Dianne Bernsten, of Baltimore, was looking for a recipe for making pub cheese similar to one she remembers from the Hilltop Inn and Lounge in Bowie, Md., many years ago. She said she has tried several store-bought versions over the years and has not liked any. The Web is full of pub cheese recipes, the majority of which start with processed cheese like Velveeta as a base, but a recipe for a homemade Irish cheddar and ale pub spread that I came across on the food blog sweetnicks.com sounded really tasty.

Blogger Cate O’Malley, of Rockaway, N.J., said she adapted this recipe from one that was made during an Irish-themed cooking class she took a few years ago. The original recipe called for shaping the ingredients into a ball and rolling it in chopped fresh parsley and chives before serving. She said she skips that step and just mixes everything together and serves in a bowl along with crackers. So whether you decide you want to get fancy and shape this into a ball or simply serve it as is, this spread is chock full of flavor.

Requests

Gerri Papp, of South Bend, Ind., is looking for a French-style doughnut or Beignet recipe. She said she had one she liked that came from a women’s magazine in the 1970s. It was a basic yeast dough that was cut into 2-inch squares before the final rising and cooked in hot oil until puffed and then sprinkled with powdered sugar before serving.

Elaine Marie Smith, of Reisterstown, Md., is looking for a recipe for making creamed cucumbers like ones her mother used to serve. Unfortunately, she does not have her mother’s recipe, but she remembers that she would peel the cucumbers and slice them very thinly, allowing them to soak in salt water for 24 hours. Then they were drained and mixed with a creamed dressing that she thinks was made with mayonnaise and perhaps vinegar but not sour cream.