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Published bimonthly's a service
to its listeners by 600-WMT Radio
What's on the agenda today?
Greetings of the New Year from
The Open Line staff: Saturday host, Doug Wagner: Connie Switzer, subscriptions
and correspondence; our new Director of Marketing and Bulletin design,
Teisha Welsh; and me.
We have just finished the
35th year of Open Line shows on WMT. I'm pleased to be with you daily on
this eastern Iowa broadcast tradition begun by Jim Loyd, and carried on
by Jim Rogers, Dave Hinman, Dwayne Schmidt and Jerry Carr. Thank you for
inviting us into your lives, and sharing your interest in great food with
our listeners and Bulletin subscribers.
We have a bit of party atmosphere
working in this issue as we get ready for The Super Bowl and Valentine's
Day, and just having friends over for dinner, cards and conversation on
these cold winter nights. Have you noticed two cooking trends that are
staging comebacks? Fondues and crockpots have become popular, again and
we have a couple ideas for using them. Also, we have a correction of one
of the most popular recipes of all of 1998, The Sand Art Brownies, one
ingredient was incorrect in our last issue.
DIPPED GINGER SNAPS
2 cups sugar
1½ cups vegetable oil
2 eggs
½ cup molasses
4 cups flour
4 tsp. baking soda
1 tbsp. ground ginger
2 tsp. cinnamon
1 tsp. salt
Some additional sugar
2 pkgs. (10 oz. each) vanilla baking
chips
¼ cup shortening
In a bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to chopped creamed mixture; mix well. Shape into ¾ inch balls; roll in sugar. Place on ungreased cookie sheet about 2 inches apart. Bake at 350°, 10-12 minutes. Let cool. Melt vanilla chips with the shortening. Dip cookies halfway in, and shake off excess; set on waxed paper.
"WMT Farm Editor Karen Schulte
brought this super simple and unique
salad back from a party"
KAREN'S KRAZY 8'S APPLE SALAD
8 medium large apples, chopped
8 oz. whipped topping
8 oz. sour cream
6 regular sized Snicker bars, chopped
Combine sour cream and whipped topping. Stir in the apples and candy bars. Keep chilled.
BUTTER PECAN PUDDING (Substitute)
Use French Vanilla Pudding instead, and add 2 tsp. Butter Buds granules.
"Winter can be brutal to the birds that make our backyards home. Here's a hearty treat that can keep them here"
BIRD CAKES
1 cup cornmeal (can be old)
1 cup oatmeal, dry
1 cup flour (can be old)
3 tsp. dry milk powder, or 1 cup
skim milk
½ cup ground suet
½ tsp. baking soda
½ cup dried bread crumbs,
or old cake, or dried cereal
Combine ingredients and pour into greased angel food cake pan. Bake at 350° for 1 hour. Hang in tree or feeder.
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RIB EYE ROAST
4 lb. well trimmed beef rib eye
roast, small end
2 tbsp. vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, out into
eighths
4 small onions, halved
Seasoning:
2 tsp. dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp. dry mustard
Sauce:
1½ tsp. dry mustard
1 jar (12 ounces) prepared brown
gravy
¼ cup currant jelly
Heat oven to 350°. Combine seasoning ingredients plus 1 teaspoon each salt and cracked black pepper. Press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; reserve. Place roast in oven at 350° for 1¾ hours for medium rare; 2 hours for medium. Meanwhile combine vegetables and reserved seasoning; toss to coat. Approximately 1¼ hours before serving, arrange vegetables around roast. Remove roast when thermometer registers 135° for medium, rare and, 150° for medium. Tent roast loosely with aluminum foil. Let stand for 15 minutes. Cook vegetables 15 minutes longer or until tender, stirring once. Meanwhile for sauce, mix mustard with 1 teaspoon water in small saucepan until smooth. Stir in gravy and jelly. Cook over medium heat for 5 minutes or until smooth and bubbly, stirring occasionally. Carve roast into slices; serve with vegetables and sauce.
"Don't be afraid to fix an exquisite roast. Nancy Degner, at the Beef Council has what you need plus a smooth creamy horseradish sauce"
CREAMY HORSERADISH SAUCE (for beef)
1 cup whipping cream
1/3 cup mayonnaise, or reduced
fat salad dressing
¼ cup horseradish
1 tsp. prepared mustard
¼ tsp. salt
dash of cayenne pepper
Whip the cream with a mixer. Gently fold in remaining ingredients; chill. Serve with roast beef or prime rib. Makes about 2 cups.
