MAY/JUNE  PAGES 12345678

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Here comes the summer of '86 with all sorts of strange and fun things to do and unusual events to
celebrate. Here's a smattering .....

For June:
 Fight the Filthy Fly Month
 Notional Simple Speak Day
 Notional Theater Week
 Notional Adopt-A-Cat Month
 National Rose Month
 Dairy Month
 Teacher Thank You Week

In July, watch for:
 Hitch Hiking Month
 National Hot Dog Month
 National Ice Cream Month
 National Peach Month
 National Baked Bean Month
 National Anti-Boredom Day

Enjoy the summer. ... eat hearty!



1 (3½ ounce) can coconut flakes
¾ cup fine salted cracker crumbs
½ cup sugar
½ cup flour
½ cup butter or margarine, melted

Combine ingredients. Press half into a 8 x 8 inch pan.


½ cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
1 egg, well beaten
¼ cup lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter or margarine, melted

Combine first three ingredients in heavy pan. Add milk and egg. Cook until thick, stirring constantly. Add last three ingredients. Pour over crumb mixture. Top with remaining crumbs. Bake at 375° for 25 minutes. Cool. Chill several hours.


Combine in saucepan:

1½ cups sugar
1½ cups water
4 tablespoons white Karo syrup

Bring to boil. Dissolve 1/3 cup tapioca flour or very fine tapioca in ½ cup water. Add red food coloring. Pour slowly into boiling syrup. Stir well. Boil for 1 minute or until thick and clear. Cool. Spread thin layer of glaze on bottom of baked pie shells. Arrange peeled sections of Texas Ruby Red grapefruit to cover bottom of crust. Fill with glaze. Chill. Note: Glaze should be made 2 days ahead for best results.


2 cups grapefruit sections
¼ cup grapefruit juice
34 large marshmallows
½ pint whipping cream
1 graham cracker pie shell, 9 inch

Remove all white skin from grapefruit sections. Let drain for 4 hours. Save juice. Melt marshmallows with ¼ cup juice in saucepan over low heat. Lightly stir in grapefruit sections. Whip cream. Fold into grapefruit mixture. Turn into pie shell. Chill.


1 pound hamburger
1 can cream of mushroom soup
1 onion, diced
1 can cream of chicken soup
2 cups water
2 cups celery, diced or chopped
1/8 teaspoon salt
1 cup raw, long cooking rice
2 tablespoons soy sauce
1 (15 ounce) can bean sprouts, drained

Crumble hamburger. Cook with onions and celery. Add remaining ingredients. Place in large casserole or roaster. Bake at 325° for 2 hours or 350° for 1 ¼ hours. Serve with chow mein noodles.

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1 (7 ounce) package Creamettes macaroni
1 (3½ ounce) package pepperoni
1 cup zucchini, sliced
1 cup cucumber, chopped
1½ cups tomatoes, chopped
1 cup radishes, sliced
½ cup carrots, grated

Cook and dram macaroni. Combine remaining ingredients with macaroni. Chill.


½ cup undiluted Carnation evaporated milk
½ cup salad oil
3 tablespoons vinegar
1 teaspoon dill weed
½ teaspoon dry mustard
½ teaspoon onion salt
½ teaspoon instant minced onion
plain salt
1/8 teaspoon white pepper

Combine ingredients in jar. Shake well. Chill. Mix with salad.

1 pound spinach
1 pound fresh mushrooms
½ pound bacon, cooked
3 eggs, hard cooked

Wash and drain spinach and mushrooms. Crumble bacon. Chop eggs. Mix carefully with remaining ingredients.


1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon grated onion
1/3 cup cider vinegar

Blend well on low in blender. Add 1 cup salad oil. Blend well. Mix dressing with salad.


1 cup sugar
2 teaspoons dry mustard
2 cups vegetable oil
1 medium onion, chopped
1 teaspoon celery seed
2 teaspoons salt
1/3 cup vinegar

Blend on high in blender.

This sounds a lot like Madonna Salad to me .. ?


