Antipasto - 1

Course : Dips
Serves: 10
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Ingredients:

2 medium green peppers
2 stalks celery
1 clove garlic
1 medium cauliflower florets
1 cup tuna fish drained
1 teaspoon granulated sugar
1 medium onion
3 medium carrots
1/2 pound sliced mushrooms
2 tablespoons oil
2 tablespoons lemon juice
13 ounces ketchup
 

Preparation / Directions:

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilized jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.


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