FRIENDS ENJOY BREAKFAST CASSEROLE
DEAR MELBA: I made this Mexican Brunch Casserole for a group of friends recently, and it was well received.
Melt oil and butter in large skillet. Add the potato-peppers and onions. Stir in mushrooms. Season with seasoned salt, pepper and celery salt.
In separate skillet cook sausage until all pink is gone. Crumble cooked bacon into sausage and add to potato mixture. Add green chilies and cheese. Mix thoroughly and spread in 9-by13 inch casserole dish which has been oiled or sprayed with nonstick spray. Beat eggs with milk, stirring in peppers and onions. Pour over mixture in casserole. Use a large fork to stir the contents so the egg/milk mixture is thoroughly mixed into casserole.
Bake at 350 F for about 30 minutes or until lightly browned. Insert toothpick into middle of casserole to be sure contents are cooked thoroughly. This will serve about 12 to 18 people.
— Judy Henderson, Bethany
GINGERBREAD DREAMS
DEAR MELBA: Jane in Oklahoma City requested a recipe for gingerbread. I’ve used the following with great success for many years.
I usually serve it with a lemon sauce. I simply use a box mix for the sauce. The gingerbread recipe calls for buttermilk, but I’ve even used soured milk when that was not available.
Preheat oven to 375 F. Prepare 9-inch cake pan by greasing and flouring, or line with parchment paper. If a you’re doubling the recipe, the recipe can be doubled, but will need to be baked in 2 pans, rather than one larger pan. (Voice of experience!) In large mixing bowl, beat together the molasses, sugar, melted butter, buttermilk and egg.
In separate bowl, sift or mix together flour, soda, salt and spices. Add to first mixture and blend well. Spread in prepared pan and bake 25-to-30 minutes. — Sharron Clifton, Bethany
SEEKING SALTY SOLUTION
DEAR MELBA: Many moons ago in Ardmore, there was a bakery where every Friday loaves of Salt Risin’ Bread were made and sold. It was fabulous when toasted. It did have a rather pungent aroma. My kids would call it ‘stink bread’ when I toasted some. Nevertheless, it was really good.
For a few years I found a place in Bethany that made the bread, but they’ve now gone out of business. My question to you is, do you know anywhere this wonderful bread is made? Or do you have a tried-and-true recipe and I’ll make it myself. Thanks much. — Mae Cox
DOUGHNUT MEMORIES
DEAR MELBA: Do you have the recipe for the old Dennis Donuts, from the late 1960s or early 70s? — Duane Smith
SIGN OF FAITH
DEAR MELBA: Here’s another church sign from Bethany First Assembly of Go: It is easier to become a father than to be one.
— Stephen Hall
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.