Cracker Crumbs

Anne S. Bobak of North Huntingdon, Pa., wrote a brief re- quest. "Please! A recipe for baked salmon loaf using canned salmon. I've never seen this recipe in cookbooks." Her response came from Kathleen Larson of Columbia, who noted, "This is from a Spencer, Iowa, cookbook that belonged to my grandmother. The cover is gone, but I believe it was originally produced by a church group." Salmon Loaf Serves 8 as an appetizer 1 large can (14.75 ounces) salmon 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 2 tablespoons lemon juice 3 eggs, whites and yolks beaten separately 1/2 cup cracker crumbs 1/2 cup hot milk 2 tablespoons butter Drain salmon, remove skin and bones and mash fine.

Polly Ailor Tucker of Knoxville, Tenn., was looking for a recipe of her late mother's for what she called "Pittsburg Potatoes." While she watched and even helped make the dish over the years, it's been too long for her to remember the specifics. She says the dish was a mainstay at her mother's dinner parties and that "it is legend among all those who joined us at the dinner table." Carol Rohn of Cockeysville had the recipe Tucker was searching for, and she said that this was a favorite dish while she was growing up. I tested the dish using a good-quality sharp cheddar cheese, which gave it a nice, rich flavor.

Months ago an invitation came in the mail from my cousins announcing a family reunion in the Deep South. Checking my calendar, I discovered a conflict made it impossible for me to attend. Disappointed but still wanting to participate from afar, I thought of a way to do so.The announcement had described a potluck dinner which would include freshly caught grilled catfish provided, along with salads, by the hosts. Others were asked to bring summer vegetables, breads and desserts. Knowing that my relatives all love cheesecake, but that most of them are also watching fat contents, I set out to create a cheesecake rich in flavor but lower in fat than a traditional one.My efforts yielded Margarita Cheesecake, a lime- and tequila-scented confection made with low-fat dairy products.

Raise your hand if you eat fish twice a week. That's what the government and dietitians recommend, but most people consume only about 3 ounces of fish a week, according to a report by the NPD Group, a research firm. If you're trying to lose weight, you might want to start taking that expert advice because the scale probably will reward you if you eat fish more often. Not only is fish a great source of protein and heart-healthy omega-3s, it packs fewer calories and less fat than beef or chicken.

Raise your hand if you eat fish twice a week. That's what the government and dietitians recommend, but most people consume only about 3 ounces of fish a week, according to a report by the NPD Group, a research firm. If you're trying to lose weight, you might want to start taking that expert advice because the scale probably will reward you if you eat fish more often. Not only is fish a great source of protein and heart-healthy omega-3s, it packs fewer calories and less fat than beef or chicken.

There are a few things -- mother love and meatloaf among them -- that you should be able to enjoy without analysis. Unfortunately, life is rarely that simple.With meatloaf, at least, the world is full of confusing and contradictory advice.To be perfectly honest, meatloaf has never been something I've worried much about. The couple of times a year we have it, it's usually my wife who makes it, from the recipe on the back of the oatmeal box. It's made with beef and -- what else? -- oatmeal.

Lenore Greenway of Knoxville, Tenn., was looking for a long-lost recipe for an eggplant casserole, made with eggplant, tomatoes, onions and crackers as well as some other ingredients. Mitzi Hines of Laurinburg, N.C., sent in a recipe for a casserole that sounds very much like what Greenway was looking for. She says it is from a cookbook from the 1950s. The eggplant is boiled and sauteed with onion and garlic; then stewed tomatoes are added to make something that resembles a ratatouille.

WHEN YOU THINK of pumpkin, you probably think of pumpkin pies. However, pumpkin can be used in everything from soups to breads to cheesecakes.Pumpkin can be boiled, sauteed or steamed; battered and deep-fried; grilled or baked. In addition, it can be pureed for soup, eaten raw, or used as filling.Canned pumpkin can be stored up to two years, if kept in a cool, dry place.Pumpkin CheesecakeGinger-walnut crust (recipe follows)3 8-ounce packages cream cheese softened1/2 cup sugarOne 16-ounce can pumpkin3 eggs1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 teaspoon grated lemon rindWhipped creamWalnut halvesLemon rind twistsMake ginger-walnut crumb crust; set aside.

I HAD NEVER participated in a fund-raiser until I recently started attending my betrothed's church. Suddenly, I was organizing my weekends to include turkey shoots, bull roasts, auctions and, of course, bake sales. And since St. Francis de Sales in Abingdon is building a new church, there are lots of fund-raisers.This Sunday not only have I promised to supply some treats for the bake sale but John and I have also agreed to supply a basket of homemade chocolate desserts for the main event -- an auction.

Polly Ailor Tucker of Knoxville, Tenn., was looking for a recipe of her late mother's for what she called "Pittsburg Potatoes." While she watched and even helped make the dish over the years, it's been too long for her to remember the specifics. She says the dish was a mainstay at her mother's dinner parties and that "it is legend among all those who joined us at the dinner table." Carol Rohn of Cockeysville had the recipe Tucker was searching for, and she said that this was a favorite dish while she was growing up. I tested the dish using a good-quality sharp cheddar cheese, which gave it a nice, rich flavor.

