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Associate.com - Share Your Recipe!

Recipe Name: Antipasto Spread Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 7

Ingredients:
2 4-oz cans mushroom stems and
pieces drained and
finely
chopped
1 14-oz can artichoke hearts
drained and finely
1 10-oz jar pimiento-stuffed
olives drained and
1 6-oz can ripe olives
1/4 Cup(s) Chopped green pepper
1/2 Cup(s) Chopped celery
3/4 Cup(s) Vinegar
3/4 Cup(s) Olive oil
1/4 Cup(s) Instant minced onion
2 1/2 Teaspoon(s) Italian seasoning
1 Teaspoon(s) Onion salt
1 Teaspoon(s) Salt
1 Teaspoon(s) Seasoned salt
1 Teaspoon(s) Garlic salt
1 Teaspoon(s) Sugar
1 Teaspoon(s) Cracked black pepper
Directions:
Combine first 6 ingredients, mixing well; set aside. Combine remaining
ingredients in a saucepan; bring to a boil. Pour dressing over
vegetables; place in a large jar with a tight-fitting lid. Shake jar
to stir ingredients; refrigerate overnight. Serve spread with assorted
crackers. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 229
Total Fat: 26.1g
Cholesterol: 0mg
Sodium: 1573.3mg
Potassium: 647.4mg
Carbohydrates: 16g
Fiber: 9g
Sugar: 1.8g
Protein: 7.5g


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