MELBA'S SWAP SHOP

Spice up your cornbread

DEAR MELBA: My recipe for Jalapeno Cornbread is soooo good!

JALAPENO CORNBREAD

• 2 packages cornbread mix

• 1 and 1/2 cups buttermilk — or more if needed

• 2 eggs beaten

• 1 cup whole kernel corn, drained

• 1 cup grated cheddar cheese, approximately

• 1/2 cup (or more) jalapeno peppers

• 1/2 cube butter

Mix cornbread mix, buttermilk, eggs, corn, cheese and peppers.

Put it in a cast iron skillet. Melt the butter and pour into the cornbread mixture.

Bake in a 350 F oven. Bake until the corn bread is browned well on top before removing from oven. — Barbara Brown McMullin, Oklahoma City

Janie Cook also shared.

Gown up for donation

DEAR MELBA: Years ago I read an article in your column about using old wedding gowns etc. to make burial gowns for children's hospitals. I have discovered I still have my gown and would like to donate it if this service is still needed. — Cheryl Richardson, richcat052@gmail.com

Boeuf Bourguignon by any other name

DEAR MELBA: My wife and her mother, who have passed away, used to make a dish they called Beef Burgundy to be served over noodles, rice or mashed potatoes.

Please ask if anyone has such a recipe. — Dave

Makin' with bacon

DEAR MELBA: I think readers would like this recipe for Bread and Bacon

Tidbits.

They can be made in advance and frozen.

BREAD AND BACON TIDBITS

• 20 slices bread

• Bacon, approximately 1 pound

• 1 can (13 1/2 ounces) cream of mushroom soup

Cut crusts from bread and roll each slice with rolling pin. Spread with soup and roll up like jelly roll.

Wrap each roll with a slice of bacon.

Heat oven to 250 F. Put rolls on cookie sheet and bake 2 hours.

After baking, rolls can be cut into small pieces, about 4 pieces each) to serve. These can be refrigerated. To serve, heat in 400 F oven until warm. — Mary If you have a problem other readers might help solve or an idea you'd like to share, email melba.lovelace@gmail.com or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK.