Make-Ahead Antipasto

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2 c Chopped carrots
1 c Cauliflower florets, cut in
1 c Quartered mushrooms
1/2 c Pimento stuffed green
3/4 c Ketchip
1/2 c Celery; chopped
1/2 c Small white pickled onions
1 c Chopped sweet green peppers
1 cn (7-1/2 oz) tomato sauce
1/2 c Pitted black olives, sliced
1/2 c Chopped marinated artichoke
3 tb olive oil
1 c Chopped sweet pickles
1 cn (6-1/2 oz) solid white tuna

Original recipe makes 7 Servings



In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months. Makes about 7 cups. Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon Stevens, Aug/91

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