Antipasto Salad

• 2 large onions, cut in ½ lengthwise and then in slices. Sautéed until transparent but not brown.

• Put in large mixing bowl with the following:

• 1 Small can tomato paste

• 1 can pitted black olives (drained)

• 1 4-oz Jar of pimento olives (drained)

• 1 4-oz Can mushrooms (drained)

• 1 Jar sweet mixed pickles (cauliflower, onions, etc) with liquid

• Mix everything well and add the following:

• ½ of a 14 oz bottle of ketchup

• 2 tbsp Worcestershire sauce

• ½ teaspoon sweet basil

• ½ teaspoon powdered oregano

• 1 Teaspoon garlic powder

• Pepper to taste.

• 1 Can cut green beans (drained)

• 1 Can cut wax beans (drained)

• 1 Can small or sliced carrots (drained)

• 2 Small cans tuna

• 1 Can anchovy fillets

• 3 Stems celery, sliced

1. Mix everything well and check if it needs additional salt, oregano or sweet basil.

2. Refrigerate. It makes a gallon and can last refrigerated for a month. Great for parties, serve surrounded with large crackers (optional). Delicious!

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