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Results 21 - 30 of 31 for canned antipasto
21. ANTIPASTO
Bring to boil tomato juice, sauce, oil. Add drained vegetables and other ingredients. Can be canned in water bath.
Prepare a day ahead. Drain all juices. Combine all ingredients except salami and fish. Serve: Arrange salami on a large platter. Place ...
23. ANTIPASTO
Heat 1/2 cup oil in ... ounces of catsup and 1/4 cup vinegar and cook 5 more minutes. It can be frozen or canned. Serve with Triscuits or crackers.
24. ANTIPASTO
Drain all cans, except salad olives, and ... together. Combine the salad olive juice and dill pickle juice to equal 3/4 cup. Pour over all and mix.
25. ANTIPASTO SALAD
Combine first 8 ingredients and toss well. Measure dressing ingredients into jar with tight fitting lid and shake well. Pour over salad and ...
Drain everything real good; get large glass bowl. Slice everything in half. Flake tuna. Make package dressing, adding olive oil and ...
27. ANTIPASTO
Combine all ingredients and mix well. Place in covered dish and refrigerate. Stir once or twice while it marinates. It will keep well. ...
28. ANTIPASTO SALAD
Chill shells; cut salami and cheese into pieces about the size of a quarter. Put into large serving bowl; add dressing just before serving.
29. ANTIPASTO
Drain well and mix all together. Toss with "Good Seasons" Italian dressing. Don't use too much. I use 1/2 to 3/4 cruet. Marinate overnight.
Arrange in large platter and pour juices from tuna, anchovies, capers, pepper, piccallili, pimentos and artichoke hearts over all. Make day ...
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