Sleuth’s Corner Q. I am looking for a recipe for Heavenly Hash like my grandmother used to make, with graham crackers and whipped cream. There wasn’t chocolate as I recall. This would date to the 1950s when I was a kid and summer vacations took my family back to Minnesota. Casey S., Miami Beach

Condiment Wicked Dry Rub 1 cup turbinado sugar 3/4 cup kosher salt 1/2 cup high-quality paprika 6 tablespoons chili powder 2 tablespoons freshly ground cumin 4 teaspoons mixed peppercorns, freshly ground 4 teaspoons granulated garlic 2 teaspoons MSG (optional) 1 teaspoon chipotle powder Place all ingredients in a spice blender and pulse to a fine powder. Refrigerate in an airtight container. Rub will keep indefinitely, but is best used within 1 month. Makes 3 cups. Per tablespoon: 24 calories (11 percent from fat), 0.3 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.4 g protein, 5.5 g carbohydrates, 0.7g fiber, 1,519 mg sodium.

Main Dish Key Lime Chicken 1 cup Key lime juice (bottled OK) 1 tablespoon honey, molasses or brown sugar 1/2 teaspoon freshly ground pepper 1 teaspoon chopped garlic 2 tablespoons vegetable oil 1 tablespoon freshly grated ginger 1 tablespoon soy sauce 6 boneless, skinless chicken breasts (about 3 pounds) Chopped cilantro and lime for garnish Combine lime juice, honey, 3/4 cup water, pepper, garlic, oil, ginger and soy sauce in blender or food processor. Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight. Remove chicken (discard marinade). Thoroughly oil grill grate. Grill over hot coals, turning once, for 6 to 8 minutes per side, until juices run clear. (May also be broiled but watch carefully, and be prepared to move rack farther from heat source.) Garnish with cilantro and lime wedges. Makes 6 servings Per serving: 301 calories (25 percent from fat), 8 g fat (1.6 g saturated, 2.4 g monounsaturated), 145 mg cholesterol, 49 g protein, 6.7 g carbohydrates, 0.2 g fiber, 365 mg sodium.

Dessert Pea Pickin’ Cake 1 standard-size box yellow butter-recipe cake mix 1/2 cup vegetable oil 4 eggs 1 (11-ounce) can Mandarin oranges with juice For the frosting: 1 (20-ounce) can crushed pineapple with juice 1 (4-serving size) box vanilla instant pudding 1 (9-ounce) container frozen whipped topping, defrosted Combine dry cake mix, oil, eggs and juice from the oranges and beat by hand. The batter will be somewhat lumpy and that’s OK. Fold in the oranges. Heat oven to 325 degrees. Prepare three 8- or 9- inch round cake pans. Spray and coat with flour. I cut wax paper rounds and place in the bottom to prevent sticking. Divide the batter equally into the pans. Bake 20 to 30 minutes, until cake tests done. Cool in pans 10 minutes before removing cakes to cooling racks. Make the icing by combining the pineapple with juice and the dry pudding mix. Fold in the whipped topping. Place between each layer and on sides and top of cake. Chill thoroughly before serving. Makes 12 servings. Note: Cake may also be baked in a greased and floured 9-by-13-inch pan at 350 degrees for 35 to 40 minutes. Per serving: 427 calories (41 percent from fat), 19.3 g fat (6.0 g saturated, 5.2 g monounsaturated), 63 mg cholesterol, 4.2 g protein, 58.4 g carbohydrates, 1 g fiber, 436 mg sodium.