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Hello, and welcome to the issue of the bulletin. On these pages you will find a bit of everything. From taco sauce to rainbow cake, from banana bread to potpourri. I'm sure you'll find many enjoyable recipes.
A special and sincere thanks to all who filled the WMT broadcast tent during our broadcast of the Open Line at Seminole Valley Park's Pioneer Village on August 1st. The weather was very hot, but not quite enough to fry an egg in a skillet we set out in the sun. It was gratifying to see so many old and new friends and to share the fun with all of you both in person and on the radio. It's a day yours truly will remember always. Thanks again. Now enjoy the latest and best of the Open Line!
CANADIAN MUSHROOM SANDWICHES
8 Kaiser rolls (or hamburger buns)
3 tbsps. chopped, uncooked bacon
6 tbsps. chopped onion
1 (8 oz.) can sliced mushrooms,
drained
3 tsps. snipped parsley
24 slices Canadian bacon (1/8"
thick)
8 slices Swiss cheese
8 thin green pepper rings
paprika
Split and butter rolls. Sauté next 4 ingredients for 5 minutes. Arrange 2-3 slices Canadian bacon on bottom half of each roll. Top with mushroom mixture. Add 1 slice cheese. Top with green pepper ring. Top with paprika. Place on baking sheet. Broil 6 inches from heat till cheese melts.
FRESH BROCCOLI SALAD
1 large bunch broccoli
½ cup raisins
½ cup chopped onions
10 slices bacon, cooked and crumbled
Dressing:
1 cup salad dressing
1 tbsp. white vinegar
1 tbsp. sugar
Toss ingredients together Add dressing.
CHICKEN FRUIT SALAD
3 cups cooked chicken, cut in chunks
¾ cup chopped celery
¾ cup seedless grapes
1 (20 oz.) can pineapple chunks,
drained
1 (11 oz.) can mandarin oranges,
drained
¼ cup chopped pecans
1/8 tsp. salt
½ cup salad dressing
Toss together Add dressing. Chill.
BAKED HOT CHICKEN SALAD
2 cups cooked chicken, chopped
½ cup finely diced celery
3 small green onions, minced
red and green peppers for color
¼ cup mayonnaise
salt and pepper to taste
Combine ingredients. Spread on buttered buns. Top with grated cheddar cheese. Wrap in square of foil. Seal and refrigerate. Bake at 400° for 10 minutes.
PEAR BLUSH SALAD
½ cup cinnamon candy, crushed
½ cup light corn syrup
¾ cup water
6 pear halves
1 oz. cream cheese with pear juice
(small amount)
2-3 tbsps. finely chopped pecans
Cook candy, syrup and water over low heat. Boil 5 minutes, stirring occasionally. Pears go in syrup and simmer 5 minutes. Drain and chill. Mix cream cheese with nuts, 1 tsp. full on each pear. Serve on lettuce.
CREAMY CRAB SPREAD
1 (8 oz.) pkg. cream cheese, at
room temperature
1 cup shredded sharp cheese
½ cup sour cream
½ tsp. WOR sauce
1 tsp. Dijon mustard
8 oz. fresh crabmeat or 2 cans
1/3 cup chopped green onions
Combine ingredients and refrigerate.
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TURKEY ENCHILADAS
10 (6 inch) flour tortillas
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 cup finely chopped green peppers
½ cup sliced green onions
¼ cup snipped parsley
1 tsp. chili powder
½ tsp. crushed red pepper
¼ tsp. ground cumin
2 cups chopped cooked turkey or
chicken
1 (3 oz.) pkg. cream cheese, softened
1 cup shredded sharp cheddar cheese
Lightly grease 9" x 13" roasting pan. Wrap stacked tortillas tightly in foil. Heat for 10 minutes in 350° in oven.
Sauce: Combine everything down to turkey. Bring to boil. Reduce heat. Simmer uncovered for 5 minutes. Combine half sauce, turkey, cream cheese and half shredded cheese. Spoon ¼ cup turkey mixture per tortilla. Roll up. Place seam side down in pan. Bake at 350° for 20 minutes (covered). Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered for 8-10 minutes more.
