Antipasto - 2

Course : Dips
Serves: 10
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2 medium green peppers
1 medium onion
2 stalks celery
3 medium carrots
1 clove garlic
1/2 pound sliced mushrooms
1 medium cauliflower florets
2 tablespoons oil
1 can tuna fish drained
2 tablespoons lemon juice
1 teaspoon granulated sugar
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. Note: Recipe is incomplete as it doesn't say what to do with several ingredients

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