When you're searching for responses for this week's recipe requests, please remember that we're not able to test the recipes and must depend on you to do your best to be accurate when copying recipes to send to us.

When you do have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.

LOOKING FOR

Anna Kelly of Allentown is looking for a recipe for fish cakes. ''The ones I remember having were made with cod fish and mashed potatoes. If someone has a good recipe, I would appreciate it,'' she said.

FOUND

Carole Deibel of Mount Bethel sent in a recipe for nut and poppyseed roll.

Georgene Bleiler of Allentown sent in a recipe for English Muffin Loaf. She said she received the recipe many years ago from a good friend. ''I love it because it is so easy and much nicer than individual muffins. It's easy, tasty and even makes a great gift,'' she said.

Barbara P. Polakovic of Walnutport sent in a recipe for Paska (Polish Easter Bread).

Raymond Rosenberger of Kempton received a telephone call from a reader who had the recipe for Cloud Top Cherry Pie. Ray shares it with us and also says ''Thanks'' to Joanne of Northampton for giving the recipe to him.

Beverley Galtman of Allentown sent in a recipe for Hess's Strawberry Pie. ''It's Sue Conrad's Grand-Prize Winner of the Hess's Strawberry Pie Contest (this recipe was printed in The Call). Whipped cream topped it off and made the pie look as tall as it was wide,'' Beverley said.

Maryanne Pohl of Allentown sent in information about nut roll and fillings in answer to Faith Kifer's request. She said, ''I happen to have the Slovak cookbook with the recipe for the Two-Hour Nut Roll and fillings published on April 23. On reading the ingredients of the filling, I noticed that it called for 21/2 pounds of ground nuts. This book and the recipes are from 1952, and the nuts back then were sold in the shells, which comes out to about one pound of shelled walnuts. I made the recipe on Easter weekend and had six rolls which I filled abundantly with one pound of ground nutmeats and approximately 1 to 11/4 cups of sugar. I add milk sparingly until the filling is of spreading consistency,'' Maryann said.

NUT OR POPPYSEED ROLL
1 pint milk
1 stick butter or margarine
3/4 cup sugar
1 Tbsp. salt
1 package dry yeast
1/4 cup lukewarm water
6 cups flour
5 eggs, beaten

Heat (do not boil) the milk, sugar, butter and salt. Allow to cool to lukewarm. Dissolve the yeast in lukewarm water. Add the milk mixture to the flour, mixing well. Add the beaten eggs, again mixing well. Add the yeast mixture to the flour mixture, knead well (more flour maybe needed). The dough should not be too stiff. Allow the dough to rise about two hours until double in size. Punch dough down and divide into four pieces. Roll each into a rectangle on a floured board and spread with either the Poppyseed or nut filling. Roll as if you were making a jelly roll. Place unto a greased baking sheet and allow to rise again for about an hour. Brush with a lightly beaten egg wash. Bake for1/2 hour at 350 degrees.

Poppyseed filling
1 lb. ground Poppyseeds
1/2 cup Karo syrup
1 cup sugar
1/4 lb. butter

Put all ingredients in a pan and cook over low heat until mixture boils. Stir constantly so it does not burn. When it boils remove from heat and allow to cool.

Nut filling
1 lb. ground walnuts
1/4 lb. butter
1 tsp. vanilla
1 1/2 cups honey
3/4 cup brown sugar