From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Toast the bread in a toaster. Combine the cheese, bacon, onion, mayonnaise, egg, Worcestershire sauce, dry mustard, Tabasco sauce and pepper in a bowl and mix well.
Spread each bread slice with 1/8 of the cheese mixture. Sprinkle with paprika. Cut each slice into 3 long strips or 4 squares. Arrange the strips or squares in a single layer on a baking sheet. Chill, covered in the refrigerator.
Let the cheese toast stand at room temperature for 30 minutes. Bake at 350 degrees for 20 minutes. Serve warm. May be prepared up to 1 day in advance and stored in the refrigerator, or freeze for future use. Bake just before serving.
YIELDS: 24 - 30
- 8 slices (any type) bread, crusts trimmed
- 1 cup shredded sharp Cheddar cheese
- 8 slices bacon, crisp-cooked, crumbled
- 1 small onion, grated
- 1/3 cup mayonnaise
- 1 egg, beaten
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon dry mustard
- 8 dashes of Tabasco sauce
- Freshly ground pepper to taste
- Paprika to taste
TO PREPARE:
Toast the bread in a toaster. Combine the cheese, bacon, onion, mayonnaise, egg, Worcestershire sauce, dry mustard, Tabasco sauce and pepper in a bowl and mix well.
Spread each bread slice with 1/8 of the cheese mixture. Sprinkle with paprika. Cut each slice into 3 long strips or 4 squares. Arrange the strips or squares in a single layer on a baking sheet. Chill, covered in the refrigerator.
Let the cheese toast stand at room temperature for 30 minutes. Bake at 350 degrees for 20 minutes. Serve warm. May be prepared up to 1 day in advance and stored in the refrigerator, or freeze for future use. Bake just before serving.
YIELDS: 24 - 30
