MELBA'S SWAP SHOP

Pumpkins Are Not Just for Halloween

DEAR READERS: What do we think when someone mentions pancakes? A stack of flat bread drizzled with maple syrup? There's more to it than that. Many years ago, they were cooked on a rock. Today, they're not cooked on a rock but on a griddle or in a skillet. Serving pancakes for breakfast is a great way to start the day, and making them with different ingredients makes them more interesting.

— Melba

DEAR MELBA: Is it pumpkin gathering time? These are good for more things than just Halloween. They're also good for Thanksgiving. And, if you don't have access to a fresh grown pumpkin, you can buy pumpkin in a can.

PUMPKIN PANCAKES

• 2 eggs

• 1 1/4 cups buttermilk

• 4 tablespoons butter or margarine, melted

• 3 tablespoon canned pumpkin

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/4 teaspoon allspice

Preheat skillet over medium heat. Coat pan with non-stick spray. In large mixing bowl, with electric mixer, blend eggs, buttermilk, butter, pumpkin, sugar and salt. In a small mixing bowl, combine flour, baking power, soda, cinnamon and allspice. Stir into egg mixture and beat until smooth.

Using 1/4- cup measure, pour mixture into hot skillet. When batter stops bubbling and edges begin to cook, flip to other side. Cook until dark brown - 1-to-2 minutes. Makes 3-to-4 servings.

— A Friend, Oklahoma City

SLAW MAN DONATION?

DEAR MELBA: I think readers will like this coleslaw. I was at a luncheon recently where it was served and realized how much I have missed making it.

COLESLAW

• 1 (3 pounds, approximately) cabbage

• 1 green sweet pepper, chopped • 1 medium onion, chopped

• 2 cups sugar

• 1 cup vinegar

• 1/4 cup vegetable oil

• 1 teaspoon salt, approximately

Wash cabbage and chop. Chop sweet pepper and onion and stir into cabbage.

Mix sugar, vinegar, oil and salt. Add to cabbage mixture and