| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cocktail, Cheese, Breads, Do ahead |
24 |
Strips |
INGREDIENTS
| 8 |
sl |
Bacon; cooked; crumbled |
| 1/3 |
c |
Mayonnaise |
| 1 |
c |
Shredded sharp Cheddar |
|
|
Cheese |
| 1 |
sm |
Onion; grated |
| 1 |
|
Egg; lightly beaten |
|
|
Freshly ground pepper |
| 1/8 |
ts |
Dry mustard |
| 1/2 |
ts |
Worcestershire sauce |
|
|
Several dashes Tabasco sauce |
| 8 |
sl |
Firm white day-old bread |
INSTRUCTIONS
Cook bacon by placing on a rack over a shallow pan and bake at 350 degrees
for about 20 minutes, or until crisp. Drain on paper towels and set aside.
Combine all ingredients except bread in a bowl. Crumble bacon and add to
mixture; set aside.
Cut crusts from bread slices and toast on both sides. Spread each slice
generously with cheese mixture; then cut each slice into three long strips.
Sprinkle with paprika; place on baking sheet, cover with waxed paper and
refrigerate. This may be done the day before. Remove from refrigerator 30
minutes before ready to bake; bake at 350 degrees for about 20 minutes, or
until light brown and puffy. Serve hot. Double the recipe for a cocktail
party of 20.
Note: These strips are quite filling. For a daintier appetizer, cut
strips in half before baking. These are delicious nd versatile, providing
a good luncheon or brunch dish. They should be served with sliced tomatoes
and garnished with parsley clusters; in which case, serve two whole bread
slices per person, not cutting into strips. MM Wrenn
The Southern Living Party Cookbook
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97
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