1 #2 can crushed pineapple
2 (3 ounce) packages apricot jello
¾ cup white sugar
1 (8 ounce) package cream cheese
1 jar junior size apricot baby food
1 (8 ounce) carton Cool Whip or 2 envelopes Dream Whip

Combine first 2 ingredients. Bring to boil. Simmer until dissolved. Mix sugar, cream cheese and baby food. Fold in Cool Whip. Add cream cheese mixture to jello mixture. After slightly thickened, pour into mold. Chill.

When Dave asked for some different recipes ...he got them!


1 can (7 ounce) seafood of your choice
½ pound processed cheese
¼ cup minced onion
¼ cup chopped sweet potatoes
½ cup ketchup
¼ cup mayonnaise
1 cup minced celery
salt and pepper to taste
12 buns

Flake and drain seafood. Cut cheese in small chunks. Combine ingredients well. Fill buns. Wrap in foil. Bake at 350° for 20 minutes.


8 ounce package noodles, cooked (keep warm)
6 tablespoons butter
1½ cups heavy cream
1 cup grated Parmesan
salt and pepper to taste
nutmeg to taste

Melt butter in frying pan until brown. Add ½ cup cream. Boil until slightly thickened. Reduce heat to medium. Add noodles and toss. Add half the cheese and ½ cup cream. Toss again. Repeat process. Season to taste. Serve immediately.

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2 tablespoons butter
1 tablespoon olive oil
1 medium onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflower, cored and coarsely chopped
½ teaspoon sea salt
½ teaspoon curry powder, optional
1/8 teaspoon black pepper
½ teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savory or marjoram
5 cups water
1 cup cream or half 'n half
2 tablespoons chicken bouillon
¼ teaspoon fresh ground nutmeg

In heavy soup kettle, melt butter and oil. Add next five ingredients. Add seasonings. Mix well. Cook uncovered over medium heat several minutes. Stir frequently. Add water, cream and chicken bouillon. Bring to boil. Simmer, covered over medium heat for 15 minutes or until cauliflower is tender. Remove from heat. Let cool slightly. Puree in small increments in blender until smooth. Reheat. Add fresh ground nutmeg.


1/3 cup oil
3 cups onion, diced
1 1/3 cups celery, sliced
1 ¼ cups carrots, diced
1 teaspoon salt
¼ teaspoon pepper
2 cups frozen or fresh peas
2½ cups chicken broth

Heat oil in Dutch oven. Add next 5 ingredients. Cook uncovered, stirring occasionally. Cook for 1½ hours. Pour 1 cup thawed peas and ½ cup broth into blender. Process until smooth. Stir remaining broth into vegetables. Bring to boil. Reduce heat to low. Add whole and pureed peas. Cook until heated through (5 minutes).


frozen haddock
boiling water
2 tablespoons vinegar
1 teaspoon salt

Fill skillet or pan hall full with boiling water. Add vinegar and salt. Boil. Add frozen haddock and cover. Boil for 20 minutes. Broil haddock for 3-4 minutes.

Something truly different for that meal you don't know what to serve.


3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 cups cocktail vegetable juice or tomato juice
1½ pounds round steak, ½ inch thick
1 cup celery, sliced
1 cup carrots, sliced
1/3 cup onion, chopped
1 bay leaf

Slice steak into narrow strips. Place in casserole with celery, carrots and onions. Mix next four ingredients in blender. Mix well. Pour over casserole and mix well. Push bay leaf on top. Bake at 350° for 1 hour and 30 minutes. Place over split baked potatoes.



1 cup flour
1 teaspoon salt
1 teaspoon oregano
1/3 teaspoon black pepper
2 eggs
2/3 cup milk


1½ pounds ground beef
salt and pepper to taste
1 large onion, finely chopped
1 (8 ounce) can sliced mushrooms, drained
1 (12 ounce) jar pizza sauce
1 cup shredded Mozzarella cheese

Blend crust ingredients until smooth. Pour into greased 12 inch round pizza pan. Dust with Cornmeal. Cover bottom of pan with batter. Sauté ground beef until brown. Salt and pepper to taste. Drain fat. Sprinkle evenly over unbaked dough, sprinkle onions and mushrooms evenly over pizza. Bake at 425° for 25 minutes. Remove from oven. Spread sauce on top. Sprinkle with cheese. Return to oven for an
additional 10-15 minutes.


