Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.
3 large potatoes, peeled and diced
2/3 cup frozen peas
1 large can chicken drained, save this to add to the white sauce mixture
4 carrots, peeled and diced shopping list
1 small onion, diced
1 cup milk
2 cups chicken broth
flour to thicken
seasoning to taste: salt, pepper, thyme, rosemary,
Cook the onions, potatoes, and carrots until cooked in boiling water.Drain the vegetables. I have reserved this liquid and used it in place of the broth or milk in the white sauce, when we are running short! Add the chicken.
In a separate pan bring the broth to a boil. Add the seasonings of your choice. Add the milk.
Then add enough flour to make a white sauce.
Remember, to add flour you want to mix the flour with a little liquid and slowly drizzle it in, stirring all the time, to make sure there are no lumps. The mixture should be thick but not too thick. Then add the veggies to the sauce. You can thicken it more after the veggie add if you want.
For the crust make the buttermilk biscuit recipe and roll thin. Use the bowl you plan on serving the pot pie in as a pattern, placing it upside down on the biscuit dough and cutting around it. Place these on a lightly sprayed with spray cooking oil, cookie sheet and brush the top with butter. Cook at 350 degrees, until golden. Brush with egg whites to make them extra shiny, if you want too,
Don't feel like cooking? You may be able to find these frozen dinners in your local supermarket.
I remember seeing the biscuit bowls on the menu at Bob Evans a while back and was wondering if they are still serving them. Currently you can get
a Spinach, Bacon & Tomato Biscuit Bowl which is filled with baby spinach, bacon, diced tomatoes, scrambled eggs and home fries then topped with hollandaise sauce, shredded cheddar cheese and scallions or
a Sausage Biscuit Bowl with crumbled sausage, home fries and scrambled eggs topped with sausage gravy, shredded cheddar cheese and scallions.
CHOOSE YOUR FILLINGS (precook before filling the bowls)
Scrambled Eggs (usually 1 egg per person)
Southern Fried Hashbrowns (bag of frozen or cut potatoes in small square pieces)
Bacon (cook in the oven on a wire rack)
Sausage (fry on stovetop and use drippings to cook gravy)
Sausage Gravy (you can find a gravy packet with flour and seasonings in the grocery store near the other dry mixes)
Cover a cookie sheet with foil, place a wire cooling rack on top. Cook bacon in oven at 400 degrees for about 15 minutes or until crispy. Place on paper towel to drain.
Fry frozen potatoes in small amount of oil on stovetop, according to directions on package. You can also cut potatoes in small squares.
Cook sausage on stovetop until brown.
Cook gravy in sausage drippings. Use a gravy packet if you are gravy challenged like me or make your own.
Crack eggs in a bowl and add 1 tablespoon milk per egg. Whisk together. Cook.
MAKE THE BOWLS
1 (10.2 oz) can Pillsbury Grands refrigerated biscuits
Place 5 (10 oz.) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray. Press each biscuit into 5 1/2 inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.
Notes Don’t have enough 10 oz custard cups? Lightly crush 5 sheets of foil into 5 (4 inch) balls; flatten tops slightly. Place flat sides up on ungreased cookie sheet. Continue as directed above. Remove foil from baked bread bowls, and discard.
1 pound lean hamburger
1 (24 oz.) package Bob Evans Original Mashed Potatoes
2 cups frozen peas and carrots
1 (12 oz) jar beef gravy
In medium skillet over medium heat, crumble and cook hamburger until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.
Here are some of the opened faced sandwiches served at Bob Evans Restaurants. When I need to feed my mashed potato craving these serve as inspiration. The Texas Toast is what make these unique and serve as a good base to soak up gravy.
KNIFE and FORK SANDWICHES
Open Faced Smoked Turkey Sandwich - Texas toast layered and piled high with tender slices of slow-roasted turkey, mashed potatoes and savory bread & celery dressing, topped with gravy and garnished with cranberry relish.
