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
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