Recipe - Antipasto Appetizer

Three fourths cup Fresh broccoli flowerets
Three fourths cup Fresh cauliflower flowerets
2 cn (4oz) button mushrooms;
drained
1 cn (14oz) artichoke hearts;
drained and chopped
1 Jar (4oz) pimientos;
chopped
1 Jar (4oz) stuffed green
olives; drained and cut or sliced up
3 Ribs celery; chopped
1 cn (8oz) cut or sliced up water
chestnuts; drained
1 Onion; chopped
1 Green bell pepper; chopped

DRESSING
2/3 cup Vinegar
2/3 cup Oil
1 pack Italian dressing mix
1 teaspoon Salt
One half teaspoon Garlic salt
1 teaspoon Onion salt
1 teaspoon Sugar
One fourth cup Minced dry onion
1 teaspoon Accent
One half teaspoon Pepper

Combine vegetables and set aside. Combine remaining ingredients in saucepan
and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve
with crackers. Keeps for weeks. Use a food processor for a different
texture.

MUST BE PREPARED 1 DAY IN

ADVANCE!

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.