Recipe#9570

Title: Artichoke Spread

From: ehunt@bsc835.bsc.edu (Eric Hunt) 
 Newsgroups: rec.food.recipes 
 Subject: Artichoke Spread 
 Date: 25 Dec 1994 11:42:42 -0500 
 Message-ID: <199412200257.AA03752@UUCP-GW.CC.UH.EDU> 

Categories: Appetizers, Vegan, Italian
 Yield: 7 cups
 2 4-oz cans mushroom stems and pieces, drained and finely chopped
 1    14-oz can artichoke hearts, drained and finely chopped
 1    10-oz jar pimiento-stuffed olives, drained and finely chopped
 1    6-oz can ripe olives, drained and finely chopped
 1/4 c  Chopped green pepper
 1/2 c  Chopped celery
 3/4 c  Vinegar
 3/4 c  Olive oil
 1/4 c  Instant minced onion
 2 1/2 ts Italian seasoning
 1 ts Onion salt
 1 ts Salt
 1 ts Seasoned salt
 1 ts Garlic salt
 1 ts Sugar
 1 ts Cracked black pepper
 Combine first 6 ingredients, mixing well; set aside. Combine remaining
 ingredients in a saucepan; bring to a boil. Pour dressing over
 vegetables; place in a large jar with a tight-fitting lid. Shake jar
 to stir ingredients; refrigerate overnight. Serve spread with
 assorted crackers.