Bob "oven’s " Colonial Dressing

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Copycat, Salad dress	1	Servings

INGREDIENTS

1	c	Water
1/8	c	Cornstarch
1/2	c	Vinegar, light or dark
1	c	Sugar
1	t	Onion powder
1	T	Salt
1/4	c	Butter or margarine
1/2	t	Pepper
1	t	Celery salt
1	T	Celery seed

INSTRUCTIONS

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. MC formatting and  posting by bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #346  Recipe by: Gloria Pitzer, Better
Cookery Cookbook/bobbi744@sojourn.com  From: Roberta Banghart
<bobbi744@sojourn.com>  Date: Tue, 17 Dec 1996 14:38:04 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1282 Calories From Fat: 418 Total Fat: 47.7g Cholesterol: 6.8mg Sodium: 8942.6mg Potassium: 149.4mg Carbohydrates: 226.3g Fiber: 1.7g Sugar: 199.8g Protein: 2g