| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Ethnic, Appetizers |
6 |
Cups |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
|
Green peppers, chopped |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
cn |
(7.5 oz.) Solid Light Tuna, drained and flaked |
| 1 |
|
Jar (313 ml) roasted red peppers, drained and thinly sliced |
| 1/2 |
c |
Each pitted ripe olives and stuffed manzanilla olives, sliced |
| 1 |
cn |
(14 oz.) tomato sauce |
| 1/2 |
c |
Chili sauce |
| 1/2 |
c |
White vinegar |
| 2 |
|
Bay leaves |
|
|
Pinch ground cinnamon |
INSTRUCTIONS
Heat oil in a saucepan over medium-high heat. Add green peppers and
mushrooms; cook 3-5 minutes or until soft.
Add tuna, roasted red peppers, olive, tomato sauce, chili sauce, vinegar,
bay leaves and cinnamon. Bring to a boil over medium high heat.
Reduce heat and simmer 15-20 minutes or until vegetables are tender and
sauce has thickened. Remove bay leaves, cool and refrigerate. Serve with
crackers or breads. Keeps 1 week in the refrigerator. Prep Time: 20
minutes Cooking Time: 2-25 minutes. Makes 6 cups.
Typed in MMFormat by cjhartlin@email.msn.com Source: Primo Family
Favorites.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 5, 1999
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