Anita'S Antipasto - cooking recipe

Ingredients

1 large head iceberg lettuce
1/2 lb. salami, sliced thin
1 lb. boiled ham, sliced thin
1 lb. Provolone cheese
1 can tuna fish (in water)
1 lb. fresh or frozen shrimp
6 hard-boiled eggs
2 jars marinated mushrooms (keep oil)
1 jar marinated eggplant (keep oil)
1 can anchovies (if desired)
2 jars marinated artichoke hearts (keep oil)
1 Bermuda onion, sliced
1 can che-che beans
2 jars roasted red peppers
1 jar Tuscan green peppers
1 can large black olives or 1 lb. Italian salad olives from deli
1 jar Italian vegetable salad, drained (discard juice)

Preparation

Line edge of platter with salami slices.
Cover large platter with lettuce.
Roll each slice of ham and arrange amongst lettuce. Cut Provolone cheese in strips, putting partially under lettuce leaves like rolled ham.
Slice hard-boiled eggs in half, arranging on lettuce.
Then place chunks of tuna.
All other ingredients are just placed on top of each other.
Place shrimp on very top.