Ingredients:

• 2 cups soft bread crumbs
• 1/4 cup milk
• 2 tablespoons minced onion
• 1 pound chopped beef
• 1/2 pound pork sausage meat
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 egg
• butter or margarine
• mushroom soup

Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or mar­garine, just enough to keep meat from sticking to pan. Dilute condensed mushroom soup with same amount of milk, in sauce­pan. Stir over low heat until blended and hot, but not boiling. When meat is well browned on all sides cover with hot mushroom soup. Cover and let simmer over low heat for 5 minutes. Yield: 20-25 small balls.

Add fine strips of cooked chicken, tongue or ham for chef’s salad.

Place small balls of cream cheese flavored with chives or rolled in ground nuts on top of salad bowl.

Add shreds of cheddar or Swiss cheese before tossing salad.

Garnish salad with filets of anchovy and toss before serving.