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Along with the latest batch of favorites from the Open Line, this issue contains some Halloween ideas as well. Get ready for some spooky treats that are sure to attract little ghosts and goblins!
FIRST PRIZE APPLESAUCE CAKE & CARAMEL FROSTING
4 cups sifted flour
4 tsps. baking soda
1¼ tsps. salt
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. cloves
2 tbsps. cocoa
1 cup oil
2 cups sugar
3 cups heated unsweetened applesauce
½ cup raisins
½ cup chopped pecans
Sift the first 7 ingredients together. Combine oil and sugar in a large mixing bowl. Beat until well blended. Stir in hot applesauce and blend thoroughly. Add dry ingredients and blend well. Stir in raisins and nuts. Pour into two greased and floured 9" x 9" x 2" pans. Bake at 400° for 15 minutes. Reduce heat to 375° and bake 15 minutes more.
Caramel Frosting:
Melt ½ cup butter in a saucepan.
Add 1 cup firmly packed dark brown sugar. Bring to a boil and boil for
2 minutes. Remove from heat and add ¼ cup milk. Return to heat and
bring to a full boil. Cool to lukewarm. Add 2 cups powdered sugar. Frost.
IRA'S EGGPLANT
Peel eggplant and cut into 1" slices. Place in glass baking dish and cover with plastic wrap. Microwave on HIGH 8 minutes. Sprinkle liberally with parmesan cheese. Dot with butter or margarine. Broil until golden brown.
MERRY MUNCHIES
½ cup softened butter or
margarine
1½ cups firmly packed brown
sugar
1 egg
1 tsp. vanilla
1½ cups flour
1½ tsps. baking powder
¼ tsp. salt
1 cup raisins
1 cup chopped nuts
Preheat oven to 350°. Combine the first four ingredients. Beat until light and fluffy. Stir in dry ingredients. Mix well. Add raisins and walnuts. Drop by tablespoonfuls onto a greased sheet. Bake in upper third of oven 10-12 minutes. Remove and cool on wire rack.
BUTTERSCOTCH DUMP CAKE
1 (3 oz.) pkg. chocolate pudding
2 cups milk
1 stick margarine
1 pkg. white cake mix
12 oz. butterscotch chips
1 cup nuts
Cook pudding per package directions, using the 2 cups of milk. Remove from heat and add margarine. Stir in cake mix. Pour into greased 9" x 13" dish. Sprinkle with chips and nuts. Bake 350° 35-40 minutes.
CREAMY CAULIFLOWER LETTUCE SALAD
1 cup salad dressing
¼ cup parmesan cheese
¼ cup sugar
¼ cup finely chopped red
onion
8 oz. fried and crumpled bacon
1 head cauliflower, broken into
small pieces
6 cups torn romaine lettuce
Combine the first 3 ingredients. Combine vegetables and bacon. Top with dressing and toss lightly. Chill.
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Yes, these two recipes really do include real insects as an ingredient. They're perfectly safe... and besides, it's Halloween!
BANANA WORM BREAD
½ cup shortening
¾ cup sugar
2 mashed bananas
2 cups flour
1 tsp. soda
1 tsp. salt
½ cup chopped nuts
2 eggs
¼ cup dry roasted army worms
Mix together all ingredients. Bake in greased loaf pan for about an hour at 350°.
ROOT WORM BEETLE DIP
2 cups low fat cottage cheese
1½ tsps. lemon juice
2 tbsps. skim milk
½ cup reduced calorie mayonnaise
1 tbsp. chopped parsley
1 tbsp. chopped onion
1½ tsps. dill weed
1½ tsps. Beau Monde
1 cup dry roasted root worm beetles
Blend first three ingredients. Add remaining ingredients and chill.
SOLDIERS GROVE, WISCONSIN JAR PICKLES
1 gallon small cucumbers
4 stalks dill
2 chopped medium onions
2 cut up garlic cloves
2 cups white vinegar
½ cup canning salt
½ cup sugar
Loosely pack the cucumbers in a one gallon jar. Add the dill, onion and garlic. Combine the vinegar, salt and sugar. Stir until dissolved. Pour into jar. Fill with cold distilled water. Shake to mix. Let stand at room temperature for 24 hours. Refrigerate. Ready to eat in 1-2 weeks.
