We've all experienced the despair of losing a favorite recipe so we understood the frustration of New York City's Barbara Horvath when she asked Kitchen Mailbox for help in finding her recipe for Sour Cream Meatloaf.

Our readers didn't disappoint, as quite a few saved the recipe from Marilyn McDevitt Rubin's column in 2003. We can't list everyone's name but here's a sampling of readers who sent the recipe: Michelle Sprowls of Claysville; Chris Winter, Whitehall; Jeanne Lopilato, Bethel Park; Marjorie Petty, Mt. Lebanon; Dee Osman, Green Tree; and Virginia Kotch, East Pittsburgh.

PG TESTED

• 2 pounds ground chuck
• 2 slices good bread, crumbed
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup chili sauce or ketchup
• 1 medium onion, chopped
• 4 tablespoons butter
• 1 teaspoon salt
• Freshly ground pepper
• 4 slices bacon
• 2 baking potatoes cut in thick, lengthwise slices

Combine meat with bread crumbs, eggs, sour cream and chili sauce. Saute onion in butter until just wilted and add to mixture. Mix in salt and pepper and form into a round or loaf shape. Place in a greased baking dish and cover top with bacon slices. Surround with potato slices. Bake in a 350-degree oven one hour or until juices run clear. Baste potato slices with pan juices.

Makes 6 servings.

Note: Crumbed means to break up bread, crackers, etc. into crumbs. I decided to use soft (fresh) crumbs instead of dry (1- to 2-day old bread).

To make soft bread crumbs, tear the bread in pieces, then place the bread in a food processor or blender until desired consistency.

To make dry bread crumbs from fresh bread, place the bread in a 325-degree oven until completely dried out (about 20 to 25 minutes), then process.

Marci Woodruff, Squirrel Hill: "I saw the inquiry about boudin sausage. The Cajun Grocer in Lafayette, La., has fabulous boudin, as well as many other Cajun products to ship: www.cajungrocer.com. I'm married to a chef, Lon Durbin, who began his cooking career in New Orleans. And I grew up going there often. So, we're hard to please!

"Also, after much searching of my own for Italian guanciale (smoked hog maw), called for in many Italian recipes, I found the delightful Salumeria Biellese in New York City. And they ship! They have an amazing array of choices in terms of Italian cured and fresh meats (www.salumeria-biellese.com)."

Diane Daniels of Dorseyville asked readers for help in finding bakeries in the Pittsburgh area that carry baked goods for diabetics.

Here's a reply from Stephanie Paul of Baldwin Borough:

"There is a super bakery in West Homestead by the name of Nancy B's that does some great diabetic material. The address is 415 W. Seventh Ave., across from the BP gas station." We called Nancy B's and talked to Nancy's son, Michael Runco, who said that the diabetic baked goods -- all sugar-free and all-natural -- are made to order but usually a day's notice is sufficient. (Call 412-462-6222.) We appreciate that Mrs. Paul added, "Enjoy your column, always did."

Josephine Shaffo, Turtle Creek: "I so much need to find a recipe for Roast Beef Sandwiches (no thick gravy, just juices from the meat and served on rye bread). When my children were very young I would take them to a place in Homestead called Straka's. It was a small bar around Sixth Street. They made the most fabulous beef sandwiches. Now that I am in my 70s and my children in their 50s, we would so much love to try this recipe one more time. Can you or your readers please help me?"

Joan Hardt, Hampton: "Does anyone have a recipe for Boston Brown Bread similar to what is served at Eat 'n Park restaurants? It's so good!"

Marylouise Wagner, Squirrel Hill: "Does anyone have the recipe for crabmeat Devonshire served at the now-closed Sodini's Restaurant in Squirrel Hill?"

Dick Mellick, McMurray: "In the mid-1960s my new bride and I lived in the Brentwood area. We were as poor as church mice but we sometimes we would splurge and treat ourselves to take-out turtle soup available at a neighborhood bar on Brownsville Road. Does anyone know where we can find turtle soup today? "