Antipasto Appetizer
- 3/4 c Fresh broccoli flowerets
- 3/4 c Fresh cauliflower flowerets
- 2 cn (4-oz) button mushrooms;
- -drained
- 1 cn (14-oz) artichoke hearts;
- -drained and chopped
- 1 Jar (4-oz) pimientos;
- -chopped
- 1 Jar (4-oz) stuffed green
- -olives; drained and sliced
- 3 Ribs celery; chopped
- 1 cn (8-oz) sliced water
- -chestnuts; drained
- 1 Onion; chopped
- 1 Green bell pepper; chopped
----------------------------------DRESSING----------------------------------
2/3 c Vinegar
2/3 c Oil
1 pk Italian dressing mix
1 ts Salt
1/2 ts Garlic salt
1 ts Onion salt
1 ts Sugar
1/4 c Minced dry onion
1 ts Accent
1/2 ts Pepper
Combine vegetables and set aside. Combine remaining ingredients in saucepan
and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve
with crackers. Keeps for weeks. Use a food processor for a different
texture.
MUST BE PREPARED 1 DAY IN
ADVANCE!
From, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
2/3 c Vinegar
2/3 c Oil
1 pk Italian dressing mix
1 ts Salt
1/2 ts Garlic salt
1 ts Onion salt
1 ts Sugar
1/4 c Minced dry onion
1 ts Accent
1/2 ts Pepper
Combine vegetables and set aside. Combine remaining ingredients in saucepan
and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve
with crackers. Keeps for weeks. Use a food processor for a different
texture.
MUST BE PREPARED 1 DAY IN
ADVANCE!
From
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