HAMBURGER EXTENDER
Peel potatoes and grind. Mix in with beef and cook per usual; OR use 2 eggs and crushed soda crackers combined with 1 lb. beef.
Jim Flynn of Skogman Realty joined us at the Ar-Jay Center recently to share a few family favorites; and to munch some flowers!
ONION CASSEROLE
Slice and sauté four large Vadalia onions
Pour into casserole and top with ½ lb. Swiss cheese
Mix:
1 can cream of chicken soup
½ can milk
¼ tsp. black pepper
1 tsp. soy sauce
Pour over onions.
Top with 8 slices of buttered French bread, arranging in an overlapping circle. Bake uncovered 30 minutes at 350°.
FLYNN FANTASIA
6-8 oz. fish, dusted in flour
1½ cups quartered mushrooms
2-3 quartered artichoke hearts
1 tbsp. chopped garlic
½ tsp. dried dill lemon
juice
¼ cup sherry
olive oil
butter
Old Bay seasoning, optional
Sauté fish in olive oil on one side for 4-6 minutes depending on thickness. Turn over, then add remaining ingredients. Fish and ingredients should be finished at about the same time (4-6 minutes). Remove fish from pan and pour ingredients over fish. Garnish with sprinkled parsley.
EDIBLE FLOWERS
Before eating flowers, it may be a good ideal to check with Poison Control regarding edibility. Be aware that grocery stores and florists spray their flowers with pesticides.
Edible flowers can be stored in an airtight container in the refrigerator up to one week. Do not allow to freeze.
Following is a list of some flowers
that Jim has used:
nasturtiums
cottage pinks
carnations
pansies
tulips
lilacs
rose petals
chive flowers
marigolds
hollyhock blooms
chrysanthemums
violets
daisies
squash blossoms
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Here's a couple of do it yourself ideas for the kids.
HOMEMADE PLAY DOUGH
2 cup flour
2 tbsps. alum
¾ cup salt
3 tbsps. vegetable oil
Boiling water
Food coloring
Mix flour, alum and salt together. Add vegetable oil and 1½ cups boiling water. Tint portions (or entire batch) with food coloring. Knead well and store in airtight contairer.
HOMEMADE FINGER PAINT
1 cup flour
4 tsps. salt
7/8 cup cold water
Food coloring
Mix ingredients together and store in a separate jar for each color you prepare.
HOMEMADE PASTE
4 tbsps. flour
2 tbsps. sugar
2 tbsps. powdered alum
1 pint water
5 drops oil of cloves, optional
Mix flour, sugar and alum in small portion of the pint of water. Heat the, remainder of the water to boiling in 2 quart pan. Add flour, sugar and alum paste to boiling water. Cook until thick. Paste will be thicker when cold. Pour into small mixing bowl and cover with one thickness of cloth to prevent crust from forming and to allow steam to escape. where cold, put in sterilized jars.
SERBIAN CABBAGE
1 medium head finely shredded cabbage
1 (13 oz.) can evaporated milk
1 cup dry bread crumbs
½ cup butter or margarine
Place cabbage in a shallow 4 quart dish. Pour milk over top. Sprinkle with crumbs. Dot with butter. Cover and bake 30 minutes at 350°. Uncover and bake 30 minutes longer, until bread crumbs are light brown and cabbage is tender.
This soup is usually served cold, but it's pretty darn good warm, too!
SALAD SOUP/GAZPACHO
Blend together in blender:
1 46 oz. can vegetable juice cocktail
2 tbsps. vegetable oil
1 tsp. lemon juice
1 tsp. Worcestershire sauce
¼ tsp. dried minced garlic
Dash Tabasco sauce
Add the following and refrigerate for 4-6 hours:
3 peeled and diced tomatoes (may
use canned)
1 diced zucchini
1 diced green pepper
¼ cup diced green onion
2 sliced carrots
2 stalks chopped celery
FRENCH VANILLA ICE CREAM
2 cups milk
1 cup sugar
4 beaten eggs
2 cups light cream or half and
half
1 tbsp. vanilla extract
Combine milk, sugar and eggs in large saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. Remove from heat. Stir in light cream and extract. Chill. Freeze in ice cream maker according to manufacturer's directions. Yields: 2 quarts.
