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One last Swap Shop from Melba Lovelace


DEAR MELBA: As you know, we remember favorite school teachers and how they impacted our view of the world. Cleva Sholl, wife of Bob, a former city fire chief of Pawhuska, was one of mine. She recently succumbed to this pandemic. Her daughter Susan Sholl Riley, of Pawnee, shared this recipe and I submit it in Mrs. Sholl's memory.

— Joel Swanson, Oklahoma City

Cowboy Cornbread Casserole

•2 package cornbread mix

•1.5 lbs ground beef

•1 can (14.5 oz) diced tomatoes with peppers

•1 can (15.5 oz) whole kernel corn, drained

•1 can (15.5 oz) ranch style beans

•1 cup shredded cheese

•1 package (1 oz) taco seasoning mix

Mix cornbread according to package instructions then set aside.

Preheat oven to 425 F.

Brown ground beef and drain. Add taco seasoning, tomatoes with peppers, ranch style beans and corn. Simmer for about 5 minutes. Mix into cornbread batter. Add shredded cheese and combine. Pour into a greased 9-by-13-inch casserole dish.

Bake about 25-30 minutes until toothpick comes out clean. Garnish with more cheese, sour cream, or salsa.


DEAR MELBA: Please tell Laura Hechtner she can purchase Sanalac Non-fat Dry Milk Powder at Crest Foods, 23rd and Meridian. Other Crest locations might have it as well.

— Sherie Adams, Bethany


DEAR MELBA: Here's a potato recipe readers might enjoy. It's a little different than most.

Baked Potatoes

•4 baking potatoes

•Enough butter to coat potatoes

•1/2 teaspoon baking powder

•1/4 teaspoon salt

•1/4 teaspoon black pepper

•8 tablespoons (1 stick) melted butter

•2 eggs

•1/2 cup milk, heated


Heat oven to 425 F. Wash potatoes and rub with butter. Bake for 45-60 minutes.

Cut top from each potato and scoop out the potato from the shell. Mash potatoes with baking powder, salt, black pepper and melted butter until well blended.

Whip eggs and stir into potato mixture with heated milk until light and smooth. Spoon into potato shell and sprinkle with paprika. Bake for 45 minutes until puffed and ready to serve.