Melba’s Swap Shop
Recipe offered for
Labor Day picnic
DEAR MELBA: I noticed you’ve had some good sweet-and-sour chicken recipes recently. Here’s one more. I have no idea where it came from originally, but it would be a good start for a Labor Day picnic.
1 can (8 ounces) crushed pineapple
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup white corn syrup
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
10 chicken legs or chicken pieces
Preheat oven to 375 degrees. Lightly drain pineapple. In large bowl, combine pineapple, vegetable oil, lemon juice, syrup, soy sauce, salt, pepper and ginger.
In 9-by-13-inch baking dish, arrange chicken pieces. Brush with pineapple mixture. Bake, uncovered, about 30 minutes, brushing frequently with remaining pineapple mixture. Turn chicken pieces and continue baking until fork tender, about 30 more minutes. Place under broiler, if needed, to brown.
— Marie, Oklahoma City
BAKED BEANS REQUEST FULFILLED
DEAR MELBA: Norma Nelson of Edmond asked for a recipe for baked beans using canned pork and beans. She asked whether the beans should be drained. No, they should not.
2 slices bacon
1 onion, finely chopped
2 cans (16 ounces each) pork and beans
2 tablespoons ketchup
1/2 cup barbecue sauce
2 tablespoons Worcestershire sauce
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