Bacon Roll Ups

4 slices            bacon, chopped  

1 1/3 cups        mushrooms, chopped     

3                        green onions, chopped     

12 slices           sandwich bread

¼ tsp                 salt                  

Dash                 pepper

¾ cup                Wild Rice, cooked

4 oz                   cream cheese, softened

¼ cup                butter or margarine, melted

1.      In a large frying pan, sauté bacon until tender, but not crisp. Add mushrooms, onion, salt, and pepper, and sauté for an additional 5 minutes. Add Wild Rice and cream cheese, stirring until well mixed. Remove from heat and set aside.

2.      Remove crusts from bread slices and roll lightly with a rolling pin. Spread about 2 tbsp of mixture evenly on each flattened slice of bread. Roll in a jelly-roll fashion and fasten with wooden picks.

3.      Place seam side down on an ungreased baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour (They can also be frozen at this stage, but must be defrosted before baking).

4.      Before serving brush each roll-up with butter or margarine, and bake in a 375*F oven for 18 to 20 minutes, until lightly golden. Remove picks, and cut each roll-up in half. Serve warm.

Makes 24 roll-ups.    

Recipe compliments of Shoal Lake Wild Rice