Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Butterflake refrigerator rolls (up to) |
| 5 slices | Bacon; cooked, drained |
| 24 \N | Tiny blocks swiss cheese |
| ½ cup | Light cream |
| 1 \N | Egg; beaten |
| ¼ teaspoon | Salt |
| 1 dash | Pepper |
| 1 dash | Nutmeg |
| 1 tablespoon | Brandy |
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, .