While trying to decide on the menu for a cooking class called "A Showstopper Christmas Dinner," I got stumped on dessert. There were some important criteria this holiday finale had to meet. First, I wanted a sweet confection that would serve at least 10, but I also needed a recipe that could be prepared a day in advance. And, of course, this holiday dessert had to be striking as well as delectable. I finally came up with the idea for a mascarpone cheesecake with a cranberry topping. After baking the cheesecake several times, readjusting the seasonings and fine-tuning the techniques, I am thrilled with the results.

Lenore Greenway of Knoxville, Tenn., was looking for a long-lost recipe for an eggplant casserole, made with eggplant, tomatoes, onions and crackers as well as some other ingredients. Mitzi Hines of Laurinburg, N.C., sent in a recipe for a casserole that sounds very much like what Greenway was looking for. She says it is from a cookbook from the 1950s. The eggplant is boiled and sauteed with onion and garlic; then stewed tomatoes are added to make something that resembles a ratatouille.

Q. I want to try a couple of recipes that call for Japanese bread crumbs, but have had a hard time finding this product. Do they have another name? Where can I buy them? Can I substitute something else for them? A. This trendy Japanese item is also known as panko bread crumbs. They have become very in over the past 10 years and, as with all things that become popular, they have become overused. I knew that line had been crossed when I saw "Panko-Crusted Southern Fried Chicken" on a menu.

Anne S. Bobak of North Huntingdon, Pa., wrote a brief re- quest. "Please! A recipe for baked salmon loaf using canned salmon. I've never seen this recipe in cookbooks." Her response came from Kathleen Larson of Columbia, who noted, "This is from a Spencer, Iowa, cookbook that belonged to my grandmother. The cover is gone, but I believe it was originally produced by a church group." Salmon Loaf Serves 8 as an appetizer 1 large can (14.75 ounces) salmon 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 2 tablespoons lemon juice 3 eggs, whites and yolks beaten separately 1/2 cup cracker crumbs 1/2 cup hot milk 2 tablespoons butter Drain salmon, remove skin and bones and mash fine.

Cheryl Hammerand of Wonder Lake, Ill., was looking for a cake from her past. When Hammerand was growing up in a Polish neighborhood on the northwest side of Chicago, her mother "always bought Graham Cracker Cake from the bakery. It was very light with whipped cream icing," she says. "Can you find this," she asks.John Krawczyk, no address given, had the answer.Barbara C. Reier of Towson was seeking a recipe for pineapple jam made with canned crushed pineapple and Sure-Jel or Certo.A response came from Judee Freund of Kelso, Wash.

How about a cake and pie day? These two will offer a sweet TC treat and maybe even some early thoughts about the holidays.An eggnog coffee cake was the request of Christine A. Sefton of Woodstock, Ill., who wrote that the recipe was once printed on the Borden's eggnog container and "it was our family favorite."Lois Skovran of Rapid City, S.D., responded.Skovran's eggnog coffee cake1 1/3 cup sugar1/2 cup margarine2 eggs3 cups all-purpose flour3 teaspoons baking powder2 cups eggnogPreheat oven to 350 degrees.

Q. I want to try a couple of recipes that call for Japanese bread crumbs, but have had a hard time finding this product. Do they have another name? Where can I buy them? Can I substitute something else for them? A. This trendy Japanese item is also known as panko bread crumbs. They have become very in over the past 10 years and, as with all things that become popular, they have become overused. I knew that line had been crossed when I saw "Panko-Crusted Southern Fried Chicken" on a menu.

While trying to decide on the menu for a cooking class called "A Showstopper Christmas Dinner," I got stumped on dessert. There were some important criteria this holiday finale had to meet. First, I wanted a sweet confection that would serve at least 10, but I also needed a recipe that could be prepared a day in advance. And, of course, this holiday dessert had to be striking as well as delectable. I finally came up with the idea for a mascarpone cheesecake with a cranberry topping. After baking the cheesecake several times, readjusting the seasonings and fine-tuning the techniques, I am thrilled with the results.

YOU CAN'T BE timid with the onions when you cook Cajun chicken or when you make Cajun coleslaw. And when you make Louisiana corn bread, you make it in a skillet, and eat it with a little cane syrup. That is what I learned after spending some time with Emeril Lagasse and trying a few recipes in his new book "Louisiana Real & Rustic" (Morrow, $25).I first met Lagasse in the early 1980s in the kitchen of Commander's Palace, the venerable New Orleans restaurant run Ralph and Ella Brennan. The Brennans had recently hired Lagasse as chef, and Ella Brennan told me the new chef looked as he was going to be something special.

There are a few things -- mother love and meatloaf among them -- that you should be able to enjoy without analysis. Unfortunately, life is rarely that simple.With meatloaf, at least, the world is full of confusing and contradictory advice.To be perfectly honest, meatloaf has never been something I've worried much about. The couple of times a year we have it, it's usually my wife who makes it, from the recipe on the back of the oatmeal box. It's made with beef and -- what else? -- oatmeal.