BACON-CHEDDAR PINWHEELS 20 slices white sandwich bread with crust trimmed 1 can Eagle Brand milk 1/4 c. prepared mustard 1 tsp. Worcestershire sauce 1 1/2 lb. sliced bacon 2 c. (8 oz.) shredded Cheddar cheese
Roll bread flat with rolling pin, set aside. In small bowl, combine condensed milk, mustard and Worcestershire sauce. Cut bacon slices in half and lay 3 halves close together (just touching) on flat surface; place bread on top and spread with 1 rounded tablespoon of condensed mixture. Sprinkle 1 generous tablespoon of cheese on top. Roll bacon around bread jelly- roll fashion; secure each bacon piece with a toothpick. Repeat procedure; chill. Preheat oven to 375 degrees. With a sharp knife, make 3 pinwheels by carefully cutting between each bacon strip. Bake on broiler tray for 30 minutes or until bacon is done. Refrigerate leftovers. Can be made the day before, covered and refrigerated. Do not cut until ready to bake. Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
