The Open Line

The Open Line

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June 30, 2018

THE OPEN LINE ~ Saturday, June 30, 2018

4   sheets Hershey's chocolate
19   marshmallows
1 c.  water
1 c.  red, white, and blue sanding sugar
Graham crackers, for serving


Preheat oven to 450°.

In a square glass pan, place a layer of Hershey’s to cover the bottom of the pan.

Dip 5 marshmallows in water and roll them in blue sanding sugar. Place on parchment paper to dry.

Repeat this process to make 6 red marshmallows and 8 white marshmallows.

Using kitchen shears, cut each marshmallow in half.

Place marshmallows cut side down on the chocolate to form a flag.

Bake for 8 to 10 minutes and serve with graham crackers.


4 cups broccoli, chopped

¼ cup red onion, chopped

2 large apples, chopped

½ cup shredded carrots

Dried cranberries


Pecans, chopped

½ cup mayo

½ cup Greek yogurt

2 tbsp lemon juice

1 tbsp sugar

Salt and pepper

Mix and pour over


1/3 cup mayo

1 tbsp Old Bay seasoning

2 tsbp Dijon mustard

½ tsp salt (optional)

¼ tsp black pepper

1 lb cooked salad shrimp

½ cup diced celery or 2 tsp celery flakes

Combine all ingredients.  Let set in fridge for a few hours.


¼ cup whipped cream cheese

2 tbsp honey mustard

2 whole wheat bagels 

1 slice Swiss cheese, halved

2 slices canned pineapple

8 thin slices of deli sliced ham

2 lettuce leaves

In a small bowl combine cream cheese and the mustard

Spread over the cut side of the bagel

On bagel bottom layer the cheese, pineapple, ham and lettuce.

Top on and enjoy.


1 lg. pkg. instant lemon pudding

6 oz. pkg. lemon Jello

8 oz. carton Cool Whip

2 cans mandarin oranges, drained

3 1/4 oz. pkg. tapioca pudding

2 c. boiling water

#2 can crushed pineapple, undrained

Dissolve Jello and puddings in the boiling water. Chill until syrupy; then fold in Cool Whip, pineapple with juice and drained oranges. Put in 9 x 13 inch pan. Refrigerate. Serves 15.


15 oz can white corn

16 oz can small peas

15 oz can cut green beans

1 chopped green pepper

½ cup onion, diced

1 cup celery, chopped

½ cup grated carrots

½ cup oil

1 cup sugar

¾ cup apple cider vinegar

1 tbsp water

1 tsp salt

½ tsp pepper

Combine the ingredients for dressing and boil for 1 minute.  Cool to luke warm and pour over veggies.  Refrigerate for two days before serving.

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