MAKE JULY SANDWICH MONTH
DEAR MELBA: I have unofficially declared July as Sandwich Month. It certainly is a good time for picnics and patio suppers.
I've been thinking how much picnicking has changed in the last years. I remember when my mom had a wicker basket she filled with metal plates, metal cups, metal forks and paper napkins, and when we were getting ready for a picnic, she would add a big flat can of sardines in tomato sauce, a loaf of bread, a can of pork and beans and a jar of sliced cucumbers and onions in vinegar. And, of course, homemade cookies. It was great family time.
Today, we can have hamburgers, or we can use the same recipe, shaping the meat into meatballs and cooking them in a sauce for a totally different dish.
2 pounds ground beef
1 medium onion, finely chopped
¼ cup water
½ cup quick oats
1½ teaspoons salt
¼ teaspoon ground black pepper
In large mixing bowl, combine all ingredients and shape into 8 patties. Cook in skillet or on grill to desired doneness.
To make the meatballs, prepare these same ingredients, but shape the mixture into meatballs. Set aside while making the following sauce.
2 tablespoons Worcestershire sauce
½ cup ketchup
2 tablespoons brown sugar
3 tablespoons red vinegar
6 tablespoons finely chopped onions
6 tablespoons chopped green sweet pepper
In small saucepan, combine ingredients and cook over low heat about 20 minutes.
Pour over the meatballs and bake 1 hour in 350-degree oven.
DAVE FARRINGTON, Midwest City
DEAR MELBA: If readers have a surplus of green peppers, they can wash, chop, package and freeze them to be used in meatloaf and other cooked dishes. They won't be good in salads, but it's nice to have them chopped and ready to use.
JACKIE, Oklahoma City