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I'm happy and excited to announce a trip to Alaska with my better half, Jennette. We would like to invite you to travel with us to rugged, unspoiled Alaska. Just drop me a note here at WMT, and I'll send you complete information. We're working with American Travel and Tour on this one. . . everyone is committed to having a terrific tour beginning August 16. Won't you join us!
The spring of '85 has been simply magnificent weather wise. Everything that grows outside is probably way ahead of schedule. Here's hoping your garden yields the bounty of the good earth this season. Perhaps some of the home grown "stuff" will find its way into the recipes here in your bulletin.
DATE NUT CHOCOLATE CHIP CAKE
1 cup dates
1 cup boiling water
2 tablespoons soda
1 cup sugar
1 cup Miracle Whip
dash of salt
2 cups flour
Combine first three ingredients. Let cool. Add remaining ingredients. Mix well. Spread in prepared 9 x 13 pan.
Topping:
½ cup brown sugar
½ cup nutmeats
1 (6 ounce) package chocolate chips
Combine all ingredients. Sprinkle over cake. Bake at 350° for 40 minutes.
EASY OREO DESSERT
½ gallon vanilla ice cream,
softened
1 large tub Cool Whip, softened
2 stacks Oreos, coarsely crushed
Blend ice cream and Cool Whip together. Add Oreos. Freeze in a 9 x 13 inch pan.
HURRY UP CHOCOLATE CAKE
2 cups flour
2 cups sugar
2 teaspoons soda
½ cup cocoa
¼ teaspoon salt
1 cup oil
1 cup buttermilk
2 eggs
In a large bowl sift first five ingredients. Blend in remaining ingredients. Add one cup boiling water. Mix well. Batter will be thin. Pour in a well greased and floured 9 inch cake pan or a 9 x 13 inch pan. Bake at 375° for 35-40 minutes.
Frosting:
1 can Eagle Brand milk
1 tablespoon water
1/8 teaspoon salt
2 squares unsweetened chocolate
½ teaspoon vanilla
Combine first four ingredients. Mix well. Cook in double boiler until thick. Add vanilla. Mix well. Frost cake.
NO BAKE CHOCOLATE CARAMEL BARS
(Mock Twix Bars)
Club crackers
1 cup graham cracker crumbs
¾ cup brown sugar
½ cup white sugar
1/3 cup milk
½ cup oleo
2/3 cup peanut butter
1 cup chocolate chips
Butter a 9 x 13 inch pan. Place a layer of club crackers whole in pan. Boil next five ingredients. Boil for five minutes. Pour over crackers in pan. Place another layer of crackers on top. Melt peanut butter and chocolate chips until smooth. Spread over crackers. Refrigerate until firm.
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Twice a week on Open Line the area county Pork Producers provide us with recipes that we air. We receive a lot of requests for these recipes. . . so Dave and I thought we'd share one of the most requested. Try and enjoy!
HAM AND BROCCOLI DELIGHT
2 (10 ounce) packages frozen chopped
broccoli
2 cups cooked ham, ½ inch
cubes
1 (3 ounce) can french fried onion
rings
1 cup shredded cheddar cheese
1 (10 ¾ ounce) can cream
of mushroom or chicken soup
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1 tablespoon parsley flakes
Place broccoli in a 12 x 8 inch baking dish. Cover. Microwave on high 5 minutes, rotating once. Drain. Top broccoli with ham, half the onion rings and half the cheese. Blend together soup, pepper and dry mustard. Pour over casserole. Cover with waxed paper. Microwave on high 8 to 10 minutes or until broccoli is tender crisp, rotating once. Sprinkle with remaining onion rings and cheese. Sprinkle parsley over top. Microwave, uncovered, 5 to 6 minutes or until heated throughout. Makes 6 to 8 servings.
