For Lynn Rellin, Natrona Heights. From Toni Krieger, Spring Hill. "My mother always made these for my dad, who was Polish. She didn't always have time for the long way (to make them)," she writes. "These are almost like gnocchi." Lazy Man's Pierogies

1 large egg, beaten 2 cups cottage cheese 1/2 cup all-purpose flour 2 tablespoons chopped chives or thinly sliced green onion Salt and black pepper, to taste Minced garlic (optional), to taste Boiling water Melted butter

Mix the beaten egg with the cottage cheese. Add the flour, chives, salt and pepper and garlic, if using. Drop the mixture by tablespoons into the boiling water and cook until they float to the surface. Drain and arrange the dumplings in a baking dish. Pour melted butter over and serve hot. Makes 4 servings. For April Metz, Bridgeville. From Janet Butler, Cranberry, who writes that instant mashed potatoes work well for this. Shepherd's Pie 1 1/2 pounds ground beef 1 onion, chopped 1 can (10 3/4 ounces) condensed tomato soup, undiluted 1 (8 ounces) package frozen green beans or canned beans 6 cups mashed potatoes 1/2 cup grated Cheddar cheese Heat the oven to 375 degrees. In a skillet, brown the meat and onion together. Drain the grease. Add the soup and green beans to the mixture. Stir to mix. Spread the mixture in a 11- by 9-inch baking pan. Top with the mashed potatoes. Bake for 30 to 45 minutes. Just before serving, sprinkle with the cheese and heat until the cheese melts. Meatloaf For April Metz, Bridgeville, who wanted a recipe for meatloaf. From Mary O'Connor, Freeport. "This recipe also calls for 1 teaspoon thyme, which I never have added," she writes. 1 large egg, beaten 2 teaspoons monosodium glutamate (MSG, Accent) 1 teaspoon salt 1/4 teaspoon ground black pepper 2 teaspoons prepared yellow mustard 1 1/2 cups bread crumbs 1 cup tomato juice 1/2 cup finely chopped celery 1 cup (4 ounces) shredded Swiss cheese 1 pound ground beef Heat the oven to 375 degrees. Combine the egg, monosodium glutamate, salt, black pepper, mustard, bread crumbs and tomato juice. Mix well. Add the celery, cheese and beef. Mix well. Place in a loaf pan or form into a loaf on a baking sheet. Bake for 1 hour. Chocolate Rum Mousse For Gertrude Clokey, Crafton, who wanted a recipe for chocolate mousse made with Knox gelatin. From Marilyn Kreit, Pine. "This was my mother's recipe," she writes, "from the '60s, if not before." Vanilla can be used instead of the rum in the mousse. Editor's note: To lower the risk of food poisoning, use pasteurized eggs or liquid egg substitute. Raw or undercooked eggs never should be fed to infants, children, the elderly, anyone who is chronically ill or has an immune disorder, such as AIDS. 1/4 cup cold milk 1 envelope unflavored gelatin 3/4 cup milk, heated to boiling 6 tablespoons rum (optional) 1 large egg 1/4 cup granulated sugar 1/8 teaspoon salt 1 (6 ounces) package semisweet chocolate chips 1 cup heavy whipping cream 2 ice cubes Whipped cream, for serving (optional) Put the cold milk and gelatin in a blender. Cover and process at "stir" until the gelatin is softened. Remove the feeder cap and add the hot milk. Blend at "stir" until the gelatin dissolves. If gelatin granules cling to the side of the container, stop the blender and use a rubber spatula to push them down. When the gelatin is dissolved, add the rum, if desired, the egg, sugar, salt and chocolate chips. Process at "beat" until the mixture is smooth. Add the cream and ice cubes and process at "liquefy" until the ice is liquefied. Pour into parfait or wine glasses or a 1 1/2 quart dessert dish. Chill until firm, for at least 3 to 4 hours. Serve with whipped cream, if desired. Makes 8 servings. Does anyone have these recipes?

When I lived in Pittsburgh until 1964, I was a frequent Amel's restaurant guest. I used to love the baked kibbe. I have tried making it many times but it's never as good as what I had there. -- Shirley Hornbeck, Tehachapi, Calif. I am looking for a recipe for corn chowder which specifies boiling the cobs to start the base. -- Mike Roidt, North Versailles Several weeks ago, I saw a cookie recipe for a blushing peach and stem. I'd like to make these for a wedding. -- Dorothy M. Bell, Connellsville

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