From Shrimp Creole to Layered Potato Salad to a delightful recipe request which could spur a trip down memory lane, this week's column is brimming with goodness. Let's cook!

Recipe Request

Lauree Hayes of Nacogdoches e-mailed, "When I was a little girl, I would go to the Sunshine Bakery on Hospital Street with my grandfather. They had absolutely the best gingerbread men. They were very light in color and not hard. I can't tell you how I have tried to recreate those cookies. I would love to have the original recipe, but I don't know the family that owned the shop. Everything there was wonderful! It smelled like a child's paradise. I do hope you can help."

Layered Potato Salad

Source: Lynn Counts, Nacogdoches

5 lb. bag red potatoes

1 (24 oz.) bottle Ranch Dressing with Bacon Bits

shredded cheese

bacon bits

green onions

Boil potatoes (cut into bite size pieces if needed) until done. Cool.

In a 9- by 13-inch baking pan, layer in the potatoes, dressing, shredded cheese, bacon bits and green onions. Refrigerate until ready to serve.

Black Bean Chicken Enchilada Soup

Source: Lauren Kimbrough Tyler, Palestine

1 can Progresso Chicken and Cheese Enchilada soup

1 can of black beans,drained

1/4 C. milk

1/4 C. chopped onion

3 corn tortillas, shredded

dash garlic salt

salt and pepper. to taste

red pepper flakes, to taste

Heat all together over medium heat, stirring frequently. Serve.

Easy Lemon Bars

Source: Name withheld by request

1 box angel food cake mix

1 (18 oz.) can lemon pie filling

Preheat oven to 350 degrees.

Combine and pour into a jelly-roll pan (ungreased).

Bake at 350 degrees for 20 to 25 minutes.

Dust with powdered sugar while still warm.

Stuffed Pepper Casserole

Source: L.M., Lufkin

1 lb. ground hamburger meat

3 med. potatoes, cut into 1-inch cubes

1 onion, chopped

4 bell peppers, cut into 1-inch strips

salt and pepper, to taste

leftover biscuits (they don't have to be reheated)

1 (14 1/2 oz.) can tomatoes

Cover hamburger meat, potatoes, onion, salt and pepper with water, and boil until potatoes are done. Add tomatoes. Tear biscuits into small pieces and add to meat mixture. Add enough to make it thick. Pour into a greased casserole dish, and bake at 350 for 15 to minutes, or until slightly browned.

Shrimp Creole

Source: L.M., Lufkin

1 1/2 lb. fresh or frozen shrimp

2 T. lemon juice

2 T. Worcestershire sauce

1 tsp. salt (for shrimp)

3 T. margarine

1 med. onion, chopped

1/2 C. chopped green bell pepper

1/2 C. chopped celery

1 garlic clove, minced

2 T. flour

1 tsp. salt (for sauce)

1 tsp. sugar

1/4 tsp. pepper

1/4 tsp. chili powder

2 1/4 C. tomatoes

1 (8 oz.) can tomato sauce

1 (4 oz.) can sliced mushrooms (undrained)

hot cooked rice

Cook and shell shrimp; sprinkle with lemon juice, Worcestershire sauce, and salt. Set aside. Melt margarine in a skillet, then add the onion, green pepper, celery, and garlic. Sauté over low heat until vegetables are tender (about 5 minutes). Blend in flour, salt, sugar, pepper, and chili powder. Stir in the tomatoes, tomato sauce, mushrooms, and mushroom juice. Add the seasoned shrimp, and cover and cook over low heat for 30 to 40 minutes.

Serve over hot rice.

If you have a great cook or local-flavor cookbook to recommend, favorite recipe to share, a recipe request, suggested idea, question, cooking tip, story idea, or answer to a recipe request, please write: Carol Kimbrough, P.O. Box 631719, Nacogdoches, Texas 75963-1719 or e-mail whatscookingcolumn@yahoo.com. Include name, address, phone number, and e-mail (if applicable. Readers who submit a recipe request and/or recipe share will be entered into a monthly drawing for a cooking-related prize. Please note if you do not want your name published. Winner names will be published.