Mixed Antipasto

Killian Favorites – The Next Generation

Who: Killian Family
Cost: $10.50 includes shipping
Details: soft-backed, comb bound
Pages of recipes: 141
Send checks to: Lucy Kelley,
24134 Dameron Road, Lexington, IL 61753
or call 309-310-9280.

Mixed Antipasto


  • 1 lg. clove of garlic minced
  • 2 T. balsamic vinegar
  • 2 T. red wine vinegar
  • 1 tsp. rosemary
  • 1 tsp. dried leaf basil
  • 1 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1/2 c. olive oil
  • 2 large carrots 1/4-inch diagonally sliced
  • 2 fennel bulbs cut into 1/4-inch slices
  • 2 red peppers roasted and peeled
  • 2 yellow peppers roasted and peeled
  • 1 12 oz. jar pepperoncini rinsed and drained
  • 3/4 lb. mixture of black and green olives
  • 1/4 lb. sun-dried tomatoe strips oil packed
  • 3/4 lb. small fresh mozzarella balls
  • 1/2 lb. small pepperoni slices
  • 2- 7 oz. jars marinated artichoke hearts drained
  • 1/3 c. fresh parsley minced


  • Combine garlic, vinegars, rosemary, basil, oregano, pepper flakes and slowly whisk in oil. Set aside. Cook sliced carrots and sliced fennel for 3-4 minutes and then blanch in ice water to stop cooking process. Drain well and place in large bowl. Slice roasted peppers and place them and all remaining ingredients in bowl. Add dressing and mix well. Chill at least 4 hours or overnight. Serve at room temperature. May be served on individual plates or on a platter so that guests may serve themselves.