Speedy Antipasto Recipe
Yield: 5 CupsRecipe by luhu.jp
Ingredients:
2: Carrots, peel, thin slice
1/2 cup: Green pepper, chopped
1/3 cup: Sweet red pepper, chopped
1/2 cup: Celery, chopped
1/2 cup: Tiny cauliflowerets,
1/2 cup: Pitted black olives, chopped
1/2 cup: Mushrooms, sliced
1/2 cup: Small white pickled onions,
1 cup: Sweet pickles, chopped
1/2 cup: Stuffed green olives, chop
7 1/2 ounce: Tinned tomato sauce,
2/3 cup: Ketchup,
1 tbsp: Olive oil,
1 can: Solid water-pack tuna, drain
Directions:
1. Place all ingredients except tuna in a 12-cup microwave-safe
casserole or simmer pot. Stir to mix. cover and microwave on High for
5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low
for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5
minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for
up to 2 weeks, or freeze for up to 3 months. Serve with crackers or
French bread.
Source from luhu.jp
casserole or simmer pot. Stir to mix. cover and microwave on High for
5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low
for 15 to 20 minutes, or until carrots are crisp-tender. Stir every 5
minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for
up to 2 weeks, or freeze for up to 3 months. Serve with crackers or
French bread.
Source from luhu.jp