BBQ PORK SANDWICHES
½ cup finely chopped onion
1 tbsp. in margarine
2 tbsp. vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 cup ketchup
¼ cup water
3 cups shredded pork roast, cooked
Sauté onion until tender, stirring frequently. Stir in the rest of ingredients except meat; simmer 5 minutes. Add meat and heat through. Serve on buns.
MELTING MOMENTS COOKIES
1 cup butter
½ cup powdered sugar
¾ cup cornstarch
1 cup flour
½ tsp. vanilla
Combine dry ingredients. Cut in the butter. Stir in vanilla. Place spoonful on greased cookie sheet. Bake at 350°, 15 minutes; until bottoms are browned.
OHIO STATE BUCKEYES (Chocolate/peanut butter balls)
3 lbs. powdered sugar
1 lb. margarine
2 lbs. peanut butter
1 large bag chocolate chips
2/3 slab of paraffin
Combine sugar, margarine and peanut butter; roll into walnut sized balls; chill. Combine chips and paraffin; melt in double boiler. Dip balls into chocolate; place on waxed paper; chill.
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GOULASH SOUP
1 lb. lean boneless beef
2 tbsp. olive oil or margarine
2 medium onions
1 clove garlic, peeled and chopped
2 tsp. Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef broth, or stock
2 cups water
½ tsp. caraway seeds
½ tsp. marjoram
salt and pepper to taste
16 oz. can tomatoes, broken up
2 medium potatoes, peeled and diced
2 medium carrots, peeled, and sliced
2 red or green sweet peppers, cleaned
and cut in chunks
2 tbsp. flour
2 tbsp. water
Sour cream
Wipe meat with a damp cloth and cut into 1 inch cubes. Heat oil in a Dutch oven; brown on all sides. Add onion and garlic, stir while cooking for 4 minutes. Add, paprika, cayenne pepper, broth, water, caraway seeds, marjoram and salt and pepper, bring to a boil. Add tomatoes return to a boil on moderate heat. Add potatoes. carrots, and peppers; cook, covered for 45 minutes. Return to a boil; cover and cook for 30 minutes. Combine flour and water; stir well to form a smooth paste. Add paste slowly to soup, stirring well. Cook over low heat and stir until thickened. Serve in bowls, dollop sour cream in each bowl.
"An Aussie muffin that's like a meal"
CORN CHEESE AND BACON MUFFINS (Down Under)
Wet:
1 large onion, chopped
2/3 cup milk
3 eggs
1¼ cups grated cheddar cheese
1 can whole kernel corn (keep liquid)
2/3 cup bacon or ham, chopped and
uncooked
Dry:
3 cups self raising flour
Pinch of Cayenne pepper
Combine wet ingredients; stir well. Mix dry ingredients together; stir into the wet mixture. Put into greased muffin tins (10-12 large.) Bake at 425° for 5 minutes; reduce oven to 400°, 20-25 minutes. Top with cheese, parsley, sesame seeds, etc.
ENGLISH TOFFEE
1 cup sugar
½ lb. butter
3 tbsp. water
1 tsp. vanilla
12 oz. milk chocolate chips
¾ cup nuts (almonds)
In a saucepan, melt butter add water and sugar. Cook to temperature of 320°, until golden brown. Stir in vanilla. Pour a thin layer onto a greased 9x13" pan. Place chocolate chips on top and let stand until melted; then spread evenly around the top. Sprinkle nuts on top; let cool. Break into pieces.
APPLE BREAD
1 cup salad or vegetable oil
1 cup chopped nuts (any kind)
2 cups sugar
2 cups diced, peeled apples
3 eggs, well beaten
3 cups flour
1 tsp. baking soda
2 tsp. vanilla
In a large bowl, combine oil, nuts, sugar, apples and eggs; mix by hand until well blended. Add flour, baking soda and vanilla; mix well. Pour into a regular sized loaf pan. Bake at 350°, 60-90 minutes.
BETTER THAN THE REST BANANA BREAD
1 cup sugar
1 stick margarine
2 eggs
3-4 bananas
1 tbsp. lemon juice
2 cups flour
3 tsp. baking powder
½ tsp. salt
1 cup nuts
Tips:
Use large and very ripe bananas.
