DEAR MELBA: With the New Year practically here, let's get dippin'.
1 cup mayonnaise 1 cup sour cream 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon paprika 3/4 cup (3 ounces) sharp cheddar cheese, finely grated Whip all ingredients in blender until well blended; chill.
FUDD'S BEAN DIP
1 can (16 ounces) ranch style or pinto beans in chili gravy 1 teaspoon chili powder 1 tablespoon dry taco seasoning 1/8 teaspoon cumin 1/8 teaspoon garlic powder 1/4 cup sour cream 1/8 to 1/4 cup picante sauce or salsa 1/2 cup grated Velveeta cheese Put all ingredients in blender or food processor and puree until uniform mixture. DAVE FARRINGTON, Midwest City
DEAR READERS: When planning a New Year's party, I usually serve dips and appetizers. I read that appetizers are foods that stimulate the appetite and are usually served before a meal. My appetite does not need to be stimulated. I can eat an entire meal of appetizers. Actually, they're supposed to only pique the appetite. According to Webster's dictionary, hors doeuvres, are any of various savory foods - usually served as appetizers. So, if they're used synonymously, call them what you will. But, choose foods that have contrasting tastes, textures, colors, and most of all are easily handled. Let's try a Ham Ball.
2 packages (4 ounces each) cooked ham 1 package (8 ounces) cream cheese 1 cup shredded mozzarella cheese 1/2 cup mayonnaise 1 tablespoon prepared mustard 1 tablespoon dehydrated onions 1/2 teaspoon horseradish 1 jar (4 ounces) chopped pimientos, drained Crackers Grind ham. Add cream cheese and process to blend. Stir in mozzarella cheese, mayonnaise, mustard, onions, horseradish and pimientos. Place mixture on waxed paper, and with hands shape into a ball. Refrigerate and serve with crackers. Serves 8 to 10.
DEAR MELBA: In 1987, you published a pattern for a three-dimensional star pincushion. I have the pattern, but you also printed a picture of the finished pincushion with it, and I would love to have the picture. Please ask readers if anyone has it to mail it to me at 22544 170th St., Lamberton, MN 56152.
DEAR MELBA: I've lost my recipe for the biscuits served at Shipman's Restaurant years ago. They were so delicious and were the first thing given to you when you came in. You could make a meal of just them. Do you have that recipe in your collection?
LORAINNE GREEN, Oklahoma City
I do. It was shared by Charlene Rush of Oklahoma City in 2006.
2 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 3 tablespoons vegetable oil, shortening or butter 1 package dry yeast 3/4 cup lukewarm water In large mixing bowl, mix flour, sugar, salt and oil. Dissolve yeast in warm water and add to flour mixture. Knead slightly. Roll out on lightly floured board 3/4-inch thick. Cut into biscuits and place in greased 9-by-13-inch pan. Cover with towel and let stand 30 minutes. Bake in preheated 425-degree oven 20-25 minutes, until golden.
DEAR MELBA: I read your article about the triplet egg yolks. It reminded me of the time when I was a child that my mother was making an angel food cake. Eleven of the twelve eggs had double yolks. I believe the first one that was single. With each one she cracked open there was her exclamation of surprise. This "double yolk episode" happened about 65 years ago.
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.