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| | From:  jackiendaisy (Original Message) | Sent: 10/26/2004 8:47 PM |
Antipasto #1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method
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Iceberg lettuce
1 can (Large) Italian tuna -- *
1 Small jar roasted red -
1 Small jar green vinegar -
Peppers -- **
Peppers
Tomatoes -- cut in wedges
Pitted black olives
Green olives w/Pimento
Provolone cheese -- ***
Imported ham****
Genoa Salami****
Mortadella****
Pepperoni (large slices)****
*packed in olive oil
**packed in vinegar and oil
***sliced, slices cut in half
****Sliced Italian cold cuts, rolled lengthwise
On platter, arrange lettuce, leaving a hole in the middle large enough to hold the can of tuna.
Drain oil from the can over the lettuce, then place tuna in the middle of platter.
Divide platter into sections, placing 1/2 slice of cheese in each section.
On top of cheese, place 1 rolled slice of each type of meat.
Drain liquid from red pepper jar over all, then randomly place peppers, olives,
and tomatoes around the platter. Salt and pepper to taste, then pour more olive oil over all.
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Antipasto for Eight
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetables
Meats Cheese
Amount Measure Ingredient -- Preparation Method
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1/4 pound Prosciutto -- salami and ham
2 cans Progress Anchovy Fillets -- 2
each
1 large Can Progresso Tuna Fish
15 ounces Can Progresso Artichoke -- Hearts in Brine; dri
7 1/2 ounces Can Progress Caponata
1 Jar Progresso Olive Condite -- or Olive Appetizer
1/4 Jar Progresso Tuscan peppers
1 Jar Progresso Roasted Pepper
1 can Progresso Giant Ripe Olives
1 Jar Progresso Pepper Salad
Tomatoes -- slice
Celery hears -- halve l'wise
3 Eggs; hard-cook -- quarter
Progresso Pure Olive Oil
Progresso Pure Wine Vinegar
Use a round platter or lazy susan.
Arrange tuna fish in center and surround with all other ingredients,
forming a pretty pattern. Serve with cruets of olive oil and vinegar for individual seasoning.
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Antipasto Platter
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Holidays
Amount Measure Ingredient -- Preparation Method
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2 Bunches romaine lettuce
1 Sm Head iceberg lettuce
1 Sm (1/2 cup) green pepper
1 Sm Sliced thin red onion
1 14 oz can artichoke hearts
1 2-1/2 oz whole mushrooms
1 cup Creamy italian dressing
1/4 cup Parmesan cheese -- grated
12 ounces Provolone chese -- sliced
12 ounces Mozzarella cheese -- sliced
12 Whole cherry tomatoes
12 Whole pitted black olives
12 Genoa Salami -- sliced
Divide torn romaine, torn lettuce, chopped green pepper (1/2 cup), onion,
drained artichoke hearts and drained mushrooms between two large plastic bags.
Fasten bags and refrigerate no more than 24 hours or at least 6-8 hours.
Shake salad dressing and Parmesan cheese in a tightly covered container.
Add about 1/2 cup to each bag. Fasten bags securely and shake until ingredients are coated.
Place salad on platter. (use a round one for best effect) Garnish with tomatoes and olives.
Roll cheese and salami; arrange around salad in a clock design.
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Cold Antipasto Salad Ambrosino's
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Italian
Amount Measure Ingredient -- Preparation Method
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6 slices Cappicolla ham
6 slices Genoa salami
12 slices Pepperoni sausage
3 slices Prosciutto ham
3 slices Mortadella sausage
6 slices Imported provolone
Cheese
1 Large head romaine lettuce
1/2 cup Olive oil
1/3 cup Wine vinegar
Peperoncinis
Black olives
1. Cut the meats and cheese into 1/3'' wide juliennes.
2. Wash and dry the lettuce. Cut into 2'' pieces.
3. Combine the oil and vinegar. Toss the lettuce with some of the dressing.
Artfully arrange the meats, cheese, peperconcinis, and olives over the lettuce.
Sprinkle with a little more of the dressing. Serve on chilled salad plates with chilled forks.
Steaming hot Italian bread with creamery butter makes an irresistable accompaniment to this salad.
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Layered Antipasto Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Italian
Amount Measure Ingredient -- Preparation Method
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12 ounces Whole mild banana peppers -- drained
1 medium Cucumber -- thinly sliced
6 ounces Pitted ripe olives -- drained
1 pint Italian style tomatoes -- quartered
8 ounces Zesty Italian dressing -- divided
4 cups Romaine lettuce -- torn
3 1/2 ounces Pepperoni -- sliced
14 ounces Can artichoke hearts -- drained and halved
12 ounces Mozzarella cheese -- cut into
1 cup Fresh mushrooms -- sliced
Fresh mushrooms
Reserve 2 banana peppers. Slice remaining peppers in half, and remove stems.
Layer cucumber, olives, tomatoes, and peppers in a 3-quart bowl;
pour 1/4 cup dressing over layers. Top with lettuce, half of pepperoni,
artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni, and cheese strips.
Pour remaining dressing over salad; chill. Garnish with reserved peppers.
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Marinated Antipasto
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method
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1 8 oz bottle Seven Seas Viva
Italian dressing
1 can (14 oz) artichoke hearts
Drained -- cut into quarters
1/2 pound 3" pepperoni slices
1 cup Cherry tomato halves
1/2 cup Pitted ripe olives
8 Pepperoncini peppers
1 package (8 oz) monterey jack cheese
Cut into sticks
Lettuce leaves
Pour dressing over artichoke hearts, pepperoni tomatos, olives and peppers.
Cover, marinate in refrigerator overnight. Drain.
Arrange pepperoni, vegetable and cheese on lettuce-covered platter.
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