MELBA’S SWAP SHOP

WE SERVE CRANBERRIES BECAUSE THEY’RE GOOD OR BECAUSE IT’S CHRISTMASTIME?

DEAR READERS: Why do we designate cranberries as a fruit to serve only at Christmastime? How about a Cranberry Gelatin Salad served any day of the year shared by Judy Henderson, of Bethany. Judy said her mother made this for their family in the 1940s, and when she serves it now, many people ask for the recipe.

CRANBERRY GELATIN SALAD

Makes: 24 servings.

2 packages (12 ounces each) cranberries, raw or frozen

2 cups water

3 cups sugar

2 envelopes (¼ ounce each) unflavored gelatin

¼ to ½ cup cold water

1 package (16 ounces) raspberry gelatin

2 cups diced celery

2 cups peeled and diced apples, sprinkled with lemon juice

2 cups pecans, chopped

In large saucepan, stir together cranberries, 2 cups water and sugar. Cook until berries burst. Dissolve unflavored gelatin in ¼ to ½ cup cold water, stirring until mixture softens. Add this mixture and raspberry gelatin to hot mixture. Let bowl cool in an ice and water bath until mixture is soupy. When cooled, add celery, apples and pecans. Turn into a lightly greased 9-by-13-inch pan to cool. Set in refrigerator, and chill overnight.

Also: Plan for about 2-to-3 medium-size apples to yield about 3 cups of peeled and sliced apples.

— Melba

WHETHER DIP OR SPREAD, IT’S TASTY!

DEAR MELBA: Do you suppose anyone will still want to make dip? It actually doesn’t have to be served as dip. It can be used as the spread on sandwiches instead of mayonnaise.

CHEESY DIP

2 packages (8 ounces each) cream cheese

1 package (8 ounces) sharp cheddar cheese, shredded ½ cup grated Parmesan cheese

½ cup mayonnaise or salad dressing

¼ cup chopped green onions

¼ teaspoon black pepper

Crackers

In electric mixer, beat cream cheese, cheddar cheese, Parmesan and mayonnaise until blended. Add onions and pepper. Mix well. Remove to dish. Cover and refrigerate several hours or longer. Serve with strong chips or crackers.

— Dave Farrington, Midwest City

IT’S A COOKIE, PUDDIN’

DEAR MELBA: Do you think readers would like to have a chocolate chip cookie recipe that’s a little different?

CHOCOLATE CHIP COOKIES

1 cup butter or margarine

¾ cup brown sugar

¼ cup sugar

2 eggs

2 ¼ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 box (3.5 ounces) instant vanilla pudding mix 1 teaspoon vanilla

2 cups chocolate chips

1 cup chopped nuts

Preheat oven to 375 F. Spray cookie sheet with nonstick spray. In large bowl of electric mixer, cream butter, brown sugar, sugar and eggs.

In medium mixing bowl, stir together flour, soda, salt and pudding mix. Add to creamed mixture with vanilla, chocolate chips and nuts. Drop by half-teaspoonfuls onto prepared cookie sheet, leaving a space between each. Bake 10-to-12 minutes. — Bette, Oklahoma City

SEEKING DIVINITY

DEAR MELBA: Please ask if anyone can share a recipe for Divinity Cookies. There was a time when these cookies were sold at a restaurant in Oklahoma City, but I no longer live in Oklahoma City so no longer have access to them.

— Cherie Kropp, Tulsa

SIGNS FROM ABOVE

DEAR MELBA: One of my favorite church signs: A Bible that is falling apart often belongs to one who isn’t. — Sandy Killian, 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.