1 env. Italian salad dressing mix
1/3 c. vinegar
2 tbsp. water
2/3 c. salad oil
1 tbsp. sugar
4 cloves garlic, crushed
6 drops red pepper sauce
1 med. onion, thinly sliced, separated into rings
2 (4 oz.) cans button mushrooms (fresh mushrooms are excellent)

Drain mushrooms. Shake dressing mix, vinegar and water in tightly covered large jar. Add salad oil, sugar, garlic and red pepper sauce; cover and shake to mix. Add onion rings and mushrooms. Cover; refrigerate at least 8 hours. To serve, remove onion rings and mushrooms with slotted spoon. Yield: 2 cups.