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Antipasto - 2


Course : Dips
Serves: 10
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Ingredients:


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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