Christine Mengel of Birdsboro, Pa., wrote seeking a recipe "called limping Susan, which, if memory serves me correctly, is a main dish with seafood. I saw it in the Atlanta Constitution in 1991."
Beth Hunter of Timonium responded: "I hope your readers like this as much as we do."
Regina A. Hatch of Bloomery, W.Va., writes that she is 75 and had a recipe for a Boston brown bread that she has lost. "I am a native New Yorker who moved south to the mountains of West Virginia 15 years ago and am now nostalgic for things of my past."
Wanda Martin of Johnstown, Pa., wants a recipe for honey-mustard pretzels. "My husband loves them."
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.
Serves 6 as an appetizer or light meal
1/4 cup shortening
3 cups fresh okra, cut to 1/4 -inch slices
1 1/2 cups diced onion
3/4 cup uncooked rice
one (12-ounce) can tomatoes
12 ounces water (use empty tomato can)
1 tablespoon salt
1 tablespoon fine black pepper
1 pound shrimp, shelled and deveined
In a frying pan, heat the shortening until hot over medium heat. Add the okra and onion and saute; until the onions become translucent, about 5 minutes. Add the remaining ingredients, except the shrimp, and reduce heat to a simmer. Cover and cook 20 minutes. Add shrimp and cook for an additional 3 minutes. Remove from heat and let sit for 10 minutes. Stir and serve.
Tester Laura Reiley's comments: "Limping Susan is a cousin to the Southern New Year's staple hopping John, which is stewed rice and black-eyed peas. Because of the shrimp and the okra, this recipe has a gumbolike appeal but without as much soupiness. Be sure to put Tabasco on the table -- a little heat adds a lot to the dish."