MELBA’S SWAP SHOP

CAKING IT HOME

DEAR MELBA: Can you stand one more pound cake? This is the recipe for an easy pound cake that was given to me by my sister. I do not ice this cake, as we prefer it plain. However, it’s also good warmed in the microwave with a little butter.

EASY POUNDCAKE 1 box yellow cake mix

½ cup warm water

½ cup sugar

½ cup vegetable oil

4 eggs

1 package (8 ounces) cream cheese

Spray Bundt pan with nonstick spray. Preheat oven to 350 F (or 325 F if using a dark pan). In large mixing bowl, combine all ingredients, mix well and pour into prepared pan. Bake 45 minutes to 1 hour.

— Lela Shidell, Mustang

DEAR MELBA: On the subject of pound cake, during a recent cruise, I ordered french toast. It was incredible. Instead of bread, they used a ¾-inch-thick slab of pound cake dredged in a mixture of one egg, one tablespoon of cream, ½ teaspoon cinnamon and a dash of vanilla extract. It was then fried on both sides to a golden crispness. It was topped with sliced strawberries in strawberry syrup and whipped cream. You’ve got to try it. Just don’t tell my cardiologist I ate this. — Bill Channel, Oklahoma City

Thanks, and I wouldn’t dare tell your cardiologist. What was it you said? — Melba

FOWL PLAY

DEAR MELBA: These sandwiches are delicious. They can be made to take to a picnic or to have ready to serve 4 or 5 hours before serving without getting soggy. Of course, they’ll need to be covered and refrigerated. You can cook your own chicken, but I simply buy rotisserie chicken at the grocery.

CHICKEN SANDWICHES

5 cups cooked chicken, chopped

1 cup seedless green graces, diced

1 can (15 ounces) crushed pineapple, drained

1 ½ cups chopped celery

1 cup mayonnaise or salad dressing

½ teaspoon lemon juice

1 teaspoon curry powder

½ teaspoon salt

¼ teaspoon sugar

Sandwich bread or croissants

In large mixing bowl, stir together chicken, grapes, pineapple and celery. Set aside and in small bowl, mix mayonnaise, lemon juice, curry powder, salt and sugar. Add to chicken mixture and toss. Cover and refrigerate while preparing bread.

Butter each slice of bread. Fill half the bread slices with chicken salad filling and cover with remaining half. Should serve about 20 people.

— Ginger, Oklahoma City

DEAR MELBA: Chicken Salad is good any time, but summertime kind of makes you hungry for it. You make it, cover it and refrigerate overnight. And, the next day’s luncheon will be easy to prepare. The person who gave the recipe to me claimed it was similar to a salad served at a famous restaurant in Oklahoma City at one time.

CHICKEN SALAD

1 ½ cups mayonnaise

1 teaspoon curry powder1 tablespoon soy sauce 1 tablespoon lemon juice

1 rotisserie chicken, about 3 pounds

1 cup chopped celery

1 pound seedless white grapes, cut in halves

1 can (10 ounces) water chestnuts, drained and sliced

1 ½ cups slivered almonds, toasted

In small mixing bowl, stir together the mayonnaise, curry powder, soy sauce and lemon juice. Chop chicken and put into large mixing bowl. Stir in celery, grapes, water chestnuts and almonds. Add mayonnaise mixture and mix gently. Cover and refrigerate overnight.

If serving as salad, serve on lettuce leaves and garnish with pineapple chunks and/or avocado pieces.

— Monty, Oklahoma City

WORD PLAY

DEAR MELBA: When I saw this sign, I thought your readers might like it: Mind your own biscuits and life will be gravy.

— Mary Lee Colwell, Oklahoma City DEAR MELBA: I live in a neighborhood where there are stop signs on every corner. They say STOP and underneath, many say THREE WAY. I have no problem choosing two ways to stop. One: apply my brakes. Two: turn off the car’s motor. However, I can’t remember that third way to stop. Do you think readers might help me figure out the third way or do you think I’m just teasing? — Funny Boy, 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.