DEAR MELBA: Wanda Wade requested a recipe for Dilly Bread. My husband's grandmother used to make this bread. It's good and easy to make.
DEAR MELBA: Dilly Bread is from Pennsylvania Amish country. It's really tasty.
DEAR MELBA: My daughter-in-law, who lives in Tulsa, makes Dilly Bread. When it cools, she slices it in 1-inch thick slices and puts a pat of butter between each slice before freezing it. When heated to eat, it's already buttered.
This recipe is one put out by an Eastern Star circle.
Dilly Bread 1 pkg. active dry yeast 1/4 c. warm water (105 to 110 degrees) 1 c. creamed cottage cheese 2 T. sugar 1 T. instant minced onions 1 T. margarine or butter 2 t. dill seed or dill weed 1 t. salt 1/4 t. baking soda 1 egg, unbeaten 2 1/4 to 2 1/2 c. all-purpose flour Soften yeast in water.
Heat cottage cheese to lukewarm. In mixing bowl, combine cottage cheese, sugar, onions, margarine, dill seed, salt, soda, egg and softened yeast.
Add flour to form a stiff dough, beating well after each addition.
Cover and let rise in warm place (85 to 90 degrees) until light and doubled in size, about 50 to 60 minutes.
Stir down dough. Turn into well-greased 8-inch round (1 1/2-2 quart) casserole. Let rise until light, 30 to 40 minutes.
Bake in preheated 350-degree oven for 40 to 50 minutes until golden brown. While warm, brush with soft butter and sprinkle with salt (optional). Makes 1 round loaf.
... Others sharing included Christine Willhite, Helen Parker, Oklahoma City; Berniece Honser, Watonga; Patricia Opitz, Anadarko; Ilene Beauchamp, Choctaw; Bunny Neff, Sayre; Marie Cox, Midwest City.
And Ina Frisby of Yukon makes a spread she says "tastes like freshly churned butter and is delicious with Dilly Bread."
Buttery Spread 1/2 lb. margarine 1/2 c. buttermilk 1/2 c. oil Mix all ingredients in bowl and beat with electric mixer until fluffy and the consistency of butter.
DEAR MELBA: I would like to locate a copy of an old song called, "Good Gravy Rag." It's an old ragtime instrumental piece, probably written for the piano.
Gladyce I. Lilley
DEAR MELBA: I'm looking for a recipe for Pear Mincemeat. My grandmother made it often years ago. I've always liked it better than regular mincemeat.
... This was shared by June Hanna of Comanche several years ago.
Pear Mincemeat 12 to 15 large pears, peeled and ground 10 to 12 apples, peeled and ground or chopped 2 1/4 c. firmly packed brown sugar 1 c. granulated sugar 1 T. salt 1/2 c. vinegar 1 unpeeled orange, ground 2 3/4 c. raisins 1 t. ground nutmeg 2 t. ground cinnamon 1/2 t. ground ginger 1 t. ground cloves Combine all ingredients in large saucepan or Dutch oven; bring to a boil, stirring constantly.
Spoon mixture into hot sterilized jars, leaving 1/2-inch head space. Adjust lids; process 20 minutes in a boiling water bath. Yield 3 1/2 quarts.
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 73125. Please include your name and address. BIOG: NAME:Archive ID: 398998