Italian recipes

Make-Ahead Antipasto

Course : Italian
Serves: 7

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Ingredients:

2 cups chopped carrots

1 cup chopped sweet green peppers

1 cup cauliflower florets -- cut in pieces

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 florets -- cut in pieces

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 / Directions:

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

Make-Ahead Antipasto

Ingredients:

Preparation / Directions:

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