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20 minutes
Prep: 20 minutes
Cook: 0 minutes
5198 calories per serving view nutrition facts
1 servings
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| 1 1/2 | cups | sugar | |
| 2 | teaspoons | salt | |
| 2 | teaspoons | dry mustard | |
| 2/3 | cup | vinegar | |
| 2 | cups | vegetable oil | |
| 3 | tablespoons | onion juice | (make by grating onions and catching juice in a bowl) |
| 3 | tablespoons | poppy seeds |
Mix sugar, salt, mustard and vinegar.
Add onion juice and stir thoroughly.
Add oil, slowly, beating constantly until completely combined and thick.
Add poppy seeds and beat for a few minutes.
Refrigerate.
| % Daily Value* | |
| Total Fat 448.0g | 690% |
| Saturated Fat 58.0g | 289% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4724mg | 197% |
| Total Carbohydrate 308.0g | 103% |
| Dietary Fiber 3.0g | 13% |
| Sugars 303.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 39% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Listing of measure, weight conversions and some ingredient equivalents for cooking recipes....
this is a wonderful recipe. my parents & I loved it. we had never had lamb for Easter before.
It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!
