Tuesday, 8 January 2008

Scottish Norwegian Antipasto

12 or 14 Ounce can of green beans
1 Jar of pickled onions
I Can each of black and green olives (pitted)
1 Small can (1 cup) of niblets corn (drained)

2-1/2 Cups of fresh cauliflower
3 or 4 Cups fresh green and red peppers (5-6 small peppers, 3-4 medium)
5 Cups mushrooms (8-10 cans drained; 2 pounds fresh)
2 Cups dill pickles (7-8 pickles)

Garlic (7-8 cloves or to taste)
1/4 Cup of Olive Oil

2-Litre bottle of catsup
1-3/4 Cups of white wine
1/4 Cup of white vinegar
1/4 Cup of white sugar
1/4 Teaspoon regular mustard
Dash of Worcestershire sauce
1/2 Teaspoon of pepper
1 Teaspoon of onion powder
2 tablespoons of lemon juice

1 13 Ounce can of tomato paste
1/4 Cup of Olive Oil
1/4 Cup pickle juice

5 to 6 Cans of tuna (canned in water if possible but not absolutely necessary)

Drain and save juices from green beans, pickled onions, olives and corn then chop all ingredients into bite size pieces. Chop cauliflower, green and red pepper, mushrooms and dills pickles. Combine all chopped ingredients.

After peeling and chopping garlic, fry lightly in 1/4 cup of olive oil.

In tremendously huge pot (!) combine all chopped ingredients with catsup, wine, vinegar, sugar, mustard, Worcestershire sauce, pepper, onion power and lemon juice. Bring mixture to boil and then reduce heat to simmer. Simmer for 1 hour stirring occasionally to keep things from sticking to the pot.

Add tomato paste, olive oil and pickle juice. Continue cooking on a very low heat until mixture reduces and looks like it would stay on a cracker without sliding off too much. Use saved juices from Green beans, pickled onions, olive and corn as is needed (and to taste) as seems desirable or to thin mixture if too thick.

Remove from heat and add drained tuna. Stir well and either jar or freeze. Steam jars 15 minutes to seal. If freezing, don't fill the container to the top; allow for expansion.

Makes approximately 5 1/2 quarts*


* We are aware that there is a messy combination of measuring systems used in this recipe. (That's what you get for growing up in a country during the time period when they changed to metric.)

This recipe was developed in co-operation with the Father-of-Shelley's-Children during a period in her life when she had a rather large garden that produced a tremendous amount of rather tasty tomatoes.

"But!" you say "There are no tomatoes in this recipe."

Shelley's Rule of Cooking: Substitute and add like ingredients until it tastes right!