This is another goodie from the Powderhorn Favorite Recipes cookbook.  Each Bacon Roll is one serving which makes this recipe especially nice when serving company.  I find the easiest way to partially cook the bacon since you are cooking 12 slices is to use a broiler pan and cook it in the oven at 350 degrees for about 8 to 10 minutes.  You can then use the broiler pan to continue the cooking once the Bacon Rolls are ready to go into the oven.

12 slices bacon

1 medium onion, chopped

2 cloves garlic, minced

1 egg

1/2 cup tomato sauce

3/4 cup soft bread crumbs 

(1 slice)

4 ounces canned sliced 

mushrooms, drained

2 tablespoons snipped parsley

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound ground beef

Partially cook bacon.  Reserve 2 tablespoons of drippings.  Set bacon aside. Cook bacon in reserved drippings until tender but not brown.  In bowl combine egg and tomato sauce.  Stir in bread crumbs, mushrooms, onion mixture, parsley, salt, and pepper.  Add meat and mix well.  Divide into 4 parts.  Place 2 slices of bacon side by side length-wise on waxed paper.  Cut another slice in half crosswise.  Place the two half slices crosswise at one end of the other bacon slices, overlapping slightly.  Pat 1/4 of meat mixture over the overlapped pieces of bacon.  Roll up jelly roll style.  Place seam down on rack in 12 x 7 1/2 baking dish (or broiler pan).  Bake in preheated 350 degree oven for about 40 minutes.

Next Month:  Chocolate Mousse