IT'S NEVER TOO HOT FOR ICE CREAM
DEAR MELBA: I want to thank you and Sandy Killian for agreeing to judge the Oklahoma County Free Fair Ice Cream Freeze-Off contest at 6 p.m. Friday in the Centennial Building at State Fair Park. This is the building southeast of the Space (Tower). Please tell readers it will not be necessary for contestants to pre-enter. Entries will be accepted from 5:30 until the 6 p.m. starting time. The reason we don't want your entries too early is because the ice cream will melt. That's homemade ice cream, of course.
There are a few rules. There should be no raw eggs used in the ice cream, and the recipe must accompany the entry. Categories will be Vanilla, Chocolate, Chocolate With Other Ingredients, and Any Other Flavor. There also will be a Saucy Salsa Contest at the same time, same night, same place. Carol Smaglinski and Jorge Zarate will be judging this contest. All entries must be presented between 5 and 6 p.m. with judging beginning at 6. Each entry must consist of at least two cups of salsa, and the recipe must accompany the entry. Categories are Tomato (using tomatoes as the main ingredient), Fruit (tomato is not the main ingredient), and Other (black bean, or whatever ingredients you like in salsa). All participants must live in Oklahoma County, and that's the only other requirement. If you want to see a copy of this year's fair book, look for it at oces.okstate.edu/Oklahoma.
LADONNA DUNLOP, County Extension Director
DEAR MELBA: It's summertime, and many folks don't want to heat up the kitchen even for dessert. This recipe is a good one everyone will love.
PEANUT BUTTER ICE CREAM SQUARES
1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 cup dry-roasted peanuts, chopped
1/2 cup light corn syrup
1/3 cup crunchy peanut butter
1 quart vanilla ice cream
In medium mixing bowl, stir together cracker crumbs, sugar and butter. Press into bottom of 9-by-9-by-2-inch pan. Cover and place in freezer 30 minutes.
Meanwhile, in same mixing bowl, stir together 2/3 cup of the peanuts, the corn syrup and peanut butter. Set aside.
Stir ice cream to soften and spoon half of it evenly over the chilled crust. Spread peanut-corn syrup mixture over ice cream layer. Carefully cover with remaining ice cream. Sprinkle with remaining peanuts. Cover and freeze until firm. Let stand at room temperature 10 to 15 minutes before serving. Makes 9 generous servings.
DAVE FARRINGTON, Midwest City
DEAR READERS: We've had several requests for birthday cards for loved one recently, and you've come through as always. I've had thank-you notes from family members thanking you for cards you sent Olva Feken, of Perry, and Helga Male, of Gardner, Ill., who both said they were overwhelmed and so thankful.
DEAR MELBA: Terry, of Yukon, asked about flip-up sunglasses that clip on. I bought mine at the Walmart at Interstate 240 and Santa Fe in Oklahoma City near the jewelry department for $7.50 plus tax.
KEN WRIGHT, Oklahoma City
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.