RECEPTION HOT TURKEY AND DRESSING SANDWICHES
18-25 pound turkey
100 slices of bread, torn into
pieces
20 cups chopped celery
3 cups diced onions
3 tbsps. salt
1½ tbsps. pepper
1 tbsp. sage
Boil or roast turkey until tender. Reserve broth. Cut turkey into bite size pieces. Add rest of ingredients. Pour broth over mixture. Cook, covered at 325° for 1½ hours and uncovered the last 15 minutes. Use as sandwich filling.
SQUASH IN A SKILLET
2 medium zucchini squash, peeled
2 tsps. margarine
1 medium onion, sliced and separated
in rings
½ tsp. salt
dash pepper
1 tomato, cut in wedges
2 oz. sliced mushrooms, drained
Slice zucchini squash in thin crosswise slices. Place margarine in skillet. Add onion slices. salt and pepper. Cook covered for 6 minutes, stirring occasionally. Add tomato wedges and mushrooms. Cook till tender and squash is tender crisp.
STIR FRY WITH PASTA
3 cups mostaccioli
½ cup ricotta or cottage
cheese
½ cup grated mozzarella
dash salt and pepper
2 cups cooked ham, cut in Julienne
strips
3 cups fresh mushrooms. sliced
1½ cups broccoli flowerets
½ cup chopped onion
2 tbsps. butter
8 cherry tomatoes. quartered
grated parmesan cheese to taste
Cook mostaccioli per directions. Cover to keep warm. Combine next 3 ingredients. Set aside. Stir fry ham, mushrooms, broccoli and onion in large skillet with butter. Stir fry till tender. Stir in cherry tomatoes, just to heat. Toss pasta with cheese. Arrange on platter. Spoon stir fry over center. Serve with parmesan cheese.
STIR FRY GREEN BEANS
1½ lbs. green beans, sliced
lengthwise
2 tbsps. oil
2 slices fresh ginger ¼"
thick
2 cloves garlic
1 cup sliced celery
1 can water chestnuts
½ tsp. salt
1/8-¼ tsp. red pepper flakes
¼ cup water
Place oil in skillet. Add ginger and garlic. Stir fry for 1 minute. Add celery and water chestnuts. Stir fry for 2-3 minutes or till crisp tender. Add beans and remaining ingredients. Cover. Steam for 15 minutes or till crisp tender. Discard ginger and garlic before serving.
FOUR BEAN BAKE
1 can butter beans
1 can green lima beans
1 can kidney beans
1 can pork n' beans
8 slices bacon
2 onions, chopped
½ cup brown sugar
¼ cup vinegar
½ cup chili sauce or ketchup
1 tbsp. molasses
1 tsp. dry mustard
Reserve juice from beans. Cube bacon. Fry bacon till very light brown. Set aside. Sauté onions in 3-4 tbsps. bacon drippings. Add remaining ingredients. Mix with beans and bacon. Place in casserole. Bake at 325° for 1 hour or longer till juice is absorbed. If too dry while baking add reserved juice.
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WILD WOODLAND SALAD
1 cup uncooked wild rice
5½ cups chicken stock or
water
juice of half a lemon
1 chicken breast, cooked, cooled
and cut in chunks
3 onions with tops, chopped
½ sweet red pepper, diced
2 oz. pea pods, cut into 1" pieces
2 ripe avocados, cut in chunks
1 cup pecan halves, toasted
lettuce leaves for serving
Dressing:
2 large cloves garlic, minced
1 tbsp. Dijon mustard
½ tsp. salt
¼ tsp. sugar
¼ tsp. ground pepper
¼ cup rice vinegar
½ cup vegetable oil
Rinse wild rice in strainer Drain.
Place in medium sauce pan. Add stock. Bring to rapid boil. Adjust heat
to simmer Cook for 45 minutes. Drain through towel lined colander. Toss
rice with lemon juice. Cool. Add chicken, onion, pepper and pea pods to
rice. Blend dressing ingredients. Toss rice mixture with dressing. Cover.
