Recipe(tried): Sandwich Spread

SANDWICH SPREAD

3 red bell peppers
3 yellow bell peppers
3 green bell peppers
3 onions
1 stalk celery
3 green tomatoes
1 (8 oz) can cooked carrots (1 cup)
1 tablespoon salt
1 cup mustard
1/2 cup cider vinegar
1 1/2 cups sugar
1 pint (2 cups) salad dressing (do not use mayonnaise)

Remove cores and seeds from peppers. Peel onions.

Grind all the vegetables together. Add 1 tablespoon salt and let stand for 15 minutes, then drain off excess water.

Cook mustard, cider vinegar, and sugar together until mixture comes to a boil. Add vegetable mixture and cook until it comes to a boil. Remove from heat and let cool completely.

Stir in salad dressing.

This is delicious on sandwiches, cheese and as a dip too.