Muffuletta - New Orleans Style
appetizers
3 can (4 oz) mushroom stems and pieces; chopped, finely
3 can (14 oz) artichoke hearts; chopped, finely
3 jar (10 oz) pimiento-stuffed olives; chopped, finely
2 pounds Provolone cheese; coarse ground
3 lb Italian Hard Salami; chopped
3 can (6 oz) ripe green olivesi; chopped, finely
3/4 Cup Green Bell Pepper; chopped, finely
3/4 cup Red Bell Pepper; chopped, finely
1 1/2 Cup Celery; diced
3/4 cup carrots; chopped
3/4 cup Sweet Peppers; chopped
3/4 cup Onion; chopped
3 Teaspoon Capers; chopped
2 1/4 Cup White Vinegar
2 1/4 Cup Olive Oil
3/4 Cup Instant minced onion
7 1/2 Teaspoons Oregano and Basil each; flaked
3 Teaspoon Parsley; flaked
3 Teaspoon Onion salt
3 Teaspoon Salt
3 Teaspoon Seasoned salt
3 Teaspoon Garlic salt
3 Teaspoon Sugar
3 Teaspoon Cracked black pepper
Combine 1st 8 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Combine ALL Pour dressing over vegetables place in a container with a tight-fitting lid. Shake container to stir ingredients; refrigerate overnight.
Contributor: Ralph Mariano
Yield: 21 servings
Preparation Time: 0:00
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