MELBA'S SWAP SHOP
SQUASH IN MORE RECIPES
DEAR READERS: Happy first day of spring! It must mean it's time to start thinking about fresh vegetables. I recently found a stack of mail from years ago that included squash recipes in response to a request from Gary Royse. Susan Insell, of Edmond, shared the following recipe she described as similar to one served by the Black-Eyed Pea restaurant. I realize you don't have squash out of your garden yet, but this might be an incentive to plant some.
5 pounds medium-sized yellow squash
2 eggs, lightly beaten
1 cup breadcrumbs
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onions
1/4 teaspoon black pepper
• Grease or spray 3-quart casserole with nonstick spray. Heat oven to 350 degrees. Clean squash and remove ends. Cut into fourths.
• In large saucepan, bring to boil enough water to cover squash. Add squash. Return to boil. Reduce heat and cook until squash is tender. Drain well and mash.
• Combine mashed squash with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onions and pepper. Spread in prepared casserole. Sprinkle with a light layer of additional breadcrumbs. Bake 20 to 25 minutes or until lightly browned. Serves 10.
Jean Fuqua, of Edmond; Mary Carr, of Blackwell, and Norma Dooley, of Oklahoma City, shared similar recipes.
DEAR MELBA: If readers would like to can some relish to serve with beans and cornbread, this is the recipe for them.
12 to 14 cups chopped yellow squash
2 cups chopped onions
2 bell peppers or hot peppers, chopped
2 carrots, chopped
4 tablespoons pickling salt
2 1/2 cups white vinegar
4 cups sugar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 1/2 teaspoons turmeric
• In large bowl that can be covered, combine squash, onions, peppers, carrots and salt. Cover and let stand overnight. Rinse in cold water and drain well.
• In large saucepan, combine vinegar, sugar, celery seed, mustard seed and turmeric. Bring to boil. Add drained vegetables and simmer until hot. Divide in hot sterilized jars. Seal. Process in water bath 10 minutes. Makes about 6 pints.
— DAVE FARRINGTON, Midwest City
DEAR MELBA: Let's suggest readers avoid the Easter rush by going to church Sunday.
— OKC READER
DEAR MELBA: The winds of March usually bring dusty weather, and that reminds me of this quote: If all the neglected Bibles were dusted off at the same time, we would suffer the worst dust storm in history.
— NO NAME PLEASE
DEAR MELBA: I saw this sign on a bumper sticker recently: Driver reads braille.
— SANDY KILLIAN, Oklahoma City
DEAR MELBA: I saw the recipe for Dave's Bootlegger Beans in your column recently, and thought readers would enjoy this bean recipe. I call them Lessia's Baked Beans, because I got the recipe from my sister-in-law, Lessia Davis, of Waco, Texas.
LESSIA'S BAKED BEANS
1 pound ground beef
2 medium onions, chopped
3 cans (15 ounces each) ranch-style beans
2 cans (16 ounces each) baked beans
1/4 cup prepared mustard
1/2 cup brown sugar
1/4 cup maple syrup
1 cup ketchup
• Preheat oven to 350 degrees. In large skillet, brown ground beef and onions. Stir in remaining ingredients and spread in 9-by-13-inch baking dish. Bake 30 to 45 minutes. Serves 10 to 12.
— ALISA HARRALSON, 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.