Antipasto
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Green peppers |
| 1 | each | Medium onion |
| 2 | eaches | Stalks of celery |
| 3 | eaches | Carrots |
| 1 | each | Garlic clove |
| ½ | pounds | Sliced Mushrooms |
| 1 | each | Flowerets of med cauliflower |
| 2 | tablespoons | Oil |
| 1 | can | Tuna fish drained |
| 1 | each | Juice of one lemon |
| 1 | teaspoon | Granulated sugar |
| 13 | ounces | Bottle of ketchup |
Directions
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes.
Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.