1 c. sugar
4 tsp. paprika
2 T. dry mustard
2 T. salt
¼ teaspoon onion powder
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
To Use:
Combine ¼ cup mix
¾ cup vegetable oil
6 T ketchup
¼ cup vinegar
Measure into a blender and whip for 40 seconds, or until well blended. Chill.
