RECIPE: Antipasto (T&T)
This is my aunt's recipe that she submitted for family T&T cookbook. My mother tasted it before and said it was really good! I don't eat that stuff...LOL Supposedly, it's very close to the jarred antipasto that you buy at Costco.
1 (4 lb) tin of anchovies (or chicken)
2 large tins of pitted olives
2 tins of green stuffed olives
Â½ gallon of ketchup
3 tins chunk tuna
2 lbs dill pickles
2 lbs green pepper (fried in oil)
2 lbs red pepper (slip in oven to cook, remove skins)
2 lbs cauliflower
2 lbs carrot (cooked)
2 lbs mushrooms (fried in oil)
2 lbs pickling onions (boil few minutes)
3 cups oil
1 cup vinegar
Salt, to taste
In a big pot, combine ketchup, oil, salt, and vinegar. Cook for 15 minutes.
Add all the vegetables to the ketchup mixture after they have all been cooked separately and chopped. Cook for 15 more minutes. Then add chopped anchovies and olives, and tuna fish which has been cut or separated. Cook for 10 minutes more.
Spoon into hot sealers and seal. Then boil jars half an hour to seal completely.
Serve as an appetizer dip with assorted crackers.