Recipe - Bob Ovens Colonial Dressing

1 cup Water
1/8 cup Cornstarch
One half cup Vinegar, light or dark
1 cup Sugar
1 teaspoon Onion powder
1 tablespoon Salt
One fourth cup Butter or margarine
One half 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 One half 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 One half cups. Variations: Creamy Italian
Colonial: to one recipe (above) add 1 Tbsp. prepared mustard, 1 Tbsp. light
corn syrup, 1 Tbsp. dry oregano leaves, One half tsp. garlic powder and One half 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
One half cup sweet pickle relish. Makes 3 One half 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: One half cup sour
cream, One half cup mayonnaise. Use within one week of preparing. Makes 3 cups.
Do Not Freeze. MC formatting and posting by bobbi744@sojourn.com
Posted to MCRecipe 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