Variations:
Chocolate: Omit vanilla. Combine
3 semi sweet chocolate squares (1 oz. each) or
½ cup semi sweet chocolate
morsels with milk, sugar and eggs. Continue as directed above.
Mocha Chip: Omit vanilla. Combine
½ cup mini semi sweet chocolate morsels and 3 tbsps. instant coffee
with milk, sugar and eggs. Continue as directed above. Fold an additional
½ cup mini semi sweet chocolate morsels into the cream mixture after
freezing in ice maker.
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AMISH PUMPKIN BREAD
3 cups granulated sugar
1 cup vegetable oil
4 beaten eggs
1 lb. canned pumpkin
3½ cups flour
2 tsp. soda
2 scant tsp. salt
½ tsp. ground cloves
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
2/3 cup water
Mix sugar, oil and eggs together. Add pumpkin. Stir in dry ingredients. Add water, stirring just until mixed. Pour batter into two greased and floured 9" x 5" loaf pans. Bake 1 hour at 350°.
WHISKEY PUMPKIN PIE
1 can pumpkin
4 separated eggs
1 cup sugar
½ tsp. cinnamon
1 tbsp. corn starch
1 cup whiskey
¼ cup butter
1/3 cup cream
Combine the pumpkin, egg yolks, sugar and cinnamon. Beat 5 minutes. Quickly add cream, whiskey and butter. Mix well. Beat egg whites until stiff. Sprinkle starch over egg whites. Fold into pumpkin mixture. Turn out into pie shell. Bake 1 hour at 375°. Cool completely.
MINIATURE PUMPKIN CAKES
2½ cups all purpose flour
2 cups sugar
2 tsps, ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
½ tsp. salt
2 large eggs, lightly beaten
1 cup cooked, mashed pumpkin
½ cup vegetable oil
Combine first 6 ingredients in a large bowl. Make a well in center of mixture. Combine eggs, pumpkin, and oil; add to dry ingredients, stirring until moistened. Spoon into greased and floured miniature bundt pans or paper lined muffin pans, filling three fourths full. Bake at 350° for 20-25 minutes or until done. Remove from pans immediately and allow to cool completely on wire racks.
PUMPKIN SEEDS
2 cups pumpkin seeds
¼ cup melted butter
1 tsp. salt
Preheat oven to 325°. Rinse and dry the pumpkins seeds. Spread the seeds over the bottom of a jelly roll pan. Toast about 15 minutes until light brown. Combine the butter and salt and stir into the toasted pumpkin seeds.
Garlic or other seasoned salts may be substituted for salt.
PUMPKIN CHEESECAKE
1 (8 oz.) pkg. cream cheese
1 cup canned pumpkin
¾ cup packed brown sugar
3 eggs
1½ tbsps. all purpose flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. vanilla
Graham cracker crust
Place cream cheese in medium bowl. Microwave at 50% until softened (1-2 minutes). Add remaining ingredients. Beat at medium speed of electric mixer until smooth and well blended.
Microwave at 70% until hot and thickened (6-8 minutes); stirring every 2 minutes. Pour into graham cracker crust. Microwave at 50% until filling is firm to the touch (10-15 minutes). Center may appear soft set. Garnish with pecan halves, if desired. Refrigerate until set.
PUMPKIN PUDDING
Crust:
1 cup flour
1 cup coconut
½ cup margarine or shortening
Pudding:
4 cups pumpkin
1½ cups sugar
4 eggs
½ cup evaporated milk
1 tsp. vanilla
2 tsps. cinnamon
Mix crust ingredients with pastry blender. Press into bottom of 9" x 13" pan and bake 10 minutes at 350°. While crust is baking, mix pudding ingredients in order given. Pour over crust mixture and bake 40-50 minutes at 350°. Serve with ice cream or whipped topping.
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SHRIMP RICE ASPARAGUS SALAD
¾ cup white rice
3 tbsps. lemon juice
5 oz. pkg. frozen salad shrimp
3 tbsps. salad dressing
3 diced celery ribs
1 large shredded carrot
16 oz. can drained asparagus
Prepare rice per package directions. Cool. Pour lemon juice over rice. Add shrimp and salad dressing. Stir until just moistened. Add celery and carrots. Gently fold in asparagus. Garnish with tomato wedges, sliced hard cooked eggs or black olives. Serve on lettuce leaves.
