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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 25 |
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This is from my cookbook entitled Recipes from the Old South I used to make these to take to cookouts as an appetizer. It says to serve with any highly seasoned dip, but I never did. I have guessed at the number it makes. Hope you enjoy! Ingredients:
1 lb bacon |
4 tablespoons chopped green peppers |
3 tablespoons chopped fresh mushrooms |
1 1/2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon dry mustard |
1 egg, beaten |
1/2 cup milk |
1/4 cup bacon drippings, saved from frying the bacon |
Directions:
1. Preheat oven to 425 degrees.
2. Fry bacon until crisp.
3. Save the drippings.
4. Crumble the bacon into small pieces.
5. Combine bacon, green pepper and mushrooms.
6. Sift together the flour, dry mustard and baking powder.
7. Mix bacon and vegetables with the flour mixture.
8. Combine the egg, milk and bacon drippings.
9. Add this to the flour and vegetable mixture.
10. Stir mixture with fork until blended well.
11. Drop by teaspoonfuls onto a greased cookie sheet.
12. Bake for about 8 minutes.
13. Serve on wooden toothpicks with any highly seasoned dip.
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