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 desired.