| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizers, Italian, Anne | 1 | Servings |
INGREDIENTS
| 2 | c | Carrots; chopped |
| 1 | c | Green pepper; chopped |
| 1 | c | Cauliflower; florets, cut i |
| 1 | c | Mushrooms; quartered |
| 1/2 | c | Celery; chopped |
| 2 | Tomatoes; chopped and seede | |
| 1 | c | Black olives; sliced |
| 1/2 | c | Onions; small, pickled, cho |
| 1/2 | c | Artichoke hearts; jar of ma |
| 1 | c | Tomato sauce; or 8 oz can |
| 3/4 | c | Ketchup |
| 3 | tb | Oil; olive |
INSTRUCTIONS
In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers. Source: Canadian Living Magazine posted by Anne MacLellan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”