Friday, December 23, 2005

antipasto

This North American version of this classic Italian appetizer is always a hit at Christmas when everyone gets the munchies in the middle of watching those new DVDs or playing that new board game. Just haul out the crackers, cheese and antipasto and you’re good to go for another hour at least!

Antipasto (sans Seafood - I guess that would make it 'Vegetarian Antipasto'?)

250 ml. (1 cup) pickled onions, drained and halved
2 x 284 ml. (2 x 10 oz) canned mushroom pieces, drained and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
250 ml. (1 cup) green pimiento stuffed olives, chopped
250 ml (1 cup) ripe olives, chopped
250 ml. (1 cup) dill pickles, chopped
625 ml. (2½ cups) ketchup
60 ml. (¼ cup) white vinegar
60 ml. (¼ cup) Olive or cooking oil
398 ml. (14 oz.) canned green beans, drained
2 garlic cloves, crushed

Place all ingredients in a large saucepan. Heat, stirring often, until mixture comes to a boil. Simmer for 20 minutes, stirring often. Cool. Fill freezer containers, leaving 2.5 cm. (1 inch) at the top to allow for expansion. Freeze. Makes 3.2 L. (13 cups) antipasto.

Adapted* from Company’s Coming for Christmas by Jean ParĂ© 1996.

Serve as an appetizer with assorted nibblies - smoked oysters, cold cuts, cheeses and crackers.

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*The original recipe includes 2 x 184 gm (2 x 6½ oz.) tins of tuna, drained and flaked, and omits the garlic

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