Recipe

Antipasto Appetizer Spread Recipe


Antipasto Appetizer Spread Recipe Chefmeow / All my dishes
9 months, 3 weeks ago
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.
Prep:10m Cook:5m Servings:10

Chefmeow

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Ingredients
  • 8 ounces canned mushroom stems and -pieces drained and finely –chopped
  • 14 ounce can artichoke hearts drained and finely chopped
  • 10 ounce jar pimiento stuffed olives drained and finely chopped
  • 6 ounce can ripe olives drained and finely chopped
  • 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 seasoned salt
  • 1 teaspoon garlic salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon cracked black pepper

Directions
  1. Combine first 6 ingredients mixing well then set aside.
  2. Combine remaining ingredients in a saucepan and bring to a boil.
  3. Pour dressing over vegetables then place in a large jar with a tight fitting lid.
  4. Shake jar to stir ingredients then refrigerate overnight.
  5. Serve spread with assorted crackers.

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