Kathy Stumer from Tuscarora, Pa., was looking for a recipe that her husband's grandmother used to make and called cheese dough. She described it as pillow-like dough squares filled with cottage cheese and topped with breadcrumbs and sour cream.
Linda Ziegenbein from Prineville saw Stumer's request, which sounded to her like a description of kase knoephla, or cheese dumplings or buttons — an old-style German dish of tender noodle dough stuffed with seasoned cheese. She shared a recipe from the Kulm, N.D., Dorcas Society's 25th anniversary cookbook, circa 1971, submitted by Matilda Brost.
Ziegenbein said the dumplings can be topped with bread crumbs or a sour cream gravy or, as her mother did, with a rich brown gravy. She said her mother would always cook some kind of meat to go with the dumplings.
I thought they were delicious all on their own and along with a green salad made for a terrific meatless meal. Leftovers, should you have any, can be fried in butter until lightly browned and heated through, and are perhaps even more delicious.
Cindy Lehr from Tequesta, Fla., is looking for the recipe for the beef tenderloin cooked in wine with tomato and butter that was served at the now-closed Maison Marconi in Baltimore. She said that years ago when she lived in Maryland, she and her family ate there often, and she has tried numerous times to re-create this delicious dish to no avail.
Robert West from Baltimore said that when he was a boy growing up in Baltimore's Highlandtown, his mother would always stop at a bakery at the corner of Fairmount and Kenwood avenues and buy him a piece of butter cake. He thinks it was a German bakery but he cannot recall the name. He is hoping someone might have the recipe for the wonderful butter cake.