Page 1 Top of Page

Although the friendly voice and warm personality of  Maggie Lee have been unhappily absent from the "Open Line" for more than two months, her gentle hand is very much in evidence in this Holiday edition of the "Bulletin". You see, even though she's had to stay pretty close to home lately, Maggie provided almost all of the material  for this" special edition". And I am grateful to her for all her help. And I know that Maggie would join me in extending the heartiest and happiest of Holiday Greetings to you all! So enjoy the "Bulletin" in good health, good company and good cheer, with our very best wishes for a  joyous Holiday Season, 1975.


2 c. raw cranberries
2 c. unpeeled chopped apples
½ c. sugar
½ c. chopped walnuts
2 eggs
1 additional cup sugar
1 c. flour
½ c. melted butter
½ c. melted shortening or oleo

Oil an 8 x 8" cake dish. Place cranberries and apples in greased dish. Sprinkle first ½ c. sugar and nuts over cranberries and apples. Beat eggs, add sugar, flour, butter, and oleo, just as you would for any cake. Pour over the top of the raw fruit. Bake at 325 degrees for 60 minutes or until top is golden brown and puffs up. Serve warm or cold with this Hard Sauce:

½ c. butter, melted
1 c. sugar
1 T. flour
1¾ c. cream

Cook over hot water until thick, then add the juice of one large lemon and a bit of red food coloring.

This recipe can be doubled and part of it frozen. Use an 11 x 15 inch pan if you double it.


3 c. sugar
1 c. milk
½ c. white syrup
3 T. cocoa
7 marshmallows, cut up

Cook to soft ball stage, add 1 T. butter, 1 tsp. vanilla. Cool, then beat and add nutmeats, if desired.


8 oz. package cream cheese
3 c. powdered sugar
¼ tsp. salt
1 tsp. vanilla
1/3 c. chopped chocolate chips (very easily done if you have a blender, just turn it on and off).
2¼ c. oatmeal

Mix together and shape into small balls, roll in fine coconut and chopped nuts. Keep refrigerated.


½ lb. quartered marshmallows
½ lb. gum drops (assorted flavors, except black)
1-#2½ size can pineapple cubes (drained)
1 lb. white or red grapes, halved and seeded
½ c. chopped nuts
1 small bottle red or green maraschino cherries (cut in halves, or use some of each.)

Combine and add this dressing:

½ c. sugar
4 T. flour
1 T. vinegar
1/8 tsp. salt
Juice of 2 lemons
¾ c. pineapple juice

Blend sugar and flour, add vinegar, lemon juice, salt and pineapple juice. Cook in double boiler until thick and smooth. Cool and fold in 1 large container Cool Whip, then fold in fruit combination. Serves 10 or 12.

Page 2 Top of Page


2 c. brown sugar (firmly packed)
1 c. oleo
1 tsp. vanilla
½ tsp. cloves
½ tsp. ginger
½ tsp. allspice
½ tsp. cinnamon
¼ tsp. salt
2 eggs
½ c. strong coffee
½ c. light or dark syrup
2 tsp. soda
4 to 4½ c. flour
1 tsp. baking powder

Cream together sugar, oleo, vanilla, spices and salt. Add eggs and beat well. Combine coffee, syrup and soda and mix well. Add alternately with flour and baking powder. Drop by large spoonfuls into the bowl of topping.

1½ c. granulated sugar
1½ tsp. cinnamon.

Mix sugar and cinnamon well. Roll cookies in topping and bake on cookie sheet for 8 to 10 minutes in 375 oven.


2 squares unsweetened chocolate
½ c. butter
2 eggs
1 c. sugar
¼ tsp. peppermint extract
½ c. sifted flour
¼ tsp. salt
½ c. chopped almonds

Melt chocolate and butter. Beat eggs until frothy, stir in sugar, chocolate and extract. Stir in flour, salt and almonds. Pour into buttered 9 x 9 inch pan. Bake in preheated, 350 degree oven for 20 to 25 minutes. Cool. Spread filling on top, chill. Drizzle topping over all. Cut in bars, ½ inch.

