| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Meats |
45 |
Servings |
INGREDIENTS
| 15 |
sl |
White bread |
|
|
Butter or margarine; melted |
|
|
Celery seeds |
| 1 |
c |
Ground cooked lamb |
| 1/4 |
c |
Mayonnaise |
| 1 |
sm |
Onion; minced |
| 1/4 |
ts |
Paprika |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Chopped chives |
|
|
Pimiento strips; -=OR=- Parsley sprigs |
INSTRUCTIONS
Trim crusts from bread. Brush one side of each slice with melted butter and
sprinkle with celery seeds. Cut each slice in 3 strips and place on baking
sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion,
paprika, lemon juice and chives. Spread each toast strip with about 1 1/2
teaspoons meat mixture and garnish with pimiento strips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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