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Date: | Wed, 28 Jul 1999 22:06:23 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Here is a recipe I made today. I made the 1/2 only
and had 22 good size pots.
ANTIPASTO
10 small cans tuna (I used water tuna)
4 c mini whole corn
1 cauliflower
5 lb carrots
5 whole celery
5 jars 12 oz marinated small onions
5 lb red bell peppers
5 lb yellow and orange peppers (5 lb altogether)
2 jars 12 oz big pitted green olives
1 qt stuffed olives
3 jars black pitted olives
2 jars or cans 12 oz spiced black olives
1 qt sweet pickles
5 c 10 oz mushrooms
2 big cans artichokes (not marinated)
1/2 lb green beans
3 c chickpeas
SAUCE
61/2 c olive oil
2 c ketchup
1 qt hot salsa *
5 c vinegar
8 cans 6 oz tomato paste
Mince all the vegetables.
Put vinegar and oil in a BIG pot, (the best thing is to
borrow one from a restaurant) Bring to boil and add
all veggies but bell peppers, olives, mushrooms. Boil
10 min.
Add bell peppers. Boil 10 min.
Add olives and mushrooms. Let rest w/o cooking.
Add tuna. Mix well.
Put ketchup, salsa and tomato paste in an other pan.
Boil 10 min.
Add to veg. mix.
Put in sterilized jars. Put the jars in pan with boiling
water. The water must be 1 inch over the jars. Let
boil 15 min.
In an other one, put ketchup, tomato paste & salsa.
Boil 10 min.
*I called Old el Paso and they assured me their Salsa
is GF.
Excellent on rice crackers. Always have something
when guesses arrive.
Mireille.
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