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Antipasto
2 green peppers
2 stalks celery
1 garlic clove
1 medium cauliflower, broken into flowerets
1 cup tuna fish, drained
1 teaspoon sugar
1 medium onion
3 carrots
1/2 pound sliced mushrooms
2 tablespoons oil
1 juice of one lemon
13 ounce bottle ketchup
Yield: 10 servings Finely chop peppers, onion, celery, carrots,
garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes,
mix well. Cook 5 minutes. Pour into sterilized jars, cool and
refrigerate. When serving, place antipasto in a pretty dish,
surround with crackers.
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Antipasto 06