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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 15 |
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From the Charlotte cookbook 1969 Ingredients:
10 slices bread |
15 slices bacon |
10 1/2 ounces cream of mushroom soup, can |
33 wooden toothpicks |
Directions:
1. take crust off bread. cut into 3 strips.
2. generously spread undiluted soup on each strip ( it will not take whole can).
3. cut bacon in half, place half a strip of bacon under each bread strip, soup side away from bacon.
4. wrap up bacon side out, soup side inches secure with toothpicks.
5. place the wraps on a cookie sheet.
6. bake at 300 for one hour. can be made a day ahead.
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