BACON AND RYE BALLS

1 lb bacon
1 (8 oz) pkg cream cheese, softened
1/4 cup evaporated milk
1 cup fine rye breadcrumbs
2 tsp finely chopped onion
1 tsp Worcestershire sauce
3/4 to 1 cup chopped fresh parsley (garnish)

Cook bacon until crisp; drain and crumble.

Combine bacon, cream cheese, milk, breadcrumbs, onion, and Worcestershire; mix well. Chill 2 hours.

Shape into 1-inch balls; roll each in parsley.

Makes about 2 dozen.
Source: Magazine Clipping