2 T. soft butter
1 c. sifted powdered sugar
1 T. cream
¾ tsp. peppermint extract

1 square unsweetened chocolate
1 T. butter

Melt chocolate and butter together to drizzle over filling.


1 3¾ oz. package lemon pudding mix (not instant)
1 c. sugar
½ c. evaporated milk
1 T. butter
1 cup flaked coconut

Blend dry pudding mix and sugar in a 2 quart saucepan, stir in evaporated milk and butter. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat and boil gently three minutes. Continue stirring. Remove from heat and add coconut; beat immediately (while hot) and continue until mixture loses gloss. Pour into a greased loaf pan, 9 x 5 x 3 or drop by tablespoons on waxed paper. If candy sets up before dropped, add a few drops of water. Cool until set.


2 eggs
1 c. sugar
1 c. English Walnuts
1 c. cut up dates
1 c. flaked coconut
1 tsp. vanilla
¼ tsp. almond flavoring

Beat eggs well, add sugar, gradually, beating until fluffy. Stir in remaining ingredients. Turn into an ungreased two quart casserole. Bake in 350 degree oven for 30 minutes. Remove from oven and while hot stir with wooden spoon. Let cool. Form into small balls and roll in granulated sugar. Don't be flour is needed in this recipe.


Make regular pie crust and line muffin tins.

1 c. sugar
½ c. oleo
2 egg yolks
1 c. chopped dates
½ c. nuts

Beat egg whites and fold in last.

Fill muffin tins ¾ full and bake in 250° oven until light brown and crust is done. If your oven bakes at a higher degree, use a lower setting, the oven must not be too hot. These can be made ahead of time...they can freeze well and are delicious for the Holidays.

Page 3 Top of Page


1 package cherry Jello dissolved in 1 c. hot water or the juice from 1 small can crushed pineapple plus enough water to make 1 cup. Chill until syrupy.
Add 1 can jellied cranberry sauce
1 T. lemon juice

Beat well with mixer. Fold in: the drained crushed pineapple and 1/3 c. chopped pecans. Pour into 8 x 8" pan and chill.


Small slices of this will's rich!!!

1½ c. powdered sugar
1 stick butter

Cream with mixer; then add 1 egg and beat 3 minutes at top speed; add another egg, beat 3 minutes at top speed, then fold in one square of bitter chocolate, grated. Add 2 sliced bananas (before adding sprinkle bananas with lemon juice). Put in baked pie shell, then sprinkle with black walnuts. Chill at least one hour before serving.


1½ c. flour
1/3 tsp. baking powder
1/3 tsp. salt

Sift all 3 ingredients, then cut in:
½ c. oleo until crumbly, then sprinkle 8 T. beaten egg over top.
Form into 24 bases, put one base in each of 24 tiny muffin tins. Using thumbs, press to sides and bottom of tins.

Over hot water in double boiler, melt:

1 6 oz. package Nestles Choc. Chips
1/3 c. sugar
1 T. milk
1 T. melted oleo
1 tsp. vanilla
1 egg, beaten, and mix all well.

Add ½ c. chopped pecans. Pour 1 T. filling into crust. Bake at 350 degrees for 20 to 25 minutes.


Grease 9 x 9" pan.

In top of double boiler over hot water, melt two squares of baking chocolate and 1 stick margarine.

In bowl:
Beat 2 eggs
1 c. sugar
½ tsp. mint flavoring
½ c. sifted flour

Add chocolate mixture and mix well. Pour in prepared pan. Bake at 350 degrees for 20 minutes. Test with toothpick. Cool.

2 c. sifted powder sugar
2 T. soft margarine
¾ tsp. mint flavoring
Enough cream to make a spreading consistency. Mix well and frost bars. Chill.

In top of double boiler over water melt 1 c. Nestle's Choc. Chips, 1 T. margarine. Mix. Pour over top and chill.


