I did not even realize that today is the 29th, the 29th!! Eek! How did this happen! I feel like I have to go back to work already - thankfully I do not have to go back until January 4th, but the days are slipping past me so fast.
I am super excited to get my first package from my sewing bee, Lets Bee Together. The administrator, Linda is sending out our first packages. There is a picture of the fabric on the blog, but it always looks better in real life. I am very much looking forward to working with all these different patterns and seeing what other patterns my friends are into right now. Plus I am super excited to buy more fabric for this project!!! Not that I do not have enough in my stash already for this. hee hee hee.
I thought I would share with you my Antipasto Recipe. I know there are a few you can find online, but I made this one up by combining and eliminating off of a couple of recipes I found online. I think it is pretty awesome.
2 1/2 cups marinated artichoke hearts (three little jars)
1 1/2 cups roasted red bell peppers (one jar - Superstore has a jar of Sweet roasted red bell peppers that I used and it tastes so yummy!)
1 can drained sliced black olives
1 jar pearl onions
2 cups chopped carrots
2 cups chopped celery
2 cups or one head of chopped celery
1 chopped (or more if you prefer) green pepper
2 cups vegetable oil
1 jar sweet pickle mix chopped up
1 jar of pitted green olives - sliced
1 1/2 cup white vinegar
1/2 cup Balsamic vinegar
1/2 tsp. oregano
3 cloves minced garlic
1 can strained sliced mushrooms
1 tomato paste
2 cans tuna
In a large sauce pan, pour in your vegetable oil, both vinegars, the tomato paste and the oregano. Bring to a boil. Stir. Reduce heat to medium - make sure it is still boiling.
Add the carrots, boil for 10 minutes. Stir.
Add celery, green peppers and cauliflower and boil for another 7 minutes. Stir.
Now you can put everything else into the pot, stir well and boil for another 7 minutes.
Remove from heat, put into a sterile container and refrigerate overnight.
If you know how to can, you can do that and your antipasto will last for much longer - without canning, your antipasto is still good for a minimum of 10 days.
|Make sure you stir it up good to prevent sticking. All that oil and vinegar is what keeps the items tasting so good and preserves it. I try to not put too much into my jars, but make sure you do not over strain or it will be dry.|
|This recipe is great for gifts. Just put the finished recipe into all the jars you used to make it!|