26 slices white sandwich bread (no crusts)
1 can Eagle Brand milk
1/4 c. mustard
1 tsp. Worcestershire sauce
2 pkgs. sliced bacon
2 c. (8 oz.) shredded sharp Cheddar cheese

Roll bread flat with rolling pin; set aside. In small bowl, combine milk, mustard, and Worcestershire sauce. Cut bacon slices in half and lay three halves closely together on a flat surface. Place bread on top and spread with one rounded tablespoon of milk mixture. Sprinkle one generous tablespoon of cheese on top. Roll bacon around bread, jelly roll fashion. Secure each bacon piece with toothpick. Repeat procedure; chill. With sharp knife, cut between each strip. Bake on broiler tray 30 minutes or until bacon is done. Refrigerate leftovers. May make day ahead, refrigerate, and cut just before baking.