| 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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