Welcome to Fare Exchange on this August morning. All requests are on the seafood page of the menu, the first request from one Exchanger, the next four from another, and the final request, a second go-round. Your challenges today are: Cajun Remoulade, catfish any way but fried, which varieties of canned tuna fish give health benefits, homemade fish sticks, why Panko bread crumbs are superior and how to make them and (this one's a repeat) vinegar slaw.

Thanks to frequent correspondent Linda Morris of Lookout Mountain, whose tomato recipe calls for green tomatoes. She wondered whether green ones can be found this time of year, and such wondering seems logical, but I've bought them lately at P&P Produce, along with peaches to make the heart sing. Mrs. Morris reported that "this recipe is somewhat different."

Green Tomato Bake

8 medium tomatoes, cut into 3/4-inch slices

Dash of hot sauce (optional)

1/2 cup grated Parmesan cheese

11/2 cups fine bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons butter

Heat oven to 350 F. Put half the tomato slices with the hot sauce into an oval casserole. Mix cheese, bread crumbs, salt and pepper. Sprinkle half the mixture over the tomatoes in the dish. Dot with butter and top with remaining tomato slices and the rest of the crumb mixture. Bake for about 50 minutes.

Mrs. Morris also had an answer for the simplest of meals. Here it is: "My husband, Hal, and I have been enjoying this very, very simple lunch this summer. His mother from Athens, Ga., always made this for him and his brother. I had never had it until we married and he made it for me after talking about it so much. Nobody I have told about it has ever heard of it either." And so now that fact is no longer; she divulged the secret.

Banana Salad

2 bananas

Fresh, crisp lettuce

Peanut butter

Mayonnaise

Sliced almonds or any favorite nut

Slice bananas lengthwise and lay on beds of lettuce. Spread cut side of bananas with peanut butter, then mayonnaise. Sprinkle with almonds and enjoy a simple, tasty and light meal.

For Diane Lockhart of Fort Oglethorpe, "Thinking of Orange Julius is like taking a brief walk down memory lane. Back when Penney's, Loveman's and Woolworth's were all at Eastgate Mall, I enjoyed going over there to shop and always got an Orange Julius. I collected this recipe way back then."

Orange Julius Drink

1 (6-ounce) can frozen orange juice concentrate

2 cans water

1/2 cup sugar

1/3 cup powdered milk

Combine all ingredients in blender. Blend until smooth.

Add 10 whole ice cubes and blend until ice is dissolved and smooth. Makes 4 large glasses.

Nancy Turney wrote that "I would be pleased to share our favorite fresh peach ice cream recipe (and a strawberry variation). This was given to me by my husband's aunt and was always what we hoped was waiting for us each time we visited her during the summer months. Our grandchildren get excited whenever we whip out either of these recipes."

Aunt Lottie's Peach Ice Cream

About 8 medium peeled peaches, to make 3 cups puree

Up to 2 quarts milk (2 percent)

2 cups sugar

1 can sweetened condensed milk

8 ounces heavy cream

1 drop red food coloring

3 egg whites

16 ounces half-and-half

Peel and cut up peaches. Blend together in blender to make 3 cups puree. Pour into ice-cream maker. Stir in sugar and condensed milk. Using blender, whip the whipping cream before stirring into the ice-cream mixture. Then beat the egg whites in the blender with the food coloring before stirring them into the ice-cream mixture. Pour in the half-and-half, then fill to the fill line with milk. Freeze according to the instructions for your freezer. Makes 2 quarts.

Strawberry Ice Cream

Follow recipe for peach ice cream using either fresh or frozen strawberries, using just enough to make 4 cups puree.

Hmm. Feeding grandchildren. At our house, this has been a summer of little opportunity for cooking experiments for them. Fourteen-year-old girl likes the red part cut away from her peaches. Twelve-year-old boy, a scrawny fellow, prefers frozen Lean Pockets to anything homemade. Eleven-year-old girl doesn't like deli-sliced turkey in her sandwich; she likes THIN sliced. Ten-year-old girl doesn't believe in butter on pancakes. But I love them anyway, madly actually, and will just wait until they enter their own tomato-pie stage in the years ahead. It will come way too soon.

I hope the remaining warm days of 2011 will include good company at your table, easy meals for steamy days and special-occasion meals as a proven expression of love. Come back next week, please.

To Reach Us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

• Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.

• E-mail: janehenegar@gmail.com.

• Fax: 423-668-5092.