Antipasto - cooking recipe

Ingredients

2 stalks celery
2 carrots
1 c. ketchup
1/4 c. oil
1/4 c. vinegar
1 can filet anchovies, cut in sections
1 can pitted olives, drained
1 jar pickled onions, drained
1 large can tuna, drained
dill pickle, diced
1 can mushrooms, drained
1 green pepper
salt and pepper

Preparation

Slice and cook carrots and celery until tender but firm.
Boil ketchup, oil, vinegar and anchovies for 5 minutes, then add celery and carrots, olives, onions, tuna, pickle, mushrooms, green pepper and salt and pepper.