CONVENTIONAL DIRECTIONS:
Cook broccoli as directed on package, drain. Spread broccoli in a 12 x 8 or 9 x 13 inch baking dish. Top broccoli with ham, half of the onion rings and half the cheese. Pour soup, pepper and dry mustard mixture over casserole. Bake, uncovered, in a 325° oven for 30 minutes. Sprinkle with remaining onion rings and cheese with parsley over the top. Bake another 10 to 15 minutes or until heated throughout.
HOT DOG FIESTA
1 cup flour
1 cup corn meal
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 cup milk
¼ cup cooking oil
2 eggs
8-10 (1 pound) wieners
1½ cups shredded cheddar
cheese
2 cans chili beef soup
2/3 cup water
Preheat oven to 400°. Grease a 9 x 13 inch pan. In a large bowl combine first eight ingredients. Blend well. Pour half of batter into greased pan. Arrange wieners over batter. Top with cheese. Pour remaining batter over cheese. Bake for 25-30 minutes or until golden brown. In medium saucepan combine soup with water. Heat until bubbly. Serve over each serving.
RANCH BURGERS
3½ pounds ground beef
1 large onion, chopped
1 tablespoon chili powder
1½ teaspoons salt
½ teaspoon pepper
1 jar cheese spread with hot peppers
1 (15 ounce) can chili beans
Dough:
2 packages yeast
2/3 cup warm water
2/3 cup warm milk
¼ cup sugar
¼ cup shortening
2 teaspoons salt
2 eggs
4½-5 cups flour
In large mixing bowl dissolve yeast in warm water. Add milk, sugar, shortening, salt, eggs and 1½ cups flour. Blend well with mixer for 2 minutes. Turn out on floured surface. Knead in remaining dough. Cover and let rise until doubled (about 1½ hours.)
Meat Mixture:
Brown and drain meat. Add remaining ingredients. Roll dough out and divide into four pieces. Roll out to a 11 x 14 rectangle. Cut into 6 squares. Place 2/3 cup of meat mixture on each square. Seal sides. Bake at 375° for 12-15 minutes.
BEEF BRISKET
2½ pounds straight out boneless
beef brisket
½ cup ketchup
½ cup water
1½ cups instant minced onions
1 tablespoon cider vinegar
1½ teaspoons bottled white
horseradish
1½ teaspoons prepared mustard
½ teaspoon salt
1/8 teaspoon pepper
Place brisket fat side up in heavy casserole. Mix remaining ingredients together. Pour over beef. Cover tightly. Bake at 300° for 3½ hours or until very tender. For leftovers refrigerate beef and gravy separately overnight.
KAY'S KANSAS CITY CATALINA
Cook two different shapes pasta. Place in casserole. Layer chopped green pepper, chopped onion, fresh or canned mushrooms, chopped precooked hamburger, sausage or Italian sausage and sliced pepperoni. Cover with spaghetti sauce and top with mozzarella cheese. Bake in moderate oven until heated through.
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TACO QUICHE
8 soft corn tortillas
1 pound lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon oregano leaves,
crushed
¼ teaspoon thyme leaves,
crushed
¼ teaspoon ground cumin
2 cups (8 ounces) shredded Monterey
Jack cheese
8 eggs
2½ cups milk
1 cup dairy sour cream
2 medium tomatoes, sliced
1 small head lettuce, shredded
pitted ripe olives, sliced
Line a lightly greased 13 x 9 x 2 inch baking dish with tortillas, tearing to fit, if necessary. In a 10 inch omelet pan or skillet over medium heat, cook ground beef and onion, stirring occasionally to break beef apart, until browned, about 5 minutes. Pour off and discard drippings. Stir in garlic and seasonings. Spoon beef mixture into tortilla lined dish. Sprinkle with cheese. Beat together eggs and milk until well blended. Pour over beef and cheese. Bake in preheated 350° oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving. Spread with sour cream. Top with tomatoes, lettuce, and olives.
