Make-Ahead Antipasto

Categories: Salads | Italian

Serves: 7 Servings

Ingredients:

2 c Chopped carrots
1 c Chopped sweet green peppers
1 c Cauliflower florets, cut in
-tiny pieces
1 c Quartered mushrooms
1 c Chopped sweet pickles
1/2 c Chopped celery
1/2 c Pitted black olives, sliced
1/2 c Pimento stuffed green
-olives, sliced
1/2 c Small white pickled onions
1/2 c Chopped marinated artichoke
-hearts
1 cn (7-1/2 oz) tomato sauce
3/4 c Ketchip
3 tb Olive oil
1 cn (6-1/2 oz) solid white tuna

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Make-A-Mix-Brownie Mix | Next: Make-Ahead Asian Salad