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Results 31 - 38 of 38 for vegetable antipasto
In a large covered saucepan, ... more or until vegetables are nearly tender. Drain and ... romaine. Serve reserved dressing separately. Serves 6.
Cooked as directed. Rinse in ... dressing to coat vegetables. Cut into strips. Mix ... leaves when ready to serve. Optional: black and green olives.
33. ANTIPASTO SALAD
Prepare vegetables. Brown garlic and mushrooms ... over vegetables. Chill 12 or more hours. Stir occasionally. Garnish with anchovies, to serve.
Clean all vegetables and cut into bite size ... cook until all are just crisp tender. Cool, and refrigerate in marinade. Drain before serving.
35. ANTIPASTO
Clean and dice vegetables into bite-sized pieces. In a ... jars to within 1/2 inch of the top adding more hot liquid if necessary. Makes 38 pints.
36. ANTIPASTO
Put 1/2 box of pickling ... the quarts of vegetables into bite size pieces. Cook ... in jars and process in hot water to seal, 20 to 30 minutes.
37. ANTIPASTO
1 quart each, cut up: ... water, brine all vegetables EXCEPT peas, mushrooms, onions and ... at 10 pounds. Makes 7 quarts. Serve with crackers.
38. ANTIPASTO
Place all vegetables in a large bowl. Combine ... Refrigerate and allow to stand for a few hours to marinate. Serve chilled. Yield: 10 to 12 servings.
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