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Antipasto spread
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| Artist: |
_ |
| Categories: |
Appetizers, Italian, Vegetarian, Western European |
| Yield: |
7 |
| Rating: |
0 |
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Ingredients:
| | 4-oz cans mushroom stems and | | | -pieces, drained and finely | | | -chopped | | 1
| | 14-oz can artichoke hearts | | | -drained and finely chopped | | 1
| | 10-oz jar pimiento-stuffed | | | -olives, drained and finely | | | -chopped | | 1
| | 6-oz can ripe olives | | | -drained and finely chopped | | 1/4
| cup | Chopped green pepper | | 1/2
| cup | Chopped celery | | 3/4
| cup | Vinegar | | 3/4
| cup | Olive oil | | 1/4
| cup | Instant minced onion | | 2 1/2
| tsp | Italian seasoning | | 1
| tsp | Onion salt | | 1
| tsp | Salt | | 1
| tsp | Seasoned salt | | 1
| tsp | Garlic salt | | 1
| tsp | Sugar | | 1
| tsp | Cracked black pepper |
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Procedures:
| 1 | Combine first 6 ingredients, mixing well; set aside. | | 2 | Combine remaining ingr >from southern living 1981 annual recipes |
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