| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizer | 16 | Servings | |
INGREDIENTS
| 1 | pk | (4-oz) cream cheese; at room temperature |
| 1 | Egg | |
| 1 | ts | Lemon juice |
| 1 | ts | Chives; finely chopped |
| 1/2 | c | Sharp white natural cheddar cheese; shredded |
| 4 | sl | Bacon; cooked crisp, drained and crumbled |
| 4 | Frozen patty shells; thawed |
INSTRUCTIONS
Whip cream cheese. Combine with egg, lemon juice, chives and a dash of pepper, black or red. Beat well. Stir in cheddar cheese and bacon. Chill well. Roll one of the patty shells to an 8x4-inch rectangle. Cut into 2-inch squares. Top each square with a rounded teaspoon of filling. Brush edges with milk; fold to form a triangle and seal. Place squares on ungreased baking sheet. Repeat with remaining shells and filling. Chill until ready to bake. Place in 450 degree oven. Immediately reduce temperature to 400 degrees and bake for 12-15 minutes. Makes 32 appetizers. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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