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| Antipasto Appetizer Recipe |
Category: Appetizers
Rating:
N/A
Servings: 15
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Ingredients
3/4 cup fresh broccoli flowerets
3/4 cup fresh cauliflower flowerets
2 can (4-oz) button mushrooms; drained
1 can (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 can (8-oz) sliced water chestnuts; drained
1 onion; chopped
1 green bell pepper; chopped
----DRESSING----
2/3 cup vinegar
2/3 cup oil
1 pkg italian dressing mix
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon sugar
1/4 cup minced dry onion
1 teaspoon accent
1/2 teaspoon pepper
Cooking Directions:
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.
appetizers
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