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Melba's Swap Shop

Melba Lovelace shares recipes, insights and inspiration in her weekly swap shop.
By Melba Lovelace Published: August 27, 2014
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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.

SWEET-AND-SOUR CHICKEN

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.

BAKED BEANS

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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