REUBEN PIZZA
2 cans crescent rolls
1 (8 ounce) package corn beef,
thinly sliced
1 (6 ounce) package Swiss cheese
slices
1 (8 ounce) can sauerkraut, drained
½ teaspoon caraway seed
½ teaspoon sesame seed
Preheat oven to 400°. Separate one can of rolls into 4 rectangles. Press in bottom and ¼ inch up sides of a 12 inch pizza pan, ungreased. Seal perforations. Arrange meat, cheese and sauerkraut over dough. Sprinkle with sesame seed. Separate second can of rolls into 8 triangles. Arrange spoke fashion over filing. Sprinkle with sesame seed. Bake 20-25 minutes.
REUBEN CASSEROLE
1 (15 ounce) jar corned beef, thinly
sliced
1 (16 ounce) can sauerkraut, drained
well
1 (10½ ounce) condensed
cream of chicken soup
½ cup grated Swiss cheese
½ cup grated cheddar cheese
1 cup buttered bread crumbs
Layer sauerkraut, beef, cheese and soup in greased 2 quart casserole. Repeat layers. Top with buttered crumbs. Bake uncovered at 350° for 45 minutes.
ENCHILADA CASSEROLE
(Meatless)
9 ounce package frozen tortillas
8 ounces Monterey or Longhorn cheese
2 (1 pound) cans tomatoes, undrained
1¾ envelope chili seasoning
mix
shredded lettuce
Grate 3 cups cheese. Thaw tortillas. In medium saucepan cut up tomatoes. Add chili seasoning mix. Stir. Cook over medium heat until mixture comes to a boil. Cover. Simmer for 10 minutes. Pour ½ cup tomato sauce in a 9 x 13 inch pan. Place 3 tortillas on top of sauce (overlap). Top with half of cheese. Cover with 3 more tortillas. Pour half of remaining sauce over tortillas. Add 3 more tortillas and remaining cheese. Add last 3 tortillas and remaining tomato sauce. Bake at 350° for 30-40 minutes. Remove from oven. Let set for 10 minutes. Cut into portions. Serve with lettuce.
NEW ORLEANS DIRTY RICE
1 (14 ounce) can beef broth
¾ cup regular rice
3 tablespoons butter or margarine
3 tablespoons all purpose flour
1 cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green
pepper
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon cayenne pepper
1 pound chicken livers
1 (3 ounce) can mushrooms, sliced
Combine first two ingredients in saucepan. Bring to boil. Cover and cook per rice directions. Melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green pepper, garlic powder, salt and cayenne. Cook until onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover and cook over low heat until livers are tender, about 6-8 minutes. Stir often. Fold liver mixture into hot rice.
HAM FRIED RICE
1 tablespoon green onion, diced
1-2 tablespoons peanut oil
¼ cup cooked ham, diced
¼ cup cooked vegetables,
diced (your choice)
1 cup cold, cooked rice
1 egg, beaten
2 teaspoons soy sauce
Sauté green onions in oil until tender. Add ham, rice and vegetables. Stir fry until heated thoroughly. Add egg and soy sauce. Cook a few minutes. Season to taste.
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VEGETABLE SALAD
1 (16 ounce) can peas, drained
2 (16 ounce) cans whole green beans
½ cup stuffed olives, sliced
4 carrots, cut in 1 inch match
sticks
4 ounces slivered almonds
4 cups celery, cut in 1 inch match
sticks
6 green onions, sliced
1½ cups dressing
Combine vegetables. Toss with dressing. Cover and refrigerate overnight.
Dressing:
1 cup salad oil
¼ cup vinegar
1 teaspoon Worcestershire sauce
½ teaspoon paprika
2 teaspoons salt
1 clove garlic, crushed
1/3 cup orange juice
¼ cup lemon juice
1/3 cup powdered sugar
½ teaspoon dry mustard
Mix all ingredients. Shake. Chill.
FREEZER CABBAGE
2 heads cabbage
2 carrots
1½ tablespoons salt
Prepare and grate cabbage and carrots. Combine with salt. Let set for 30 minutes. Drain.
Combine:
1½ cups sugar
½ cup vinegar
2½ cups Miracle Whip
1½ cups Coffee Rich, thawed
Pour over vegetables and freeze.
