Speedy antipasto

Yield: 5 Cups

Measure Ingredient
2 Carrots; peel, thin slice
½ cup Green pepper; chopped
⅓ cup Sweet red pepper; chopped
½ cup Celery; chopped
½ cup Tiny cauliflowerets
½ cup Pitted black olives; chopped
½ cup Mushrooms; sliced
½ cup Small white pickled onions
1 cup Sweet pickles; chopped
½ cup Stuffed green olives; chop
7½ ounce Tinned tomato sauce
⅔ cup Ketchup
1 tablespoon Olive oil
1 can Solid water-pack tuna, drain

1. Place all ingredients except tuna in a 12-cup microwave-safe casserole or simmer pot. Stir to mix. cover and microwave on High for 5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5 minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for up to 2 weeks, or freeze for up to 3 months. Serve with crackers or French bread.

Similar recipes