MELBA’S SWAP SHOP

WHY DO Y0U GO TO CHURCH?

DEAR MELBA: A friend recently shared information similar to this about why people go to church.

A person who attended church regularly wrote a letter to the editor of a newspaper complaining that going to church every Sunday made no sense.

“I’ve gone to church every Sunday for 30 years, and in that time, I’ve heard something like 3,000 sermons, but for the life of me, I can’t remember a single one of them. So, I think I’m wasting my time, and the preachers and priests are wasting their time, too.”

Soon another person answered with a similar letter to the editor: “I’ve been married for 30 years. In that time, my wife has cooked something like 35,000 meals. But for the life of me, I cannot recall the entire menu for a single one of those meals. But, I do know this: They all nourished me and gave me the strength I needed to do my work. If my wife had not given me those meals, I would be physically dead today. Likewise, if I had not gone to church for nourishment, I would be spiritually dead today!”

— G.R., Oklahoma City

DON’T BE TOO CHICKEN TO TRY IT HOT

DEAR MELBA: Many people like this hot chicken salad.

HOT CHICKEN SALAD

1 large can chow mein noodles

3 cups cooked diced chicken ½ cup minced onions

1 can water chestnuts, drained and chopped

2 cups chopped celery

¼ cup pimientos, drained and chopped

1 cup mayonnaise or salad dressing

1 cup milk

1 can cream of chicken soup 1 can cream of mushroom soup

½ teaspoon black pepper 2 tablespoons lemon juice 1 cup grated cheddar cheese

Preheat oven to 350 F. Spread chow mein noodles in bottom of 9-by-13-inch casserole dish. In large mixing bowl, combine chicken, onions, water chestnuts, celery, pimientos, mayonnaise, milk, chicken soup, mushroom soup, black pepper and lemon juice. Mix well and spread over noodles. Do NOT stir. Bake 25 minutes. Sprinkle with grated cheese and continue baking 15 minutes. Serve hot.

— Dave Farrington, Midwest City

BRING ZIP TO YOUR DIP

DEAR MELBA: I like to serve this as dip but also as salad dressing. One thing I like about this is it’s good, easy and quick to make, and can be made in advance.

ZESTY PEACH DIP

2 packages (8 ounces each) cream cheese, room temperature

1 can (4 ounces) diced green chilies, drained

2/3 cup peach jam 1 package (8 ounces) shredded cheddar cheese

In medium mixing bowl, blend cream cheese, green chilies and jam until smooth. Spread in serving dish and sprinkle with cheddar cheese. Cover and refrigerate overnight. Serve with chips or sliced fruit. Makes 3 ½-cups dip.

— Mary, Oklahoma City

EVERYWHERE SIGNS

DEAR MELBA: Here’s a good church sign: Don’t look back. You’re not going that way.

— Mary Lee Colwell, Oklahoma City