Green Tomato Sandwich Spread Recipe
Ingredients
| Green tomatoes | 1 Pint | |
| Red peppers | 2 To taste | |
| Green peppers | 2 Small | |
| Salt | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 6 sweet pickles, ground or finely chopped | ||
| Sugar | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Eggs | 3 , beaten | |
| Cider vinegar | 1 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
1 Wash and stem a pint of green tomatoes. Grind and drain. (If you don't have a grinder, whirl in the blender, or chop finely.)
2 Add two each red and green peppers (or four of either color if you prefer), seeded and ground, and 2 tablespoons salt. Let stand for 15 minutes; drain again.
3 Place vegetables in a heavy, medium-size kettle and cover with 1 cup water. Bring to a boil, lower heat and simmer gently till tender, stirring occasionally.
4 Add 6 sweet pickles, ground or finely chopped, and keep mixture hot.
5 In another medium-size saucepan, combine 1 cup sugar, 2 tablespoons flour, 3 beaten eggs, 1 1/2 cups cider vinegar and 1/2 cup dairy sour cream; cook, stirring, until thick.
6 Add dressing to vegetable mixture and blend thoroughly. It will keep in your refrigerator for about a week.
2 Add two each red and green peppers (or four of either color if you prefer), seeded and ground, and 2 tablespoons salt. Let stand for 15 minutes; drain again.
3 Place vegetables in a heavy, medium-size kettle and cover with 1 cup water. Bring to a boil, lower heat and simmer gently till tender, stirring occasionally.
4 Add 6 sweet pickles, ground or finely chopped, and keep mixture hot.
5 In another medium-size saucepan, combine 1 cup sugar, 2 tablespoons flour, 3 beaten eggs, 1 1/2 cups cider vinegar and 1/2 cup dairy sour cream; cook, stirring, until thick.
6 Add dressing to vegetable mixture and blend thoroughly. It will keep in your refrigerator for about a week.
Chef
