Antipasto - cooking recipe

Ingredients

2 cans tuna
1 can flat anchovies
1 small jar green olives, drained
1 small jar cocktail onions, drained
1 medium can mushrooms, cut up and drained
1 jar sweet pickled cauliflower, drained and cut into small pieces
1 (No. 2) can green beans, drained
1 c. carrots, sliced and cooked
1 (12 oz.) bottle chili sauce
1 (12 oz.) bottle ketchup
1 can pitted black olives, drained
1 small jar (tiny) sweet pickles, drained and cut

Preparation

Mix together; add a little oil.
Refrigerate at least 24 hours before serving.
Keep refrigerated.
Makes 8 one-half pints.