Refrigerate for 2-4 hours. Add avocado and pecans just before serving.
Toss to blend.
Serve over lettuce leaves.
TACO SALAD
3 lbs. hamburger
2 cans cream of chicken, mushroom
or celery soup
1 can water
1 (10 oz.) pkg. shredded cheddar
cheese
1 pkg. taco seasoning mix
1 (6 oz.) can tomato juice
1 (11 oz.) bag Doritos
Brown meat. Add onion (optional). Drain. Combine seasoning mix and tomato juice. Let simmer for 2 minutes. Remove from heat. Add remaining ingredients except a few chips and a bit of cheese. Bake at 350° for 30-40 minutes. Top with remaining chips and cheese.
SHARON'S CRANBERRY SALAD
1 can jellied cranberry sauce
¼ cup lemon juice
1 env. Knox gelatin
¼ cup warm water
Dissolve gelatin in water. Beat sauce, lemon juice and gelatin together. Combine and let cool in refrigerator.
Topping
2 cups Cool Whip
¾ cup Miracle Whip
chopped nuts
Beat together. Spoon over cranberry mixture. Freeze. Thaw 15-30 minutes before serving
HOMEMADE TOMATO SOUP
¼ bushel tomatoes. peeled
and quartered
8 ribs celery, chopped
10 sprigs parsley. chopped
2-3 large onions, chopped fine
2 green peppers, chopped fine
10 whole cloves, in bag
1-2 bay leaves, in bag
Cook celery, onions and peppers with tomatoes.
Paste:
1 cup brown sugar
¼ cup salt
1 cup flour
½ cup butter
Mix into paste. Place all vegetables in large kettle. Bring to boil till done. Pour a small amount of hot vegetables into paste. Stir all into soup. Cook till thick. Pour into jars. Seal. To use: dilute with milk or tomato juice.
WILD RICE SOUP
6 tbsps. butter
1 tbsp. minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice (measure
after cooking)
1/3 cup finely grated carrots
3 tbsps. chopped slivered almonds
½ tsp. salt
1 cup half n half
2 tbsps. dry sherry (optional)
minced parsley or chives for garnish
1/3 cup minced ham
Melt butter in saucepan. Sauté onion till tender. Blend in flour. Gradually add broth. Cook. Stirring constantly till mixture comes to a boil. Boil for 1 minute. Stir in rice, ham, carrots, almonds and salt. Simmer for 5 minutes. Blend in half n' half and sherry. Heat to serving temperature. Garnish. Makes about 6 cups.
TEXAS CHAMPIONSHIP CHILI
4 lbs. beef
4-5 onions. chopped
2 cloves garlic, crushed
2 tsps. chili powder
2 tsps. salt
1 tsp. ground oregano
2 (16 oz.) can tomatoes, chopped
and undrained
2 cups hot water
1 (30 oz.) can chili beans, undrained
Cook first 3 ingredients. Add remaining ingredients. Mix well. Simmer for 3 hours. Serves 8.
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ORANGE WHIP SALAD
1 pkg. orange jello
1 pkg. vanilla instant pudding
1 pkg. vanilla tapioca
1 small can crushed pineapple
1 small can mandarin oranges
3 cups water
1 small container Cool Whip
Reserve liquid from fruit. Combine with pudding, jello and water. Bring to hard boil for 10 minutes. Cool completely. Add fruit and Cool Whip. Refrigerate.
CHAMPAIGN SALAD
8 oz. cream cheese, softened
¾ cup granulated sugar
10 oz. sweet strawberries
2 bananas. sliced
½ cup chopped nuts
13½ oz. Cool Whip
1 (20 oz.) can crushed pineapple
Blend first 2 ingredients. Fold in remaining ingredients. Pour into 9" x 13" container. Freeze. Thaw about 30 minutes before serving,
SPANISH NOODLES
(canned)
1 lb. noodles
1 lbs. cooked. peeled tomatoes
2 tsps. salt
2 lbs. steak, diced
2 tbsps. butter
2 medium onions, chopped
1 red pepper, chopped
1 sweet green pepper. chopped
1 lb. mushrooms
Cook noodles in boiling salt water
10 minutes. Drain and rinse. Place in kettle. Add about 3 cups sieved tomatoes
and salt. Heat slowly. Sear steak in butter. Add onions and pepper to steak;
cook 10 minutes. Add mushrooms; cook 5 minutes more. Place in tomato noodle
mixture. Fill jars with mixture. Add tomato juice or boiling water to top
of jar within 1" of top. Process in pressure cooker 1 hour at 10 lbs. or
3 hours in hot water bath.
