Yield: 24 Strips
| Measure | Ingredient |
|---|---|
| 8 slices | Bacon; cooked; crumbled |
| ⅓ cup | Mayonnaise |
| 1 cup | Shredded sharp Cheddar |
| \N \N | Cheese |
| 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