1 : lb Hamburger
1 : Onion, chopped
4 : 1/2 oz Can chopped chilies
1 : cn Mild enchilada sauce
10 : 1/2 oz Golden mushroom soup
10 : 1/2 oz Cheddar cheese soup
10 : 1/2 oz Cream of mushroom soup
10 : 1/2 oz Cream of celery soup
1 : pk Dorito chips
2 : Beaten eggs
3/4 : c Milk
2/3 : c Fine dry bread crumbs
2 : tb Grated onion
1 : ts Salt
1/2 : ts Ground sage
1 : /2 lb Ground beef
0: In a blender or processor, process until the olives are either coarse- or fine-textured, depending on preference, adding enough olive oil to make a dense paste
1: Remove and stir in lemon zest and capers
2: Chill
3: This may be made in advance
4: It keeps for weeks
5: To make the crostini, very lightly brush bread rounds with olive oil and arrange on a cookie sheet
6: Place in a 400-degree oven until golden on the surface but not hard-toasted all the way through
7: Using a teaspoon, spread a little of the black olive pesto on each crostini
8: adaptef rom Panini, Bruschette, Crostini by Viana La Place Posted to MC-Recipe Digest V1 #1070 by "M
9: Hicks" <nitro_ii@email
10: msn
11: com> on Feb 1, 1998