| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Butterflake refrigerator rolls (up to) |
| 5 |
sl |
Bacon; cooked, drained |
| 24 |
|
Tiny blocks swiss cheese |
| 1/2 |
c |
Light cream |
| 1 |
|
Egg; beaten |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Nutmeg |
| 1 |
tb |
Brandy |
INSTRUCTIONS
Grease tart pans. Separate rolls in half & press to form shells. Divide
bacon evenly among 24 cups. Place piece of cheese in each. Beat egg, cream,
brandy & spices in a measuring cup. Pour equally into shells. Bake at 375
for 15-20 minutes. Cool before serving. Yields 24.
MRS. ROBERT M. HORNOR, JR.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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