Bowknots
Yield: 2 dozen appetizers
1 loaf fresh sandwich bread (white or whole wheat), thinly sliced
1 can(l0-1/2 ounces) condensed cream of mushroom soup, undiluted
12 bacon strips, uncooked, cut in half
24 toothpicks
Trim all crust off bread. Spread soup on one side of bread slices, being careful
to cover edges. Roll each slice from one corner to opposite corner. Wrap bacon
strip around middle of each roll and secure with toothpick. Place on cookie
sheet and bake in 250 degrees. oven for 1 hour. The bowknots will be dry, crisp
and delicious. Note: Prepared bowknots may be frozen before baking. Place on a
flat pan; when frozen solid, transfer to freezer bags. Bake without thawing,
extending baking time about 15 minutes. Other condensed soups such as cream of
asparagus or chicken can be substituted for the mushroom soup.