Recipe - Make-Ahead Antipasto

2 cup Chopped carrots
1 cup Chopped sweet green peppers
1 cup Cauliflower florets, cut in
tiny pieces
1 cup Quartered mushrooms
1 cup Chopped sweet pickles
One half cup Chopped celery
One half cup Pitted black olives, cut or sliced up
One half cup Pimento stuffed green
olives, cut or sliced up
One half cup Small white pickled onions
One half cup Chopped marinated artichoke
hearts
1 cn (7One half oz) tomato sauce
Three fourths cup Ketchip
3 tablespoon Olive oil
1 cn (6One half oz) solid white tuna

In large saucepan, bring all the ingredients expect for the tuna, to a
boil. Reduce heat and simmer, covered, for 2030 minutes or until carrots
are tendercrisp, stirring occasionally. Drain tuna; add to vegetable
mixture and simmer for 5 minutes longer, letting tuna break up into small
pieces. Transfer to serving size containers. Can be refrigerated for up to
2 days, or frozen for up to 3 months. Makes about 7 cups.

Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon
Stevens, Aug/91

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini