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As these lines are being written in early November the forecast calls for the chance of weekend snow signaling the coming of winter and its holidays. Can it have been so long ago that we watched the fireworks in the air over Cedar Rapids, and all around the Statue of Liberty in New York harbor? So now the time is here for snow tires, shovels and mittens, for pumpkin pies, sugar cookies, cranberries, turkey, mistletoe, and holly; and most of all for reunions, memories, handshakes and hugs. All of us at Open Line send our very best wishes!


6 whole chicken breasts, skinned & boned
½ cup flour
2 tsps. salt
1 tsp. oregano
¼ tsp. pepper
½ cup butter
2 cans (4 oz.) mushrooms
2 pkgs. (10 oz.) frozen peas, thawed
2 cans cream of mushroom soup, undiluted
1 can french fried onion rings

Cut chicken in chunks. Coat with flour and seasoning mixture. Brown lightly in butter. Mix with remaining ingredients, except onion rings. Turn into greased 2½ quart casserole. Bake covered at 325° for 45 minutes. Sprinkle with onion rings. Bake uncovered for 5-10 minutes more.


16 ozs. extra fine egg noodles
1 stick margarine
½ cup uncooked regular rice
1 can water chestnuts, sliced & drained
¼ lb. fresh mushrooms, thinly sliced (or 4 oz. can)
2 (10 ½ oz.) cans Campbell's chicken broth
2 (10 ½ oz.) cans Campbell's onion soup.
3 tbsps. soy sauce

In large skillet lightly brown uncooked noodles in margarine. Turn into 2 quart casserole. Add remaining ingredients. Mix well. Bake uncovered at 325° for 45 minutes or till all liquid is absorbed. Stir occasionally. Makes 12 servings. Recipe can be cut in half.


2 ships bacon
1 lb. ground beef
1 medium onion
1 green pepper
1 can red kidney beans
1 (10 oz.) can tomato soup
1 tbsp. chili powder
2 cups cooked rice
½ tsp. salt
¼ lb. sharp cheddar cheese, grated

Fry bacon till crisp. Reserve grease. Shape ground beef into tiny balls. Cook in bacon grease till brown. Remove. Slice onions, dice green pepper, and cook till transparent. Add next 4 ingredients. Simmer for 10 minutes. Add cheese. Stir till cheese melts. Add crumbled bacon with meatballs. Simmer for 15 minutes.


16 chicken wings
¼ tsp. salt
2 eggs, beaten
½ cup corn starch
½ cup cooking oil
1½ cups sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken bouillon
2 tbsps. soy sauce

Bend wing tips behind bone. Season with salt. Coat with egg, then with corn starch. Brown in hot oil in large skillet. Remove wings as they brown to 9 x 13 x 2 baking pan. Combine remaining ingredients in medium pan. Bring to boil. Pour over wings. Bake at 350° for 45 minutes.


1 lb. Velveeta
1 (8 oz.) pkg. cream cheese
2 packs dried beef
1 pinch garlic salt
1 pinch onion salt
½ tsp. liquid smoke (optional)

Melt all ingredients except dried beef. Spread beef out. Top with cheese sauce. Roll up and refrigerate.

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1 clove garlic
2 tbsps. olive oil
2 tbsps. butter
1 chicken fryer, cut-up
1 cup raw rice
1 cup mushrooms
1 cup black olives, halved
salt to taste
1 bay leaf
1 tsp. thyme
1½ cups chicken broth
1½ cups canned tomatoes with juice

Brown chicken and garlic in oil. Add remaining ingredients. Stir and cover. Bake at 350° for 1 hour. Serves 6.


1 lb. ground beef
1 cup onion, chopped
½ cup green pepper
1½ cups tomato sauce
1½ cups water
2 tbsps. ketchup
salt & pepper to taste
1 cup raw long grain rice
1 medium cabbage, coarsely shredded

Brown meat. Add onion and pepper. Cook. Add tomato sauce, water, ketchup, salt and pepper. Simmer for 20 minutes. Add rice. Mix lightly. Layer cabbage on top. Do not stir. Cover and simmer for 20 minutes more till rice is cooked and cabbage is tender.


