SAUCE FOR ANTIPASTO
| 1 |
Cup |
Large onion |
| 1/2 |
Cup |
garlic |
| 1/3 |
Cup |
parsley |
| 1 1/2 |
Cups |
Olive oil |
| 1 |
Cup |
chopped anchovies |
| 1/4 |
|
Bottle catsup |
| 1/2 |
|
Bottle chili sauce |
| 1/2 |
Can |
tomato paste |
| 3 |
OZ |
Sherry or sauterne |
| 1/2 |
tsp. |
whole spice ground |
| 1/2 |
tsp |
picking spices |
| 1/2 |
tsp |
oregano |
| 1/2 |
tsp |
celery seed |
| 1/2 |
tsp |
salt |
| 1/2 |
tsp |
black pepper |
Brown onion in oil; add garlic; parsley and anchovies; cook 3 to 4 minutes. Add wine. Add balance of ingredients; let simmer 1 hour covered. Add about 1 pint of water from cooked vegetables.
VEGETABLES
| 1 |
Bunch |
Celery |
| 1 |
Head |
Cauliflower |
| 1 |
pound |
Mushrooms |
| |
|
Carrots |
| |
|
Gherkins |
| |
|
Artichokes |
| |
|
Tuna Fish |
| |
|
Olives |
| |
|
Capers, etc. |
Parboil vegetables in 1/2 water and 1/2 white vinegar slightly; carrots if desired. |