Do not omit lemon juice. Do not overcook. In a bowl, add ingredients in
order given; mixing well. Pour into three, greased mini loaf pan. Bake
at 350°, 45 minutes. Or, pour in 1 large greased loaf pan, bake at
350°, for 1 hour.
CRAB MEAT RANGOON
8 oz. cream cheese, softened
1 tsp. hoisen sauce, available
in specialty foods section
1 tsp. oyster sauce
½ can imitation crab meat
½ cup chopped green onions
Wonton skins
Mix ingredients. Spoon onto wonton skins; roll up and seal. Put in deep fat fryer until golden brown. Can be frozen.
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TACO DIP
1 lb. ground beef browned and drained
1 pkg. dry taco seasoning
1 jar picante sauce
16 oz. sour cream
8 oz. cheddar cheese
1 can refried beans
Combine ingredients in a crockpot; heat.
TACO DIP II
8 oz. cream cheese, softened
8 oz. sour cream
1 pkg. taco seasoning
Combine ingredients; spread onto a cookie sheet. Top with favorite toppings (mushrooms, tomatoes, olives, etc.)
CHEESE BALL
2 pkgs. cream cheese, softened
8 oz. crushed pineapple, drained
well
¾ cup pecans, chopped
1 tbsp. chopped onions
2 tsps. seasoned salt
¼ cup green pepper, chopped
¼ cup red pepper, chopped
Reserve some nuts to coat. Mix all together. When firm, form into balls. Roll in nuts. Keep cool.
HANKY PANKS
1 lb. ground beef
1 lb. ground sausage
1 lb. Velveeta
½ tsp. garlic salt
½ tsp. oregano
½ tsp. Worcestershire sauce
Cocktail rye bread
Combine the meats, brown and drain. Add cheese, salt, oregano and Worcestershire sauce; mix well. Spoon meat mixture onto individual bread slices, Bake on cookie sheet at 350°, about 10 minutes. Sandwiches can be wrapped and frozen; to serve just bake at 350°, about 15 minutes.
MINI-RUEBENS
12 oz. can corned beef
8 oz. can sauerkraut, drained and
chopped.
½ cup mayonnaise
¼ lb. Swiss cheese, sliced
Mix corned beef with sauerkraut and mayonnaise. Spread on slices of party rye; top with sliced Swiss. Place on a cookie sheet. Bake at 450° until cheese is melted (won't take long.)
CHEESE FONDUE
2 cans cheddar cheese soup
¼ cup apple juice (or dry
white wine)
2 cups shredded Swiss or cheddar
cheese
4 medium green onions, chopped
very fine
¼ tsp. garlic powder
Dash of Tabasco or red hot sauce
Heat the soup, wine, cheese together in a sauce pan; stir occasionally until melted. Stir in the remainder of ingredients; pour into fondue pot. Serve with cubed bread, broccoli, cauliflower, etc.
TACO SQUARES
2 pkgs. refrigerator crescent rolls
(8 rolls each)
1½-2 lbs. ground beef
1 pkg. taco seasoning
½ green pepper, minced
½ onion, minced
2 cans (8 oz. each) tomato sauce
2 small pkgs. shredded cheese
Preheat oven to 350°. Roll out 1 package of rolls into ungreased 9x13" pan. Bake for 10 mins. Sauté the meat, green pepper, and onions; drain. Add sauce and seasoning, simmer for 10-15 minutes. Pour over crust, sprinkle on 1 package of cheese. Unroll 2nd package of rolls, place on top. Bake for 30-35 minutes. Cut into squares. Top with rest of cheese and serve with favorite toppings (sour cream, chopped lettuce, tomatoes, black olives, salsa, etc.)
CLASSIC OYSTER CRACKER SNACKS
2 pkgs. oyster crackers
½ cup oil
Hidden Valley Ranch dressing mix
(w/buttermilk)
1 tbsp. dill weed
Garlic salt to taste
Combine ingredients in a bag, or sealed container, and toss until mixed well.
CROP SUEY CANDY
1 tsp. vanilla
3 cups corn flakes
1 cup shredded coconut
1 cup salted peanuts
1 cup sugar
6 tbsp. evaporated milk
6 tbsp. white corn syrup
Cook sugar, milk and syrup until it forms a softball. Mix remaining ingredients and pour over the ball until well coated. Press into a pan. When cooled, cut into squares.
