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
Ingredients:
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)
Optional:
13
ounces / 532g Drained flaked tuna (canned, flaked tuna in water)
or
16
ounces / 452g Drained small shrimp (canned salad shrimp)
Method:
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.
Stir.
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).
Note:
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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rights reserved Bizfare Enterprise Inc & Lite for Life©
2008
