Italian Antipasto Recipe
Ingredients
| Black olives - 3 tins pitted, cut up | ||
| Green stuffed -2 tins or jars olives, cut up | ||
| Anchovies - 1 large tin | ||
| Cauliflower - 2 small heads, cut small | ||
| Onions | 1 pound | |
| Cucumbers | 1 1/2 Pound, cubed | |
| Green peppers - 2 pounds, cut up | ||
| Solid pack tuna fish - 3 tins | ||
| Green beans | 2 Pound | |
| Mushrooms - 2 tins, sliced | ||
| Pimentos - 4 jars, cut up | ||
| Wine vinegar | 1/2 Cup (16 tbs) (Salad oil - 3/4 cup) | |
| Salt | To Taste (Salad oil - 3/4 cup) | |
| Catsup | 2/3 Gallon (Salad oil - 3/4 cup) | |
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.
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.
Chef
