Bet On This Soup

DEAR SOS: We ordered the cabbage soup on the dinner menu at Peppermill Hotel Casino coffee shop in Reno. Is it possible to get the recipe?

--FRANCES

DEAR FRANCES: Mike Johnson, the chef of Peppermill Hotel Casino, readily complied. The nice touch in this recipe is the use of andouille sausage, which can be purchased at most gourmet or Creole food stores.

PEPPERMILL HOTEL CABBAGE SOUP

1/4 cup diced onion

1/4 cup diced celery

2 1/2 tablespoons butter

1/2 pound cabbage, shredded (about 3 cups)

1 teaspoon chopped parsley

3 tablespoons flour

1 quart chicken broth

6 ounces andouille sausage, sliced

3/4 cup frozen peas

1/2 cup sliced mushrooms

1/2 teaspoon salt

1/8 teaspoon pepper

Saute onion and celery in butter until almost tender. Add cabbage and parsley. Cook over medium-low heat 5 minutes.

Add flour, blending well. Cook 2 to 3 minutes. Add chicken broth gradually. Stir until smooth. Simmer 30 minutes. Add sausage slices, peas, mushrooms, salt and pepper. Bring to boil. Reduce heat and simmer 5 minutes.

Makes 4 servings.

Each serving contains about:

297 calories; 1,407 mg sodium; 42 mg cholesterol; 22 grams fat; 14 grams carbohydrates; 12 grams protein; 1.25 grams fiber.

You Can Make a Mint

DEAR SOS: I’ve tried to find the nonalcoholic recipe for the mint julep drink served at Disneyland without success. Please help.

--RON

DEAR RON: We’ve had this recipe on file for some time and are delighted to pass it on. The creme de menthe syrup is available at liquor stores or gourmet food shops. The recipe makes a large amount, so plan it for a large party. Otherwise, the drink can be stored for a short time in the refrigerator.

MINT JULEP DISNEYLAND

3 pounds sugar

1 gallon water

1 pint creme de menthe syrup topping

1/2 (6-ounce) can frozen limeade concentrate

1/2 (6-ounce) can frozen lemonade concentrate

Combine sugar and water in large kettle and bring to boil. Add creme de menthe syrup, limeade and lemonade and chill. Serve in tall glasses with sprigs of mint, maraschino cherries and pineapple pieces, if desired.

Makes 24 (1-cup) servings.

Each serving contains about:

307 calories; 1 mg sodium; 0 cholesterol; 0 fat; 80 grams carbohydrates; 0 protein; 0 fiber.

A Honey of a Salsa

DEAR SOS: I think El Torito Grill in Beverly Hills has the best salsa. It is so delicious we spread it on tortillas with honey butter. Please obtain this recipe.

--MARIN

DEAR MARIN: El Torito published this recipe in a promotional booklet sent to us a few years ago. We hope it’s the one you’re looking for. And how clever you are to use salsa with honey butter. I can’t wait to try it.

EL TORITO SALSA

2 cups diced tomatoes

1/2 cup diced onion

1 to 2 tablespoons seeded and minced jalapeno chiles

1 tablespoon oil

1 teaspoon white vinegar

1 teaspoon fresh lime juice

1/2 teaspoon Mexican dried oregano

1/4 teaspoon salt or to taste

1/4 cup finely chopped cilantro

In large stainless steel mixing bowl, combine tomatoes, onion, jalapeno chiles, oil, vinegar, lime juice, oregano, salt and cilantro. Mix well. Chill.

Makes 4 to 6 servings.

Each of 6 servings contains about:

41 calories; 105 mg sodium; 0 cholesterol; 3 grams fat; 5 grams carbohydrates; 1 gram protein; 0.61 gram fiber.

Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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