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Recipe Name: Antipasto Appetizer Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 15

Ingredients:
3/4 Cup(s) Fresh broccoli flowerets
3/4 Cup(s) Fresh cauliflower flowerets
2 4-oz button mushrooms
drained
1 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 8-oz sliced water
chestnuts drained
1 Onion, chopped
1 Green bell pepper, chopped
2/3 Cup(s) Vinegar
2/3 Cup(s) Oil
1 Italian dressing mix
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Garlic salt
1 Teaspoon(s) Onion salt
1 Teaspoon(s) Sugar
1/4 Cup(s) Minced dry onion
1 Teaspoon(s) Accent
1/2 Teaspoon(s) Pepper
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
<Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 378.5mg
Potassium: 222.5mg
Carbohydrates: 6.5g
Fiber: 3g
Sugar: 1.1g
Protein: 2.4g


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