Factory Fresh Pesto

DEAR SOS: My mom ships the Spaghetti Factory’s delicious pesto salad dressing to me from Phoenix. I would love to prepare it at home, if you can obtain the recipe.

JODIE HAWKINS

Long Beach

DEAR JODIE: The Old Spaghetti Factory headquarters in Portland sent us this easy mayonnaise dressing made with buttermilk. The chef says that flavor is enhanced when the dressing is allowed to stand overnight in the refrigerator.

The Old Spaghetti Factory Creamy Pesto Dressing

Active Work and Total Preparation Time: 10 minutes plus 8 hours chilling * Easy

3/4 cup oil

1 cup mayonnaise

3/4 cup buttermilk

2 tablespoons grated Romano cheese

2 tablespoons crushed dried basil

1/2 teaspoon salt

1 clove garlic, minced

Hot pepper sauce

* Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator.

2 1/2 cups. Each 2-tablespoon serving: 125 calories; 164 mg sodium; 4 mg cholesterol; 13 grams fat; 3 grams carbohydrates; 1 grams protein; 0 fiber.

Hoppin’ Pie

DEAR SOS: I’m hoping you can help me dig up the recipe for grasshopper pie. My mother used to make it when we were younger, and now I would love to surprise my father with a pie on his birthday.

TINA HOCKMAN

Los Angeles

DEAR TINA: We did some digging and found this old-time recipe dating back to the ‘60s and ‘70s when it was a great home party favorite. There are many versions.

Grasshopper Pie

Active Work and Total Preparation Time: 20 minutes plus 3 hours chilling

PIE SHELL

1 1/2 cups crushed Oreo or other chocolate sandwich cookies

1/4 cup (1/2 stick) butter or margarine, melted

* Combine cookie crumbs and butter in greased 9-inch pie plate. Press mixture firmly against bottom and sides of plate. Chill until firm, 1 hour.

FILLING

1 (1/4-ounce) envelope unflavored gelatin

1/2 cup cold water

1/3 cup creme de menthe

1/4 cup light creme de cacao

3 egg whites

1/4 teaspoon salt

1/2 cup sugar

1 cup whipping cream, whipped

Chocolate curls, optional

* Place gelatin and water in small dish over simmering water and stir until dissolved, about 5 minutes. Add creme de menthe and creme de cacao. Cool.

* Beat egg whites and salt until foamy. Beat in sugar gradually until meringue is stiff but not dry, 4 minutes. Lightly fold in dissolved gelatin mixture, then whipped cream.

* Turn into chilled Pie Shell. (If shell will not hold all filling, chill pie 1/2 hour and add remaining filling.) Chill until firm, 2 hours. Decorate with chocolate curls, if desired.

6 to 8 servings. Each of 8 servings: 350 calories; 275 mg sodium; 57 mg cholesterol; 20 grams fat; 33 grams carbohydrates; 3 grams protein; 0.50 gram fiber.

Popeye’s Favorite Souffle

DEAR SOS: A recipe for spinach souffle was featured 20 years ago in a column called “Guys & Galleys.” I remember that freshly grated cheese was sprinkled inside the souffle dish. It was an outstanding souffle. Any chance of a recipe?

ROBERT BALLARD

Upland

DEAR ROBERT: The recipe shared by reader Bob Shapiro was printed in The Times Home Magazine in 1976. It’s a great recipe for Sunday brunch or a late supper.

Bob Shapiro’s Spinach Souffle

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

1/4 cup (1/2 stick) butter, plus more for greasing

1/2 cup grated Swiss cheese

1/4 cup chopped toasted almonds

1 tablespoon minced shallot or onion

3/4 cup chopped blanched spinach

Salt

3 tablespoons flour

1 cup boiling milk

1/4 teaspoon freshly ground black pepper

Cayenne pepper

Freshly grated nutmeg

4 egg yolks

5 egg whites

* Grease 6-cup souffle dish and sprinkle with about 1 tablespoon Swiss cheese. Finely grind 2 teaspoons chopped almonds and dust bottom and sides of souffle dish.

* Melt 1 tablespoon butter in saucepan over medium heat. Saute shallot 1 minute. Stir in spinach and 1/4 teaspoon salt. Cook 5 minutes, then transfer mixture to plate. Set aside.

* Melt 3 tablespoons butter in same saucepan. Stir in flour until well blended. Remove from heat. Add boiling milk and beat with wire whisk until smooth. Beat in 1/2 teaspoon salt, black pepper, dash cayenne pepper and dash nutmeg. Return to heat and cook over medium-low heat until very thick, about 1 minute, stirring constantly. Remove from heat.

* Add egg yolks, 1 at a time, to hot mixture, beating until smooth. Stir in spinach and remaining almonds. Adjust seasoning.

* Beat egg whites with dash salt until soft peaks form. Fold 1/4 egg whites into sauce. Stir in all but 1 tablespoon remaining grated cheese. Gently fold in remaining egg whites. Pour into prepared souffle dish. Sprinkle with remaining cheese and bake at 375 degrees until golden brown and puffed, 30 minutes.

4 to 6 servings. Each of 6 servings: 231 calories; 236 mg sodium; 214 mg cholesterol; 18 grams fat; 8 grams carbohydrates; 11 grams protein; 0.51 gram fiber.