Joan Shaw from Fayetteville, N.C., was trying to find a recipe for making cucumber salad dressing. She was particularly fond of one served at the Baldino's restaurant chain. I was not able to locate the Baldino's recipe, but I did receive a recipe for a creamy cucumber dressing from Jennifer Simms of Santa Rosa, Calif.

Simms says she can't recall where she originally got this recipe but that she has been making it for several years, and everyone seems to enjoy it. She says it works equally well as a salad dressing or dip and that it is wonderful with raw vegetables. She also has used it as a dip for shrimp cocktail.

I made it using a seedless cucumber and fresh chives and dill from my garden, and served it over mixed greens and tomatoes for a simple, fresh-tasting summer salad.

Requests: Sandy Kuhn from Timonium remembers when she was child she would go shopping with her mother to the department stores in downtown Baltimore. They would always have lunch in one of the store restaurants, and she loved the delicious crab salad that she believes was served at the upstairs restaurant at Hutzler's. Now that it is crab season, she would appreciate having the recipe.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. Names and cities must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes.

Creamy Cucumber Salad Dressing1/2cup mayonnaise1/2cup sour cream2tablespoons fresh chives or green onion1cucumber, peeled1tablespoon milk1teaspoon fresh dillSalt and freshly ground pepper to taste

Finely chop chives or green onion. Peel and seed cucumber. Finely chop cucumber to measure 3/4 cup. Whisk mayonnaise, sour cream and chives or onion. Add chopped cucumber. Stir in milk as needed to thin mixture. Add dill and salt and pepper to taste. Chill for several hours or overnight before serving.