The Open Line

The Open Line

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Recipes from Saturday, June 8th

THE OPEN LINE ~ Saturday, June 08, 2019


½ cup lime juice

1/3 cup sugar

1/3 cup water

½ lb sliced strawberries

Add 20 to 30 mint leaves

2 cups cold water

Combine the sugar and water and cook over med high heat for about 5 – 10 minutes. In pitcher combine lime juice, syrup, berries, mint and water.Let sit in fridge for 2-3 hours.


1 cup butter

1/3 cup unsweetened cocoa powder

3 cups white sugar

1 (12 fluid ounce) can evaporated milk

1 teaspoon vanilla extract

Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.


6 to 8 strips of bacon cut into ½” square

½ medium onion, diced

½ bell pepper, diced

1 – 2 jalapeno, diced (seeding is optional)

55 oz can Bushs’ Baked Beans

8 oz can pineapple chunks, drained

1 cup brown sugar, packed

1 cup ketchup

½ - 1 tbsp dry ground mustard

Saute bacon until crispy.Remove with slotted spoon.Saute onion, pepper, jalapeno.Stir in bacon pieces and the vegetables.In a large mixing bowl combine beans, ketchup, pineapple, brown sugar and dry mustard.Put into deep metal pan.220 to 250 degree smoker for 2-1/2 to 3 hours…. Until temp is 260 degrees.If in oven, bake for 1 hour at 350 degrees.

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