Title: Antipasto spread
 Categories: Appetizers, Vegetarian, Italian
      Yield: 7 Cups
 
      2 x  4-oz cans mushroom stems and
           -pieces, drained and finely
           -chopped
      1    14-oz can artichoke hearts,
           -drained and finely chopped
      1    10-oz jar pimiento-stuffed
           -olives, drained and finely
           -chopped
      1    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.