DILLY ONIONS
1 pint thinly sliced onions
½ cup sugar
½ cup water
½ white vinegar
2 tsps. salt
2 tsps. dill weed
Place in container. Refrigerate overnight.
Iowa Egg Council also shared this favorite from the Iowa State Fair . .
EGG SALAD SPREAD SUPREME
A delightful vegetable version of the traditional egg salad, this spread is high in Vitamin A yet relatively low in calories.
6 hard cooked eggs, chopped
¼ cup shredded zucchini
¼ cup shredded carrot
2 tbsps. chopped celery
1 tbsp. chopped green onion
¼ cup cream cheese. softened
2 tbsps. mayonnaise or plain yogurt
¼ tsp. seasoning salt
¼ tsp. dill weed
pinch of dry mustard and pepper
Combine eggs, zucchini, carrots, celery and green onion in bowl set aside. Mix cream cheese, mayonnaise and seasonings until thoroughly blended. Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use. Serves 4 to 6.
Serve on split hard rolls, bagels. brioche or English muffins, whole wheat, white or raisin bread slices; halved and opened pocket bread: or pastry shells or croissants.
MAPLE OAT BANANA BREAD
2 cups flour
1 cup rolled oats
2 tsps. baking soda
1 cup vegetable shortening
2 cups sugar
2 cups mashed ripe bananas
4 eggs
1 cup chopped walnuts
Grease and dust a 2-2½ quart
tube pan with oatmeal. Combine flour, oats and taking soda. Toss. In mixing
bowl, cream shortening and sugar. Mix in bananas, eggs and walnuts. Add
dry ingredients. Mix at low speed till thoroughly blended. Pour into pan.
Bake at 350° for 1 hour and 20 minutes or till tests
done. Cool in pan for 5 minutes.
Turn out on to rack to cool completely. Drizzle maple glaze on bread.
Maple glaze:
1 cup powdered sugar
1 tbsp. lemon juice
½ tsp. maple flavoring
In a bowl combine ingredients. Stir in enough water to make the glaze smooth and pour able.
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Page 5 Top of Page
A first time recipe to Open Line ... many requests and I understand it is very good.
CANTALOUPE BREAD
3 eggs
1 cup oil
2 cups sugar
3 tsps. vanilla
1 cantaloupe
3 cups flour
1 tsp. salt
1 tsp. baking soda
¾ tsp. baking powder
2 tsps. cinnamon
½ tsp. ginger
1 cup chopped nuts
Beat eggs. Add oil, sugar and vanilla. Cut rind from cantaloupe. Cut cantaloupe into 2" chunks. Blend till pureed. Add 2 cups cantaloupe to egg mixture. Sift dry ingredients. Add to liquid mixture. Pour into 2 greased and floured 9" x 5" loaf pans. Bake at 325° for 1 hour or till done.
BLUEBERRY FEATHER-LITE MUFFINS
2 eggs, separated
½ cup sugar
¼ cup shortening
¼ cup butter
2 1/3 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
1½ cups fresh blueberries
½ cup sugar
1 tsp. cinnamon
Mix last 2 ingredients together.
Reserve. Heat oven to 400°. Line 18 muffin tins with paper cups or
grease tin inside. In small bowl, beat egg whites till stiff peaks form.
Set aside. In a large bowl, cream sugar, egg yolks, shortening and butter
till light and fluffy. Spoon flour into measuring cup. Place in large bowl,
adding baking powder, soda and
salt. Mix and reserve ½ cup flour mixture. Add remaining flour mixture
alternately with buttermilk. Blend mixture. Combine blueberries with reserved
flour mixture. Fold into batter. Fill muffin tins 2/3 full. Sprinkle with
sugar cinnamon mixture. Bake at 400° for 20-25 minutes or
till tests done.
