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SANDWICH SPREAD

8 c. green and red mangoes
8 c. green tomatoes
2 c. French's mustard
4 tsp. cornstarch
1 1/2 c. vinegar
3 c. sugar

Grind and drain mangoes and grind and drain green
tomatoes. Mix with vinegar and sugar and bring to a boil and
simmer 20 or 30 minutes. Add mustard and boil 5 minutes; then
put in cornstarch mixed with a little cold water and stir until
thick. Seal while hot. Makes about 6 pints or nice in 1/2
pints. This is great for school lunches or on hot dogs or
hamburgers.
Recipe from Ollie Boise; hand written in old family
cookbook.

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