 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Donalee was given this recipe by her mother many decades ago. The recipe is how we make it here - but it can be tweaked. I like to add dried onion flakes and/or a clove of garlic, a little mustard would be a change, etc. Read more . It is a family staple around here. Ingredients:
catsup |
olive oil |
vinegar |
sugar (or splenda) to taste |
1 1/2 tsp celery seeds (+ -) |
1 1/2 tsp mustard seeds (+ -) |
2 bay leaves |
2 tsp garlic powder (or minced garlic) |
salt and pepper, to taste, if desired |
Directions:
1. I use a canning jar to mix this in - fill the jar 1/3 with catsup, 1/3 olive oil and 1/3 vinegar (I normally add two of these ingredients then add the sugar and spices, then the final ingredient- it just gives you more room to stir it a little before you have it all in the jar.)
2. This keeps in the frig and make sure you set it out about 30 minutes before serving and shake real well.
|
|