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Antipasto

2 Green peppers
2 Stalks of celery
1 Garlic clove
1 Flowerets of med cauliflower
1 c Tuna fish drained
1 ts Granulated sugar
1 Medium onion
3 Carrots
1/2 lb Sliced mushrooms
2 tb Oil
1 Juice of one lemon
13 oz Bottle of ketchup


Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.


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