Antipasto Spreadappetizers 4-oz cans mushroom stems and -pieces; drained and finely choppe 1 14-oz can artichoke hearts drained 1 10-oz jar pimiento-stuffed -olives; drained and finely choppe 1 6-oz can ripe olives drained and fi 1/4 Cup Chopped green pepper 1/2 Cup Chopped celery 3/4 Cup Vinegar 3/4 Cup Olive oil 1/4 Cup Instant minced onion 2 1/2 Teaspoons Italian seasoning 1 Teaspoon Onion salt 1 Teaspoon Salt 1 Teaspoon Seasoned salt 1 Teaspoon Garlic salt 1 Teaspoon Sugar 1 Teaspoon Cracked black pepper Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers. >From Southern Living 1981 Annual Recipes. |
