Page 1 Top of Page
The seasonal changes are everywhere, the trees and fields, our wardrobes, schedules and daily menus. On the Open Line we're hearing new soups, breads, oven dishes, drinks, and the kind of recipes that fill the whole house with warm; inviting aromas of something special on the stove. This bulletin reflects the passing from summer to autumn, and features some international items from Australia to Russia, and a couple of my own family favorites.
PORK CHOPS W/HONEY MUSTARD SAUCE
6 pork loin chops
1 Tbsp. oil
3 tsp. finely chopped ginger root
½ Tbsp. soy sauce
½ cup orange juice
3 Tbsp. honey (or more)
2 Tbsp. Dijon mustard
3 cloves garlic, minced
¼ tsp. salt
1/8 tsp. pepper
Put oil in skillet over medium heat. Brown chops 3-5 minutes per side. Combine remaining ingredients pour over chops. Bring to a boil; reduce heat and simmer uncovered for 10-12 minutes. Garnish with orange slices, serve over rice.
Have a dessert or bar recipe that would be even more perfect with a cream cheese frosting? Give this one a try:
CREAM CHEESE FROSTING
1 stick margarine, softened
8 oz. pkg. cream cheese, softened
2 tsp. vanilla
4 cups powdered sugar
Blend together and frost cake, cookies or whatever.
PARMESAN DIJON CHICKEN
¾ cup dried bread crumbs
¼ cup parmesan cheese, grated
¼ cup butter, melted
2 Tbsp. Dijon mustard
6 chicken breast halves (about
1½ lbs)
Preheat over to 375°. Combine crumbs and cheese in a plastic bag. Combine butter and mustard in bowl. Dip chicken in butter, then crumbs. Bake, uncovered, for 20-30 minutes; turning once.
ROULADEN (from Ron Ameche; Chef at Zubers in Amana)
2 slices of inside round steak,
sliced thin
Dutch Mustard
2 boneless pork loins, sliced thin
1 medium onion, chopped
2 dill pickles, sliced thin
6 toothpicks
Spread a thin layer of mustard on each slice of steak. Layer pork slices over mustard. Top with onion, then dill pickle slices. Roll up meat lengthwise; secure ends and center with toothpick. Brown meat in a skillet. Place meat in roasting pan, cover with brown gravy. Roast at 350° for 2 hours, until meat is done. Slice and serve, topped with additional gravy.
It's tough to beat the old standby, Grilled Cheese Sandwiches. When you're ready for an incredibly good variation, try this from Jennifer at Midland Dairy Council:
BACON AND BLUE ON RYE
1 pkg. (8 oz.) cream cheese, softened
½ cup crumbled blue cheese
½ cup crumbled crisp cooked
bacon
¼ cup Italian salad dressing
8 slices rye bread
Combine cream cheese, blue cheese, bacon and 2 tablespoons Italian dressing. Spread cheese mixture evenly onto bread slices; top with remaining bread. Brush sandwiches on both sides with remaining Italian dressing. Grill sandwiches in nonstick skillet over medium heat until golden brown on both sides and filling is melted. (4 servings)
Page 2 Top of Page
ROAST BEEF JERKY
5 lbs. roast (any kind) cut in ¼
inch strips
10 oz. soy sauce light
10 oz. teriyaki sauce light
4 oz. liquid smoke
¼ cup brown sugar
Tabasco to taste
Combine ingredients and marinate meat for 6 hours, or overnight. Put in dehydrator for 1-1½ days.
BIG BATCH WAFFLES
After preparing a double/quadruple batch of waffles. Layer waffles with a sheet of wax paper between each. Store in a bread bag in the freezer. Put desired amount in the toaster to heat and serve.
This dish comes from my mother's kitchen; a long time favorite that can be frozen and reheated to just like fresh. As usual, you can make your sauce more or less zippy.
