Ingredients

• 1 1/2 pounds of ground beef
• 1 egg
• 1 package onion soup mix
• 1 tablespoon water
• Hamburger dill pickle slices
• Mustard
• Sliced cheese
• Hot dog buns

Directions

Mix the meat, egg and soup mix and water. Spread thin onto a cookie sheet. Bake 400 degrees for 10 minutes. After baking, cut meat into squares.

Cut the hot dog buns into thirds and place meat, and garnish with pickles and mustard.

Great party sandwiches and the recipes makes about 50 to 60 little hamburgers, which depends on how big you cut the pieces of meat.

Ingredients

• 1 envelope Lipton Recipe Secret Onion Soup Mix
• 1 pound ground beef
• 1/2 c. plain dry bread crumbs
• 1/4 c. dry red wine or water
• 2 eggs, slightly beaten

Directions

Preheat ove to 375 degreeF
in medium bowl, comine all ingredients;l shape into 1-inch meatballs. In shallow baking pan, arrange meatballs and bake 18 minutes or until done. Serve, if desired with assorted mustard or tomato sauce

Ingredients

• 1 (12 count) package refrigerated butterflake dinner rolls
• 1/4 lb tiny shrimp
• 1 egg, beaten
• 1/2 cup light cream
• 1 Tbsp brandy
• 1/2 tsp salt
• Dash of pepper
• 2 triangles Gruyere cheese

Directions

Preheat oven to 375 degrees. Grease 2 dozen mini muffin pans. Separate each unbaked dinner roll in half. Press into muffin tin to make shell. Place one shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells, using about 2 tsp for each. Slice Gruyere cheese into 24 small triangles. Place one triangle on top of each appetizer. Bake in 375 degree oven for 20 minutes or until golden.

Makes 24 appetizers.

Ingredients

• 1 package (8 oz) refrigerated crescent rolls
• 2 cups sliced, fresh mushrooms
• 3 T butter or margarine, melted
• 1/4 cup grated parmesan cheese
• 1/4 tsp Italian seasoning

Directions

Preheat oven to 375(F). Separate dough into triangles. Place on 13 inch baking stone. Pinch seams together. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and Italian seasoning. Bake 20-25 minutes. Cut into wedges for squares with pizza cutter. Serve warm.

8-10 appetizers

Ingredients

• 4 cups freshly chopped mushrooms
• 2 tbsp butter
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 1 small shallots chopped fine (optional)
• 1/4 cup cream cheese
• 1/2 tsp salt
• 1/4 tsp red pepper or cayenne
• 1/2 tsp fresh garlic minced

Directions

Thaw puff pastry. In a large skillet, Teflon preferred, heat the butter. Add the garlic, if using, and cook until golden. For the mushrooms, I have used half Portabella and button or all of one or the other. Add mushrooms and seasonings and cook until softened. Remove from heat. Stir in the cream cheese to make the mushrooms stick together. Roll out the thawed pastry into a large rectangle sheet. Cut into 2×2 squares and place in a 24 mini-muffin pan cup. Fill 3/4 full with the mushroom filling. Bake for 14 minutes in a preheated 400 degree oven or until golden brown.