The Open Line

The Open Line

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Recipes from August 26th Show

THE OPEN LINE ~ Saturday, August 26, 2017


1 white cake mix

1 pistachio pudding, instant

Combine.  Add three eggs and 1 cup veggie oil.

 Add 1 cup 7 up

½ cup chopped nuts

Beat and pour into greased 9 x 13

Put in 350 degree oven for 40 minutes.

Cool and frost with:

2 small pkg dream whip

1/2 cups milk.  Mix til thickened.

Add 1 small box pistachio pudding

Sprinkle with coconut and nuts.


Devils Food chocolate cake mix

Line pan with parchment paper.  Spray parchment paper with Pam.  Bake cake according to recipe.  Cool. 

In a small saucepan:

5 tbsp flour

1 cup milk

Cook and let cool


1 cup sugar

½ tsp salt

½ cup Crisco, butter flavor

½ cup margarine

1 tsp vanilla

Combine until light and fluffy.  Add cooled flour and milk mixture and continue until even more fluffy.

Invert the cake onto a cooling rack or cutting board.  Split in half with dental floss.  Put bottom half back in pan and spread the mixture over it.  Flip the top back on to the now filled cake. 


1 cup sugar

¼ cup cocoa

¼ cup margarine

¼ cup milk

Combine in a pan and bring to a boil.  Let boil for one minute, not stirring.  Cool down.  Pour over cake and keep in the fridge.


2 pounds ground beef

2 large onions, chopped

½ bottle grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon oregano

15½ ounce size can Contadina Pizza Sauce

Green pepper, cut fine

1 cup mushrooms, cut fine

1 small jar chopped, stuffed olives

English muffins

Grated or chopped American or Mozzarella cheese

Fry meat until lightly browned after seasoning to taste with salt and pepper. Pour off grease. Add remaining ingredients except muffins and American or Mozzarella cheese. Simmer 30 minutes. Cool.

Spread mixture on English muffin halves. Sprinkle chopped American or Mozzarella cheese on top and bake at 350° for 15 minutes. Will make 35 to 45. Mix not used can be frozen, but not after it is baked. Freeze after simmering and cooling.

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