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Recipe by: baudilio
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See below ingredients and instructions of the recipe
2 c Carrots; chopped 1 c Black olives; sliced
1 c Green pepper; chopped 1/2 c Onions; small, pickled, cho
1 c Cauliflower; florets, cut i 1/2 c Artichoke hearts; jar of ma
1 c Mushrooms; quartered 1 c Tomato sauce; or 8 oz can
1/2 c Celery; chopped 3/4 c Ketchup
2 Tomatoes; chopped and seede 3 tb Oil; olive
In large saucepan, bring carrots, peppers, cauliflower, mushrooms,
pickles, celery, black olives, onions, artichoke hearts, tomato sauce,
ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30
minutes till carrots are tender crisp, stirring occasionally. Drain tuna,
add to vegetable mixture, and simmer for 5 minutes longer, letting tuna
break up into smaller pieces. Transfer to serving containers. Keeps 1 week
in fridge, up to 3 months in freezer. Best made in late summer with locally
grown vegetables. Wonderful on toasted french bread or as a spread on
crackers. Source: Canadian Living Magazine posted by Anne MacLellan
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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