Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Sugar |
| 2 teaspoons | Dry mustard |
| 2 teaspoons | Salt |
| ⅔ cup | Vinegar |
| 3 tablespoons | Onion juice |
| 2 cups | Salad oil |
| 3 tablespoons | Poppy seed |
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 3-½ cups.
KIMBROUGH STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .