Great Antipasto
Try this Great Antipasto recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
appetizers
italian
celery
artichokes
mushrooms
carrot
onion
tomato
ketchup
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 c celery chopped
- 1 c cauliflower florets, cut
- 1 c mushrooms quartered
- 1/2 c onions small, pickled, chopped
- 1/2 c artichoke hearts jarred
- 2 c carrots chopped
- 1 c green pepper chopped
- 1 c black olives sliced
- 1 c tomato sauce or 8 oz can
- 3/4 c ketchup
- 2 tomatoes chopped and seeded
- 3 tb oil; olive
- Carbohydrate 208.4549123 g
- Cholesterol 0 mg
- Fat 60.68148942 g
- Fiber 51.4592948672789 g
- Protein 40.36665368 g
- Saturated Fat 8.408194226 g
- Serving Size 1 1 Serving (3041g)
- Sodium 12467.372948 mg
- Sugar 156.995617432721 g
- Trans Fat 3.51997480800001 g
- Calories 1384 calories
In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers. Source: Canadian Living Magazine posted by Anne MacLellan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