1 (3 ounce) package lime jello
1 (3 ounce) package lemon jello
2 cups boiling water
2 heaping cups vanilla ice cream
1 (20 ounce) can pineapple, drained
1 cup celery, chopped
½ cup walnuts or pecans, chopped

Dissolve jello in water. Add ice cream. Stir until melted. Fold in remaining ingredients. Refrigerate in freezer.

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This had to be our most requested and popular recipe for the past few weeks. A recipe that will take a little time to prepare, but I'm sure the rewards will be worth the effort.


2/3 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1 slightly beaten egg

Combine first 3 ingredients. Stir in remaining ingredients. Cook over medium heat. Stir constantly until thick. Blend in 2 tablespoons butter and 4 drops yellow food coloring. Cool. Reserve ¼ cup for frosting. Crush enough graham crackers to fill ¾ cup. Reserve 2 tablespoons for frosting. Mix 3 cups flour, 1 teaspoon salt and ½ teaspoon soda. Set aside. Add 2 cups sugar to 1 cup butter and 1 tablespoon grated lawn rind. Cream very well (5-8 minutes). Blend in 5 unbeaten eggs, one-at-a-time. Beat well after each addition. Add dry ingredients alternately with 1 cup buttermilk. Begin and end with dry ingredients. Blend well after each. Mix on low, if a mixer is used. Turn 2/3 of the batter into well greased (bottom) tube pan. Sprinkle with graham cracker crumbs. Spoon lemon filling over crumbs. Top with remaining batter. Bake at 375° for 55-65 minutes. Cool.


¼ cup butter
3 ounces cream cheese
reserved lemon filling
2 cups powdered sugar
1 tablespoon lemon rind
few drops yellow food coloring

Cream ingredients together. Frost cake. Top with reserved crumbs.


1 (21 ounce) can apricot pie filling
1 package Jiffy yellow cake mix
1 egg
½ cup flaked coconut
½ cup pecans, chopped
½ cup butter, melted

Spread pie filling in bottom of a 9 x 9 inch pan. Combine cake mix, egg and 1/3 cup water. Beat for 4 minutes at medium speed. Pour over filling. Sprinkle with coconut and pecans. Drizzle butter over top. Bake at 350° for 40 minutes. Serve warm, fruit side up.


1 package coconut almond frosting mix
1 package German chocolate cake mix
1 cup water
½ cup cooking oil
4 eggs
6 ounce package milk chocolate pieces

Generously grease a 10 inch bundt pan. Sprinkle entire pan with 1 tablespoon sugar. Coat pan with ¼ cup dry frosting mix. In large bowl; combine 1 cup dry frosting mix, dry cake mix, water, oil and eggs. Blend until moistened. Beat as directed on package. Pour ½ of batter into prepared pan. Sprinkle with ½ cup dry frosting mix and ½ cup chocolate pieces. Repeat with another 1/3 batter, ½ cup dry
frosting and ½ cup chocolate pieces. Cover with remaining batter. Sprinkle with remaining frosting mix. Bake at 350° for 45-55 minutes. Cool upright in pan for 30 minutes. Remove from pan and cool completely. No frosting needed.


1 box Duncan Heinz milk chocolate cake mix
1/3 cup oil
4 eggs plus 1 yolk, reserve white
1½ cups water
2 tablespoons granulated sugar
1½ cups coconut

Mix first four ingredients. Beat reserved egg white with dash of salt until stiff peaks form. Add 2 tablespoons sugar. Fold in coconut. Grease and flour bundt cake pan. Pour 1/3 cake mix batter into pan. Top with half of egg white mixture. Top with 1/3 cake mix batter. Top with remaining egg white mixture. End with remaining cake mix batter. Bake at 350° for 45-50 minutes or until done.


1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1/3 tablespoon cocoa
½ cup milk
½ cup butter, melted
1 teaspoon vanilla

Sift first 5 ingredients together. Add remaining ingredients. Pour into well greased 9 x 9 inch pan. In medium bowl, mix ½ cup white sugar, ½ cup brown sugar and 3 tablespoons cocoa Mix well. Sprinkle over mixture in pan. Pour 1 cup cold water evenly over top. Bake at 375° for 45 minutes.

