try these on your sandwiches -

GREEN TOMATO SANDWICH SPREAD

1 pint green tomatoes, chopped
1 tbsp. salt
3 ground peppers, diced fine
3 red peppers, diced fine
½ cup vinegar
1 cup sugar
2 tbsps. flour
2 tbsps. prepared mustard
3 eggs
1 cup sweet or sour cream, or condensed milk
Dash of salt

Pour salt over tomatoes; let stand for 10 minutes. Mix the peppers with tomatoes. Add vinegar and cook for 8-10 minutes. In a double boiler, combine the sugar, flour, mustard, eggs, milk and salt; cook until thick. Add the tomato mixture; bring to a boil. Add 6 pickle slices, chopped; bring to a boil. Let mixture cool and keep refrigerated.

TEXAS SALSA

1 large tomato, chopped
½ cup chopped onions
1 can (4 oz.) green chilis
2 tsp. fresh cilantro, chopped
1 clove garlic, minced
½ tsp. salt

Blend by hand. Let it work for 1 hour before serving

Blackberry Ketchup

4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice

Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).

Lemon Ketchup

6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar

Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
horseradish.
Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).

Variation: Pack a few slices of ripe tomato in each jar.

English Ketchup

6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots, sliced

Mix the mushrooms with the salt in a blow, cover and let them stand for
nine days, stirring once or twice a day. Put them into a stoneware crock,
cover tightly, and set hte crock in a pan of water. Cook over low heat
for three hours. Strain the mushrooms through a sieve into a pot, and add
the remaining ingredients to the juice – the proportions given for 5 cups
of mushroom liquid. Keeping the pot covered, boil together over low heat
until the liquid is areduced by half, then strain it through a jelly bag.
Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).

Flavored Mustards

Create your own flavored mustard -

Lemon mustard, a perfect complement for chicken, stir 1 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice into 1/2 cup Dijon mustard; -

Green peppercorn mustard, a great beef booster, mix 1 tablespoon freshly
ground green peppercorns and 1 minced shallot into 1/2 cup Dijon
mustard; -

Honey mustard, to perk up ham and pork, combine equal
parts honey and mustard and whisk until smooth; -

Chili mustard, adding a certain sizzle to Southwestern dishes, combine 2 tablespoons diced, pickled jalapeno chilies with 1/2 cup Dijon mustard; -

Horseradish mustard, a dip to dazzle your palate, combine 1
tablespoon grated horseradish, a dash of Tabasco and 2 tablespoons
nonfat mayo with 1/2 cup Dijon mustard.

SWEET AND HOT MUSTARD SAUCE
MAKES 2 CUPS

1/2 c. dry mustard
1/2 t. salt
3/4 c. cider vinegar
3/4 c. light or dark corn syrup
1/2 c. light brown sugar
1 t. caraway seed, crushed (optional)
3 eggs

In medium saucepan stir mustard and salt. With wire whisk or fork gradually stir in enough vinegar to make a smooth paste. Stir in remaining vinegar, corn syrup, brown sugar and caraway seed. Add eggs one at a time, whisking until blended. Stirring constantly, cook over medium heat until mixture thickens, about 10 minutes. Do not boil. Pour into 1/2-pint jars; cover. Refrigerate at least 24 hours before serving.
Good for pork, etc.

Lethal Weapon French Fry Sauce

2 cups mayonnaise
5 tablespoons chili powder
1 tablespoon cayenne
1 teaspoon freshly minced garlic

In a bowl, combine all ingredients. Stir and let stand for 2 hours or enough time for the chili powder to rehydrate and other flavors to meld together.

Also good on sandwiches, burgers, dogs, hoagies, etc.

Sweet and Sour Mustard
Makes 1 ½ c.

1 c. brown sugar, firmly packed
½ c. cider or raspberry vinegar
1/3 c. dry mustard
2 t. water
2 eggs, beaten

In a saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into storage container, cover and refrigerate.

SWEET HOT KETCHUP

1 c. ketchup
2 T. to ¼ c. honey
1 T. lime juice
1 t. chipolte chile pepper seasoning

Cover and chill 2 hours. Makes 1 ½ c.