1 egg
2 egg yolks
¾ c. sifted confectioners sugar
¼ tsp. salt
1½ tsp. grated orange peel or 1 tsp. anise seed
¾ c. sifted cake flour
2 egg whites
½ c. sugar

Beat first five ingredients until thick and lemon colored. Fold in flour. Beat egg whites till foamy; gradually add ½ c. sugar, beating till stiff peaks form. Fold into the flour mixture. Press through pastry tube onto paper covered baking sheets, making round cookies ¾ to 1 inch in diameter space 1 inch apart. Sprinkle with granulated sugar. Let rest uncovered 4 hours. Bake at 300 degrees for 15 minutes or until tops spring back when lightly touched. Makes about 9 dozen.

Page 4 Top of Page

Here are several of Maggie's favorite recipes, the kind you work a little to make, especially during the Holidays.


2/3 c. milk
1 tsp. vanilla
1 package dry yeast
4 egg yolks, beaten
¼ c. warm water
4 c. flour
2 sticks margarine

Scald milk, add 1 tsp. sugar, cool to lukewarm. Dissolve yeast in water; add to milk and stir in yolks and vanilla. Put flour in large bowl, cut in margarine. Add yeast milk mixture, blending well. Dough will be soft and moist. Divide dough in half, roll out on floured surface to fit in regular jellyroll pan. Spread two cans of prepared cherry pie filling over top and cover with remaining rolled out dough. Slit top in several places; let rise 1 hour, bake at 375 degrees for 35 to 40 minutes. Frost with your favorite powdered sugar icing.

Entertaining? Here's our favorite dip for raw vegetables.

1 c. mayonnaise
1 T. minced onion
1 tsp. horseradish
1 tsp. curry powder
1 tsp. garlic salt
1 tsp. tarragon vinegar

Blend together, several hours before serving. Refrigerate. Should there, by chance, be any left over it keeps well for a long period of time in the refrigerator.

Maggie likes easy things...and this one is not only easy, it's delicious and makes plenty for big appetites.


1 can Campbell's Celery Soup
1 can Campbell's Potato Soup
1 can Campbell's Cheddar Cheese Soup
1 carton sour cream
1 package grated cheese (American or sharp)
2 lbs. frozen hash browns

Mix soups and sour cream, Line baking dish with potatoes, pour soups mixture over potatoes and bake for 1½ hours at 350 degrees. Take out of oven, sprinkle cheese over all, put back in until cheese is melted and bubbly.

Ruth Connell tells us this Babka is usually made at Easter, but she finds that it makes a super great Christmas bread. It sounds like work...but it also sounds like it's well worth it!

2 c. flour
¼ c. sugar
1 package dry yeast
½ c. milk
½ stick margarine
3 eggs (room temperature)
¼ c. mixed candied fruit
¼ c. raisins

In large bowl, thoroughly mix ¾ c. flour, sugar and dry yeast. Combine milk and margarine in pan, heat until warm, margarine will not be melted. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl. Add eggs and ½ c. flour. Beat 2 minutes scraping bowl; add remaining flour, beat 2 minutes at high speed. Cover and let rise about one hour, until bubbly. Stir in fruit, turn into greased/floured 2 quart tube pan. Let rise uncovered for 30 minutes. Bake at 350 degrees for 40 minutes or until done. Before removing Babka from pan, prick with fork, pour Rum Syrup over cake, and remove from pan after syrup is absorbed. Cool on wire rack.

Rum Syrup

½ c. sugar
1/3 c. water
2 tsp. rum or rum extract.
Bring to boil.

Holiday Cake

Here's an easy Holiday cake, but it takes a little time, and does look pretty.
Bake a yellow sponge or chiffon cake in two 8 or 9 inch layers. Use a cake mix or your own favorite recipe. Fill between the layers with mint jelly, then with part of the marshmallow frosting. Mask sides of layers with more marshmallow frosting and sprinkle with chocolate decorettes. Top cake with remaining marshmallow frosting and decorate with rows of multicolored candy mints.


