 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Italian, Western European] -> [Antipasto Recipe] |
Antipasto
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Italian, Western European |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| lbs | Cucumbers or 2 24oz.dill pic | | 3
| lbs | Cawliflower | | 2
| lbs | Green beans or 4 15oz. tins | | 2
| lbs | Red peppers | | 5
| | 8oz. tins tuna fish | | 5
| | 16oz. jars stuffed olives | | 3/4
| cup | Olive oil | | 2
| lbs | Pickling onions or 3 16oz. j | | 3
| lbs | Mushrooms or 5 10oz.tins mus | | 2
| lbs | Green peppers | | 5
| | 16oz. tins ripe olives | | 5
| | 11oz. bottles of ketchup | | 2
| | 13oz. large tins anchovies | | 3/4
| cup | Vinegar |
|
Procedures:
| 1 | Boil cawliflower 3 minutes. | | 2 | Drain and set aside. | | 3 | Peel pickling onions, cut cucumbers in slices and boil green beans until tender. | | 4 | Set all these vegetables aside. | | 5 | In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers. | | 6 | Simmer 10-15 minutes. | | 7 | Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes |
|
|
|
|
|
|
|
|
|
|