MOMS COUNTRY STYLE BBQ RIBS
3 lbs. Country style ribs
2 medium onions
1 Tbsp. salt
Rub salt into meat. Put meat in roasting pan; cover and roast at 400° for 45 minutes. Make BBQ sauce; combine:
¾ cup ketchup
2 Tbsp. vinegar
2 tsp. Worcestershire sauce
1 tsp. chili powder
½ cup water
Slice onions and cover the meat. Pour sauce over meat and onions. Put pan, uncovered back in oven to brown meat on both sides, watch! Lower oven to 325°, simmer for 1½ hours, until meat is tender. If sauce gets too thick or starts to burn, just add a little water. Can be frozen, juice and all.
FRESH CRANBERRY STUFFING
3 cups fresh cranberries
¾ cup sugar
3 qts. dried bread cubes
1½ cup raisins
2 Tbsp. ground orange peel
1 Tbsp. salt
¾ tsp. cinnamon
¾ cup butter, or margarine
¾ cup chicken broth
Chop the cranberries. Stir in sugar. In a large bowl, combine cranberries with bread cubes, raisins, orange peel, salt, cinnamon and butter. Add chicken broth. Toss lightly until well mixed. Stuff in turkey before roasting. Enough stuffing for 10-12 lb. bird.
HOT TURKEY SANDWICH
4 cups diced, cooked turkey
1 egg
¼ cup onion, chopped
¼ cup celery, chopped
1 cup bread cubes
¼ cup milk
salt and pepper to taste
1 cup hot water
Beat egg with milk. Combine remaining ingredients and put in a greased 9x13" pan. Bake at 350°, 30 minutes.
WILD RICE STUFFING
¼ cup wild rice
¼ cup brown rice
1½ tsp. instant chicken
bouillon granules
1/8 tsp. ground sage, or nutmeg
2 cups sliced, fresh mushrooms
½ cup chopped celery
3 green onions, sliced
¼ cup slivered almonds,
or pine nuts
Preheat oven to 350°. Rinse wild rice in a strainer with cold water for 1 minute. In medium saucepan, combine both rice's, bouillon, sage, and 1 cup water. Bring to boiling, reduce heat, cover and simmer for 45 minutes. Add mushrooms, celery and green onions; cook, covered, over medium low heat for 10-20 minutes, stirring frequently, until tender. Stir in nuts. Stuff a 2½-3 lb. fryer. You could also prepare in a 1 quart casserole dish by using above recipe and adding ¼ cup water. Bake at 350°, 25-30 minutes.
Variation: Use nutmeg instead of sage, plus 1¼ cups water. Add ½ cup fresh snipped apricots or apple when adding mushrooms.
TACO CHILI SOUP
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can hominy (white or yellow),
drained
1 can Mexican tomatoes
1 pkg. Taco mix
1 pkg. Ranch dressing mix
Brown 1 lb. ground beef. Add remaining ingredients; blend well. Heat through, or put ingredients in crockpot and cook on high for 2-3 hours. Serve over tortilla chips with shredded cheese, sour cream, guacamole, etc.
Page 3 Top of Page
WILD RICE AND HAM SOUP
1 cup chopped ham
1 medium onion, chopped
1 tsp. oil
3 cups wild rice, cooked
2 pints Half n' Half
2 cans cream of potato soup
2 cups cheese (shredded cheddar/velveeta)
shredded
Sauté onions and ham in oil. Put in pot; heat through. Add cheese; melt. (Could put ingredients in crockpot, and cook on low 7-8 hours.)
Here's a new favorite at our house from my cousin Terry from Oklahoma City. She loves our Iowa sweet corn and strawberries; and loves zesty recipes:
CHICKEN PICANTE
¾ cup onion
3 pods garlic
3 Tbsp. oil
1 cup Picante sauce
1 cup chicken broth
1 cup rice (not Minute Rice)
4 boneless, skinless chicken breasts
1 ripe avocado, cut in wedges
1 tomato, cut in wedges
1 cup grated cheddar cheese
Brown the onion and garlic in oil in a skillet. Add Picante sauce and chicken broth; bring to a boil. Add rice. Top with chicken. Cover and simmer for 20 minutes, until chicken is done. Place avocado and tomato wedges on top. Sprinkle on cheese. Cover and simmer until cheese is melted.
