Recipes create faithful copies of restaurant faves

Hey there, time traveller!
This article was published 31/03/2004 (7892 days ago), so information in it may no longer be current.

RECREATING restaurant favourites has been a long-standing interest of Recipe Swappers. The next two recipes in the Recipe Swap Top 10 list — in celebration of my 10-year anniversary as Recipe Swap columnist — are replications for the former Mr. Greenjeans spinach salad, and Red Lobster’s cheese garlic buns.

Each week, over the next month, I will print another two Recipe Swap favourites.

I also want to recognize loyal swappers who frequently take the time and effort to send in recipe responses and requests. Their dedication to Recipe Swap keeps it interesting and successful. Each will receive a special gift package from the Free Press for their contribution to the success of Recipe Swap.

This week’s “Special Swappers” are Enid Barnes and Mrs. Dean Britton of Lorette. Each regularly contributes to Recipe Swap, and I thank them for sharing their delectable recipes.

Now on to this week’s requests:

Claire David would love to duplicate the Sal’s Original Cheese Nip. Can anyone help?

Still on the restaurant theme, Sarah would love to get her hands on the recipe for crystal chicken that was served by Northern Pearl restaurant on Broadway. The dish featured boneless pieces of chicken and diced green peppers in a delicious sauce, light in texture but dark in colour. The chicken was sprinkled with some a crushed peanut mixture for extra flavour.

Lastly, Cherrie Neal requests directions for sun-dried tomatoes, and information on the variety of tomatoes best suited to make sun-dried tomatoes.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, Man., R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Supposed to be Mr. Greenjean’s spinach salad

2 l (8 cups) spinach

8 slices bacon

4 hard-boiled eggs

3 green onions

500 ml (2 cups) sliced mushrooms

250 ml (1 cup) grated mozzarella cheese

Dressing:

30 ml (2 tbsp) bacon fat

1 large onion, finely diced

25 ml (2 tbsp) water

45 ml (3 tbsp) cider vinegar

75 ml (1/3 cup) granulated sugar

250 ml (1 cup) mayonnaise

Wash and dry spinach. Place all salad ingredients in a bowl and toss. Cook bacon until crisp. Retain 30 ml (2 tbsp) bacon fat.

Dressing:

Sauté diced onion in bacon fat until softened. Add water, cider vinegar, sugar and mayonnaise, and heat over low heat, mixing until sugar is dissolved.

Serve dressing on the side.

Serves 4 to 6.

Taste-tester notes: Packaged, pre-washed spinach is ideal for this great recipe — one 284-g (10-oz) bag equals about 2 l (8 cups.) I think the thick dressing works best served on the side. I found a diced small-to-medium onion sufficient.

Like Red Lobster’s cheese-barlic biscuits

500 ml (2 cups) Bisquick Baking Mix

150 ml (2/3 cup) milk

125 ml (1/2 cup) grated Cheddar cheese

60 ml (1/4 cup) melted margarine or butter

1 ml (1/4 tsp) garlic powder

Mix Bisquick, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in 220 C (450 F) oven for 8 to 10 minutes or until golden brown. Mix melted margarine or butter and garlic powder; brush over warm biscuits before removing from cookie sheets.

Serve warm.

Makes 10 to 12 biscuits.

Taste-tester notes: These irresistible biscuits are a tasty remake of the restaurant versions. If desired, reduce melted butter by half (half is still sufficient to brush on the cheese biscuits, especially if you make only 10 biscuits).