Jack Daniel’s Honey Mustard

 1/2  cup           Honey
 1/2  cup           Dark vinegar
 1/2  cup           Dark brown sugar -- packed

2 Eggs
2 tablespoons Flour
2 tablespoons Prepared French’s yellow – mustard
1/2 cup Jack Daniel’s whiskey
9 ounces Bottle Kraft’s horseradish – cream

Put honey, vinegar, sugar, eggs and flour into blender a few seconds
to blend at high speed until smooth. Transfer to a 2-quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan.
It will thicken just as it comes to a boil. Quickly add mustard
and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well.
Cool completely. Bottle and cap tightly.
Can store refrigerated 6-8 weeks.
Freezes for months. Recipe can be halved.

HOT ONION RELISH
Yields 8 PINTS

3 large Vidalia onions, finely chopped
1 cup brown sugar
12 red bell peppers, finely chopped
1 quart white vinegar
12 green bell peppers
1 Jalapeño pepper, finely chopped
1 tablespoon salt

Put the onions, bell peppers, and jalapeño into a pot of boiling
water and boil for 20 minutes. Meanwhile, in a kettle bring
additional water to the boil. Pour off the water in which the
onions and pepper have been cooked. Then pour over enough
boiling water to cover the vegetables and boil again for 15
minutes. Pour off the water again and add salt, sugar, and
vinegar. Boil 10 minutes, ladle into sterilized jars, and seal.
Makes 6-8 pints.

HOT PEPPER RELISH

2 qt. hot peppers, finely chopped
2 T. salt
2 c. sugar
2 c. vinegar

Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you don’t like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste.

THOUSAND ISLAND DRESSING

1 quart mayonnaise
4 hard boiled eggs
½ green pepper, chopped
4 ounce jar pimientos
bottle of Chili Sauce
1 chopped onion
5 or 6 olives
2½ teaspoons Worcestershire Sauce
2 teaspoons A-1 Sauce

Mix all ingredients together and blend well in your blender.

No-Name Sauce for burgers, dogs, etc.

1½ tablespoons oil
1 onion minced
1¼ cups chili sauce
1/3 cup steak sauce

Heat oil in 8-inch fry pan. Add onion and cook until tender. Add sauces. Serve hot over frankfurters. Makes 2 cups spicy sauce, enough for 12 servings.

SAUERKRAUT RELISH

1¼ cup partially drained sauerkraut
1 cup diced celery
¼ cup minced onion
¼ cup chopped green pepper
¼ cup chill sauce
¼ cup catsup
2 tablespoons sugar
3 tablespoons lemon juice
½ teaspoon paprika
¼ teaspoon black pepper

Mix, cover and chill. Serve as relish for meat or as a salad.

Sandwiches can be topped with just about anything!
Don’t be afraid to add something different to your next sandwich…

chopped hard cooked eggs
olives
pickles
thin sliced cucumbers
any peppers
grated carrots
grated cabbage
spinach leaves
sun dried tomatoes
roasted peppers
pickled onion slices

anything you want - just use your imagination!

Hamburger Relish

2 c. cucumbers, peeled,seeded and chopped
1/2 c. yellow onion, chopped
1/2 c. green pepper, cored,seeded and chopped
1/2 c. red pepper or yellow pepper, cored,seeded and chopped
1 stalk celery, chopped
2 tablespoons kosher salt
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice (optional)
2 cups cider vinegar
4 medium ripe tomatoes, peeled,seeded and chopped (about 2 cups)
1 cup sugar
2 teaspoons mustard seeds

Using a large glass bowl, combine cuckes, onion, peppers, celery, salt, turmeric and water; let stand overnight. The next day; strain - pressing lightly to remove excess liquid.

Place cinnamon stick, cloves and allspice (if using) in cheesecloth; tying to secure.

Place vinegar and cheesecloth in glass, stainless steel or enamel pot; bring to a boil of medium heat.

Lower the heat, simmer 15 minutes. Add tomatoes, increase heat to bring to boil; reduce heat again and partially cover; simmer until the tomatoes have broken down to a puree consistency - about 30 minutes.

Remove from heat; add mustard seeds and sugar; cover; let stand over night at room temp.

Add reserved veggies; return to high heat and bring to boil; reduce heat to low and simmer, uncovered until most of the liquid has evaporated - about 1/2 hour. Remove spice bag; ladle into sterilized jars. Leave 1/2-inch head space. Process in water bath 10 minutes.

Refrigerate after opening.