HOMEMADE MUSHROOM SOUP
8-12 oz fresh mushrooms
1 small onion, slice thin
¼ cup margarine
3½ cups milk
1/3 cup flour, mixed to a smooth
paste with ¼ cup cold milk
4 chicken bouillon cubes
Pinch of thyme
½ cup plain yogurt
Brown the mushrooms and onions in margarine for about 5 minutes. Add milk, flour paste, chicken bouillon and thyme. Heat over moderate heat, stirring frequently, until soup is thick. Remove from heat. Season with salt and pepper. Stir a little bit of the hot soup into the yogurt. Stir all of yogurt mixture into the hot soup. Serves 4.
SOUP SUBSTITUTE
2 cups dry milk
¾ cup corn starch
¼ cup chicken bouillon
4 tsp. dried onion flakes
1 tsp. thyme (optional)
1 tsp. basil (optional)
½ tsp. pepper (optional)
Mix all ingredients well. Keep stored in sealed container. To make 1 can of soup: combine 1 cup water with 4 Tbsp. of mixture. Cook until smooth and thick.
BLACK TURTLE BEAN SOUP (from Mrs. Regis Philbin)
1 lb black turtle beans
2 quarts water
½ 1b. thick bacon, cut in
1 inch pieces
1½ cups onions, chopped
1½ cups celery, chopped
1½ cups carrots, chopped
1 Tbsp. minced garlic
1 bay leaf
1 tsp. thyme
3 Tbsp. cumin
½ Tbsp. oregano
salt and pepper to taste
10 cups rich chicken broth
2 ham hocks
¼ tsp. cayenne pepper
4 Tbsp. fresh lime juice
Soak beans in water overnight; drain. Sauté bacon; remove from pan. Sauté onion, celery, and carrots in bacon drippings for 5 minutes. Add garlic, bay leaf, thyme, 1 tbsp. cumin and oregano. Add vegetables; cook for 5 minutes. Add beans, salt and pepper, broth, ham hocks; bring to a boil. Cook over moderate heat, uncovered, for 2 hours. Remove hocks; take off meat; put meat back in soup. Add cayenne pepper, lime juice and 2 tbsp. cumin. Remove bay leaf. Serve with a dollop of sour cream.
HONEY BUTTER
½ cup butter
½ cup honey
Blend together thoroughly. Store in refrigerator. Serve on fresh bread and rolls.
Page 4 Top of Page
GRENACHAABALA ZUP (gruh nah
kuh BAHL up ZOOP)
Russian Green Bean Soup
Boil a ham bone. Add some cubed potatoes, carrots, green beans and onions. Add some summer savory and parsley. When ready to serve, add 1 cup of sour cream.
SOURDOUGH BREAD (BREAD MAKER)
STARTER:
2 cups lukewarm water
2 cups bread flour
2½ tsp. (1 pkg.) yeast
Combine ingredients and put in a sealed container. Keep in a warm place for 4 to 7 days; mix daily. To feed starter after using, add 1 cup water and 1 cup bread flour; repeat directions. Will keep indefinitely.
For a 1½ pound loaf:
1 cup starter
2/3 cup milk
2 Tbsp. butter or margarine
2 Tbsp. sugar
1 Tbsp. salt
3 cups bread flour
1½ tsp. yeast
Combine ingredients in order, follow machine directions.