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1 stick margarine
½ cup shortening
2 cups sugar
5 egg yolks (reserve whites)
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3½ ounces coconut
1 cup chopped nuts
5 egg whites, beaten stiff

Cream shortening and margarine together. Add sugar. Beat until smooth. Add egg yolks. Beat well. Sift flour and soda together; adding alternately with buttermilk. Stir in vanilla. Add coconut and nutmeats. Fold in egg whites. Pour batter into 3 greased and floured 8 inch cake parts. Bake at 325° for 25-30 minutes. Remove from oven. When cake is cool, spread cream cheese icing between layers.


8 ounces cream cheese
¼ cup margarine
1 pound powdered sugar
1 teaspoon vanilla
1/3 cup chopped nuts

Beat cream cheese and margarine until smooth. Add sugar. Mix well. Add vanilla. Beat until smooth. Frost. Sprinkle with nuts.


1 tablespoon gelatin
¾ cup cold water
1 (1 ounce) square baking chocolate
1½ cups whipping cream or evaporated milk
½ cup sugar
½ teaspoon vanilla

Soften gelatin in ¼ cup water. Melt chocolate over boiling water. Add ½ cup cream or evaporated milk, sugar and remaining water. Cook for 5 minutes, stirring constantly. Pour over softened gelatin, stirring until dissolved. Add vanilla. Cool until mixture is thick and syrupy. Have cream or milk well chilled, whip with rotary beater until stiff peaks form. Whip chocolate mixture until smooth. Fold into whipped cream or milk. Turn into mold rinsed with cold water. Refrigerate.


2 eggs, separated
½ cup firmly packed brown sugar
1 cup coconut
½ cup ground pecans
1 package butter recipe cake mix
1 cup sour cream
½ cup rum
½ cup water
2 eggs

Preheat oven to 350°. Grease a 10 inch tube pan with 2 tablespoons butter. Beat 2 egg whites until foamy. Gradually add brown sugar. Beat until stiff peaks form (3 minutes). Fold in coconut and ½ cup ground pecans. Spread on bottom and sides of pan, up to 1 inch. Add remaining ingredients and 2 egg yolks at low speed until moist. Beat for 2 minutes, on high. Pour into prepared pan. Bake for 55-65
minutes. Cool for 10 minutes. Invert on serving plate. Cool.


1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons rum
1 tablespoon butter, softened
1 tablespoon corn syrup
2 teaspoons water
2 teaspoons ground pecans
6 maraschino cherries

Blend first six glaze ingredients until smooth. Spoon over cake. Sprinkle with pecans. Garnish with cherries.


½ pound Brach's pink peppermint candies
1 ¼ cup milk
½ cup sugar
½ cup shortening
3 cups flour
3 teaspoons baking powder
¼ teaspoon salt
4 eggs

In refrigerator, soak peppermints in milk overnight. Cream sugar and shortening. Add peppermints. Mix well until blended. Sift flour, baking powder and salt. Beat until well mixed. Beat in eggs. Bake at 350° in a 9 x 13 inch pan for 30-35 minutes.


2 cups powdered sugar
1/3 cup vegetable shortening
1 egg white
1 teaspoon vanilla

Beat first three ingredients until fluffy. Beat in vanilla.

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1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg


4 squares (4 ounces) unsweetened chocolate
½ cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup raspberry preserves

Heat oven to 350°. Grease and flour a 9 x 13 inch pan. Combine filling ingredients. Blend well and set aside. Over low heat melt chocolate and margarine, stirring constantly. Remove from heat and cool slightly. Add sugar and vanilla. Blend well. Beat in eggs one at-a-time. Beat well after each addition. Measure out flour to one cups. Add flour, baking powder and salt to chocolate mixture. Stir until blended. Pour half into prepared pan. Drop filling mixture over chocolate layer. Spread. Spoon raspberry preserves over filling. Carefully spoon remaining chocolate batter over preserves. Spread and smooth out. Bake for 45-50 minutes or until set.


