Brockles Restaurant and Special Dressing

Remembering my Brockles Family, Restaurant, and Dressing

What happened to the Restaurant and Dressing Business?

with 8 comments

I don’t recall the exact dates, but as I remember, the events went something like this:

  • Grandad, Andrew Brockles Sr., passed away in 1965.
  • The family continued to run the Brockles Restaurant and Salad Dressing business on S. Ervay until 1970.
  • The restaurant was closed in 1970, and the property put up for sale.
  • The Brockles Food Company was sold the same year along with Salad Dressing name and rights.
  • The downtown property was sold and that whole corner block on So. Ervay was eventually razed and turned into a parking lot near the new City Hall.
  • The subsequent owners of the Brockles Food Company continued making and selling Brockles Dressings from a Garland plant through the 80’s, but eventually produced only two or three of the dressings in institutional (gallon) sizes.  This company quit making Brockles dressings in 1990 and ceased production operations altogether in 1995.
  • The Brockles Jr. Restaurant was opened and operated by my dad, my mom,  and brother Billy on Interstate 20 just outside of Canton TX during the 70’s.  It was sold when Dad and Mom retired to Cedar Creek Lake sometime around 1978.

Any corrections to above dates or clarifications are welcome.  Just post a comment below.

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Written by Jim

June 15, 2008 at 6:17 am

Posted in Uncategorized

8 Responses

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  1. When I was about 22, I worked in South Dallas and all of us would go the Brockles Restaurant atleast two times a week. I would buy several jars from Minyards and we would set in the living room and eat crackers and Brockles dressing, what great memories.
    I need some Brockles dressing now!!!!!

    Barbara

    September 25, 2008 at 11:04 am

  2. We have looked for Brockles Dressing for years. The Pioneer in Wichita Falls claims that the taste is the same, but we don’t remember it as they produce it.
    We grew up in Wichita Falls, graduated from High School in 1956 and 1957, moved to Fort Worth in the 60’s and dearly love that dressing.
    We ate many times at the Minute Inn – a steak house near the hospital district in Wichita Falls, where they served Cheese-its and buttermilk reduced Brockles. Super fond memories. It was one of the dressings at the Country Club and I believe downtown at the Petroleum Club.
    Many thanks to you and your family for perpetuating a great taste that someone should make again. We certainly vote “Yes” to publishing the short version, but would really rather have the long version.
    Blessings to you and yours
    Linda and Mike Brandon
    LAMB

    Mike & Linda Brandon

    November 27, 2008 at 12:15 am

  3. January 10, 2009
    The photo of an empty plate showing bottles of Brockles Special dressing, the traditional wooden spoon and crackers displayed here, plus the nostalgic comments throughout your family website has my mouth watering so much for some of that dressing that I am going to the grocery store shortly (today) and buy the ingredients so that I can eat my fill with crackers, some smoked cheese, and perhaps a glass of white wine when I watch TV this evening! MMMMMMM!!!
    Charlie Butts, San Antonio

    Charlie Butts

    January 10, 2009 at 11:09 am

  4. I also grew up in Wichita Falls and remember eating Brockles at Pioneer restaurants. I ate it on huge tortilla chips and on my chalupas. It is truly a childhood memory and to this day, I still eat Pioneer’s attempt at duplication. When my mother found the recipe, she immediately called me. Thank you for publishing this long lost recipe.

    Chuck

    March 31, 2010 at 8:40 pm

  5. I remember going to the Brockles restaurant In the 60’s. We always brought a few jars home each time we went. I remember the best way I loved to eat the dressing was on crackers. Thanks for the memories.

    Linda Egli

    September 12, 2012 at 11:34 pm

  6. Growing up in Oak Cliff, we used brockles for bacon sandwiches on Mrs. Baird’s bread. Great combination. Now we all enjoy Brockles when we gather at Christmas Time and re-aquaint ourselve with this truly unique spread. So glad for the internet so we can all now share this incredible recipe. In fact, we’re so grateful for the internet that we’re going to send the inventor, Al Gore a jar!

    John Wyner

    December 12, 2012 at 3:29 pm

  7. I remember growing up, eating Brockles on crackers, but also would visit the restraunt in Canton, Tx. on Hwy. 80. When we would visit relatives in Martins Mill. My mother worked at a restraunt, called Bedfords Steak House, that advertised the world’s largest salad bar. Brockles, was one of the best dressings sold. If I remember, there was regular Brockles 1000 Island, and the Special dressing. Both where great. For desert they served a peach sliced in half with chedar cheese, with a spool of dressing on it. OH, FOR THE MEMORIES! THANKS!!!!!!!!!!!!

    paul baskin

    December 24, 2012 at 12:10 pm

  8. Jim, do you remember Mr Henry? He worked at the Dallas location making the salad dressings, special dressing, mayo (the real stuff) bleu cheese, french dressing and the famous 1000 island.
    He transfered to the garland plant, after it was sold, but passed away in 71′. I helped him on Saturday’s, at the Dallas location, then we would go fishing. He loved to fish. We would visit Canton on a few occations when the downtown restaurant was closed.
    I’m HJT’s son!

    Larry

    October 12, 2014 at 10:13 pm


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