Ruth Petterson
3/4 c sugar
3/4 cup vinegar
heat together and cool slightly
1 1/2 tsp. celery salt
1 1/2 tsp. paprika
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. chopped onion
1 1/3 cup oil
1 tsp. Knox gelatin
Pour all ingredients into blender and mix well. Pour into bottles and store in fridge.
Doubling the recipe makes about three 16 oz bottles.
