On July 17 Kitchen Mailbox featured a recipe for Corned Oysters sent by Virginia Halt of Shaler. Recently I received another letter from Mrs. Halt:

"Here is another oldie the family liked. Now is the time to bake it. Dill has gone to seed and is plentiful. Enclosed are seeds for you to make this bread for your family -- enjoy! The dill is from my garden."

This is one of the best things about the Kitchen Mailbox: I get to try wonderful recipes sent by generous readers who are willing to share their family recipes -- even their family herbs. Thank you, Mrs. Halt!

A reader wrote to us about the "What's for Dinner" recipe that ran on Sept. 3. He offered an interesting variation: Adding dill to make Lemon Dill Chicken.

Speaking of "What's for Dinner," Janet Jedlicka of Ross read the Sept. 10 recipe and sent this slow cooker tip she wanted us to share with readers: "NO to frozen meat in the crock pot. Seriously, it will crack the crock pot -- happened two times to a friend. Debbie Frank may be busy, but defrost the meat the day before."

Kathy Sloan, Elizabeth Township: "Let's go waaay back in time. The place is West Homestead, at the end of the High Level Bridge: Wohlfarth Bakery. They sold a coffee cake called "triple filled." I'm hoping someone might have the recipe. It would bring back some wonderful memories."

Jeff Scalo, Bethel Park: "Does anyone remember a pizza joint on Route 51 in Whitehall called Meeteh's (pronounced Ma-tays) pizza in the 1970s? The pizza was great!! I wondered whatever happened to the owner."

Geri Angeletti, Cranberry: "Von Arks (spelling?) Bakery was located on Evergreen Road (East Street Valley area on the North Side) years ago and made the best cinnamon loaf with a delicious streusel topping.

"I have tried many streusel toppings but they are not the same. If someone has the recipe for the loaf or just the topping and how to keep it from falling off the loaf, I would appreciate it."

Donna Bernazzoli, Verona: "We were gifted with a couple of jars of apple butter. Would anyone have any recipes using apple butter?"

PG TESTED

• 1 package yeast
• 1/4 cup warm water (110 to 115 degrees)
• 1 cup creamed cottage cheese, room temperature
• 1 tablespoon sugar
• 1 tablespoon minced onion
• 1 tablespoon butter
• 2 teaspoons dill seed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, unbeaten
• 2 1/4 to 2 1/2 cups flour
• Additional butter

Soften yeast in water; set aside. Combine remaining ingredients (except flour) and mix with an electric mixer until all ingredients are blended. Stir in the yeast. Gradually add flour, mixing until a stiff dough forms. Cover, let rise in warm place for about 1 hour. Stir down dough.

Place in a well-greased 8-inch round casserole. Cover, let rise for about 40 to 50 minutes. Bake at 350 degrees 40 to 50 minutes until golden brown. Brush with melted butter and sprinkle with a little salt.

Note: I used a standing mixer with a dough hook.

-- Virginia Halt, Shaler