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SLOPPY JOES
Brown 1 lb. ground beef with a chopped,
medium onion.
Combine:
2 tbsp. butter
2 tbsp. vinegar
1 tbsp. brown sugar
2 tbsp. lemon juice
salt and pepper to taste
1 cup ketchup
1 small can tomato sauce
1 tbsp. Worcestershire sauce
½ tsp. dried mustard
½ cup water
½ cup diced celery
Stir this mixture in with meat. Cover and simmer for one hour frozen. (this was in the publication like this we're not sure what the "frozen" means at the end of the sentance.)
CAULIFLOWER SWISS CASSEROLE
2 med. heads cauliflower
½ cup swiss cheese
¼ cup mayonnaise
½ cup sour cream
4-5 pieces crumbled bacon
well buttered bread crumbs (about
1 cup)
Divide cauliflower into florets. Cook and drain. Melt cheese and mayo in double boiler. Add sour cream. Place cauliflower in casserole dish (2 qt.) Pour cheese mixture on top. Top with bacon and crumbs. Bake at 350°, about 30 minutes. (Until baked through.)
JIFFY CORN BAKE
1 can creamed corn
1 can whole kernel corn
2 eggs, slightly beaten
1 stick margarine
1 cup sour cream
4 tbsp. chopped onion
1 box Jiffy Cornbread mix
Salt and pepper to taste
Combine all ingredients and mix thoroughly in a greased casserole dish. Bake at 350°, 45 minutes.
BRAN MUFFINS
2 cups bran flakes
1 cup milk
1 egg white
1 cup raisins
1 apple, shredded
1 cup flour
½ cup brown sugar
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/3 cup margarine
Combine bran and, milk, until mushy. Add egg white, raisins, and apple. In separate bowl, combine flour, brown sugar, baking soda, baking powder, and salt. Cut in the margarine. Combine the two mixtures; mix well. Put in 1 dozen, greased muffin tins. Bake at 375°, 20-25 minutes.
HOME-MADE CREAM OF TOMATO SOUP
1 qt. home canned tomatoes
¼ cup butter
¼ cup flour
1 tsp. salt
1/8 tsp. pepper
¼ tsp. baking soda
2 tbsp. sugar
2 cups hot milk
Force tomatoes through wire mesh sieve, using back of a spoon. Melt butter, add flour; cook and stir about 1 minute until bubbly. Add tomatoes, bring to a boil; simmer for 5 minutes. Add salt, pepper, baking soda and sugar. Remove from heat, slowly add hot milk.
FUN WINTER ACTIVITIES
• Cut snowflakes out of paper
• Put a puzzle together
• Play board games
• Make time to eat dinner together
• Go ice skating, tubing down a
hill or pull your child on a sled
• Walk out letters in the snow
to spell your name
• Make a special dinner by letting
everyone pick out one favorite dish
MEATY MARINARA
1 lb. lean ground meet
½ cup chopped onion
1 large clove garlic, crushed
1 cup chopped green pepper
3 cups diced tomatoes
½ cup beef broth
3 tbsp. worcestershire sauce
1/8 tsp. salt
¼ tsp. paprika
4 oz. dry, wide egg noodles
1 cup thinly sliced mushrooms
In a large, heavy saucepan, brown meat onion and garlic; then drain. Stir in remaining ingredients, except mushrooms. Simmer, uncovered and stirring frequently for 25 minutes, until, noodles are done. (if noodles are stiff you can add more broth.) During last minute, add mushrooms.
SOUR CREAM SUGAR COOKIES
2 large eggs
3 cups sugar
1 cup sour cream
½ lb. butter or margarine,
softened
2 tbsp. vanilla (or 1 T. vanilla
and 1 T. almond extract)
6-8 cups flour
1 heaping tsp. baking soda
1 tsp. baking powder
Beat eggs and sugar until creamy. Blend in sour cream, butter and flavoring. Sift together 2 cups flour with baking soda and baking powder. Blend into creamed mixture. Add additional flour to make a soft dough that's not sticky. Chill dough a few hours. Preheat oven to 350°. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut out cookie shapes. Sprinkle with sugar on top. Bake on lightly greased cookie sheet. Bake for 10-15 minutes; watch for light brown on edges. Makes 8 dozen.
