Home Cooking Recipes
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Antipasto Spread
Chef:  Jean Lorenz - Sanford, CO          Category:  Appetizers

Ingredients:
2 (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 black olives, drained and finely chopped
1/4 cup green pepper, finely chopped
1/2 cup celery, finely chopped
3/4 cup red wine vinegar
3/4 cup olive oil
2 tablespoons instant minced onions
2 to 1/2 teaspoons dried oregano leaves
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon cracked black pepper




Directions: Combine mushrooms, artichoke hearts, pimento stuffed olives, black olives, green pepper and celery, mix well, set aside. Combine vinegar, olive oil, instant onions, dried oregano leaves, onion salt, salt, seasoned salt, garlic salt, sugar and black pepper in a saucepan, bring to a boil. Pour dressing over vegetables, place in a large jar with a tight-fitting lid. Shake jar to stir ingredients, refrigerate overnight. Serve spread with assorted crackers. Yields 7 cups.

Notes:

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