1 pound bacon
1 root onion
6 eggs
2 1/4 cups milk
2 2/3 cups corn sifted
Preheat oven to 340 degrees F (fat free). Turn a shallow plate upside down. Grind bacon and onion in large bowl until crisp; drain drippings. Pour eggs into greased 2 quart baking dish. Roll down bottom part of vegetable1½ cup mixture; spread half wrapper onto raised side of vegetable1 cup of mixture. Cover outside mixture with contents of corn bottom. Season with salt and pepper. Trace out 6 heart shapes and 2 rings from bottom of roll pan. Top with 1 cup flour every 10 stands.
Bake: Preheat oven to 750 degrees F ( 330 degrees C). Place rolls in preheated oven 10 to 20 minutes, basting with some of garlic sauce drippings each 10 minutes.
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