BIG SOFT GINGER COOKIES
2½ cups flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. salt
¾ cup margarine
1 cup sugar
1 egg
¼ cup molasses
2 Tbsp. sugar
Combine first six ingredients; set aside. Beat margarine until soft. Gradually add sugar to butter until fluffy. Add egg and molasses; beat well. Stir in the dry ingredients. Shape into 1 inch balls; roll in sugar to coat. Put on ungreased cookie sheet and bake at 350° for 10 minutes, until lightly browned.
BECKY'S PEANUT BUTTER POPCORN BALLS
3 qts. popped corn
1 cup sugar
1 cup honey
1 cup peanut butter
Boil sugar and honey for 1 minute. Stir in peanut butter; cook until melted. Pour over popcorn; toss together to coat. Lightly butter your hands and shape popcorn into 3 inch balls. Wrap individually.
SURE SHOT GOLDEN PANCAKES
2 cups flour
1 tsp. salt
3½ tsps. baking powder
6 Tbsps. sugar
2 eggs
1½ cups milk
½ cup oil
(Could use ½ whole wheat flour and substitute brown sugar for white.)
PICKLED WIENERS
4 pkgs. (1 lb. each) hot dogs
2 large onions, thinly sliced
¾ cup sugar
2 Tbsp. salt
1¼ tsps. fresh ground pepper
¼ cup cumin
4½ oz. jar hot pepper sauce
4 cups vinegar
1 tsp. pickling spice
Slice each wiener into 3 pieces. Combine meat with onions; set aside. Combine remaining ingredients in a saucepan; bring to a boil for 3 minutes. Pour hot liquid over wieners and onions. Put in jars and cover tightly. Refrigerate for several days before serving.
KRISPY FUDGE SANDWICHES
1 cup peanut butter
12 oz. butterscotch chips
8 cups Rice Krispies
12 oz. chocolate chips
½ cup powdered sugar
2 Tbsp. butter
1 Tbsp. water
Melt peanut butter and butterscotch chips. Add Rice Krispies. Put half of batter into ungreased 9x13" pan. Melt chocolate chips with butter. Add powdered sugar and water (just enough water to make a fudgy, spreadable mixture.) Spread over Rice Krispie mixture. Top with remaining batter. Put in refrigerator; cool. Cut into bars.
Page 5 Top of Page
COUSCOUS W/TOMATOES
1 can (14½ oz.) stewed tomatoes,
undrained
¼ cup chopped onions
1/8-¼ tsp. ground red pepper
1/8 tsp. garlic powder
1 cup water
½ tsp. salt
2/3 cups couscous
¼ cup ripe, sliced, pitted
olives
¼ cup snipped, fresh parsley
In saucepan, combine tomatoes, onion, pepper, garlic powder, water, and salt; bring to a boil. Stir in couscous, cover and remove from heat; let stand 5 minutes. Stir in olives and parsley.
PICKLED FISH IN WINE SAUCE
Cut filleted fish (any species) into bite size pieces. For each quart of fish, add 5/8 cup canning salt to container. Cover with white vinegar. Refrigerate 6 days, stirring each day. On the 6 day, drain and rinse fish with clear, cold water; drain again. Put a layer of fish in jar, cover a layer of onions, cover with wine sauce:
2 cups white vinegar
2 cups sugar
4 cups white port wine
1 Tbsp. whole mixed pickling spices
Refrigerate for 5-6 days. Serve on crackers as hors d'oeuvres.
SOUR CREAM DATE COFFEE CAKE
3 cups flour
6 tsp. baking powder
½ tsp. salt
1½ cups sugar
½ cup margarine
2 eggs
1 cup sour cream
1 tsp. vanilla
Filling:
1 cup brown sugar
3 tsp. cinnamon
4 Tbsp. flour
4 Tbsp. soft margarine
½ cup chopped nuts
1 cup coconut
1 cup chopped dates
Sift ingredients. Cut in margarine until it gets crumbly. Beat in eggs, sour cream and vanilla. Pour half into a greased 9x13" pan. Mix filling ingredients. Place half of filling on top of batter; then the rest of batter; then rest of filling on top. Bake at 350°, 35 minutes. Serve warm.
