MELBA’S SWAP SHOP

Thanksgiving dinner needs sweet potatoes

DEAR MELBA: I know Thanksgiving is tomorrow, but Candied Sweet Potatoes can be made quickly and easily. Besides, everyone needs sweet potatoes on their Thanksgiving menu.

CANDIED SWEET POTATOES

1 can (16 ounces) sweet potatoes, drained

1 can (16 ounces) sweet potatoes in orange sauce, undrained

½ cup brown sugar

½ cup butter or margarine ½ teaspoon salt

1 teaspoon vanilla

Cut sweet potatoes into ½-inch slices. Set aside.

In large skillet, combine brown sugar, butter and salt. Cook over medium heat, stirring until smooth and bubbly. Stir in vanilla and add both cans of sweet potatoes. Continue heating until hot. Transfer to 9-by-13-inch casserole dish. Cover and refrigerate until serving time. Warm and serve. Makes 10-to-12 servings. — Fern

A touch of class

DEAR MELBA: I recall that, at one time, you taught cooking classes. Do you still or do you plan to start again?

— Amy C.

No, I don’t teach now and don’t plan to start again in person. However, I recently had a similar request from a reader who said she didn’t even know how to boil eggs. I can teach some cooking classes without leaving home. Here is information about eggs and how to boil them. To begin, do you know how to tell if eggs are good? Put them in a bowl of cold water. If they float, they’re no good. However, they’re best when about three-days old. So, let’s boil some eggs and make Deviled Eggs.

DEVILED EGGS

6 eggs

3 tablespoons mayonnaise or salad dressing

1 ½ tablespoons ranch dressing 1 ½ teaspoons prepared mustard

½ teaspoon dried minced onions 1/8 teaspoon horseradish

1 ½ tablespoons grated Parmesan cheese

¼ teaspoon seasoned salt

Place unshelled eggs in saucepan. Cover with cold water. Place over medium heat and bring water to boil. Lower heat to simmer and cook 12 minutes. Drain and cover with cold water immediately.

Crack the eggs by rolling them between the palms of your hands. This makes it easier to shell them.

Using a knife dipped in water, slice the eggs in half lengthwise. Remove yolks to small mixing bowl. Set egg whites aside. Mash yolks, adding mayonnaise, ranch dressing, mustard, onions, horseradish, Parmesan cheese and seasoned salt.

Taste and adjust seasoning. Put egg yolk mixture back into the whites. Cover and refrigerate. To serve, remove from refrigerator 30 minutes before serving. This will give the seasonings a chance to blend. If desired, you can garnish tops with chopped olives, etc. Makes 12 servings.

This was fun. Let’s do it again. — Melba

For the kids

DEAR MELBA: Here is an easy treat the kids will love. Peel a banana and cut it up. Sprinkle with sugar-free strawberry banana gelatin. My little ones call it bananas with Jell-O sprinkles. It is very tasty.

— Caroline Medlinger

Sweet query asked, answered

DEAR MELBA: I recently made some candy from one of your recipes that started with “about 40 soda crackers.” I’ve lost the recipe and would love to have it again. — Lawanda Allison, Oklahoma City

According to The Oklahoman Archives, it’s not 40 crackers; it’s 35 . ...

DEAR MELBA: The Soda Cracker Cookies recipe I’ve used actually tastes more like a favorite candy bar.

SODA CRACKER COOKIES

Soda crackers, about 35 1 cup brown sugar

1 cup butter

Milk chocolate candy bars (enough to cover a 10x15-inch jellyroll pan)

1 cup finely chopped pecans, approximately

Heat oven to 300 F. Place crackers side by side on a 10x15-inch jellyroll pan.

In a medium saucepan, melt sugar and butter. Bring to boil and cook 2 minutes. Pour over crackers and bake 10-12 minutes. Remove from oven and place plain chocolate candy bars over crackers, spreading evenly while hot. Sprinkle with nuts and refrigerate until firm. Cut in squares. — Maxine Hunt, Ponca City (Dec. 14, 2003)

June Arebalo, of Alva, makes this recipe using 1 cup semi-sweet chocolate chips instead of candy bars.

Others sharing included Reba Corley, Marietta, Georgia.; Melissa Speed, Ada; Joy Winter, Del City; Teri Walls, Owasso; and M. Hays, Oklahoma City. — Melba

DEAR MELBA: Yes, Thanksgiving is here, and Christmas will be here before we know it. To be ready, let’s polish the silver.

Line the kitchen sink with aluminum foil, bright side up. Add layer of silverware. Pour in ½-cup dish washing detergent and add enough very hot water to cover the silverware. Soak about five minutes. Remove, rinse well and dry. Enjoy. — Nellie W.