Sandwich Spread

Ingredients

• 9 green sweet peppers
• 6 green tomatoes
• 9 red sweet peppers
• 2½ cups vinegar
• 1½ cups water
• 2½ cups brown sugar
• 6 T. flour
• 2 T. salt
• ½ pint jar mayonnaise
• small jar of stuffed olives
• 1 T. ground mustard
• 2 T. prepared mustard
• 2 or 3 diced pickles

Method

1. 1

   Put through food chopper and let drain well.

2. 2

   Add vinegar, water, and brown sugar.

3. 3

   Let this cook for 15 minutes.

4. 4

   Add flour, salt, mayonnaise, mustard, and pickles.

5. 5

   Cook until thick and can while hot.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 59. The excerpt below is the record exactly as published.

SANDWICH SPREAD 1 gal. green tomatoes 1 qt. onions 1 qt. green and red peppers 1 qt. sugar 1 qt. vinegar 1 qt. mayonnaise Chop fine. Let set over night in salt. Drain all juice and cook 25 min- utes. Let cool and add sugar, vinegar, mustard and mayonnaise. Mix well. Put into jars. Mrs. DeWitt Wiles Mountain View Club SANDWICH SPREAD 9 green sweet peppers 6 green tomatoes 9 red sweet peppers Put through food chopper and let drain well. Add 2% cups vinegar, 1% cups water, 2% cups brown sugar. Let this cook 15 minutes. Add 6 T. flour and 2 T. salt. Add % pint jar may- onnaise and small jar of stuffed olives, 1 T. ground mustard, 2 T. prepared mustard, 2 or 3 diced pickles

Cook this with the app: pantry check, scaling, and the assistant.