We were told that this marinade is just like the one they use at the Lone Star Steak House & Saloon.
SALMON MARINADE
1 oz. Green Label Jack Daniels
2 tbsps. brown sugar
½ cup soy sauce
Fresh black pepper
1 crushed garlic clove, optional
Combine and soak fish overnight. Grill.
ORANGE PIE
Julio's Restaurant, Des Moines,
Iowa
2 (3½ oz.) pkgs. coconut
cream pudding
3¾ cups flour
1 cup Kaola Gold shortening
3 eggs
Combine and press thinly into a pie plate, making sure to cover rim. Freeze at least 30 minutes. Bake 350° for 15 minutes.
1 can sweetened condensed milk
2 cups sour cream
6 oz. Tang
¼ cup orange juice
1 pkg. orange gelatin
Combine the first 3 ingredients. Combine and heat the orange juice and gelatin, stirring until clear. Add orange juice mixture to condensed milk mixture. Turn out into baked crust. Chill until ready to serve.
PRE-SCHOOL PUNCH
1 large can frozen pineapple juice
3 juice cans water
2 liters strawberry pop
Father Emmanuel of St. John's Greek Orthodox Church in Cedar Rapids says that these butter cookies are the best dunkin' cookies in the world!
KOULOURAKIA
1 cup butter
¾ cup sugar
2 eggs, reserve 1 yolk for glaze
3 cups flour
1 tsp. baking powder
Sesame seeds
1 tbsp. lemon juice or orange juice
or vanilla; or ¼ tsp. crushed mastiha
Preheat oven to 350°. Cream butter and sugar. Add eggs and beat well. Sift the dry ingredients together and add to creamed mixture. Blend in flavoring. Knead dough until smooth. Pinch off into golf ball sized pieces. Roll into snakes; folding in half and twisting. Bake on ungreased cookie sheet for 15 minutes. Remove from oven halfway through baking time to glaze with reserved egg yolk mixed with 2 tbsps. water. Sprinkle with sesame seeds and return to oven.
BEEF MUSHROOM LOAF
3 oz. chopped mushrooms
1 slightly beaten egg
1½ tsps. Worcestershire
sauce
1 tsp. salt
½ tsp. dry mustard
Dash pepper
1½ cups softened bread crumbs
1½ lbs. lean ground beef
2 tbsps. ketchup
1 tbsp. light corn syrup
Drain and reserve liquid from mushrooms. Add enough milk to mushroom liquid to equal ½ cup. Combine liquid with egg, Worcestershire sauce, seasonings and bread crumbs. Let stand 5 minutes. Stir in beef and mushrooms. Mix thoroughly. Place in a 13" x 9" x 2" dish. Form into loaf. Bake 350° 75 minutes. Combine ketchup and corn syrup. Glaze loaf and bake 15 more minutes.
PINA COLADA CHICKEN KABOBS
16 skinless, boneless chicken thighs,
cut in half
1½ cups pina colada drink
mix
1 cup cream of coconut
1 cup soy sauce
1 cup dark rum
3 minced garlic cloves
Marinate chicken in remaining ingredients overnight. Bake chicken in a small amount of marinade for 30 minutes at 400°. Arrange chicken on skewers as desired with pineapple chunks, cherry tomatoes, peppers, etc. Sprinkle with toasted coconut, if desired.
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CHILE CORNBREAD BAKE
1 lb. ground beef
1 cup chopped onion
½ cup chopped green pepper
1 minced garlic clove
1 (15½ oz.) can light red
kidney beans, drained & rinsed
8 oz. tomato sauce
1 (1.25 oz.) pkg. taco seasoning
mix
Cook the beef, onion, green pepper and garlic. Drain. Stir in remaining ingredients. Reduce heat and simmer 10 minutes.