SPIRITED CHEESE PEACH SPREAD
8 oz. cream cheese, softened
3 tbsps. peach preserves
3 tbsps. peach schnapps
Beat till smooth. cover. Refrigerate for 24 hours.
POPPY SEED ORANGE MUFFINS
1 1/3 cups flour
1 cup sugar
½ cup sour cream
1/3 cup butter or margarine, softened
1 egg
1 tbsp. poppy seeds
½ tsp. soda
½ tsp. salt
2 tbsps. orange peel
2 tbsps. orange juice
In 1½ quart mixing bowl, beat all ingredients at low speed. Beat for 1 minute, scrape often. Spoon batter into greased muffin tins. Bake at 400° for 17-22 minutes.
BRAN-ANA MUFFINS
1 cup bran cereal (Buds or All Bran)
¼ cup milk
1 cup mashed bananas
1 egg
¼ cup soft shortening
1 cup sifted flour
2½ tsp. baking powder
½ tsp. salt
¼ cup sugar
Use paper lined or greased muffin pans. Preheat oven to 400° Combine first 3 ingredients. Add next 2 ingredients. Beat well. Sift together dry ingredients. Add to first mixture. Stir just enough to dampen dry ingredients. Fill muffin tins 2/3 full. Bake for 30 minutes or till tests done. Makes 1 dozen.
ONION BUNS
2 pkgs. dry yeast
2 cups warm water
½ cup sugar
3 /4 cup shortening
1 pkg. Lipton Onion Soup
6 cups flour
Add a little water to the yeast
to dissolve. Set aside. Add water, sugar and shortening; blend. Add flour.
2 cups at a time. To the last 2 cups add the onion soup mix. (The yeast
mixture goes in with the first two cups of flour). Let rise till doubles
in bulk. Turn onto floured board. and roll into ¾" thick sheet.
Cut with 3 inch cookie cutter, wad into balls, put on greased cookie sheet,
flatten out to a bun shape. Don't let
edges touch. Bake 350° for
25 minutes. (Lipton vegetable soup makes good "veggie bread".)
CROUTON TIPS
Put 2 slices of bread in toaster. Brown. Butter both sides with margarine. Add spices, such as garlic or onion salt. Dice after spicing. Put in microwave. Longer time results in a harder crouton.
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PEACH-BERRY CRISP
(Microwave)
4 cups sliced, fresh peaches or
1 lb. pkg. sliced, unsweetened frozen
1 cup fresh or frozen blueberries
1 tbsp. lemon juice
¼ tsps almond extract
1/3 cup butter or margarine
¾ cup quick cooking oats
½ cup packed brown sugar
½ cup unsifted flour
1 tsp. cinnamon
Combine: 1st four ingredients in
8" round microwave dish. Spread out. Set aside.
Melt butter till soft, add remaining
ingredients and mix with fork till crumbly. Spoon over fruit. Microwave
uncovered 10-12 minutes or till fruit is tender. Rotate dish once. Serve
warm or cold.
MICROWAVE CHOCOLATE CHIP COOKIES
Beat together:
½ cup shortening
½ cup dark brown sugar
¼ cup sugar
1 pkg. Quick instant cocoa mix
1 egg
½ tsp. vanilla
Combine:
1 ¼ cups flour
½ tsp. soda
½ tsp. salt
Add to first mixture. Add 1 cup chocolate chips and ½ cup chopped nuts. Drop on microwave safe baking sheet. Cover with wax paper. Cook 1 minute, 45 seconds to 2 minutes. Let cool.
FRIED CAKE DONUT
1 heaping cup sugar
1 heaping tbsp. Crisco
1 tsp. salt
2 eggs
½ cup mashed potatoes
1¼ tsps, vanilla
1 tsp. soda
1 cup buttermilk
1 rounded tsp. baking powder
1½ cups flour
¼ tsp. nutmeg
2½ cups flour
Blend first 3 ingredients by hand. Cream eggs and mashed potatoes into mixture. Combine soda and buttermilk. Add vanilla and nutmeg. Combine baking powder with 1½ cups flour. Mix. Add alternately with 2½ cups flour. Pat on well floured board. Cut out. Drop into hot fat (375°-400°).
