1 c. sugar
1/8 garlic powder
1 tsp. dry mustard
1 tbsp. salt
1 tbsp. pepper
1 tbsp. celery seed
1 can cream of tomato soup
1 c. salad oil
1/2 c. vinegar

Mix well together in saucepan. Heat, but do not boil. Store in refrigerator. will last 3-4 weeks.