ADDICTIVE PRETZELS ARE COMING YOUR WAY

DEAR MELBA: My cousin, Gwen Wommack, of Red Oak, gave me some of these pretzels for Christmas. I put the pretzels in a plastic bag, poured the liquid mixture over the pretzels, closed the bag and laid it aside, turning it every 15 minutes for about an hour, until the pretzels were well covered, then put them in a roasting pan and put them in the oven to bake them. These are addictive. — Don Killian, Oklahoma City

SEASONED PRETZELS

1 cup vegetable oil

1 package (2 tablespoons) dry ranch dressing mix

1 teaspoon garlic salt

1 teaspoon cayenne pepper, approximately

1 bag (16 ounces) mini pretzels

Stir together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper. Stir well and set aside.

Put pretzels in a gallon plastic bag and pour prepared mixture over them. Close the bag. Lay it on the counter and shake it gently every 20 minutes for 1-to-2 hours. Spread mixture in roasting pan and put in 200 F oven. (It’s not necessary to preheat the oven.) Bake 2 hours, stirring every 20 minutes.

KEEP THE CHANGE

DEAR MELBA: I recently wanted to make a salad called Copper Pennies, but had trouble finding the recipe. I remembered you had it in your column years ago. I finally found it, and thought you might want to print it again. It’s in your salads book printed in 1979. The recipe is credited to Earline Childers.

— Mary Colwell, Oklahoma City