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Italian Antipasto

Chef.Foodie's picture
Ingredients
  Pitted black olives 3 , cut up
  Stuffed green olives 2 Can (20 oz), cut up (2 Tins Or Jars)
  Canned anchovies 13 Ounce (1 Large Tin)
  Cauliflower heads 2 Small, cut small
  Small pickling onions 1 Pound
  Cucumbers 1 1⁄2 Pound, unpeeled, cut and cubed
  Green peppers 2 Pound, cut up
  Canned solid pack tuna 3 Can (30 oz)
  Small green beans 2 Pound, cut
  Mushrooms 2 Can (20 oz), sliced
  Chopped pimentos 4 Can (40 oz) (Or Jars)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Salad oil 3⁄4 Cup (12 tbs)
  Salt To Taste
  Catsup 2⁄3 Gallon
Directions

MAKING
1. In large heavy pot add all the prepared oil, vinegar and catsup, bring to boil and simmer for ten minutes stirring constantly.
2. Pack in sterilized jars and seal.
3. Place in preserving kettle and steam in hot water for 15 minutes.

SERVING
4. Serve on crackers for a cocktail party.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Olive
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
12

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