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.