MELBA’S SWAP SHOP

TAKE A DIP THIS SUMMER

DEAR MELBA: Beverly asked for a recipe for guacamole. I appreciated her tip about spraying the lid of the container with nonstick spray. It’s a great idea, but then you don’t have an excuse for eating the whole thing to keep it from turning dark.

GUACAMOLE

4 small, ripe avocados Juice of ½ lemon

3 green onions

½ tomato, finely chopped ½ teaspoon minced garlic 1 tablespoon vegetable oil 1/8 teaspoon ground coriander

½ teaspoon salt ¼ teaspoon black pepper

Peel and mash avocados. Sprinkle with lemon juice and mix well. Chop onions and tomato finely. Mince garlic and add oil. Mix well before and after adding coriander, salt and pepper. Cover tightly and refrigerate. — Betty

DEAR MELBA: July is not the only time people are looking for dip recipes. If the jalapenos and onions make you decide not to make it, just leave them out. It’ll still be good.

CORN DIP

1 can (29 ounces) Mexican (Fiesta) corn

1 can green chilies, chopped 1 jalapeno pepper, finely chopped 6 green onions, chopped 1 cup sour cream

¾ cup mayonnaise or salad dressing

In medium skillet, bring corn to boil. Remove from heat and drain. Stir in chilies, jalapenos, onions, sour cream and mayonnaise. Cover and chill overnight before serving.

— Dot P.

DEAR MELBA: If you like chicken, artichokes and chipotle peppers, you’ll love this dip.

CHICKEN, ARTICHOKE AND CHIPOTLE DIP

2 cups chopped rotisserie chicken

1 can (14 ounces) artichokes, drained and chopped

1 cup Parmesan cheese, grated

1 cup mayonnaise 4 cloves, garlic, minced 2 tablespoons chopped chipotle peppers

Buy your rotisserie chicken at the grocery store and chop it. Mix it together with the artichokes and cheese. In another bowl, stir together mayonnaise, garlic and peppers. Stir into chicken mixture. Heat oven to 350 F. Spray 8-by-8-inch pan with non-stick spray and spread chicken mixture in pan. Bake 20 minutes or until hot and bubbly. Serve while warm with strong tortilla chips, fresh vegetables or crackers.

— Carol

YOUR MOVE, MELBA

DEAR MELBA: If you like Chess Pie, you’ll like this one.

CHESS PIE

1 ¼ cups sugar 6 tablespoons butter or margarine

6 egg yolks 3 tablespoons cream 1 teaspoon vanilla 1 piecrust, 9 inches

Heat oven to 350 F. In medium mixing bowl, cream sugar and butter. In a different mixing bowl, beat egg yolks until smooth. Stir into sugar-butter mixture, gradually adding cream and vanilla. Pour into unbaked piecrust and bake 10 minutes. Reduce heat to 275 F, and continue baking for 45 minutes. — G.T.

SLAW FOR THE REPERTOIRE

DEAR MELBA: You’ll need Garlic Oil for this coleslaw recipe, but you can make that.

GARLIC OIL

2 cloves garlic

1 cup vegetable oil

Chop the garlic cloves into tiny pieces. Cover and soak in vegetable oil in refrigerator for a week. To use, strain and discard garlic pieces. Cover and refrigerate oil to use for a variety of dishes including Coleslaw.

HEAVENLY COLESLAW

1 cup grated cabbage 1 teaspoon garlic oil 3 tablespoons sugar 2 tablespoons mayonnaise or salad dressing ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon water

Combine all ingredients. Stir well. Makes 2 servings.

— Mary H.

QUILTING TIME

DEAR MELBA: Please tell readers about the meeting we’re planning from 5:30 to 6:30 p.m. Friday at Quail Springs Baptist Churches the Arches, 14613 N. May. I plan to be there to sign “Quirky to Modern Art Quilts” and “1905 Cookbooks” and give away quilts in exchange for donations for the OK Baptist Children’s Home. — Judy Howard, 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.