MOTHER'S RECIPES ARE PRECIOUS
DEAR READERS: Since Sunday, May 12, will be Mother's Day, I'm planning a column made up of readers' favorites of their mother's recipes. The reason I'm mentioning this today is because of my deadlines. Please send your recipes soon.
DEAR MELBA: My mother, Inez Julian, will be 99 years old April 28. It would really be neat if readers want to join her celebration by sending cards to her at Memorial Heights Nursing Center, Room 46, 1305 SE Adams, Idabel, OK 74745. And, everyone is invited to attend a party for her at 2 p.m. Saturday, the day before her birthday. Hope to see you there.
— RUTH THOMPSON, Oklahoma City
DEAR MELBA: I believe readers will like this soup. It's not only good made fresh, it freezes well, too.
TIN CAN SOUP
1 onion, chopped
1 pound ground beef
2 cans (15 ounces each) ranch-style beans
2 cans (19 ounces each) minestrone soup
2 cans (10 ounces each) Rotel tomatoes
2 cans (15 ounces each) mixed vegetables
In large soup pot, brown onion and ground beef. Add remaining ingredients and cook 30 to 40 minutes, stirring occasionally, until thoroughly hot.
— JEAN BOOKOUT, Yukon
DEAR MELBA: Years ago, a good friend shared her grandmother's Hamburger Soup with me. Somehow, we have both managed to lose it.
What makes this recipe so unusual is that instead of browning the ground beef in a skillet, it's dropped into boiling water. Then, the vegetables are added individually, in a certain order. Hopefully, someone has this recipe and will share.
— SHIRLEY MCCOMAS, Chandler
DEAR MELBA: May I share one more of my favorite chuckles? A man said his credit card was stolen but he decided not to report it, because the thief was spending less than his wife did.
— CAROL OF N.C.
DEAR MELBA: Here's a quote readers might enjoy: “Courage is fear that has said its prayers.”
— SANDY WARREN, Oklahoma City
DEAR MELBA: Regardless of inflation, the wages of sin are still the same.
Please do not use my name.
— OKLAHOMA CITY READER
DEAR MELBA: I saw this idea recently and thought you might like it. To boil eggs the easy, no-water way, put the eggs, still in the shell, in a muffin pan, placing so they won't move, and put in a preheated 325-degree oven for 25 to 30 minutes.
— JOEL SWENSON, Tulsa
If you have a problem other readers might help solve or an idea you'd like to share, email Melba at firstname.lastname@example.org. Or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.