Fare Exchange: Three cooks' options for Southwestern dip

Today's requests are flavored with mint: A reader wants you to send "any dessert recipe that has a mint flavor that does not contain flour or gluten. As I read this, I was reminded of an unfulfilled request for mint jelly -- not mint-flavored apple jelly but the real thing. June Finnigan would like "a good recipe for crab salad." And finally, Carolyn Smith of Eastanollee, Ga., wants the sweet potato dish from John Lopopolo prepared at Mount Vernon restaurant.

Betty Bagley sent this recipe for a dense Hershey bar cake.

Hershey Bar Cake

1/2 pound butter or margarine (2 sticks)

2 cups sugar

4 eggs

2 teaspoons vanilla

1/2 teaspoon salt

1 (9-ounce) Hershey bar, melted with 2 tablespoons water

1/4 teaspoon soda

1 cup buttermilk

2 1/2 cups flour

1/2 cup chopped nuts (optional)

Cream butter and sugar. Add eggs, beating well after each. Add vanilla, salt and chocolate. Mix well. Add soda to buttermilk and then add alternately with flour. Bake in a greased and floured tube or Bundt pan at 325 F for 60 to 75 minutes. Check for doneness with toothpick.

Note: This should meet the criteria for a dense pound cake. A boiled frosting may be added if desired, but it is good enough to serve plain.

Carolyn Huddleston's request for a Southwestern dip brought several delicious options. Jean Mauroner sent the first one, which she has made several times with success.

Corn Cheese Dip

1 can whole-kernel corn, drained

1 can shoe-peg corn, drained

1 10-ounce) can diced Rotel, drained

1 can chopped green chilies, drained

8 ounces softened cream cheese

5 to 8 sliced jalapeno peppers, chopped

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

Combine and mix. Warm slightly in microwave. Serve with tortilla or corn chips. Serve warm or at room temperature.

Alex Ruffner sent this one, which was printed in the Times Free Press in 2009.

Southwest Corn and Walnut Dip

2 (8-ounce) packages cream cheese, softened

1/4 cups vegetable oil

1/4 cup fresh lime juice (you may use bottled key lime juice)

1 tablespoon cayenne pepper

1 tablespoon cumin

1/2 teaspoon salt

Dash of black pepper

1 (11-ounce) can shoe-peg (white) corn

1 cup walnuts, chopped

1 onion, chopped

In a large bowl beat together cream cheese, oil, lime juice, cayenne pepper, cumin salt and pepper until smooth. Stir in corn, walnuts and onion. Serve with tortilla chips. Makes 4 cups.

Finally, this one came from June Finnigan, who uses elements of each of the previous recipes.

Southwest Sizzler Dip

2 (8-ounce) packages cream cheese, softened

1/4 cup fresh lime juice

1 tablespoon cumin

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cayenne pepper

1 (8-ounce) can corn, drained

1 cup chopped walnuts

1 (4-ounce) can chopped green chilies

3 green onions with tops, chopped

Whip cream cheese until fluffy and beat in lime juice, cumin, salt, pepper and cayenne pepper until smooth. Stir in corn, walnuts, chilies and onions and chill overnight.

To Reach Us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.

E-mail: janehenegar@tvn.net

Fax: 423-668-5092.