Page 6 Top of Page
SONNY'S ONION RINGS
Pour 1 can of beer in a bowl. Stir in enough flour to make it like a medium pudding. Cover and refrigerate for 3 days. Slice an onion, and soak the pieces in whole milk about 1 hour before cooking. Heat electric skillet to 375°. Separate onion slices and dip in batter and fry. (If frying other veggies like mushrooms, cauliflower, etc. do these before frying the onions. If reheating leftover onions, place on a cookie sheet and heat in a 250° oven.)
WILD RICE SOUP WITH CURRY
¼
cup butter
½
cup celery, chopped fine
½
cup onion, chopped fine
Sauté
in pan. Then add:
½
cup flour
1
can cream of mushroom soup
2
cups cooked wild rice
6
cups chicken broth
½
tsp. salt
½
tsp. curry powder
½
tsp. dried mustard
¼
tsp. pepper
Bring ingredients to a boil. Simmer on low 30 minutes. Add 1 cup Half n Half. Serve.
CORNFLAKE CHEWS
30
marshmallows
1
tsp. vanilla
½
cup butter or margarine
3½
cups cornflakes
Food
coloring (optional)
Combine first four ingredients in a double boiler. When melted, stir in cornflakes and food coloring. Shape and let cool on waxed paper.
BURRITO PIE
1
large can refried beans
1½
lbs. sausage
1
pkg. large tortillas
Salsa
Sliced
jalapenos
Shredded
cheese
Brown meat, drain. Mix in beans until soft. Spray casserole dish. Lay out one tortilla. Spread thin layers of bean/meat mixture, then salsa, jalapenos, cheese. Repeat layers to top of dish. Cover and bake at 350°, about 30 minutes; until top and sides bubble. Let set. Cut into squares. Can be topped with lettuce, tomatoes, gaucamole, sour cream, olives, etc.
CROCKPOT SCALLOPED POTATOES
6
medium potatoes
1
small onion, thinly sliced
¼
cup flour
1
tsp. salt
¼
tsp. pepper
2
tsp. butter
1
can cream of mushroom soup
4
slices American cheese
Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half of potatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers of potatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)
APPLE RINGS
12
Delicious apples
1
cup sugar
8
cups water
4
tsp. red food coloring
1
tsp. allspice
1
tsp. mace
1
tsp. whole cloves
Wash, peel, core the apples, cut in slices 3/8" thick. Tie spices in bag. Bring all ingredients, except apples, to a boil. Add apple rings. Boil until tender but firm. Remove from heat. Submerge apple slices, let stand submerged in liquid overnight in refrigerator. Remove spices. Pack in jars within ½" of top. Screw lids on tight, Process 25 minutes in hot water bath. Makes 5 pints.
CROCKPOT SPAGHETTI
1
lb. ground beef
1
tbsp. fresh onion (can also use minced)
½
tsp. salt
½
tsp. garlic powder
1/8
tsp. mace
¼
tsp. oregano
¼
tsp. pepper
8
oz. can tomato sauce
4
oz. can mushroom pieces and stems. undrained
3
cups tomato juice
4
oz. spaghetti, broken into 48 pieces
Parmesan
cheese to taste
Brown meat and onion. Put in crockpot. Add spices, tomato sauce, juice and mushroom. Stir well. Cook on low 10 hours/High 4 hrs. Add spaghetti the last 20-30 minutes. Sprinkle on parmesan.
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BANANA-CHOCOLATE CAKE
2¼ cups sifted cake flour
1 tsp. baking powder
¾ tsp. baking soda
1 tsp. salt
2/3 cup shortening
1½ cups sugar
2 squares unsweetened chocolate,
melted (2 oz.)
1 tsp. vanilla
1 cup mashed ripe bananas
½ cup buttermilk
Sift together the first four ingredients. Cream shortening with sugar. Add eggs, one at a time, beating well after each addition. Beat in the chocolate and vanilla. Add dry ingredients, alternating with bananas and buttermilk; blending well after each addition. Turn batter into two 9 inch, greased cake pans. Bake at 350°, 30-36 minutes.
CHOCOLATE-CHERRY CAKE
1 Devil's Food Cake Mix
1 can cherry pie filling
1 tsp. vanilla
2 eggs
Beat all ingredients well (but don't bruise the batter.) Pour into 9 X 13 in. pan. Bake at 350°, 25-30 minutes.
Fudge Frosting:
1 cup sugar
5 tbsps. margarine or butter
1/3 cup milk
Stir until boiling. Let boil, stirring for 5 minutes. Add 6 ounces of chocolate chips. Beat until thick, and ready to spread.
