Oklahoman Published: June 5, 2013


DEAR MELBA: My mom, Rosalyn Heflin, used to make this Icebox Pineapple Sherbet. It is especially good for the summer months, and is one of my family's favorite desserts.

When I make this dessert, it takes me back to a very happy childhood.


2 cups buttermilk

1 cup sugar

1 can (10 ounces) crushed pineapple, undrained

1 teaspoon vanilla

1/2 envelope gelatin

2 tablespoons warm water

1 egg white, stiffly beaten

Combine buttermilk, sugar, pineapple and vanilla. Dissolve gelatin in the warm water. Add beaten egg white; mix well. Combine with pineapple mixture and put in freezer until partially frozen. Put into a bowl and whip with a wire whisk. Return to tray and continue freezing. Serves 4 to 6.

G. JURKO, Oklahoma City

DEAR MELBA: After trying several recipes, Aunt Susan's Butterscotch Pie was the best. Unfortunately I have lost the recipe. Can you help?


DEAR MELBA: You had a question from a lady who wanted to know if those blue Heritage Collection Mason Jars would be available in local stores. I just received 2 cases. I contacted Jarden Home Brands and the following is the answer: “Ball Heritage Jars are offered online and available at retail stores. Most retailers who ordered this item are just beginning to stock them on the shelf. Check your local grocery and hardware stores for availability.

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