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Antipasto

1 jar Giardiniera, drained
1 jar artichoke hearts, undrained
2 small cans well drained mushrooms
1 can tomato sauce
1 can well drained Tuna
2 Tbsp. wine vinegar
1 can drained ripe olives


Combine all ingredients and mix well. Place in covered dish and refrigerate. Stir once or twice while it marinates. It will keep well. Serve with small slices of pumpernickel and rye.








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