Audrey R. Patton of Jeannette, Pa., is seeking a crab mold, which "has crab meat, Campbell's tomato soup, Knox gelatin and celery."
Verna Kushel of Baltimore responded with a recipe that she says "my daughter, Barbara Janofsky, served at a party."
Serves 8 to 10 as an appetizer
1 package unflavored Knox gelatin
8 ounces cream cheese
1 medium onion, finely chopped
1 1/2 cups finely chopped celery
4 ounces to 6 ounces crab meat, picked over
1 cup mayonnaise
1 can tomato soup
Soak gelatin in 1/4 cup water, according to the package directions. Beat cream cheese until fluffy. Add onion, celery, crab meat and mayonnaise. Mix well. Heat undiluted soup to boiling.
Mix together with cream-cheese mixture and gelatin. Oil mold with vegetable oil or nonstick spray. Spoon mixture quickly into mold, cover with plastic wrap and refrigerate until set.
Tester Laura Reiley's comments: "The festive, pale-orange mold can be scooped with small spreaders and spread on crackers, or, alternately, it could be sliced and served as a salad course with crisp greens.
"The crab, onion and celery give the otherwise creamy mold textural interest. I would suggest making this for a party, but be sure to chill it at least three hours to set entirely."
Per serving: 289 calories; 7 grams protein; 26 grams fat; 8 grams saturated fat; 7 grams carbohydrate; 0 grams fiber; 43 milligrams cholesterol; 414 milligrams sodium
Brenda Gregory of Fayetteville, N.C., is seeking a recipe for "pumpkin pie fudge. I bought some at a craft show, and it was fabulous."
David Donelson of Crystal Lake, Ill., wrote briefly. He says he is searching for a recipe for a Swiss steak that is red and "has a sweet taste to it. Please help."