1 8 ounce jar marshmallow creme
2 egg whites
1 tsp. vanilla

Beat marshmallow creme and unbeaten egg whites on high speed until fluffy, scraping sides often. Add vanilla. Makes 3 cups.

Page 5 Top of Page


3 firm Jonathan apples
1 c. sugar
½ c. water
cinnamon or mint flavoring
granulated sugar

Peel, quarter and core apples. Cut each quarter into three slices. Boil sugar and water for 5 minutes in a small saucepan. Syrup may be tinted red with cinnamon candies or green with mint flavoring. Drop 12 apple slices into boiling syrup and cook slowly until transparent. Remove from syrup to waxed paper. Add 2 T. water to syrup after removing each dozen pieces. Repeat until all slices are cooked. Cool for 24 hours in a dry place. Roll in granulated sugar and repeat every 24 hours. After the third rolling, let stand until absolutely dry.


½ c. butter
½ c. brown sugar
1 c. flour

Cream butter and sugar well. Blend in sifted flour and spread mixture in a greased 9 inch square pan. Bake in moderately hot oven, 375 degrees for 20 to 25 minutes. Add topping:

2 T. flour
½ tsp. baking powder
¼ tsp. salt
½ c. shredded coconut
1 c. black walnut meats
2 eggs, well beaten
1 c. brown sugar
1 tsp. vanilla

Sift flour with baking powder and salt and mix with coconut and nuts. Beat eggs, add sugar and vanilla, and continue beating until mixture is fluffy. Combine two mixtures and pour batter over baked crust. Bake at 375 degrees for about 20 minutes. Cool slightly, and cut into oblong bars.

HINT: Brownies and other moist cookies should be stored in an air-tight container. A piece of apple or potato may be placed in the container to keep the cookies moist and chewy.


Charlotte Snyder was kind enough to send us Luci Baines Johnson's recipe for brownies. You may want to try it during the Holidays.

3 squares unsweetened chocolate
¾ c. sifted all purpose flour
1 tsp. salt
1 tsp. vanilla
½ c. butter or margarine
1 c. sugar
2 eggs
1 c. chopped pecans

Lightly grease an 8 x 8 x 2 inch pan. Sift salt and flour; set aside. Melt butter in a pan. Put sugar in mixing bowl. Pour ¾ of the melted butter over the sugar and mix in. To remainder of butter add chocolate and melt. Add this mixture to the sugar. Beat in eggs; add nuts. Stir in flour, add vanilla. Spread into prepared pan and bake for 20 to 25 minutes at 375 degrees. Cool for 10 minutes. Makes 20 squares.

(Similar to Eagle Brand)

1 c. plus 2 T. non fat dry milk
¾ c. sugar
½ c. water

Dissolve sugar in hot water. Cool. Add powdered milk...mix until smooth. (Use blender)


Mix 1 pint water, 1 teaspoon citric acid, 1 teaspoon soda and vegetable  coloring in a clear glass jar or bowl. Drop in 1 dozen fresh round moth balls. Add juice of ½ grapefruit. To start again, add a little citric acid or baking soda.


In a dish (such as a bowl) place a large cinder or pieces of charcoal, porous stones or pieces of brick. Mix together 6 tablespoons each of water, table salt, and bluing. Mix well and let stand an hour. Then add 1 tablespoon ammonia. Stir briskly. Pour over cinder, charcoal, or stones. To give color, add drops of cake coloring here and there. Place it where it won't have to be moved or bumped so the formation won't crumble. More solution can be added when action stops, which may not be for a week or ten days. Add carefully at the sides.

Page 6 Top of Page


2 c. white sugar
4 eggs, separated
2 c. flour
½ tsp. baking powder
1 tsp. anise flavoring or 6 drops anise oil, or you may use vanilla if you don't like the flavor of anise),

Beat egg yolks 10 minutes by hand or 5 minutes with electric mixer. Add 1 c. sugar. Beat egg whites the same as the yolks adding the other cup of sugar. Combine the two mixtures, beat for 5 minutes, add flour, baking powder and flavoring. Then beat 5 minutes more. Drop by small teaspoonfuls on well greased cookie sheet, 1 inch apart. Decorate with colored sugar, then let stand overnight, bake next morning in 300 degree oven for 15 minutes. These cookies frost themselves! Really!


