Antipasto
From:	Andree, St-Henri, Levis, Quebec, Canada
Comments:	This greatly appreciated antipasto recipe can be refrigerated for over a year, into sterilized jars. Spoon some into decorative containers and bring them to a friends'house when invited over for supper.

6 cups [1.5 L] olive oil 6 cups [1.5 L] or less vinegar 1 can tomato paste 3 cups [750 mL] sliced carrots 3 cups [750 mL] short chunks string beans 3 cups [750 mL] short chunks celery 4 cups [1 L] cauliflower flowerets 3 sweet red peppers, cubed 4 cups [1 L] canned whole mushrooms, drained Green olives, stoned Ripe olives, stoned Stuffed olives Canned tuna fish [optional]

Bring olive oil, vinegar and tomato paste to a boil. Add carrot slices, string bean and celery chunks; boil for 5 minutes. Add cauliflower flowerets; boil for 5 minutes more. Add sweet red pepper cubes and whole mushrooms; boil for 5 minutes. Remove from heat; mix in stoned green and black olives, and stuffed olives. Spoon into sterilized jars or decorative containers; refrigerate. If desired, add some well drained canned tuna fish into some of the jars, and get two different kinds of antipasto.