CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
French |
Appetizers, 4-star, Spreads, Canned tuna |
12 |
Servings |
INGREDIENTS
2 |
|
Onions; chopped |
1 |
cn |
(large) tomato paste |
1 |
cn |
Wax beans; drained and chopped |
1 |
cn |
Chopped mushrooms; drained |
1 |
|
Jar artichoke hearts; drained and chopped |
3 |
|
Celery ribs; chopped |
2 |
|
Carrots; parboiled & chopped |
1 |
tb |
Worcestershire sauce |
1/2 |
|
Bottle ketchup |
1/2 |
ts |
Pepper |
1/2 |
ts |
Oregano |
1/2 |
ts |
Basil |
1/2 |
ts |
Garlic powder |
1 |
ts |
Salt |
1/2 |
ts |
Accent®; (optional) |
2 |
cn |
(small) tuna in water; well drained |
INSTRUCTIONS
Sauté onion in butter till brown. Mix all ingredients. (All should be
chopped, about 1/4") Chill before serving. This need a day to chill and
bring out the flavors. As an appetizer this feeds a crowd, serve with
cocktail rye, or cocktail pumpernickle, or slices of french ficcelles. Also
delicious as a sandwhich spread and could be served as vegetable side dish.
Per serving: 61 Calories; less than one gram Fat (6% calories from fat); 8g
Protein; 7g Carbohydrate; 8mg Cholesterol; 410mg Sodium
Serving Ideas : as appetizer with Italian bread; or as veg. side dish
Recipe by: rec.food.cooking Posted to MC-Recipe Digest V1 #679 by
[email protected] (Allison Greene) on Jul 19, 1997
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