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Antipasto

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Ingredients
  Canned pimientos 14 Ounce, drained and chopped
  Green peppers 3 , chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Canned tuna fish 7 Ounce (1 Can)
  Vinegar 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 10 Ounce, drained (1 Can)
  Sweet mixed pickles 1 Cup (16 tbs), chopped
  Stuffed olives 12 , sliced (1 Dozen)
  Pitted ripe olives 12 , sliced (1 Dozen)
  Ketchup 1 Cup (16 tbs)
  Bottled chili sauce 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  Cinnamon 1 Pinch
  Bay leaf 1
Directions

Saute pimientos and peppers in oil for 10 minutes.
Add remaining ingredients.
Simmer 10 minutes.
Remove bay leaf.
Bottle.
Refrigerate, for at least 8 days before using.
Serve with crackers.
Especially good with poppy seed crackers.
An excellent starter.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Saute
Interest: 
Party

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