Q: I value your column very much, and have a suggestion: Hard times are a-comin', and for many are already here. Years ago, I was an artist living hand to mouth, and appreciated tips for eating cheap from others similarly situated. I find myself increasingly pinched in my retirement. I never learned how to cook cheap cuts of meat, for example, or inexpensive ethnic foods. Perhaps you can devote a column to this matter.

Wolf Lorber, North Miami

A: I love your idea. On my last visit to the grocery store, I took extra time to look at how prices have zoomed up and packaging has shrunk. I wondered aloud how those on fixed incomes are coping. So I'm asking readers to contribute recipes for inexpensive dishes and tips for making do to be shared in the column. In the meantime, here's a recipe I have made often since my friend and colleague Bea Hines shared it in 1983 story about Bahamian-influenced soul cooking. It's delicious, high-protein dish that requires very little meat. Using the most expensive option, diced ham, I made it for less than 75 cents a serving. You can cut the recipe in half, freezing the extra tomato paste until you make it again.

Q: Would you please help me find a recipe for dessert enchiladas? I had a peach enchilada recently in a tea room that was wonderful.

Chris Woods, New Braunfels, Texas

A: When I was married in 1976, I was the perplexed recipient of three crepe makers as wedding gifts. For a while, I made gazillions of crepes, both savory and sweet. I did not find dessert enchiladas in any of my Mexican cookbooks, so I'm guessing they are a cross-cultural invention. I fiddled with an old crepe recipe to come up with the recipe here. Use any seasonal fruit, including mangoes.

Q: My gran was known for her scalloped tomatoes, a must at any summer gathering. I know she used over-ripe tomatoes and sweet onions, but am not sure of the other ingredients. The recipes I've found in cookbooks all call for milk or cream, but I she didn't use any. Can you help?

P. S., Macon, Ga.

A: I found the recipe here in The Southern Junior League Cookbook (Ballantine, 1981). Though it calls for canned tomatoes, I've used it with thick-sliced, fresh, ripe or green tomatoes.

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