Recipe - Great Antipasto

2 cup Carrots; chopped
1 cup Green pepper; chopped
1 cup Cauliflower; florets, cut i
1 cup Mushrooms; quartered
One half cup Celery; chopped
2 Tomatoes; chopped and seede
1 cup Black olives; cut or sliced up
One half cup Onions; small, pickled, cho
One half cup Artichoke hearts; jar of ma
1 cup Tomato sauce; or 8 ounce can
Three fourths cup Ketchup
3 tablespoon Oil; olive

In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30
minutes till carrots are tender crisp, stirring occasionally. Drain tuna,
add to vegetable mixture, and simmer for 5 minutes longer, letting tuna
break up into smaller pieces. Transfer to serving containers. Keeps 1 week
in fridge, up to 3 months in freezer. Best made in late summer with locally
grown vegetables. Wonderful on toasted french bread or as a spread on
crackers.
Source: Canadian Living Magazine
posted by Anne MacLellan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip