Melba’s Swap Shop
THE STATE FAIR IS UPON US
DEAR READERS: It may seem early to you, but I had a note from Nancy Nortz, creative arts manager for the Oklahoma State Fair. She asked me to remind you that it’s time to act if you’re thinking about entering any of the Creative Arts contests. The fair will take place Sept. 11-21, but if you want free entry in the contests, you need to get your plans recorded by Aug. 15. You can still enter after this date, but there will be a small entry fee. If you need more information, go to firstname.lastname@example.org.
readers offer Recipes
DEAR MELBA: When I first saw this recipe, my thought was that it would be good to serve at a patio picnic, but you and I both know it would also be good wherever you choose to serve it.
SWEET AND SOUR CHICKEN
4 or 5 chicken pieces (about 3 pounds)
1 package dry onion soup mix
1 jar (12 ounces) pineapple-apricot preserves
1 bottle (8 ounces) Russian salad dressing
Preheat oven to 350 degrees. Place chicken breast strips, or whichever chicken pieces you choose, in a 9-by-13-inch baking pan. In medium bowl, combine onion soup mix, preserves and salad dressing. Stir well and pour over chicken.
Bake 1 1/2 hours or until chicken is cooked. Makes 4 to 6 servings.
— Dave Farrington, Midwest City
DEAR MELBA: I well remember the Alamo Plaza. Beth Harvey asked for its recipe for fried chicken. This is my idea of a similar recipe, and the batter is also good for making deep-fried onion rings. Personally, I wish the Alamo Plaza was still in business.
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