antipasto recipes

- 1/2 cup water
- 2 cups self-raising flour
- 1/4 cup grated parmesan cheese
- 30 g butter
- 1/2 cup grated tasty cheese
- 1/4 cup chopped basil
- 1 cup chopped mixed antipasto vegetables
- 1/2 cup milk

- 1 roma tomato
- 2 tablespoons plain fat-free yogurt (or mayo)
- 1/4 cup black olives
- 1/4 cup red peppers
- 2 tablespoons roasted red peppers (or prepared vegetarian antipasto)
- 1 artichoke heart
- 2 cups lettuce
- 1/4 cup cucumbers
- 1 pickle

- - 1 can(s) beans, such as chickpeas, black-eyed peas, or kidney beans, rinsed
- - 2 can(s) water-packed chunk light tuna, drained and flaked (see Tips & Techniques)
- - 1 large red bell pepper, finely diced
- - 1/2 cup(s) finely chopped red onion
- - 1/2 cup(s) chopped fresh parsley, divided
- - 4 teaspoon(s) capers, rinsed
- - 1 1/2 teaspoon(s) finely chopped fresh rosemary
- - 1/2 cup(s) lemon juice, divided
- - 4 tablespoon(s) extra-virgin olive oil, divided
- - Freshly ground pepper to taste
- - 1/4 teaspoon(s) salt
- - 8 cup(s) mixed salad greens

- 1 cup black olives
- 2 cups vegetable oil
- 2 cups chopped red bell peppers
- 2 cups chopped celery
- 1 1/2 (6 ounce) cans tuna, drained and flaked
- 1 tablespoon pickling spice, wrapped in cheesecloth
- 2 cups carrots, chopped
- 2 cups distilled white vinegar
- 4 cups pearl onions
- 4 cups canned mushrooms
- 2 cucumbers - peeled, seeded and chopped
- 1 (6 ounce) can tomato paste
- 1 cup pitted green olives
- 2 cups chopped green bell peppers
- 4 cups chopped cauliflower

- 1 clove garlic
- 1 lemon, juice of
- 1 medium cauliflower floret
- 3 carrots
- 2 stalks celery
- 2 green peppers
- 1/2 lb mushrooms
- 1 cup tuna fish
- 1 medium onion
- 2 tablespoons oil
- 1 (13 ) bottle ketchup
- 1 teaspoon granulated sugar

- 2 (14 ounce) cans artichokes
- 2 (5 1/2 ounce) cans tomato paste
- 4 large carrots
- 2 (10 ounce) cans mushroom pieces
- 1 (16 ounce) jar broken green olives
- 1 (15 ounce) bottle hot ketchup
- 2 (4 ounce) cans pimientos
- 2 large green peppers
- 8 ounces olive oil
- 1 large cauliflower
- 5 cloves garlic
- 2 cans pitted black olives
- 1 cup red wine
- 3 (7 ounce) cans solid tuna
- 1 tablespoon oregano
- 2 cans anchovies
- 2 (12 ounce) jars pickling onions
- 1 (48 ounce) jar sweet pickles
- 2 (15 ounce) bottles ketchup

- 1 (16 ounce) bottle Italian dressing
- 1 lb sliced ham
- 1 (15 ounce) can artichoke hearts
- 1 tablespoon sugar
- 1 (15 ounce) can hearts of palm
- 1 (15 ounce) can black olives
- 10 ounces mozzarella cheese, cut into sticks (block)
- 1 lb sliced pastrami

- 1/4 cup vinegar
- 1 lb small shell pasta
- 1/4 lb provolone cheese
- 2 medium tomatoes
- 1/4 lb pepperoni
- pepper
- 1 medium green bell pepper
- 1 (2 ounce) can black olives
- 1 medium onion
- oregano
- 1/4 lb hard salami
- 1 (2 ounce) jar green olives
- garlic powder
- 1/4 cup oil
- salt