Antipasto

Name: Antipasto
Ingredients: 3/4 c. Mazola oil; 2/3 c. cider vinegar; 3 tsp. salt; 1/8 c. sugar; 3 oz. tuna; 3 oz. tomato paste; 3 oz. canned mushrooms; 1 clove garlic, minced; 5 oz. black olives, cut in half; 5 oz. green olives, cut in half; 4 green peppers, chopped in 1/4-inch pieces; 1 head cauliflower, chopped in bite size pieces

12 ingredients

7 steps

Ingredients

3/4 c. Mazola oil
2/3 c. cider vinegar
3 tsp. salt
1/8 c. sugar
3 oz. tuna
3 oz. tomato paste
3 oz. canned mushrooms
1 clove garlic, minced
5 oz. black olives, cut in half
5 oz. green olives, cut in half
4 green peppers, chopped in 1/4-inch pieces
1 head cauliflower, chopped in bite size pieces

Directions

1

Steam green pepper and cauliflower separately until tender. Heat to boiling garlic, tomato paste, vinegar, salt, sugar and oil in a large pot.
2

Add green pepper, cauliflower, olives, mushrooms and tuna.
3

Heat through.
4

Put in jars and refrigerate.
5

Keeps for about 2 weeks in refrigerator.
6

Can be frozen.
7

Serve with saltine crackers.