• 2 doz. pkg mini tart shells, thawed
• Meat Filling:
• 1 to 1 1/2 lb. grd beef or beef/pork/veal mix
• 1 finely chopped onion
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/4 tps. garlic
• 1/4 tsp. pepper
• 1/2 can cream of mushroom soup, undiluted
• Cheese and Onion Filling:
• 2 medium onions, finely chopped
• 1 tbsp. butter, margarine or oil
• 2 eggs
• 1/2 cup milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. dry mustard
• 1 cup grated cheddar cheese

1. For the meat filling:
2. Mix all ingreients except soup together in a fry pan. Cook over medium heat until meat loses its pink colour. Drain fat. Mix in soup and heat.
3. Spoon mixture into tart shells.
4. Bake at 350 degrees for 20 minutes or until golden brown.
5. For the cheese and onion filling:
6. In a non stick skillet, heat butter until melted.
7. Add onions, saute gently over low heat until onions are soft and a caramel colour.
8. In a mixing bowl beat eggs and then beat in milk. Add onions and remaining ingredients. Spoon into tart shells.
9. Bake for 15 to 20 minutes or until filling is set and tops are just beginning to turn colour.

These are great as a canape at a party. Marlene