Raynas Freezer Antipasto Food

RAYNA'S FREEZER ANTIPASTO

Rayna's Freezer Antipasto image

This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!

Provided by Rayna Jordan

Categories Appetizers and Snacks Beans and Peas

Time 50m

Yield 96

Number Of Ingredients 12

Ingredients

1 cup marinated cocktail onions, cut in half
20 ounces canned mushrooms, drained and minced
1 red bell pepper, minced
1 green bell pepper, minced
1 cup stuffed green olives, minced
1 cup black olives, minced
1 cup dill pickles, minced
1 (14.5 ounce) can green beans, drained
2 (5 ounce) cans tuna, drained and flaked
2 ½ cups ketchup
¼ cup vinegar
¼ cup olive oil

Steps:

In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.

Nutrition Facts : Calories 21.7 calories, Carbohydrate 2.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 197.5 mg, Sugar 1.8 g

ANTIPASTO

Antipasto image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 cup boccocini
1 cup mixed olives
1/4 cup basil chiffonade
Thyme sprigs, for garnish
Salt and freshly ground black pepper
Drizzle olive oil

Steps:

Place the boccocini and olives on a platter or bowl. Top with basil and thyme, season with salt and pepper, and drizzle with olive oil.

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