MELBA'S SWAP SHOP
More appetizers
DEAR MELBA: In answer to someone's request for appetizers, let's share my bean dip recipe. You can use any cheese you have in the refrigerator, but I prefer Velveeta.
BEAN DIP
• 1 can (16 ounces) ranch style or pinto beans in chili gravy
• 1 teaspoon chili powder
• 1 tablespoon dry taco seasoning
• 1/8 teaspoon cumin
• 1/8 teaspoon garlic powder
• ¼ cup sour cream
• ¼ cup picante sauce
• ½ cup grated cheese
Warm beans. Mix with remaining ingredients in blender or food processor until uniform mixture. Serve with crackers or chips.
— Grace
DEAR MELBA: I like the idea of sharing recipes for appetizers. Try this one. Use the amount of peppers you like. It's your choice. Make it very hot or “kinda” hot.
JALAPENO DIP
• 2 packages (12 ounces each) cream cheese
• 1 can Rotel tomatoes
• 1 jalapeno pepper, chopped fine
In medium saucepan, combine all ingredients. Heat until creamy. Remove from heat and beat until well mixed. Serve warm or cover and refrigerate. I like to serve it cold with chips or crackers.
— K.S., Oklahoma City
Sweet reply
DEAR MELBA: Someone requested dessert recipes. Chocolate Crunch is different. Whether cake or cookies, it's good.
CHOCOLATE CRUNCH
• 1 package instant chocolate pudding mix
• 1 box chocolate cake mix
• ¼ cup chopped pecans
• ¼ cup coconut
• 1 stick butter or margarine, melted
• Vanilla or chocolate ice cream
Preheat oven to 350 F. Prepare chocolate pudding by package directions and spread in bottom of greased 9-inch square pan.
In medium mixing bowl, combine cake mix, nuts, coconut and melted butter. Sprinkle over pudding and bake 40-to-50 minutes until center springs back with touched. Serve with ice cream.
— K.M., Oklahoma City
In the soup
DEAR MELBA: It's good soup weather, and this soup is just as good if you cut the recipe in half. Please ask readers to share their favorite soup recipes.
CHICKEN AND POTATO SOUP
• 2 cans (14 1/2 ounces each) chicken broth
• 1 package (16 ounces) frozen hash brown potatoes, chopped
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 cup cooked cubed chicken
• 1 can (11 ounces) whole kernel corn, drained
• 1 cup roasted red peppers, drained and cut in strips
• 1 can (4 ounces) diced green chilies, undrained
In large saucepan, over high heat, bring chicken broth, potatoes, cumin, chili powder, salt and pepper to boil. Reduce heat to medium-low and simmer 5 to 10 minutes or until potatoes are tender, stirring occasionally.
Stir in chicken, corn, red peppers and green chilies. Cook over low heat until hot.
— Carola
She needs a date ... loaf recipe
DEAR MELBA: I hope someone can help. My mother used to make Date Loaf. I know it had graham crackers, marshmallows, etc. If someone has the recipe, I would appreciate having it.
— Jane F., 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.