Antipasto

Here we go again... more to put away for the winter... the perfect day to get it done. This recipe is from "The Best of Bridge". It is simple but very time consuming! You have to hand chop all of the ingredients and you should chop everything before you start!! The outcome is so good and it makes a lot... 13 -2 cup jars... awesome. You always have hors-d'oeuvres on hand for unexpected company... It only becomes a problem when you entertain the same people over and over!!

Here goes:

In a very large pot cook and stir constantly for 10 minutes...

• 1 very large cauliflower cut into bite sized chunks


• 2 tins of chopped ripe olives chopped


• 1 -16 oz tin green olives chopped (I couldn't find tins so used 3 bottles of sliced green)


• 2- 12 oz jars of pickled onions chopped


• 8 oz olive oil

Then add;

• 2 -10 oz cans of mushroom stems and pieces


• 2 large green peppers chopped


• 2-4 oz tins pimento chopped


• 75 oz of Heinz ketchup


• 1 tsp of hot pepper sauce


• 1 -48 oz jar of mixed sweet pickles chopped

Simmer 10 minutes stirring often

Drain and pour boiling water over the fish ingredients

• 2 tins anchovies chopped


• 3 - 7 oz tins solid tuna chopped


• 3-tins small shrimp

Add fish to mixture, stir well and place in sterilized jars. Process in a hot water bath for 20 minutes. You can also freeze it.

Serve with crackers (the home made ones on a previous blog are pretty yummy)!

Enjoy!

OK, now I'm tired and I have to cook dinner...