1 loaf white bread (purchase square-shaped bread for best results)
1 can mushroom soup
1 package bacon
Lay out 12 pieces of white bread and spread each slice evenly with undiluted mushroom soup. Using sharp knife, cut crusts from all bread slices. Then cut each slice into three even strips.
Slice all bacon pieces in half lengthwise. Roll up each bread strip and wrap with a half bacon slice. Secure with toothpicks.
Place bacon roll-ups on baking sheet and bake at 425 degrees for 15 minutes, turning every 5 minutes. Depending on thickness of bacon, cooking time may be more or less so watch carefully and cook until bacon is crisp.
1 cup frozen whole kernel corn
1/3 cup chopped red bell pepper
4 ounces Pepper Jack cheese
1/3 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon peel, finely shredded
8 ounces lobster meat, chopped
1 yellow bell pepper, cut into narrow wedges
1 red bell pepper, cut into narrow wedges
Spray a baking sheet with non-stick cooking spray. Spread the corn and chopped pepper on the sheet and roast in a 425 oven for 15 minutes or till vegetables begin to brown, stirring occasionally.
Meanwhile, stir together cheese, mayonnaise, sour cream, lemon peel, and chopped lobster in a bowl. Stir in roasted vegetables. Spread evenly in an 8-inch pie plate. Bake in a 350 oven for 20 minutes or till heated through.
Serve with sweet pepper wedges and tortilla scoops.
1 can whole berry cranberry sauce
1 bottle chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
Thaw meatballs if frozen.
In 2 to 3-quart pan, cook cranberry sauce, chili sauce, sugar and lemon juice over medium heat, stirring, until bubbling. Add meatballs and stir to coat with sauce. Reduce heat and simmer for 15 minutes or until meatballs are heated through.
Transfer to serving dish. Offer with wooden picks.