2 egg whites, stiffly beaten
2 c. brown sugar (packed)
2 c. black walnuts, chopped fine

Combine sugars and nuts and add to egg whites (after they are stiffly beaten). Drop by teaspoons on buttered pan, bake at 350 degrees until brown around edges. Remove pan, butter hands and make into balls as soon as they are cool enough to handle. Mrs. Clymer tells us this is an old, old recipe of her mother's...and a good one.


Melt two squares of unsweetened chocolate in double boiler and keep over hot water. Prepare candied orange or grapefruit peel, dip each in melted chocolate. Remove to waxed paper and let stand until dry.

Where do you get the candied peel? Let's make it this year. Here's how:

Peel grapefruit, cut peel into sticks. Place peel in saucepan, cover with cold water, let boil up once and drain. Repeat 5 times. For one grapefruit (if you want to do more, increase sugar and water accordingly.)

½ c. sugar
¼ c. water (less 2 T.)

When sugar is dissolved, add orange peel or grapefruit peel. Cook slowly until syrup is nearly evaporated. Drain and roll the strips in granulated sugar.


½ lb. semisweet chocolate
¼ tsp. salt
2/3 c. seeded raisins
2/3 chopped peanuts

Melt chocolate over hot water, stir until smooth and nearly cool, then add salt, raisins cut fine, and the nuts. Mix well, spread in buttered shallow pan to ¼ inch depth. When set, cut in strips.


¼ lb. candied cherries
¼ lb. seedless raisins
¼ lb. figs
¼ lb. pitted dates
¼ lb. almonds
½ lb. English walnuts
½ lb. hickory nut or pecan meats

Mix all together and grind fine or chop. Sprinkle board with confectioners sugar, toss on the mixture, knead well. Cut into small squares. Will keep packed in layers between sheets of waxed paper.


1 c. butter or margarine
1 c. sugar
6 large eggs (1-1/3 cups)
2 c. sifted all purpose flour
1½ tsp. baking powder
1 tsp. salt
¼ tsp. nutmeg
Dash mace (optional)
½ c. orange juice
1½ c. white raisins
1 c. chopped candied citron
1/3 c. chopped candied pineapple
½ c. candied cherries, cut in half.
1 c. slivered, blanched almonds
1½ c. shredded coconut

Cream butter to soften; then thoroughly cream butter and sugar till fluffy; beat in eggs. Sift together flour, baking powder, salt, and spices; stir into creamed mixture alternately with orange juice. Stir in nuts, fruits, and coconut. Line 9½ x 5 x 3-inch loaf pan with heavy brown paper; grease. Spoon in batter. Bake in slow oven (300 degrees) for 2½ to 3 hours or until done. Cover with paper the last hour of baking.

Page 7 Top of Page


¾ stick margarine
40 large marshmallows
1 cup chocolate chips
2 T. light corn syrup
2 T. canned milk (such as Pet or Carnation.)
2¾ cups white chocolate cut in pieces or grated
Nuts if you desire

Melt the margarine, marshmallows, chocolate chips, corn syrup and canned milk together over very low heat, stirring to keep from sticking. When mixture is well blended, add the white chocolate and continue cooking over very low heat (it is very important that white chocolate never boils) until white chocolate is dissolved. Keep stirring. Work quickly to add nuts or coconut, if desired, and pour into a well buttered pan. Let set to cool and cut in squares as you desire. Note: This is a satisfying candy, not too sweet and with addition of black walnuts is very appealing taste wise. Edna Partridge


½ lb. dates (snipped fine)
¾ c. chunky peanut butter
1 c. powdered sugar
3 T. melted butter
12 ounces white chocolate
½ stick paraffin