1 cup half n' half
1 stick butter
3 large garlic cloves, crushed
½ cup sour cream
1 cup finely grated Romano cheese
1 lb. fettuccine


¼ lb. smoked ham
½ cup small peas
½ lb. cooked mushrooms
½ lb. crabmeat
2 tbsps. sherry

Melt butter and half n' half with garlic in large pan on low. After melted and mixed together, remove garlic cloves. Add sour cream. Mix thoroughly. Add cheese and optional ingredients. Mix well. Allow cheese to melt for 5 minutes. Meanwhile. cook pasta, drain, mix thoroughly with sauce.


Heat together 16 ounces of canned chill with one-half of a small jar of Cheese Whiz.


2 lbs. round steak, cubed
¼ cup shortening
¼ cup flour
1 tsp. salt
¾ tsp. pepper
1 can tomato soup
1 can water
1 tbsp. Worcestershire sauce
2 tsps. caraway seed
1 medium onion
12 carrots, quartered
6 potatoes, halved

Melt shortening. Brown meat in casserole. Remove meat. Set aside. Stir in flour, salt. pepper and seasonings. Add soup, water and Worcestershire sauce. Boil for 2 minutes. Add caraway seed and browned meat. Arrange vegetables over meat. Cover and bake at 350° for 2 hours.


1 alligator
white vinegar or lemon juice
red pepper
2 cups corn meal
½ cup flour

Thinly slice alligator, ¼" thick by 4" long. Remove all white fatty tissue. Place gator slices in glass bowl. Cover with vinegar or lemon juice. Add salt and red pepper. Soak for half an hour and no more. Roll in corn meal and flour seasoned with red pepper. Fry in hot grease in deep fat fryer or iron pot till golden brown (5 minutes).


1 lb. stew meat
1 (16 oz.) pkg. vegetables, thawed carrots, chopped
potatoes, chopped
onion to taste
green pepper to taste
2 cups V-8 juice (optional)
1 can tomato paste (optional)
beef bouillon (optional)

Brown stew meat in a bit of oil. Place in crockpot. Add remaining ingredients. Let cook all day on low.


dried beef in jar
soft cream cheese
midget dill pickles

Spread out beef, and cover with softened cream cheese. Place pickle on beef. Roll up. Refrigerate.

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3 lbs. cooked sweet potatoes or yams (cooked, pared & cubed)
½ cup finely-chopped onion
1 cup chopped green peppers
2 cups sliced celery
1½ cups mayonnaise
1 tsp. salt
¼ tsp. black pepper
dash of tabasco

Combine ingredients. Mix well. Cover and refrigerate overnight.


8 cups water
2 cups diced carrots
2 cups coarsely chopped onion
1½ cups coarsely chopped celery
¼ cup butter or margarine
1 tbsp. seafood seasoning
1 tbsp. Worcestershire sauce
3 cups diced potatoes
1 (1 lb.) can whole tomatoes, crushed
1 lb. crabmeat

Place water in large pot. Bring to boil. Place next 5 ingredients in water. Return to boil. Reduce heat. Simmer for 30 minutes. Add potatoes. Cook for 20-30 minutes or till done. Stir occasionally. Add tomatoes. Cook and stir for 10 minutes. Add crabmeat. Heat and serve.


4 tbsps. butter
½ cup minced onion
2 shallots, minced
1 stalk celery, diced
1 carrot, minced
4 ozs. mushrooms, minced
2 cups canned pumpkin
2 cups chicken broth
1 cup half n' half
1 cup heavy cream
½ cup fresh orange juice
1 cup sour cream
1 tbsp. chives
2 tsps. grated orange peel
¾ tsp. salt
3 dashes hot red pepper sauce

Cook vegetables in butter about 7 minutes or till soft. Add mushrooms. Cook 5 minutes more. Stir in pumpkin and broth. Simmer uncovered for 10 minutes. Process in food blender till smooth. Stir in half n' half, cream and orange juice. Heat to boiling. Reduce heat. Simmer for 10 minutes. Combine sour cream chives and orange peel in small bowl. Set aside. Season soup with salt and pepper sauce. Ladle in soup bowls. Top with sour cream mixture.


1 large or 2 small pkgs. black cherry jello
1 #2 can crushed pineapple. drained & reserve juice
1 #2 can dark sweet cherries, pitted & halved
1 cup nuts, chopped
1 cup Mogen David grape wine
1 large pkg. cream cheese

Make ¼" balls from cream cheese. Soften jello in 1 cup boiling hot water. Add water to reserved pineapple juice to make ¾ cup. Mix well. Add 1 cup wine. Let cool. Add pineapple, cherries and cream cheese balls and nuts. Mix together.


