2 c Chopped carrots
1 c Chopped sweet green peppers
1 c Cauliflower florets, cut in tiny pieces
1 c Quartered mushrooms
1 c Chopped sweet pickles
1/2 c Chopped celery
1/2 c Pitted black olives, sliced
1/2 c Pimento stuffed green olives, sliced
1/2 c Small white pickled onions
1/2 c Chopped marinated artichoke hearts
1 can (7-1/2 oz) tomato sauce
3/4 c Ketchup
3 tbsp Olive oil
1 can (6-1/2 oz) solid white tuna
In large saucepan, bring all the ingredients expect for the tuna, to a boil.
Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp,
stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 min. more,
letting tuna break up into small pieces. Transfer to serving size containers.
Can be refrigerated for up to 2 days, or FROZEN for up to 3 months.
Makes about 7 cups. Serve with crackers (I like it on soda crackers)
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