Thanksgiving Finger Food Recipes

• 1 bunch fresh chives - 48 pieces cut to one inch
• Eggs - 2
• Egg substitute - 1
• Chopped onions - 2 Cup
• Grated parmesan cheese - � Cup
• Fat-free sour cream - � Cup
• Salt - � tsp.
• Freshly ground black pepper - � tsp.
• Butter - 1tsp.
• Cooking oil spray

• Preheat the oven to 350^�F.
• Take a non-stick skillet and melt the butter at medium heat.
• Add the chopped onions to the skillet and cook for 15 minutes until they turn golden brown.
• Take a '11x 7 inches' baking dish and spray it with cooking oil spray.
• In a bowl, mix the eggs, salt, black pepper, egg substitute, sour cream, cheese and the caramelized onions, coating the onions evenly with the batter
• Now, pour this mixture over the baking dish. Take the remaining grated cheese and sprinkle it over the mixture.
• Bake the mixture at 350�F for approximately 20 minutes.
• Let it cool and then cut the batter into 24 equal pieces.
• Top each piece with � tsp. sour cream and 2 chives for garnish.

• Lean ground beef - 2 Pounds
• Beaten eggs - 3
• Milk - 1 Cup
• Finely chopped onion - 1
• Ground mace - � tsp.
• Dry mustard - 1tsp.
• Sweet paprika - 2 tsp.
• Ground black pepper - � tsp.
• Salt - 1tbsp.
• Vegetable oil
• Currant jelly - � Cup
• Dry sherry - � Cup
• Worcestershire sauce - 1tbsp.
• Sandwich bread - 5 Slices
• Ketchup -1 Cup

• Take a bowl and soak the bread in milk for 1 minute until the bread softens.
• Squeeze out the milk from the bread and add the onions, eggs, salt, dry mustard, paprika, pepper, and mace in the bowl and mix well.
• Now, add the ground beef to the mixture and mix well (preferably with hands).
• Take a baking sheet and brush vegetable oil over it.
• With a small ice-cream scoop spoon, scoop the meatballs, each in a size of 1 � inch and roll between the palms of your hands for a smooth surface. Place the meatballs on the baking sheet and brush them lightly with oil.
• Boil the meatballs in a pot for 10 minutes and stir the meatballs occasionally to ensure that they have browned evenly on all sides.

• White button mushrooms - 20 Oz.
• Chopped garlic clove - 1
• Parsley leaves - � Cup
• Soft goat cheese -5 Oz.
• Red pepper flakes - � tsp.
• Sandwich bread - 3 Slices
• Olive oil for brushing
• Salt to taste.

• Preheat the oven to 400 ^�F.
• Brush the baking sheet with olive oil.
• Pulse garlic and bread in a food processor to fine crumb-like consistency. Keep � cup of the crumbs aside.
• Now add goat's cheese, red pepper flakes, parsley and salt to the crumbs in the food processor and blend to a coarse consistency.
• Fill each mushroom with the mixture and coat the outer layer of the mushrooms with the remaining bread crumbs.
• On a baking sheet, place the stuffed mushrooms at an even distance and bake them for 15 to 20 minutes until they turn soft and brown.