If you were able to join us for the 65th Anniversary picnic Open Line broadcast. you could have sampled the following recipe from the Iowa Egg Council. It is very good!
FRUITY CLAFOUTI
¾ cup butter
1 cup sugar
6 eggs
1½ cups flour
1½ tbsps. lemon juice
1½ tsp. vanilla
½ tsp. nutmeg
1/8 tsp. salt
1 can dark sweet cherries
Cream butter and sugar at high speed
until light and fluffy. Gradually add eggs and beat until thoroughly blended.
Add remaining ingredients except fruit beat until smooth. Fold in fruit.
Turn into lightly greased 9 x 13 pan. Bake at 375° until browned and
center springs back when touched lightly about 15-20 minutes.
Cool on wire rack. Serve warm or
cold. topped with confectioner's sugar or whipped cream.
*Vary the flavor of this pound cake like dessert by selecting a different fruit each time you prepare it
APPLE BROWNIES
½ cup butter
2 cups sugar (1 cup brown sugar
1 cup white sugar)
2 eggs, beaten
2 tsps. soda
2 tbsps. hot water
2 cups flour. sifted
1 tsp. salt
2-3 tsp. cinnamon
4 medium apples, peeled and diced
fine
Cream first 3 ingredients with 1 tsp. vanilla. Add soda to hot water. Set aside. Mix flour, salt and cinnamon together. Add flour mixture to diced apples and 1 cup nutmeats (optional). Add to batter mixture. Add water and soda. Bake at 325-350° for 35-45 minutes in a 7 x 11" pan or 9" x 15" for bars. Frost with frosting.
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NO FUSS, ALL PURPOSE PINEAPPLE CAKE
2 eggs
1 (20 oz.) can crushed pineapple.
undrained
2 cups all purpose flour
1 cup sugar
1 cup brown sugar, packed
2 tsps. baking soda
1 cup chopped walnuts
In large mixing bowl beat eggs till light & fluffy. Mix in remaining ingredients (except nuts) by hand. Stir in nuts. Spread in 9" x 13" x 2" ungreased pan. Bake 350° for 45-50 minutes or till toothpick comes out clean. Let cool. Cover with frosting.
CREAM CHEESE GINGER FROSTING
1 (3 oz.) pkg. cream cheese
¼ cup butter or margarine
1 tsp. vanilla
Mix and gradually add 2 cups powdered sugar and ½ tsp. ground ginger. Beat till frosting is smooth. Add walnuts (optional).
NEIMAN MARCUS CAKE
1 pkg. yellow cake mix
½ cup butter or margarine
4 eggs
1 (8 oz.) pkg. cream cheese
4 cups powdered sugar
2 cups coconut
¾ cup nuts (optional)
Mix cake mix, butter and 2 eggs. Pour into 9" x 13" pan. Spread out. Mix cream cheese, 2 eggs and powdered sugar. Add coconut and nuts. Spread over first part. Bake at 350° for 45-50 minutes.
PERFECT APPLE PIE
6-8 tart apples, peeled, cored,
sliced thin
¾ to 1 cup sugar
1 tbsps. flour
½ to 1 tsp. ground cinnamon
9" pastry for 2 crust pie
dash of ground nutmeg
Line pie plate with bottom crust. Arrange apples inside. If apples lack tartness sprinkle with 1 tbsp. of lemon juice. Combine sugar flour spices and salt over apples. Dot with 2 tbsps. butter. Adjust top crust, slitting top with knife. Cut extra dough off sides after wetting. Flute edges Bake at 400° for 50 minutes.
Three variations of a similar theme Rainbows.