ITALIAN DRY SEASONINGS
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves,
crushed
¼ teaspoon ground oregano
½ teaspoon ground dried
sweet basil leaves
¼ teaspoon ground thyme
or marjoram
½ teaspoon celery seed
¼ teaspoon garlic powder
2 tablespoons Parmesan cheese
1½ teaspoon granulated sugar
1/8 teaspoon salt
pinch of ground pepper
Can use with 1/3 cup garlic wine vinegar and ¾ cup vegetable oil.
CRUNCHY ALMOND ASPARAGUS
1 pound fresh asparagus
2 cups crushed, seasoned dressing
mix
8 ounces shredded cheddar cheese
1 (10 ½ ounce) can cream
of chicken soup
½ cup chopped almonds, unblanched
1 tablespoon melted butter
Wash and cut asparagus into ¾ inch pieces. Cook in 1 cup slightly salted, boiling water until tender crisp. Drain and reserve liquid. Combine seasoned crumbs and cheese. Set aside. Combine soup, asparagus liquid and asparagus. Layer half crumb mixture in buttered 2 quart casserole. Top with half the asparagus. Repeat with remaining ingredients. Toss almonds with melted butter. Sprinkle over casserole. Bake at 350° for 30-35 minutes.
CREAM CHEESE RHUBARB PIE
4 cups rhubarb, cut in 1 inch pieces
3 tablespoons corn starch
¼ teaspoon salt
sugar
1 9 inch unbaked pie crust
1 (8 ounce) package cream cheese
2 eggs
1 cup sour cream
almonds
In a 2 quart saucepan over medium, heat cook rhubarb, corn starch, salt and 1 cup sugar. Stir often until mixture boils and thickens. Preheat own to 425°. Pour rhubarb mixture into pie crust. Bake for 10 minutes. Remove from oven. In small bowl beat cream cheese, eggs and ½ cup sugar until smooth. Mix at medium speed. Pour over rhubarb mixture. Bake for 30-35 minutes at 350°. Cool on wire rack. Chill. Spread 1 cup sour cream on top. Garnish with almonds.
ORANGE TAPIOCA
2 small packages vanilla tapioca
pudding
1 package orange jello
3 cups boiling water
1 package Prepared Dream Whip
1 can mandarin oranges, drained
1 small can crushed pineapple,
drained
2-3 small bananas, sliced
1 cup marshmallows
Combine first three ingredients. Cook until thick. Cool. Fold in prepared Dream Whip. Add remaining ingredients.
Please respond promptly to your renewal notice. It is the only one you will get your renewal must be received by the date shown on that notice. Otherwise, you will miss at least one issue.
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EASY CROISSANTS
5 cups all purpose flour
2 packages instant blend dry yeast
¼ cup sugar
2 teaspoons salt
1 cup water
¾ cup evaporated milk
¼ cup margarine
1 egg
1 cup margarine, cold and cut into
pieces
1 egg
1 tablespoon water
In a large mixing bowl combine 1 cup flour, yeast, sugar and salt. Mix well. In a saucepan heat 1 cup water, evaporated milk and ¼ cup margarine. Heat to 120°-130°. Add to flour mixture. Add 1 egg. Blend at low speed until moist. Beat 3 minutes at medium speed. Set aside. In another large bowl cut 1 cup cold margarine into remaining 4 cups flour until crumbs the size of large peas are formed. Pour yeast mixture into butter and flour mixture. Fold together until flour is moist. Cover and refrigerate 2 hours. Place dough on floured surface. Knead 6 times. Divide dough into 4 parts. Roll each into 14 inch circle. Cut into 10 pie shaped wedges. Roll up from wide side. Place on ungreased cookie sheet, point side down. Curve into croissant shape. Cover. Let rise in warm place until doubled, about 1-1½ hours. Beat egg slightly with 1 tablespoon water and brush rolls. Bake at 350° for 15-18 minutes or until golden. Remove from sheet. Let cool.
