1 lb. leftover roast meat (beef, venison, pork)
1 c. undrained red and green pepper relish
1/3 c. onion, finely chopped
1/3 c. dill or sweet pickle, diced
1/2 c. celery, finely chopped
2 tbsp. mustard
1/2 c. mayonnaise or salad dressing

Grind meat in processor or blender. Combine pepper relish, onion, pickle and celery; add to meat. Blend mustard and mayonnaise together; add to meat mixture until spreadable consistency (adding more mayonnaise if desired). Serve on cocktail size bread or crackers.