
1 cup (6 oz.) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
FILLING:
¼ cup butter or margarine
1 cup sugar
¼ cup evaporated milk
1½ cups marshmallow creme
¼ cup creamy peanut butter
1 tsp. vanilla extract
1½ cups chopped salted peanuts
CARAMEL LAYER:
1 pkg. (14 oz.) caramels
¼ cup whipping cream
ICING:
1 cup (6 oz.) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13" pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over filling. Refrigerate until set.
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in refrigerator.
APPLE GRUNT
Peel 6-8 apples (pie apples), slice into 9x13" dish. In a small bowl, mix 3 Tbsps flour with ¾-1 cup sugar. Sprinkle on top of apples. Sprinkle cinnamon on top, to taste. Pour ½ pint of whipping cream or Half n Half. Bake at 350°-370° for 1 hour, until apples are tender.
EGGS & HASH BROWNS BREAKFAST BURRITOS
1 cup shredded, peeled potatoes
½ tsp. garlic powder
1 Tbsp. margarine
½ cup red or green pepper,
chopped fine
5 eggs
¾ cup sliced green onions,
with tops
½ tsp. salt
1¼ cups picante sauce
8 flour tortillas, heated
¾ cup shredded cheddar
Heat margarine in non stick skillet. Mix potatoes and garlic; spread into pan in thin layer. Cook without stirring until brown on bottom. Add peppers; cook until heated through. Stir whole mixture until broken into small pieces. Add eggs, onion and salt; cook until scrambled. Stir in picante. Put half cup of mixture onto each tortilla. Roll up, tucking in ends. Place, seam side down, on jellyroll pan. Top with some picante sauce and cheese. Bake at 300°, until cheese is melted.
MICROWAVE BREAKFAST BURRITOS
4 large flour tortillas
4 eggs
1 Tbsp. water
¼ tsp. salt
1/8 tsp. pepper
1 Tbsp. butter
8 Tbsps. salsa
4 Tbsps. shredded cheddar
Wrap tortilla shells in paper toweling. Microwave 30 seconds to soften. Lightly beat eggs with the water, salt and pepper. Heat butter in skillet over medium heat. Add eggs, cook and stir for 3 minutes until scrambled. Spread 2 Tbsps. salsa on each tortilla. Spoon ¼ of egg mixture on lower half of shell. Sprinkle on ¼ cheese. Roll up, tucking in the ends. Place, seam side down, on microwave safe dish; cover with paper towel. Microwave for 1 minute.
JAN'S CLOUD DESSERT
1 pkg. mini marshmallows
1 can pie filling
2 cartons real whipping cream
1 graham cracker crust in 9x13"
pan
Beat whipping cream well. Fold in 1 package mini marshmallows. Spread on crust. Top with your favorite pie topping. Refrigerate overnight.
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POTATO SALAD
5 cups diced, cooked potatoes
1 onion
Mix following, and add to potatoes:
2 Tbsps. vinegar
1 tsp. salt
½ tsp. sugar
1/8 tsp. pepper
6 Tbsps. salad oil
1 Tbsp. minced parsley
Add 3 hard cooked eggs. Stir in mayonnaise to make salad moist.
Moving? Just a reminder that you need to let us know in advance, as your Open Line Bulletin will not be forwarded to your new address. Send us your old address, as well as your new one, and we will change your records.
It was great to see so many Open Line folks at our late winter/early spring events at Chocolate Fest at Lindale Mall, The Arjay Center remotes, and especially at the WMT Lawn, Garden and Home Show at Hawkeye Downs! We have many more chances to get together this spring. We'll let you know on the show.
The Open Line Bulletin Index for 1997 is now available. The index lists, by category, all the recipes included in the Bulletin last year. If you'd like a copy just send $1 along with a self-addressed, stamped envelope to WMT, and request a copy.
Is it time to renew your Bulletin? The subscription for one year, 6 issues, remains at $5.50. To order, send a check or money order made out to The Open Line, in care of WMT. Remember, when ordering multiple items from The Open Line like the Index, Bulletin, or Cook Book we need to have separate checks for each different item. Multiple copies subscriptions of the same item can be included on the same check; just keep the different ones separate.
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