Get into St. Patty's mood with minty recipes

ST. PATRICK'S Day is Saturday, so we're sharing recipes with the green of mint in them.

The Minted Lamb Chops were originally demonstrated during one of our cooking programs in 1985, and have been a favorite ever since. The original recipe calls for browning the chops in a skillet, then simmering them for 30 minutes. A much faster and easier way to prepare them would be to simply broil or grill them.

The Minted Peas are a nice complement to the lamb. Funny, this recipe is a good example of "what's old is new again." It was originally tested by our home economists in 1946 -- yet today many television cooking shows and magazines make it seem as though it's a whole new rage.

Lastly, Chocolate Mint Cake Squares are decadently rich -- really more like a brownie than a cake -- that's why a tiny piece is just enough to satisfy a sweet tooth!

Mint Crusted Lamb Chops

» Herb rub
2 slices bacon, finely chopped
4 cloves garlic, minced
3 tablespoons finely chopped parsley
2 tablespoons butter or margarine, softened
2 tablespoons finely chopped mint
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon white wine vinegar

Lightly score lamb chops.

Combine rub ingredients to form a paste. Rub over chops and let stand 1 hour.

In a skillet, heat oil, brown chops well on both sides. Lower heat; cover and simmer 30 minutes. (As an alternative, chops may be broiled or grilled to desired doneness.) Serves 4.

Minted Peas

Place peas, salt, 2 mint sprigs and water in saucepan and cook until peas are tender; drain.

Remove mint, add butter and sugar; sprinkle with remaining mint, chopped fine. Serves 6.

Chocolate Mint Cake Squares

» Frosting:
2 tablespoons butter
1 cup powdered sugar
1 tablespoon cream
1 teaspoon peppermint extract
Green food coloring

» Drizzle:
2 (1-ounce) squares unsweetened chocolate
2 teaspoons butter

Preheat electric oven to 350 degrees. Grease a 9-inch square baking pan.

To make cake: In a medium microwave-safe bowl or a saucepan, melt chocolate and butter. In a separate bowl, beat eggs and sugar; add to chocolate mixture. Stir in flour, salt and nuts; mix well. Pour in prepared pan and bake 15 to 20 minutes. Cool.

To make frosting: Cream butter and powdered sugar. Add cream, peppermint and a drop of food coloring. Spread over cooled cake; chill until firm.

To make drizzle: In microwave-safe bowl, melt chocolate and butter. Drizzle over frosting and chill until firm.

To serve, cut into tiny squares. Makes about 24.