---------- Recipe via Meal-Master (tm) v8.02

     Title: GREAT ANTIPASTO
Categories: Appetizers, Italian
     Yield: 1 servings

     2 c  Carrots; chopped
     1 c  Green pepper; chopped
     1 c  Cauliflower; florets, cut i
     1 c  Mushrooms; quartered
   1/2 c  Celery; chopped
     2    Tomatoes; chopped and seeded
     1 c  Black olives; sliced
   1/2 c  Onions; small, pickled, cho
   1/2 c  Artichoke hearts; jar of ma
     1 c  Tomato sauce; or 8 oz can
   3/4 c  Ketchup
     3 t  Oil; olive

    In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
 pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
 ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to
 30 minutes till carrots are tender crisp, stirring occasionally.
 Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer,
 letting tuna break up into smaller pieces. Transfer to serving
 containers.    Keeps 1 week in fridge, up to 3 months in freezer.
 Best made in late summer with locally grown vegetables.    Wonderful
 on toasted french bread or as a spread on crackers.

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