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ANTIPASTO

Category:    Appetizers, Dips
Yield: 10 servings
 
      2 ea Green peppers                       1 ea Medium onion
      2 ea Stalks of celery                    3 ea Carrots
      1 ea Garlic clove                      1/2 lb Sliced Mushrooms
      1 ea Flowerets of med cauliflower        2 tb Oil
      1 cn Tuna fish drained                   1 ea Juice of one lemon
      1 ts Granulated sugar                   13 oz Bottle of ketchup
 
  Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
  cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour
  into sterilzed jars, cool and refrigerate.  When serving, place antipasto
  in a pretty dish, surround with crackers.
 

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