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Antipasto


Serving Size : 10

2 medium green bell peppers
1 medium onion
2 stalks celery
3 carrots
1 clove garlic
1/2 pound sliced fresh mushrooms
1 medium cauliflower -- broken in florets
2 tablespoons olive oil
1 cup drained tuna
juice of one lemon
1 teaspoon granulated sugar
1 13 oz bottle 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 sterilized jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.

Per serving: 94 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 456mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.