Appetizers
Bacon-Onion Appetizer
Evelyn Burns
1/3 cup butter or margarine, softened
1/2 cup finely chopped onion
6 slices bacon, cooked and crumbled
2 tablespoons chopped fresh parsley
2 (8 ounce) cans refrigerated crescent rolls
Combine first 4 ingredients. Unroll crescent rolls and separate into 8 rectangles; firmly press diagonal perforations to seal.
Spread butter mixture evenly over dough. Roll up each rectangle, beginning with short side; pinch seam to seal. Cut each
into 4 slices. Place pin-wheels on ungreased baking sheets; flatten slightly. Bake at 375 degrees for 15 minutes or until
golden. Yield 32 appetizers.
NOTE: To freeze, bake Bacon-Onion Appetizers 10 minutes or until llightly browned; cool and freeze up to three months. To
serve, thaw and place on a baking sheet; bake at 375 degrees for 5 minutes.
Piggy Pearls
Cora Marshall
1 pint selected oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons parsley
Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and
chopped parsley. Roll bacon around oyster and fasten with a toothpick. Place oysters on a rack
in a shallow baking pan and bake in a hot oven at 450 degrees for about 10 minutes or until
bacon is crisp. Remove toothpicks and serve. Serves 6.