Mix ingredients thoroughly, shape into small balls. Chill over night in refrigerator. In a double boiler over hot (not boiling} water, melt the white chocolate and paraffin. Roll the balls around in mixture a few at a time. Remove with a nut pick or tongs; let drip the excess, and lay on a wax paper or a cookie sheet sprayed with Pam. Let set to cool and coating set. Store in a cool place. These freeze nicely so can be made well in advance of using. If you have any chocolate mixture left over, coat some pretzels. Edna Partridge


Melt ½ stick oleo over low heat; add 1 package cooked type pudding mix and ¼ c. milk, bring to boil. Boil 1 minute. Stir in 1¾ c. powdered sugar, ½ c. nuts. Spread in a pan and cut in squares. You can vary this candy by using any flavor pudding. Chocolate is good with black walnuts; Butterscotch with pecans and vanilla with coconut. This is quick, easy and foolproof. Virginia Agan


Combine and stir until dissolved:

2 c. water
2 c. sugar
1 package strawberry Kool-aid
2 drops red food color

Add following and stir to mix:
3 c. pink pineapple grapefruit juice
2 c. cranberry cocktail juice
1 c. pineapple juice

Chill. At party time pour into punch bowl with an ice ring. Add 2 quarts ginger ale, pouring slowly along the side of bowl. Yields 30 to 40 punch cupsful. Can be tinted a deeper color for Christmas, is a very delicate color for wedding receptions. Edna Partridge


2 packages butterscotch chips
½ c. creamy peanut butter

Combine above in a rather large pan and melt over warm water. Blend until smooth and well mixed. Then add 5 cups corn flakes. Stir until coated and drop by teaspoons on waxed paper. Chill. Makes 36.


Empty 1 package regular Spice Cake Mix into 3 quart bowl. Stir in a mixture of 1/3 c. dark molasses and 1/3 c. boiling water. Let stand 30 minutes. Meanwhile: Mix 1 pound cut up candied fruit and peel, ½ lb. cut up dates, 2½ c. seedless raisins (plumped), 2 c. chopped nuts. Sift 2/3 c. flour over fruit and nuts. Mix well. Grease and line with heavy wrapping paper, a 10" tube pan or two loaf pans, 9 x 5 x 3". Other size pans may be filled a little over half full. Add 3 eggs to cake batter. Beat until smooth. Stir in ½ c. (1 stick) soft or melted butter or margarine. Blend into floured fruit mixture. Pour into prepared pans. Bake in moderately slow oven (325 degrees) until top is golden brown...about 1½ hours for tube pan and 1¼ hours for loaves. Cool before removing from pan, wrap in wax paper, store in covered container.

Page 8 Top of Page

Banana Squares

½ c. butter or margarine
1½ c. sugar
2 eggs
¾ c. commercial sour cream
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
2 large, very ripe, mashed bananas
2 c. flour

Cream butter and sugar, add eggs, beat until fluffy, add sour cream, soda, salt and vanilla, beat until smooth, add flour, beat until well mixed. Add mashed banana and mix until well blended. Bake in jelly roll pan, or cookie sheet with sides. Bake at 375 degrees for 30 minutes. Frost with thin powdered sugar icing.

Beer Batter

1 c. beer (flat)
1 c. flour
1 T. baking powder
Salt to taste

Mix in blender and use for fish or chicken.


1 box Pistachio Instant Pudding Mix
1 large container Cool Whip
1  16 ounce can crushed pineapple (do not drain)
½ c. chopped nuts
½ c. miniature marshmallows

Put all ingredients in bowl and mix, then chili.

OZARK PIE (an Old English Recipe)

1 well beaten egg
¾ c. sugar

Beat together until stiff. In another bowl sift together:

2/3 c. flour
1½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt

Mix together with egg and sugar mixture. Fold in 1 cup chopped unpeeled apples. Add ½ cup chopped pecans or chopped almonds. Butter and lightly flour 8" pie pan. Pour in apple mixture and bake at 350 degrees for about 30 minutes.

Click here to go to the next month of 1975.

Top of Page

Click here to go to the list of bulletins.