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1 can tomato soup, undiluted 1 cup vegetable oil 1/2 cup sugar 1/2 cup cider vinegar 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dry mustard 1 teaspoon garlic salt Combine all ingredients and whisk. Refrigerate. Shake well before each use. Yield: 2 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |