---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Salads, Pasta, Dressings
       Yield: 6 servings
     1/4 lb Sugar
     1/2 c  Red vinegar
     3/4 oz Onion; chopped
     1/8 ts Salt
            Paprika; to taste
       1 tb Dry mustard
   1 1/2 ts Worcestershire sauce
            Tabasco; to taste
     1/4 c  Salad oil
     1/4 oz Toasted sesame seeds
            Peanut butter; to taste
            Roasted garlic; to taste
   Prepare like a vinaigrette dressing. The dry mustard
   will be the emulsifier for the oil and vinegar.
   This won't have the peanutty taste that the other has,
   but you can experiment with the addition of peanut
   butter and garlic in this recipe. My suggestion is 2
   tbsp of PB and 1 tbsp of roasted garlic.
   Also, you may want to convert this recipe. It yields
   about 1 1/2 quarts.
   “Sea World of Florida’s Polynesian Luau”, Shared by
   John Munson
   Karen’s note:  This recipe has been resized to make
   about six 2-tablespoon servings, so it will now yield
   about 3/4 cup of dressing.  The notes from John
   regarding peanut butter and roasted garlic were for
   the original recipe, so you may decrease them as