Sherry Bower of Jeannette, Pa., requested a recipe for Poor Man's Lobster.
"I had one but lost it. The main ingredient is cod. I hope you can find it," she wrote.
Alice Nulle of Woodstock, Ill., responded with tester Laura Reiley's choice.
Poor Man's Lobster
1 1/2 to 2 pounds frozen cod or haddock fillets, partially thawed
approximately 4 cups water, divided use
1 1/2 teaspoons salt
2 teaspoons seafood seasoning or paprika
3 tablespoons white vinegar
melted butter or margarine
Cut fillets in 2-inch-by-2-inch pieces; place in a skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Drain. Serve with melted butter and lemon wedges.
Tester Laura Reiley's comments: "It is easier to neatly cut the fish into large cubes when it is still somewhat frozen. Be careful during the cooking process not to move the fish around too much - both cod and haddock have a tendency to flake and fall apart somewhat. I'm not sure what the double boiling is meant to impart to the fish, but its overall flavor is sweet and the texture moist. No one would ever confuse it for lobster, but the gentle simmering lends the fish a texture that is akin to lobster or monkfish."
Carol Meyers of Towson writes that she and her son enjoyed lunch "at Timothy's Restaurant and Bar in Wilmington, Del., and had a cream soup with artichokes. Sounds awful, but was delicious. We would love to have that recipe."
Goldie Kulczak of Louisville, Ohio, wrote that she wanted a "Lemon Chiffon Cookie recipe like the one from the People's Bakery in Canton, Ohio. It was a large cookie with powdered sugar on top."
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.