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

COPPER PENNIES

2 pounds carrots

Salt

½ cup sugar

¼ cup salad oil

¾ cup vinegar

1 sweet green pepper, diced (optional) 1 onion, diced

1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce

1 can tomato soup

Cut the carrots in ¼-inch slices. These will look like copper pennies. Cook until barely tender in lightly salted water. Drain.

In medium mixing bowl, stir together sugar, oil, vinegar, green pepper, onion, mustard, Worcestershire sauce and soup. Pour over carrots. Cover and marinate overnight in refrigerator. This will keep a week in the refrigerator.

DRESS FOR SUCCESS

DEAR MELBA: Here’s a salad dressing that’s good used in fresh salads or coleslaw, but it’s even good in potato salad or macaroni salad.

— Dave Farrington, Midwest City

CREAMY SALAD DRESSING

1 cup mayonnaise

1 cup sugar

1 teaspoon salt

1 tablespoon vinegar

½ teaspoon prepared mustard

¼ teaspoon turmeric, optional

1 teaspoon celery seed

In medium mixing bowl, combine mayonnaise, sugar, salt, vinegar, mustard, turmeric and celery seed. Mix well. If it needs a little thinning, just stir in a little milk.

MARCH MADNESS!

DEAR MELBA: Please notify readers that March Madness has arrived. Not only on the basketball court but also in the women’s boutique of Wesley United Methodist Church.

The sale began will continue from 10 a.m. to 2 p.m. Tuesday. It features new clothing, shoes and accessories for $1 per item. This month, everything is priced at the bargain price of $1 each!Visitors to the church, at 1401 NW 25, Oklahoma City, should enter the west entrance. Proceeds will support Wesley’s mission work.

— Lois Holt, Oklahoma City

DEAR MELBA: I’m sure everyone knows it’s only a couple of weeks until Easter. Please ask readers for fun ways for celebrating April 1, Easter Sunday.

— Earl, Oklahoma City

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.