| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dressing |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 2 |
ts |
Dry mustard |
| 2 |
ts |
Salt |
| 2/3 |
c |
Vinegar |
| 3 |
tb |
Onion juice |
| 2 |
c |
Salad oil |
| 3 |
tb |
Poppy seed |
INSTRUCTIONS
Mix sugar, mustard, salt & vinegar at medium speed. Add onion juice & stir
thoroughly. Add oil (not olive oil) slowly, beating constantly & continue
to beat until thick. Add poppy seeds & beat for a few minutes. Store in
refrigerator, but not near freezing element. Serve over watermelon,
canteloupe & honeydew melon balls. Makes about 3-1/2 cups.
KIMBROUGH STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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