Time 55m Yield 40 cookies Number Of Ingredients 13 Steps:
Preheat oven to 165’C (325’F). Cook bacon until crisp. Crumble into pieces. In a large bow, combine rolled oats, margarine, bacon fat and boiling water. Mix well and let stand for ten minutes. Stir in the sugar, cornmeal, milk, cheeses, bacon crumbles, egg and 2 teaspoons beef bouillon granules. Mix in the flour, one cup at a time until it becomes a firm dough. Knead dough on floured surface, mixing additional flour as needed to make a smooth and non-sticky dough. Roll out to 1/2" thickness and cut cookies with your favourite cookie cutter. Place on greased cookie sheet and bake for 35 to 45 minutes or until cookies become golden brown. Cool and serve.
Yield 2 serving(s) Number Of Ingredients 11 Steps:
Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve.