POPPY SEED BREAD
3 eggs
2½ cups sugar
1½ teaspoons salt
1½ cups milk
1 1/8 cups oil
1½ teaspoons vanilla
1 teaspoon almond extract
3 cups flour
1½ teaspoons baking powder
3 tablespoons poppy seed
Combine all ingredients. Bake in two greased loaf pans at 350° for 60-70 minutes.
BRAMBLES
1 package fudge frosting mix
6 tablespoons warm water
4 cups Chow Mein noodles
2 cups mini marshmallows
2 cups peanuts
Blend first two ingredients. Beat until smooth and creamy. Stir in remaining ingredients. Drop on wax paper.
HONEY BANANA BRAN MUFFIN
1 cup sifted, enriched, all purpose
flour
2½ teaspoons baking powder
¼ teaspoon salt
1 cup all bran cereal
3 tablespoons honey
1 egg, beaten
1 cup mashed bananas (2-3 bananas)
¼ cup milk
2 tablespoons melted shortening
or cooking oil
Sift first three ingredients together. Combine remaining ingredients. Let stand several minutes so bran can absorb mixture. Add bran mixture to flour mixture. Stir just to combine. Fill greased muffin tins 2/3 full. Bake at 400° for 20-25 minutes.
PISTACHIO DESSERT
35-40 Ritz crackers
¼ cup butter, melted
2 boxes instant pistachio pudding
1½ cups milk
1 quart ice cream, softened
Cool Whip
Heath bars, crushed
Crush crackers. Combine with butter. Press into a 9 x 13 inch cake pan. Bake at 325°-350° for 10 minutes. Mix pudding with milk. Beat until thick. Add ice cream. Pour into cake pan. Freeze for 30 minutes. Top with Cool Whip and crushed Heath bars.
FUDGE BROWNIE ROLL
Mix:
½ cup flour
1/3 cup cocoa
¼ teaspoon soda
¼ teaspoon salt
Beat 4 egg whites until stiff, but not dry. Blend in ¾ cup sugar on lowest mixer speed until just blended. Beat 4 egg yolks with 1 teaspoon vanilla until thick. Fold gently but thoroughly into whites. Fold in dry ingredients gently, but thoroughly. Spread in a 10 x 15 x 1 inch jelly, roll pan, greased on bottom, lined with wax paper and greased again. Bake at 400° for 12-15 minutes. Turn out immediately onto towel. Sprinkle generously with powdered sugar. Remove paper. Spread filling over cake. Sprinkle with 2 cups mini marshmallows and ½ cup chopped pecans. Roll up starting with 10 inch end. Chill. Serve with whipped cream.
Filling:
Melt 1½ squares unsweetened chocolate with ½ cup butter in top of double boiler. Remove from heat. Blend in 1½ cups sifted powdered sugar, 1 unbeaten egg and 1 teaspoon vanilla. Beat well. Keep over hot water until ready to spread.
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HOOT N' HOLLER WHISKEY CAKE
½ cup soft butter or margarine
1 cup sugar
3 eggs
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon nutmeg
¼ cup milk
¼ cup molasses
¼ teaspoon baking soda
¼ cup bourbon
2 cups raisins
2 cups chopped pecans
Cream butter. Gradually add sugar. Beat well. Add eggs one at a time, beating well after each. Combine next four ingredients. Add to cream mixture alternately with milk. Combine molasses and baking soda. Add to cream mixture. Stir in remaining ingredients. Pour into greased and floured 9 x 6 x 3 inch loaf pan. Bake at 300° for 1 hour and 40 minutes.
