1 iceberg lettuce
1 can (large) italian tuna,*
1 small jar roasted red -
1 small jar green vinegar -
1 peppers,**
1 peppers
1 tomatoes, cut in wedges
1 pitted black olives
1 green olives w/pimento
1 provolone cheese,***
1 imported ham****
1 genoa salami****
1 mortadella****
1 pepperoni (large slices)****
A Recipe for
Antipasto #1
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This Recipe for Antipasto #1 is one of thousands in the Recipes-to-go Appetizer Cookbook.
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
If you enjoy this Antipasto #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
This is a recipe for Antipasto #1 from the recipe cookbook of Recipes-to-go (Appetizer)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
What garlic is to food, insanity is to art. |
| Anonymous |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
*packed in olive oil
**packed in vinegar and oil
***sliced, slices cut in half
****Sliced Italian cold cuts, rolled lengthwise
On platter, arrange lettuce, leaving a hole in the middle large
enough to hold the can of tuna. Drain oil from the can over the
lettuce, then place tuna in the middle of platter.
Divide platter into sections, placing 1/2 slice of cheese in each
section. On top of cheese, place 1 rolled slice of each type of meat.
Drain liquid from red pepper jar over all, then randomly place
peppers, olives, and tomatoes around the platter. Salt and pepper to
taste, then pour more olive oil over all.
Eat heartily, accompanied by much loud Italian conversation. In fact,
I typed this accompanied by much loud Italian conversation. My
parents were here, and both were shouting instructions over my
shoulder. They disagreed about the arrangement of the lettuce - my
mother said that the hole in the middle of the platter was necessary;
my father insisted that it wasn't, saying you can just dump the tuna
on top of the lettuce. I finally had to give up on this reply until
they went home. So now, in the peace and quiet of the aftermath, I've
finished it. Hope you had a wonderful holiday.
Serves: 4
Antipasto #1 Recipe brought to you by Recipes To-Go