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Antipasto Recipe

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This recipe for Antipasto is from The Allan Family Cookbook , 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:  
2 cans mushrooms sliced
2 cans green beans
2 cans black olives sliced
2 jars green olives chopped
1 head cauliflower chopped
1 pound cucumber diced
1 pound green pepper coarsely chopped
1/2 pound onion chopped
Sauce:
1/4 cup white vinegar
1/3 gallon ketchup (1.5 liters)
1/3 cup salad oil
2 tablespoon Tabasco sauce
1/2 cup Worchestershire sauce
1 1/2 cup sweet chili sauce
Directions:
Directions:
Saute onions and green peppers in oil until partially cooked.
Add ketchup and vinegar and all remaining vegetables.
Simmer over low heat for about 1 hour (until the veggies are cooked but not too soft).
Stir in Tabasco sauce, Worcestershire sauce, and chili sauce.
Once hot put in sterile jars. Jars need to seal for it to keep. Makes 9 -10 pints.
Personal Notes:
Personal Notes:
Can be frozen. If freezing you can add a tin of drained chunk tuna at the end of cooking time. If using canned antipasto you can add drained tuna just before serving.

 

 

 

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