We've received another note that shows how far our recipes can go. This time, Dan Gibbs of Baltimore, Md., wrote to tell us how much he enjoys our Recipe Exchange. ''As a Southerner, I've gotten many new cooking ideas from The Morning Call. I'd like to thank the folks who sent in recipes for shoofly muffins, railroad cake and corn pie! We just don't have those things here in Maryland, but they're sure good,'' Dan says.
Dan also sent a recipe for the person who wanted to make wine coolers. He writes, ''This is how we used to make them when I was a student at the College of William and Mary in Williamsburg, Va. This is good for a party. No need to use the best of wines, but a good, sweet German-style wine is ideal.''
When you have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.
Although we do not have room for every recipe that has been sent in, we want to thank all who have helped us this week, including Mary Jane Greaser of Souderton.
From Margarita Bass of Palmerton
''I am seeking a recipe for soft crumb topping that bakeries use for their cherry crumb pies, muffins, etc. I don't want one that calls for brown sugar, because that makes it crunchy. I know the ingredients are flour, sugar and butter, but try as I may, I cannot come up with the right measurements for each. I would appreciate your readers' help.''
Mrs. Ray N. Seip of Nazareth would like recipes for zucchini such as zucchini fritters and pancakes.
Kimberly Tauber of Northampton sent in white/yellow coconut cake recipes, one for a Coconut Pound Cake, which she says is very quick and easy, from Cooking Pleasures April/May 2002 (Cooking Club of America) and a recipe for a four-layer coconut cake from Southern Living 2000 Annual Recipes, May 2000.
J. Stephens of Allentown sent in a recipe she developed for Baked Potato Soup, in answer to the request from M. Wukitch of Allentown who said she tasted a similar soup at Bennigan's in Allentown.
Several weeks ago, Judy Thompson of Bethlehem wrote in looking for a recipe for Chicken Castellina, a chicken/pasta/artichoke dish served at the Olive Garden. Afterward, she notes, ''I am on the Olive Garden newsletter list, and in checking out some new advertised specials, I clicked on Featured Recipe and guess what, it is the Chicken Castellina recipe served at the restaurant.'' Judy is sharing the recipe with our readers.
Beverley Galtman of Allentown sent in a recipe for Funnel Cakes. ''This was always a favorite with our kids and the neighbor children.'' She said it came from Woman's Day Encyclopedia of Cookery.
To each gallon of Riesling or other German-style, light white wine, add one sliced orange, one sliced lemon and a few fresh cherries. Let the fruit steep in the wine for a couple of hours. Once the fruit has flavored the wine, you may sweeten the wine with sugar if you wish. Pour the mixture into a punch bowl. Serve individually, fill each glass with the fruited wine, and top off with soda water. Garnish each glass with a slice of orange.
Dan Gibbs, Baltimore, Md.
COCONUT POUND CAKE
2/3 cup flaked coconut
1/4 cup powdered sugar
1 cup butter, softened