Yolanda’s Antipasto
This is a wonderful, traditional and easy recipe for making your own Antipasto. This family favorite recipe comes from my Aunt Yolanda, and has been a wonderful addition to many family dinners.
6 Medium Size Green Peppers (chopped fine)
1/4 Cup Olive Oil
1 Can Mushroom Pieces
1 Small Can Pimento
20 Green Olives
20 Black Olives
1 Jar Green Pickle Relish
1 Jar Chili Sauce
10 oz. Ketchup
2 Cans Tuna
Cook peppers and mushrooms in the olive oil 10 minutes. Add everything but the tuna and bring to a boil, stirring often. Add the tuna, and simmer 10-15 minutes.
Place into sterilized jars.
Can be stored 3-6 months in the refrigerator.
Best served on crackers!
Reading this i finally took a break from my work. I have a hardware store, and i get kinda stress throughout the day =) this site just gave me a few minutes of relax =) I tried to find a rss feed on your site so that i could subscribe for some more. Ill be sure to come here more often from now on =)