PUMPKIN CREAM CHEESE COFFEE CAKE
2¼ cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
2 eggs
2 cups sugar
1¼ cups pumpkin
¼ cup vegetable oil
½ tsp. vanilla
Filling: 8 oz cream cheese, softened
1 egg
1 Tbsp. sugar
Topping:
¾ cup flaked coconut
½ cup chopped pecans
¼ cup sugar
½ tsp. cinnamon
In a large bowl, combine flour, cinnamon, baking soda and salt. In a small bowl, combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquids to dry ingredients; stir just to moisten. Spread into a greased 9x13" pan. Prepare filling by combining all ingredients. Put heaping teaspoons of filling on batter, swirl with a knife to marbelize. Combine topping ingredients; sprinkle on top. Bake at 350°, 30-35 minutes. Test for doneness with toothpick.
PUMPKIN CREAM PIE
2 cups cold milk
2 pkgs. (3 oz.) instant vanilla
pudding
1 large can pumpkin pie filling
1 tsp. Pumpkin spice
8 oz. whipped topping
1 baked 9 inch crust
Combine all ingredients, beat on low speed. Pour into pie crust. Chill for about 2 hours.
SPICED BEEF JERKY
Roast (any kind) about 2-3 lbs.
¼ cup Tender quick seasoning
1/8 cup pepper
2 tsp. brown sugar
1 tsp. garlic powder
Mix spices. Sprinkle on both sides of meat. Put in a baking pan; refrigerate overnight. Put in dehydrator for 12 hours.
Page 6 Top of Page
CRUNCHY GINGER SNAP COOKIES
1 cup packed brown sugar
¾ cup cooking oil
¼ cup dark molasses
1 egg
Beat ingredients well. Stir together:
2 cups all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
¼ tsp. salt
Gradually blend flour mixture with molasses mixture. Form into balls using 1 tbsp. batter. Roll in granulated sugar. Put on greased cookie sheet about 2 inches apart. Bake at 375°, 10-12 minutes. Makes 4 dozen.
One new caller to the Open Line just recently moved here from Australia: she's quite fond of the "from scratch" cooking many of our recipes include. She's promised to share some treasures from her homeland, including this, she pronounces them SKAWNS.
SCONES (Aussie Style)
2½ cups self raising flour,
sifted
2 tsp. fine granulated sugar
½ oz. butter
1¼ cups milk (reserve some)
1 cup dates, finely chopped (or
raisins)
Combine flour and sugar. Add butter with fingers. Using a knife, stir in enough milk to make soft, sticky dough. Turn out onto floured surface; knead lightly. If dough is too sticky, add more flour. Pat down to 1 inch thickness. Using a 2 inch round cutter, or glass, punch out dough. Place in an 8 inch round tin. Brush with extra milk. Preheat oven to 450° plus; bake 15 minutes. Makes 10. Serve with strawberry jam and a dollop of whipped cream.
TOFFEE DIAMOND BARS
1¾ cups all purpose flour
1 cup sugar
2 sticks margarine ("I Can't Believe
It's Not Butter")
1 tsp. vanilla
1 large egg separated)
½ cup finely chopped walnuts
Preheat oven to 275°. Grease a 10x15" jellyroll pan. In large bowl combine all ingredients, except egg white and nuts. Beat on medium speed until soft dough forms. Put into the pan. Beat egg whites lightly with fork; spread on dough. Sprinkle on nuts. Bake for 1 hour and 10 minutes, until golden brown. Cut into 48 diamond shaped bars while still hot. Remove from pan; cool on rack.
DROP SUGAR COOKIES
2½ cups flour
½ tsp. baking soda
¼ tsp. cream of tartar
1 cup margarine
1 cup sugar
2 eggs
½ tsp. vanilla
Nuts and cherries optional
Mix first three ingredients. Mix margarine, sugar, vanilla and eggs. Combine the two mixtures. Drop on greased cookie sheet. Bake at 375° for 10 minutes, until brown on edges.
