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ANTIPASTA Recipe

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This recipe for ANTIPASTA is from The LaBonte Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11 oz.bottle ketchup
10 oz. bottle chile sauce
1 can solid white tuna,well drained
1/2 cup sliced canned mushrooms
1/2 cup carrots & 1/2 cup celery diced & parboiled for 6 min.(should still be firm)
1/2 cup sweet mixed pickles diced.
1/2 cup stuffed green olives sliced
2 tbsp veg.oïl
1 tsp garlic powder
1/2 tsp. salt
Dash of Pepper.

11 onces d'une bouteille de catsup
10 onces d'une bouteille de sauce chili
1 canne de thon pâle en morceaux bien égoutté ( 170 gramme)
1/2 tasse de champignons en morceaux
1/2 tasse de carottes et 1/2 tasse de céleri coupés en dés et bouillis pendant 6 minutes (mais doit rester ferme)
1/2 tasse de cornichons mélangés sucrés coupés en dés
1/2 tasse d'olives vertes farcies coupées en tranches
2 cuil. à table d'huile végétale
1 cuil. à thé de poudre d'ail
1/2 cuil. à thé de sel
Une pincée de poivre.
Directions:
Directions:
Break up tuna in bottom of large bowl. Add remaining ingrédients & mix well. Will keep for 1 week in fridge or can be frozen
Note: This is an old recipe and the bottle sizes for ketchup & chile sauce have changed ........so i just measure the ounces out from a larger bottle.
Very delicious................Suzanne Labonté

Dans un gros bol à mélanger, briser le thon;. Ajouter les autres ingrédients et bien mélanger. Se conserve 1 semaine au réfrigérateur ou peut être congelé.
Note: Ceci est une vieille recette, et la grosseur des bouteilles de catsup et de sauce chili, ont été changées; donc j'ai seulement mesuré les onces hors d'une grosse bouteille.

Délicieux avec de la viande . Suzanne Labonté,,,,,


Bon appétit

 

 

 

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