Sandwich Spread - cooking recipe

Ingredients

4 qt. green tomatoes
1 qt. onions
1 qt. red bell peppers
2 large stalks celery
3 large carrots
1/2 c. salt
1 pt. dark vinegar
1 qt. sugar
8 oz. mustard (small jar)
16 oz. salad dressing

Preparation

Put vegetables through food grinder; coarse or fine grind as you prefer.
Add salt and let stand 2 hours.
Squeeze out juice. Add vinegar and sugar.
Boil 15 minutes.
Add mustard and salad dressing.
Put back on stove and cook 5 minutes longer.
Watch closely, as it scorches easily.
Put in jars and seal.
Makes 12 to 14 pints.