Whitehead’s point canapés


2 medium onions, finely chopped

1 green pepper, finely chopped

1 pound ground sirloin

6 slices bread, crust removed

Butter or Margarine

Chili sauce


            Preheat oven to 350º. Combine onions and green pepper with ground sirloin and form into marble-sized balls. Cut the bread slices crosswise into 4 squares. Butter each piece of bread and place a meatball in the center. Press the meatball in the middle and fill the depression under the meatball with chili sauce. Chill. Just before serving toast for 8-10 minutes until brown.


Yeild: about 24



Frances Scherini