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Melba's Swap Shop

Melba Lovelace shares recipes, insights and inspiration in her weekly swap shop.
Oklahoman Published: May 7, 2014

Melba’s Swap Shop


DEAR MELBA: One thing I remember from my childhood, my mom took saltine crackers and put marshmallows on top. Then she would put them under the broiler just until lightly brown. I still make them for myself, and I made them for my daughter when she was younger. As a popcorn lover, let me say marshmallows melted on popcorn is soooo good, too.

The easy way is to pop the corn, sprinkle with miniature marshmallows then zap in the microwave for a few seconds.

— Lisetta Vladovich, Oklahoma City

DEAR MELBA: In memory of my mother, I would like to share one of her recipes. This is one my family really likes. The main difference in this and a lot of regular hamburger casseroles is the use of mushroom soup added to the drained macaroni. It just makes the casserole much better.


2 pounds ground beef

1 onion, chopped

1/2 cup green pepper, chopped

2 cups diced tomatoes

1/2 cup ketchup

3 tablespoons steak sauce

2 1/2 cups cooked macaroni

1 can cream of mushroom soup

Grated cheese

•Preheat oven to 350 degrees. In large skillet, brown ground beef; drain. Return to skillet and add onions, peppers, tomatoes, ketchup and steak sauce. Cook over low heat while preparing macaroni by package directions.

•Drain macaroni and add mushroom soup. Stir until well blended. Stir both mixtures together. You can add some water or tomato juice if mixture is too dry.

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