Recipe by Rayna Jordan
"This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!"
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marinated cocktail onions, cut in half
canned mushrooms, drained and minced
red bell pepper, minced
green bell pepper, minced
stuffed green olives, minced
black olives, minced
dill pickles, minced
1 (14.5 ounce) can
green beans, drained
2 (6 ounce) cans
tuna, drained and flaked
2 1/2 cups
Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it.
This antipasto tastes just like the store bought kind found in gourmet shops!
Not only does it taste great, it's easy and fun to make!
Everyone begs for the recipe once they've tried it! Thanks Rayna!
This is one of the best recipes I have ever found. People love it (unless they aren't olive fans) and everyone asks for the recipe. It is great to have on hand, pull out of the freezer and serve. I highly recommend it!
I love this recipe! Thanks so much for posting it! My mother used to make another version of this, but it was way more complicated...and I think this one tastes the same or better! Yummmmmmm!
It will be good to know how to serve this dish after taking it out of the freezer. If it is stored in a large volume, should one use it all at one time? Is it possible to store in small portions and take one when needed?
Good starting point! I never have all ingredients but I love to use this recipe and add what I do have!
Needs more vinegar.
This antipasto reminds me of what my friend's mom made for Christmas when we were kids. This is much easier to make and store-no fussing with canning. Freezes well and makes a great hostess gift for the holidays. Better than store bought.
* Percent Daily Values are based on a 2,000 calorie diet.
Rayna's Freezer Antipasto
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: 9
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