"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 1/4 c. sugar 2 t salt 3/4 t dry mustard 2 t poppyseed 2 c cooking oil 1 c raspberries (fresh or frozen)
Place sugar, salt, vinegar, dry mustard and poppyseeds in a food processor or blender. Add oil very slowly & blend until thick. Add raspberries -continue blending. Adding oil slowly is the key to the dressing not separating.
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