1 large pkg. egg noodles
2 cups or 2 small cans cooked chicken
1 can chicken broth
1 chicken bouillon cube
1 can mushrooms, chopped fine
1-2 handfuls of barley onions to taste, chopped
1 can cream of mushroom soup water for noodles, per directions
1 cup water or to
taste parsley flakes
garlic to taste
salt & pepper to taste

Combine ingredients. Simmer. Cook till noodles are done.


Combine in small casserole ½ cup wild rice, 1 ¼ cup water and 1 chicken bouillon cube. Cover and bake 60 minutes at 325°. (Makes 2 cups)

Chop and fry until crispy ½ lb. bacon. Remove from pan leaving drippings.


½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper

Drain excess fat. Add 1 cup chicken broth. Simmer until tender. In large, heavy pan mix 3 cans cream of mushroom soup, 2 cups chicken broth and 2 cups cooked chicken or turkey. Add wild rice, bacon and simmered mix. Season to taste. Heat slowly.


1 pkg. frozen chopped spinach
1 pkg. Knorr's vegetable soup mix
1 can water chestnuts, drained
1 cup mayonnaise
1 cup sour cream

Thaw spinach. Squeeze dry and chop. Chop chestnuts. Mix all ingredients together. Chill.

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2/3 ground pork
1/3 ground beef
1/6 dried bread crumbs

Season with sage, onion, parsley flakes and celery to taste. Brown meat. Add crumbs and seasonings. Clean out pumpkin. Rub inside with allspice. Fill with meat mixture. Bake with lid on at 325° for 2 hours for medium pumpkin. Serve in pumpkin. Scoop out a bit of pumpkin with each serving. Top with sausage gravy.



½ cup mayonnaise
1½ cup sour cream
1 tbsp. horseradish
¼ cup onion, minced
½ tbsp. dill weed
2 tbsps. lemon juice
Salt, pepper, tabasco, garlic to taste

Combine ingredients. Drain very well 2 cans whole green beans, tossing together and refrigerate 8 hours.


6 medium sized beets
6 medium sized turnips
1 tsp., salt
1/8 tsp. pepper
1 tbsp. butter
1 cup water

Peel and shred vegetables. Add seasoning, water and butter. Cover and cook for 12-15 minutes or tin tender. Remove cover last 3-4 minutes, if you want less liquid.


2 cans cream style corn
¼ cup minced onion
1 cup fine dry bread crumbs
2 eggs salt & pepper to taste
1 lb. bag frozen broccoli pieces

Combine all ingredients. Place in casserole. Bake at 350° for 45 minutes or microwave for 25 minutes.


1 can Eagle Brand milk
1 cup butterscotch chips
¼ tsp. salt
2 tsps. white vinegar
½ tsp. ground cinnamon

Melt first 3 ingredients. Cook and stir till chips are melted. Remove from heat. Stir in vinegar and cinnamon. Serve warm.


2 gallons tomatoes, chopped
2 red peppers, seeded & chopped
2 green peppers, seeded & chopped
4 small onions
½ tsp. ginger
½ tsp. allspice
½ tsp. powdered mustard
½ tsp. chili powder
½ tsp. cinnamon
¼ tsp. pepper
2½ cups sugar
2½ cups vinegar
1 tbsp. salt
1 heaping tbsp. corn starch
1 cup water

Combine first four ingredients. Cook till tender (30 minutes). Put in blender on high for 4-5 seconds. Run through sieve. Tie spices in bag and cook with remaining ingredients, except corn starch and water, for 30 minutes. Mix corn starch and water. Pour into ketchup. Boil for 15-20 minutes. Bottle and seal.


Peel and dice 6 cups turnips. Cook in salted water with 1 tbsp. sugar. Cook only till barely done. Drain well. Add 1 can cream of mushroom soup. Do not add any liquid. Pour into buttered casserole. Top with soft buttered bread crumbs. Bake at 350° for 30 minutes.


6 cups turnips, chopped
1 apple, pared. cored & chopped
2 tbsps. brown sugar
¾ tsp. salt
1/8 tsp. pepper

Mix turnips and apples. Add remaining ingredients. Place in buttered casserole. Dot with margarine or butter. Cover and bake at 350° for 45 minutes,


½ cup fine cracker or bread crumbs
¼ cup parmesan cheese mayonnaise (not salad dressing)
1 lb. eggplant, sliced in ½" slices

Spread mayonnaise on each side of eggplant. Dip and roll in crumb mixture. Bake at 350° on greased cookie sheet in single layer for 25 minutes. After 15 minutes, turn slices over for remaining 10 minutes.


