1 cup water
1/8 cup cornstarch
1/2 cup vinegar, light or dark
1 cup sugar
1 tsp onion powder
1 tbsp salt
1/4 cup butter or margarine
1/2 tsp pepper
1 tsp celery salt
1 tbsp celery seed
Directions
Recipe by: Gloria Pitzer, Better Cookery
Cookbook/bobbi744@sojourn.com 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 completel before pouring
into a refrigerator container. Cap tightly. Kepps for about 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
Servings: 1 servings
Bob "Oven's " Colonial Dressing Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We can follow the history of meal recipes back into the far past, in fact as far as ancient Egypt, and maybe further still. Interesting though that is, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius informs us how the ancient chefs made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, rue and parsley. Later, we have two recipe books from the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that appears on menues today, but instead recipes for the types of food on the tables of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices caused a torrent in manuscripts on cooking, some of which are kept safe in private libraries. By the time we get to the 1900s, cooking publications were in great demand, due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Bob _Oven's _ Colonial Dressing recipe.
