1/3 cup chopped onion
1/3 cup chopped celery
1 cup whole malt vinegar
1 1/2 cups vegetable oil
3/4 cup meat broth
2 eggs
1 1/2 cups corn oil
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 tablespoon molasses
1 teaspoon dried dill weed
Combine onions and celery in a medium bowl. Stir in vinegar, oil and egg. Heat broth publicly or in a small saucepan until thickened. Stir in corn oil, Worcestershire sauce, salt, molasses. Stir in peanuts and cornbread
Pour mixture into a 9x13 inch pan. Bake 60 minutes in the preheated oven, stirring occasionally, until bubbly and golden brown.