½ cup white corn syrup
2 cups granulated sugar
red food coloring

Combine and boil to hard crack stage. Dip apples and cool over waxed paper.

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1 cup packed brown sugar
½ cup butter, softened
1 cup shredded zucchini
1 (8 oz.) can crushed pineapple in juice, reserve 1 tbsp.
2 eggs, slightly beaten
2 cups flour
1 tsp. soda
1 tsp. cinnamon
¼ tsp. salt
¼ tsp. allspice
½ cup nuts, chopped


½ cup powdered sugar
1 tbsp. pineapple juice
1 tsp. corn syrup
¼ tsp. cinnamon

Preheat oven to 350°. Grease and flour bottom of 9 x 5 loaf pan. Cream brown sugar and butter till light and fluffy. Stir in zucchini, pineapple and eggs. Add dry ingredients. Blend well. Fold in nuts. Spread into prepared pan. Bake for 60-70 minutes. Cool for 10 minutes. Remove from pan. Combine glaze ingredients till smooth. Spoon over warm loaf. Cool on rack.


½ cup quick cooking barley
3 ¾-4 cups flour
2 pkgs. yeast
1 cup cottage cheese
½ cup honey
¼ cup butter or margarine
2 eggs
2½ cups whole wheat flour
½ cup quick cooking oatmeal

Cook and drain barley per directions. In large mixing bowl combine 2 cups all purpose flour and yeast. In saucepan, heat cottage cheese, honey, ¼ cup butter, 1 cup water and 1½ tsps. salt. Heat and stir till warm and butter is melted (115°). Add to flour mixture. Add eggs. Beat on low for 30 seconds. Beat on high for 3 minutes. Stir in barley, whole wheat flour and oats. Stir in as much all purpose flour as you can. Knead for 8-10 minutes. Let rise till doubled (90 minutes). Punch down. Divide in half. Let rise for 10 minutes. Shape into loaves. Let rise till nearly doubled. Bake at 350° for 30-40 minutes. Note: After 20 minutes you may want to cover with foil.


1 (8 oz.) pkg. cream cheese
1 can red salmon
2 tsps. onion flakes
1 tsp. lemon juice
2 tsps. horseradish
¼ tsp. salt

Blend all ingredients. Make in a ball. Garnish with chopped olives.


2 cups sifted flour
3 tsps. baking powder
1 tsp. salt
2 tsps. finely-chopped parsley
3 tbsps. butter, melted
1 egg
½ cup milk

Sift first 3 ingredients together. Stir in remaining ingredients. Batter should be stiff, but moist. Add additional milk if needed (a little at a time). Drop by level tablespoons of batter into liquid. Cover. Cook for 20 minutes. Serves 8.


¼ cup margarine
¼ cup flour
1 cup milk
1 cup heavy cream
1/8 tsp. nutmeg
1 tsp. salt
1/8 tsp. pepper
½ cup parmesan cheese

Combine margarine and flour. Cook and whisk for 2 minutes. Add remaining ingredients. Cook till thick.


2 large eggs
1 large jar baby food peaches
1 cup milk
1/3 cup oil

Mix. Heat in at least 2 quart bowl.

Mix in:

2 cups flour
2 cups oatmeal
1 cup sugar
2 tsps. salt
8 tsps. baking powder

Combine with liquid mixture till thoroughly blended. Pour into greased 9 X 13 pan. Bake 35-40 minutes at 350°. Butter top when removed from oven.


3 slightly beaten eggs
2 cups whole kernel corn
2 cups scalded milk
½ cup finely-chopped onions
1 tbsp. butter, melted
1 tsp. sugar
1 tsp. salt

Combine ingredients. Pour into 1½ quart casserole. Set in shallow pan of water. Bake at 350° for 40-45 minutes. Let set at room temperature for 10 minutes. Serves 6.

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1 (15 oz.) pkg. deluxe brownie mix
1/3 cup very hot water
¼ cup oil
1 egg
12 miniature Reese's peanut butter cups

Preheat oven to 350°. Line 12 muffin tin cups with paper baking liners. Combine brownie mix, oil, water and eggs. Beat 50 stokes with spoon. Fill cups 2/3 full. Press peanut butter cup into batter until top edge is even with top of batter. Bake for 20-30 minutes or just till brownie is set.


