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.