1 pound pitted dates, cut-up
grated rind of  1 orange
grated rind of 1 lemon
juice from both fruits
½ cup water
1 cup sugar

Cook until thick.

Cookie Base:

1½ cups chopped walnuts
2½ cups flour
2 ¼ cups quick oatmeal
¾ teaspoon soda
¾ teaspoon salt
1½ cups brown sugar, firmly packed
1 1/8 cups shortening (margarine)

Mix with hands in bowl. Spread a bit more than half of dough in a 9 x 13 inch pan or 10 x 14 inch pan. Pat down. Top with filling mixture. Top with remaining crumbs. Bake at 325° until golden (45 minutes - 1 hour).

If this is as good as strawberry bread, it's bound to be a 'keeper'.


2 cups flour
1 cup mashed bananas, 3 small or 2 medium
1 teaspoon baking powder
½ cup margarine
½ teaspoon baking soda
3 tablespoons milk
½ cup chopped nuts, optional
1 egg
¾ cup sugar
3 ounce package strawberry jello

Cream margarine and sugar. Add egg. In separate bowl, mix baking soda, milk, banana and jello. Add to creamed mixture. Add baking powder and flour. Fold in nuts. Pour into well greased loaf pan. Bake at 350° for 40 minutes.


¾ cup yellow corn meal, ground fine
1 cup flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon soda
¾ teaspoon salt
1 cup dairy sour cream
¼ cup milk
1 egg, beaten
2 tablespoons melted shortening

Place ingredients in bowl. Beat to blend well. Pour in well greased 9 inch square pan. Bake at 425° for 20 minutes. (If you use glass dish, bake at 400° for 20 minutes or until tests done.)


2 loaf package frozen bread dough, thawed
½ cup butter or margarine
1 cup brown sugar
1 large package vanilla pudding, not instant
2 tablespoons milk

Break one loaf of bread in pieces. Place in a 9 x 13 inch greased pan. Melt butter. Mix with remaining ingredients over heat. Cool to lukewarm. Pour over broken pieces of bread dough. Break second loaf in pieces. Place over first mixture. Let rise a couple of hours. Bake at 350° for 30 minutes.

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What would this issue of the bulletin be without a sampling of rhubarb recipes.


1 ¾ cups flour
¾ cup butter
3 tablespoons sugar
½ cup chopped nuts
1½ cups sugar
5 tablespoons flour
5 cups rhubarb, chopped
5 egg yolks, beaten
2/3 cup milk
1-2 teaspoons orange rind

Combine first 4 ingredients. Mix and pat into a 9 x 13 inch greased baking pan. Bake at 350° for 20 minutes. In same bowl combine remaining ingredients. Mix and pour over crust. Bake 45 minutes.

5 egg whites
2/3 cup sugar

Beat egg whites until peaks form. Gradually beat in sugar until stiff. Place on top of custard mixture. Bake 15 minutes or until golden brown.


3 cups rhubarb, diced
½ cup sugar
16 cup water
2 (3 ounce) packages strawberry Jello
1½ cups water
1 (8 ounce) can crushed pineapple, undrained
1 cup finely chopped celery
½ cup chopped nuts

Combine rhubarb, sugar and 1/3 cup water until rhubarb is soft. Dissolve jello in hot rhubarb sauce. Add remaining water and crushed pineapple. Refrigerate until syrupy. Stir in celery and nuts. Pour into oblong dish (7 ½ x 10 ½ x 2 inch). Chill until firm. Cut into squares.


1 cup sugar
2 tablespoons tapioca
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup orange juice
3 cups rhubarb
1 cup strawberries, sliced
1 tablespoon butter

Preheat oven to 400°. Combine first six ingredients in a 9 inch pie tin. Top with strawberries. Dot with butter. Top with pastry shell. Bake for 40-50 minutes.


5 cups rhubarb
4 cups sugar

Let stand for one hour. Cook until tender along with enough water to cover bottom of pan so rhubarb doesn't burn. Add  1 - 3 oz pkg. of strawberry jello. Boil for one minute. Seal in jars. Process for 15 minutes in boiling water bath.