1 box white or yellow cake mix
1 can poppy seeds
4 eggs
1 cup water
¼ cup vegetable oil
1 package Dream Whip

Mix all ingredients. Place in 9 x 12 greased and floured cake pan. Bake at 350° tin tests done.


2¾ cups sugar
1½ cups butter, softened
1 tsp. vanilla
6 eggs
3 cups flour
½ tsp. baking powder
½ tsp. salt
¾ tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
1 cup canned pumpkin


1 cup packed brown sugar
¼ cup dark corn syrup
½ cup whipping cream
2 tbsps. butter
dash salt
½ tsp. vanilla
½ cup pecan halves

Preheat over to 350°. Grease and flour 12 cup fluted bundt pan. Cream sugar and butter till light and fluffy. Add eggs and vanilla, one at a time. Beat well after each. Combine dry ingredients, alternately with pumpkin to butter mixture. Beat well after each addition. Pour into pan. Bake for 60-70 minutes. Cool for 15 minutes. Invert on serving plate. Cool completely. For sauce, combine first 5 ingredients. Cook over medium heat. Stir constantly till mixture boils. Reduce heat to low, simmer for 5 minutes, stirring constantly. Stir in vanilla and pecans. Serve over cake.


3 cups flour
2 cups sugar
1/3 cup cocoa
1 tsp. salt
2 tsps. soda
¾ cup oil
2 tbsp. lemon juice
1 tsp. vanilla
2 cups cold water

Sift dry ingredients into bowl. Make well in center. Mix liquid ingredients into hole. Slowly mix together. Bake 350° for 30 minutes.


1 1/3 cups flour
½ cup + 2 tbsps, packed brown sugar, divided
½ cup butter or margarine
2 eggs
12 cup light corn syrup
¾ cup finely chopped pecans
2 tbsps. butter or margarine, melted
1 tsp. vanilla
1/8 tsp. salt

Mix flour and 2 tbsps. brown sugar with fingers. Work in ½ cup butter till dough begins to hold together. Press in bottom of greased 9" square baking pan. Bake at 350° for 12-15 minutes or till just firm. lightly beat ½ cup brown sugar and eggs. Add remaining ingredients. Mix well. Pour over crust. Bake 25 minutes or till edges are lightly browned. Cool in pan on rack. Cut into 3 x 1" bars. Makes 27 bars.


5-6 cups apples, sliced, pared or unpared
1 cup sifted flour
½-1 cup sugar, to taste
1 tsp. baking powder
¾ tsp. salt
1 egg, unbeaten
1/3 cup melted shortening, cooled
½ tsp. cinnamon

Place apples in greased 6 x 10 baking dish. Mix flour, sugar, baking powder, salt and egg with fork. Sprinkle on top of apples. Combine remaining ingredients. Pour over all. Bake at 350° for 30-40 minutes. Serve with cream or milk.


1 can apple pie filling thickened with 1 tbsp. flour. Add cinnamon and nutmeg to taste. For topping melt 1 stick margarine and combine with ¾-1 cup oatmeal, ½ cup flour and ½ cup brown sugar. Sprinkle with cinnamon. Bake at 350° for 20-25 minutes.

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3 cups flour
2 tsps. cream of tartar
1 tsp. baking soda
1 cup butter, softened
2 cups sugar
2 medium eggs


¼ cup sugar
2 tsps. ground cinnamon

Sift dry ingredients together. Set aside. Cream butter. Add sugar. Cream well. Add eggs, one at a time. Beat well after each. Fold in dry ingredients. Mix well. Chill. Drop 2" apart on ungreased cookie sheet. Sprinkle with cinnamon/sugar mixture. Bake at 400° for 10 minutes or 8 minutes for chewier cookies.


Cream Puff Base:

1  cup water
1 stick margarine
1 cup flour
4 eggs

Boil first 2 ingredients. Add flour after boiling. Cool. Add eggs, one at a time. Beat well with fork. Spread in 9 x 13 glass pan or ungreased jelly roll pan. Bake at 400° for 25 minutes. Cool.


1 large pkg. instant vanilla pudding
3½ cups milk
5 ozs. soft cream cheese

Mix pudding and milk. Add cream cheese. Beat well. Spread over cooled cream puff base. Top with Cool Whip. Refrigerate. Just before serving, drizzle with chocolate syrup.


