| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Appetizer | 12 | Servings |
INGREDIENTS
| 1 | Butterflake refrigerator | |
| rolls | ||
| 4 | up to | |
| 5 | Bacon, cooked drained | |
| 24 | Tiny blocks swiss cheese | |
| 1/2 | c | Light cream |
| 1 | Egg, beaten | |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1 | ds | Nutmeg |
| 1 | T | 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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