Fast Antipasto - cooking recipe

Ingredients

1 (2 oz.) can anchovies, drained
1/2 c. catsup
1 clove garlic, minced
1/2 c. oil
1/2 c. vinegar (scant)
1 can ripe olives
1 (5 oz.) jar onions
1 (6 1/2 oz.) can tuna
1 (4 oz.) mushrooms
1 c. sweet pickles, diced
1 c. cooked cauliflower pieces
1/2 c. cooked carrot pieces
1/2 c. cooked celery pieces
1/2 c. frozen peas, thawed

Preparation

Place catsup, oil, vinegar, garlic and anchovies in large saucepan.
Heat to boiling; boil one minute.
Add remaining ingredients; bring to boil.
Simmer 1 minute.
Remove and cool. Keeps well refrigerated for several weeks.
Makes 3 pints.