1 cup sugar
1 cup brown syrup
1 pint water (or 1½ cups)
1 heaping tbsp. flour
1 egg, well-beaten

Boil together. Set aside to cool. Add 1 tsp. vanilla. Divide in 2 unbaked crusts.


½ cup sugar
½ cup lard
1 tsp. soda
1 tsp. cream of tartar
2 cups flour

Mix together. Sprinkle over top. Bake as usual.


1 lb. margarine
2 cups brown sugar
2 cups white sugar
4 eggs
4 cups flour
2 tsps. soda
2 tsp. baking powder
2 tsps. vanilla
1 cup chopped pecans
1 cup coconut
1 (12 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
2 cups oatmeal, uncooked
3 cups corn flakes

Combine all ingredients. Chill for 2 hours. Drop by tablespoons on cookie sheet. Bake at 350° for 10-12 minutes.


2 cups flour
4 tbsps. margarine, softened
2 tsps. baking powder
1 tsp. salt
2 tbsps. sugar
2/3 cup milk

Mix for biscuit dough. Roll out in rectangle ½" thick. Peel 2 medium apples and chop. Sprinkle with cinnamon, nutmeg and brown sugar. Place on dough. Roll up. Cut as for cinnamon rolls. Place in greased and floured 8 x 8 baking dish. Bake at 350° for 20 minutes.


1 cup sugar
1 cup water
2 tbsps. lemon juice
1 tbsp. margarine
1 tbsp. flour
½ tsp. salt

Mix and cook. Boil for 3-4 minutes. Pour over apple rolls. Bake till done.


2 cups brown sugar
1 cup granulated sugar
½ tsp. salt
1 1/3 cups milk
4 tbsps. butter
2 tsps. vanilla
1½ cups shredded coconut

Combine first 4 ingredients. Cook. Stir constantly till sugar dissolves and mixture starts to boil. Cook till mixture forms soft ball in cold water. Stir to prevent burning. Remove from heat. Add butter and vanilla. Cool to lukewarm (110°. Do not stir before 110°. Beat till mixture loses gloss. Add coconut. Pour into 8" buttered pan. Cut in squares when cooled.

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1 cup popcorn (popped)
¼ cup butter
2/3 cup white corn syrup
1 cup brown sugar
1 cup peanut butter

Season popcorn with butter and salt. Combine syrup and brown sugar. Stir till bubbly. Stir in peanut butter. Pour over popcorn. Shape into balls. Makes about 28.


8 ozs. cream cheese
¾ cup white sugar
¼ cup brown sugar
1 tsp. vanilla

Combine ingredients. Mix well. Dip apple slices in mixture.


3 eggs, raw or cooked
½ cup vegetable oil

Blend for 3-4 minutes. Add water gradually until blender is full. Place in large jar. Add water to make 4-5 cups. Shake before using.


9 ozs. milk chocolate
1 square (1 oz.) unsweetened cooking chocolate
2 tbsps. bottled cola
½ cup light cream

Melt chocolate in fondue pot. Add remaining ingredients. Heat and stir till melted and smooth. Keep warm over low heat when serving. Makes 2 cups.


4 cups soft bread cubes
¾ cup milk
1 cup butter or margarine, melted
1½ cups sugar
3 eggs, beaten
1 (20 oz.) can pineapple tidbits, drained

Moisten bread cubes in milk. Mix butter, sugar and eggs. Add to bread cubes. Add pineapple to mixture. Bake at 350° in round casserole dish for 45-60 minutes.


1 cup ground cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. nutmeg
1 cup applesauce

Mix dry ingredients. Add applesauce a little at a lime. (Should look like playdough.) Add 1-2 tbsps. applesauce if too dry. Roll out ¼" thick on ungreased surface. Use cookie cutter to cut. Dry on level surface for 4-5 days. Makes 2 dozen decorations. (Note: Make a hole with sharp object for hanging, if desired.)

WMT and I personally thank you for your interest in Open Line. We appreciated hearing from you this year whether by letter or phone, and again look forward to coming into your home in 1987!

I wish you an easy winter and lighted candles, a home filled with baking aromas,
a child to love, a pet to play with, and the special wish of answered prayers.

May your holiday season be special, and the coming year filled with good health and the things that make each of you happy.

Sharon Kaye Reeves

P.O. BOX 2147
393-5050 1-800-332-5401

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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