BANANA BUNDT CAKE
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda plus 1 teaspoon
baking powder
1 package regular banana cream
pudding mix (4 serving size)
1½ cups thinly sliced ripe
bananas
1 cup butter, softened
1/3 cup milk
2 teaspoons rum extract
4 eggs
Glaze:
1½ cups powdered sugar
2 tablespoons butter, softened
1 teaspoon rum extract
1 tablespoon milk
Preheat oven to 325°. Generously grease and flour bundt cake pan. In a large bowl blend all cake ingredients. Beat 3 minutes at medium speed. Pour into prepared pan. Bake 60-70 minutes or until tests done. Cool in pan for 15 minutes. Turn onto serving plate. Cool. Blend glaze ingredients until smooth. Spoon over cake.
HONEY CAKE
2 cups flour
2½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon mace
½ cup butter
½ cup sugar
2 eggs, unbeaten
½ cup honey
¾ cup milk
1 teaspoon almond extract
Mix first five ingredients Set aside. Cream butter with sugar. Cream well. Blend in unbeaten eggs, one at a time, beating well after each. Add honey. Combine milk with almond extract. Add to butter and sugar mixture. Add alternately with dry ingredients to cream mixture, begin and end with dry ingredients. Blend well after each addition on low speed. Turn into two well greased and floured 8" inch round layer pans. Bake at 350° for 30-35 minutes. Spread top of layers with topping. Broil 2-3 minutes until bubbly and golden brown (watch care fully). Cool in pan. Spread ½ cup sweetened whipping cream on top of 1 layer. Top with second layer. Spread remaining cream around sides of cake.
Topping:
½ cup pecans, chopped
1/3 cup honey
¼ cup packed brown sugar
¼ cup soft butter
½ teaspoon cinnamon
Combine all ingredients. Mix well
ANGEL POUND CAKE
2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar
¾ cup cooking oil
2 teaspoons lemon extract
4 eggs
Preheat oven to 325°. Grease and flour bundt pan. Combine all cake ingredients in a large bowl. Beat for 3 minutes at in medium speed. Pour into prepared pan. Bake 40-50 minutes. Remove from oven. Prick with fork at every inch.
Glaze:
1½ cups powdered sugar
½ cup lemon juice
Blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand for 10 minutes. Invert on plate. Spoon remaining glaze over cake.
BEST OF THE OPEN LINE
P.O. Box 2147
Cedar Rapids, Iowa 52406
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AUNT IVY'S COFFEE CAKE
¾ cup vegetable oil
1½ cups sugar
½ teaspoon salt
3 eggs
1 cup milk
2 teaspoons baking powder
3 cups flour
1 teaspoon vanilla
Mix all ingredients. Pour batter into a greased 9 x 13 inch pan. Sprinkle with following topping.
Topping:
½ cup brown sugar or more
to taste
3 teaspoons cinnamon
½ cup oleo
½ cup pecans, chopped
Bake at 350° for 40-45 minutes. When cake is coal drizzle powdered sugar frosting glaze on warm cake.
BANANA CRUNCH CAKE
5 tablespoons butter
1 package coconut pecan frosting
mix
1 cup rolled oats
1 cup sour cream
4 eggs
1½ cups thinly sliced, very
ripe bananas
1 package yellow cake mix
Preheat oven to 350°. Grease and flour a 10 inch tube pan. In saucepan melt butter. Stir in frosting mix and rolled oats until crumbly. Set aside. In large bowl blend next three ingredients until smooth. Blend in cake mix. Beat two minutes at medium speed. Pour 1/3 batter into prepared pan. Sprinkle with 1/3 crumb mixture. Repeat process two times ending with crumb mixture. Bake 50-60 minutes. Cool in pan 15 minutes. Remove from pan. Remove cake so crumb mixture is on top.
LEMON CREAM PIE
1 9 inch pastry shell, baked and
cooled
1 cup sugar
3 tablespoons corn starch
¼ cup butter
¼ cup lemon juice
3 egg yolks, unbeaten
1 cup milk
1 cup sour cream
Combine sugar and corn starch in saucepan. Add remaining ingredients except sour cream. Cook over medium heat. Stir constantly until thick. Cool. Fold in sour cream. Spoon over baked shell. Chill at least 2 hours overnight.
