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This recipe for ANTIPASTO, by , is from The Wolman/Rootman 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!

Frances (Rootman) Grunberg



5 tins of tuna
3-4 tins of anchovies (optional)
4-5 finely chopped red peppers
4-5 chopped green peppers
2-3 cans black olives
1-2 jars sour onions
Green beans optional
2 medium cauliflowers (chopped finely and raw)
2 lbs dill pickles chopped
5-6 tins sliced mushrooms
64 oz ketchup
2 cups olive oil
2 cups vinegar
12 garlic cloves chopped
Dried oregano
6 bay leaves

Add ketchup and vinegar to oil and bring to a boil on stove (use a large soup pot)
Add onions and cauliflower and boil.
Add pickles, anchovies, mushrooms, tuna, olives, peppers, and onions. Stir whole mixture until cooked but not over cooked. Taste for flavor.
Put in hot sterilized jars. Store in freezer when cool.

Preparation Time:
Preparation Time:
40 min




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