COOKIES ARE PERFECT FOR PICNICS, PARTIES

DEAR MELBA: I noticed cookie recipes are kind of popular lately and thought readers might like to try these. They’re great to take on picnics and certainly easy to make.

STRAWBERRY COOKIES

1 tablespoon powdered sugar

1 1/2 cups coarsely chopped pecans

1 carton (8 ounces) prepared whipped topping

1 box (18 ounces) strawberry cake mix

1 egg

1 cup powdered sugar, approximately

•Preheat oven to 350 degrees. In large bowl of electric mixer, combine the 1 tablespoon powdered sugar, nuts, whipped topping and cake mix. Beat until well mixed. Beat egg lightly and add to cake mixture. Mix well.

•Spread the remaining cup of sugar in a large plate or bowl. Measure cookie dough, about 3/4 teaspoon per cookie, and drop into sugar, rolling it around to cover. Drop on ungreased baking sheet, spaced far enough apart so you’ll have about 20 to 24 on each baking sheet. Bake 6 to 10 minutes. Do not overbake. Makes about 50 or 60 cookies.

— Geraldine G., Oklahoma City

ERROR OF OMISSION

DEAR READERS: We recently had a recipe for Pineapple Upside-Down Cake. The amount of baking powder was accidentally omitted. It should be 1 1/4-teaspoons baking powder.

— Melba

DEAR MELBA: Here’s a Chicken Casserole recipe I think readers will like. It might whet their appetites for Chicken and Dressing but is totally different.

CHICKEN CASSEROLE

1 package (8 ounces) bread stuffing mix

1/2 cup butter or margarine, melted

1 can cream of chicken soup 1 can cream of celery soup 1 can chicken broth 1/2 cup evaporated milk 2 cups cooked chicken, chopped

1 1/2 cups frozen English peas

2 tablespoons finely chopped celery

2 tablespoons chopped onions

1 tablespoon chopped pimiento

•Preheat oven to 350 degrees. Spray 9-by-13-inch backing dish with nonstick spray. In medium mixing bowl, stir together bread stuffing and butter. Spread half the mixture in the bottom of prepared baking dish.

•In large mixing bowl, whisk together cream of chicken soup, celery soup, chicken broth and milk. Gently stir in celery, onions, pimiento, chicken and peas. Mix well and spread over stuffing mix. Cover with remaining stuffing mix and bake 30 minutes. Let stand about 10 minutes before serving. Serves 8 to 10.

— Dave Farrington, Midwest City

I know Dave’s recipe is rather “bready,” but some people will want bread to serve with it anyhow. Try this Cheese-Jalapeno Bread. I made it and know it’s good. The only other things you’d need for a complete menu would be a nice green salad and dessert. The Banana Cream Pie would fill the dessert bill.

CHEESE-JALAPENO BREAD

1 teaspoon sugar

1 cup warm (110 to 115 degrees) water

1 envelope dry yeast

3 cups flour

1 teaspoon salt

1/4 cup olive oil

2 teaspoons honey

1/2 cup shredded cheddar cheese

2 tablespoons chopped jalapeno peppers

•Spray cookie sheet with nonstick agent. In small mixing bowl, dissolve sugar in warm water. Add yeast and mix well. Set aside. In food processor fitted with metal blade, mix flour, salt, oil and honey. While pulsing, add yeast mixture. Dough will ball almost immediately. Add cheese and peppers. Continue pulsing, about twice.

•Turn dough onto floured board and knead lightly. Make into two round loaves. Put on prepared cookie sheet. Let rise about an hour. Preheat oven to 375 degrees and bake 25 to 30 minutes.

•In heavy saucepan, whisk together cornstarch and water. Stir in milk and egg yolks. Cook, stirring, until thickened and bubbly. Remove from heat and add vanilla. Cool. Fold whipped topping into cooled filling.

•Peel and slice bananas, dip in lemon juice and arrange on bottom of baked pastry shell. Cover with pie filling. Garnish with more topping, if desired. Refrigerate any leftovers.

— Melba

If you have a problem other readers might help solve or an idea you’d like to share, email mlovelace@oklahoman.com or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.