CHERRY-CHOCOLATE HEARTS
Shell:
3 egg whites
1 tsp. vanilla
½ tsp. cream of tartar
Dash of salt
1 cup sugar
Cover baking sheet with wax paper. Draw 9 inch circles. Brush paper with 2 egg yolks. Beat whites until stiff. Fold in tartar. Cut out circles. Turn muffin tin over. Cover with circles, egg side up. Spread evenly. Bake at 275°, for 1 hour. Turn off oven, let dry for 2 hours. Peel off paper.
Filling:
21 oz. can cherry pie filling
3 Tbsp. cream de almond
1 Tbsp. lemon juice
1 quart vanilla ice cream
Blend ingredients, except ice cream. Place 1 scoop ice cream into shell. Top with filling mixture, drawing a heart shape on top.
CHERRY TURNOVER BARS
1 cup margarine
1¾ cups sugar
4 eggs
1 tsp. vanilla
3 cups flour
1½ tsps. baking powder
1 can cherry pie filling
½ tsp. almond extract
Cream sugar and margarine. Add eggs and vanilla. Mix flour and baking powder. Combine with creamed mixture. Spread 2/3's batter on 12x15" cookie sheet. Mix pie filling with almond extract, then spread on top of batter. Drop 1/3 batter, by teaspoonsful, on top. Swirl into pie filling with knife. Bake at 350°, 40 minutes.
CHERRY-CHOCOLATE CAKE
1 chocolate cake mix (double layer)
¼ cup oil
3 eggs
¾ cup water
1 cup cherry pie filling
1 tsp. almond extract
Lightly grease fluted tube pan. Sprinkle the sides with sugar; shake out excess sugar. Mix all ingredients according to cake directions. Fold in the pie filling. Pour into pie pan. Bake at 350°, 50-60 minutes, test for doneness.
Fluffy Topping;
8-9 oz. whipped topping
2 tbsp. kirsch, or maraschino cherry
juice
½ tsp. unflavored gelatin
Slice almonds and pie filling for
garnish
Sprinkle gelatin in juice, micro 15 seconds to dissolve. Cool. Whip mixture into topping with wire whisk. Frost cake. Garnish. Keep refrigerated.
CHERRY ANGEL FOOD CAKE
1 pkg. One-step Angel food cake
mix
1 can cherry pie filling
½ tsp. almond extract
In mixing bowl, combine ingredients; beat on medium speed until well mixed, scraping the sides of bowl. Pour into angel food cake pan. Bake at 350°, 40-45 minutes, test with toothpick. Cool completely before removing from pan.
Page 8 Top of Page
SAND ART BROWNIES (Correction)
In
a 1 quart wide mouth jar, layer the following:
½
tsp. salt
½ cup
plus 2 tbsp. flour
1/3
cup cocoa
½
cup flour
2/3
cup brown sugar
2/3
cup sugar
½
cup chocolate chips
½
cup white chocolate chips
Walnuts
or pecans to fill jar
Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350°, 30 minutes.
HOT FUDGE SUNDAY CAKE
1
cup flour
¾
cup sugar
2
tbsp. cocoa
2
tsp. baking powder
¼
tsp. salt
½
cup milk
2
tbsp. salad oil (or veg. oil)
1
tsp. vanilla
1
cup chopped nuts
1
cup brown sugar
¼
cup cocoa
1¾
cups water
Bring water to a boil. Grease a 9x9x2 inch microwave safe dish. Stir together flour, sugar, baking powder and salt. Mix in milk, oil and vanilla. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and cocoa. Pour boiling water over cake. Cook, uncovered, on high for 8-10 minutes (until cake is no longer doughy.) Let set a few minutes, serve with ice cream. (in conventional oven, bake at 325°, 30-35 minutes.)
P.O.
Box 2147
Cedar
Rapids, IA 52406
319-365-0600
or 1-800-332-5401
TO
ORDER THE WMT OPEN LINE BULLETIN:
Six
issues per year published bi-monthly by the
WMT
Stations, Inc., P.O. Box 2147, Cedar Rapids, IA 52406,
Subscription
Rate: $6.00 per year
Open
Line hours! 9-10am weekdays; 10-11 am Saturdays
Gary
Edwards, Open Line Host and Editor
Doug
Wagner, Saturday Open Line Host
