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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 1 |
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Found this recipe as I was searching for a Antipasto recipe that I once had at a wedding. Haven't tried this one but I sure will. Have to post it in here so I wont forget about it!! Ingredients:
1/4 cup oil |
2 large onions, chopped |
2 green peppers, chopped |
1 (4 ounce) jar pimientos |
2 (8 ounce) cans tomato sauce |
1 (44 ounce) bottle catsup |
2 (8 ounce) cans carrots, drained |
1 teaspoon worcestershire sauce |
1 teaspoon garlic salt |
2 teaspoons vinegar |
2 (4 ounce) cans chopped mushrooms |
3 sweet pickles, chopped |
3 sour dill pickles, chopped |
20 stuffed olives, chopped |
8 peppercorns |
1 bay leaf |
3 (7 1/2 ounce) cans tuna |
Directions:
1. Brown onions in oil.
2. Add peppers and cook until soft.
3. Add everything but the tuna and heat until boiling.
4. Add tuna; cook for 5 minutes.
5. Cool and pour into containers.
6. Keeps well. Can be frozen.
7. Serve with crackers.
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