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  Antipasto spread
 
Yield: 7 Cups
 
2 x 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.

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