Italain Antipasto
McCall's Cooking School page 29

MIXED-VEGETABLE RELISH:
1/2 small head cauliflower (cut into flowerets and sliced)
2 carrots, (pared and cut in 2-inch strips)
2 stalks celery (about 1 cup)(cut in 1-inch pieces)
1 green pepper (cut in 2-inch stips)
1 jar (4 ox.) pimientos (drained and cut in stips)
1 jar (3 oz) pitted green olives (drained)
3/4 cup wine vinegar
1/2 cup olive or vegetable oil
1/4 cup water
2 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

MUSHROOM-AND-OLIVE RELISH:
1 lb. medium-size fresh mushrooms
2 cups water
2 teaspoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2 Tablespoons grated onion and juice
1 clove garlic (pressed)
1/3 cup chopped pimiento-stuffed green olives
1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup white-wine vinegar
1 cup pitted ripe black olives (drained)
1 cup cherry tomatoes (washed)

MARINATED ARTICHOKE HEARTS:
2 pkg. (9 oz size) frozen artichoke hearts
1/2 cup red-wine vinegar
2/3 cup vegetable or olive oil
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teasppon pepper

The day before serving, prepare relishes:

Prepare Mixed-Vegetable Reslish:
Put cauliflower, carrots, celery, pepper, pimientos, olives, 3/4 cup vinegar, 1/2 cup oil, 1/4 cup water, 2 Tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon oregano and 1/4 teaspoon pepper in a large skillet. Bring vegetables to boil; reduce heat;cover;simmer 5 minutes. Cool;cover and chill for 24 hours.

Prepare Mushroom-and-Olive Relish:
Wash and dry mushrooms; trim stems. Put mushrooms and 2 cups water in large saucepan. Bring to boil;reduce heat;simmer 5 minutes. Drain muchsrooms. Mix parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon oregano, basil, onion, garlic, pimiento-stuffed olives, sugar, 1/4 cup oil and 1/4 cup vinegar. Pour over mushrooms in a shallow dish and toss thoroughly. Cover with plastic wrap and chill 12 hours, stirring occasionally. Toss with black olives and tomatoes just before serving.

Prepare Marinated Artichoke Hearts:
Cook frozen artichoke hearts as package label directs. Drain wee' place in shallow dish and cool completely. Whisk together the vinegar, oil, salt, basil, oregano and pepper until well mixed. Pour over artichokes and toss to combine thoroughly . Cover dish with plastic wrap and chill for 12 hours, stirring the mixture serveral times during the chilling time.

To serve:
Remove Relishes and Marinated Artichoke Hearts from regrigerator. Drain thoroughly. Toss black olives and tomatoes with Mushroom-Olive Relish. Using a slotted spoon, lift vegetables out of dressing and arrange in rows on a platter.

Makes 10 servings.