12 green peppers
1/2 c. sugar
1 c. white vinegar
2 tbsp. flour
1 tbsp. powdered mustard
1 tsp. salt
1/2 c. onion, chopped (optional)

Heat all ingredients, stirring well. Simmer 30 minutes. Cool in refrigerator overnight. Freeze in 1/2 cup portions. When ready to serve, mix 1/2 cup green pepper portion with 8 ounce cream cheese. Serve with crackers.