| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads, Italian |
7 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped carrots |
| 1 |
c |
Chopped sweet green peppers |
| 1 |
c |
Cauliflower florets, cut in tiny pieces |
| 1 |
c |
Quartered mushrooms |
| 1 |
c |
Chopped sweet pickles |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Pitted black olives, sliced |
| 1/2 |
c |
Pimento stuffed green olives, sliced |
| 1/2 |
c |
Small white pickled onions |
| 1/2 |
c |
Chopped marinated artichoke hearts |
| 1 |
cn |
(7-1/2 oz) tomato sauce |
| 3/4 |
c |
Ketchip |
| 3 |
tb |
Olive oil |
| 1 |
cn |
(6-1/2 oz) solid white tuna |
INSTRUCTIONS
In large saucepan, bring all the ingredients expect for the tuna, to a
boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots
are tender-crisp, stirring occasionally. Drain tuna; add to vegetable
mixture and simmer for 5 minutes longer, letting tuna break up into small
pieces. Transfer to serving size containers. Can be refrigerated for up to
2 days, or frozen for up to 3 months. Makes about 7 cups.
Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon
Stevens, Aug/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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