Helen Katchur of Beaver Meadows sent in a recipe for Cream Tarts she said came from a cookbook published in a Crisco Cookbook from the 1930s. She also included directions for a faster method and said she uses the filling for cream pies, between layer cakes and for a Boston Cream pie.

Anna-Marie Ehritz of Allentown sent in a recipe for a Chewy Coconut Center in response to the request by Kory Prehl who was looking for a Double Coconut Easter Egg Recipe. Anna-Marie said it came from ''The Complete Wilton Book of Candy'' and she's used it for years and has never found any better. Anna-Marie said it's chewy, not too sweet, with a mild true coconut flavor. She also said to be sure to use desiccated (sometimes called macaroon) coconut. She said it may seem a little messy, but is well worth the trouble. The desiccated coconut can be found in many health food stores she said.

1 box Orange Supreme cake mix
1 box orange Jell-O (3 ozs.)
2 eggs
1/3 cup oil
1 cup water
1 (12 oz.) Cool Whip (for filling)
1 package frozen coconut (9 ozs.)
8 ozs. sour cream
2 cups sugar
1/4 cup frozen orange juice concentrate
Combine cake mix, Jell-O, eggs, oil and water. Beat and mix well. Pour in two 9-inch greased and floured layer cake pans. Bake at 350 degrees for 25-30 minutes, or until cake tests done. Cool cake. Cut layers in half using piece of string, making 4 layers. Mix all filling ingredients together. Stir well. Put filling between layers. Frost cake top and sides with Cool Whip.

ORANGE DREAMSICKLE CAKE
1 box Orange Supreme cake mix
1 (3 oz.) package. orange Jell-O
1/3 cup oil
1 1/2 cups water
2 eggs
Filling:
16 ozs. sour cream
12 ozs. frozen coconut
1 1/4 cups sugar
1/2 cup frozen orange juice concentrate
Icing:
1 large Cool Whip
1 cup orange filling
Mix and pour into three greased and floured pans. Bake at 350 degrees for 20 to 30 minutes. Cool completely. Mix well and set aside 1 cup of filling for icing.

ORANGE COFFEE CAKE
1/2 cup shortening or butter
1 cup sugar
2 eggs
1/2 cup buttermilk
1 cup sour cream
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 tsp. grated orange peel
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup raisins
1/2 cup chopped nuts (optional)
Topping:
1/3 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts
Cream shortening and sugar. Add eggs and beat. Stir in buttermilk, sour cream, 1/2 cup of orange juice concentrate and orange peel. Mix flour, baking soda, salt and raisins together. Fold into mixture. Pour into a 9-by-13- inch greased and floured pan. Bake at 350 degrees for 30 to 40 minutes.

To prepare topping: Combine ingredients. While still hot, pour rest of orange juice concentrate over cake and sprinkle with topping.

Orange cake recipes from Bunny L. Mason, Santa Fe Springs, Calif.

CRACKLING BISCUITS
2 cooked potatoes (drain and mash; don't add salt to potatoes)
1 dry yeast (1/4 oz.)
1/2 cup warm milk
3 cups unsifted flour
1 Tbsp. salt
2 Tbsps. sugar
1 lb. ground cracklings (optional)
Sift dry ingredients into a bowl. Mash potatoes and work into flour between palms of hand. Dissolve yeast in the milk. Add to flour mixture. Blend well. Put into greased bowl. Let rise until double. Roll 1/2-inch thick into a large square. Spread with cracklings. Fold over envelope fashion. Let rest for thirty minutes. Roll out a half-inch thick. Cut with biscuit cutter. Place on a greased cookie sheet. Make a criss cross on top with fork. Brush with a beaten egg. Bake at 350 degrees for 20 to 30 minutes.

Betty Kaldy, Palmerton

BROCCOLI SALAD
1 head broccoli
8 oz. package shredded mozzarella cheese
8-12 pieces fried bacon, crumbled
Chopped onion (optional)
Dressing:
1/2 cup sugar
1 cup mayonnaise
2 Tbsps. vinegar
Chop broccoli flowerets and tender stems. Add cheese and bacon. Mix dressing ingredients and add to broccoli. Mix thoroughly and chill.

Martha R. Horvath, Allentown

VANILLA CREAM FILLING
1/2 cup sugar
1/3 cup of cornstarch (unpacked)
2 or 3 egg yolks
1 cup water, gradually
Stir constantly
Heat above ingredients very slowly; combine with 2 cups boiling whole milk. Add 1 teaspoon vanilla last.

For chocolate: Add 1/2 plus cup strong cocoa (increase accordingly, depending on the cocoa)

For butterscotch: Substitute 1 cup light brown sugar, plus 2 tablespoons of butter.