15 slices white bread
butter or margarine, melted
celery seeds
1 cup ground cooked lamb
1/4 cup mayonnaise
1 small onion, minced
1/4 teaspoon paprika
1 teaspoon lemon juice
2 tablespoons chopped chives
pimiento strips
parsley sprigs
Servings: 45
1. 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.
2. 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.
Servings: 45
butter or margarine, melted
celery seeds
1 cup ground cooked lamb
1/4 cup mayonnaise
1 small onion, minced
1/4 teaspoon paprika
1 teaspoon lemon juice
2 tablespoons chopped chives
pimiento strips
parsley sprigs
Servings: 45
1. 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.
2. 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.
Servings: 45
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