2 1/2 cups sugar
2 1/2 cups vinegar
2 1/2 cups crisco oil
5 tsps salt
2 1/2 tsps dry mustard
2 1/2 tsps tarragon leaves
2 1/2 tsps sweet basil
3 tbs dried parsley
Put all ingredients in a pot and bring to boil.
Remove from heat and let cool; thoroughly.
Put in fridge until cold.
The amounts in this recipe are for 60 people.
If you want less divide the recipe.
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