Antipasto - cooking recipe

Ingredients

1 c. catsup
1 c. chili sauce
1/2 c. water
1/2 c. vinegar
1/2 c. lemon juice
1 clove garlic, minced
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared horseradish
salt to taste
1 head cauliflower, broken into flowerets
1 lb. mini carrots
6 slices diagonally cut celery
1/2 lb. small mushrooms

Preparation

In a stainless steel pan, combine all ingredients except vegetables.
Bring to a boil; simmer for a few minutes.
Add vegetables to sauce and simmer slowly for about 20 minutes or until vegetables are crisp-tender.
Cool and then chill.
This keeps for a long time.