ERMA'S DATE HONEY BARS
3 eggs
1 cup honey
1½ cup sifted flour
½ tsp. salt
1 tsp. baking powder
2 cups ground dates
1 cup nutmeats
Confectioner's sugar
Beat eggs well. Gradually beat in honey. Sift flour, salt and baking powder. Stir into egg mixture. Stir in dates and nutmeats. Place in greased and floured 9x13" pan. Bake at 350°, 30 minutes. When cool, cut into bars; roll in sugar to coat. Wrap bars individually in wax paper. Makes 42.
ITALIAN EGGPLANT CASSEROLE
2-3 small eggplants (5") sliced
crossways
1 lb. Italian sausage
1 medium onion, sliced
1 Tbsp. olive oil
Garlic and Greek seasoning, to
taste
4 tomatoes, sliced
3 cups shredded mozzarella cheese
¼ cup grated parmesan cheese
Sprinkle salt on eggplant; let set. Brown sausage and onion. Rinse eggplant and pat dry. Brown eggplant in olive oil with garlic and Greek seasonings. Layer in a sprayed 9x13" casserole dish: half of eggplant, half of tomato, half of sausage, half of mozzarella, rest of eggplant, tomato, sausage, mozzarella and parmesan. Bake at 350°, 45 minutes.
SPIDER SPRAY
1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water
Mix together and spray on areas where spiders are coming in.
Page 7 Top of Page
FRENCH CARAMEL BARS
¾ cup margarine or butter,
melted
1 pkg. Pillsbury regular French
Vanilla cake mix
1 egg
2½ cups quick cooking rolled
oats
1 can Pillsbury Creamy Supreme
Caramel Pecan or Coconut Pecan frosting
1-12 oz pkg. Semi sweet chocolate
chips
(Pecans optional)
Spray a 15"x10"x1" pan with non stick spray. In a bowl, combine margarine and cake mix (reserving 3 T). Add egg and mix, then stir in oats. Press 2/3 of this mixture in the bottom of the pan. Microwave the frosting (in a microwave safe bowl) for 1 minute on high. Add reserved cake mix to this and stir until large lumps disappear. Drizzle ½ of the frosting mix over the cake mix in bottom of pan and spread evenly. Sprinkle with chips and pecans then drizzle with remaining frosting. Crumble remaining 1/3 cake mix over and bake at 350° for 25-30 minutes.
HEAVENLY BARS
Combine 1 cup graham cracker crumbs with 1 stick of butter; press into bottom of 9x13" pan. Layer onto crust:
1 pkg. (6oz) chocolate chips
1 pkg. (6oz) butterscotch or peanut
butter chips
1 cup cornflakes, crushed
1 cup toasted coconut
Nuts
Top with one can sweetened condensed milk. Bake at 325°, 30 minutes.
Do you like the taste of cappuccino, but don't have the appliance? This mix can be used for single servings, and can be flavored by adding a drop of vanilla, almond, etc., or using flavored instant coffee creamer.
CAPPUCCINO MIX
1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. nutmeg
Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 Tbsp. mix into 6 oz. hot water (not boiling)
Howard Helmers is in the Guinness Book of World Records for preparing the most omelets in an hour ever 400! He entertained a packed house at The ArJay Center, and shared some super tips for making perfect omelets and quiches:
QUICHES:
6 eggs
1 cup milk
9 inch pie shell
Whisk together, add veggies, meat, cheese. Pour into shell. Bake 325°, 35-40 min.
OMELETS:
1 egg to 1 Tbsp. water
Prepare as many eggs as you wish using this ratio. Use a soup ladle to measure ( 2 eggs/2 T water) into lightly greased hot skillet. Keep moving liquid part of egg to outside. "Dig and Fill." (When done, the top may still look wet; it'll finish cooking when folded.) Add ingredients on one half of egg. Fold other half over. Serve upside down on plate.
