Yield: 24 Strips
|8 slices||Bacon; cooked; crumbled|
|1 cup||Shredded sharp Cheddar|
|1 small||Onion; grated|
|1 \N||Egg; lightly beaten|
|\N \N||Freshly ground pepper|
|⅛ teaspoon||Dry mustard|
|½ teaspoon||Worcestershire sauce|
|\N \N||Several dashes Tabasco sauce|
|8 slices||Firm white day-old bread|
Cook bacon by placing on a rack over a shallow pan and bake at 350 degrees for about 20 minutes, or until crisp. Drain on paper towels and set aside.
Combine all ingredients except bread in a bowl. Crumble bacon and add to mixture; set aside.
Cut crusts from bread slices and toast on both sides. Spread each slice generously with cheese mixture; then cut each slice into three long strips. Sprinkle with paprika; place on baking sheet, cover with waxed paper and refrigerate. This may be done the day before. Remove from refrigerator 30 minutes before ready to bake; bake at 350 degrees for about 20 minutes, or until light brown and puffy. Serve hot. Double the recipe for a cocktail party of 20.
Note: These strips are quite filling. For a daintier appetizer, cut strips in half before baking. These are delicious nd versatile, providing a good luncheon or brunch dish. They should be served with sliced tomatoes and garnished with parsley clusters; in which case, serve two whole bread slices per person, not cutting into strips. MM Wrenn
The Southern Living Party Cookbook