Vegetable Sandwich Spread

Source:  Cotton Country Cooking Cookbook
Published by the Decatur, Alabama Junior Service League, 1972
Given to Audra by her BFF, Leigh Doud


  • 2 Tomatoes
  • 1 Cup Celery
  • 1 Small Onion
  • 1 Bell Pepper
  • 1 Cucumber
  • 1 Envelope Plain Gelatin
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 1 Pint Mayonnaise
  • 1 Teaspoon Salt


Chop all vegetables very finely and drain well on paper towels.  Soften gelatin in cold water, add boiling water.  Cool.  Then fold in mayonnaise and salt.  Add vegetables and spread on bread.

“You’ll seldom taste anything this good!  On bread, on crackers, generously stuffed in a tomato, or b the spoonful every time you pass the refrigerator—it gets better with every bite.