1 stick margarine
1 tablespoon sugar
1 cup flour


1 can cherry pie filling


1 egg
½ cup sugar
¼ cup milk
¼ cup flour

Mix crust ingredients. Form ball into deep 9 inch pie pan. Flute edges. Fill with pie filling. Beat topping ingredients. Pour over pie filling. Bake at 350° for 45 minutes.



1½ cups flour
2 tablespoons sugar
½ teaspoon salt
½ cup oil

Combine all ingredients and add 2 tablespoons milk. Press into 9 inch pie pan. Bake at 400° for 10 minutes. Meanwhile, in heavy pan mix 3 tablespoon; cornstarch with 1 cup sugar, 1 cup water and 2 tablespoons corn syrup. Cook to boiling. Stir until thick. Remove from heat. Stir in 3 tablespoons dry peach jello. Let cool. Slice 4 or 5 peaches into crust. Pour syrup over peaches. Refrigerate. Top with
whipped cream.


10 Oreo cookies, crushed
¼ stick margarine, melted
1 box Pistachio instant pudding
8 ounces Cool Whip
1 cup milk
few drops green food coloring

Combine and pat first two ingredients into a 9 inch pie pan. Beat remaining four ingredients until combined. Pour into crust. Top with mini chocolate chips. Refrigerate or freeze.

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Some 'lighter' recipes for the coming months of warmer weather..


3 (10 ounce) cans mandarin orange sections
4 egg whites
½ cup sugar
¼ cup lemon juice

Drain oranges. Spread on cookie sheet. Place in freezer for 1 hour. In blender combine half of mandarin orange, egg whites, sugar and lemon juice. Puree until mixture is smooth. Add remaining orange sections. Puree until smooth. Pour into large bowl. Cover with fall. Place in freezer. Stir thoroughly twice during first hour before sherbet is completely set. Freeze at least another hour. Before serving, place in refrigerator for 30 minutes to soften.

(3 layer)

1 (3 ounce) package orange jello
1 (3 ounce) package strawberry Jello
1 (3 ounce) package lemon jello
½ cup crushed pineapple, drained
1 raw carrot, grated
1 small package cream cheese
1½ cups whipped topping

Prepare strawberry jello in a 9 x 13 inch pan. Refrigerate until set. Prepare lemon jello. Refrigerate until syrupy. Combine softened cream cheese and whipped topping. Beat on low until thick. Combine with lemon jello until creamy. Beat on low until well mixed. Pour over strawberry jello mixture. Refrigerate until set. Prepare orange jello. Refrigerate until syrupy. Add pineapple and carrots to orange jello. Pour over lemon/cream mixture. Refrigerate.


2 medium peaches or 4 medium apricots
1 cup orange juice
¼ cup nonfat dry milk powder
8 ice cubes

Pit and peel peaches or apricots. In blender combine orange juice, milk power, ice cubes and fruit. Cover and blend until smooth. Pour into 2 glasses. One serving equals 69 calories, 15 grams carbohydrate, 2 grams protein, 0 gram far. Recipe from Calorie Trimmed Recipes, Better Homes and Gardens.


8 ounces whole wheat flour
4 ounces plain flour
1 teaspoon soda
1 teaspoon salt

Combine dry ingredients well. Stir in enough buttermilk until dough is firm. Set on board. Spread with flour. Place in greased tin. Bake in moderate oven for about 45 minutes.

We've included our best and most requested new recipes, and a few that we were able to include in the last issue.

Things are busy at WMT and with the Open Line. Dave and I will be out and about on a few occasions in June, and look big forward to meeting a lot of you Join us for WMT Day on the River June l, for the Rotary Auction (7-10 pm) on June 4, "Best Beef" live broadcast on June 9, WMT Day at Adventureland an June 22, and the 6th Annual Rock'n Roll reunion on June 28. Wow ... what a schedule.

I hope each of you have something special to plan and look forward to in the next couple of months.
P. 0. BOX 2147
365-0600 1-800-332-5401

Six issues per year published bi-monthly by the WMT
Stations, Inc., P.O. 2147, Cedar Rapids, Iowa
subscription Rate: $3.00 Per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

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