Antipasto Appetizer Spread
From chefmeow 15 years ago
- 5 minutes to make
- Serves 10
ANTIPASTO APPETIZER SPREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Haddox Estate in Austin, Texas in 1992.
Ingredients
- 8 ounces canned mushroom stems and -pieces drained and finely –chopped shopping list
- 14 ounce can artichoke hearts drained and finely chopped shopping list
- 10 ounce jar pimiento stuffed olives drained and finely chopped shopping list
- 6 ounce can ripe olives drained and finely chopped shopping list
- 1/4 cup chopped green pepper shopping list
- 1/2 cup chopped celery shopping list
- 3/4 cup vinegar shopping list
- 3/4 cup olive oil shopping list
- 1/4 cup instant minced onion shopping list
- 2-1/2 teaspoons italian seasoning shopping list
- 1 teaspoon onion salt shopping list
- 1 teaspoon seasoned salt shopping list
- 1 teaspoon garlic salt shopping list
- 1 teaspoon granulated sugar shopping list
- 1 teaspoon cracked black pepper shopping list
How to make it
- Combine first 6 ingredients mixing well then set aside.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour dressing over vegetables then place in a large jar with a tight fitting lid.
- Shake jar to stir ingredients then refrigerate overnight.
- Serve spread with assorted crackers.
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