MELBA'S SWAP SHOP
THANK A VETERAN
DEAR MELBA: Monday will be Veterans Day. If you see a veteran, be sure to thank him or her for their service for our country and us.
Something you can easily make for him to emphasize your appreciation is Peanut Butter Squares. The original recipe came from Marqueta Keen of Fort Smith, Ark.
PEANUT BUTTER SQUARES
1 cup butter
1 cup peanut butter
11/2 cups graham cracker crumbs
3 cups confectioners sugar
1 teaspoon vanilla
1 bag (12 ounces) chocolate chips
• In food processor, combine butter, peanut butter, graham cracker crumbs, sugar and vanilla. Pat into 9-by-13-inch dish. Melt chocolate chips and spread evenly over mixture. Let cool.
Mary Lee Colwell, Wilburton
DEAR MELBA: The Church of the Servant, 14343 N MacArthur Blvd., will host Earthglow Market from 9 a.m. to 3 p.m. Saturday featuring gifts, etc. Lunch will be available plus a large bake sale. All proceeds will benefit local missions. Please invite readers to come.
Sharon Hendricks, Oklahoma City
DEAR MELBA: People used to collect empty medicine bottles. Please ask if anyone still wants them.
Betty, Oklahoma City
Anyone who wants them can contact me.
DEAR MELBA: I have a large collection of teddy bears and other stuffed animals from a friend's estate. I would like to donate them to an organization that could use them. Please ask anyone interested to contact me at email@example.com.
D. Hunt, Edmond
DEAR MELBA: I think your readers will enjoy this recipe I copied from "Grandma's, Mom's, & Mine" cookbook I borrowed from Don and Kathy Dobry of Del City.
RECIPE FOR A GOOD COOK
2 cups desire to cook
1 cup love, filled to overflowing
1 cup creative ability
1 tablespoon originality
1 tablespoon spice for life
Dash of imagination
• Blend well and place in a sunny cheery kitchen not any warmer than 70 degrees. This makes for a lifetime of surprises and good eating.
Sandy Killian, Oklahoma City
DEAR READERS: Please share your recipes for favorite family Christmas beverages.
Also, a reader asked for a recipe for Mystery Fruitcake. I searched but could not find one. Perhaps one of you can help. In the meantime, this is a good fruitcake, too.
TEXAS FRUIT CAKE
1 pound pecan meats
2 or 3 ounces lemon extract, to taste
1 pound candied cherries
1 pound candied pineapple
5 cups all-purpose flour
1 pound butter or margarine
3 cups sugar
1 teaspoon baking powder
• Soak pecan meats in lemon extract overnight in tightly closed plastic container. Do not use metal.
• In large bowl, dust cherries and pineapple with 1-cup of the flour. Add pecans and mix well.
• Preheat oven to 250 degrees. Grease 4 loaf pans and dust with flour. In large bowl of electric mixer, cream butter and sugar. Add eggs, mixing well.
• Sift together remaining flour and baking powder. Add to sugar-egg mixture. Stir into fruit-nut mixture, working from the bottom up until fruit-nut mix is well distributed. (You may have to use your hands.) Divide into prepared pans and bake in middle of oven 2 1/2-to-3 hours or until tester comes out clean. Do not let edges burn. Allow to cool 30 minutes before removing cakes to racks. They will be better after about a week. Or, when completely cool, they can be wrapped and frozen.
DEAR MELBA: I hope you can tell readers about our Holiday Shopping Extravaganza that will be from 10 a.m. to 4 p.m., Saturday, at Waterloo Church of the Nazarene, 457 W. Waterloo Road in Edmond.
Doris Beecham, Edmond
If you have a problem other readers might help solve or an idea you'd like to share, email firstname.lastname@example.org or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.