1 cup all purpose flour
1 cup yellow corn meal
2 tbsps. sugar
3 tsps. baking powder
½ tsp. salt
1 (8½ oz.) can creamed corn
½ cup milk
1 egg
1 cup shredded cheese
Preheat oven to 350°. Combine dry ingredients. Mix well. Add creamed corn, milk and egg. Stir until just moistened. Spoon half of this mixture into a greased 2 quart casserole. Sprinkle with half the cheese. Spoon the meat mixture over the cheese. Top with remaining cheese. Evenly spread the remaining bread mixture over the cheese. Bake 30-40 minutes until golden brown. Cool 5 minutes before serving.
PEACH COBBLER DELUXE
5 cups peeled & sliced peaches
1 tsp. grated lemon peel
3 tbsps. lemon juice
2½ tbsps. minute tapioca
1½ cups flour
2 tsps. baking powder
¼ tsp. salt
6 tbsps. softened butter or margarine
1 egg
1/3 cup milk
¾ cup sugar
½ cup water
3 tbsps. butter or margarine
Combine the first 4 ingredients. Combine flour, baking powder and salt. Cut in the butter. Beat the egg and milk together. Add flour mixture until just moistened. Place peaches mixture in a 2½-3 quart casserole. Spoon dough over top. Combine sugar, water and butter together in a saucepan. Bring to a boil and boil 1 minute. Pour over dough. Bake 375° for 45 minutes.
Former Open Line host Jim Rogers came back for an encore September 3rd. He said that this recipe has become a family favorite.
JIM ROGER'S ROAST ON THE ROCKS
4-5 lb. eye round roast
1/3 cup salt
1-2 tbsps. ground ginger
Black pepper
Combine salt, ginger and pepper. Cut 3 small slits in each side of roast and insert 1 garlic clove in each "pocket." Place roast, fat side down, directly onto hot coals. Cover and roast 15 minutes. Flip roast onto second side, brush off any coals that stick to meat and roast 12 minutes. Flip roast over to third side, brush off coals and roast 12 minutes. Remove roast to platter and slice.
Here are several ways to make this popular drink...
ORANGE JULIUS
#1
6 oz. frozen orange juice concentrate
½ cup milk
½ cup water
½ tsp. vanilla
5-6 ice cubes
#2
6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1 tsp. vanilla
10 ice cubes
¼ cup sugar
#3
1 cup orange juice
½ cup non fat dry milk powder
2 tbsps. sugar
2 drops vanilla
½ cup crushed or shaved
ice
Items 1-3: Place on ingredients in blender. Blend until smooth.
#4
4 cups orange juice
1 envelope Dream Whip
1 tsp. lemon juice
¼ cup orange sherbet
Blend together in a blender. Serve over ice.
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CUCUMBER DILL RELISH FROM SCRATCH
1 tbsp. mixed pickling spice
4 lbs. chopped pickled cucumbers
1 chopped small head cabbage
3 cloves minced garlic
2 cups apple cider or apple cider
vinegar
½ cup sugar
2 tbsps. snipped fresh dill
1 tbsp. pickling salt
5-10 sprigs fresh dill weed
Tie the pickling spices in a cheesecloth bag. Combine all ingredients except the dill springs in a 6-8 quart saucepan. Bring to a boil over medium high heat. Reduce to medium heat and cook 15 minutes, stirring frequently. Discard spice bag. Fill hot pint or halt pint jars. Place 1-2 sprigs on top. Seal and process jars 15 minutes in boiling water bath.
Need a black Halloween punch? Try this...
WITCHES' BREW
1 envelope unsweetened grape koolaid
1 envelope unsweetened orange koolaid
2 cups sugar
3 quarts water
1 liter ginger ale
Combine koolaid, sugar and water. Add ginger ale just before serving. Serve with orange slices or orange ice cubes.
COUNTRY APPLE MUFFINS
1½ cups all purpose flour
1 cup uncooked quick rolled oats
1/3 cup firmly packed brown sugar
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 egg
1 tsp. vanilla extract
¼ cup + 1 Tbsp. melted margarine
1½ large, peeled apples,
finely chopped
½ cup currants
Combine the dry ingredients. Mix in the juice, milk, egg, vanilla and margarine. Stir in apples and currants. Fill paper lined cups two thirds full. Bake 4 for 18-20 minutes.
