First things first, so let’s jump right on this SOS sent along by Lynnwood reader Norma J. Rohwer: “I enjoy your column immensely,” she writes, “and was wondering if someone has a simple recipe for tamale pie. I’d love to make it for Cinco de Mayo, but realize it might be a little late for that. However, I will be glad to receive it whenever I can.”

We can do that, can’t we – come up with a tried-and-true recipe for tamale pie? If you have one to share, please fire it off to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please, please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and, sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

Then, as long as you’re on a recipe rummage rampage, you might keep an eye out for these:

SOS: Marysville cook Pauline Braun asks, “Does anyone have a recipe for glorified rice? I used to make it in the late ’70s to early ’80s, but I haven’t been able to find the recipe.”

SOS: Longtime Forum helper-outer Gertrude Goachee of Snohomish writes, “I have a request of my own that, hopefully, somebody can help with. During the holidays, while visiting with a friend, the matter of a certain recipe came up that we both remembered, if we can still get the wherewithal to put it together.

“I don’t even remember the name of it, but remember eating it several times, and it seemed it would be so easy and quick to put together. The ingredients were crushed graham crackers, sweetened condensed milk, 30 large marshmallows, quartered, and some dates. I think that was all. It was mixed together, formed into a roll, chilled, and sliced to serve. Later, I remember there was one came out using the mini-marshmallows, but it didn’t stick together very well. I still have some dates left over from Christmas. If I can get the right recipe, I would like to make this.”

And, bless her heart, Goachee adds, “Many thanks to anyone who would share. You would think at age 83, I wouldn’t need another recipe, but once a collector, always one! I still like to spend time in the kitchen, which is where I learned with my mother, starting at age eight, and helping prepare meals for the hired hands and thrashers. Thanks for your column. It’s better than cookbooks for new knowledge!”

Last today, here’s some possible help for Nihla Roehm of Everett. When I was thumbing through a copy of “Sunset Microwave Main Dishes,” looking for a shortcut for something or other (there was none, and I wasted more time than than it would have taken to just have done it the right, conventional way), I happened to run across a technique that may be the solution to her problem of really dried-up dried dates. It might also come in handy for the rest of us, should we wind up with some dried-out dates or other fruit.

For what it’s worth, to soften hard dried fruit, just do this: “Place dried fruit in a pie plate (arrange apricots, apples, peaches and pears cavity side up). Sprinkle lightly with water. Cover tightly; microwave on high (100 percent power) for 15 to 30 seconds or just until soft.”

The next Forum will appear in Monday’s Time Out section.