the gratitude chronicle d.21.2013

dl

I can 100% Guarantee this bottle will be on Thanksgiving Tables all over the Great State of Nebraska. Next to the corn-fed beef, Dorothy Lynch is our most popular export. My Uncle used to joke it’s one of the four major food groups.

As a kid I ate it on EVERYTHING. It’s a bit of a family joke that I didn’t know coleslaw actually had mayonnaise in it until I was teenager, because Grandma used this in it instead.

Now of course y’all KNOW we’ve got the “original” recipe given how resourceful she was….making it from scratch saves me a bundle, cuz, uh, yeah, I still eat it on everything.

 

  • 1 can Tomato Soup
  • 3/4 cup sugar
  • 1 cup oil (I like sunflower the best, avocado oil works too though the original recipe uses corn oil)
  • 1/2 cup apple cider vinegar
  • 1 t. sea salt
  • 1/4 t. garlic powder
  • 1 t. celery seed
  • 1/2 t. black pepper

Blend ingredients in a blender, pour into sealed jar and keep refrigerated. Consume on salads, french fries, roast beef sandwiches, pizza, potatoes, cottage cheese–whatever your little ole heart desires!

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