2 c. sugar
2 tbsp. salt
3 tbsp. dry mustard
1 1/2 tbsp. celery seed
1 1/2 tbsp. paprika
6 tbsp. ground onion
1/3 c. water
1 1/2 c. vinegar

Put ingredients in blender. Mix until well blended. Pour in slowly 4 1/2 cups Wesson oil. Mix well. Makes 2 quarts. Store in refrigerator.