POP GOES NOSTALGIA

A few weeks ago, Johanna Tschantre of Spring Hill requested an old-fashioned, Scottish-style oatmeal stuffing like her mother used to make. Reader Carol Reeves of Zephyrhills sent her favorite version.

"I hope it is close to what she remembers," Reeves writes.

Pamela Bye of Zephyrhills sent Edinburgh Oatmeal Stuffing.

"My mom was from Scotland and I have her cookbook that had this recipe taped inside the cover," Bye wrote. "I know it came from one of the Scottish newspapers she got. I don't remember eating it, but if she cut it out, she must have thought it was really good because she was an excellent cook."

THIS RECIPE IS TOAST

Tammy Greenlee of Riverview wanted a peanut-butter toast recipe she remembered from her school days. Alexandra Cintron of Wesley Chapel sent a version for her to try.

WANTS BERRY COOKIE

Reader Talanya Jackson is searching for a strawberry-flavored oatmeal cookie recipe.

"My mom's friend brought us some from the Strawberry Festival in Plant City, if I'm not mistaken, many years ago," Jackson writes.

FONDUE FOR A SEAFOOD LOVER

Peggy Kaspar of Lutz wants the recipe for Red Lobster's Ultimate Fondue. It is made with crab and shrimp and is served in a bread bowl.

COOKIE QUESTION

Denise Horton of Tampa is trying to get the recipes for Sweetbay Supermarket's bakery cookies.

"They are insanely good!" Horton wrote. "Especially the chocolate chip. We can't figure out what they use that makes them so exceptional. Lard?"

SCOTTISH OATMEAL STUFFING

1/2 stick butter

1 large onion, chopped

1 cup regular old-fashioned oats

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon coriander

1/8 teaspoon nutmeg

1 whole roasting chicken

3 large onions, halved

Seasoned salt

1/2 stick butter, melted and combined with 2 tablespoons canola oil

Pre-heat oven to 375 degrees Fahrenheit.

For the dressing:

Melt 1/2 stick butter in a skillet over medium heat until it starts to bubble. Add onions and saute until light brown.

Add oatmeal and seasonings. Saute until toasted and light brown, approximately 3 to 4 minutes.

For the chicken:

Place chicken breast side up in a shallow roasting pan. Fill cavity of the chicken lightly with the stuffing, which will expand as it cooks. Place onion halves around the base of the chicken to prop it up. No lacing up of the chicken is necessary if you do this step. Baste with the butter/oil mixture and sprinkle with seasoned salt. Roast for 1 1/2 hours, basting every 20 minutes or so.

EDINBURGH OATMEAL STUFFING

4 ounces medium oatmeal

2 ounces shredded suet

Salt and black pepper

2 tablespoons onion, finely chopped

Pinch crushed sage

Pinch grated nutmeg

1 pork sausage

Spread oatmeal in a shallow baking tin. Place in a moderate oven. Leave until crisp and dry, but take care that it does not turn color. When dry, remove from oven and leave until cold. Stir in suet, salt and black pepper, chopped onion, sage and nutmeg. Slit and skin the sausage. Rub with your hands into the mixture.

Use this to stuff the carcass of a boiling fowl or boil in a pudding basin covered with a pudding cloth and serve with boiled chicken.

Note: If boiled in a basin, add a beaten egg to the mixture.

PEANUT BUTTER TOAST

1/2 cup of peanut butter

3/4 cup of boiling water

4 slices of bread, 1/2-inch thick

3 tablespoons of butter

1. Blend peanut butter and boiling water together.

2. Toast the slices of bread.

3. Dip the toast into the mixture and fry quickly in the butter in a frying pan.