FUDGY BROWNIE CUPS
1 (17¼ oz.) pkg. frozen puff
pastry
4 squares unsweetened chocolate
½ stick margarine or butter
¾ cup sugar
2 eggs
1 tsp. vanilla
2 Tbsps. flour
Thaw pastry sheet at room temperature for 30 minutes. Heat oven to 400°. Microwave chocolate and margarine together on HIGH for 1 minute until margarine is melted. Stir until chocolate is smooth. Stir in sugar. Mix in eggs and vanilla. Stir in flour. Unfold each pastry sheet on a lightly floured surface. Roll into 15" x 12" rectangle. Cut into 20 (3") squares. Press 1 square into bottoms of 3" muffin cups. Spoon 1 tablespoon of chocolate mixture into each cup. Bake 15-20 minutes until pastry is golden. Remove from muffin pans and cool on wire racks. Sprinkle with powdered sugar, it desired.
FALL HARVEST GLAZED APPLE COOKIES
½ cup shortening
1½ cups packed brown sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. ground nutmeg
1 egg
1 cup peeled apples, finely chopped
1 cup chopped walnuts
1 cup raisins
¼ cup apple juice or milk
2 cups flour, divided
Glaze:
1½ cups powdered sugar
1 Tbsp. butter or margarine
¼ tsp. vanilla
1/8 tsp. salt
2½ Tbsps. light cream
Combine the first eight ingredients. Stir in the apples, nuts and raisins. Add the juice and half the flour. Blend well. Blend in the remaining flour. Drop by heaping tablespoonfuls onto a greased sheet. Bake 400° for 10-12 minutes. Combine glaze ingredients and glaze while cookies are still warm.
LEMONADE SHAKE
¼ cup fresh lemon juice
1¼ cups water
¼ cup sugar
Combine and shake to dissolve sugar. Fill 16-oz. glass with crushed ice and lemon peel.
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JANET MEYER'S MEXICAN POTATO SOUP
½ cup butter
1½ cups chopped onion
6 cloves of garlic
1½ to 2 oz. diced green
chilies
2 cups chicken stock
2 potatoes, peeled and cubed (more,
if desired)
1 potato, mashed in a blender
3 chopped tomatoes
8 oz. cubed monterey jack cheese
Melt butter and sauté onion, garlic and chilies over a medium high heat. Add chicken stock and potatoes. Bring to a boil and simmer 5 minutes. Season as desired. Divide cheese into bowls. Ladle soup over cheese.
FISH SHAKE AND BAKE
1½ cups fine dry bread crumbs
1 cup flour
4 Tbsps. dried parsley
1 Tbsp. grated lemon peel
1 tsp. black pepper
1 Tbsp. celery seed
1 Tbsp. marjoram
1 Tbsp. thyme
4 Tbsps. oil
Combine dry ingredients. Cut oil in with fork. Coat fish and bake, skin side down, on a well greased sheet at 400° for 20 minutes.
HOT POTATO
Bake potato until done. Cut and scrape out meat of potato. Add 1 tsp. COOKIES TACO SAUCE & DIP for each potato, sprinkle in taco meat, green chilies, cut black olives, and onions. Top with shredded cheddar cheese. Bake again for 15 to 20 minutes and top with sour cream when serving.
Enjoy COOKIES Regular or Western
Style
Bar "BQ" SAUCE
For more recipes send self-addressed
stamped envelope to:
Cookies Food Products 104 N. Cornfield
Rd.
Wall Lake, Iowa 51466
Gee, where is this year going to? It's football weather in Iowa. Time for a warm sweater and a blanket on the bed. It's wonderful!
It seems Dwayne has included some festive recipes for the cooler days ahead and some sweet treats for the children. Also many recipes from callers and guests.
As always, you will find the order blank for gift subscriptions to the Bulletin. Take a minute and fill in the blanks, write your check and mail now to be sure we have you on the list to receive the FREE gift cards. A gift someone you care about will receive all year!
Until next time, have a warm and cozy autumn!
Sharon Kaye Reeves
Enjoy COOKIES Regular or Western
Style
Bar "BQ" SAUCE
For more recipes send self-addressed
stamped envelope to:
Cookies Food Products 104 N. Cornfield
Rd.
Wall Lake, Iowa 51466
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