Antipasto Moms Recipes

ANTIPASTO

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)

Steps:

• Remove outer leaves and wash the iceberg lettuce and pat dry.
• Chop and shred the iceberg lettuce and place in large bowl.
• Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
• Chop tomatoes, add to the iceberg.
• Sprinkle salad with desired amount of shredded mozzarella cheese.
• When ready to serve, pour over your favorite Italian dressing and toss to coat.
• Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.

ANTIPASTO BAKE RECIPE

Steps:

• Preheat oven to 350°
• Line a 9×13 inch pan with one can of dough. Layer the meats, sliced cheeses and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers.
• Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown.

ANTIPASTO, MOM'S

Steps:

• 1. Drain crab and chop up in a bowl. Sprinkle with lemon and toss. Cut cauliflower and carrots and cook crisp tender in salt water. Drain well. Saute onion, pepper and garlic in olive oil. Combine all ingredients. Make a sauce from ketchup, chili sauce, horseradish, pepper sauce, oregano, basil and thyme. Add to crab, toss. Refrigerate 24 hours. Serve with waverly crackers.