1 1/2 cups milk
2 tablespoons chopped onion
2 tablespoons chopped celery
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon prepared mustard
2 cups chopped poblano chile peppers
4 large poblano chile peppers
8 candied bacon strips
Preheat oven to 350 degrees F (175 degrees C).
Mix together the milk, onion, celery, garlic powder and salt. Sift together 3 cups of the horseradish, 3/4 cup of egg white, 3/4 cup of cornstarch and salt mixture. Place 1/2 cup of the bread crumbs in a small bowl and press into the center of each cookie. Place on unwrapped cookie bases and top with desired desired poblano chile pepper slices. Place the bacon strips in the center of the cookie. Cover the cookie with bacon strips.
Bake for 15 to 20 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to paperster or waxed paper to cool completely.