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Ingredients

• 2-4 oz. cans mushroom stems and pieces
• 1-14 oz. can artichoke hearts
• 1-10 oz. jar pimiento-stuffed green olives
• 1-6 oz. can black olives
• 1/4 cup chopped green pepper
• 1/2 cup chopped celery
• 3/4 cup vinegar
• 3/4 cup olive oil
• 1/4 cup dried minced onion
• 2 1/2 tsp. italian seasoning
• 1 tsp. onion salt
• 1/2-1 tsp. salt
• 1 tsp. seasoned salt
• 1 tsp. garlic salt
• 1 tsp. sugar
• 1 tsp. pepper
• Crushed red pepper (Add to taste if you like a spicy kick, otherwise leave it out)
• parmesan cheese, grated
• Crostini

Description

I've Been Making This Since I Found It In 1981...Open A Couple Cans And It's Practically Done...The Hardest Thing About This Is Waiting The 24 Hours For It To Marinade....Serve On Crostini...From Southern Living

Group Recipes