OATMEAL HARVEST CAKE
Pour 1½ cups boiling water over 1 cup oatmeal. Let stand for 20 minutes.
Cream:
½ cup shortening
1 cup brown sugar
1 cup white sugar
Add 2 well beaten eggs to oatmeal.
Add:
1 1/3 cups flour
1 teaspoon cinnamon
1 teaspoon soda
½ teaspoon salt
Mix well.
Topping:
2 tablespoons soft margarine
3 tablespoons brown sugar
3 tablespoons white sugar
3-6 Heath bars, crushed
2 plain Hershey's bars, crushed
½ cup nutmeats, chopped
or crunched
Spread over top of cake. Bake at 350° in a greased pan for 30 minutes.
CHOCOLATE CHIP DATE CAKE
1 cup chopped dates
1¼ cups boiling water
1 teaspoon soda
¾ cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons cocoa
1½ cups sifted flour
½ cup sugar
1 cup chocolate chips
½ cup chopped nuts
Pour water over dates and soda. Let cool. Cream shortening and sugar. Add eggs and vanilla; mix well. Sift dry ingredients together (except ½ cup sugar.) Fold into date mixture. Pour into greased loaf pan.
Mix:
½ cup sugar
chocolate chips and nuts
Sprinkle over top of cake. Bake for 45 minutes at 350°.
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Compliments of the Cedar Rapids Area Dietetic Association.
TACO POPCORN CRUNCH
2½ cups air popped popcorn
1 cup bite sized shredded wheat
biscuits
¾ cup round toasted oat
cereal
2 tablespoons margarine, melted
½ teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon onion salt
Combine popped corn and cereals in a 13 x 9 x 2 inch baking pan. Preheat oven to 300° and put in oven for 5 minutes or until cereal is warm. Remove from oven. Mix remaining ingredients and drizzle over popcorn mixture; mixing well. Makes 8 servings.
(A crunchy, spicy flavored snack. Nutritional value: 76 calories per serving, 11 grams carbohydrate, 1 gram protein, 3 gram fat and 131 mgs. sodium.)
DEEP FREED ICE CREAM BALLS
1 pint vanilla ice cream
2 cups crushed corn flake crumbs
2 teaspoons sugar
1 teaspoon cinnamon
1 egg
oil for deep fat frying
honey
whipped cream
cherries
Scoop five balls ice cream, frozen. Mix next three ingredients. Roll balls in half of mixture. Refreeze. Beat egg. Dip balls in egg. Roll again in remaining crumbs. Freeze until ready to use. Heat oil to 350°. Lower balls into hot oil for one minute. Place in champagne glass. Drizzle with honey. Top with whipped cream and cherry.
CHERRIES N' CREAM
Crust:
1 cup flour
1 cup finely chopped nuts
¼ cup firmly packed brown
sugar
½ cup butter, softened
Filling:
1 (8 ounce) package cream cheese,
softened
½ teaspoon almond extract
1 cup powdered sugar
1 (21 ounce) can cherry pie filing
1 cup whipping cream, whipped
Preheat oven to 375°. In a 9 x 13 inch pan combine crust ingredients. Bake 15-20 minutes or until golden brown. Stir once while baking. Reserve ½ cup crumbs for topping. Press warm crust mixture into an ungreased 9 inch pie plate. Chill. Blend first three filling ingredients until smooth. Spread over crust. Pour pie filling into whipped cream. Spoon over first layer. Sprinkle with reserved crumbs. Chill at least 1-2 hours or overnight.
When it comes to bulletin the year is half over... does that seem possible?
If you are in our listening area you are familiar with our "Disgusting Stuff" promotion we are doing. I would like to congratulate the winners... especially the ones that selected The Best of the Open Line bulletin as their prize. WMT Radio and Direct Mailing and Printing hope you enjoy your subscription.
Dave and I have some summer outings coming up. We will keep you posted as to where we will be with the Open Line. . . join us if we are in your area.
S.K.R.
WMT RADIO
P 0 BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332-5401
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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