Grilled Lamb Salad, Frozen Chocolate Cupcakes

DEAR SOS: While staying at the Red Lion Hotel in Sacramento recently I had a wonderful grilled lamb salad. The lamb chops were served over greens with a tasty mint dressing. Do you think you could get the recipe?

JUDY

DEAR JUDY: The recipe was sent promptly. Thanks for asking. The coriander-honey sauce used to marinate the chops is an exotic complement to the lemon-mint dressing.

RED LION GRILLED LAMB SALAD

12 small lamb chops

Coriander-Honey Marinade

2 apples, diced

6 ounces feta cheese, crumbled

Curley endive leaves

2 sprigs fresh rosemary

Lemon-Mint Dressing

Marinate lamb chops in large glass pan with Coriander-Honey Marinade several hours or overnight. Grill chops over hot coals until done as desired. Keep warm.

Toss together apples and cheese in bowl. Place endive on large plate and arrange apples and cheese over top. Garnish with sprigs of rosemary. Dress salad with Lemon-Mint Dressing or serve on side. Makes 6 servings.

Each serving contains about:

564 calories; 1,194 mg sodium; 134 mg cholesterol; 40 grams fat; 14 grams carbohydrates; 38 grams protein; 0.39 gram fiber.

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Coriander-Honey Marinade

1/2 cup soy sauce

1/4 cup honey

1 1/2 tablespoons crushed coriander seeds

2 tablespoons minced garlic

1/2 teaspoon cayenne pepper

2 tablespoons minced ginger root

3 tablespoons hoisin sauce

1 teaspoon curry powder

1 teaspoon turmeric

6 tablespoons rice vinegar

Combine soy sauce, honey, coriander, garlic, cayenne, ginger, hoisin sauce, curry powder, turmeric and rice vinegar in bowl. Mix well.

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Lemon-Mint Dressing

1/2 cup olive oil

1/3 cup lemon juice

2 teaspoons grated lemon zest

2 tablespoons chopped cilantro

2 tablespoons chopped mint

2 tablespoons white wine vinegar

1/4 teaspoon sugar

2 chopped green onions

1 teaspoon seasoning salt

Combine oil, lemon juice, lemon zest, cilantro, mint, vinegar, sugar, green onions and salt in bowl. Mix well.

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DEAR SOS: I’m looking for a frozen chocolate dessert that was prepared in muffin cups and used graham cracker crumbs and mint flavoring. I would be so happy to have the recipe again.

--MRS. D.W.

DEAR MRS. D.W.: The recipe goes back to 1968 and is still intact. It’s a great dish for parents and kids who love to dabble together in the kitchen.

FROZEN CHOCOLATE CUPCAKES

4 squares unsweetened chocolate

1 cup butter or margarine, softened

2 cups sifted powdered sugar

4 eggs

1/4 teaspoon peppermint flavoring

2 teaspoons vanilla extract

1 cup vanilla wafer or graham cracker crumbs

Whipped cream

Maraschino cherries

Melt chocolate in pan over hot water.

Beat together butter and powdered sugar until light and fluffy. Add melted chocolate and continue beating until smooth. Add eggs and blend well. Add peppermint and vanilla and beat until well blended.

Place cupcake papers in muffin tins. Cover bottom of each cup with some of cookie crumbs. Spoon in dessert. Top with remaining crumbs and freeze. When ready to serve, peel off paper. Top each with whipped cream and cherry. Makes 2 dozen cupcakes.

Each cupcake contains about:

157 calories; 113 mg sodium; 56 mg cholesterol; 11 grams fat; 14 grams carbohydrates; 2 grams protein; 0.16 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.