RAINBOW CAKE
2 baked 8" or 9" white cake layers.
cooled
2 pkgs. regular sized jello, different
flavors
2 cups boiling water
1 (8 oz.) cartons Cool Whip. thawed
Prick layers of cake with fork at ½" intervals. Dissolve each flavor of jello in 1 cup boiling water. Carefully spoon each color over one of the layers. Chill for 3-4 hours. To remove cakes, set pan in warm water about 10 seconds. Turn on to serving plate. Top with 1 cup Cool Whip. Unmold second layer. Place or top of 1st layer. Frost top and sides with Cool Whip
RAINBOW JELLO SALAD
1 (3 oz.) pkg. black raspberry jello
1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. orange jello
1 (3 oz.) pkg. strawberry jello
5 cups boiling water
2½ cups cold water
1 env. Dream Whip or 1 cup whipping
cream
Dissolve each package jello in 1 cup boiling water. Add ½ cup cold water to each. Let set. Place black raspberry jello in bottom of 9 or 10" tube pan. Chill each layer till set, but not firm. Let set up after each layer. Layer on top of each other. Top with Dream Whip.
Note: Bottom layer must be firm before adding the next layer of jello.
RAINBOW ANGEL FOOD CAKE
1 pkg. Betty Crocker white angel
food cake mix
1 tsp. grated lemon or orange peel
6-8 drops green food coloring
6-8 drops yellow food coloring
6-8 drops red food coloring
Prepare cake mix. Add lemon peel. Divide in 3 bowls. Fold in one food color into batter in each bowl. Spoon batter, beginning with green in pan. Top with yellow. Top with red. Bake per package directions. Cool. Drizzle glaze over top.
Glaze:
2/3 cup powdered sugar
2 tbsps. margarine, melted
1-2 tbsps. lemon or orange juice
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LINE Bulletin goes with you! Send your new address and an old mailing label
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BEST OF THE OPEN LINE
PO. Box 2147
Cedar Rapids. Iowa 52406
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SPECIAL ANNOUNCEMENT!
WMT is happy to announce the new "Silver Anniversary Cookbook" in honor of Open Line's 25th Anniversary on January 14, 1988. We're aware of the fact it's not quite January, however, we wanted you to have the opportunity to use the book for your holiday cooking ... and it's a great idea for easy holiday gift giving. The "Silver Anniversary Cookbook" will contain over 1,500 recipes, all tried and tested in the kitchens of Open Line's many listeners ... recipes that have been shared among our loyal Open Line family.
It's an easy to use, spiral bound cookbook for the beginner or the cook just looking for new ideas, appetizers to tailgate treats, something for everyone!
So that this is not just another cookbook ... we're including a special section of the recipes Open Line is most popular for, many of which have not appeared in past Open Line Bulletins. Also, many of the WMT staff and owners helped by contributing one of their family's favorite recipes.
I'm sure you'll want to add this to your collection, or that you know of a friend that would enjoy receiving a copy of Open Line's "Silver Anniversary Cookbook." Complete the enclosed order form and order today to assure receiving your copy.
Once again. WMT will be mailing gift cards to those receiving a Christmas gift subscription to "The Best of the Open Line" Bulletin. Please note the November 27 deadline.
It's been a very busy spring, summer and what looks to be a very busy fall at WMT We appreciate your patience and thank you for your participation in all of our activities surrounding the 65th Anniversary ... Thanks A Million!
S. K. R.
LEMON POPPY BREAD
1 pkg. lemon cake mix
1 pkg. lemon instant pudding
1 cup water
½ cup oil
¼ cup poppy seeds
4 eggs
Blend all ingredients. Beat for 4 minutes. Bake at 350° for 50 minutes in well greased pan. Makes 3 medium sized loaves. For muffins bake for 20-25 minutes.
POTPOURRI BALSAM PINE
2 cups dried balsam needles
2 cups dried rose petals
1 cup dried lavender
1 cup dried orange peel
1 tsp. whole cloves
1 stick cinnamon bark
1 tsp. whole allspice
2 tbsps. orrisroot
Mix together. Add 2 drops balsam oil. Mix again. Store in tight container.
The Open Line
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P.O. BOX 2147
CEDAR RAPIDS, IOWA 52406
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