Bob "Oven's " Colonial Dressing
Recipe By : Gloria Pitzer, Better Cookery Cookbook/bobbi744@sojourn.com
1 cup water
1/8 cup cornstarch
1/2 cup vinegar light or dark
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 seed
Put water and cornstarch into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High
heat, stirring constantly as you begin to add each of the remaining
ingredients, stirring well after each addition. Cook and continue stirring
until it begins to thicken and become quite smooth. Let it cool completely
before pouring into a refrigerator container. Cap tightly. Kepps for about 6
weeks. Do Not Freeze. Makes 2 1/2 cups.
Variations:
Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1 Tbsp. light corn
syrup, 1 Tbsp. dry oregano leaves, 1/2 tsp. garlic powder and 1/2 cup
mayonnaise. Stir to combine well. Keep refrigerated. Makes about 3 cups. Do
Not Freeze.
Catalina Colonial:
To one recipe (above) add: 1 cup catsup and 1/2 cup sweet pickle relish.
Makes 3 1/2 cups.
Creamy Onion Dressing:
To one recipe (above) stir in: 8 ounce carton onion chip dip. Makes 3 cups.
Do Not Freeze.
Slaw Dressing:
To one recipe (above) stir in: 1/2 cup sour cream, 1/2 cup mayonnaise. Use
within one week of preparing. Makes 3 cups. Do Not Freeze.