Antipasto From Rosemary'S Kitchen - cooking recipe

Ingredients

1/4 c. olive oil
1 (30 oz.) bottle ketchup
1/4 lb. chopped mushrooms
1/4 lb. chopped green pepper
1/4 lb. cocktail onions
1 small jar stuffed green olives, drained and chopped
1/4 lb. dill pickles, chopped
1/4 c. wine vinegar
1/2 (10 oz.) bottle chili sauce
1/2 lb. chopped cauliflower
1/4 lb. chopped red pepper
1/2 lb. green beans, cut
1 (14 oz.) can black olives, chopped
1 (7 1/2 oz.) can solid white tuna, drained

Preparation

Combine olive oil, vinegar, ketchup and chili sauce and simmer about 30 minutes to remove ketchup taste.
Add cauliflower, peppers and onions and simmer 10 minutes.
Add beans, mushrooms, olives and pickles and bring to a boil.
Add tuna and bring to a boil, stirring constantly.
Remove, cool and place in containers for freezing or seal in jars.
Makes a great Christmas gift!!!