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.

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Colonial Dressing

Bob Evans Colonial Salad Dressing
Copycat Recipe

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


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.

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