Recipe: Cheese-Bacon Fingers (freeze ahead), Bacon Cheese Appetizers, Bacon Rye Puffs

Cheese-Bacon Fingers

6 slices bacon, cooked and crumbled
1/2 lb. sharp cheddar cheese, grated
3/4 cup almonds, slivered or sliced
2 to 3 Tbsp. chopped onion
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 loaf thin sliced white bread (Pepperidge Farm)

Combine all ingredients except bread; mix well.

Trim crusts from bread; cut each slice into 3 strips. Spread cheese mixture on each strips, piling it up a little. Place strips on baking sheet; freeze uncovered.

When strips are frozen, place in plastic bags and return to freezer. When ready to serve, place frozen strips on baking sheet.

Bake at 375 degrees for 10-15 minutes or until bubbly.

Bacon Cheese Appetizers

1 pkg. small rye or pumpernickel party bread
1 lb. bacon
1 cup mayonnaise
1 (8 oz.) pkg. shredded Cheddar cheese

Cook bacon until very crispy, but do not burn.

When bacon has cooled, crumble with hands into a medium sized bowl. Add shredded cheese and mix with 1 cup mayonnaise.

Spread approximately 1 teaspoon of mixture onto each slice of bread and place on ungreased cookie sheet.

Bake at 450 degrees until top is lightly brown (approximately 10 minutes).

Bacon Rye Puffs

1/2 lb. bacon
1 cup mayonnaise
1/2 cup grated Parmesan or Romano cheese
3 tbsp. onion, finely chopped
1 (1 lb.) loaf party rye bread
Paprika

Cook bacon over low heat until crisp; drain and crumble.

Combine bacon, mayonnaise, cheese and onion.

Place the 20 to 24 slices of rye bread (cut in half) on baking sheet. Toast in oven on one side.

Flip slices and spread the untoasted side with the bacon mixture. Broil until hot and bubbly. Sprinkle with paprika. Serve hot.