Meatloaf Knife And Fork Sandwich - A slice of home style meat loaf served atop mashed potatoes and grilled Texas toast, topped with Monterey Jack cheese and rich beef gravy.
Pot Roast Philly Knife and Fork Sandwich - Slow roasted pot roast, grilled green peppers and onions, Monterey Jack cheese, savory beef gravy and home style mashed potatoes stacked on grilled Texas toast.
Open Faced Roast Beef - Slow roasted beef over Texas toast, smothered with beef gravy. Served with mashed potatoes and glazed baby carrots
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
Cream Cheese Glaze
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart sized heavy zip baggie and set it aside
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened.
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4 inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.
When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
1 (2/3 oz.) package Italian salad dressing mix
1 (1 oz.) package ranch dressing mix
1 (1 1/4 oz.) package mushroom gravy mix
1 (2-3 lb.) beef roast of choice
1 cup water
1 cup baby carrots
1/2 pound baby red potatoes, cut into chunks
Place the roast in the center of the Crock pot and arrange the vegetables around the sides. Combine the dry mixes and sprinkle over the roast. Pour water around the sides. Cover and cook for 8-10 hours on low.
POT ROAST HASH
Bob Evans Copycat Recipe
2 tablespoons butter
vegetable or olive oil
1 pound baby red potatoes, diced
1 green bell pepper, chopped
1 medium onion, chopped
salt and pepper to taste
1 cup leftover pot roast
4 eggs, cooked to taste
Melt butter and oil in a large skillet over medium heat. Add potatoes and cook until they just begin to brown, about 10 to 15 minutes. Add bell pepper and onion, season with salt and pepper, and cook until vegetables are crisp tender. Stir in leftover pot roast and heat through. Top with eggs and serve.
Notes: Bob Evans also serves a Pot Roast Sandwich (see sidebar for recipe.)
POT ROAST STROGANOFF
Bob Evans Copycat Recipe
1 pound leftover shredded roast beef or beef pot roast
1 cup beef broth from the roast and/or water
1 can cream of mushroom soup
1 cup sour cream
Heat beef, broth and/or water in a large sauce pan. Stir in cream of mushroom soup. (or sliced fresh or canned mushrooms.) Bring mixture just to a boil and then reduce heat. Allow to simmer as your noodles, rice or potatoes cook. When almost ready to serve, stir in the sour cream. Allow this to simmer till hot, but do not boil once the sour cream is added or it may 'break' and curdle. Serve mixture over noodles egg noodles are most traditional for stroganoff .
Notes: I like to use left over roast and broth from a roast that has cooked in the crockpot. I usually buy a roast a little larger than we need for one meal and save part of it to make this recipe a few nights later. You can easily 'de-fat' the broth after it has chilled in the refrigerator. If you don't have at least a cup of broth just add water.
1 small onion, sliced
2 slices grilled sourdough bread
leftover pot roast and carrots, heated
1 slice American or Swiss cheese
creamy horseradish sauce (optional)
Grill onion until golden brown. Grill or toast the sourdough bread. Spread horseradish sauce on one slice of bread, if using. Add heated pot roast and carrots, piled high. Cover with grilled onions.
Top with American or Swiss cheese. Finish with other slice of sourdough bread.
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon dry mustard
2 pounds lean ground beef
1/4 cup chopped onions
1 egg, beaten
1 teaspoon salt
1 cup uncooked quick oats
1/4 teaspoon black pepper
Preheat oven to 350. Combine ketchup, brown sugar and mustard in small bowl; set aside. Combine 1/3 cup ketchup mixture and remaining ingredients in large bowl; mix well. Shape mixture into loaf in large shallow baking dish. Bake 1 hour and remove from oven. Pour remaining ketchup mixture over loaf and bake an additional 10 minutes. Let stand 5 minutes before slicing. Serve hot. Refrigerate leftovers.