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Lite for Life© Carbonata Supreme Antipasto
Lite for Life© Carbonata Supreme Antipasto

Lite for Life© Carbonata Supreme Antipasto


Lite for Life© Carbonata Supreme Antipasto


When I was asked to make an appetizer to bring to a company potluck I jumped at the chance to try out my Carbonata Supreme Antipasto recipe on folks from around the world who just happened to love cooking as much as I do. What better way to get feedback on a new recipe! So I mixed up a batch and away I went, with crackers and crostini on the side to carry my delicious concoction of vegetables and spices to sixty discerning palates. The recipe reviews were encouraging enough for me to post it on our Home and Body How To website. My Carbonata Supreme Antipasto is extra versatile as it freezes well. Just take it from the freezer and thaw it in the refrigerator overnight You'll have the fresh flavour of Carbonata Supreme Antipasto to serve to family and friends any time they ask for it! Enjoy often!

Preparation Time: 45 minutes to dice vegetables
Baking Time: 30 minutes total cooking time
Servings: Approximately 30 cups / 7.5litres

4 cups / 1000ml Finely chopped cauliflower – use flowerettes only
2 cups / 500ml Finely chopped pitted ripe black olives (2 cans)
2 cups / 500ml Chopped pickled onion
1 cup / 250ml Finely chopped pimento-stuffed green olives
1 cup / 500ml Canola or other light vegetable oil

4 cups/ 1000ml Mushroom pieces and stems, finely chopped (canned, drained mushrooms)
2 cups / 500ml Finely diced green pepper
½ cup / 250ml Sweet pickle juice
4 cups / 1000ml Finely chopped sweet mixed pickles
1 cup / 250ml Finely chopped red pepper
¼ cup / 125ml Dark brown sugar
1 cup / 250ml Water
5 ½ ounces / 156ml No salt added tomato paste
8 cups / 2000ml Ketchup
3 cups / 1020ml V8 original blend vegetable cocktail
1 teaspoon / 5ml Cayenne pepper (or less if you prefer less heat)

13 ounces / 532g Drained flaked tuna (canned, flaked tuna in water)
16 ounces / 452g Drained small shrimp (canned salad shrimp)

Place the first five (5) ingredients into a large heavy-bottomed stock pot.
Bring to a boil, reduce heat and boil, uncovered, on medium heat for 12 – 15 minutes, stirring occasionally.
Add next eleven (11) ingredients.
Bring to a boil.
Reduce heat to medium-low.
Simmer, uncovered, for fifteen (15) minutes, stirring often.

Add tuna or shrimp.

Ladle into sterilized jars that have tight fitting lids.
Chill and store, unopened, in refrigerator for up to 2 weeks.
Can be stored in the refrigerator for 1 week after opening.

Serve with assorted crackers, toast cups or crostini (dried, seasoned angle-sliced bread slices).

Freeze in 3-cup quantities in freezer strength plastic storage bags for up to 3 months. Thaw in refrigerator overnight. Can be stored in the refrigerator for 1 week after thawing.

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