Make-Ahead Antipasto
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 7
 

Ingredients:

2 cups chopped carrots
1 cup chopped sweet green peppers
1 cup cauliflower
1 cup quartered mushrooms
1 cup chopped sweet pickles
1/2 cup chopped celery
1/2 cup pitted black olives -- sliced
1/2 cup pimento stuffed green olives -- sliced
1/2 cup small white pickled onions
1/2 cup chopped marinated artichoke hearts
1 can tomato sauce -- (7-1/2 oz)
3/4 cup ketchip
3 tablespoons olive oil
1 can solid white tuna -- (6-1/2 oz)
2 cups chopped carrots
1 cup chopped sweet green peppers
1 cup cauliflower
1 cup quartered mushrooms
1 cup chopped sweet pickles
1/2 cup chopped celery
1/2 cup pitted black olives -- sliced
1/2 cup pimento stuffed green olives -- sliced
1/2 cup small white pickled onions
1/2 cup chopped marinated artichoke hearts
1 can tomato sauce -- (7-1/2 oz)
3/4 cup ketchip
3 tablespoons olive oil
1 can solid white tuna -- (6-1/2 oz)
 

Preparation:

In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months. Makes about 7 cups. Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon Stevens, Aug/91