TIPS
Wallpaper seams coming apart: apply toothpaste under seam.
Mealy Bugs: place a stick of Wrigley's gum (GREEN package) in container.
Burn stain on aluminum pan: Put some water in the pan; bring to a boil. Add a fabric softener dryer sheet and simmer a few minutes.
Shoe Odor: Wrap shoes in plastic wrap and place in freezer overnight. Bacteria should die when frozen.
Insects in Flour/Sugar/Etc.: Put new packages of dry goods in freezer for a couple of days. Place a bay leaf inside package.
Frying Pan Odor: To remove odor, fill pan with water and add 1 Tbsp. baking soda with 1 Tbsp. degreaser.
Leon Metz brings goodies from Metz Honey Farm each year, and some handy tips for cooking with honey:
Sweet Breakfast Topping
Mix honey, dried fruit bits and cream cheese together. Keep it on hand to top bagels and toast.
Mid-Morning Energizer
Mix honey, yogurt and applesauce together. Add orange juice and stir for a power shake without the blender.
After School Snack
Mix honey with peanut butter. It's handy for a quick sandwich filling or celery topper.
Anytime dip
Mix equal parts honey and Dijon style mustard for homemade honey mustard. It's perfect for cut up veggies, pretzels, grilled sausages or rolled up turkey slices.
No Fuss Dessert
What could be sweeter than honey drizzled over fruit, ice cream or angel food cake? The golden kiss of honey makes whatever you have on hand special.
STORAGE TIPS FOR HONEY
1. Store HONEY at room temperature.
2. If HONEY crystallizes, remove
lid and place jar in warm water until crystals dissolve or microwave 1
cup HONEY in microwave safe container at HIGH for 2 to 3 minutes or until
crystals dissolve. Stir every 30 seconds for this process. Do not boil
or scorch.
Page 8 Top of Page
TURTLE CAKE
1 German Chocolate Cake Mix
12 oz. of caramels
1/3 cup evaporated milk
1 cup chocolate chips
½ cup chopped pecans
Prepare cake batter as per box instructions. Pour half of the batter in a 9x13" pan and bake at 350 degrees for 15-20 minutes. Melt caramels and evaporated milk and pour over baked cake. Top with chips and pecans. Pour rest of batter over this and bake for 1 minutes at 350 degrees. Top with powdered sugar frosting or store bought frosting.
Moving? Just a reminder that you need to lot us know in advance, as your Open Line Bulletin will, not be forwarded to your new address. Send us your old address, as well as your new one, and we will change your records.
Special thanks, this issue, go to our guests on the show. Ron Ameche, chef at Zuber's Restaurant in Amana. JoAnne Lund of Healthy Exchanges in DeWitt, Iowa. Leon Metz from Metz Honey Farm, Hazel Green, Wisconsin. Howard Helmers with The American Egg Council in New York. Cheryl Sindell, food author and nutritionist from Los Angeles. And, Jennifer Whittaker with Midland Dairy Council, also extend appreciation to the great cooks and wonderful listeners of The Open Line, you are the experts that bring the now, remember the old, and extend a helping hand to those in need, as Jerry Seinfeld would call you, "Masters of Your Domain." It's not too early to consider an Open Line subscription as a gift this holiday season. Watch for the November/December issue to come at a more timely date around Thanksgiving.
Listen to The 600 WMT Open Line:
Monday-Friday, 9-10 AM
Saturday, 10-11 AM
The Open Line
WMT RADIO
PO. BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332 5401
TO ORDER THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc. P.O. Box 2147, Cedar
Rapids. IA 52406
Subscription Rate S5.50 per year
Dwayne Schmidt, Open Line Co-Host
and Editor
Sharon Reeves, Open Line Co-Host
PAGES