Name: Antipasto Spread
Ingredients: 2 x 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 c Chopped green pepper; 1/2 c Chopped celery; 3/4 c Vinegar; 3/4 c Olive oil; 1/4 c Instant minced onion; 2 1/2 ts Italian seasoning; 1 ts Onion salt; 1 ts Salt; 1 ts Seasoned salt; 1 ts Garlic salt; 1 ts Sugar; 1 ts Cracked black pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Appetizers, Vegetarian, Italian	7	Cups

INGREDIENTS

2	x	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	c	Chopped green pepper
1/2	c	Chopped celery
3/4	c	Vinegar
3/4	c	Olive oil
1/4	c	Instant minced onion
2 1/2	ts	Italian seasoning
1	ts	Onion salt
1	ts	Salt
1	ts	Seasoned salt
1	ts	Garlic salt
1	ts	Sugar
1	ts	Cracked black pepper

INSTRUCTIONS

Combine first 6 ingredients, mixing well; set aside.
Combine remaining ingredients 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Heal the Past… Live the Present… Dream the Future…”