Earls’ dip, Olive Garden dressing on menu

Hey there, time traveller!
This article was published 17/06/2009 (6192 days ago), so information in it may no longer be current.

Today’s column answers two requests to copy restaurant recipes.

Earlier last year, Genafer Mehner-Adam had asked for a recipe to duplicate Earls’ warm feta and spinach dip. Thanks to Jessica Parsons of Thompson, who just recently answered this request. Jessica writes that this was a favourite to order when in Winnipeg, and since there is no Earls where she lives, she created this recipe.

Alice Cuscito had requested a recipe for Olive Garden Italian dressing. Two versions came from readers and both are featured today. Thanks to everyone who replied: Donna Mayor, Julie Buckingham, Marilyn Allan, Anne Vivier, Arlene Elendiuk, Lorraine Turner, Ruth Johnston of Darlingford, and Heather and Lisa, who forgot to include their last names.

New requests from readers: Marilyn Allan has lost a recipe for cabbage borsht that was printed on a pamphlet from the Mennonite Museum in Steinbach several years ago, and asks if someone else may have saved it.

Bonnie Millerand asks if anyone has had success making a gluten-free sugar cookie, and also a gluten-free rich drop cookie. The drop cookie she is trying to adapt is originally from an old Five Roses cookbook and is made with butter, brown sugar, chocolate chips, walnuts, eggs and vanilla.

Lastly, there was an earlier request for apple jacks that was never filled, and Heather Brenan is now also seeking a recipe for them.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an e-mail to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Like Earls’ warm spinach and artichoke dip

 500 g frozen spinach, thawed and drained (about 310 ml or 11..4 cups once drained)

125 ml (1/2 cup) light cream cheese, softened

170 ml marinated artichoke hearts, drained (about 2..3 cup once drained)

250 ml (1 cup) feta cheese, crumbled

250 ml (1 cup) pre-shredded mozzarella and provolone cheese mix (if you cant get pre-mixed use 125 ml or 1..2 cup of each)

30-45 ml (2-3 tbsp) milk, if needed to help blend

5 ml (1 tsp) salt

5 ml (1 tsp) fresh black pepper

2 ml (1/2 tsp) garlic powder

5 ml (1 tsp) basil

 

Pita chips

6 pita breads

Good quality extra virgin olive oil

Rosemary

Pepper

Garlic salt

Puree drained spinach and artichokes in blender. Blend in cream cheese (if blending is difficult add milk 15 ml or 1 tbsp at a time). Dip should still be quite thick at this stage. Remove from blender and stir in feta, mozzarella/provolone and spices.

Place in an oven safe dish with lid and heat 20 minutes in oven or until bubbly. Remove from oven and while cooling slightly prepare pita chips.

Pita chips: Lightly brush pita pockets with olive oil and dust with garlic salt, pepper and rosemary. Cut each into 4 triangles and arrange on a baking sheet and put under broiler, oil side up, for 2 minutes or until crispy and golden. Watch carefully as they can burn very quickly.

Taste Tester Notes: This dip served with the seasoned pita chips is delicious and a great blend of flavours. I used a food processor to puree the spinach and artichokes and then whirred in the cream cheese and it blended smoothly without any milk. I baked this in a 190 C (375 F) oven. I did find the dip too salty for my taste, and due to the saltiness of the feta I would omit adding the additional salt.

 

 

Like Olive Garden Italian dressing (Version I)

125 ml (1/2 cup) white vinegar

5 ml (1 tsp) lemon juice

30 ml (2 tbsp) Egg Beaters or beaten egg

80 ml (1/3 cup) water

80 ml (1/3 cup) vegetable oil

60 ml (1/4 cup) corn syrup

37 ml (21..2 tbsp) grated Romano cheese

30 ml (2 tbsp) dry pectin

1 ml (1/4 tsp) salt

2 ml (1/2 tsp) minced garlic

1 ml (1/4 tsp) dried parsley

Pinch dried oregano

Pinch crushed dried red pepper flakes

Combine all ingredients in blender and blend on low speed for 30 seconds. Chill at least 1 hour before using.

 

Like Olive Garden Italian dressing (Version II)

250 ml (8 oz) Paul Newman’s Vinegar & Oil dressing

l clove garlic, peeled & minced

2 ml (1/2 tsp) dried basil

2 ml (1/2 tsp) dried oregano

15 ml (1 tbsp) sugar or 3 pkgs Sweet’n Low

Put ingredients into bottle and shake well. Refrigerate 24 hours before using.

Taste Tester Notes: These are both good, but taste quite different from each other. I particularly liked the first version with its tanginess and cheese flavour (makes about 750 ml / 3 cups). The pectin (usually used for making jams and jellies and readily available in grocery stores) helps thicken the dressing. Egg Beaters or other liquid egg substitutes are made from pasteurized egg whites and other ingredients, and come in small cartons for pouring and are found on store shelves near the regular eggs. If using the second version, add grated romano or Parmesan cheese to the salad.