A couple of months ago June Tomishima of Honolulu wrote to ask if I could track down three recipes for her.

I finally found time (I apologize for the delay, June) to try for request No. 1: former Honolulu Mayor Eileen Anderson's shrimp curry.

Woof! Her file in the Advertiser library of microfiche was thick, and it took quite a while. I was beginning to despair, my eyes glazing over as I read story after political story. And then, suddenly, there it was, printed on Sept. 19, 1984. I actually gasped when it popped up on the microfiche reader. So here it is:

EILEEN ANDERSON'S SHRIMP CURRY

• 2 tablespoons butter or margarine

• 2 medium onions, sliced thin

• 1 clove garlic, minced

• 1 teaspoon fresh ginger, minced

• 2 tablespoons curry powder

• 2 tablespoons flour

• 1 teaspoon brown sugar

• 1 can frozen coconut milk, thawed*

• 2 cans dairy milk**

• 2 pounds shelled, deveined shrimp, cut into bite-size pieces

• 1 teaspoon salt

• Garnish: chopped eggs, bacon bits, mango chutney, raisins, nuts, coconut flakes

In a large saute pan, wok or Dutch oven, melt butter and brown onions. Add garlic and ginger, curry powder, brown sugar and flour and mix well. Add coconut milk and dairy milk. Simmer, stirring, until thickened. Stir in shrimp and salt.

Makes 6 servings.

• Per serving; 550 calories, 32 g fat, 23 g saturated fat, 345 mg cholesterol, 900 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g sugar, 44 g protein

* Unfrozen canned coconut milk may be used; I'm not sure the frozen product is still available.

**Measure in the empty coconut milk can.

Request No. 2 is easy: It was for a 1-2-3 cake made with Bisquick. Guess what? There's a whole Web site devoted to Bisquick recipes and quite a number of cake recipes available there: Bisquick.BettyCrocker.com.

But it was Request No. 3 that stumped me. It was for a Jell-O pie that used to be served at a small sweet shop next to Hawaii Theatre and Princess Theatre. "It was the best I ever tasted," Tomishima wrote. There are dozens of Jell-O pie recipes available online but I'm not sure what made this one so special. Anybody got a clue?

A plea from the heart: When you request a recipe, describe it as specifically as you can: what did it look like, what ingredients did it contain, how was it prepared, what did it taste like. This helps me greatly.