Hi, my name is Carmen. Welcome to Beyond The Fringe!

Here you'll find sewing, crocheting, card making, painting, doodling and more. I offer digital stamps and vintage graphics, many for free. Enjoy your visit!

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Nov 17, 2014

Awesome Antipasto Recipe

It's just a month and a half until Christmas. I'm still in denial, but am slowly making a list of things to do before it's here! Yes, apparently I'm a bit of a Grinch about it this year.

Around here, Christmas isn't Christmas without Antipasto, and mine is one of the best I have ever tasted. Unfortunately I can't take credit for the recipe, which is why I think I can unashamedly brag about it.

It was one handed to me one Christmas by a good friend of mine. It came attached to a jar of Antipasto with a bright red ribbon, and accompanied by a box of Ritz crackers. I immediately fell in love with how wonderful this stuff tasted (first time I had ever had it) and have made it almost every year at Christmas time since then. 

In fact, I could eat it out of the jar with a spoon. 

In fact, I have. 

Others have too. It just has that effect on people. I'm telling you, this stuff is yummy!! 

Along with some crackers, it has saved my butt numerous times as a last minute appetizer and is always well received. When I'm asked to come to a party and bring something, they almost always request either my Antipasto or my Spinach Dip -- or both! 

In fact, the reason I decided to do this post is because one of my followers emailed and asked me about my Antipasto recipe (say, "thank you, Cate"). I did mention my Antipasto in another post, but didn't add the recipe. In fact, I posted my Eggnog Bread recipe there (which is amazing, btw), but I digress. You'd think this was a cooking blog! 

Let's get on with it then -- okay, just one more thing. You will probably be a bit surprised by the ingredients list. Don't question it, just go for it. You'll be glad you did! 

Awesome Antipasto

1 lb. cauliflower
2 - 14 oz. cans black olives 
2 - 8 oz. jars green olives
6 green peppers
60 oz. ketchup
1 cup olive oil
1/2 cup white vinegar
2 cans sliced mushrooms
4 - 7 oz cans drained solid chunk tuna (albacore is best)

Prepare jars and lids and keep hot.

Dice all vegetables, including olives into small pieces and place into a large pot (reserve mushrooms).

Add ketchup, vinegar and oil. 

Bring to a boil slowly and simmer at least 10 minutes. (Stirring continuously)

Add broken up tuna and cut up mushrooms and simmer another 30 minutes. 

Bottle into hot jars.

Makes 9 pints.

This recipe takes a lot of cutting, but it's worth it. Remember that the antipasto must fit on a cracker! 


Here's some of my other Christmas Recipes:

Also --

Check my right side bar for "Sleigh Ride" under "Archives" to find Christmas links to other blogs. There are some great gift, decor, drink ideas, etc. links listed. Anything to make life easier at Christmas time! 



  1. I was offered the eggnog bread today when having coffee with Carmen & Chatty...I mean Julie!! The bread was very moist and tasty. I would highly recommend the recipe (& the company)!! : )


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