MELBA'S SWAP SHOP
MAKE-AHEAD MENU EASY AND GOOD
DEAR MELBA: I love this make-ahead menu — Cheese Strata, Fruit Salad, biscuits and jelly. It's a hardy meal, the food is good and certainly easy.
And, it brings back memories of a very good friend, Dorothy Pryor, of Holdenville, who died many years ago. She served it to her bridge club group. Of course, I've made changes, but she wouldn't mind.
The strata calls for sharp American cheese, but I use whatever I have — usually cheddar. You could substitute diced ham or bacon instead of sausage, if you like. And it's good served for breakfast, lunch, brunch or dinner.
1 pound ground pork sausage
8 slices bread
Margarine or butter
1 package (8 ounces) grated sharp American cheese
2½ cups milk
1 tablespoon dried minced onions
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon prepared mustard
• Break up, brown and drain sausage. Butter bread and break into bite-size pieces. Spray 9-by-13-inch baking dish with nonstick spray. Spread bread into prepared dish. Top with cooked sausage and grated cheese.
In large bowl, beat eggs and remaining ingredients. Pour over bread-sausage mixture. Do not stir. Cover and refrigerate overnight.
• To serve, remove cover and bake in preheated 325-degree oven for one hour or until knife inserted in center comes out clean. Serves 6 to 8.
1 can (20 ounces) sliced peaches, drained, reserve juice
1 can (20 ounces) sliced pears, drained
1 can (20 ounces) pineapple chunks or tidbits, drained
1 box (3 3/4 ounces) vanilla pudding mix
1 pint fresh strawberries, sliced
1 banana, sliced
• Cut peach and pear slices in half. Mix in large bowl with drained pineapple. Pour pudding mix over and stir gently. If needed, add as much of the reserved peach juice as needed. Cover and refrigerate overnight.
• Before serving, clean and slice strawberries and stir into fruit mixture. Add sliced banana, stirring gently. Serves 8 to 10.
SANDY KILLIAN, Oklahoma City
DEAR MELBA: Sometime ago, there was a recipe in The Oklahoman that I believe was a contest winner. It was a chicken recipe featuring sauteed Portobello mushrooms, green peppers, onions, etc. Hopefully, someone can find the recipe for me.
NANCY BURCH, Oklahoma City
DEAR MELBA: I call these my “chuckles.” Hope you enjoy them.
The woman applying for a job in a Florida lemon grove seemed way too qualified for the job. “Look Miss,” said the foreman, “do you have any experience picking lemons?” “Well ... as a matter of fact, Yes!” she replied. “I've been divorced three times.”
A policeman stops a speeding car and tells the woman driver: When I saw you driving down the road, I thought to myself, “sixty-five at least.” The woman replied, “I don't think that is quite fair. I think this hat makes me look older.”
A woman walks into a store to return a pair of eyeglasses that she had purchased for her husband a week before. “What seems to be the problem, madam?” She replied, “I'm returning these glasses I bought for my husband. He's still not seeing things my way.”
If we're not supposed to have midnight snacks, then why is there a light in the fridge?
CAROL JACKSON, North Carolina
DEAR MELBA: Here's one of my favorite quotes: Adam blamed Eve, Eve blamed the snake, and the snake didn't have a leg to stand on.
CAROL FORD, Midwest City
DEAR READERS: Daylight Saving Time begins Sunday. Don't forget to set your clocks forward.
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.