1 lb small mushrooms
1 tbsp chili sauce
1/2 tbsp meat sauce
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/2 cp diced celery
1/4 cp minced stuffed olives
1 - Peel and remove the mushroom caps.
2 - Chop the stems; and simmer in 2 cps boiling water for 10 minutes.
3 - Drain off the liquid; and combine with the lemon juice and cook 5 minutes longer
4 - Slice the raw mushroom caps; and add with the celery and olives to the prepared sauce.
5 - Chill; and serve in cocktail glasses; pass pretzel sticks.