2 cups water
1 tablespoon prepared Dijon mustard
1 quart white sugar
1 teaspoon dry mustard
1 cup margarine, melted
1 cup sour cream
1 cup chopped fresh parsley
1 (16 ounce) can whole mixed vegetables
Warm 2 1/2 cups water in a large saucepan over a medium heat. Bring to a boil. Reduce heat, and cook, stirring occasionally, for about 5 minutes. Remove from heat and stir in mustard, sugar, and water. Bring mixture to a boil. Stir in sour cream, parsley and vegetables.
Pour mixture into a slow cooker. Add 1 cup of water, mix well, and cook on low for 5 to 7 hours.