DEAR MELBA: I hope you can tell readers that the Nicoma Park Chapter of Eastern Star will be having a craft fair from 9 a.m. to 3 p.m. Nov. 3 at the Nicoma Park Lodge across the street from the Nicoma Park Fire and Police station. If any vendors are interested, they need to call and get registered before Oct. 31. To register or for more information, readers can call C. Pumphrey at 769-3040, or me at 769-4504.
— L. BROWN, Nicoma Park
DEAR MELBA: I have this great dip recipe for Cowboy Caviar that I got from my high school friend, Kara Kelley Hubbard, who now lives in Texas. All the measurements are approximate because everything is added, to taste. Some people like more tomato, more onion or more peppers.
COWBOY CAVIAR DIP
1 container pre-made Pico de Gallo
1/4 cup chopped red onions
1 can (16 ounces) black beans, drained
1 can (16 ounces) corn, drained
1 to 2 finely chopped fresh jalapeno peppers, to taste
1 to 2 avocados, diced
1 to 2 teaspoons minced garlic
1 mango, diced
Salt, to taste
Pepper, to taste
Squeeze of lemon or lime
Italian salad dressing, about 1 cup
Fresh pineapple, chopped, optional
Candied jalapenos, optional
The avocados should not be too ripe. If they're too soft, they'll turn to mush.
Mix ingredients, adding amounts to taste, especially the jalapenos. It's also good to make and chill a few hours, so the flavors can blend.
— JOEL SWANSON, Tulsa
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.
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