Kopy Kat Recipes - B

Bob Evan's Sausage Gravy

1 pound Bob Evans Farms Original Sausage
1/4 cup all-purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits

Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper. Serve over hot biscuits.

Bob Evans Chili

1 lb Bob Evans Original Recipe Roll Sausage
3/4-1 cup diced onion
3-4 rounded tsp chili powder
1 rounded teaspoon ground cumin
3/4 tsp garlic powder
1-15 oz can tomato sauce
1-15 oz can light red kidney beans including liquid
3/4 cup water

Brown and crumble sausage in large skillet. Add onion and cook until tender and sausage is no longer pink. Carefully drain off excess drippings. Add seasonings and blend with sausage mixture. Add remaining ingredients and simmer over medium-low heat for 20 to 25 minutes. Refrigerate leftovers. Makes 4-6 servings.

Bob Evans Pecan Caramel French Silk Pie

1 baked pie shell, not graham cracker
2 jars caramel ice cream topping
1 lb. chopped pecans
4 cups chocolate mousse (homemade, or made from mix.)
2 cups whipped cream
8 oz. cream cheese, softened
1/2 cup sugar

Mix cream cheese with sugar. Set aside 2 tablespoons nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Next, layer the mousse on top of the cream cheese layer. To the mousse with the whipped cream. Garnish with nuts; refrigerate before serving for at least 2 hours. Makes 1 pie.

Bonanza's Macaroni Salad

6 ounces elbow macaroni
1/2 cup chopped celery
1/2 green pepper, chopped (or more to taste)
2 boiled eggs, chopped
Enough real mayonnaise to moisten

Cook macaroni according to pkg. instructions. Drain well. Mix all ingredients; chill thoroughly before serving. Makes 4 servings

Bojangles Biscuits

2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1-1/2 cups buttermilk
Melted butter (about 1/4 cup)

Stir together the flour, baking powder and 10x sugar. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk. Knead a few times, roll out on a floured board or counter top to 3/4-inch thickness.

Be careful not to work dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3-inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.