Bob Evans-style Colonial Dressing

  • 1 cup water
  • 1/8 cup cornstarch
  • 1/2 cup white or cider vinegar
  • 1 cup sugar
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • 1/4 cup butter or margarine
  • 1/2 teaspoon pepper
  • 1 teaspoon celery salt
  • 1 tablespoon celery seeds

Directions:

Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.

Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.

Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.

Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon pre pared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.

Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.

Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.

Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.

Source: Gloria Pitzer's Secret Recipe Newsletter

About Bob Evans®

Bob Evans

Bob Evans opened a single, 24-hour, 12-stool, truck-stop restaurant in 1946 that grew into a second successful business of making his own sausage from the hogs raised on his Gallia County farm.

The products caught on and Evans decided to make the sausage business his full-time pursuit. By 1953, the Evans family and some friends partnered to establish Bob Evans Farms. Both businesses grew over the decades to almost 600 restaurants in 23 states, primarily in the Mid-Atlantic, Midwestern, and upper Southern states (All locations are corporately owned, not franchised.) and as a food products supplier offering pork products to the retail grocery market, as well as some other prepared food products to both the grocery and food service segments in 40+ states.

For more information, check out www.bobevans.com It has a variety of information including nutrition, their history, and what's new.


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