Antipasto The Best of the Best - Vol. 1 (Page: 46) The Best of Bridge (Page: 66) A delicious appetizer to serve during the festive season. A great gift to add to a Christmas basket. It's a lot of chopping but don't use a food processor!! Ingredients: 1 cup olive oil 1 large cauliflower, cut into bite-sized pieces 2 large green peppers, chopped 2 - 10 oz. (294 ml) cans sliced ripe olives, drained and chopped 1 - 16 oz. (500 ml) jar green olives with pimento, drained and chopped 2 - 13 oz. (375 ml) jars pickled onions, drained and chopped 2 - 10 oz. (284 ml) cans mushroom stems and pieces, drained 1 - 4 oz. (113 ml) jar pimento, drained and chopped 1 - 48 oz. (1.5 L) jar mixed pickles, drained and chopped 2 - 48 oz. ( 1.5 L) bottles ketchup 1 - 15 oz. (480 ml) bottle hot ketchup. If you can't find this product, use regular ketchup and add the desired amount of Tabasco or other hot pepper sauce. 2 - 2 oz. (55 g) cans anchovies, drained and chopped 3 - 4 1/2 oz. ( 113 g) cans solid tuna, drained and chopped 3 - 4 oz. (113 g) cans small shrimp, drained Instructions: Put all ingredients, except fish and shrimp into a large dutch oven. Bring to boil and simmer for 20 minutes, stirring often. Pour boiling water over fish and shrimp to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes. Pour into sterilized jars using new lids. Process. Serve with crackers. To Process: Place jars on rack in large deep pot. Add hot water until jars are covered. Bring to boil and simmer for at least 20 minutes. Let cool. Lids will pop as they cool. Tighten lids and store in cool place. Makes 16 8oz. jars of antipasto. Heat makes objects expand and cold makes them contract. That's why the days are longer in the summer and shorter in the winter. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 11/15/2007 - Donna My girlfriend and I have been making this recipe for many years. It is a very special tradition. We are unable to see each other often but we always make Antipasto for Christmas. Our friends and family love us for it! It makes great hostess / Christmas gifts. We don't use a food processor because we like to visit longer ! 10/25/2007 - Juliana I've made this antipasto recipe for twenty years. It's by far the best out there, and everyone who tastes it wants me to make it for them the next time. Keep up the great work, Ladies of the Bridge. You've been part of my life for almost thirty years. 12/27/2006 - Peggie I've made The Best's antipasto for years now and it's a holiday favourite with family and friends. I've revised the recipe to make it vegetarian and add a jar of hot peppers for added zing. I also use my food processor to speed up the chopping process and have been very pleased with the results. 10/12/2005 - Bev This is an awesome recipe that my friend and I have been using for many years. Making antipasto is one of our Christmas traditions, and look forward to it again this year. Looking forward to your next book. 05/17/2005 - Theresa This is a killer recipe! I have made it for years from a friend's recipe. Then I found it in my own BoB book! I keep it a secret and make it for friends every year. I am surprised more of my friends and colleagues have found it. The recipe says not to use a blender or food processor, but I say go for it! Just watch what you're doing and don't let your ingredients go to mush! I even put this one up for auction every year at our United Way event. It's worth it! It's not as hard to do as it appears. You'll be gratified with all the compliments! yummy yummy!