| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 4 |
|
Bacon slices |
| 3/4 |
c |
Pecan pieces |
| 2 |
c |
Firmly packed grated cheddar |
| 4 |
oz |
Cream cheese; room temperature |
| 2 |
tb |
Mayonnaise |
| 1/8 |
ts |
Hot pepper sauce; (such as Tabasco) |
| 1/8 |
ts |
Worcestershire sauce |
| 3 |
|
Green onions; sliced |
|
|
Crackers |
INSTRUCTIONS
Fry bacon in heavy large skillet over medium heat until crisp. Transfer to
paper towel to cool. Add pecans to drippings and cook until golden brown,
stirring occasionally, about 5 minutes. Transfer to paper towel to cool.
Season with salt.
Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and
Worcestershire sauce in processor until smooth. Transfer to bowl and stir
in green onions. Crumble bacon and add to mixture. Line cookie sheet with
plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using
plastic as aid, form log shape. Remove plastic; roll log in pecans to coat.
Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with
crackers.
Serves 6.
Bon Appetit March 1991
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