Ingredients
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12
-
-
100
-
1
-
2
-
1
-
1
-
1
-
4
-
2 1/2
-
1/2
-
-
-
-
Directions
Savoury Bread Cases, This is an easy recipe for beginners, and I have gone into details that aren’t relevant for a seasoned chef 🙂 I eye-ball the oil and flour, but its good to know the right amounts if your a starter cook These have been served at dozens of functions, and they are always well received If you are making this with American bacon, or turkey bacon, you might need more, as so much turns to oil!, An oldie, but a goodie that mummamills makes for her school caf I did a few hours voluntary work for while we stayed with her They are simple, yummy and better than I remember , What a great appetizer these are, they have tons of flavor and great textures We really enjoyed this savory treat mummamills, my picky dh even went back for thirds used an old cheddar and freshly grated parmesan for the cheese option along with sweet mayan onion and apple smoked bacon Thank you for sharing a recipe that I will make often
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Steps
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1
Done
|
Cut the Crusts from Your Bread, and the Tips Off the Corners. |
|
2
Done
|
Spread With Margarine, Very Lightly. |
|
3
Done
|
Press, Butter Side Down, Into a 12 Hole Muffin Tin, or a Tart Pan. |
|
4
Done
|
Bake at 180c For About 15 Minutes, Until the Breadcases Are Dry. (these Can Then Be Frozen For a Few Months). |
|
5
Done
|
Melt Your Butter and Oil Over Medium Heat, Using a Medium Sized Fry Pan. |
|
6
Done
|
Add the Diced Bacon and Diced Onion and Saute For About 5 Minutes, Then Add the Garlic and Saute a Minute Longer. |
|
7
Done
|
Using a Metal Strainer, Strain the Bacon and Onion Mixture. |
|
8
Done
|
in a Middle Size Heavy Saucepan, Measure in 2 Tablespoons of the Strained Oil, and the Bacon Mixture. (if You Need to Add Oil to Make Up the 2 Tablespoons, That's Fine). |
|
9
Done
|
Heat Until Sizzling, Then Stir in 2 Tablespoons of the Plain Flour, Stirring With a Wooden Spoon. |
|
10
Done
|
When the Flour Is Absorbed, Add Another Tablespoon, Stir Until You Cant See Any Flour, and Then Sprinkle the Last Spoonful, Stirring Until It Is Totally Absorbed. (all Flour Is Different, You Only Need Enough to Absorb All the Flour, Without White "bits"). |
|
11
Done
|
Keep Stirring and Add 1.5 Cups of Milk. |
|
12
Done
|
Stir Briskly Until the Mixture Thickens, and There Are No Lumps. |
|
13
Done
|
Add the Last Cup of Milk. |
|
14
Done
|
Allow to Cook For About 2 Minutes, Stirring Constantly. |
|
15
Done
|
Take Off the Heat and Add the Cheese and Mustard, Stirring Until the Cheese Has Melted. (the Mustard Brings Out the Flavour of the Cheese, but If You Don't Like It, You Can Leave It Out). |
