->Artichoke Spread 01 <-

Yield: 7 cups

2 4-oz cans mushroom stems and pieces, drained and finely chopped

14-oz can artichoke hearts, drained and finely chopped

10-oz jar pimiento-stuffed olives, drained and finely chopped

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.