Antipasto Platter


1Cup each catsup, tomato-based chile sauce and water1/2 Cup each olove oil, terragon wine vinegar and lemon juice1 clove garlic minced 2T frimly packed brown sugar 1T each Worcestershire and prepared horseradish salt to taste Dash of cayenne 1/2 cauliflower 3 medium-sized carrots 2 stalks celery 1/2 pound small whole mushrooms 1 jar[8oz] peperoncini [ small pickled Italian style peppers] 2 cans[2oz] solid pack tuna 1 can[2oz] rolled anchovies with capers Pimiento-stuffed spanish style olives for garnish Parsley


Mixing Bowl Favicon Mixing Bowl
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